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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Tuesday, March 24, 2015

Shrimp Drumstick Gravy / Eral Murungakkai Kuzhambu / Royyalu Mulakkada Pulusu


Preparation time: 20 ~ 30 minutes
Cooking time: 25 ~ 35 minutes
Serves: 2 ~ 3
Sources: sarasyummybites

Ingredients:
100 grams / 17 ~ 20 no of medium size shrimp ( frozen or fresh)
50 grams / 1 onion, chopped or equivalent pearl onion (sambhar onion)
50 grams / 1 tomato, chopped
1 medium size drumstick
2 tsp of red chili powder & coriander powder 
(OR)  1 tbsp curry powder / Kuzhambu milagai thool
1/4 tsp turmeric powder
Gooseberry size tamarind 
Salt to taste
water as needed

For Seasoning:
2 tbsp cooking oil ( Sesame oil is best)
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds 
1 string of curry leaves
7 ~ 10 garlic pods, peeled and crushed
1 red chili ( optional)

Method:
Preparation:
1.  Rinse the shrimp with cold water.  Then peel the shrimp, by gently pulling the shell from head, tail and middle part of the shrimp.  Devein / remove the black thread ( intestine) which runs at the back of the shrimp with help of sharp knife.  Rinse again twice or thrice and keep it aside.

Image source: Google image

2. Wash the veggies. Peel and chop as needed. Crush garlic and keep it aside.
3. While cleaning the shrimp, soak the tamarind in 1/2 cup of warm water (This make the tamarind soft and easy to extract).  After the tamarind become soft, extract the juice from it and strain it through strainer. Add extra water as needed to get 1 ~ 1 1/2 cup of tamarind juice.

Shrimp Drumstick Gravy / Eral Murungakkai Kuzhambu / Royyalu Mulakkada Pulusu

Cooking:
4. Heat oil in kadai / pan, add seasoning ingredients one by one to allow them to splutter.  
5. When garlic slightly burns, throw in chopped onions and saute till it become soft and transparent.


 6. Then add drumstick , cook for few minutes and then add chopped tomato and saute till it become soft and mushy. 


7. Add curry powder, tamarind powder and salt. Mix and cook it in medium heat till raw smell disappear. Stir continuously to avoid sticking to the bottom.
8. When oil starts to separates, add cleaned shrimp and mix to coat the masala on the shrimp.


9.  After 30 seconds, add extracted tamarind juice. Mix to mixture and allow it to boil. Adjust salt and spice to taste.  Boil till gravy thickens. Serve hot with rice or idly and dosa.

Shrimp Drumstick Gravy / Eral Murungakkai Kuzhambu / Royyalu Mulakkada Pulusu




Shrimp Drumstick Gravy / Eral Murungakkai Kuzhambu 
Preparation time: 20 ~ 30 minutes
Cooking time: 25 ~ 35 minutes
Serves: 2 ~ 3
Sources: sarasyummybites

Ingredients:
100 grams / 17 ~ 20 no of medium size shrimp ( frozen or fresh)
50 grams / 1 onion, chopped or equivalent pearl onion (sambhar onion)
50 grams / 1 tomato, chopped
1 medium size drumstick
2 tsp of red chili powder & coriander powder
(OR)  1 tbsp curry powder / Kuzhambu milagai thool
1/4 tsp turmeric powder
Gooseberry size tamarind
Salt to taste
water as needed

For Seasoning:
2 tbsp cooking oil ( Sesame oil is best)
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1 string of curry leaves
7 ~ 10 garlic pods, peeled and crushed
1 red chili ( optional)

Method:
Preparation:
1.  Rinse the shrimp with cold water.  Then peel the shrimp, by gently pulling the shell from head, tail and middle part of the shrimp.  Devein / remove the black thread ( intestine) which runs at the back of the shrimp with help of sharp knife.  Rinse again twice or thrice and keep it aside. 2. Wash the veggies. Peel and chop as needed. Crush garlic and keep it aside.
3. While cleaning the shrimp, soak the tamarind in 1/2 cup of warm water (This make the tamarind soft and easy to extract).  After the tamarind become soft, extract the juice from it and strain it through strainer. Add extra water as needed to get 1 ~ 1 1/2 cup of tamarind juice.

Cooking:
4. Heat oil in kadai / pan, add seasoning ingredients one by one to allow them to splutter.  5. When garlic slightly burns, throw in chopped onions and saute till it become soft and transparent.
6 Then add drumstick , cook for few minutes and then add chopped tomato and saute till it become soft and mushy.
7. Add curry powder, tamarind powder and salt. Mix and cook it in medium heat till raw smell disappear. Stir continuously to avoid sticking to the bottom.
8. When oil starts to separates, add cleaned shrimp and mix to coat the masala on the shrimp. 9. After 30 seconds, add extracted tamarind juice. Mix the mixture and allow it to boil. Adjust salt and spice to taste.  Boil till gravy thickens. Serve hot with rice or idly and dosa.

Monday, March 16, 2015



 Most of the Veggies and Fruit peel which are discarded, holds more nutrients then compare to its flesh and also found safe for consumption. The ridge gourd fruit which is cooked as vegetable has more health benefits. The peel and pulp are used in South Indian kitchen in making varius recipes.  Since it is rich in fibers, vitamins and minerals and also low in calories and fats,  makes them an integral part of a healthy diet.

The recipe which I shared below is one of the thogayal method we used to make at home. You can check here for same thogayal with different ingredeints which I have shared before. Try this easy recipes and share your thoughts.

Preparation time: less than 20 minutes
Cooking time: 10 ~ 15 minutes
Yield: approx 100 gms of thogayal
Sources: sarasyummybites

Ingredients:
1/2 cup Peerkangai thol / Ridge ground peel ( skin from one big ridge ground)
1/2 cup roasted peanuts
2 ~ 3 red chili, broken into two or to taste
1 green chili,  broken into two or to taste
1 inch ginger, peeled and chopped
1/4 tsp hing/ Asafoetida 
1/4 cup cubed coconut pieces
A small gooseberry size tamarind
Salt to taste
2 ~ 3 tbsp water or as needed
1 tsp oil

Method:
Preparation:
1. Wash and peel ridge ground, ginger. Wash coconut and cube it in to desired shape and do the same with ginger. Keep it aside till use.


Cooking:

2. Heat oil in skillet, when oil gets hot, throw in green chili and red chili along with hing and ginger. 

3. Saute for few  minutes and add the peel and give a stir. Cook till it become soft. this may take 4 ~ 5 minutes. 



4. Lower the heat and add peanuts, coconut pieces. Saute for few seconds and turns off the heat and cool the mixture for few minutes.
5. Transfer the mixture along with tamarind. Add salt and 3 tbsp of water. Grind the mixture into fine paste. Adjust salt to taste and add water as needed. Serve as a side dish for rice and idli, dosa variety..



Peerkangai Thol Thogayal -2 
Preparation time: less than 20 minutes
Cooking time: 10 ~ 15 minutes
Yield: approx 100 gms of thogayal
Sources: sarasyummybites

Ingredients:
1/2 cup Peerkangai thol / Ridge ground peel ( skin from one big ridge ground)
1/2 cup roasted peanuts
2 ~ 3 red chili, broken into two or to taste
1 green chili,  broken into two or to taste
1 inch ginger, peeled and chopped
1/4 tsp hing/ Asafoetida
1/4 cup cubed coconut pieces
A small gooseberry size tamarind
Salt to taste
2 ~ 3 tbsp water or as needed
1 tsp oil
Method:
Preparation:
1. Wash and peel ridge ground, ginger. Wash coconut and cube it in to desired shape and do the same with ginger. Keep it aside till use.
Cooking:
2. Heat oil in skillet, when oil gets hot, throw in green chili and red chili along with hing and ginger.
3. Saute for few  minutes and add the peel and give a stir. Cook till it become soft. this may take 4 ~ 5 minutes.
4. Lower the heat and add peanuts, coconut pieces. Saute for few seconds and turns off the heat and cool the mixture for few minutes.
5. Transfer the mixture along with tamarind. Add salt and 3 tbsp of water. Grind the mixture into fine paste. Adjust salt to taste and add water as needed. Serve as a side dish for rice and idli, dosa variety..
                              www.sarasyummybites.com

Wednesday, March 11, 2015

Eggless Carrot & Herb Muffins

Posted by Saraswathi Tharagaram On 4:51 PM
Eggless Carrot & Herb Muffins


                  Muffins are healthier treat which are fully loaded with nutrients and vitamins with low calories and can be made easily and quickly.  We can make these muffins with vegetable, fruits, seeds, raisins, whole grains, spices, honey and no of other detectable ingredients.  Makes a perfect lunchbox recipes for kids.  When Priya Suresh challenged us savory bakes for Home Bakers Challenge, I don't want to miss it. I really like to bake savory goodies. First I baked spinach feta muffin and end up without no muffins for pictures ( but will sure blog about it soon). Again baked these carrot herb muffins which are equally good as spinach feta muffins and saved three for photo shoot, before showing them to my boys :) :)  The crust formed by cheese and nuts topping gave these muffin cruncher texture outside  and carrots paneer made it soft inside. I actually added  1/2 tsp of red chili powder to my family taste and you can add or avoid spice like peppercorns or crushed green chilies or red chili powder to your preferences.  Let see the recipe in detail..

Preparation time: 25 ~ 30 minutes
Baking time: 20 ~ 25 minutes
Yield: 6 nos
Adapted from here

Dry Ingredients:
1/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/8 tsp or a pinch of baking soda
1/2 tsp salt

Wet Ingredients:
1 medium carrot, coarsely grated
1/2 tsp mixed herbs 
3 tbsp grated paneer
1 tbsp vegetable oil
1/2 cup ground tofu OR ( whisked yogurt + 1 tsp vinegar )
3~4 tbsp water  +  3~4 tbsp for grinding tofu


Topping Ingredients:
Grated cheese, I used Parmesan 
Few pieces of chopped walnuts or almonds


Method:
Preparation:

1. Preheat the oven to 180°C / 350°F . Grease cupcake tray or molds with butter or oil spray ( This is very important even for paper liners, other wise batter will stick and will not come out as normal muffins).  Keep it aside. 
2. In a bowl, mix all the dry ingredients with a whisk. Keep aside.

Dry Ingredients & ground tofu
3. In another bowl, mix the grated carrot, paneer, herbs, red chili powder. ground tofu OR (Yogurt vinegar mixture) vegetable oil, until they are combined together.


4.  Mix  dry ingredients and  wet ingredients together.  (Do not over mix, it is fine with any small lumps and if you think the mix is too dry, add water 1 tbsp at a time, until it is thick like idli batter consistency). 
5. Divide the batter into 6 cupcake molds with 3/4th of muffin pan and top with a little grated cheese and walnut bits.


Baking: 
6. Transfer the cake tin to baking oven and bake it at 350°F for 20-25 minutes or till done.
7. Once muffins are done, transfer it to cooling tray and allow it to cool for 2 ~ 3 minutes and serve warm.
Eggless Carrot & Herb Muffins 

Preparation time: 25 ~ 30 minutes
Eggless Carrot & Herb Muffins
Baking time: 20 ~ 25 minutes
Yield: 6 nos
Adapted from here


Dry Ingredients:
1/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/8 tsp or a pinch of baking soda
1/2 tsp salt

Wet Ingredients:
1 medium carrot, coarsely grated
1/2 tsp mixed herbs 
3 tbsp grated paneer
1 tbsp vegetable oil
1/2 cup ground tofu OR ( whisked yogurt + 1 tsp vinegar )
3~4 tbsp water  +  3~4 tbsp for grinding tofu
1/2 tsp red chili powder (optional)
Topping Ingredients:
Grated cheese ,  I used Parmesan 
Few pieces of chopped walnuts or almonds

Method:
Preparation:

1. Preheat the oven to 180°C / 350°F . Grease cupcake tray or molds with butter or oil spray ( This is very important even for paper liners, other wise batter will stick and will not come out as normal muffins).  Keep it aside. 
2. In a bowl, mix all the dry ingredients with a whisk. Keep aside.
3. In another bowl, mix the grated carrot, paneer, herbs, red chili powder, ground tofu OR (Yogurt vinegar mixture) vegetable oil, until they are combined together.
4.  Mix  dry ingredients and  wet ingredients together.  (Do not over mix, it is fine with any small lumps and if you think the mix is too dry, add water 1 tbsp at a time, until it is thick like idli batter consistency). 
5. Divide the batter into 6 cupcake molds with 3/4th of muffin pan and top with a little grated cheese and walnut bits.

Baking: 
6. Transfer the cake tin to baking oven and bake it at 350°F for 20-25 minutes or till done.
7. Once muffins are done, transfer it to cooling tray and allow it to cool for 2 ~ 3 minutes and serve warm.
                              www.sarasyummybites.com
Eggless Carrot & Herb Muffins

Monday, March 09, 2015



Preparation time: 10 ~ 15 minutes
Cooking time: more or less 30 minutes
Serves: 4
Source : sarasyummybites

Ingredients:
1 1/2 cups / 300 ~ 350 grams basmati rice
10 medium size mushroom, sliced 
1 / 100 grams onion, sliced thinly
1 / less or equal to 100 grams, sliced lengthwise
3 medium size green chili
1 tsp ginger garlic paste
1 ~ 1 1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp curd
Handful of mint and cilantro, chopped
Salt to taste

For Seasoning:
2 tbsp oil + 1 tbsp ghee
2 cardamon 
2 cloves
1 small piece cinnamon
1 bay leaves
1/2 tsp fennel seeds

Mushroom Briyani

Methods:
Preparation:
1. Wash and soak rice for 20 ~ 30 minutes. And strain the water from rice and keep it aside till use.
2. Wash, peel and chop veggies as needed or as per instruction in ingredients list. 

Cooking:
3. In a pressure pan or a wide heavy bottom pan, heat oil ghee mixture. Throw in seasoning ingredients one by one and allow them to splutter.
4. Add thinly sliced onions and saute till it become soft and transparent with golden brown color.
5. Add ginger garlic paste and green chilies and saute till raw smell disappear from ginger and garlic. Meantime stir continuously to avoid mixture sticks to the bottom of the pan.
6. Then add turmeric powder, red chili powder, curd and salt. Mix and stir till oil separates from the mixture. Now add tomato slices. Mix and cover the mixture with lid for 1 or 2 minutes.
7. At this stage,  tomato pieces will be soft but still retain its shape. Throw in sliced mushroom, mint and cilantro leaves and mix to cooperate with the mixture. Cover and cook it for few minutes for 2 ~ 3 minutes.
8. Add 3 cups of water with soaked and strained rice. Adjust salt and spice to taste.  Allow rice and mushroom mixture to boil vigorously.
9. Now lower the heat to minimum setting and cover the pan with lid and place a weight ( if you are using a pressure pan or place a bowlful of  hot water on top of the plate which covers the rice mushroom pan)  and cook it for 10 minutes not more than that.
10. Turn of the heat, allow it to cool little bit.  After 5 or 10 minutes, open the lid and gently mix the rice.  Serves with any kind of raitha.


Mushroom Briyani  / மஷ்ரூம் பிரியாணி 

Preparation time: 10 ~ 15 minutes
Cooking time: more or less 30 minutes
Serves: 4
Source : sarasyummybites

Ingredients:
1 1/2 cups / 300 ~ 350 grams basmati rice
10 medium size mushroom, sliced
1 / 100 grams onion, sliced thinly
1 / less or equal to 100 grams, sliced lengthwise
3 medium size green chili
1 tsp ginger garlic paste
1 ~ 1 1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp curd
Handful of mint and cilantro, chopped
Salt to taste

For Seasoning:
2 tbsp oil + 1 tbsp ghee
2 cardamon
2 cloves
1 small piece cinnamon
1 bay leaves
1/2 tsp fennel seeds


Methods:
Preparation:
1. Wash and soak rice for 20 ~ 30 minutes. And strain the water from rice and keep it aside till use.
2. Wash, peel and chop veggies as needed or as per instruction in ingredients list.

Cooking:
3. In a pressure pan or a wide heavy bottom pan, heat oil ghee mixture. Throw in seasoning ingredients one by one and allow them to splutter.
4. Add thinly sliced onions and saute till it become soft and transparent with golden brown color.
5. Add ginger garlic paste and green chilies and saute till raw smell disappear from ginger and garlic. Meantime stir continuously to avoid mixture sticks to the bottom of the pan.
6. Then add turmeric powder, red chili powder, curd and salt. Mix and stir till oil separates from the mixture. Now add tomato slices. Mix and cover the mixture with lid for 1 or 2 minutes.
7. At this stage,  tomato pieces will be soft but still retain its shape. Throw in sliced mushroom, mint and cilantro leaves and mix to cooperate with the mixture. Cover and cook it for few minutes for 2 ~ 3 minutes.
8. Add 3 cups of water with soaked and strained rice. Adjust salt and spice to taste.  Allow rice and mushroom mixture to boil vigorously.
9. Now lower the heat to minimum setting and cover the pan with lid and place a weight ( if you are using a pressure pan or place a bowlful of  hot water on top of the plate which covers the rice mushroom pan)  and cook it for 10 minutes not more than that.
10. Turn of the heat, allow it to cool little bit.  After 5 or 10 minutes, open the lid and gently mix the rice.  Serves with any kind of raitha.
                              www.sarasyummybites.com
Mushroom Briyani

Wednesday, March 04, 2015

Egg Omelet Briyani / Egg Briyani version 2 / Omelet Briyani

Posted by Saraswathi Tharagaram On 4:26 PM

Omelet Briyani



Preparation time: 15 minutes
Cooking time: less than 30 minutes
Serves: 3 ~ 4
Source : Here

Ingredients:
3 eggs
1 ~ 1/2 cup rice
100 grams / 1 big onion, sliced thinly
100 grams / 1 big tomato, chopped
1/4 tsp turmeric powder
1 tbsp curd 
Handful of mint leaves and cilantro, together
Salt to taste
Few drops of orange food color or kesari color

For Grinding:
3 tbsp coconut pieces, chopped
3 red chilies
Small piece of ginger, peeled and chopped
2 ~ 3 garlic pods. peeled
1/2 tsp fennel seeds
6 ~7 cashews

For Seasoning:
2 tbsp oil + 1 tbsp ghee
1 ~ 2 cardamom
1 ~ 2 cloves
1 small piece of cinnamon
1 bay leaves
1/2 tsp fennel seeds

Method:
Preparation:
1. Wash and soak rice for 20 minutes. Peel and chop the required veggies and set aside.
2. Grind all grinding in to semi fine paste and keep it ready.


Cooking:
3. Beat the eggs in a bowl with pinch of turmeric powder and required salt.
4. Heat small skillet and apply little oil. Pour the egg mixture and low the heat. Cover and cook till done. it may take 5 ~ 7 minutes depends on your heat level..( do not flip the omelet other side).

Omelet Briyani

Omelet Briyani

5. Remove the egg omelet and cut it in to cubes ( you can cube as paneer chunks ) and set aside till needed.
6. Heat oil and ghee in a wide pan, when oil mixture gets hot, add all seasoning ingredients one by one and allow it to splutter.

Omelet Briyani
7. Throw in sliced onions, fry till it caramelize ( golden brown color) then add ground paste and fry till raw smell disappear. Now add curd and mix. ( Paste will stick to the bottom of the pan, so stir continuously).
8. Now add turmeric powder, tomatoes, mint and cilantro. Mix and cook it in low heat, Finally add omelet pieces and mix again. Cook it in low heat.

Omelet Briyani

9. Meantime, Heat 3 cups of water in a sauce pan and bring to boil. Add soaked rice with salt and cook it for 80 % say for 5 ~ 7 minutes ( this may vary depends on rice age. New rice will cook sooner and old rice will take time).


10. Drain the rice through strainer and transfer it to omelet mixture. Spread evenly over the omelet mixture and add orange food coloring. Cover with thigh lid and cook it for 10 minutes in low heat.

Omelet Briyani

11. After 10 minutes, turn off the heat and wait for 5 ~ 10 minutes. Open the lid and gently mix the rice till masala coats evenly.   Serve hot with spicy side dish..

Egg Omelet Briyani / Egg Briyani version 2 / Omelet Briyani
Preparation time: 15 minutes  

Cooking time: less than 30 minutes
Serves: 3 ~ 4
Source : Here

Ingredients:
3 eggs
1 ~ 1/2 cup rice
100 grams / 1 big onion, sliced thinly
100 grams / 1 big tomato, chopped
1/4 tsp turmeric powder
1 tbsp curd
Handful of mint leaves and cilantro, together
Salt to taste
Few drops of orange food color or kesari color

For Grinding:
3 tbsp coconut pieces, chopped
3 red chilies
Small piece of ginger, peeled and chopped
2 ~ 3 garlic pods. peeled
1/2 tsp fennel seeds
6 ~7 cashews

For Seasoning:
2 tbsp oil + 1 tbsp ghee
1 ~ 2 cardamom
1 ~ 2 cloves
1 small piece of cinnamon
1 bay leaves
1/2 tsp fennel seeds

Method:
Preparation:
1. Wash and soak rice for 20 minutes. Peel and chop the required veggies and set aside.
2. Grind all grinding in to semi fine paste and keep it ready.

Cooking:
3. Beat the eggs in a bowl with pinch of turmeric powder and required salt.
4. Heat small skillet and apply little oil. Pour the egg mixture and low the heat. Cover and cook till done. it may take 5 ~ 7 minutes depends on your heat level..( do not flip the omelet other side).
5. Remove the egg omelet and cut it in to cubes ( you can cube as paneer chunks ) and set aside till needed.
6. Heat oil and ghee in a wide pan, when oil mixture gets hot, add all seasoning ingredients one by one and allow it to splutter.
7. Throw in sliced onions, fry till it caramelize ( golden brown color) then add ground paste and fry till raw smell disappear. Now add curd and mix.( Paste will stick to the bottom of the pan, so stir continuously).
8. Now add turmeric powder, tomatoes, mint and cilantro. Mix and cook it in low heat, Finally add omelet pieces and mix again. Cook it in low heat.
9. Meantime, Heat 3 cups of water in a sauce pan and bring to boil. Add soaked rice with salt and cook it for 80 % say for 5 ~ 7 minutes ( this may vary depends on rice age. New rice will cook sooner and old rice will take time).
10. Drain the rice through strainer and transfer it to omelet mixture. Spread evenly over the omelet mixture and add orange food coloring. Cover with thigh lid and cook it for 10 minutes in low heat.
11. After 10 minutes, turn off the heat and wait for 5 ~ 10 minutes. Open the lid and gently mix the rice till masala coats evenly.   Serve hot with spicy side dish..

                              www.sarasyummybites.com
Omelet Briyani

Tuesday, March 03, 2015

Chettinad Shrimp Briyani / Chettinad Eral Briyani

Posted by Saraswathi Tharagaram On 2:37 PM
Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

                       Simple and delicious briyani recipe from Chettinad cuisine which are hot and pungent with fresh ground masalas.  I have adapted this recipe from below link and used Shrimp instead of Chicken. You can use mutton or vegetables in place of chicken or shrimp which will also tastes good equally with different flavors.  Try this Briyani and delight your Sunday.
  
Preparation time: 30 minutes
Soaking time including marinating time: 30 minutes
Cooking time 30 ~ 40 minutes
Yield: 4 ~ 5

Ingredients:
For Seasoning:
3 tbsp oil + 1 tbsp ghee
1 inch cinnamon
2 clove
2 cardamom
1 bay leave
1/2 tsp fennel seeds

For Grinding:
2 inch ginger pieces as shown in picture
4~5 garlic pods
3 ~ 4 red chili or to taste 
3 ~ 4 green chili or to taste
1 tsp fennel seeds
Small piece of cinnamon & 2 cloves ( I avoided due to my family preference)
Handful of mint and cilantro

For Marinating:
1 tbsp curd
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 quantity of grinded masala

Main Ingredients:
1 lb / 500 grams Prawn
2 cups / 450 grams basmathi rice
2 / 200 grams onions, chopped finely
2 / 200 grams tomato, chopped finely
1 cup coconut milk, freshly squeezed or storebought one
Salt to taste
1 ~ 2 tbsp ghee

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

Method:
Preparation :
1. Grind the grinding ingredients in to fine paste and keep it aside.

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

2. Grind coconut pieces with required amount of water and squeeze fresh milk from it and keep it aside. ( If you end up with more milk than reduce the water amount for cooking or use remaining coconut milk in other dishes).

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

3. Marinate prawns with marinating ingredients in a mixing bowl. Cover and rest in refrigerator for 2 hours or for minimum 30 minutes. Meantime wash and soak rice with sufficient water for 30 minutes.

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

4. Wash onion and tomatoes. Peel onion and chop finely and do the same with tomatoes. Keep it aside till use.

Cooking: 

5. In a wide heavy bottom pan, heat oil and ghee. once oil mixture get hot add seasoning ingredients one by one and allow it to splutter.

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

6. Throw in finely chopped onions, saute and cook till it become brownies and transparent. Then add chopped tomatoes. Mix and cook for 5 ~ 7 minutes. Cover the pan while tomatoes are cooking. Saute in between.
Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

7. Once tomatoes become soft and lose it texture and shape, add remaining ground paste and cook till raw smell disappear. 
8. Now add marinated prawns and stir once for a minute. (No need to cook the prawns long) Add coconut milk and water ( I got 1 1/2 cups of coconut milk, So I added 2 1/2 cup of water to the prawn mixture of 1: 2  rice water ratio ).

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

9. Adjust salt and spice to taste. When mixture starts to boil vigorously, add soaked, drained rice. Mix and continue to cook in medium heat.
10. When rice mixture boils, reduce the heat to low heat and cover the pan with tight lid or cover with foil paper and place the lid over the pan with heavy object like bowlful of hot water. And continue to cook for 10 minutes.

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி

11. After 10 minutes, turn off the heat and allow it to cool for 5 ~ 10 minutes, before opening the pan. Gently mix the rice and serve hot with raitha and eggs.

Chettinad Prawn Briyani / செட்டிநாடு இறால் பிரியாணி


  Chettinad Prawn Briyani  / செட்டிநாடு இறால் பிரியாணி

Preparation time: 30 minutes
Soaking time including marinating time: 30 minutes
Cooking time 30 ~ 40 minutes
Yield: 4 ~ 5
Adapted from Solai achi's Chicken briyani

Ingredients:
For Seasoning:
3 tbsp oil + 1 tbsp ghee
1 inch cinnamon
2 clove
2 cardamom
1 bay leave
1/2 tsp fennel seeds

For Grinding:
2 inch ginger pieces as shown in picture
4~5 garlic pods
3 ~ 4 red chili or taste
3 ~ 4 green chili or to taste
1 tsp fennel seeds
Small piece of cinnamon & 2 cloves ( I avoided due to my family preference)
Handful of mint and cilantro

For Marinating:
1 tbsp curd
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 quantity of grinded masala

Main Ingredients:
1 lb / 500 grams Prawn
2 cups / 450 grams basmathi rice
2 / 200 grams onions, chopped finely
2 / 200 grams tomato, chopped finely
1 cup coconut milk, freshly squeezed or storebought one
Salt to taste
1 ~ 2 tbsp ghee

Method:
Preparation :
1. Grind the grinding ingredients in to fine paste and keep it aside.
2. Grind coconut pieces with required amount of water and squeeze fresh milk from it and keep it aside. ( If you end up with more milk than reduce the water amount for cooking or use remaining coconut milk in other dishes).
3. Marinate prawns with marinating ingredients in a mixing bowl. Cover and rest in refrigerator for 30 minutes. Meantime wash and soak rice with sufficient water for 2 hours or for minimum minutes.
4. Wash onion and tomatoes. Peel onion and chop finely and do the same with tomatoes. Keep it aside till use.

Cooking: 

5. In a wide heavy bottom pan, heat oil and ghee. once oil mixture get hot add seasoning ingredients one by one and allow it to splutter.
6. Throw in finely chopped onions, saute and cook till it become brownies and transparent. Then add chopped tomatoes. Mix and cook for 5 ~ 7 minutes. Cover the pan while tomatoes are cooking. Saute in between.
7. Once tomatoes become soft and lose it texture and shape, add remaining ground paste and cook till raw smell disappear.
8. Now add marinated prawns and stir once for a minute. (No need to cook the prawns long) Add coconut milk and water ( I got 1 1/2 cups of coconut milk, So I added 2 1/2 cup of water to the prawn mixture of 1: 2  rice water ratio ) .
9. Adjust salt and spice to taste. When mixture starts to boil vigorously, add soaked, drained rice. Mix and continue to cook in medium heat.
10. When rice mixture boils, reduce the heat to low heat and cover the pan with tight lid or cover with foil paper and place the lid over the pan with heavy object like bowlful of hot water. And continue to cook for 10 minutes.
11. After 10 minutes, turn off the heat and allow it to cool for 5 ~ 10 minutes, before opening the pan. Gently mix the rice and serve hot with raitha and eggs.
                              www.sarasyummybites.com

Linking to Savitha and Geetha Aachal's Friendship 5 series ~ Briyani series


Monday, March 02, 2015

Mutton Dum Briyani / Bhai Biriyani / Dakhni Mutton Briyani

Posted by Saraswathi Tharagaram On 8:35 AM


    Briyani is always a feast food among us and that too non vegetarian briyani are always a crowd pleaser in any parties. The Briyani which I shared below is my family recipe, which was followed for more than 3 decades. I still remember my childhood days where Muslim bhai cooked there briyani on earthen stove on Triplicane / Icehouse road. Even if you go there you can smell aromatic briyani shops every sides of the road.  This briyani is also known as dakhni Briyani. Try this recipe and you will sure feel being in Muslim wedding. 

Preparation time:  30 minutes
Cooking time: 1 1/2 hours ~ 2 hours
Yield: 8 ~ 9 persons

Ingredients:
For Seasoning:
235 ml/ 1 cup cooking oil
1/2 cup /
5 cloves
6 ~ 8 pods cardamom
2 ~ 4 cinnamon stick
1 tbsp funnel seeds
1 tbsp cumin
1/ 2 tsp Nutmeg
1/4 tsp mace
2 bay leaves

Other Ingredients:
500 grams / 4 ~ 5 big onion, sliced thinly
1 kg / 2 pound mutton, cut into big chunk pieces
3 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tbsp red chili powder or to taste
1 tbsp coriander powder or as needed
1 tsp garam masala
200 grams/ 1 cup of fresh yogurt
6 ~ 7 green chilies, slit into two
400 grams / 3 ~ 4 big tomatoes, cut into chunks
2 medium size bunch of cilantro yield 1 1/2 cup ( cup which you use to measure rice)
1 1/2 cup of mint leaves( use cup which you used to measure rice)
1 kg basmati rice or seeraga sambha rice
6 ~ 7 Saffron strings soaked in warm milk
13 ~ 15 cups of water or water as needed
Salt to taste
1/2 cup melted ghee or more depends on your preference
2 tsp orange food coloring, mixed with water( if you don't have saffron, use yellow food color)
2 tbsp lemon juice

Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

Method:
Preparation
1.  Clean and wash mutton, cut it in to big chunks and keep it aside.
2. Wash and peel onions. Clean and wash cilantro, and mint. Cut onions, tomatoes, green chilies as needed or as mention in ingredients list.
3.  Wash basmati rice for 3 ~ 4 times and soak with enough water for 30 minutes.

Cooking:
4.  In a heavy bottom pan or pressure pan, ( if you are going to cook in open fire / mun adduppu no need for pressure pan) add oil. When oil gets hot add seasoning ingredients one by one by allowing it to splutter.
5. Throw in sliced onions, Cover and continue to cook for 10 ~ 15 minutes in medium heat till it turns transparent brownish colour.  Saute in between.
6. Add in mutton pieces and saute for few minutes say for 10 ~ 15 minutes.  Then add ginger garlic paste. Mix and continue to cook till raw smell disappear and make sure mixture don't stick to the pan bottom.
7. When mutton pieces become pale, add turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix and cook the mixture for 7 ~ 10 minutes in medium heat. 
8. When oil starts to separates, add curd and mix again, Now the mixture will comes to semi gravy consistency. lower the heat and continue to cook for few minutes.
9. Throw in cubed tomatoes and green chilies. Mix and cover the pan, Continue to cook in medium low heat until mutton pieces are soft and cooked completely. This may take 30 ~ 45 minutes in open fire in open pot. But pressure cooker make it simple, Cover the pressure pan with lid and place a weight and cook it for 4 ~ 5 whistle till mutton pieces become soft or till needed depends on the mutton age. ( younger mutton will cook sooner than aged one). Turn off the heat and allow the pressure to drop.

Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

10. After pressure drop, Open the pressure pan and transfer to, another open wide pan ( if you are cooking in open pot, no need to transfer the mixture).  Throw in cilantro and mint leaves and continue to cook in low heat.
11. Meantime, In a another separate  big pan, boil water. Drain water from soaked rice and add to boiling water along with salt ( if needed you can add whole spices like cloves, cardamom, cinnamon which I personally wont prefer due to my family preference) Mix and cook it for halfway say for 80 %. 
12. Drain ( reserve the water used for cooking rice) the half cooked rice and spread evenly inside the pan.  Add melted ghee, and drizzle entire saffron milk or food color. Cover the pan with moist cheese cloth or with foil paper. Then cover the pan with flat plate which fit the pan and closes tightly, Place a big pan full of cooked hot water over the pan for dum ( usually charcoal from earthen  stove is kept over the plate for dum).
13. Continue to cook in low heat for 10 ~ 15 minutes ( for earthen stove / man aduppu, reduce the heat by drizzling water over the charcoal). Turn off the heat or transfer the pan from the heat. 
14. Open the pan and add squeezed lemon juice. Mix the rice and mutton mixture gently. Serve hot with boiled eggs, onion raitha and with Muslim kathirikai. 



Print HERE
Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani 

Preparation time:  30 minutes  

Cooking time: 1 1/2 hours ~ 2 hours

Yield: 8 ~ 9 persons
Source: sarasyummybites

Ingredients:
For Seasoning:
235 ml/ 1 cup cooking oil
1/2 cup /
5 cloves
6 ~ 8 pods cardamom
2 ~ 4 cinnamon stick
1 tbsp funnel seeds
1 tbsp cumin
1/ 2 tsp Nutmeg
1/4 tsp mace
2 bay leaves

Other Ingredients:
500 grams / 4 ~ 5 big onion, sliced thinly
1 kg / 2 pound mutton, cut into big chunk pieces
3 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tbsp red chili powder or to taste
1 tbsp coriander powder or as needed
1 tsp garam masala
200 grams/ 1 cup of fresh yogurt
6 ~ 7 green chilies, slit into two
400 grams / 3 ~ 4 big tomatoes, cut into chunks
2 medium size bunch of cilantro yield 1 1/2 cup ( cup which you use to measure rice)
1 1/2 cup of mint leaves( use cup which you used to measure rice)
1 kg basmati rice or seeraga sambha rice
6 ~ 7 Saffron strings soaked in warm milk
13 ~ 15 cups of water or water as needed
Salt to taste
1/2 cup melted ghee or more depends on your preference
2 tsp orange food coloring, mixed with water( if you don't have saffron, use yellow food color)
2 tbsp lemon juice

Method:
Preparation
1.  Clean and wash mutton, cut it in to big chunks and keep it aside.
2. Wash and peel onions. Clean and wash cilantro, and mint. Cut onions, tomatoes, green chilies as needed or as mention in ingredients list.
3.  Wash basmati rice for 3 ~ 4 times and soak with enough water for 30 minutes.

Cooking:
4.  In a heavy bottom pan or pressure pan, ( if you are going to cook in open fire / mun adduppu no need for pressure pan) add oil. When oil gets hot add seasoning ingredients one by one by allowing it to splutter.
5. Throw in sliced onions, Cover and continue to cook for 10 ~ 15 minutes in medium heat till it turns transparent brownish colour.  Saute in between.
6. Add in mutton pieces and saute for few minutes say for 10 ~ 15 minutes.  Then add ginger garlic paste. Mix and continue to cook till raw smell disappear and make sure mixture don't stick to the pan bottom.
7. When mutton pieces become pale, add turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix and cook the mixture for 7 ~ 10 minutes in medium heat.
8. When oil starts to separates, add curd and mix again, Now the mixture will comes to semi gravy consistency. lower the heat and continue to cook for few minutes.
9. Throw in cubed tomatoes and green chilies. Mix and cover the pan, Continue to cook in medium low heat until mutton pieces are soft and cooked completely. This may take 30 ~ 45 minutes in open fire in open pot. But pressure cooker make it simple, Cover the pressure pan with lid and place a weight and cook it for 4 ~ 5 whistle till mutton pieces become soft or till needed depends on the mutton age. ( younger mutton will cook sooner than aged one). Turn off the heat and allow the pressure to drop.
10. After pressure drop, Open the pressure pan and transfer to, another open wide pan ( if you are cooking in open pot, no need to transfer the mixture).  Throw in cilantro and mint leaves and continue to cook in low heat.
11. Meantime, In a another separate  big pan, boil water. Drain water from soaked rice and add to boiling water along with salt ( if needed you can add whole spices like cloves, cardamom, cinnamon which I personally wont prefer due to my family preference) Mix and cook it for halfway say for 80 %.
12. Drain ( reserve the water used for cooking rice) the half cooked rice and spread evenly inside the pan.  Add melted ghee, and drizzle entire saffron milk or food color. Cover the pan with moist cheese cloth or with foil paper. Then cover the pan with flat plate which fit the pan and closes tightly, Place a big pan full of cooked hot water over the pan for dum ( usually charcoal from earthen  stove is kept over the plate for dum).
13. Continue to cook in low heat for 10 ~ 15 minutes ( for earthen stove / man aduppu, reduce the heat by drizzling water over the charcoal). Turn off the heat or transfer the pan from the heat.
14. Open the pan and add squeezed lemon juice. Mix the rice and mutton mixture gently. Serve hot with boiled eggs, onion raitha and with Muslim Briyani kathirikai. 

                              www.sarasyummybites.com
Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

Linking to Savitha and Geetha Aachal's Friendship 5 series ~ Briyani series


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