Mushroom Biryani Recipe Without Coconut Milk - Kalan 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 - 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

Chitra Ganapathy

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. 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. 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. 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. 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 !

Technorati Tags: Mushroom biryani,mushroom biryani recipe,kalan biryani,how to make mushroom biryani,mushroom biryani without coconut milk,mushroom biryani easy

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Paal Poli Recipe – Milk Poli – Paal Poori Recipe

 Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. 

Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. 

As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. 

Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.

Cuisine: South Indian

Category: Sweet

Serves: 6 

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Maida / all purpose flour - 1/2 cup Coarse Rava / Semolina / Sooji - 1/2 tbsp Ghee - 1/2 tsp Salt - a pinch Water - as needed For sweetened milk Milk - 1/2 liter ( 2 cups) Sugar - 1/4 cup Cardamom powder - 1/2 tsp Edible camphor - a pinch (optional, I used it) Chopped cashew nuts, badam, chironji - a handful Saffron threads - few

HOW TO MAKE PAAL POLI

1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
2. Add water gradually and make a smooth, non-sticky, stiff dough.
3. Let the dough rest for 15 minutes. Cover and keep it aside.
4. In the mean time boil milk. Boil till its reduced slightly.
5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
8. Remove the poori, drain the oil and add to milk.

PAAL POLI RECIPE - STEP BY STEP PICTURES

In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour. Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes. In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.   Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori. Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish. Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like.  Enjoy !

Note

Adjust the quantity of sugar as per your taste. Do not add more rava. It makes the poori hard. Do not over fry the poori. It will become a papad.

Try this yummy, delicious paal poori and enjoy.

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Avarekalu Usli Recipe – Avarekalu Sundal Recipe

Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. 

Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. 

If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

Avarekalu Usli / Avarekalu Sundal Recipe

Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.

Cuisine: Karnataka

Category: avarekalu recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup- 250ml Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups Big onion - 1 no (finely chopped) Green chilli - 2 Crushed Garlic cloves - 6 Crushed Ginger - 1/2 inch piece Roasted cumin powder - 1 tsp Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp Hing / Asafetida – 1/4 tsp Grated coconut – 1/4 cup Coriander leaves - to garnish Lemon juice - few drops To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few

METHOD

1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
5. Open the cooker and add grated coconut, coriander leaves. Mix well.
6. Add water if needed. Give one boil.
7. Dry roast cumin seeds and methi seeds. Powder it.
8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
9. Sprinkle lemon juice. You can make it semi solid in consistency or dry as you like.
10. Serve as evening snack or along with ubbu roti / akki roti and rice.  

METHOD - STEP BY STEP PICTURES

Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready. In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent. Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes. Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame. Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down. Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal. Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea !

Note

For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it. To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti. Adjust the quantity of green chilli as per your taste.

Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.

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Plain Salna Recipe – Empty Tomato Salna For Parotta

 In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in  Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too.

Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta.

Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower.  Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures and video.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa. 

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.

Cuisine: Tamil nadu

Category: Side dish for parotta

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cooking Oil - 3 tbsp Cinnamon - 1 inch Cardamom - 1 Cloves - 2 Black stone flower / Kalpasi - 1 (optional) Bay leaf – optional Big Onion – 1 (big size) Ginger garlic paste (gg paste) - 1 tbsp Green Chilli - 1 Coriander leaves - 2 tbsp Mint leaves - 2 tbsp Curry leaves – 5 Ripe tomato - 3 Turmeric powder - 1/4 tsp Crushed fennel powder - 1/2 tsp Cumin powder / Jeera powder - 1/2 tsp Garam masala powder - 1/2 tsp Red chilli powder – 1 to 1.5 tsp (adjust) Dhania powder/ Coriander powder –1 to 1.5 tbsp Salt and water - as required To grind Grated Coconut - 1/2 cup Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp

HOW TO MAKE SALNA

1. Wash and chop onion, tomato, green chilli.
2. Heat oil in a pressure cooker. Temper the whole garam masala.
3. Add finely chopped onion and saute well.
4. Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
5. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
6. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
7. Mix well for a minute. Lastly add the ground coconut paste.
8. Add sufficient water and pressure cook in low flame for one to 2 whistles.
9. Remove the cooker lid after the steam is released.
10. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker. Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off. Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy. Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices. Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste. Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Use Kashmiri chilli powder for bright colored salna. For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !

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Pottukadalai Chutney Recipe Without Coconut – Roasted Gram Dal chutney

Pottukadalai chutney / Udacha kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc.

Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

Pottukadalai chutney recipe for idli, dosa

Easy pottukadalai chutney without coconut - Side dsih for idli, dosa

Cuisine: Tamilnadu

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pottukadalai / Roasted gram dal - 1/2 cup Red chilli – 3 to 4 Garlic - 4 cloves Tamarind - a pinch Salt & water - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing / Asafetida - 2 pinches Curry leaves - Few

HOW TO MAKE POTTUKADALAI CHUTNEY

1. Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
2. Add more water if you want to make it thin.
3. Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
4. Add to chutney. Mix well and serve with idli, dosa. 

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.


• Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable. 


• Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.


• Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.

Note

This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly. Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

Try this easy, yummy pottukadalai chutney for idli, dosa and enjoy !

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Thiruvathirai Kali With Rice Flour – Thiruvathirai Recipes

Thiruvathirai kali with store bought rice four is a simplified version of the authentic rice kali recipe. Traditionally thiruvathirai kali is prepared by roasting raw rice and moong dal to golden brown, ground to coarse rava like texture and pressure cooked in jaggery syrup. Today I tried thiruvathirai kali recipe with roasted moong dal powder and store bought rice flour (Idiyappam flour). 

As Thiruvadhirai festival is around the corner, this recipe must be useful for people who is looking for a short cut version. I prepared it for Thursday Guru pooja neivedyam. Though its taste is not like the traditional kali, it came out surprisingly good. The smell of roasted moong dal powder is the highlight for this kali. This version helps to reduce the preparation time.  

Friends, do try this easy thiruvathirai kali recipe with rice flour and share your feedback with me.

Check out my traditional thiruvathirai kali, kootu and adai recipes. 

Thiruvathirai kali with rice flour

Thiruvathirai kali with rice flour. 

Cuisine: Tamil nadu

Category: Thiruvathirai recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Rice flour / Idiyappam flour - 1 cup Yellow moong dal - 2 tbsp Grated jaggery - 1.25 to 1.5 cups Water - 2 cups Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup Ghee - 2 tbsp Cashew nuts - 5

HOW TO MAKE THIRUVATHIRAI KALI WITH RICE FLOUR

1. Dry roast moong dal till golden. Powder like rava.
2. Melt jaggery adding 1 cup of water and strain it.
3. Take jaggery syrup and water to 2 cups.
4. Add coconut, cardamom powder. Bring to a boil.
5. Switch off the flame. Add powdered moong dal and rice flour.
6. Mix without lumps. Keep in low flame and stir it well. Cover cook.
7. It will become a thick dough leaving the sides of pan.
8. Lastly add ghee roasted cashew nuts. Mix well and serve.

HOW TO MAKE THIRUVATHIRAI KALI WITH RICE FLOUR- STEP BY STEP PICTURES

Take the moong dal and dry roast in a hot kadai. Roast in medium flame till golden brown with a nice aroma. Grind to rava (semolina) like consistency. Set aside. In a pan, take jaggery and add 1 cup of water. Heat and melt the jaggery. Strain the syrup in another bowl and measure the quantity. Add more water and make it to 2 cups in total. In a thick bottomed kadai or pressure cooker base, take the jaggery syrup. Add cardamom powder and grated coconut. Mix well and bring to a boil. Switch off the flame. Add roasted moong dal powder and rice flour. Mix without lumps. Now switch on the flame and keep it low. Mix well to make a thick dough. Keep the flame completely low and cover cook for sometime. The mixture will leave the sides of pan. Roast cashews in ghee and add to the kali. Mix well and serve warm. Enjoy !

Note

You can use idiyappam flour or rice flour used for making snacks. Adjust the quantity of jaggery as per your taste. Add 1:1 ratio of rice flour and jaggery for mild sweetness. Addition of moong dal is a must here. It gives the flavor for this kali. Do not skip coconut and cardamom too.

Try this easy thiruvathirai kali with rice flour. Offer God and Enjoy !

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