Thursday, June 3, 2021

Chettinad Kuzhi Paniyaram | Kuzhi Paniyaram Batter Recipe

Chettinad Kuzhi Paniyaram, a South Indian recipe made from fermented rice and urad dal batter which is quite popular in Chettinad region of Tamilnadu and it's usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar. 

Kuzhi Paniyaram can be made with the leftover idli/dosa batter. I often make that way for an easier and quicker version. But when I want a really delicious paniyaram, I would make the batter especially to make both sweet and savory paniyaram.

As far as i remember, Amma never uses idli/dosa batter to make paniyaram. In our school days, she used to make this batter on weekends and make both sweet and savory paniyaram as our breakfast. In those days, I was fond of  sweet paniyaram only and never even tried those savory paniyaram.

Adding a little bit of raw rice in the batter gives such a crispy outside to the paniyaram and it totally elevates the taste of the paniyaram to a whole new level. 

Ok, now in today's recipe, i'm sharing only the savory paniyaram recipe but as i said you can use this batter for making sweet paniyaram too. 

Related : How to make sweet paniyaram / karupatti paniyaram

Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram | Kuzhi Paniyaram Batter Recipe

Preparation Time : 8 hrs | Cooking Time : 20 minsServes : 4 
Recipe Category: Breakfast/ Snacks | Recipe Cuisine: Indian
Kuzhi Paniyaram Batter, Kara Paniyaram,Kuzhi Paniyaram,Kara Kuzhi Paniyaram Kara Kuzhi Paniyaram, a famous South Indian recipe made from fermented rice and urad dal batter which is usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar.
For Batter
Idli Rice - 1 cup
Raw Rice - 1/4 cup
Urad dal - 1/3 cup
Fenugreek seed - 3/4 tsp
Water - as needed (to grind)
Salt - 1 tsp
To Saute
Onion(small) - 1/2 
Channa Dal - 1 tsp
Mustard & Urad Dal - 1/2 tsp
Curry leaves - few
Salt - to taste
Oil - 1 tsp

Kara Paniyaram
In a bowl, add idli rice, raw rice, urad dal and fenugreek seeds. Wash it thrice or until the water runs clear and then soak it with water for overnight. 
Next day, drain the soaked water &  put a batch of soaked rice and urad dal in a blender/mixie/wet grinder along with fresh water and grind into smooth batter.
Pour into a vessel and add the salt. Mix it well with your hand. Cover it with lid and let it ferment for 6-8 hrs.
For making the paniyaram, finely chop the onions, curry leaves & coriander leaves and keep it ready. Heat a kadai with oil, add mustard & urad dal, let it splutter.
Then add channa dal, onions,salt & curry leaves one by one.
 Once the batter is well fermented, take the needed batter in a separate bowl. Then add the sauted onion mixture and some coriander leaves, mix the batter well.
Heat the paniyaram pan with little oil in each hole. Pour the batter in each hole.
Cover(optional) cook it for few mins.And then gently flip into the other side with small wooden stick/skewer.
Cook till it's golden brown. Remove on to the plate.
Tasty Kuzhi Paniyaram is ready to serve ! Serve it with chutney and / or sambar.

Related : How to make Tiffin Sambar

Kuzhi Paniyaram

Related: More Chutney and Sambar Recipes

  • Don't add more raw rice than the mentioned, it will affect the softness of the paniyaram.
  • Cook it on medium flame for even coloring on the paniyaram.
  • I have used sesame oil for making paniyaram.
  • In addition to the tempering, you can add 1 tbsp of grated coconut & carrot also for more flavor and taste
  • Adding chana dal gives nice crunchiness  but it can be omitted totally if you don't like it.Kara Kuzhi Paniyaram
Continue Reading »

Wednesday, May 19, 2021

Mixed Berries Smoothie | Chia Seed Smoothie

Mixed Berries Smoothie, a delicious and fulfilling smoothie made from the varieties of berries. This mixed berries smoothie is a healthy breakfast smoothie and can be prepared in minutes. 

As spring is in full swing here now, the fresh produce aisles are filled with different varieties of berries. So I have been snacking on the berries a lot nowadays and also making these kinds of smoothies often as breakfast  when I'm planning for an earlier/heavy lunch meal. 

Though I have used fresh berries for this smoothie, it can also be made with frozen berries, tried a couple of times and it tastes equally good. In addition to the fruits, I have used some soaked chia seeds for extra nutrition and also it gives thickness to the smoothie. 

Ok, let's check out on how to make this delicious smoothie.

Mixed Berries Smoothie

Preparation Time : 10 mins | Cooking Time : 0 minsServes :
Recipe Category: Smoothie | Recipe Cuisine: Indian
Mixed Berries, Chia Seed, BlueBerry, Raspberry, Breakfast Smoothie, Mixed Berries Smoothie, a delicious and fulfilling smoothie made from the varieties of berries.
Apple - 1/2 
Blue Berry - 1/4 cup
Raspberry - 1/4 cup
Maple syrup/Honey - as needed
Milk - 1 cup
Chia seed - 1/2 tsp

Take the chia seed in a bowl, add the water(1/4 cup) and set it aside for minimum 20 to 30 mins to bloom or until it becomes all gel like consistency.
Next, in a blender/mixie jar, add apple & berries, grind them into smooth puree, then add the milk.
Next add the maple syrup and  soaked chia seed, again pulse it until all mix together.
Healthy Mixed Berries Smoothie is ready.

Related: How to make Pomegranate Milkshake

  • In addition to blueberry & raspberry, you can add whatever the berries you like or have it.
  • Instead of maple syrup, you can use whatever the sweetener you like too.
  • Soaked chia seed stays well in refrigerator up to a  week.
Continue Reading »

Tuesday, May 4, 2021

Kathirikai Chutney | Eggplant Chutney | Brinjal Chutney

Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal. As you know, I was a big hater of eggplant for most of my life and still I have a love and hate relationship with eggplant. However, I can enjoy the eggplant in a few recipes and this chutney is  one among them.

Back in mom's place, Amma makes this kathirikai chutney often for breakfast as a side dish for idli and dosa. Everyone at home likes it except me, so for me sake, she prepares one more side dish whenever she makes kathirikai chutney. 
Kathirikai Chutney

Related : How to make Baingan Bharta

After I started to like baingan bharta, I realized that I like eggplant when it's mashed and spiced well. So one day during our phone conversation, I told Amma about this and  she immediately insisted on trying this chutney and told me that i might like it.

Therefore I got the recipe from her instantly and made this chutney as a side dish for dosa the very next day! To my surprise, i like it and it goes well with both idli and dosa recipes. Ever since it became the regular chutney in my home.

Here in the recipe, I have used Indian varieties of eggplant which are very small in size compared to the local eggplant that are available here. But i guess that you can use those also for this chutney.  If you're bored with the regular chutney recipe, then give a try on this kathirikai chutney!
Brinjal Chutney

Kathirikai Chutney | Brinjal Chutney

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Kathirikai Chutney, Brinjal Chutney,EggPlant Chutney, Indian Eggplant Chutney Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal.
Kathirikai/ Brinjal /Indian Eggplant - 2 (medium)
Tomato - 1 
Garlic Cloves - 2 
Chana dal - 1 & 1/2 tbsp
Red Chili - 4 
Coriander leaves - a handful
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Brinjal Chutney
Kathirikai Chutney
Heat a kadai with 1 tsp of oil, add the chana dal and red chili. Roast till the dal is golden brown and then transfer into the mixie jar. 
Next the take the brinjal and tomato and chop them roughly into small pieces. In the same pan, add the brinjal and saute it in the oil for a couple of minutes. 
Then add the garlic and tomatoes, saute it in the oil for a min and then add a 1/4 cup of water. Let the brinjal and tomatoes cook completely. 
Once the brinjal is well cooked, switch off the flame and then add the coriander leaves and give a good mix with the other ingredients and let it cool a bit. In the mean time, grind the dal and chili into coarse powder.
Then add the brinjal mixture along with salt and grind into thick paste. Next heat the kadai for tempering and temper the ingredients listed under "To temper".
Next add the chutney and 1/4 cup of water(adjust to your preferred consistency) and warm it up the chutney( no need to boil). That's it ! Tasty Kathirikai Chutney is ready.

Related : More Chutney recipes for idli and dosa 

Brinjal Chutney

Related : How to make Crispy dosa 

  • Chana dal is for consistency. More chana dal means thicker chutney. So add more or less as per your liking.
  • You can reduce the chana dal in the recipe and make the chutney as thin like pourable chutney instead of spoonable chutney here.Brinjal Chutney
Continue Reading »

Friday, April 16, 2021

Instant Pot Chicken Biryani | Chicken Biryani

Instant Pot Chicken Biryani, making chicken biryani using Instant Pot is so effortless and the chicken biryani is so flavorful, delicious and fluffy ! 

Even since I bought(Nov 2020) the Instant pot, I have been using it mainly for making the biryani, soup and cooking lentils without soaking. Though i have been using it for many other cooking, these are my favorite to cook with Instant Pot. 

The one thing that I absolutely love about making the biryani in Instant pot is that nothing sticks or burns at the bottom of the pan. While making biryani in the traditional pressure cooker, i had the experience of burnt bottom, but so far in the last 6 months, i haven't burnt the biryani once in Instant pot :-) Hurray !! 
Instant Pot Chicken Biryani

Tips to make flavorful chicken biryani 

Compared to mutton, chicken itself doesn't have much flavor on its own, so in order to get the flavorful chicken biryani, the spices are really important. 
  • Make sure to use the whole spices in the tempering in addition to the garam masala powder.
  • I would highly recommend to use kalpasi if you can source it in your place. It surely brings out that restaurant style flavor. A little bit of kalpasi goes a long way here. So don't tempt to add more.
  • Use fresh mint and coriander leaves for great flavor.
  • Use chicken with bone for biryani, boneless chicken doesn't have much flavor, so is the biryani.

Related: How to make Restaurant Style Chicken 65

Instant Pot Chicken Biryani

Tips for making chicken biryani in Instant Pot

  • In Instant pot, we are going to pressure cook the rice for just 5 mins, so before adding the rice make sure that the chicken is at least half cooked so that the remaining get cooked while cooking the rice. 
  • You can cook the chicken in saute mode or just like me, you can pressure cook for just 2 minutes and do quick release.
  • Make sure to transfer the biryani to another pot once you opened the instant pot to avoid further cooking from the residual temperature of the pot and make it mushy.

Related: How to make Chicken Kebab

Instant Pot Chicken Biryani | IP Chicken Biryani

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Biryani | Recipe Cuisine: Indian
Instant Pot Chicken Biryani, IP Chicken Biryani, 10 mins IP Chicken Biryani Instant Pot Chicken Biryani, making chicken biryani using Instant Pot is so effortless and the chicken biryani is so flavorful, delicious and fluffy.
Chicken - 1 lb
Basmati rice - 1 cup
Onion -1 
Tomato - 1 
Curd - 1/4 cup
Green chili - 1
Mint - 1 handful
Coriander leaves - a handful
Curry leaves - few
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tsp
Ghee - 2 tsp
Oil - 1 tbsp
Water - 1 & 1/2 cups
Salt - to taste
Whole Spices 
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 3 
Green Cardamom - 2
Black Cardamom -1(optional)
Kalpasi - a small piece
Star anise - 1/2 
Nutmeg powder - 1/4 tsp
Spice Powder 
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Garam Masala powder - 1 tsp(optional)

Instant Pot Chicken Biryani
First soak the rice for 45 mins to 1 hr. Turn on the instant pot in saute mode, add the oil and add all the whole spices and grate some nutmeg(since i don't have nutmeg powder). 
Saute all the spices in the oil until they are aromatic(it's really important and gives great flavor to the biryani), then add onions, curry leaves and green chili with a bit of salt. 
Saute till the onions are transparent, then add the chicken, ginger garlic paste.
Next add the  tomatoes and mint leaves.  Saute till the ginger garlic paste is fragrant and then add all the spices.
Next, add the  curd & salt (just for chicken), mix it all well together and then add 1/2 cup of water &   give a quick mix. 
Close the Instant pot with lid and keep the whistle in sealing position. Cancel the saute mode and select the manual mode and set the timer for 2 mins. Once the time is up, cancel the warm mode. 
Wait for 2 mins and quickly release the pressure manually. Next add the remaining 1 cup of water and required salt for the biryani and then drain the soaked water from the rice and add the rice. 
Give a gentle mix. Add the salt for rice and finally squeeze the lemon juice  and Cover the Instant pot with lid and keep the whistle in sealing position.
Select the manual mode and set the timer for 5 mins. Once the time is up, cancel the warm mode and wait for 2 mins and quickly release the pressure manually. 
Sprinkle some coriander leaves  and drizzle the ghee on the top. Gently fluff it up and transfer to an another pot. 

Tasty Instant Pot Chicken Biryani is ready ! Serve it with Onion Raita

Related: How to make Boiled Eggs in Instant Pot 

Instant Pot Chicken Biryani
  • In this recipe, i haven't used garam masala. 
  • Adding ghee at the last enhance the flavor of biryani.
  • I have used India gate basmati rice
  • Soaking the rice for longer time is really important to get well cooked & fluffy biryani.
  • Once the time is up, wait for at least 2 mins before quick release the pressure. 
Instant Pot Chicken Biryani

Continue Reading »

Thursday, April 8, 2021

How to Peel Tapioca Roots | Cassava | Maravalli kizhangu

Tapioca roots also known as kappa, maravalli kizhangu or kuchi kizhangu in South parts of India.  Though tapioca roots are native to South America, it's a staple food in kerala state of India and it's one of their common breakfast foods 

In our home, we used to have the steamed tapioca as a snack for the evenings or as elevenses food. It's one of our family favorite snacks of all time. You might already know this if you have followed me on IG. 

Tapioca Roots

Related : How to make Tapioca Adai

Whenever I share the steamed tapioca pictures on IG, I get a couple of requests for how to peel the tapioca because the skin is so hard.  Yeah, I know compared to Indian tapioca, the tapioca available here in North America is a bit bigger and the outer skin is also thicker.  

Immediately I shot a quick video for IG reels and shared it. But I thought a separate post would be more helpful so here i'm with this post on how to peel and cut the tapioca. Hope this post is useful and informative.  

How to Peel Tapioca Roots

Preparation Time : 5 mins | Cooking Time : 0 minsServes :
Recipe Category: Kitchen Basics | Recipe Cuisine: Indian
How to peel Tapioca Roots, Kappa, Maravalli Kizhangu,Cassava Let's see how to peel Tapioca Roots easily.
Tapioca roots - 1

Tapioca Roots
First take a tapioca root, cut into half with a sharp knife.
Next make a sharp slip on the skin of the tapioca roots and gently lift the skin using the knife. 
Then switch to the dinner knife and run it along the skin. It will help to remove the skin from the tapioca roots.
Once the skin is peeled, cut the tapioca vertically into two slices and remove the thick string at the center.
Now cut the tapioca roots into desired shape and it's ready to use.
Tapioca Roots
  • If the skin sticks to the root well and stubborn to peel off through sliding the knife method, then simply trim the skin using a sharp knife :-)

Continue Reading »