Cauliflower Pepper Sauté

Simple cauliflower pepper sauté served hot with rice and spinach dal for today's lunch.

What you need

• Cauliflower  : 1
• Onion : 1 ( chopped fine)
• Ginger - 1 tsp (minced)
• Garlic - 1 tsp (minced)
• Red chilies - 4
• Turmeric - 1/4 tsp
• Salt - as needed
• Oil - 2 tbsp
• Curry leaves - a few
• Garam masala powder - 1/4 tsp

Dry roast and grind

• Jeera/Cumin Seeds - 1/2 tsp
• Pepper - 1 tsp

How you will make it

Cut cauliflower into small florets and cook it with  little salt and turmeric powder.Keep it aside.Careful not to over cook it.In a pan on medium flame, heat 2 tbsp of oil  and fry red chilies .Once they are roasted enough add in the chopped ginger and garlic.Reduce the flame a little and saute ginger/garlic.Now add chopped onion  and saute.You can add in little salt now to soften & cook onion better.Once onion is translucent , add turmeric powder , garam masala and powdered jeera & pepper. Once the aroma comes from the sautéed  ingredients add in the cooked cauliflower florets and needed salt ( remember we had added salt while cooking cauliflower and while sautéing onion).Add in the curry leaves and sauté until cauliflower florets gets coated  a little with the masala.Serve hot with rice/roti.

Brussel Sprouts Poriyal

Source: Google Images

What you need


Brussel sprouts - 2 cups (chopped)
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Urad dal - 1/4tsp
Curry leaves - a few
Green chillies - 2 (chopped)
Coconut - 3 tbsp (shredded)
Turmeric powder - 1/4tsp
Salt - as needed
Water - just for springling


How you make it


Heat oil in the pan and splutter mustard seeds.Fry urad dal and once its golden , add curry leaves, green chillies.Now add the shredded coconut and saute on low flame.Make sure you don't let the color of the coconut change.After a minute or two now add the chopped brussel sprouts.Add turmeric powder and salt.Springle few drops of water if necessary and saute until the veggie is cooked but still maintains lilttle cruchyness.Serve with dal and rice.

Sothi - a side kick for Idiyyappam

Sothi - a side kick for Idiyyappam, my mom makes it usually when we have Idiyappams at home.Super easy to make and delicious when you soak Idiyappams on this mild liquid-y sauce.This time it was made by my mother in law in ma kitchen.She claimed to have made this only very few times so far, but she nailed it.

What you need

Moong dal/Pasi paruppu  - 1/2 cup
Onion  - 1 big ( Sliced lengthwise)
Green Chillies - 4-5
Salt - To taste
Turmeric Powder - 1/4 tsp
Drumsticks - 6 (1 inch pieces) (OPTIONAL)
Potato - 1 cup ( cubed)
Lime juice -  few drops
Coconut milk - 8 oz can

For tempering

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few


How you will make it


Pressure cook  moong dal, cubed potatoes,onion, green chillies with just enough salt, turmeric and water.After pressure cooking moong dal should be completely mashable but potato pieces should be intact.About 3 whistles on medium heat.

Note : If you are little unsure about cooking all together in the pressure cooker, then cook moong dal separately with little turmeric, salt.Then add in the rest of the ingredients and pressure cook for 1 whistle.

Open the lid and Keep the cooker in medium low flame.Now add in the diluted 8 oz can of coconut milk.You cannot heat too much after adding the coconut milk.Keep an eye on it.The consistency of this dish is more liquid-y than usual curry.Once you get the desired consistency, switch off the heat.Add few drops of lemon juice at this point. Add in the tempered ingredients and serve. 

The dish is ready to be served with steamed Idiyappams.

We tried with rice as well and it was a good combo.

Vendaikka/Okra Thayir Pacchadi

Vendaikka thayir pacchadi or make it fancy by calling Fried okra in yogurt sauce :)

What you need

Vendaikka/okra - 2 cups ( cut )

Green chillies - 3-4 ( chopped fine)

Curry leaves - a few

Yogurt - 3 tbsp ( beaten well with just enough water)

Oil - 2 tbsp

Mustard seeds - 1/tsp

Salt - as needed

How you will make it

In a heavy bottomed pan heat oil and splutter mustard seeds, curry leaves.Now add cut okra pieces ,salt, green chillies and saute on medium high flame until they are cooked (and all that sticky-ness is gone).This pacchadi tastes little better when okra is little crunchy not completely fried(Saute until the green color is retained).Switch off the heat and let the mixture cool. In a bowl beat yogurt with just enough water /salt and pour this into the okra mixture.Mix slightly and serve it.We enjoyed this with hot/spicy Sambar and Rice.

                                    

Kovaikkai/Tindora Chutney

Kovaikkai , I was not so fond of this vegetable or have cooked with it for a long time.My mom on her last visit here, introduced this vegetable to me.She made kovaikkai fry with just red chilli & turmeric powder.Then I tried making the same fry along with potato.And it became staple at home when ever I amke more kuzhambu.Finally (after nearly 5+ years) I was brave enough to try a new one, Spicy chutney made with Kovaikkai .Came out really well and I am set for the next five years :D

What you need
Kovakkai/Tindora - 1 cup (cut)
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Coconut - 1/4 cup (shredded)
Tamarind - a very small gooseberry size
Red chillies - 6
Garlic - 2 pods
Oil - 2tbsp
Curry leaves - a few
Salt - as needed
Water - if needed when you grind
How you will make

Heat oil in a pan in medium heat and then add urad dal, channa dal , fry until almost golden. Now add garlic, red chillies, curry leaves one after another .Fry for 2 minutes and add cut tindora now.Fry on medium flow until they are almost cooked.Finally add tamarind, coconut and salt. Saute until coconut changes into light brown colour. Switch off the heat and let this mixture cool.
Once it is cooled, grind this into a chutney.

NOTE : Saute Tindora on medium flame only. As tindora takes time to cook and you don't want rest of the ingredients to burn out. If you want you could saute just Tindora in a separate pan and grind it along with other fried ingredients.I had served it with Instant Ragi Dosa. Will post that recipe soon.

Channa Paneer Masala

Again a recipe from a cooking show. I was interested to try this one out mainly because of the combo, Channa & Paneer. I had never tried putting these two together. It came out really good.

What you will need 

Channa - 1 can 16 oz (drained & rinsed)
Paneer -  6 oz (about 10 1" pieces)
Onion - 1 large ( finely chopped)
Tomato - 2 medium ( finely chopped)
Green Chillies - 2 ( finely chopped)
Ginger Garlic paste - 1 tbsp
Oil - 2 tbsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Kasuri methi - 2 tsp
Salt - as needed
Water - 1/2 cup or more

How you will make it

Heat 1 tbsp of oil in a pan and fry paneer pieces until the outer skin slightly changes color.Take them out and keep aside.Now in the same pan add another tbsp of oil and fry jeera. Now add finely chopped onion,green chillies and once the onions are half way cooked add  GG pase. And fry until onions are golden brown in color and raw smell from GG is gone.This might take more than 5-7 minutes on medium high flame.Now add chopped tomatoes and saute until tomatoes are soft and almost cooked.Now add all the masala powders, turmeric,red chilli and dania powders.Saute well untill everything comes together and  raw smell is gone.If needed add little of water while sauteing to avoid buring .Once the masala is almost cooked enough, add the rinsed channa and salt.At this point add 1/4 cup water and let the channa gravy boil well for about 4-5 minutes.Now reduce the heat to medium low and add fried paneer pieces.Let the gravy boil for another 2-3 minutes and switch off the heat.Now sprinkle crushed kasurimethi and serve hot with roti/rice.

Kadalai Maavu Masala

This quick and simple recipe  is from a TV show.I was skeptical at first trying this one , but the chef repeatedly claimed this will taste just like our Potato Masala (the one we make for Poori/Chappathi).Amazingly he was right.We liked this healthier version with out potato .
P.S : Sorry for the Not -so- good picture .I blame my camera being out of charge and had to use iPhone.

What you will need
Onion  - 1 medium sized (chopped)
Tomatoes - 2 (chopped)
Green chillies - 1-2 (slit lengthwise)
Chilli powder - 1tsp
Turmeric powder - 1/4 tsp
Curry leaves -  as needed
Asafoetida - a pinch
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Channa Dal - 1/2 tsp
Urad Dal - 1/4 tsp
Salt -  to taste
Kadalai maavu / Gram flour  - 2 tsp
Water  - as needed
Note : Adjust green chilli and chilli powder according to your spice level.

How you will make
In a medium low heat ,heat oil in the pan and splutter mustard seeds and add ural dal, channa dal,fry until dal is golden.Now add curry leaves , green chillies and Onion.Fry until onions are almost soft and now add chopped tomatoes.Saute for a minute and  add red chilli powder, turmeric powder and asafoetida.In medium heat , add little water and let this cook until tomatoes are very soft. In the mean time make the gram flour mix by adding 1/4 cup water to 2 tsp gram flour.Mix it well so there is no lumps.Now once tomoatoes are cooked , add this gram flour mix, salt and let this boil in medium heat until everything comes together in to a thick gravy.Serve hot with Roti.
Note : Be sure to maintain Medium heat through out cooking.

Vendaikkai vatha kulambu

You will need
Vendaikkai/Lady finger - 10 ( cut into 1 inch pieces)
Small onions - 5-6 ( chopped lengthwise)
Garlic - 5-6 cloves
Tamarind - 1 big lemon sized ball
Sambhar powder - 2 tbsp
Asafoetida - 1 pinch
Oil - 3 tbsp
Red chillies -  3-4
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Vendhayam/Fenu greek seeds - 1/2tsp
Curry leaves -   few springs
Salt - as needed
Water - as needed
Rice flour - 2 tsp ( optional)
Sarkkarai/Jaggery - 1 tsp (optional)

How you will make it
In a pan heat 2 tbsp of oil and saute vendaikkai pieces for a few minutes.This is to avoid curry becoming sticky.Saute the vendaikkai well, but make sure the color is not chnaged.Take them out and keep in a paper towel, let the oil drain. In the sam epan, add 1 tsp of oil and heat.Add mustard seeds, channa dal, vendhayam and fry until channa dal is golden brown.Now add curry leaves and red chillies.Saute for a few seconds and add sliced onions, garlic and saute until those are soft.Add fried vendaikkai and add sambhar powder , fry for 1 minute.Add tamarind pulp, needed water and salt.Let this boil until vendaikkai is fully cooked and sauce gets thicker.Now add a pinch of asafoedita and cook for few more minutes.Once you feel you got the correct consistency for the sauce, switch off the heat.Serve hot with rice.
Note : If you have trouble getting the right consistency, mix 2 tsp of rice flour in to 1/4 cup of hot water and add this into the boiling mixture.
Adding sarkkarai at the end of the cooking, gives that extra authentic taste.

Thuvaram paruppu masiyal/Toor dal gravy with Masala Egg

We enjoyed this paruppu masiyal with masala egg over the weekend.This is one of those simple yet comfort food. Masala egg recipe is from my sweet SIL's blog, fusion of life.It came out really good.Hope you all enjoy as much as we did.

Ingredients
-------------

Toor dal : 1/2 cup
Vendhyam/fenugreek seeds : 1 tsp
Turmeric powder : 1/4 tsp
Dry Red chillies : 5
Green chillies : 5 (slit)
Curry leaves : few springs
Tomato : 2 (chopped)
Tamarind : small lemon size ball
Oil - 1 tbsp
Mustard seeds : 1/2 tsp
Perungayam/ asafoedita : 1 pinch
salt : as needed

Method
---------

1. Pressure cook toor dal, fenugreek and turmeric powder with just enough water for more than 4 whistles. Mash cooked toor dal mixture well and keep it aside.
2.In a pan, heat oil and fry mustard seeds, asafoedita and dry red chiiles.Now add chopped tomatoes and slit green chilles.Saute well until tomatoes are cooked enough.
3.Now add tamarind water to the pan and bring it to a boil.
4.Now add mashed toor dal mix to the pan and add salt and water as needed.
5.Garnish with chopped coriander or curry leaves.I used curry leaves as I prefer them.

We enjoyed this with hot rice and masala egg.

Recipe Source for masiyal :Vikatan

Paruppu Masiyal

Masala Egg

Potato Fry/ Urulai Varuval

I'm a big fan of Chef Damodaran(Jeya TV).This is one of his recipe with variation.He mixed all the raw ingredients and mix it with boiled potatoes and then fried it in oil.As that method took too much oil , i adapted this less oil version.this is kinda Kadai dish version,where you have to slow cook till masala is well coated.Very tasty and goes well with curd rice.


Ingredients

Baby Potatoes - 10
Onion - 1 (chopped fine)
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Fennel seed/Perunjeeragam powder - 1/2tsp
Salt - as needed
Curry leaves - a few
Ginger garlic paste - 1 tbsp
Lemon juice - 1/2 tsp (Original recipe asks for tamarind juice)
Mustard seeds - 1 tsp
Oil - 2 tbsp

Method

Boil and peel the skin off the potatoes.If the baby potatoes little big, you can cut them into pieces.If not, leave them like that.In a pan heat oil and splutter mustard seeds.then add chopped onion and curry leaves.Once the onion is slightly brown, add ginger garlic paste and fry till raw smell goes.Then add salt and all the masala powders.Fry till the raw smell goes away and add lemon juice & little water (abt 3 tbsp) and cook the masala really well.Now add the boiled potatoes and slightly mix it with the masala.Don't mix it too much otherwise the potatoes will mash up.Under low heat, cook this till masala is well coated to the potatoes.Serve hot with rice or roti.





I also tried Egg curry from Vahrevah chef and came out really good.A must try..

Paruppu Usili

Ingredients

Channa dal - 1/4 up
Toor dal - 1/4 cup
Red chillies - 6
Jeera - 1/4 tsp
Beans - 2 cups (fresh,chopped)
Curry leaves - as needed
Salt - as needed
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafoedita - a pinch

Method

Soak both Channa and toor dals along with red chillies for about 30 minutes.Chop the green beans and cook them in the microwave with little salt.Now grind the dal mixture with jeera,salt,asafoetida very coarsely.In a pan, heat oil and fry mustard seeds,urad dal and curry leaves.Now add the grounded dal mixture and let it cook untilit becomes small crumbles.Now add cooked beans to this and let it cook until everything comes together and cooked through.Serve this with rice.




I made Beetroot usili the same way.Below is the picture.

Potato Curry

This dish goes well with chappathi,poori and idiyappam.I like this one particularly when paired with road side shop's "kutti" dosai.

Ingredients

Potato-3 medium sized , peeled and chopped in quaters.
Onion-1 finely sliced
Green chillies-3 (slit)
Chilly powder-1tsp
Turmeric powder-1/2tsp
Garam masala - 1 tsp ( or you can use whole garam masalas)
Oil-2tsp
Mustard seeds - 1 tsp
Urad dal- 12/tsp,
curry leaves - a few
Salt - as needed

Method

Heat oil in the pressure cooker and fry mustard seeds,urad dal, curry leaves,green chillies.Add sliced onions.Fry till onions are golden brown.Now add potatoes and add turmeric powder,chilly powder and salt.Pour little water and Pressure cook for about 1 whistle.After 1 whistle, open the cooker and add garam masala powder and let it boil for few minutes.Serve hot chappathi,poori or idiyappam.

Vendaikkai Puzhicurry/Fried Okra in Coconut-tamarind based curry

Hey all,
I'm back after long time and hoping to blog regularly from here onwards. Finally got some ideas to keep my toddler girl busy while i am experimenting over the kitchen.It took almost 1 year for me and rest of the family to adjust to her routine..:D.Everything revolves around her, her nap time, her play time, her tantrums etc.Anyways got idea of few things she like to make her super busy , if i need some time for cooking.

Vendaikkai Puzhi curry is a favourite dish of my dear S.His mom makes this every week with different vegetables.This dish is made with fried vendaikkai/okra and coconut-tamarind gravy.You can subsitute okra with drumsticks,brinjals,cucumber,or all veggies together.


Ingredient

Vendaikkai/okra - 10 no.s (cut into half)
Coconut - 1/2 cup (shredded)
Jeera - 1/2 tsp
Garlic - 1 small pod
Whole red chillies - 8-10 no.s
Turmeric powder - 1/2 tsp
Tamarind - 1 lemon size ( soak it in 1 1/2cups of water and extract the juice)
Salt - as needed
Oil - 1 tbsp
Mustard seeds - 1tsp
Fenugreek seeds - 1/24tsp
Curry leaves - a few

For frying Okra

Okra - as mentioned above
Oil - 2 tbsp
Salt - 2 pinches
Red chilli powder - 1/4tsp
Turmeric powder - 2 pinches

Method

Grind coconut,garlic,jeera,red chillies and turmeric powder into a fine paste.In pan heat 2 tbsp of oil and fry vendaikkai/okra.Add salt,turmeric and red chilli powder and fry till they are somewhat crispy.In another pan, heat tamarind extract with grinded coconut paste and salt.*At this point, add little water if you want).Let this boil till raw smell goes and gravy thickens.Now add fried okra into this and let it simmer for about 5 minutes.Finally for tadka, heat 1 tbsp of oil, fry mustard seeds,fenugreek seeds,curry leaves and pour this into the gravy.Serve it hot with rice.




Vendaikkai Puzhi Curry



Rice served with Cucumber/Vellarikkai Puzhi Curry and Vazhakkai Thoran

Semiya/Vermicelli Uppuma

Another easy breezy breakfast to enjoy..My mom used make this as an evening snack as well.

Ingredients

Semiya - 1 cup
Ghee - 3tbsp
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Channa dal - 1/2 tsp
Red chillies - 8
Ginger - 1 tsp (grated,optional)
Curry leaves - a few
Shredded coconut - 3tbsp
Salt - as needed
Hot Water - 1 3/4 cup

Method

In a pan heat 2 tbsp of ghee and fry semiya until golden brown and keep it aside.In a heavy bottomed pan, heat 1 tbsp ghee and fry mustard seeds, urad dal,channa dal,red chillies,ginger and curry leaves.Add semiya and saute for few minutes.Add hot water and salt.Keep stirring and do not let it stick to the bottom of the pan.When semiya is cooked , add coconut.Serve it hot.

Pumpkin/Mathanga Erissery

A famous traditional kerala dish..


Ingredients

Pumpkin - 3 cups (cut into medium sized pieces)
Black eyed beans - 1/2 cup
Shredded Coconut - 1/4 cup
Garlic - 2 pod
Jeera - 1 tsp
Red chillies - 3
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - as needed


Method

Keep aside 1 tbsp of shredded coconut.Grind rest of the coconut with garlic ,jeera, red chillies and curry leaves into a paste.Pressure cook black eyed beans.In the same pressure cooker add pumpkin,turmeric powder,chilli powder and salt.Cook until pumpkin is almost soft.Dont overcook it.Add grounded coconut paste and cook until raw smell goes away.In another pan, heat coconut oil,Add mustard seeds,curry leaves,red chillies and coconut anf fry.Add this to the pumpkin mixture.Serve hot with rice.

Potato Chow Chow/Chayote Masala

On my last trip to india my aunt B cooked this dish for everyone.Aunt B is a superwomen, i must say.One of the well balanced woman i have seen.She is a high ranking officer,super mom,wife,super chef and of course a sweet aunt.To me, someone comes to my mind whenever i hear about some dish..:-D.So, Aunt B comes to my mind whenever somebody say Chicken Fry.I will post her delicious recipe soon.Thanks to Aunt B , for sharing this recipe with Me.




Ingredients

Potato - 3 (cut into small cubes)
Chow chow - 1 (cut into small cubes)
Onion - 1 (chopped)
Ginger garlic paste - 2 tbsp
Red chilli powder - 2 1/2tsp
Turmeric powder - 1/4 tsp
Coconut milk powder - 2tbsp
Salt - as needed
Oil - 2tbsp
Coriander leaves - for garnishing (chopped)


Method

Boil chow chow and potato separately until almost cooked.In a pan, heat oil and fry onions until golden brown.Now add ginger garlic paste,red chilli powder,turmeric powder and saute very well until oil separates.Now add chow chow and potatoes and mix everything carefully.Mix 2 tbsp of coconut milk powder in 1/2 cup water and pour this into the pan.Cook in medium heat until verything comes together well and garnish with chopped coriander leaves.Serve this with roti or rice.

Mangai vathal kuzhambu with Artichoke Thoran

Mangai vathal are sun dried raw mango slices.Mom brought these,this last trip because she knew how much i love these.We make theeyal and vatha kuzhambu with these.These vathals are super tangy , so we reduce the amount of tamarind in the curry.I served this with artichoke thoran, adapted from Inji pennu's version.She has step by step instructions of how to clean and chop artichoke.Do check it out.I wanted this post to be send for Mango mania, but got delayed by a day...:(

Mangai vathal Kuzhambu



Ingredients

Mangai vathal - 1/2 cup
Sambhar powder - 2 tbsp
Small Onion - 6-8 (sliced)
Garlic - 5 cloves (sliced)
Asafoetida - two pinch
Oil - 2 tsp
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - as needed
Tamarind paste - 1/2 tsp(optional)
Salt - as needed

Method

In a pan, heat oil and fry mustard seeds,urad dal and then curry leaves.Add onion and garlic now, fry this until they are soft.Now add the sambhar powder and saute for few min.s.Finally add tamarind,asafoetida,magai vathal,salt and required amount of water.Let it boil until vathal is soft and kuzhambu is thick enough.Serve it hot with rice.

Puli/Tamarind Kichadi for Thayir/Curd Rice

Tamarind,my kitchen is not complete with this wonderful ingredient.Being a mixture of tamil,telugu and malayalam, i cook all the three cuisines.So i use tamarind almost everyday.This last vacation mom brought me 10kgs of tamarind.I know..i don't know how she pulled it off...:D.As soon as Sig announced this month's ingredient, i wanted to share something unique.So here it is..

Puli Kichadi or just "Kichadi" as we call it.This is a popular side dish for curd rice in our household.Mom tells me this is a well known peasant dish, which they use have regularly with "Pazhaya sadam"( a day old rice).My father and i love this one especially with some pazhaya sadam.Believe me, this is the best combo for curd rice than any pickle and my fav mainly because NO COOKING...:D.This is my entry to this month's JFI - Tamarind hosted by Sig of Live to Eat.Thanks to Indira for originating this nice event.




Ingredients

Small onions - 10 (chopped)
Green chilli - 2 (chopped)
Tamarind - small amla size
Salt - as needed

Method

Soak tamarind in 1 cup water.Take out the tamarind water.In that add chopped onions,green chillies and salt.Mix everything well with clean hand.Mixing with our fingers makes it tastes better,according to mom.

Yogurt Biryani

Yogurt biryani, the name itself got me thinking, such a unique recipe, perfect for both events "Frozen Yogurt"by Siri and "Mixed Rice" by EC.I found this recipe in Vikatan, tamil magazine.I adapted it according my taste, little more spicy by adding chilli powder and green chillies which was not in the original recipe.



Ingredients

Rice - 2 cup
Potato - 1/4 cup (chopped into medium size pieces)
Onion - 1/4 cup (chopped)
Vegetable mix - 1/2 cup (carrot,beans,peas)
Ginger garlic paste - 1tsp
Turmeric powder - 1/4tsp
Green chillies - 3 (chopped fine) (optinal)
Chilli powder - 1 tsp (optinal)
Yogurt - 1/2 cup
Pudhina/mint leaves - as needed
Ghee - 1/4 cup
Cashewnuts - 5-10
Bread pieces - 2
Salt - as needed

To roast and grind :
Clovs - 2
Cardamom - 2
Cinnamon - 1 small piece
Pepper - 1/2 tsp
Jeera - 1/2tsp

Method

Put all the vegetables except onion in yogurt .Clean the rice and drain it.Keep it aside for 15 minutes.Cut bread slices into small pieces and fry it in ghee.Keep them aside.

In a pressure cokker, heat ghee.Fry sliced onions and mint leaves.As soon as the onions are fried enough add ginger garlic paste.Saute it till raw smell goes.Now add the vegetables in yogurt.Add the yogurt also.Add turmeric powder,grounded masala and salt.In the mean time, in a pan heat ghee and fry the rice.Now add this rice into the pressure cooker after the vegetables are almost cooked.After adding rice, add 2 and 1/2 cups of water.Mix everything well and cook it for 1 whistle.Do not open the pressure cooker untill all the pressure is gone.Garnish this vegetable biryani with fried bread sices and cashew nuts.I served this biryani with carrot raita.

Hariyali Tikki for T & T and YRR and awards

Tried & Tasted, an event hosted by Zlamushka of Zlamushka's Spicy Kitchen,an event to appreciate and share the recipes we tried and tasted from our fellow foodie blog.This month's blog isNupur's One hot stove. A to Z of Indian Vegetables, an event that covered most of the indian vegetables was the brainchild of Nupur.Though i have tried many of her delicious recipes, never got around posting about it.Now this event gave me an oppertunity to do just that.One hot Stove is an one stop for all the yummy recipes from appetizers to desserts.

I tried Nupur's Hariyali tikki over the weekend.A healthy snack, full of greens and flavors.I served it with some spicy coriander chutney.

This is my entry for Your Recipe Rocks hosted by Madhuram of Eggless cooking.Another event to appreciate fellow foodies who make our day by their delicious recipes.


Thanks Nupur !





JZ of Tasty Treatshad passed me " Yummy blog award" and "Rocking girl blogger " award.Thank you JZ!.Much appreaciated.





As i have already mentioned about my fav. desserts here, as per the rules, I would like to pass these awards to four of my well deserving fellow foodies.


1. Kalai of Samaithu Paarkalaam

2.Arundathi of My Food Blog

3.Srivalli of Cooking 4 all seasons

4.Jayashree of My Experiments with Food


Enjoy the awards Girls!