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Biryani Masala

 Ingredients For Biryani Masala

Ingredients For Biryani Masala

For Biryani Masala
•Bayleaf – 1
•Cinammon – 2 inch piece
•Cloves – 5
•Green cardomom – 5
•Black cardomom – 1 large
•Black pepper corns – 1/2 tsp.
•Shajeera – 1 tsp.
•Fennel – 1/2 tsp.
•Cumin – 1/2 tsp.
•Mace – 1
•Nutmeg – 1 pinch
•Staranise – 3 petals

Dry roast all these ingredients and make into powder.
This will make approx. 1 tbsp of biryani masala.

Biryani masala powder

Biryani masala powder

Use this biryani masala for Chicken Biryani or Mutton Biryani or even for Vegetable Biryani.

See Recipes for Brinjal Biryani….The vegetarian special.


Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.


Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices


Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora


Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis


Bottlegourd Dalcha/Biryani Side Dish

Bottlegourd Dalcha

 Dalcha is Prepared in many ways,It is a stew with Meat,Vegetable and Lentils slightly spicy and Tangy.A perfect side dish for Biryani.And Sometimes done only with Brinjals and Bottle gourd with Chana dal too is a great tasting Dish.Now tried with only Bottle gourd with combination of ToorDal and Chana Dal….A delicious dish which goes well with even white rice and any fry.


Toor dal/Kandi pappu – 1/2 cup

Chana Dal/Pachhi senaga Pappu – 1cup

Bottle Gourd/Sorakai/Kaddu – Peeled and cut into semi circles – 1 big bowl

Onion – 1 large – chopped

Green chillies – 5

Curry leaves – 2 sprigs

Cinnamon/Dalchina Chakka – 2 ” piece

Ginger Garlic Paste – 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 3 tsps

Red chillies Dry – 2 slit

Tomatoes – 1 large sliced

Tamarind – small lemon size soak and squeeze juice and keep

Garam masala – 1/2 tsp

Fresh Coriander and Mint leaves – 1 cup chopped


Step – 1

Wash and boil the dals together with a tsp of oil in a pressure cooker till done and keep.

Heat another pan and add oil,as it gets heated drop in the cinnamon piece,red chillies,stir and add chopped onion,green chillies,curry leaves and fry well.

Now add the ginger garlic paste and fry till slightly brown,then add the bottlegourd pieces and saute for 4-5 mins,and sprinkle the red chilli,turmeric,coriander powders and salt and combine well.

Add the chopped tomatoes and cover few mins on low ,as you can see oil coming off add 2 cups of water and cook till veggies are soft.

Now add the cooked and mashed dals to the pan along with the tamarind juice and bring to a boil.

Add garam masal and chopped fresh herbs and adjust the salt and any water to required consistency and simmer 3-4 mind and turn off heat.

The Tasty Biryani Side Dish Is Ready To Go..The fresh herbs gives this dish a unique flavour.

Serve with Chicken or Mutton Biryani or Any Rice Specials…

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste


Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.



This dish is a south Indian Breakfast Dish,A deep fried item but this  does’nt take up any oil,and is served with chutney and sambhar.Is served as a snack too.Vadas made at home are sure good enough.Prepared by soaking split black gram/urad dal and grinding into a thick batter with very less water.


Urad dal/Split black gram/Minnappapu – 2 cups

Cumin/Jeera – 1/2 tsp

Black pepper – 1/2 tsp

Onion – 1 chopped

salt – as per taste

Baking soda – 2 pinches

Oil for deep frying


Wash and soak the dal for atleast 4 hrs or overnight  to prepare in the morning.

Soaked Urad Dal

Drain and Grind into a smooth batter with very little water.

Vada Batter

Add,salt,Cumin,Pepper,Baking soda and chopped onions.

Batter with other ingredients

Mix well to combine and keep.

Heat oil for deep frying and prepare vadas with wet palms ,use only fingers and make patties and make a hole in the center with your thumb and drop into hot oil,fry till golden brown on both sides and drain into a large bowl with paper towels.They look like doughnuts…

Serve hot With coconut chutney and or with Sambhar.

Vadas and Coconut Chutney

For chutney or sambhar recipes see the categories section.

Serving Suggestion.

Serving Vada Chutney.

Pulao Style Mutton Biryani.



For Biryani Masala-

•Cinammon stick – 2 inch piece
•Cloves – 5-6
•Green Cardomom – 5
•Fennel – 1/2 tsp.
•Shajeera(Caraway seeds) – 1/2 tsp.
•Bayleaf – 1
•Staranise – 2 petals
•Nutmeg – 1 pinch
•Mace – 1 inch piece
•Black Pepper corns – 1 tsp.
–> Dry roast all the above ingredients in a small pan till you can smell a nice aroma, cool and blend into powder. Can also increase the quantity accordingly and store in an air tight jar for later use.

Biryani Ingredients:
•Mutton with bone (preferebly leg) – 1 kg approx.

For Marinade:
•Yoghurt or hung curd – 1 cup approx. 200 gms.
•Juice of 1 lemon
•Ginger garlic paste – 2 tbsp.
•Red chilli powder – 1 tbsp.
•Turmeric – 1/2 tbsp.
•Coriander powder – 1 tsp.
•Fresh mint – 1 bunch
•Fresh coriander – 1 bunch
•Green chillies – 6-7
•Onion – 2 large sliced (deep fried till golden brown)
•Oil – 1/2 cup
•Clarified Butter/ Ghee – 50 gms

Method for Marinating Mutton:

•Clean, wash and drain mutton, add yoghurt, salt, ginger garlic paste, lemon juice, turmeric, red chilli powder, coriander powder, the above biryani masala, fried onion, green paste(blend mint, coriander, green chilli with 1 spoon yoghurt to avoid discolouration), little oil(2 tbsp.) from the fried onion, mix well and let it to marinate for atleast 1 hour. Place it in a refrigirator.

For Rice:

•Basmati rice – 1 kg, Clean, wash and soak
•Bay leaf – 2
•Black Cardomom – 2

Pulao method:

•Can use heavy bottom pan or pressure cooker.
•Place the pressure cooker and heat, add clarified butter and little of oil from fried onion, add 2 bayleafs and 2 black cardomom, and add the marinated mutton along with all the marinade,[DO NOT ADD WATER], stir for 5-6 mins. and pressure cook upto 2-3 whistles.
•Turn off flame after pressure is reduced, open and add boiled water twice the measure of rice and add soaked and drained rice and salt to the boiling curry mixture.
•Cover with lid and pressure cook  upto 2-3 whistles on flame (2 on high and 1 on low flame).
•Serve hot with Raita(yoghurt chutney) and Dhalcha and Gongura Chutney.


By Kezia Mary

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