Muslim Wedding-Biriyani – Tamil Nadu style

Anyone in Tamil Nadu would say Muslim wedding biriyani is the best, hands down. And I vouch for that as well. Its made in a very different way without any masala powders and all spices are ground fresh which makes this biriyani have a natural color to it with a wonderful flavor. If you like your biriyani spicy, be generous with the green chilies, because that's the only ingredient that adds to the spice level of this biriyani. Here you go! The recipe for you!!

Paasi Paruppu Sambar/ Green gram dhal sambar

My mom makes this dhal variety as a side-dish for rotis, and I always enjoyed eating left-overs the following day with rice. Later when I started trying out recipes myself, I tweaked it a little to go well with rice and realized later that it’s a popular Andra recipe by name “Pappulusu” and my friends love my version of it. I love this simple and tasty sambar and hope you all like it too.

Fish fry - Tamil Nadu Style

Ingredients:

Fish pieces - 6 (any kind; cleaned and washed)
:- If using small full fish, then make some slits breadth wise on the fish on both sides.
Chili powder - 4 tbsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow frying

Method of preparation:

1. Mix all the powder ingredients along with ginger-garlic paste and lemon juice.
2. Rub the mix nicely on the fish pieces pushing the masala nicely into the slits and crevices.
3. Keep this in the fridge and marinate for long as possible.
: - you can fry the fish immediately also.
4. Heat 3 tbsp oil in a shallow pan or a tawa.
5. Place the fish pieces on the hot oil.
6. Flip one its done on one side.
7. Once its reddish brown on both the sides remove onto an absorbent paper.
8. Serve hot with sliced onion and lemon wedges.

:- You can apply the masala on fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.

Happy cooking :)

Fish curry - Mix of Kerala and Tamil Nadu Styles

Ingredients:

Fish - 1/2 Kg (cleaned and washed) :- any kind that you like
Tamarind - 1 big lemon size (soaked in hot water for 15 minutes)
Curry vadam - 2 tbsp (optional)
Tomato - 1 big (diced)
Shallots / sambar onions - 1 cup (peeled and crushed)
Shallots / sambar onions - 1/4 cup (finely chopped into roundels)
Green chilies - 4 (slit)
Curry leaves - 2 sprigs
Coriander leaves - a fistful (roughly chopped)

Kerala-Tamil Nadu Fish curry

Garlic cloves - 5 (crushed with skin)
Black pepper - 1 tbsp (crushed)
Chili powder - 4 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Salt to taste
Cooking oil - 3 tbsp
Gingiley oil - 4 tbsp

Grind together to a fine paste:
Grated coconut - 1 cup
Ginger - 1 inch piece

Method of preparation:

1. Add some salt and turmeric power to the cleaned fish and keep aside.
2. Extract pulp from the soaked tamarind.
3. To the Tamarind pulp add tomatoes and crush well.
4. To this add crushed onion, green chilies, curry leaves, coriander leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
5. Heat oil in a vessel or an earthen pot.
6. Add the curry vadam. Once they splutter add the prepared mixture and cook covered for 5 minutes.
7. Add the coconut paste and mix well.
8. Cook covered till the curry reduces a bit.
9. Add the fish pieces and cook covered till they are well cooked.
10. Pour one tbsp gingiley oil and crushed garlic and pepper and the roughly chopped coriander leaves and remove from fire.
11. Heat the remaining gingiley oil in a small kadai.
12. Add the finely chopped onion and fry till they are browned and nice aroma arises.
13. Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.

Happy cooking :)

Mysore Pak - crumbly type

Ingredients:

Besan(Gram Flour) - 1 cup
Sugar - 1 ½ cups
Ghee(Clarified butter) - 1 cup
Water - 3/4 cup

Method of Preparation:

1.Melt ghee and add besan making sure no lumps are formed by mixing thoroughly. Keep it aside.

2.Heat water in a heavy bottomed vessel and add sugar.

3.Boil nicely stirring continuously to a one string consistency.

:- Do not get scared by the term “one string consistency”. Believe me you wont miss the consistency. While the syrup is fluffing up and boiling, keep taking the ladle out now and then and let the syrup drop from the ladle into a cup of water. When you are able to roll the syrup with your fingers in the cup of water, immediately check for the string by touching the syrup on the ladle with your index finger and then touching your index finger with your thumb. A string will form between the fingers. The consistency is now confirmed.

4. Immediately after the sugar syrup reaches the one string consistency pour in the besan mixture and mix well.

5. Meanwhile grease a plate with enough ghee and set aside.

6. As you keep stirring, the mixture will fluff up and start leaving the sides of the pan.

7. Now, remove from fire and pour the mixture on to the greased plate.

8. After 5 minutes cut into pieces using a greased knife. Let it cool completely.

:- Do not disturb the pieces yet.

9. When the pieces are completely cool cut again on the cuts made previously and as you cut them move the pieces slightly away from their place using the knife. (this will make it easier to remove the pieces from the plate without breaking them) Remove into a closed container.

10. This is a crumbly type of Mysore pak that you would love.

Happy cooking :)

Ennai Kathirikkai

Ingredients:
Small tender brinjals - 8
Curry leaves – a sprig
Mustard seeds - 1 tsp
Tamarind pulp - from a small lemon sized ball of tamarind
Turmeric powder – 1 tbsp
Salt to taste
Oil – ¼ cup

For the masala paste:
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Channa dhal - 1 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Black pepper - 1 tsp
Cloves - 2
Red chillies - 8
Grated Coconut - 1/2 cup
Asafoetida – ½ tsp
Salt to taste

Method of Preparation:
1. Dry roast peanuts and sesame separately. Keep aside.
2. Heat 1 tsp of oil in the same pan and fry the rest of the ingredients for masala paste one by one except coconut and keep aside to cool.
3. Grind all the fried ingredients along with grated coconut and a little salt to a little coarse paste.
:- You may sprinkle a little bit of water if required.
4. Slice brinjals criss-cross till 3/4th with the stalk intact. Immerse them in a bowl of water containing turmeric and salt and keep aside for 10 minutes.
5. Remove the brinjals from the turmeric water and stuff them with the masala paste and keep the left over masala aside.
6. Now heat ¼ cup of oil in the same pan.
7. Add mustard seeds and after they splutter add the curry leaves and wait till they stop sizzling.
8. Now add the stuffed brinjals and fry covered on low heat till the skin changes color and the brinjals are almost cooked.
9. Now add tamarind pulp and cook covered for a couple of minutes.
10. Add the remaining masala paste, more salt if necessary, ½ cup of water and mix well.
11. Cook covered till oil starts floating on top of the gravy.
12. Serve hot with plain rice and papad or curd rice.

Happy cooking :)

Rawa Dosa

Ingredients:
Fine Rawa - 1 cup
Rice flour - 1/2 cup
Maida / all purpose flour - 1/4 cup
Black pepper - 1 tbsp
Mor-milagai - 2 (broken into pieces)
(or green chilies - 2 cut into roundels)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - 2 tbsp (roughly chopped)
Urad dhal - 1 tsp
Cumin seeds - 1 tsp (crushed between palms)
Mustard seeds - 1 tsp
Salt to taste
Oil

Method of preparation:
1. Mix rice flour, maida, rawa and salt with enough water to make a watery batter.
:- The batter should be more watery than the regular dosa batter. Only then you will get crispy dosa with holes in it.
2. Heat 1 tsp oil in a wok. Add the mustard seeds, black pepper, cumin seeds, urad dhal, curry leaves and green chilies/mor-milagai and let the mixture cool. Once cool pour it over the dosa batter and let the batter stand for 15 minutes.
3. Add Coriander leaves and mix the batter thoroughly. Check for salt.
4. Heat a tawa/griddle on high.
5. Rub it with an oily cloth.
6. Pour a big ladle of batter in a quick circular motion. Rotate the tawa for the batter to spread evenly all over.
7. Pour a few drops of oil here and there along the sides of the dosa.
8. Remove once its golden on both the sides.
9. Serve hot with idli podi, sambar or any kind of chutney.

Happy cooking :)

Masala Paniyaram

Ingredients:
Small onions – half cup (finely chopped)
Green chilies – 1 (finely sliced into roundels)
Curry leaves – 1 sprig (roughly chopped)
Grated coconut – 2 tbsp
Mustard seeds – 1 tsp
Urad dhal – 2 tbsp
Coriander leaves – a handful (roughly chopped)
Oil – 2 tbsp

Method of preparation:
1.Heat 1 tbsp oil in a wok/kadai.
2.Add the mustard seeds, urad dhal and curry leaves, and wait till they crackle.
3.Add the onions and saute till they turn pink.
4.Now add the green chilies and grated coconut and saute for a while.
5.Remove from fire.
6.After a while add this to the idli/dosa batter or the batter made specifically for paniyaram and also add the coriander leaves and a little salt. Mix well.
7.Heat the kuzhipaniyara chatti with a 2 drops of oil in each kuzhi.
:- If not using non-stick chatti, then apply oil in the chatti an hour before preparing the paniyaram.
8.Beat the prepared batter nicely and using a spoon pour in spoonful of batter into each kuzhi till ¾ level. Pour few drops of oil on top. Keep the chatti covered and cook till the paniyaram is cooked.
:- always cook in low flame.
9.Now using small spoon turn the paniyaram and cook the other side till golden.
10.Remove from the chatti onto a plate lined with absorbant paper.
11.Serve hot with thakkali thuvayal or coconut chutney.

Method of Preparing Paniyara batter
Ingredients:
Idli rice – 1 leveled cup
Raw rice – 1 leveled cup
Urad dhal – ¼ heaped cup
Fenugreek seeds – ½ tsp
Salt – 2 tsp

Soak everything together for about 3 hours and grind to a smooth batter. Add just a little salt, about 2 tsp and mix thoroughly and ferment overnight.

You can use this batter to make sweet or masala paniyaram.

Happy Cooking :)

Mysore Pak - Soft Type

Ingredients:

Besan(Gram Flour) - 1 cup
Sugar - 1 ½ cups
Ghee(Clarified butter) - 2 cups
Water - 3/4 cup
Sugar - 2 tbsp(to garnish)

Method of Preparation:

1.Melt ghee and add besan making sure no lumps are formed by mixing thoroughly. Keep it Aside.

2.Heat water in a heavy bottomed vessel and add sugar.

3.Boil nicely stirring continuously to a one string consistency.

:- Do not get scared by the term “one string consistency”. Believe me you wont miss the consistency. While the syrup is fluffing up and boiling, keep taking the ladle out now and then and let the syrup drop from the ladle into a cup of water. When you are able to roll the syrup with your fingers in the cup of water, immediately check for the string by touching the syrup on the ladle with your index finger and then touching your index finger with your thumb. A string will form between the fingers. The consistency is now confirmed.

:- Another way of finding the consistency: keep letting the syrup drop from the ladle now and then. when the syrup drops in one string with a few drops of syrup starting to drop right next to the string, you have reached the right consistency and move on to the next step.

3. After the sugar syrup reaches the one string consistency pour in the besan mixture gradually and mix well.

4. Grease a plate with enough ghee and set aside.

5. As you keep stirring, the mixture will fluff up and start leaving the sides of the pan.

6. Now, remove from fire and pour the mixture on to the greased plate.

7. Sprinkle some sugar on top of the hot mixture.

8. After 5 minutes cut into pieces using a greased knife. Let it cool completely.

:- Do not disturb the pieces yet.

9. When the pieces are completely cool cut again on the cuts made previously and as you cut them move the pieces slightly away from their place using the knife. (this will make it easier to remove the pieces from the plate without ruining the shape) Remove into a closed container.

10. This mysore pak will melt in your mouth.

Happy cooking :)

Paruppu Pazha Payasam

Paruppu Pazha Payasam

Ingredients:
moong dhal (paasi paruppu) - 250 gms
ripe banana (pulli vaazhai or any sweet variety) - 2
jaggery - 100 gms
coconut milk - 3 cups
cashew nuts - 1/2 cup
dry grapes - 1/2 cup
cardamom - 4
ghee - 3 tbsp
salt - a pinch
Method of preparation
1. Dry roast the dhal in a pressure cooker till it starts turning pink.
2. Add enough water and cook it till 3 whistles. After the pressure settles, open the lid and mash the dhal nicely with a ladle.
3. In the mean time melt the jaggery by heating it with a little water. Filter it using a clean cloth to remove the impurities.
4. Heat the cooked dhal again and add the jaggery and coconut milk to it. Mix well.
5. Mash the banana and add it to the payasam. Mix well.
6. Pound the cardamom and add it followed by a pinch of salt.
7. Heat the ghee in a small wok and add the cashewnuts and dry grapes. Fry till the grapes swell up and then add this to the payasam.
Serve this authentic kerala payasam hot or cold.
Happy cooking :)

Vegtable Pulao - 1

Vegetable Pulao

Ingredients:
long-grain Rice (basmati) - 2 cups
water - 2 cups
coconut milk - 1 cup
large onion - 1 (finely chopped lengthwise)
french beans - 50 gms ( one inch pieces)
carrots - 50 gms (one inch pieces)
green peas - 50 gms
curry leaves - 2 sprigs
corriander leaves - a handful
green chillies - 4 (slit lengthwise)
ginger-garlic paste - 2 tsp
bay leaves - 2
cloves - 6 (break the head of the clove so it won't burst in the oil)
cinnamon stick - 2 inches (broken)
khus khus - 2 tsp
oil - 4 tbsp
ghee - 2 tsp
salt to taste

Method of preparation:
1. Wash the rice and soak in specified amount of water and coconut milk (1 cup rice : 1.5 cups of water+ coconut milk).
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks, khus khus and bay leaves.
3. When the above items start changing color, add the onion, green chillies, curry leaves and saute till the onions start turning brown.
4. Add the ginger-garlic paste and saute till nice aroma arises.
5. Add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add roughly chopped corriander leaves.
10. Serve hot with any spicy curry.
Happy cooking :)

Avial

Ingredients:
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste

1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece

2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp

Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.

Happy cooking :)

Brinjal and Drumstick Fry

Alright, this is one of my all-time favorite side dishes. It goes very well with sambar rice, rasam rice, curd rice, or any kind of variety rice. If you are anything like me, you would enjoy it with just hot plain rice.


You may try this recipe with only drumsticks or only brinjal too. (the picture I'v posted is made with just brinjal)

Pork Fry

Pork Fry

Ingredients:
Boneless pork pieces - 1/2 kg
Large onion - 1 (finely chopped)
Tomato - 1 (diced into big pieces)
Ginger garlic paste - 2 tsp
Corriander leaves - a handful
Chilli powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Sugar - 1/4 tsp
Salt to taste
Oil - 4 tbsp
Method of preparation:
1. Clean and chop the pork pieces into bite sized pieces.
2. Heat oil in a wok.
3. Add the onions and saute till they start turning brown.
4. Now add the ginger-garlic paste and saute till nice aroma arises.
5. Add the tomatoes and cook covered on low heat till tomatoes blend with the mixture.
6. Now add the chilli powder, corriander powder, turmeric powder, sugar and salt to taste and saute for a couple of minutes.
7. Add the pork pieces, add 2 cups of water and cook covered on low heat till all water evaporates, mixing now and then.
8. Once water has evaporated saute the mixture for a few minutes till they get nicely fried.
9. Remove from stove and garnish with roughly chopped corriander leaves.
Serve as side for rice, pulao, rotis or naan.
Happy cooking :)

Avacado Milk Shake

Avacado Milk Shake

Ingredients:
Avacado - 1 ripe
Milk - 1 1/2 glasses
Sugar to taste

Method of preparation:
1. Cut open the avacado and remove the seed.
2. Scoop out the pulp into a bowl and beat it with a fork.
(do not use a blender. It tastes really good to get avacado pieces in the mouth.)
3. Add half a glass milk to the bowl and sugar and beat with the fork again.
4. Now add the remaining milk and serve cold.

Variations:
:- Add a tsp of rose water.
:- Add a pinch of cardamom powder.

Mutton curry

Mutton Curry

Ingredients:
Mutton - 1/2 Kg (chopped into bite sized pieces)
Potatoes - 4 (Diced into big chunks)
Tomato - 1 (Diced into big pieces)
Big Onion - 2 (1-chop into big chunks to grind, 1/2-chop into thin slices, 1/2 - chop finely to make fried onion)
Green chillies - 4 (slit lengthwise)
Curry leaves - 2 sprigs
Corriander leaves - a handful
Ginger - 3" pieces (slice to grind)
Garlic - 2 bulbs (peel and chop to grind)
Grated coconut - 1 cup
Chilli powder - 4 tsp
Corriander powder - 4 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Saunf/fennel seeds - 2 tsp
Khus khus seeds - 2 tsp
Cloves - 5
Cinnamon stick - 2 inch piece
Salt to taste
Oil for frying

Method of preparation:
1. Wash and chop the mutton pieces and keep aside.
2. Grind ginger, garlic, and an onion into a coarse paste and keep aside.
3. Fry grated coconut, saunf and khus khus together to a golden brown color, grind them to a fine paste and keep aside.
4. Heat about 1/2 cup oil in a pressure cooker. Add cloves and cinnamon sticks and saute till they change color.
(break the clove heads before adding them to the oil so they wont burst in the oil)
5. Now add the chopped onion, green chillies, curry leaves to the oil and saute till the onions turn brown.
6. Now add the ground onion, ginger-garlic paste and saute till a nice aroma arises.
7. Add the diced tomatoes and cook covered till the tomatoes get blended with the mixture.
8. Now add the chilli powder, corriander powder, turmeric powder, garam masala powder, salt and the mutton pieces and cook covered till the raw smell of the chilli powder disappears.
9. Now add enough water to just cover the mixture and close the cooker with cooker lid and let it cook for 5 whistles. Once done, let the steam settle by itself.
(Do not add too much water at this stage, since mutton will also release some water)
10. Open the cooker and add the diced potatoes and 2 more cups of water and cook covered till the potatoes get cooked.
11. Now add the coconut paste, check for salt and cook for about 10 mins till the curry reaches the desired consistency. The curry should not be a gravy nor too watery.
12. Heat 4 tbsp oil in a wok and fry the remaining onion till golden brown.
13. One the curry is done, pour the fried onion on top of it and add roughly chopped corriander leaves.
14. Serve hot with rice and papad, dosa or idli.
Happy Cooking :)

Cabbage Erisseri/Koottu

Ingredients:
Cabbage - half of a medium sized cabbage (Shredded)
Fresh green peas - 1 cup
Onion - 1 big (sliced lengthwise)
Tomato - 1 (diced)
Green chillies - 2-4 (slit lengthwise)
Garlic - 6 cloves (crushed and chopped)
Ginger - 1/2 inch piece (finely chopped)
Curry leaves - 2 sprigs
Channa dhal - 2 cups (soaked for 2 hrs)
Coriander leaves - a handful
Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Cumin seeds - 2 tsp
Mustard seeds - 1 tsp
Dry red chilies - 2
Oil - 2 tbsp
Sugar - 1/4 tsp
Salt to taste

Method of Preparation:
1. Pressure cook the soaked channa dhal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dhal with a ladle. Keep aside.
2. Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.
3. Now add the tomatoes and cook covered till the tomatoes blend with the mixture.
4. Now add the chopped cabbage, green peas, cooked dhal, chili powder, coriander powder, turmeric, salt, sugar and pressure cook for two whistles with enough water.
:- Make sure not to add too much water because the erisseri should be of a gravy consistency.
5. Grind the coconut with the cumin seeds and keep aside.
6. Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for 5 minutes.
7. Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.
8. Garnish with chopped coriander leaves and serve hot with rice.

Variation:- You can make the same recipe without much water and use as a side dish.

Variation:- Use green gram instead of channa dhal.

Happy cooking :)

Chicken Biriyani

Though originally a Persian dish, Biriyani plays an integral part of Indian Cuisine and has several versions across different parts of India. A wonderful blend of spices and rice and chicken, this biriyani recipe is my all time favorite dish for special occasions. Here you go! My version for you to try.

Venn Pongal

Ingredients:
Raw rice – 1 cup
Paasi paruppu/Moong dhal – 1/2 cup
Pepper – 1 tbsp
Cumin seeds – 1 tbsp
Cashew nuts – 10
Ghee/clarified butter – 2 tbsp
Curry leaves – 1 sprig
Ginger - ½ inch piece
Salt to taste

Method of Preparation:
• Wash and soak rice, dhal and pepper together for half an hour.
• Add finely chopped ginger and salt to taste to the rice-dhal mixture along with 3 cups of water and pressure cook for 3 whistles.
• Heat ghee in a wok.
• Temper with cumin seeds, curry leaves and cashew and add to the cooked rice and mix thoroughly.
• Serve hot with sambar, coconut chutney or brinjal kothsu.

Happy cooking :)

Chow Chow Thokku

Ingredients:
Chow chow – 1
Green chillies – 4-5
Tamarind – 2” piece
Grated coconut – ¼ cup
Garlic – 4 cloves
Cumin seeds – 1/2 tsp
Salt to taste
Oil – 2 tsp

Method of Preparation:
• Wash, chop and deseed the chow chow to 1 inch pieces without removing the skin.
• Slit the green chillies.
• Heat oil in a wok.
• Add all the ingredients except salt and sauté for just 5 minutes.
• Let it cool and pound coarsely in a blender with salt to taste.
:- Serve with plain rice, curd rice or as an accompaniment.