AMBUR VEG BIRYANI RECIPE WITH SOYA CHUNKS

As you all know, the world famous Ambur biryani is a non-veg biryani prepared with mutton or chicken. But you may think how come I post Ambur biryani in my vegetarian blog ?. U are right. Being a vegetarian, I can’t try the actual biryani recipe. But somehow I wanted to try this in my kitchen after knowing its popularity.

When I asked my non-veg friends, they suggested me to use soya chunks/meal maker instead of mutton. Meal maker very much resembles mutton right, eppuuudddi ?. So I just replaced mutton with soya chunks and tried this biryani by referring The Hindu “Food safari” section & Aval vikatan magazine where “Star biryani “ Muneer ahmed has shared the recipe for how to make in small quantities at home. I also watched you tube video by “Puthiya thalaimurai” channel for more details.

It came out very well & I started making this regularly. This would be our sunday biryani at least once in a month. I used jeera rice/ seeraga samba arisi as mentioned in the actual recipe. Without using ghee  & coconut milk, the flavour of just masala & jeera rice while cooking is awesome. Try it, you will come to know. Next I have planned to try Dindigul thalapakatti biryani too. 

Here is my Dindigul thalapakatti biryani in vegetarian style !

In the “Notes” section I have shared some of the health benefits of soya nuggets/meal maker. Do read it. As there is no grinding or chopping works, you can do this quickly. Bachelor's can try this too..

Check out my soya chunks gravy if interested!

Ambur Biryani recipe with soya chunks

Ambur style Soya chunks biryani recipe – Sunday special biryani !!

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Jeera rice/Seeraga samba arisi - 1 cup Big onions - 2 nos Tomato - 1 no Soya chunks - 2 handful Red chilli paste - 1 tbsp (I used 5-6  byadgi chillies & make a paste) Garlic paste - 1.5 tbsp ( grind 20 cloves) Ginger paste -1.5 tbsp ( Grind thumb finger size piece) Mint & coriander leaves - a handful Salt - as needed Water - 1.5 cups( I used 1.75 cups to make it well cooked) Curd - 3 tbsp Lemon juice - as needed To temper Cooking oil - 4 tbsp Cinnamon – 1 big piece Cloves - 2 nos Cardamom - 2 nos

HOW TO MAKE AMBUR VEG BIRYANI - METHOD

Pinch & soak 6 chillies in little hot water and grind into a smooth paste. Use Kashmiri variety chilli (Byadgi) to get this bright color. Grind ginger to smooth paste adding required water. Similarly grind garlic and make the paste.Keep all the paste separately. Boil water in a pan. Once it starts to roll boil, add the soya chunks and switch off the flame. Let the chunks soak and gets doubled in size. Chop onions, tomato, mint & coriander leaves and keep it ready. In a cooker base, heat oil. Sprinkle a tsp of curd to check whether the oil is heated. Now add cinnamon, cloves, cardamom. Saute for a second and add the garlic paste. Saute for a minute till raw goes off. Now add ginger paste. Saute well for a minute. Mix well. Then add chilli paste & mix well. Now add onions & saute till transparent.Then add tomato pieces. Saute till it turns mushy. Squeeze and add soya chunks. Mix well. Lastly add mint & coriander leaves & salt. Toss well. Add the curd & mentioned quantity of water, lemon juice. Let it boil nicely. Wash the jeera rice and add it to the boiling water. Close the cooker with the lid. Pressure cook in low flame for one whistle(approx 10 mins). After the steam is released, check whether rice is cooked well. U can put **DUM** for 5 minutes if necessary else check for taste and serve hot with raita ! Prepare this rice 30 minutes in advance because all the masala will infuse well & tastes good. HOW TO PUT DUM You can put the dum in two ways.  1. Heat an old dosa tawa till very hot. Place the cooker over the dosa tawa. Keep the flame very low and cook for 5 - 10 minutes.  2.Transfer the rice from cooker to a flat base vessel. Keep the vessel over the low flame and cover it tightly with a lid. Boil water in a bowl and keep this bowl over the rice vessel as a weight. Put the Dum for 5-7 minutes. Keep the flame very low. Remove and serve hot!

Note

As Muneer ahmed says, the secret & color of this biryani lies in red chilli paste. So I used byadgi red chilli to give the natural red color and it is mildly spiced too. I have not used food color here. If you use other chilli varieties, add less based on its spice level. As per the original recipe, you should cook the gravy & rice separately upto 80%, mix & put under DUM. But cooking in pressure cooker suited my family’s taste. So I follow this way. No need to use ghee or coconut milk in this recipe, Use the paste as mentioned above to get the actual taste. Never add G&G paste. It will give a different taste & flavor. I have tried in that way too. Health benefits of soya nuggets Soya is rich in protein, minerals & vitamins. Hence it is a good choice for vegetarians. It is high in fiber and aids in weight loss. It is one of the best sources of omega-3 fatty acid. So it is good for heart. It is beneficial for women during post menopausal days.

Enjoy Ambur style soya chunks biryani with simple onion raita. Tastes great !

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KUMBAKONAM KADAPPA RECIPE/கும்பகோணம் கடப்பா-SIDE DISH FOR IDLI DOSA

Kumbakonam Kadappa as the title says, it is a very famous side dish recipe for idli, dosa in Kumbakonam, Thiruvarur & Thanjavur district, Tamil nadu. It tastes more like kurma but its consistency is between sambar and kurma. I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.

Long back I tried two versions & posted here too. But this recipe is the authentic, restaurant style one from Chef, Master Ravi of  the famous “Vaasan cafe”, Thiruvarur, Kumbakonam. I took this recipe from Aval vikatan Magazine. Last month I prepared this when my in-laws were here. We all loved it & relished with idli. I have tried this many times after that.

The color of kadappa is usually white. In some hotels/restaurants, they make with or without tomato, carrot. Even the recipe given the book had carrot and tomato. So I tried two versions. Hope U can find the difference in color in pictures. Do try any based on your liking. I am sure you’ll love this mildly spiced, kurma like gravy for idli, dosa. Procedure seems a bit lengthy. But its worthy to try. Lets see how to make restaurant style kumbakonam kadappa recipe with step by step pictures.

Kadappa with tomato & carrot

Kumbakonam/Thanjavur kadappa recipe

Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 240ml

To pressure cook Yellow moong dal - 1/4 cup Potato - 1 no Water - as needed Oil - a drop To powder Cinnamon - 1 inch piece Fennel - 1/2 tsp Garlic cloves - 5 nos To saute Oil - 1 tsp Green chilli – 4- 5  Fried gram dal /Pottukadalai – 2 tsp To grind with above Grated coconut - 1/4 cup Khus-Khus/Poppy seeds - 1 tsp Soambu/Fennel seeds - 1 tsp Garlic cloves - 5 nos Ginger - 1 inch piece To temper & saute Oil - 2 tbsp Cloves - 2 nos Biryani leaf / bay leaf - 1 no Star anise - 1 no Small onion - 10 nos OR Big onion - 1  Garlic cloves - 10 nos Tomato – 1 no (optional) Curry leaves - few Carrot - 1 no (small,optional) Mint, coriander leaves - 2 tbsp Lemon juice - few drops

HOW TO MAKE KADAPPA - METHOD

Pressure cook moong dal adding required water & a drop of oil. Keep a whole potato inside it. Cook them for one whistle in low flame. Remove, peel the potato skin & cut into cubes. Mash the dal & set aside. In a kadai, heat a tsp of oil & saute the green chillies & fried gram dal. Take this in a mixie jar & add grated coconut, ginger, garlic cloves, poppy seeds & fennel seeds. Grind everything to a smooth paste adding required water. Set aside. Crush the cinnamon, fennel & garlic cloves & set aside. In the same kadai, heat 2 tbsp of oil. Saute cloves,star anise,cardamom and biryani leaf. Now add the crushed cinnamon powder. Then add onions, garlic cloves & saute till transparent. Now add tomatoes & saute for a minute. No need to become mushy. Adding tomato & carrot is optional. Add sliced carrots, saute well. Add water to cook the carrots and cover cook for few minutes. After the carrots are cooked well, add the ground coconut paste and cooked moong dal. Boil for sometime. Check for salt. Add the potato cubes, allow the gravy to boil till thickens slightly.  Before removing, add the chopped coriander and mint leaves. Give one boil and switch off the flame. Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !

Note

This gravy would thicken after it cools down.So make it slightly watery. Adding tomato & carrots are optional. I have not seen them in the kadappa I tasted in kumbakonam restaurants. But I added as it was mentioned in the recipe. To make it white, omit tomato & carrots. Add more green chillies if you want it more spicy.

Enjoy this Kumbakonam kadappa for idli,dosa with  Kumbakonam degree coffee !

Technorati Tags: Kumbakonam kadappa recipe,Thanjavur kadappa recipe,Thiruvarur kadappa recipe,Kadappa,Kadappa recipe,Side dish for idli,dosa

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Tomato Soup Recipe - Indian Restaurant Style Tomato Soup (Without Cream)

This is my first post on soup recipes. Tomato soup using fresh tomatoes is the one and only soup I order whenever we go out for dinner. But no two restaurants serve tomato soup (thakkali soup) in same taste. Everybody has their own variations. Among all the soups I have tasted, I would say the best tasting soup is the one I had in Salem”Lakshmi Hotel - Salem, Tamilnadu’'. It was the bestest. My total family is a big fan of that soup and sometimes we have gone there for dinner just to taste that soup. Every time I keep sniffing/smelling the soup to find out the ingredients and I tried many times to recreate the same. At last I succeeded in my attempt. This tomato soup tastes 90% close to that soup.  I got the same color and taste. I have not used carrot, beetroot or cream . This is just the original color of fresh tomatoes. Sendhil and Raksha loved it a lot. Do try this simple,easy and yummy restaurant style recipe and let me know your feedback. Here is my small attempt in capturing the steam..How is it ? 😉 Lets see how to make this easy south indian tomato soup recipe.

Tomato soup recipe

Indian Restaurant style yummy tomato soup recipe without cream.

Cuisine: Indian

Category: Soup

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To saute Butter - 1 tbsp Cinnamon - 1 inch piece Cloves - 1 no Bayleaf - 1 no Garlic cloves - 10 nos Big onion - 1 no(small size) Ripe tomatoes - 4 nos(chop finely) To mix in the soup Salt - as needed Sugar - 1/4 tsp Tomato sauce / tomato ketchup -1 tbsp Corn flour - 1 tbsp Water- 3 cups Pepper powder -  to serve

METHOD

In a pressure cooker base,melt butter. Add the cinnamon,clove and bay leaf. Saute for few seconds. Add onions,chopped garlic cloves and saute well. Finally add the chopped tomato pieces and saute till mushy. To this, add 3 cups of water, salt and pressure cook in high flame for 3-4 whistles. After the steam is released,remove the bayleaf, cinnamon and grind it with a hand blender or a juicer. Strain the sediments and discard. Add the bay leaf and cinnamon back to the strained soup. Now add sugar, tomato sauce, 1/4 tsp of white pepper powder and allow it to boil for a minute. Dilute corn flour in little water and add to the soup. Allow it to boil till raw smell emanates completely. Serve hot with bread croutons.

  NOTE

• Generally a piece of carrot or beetroot would be added to the tomatoes while cooking to give a nice color. But I din’t use any as my tomatoes itself were ripe with a nice color.
• If you add carrot or beetroot,do not grind it along with tomatoes. Please discard them after you pressure cook.
• For making bread croutons,cut the bread into slices, apply little oil. Bake in a convection oven at 180c for 20 mins. Flip it once in the middle. U’ll get a super crispy bread croutons which you can serve with this yummy soup. It tastes great !

Serve hot topped with bread pieces and pepper powder ! It tastes yummy!

Technorati Tags: Tomato soup,tomato soup recipe,Tomato soup preparation,Tomato soup recipe indian,tomato soup restaurant style,Soup recipes

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Restaurant Style Vegetable Pulao With Raita - South Indian Veg Biryani Recipe

I got this restaurant style veg pulao recipe from a friend who is an expert in cooking non-veg recipes. She shared her South Indian style Vegetable pulao recipe with me. In Karnataka, all my friend call it as vegetable pulao/palav. In my house, mom and MIL call these kind of recipe as either biryani or vegetable rice. I tried this recipe for the first time. It came out super flavourful and tasty. When you cook this biryani, I bet your house will be scented with this masala flavour. U can feel the smell in your hands even after you finished eating it:) I am not exaggerating, its true. Try it :) Its totally my kind of recipe with full masala flavour.

Whenever my neighbours make biryani, I keep sniffing the aroma. Every time I feel like rushing to their house to get the recipe. As they cook mostly non-veg biryani, I hesitate to ask because I was thinking the same flavours cannot be achieved with vegetables. I thought its only because of chicken or mutton. Of course chicken/mutton may also be one of the reasons. But the major thing is the masala/spices we use. I got to know this only after making this biryani. U’ll get the taste and smell of non-veg biryani when you try this recipe. Its a keeper recipe for vegetarians like me.

If you make this for parties, make it directly in electric rice cooker like i did in my tomato rice recipe but with generous amount of oil and ghee. Rice cooker helps to keep the pulao hot till u eat. Last week i attended a birthday party. They kept this rice in their menu. It was awesome.So I thought of sharing this recipe before posting the party menu.

Ok, enough of boring, let us move on and see how to make spicy veg biryani & raita with step by step pictures :)

Click here for Masala vada recipe, Curd Rice recipe 

Spicy vegetable pulao

Spicy vegetable biryani/pulao recipe - Truly flavourful

Cuisine: Indian Category: Lunch Yields: Serves 3

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

INGREDIENTS
1 cup - 240ml

To soak in water Basmati rice - 1cup Water - 1.5 - 1.75 cups To saute in oil Cooking oil + ghee – 2tbsp + 2tsp Bay leaf – 1no Star anise – 1no Lichen or Black stone flower – Kalpasi – 1/2 tsp (please see the picture in step by step & refer notes) Vegetables - 3/4 cup (carrot-1no ,beans-8nos, green peas-1/4cup, potato - 1no) Big onion – 2 nos (medium sized) Red chilli powder - 1/2 - 1 tsp Turmeric powder - 1/4 tsp To grind Big onion - 1/4 no (use only quarter piece) Green chillies - 3- 4 nos (small finger size) Mint leaves - 10 nos Fennel seeds - 3/4 tsp Cinnamon - 1 small piece Clove -2 nos Cardamom - 1 no Ginger - 1 inch piece Garlic - 5-6 pods(small) Cashews - 2 nos (optional)

HOW TO MAKE HOTEL VEG PULAO - METHOD

Wash and soak the basmati rice for at least 30-45 minutes. Else you have to add 2 cups of water for 1 cup of rice. Chop all the vegetables and onions(finely)  & grind the masala. Keep it ready. In a pressure cooker or rice cooker base, heat oil+ghee and add the bay leaf, star anise and kalpasi. Then add the onions, saute for a minute or two. Now add the ground masala paste. Wash the jar with very little water and add it. Saute well in medium flame till you get a nice aroma(People sitting in living room will definitely come to your kitchen by the aroma;)) Add turmeric and red chilli powder. Saute for a minute. Lastly add the vegetables and required salt. Mix well. Drain the water from the soaked rice and add it. Mix well for a minute. Lastly add 1.5-1.75 cups of water (depending on the basmati rice brand) and a tsp of ghee and pressure cook in low flame till one whistle or 10-12 minutes. Remove, mix with a fork like ladle. Serve hot with any raita.I served with mixed vegetable raita and its recipe follows. Click here for Masala vada recipe, Curd Rice recipe

Note

Do not add more mint leaves and onion than the above mentioned quantity. Do not use turmeric powder to get white colored pulao. Add more green chillies if you want too spicy. Add oil/ghee generously when you make for parties or guests. If you have Lichen or Black stone flower - Kalpasi, please add it. Mostly U’ll get this ingredient in biryani masala packet. It gave a nice smell to the pulao. Please click this link to see the picture of this ingredient. Skip if you don’t have it. Adding water depends on the amount of soaking. If you soak for one hour, add 1 to 1.5 cups of water. Here I used around 1.75 cups of water after soaking the rice for about 15 minutes as my husband likes that way. I used India gate basmati rice.

RAITA FOR PULAO/BIRYANI

This raita was served along with this pulao in that party. It was a nice combo for this pulao. We loved it.

Mixed vegetable raita

Raita recipe for pulao/biryani

Cuisine: Indian Category: Lunch side dish Yields: Serves 4

Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes

INGREDIENTS

To mix in curd Finely chopped big onions - 2 nos Finely chopped cucumber - 1/2 no(small size) Finely chopped green chillies – 1-2  nos if small  Grated carrot – 1 medium no Salt - as needed Fresh thick curd – 2-3 cups

HOW TO MAKE RAITA - METHOD

Finely chop all the vegetables. Mix well in a big bowl adding the required salt. Just before serving add the curd, Mix well without adding water. Tempering is not needed. Serve with pulao/biryani. Note Cucumber will leave water and the mixture will become watery if you mix curd in advance. So add curd only 10 minutes before serving. After mixing, if you feel the mixture is too thick, add little water. Else do not add water.

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SAMBAR SADAM | SAMBAR RICE RECIPE – LUNCH RECIPES

I wanted to post one pot sambar sadam recipe ( Sambar rice in a pressure cooker) after tasting in hotels. Saravana bhavan sambar sadam is very popular in Tamil nadu. I usually make rice and sambar separately and mix them. Every week I used to watch Podhigai channel’s Asathal suvai if it is hosted by “ Mrs.Revathy shanmugam”. Last week she gave the recipe for sambar rice. I tried it the next day.It was a huge success at home.We loved its flavor and taste. I have not used any garam masala here. So It tastes like our Tamil nadu hotel style sambar sadam. It has a goey texture when hot and thickens after it cools down. It tasted great when hot as well as cold. Addition of ghee is a must here. It gives a nice aroma. :) I have updated this recipe with a full video. Please watch it below.

Do check out my Karnataka style Bisi bele bath recipe using homemade bisi bele bath powder.
Here is my Curd rice recipe.

Sambar sadam/ Sambar rice recipe

How to make sambar sadam - Tamil nadu style sambar rice in one pot

Cuisine:  South Indian

Category: Lunch Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml To pressure cook Raw rice – 1 cup OR steamed rice - 1 cup Toor dal – 1/2 cup Water – 6 –7 cups Carrot – 2 nos Peas – 1/4 cup Beans - 5 nos Drumstick – 2 nos (chop into finger size) Turmeric powder – 1/4 tsp Hing /Asafetida – 1/4 tsp Salt – As needed To soak in water Tamarind – Lemon size ball To roast & grind Cooking oil – 1 tsp Red chillies – 8 nos ( use 6 if spicy chilli) Chana dal – 2.5 tbsp Dhania – 2 tbsp Cumin seeds – 1 tsp Methi seeds – 1/2 tsp Grated coconut – 2 tsp (optional) Hing – 2 pinches To saute Cooking oil + ghee – 1tbsp + 2 tsp Small onion /sambar onion – 15 nos Tomato – 3 nos Sambar powder -1/2 tsp Curry leaves – few To temper Oil + ghee – 2 tsp Mustard seeds – 1 tsp Coriander leaves – 2 tbsp (to garnish) Ghee – 2 tbsp

HOW TO MAKE SAMBAR RICE - METHOD

Pressure cook drumstick separately. Remove the flesh & keep aside Wash and pressure cook rice. Wash & pressure cook rice n dal along with chopped carrots ,beans , peas ,turmeric powder , salt & hing. Add 6 cups of water & Cook for 2-3 whistles till rice n dal turns mushy. Open the cooker & mash it well. Set aside. In a pan , add a tsp of oil and roast all the ingredients given under “to roast & grind” . Powder them nicely and set aside. In the same pan, heat oil + ghee and saute the onions, chopped tomatoes & curry leaves. Saute till tomato turns mushy. Then add 1 cup of tamarind extract, sambar powder, turmeric powder , hing & salt if required. Let it boil for sometime till onion gets cooked. If you want , you can directly add the tamarind extract, sauteed onion, tomato mixture to the cooked rice and dal & proceed. Now add this mixture to the cooked rice . Add the masala powder, drumstick flesh and mix well.Simmer the flame and allow it to boil well for 10 minutes . All the flavour gets into the rice.Stir once or twice in the middle. Add ghee to avoid rice sticking to the bottom of pan. Mix well. Lastly temper the mustard seeds & add. Garnish with coriander leaves.. Serve hot  drizzled with little ghee & papad !! !

Note

For variations , u can use steamed rice instead of raw rice. Add water according to the quality of rice. I used byadge chillies in this recipe. It gave a nice color to the rice and less spicy too. If you use spicy chillies, use 5-6 as per your taste buds. Adding coconut is purely optional. If you add it, add more chillies to compensate.

Delicious sambar sadam, creamy curd rice, crispy fryums and spicy pickle, mor milagai is ready to enjoy !

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ONION TOMATO UTTAPAM | BREAKFAST RECIPES

Last month we had a trip to kodaikanal and we ordered this uthappam for breakfast in a restaurant.We loved it very much because the taste was something different from the usual ones. I usually make onion tomato uthappam sprinkling some pepper powder or finely chopped green chillies. But in that dosa they sprinkled idli milagi podi and it was very nice with full of flavours.Also the tomato pieces were well roasted to black in color.The roasted tomato pieces had a nice flavour. Also the dosa was not too thick like our regular uthappam & above all not much oily . Overall i liked that dosa very much..Last week I tried the same in my kitchen with left over idli batter and i was happy i could bring in the same taste. I think most of u know & make this combination at home.But still i am posting this recipe for beginners & bachelors .. So here is the recipe ..

INGREDIENTS
1 cup - 200ml

Idli , dosa batter – 1 cup Big onion – 2 nos (slice cut) Tomatoes – 2 nos ( i used bangalore tomato, chop into small pieces) Curry leaves – few Idli milagai podi – 1/4 cup ( to sprinkle) Gingely oil – to drizzle

METHOD

As mentioned above , slice cut the onions , chop the tomatoes and curry leaves and set aside.Take the idli batter in a bowl and add little water( say 1/4 cup) to make it slightly thin.. Heat dosa tawa and pour a ladleful of batter. The batter will spread automatically , if not spread it little. ( Please make sure u don’t spread it too thin ) Now sprinkle the sliced onions , tomato pieces and curry leaves all over the dosa .. Please do not add too much of tomato pieces..Add 4-5 small pieces for one dosa. Now sprinkle idli milagai podi all over the dosa and drizzle gingely oil in the sides as well as top of dosa.Let it cook for sometime in medium flame. Now flip the dosa carefully. Do not press the dosa..Keep the flame medium for a minute & then high for another minute for the tomatoes & onions to get cooked & roasted..Again add a drop of oil..Remove and serve.. Serve hot with chutney !!

Technorati Tags: onion tomato uthappam,breakfast recipes,south indian breakfast recipes,uthappam,onion tomato uthappam recipe,how to make onion tomato uthappam,uttapam recipe,breakfast recipe,dosa varieties

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