"Kambu Dosa"

"Kambu Dosai with Sambar"

Quantity:2-3 members

About this Food!

"Kambu Dosai" is a typical South Indian tiffin variety made with Kambu a highly energy containing traditional ingredient originated from villages of Tamil Nadu.Its very simple to make  and tastier as well as healthier to eat.

Best side dishes for this kambu dosai are sambar,chutney.

"Kambu Dosai"

Recipe

Ingredients

1. Kambu - 2 cup

2. Pachai payir - 1 cup

3. Pulungal arisi - 1cup

4. Green chilly - 1 no

5. Ginger - 1 inch sized(small piece)

6. Salt - To taste

Method


1.Nicely soak pachai payir,kambu and pulungal arisi overnight in water and then grind them along with ginger and green chilly  in wet grinder to our normal dosai batter consistency and add salt to taste and make it like dosa and serve hot..!!

Try it and you will Love it

Happy Foodie!!!

"Crispy Chicken Pakoda"

"Crispy Chicken Pakoda"

Quantity:2-3 members

About this Foodie!!!

"Crispy Chicken Pakoda" is a special dry variety chicken side dish made experimentally by me:-) don't worry friends it came out well and it is very simple and easy to make ofcourse it was done with guidance from my mom's friend...so you also try it and you will like it!  Since it is made with butter milk it is good for health than compared with cream or curd.

Best side dish taken with any kind of chicken kuzhambu or even independently taken with tomato sauce it will be good.

"Crispy Chicken Pakoda"

Recipe

Ingredients

1. Chicken (with or without bone -its your taste) - 1/4 kg

2. Buttermilk(Mor)- 1/2 cup

3. Corn flour - 1/2 cup

4. Powdered black pepper - 1/2 tsp or to your taste

5. Salt - to taste

6. Oil - to fry

7. Kadalai maavu - 1/2 cup

8. Corn flakes or bread crumbs - To your required amount.

9.Vinegar or Lemon juice - 2 tblspn

10. Onion and coriander leaves - to garnish

Method

1. Nicely clean chicken and  make it small pieces and give a slight cut over the surface and soak in the buttermilk,salt,pepper(1/4 tsp),(vinegar/lime juice) and corn flour(1/4 cup) mix for 2 hrs .

2. Then in a bowl add kadalai maavu,salt ,pepper(1/4 tsp) , corn flour(1/4 cup) and  slightly crushed corn flakes(normal flavored)  and nicely mix them all and keep it aside.

3.  Now take that soaked chicken pieces and dip in that bowl containing kadalai maavu mix and put in oil and fry(while frying keep the flame in medium level) till chicken becomes golden brown color and then garnish  it with onions and coriander leaves.

Try it and you will love it!!!

Happy Foodie!!!

"Chicken Schezwan"

"Chicken Schezwan"

Quantity:3-4 members

About this Foodie!

"Chicken Schezwan" is a tastier dish variety from Chinese origin ...however there are many types of this dish variety and the recipe in our blog is one of the types which can be made in our home with simple ingredients but the flavor and taste will be very special and mouth watering.

Best side dish with Naan, romali roti, plain roti,  parotta and even biriyani as well as any type of chicken kuzhambu rice.

"Chicken Schezwan"

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Ginger garlic paste - 1 tblspn

3. Big Onion - 1/2 kg

4. Green chilly - 3 nos or to your taste

5. Corn flour - 1 tblspn

6. Maida flour - 1 tblspn

7. Soya sauce - 1 tsp

8. Capsicum - 1/2 no

9. Oil and Salt - To your taste

10. Turmeric powder - 1/4 tsp

11. Butter - 1 tblspn

12. Black pepper powdered- 1/2 tsp or to your taste

Method

1. Firstly clean the chicken and chop it to small pieces of your required size and boil in cooker for 3 whistles along with turmeric powder, chopped onions , green chilly and little salt.

2. Now in a frying pan add 1-2 tblspn of oil and add the boiled chicken contents from cooker , vertically cut capsicum and cook for 3-4 mins and add ginger garlic paste and cook till raw smell goes off and then add cornflour and maida flour sauce( mix maida and corn flour by adding some water till it becomes a semi liquid state and the sauce is ready) and cook for 2-3 mins and add soya sauce , powdered black pepper and cook for few mins in medium flame and finally add butter ,salt (if needed) and  finish your cooking and serve hot.

Try it and you will love it!

Happy Foodie!!!

"Avial"

"Avial"

Quantity:2-3 members

About this Foodie!

"Avial", is a famous South Indian dish variety made from variuos vegetables of our choice and its also one of the famous dish of Kerala, its taste and flavor will be very mild and the colors of vegetables gives us a pleasant look and feel.

Best side dish with sambar rice and rasam rice.

"Avial"

Recipe

Ingredients

1. Carrot - 3-4 nos chopped finger like pieces

2. Butter beans - 5 -6 nos

3. White pumpkin - 50 gms

4. Raw banana - 1no

5. Yam - 8- 10 small pieces

6. Curry leaves - 7-8 nos

7. Coconut scraps - 1/2 cup

8. Cumin seeds - 1/2 tsp

9. Green chilly - 1 no

10. Turmeric powder - 1/4 tsp

11. Curd - 1/2 cup

12. Mustard seeds - 1/4 tsp

13. Salt - To taste

14. Coconut oil or Cooking oil - 2 tblspn or to your taste

15. Red chilly - 1 no

Method

1. Chop all the vegetables to your desired shapes preferably finger shaped cuts would be better and boil in cooker for 1-2 whistles with little amount of water and salt.

2. Now add coconut scraps,cumin seeds and green chilly to a mixer grinder and nicely grind it to smooth paste and keep it aside.

3. Now add the boiled vegetables to a cooking vessel and add 1-2 cups of water and allow to cook for 3-4 mins and then add the coconut paste and nicely stir it and cook for 2-3 mins and add turmeric powder and cook again for 2 mins then add curd and finally add salt to required taste.

4. Now in a frying pan add 1 tsp of  oil and saute mustard seeds and red chilly and add to the vegetable contents in the cooking vessel and cook for 2- 3mins and finish your cooking.

 Try it and you will love it!

Happy Foodie!!!

"Eeral Varuval(Liver Fry)"

"Eeral Varuval(Liver Fry)"

Quantity:3-4 members

About this Foodie!!!

"Eeral Varuval(Liver fry)" , is one unique and special dish variety famous for its rich flavor and texture , the oil floating in this food gives us a majestic look and feel for our taste buds.This method of preparing is from my grandmother's style.

Best side dish with parotta , plain white rice , curd rice , idly  and dosai .

"Eeral Varuval"

Recipe

Ingredients

1. Liver (Chicken's or Mutton's) - 300 gm

2. Black pepper - 2 tblspn or to your taste

3. Red chilly - 3nos

4. Cinnamon - 1 inch sized 2 nos

5. Cardamom - 1 no

6. Cloves - 2 nos

7.  Saunf - 1 tblspn

8. Cumin seeds - 1/2 tsp

9. Garlic - 10 pieces / tooth

10. Tamarind paste - 1 tblspn

11. Ginger - 1 small piece(1/4 of a lemon sized)

12. Big Onion - 2 nos

13. Salt - To taste

9. Oil - To fry

10. Ghee - 1 tblspn

11. Turmeric powder - 1/2 tsp

12. Curry leaves - 5-6 nos

Method

1. Nicely clean(While cleaning you must remove the thin layer of fat skin in liver , sometimes in the butcher shop itself it might have been removed , just you verify it orelse even after cooking liver will be like rubber/hard consistency and also use 1 tblspn of vinegar or lime while washing in water inorder to remove the liver's raw smell) the liver and put in a cooker along with chopped onions, turmeric powder and little salt and nicely cook for 4-5 whistles so that the liver gets cooked well and soft in consistency.

2. Now in a mixie add garlic,ginger,black pepper,red chillies,tamarind , saunf, cumin seeds , cinnamon, cloves,cardamom and nicely grind it to smooth paste by adding water to required quantity and keep it aside.

3. Now in a frying pan add 2-3 tbl spoon of oil and add the boiled liver mix from cooker and nicely cook for 5-10 mins.

4. Now add the smooth paste (mentioned in point no:02) to the liver mix and again nicely cook for 10-15 mins till you visually see the oil getting separated and finally add curry leaves and cook for 2-3 mins and finish your cooking by adding ghee and serve hot.

 Try it and you will Love it!

Happy Foodie!!!

"Biriyani Dhalsa"

"Dhalsa"

Quantity:3-4 members

About this Foodie!

"Dhalsa", is a special side dish for both chicken biriyani and mutton biriyani made with brinjal, ripe mango and dhal mixture , its taste will be awesome when taken with biriyani and its flavor will be simply delicious!
Its a favourite side dish for biriyani from South India.This post of dhalsa is from our grandmother's recipe.

Best side dish for chicken and mutton biriyani , idly and dosai.

"Dhalsa"

Recipe

Ingredients

1. Yellow split pea(Thuvaram paruppu) - 1 cup

2. Kadalai paruppu - 1/2 cup

3. Big onion - 2 nos

4. Tomato - 1/4 kg

5. Mutton's bone(Chest bone, in tamil :Nenjelumbu) - 1/2 kg (OR) Chicken bones with less flesh can be used -1/2 kg

6. Brinjal - 4 nos sliced

7. Mango pieces - 2 nos of size of our finger.

8. Chilli powder - 1 1/2 tblspn or to your taste

9. Coriander powder - 1 tblspn

10. Salt - To taste

11. Turmeric powder - 1/2 tsp

12. Cinnamon - 1/2 inch sized 1 no

13. Saunf - 1/2 tsp

14. Curry leaves - 5-6 nos

15. Vadagam( see recipe in our blog) - 1/4 tsp

16. Oil - To saute

17. Tamarind purie - 1/2 cup

18. Biriyani masala - 1 tblspn.

Method

1. In a cooker add 2 tsp of oil and add thuvaram paruppu, kadalai paruppu, chopped onions, chopped tomatoes, sliced brinjals, mutton bone, chilli powder , coriander powder , turmeric powder  , mango pieces, salt and add water till all the contents gets immersed fully(approximately 2 cups of water) and close the cooker and nicely cook for 15-20 mins till mutton bones gets well cooked.

2. Now after the cooker steam goes off completely open the cooker and add tamarind water and biriyani masala(Prepare biriyani masala: by nicely grinding coconut pieces (3-4 nos)+ cinnamon(2 nos) + cloves( 2nos) + cardamom( 1 no) + cashew nuts(3 nos) to a smooth paste by adding required amount of water and keep it aside) and cook for few minutes(Tamil:Kothikavaikavum)

3. Then in a separate pan add some oil and saute with vadagam,saunf, cinnamon and curry leaves and add to the cooking dhalsa and allow it to cook for another 2-3 mins(Kothikavaikavum) and finish your cooking and serve it hot for Biriyani.

"Dhalsa"

Try it and you will Love it!

Happy Foodie!!!  

"Mutton Biriyani"

"Mutton Biriyani"

Quantity:3-4 members

About this Foodie!

"Mutton Biriyani" does not need much introduction as we all know about the taste, texture and amazing flavor of the dish and right from its inception till date , its the top most  or even the number one dish variety of India made in almost all the functions and festivals. Biriyani are many varieties out of which , this post is one type of homemade style from South India.

Best side dish for this biriyani are Onion raita, dalsa and any chicken or egg gravy masala.

Mutton Biriyani

Recipe(Same as chicken  biriyani )

Ingredients

1. Biriyani Rice - 1 kg

2. Mutton - 1 kg

3. Big onions - 1/2 kg

4. Ginger garlic paste - 100 gm

5. Cinnamon - 2 inch sized 15 nos

6. Cloves - 10 nos

7. Cardamom - 2 nos

8. Cashew nuts - 10 nos

9. Bayleaf(brinji ellai) - 1 no

10. Oil and ghee - 8 to 10 tblspn or to your taste

11. Ghee - 6 to7 tblspn or to your taste

12. Lemon juice - 1/2 tblspn

13.  Kesari powder - 2 pinches

14. Coriander and Mint leaves - 1 medium bunch

15. Salt - To taste

16. Coconut - 1/2 cup

17. Green chillies - 7 nos

Method

1. Prepare biriyani masala: by nicely grinding coconut pieces + cinnamon + cloves + cardamom + cashew nuts (quantity as mentioned in ingredients) to a smooth paste by adding required amount of water and keep it aside.

2. In cooker add mutton pieces ( medium sized),chilli powder ( 2 tblspn ) , ginger garlic paste (1/2 tsp) , salt and cook for 5-6 whistles and wait for 5 mins till the steam goes off completely.

3. Now take a biriyani pathiram(Big vessel for 1 kg biriyani capacity) add oil, ghee and let them get heated for few seconds and then add cinnamon(2 inch sized 1 no),cloves( 2nos) , cardamom(2 nos), cashew nuts (5-6 nos), bayleaf and cook for 2-3 mins as you get an aroma.

4. Now add chopped onions, green chillies and cook for 3/4 of the onion gets cooked .

5. Add chopped coriander and mint leaves and again cook for 2-3 mins and then add ginger garlic paste and nicely cook till raw smell of the contents goes off and onion becomes golden brown color.

6. Add biriyani masala and cook for sometime and add salt to taste and cook till oil gets separated.

7. Then add the boiled mutton pieces and finally add water to the vessel 1:2 ratio (1 cup rice : 2 cup water) and when water gets boiled up , add the biriyani rice and nicely stir all the contents in the vessel  and add lemon juice for flavor and mix it well.

8. When rice gets boiled up switch off the gas stove and put one dosai kaal on the stove and add 1 cup of water to it and place that biriyani vessel with tightly packed lid (use wet cloth around the circumference of the lid of the vessel so that the steam does not gets out of the vessel- this method is home made "DUM")

9. Cook for 15-20 mins in low flame and after that finish your cooking and now homemade DUM biriyani is ready to serve deliciously!!!

"Mutton Biriyani with Onion Raita"

Try it and you will love it!

Happy Foodie!!!
   

"Chicken Biriyani"

"Chicken Biriyani"

Quantity:3-4 members

About this Foodie!

"Chicken Biriyani" does not need much introduction as we all know about the taste, texture and amazing flavor of the dish and right from its inception till date , its the top most  or even the number one dish variety of India made in almost all the functions and festivals. Biriyani are many varieties out of which , this post is one type of homemade style from South India.

Best side dish for this biriyani are Onion raita, dalsa and any chicken or egg gravy masala.

Chicken Biriyani

Recipe

Ingredients

1. Biriyani Rice - 1 kg

2. Chicken - 1 kg

3. Big onions - 1/2 kg

4. Ginger garlic paste - 100 gm

5. Cinnamon - 2 inch sized 15 nos

6. Cloves - 10 nos

7. Cardamom - 2 nos

8. Cashew nuts - 10 nos

9. Bayleaf(brinji ellai) - 1 no

10. Oil and ghee - 8 to 10 tblspn or to your taste

11. Ghee - 6 to7 tblspn or to your taste

12. Lemon juice - 1/2 tblspn

13.  Kesari powder - 2 pinches

14. Coriander and Mint leaves - 1 medium bunch

15. Salt - To taste

16. Coconut - 1/2 cup

17. Green chillies - 7 nos

Method

1. Prepare biriyani masala by nicely grinding coconut pieces + cinnamon + cloves + cardamom + cashew nuts (quantity as mentioned in ingredients) to a smooth paste by adding required amount of water and keep it aside.

2. In cooker add chicken pieces ( medium sized),chilli powder ( 2 tblspn ) , ginger garlic paste (1/2 tsp) , salt and cook for 3 -4 whistles and wait for 5 mins till the steam goes off completely.

3. Now take a biriyani pathiram(Big vessel for 1 kg biriyani capacity) add oil, ghee and let them get heated for few seconds and then add cinnamon(2 inch sized 1 no),cloves( 2nos) , cardamom(2 nos), cashew nuts (5-6 nos), bayleaf and cook for 2-3 mins as you get an aroma.

4. Now add chopped onions, green chillies and cook for 3/4 of the onion gets cooked .

5. Add chopped coriander and mint leaves and again cook for 2-3 mins and then add ginger garlic paste and nicely cook till raw smell of the contents goes off and onion becomes golden brown color.

6. Add biriyani masala and cook for sometime and add salt to taste and cook till oil gets separated.

7. Then add the boiled chicken pieces and finally add water to the vessel 1:2 ratio (1 cup rice : 2 cup water) and when water gets boiled up , add the biriyani rice and nicely stir all the contents in the vessel  and add lemon juice for flavor and mix it well.

8. When rice gets boiled up switch off the gas stove and put one dosai kaal on the stove and add 1 cup of water to it and place that biriyani vessel with tightly packed lid (use wet cloth around the circumference of the lid of the vessel so that the steam does not gets out of the vessel- this method is home made "DUM")

9. Cook for 15-20 mins in low flame and after that finish your cooking and now homemade DUM biriyani is ready to serve deliciously!!!

Simple Onion Raita(side dish for biriyani)

Method

1. Take onion scraps , add required amount of curd , chopped green chillies , salt to taste and a pinch of sugar and nicely mix all and onion raita is ready and there are many other variety of onion raitas some use carrots, tomatoes, cucumber as per their wish and garnish with coriander leaves.

"Chicken biriyani with Onion Raita"

Try it and you will love it!

Happy Foodie!!!