Sunday, November 27, 2011

Mini Flavoured Bun


All purpose flour/maida - 2 1/2 cup
Yeast - 1 1/2 tsp
Olive oil - 3 tbl spn
Basil -1/2 tsp
Garlic - 3 pods(crushed)
Salt - 1/2 tsp
Sugar - 1/2 tsp
Butter - just to brush the dough & bun
Water - enough to make dough


Mix the yeast,salt & sugar in lukewarm water and leave it aside for 5 minutes or until it become frothy

Now mix the flour with oil,garlic,basil and make the dough by mixing the flour with yeast mixture and keep it aside for 2 hours.

After 2 hours,dough double in its size.Punch the dough to escape the air.

Then make small balls from dough and arrange it in baking tray.Now brush butter on the top of the dough and keep it aside for 30 mins(while arranging in tray, leave some space btw dough,since it slightly becomes bigger after 30 mins).

Preheated the oven at 425 F and bake it for 15-20 mins or until the top turns golden brown . Then take it out and brush with butter.

Allow it to cool for 30 mins before serve.Its hard when you take out from oven,after cooling you will get very soft & spongy bun.

Its a great snack for tea time.Serve with hot tea/coffee.

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Thursday, November 24, 2011

Simple Vegetable Biryani | Pressure cooker Biryani | One pot meal

Pressure cooker Biryani is an ideal one pot meal when you are lazy to cook anything elaborately and yet want something delicious to eat.To be honest, i'm not big fan of vegetable biryani, to me, biryani means it should be made with mutton.By saying like this doesn't mean it's not a tasty one,just not my favorite. But once in a while, i make this  to finish up the leftover vegetables in my refrigerator.Simple raita and some store brought chips is enough to accompaniment this Biryani.

Vegetable Biryani in Pressure Cooker

Preparation Time : 30 mins | Cooking Time : 25 minsServes : 2 or 3
Recipe Category: Rice | Recipe Cuisine: Indian

Basumathi Rice - 1 cup
Mixed vegetable(Carrot,Potato,Peas,Beans,cauliflower,Beetroot) - 2 cup
Onion(small) - 1
Tomato - 1/2 of one medium sized tomato
Ginger garlic paste  - 1 tbsp
Lemon - juice from 1/2 of lemon
Mint & Coriander leaves - handful
Turmeric powder - pinch
Red chili powder - 1 1/2 tsp
Garam masala - 1 tsp
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Bay leaf -1 
Cashew - 1 tsp(broken)
Ghee  - 2 tbsp
Oil - 1 tbsp
Water - 11/2 cup
Curd - 3 tbsp
Salt- to taste


Soak the rice for 30 mins. In the mean time, cut the vegetables(carrot, beetroot ,potato & tomato) into cubes,slice the onions into thin slices & remove the stem from cauliflower florets. Keep all the other ingredients ready. Heat the cooker with oil and 1tbsp of ghee , add cloves,cinnamon ,cardamom ,bay leaf & cashew and  saute for 30 sec.Then add onions, once the onions become translucent, add all the other veggies & ginger garlic paste and saute until raw smell ginger garlic paste goes off.Add the chopped mint & coriander leaves , give a good stir, then tomatoes & curd.Add the spices(red chili powder,turmeric) & salt. Cover cook the vegetables for 3 mins.Once the water from curd almost evaporated,add the water and bring into vigorous boil.Drain the rice from water and add it in boiling water.Squeeze the lemon juice and finally add the garam masala powder.Mix well, cover the cooker with lid and put on weight.Cook for 3 whistle and switch off the flame.Once the pressure automatically released from cooker, open it and add the remaining ghee, pluff it up with fork gently and serve.Now Vegetable Biryani is ready.Serve Vegetable Briyani with your favorite raitha and chips.
  • As i'm using lemon & curd, so reduced the amount of tomato. If you are not using lemon, add more tomatoes.
  • I'm not using beans this time.
  • For extra spice, add 1 or 2 slit green chilies.
  • You can make  this biryani with jeeraga samba rice too in the same way.

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Monday, November 21, 2011

Parotta | Tirunelveli Parotta | Flat Layered bread

Parotta, a south indian flat bread prepared with flour. All purpose flour is the only main ingredient needed for this parotta, but the making of this parotta requires lot of time and work. Definitely, this is gonna be a good workout for your arms!!! In my home town(Tirunelveli), atleast there are 2 parotta stalls in every street. Most of the stalls are opened in the evening around 6 PM and they sell only parottas, by now you might guessed how popular this dish could be in the South Tamilnadu.

Though this parotta is very popular and we used to have it at least  once in a week, we never attempted to try at home, since there are so many parotta stalls around our home, each one have their unique taste, seriously making parotta at home never even crossed our minds at that time when you can have so many options. But after moved from Tirunelveli, though i had tasted parotta from different restaurant, nothing comes near the taste & texture of parotta that we used to get it in my home town(Those who have tasted parotta in & around Tiruneveli area would definitely agree on this),that's when i started to make parotta at home. After few attempts, now i say confidently that i can make soft and fluffy parottas.    


Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 8 to 10 
Recipe Category: Parotta | Recipe Cuisine: Indian
All purpose flour/Maida - 2 cup
Water - as needed
Oil - 1 tbsp for kneading the dough
Salt - to taste
Oil - 2 tbsp for rolling the dough & drizzling while cooking


Knead maida,salt,water & oil (1 tbsp) to make the soft dough and keep it aside for 1 hr.Then make equal sized balls from the dough.Apply oil on the surface where you are going to roll the balls and then roll the ball in to thin layer by using rolling pin.Now apply oil on the rolled dough and then roll the dough like sari pleats from one end to other endHold the dough at both ends and lift it up . Then tap it on the surface gently until it get elongated.After that roll it from one end to another end and keep it aside from 30 mins.Similarly do it for all rolls.
After 30 mins, press the rolled dough in to thicker circles by using palm or rolling pins. Press or roll it gently,otherwise the layers get merged.

Now put it on hot tawa and drizzle some oil.Flip it on both sides and cook it until get golden brown.
Then stack two or three parottas together and beat them well with your hands on both sides so that it makes parottas fluffy and also the layers get separated.
Serve Parottas with Salna and egg omelette.
  • Let the dough rest for atleast 1 hr, it helps to relax the gluten in the flour and it stretch so beautifully.
  • Beat the parottas with hands helps to get the layers separated.

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Saturday, November 19, 2011

Rava Kichadi


Rava/Semolina - 1 cup
Carrot - 1
Frozen Peas - handful
Onion(chopped) - 1/4 cup
Tomato(chopped) - 1/4 cup
Ginger (chopped) - 1 tsp
Garlic(chopped) - 1/2 tsp
Green chili - 2 (depends on your taste)
Curry leaves - 1 strand
Coriander leaves - little
Turmeric powder - pinch
Cloves - 2 nos
Cinnamon - small piece
Cardamom - 1 no
Ghee  - 3 tbsp
Water - 21/2 cup
Cashews - 7 nos


First roast the rava in 1 tbsp of ghee and keep it aside.

Then roast the cashews in remaining ghee and keep it aside.In the same pan add cloves,cinnamon& cardamom,fry it for 30 sec.

Now add onion,ginger,garlic & chili one by one.Cook till onion become translucent, then add tomatoes,carrot & peas,saute it for 3 mins

After that add turmeric powder, water,salt and cover the pan.Once the water comes to boil,add the roasted rava and stir continuously to avoid lumps.

Once all the water is absorbed by rava add curry leaves & coriander leaves.Finally garnish with roasted cashews.

Serve Rava kichadi with coconut chutney.

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Friday, November 18, 2011

Simple Paal Kozhukattai


Rice flour - 1 cup
Jaggery - 1/2 - 3/4 cup(depends on your taste)
Cardamom powder - 1/2 tsp
Hot Milk - 1 cup
Salt - pinch
Hot water - enough to make dough
Water - 2 cup

Make the dough by mixing rice flour,salt & hot water.Keep it aside for 5 minutes.
Take some lemon size dough and dissolve it in water and keep aside.Then make tiny balls from the remaining dough

Then heat 2 cup of water in a heavy bottomed vessel . Once the water comes to boil(if you add it before the water boils ,the tiny balls get dissolved in water), add the tiny balls and leave it for 3-4 mins.

Once the balls start to float(if the balls stick to vessel, remove it gently by spoon) add jaggery and rice-water mixture.
Mix it well and allow it to boil for 3 mins.Once it comes to thick consistency add cardamom powder and milk.
Now Paal Kozhukatai is ready.
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Thursday, November 17, 2011

Carrot poriyal

Carrot(grated) - 2 cup
Onion(chopped) - 1/2 cup
Green chili - 2 nos
Coconut(grated) - 2-3 tbsp
Mustard & urad dal - 1/2 tsp
Curry leaves

Heat the oil in a pan and add mustard & urad dal.Once mustard cracks,add curry leaves,onion & chili.
Cook it till onion become translucent and then add carrot & salt.
Keep it in medium flame and cover the pan. Cook it until raw smell goes off.
Finally add the grated coconut & switch off the flame.

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Channa masala(Chickpeas curry)

Chickpeas - 1 cup
Onion(chopped) - 1 
Tomatoes(chopped) - 2
Ginger garlic paste - 1 tbsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1 tsp
Cloves - 2nos
Cinnamon - small piece
Cardamom - 2 nos
Curd - 2 tbsp
Coriander leaves

Soak the chickpeas overnight and cook it for 3 whistle in cooker or until it done.

Heat the oil in a pan, add cloves,cardamom & cinnamon fry it for 1 min and then add onion.

Cook it till onion become translucent and then add ginger garlic paste and tomatoes.

Now cover the pan and cook the tomatoes until it become mushy.

After that add chickpeas,red chili,coriander,cumin powder,salt & enough water.Cook it until everything get together.

Then add garam masala and coriander leaves & switch off the flame.

Finally add the curd and mix it well .

Channa masala is ready to serve.
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Wednesday, November 16, 2011

Idly or dosa podi | Ellu milagai podi | Milagai podi | Sesame seed podi

Ellu milagai podi, a best accompaniment for idly or dosa.My mom makes idly podi with sesame seeds,so no need to add oil while having(if wish, you can add oil), adding sesame seed gives slight stickiness or oil-ness(don't know how to describe  that) to the podi. 
I prepare this for every 15 days and it comes handy,even we pack this with idly for our travel too.Now let's see the procedure. This post was published on nov'11 and updated on jul'16 and i keep some of the old photos as it :-) 

Ellu Milagai podi

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 2/3 cup 
Recipe Category: Powder/Condiment | Recipe Cuisine: Indian
Red Chili - 25 
Skinned Spilt Urad Dal/Whole urad dal - 1/2 cup
Black sesame seed - 1/4 cup
Curry leaves - 2 springs
Garlic pods - 5 to 7
Asafoetida - 1/4 tsp

Measure and keep everything ready. Heat 1/2 tsp of oil in a pan,add urad dal, roast it till the wonderful aroma comes from the dal,at the time, the dal slightly changes its color, transfer the dal to another plate to cool.keep it aside.In the same pan, next roast the red chili dal till it's become crispy and mildly changes its color.Remove the chilies on the same plate.Then roast the garlic & curry leaves till the curry leaves turns crispy & set aside.Finally add the sesame seed in the hot pan & close it with lid/plate immediately.It starts to pop,swirl in between to avoid burning at the bottom.Once the pop sound reduces, remove the plate(be careful) & let it cool.Once all the ingredients are cooled,put all the ingredients in the mixie jar except sesame seed along with asafoedita & grind into semi coarse powder.Now add sesame seed & salt and grind once again to fine powder.
That's it. Flavorful Ellu milagai podi is ready.Put it in air tight container. It will remain fresh even for months.

  • After grinding the sesame seed with other ingredients,the podi will stick to the bottom of jar, scrap the bottom of jar and give a pulse if needed.
  • The color of the podi depends on amount of sesame seed you're using.
  • You can use equal proportion of dal & sesame will give slightly sticky podi.
  • Curry leaves is optional but i highly recommend to add for great flavor.
  • Skinned urad dal gives great taste & flavor, highly recommend to use that.
  • Depends on the size, increase or decrease the garlic pods.

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