Vegetable Biryani Recipe - How To Make Veg Biryani

Last Sunday I tried this simple veg biryani with slight variations from HERE.After tasting this, I reminded about the biriyani I had in AAB hotel ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice – 1 cup Water – 1.5 – 2 Cups (adjust as per given on the packet) Vegetables – Carrot , Beans , Peas , Potato – 1 cup Big onion – 1 no (Slice cut) Green chilly – 2 nos ( Slit cut ) Tomato – 1 no Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp ) Mint & Coriander leaves – A handful Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp (optional) Cashew paste – 1 tsp (Grind 5- 7 cashews ) Salt – As required Ghee – 1 tbsp Curd – 1 tsp Cinnamon – 1 small piece Cloves – 2 nos Cardamom – 1 no Bay leaf – 1 no Marati moggu & Star anise – 1 no Black stone flower – 1 no

METHOD

Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well . Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins. Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee . Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below. Note : We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud. If u wish u can fry the rice in ghee before soaking in water.

Technorati Tags: Veg biryani recipe,Vegetable biryani recipe,vegetable biryani,veg biryani,biryani recipe,easy veg biryani,biryani varieties

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PACHA MILAGAI CHUTNEY / GREEN CHILLI CHUTNEY

My MIL prepared this pacha milgai chutney for me yesterday. When I was pregnant, I felt like having something spicy & tangy like Elandhavadai ( in tamil). On those days she used to prepare this chutney just for me and I relished it. Again after a long time we had this chutney yesterday for idli. It tasted excellent. Spice lovers must try this. I am sure you would love it. I think people from Andhra know this chutney very well. 

Ingredients 

• Green chilly (Long ones ) – 4 nos
• Tamarind – Small gooseberry size (soak in very little warm water)
• Salt – As needed.
• Powdered Jaggery – Small berry size / Sundakkai size
• Cooking oil – 1 tbsp

To temper :

• Gingely oil / Sesame oil – 1 tbsp
• Mustard seeds – 1/2 tsp

Method :

• Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
• Remove and allow it to cool.
• Grind all the ingredients given above with green chillies to make a smooth paste. Add little water if necessary.
• Heat a kadai with a tbsp of sesame oil and splutter mustard seeds. Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.

Note :
If you want to keep this chutney for months, you should saute well till it becomes a whole mass like thokku ( no trace of water). Transfer it to an air tight container. My MIL’s mother prepare this chutney in large quantity whenever chilli price comes down and becomes cheap. But yesterday we made it very less. So I dint saute the chutney. I just tempered, added the chutney and switched off the flame immediately. 

The secret of this chutney lies in the amount of tamarind we use. If you add more tamarind the chutney will be less spicy but more tangy and vice versa. So tamarind and green chillies used should match each other. Please adjust according to the measurements given above.

Do try and Enjoy this chutney with Idli , Dosa and curd rice !! Don’t forget to let me know your feedback. 

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RAW MANGO RICE / MANGO RECIPES

I learnt this from my MIL.. I usually make this for my husband's lunch box. My mil adds roasted & ground fenugreek seeds powder which gives a nice taste & flavour for this rice..Soon i'll post my mom's easy mango rice..

Ingredients

• Raw mango – 2 cups ( grated) 
• Green chilly – 2 nos ( slit cut)
• Red chilly – 3-4 nos ( pinched into two)
• Methi seeds –3/4 tsp ( roast & powder)
• Turmeric powder – 1 tsp
• Hing – 1 tsp
• Salt – As required
• Cooking oil – 4 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal –2 tsp
• Curry leaves - a  sprig

For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp

Method 

• Grate the mangoes and set aside.

•  In a kadai , dry roast the methi seeds till it turns brown and powder it.
• In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..

• Then add the grated mango and turmeric powder & saute well till its cooked nicely.

• Add the remaining hing and methi seeds powder..Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.

• Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.

Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!

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KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.

Ingredients:
 1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Tomato – 2 nos
• Green chilly – 2 nos
• Ginger – garlic paste – 1 tbsp
• Biriyani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Salt & water – As required
• Oil – 1 tbsp

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
• Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
• Add little water , salt , red chilly powder .. Let it boil for sometime.
• Finally add the cooked moong dal and potato.
• Allow it to boil for 5 mins.
• Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:
1 cup - 200ml

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Green chilly – 1 no
• Biryani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Salt & water – As required
• Oil – 1 tbsp

To grind

• Grated coconut - 1/4 cup
• Fennel seeds / soambu - 1 tsp
• Green chilly - 1 no

Coriander leaves - to garnish

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
• Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
• Allow it to boil for 5 mins.
• Garnish with coriander leaves and enjoy with idly !!

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Easy Mango Thokku Recipe - Raw Mango Pickle Recipes

Mango thokku is a very simple yet finger licking and delicious side dish for curd rice. I learnt this recipe from my MIL. Before marriage, I had tasted Andhra mango thokku recipe from my friends. But after marriage, when I saw my MIL making homemade mangai thokku very easily and quickly with less oil, I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too. This is one of the must try Mango recipes in this season. 

Roasted and powdered methi seeds and Asafetida/Hing are the star ingredients for any pickle recipe. So don’t skip it. Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below. Please check it. Lets see how to make this delicious Raw Mango thokku recipe.

Mango thokku recipe-Mangai Thokku

Easy mango thokku recipe - Best side dish for curd rice

Cuisine: Indian

Category: Pickle

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200ml Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups Red chilli powder - 2.5 - 3 tsp Methi seeds – 1 tsp ( dry roast & grind to a powder) Turmeric powder – 1/2 tsp Hing / Asafetida – 1/2 tsp Jaggery – Big gooseberry size (adjust based on tanginess of mango) Salt – As needed To temper Sesame / Gingely oil – 4 tbsp Mustard seeds – 1 tsp

HOW TO MAKE MANGO THOKKU - METHOD

Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside. Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely. In a wide mouthed kadai,add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame. After the mango is cooked well,add the turmeric powder, red chilli powder, hing/Asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai. Lastly add the roasted methi seeds powder, mix it and switch off the flame. Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months. Enjoy with curd rice !

Enjoy this finger licking mango thokku with curd rice. Tastes yummy !

Technorati Tags: Mango thokku recipe,Mangai thokku,mango pickle,mango thokku recipe tamil,Authentic mango thokku recipe,mango thokku pachadi recipe,Mango recipes

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MAGGI NOODLES PATTIES / NOODLES RECIPES - KIDS SNACKS

Maggi noodles is loved by all the kids even if they are fussy eaters. Sure there is some magic in it .Though we all know it is not a much healthier option, we make it at least once or twice in a month. Let’s make the same slightly healthy as well as interesting. With this thought, I tried this Maggi noodles patties snack for my kid.
I saw this recipe in a blog long back, but  I don’t remember the name of  it. Please let me know if its your blog. I am very much thankful to you for this excellent snack. I tried it on a weekend evening. It was tasting great and we all relished this with tomato sauce .Very easy to prepare ,tastes delicious and drool worthy. I am sure kids would love this. Even we parents can’t stop with one. Bachelor’s can also try this. U may like it.

Maggi noodles patties

Maggi noodles patties - Kids favourite snacks recipe with a healthy twist.

Cuisine: Indian

Category: Kids snacks

Serves: 5-6 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To cook in water Maggi noodles - 1 small packet (tastemaker not needed) Cooked Carrot,Green peas,beans - 2 tbsp each To mix in the noodles Big onion - 1 no(finely chopped) Green chilli - 1 no(-do-) Maida – 2 tsp Garam masala powder- 1/2 tsp(add more as per ur taste) Chat masala – 1/4 tsp Coriander leaves – 2 tbsp(chopped finely) Salt- as needed Amchur powder – 1 pinch(optional) Red chilli powder- 1/4 tsp(optional) Cooking oil – 1 tbsp

METHOD

Cook the noodles in required water along with vegetables without tastemaker OR Grate the carrots and saute in a tbsp of oil along with green peas till it gets cooked.I dint use beans here. Take the boiled noodles,vegetables in a wide mouthed bowl and mix all the ingredients given above to make a dough.If necessary, maida can be added for binding. ( I used 2 tsp) Make small even sized balls and pat it to make a small circle. Heat a dosa pan and place the patties over it.Sprinkle oil around it and cover cook for sometime. Cook  till it becomes slightly crispy &  golden brown. Flip it over and repeat the same. Enjoy with tomato sauce.

NOTE

• For variations,u can also try adding tastemaker, gg paste and more vegetables like beans, grated cauliflower etc whichever your kids like.
• U can also use plain noodles instead of maggi as tastemaker is not necessary.No problem even if the noodles are over cooked.
• I din’t use red chilli powder as my daughter doesn’t like spicy foods.So use it as per ur need.

Technorati Tags: Kids snacks recipes,kids snacks,snacks recipes,snacks for kids,noodles recipes,noodles,easy snacks recipes,easy patties recipes

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DAL SUKKA | MOONG DAL SUKHI RECIPE

Yesterday I tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy and Easy too..Try this and let me know ..

Ingredients:
 1 cup - 250ml

• Moong dal – 1/4 cup
• Big onion – 2nos (chopped finely)
• Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
• Green chilly – 1 no (long one) (adjust)
• Jeera /cumin seeds – 1/4 tsp
• Red chilly powder –1/2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt & water – As needed
• Oil – 1 tbsp
• Coriander leaves – to garnish
• Lemon Juice – A few drops

Method :

• Grind ginger , garlic and green chilly to a paste and set aside.
• Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
• Saute till it turns transparent.
• Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
• Now add the moong dal and fry for a minute.
• Add the water , required salt and close the cooker .
• Cook till the moong dal gets cooked.I kept for one whistle.
• Now open the cooker and mash the dal a little with ladle.
• Roast the jeera in little oil and add it to the cooked dal.
• Add few drops of lime juice and mix well.
• Garnish with coriander leaves.

Serve with chapathi , curd rice. dosa/idly and ENJOY !!

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Indian Samosa Recipe - Bakery Style Samosa Recipe

I am a big fan of bakery style Indian samosa recipe. Whenever I visit chat shops /Bakeries or Cinema theaters, I have this samosa without fail. I really wanted to try triangular shaped cripsy samosas for a long time. After seeing this post ,I got the confidence to prepare samosa recipe at home.Thanks a lot sailu for giving clear step by step pics. I tried my own by making slight changes in the actual recipe.It came out very well. I just relished it with tomato sauce. So I am posting this delectable samosa recipe for you all and for my future reference .

Ingredients 
1 cup  200ml

For samosa dough :

• Maida – 1 cup
• Rava / Semolina – 1 tsp
• Ice cold water – As required
• Salt – As needed.
• Baking soda – a pinch (optional)
• Jeera – 1/2 tsp

For samosa stuffing :

• Potato – 4 nos (Boiled and mashed)
• Green peas – 1/2 cup (cooked)
• Big onion – 2 nos (finely chopped)
• Ginger & garlic paste -  1 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Coriander leaves – a few (chopped )
• Lemon juice – a few drops
• Salt – As required.
• Oil – 2 tbsp

Method :

• Knead the dough with the above said ingredients and keep it closed with a wet cloth for 20 mins.
• Prepare the stuffing by keeping  a kadai with oil.
• Add the onions, G& G paste and saute well till raw smell disappears.
• Then add the spices given in the same order and mix well.
• Finally add the crumbled potato pieces and green peas.
• Add the required salt and mix well to become a whole mass.
• Add water if necessary.Switch off the flame and add the lemon juice & coriander leaves.Remove the stuffing and set aside.
• Take the dough and make small balls of equal size.
• Shape it as given here and fill the stuffing.
• Make the samosas and deep fry both sides till golden brown.

Enjoy with tomato ketchup / sauce.

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