Tag Archives: recipes

Thengai Podi

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Thengai Podi is a great rice accompaniment during lazy days. Just like Tomato Thokku and Pulikaichal, this powder can be stored for more than a month, if stored in an airtight container and kept refrigerated. This quick podi stays good even in room temperature for 2 – 3 weeks. Whether its a side dish for  Bagala bath (Curd rice) or rice accompaniment with ghee/ coconut oil or side dish for south Indian Breakfast, Thengai Podi is a table winner.

Preparation time: 5 minutes | Cooking Time: 5 minutes

Ingredients:

Coconut – 1 cup

Urad Dal – 1/4 cup

Channa Dal – 1/3 cup

Red Chilli – 7 (Adjust according to your taste)

Salt – as needed

Asafoetida – 1/8 tsp

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Method:

• In a pan dry roast urad dal, channa dal and red chilli  till they turn golden brown. Transfer it to a plate. Dry roast the coconut till it turns golden brown color. Switch off the flame and Keep it aside. Add required salt and pinch of asofedtida

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• After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon

IMG_2060My Notes:

  • Instead of fresh/Frozen coconut, dry coconut can also be used
  • If you are using katti perungayam add it while sauting dal
  • Roast dal and coconut well for the podi to stay fresh
  • Instead of using both urad and Channa dal, this can also be done with either urad dal or channa dal alone

Vegetable Biryani

Being a vegetarian, Vegetable Biryani is definitely included as a weekend special lunch.  Vegetable biryani is a flavorful and exotic rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. Few of my friends are experts in making biryani. One day, while talking to one of my friend, she mentioned Hyderabad biryani. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not the case. I wanted to try that at home. Here is my version of Hyderabad vegetable biryani.

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Vegetable Biryani

Preparation Time : 15 mins | Soaking Time: 1 hour |  Cooking Time : 45 mins | Serves : 4

Recipe Category: Entree

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Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala –  2 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 2 tbsp

Water – as needed

Saffron – 1/16 tsp

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Roasted Bread – to garnish (I have oven roasted bread at 350 degree F. You can either follow the procedure or grill/fry it)

Bay leaf – 1

Fennel Seed  powder – 1/8 tsp

Salt – to taste

Biryani Masala: 

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/8 tsp

Black Cardamom – 2 pods

Method:

  • Soak rice in warm water for 1 hour
  • Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder

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  • Add oil to the pan. When the oil is hot, add whole spices, onion and ginger garlic paste. When the onion becomes translucent, add vegetables and salt. Cook the veggies. Add mint, garam masala and biryani masala and saute for a minute. Finally add curd, cook for 2-3 minutes and switch off

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  • In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
  • Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. Finally, add cashew,saffron and saffron color and close it with a lid, and cook it for 15 – 20 minute in a very slow flame. Garnish Biryani with onion and fried bread. Serve it with raita/Salna

© TraditionallyModernFood

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My Notes:

  • You can add fried onions instead of regular onion
  • Can add paneer and mushroom
  • If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
  • You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
  • This biryani masala powder can be used for any type of Biryani
  •  You can add pomegranate Seeds if needed
  • Adjust spice according to your taste
  • Can add turmeric powder

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful