Search Chitra's Food Book

Showing posts with label SUNDAY SPECIAL RECIPES. Show all posts
Showing posts with label SUNDAY SPECIAL RECIPES. Show all posts

June 26, 2019

Chettinad Vegetable Biryani Recipe

chettinad veg biryani
Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad. Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes too !

chettinad vegetable biryani


Chettinad vegetable biryani recipe


Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe



Cuisine: Chettinad
Category: Biryani recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Steamed rice / Puzhungal arisi - 1 cup
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Black stone flower - 1
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 (sliced or finely chopped)
  • Green chilli - 3 to 4
  • Ripe tomato - 1
  • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
  • Turmeric powder – 1/2 tsp (optional, I used it)
  • Water - 2.25 cups
  • Salt - as needed
To Grind - Paste 1
  • Mint leaves - a handful
  • Garlic cloves - 10
To grind - Paste 2
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
HOW TO MAKE CHETTINAD VEG BIRYANI
  1. Wash the rice. Wash the vegetables and chop into small pieces.
  2. Grind paste 1 and paste 2 separately.
  3. Heat oil + ghee in a pressure cooker.
  4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
  5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
  6. Add paste 2 and saute for few minutes. Add water and washed rice.
  7. Mix gently and pressure cook in low flame for one whistle.
  8. Open the cooker and fluff the rice gently. Serve with raita !
CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

  • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

  • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
  • chettinad vegetable biryani recipe
  • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

  • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute. chettinad vegetable biryani  
  • chettinad vegetable biryani

  • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
  • chettinad vegetable biryani

    • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani

    Note

    • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
    • You have to grind the paste 1 and 2 separately.
    • For variations, you can grind green chilli along with garlic and mint leaves.
    • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

    Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
    chettinad vegetable biryani

    Continue Reading...


    March 5, 2019

    Palak Pulao Recipe – Spinach Pulao Recipe

    Palak pulao
    Palak pulao is an easy, healthy one pot rice variety that can be prepared easily under 15 minutes. Indian style Spinach rice can be prepared in many ways. Today I have shared an easy version of palak rice using a pressure cooker. I learnt it from my School moms friend Tara. This recipe is very similar to my Karnataka style veg palav recipe. To make this palak rice bright green in color, add some turmeric powder and sugar. I have added frozen green peas. You can also add mixed vegetables like carrot, beans, potato to make this rice more healthy and filling. Ok, lets see how to make palak pulao / spinach rice recipe with step by step pictures.

    Check out my


    spinach pulao


    Palak pulao recipe


    Palak pulao recipe

    Palak pulao recipe / Spinach rice using a pressure cooker for lunch box



    Cuisine: South Indian
    Category: Main course
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Basmati rice - 1 cup
    • Water - 1.5 cups
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Bay leaf - 1
    • Black stone flower / Kalpasi - 1
    • Big onion - 1 (finely chopped)
    • Cashew nuts - Few
    • Green peas – 2 tbsp
    • Sugar - a pinch
    • Salt - as needed
    • Lemon juice - few drops
    To grind
    • Palak leaves - 1.5 cups
    • Green chilli - 2 to 3
    • Ginger - 1 inch piece
    • Garlic cloves - 5
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Fennel seeds - 1/2 tsp
    • Big onion - 1/2
    • Turmeric powder - 1/2tsp
    HOW TO MAKE PALAK PULAO / SPINACH PULAO
    1. Wash and chop the palak leaves. Wash and soak rice for 15 minutes.
    2. In a mixie jar, grind palak and other ingredients given under “To Grind” to a smooth paste.
    3. Heat oil in a pressure cooker base. Saute the spices, onion and cashews.
    4. Saute the palak masala adding sugar and salt. Add peas.
    5. Add water and bring to boil. Add the rice and lemon juice.
    6. Mix well and pressure cook in low flame for one whistle.
    7. Open the cooker after steam is released. Fluff the rice and serve with onion raita !
    PALAK PULAO / SPINACH PULAO - STEP BY STEP PICTURES
    • Cut the root and stem part of palak leaves/ spinach. Wash it well. Chop roughly and set aside. Wash and soak basmati rice in water for 15 minutes. In the mean time, grind the masala.

    • In a mixie jar, take the palak leaves, cinnamon , cloves, cardamom, ginger, garlic, green chilli, fennel seeds, big onion and turmeric powder to a smooth paste adding water. Set aside.
    • Palak pulao
    • Heat oil + ghee in a pressure cooker. Saute a bayleaf and black stone flower. Add onion and saute till transparent. Add cashews and saute for a minute.
    • Palak pulao
    • Now add the ground palak masala paste. Saute in medium flame till its raw smell goes off. Add some sugar and required salt. Add frozen green peas and mixed vegetables (if using). Mix well.
    • Palak pulao
    • Lastly add 1.5 cups of water and sprinkle some lemon juice. Let it come to a roll boil. Taste the water to check the salt and spices.  Now add the soaked rice. Mix gently and close the lid of pressure cooker.
    • Palak pulao
    • Keep the flame high till steam comes out of the nozzle. As soon as vapor comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. It takes nearly 8 to 10 minutes. Switch off the flame. Open the lid after the steam is released. Fluff the rice gently with a fork like ladle. Serve hot with onion raita.
    • Palak pulao
      Enjoy !

    Note

    • Adjust the quantity of green chilli as per your taste.
    • To retain the green color of rice, add some turmeric powder and sugar.
    • Do not keep the palak puree for long time. Use it as soon as you grind the masala to avoid discoloration.

    Easy, yummy, one pot palak pulao is ready, Enjoy !
    Palak rice

    Continue Reading...


    February 2, 2019

    Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

    beetroot pulao
    Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job. All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful.  Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

    Beetroot rice

    Beetroot rice / Beetroot pulao recipe


    Beetroot rice / Beetroot pulao recipe

    Beetroot rice / Beetroot pulao recipe for lunch box.



    Cuisine: Indian
    Category: Main course
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Beetrrot - 1 ( 3/4 cup chopped beetroot)
    • Green peas - 2 tbsp ( optional)
    • Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani)
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Bay leaf - 1
    • Star anise - 1
    • Shahjeera / Black cumin seeds - 1/2 tsp
    • Cashew nuts - few
    • Big onion - 1 (finely chopped)
    • Ginger garlic paste - 1 tsp
    • Green chilli - 2 to 3
    • Dhania powder / coriander seeds powder - 1 tsp
    • Garam masala powder - 1/2 tsp
    • Water - 1.5 cups
    • Salt - as needed
    HOW TO MAKE BEETROOT PULAO
    1. Wash the basmati rice and soak in water for 15 minutes.
    2. Wash and peel the beetroot skin. Chop into small pieces and set aside.
    3. Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
    4. Saute the whole garam masala one by one. Then add cashew nuts, onion.
    5. Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
    6. Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
    7. Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
    8. Open and fluff the rice gently. Serve hot with onion raita !
    METHOD - STEP BY STEP PICTURES
    • Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside.

    • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent.
    • Beetroot rice
    • Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.
    • Beetroot rice  Beetroot rice
    • Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame.
    • Beetroot rice
    • Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out.
    • Beetroot rice
    • After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips !

    • Enjoy !

    Note

    • Adjust the quantity of green chilli as per your taste.
    • You can use red chilli powder instead of green chilli but taste of pulao varies.

    Try this yummy, colorful beetroot pulao and share your feedback !
    Continue Reading...


    January 7, 2019

    Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

      Mushroom biryani recipe

    This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

    Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

    Mushroom biryani recipe

    Mushroom biryani recipe - Kalan biryani


    Mushroom biryani recipe - Kalan biryani Mushroom biryani recipe - Tamil nadu style kalan biryani

    Cuisine: South Indian
    Category: Mushroom recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Cooking oil - 3 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Cardamom - 1
    • Black stone flower / Kalpasi - 1
    • Bayleaf - 1
    • Big onion - 1
    • Ripe tomato - 1
    • Indian button mushroom - 10
    • Turmeric powder - 1/4 tsp
    • Biryani masala powder - 1/2 tsp
    • Basmati rice - 1 cup (soaked for 15 minutes)
    • Salt - as needed
    • Water - 1.5 cups
    To grind masala
    • Small onion / shallits OR big onion - 7 nos /1 no.
    • Green chilli - 2
    • Ginger - 1 inch piece
    • Garlic - 5 cloves
    • Mint leaves / Pudina leaves - a fistful
    • Coriander leaves a- fistful
    HOW TO MAKE MUSHROOM BIRYANI - METHOD
    • Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
    • Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
    • Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.
    • Mushroom biryani recipe
      Mushroom biryani recipe
    • Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.
    • Mushroom biryani recipe
    • Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

    • Mushroom biryani recipe
      Enjoy !



    Note

    • Add more green chillies for spicy biryani.
    • For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

    Try this yummy mushroom biryani recipe and enjoy !
    Kalan biryani
    Continue Reading...


    August 17, 2018

    Cabbage Peas Biryani Recipe – Cabbage Rice Recipe

    Cabbage biryani recipe

    Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant. This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

    Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.
    Cabbage biryani recipe

    Cabbage Peas Biryani Recipe - Cabbage Rice Recipe


    Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

    How to make cabbage peas biryani recipe for lunch box.


    Cuisine: South Indian
    Category: Biryani Recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Chopped or grated Cabbage – 1 cup
    • Basmati rice – 1 cup
    • Water – 1.75 cups
    • Big onion – 1 (Sliced thinly)
    • Green chilli- 1 to 2 nos (adjust)
    • Ginger garlic paste – 1/2 tsp
    • Mint + coriander leaves – fistful
    • Turmeric powder - 1/4 tsp
    • Red chilli powder – 1/2 tsp
    • Garam masala powder – 1/2 tsp
    • Salt- as needed
    • Curd – 2 tbsp
    • Lemon juice – Few drops (optional)
    To Saute in oil
    • Cooking oil + ghee - 2 tbsp + 1 tbsp
    • Cinnamon - 1 inch piece
    • Cloves - 2 nos.
    • Cardamom - 1
    • Star anise - 1
    • Bay leaf - 1
    • Black stone flower / Kalpaasi - 2 nos

    METHOD

    1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
    2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
    3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
    4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
    5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
    6. Mix well and pressure cook in low flame for one whistle.
    7. Fluff the rice gently with a fork without breaking the rice.
    8. Serve cabbage peas biryani with onion raita !

    METHOD - STEP BY STEP PICTURES


    • Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside.
      Cabbage biryani recipe
    • Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates.
      Cabbage biryani recipe
    • Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.
      Cabbage biryani recipe  Cabbage biryani recipe
    • Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !
    • Cabbage biryani recipe  Cabbage biryani recipe
    • Enjoy ! 
    Note
    • Adjust the quantity of spice powders as you like.
    • You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly.
    • You can also use jeera rice / seeraga samba rice instead of basmati rice.

    Try this easy, yummy cabbage peas biryani and share your feedback with me !
    Cabbage peas biryani

    Continue Reading...


    May 23, 2017

    Aloo Dum Biryani Recipe – Baby Potato Biryani – Small Potato Biryani Recipe

    In my veg biryani series, I had already shared a Chettinad style baby potato biryani in pressure cooker. But this baby potato Dum biryani is a completely different version. I tried this recipe after watching this video. Usually aloo Dum biryani is prepared by shallow or deep frying sliced potatoes, marinated in curd+ spices mixture, made into a gravy and then layered with parboiled basmati rice. When I was browsing for various small potato biryani recipes, I was scared to see the tedious process because I had very less time in hand to prepare our Sunday lunch. But convincingly, I got this recipe.Feedback from readers made me try this recipe without any second thoughts. I loved the idea and simplicity of this recipe.Yes, This baby potato biryani is a much simplified version when compared with the traditional ones.This recipe involves no marination, no frying and taste wise there is no compromise at all. It tasted great just like Hyderabadi Veg Dum biryani. We all loved it & relished with onion raita. You can try this biryani for any special occasions like birthdays, wedding anniversary to treat your family. Kids would love this biryani for sure as it has their most favorite vegetable – Potato Winking. You can try this biryani in a pressure cooker using regular potato as well. Lets see how to make aloo dum biryani recipe using baby potato with step by step pictures and video !

    Continue Reading...