Anjappar Biryani Recipe In Rice Cooker-Sunday Lunch Recipes Series-14

“Evalavo Pannitom Itha Panna Matoma “ haha,This is how i thought when my friend Megha suggested me to try “Anjappar style biryani recipe” using vegetables.I browsed through few Anjappar style chicken biryani recipes and got it from here & here.I mixed up both the recipes and tried it using potato & peas.I usually make biryani using pressure cooker.This time i tried using rice cooker and made it little more spicy as it belongs to Chettinad.The result was yummy and we loved it.After i made this biryani successfully i became very happy & contented that i had tried and shared almost all the popular Tamil nadu biryani recipes like Ambur star biryani, Dindigul Thalappakatti biryani, Coimbatore Angannan biryani, Muslim wedding biryani, Kuska in vegetarian version which was my long time dream.In the line of those yummy biryani recipes,here is yet another interesting and the most popular Anjappar biryani recipe.Friends,do suggest me if u know any other popular biryani recipe across Tamil Nadu.I am eager to try that too.Lets see how to make this flavourful and easy to make Anjappar Biryani Recipe in detail.
Before going to the recipe,I would like to tell something.As I am bit tied up with some personal work, i will try to make a post whenever i find time.Please bear with my irregular postings just for a week.Thanks for understanding.
Check out my other popular Tamil Nadu Biryani recipes

Ambur star biryani

Dindigul Thalappakatti biryani

Coimbatore Angannan biryani

Muslim wedding biryani

Kuska

Anjappar biryani recipe using vegetables

Anjappar biryani recipe with potato & peas - Sunday special lunch menu series - 14

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Potato - 3 nos Green peas - a fistful Green chillies - 2 nos Red chilli powder - 1/2 tsp Salt - as needed Water - 2 cups To roast rice Ghee – 2 tsp To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Biryani leaf - 1 no Big onion -1 no ( sliced) Tomato - 1 no To grind (optional) Big onion - 1/2 no or Small onions - 8 nos Green chillies - 2 no Ginger - 1 inch piece Garlic - 5 cloves Fennel seeds – 1/4 tsp To Garnish Mint + coriander leaves – 3 tbsp ( finely chopped)

METHOD

Wash and soak the basmati rice for 20 minutes.In the mean time,peel the potatoes and chop into cubes.Slices the onions,cut the tomatoes into small pieces.Slit the green chillies.Grind the ingredients given under”to grind” to a smooth paste adding enough water.(If u don’t want to grind them add 1.5 tsp of g&g paste along with crushed fennel seeds in oil while sauting onions and whole spices) Now drain all the water in soaked rice.Heat ghee in a kadai and roast the rice for 2 minutes without breaking them. Now heat the rice cooker in cooking mode and add oil + ghee in the center of serrated plate.Add cinnamon,cloves,cardamom and biryani leaf.Saute for a second.Now add the sliced onions and slitted green chillies.Saute till transparent.Now add the ground paste and saute until raw smell goes off.Add red chilli powder and mix well.The rice cooker mode may switched into warm mode.No problem,just keep sauting in the heat of plate.Now add the tomatoes and salt.Mix until tomato turns pulpy.Turn the rice cooker to cooking mode and add water. Add finely chopped mint+coriander leaves in water.When the water comes to a boil,add rice.Cook it till done. Enjoy with raita !

Note

You can make this biryani using pressure cooker too but change the quantity of water to 1.5 cups. Adjust the quantity of chillies based on your need. You should not add mint+coriander leaves while sauting.Add them only in the water before adding rice. Roasting rice helps to give firm and long grain rice.

Try this yummy Anjappar style biryani recipe in a weekend and Enjoy with your family

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Coimbatore Angannan Biryani Recipe - Kovai Mushroom Biryani - Sunday Lunch Recipes Series-10

Sorry for the late post. Today I celebrated Karadaiyan nombu and after having adai, I din’t feel like cooking biryani. But I don’t want to miss this week’s Sunday Lunch Recipes Post. So I made this biryani and kept for our dinner today. I had already shared Ambur star biryani, Dindigul thalappakatti biryani recipes using vegetables. In continuation of that, I have come up with yet another delicious and a famous biryani recipe. Its nothing but the most popular Coimbatore/Kovai special Sree Angannan hotel biryani. 

Actual recipe uses mutton/chicken but I tried it replacing with a combination of soya chunks, mushroom and brinjal. I referred this & this blog for the recipe and it was great. For the first time, I cooked this biryani in my non-stick kadai and  put in DUM for 10 minutes. It came out very well. I have shared the procedure in detail with stepwise pictures. Hope it is easily understandable. Try this Kovai special biryani and let me know how you liked it!

Friends, if you know any popular Tamil nadu based biryani recipes other than these 3, please leave a comment here. I would love to try it !

Ok, Lets see how to make this yummy Angannan biryani recipe with step by step pictures below!

Check out my other biryani/Pulao recipes HERE

Coimbatore Angannan Biryani recipe

Coimbatore Angannan Biryani recipe using Soya chunks and brinjal !

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Jeera rice/Jeeragasamba rice - 1 cup Water - 1.75 cups Turmeric powder - 1/8 tsp Salt - as needed Soya chunks/meal maker- handful Brinjal - 2nos (optional) Mushroom - 5  To grind as paste Shallots/Small onions - 7 nos Green chillies - 4 nos Ginger- 1 inch Garlic - 4 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 2 nos Water - little To temper & saute Cooking oil - 2tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Big onion - 1 no Small onions - 4 nos Garlic cloves - 4 nos Green chillies - 1 no ( optional) Tomato - 2 nos  Coriander leaves& mint leaves - a fistful Lemon juice-1/2 tsp

HOW TO MAKE ANGANNAN VEG BIRYANI - METHOD

Wash the jeera rice and drain the water. Set aside. Chop onions & tomato. Wash and clean mushroom, slice and keep it. Boil water and soak the soya chunks till use. Slice brinjals into 4 pieces (if using) and keep them immersed in water. Grind all the ingredients given under”to grind” to a smooth paste adding enough water. Heat oil+ghee in a kadai or vessel. Add cinnamon, cloves & cardamom. Then add the small onions & garlic cloves. Saute till transparent. Then add the onions & tomatoes. Saute till tomato turns mushy. Add the chopped coriander & mint leaves. Saute & then add the ground masala paste. Saute it for few minutes till it leaves oil. Now add the squeezed soya chunks, mushroom and brinjal pieces. Mix well and add a cup of water. Keep the flame high and let the brinjal cook well. It will look like a gravy with some water. Now add 1 cup of water along with the washed rice. Sprinkle lemon juice. Make sure the total cups of water should be 1.75 cups including the water in the gravy. Add a slit green chilli if you want more spicy.. Let the mixture boil in open pan in medium flame till rice absorbs all the water. Then cover the kadai with a lid and keep a bowl of boiled water over the kadai plate.( I inverted my kadai plate as it was dome shaped and kept the bowl over it). Now simmer the flame completely and cook for 10 minutes. Mix it once in the middle and sprinkle very little water if you feel the rice is too dry and burnt. Cook it in low flame till rice is done. Serve hot with onion raita !!

Note

Adjust the quantity of chillies if you want more spicy. But don’t add more chillies while grinding. Add in the water while you cook the rice. For variations, you can replace soya chunks , mushroom with mixed vegetables.

I served it with onion raita & potato kurma.It was yummy..

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Gobi Manchurian Recipe-How To Make Crispy Gobi Manchurian

I usually make Gobi Manchurian following my baby corn manchurian recipe. This time, for a change I tried crispy gobi manchurian recipe from Bharatz kitchen after getting tempted by the title. He had mentioned as “Crispiest Gobi Manchurian” with a clear video recipe. Usually in manchurian, Gobi turns soggy & soft immediately after mixing with gravy/sauce. But as he mentioned, this one stayed crispy for 30 minutes i.e till my photo session was over. This recipe really works well and tastes similar to the restaurant ones.

Some pre preparation work is needed for this recipe but its all worthy. If you don’t want to make gravy , simply skip the corn flour in sauce part and make it as gobi Manchurian dry version. It tastes even more crispy like street style ones. Soon I will post that recipe too. As Bharat explained, the secret of making crispy Manchurian lies in 2 things. 

One, you have to use small sized florets for deep frying. Do not use bigger size florets. This makes a great difference in the texture. The second thing is, you have to deep fry the florets twice. Anything when deep fried twice gives you the best crispiness. My MIL usually tell this to me and I have experimented the same with my masala vada & urad dal vada too. Deep frying twice helps to maintain the crispiness for long time. The same formula is applied here. But one thing, I should warn you here. Oil absorption will be slightly more than the usual deep frying as we are doing it twice. So use oil absorbent/Tissue paper & keep changing it whenever needed. Also work out more to burn the additional calories ;).

Friends, do try this recipe confidently even if you are a beginner. Try this for your family and kids as an evening snack or as a starter for dinner. I am sure everyone will appreciate you. Lets see how to make gobi manchurian at home easily !

Gobi manchurian recipe

Gobi manchurian - An yummy starter recipe !

Cuisine: Indian

Category: Starter

Serves: 2

Prep time: 35 Minutes

Cook time: 15 Minutes

Total time: 50 Minutes

INGREDIENTS

Cauliflower florets/Gobi pieces – 25-30 nos ( small sized) Corn flour - 2 tbsp Ginger-garlic paste - 1 tsp Pepper powder - 1 tsp Salt - little Water, turmeric powder & salt - as needed to boil gobi Cooking oil - to deep fry For the batter Maida/All purpose flour - 1/2 cup Corn flour – 1/4 cup Red food color – a pinch ( optional, I dint use) Salt & water -as needed ( I used 1/2 cup water) For the sauce/Gravy Cooking oil - 1 tbsp Finely chopped garlic cloves - 5 nos Ginger - 1/2 inch piece ( finely chopped) Big onion - 1 nos (-do-) Spring onion - 2 sprigs (-do-) Capsicum - 1/4 no (-do-) Red chilli powder - 1/2 tsp ( use 1 tsp to make it very spicy) Pepper powder – 1/2 tsp Sugar – 1/4 tsp Salt - as needed Sauce mix ( Recipe follows) Sauce mix ingredients Corn flour - 1.5 tsp Water - 1/2 cup Tomato sauce - 1 tbsp Soya sauce - 1 tsp Chilli sauce - 1/2 tsp

HOW TO MAKE GOBI MANCHURIAN - METHOD

Remove small sized florets from the cauliflower. Suppose, if you have removed them big,just cut them into small sized florets ( not too small). This is very important to get crispy gobi manchurian. Now boil the gobi in water mixed with turmeric powder & salt for 3 minutes. Remove and drain all the water immediately using a colander. Show it under running water to stop the gobi being cooked. It should stay firm. Now add pepper powder, corn flour, G&G paste and little salt to the washed cauliflower florets. Mix it well & refrigerate it for 30 minutes. In the mean time, finely chop all the ingredients needed for sauce & keep the sauce mix ready by mixing corn flour & other mentioned ingredients in water & keep it lumps free. Take a wide bowl and add maida, corn flour, salt and mix well. Add water to make a slightly thin batter like dosa batter. Now remove the florets from fridge & mix it with batter. Make sure all the florets are well coated with the batter. Heat oil in a kadai and when it gets heated, put the florets one by one and deep fry them in medium flame for 2 minutes till they are 3/4 th cooked. Do not toss for one minute. Then stir well and cook till its 3/4th cooked. Do not wait for the bubbles to cease or the cauliflower turns golden brown because we are going to deep fry again. So remove the florets when they are still white in color. Drain in a tissue. Again heat the oil for some more time but not smoky and add the florets now. Deep fry them till they turn golden brown & crispy. Bubbles will cease now. Now remove & drain in another tissue. You will find the gobi to be super crispy now. Have a bite n see, hehe (if you don't want to deep fry twice, just fry it till it becomes golden brown and crispy & proceed).  In another pan, heat 1 tbsp of oil & saute all the finely chopped veggies. Mix well adding some salt & sugar. Now add the sauce mix, red chilli powder & pepper powder and let it boil till the gravy reduces to half. Lastly add the deep fried gobi pieces, saute quickly and coat it well. Switch off the flame. Garnish with finely chopped spring onions & remove. Serve hot & Enjoy !

Note

Deep frying twice is very important to get crispy manchurian. But it absorb more oil . So use tissue/absorbent paper. If you don’t want to feep fry twice, you can just fry it once but you should do it till gobi turns golden brown & bubbles in the oil ceases. If you want to try this as gobi machurian dry version, omit the sauce mix and add a tbsp of tomato sauce, 1/2 tsp of soya sauce & 1 tsp of red chilli powder after sauteing the onions & capsicum. Mix well & add the gobi pieces, mix well & serve immediately. Do not use corn flour paste here.

Try this yummy gobi manchurian recipe for your family. Have it along with veg fried rice. Tastes yummmm !!

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Kulcha Recipe , Plain Butter Kulcha Recipe Without Yeast

I have tried kulcha without yeast at home only once when I prepared Punjabi lunch menu and that too it was stuffed Amritsari aloo kulcha, not the plain one. I have forgotten the taste of all the other recipes I tried for that Punjabi platter but I still remember the softness of the kulcha. At that time I had followed the recipe from “The Hindu-Food Safari” Section which was an excellent, fool proof, easy kulcha recipe without yeast. So I made this butter kulcha following the same recipe for our Sunday breakfast. Kulchas are meant to be too thick & round but I made it thin as per my family’s likings. It came out really awesome. I couldn’t believe when Raksha had 3 kulchas and asked for more !!. Not just Raksha, even Sendhil & myself loved its softness very much, though we felt bad about the maida used in it. Sendhil was asking me the difference between Naan & kulcha. So I browsed & found some points which I have shared them below. He told me to try the same recipe with wheat flour too. I must give it a try. I made Restaurant style dal fry as side dish for Kulcha. It was a lovely combo. Friends do try this plain kulcha recipe without yeast. I am sure u won’t regret it. Just grease the kulchas with butter or ghee & relish it with the most popular side dish Punjabi Chole or paneer butter masala. It will taste heaven I say !
Here is difference between kulcha & naan for your reference

Naan Vs Kulcha - What is the difference between naan and kulcha ?

1. Naan and Kulcha are flatbreads that have Indian origin. While Naan is the more celebrated type of bread, Kulcha is a typical Punjabi bread that has old Punjabi traditions.
2. Naan is made in oven or earthen ware made of clay using charcoal to provide heat to cook the bread whereas Kulcha can be made on stove top too.
3. Naan is made with yeast and sometimes with milk and yogurt to make it soft and also to give it a bounce. But Kulchas are made using baking powder, baking soda, milk & yogurt to give softness.
4. Although Kulcha is similar to naan in looks and flavor, it is typically thicker and fluffier than naan.
5. Naans are usually oblong in shape while Kulchas are round.

Source : http://www.differencebetween.com/difference-between-naan-and-vs-kulcha/

Ok, Lets see how to make this soft kulcha recipe with stepwise pictures.

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Dindigul Thalappakatti Veg Biryani-Mushroom,Soya Chunks Biryani Recipe--Sunday Lunch Recipes -1

In this New year, with all your support and blessings, I have planned to start biryani series from this week. I guess most of you make ( Both vegetarian & Non-vegetarian) make biryani in weekend especially on Sunday. Even I too make biryani mostly on Sundays, make myself free and enjoy my time with my family. To me, Biryani is an easy to make yet very rich & delicious one pot meal that make everyone drool over its smell & color. I love to try varieties of biryani recipes by watching TV shows, by referring blogs or cookbooks. I thought of blogging the same here as it might be useful to vegetarians who look for varieties of biriyani recipes. So every Sunday, you can expect some yummy biryani & pulao recipes in my blog. Actually I wanted to start this series with “How to cook Basmati rice” post. But I still have some work pending to bring that post here. As I am in Salem, I couldn’t do it. So I thought of starting this series with this most popular Dindigul thalappakatti biryani recipe in which I used jeera rice. Generally vegetarians have less options for biryani varieties. So I used to refer non-veg biryani recipe too & try it  by replacing chicken or mutton with vegetables like mushroom, Gobi/cauliflower and soya chunks. You can find one such example here.  Even today I have shared Dindigul thalapakatti biryani which is the most popular mutton biryani of Dindigul district. For this recipe, I referred so many sites and read readers comments to get some idea about its color, the rice used in it etc. Finally I landed upon here & tried this biryani by making small changes in the actual recipe to achieve its brown color. I used mushroom & soya chunks/meal maker in place of mutton ;). The taste was awesome. It came out super flavourful with minimum masala. Raksha & Sendhil loved it a lot. Raksha told me to make the same biryani next day too for her lunch box . So I made a minimum quantity for her using rice cooker. Now I can confidently try this biryani for my guests too. I served this biryani with simple onion raita as a side dish. I made fruit custard for dessert & curd rice as well. So last week we had this biryani, raita, fruit custard and curd rice for our lunch. It was simple yet divine ! I have updated this recipe with a full video. Do watch it !

I will try my level best to collect the best biryani recipes, try them in my kitchen and share it here.Wish me Good Luck. Leave your feedback or share the picture if you try any biryani recipes from this series. It will motivate me to try n post more. Check out my other biryani & pulao recipes that are popular in my blog.

• Ambur veg biryani

• Kuska biryani/Plain biryani

• Spicy vegetable pulao

• Vegetable biryani

• Paneer biryani

• Tomato rice using rice cooker

• Mushroom Biryani

I have updated this recipe with a video. Please check it !

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KFC STYLE VEG STRIPS RECIPE-KIDS SNACKS RECIPES

KFC’s Veg strips with Veg Rice Bowlz & Potato burgers/Krisper is my daughter Raksha’s favourite restaurant food now.Yeah,we have become a regular customer of (Bangalore) Kathriguppe KFC in weekends.Thanks to my friend Megha for telling me about the veggie options in KFC.Earlier we were thinking it is only for non-vegetarians.So we have never gone inside it and i was throwing out all the KFC discount coupons i was getting along with sodexo meal pass.Once Megha told me about Veg Rice Bowlz and Veggie burger varieties of KFC and suggested me try once.We went in the same weekend and now we have become an ardent fans of those dishes.More than me Sendhil & Raksha have become crazy for its taste and they are ready to go there anytime of the day.U won’t believe if i say that we have visited KFC nearly 6-7 times in past two months.And nowadays Raksha started demanding me to try KFC’s recipes at home too.When i was browsing for the same,i got some ideas from facebook’s Chef at large group posted by some members.I collected all those recipes & googled few more too.Inspired by all the pictures and recipes,i tried veg strips for the first time last week and i was  very happy with the results.It was sooo crispy and Raksha loved it a lot with tomato ketchup.I won’t say its the exact replica of KFC’s original recipe(hope u know its a secret recipe) but i am sure it tastes pretty close and your family will enjoy it for sure.
Today being children’s day,i wanted to treat my daughter with her favourite finger food.So I made this again along with one minute brownie & kept it for her surprisingly.After coming from the school,when i gave this snacks to her,she showed a big smile and hugged me tightly.She tasted and said “Wow,mummy its awesome” and she had 5 of them.
The procedure may seem lengthy as i made bread crumbs & chilli flakes at home.If u have store bought bread crumbs & chilli flakes in hand, u can finish the entire process within 30 minutes,Also u can make everything well advanced and just deep fry during serving time.So just try this for your kids birthday party & get together or simply as evening snack.They will enjoy this dish thoroughly.But one thing,serve it hot to enjoy its full flavor,taste & crispness.So don’t forget to serve & eat hot !!
Here is the picture of KFC Veg Rice bowlz with veg strips i tried on last weekend.Here i used coarsely ground corn flakes to give KFC chicken look.But today i used finely powdered corn flakes.So make it as per your wish.It tastes Sooo Good in either ways .Soon i will post Veg rice bowlz with curry recipe.

NOTE: KFC's veg strips tastes less spicy with very mild masala flavour.So i too followed the same here.Please add garam masala powder,aamchur powder or chat masala powder if u want strong masala smell.

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POORI MASALA RECIPE - HOTEL STYLE POTATO MASALA FOR PURI - POORI KIZHANGU

Poori masala with potato/ Aloo masala in Hindi / Urulaikizhangu masala in Tamil is the best side dish for poori. Last year I posted onion masala without potato which is my mom’s special recipe. But poori tastes the best only with potato masala or potato kurma as served in restaurants / Hotels. In Tamil we say this as “Poori Kizhangu” and in Hindi it is called as bhaji. In Tamilnadu, Saravana bhavan hotel poori masala is very popular. Iam yet to taste it. But the one I have shared here is also hotel style poori masala that is served in most of the restaurants in Tamilnadu. Yes, addition of besan flour is the secret for hotel style recipe. I made puri and this south Indian hotel style potato masala for our breakfast yesterday as my birthday special recipe. Some people use this potato masala for stuffing masala dosa too. But I make that masala slightly different. Soon I will post it here. You can do so many variations in this recipe by adding tomato, carrot, peas and making it without onion, besan flour etc. I have listed them in “Note” section.It tastes good in all the ways. Here is our method of making this yummy side dish for poori. Lets see how to make hotel style poori masala @ potato masala for poori with step by step photos.

Do check out my potato kurma recipe for poori , Karnataka style veg sagu , Saravana bhavan veg kurma

Poori masala recipe

Poori masala / Poori kizhangu masala - Tamil nadu hotel style recipe, Best side dish for poori using potato

Cuisine: Indian

Category: Sidedish

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 25Minutes

INGREDIENTS

To Pressure cook Potato - 3 nos Big onion - 2 nos Green chillies - 3 nos Ginger – 1 inch piece Hing - 1/8 tsp Turmeric powder - 1/4 tsp Besan flour – 2 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Curry leaves - few

METHOD

Wash and cut the potatoes into 3-4 pieces.Pressure cook them adding a pinch of turmeric powder for 4-5 whistles in high flame.Remove and peel the skin.Mash it roughly into big pieces.Dilute the besan flour adding 1/4 cup of water and set aside. Slice onions,chop ginger,Green chillies and curry leaves.Set aside. In a wide kadai,heat oil and do the seasoning part as given above.Then add onions,finely chopped green chillies ,ginger bits & curry leaves. Saute till onion turns transparent.Now add 1 cup of water,turmeric powder,salt and hing.Allow it to boil.Meanwhile add the roughly chopped potatoes and diluted besan flour.(I transferred everything to a small cooker and cooked for one whistle in high flame for quick cooking of onions.Its optional.U can do it in kadai too.) Boil well for few minutes till onion gets cooked well & masala reaches semi solid consistency.Switch off the flame.Add some coriander leaves if necessary. Potato masala is ready to serve with hot puffy puri ! NOTE For variations,u can add finely chopped carrots and a handful of peas while sauting onions.U can also add half of a finely chopped tomato. U can add besan flour or skip it if u don’t like tat flavour.But i add it to give the restaurant touch as well as to give a creamy texture. This masala thickens when it cools.So make it slightly watery before switching off the flame. Adjust the quantity of chillies as per ur taste.I don’t chop the chillies finely for my daughter’s sake.So i slit and add.But in hotels they do add them finely chopped. To make this as kurma,add some finely chopped garlic cloves and 1/2 tsp of garam masala powder.

Puffy poori with this potato masala tastes like heaven for morning breakfast.Do try & feel it !!

Don't forget to check out my puffy poori/Puri recipe with tips n tricks !

Very good recipes Tags: Potato recipes, Poori masala recipe, Potato masala for puri, Poori masala, Aloo masala, Potato bhaji, side dish for poori, how to make potato masala for poori, Poori kizhangu

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