Paal Pongal/Milk Pongal – when you hear this name you may think its a sweet pongal recipe using milk. But a big nooo! Its just a white pongal recipe in which rice is cooked in milk+water. We usually make this pongal in a pot along with sakkarai pongal for the festival. It looks super white and tastes creamy & rich.
We mix this rice with Sambar or kootu and enjoy it. But traditionally we offer this to God by keeping a piece of jaggery, banana with few drops of ghee. If you wish to make it as sweet pongal, you can add sugar & cardamom powder to it. This post is my last minute contribution to Pongal Recipes in this year. Lets see how to prepare Vella pongal/Milk pongal recipe with stepwise pictures !!
How to make pongal using milk - Paal pongal recipe
Cuisine:Indian
Category:Lunch
Serves:2
Prep time:5 Minutes
Cook time:15 Minutes
Total time:20 Minutes
INGREDIENTS
1 cup = 240 ml
Raw rice - 1/2 cup
Milk - 1 cup
Water – 2 cups
Salt - a pinch
METHOD
Wash the rice and keep aside. In a pressure cooker base take milk + water and a pinch of salt. Add rice to it. Cook in low flame for one whistle. Remove and mash it well. Offer God by keeping a small piece of jaggery, banana & few drops of ghee.
Serve with Pongal Kuzhambu & kootu. Enjoy !
Make this creamy, rich Paal Pongal and have a great celebration !
Hello Friends, Today’s post is all about the most popular Tamil festival, Thai Pongal celebration at home (also known as Makara Sankranti in other parts of India) along with Pongal recipes link. I have shared the details about Pongal Festival/Makar Sankranti and its pooja procedures of our home along with pictures of our last year celebration. It is purely of Tamil nadu style and it may vary as per your custom and tradition. So this post would be more of essays with images. Please excuse me. I hope this post would help beginners and newly wedded girls to start their Thai pongal festival celebration on their own.
Pongal (Thai pongal/Surya pongal) is a harvest festival of Tamilnadu, South India. It is one of the most important and popular Hindu festivals. This four-day long harvest festival of Tamil Nadu, Pongal is all about thanksgiving to nature and takes its name from the Tamil word Pongal means "boiling over" and is held in the month of Thai (January-February). 'Pongal' literally means overflowing and is named so because of the tradition of cooking the new rice in pots until they overflow, which is a symbol of abundance and prosperity.
Pongal is usually celebrated from January 13 to 16 every year. In 2024,Pongal celebration takes place from January 15-18. The main festivities starts on January 14/ bhogi day. Pongal festival is on January 15th, Monday. This festival marks a period of plenty, peace and happiness. On the first day known as Bhogi, people clean their homes thoroughly and in the evening, all unwanted goods are lit in a bonfire. The second day is Perum Pongal, the most important. It is also called Surya Pongal because people worship Surya, the Sun God and his consorts. Women decorate the central courtyard of their homes with beautiful kolams (Visit my in-laws blog for kolam ideas), done with rice flour and bordered with red clay.
Traditionally they cook pongal in clay pots on stoves made of stones and offer Sun God along with Freshly grown seasonal vegetables, sugar cane, legumes and pulses. The third day, Mattu Pongal is meant to offer thanks to the cows and buffaloes, as they are used to plough the lands. Jallikattu, a violent taming the bull contest, marks this day. On the last day, Kanum Pongal, people go out to picnic packing Varieties of rice. The festival of Pongal is mainly associated with the rural people. People wish each other on this day. Pongal wishes are exchanged between family and friends, and there are celebrations within the family.
Click this kolam picture to view pongal kolam designs from my in-laws blog :)
Disclaimer : I have shared the procedures based on our tradition. Please take this as a reference, consult the elders of your family and do the pooja as per your practice. Beginners can follow this if you don’t have any specific procedure at home.
Please watch the video below for making sakkarai pongal in venkala paanai / sweet pongal in bronze pot
What is Pongal Dish ?
The most important part of the Pongal festival is cooking the Pongal dish. A sweet version of pongal called Sakkarai pongal is made with rice mixed with moong dal and cooked with ghee, cashew nuts, raisins adding jaggery (a type of unrefined sugar). A spicy pongal called Ven pongal/Ghee pongal is also prepared adding lots of ghee and spices like pepper & cumin.
Traditionally, pongal is cooked in clay pots, on stoves made with stones and wood used as fuel. When it starts to boil over, everyone shouts out "pongalo pongal".
Things required for pongal celebration
Pongal Pot – Either Clay pot or bronze pot or pressure cooker
Clay stove – If using (optional)
Rice flour & color powders for kolam – Click herefor rangoli/kolam designs
Manjal kothu/Turmeric plant
Mango leaves/Maavilai
Banana leaves ( we use 5 to 7 leaves)
Betel leaves & nuts(Vetrilai paaku)
Banana
Coconut
Sugarcane
Vegetables for offering God like sweet potato, yam, panag kizhangu, pumpkin, arbi, raw banana, field beans, all country vegetables.
Ingredients required for cooking
Usually we make Sweet pongal, white pongal/paal pongal, Sambar with 7 vegetables, Poriyal or kootu, Thayir pachadi, Paruppu/dal along with Vada, Suzhiyan & adhirasam. Click HERE for Pongal recipes collection. Visit my in-laws blog for kolam ideas.
Raw rice / pacharisi
Moong dal
Jaggery ( Buy sugar candy if making kalkandu pongal)
Pongal festival – Pre Preparation
On bhogi day, wash and clean the entire house. Clean doors, windows & keep turmeric, kumkum dots. If you have the practice of burning old things, you can do it on this day. We used to discard the old clothes. Wash all the blankets, pillow cover, screen cloth. Wash the lamps and other pooja vessels. Decorate it and keep it ready for next day pooja. If using clay pot & stove buy them. If using cooker or bronze pot, wash and keep it ready. Tie the manjal kothu around the pot. Draw three lines with wet viboodhi (pattai) and keep a kumkum dot on the pot.
Buy all the required ingredients for cooking & pooja on this day and keep everything ready. On bhogi night, after finishing the dinner, clean the gas stove and draw three lines using viboodhi (viboodhi Pattai) and place kumkum dots on all the sides of gas stove. Refer picture to get the idea.
If you have the practice of making suzhiyan, adhirasam and obbattu/ poli, prepare them and store in a box. Soak the urad dal & grind vada batter. Refrigerate it over night. If you wish, you can wash the entrance and draw the rangoli too.The next day morning, you will be having enough time to make neivedyam recipes and perform the pooja quickly. Clean the pooja room and draw a rangoli in the place where you are going to spread the banana leaves for neivedyam.
On Pongal day, wake up at early morning 4am because we are supposed to do the pooja during sunrise at around 6am. So wake up early and take head bath. Some people make pongal at the auspicious time of the day. So you can plan accordingly.
First make sambar, poriyal/kootu, pachadi and paruppu. Keep everything aside. It takes 45 minutes including chopping & cooking if you have two cookers in hand. My mom keeps pongal in our backyard by using stone/ clay stove and bronze pot wheras my MIL keeps pongal in gas stove. She uses bronze pot. So make pongal according to your family practice.
Now keep the bronze pot ( please refer THIS POSTwith videoif you are making pongal in bronze pot) or cooker ( Refer THIS POST for cooker). Make sweet pongal and paal pongal. When it starts to boil over, shout out "pongalo pongal". Pray for your family’s well being and prosperity. After making pongal, keep it near the pooja room. Make the urad dal vada at the end to maintain crispness. Now everything is ready for pooja !!
Pongal Pooja Procedure
Generally Pongal neivedyam is for Sun God. But we do it for our Veetu theivam, Maga maayi and Sun God. So we have offered all the dishes in 9 leaves. But in general, spread 5 leaves for Sun God.
In those 5 leaves keep sweet pongal, vella pongal, pongal sambar, 7 kai kootu in little quantity. Light two lamps in front of the banana leaves. Spread a banana leaf and keep all the seasonal vegetables like sweet potato, pumpkin, yam, arbi, panag kizhangu. Keep sugar cane pieces, banana, betel leaves & nuts. Break a coconut and keep it. Fill uzhakku (rice measuring pot) with rice. Now do the pooja and mangala harathi. Finish the pooja.
After the pooja, my mom distributes a glass of milk sweetened with jaggery. We call it as “siruveetu paal”. It tastes really yummy and we love it. If you wish, you can make it too. For that, make jaggery syrup and strain it. Add boiled milk to it. Add crushed cardamom. Mix n serve !
To make a simple pooja, just spread two banana leaf in the backyard/ terrace or pooja room. Light two lamps on both the sides. Keep the vegetables on the banana leaf. Keep a uzhakku full of rice. Place the coconut, betel leaves and nuts. In another banana leaf, spread the cooked sweet pongal, paal pongal and seven vegetable kootu. Offer to Sun God and do the pooja.
Prayers Chanted on Pongal
Aditya Hridayam or Surya Ashtotaram or Gayatri mantra can be recited Or you can simply mediate and say some simple prayers.
After The Pongal Puja
After the prayers, some water and flowers are sprinkled on the kolam and pongal dish. You can also sprinkle some uncooked rice mixed with turmeric (akshata).
After final prayers, pongal, other dishes and fruits are distributed.
Looking at Sun’s reflection in water
In some regions, there is a ritual to look at the Sun’s reflection in a vessel filled with water. Some communities add turmeric and kumkum to the water and look at this reflection. Another unique ritual is to look at sun through the gaps of fingers.
Source : The hindu blog
Disclaimer : I have shared the procedures based on our tradition. Please take this as a reference, consult the elders of your family and do the pooja as per your practice. Beginners can follow this if you don’t have any specific procedure at home.
In this post, you can find the collection of Pongal festival recipes. Its a collection of Tamil festival, Thai pongal lunch menu and kaanum pongal recipes. Pongal is a harvest festival of Tamilnadu. In other parts of South India, people celebrate this festival as Makara Sankranti. I have made a detailed post on our Tamil Nadu style Pongal Celebration. Please check the link given below.
On Pongal festival day, traditionally we make special dishes like sakkarai pongal / Sweet pongal in pot (venkala paanai), milk Pongal/ Vellai pongal, Urad dal vada without onion, suzhiyan, adhirasam, Payasam, pongal Sambar / Pongal kuzhambu with 7 vegetables, poriyal, kootu, thayir pachadi and offer to God for neivedyam. It should be a no onion no garlic lunch menu.
On kaanum pongal day, we make either 5 rice varieties or a simple lunch menu with rice & thengai thogayal /Coconut thogayal.
I have shared the links for all these recipes. I have also shared the links for few Andhra & Karnataka Makara Sankranti recipes. Please click on the specific picture to see the recipe. Wish you all a very happy pongal !!
Please watch the video below for making sweet pongal in pot / bronze pot.
This recipe was requested by a reader.She had specifically told me to post street shop style momos chutney.Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney/Dipping sauce.Long back,i had posted Momos recipe with a spicy tomato chutney HERE.But this time I prepared momo chutney by asking my friend Megha who is a big fan of Chicken momos with dip/chutney.So she knows the recipe very well.She told me a spicy red chilli garlic chutney recipe without tomato.Yesterday I made this chutney for wheat flour momos.It tasted very close to the ones i had in momos shop.I was completely happy with the outcome.Thanks a lot Megha .I couldn’t click a picture with momo as everything vanished before i click .I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
This is the first time I tried a poori recipe other than my basic wheat flour poori. As we all got bored of the usual poori with potato masala, I was exploring some interesting poori varieties. I found some healthy,colorful poori recipes like beetroot poori, palak poori, Mint poori etc. I started with beetroot puri and tried for our Sunday breakfast. I referred so many recipes,made my own additions and tried it. It came out so colorful,puffy and soft. Raksha and Sendhil loved it a lot. As I have added all the masala powders, I din’t make any side dish for this poori. I just served it with onion raita and Pickle. But then I felt, an aloo bhaji would have gone great with this poori. So its purely your choice of serving.Try this colorful poori to attract your kids and make your family eat a healthy (partially) breakfast recipe !
In this post, I have shared how to cook basmati rice in a pressure cooker, open pot, rice cooker and Microwave oven.
Basmati rice & Seeraga Samba Rice/Samba rice is one of the most important ingredient for making biryani and pulao recipes. This fragrant rice gives a nice flavor, aroma to the dish and makes it more special. Perfect cooking of basmati rice yields a fluffy, slender, long grain look that makes the dish more appealing to our eyes. So most of us always look for basmati rice cooking tips, correct water ratio, soaking time & proportions to cook it perfectly. Having tried more than 30+ Veg biryani recipes using basmati rice, I thought of sharing my observations and tips to cook a perfect basmati rice in various ways in this post. Cooking jeera rice/Seeraga samba rice is very simple. I have shared the details below.
Basmati rice can be cooked in a pressure cooker, rice cooker or in a pot(Open or closed). Its cooking method completely depends on the dish we make. For making one pot biryani or pulao recipes, pressure cooker method or closed pot method is the best whereas for Dum biryani, open pot cooking is preferrable. I personally like to cook basmati rice using open pot method as we can have control over the cooking of rice and remove them without breaking. So in this post, I have shared how to cook basmati rice using pressure cooker, rice cooker, microwave and open pot method.
There are many brands of Basmati rice available in the market. But I prefer & buy Kohinoor & India Gate basmati rice. Ok, enough of stories, lets see how to cook basmati rice perfectly with stepwise pictures and its health benefits at the end of this post. Points to note
You can use any brand of basmati rice but please read the back of packet for the instructions of cooking and water quantity to get a rough idea. This is the first thing you should do to cook a perfect rice.In this post,i have mentioned the water quantity for India Gate Dubar- Green color packet.
Basmati rice needs a minimum soaking time for 30 minutes to elongate while cooking. As a first step, try to soak the rice before you start making pulao/biryani. It is enough to soak it for a while you chop the veggies and do the grinding jobs if any.
You can whole garam masala like 1 cinnamom,2 cloves, 1 cardamom, 1 bayleaf, 1 star anise & 1 black stone flower in the water while cooking.
Addition of lemon juice gives you the rice white in color. So wash the rice twice and add lemon juice while cooking to get the nice color.
If the recipe calls for more tomatoes or tomato puree, adjust the quantity of water accordingly.
In my observation, For 1 cup of basmati rice i.e.250ml
Soaking time
Water quantity
No soaking
2 cups
Less than 30 minutes
1.75 cups
1 to 4 hours
1.5 cups
More than 6 hours or overnight
1.25-1.5 cups
How to cook basmati rice
How to cook basmati rice for making biryani & Pulao
Cuisine:Indian
Category:Cooking basics
Serves: 2 cups
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
1 cup = 250ml
Basmati rice - 1 cup ( India Gate Dubar-Green color packet)
Water -1.5 to 2 cups depending on soaking time
Salt - as needed
Whole garam masala( 1 cinnamon,2 cloves,1 cardamom,1 bayleaf,1 black stone flower) – optional
Lemon juice – 1/2 of small lemon
FOR SAMBA RICE
Seeraga Samba Rice –1 cup
Water – 1.75 cups
Cooking oil – 1 tsp
METHOD
HOW TO COOK SEERAGA SAMBA RICE/SAMBA RICE Wash and add the rice to the cooker along with sauteed spices. No need to soak the rice. Add 1.75 cups of water for 1 cup of water. Pressure cook the rice in low flame for one whistle. Remove the rice after steam is released. Fluff it with a fork. Please check my Ambur biryani recipe & Donne biryani recipe, Kovai Angannan biryaniusing samba rice.
HOW TO COOK BASMATI RICE IN DIFFERENT WAYS
Pressure cooker method: Wash the basmati rice twice and soak it for minimum 30 minutes to maximum overnight. Soking helps the rice to elongate while cooking. So soaking atleast 30 minutes in necessary. Drain the soaked water(carbs would be removed) and put the rice inside the cooker. If you wish, roast the rice for 2-3 minutes in a kadai without breaking the rice.
Take a pressure cooker and add 1.75 cups of water if you have soaked for 30 minutes to 1 hour. The quantity of water may differ based on the rice brands & soaking time. Check out the table above. Add a tsp of oil/ghee and squeeze the lemon juice in water. Put the weight valve when the steam is fully up. Lower the flame completely and cook the rice for one whistle. Remove the rice after the steam is released completely. Transfer it to wide plate. Drizzle a tsp of oil and let the rice cool down. Cover it with a lid to prevent drying.
Open Pot method: Take the rice and wash it twice. Boil 5 cups of water for 1 cup of rice. When the water comes to a roll boil, add the whole garam masala, few drops of lemon jucie, washed & drained rice. No need to close the bowl. Let the rice cook in open pot in medium high flame for 4-5 minutes. Stir it once or twice in between.
When the rice is cooked to 90% ( You should be able to break the rice), remove it and drain the excess water in a colander. Collect the hot water in a bowl. You can keep this bowl of water over the lid when you put the rice in dum. Spread the drained rice in a plate and add 2 tsp of oil. Cover it with a lid to avoid drying.
Microwave method: Wash and soak the rice for minimum 30 minutes. Keep it in a microwave safe bowl double the size of water quantity ( to avoid water spilling) and add 2 cups of water, a tsp of oil and few drops of lemon juice. Cover the bowl with a microwave safe lid. Cook in high power (800w) for 2-3 minutes. Take the bowl and stir the rice once. Again keep in high power for 2 minutes. Check whether the rice is done. Transfer the rice to a plate and cover it with a lid to prevent drying.
Rice Cooker Method:Wash and soak the rice for 30 minutes. Saute the spices as per the recipe and pour 2.5 cups of water for 1 cup of rice. After the water starts to roll boil , add the rice. Check for salt and cover cook for sometime.Cooker will automatically switch to “Keep warm” mode. Open the lid and check whether rice is cooked well.If not add 1/2 cup of water, mix well and again switch it to “cooking” mode. Please check my tomato rice recipe using rice cooker recipefor more details.
Health Benefits of basmati rice
Basmati is considered to be a Healthy”super grain”.It is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy. Basmati rice builds body tissue and is very rich in prana or vital bio-energy. Basmati rice can be beneficial to certain groups of people. Those on low-calorie diets can benefit from incorporating this grain into their diets since it is so low in fat. However, at slightly over 200 calories per cup, the calories can pile up if not eaten in moderation.
2015 was a big year for me. My long time dream of buying an own house came true. My blogging life also went well. I got so many new readers & a good fan base.
Thanks to everyone for your continuous support and encouragement. I wish & I hope 2016 would be much better by God’s grace. I am happy to start this New year post with Karnataka’s most popular Sweet, Kesari bath recipe.
In most of the hotels, kesari bath & khara bathare served together as “Chow Chow bath” for breakfast. I have tasted this kesaribath in brahmin’s coffee bar and many popular restaurants here. My Kannadiga friends make Kesari bath with milk & banana and offer it as prasad for Satya Narayana pooja. I will try to get that recipe from my friends and share it here.
I usually makeRava Kesarifollowing my MIL’s fool proof recipe adding less ghee and more water. Yesterday for our New Year celebration, I tried Kesari bhath (Sooji Ka Halwa in Hindi) in Karnataka style adding more ghee and water. It came out really well and got credits from my family members. I was extremely happy to see the ghee dripping Kesari bath just the way it is served in hotels.
Actually I wanted to serve in a banana leaf but i couldn’t get it. So I clicked it by keeping it in a banana leaf plate.Soon I will make Chow chow bath and post it with a good picture.
Lets see how to make Karnataka Kesari Bath Recipe with step by step pictures.
Kesari bath recipe
How to make Karnataka style Kesari bath recipe
Cuisine:Indian
Category:Sweet
Serves: 2
Prep time:5 Minutes
Cook time:15 Minutes
Total time:20 Minutes
INGREDIENTS
1 cup = 250ml
Rava/Sooji/Semolina - 1/2 cup
Sugar - 1 cup
Water - 2 cups
Melted Ghee - 1/3 cup
Cooking oil – 1 tbsp ( use odourless oil)
Cardamom powder - 1/2 tsp
Yellow food color -2 pinches
Cashewnuts - few to garnish
Cloves - 1 to 2 nos
How to make kesaribath - METHOD
Heat a kadai with mentioned quantity of ghee+oil.Roast the cloves and cashews till golden. Remove and set aside.In the same kadai, roast the rava till you get a nice smell but without changing its color. Switch off the stove and let the rava be in the same kadai.
Boil 2 cups of water in a bowl adding food color. When the water comes to a roll boil, add this water to the roasted rava.Be careful,water splashes. Stay a feet away and carefully pour the water. Sorry, I missed to take the pictures for this step.
Mix the water and rava. Add a pinch of salt. Switch on the stove and keep the flame in medium. Mix well till all the water is absorbed by the rava. Close the kadai with a lid and cook for 3-4 minutes.
After the rava is cooked well, add the sugar.Mix well.
When the sugar is melted completely, mixture will become watery. So keep mixing till the kesari bath becomes thick and starts to leave the sides of pan. Add cardamom powder, roasted cashews, cloves and mix well.
Transfer it to a ghee greased bowl and flatten it with a ladle. It will fall like a ribbon and looks very loose in consistency. But It will become just right when warm. Sprinkle more cashews if needed and serve hot if you like. If you touch the kesari bath when its slightly warm, it should be non-sticky. Scoop it with a ladle and serve hot to enjoy its best taste!
Note
Adjust the quantity of sugar based on your tastebuds. You can use 3/4 cup of sugar for medium sweetness. I used 1 cup here.
You can add more water but do not add less than the mentioned quantity.
You can also replace yellow food color with orange color.
Use pineapple essence if you like pineapple flavored kesari.
Enjoy this ghee dripping sweet- Kesari bath with your family !
I tried this eggless whole wheat flour custard cookies & an eggless chocolate cake during Christmas for Raksha’s snacks party in school. It was a super hit among her friends & teachers.This is the first time I tried these custard powder cookies without eggs,butter & maida.I used whole wheat flour (atta) & oil by referring this recipe. It came out really well & crunchy with no trace of oil smell.You can use this recipe to make basic eggless biscuit with custard powder.Its so easy to make.This is different from yo yo cookies. Try this cookies/biscuits during this holiday season for your kids.They will enjoy for sure!! Lets see how to make eggless whole wheat flour custard cookies with oil.
Vegetable oil/Cooking oil - 1/4 cup ( use odourless oil)
Sugar - 1/2 cup ( powder it)
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1/2 tsp
Milk - 1 tbsp ( add 1 tsp more if required)
METHOD
Powder 1/2 cup of sugar and set aside.In a wide bowl,sieve wheat flour,powdered sugar,baking powder,baking soda and custard powder.Mix well and make a dent in the center.
Add oil,vanilla essence and mix well to make a crumbly mixture.Add 1 tbsp of milk and try to make a dough.If you are not able to make the dough,add 1 tsp more milk.Do not add more milk or oil.Cookies won’t cook well.So adding the mentioned quantity of milk is important here.(You should add powdered sugar else you can't make the dough adding less oil)
Take a small ball sized dough and flatten it slightly. Press it with a fork to make an impression.No problem if there are cracks in the dough.Cracks are unavoidable in this cookies.
Grease a baking tray with oil or line it with a butter paper.Arrange the cookies giving enough gap.These cookies will flatten while baking.So leave enough space between each cookie.Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes.Keep an eye after 12 minutes.
The bottom of cookies turn light brown and it will come off easily from the tray.Remove the tray and allow the cookies to cool down completely.Remember these cookies would be very soft while you remove from the tray.It will turn crunchy once it cools down completely.So let the cookies cool down before you taste them.Store in a container.It stays good for a week.Enjoy with tea/coffee !
Note
You should use powdered sugar for this recipe.You can replace with icing sugar if you wish.
You can use maida/All purpose flour instead of wheat flour or use both in equal quantity.
Do not add more milk or oil while making the dough.Cookies will take more time to bake and it will remain soft n chewy in the middle.So take care.
Don’t worry if there are mild cracks in the dough.These cookies will have more cracks after baking.
Enjoy these crunchy cookies with tea,coffee or milk!!
For the past few months, I have been sharing varieties of (Vegetarian)Veg biryani recipes in my blog under “Sunday Lunch Recipes”. I hope many of you had found it useful and tried them too. I am planning to compile list of all the biryani recipes under one page for easy and quick reference. But before that I want to make a post on list of spices used in most of the biryani along with pictures and names in different languages like English, Hindi, Telugu, Malayalam, Kannada and Tamil for people to identify & buy them easily in your place. I have also shared their health benefits so that you can enjoy your biryani without any guilt. You can find about cinnamon, cloves, cardamom, bayleaf, black stone flower, mace, nutmeg, kapok buds and fennel seeds. Nowadays in most of the shops all these ingredients are together sold in small packets as “Biryani masala”. You can use these spices to make Biryani masala powder at home. Ok, lets see the biryani spices list with its names and pictures. **All these informations are collected from Internet. Please leave your feedback in comments if you feel anything important is missed or mispelt. I will add them. Thanks !
BIRYANI SPICES NAMES IN TAMIL
English
Tamil
Cinnamon
Pattai
Cloves
Krambu/ Lavangam
Cardamom
Elakkai
Mace
Jathipathri / Jathikai thol
Black stone flower
Kalpasi
Fennel seeds/ Aniseed
Soambu
Star anise
Annasi poo
Bay leaf
Brinji ilai
Nutmeg
Jathikai
Dried kapok buds
Marathi mokku
BIRYANI SPICES NAMES IN HINDI
English
Hindi
Cinnamon
Dalchini
Cloves
Laung
Cardamom
Elachi
Mace
Jaipatri / Javintri
Black stone flower
Phathar ke phool, Dagad Phool
Fennel seed/ aniseed
Valaiti Saunf / Aawonf
Star anise
Anasphal / Badayan / Chakri Phool
Bayleaf
Tej Patta
Nutmeg
Jaiphal
Dried Kapok buds
Shalmali, Semul, Kachra, Kabra, Karer, Kariyal
BIRYANI SPICES NAMES IN TELUGU
English
Telugu
Cinnamon
Dhalchinachekka
Cloves
Lavangam
Cardamom
Elakayi
Mace
Japathri, Jajikaya Pathri
Black stone flower
Kallupachi, Rathipachi
Fennel seeds/Aniseed
Kuppi Soptu/Sompu
Star anise
Anaspuvu
Bay leaf
Masala Aku / Biryani Aaku
Nutmeg
Jajikaya
Dried Kapok buds
Marathi Mogga, Tella Buruga, Enugadanta, Mumudatu
BIRYANI SPICES NAMES IN MALAYALAM
English
Malayalam
Cinnamon
Patta / Karugapatta
Clove
Grambu
Cardamom
Elaka
Mace
JathiPoo
Black stone flower
Celeyam, kalppuvu
Fennel seeds/ Aniseed
Perum Jeerakam
Star anise
Takkolam
Bayleaf
Karuva Ela
Nutmeg
Jathikka
Dried kapok buds
Appakuttaka, Parappoola, Parapanni
BIRYANI SPICES NAMES IN KANNADA
English
Kannada
Cinnamon
Chakke
Clove
Lavang
Cardamom
Elakkaya / Elakka
Mace
Japatri / Jayithree
Black stone flower
Kallu huva
Fennel seeds / aniseed
Sompu
Star anise
Anasi hoova / Pineapple Mogg
Bayleaf
Biryani Ele / Paththa
Nutmeg
Jayikai
Dried kapok buds
Marathi Moggu or Ilavu or Puulaa, Mullilavu
HEALTH BENEFITS
Fennel seed
Fennel symbolizes longevity, courage, and strength. In addition to its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.
It offers protection from cancers, infection, aging and degenerative neurological diseases..
Furthermore, fennel seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.
Cardamom is one of the most effective remedies against halitosis. Simply chewing on the seeds eliminates bad odors. Cardamom is even used in some chewing gums because of its effectiveness, billed as a surefire cure to the most offensive breath.It can also be used to help soothe a sore throat and relieve hoarseness of voice.
The volatile oil in cardamom has been proven to soothe the stomach and intestines, making cardamom an ideal solution for a host of digestive problems, such as constipation, dysentery, and indigestion.
Cardamom can be used aromatically to increase or encourage appetite, and also assists in soothing gas and heartburn. Generally, cardamom relieves most upset stomachs. To use Cardamom for digestive problems, consume seeds alone, serve ground seed with food, or serve as a tea.
South Asians use cardamom’s relieving properties to help with the discomfort of passing gall and kidney stones. Cardamom, combined with banana leaf and alma juice, can act as a diuretic, soothing a variety of kidney, bladder, and urinary problems like nephritis, burning or painful urination, and frequent urges to urinate. The relief from uncomfortable symptoms provided through cardamom should not be considered a cure to underlying diseases and disorders.
Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground Cardamom seeds can be made into a tea for similar benefits.
Cardamom helps to fight cancers like breast cancer, ovarian cancer and prostate cancer. Early research suggests that consuming cardamom regularly may help with preventing these forms of cancer.
In addition to these specific medicinal uses, cardamom contains an abundance of antioxidants, which protect the body against aging and stress and fight common sicknesses.
Medicinal Value :Star Anise fruit is anti-bacterial, anti-spasmodic and a diurectic. Hence widely used in flatulence or gas like conditions.
Culinery and Other Values:Star Anise is a major ingredient in Chinese Dishes for flavoring meat, veggies, curries, confectionaries and for pickling purposes. The oil of Star Anise is used to flavor bakery products, soft drinks and liquors. Also used in perfumery.
Mace
Good source of minerals like copper, calcium, potassium, manganese, iron, zinc etc. also rich in vitamin C, A, riboflavin, folic acid etc.
Used as drug in Eastern countries due to its stimulant, carminative, astringent and aphrodisiac properties.
Cinnamon is loaded with powerful antioxidants, such as polyphenols (3, 4, 5).
cinnamon can be used as a natural food preservative
Cinnamon Has Anti-Inflammatory Properties.It helps the body fight infections and repair tissue damage.
Cinnamon May Cut the Risk of Heart Disease.In people with type 2 diabetes, 1 gram of cinnamon per day has beneficial effects on blood markers.It reduces levels of total cholesterol, LDL cholesterol and triglycerides, while HDL cholesterol remains stable.
Cinnamon May Be Protective Against Cancer.Cinnamon Helps Fight Bacterial and Fungal Infections.
Dagad phool/black stone flower are commonly found in any markets or with spice smiths and it has uses in many dishes in hyderabadi.Similar to those of sweet pepper, it has quite mild aromatic flavor. It is not only used for aromas in soup preparations but also used as soup thickeners.
Stone flowers have medical properties to cure HIV virus. Stone flowers are the biological indicators of air pollution.
It is a good pain reliever and also promotes early healing of wounds due to its bitter taste.
It helps treating the skin related problem due to its cold potency. It helps in reducing any kind of inflammation in body.
Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.
Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.
For making any biryani, all these spices plays a vital role. No worries if you skip one or two from the above list. But spices like cinnamon, cloves, bayleaf, black stone flower and cardamom should be used to get the actual flavor and taste of biryani. You can either add them as whole or powder them and add to biryani. Among these spices, I would say black stone flower is the hero. Adding just one or two flower takes the biryani to next level and gives restaurant flavor. So make sure you buy them and keep in your pantry. But remember, do not add more than one or two else its smell would over power the masala. Hope this biryani spices list would be useful to you all.
How to make pongal using milk - Paal pongal recipe
.I couldn’t click a picture with momo as everything vanished before i click
.I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
