Saturday, November 1, 2008

Recipe Marathon # day 1 - Festive Biriyani (vegetable)

Im feeling happy to participate in Recipe marathon .hosted by Dk i say ready start to run with my co - bloggers now 1st day - festive biriyani.....

Festive biriyani is my favourite dish.. It is very easy to prepare and prepared in special occasions like festivals and get togethers , this is a sunday special recipe.....Dumed biriyani is usually very tasty one.... Vegetable used here is carrots, beans, potatoes, peas......
1 cup Basmathi rice
2 no Onion (chopped)
2 no Tomato (chopped)
½ cup Thick curd
Salt to taste
2 ½ Mixed vegetables (diced)
2 no Green chilli
½ cup Coriander leaves and Pudina leaves
3 tsp Red chilli powder
2 tsp Ginger garlic paste
½ tsp garam masala
Oil & Ghee for frying
Wash and soak rice for 15 min. Boil briskly in water till half cooked. Drain water completely. And allow it to cool.
Whip curd and mix coriander and pudina leaves , red chilli powder , green chillies, ginger garlic paste, garam masala. Keep aslde for half an hour.
Heat oil and fry onions well. When onion turns brown add the red chilli powder. Add vegetables and fry well.
Sprinkle water and add tomatoes and marinated curd salt and
Boil till the oil leaves the gravy then add the rice. Close the lid and dum the hot oven for 10 min. covered with aluminium foil.
Serve it with onion raita...
Im sending this recipe to Rice mela hosted by Sri valli.
Wish me and my co runners Best of luck.
curry leaf
divya kuda

Thursday, October 30, 2008


Bhaturas are like puris but little heavier than puris prepared with Maida . It is very popular in all places in india and it is very easy n simple to prepare. Mostly it is served with channa masala or chhole I love this combination…
2 cup Maida
½ cup Thick curd
¼ cup Milk
2tsp Oil
3 pinch Cooking soda
Salt to taste
Oil fo deep frying
Blend salt, soda, and oil together with the flour in a wide bowl.
Pour curds, milk and knead well.
Keep closed for 3 hours
Make even sized balls out of the dough and roll out thickly than the normal puris.
Deep fry in hot oil (medium flame)
Serve hot with channa masala or chhole.
Do not use chappathi press for this bhaturas

Wednesday, October 29, 2008

Vendaya Vendaikkai Sambar

Vendaikkai sambar is very common but this kind of preperation is totally different....jus give a try


250 g Ladies finger
2 nos Onion big size
2½ cup Tamarind extract
2½ tbsp Cooked thur dhal
Salt to taste
2 T Oil
¼ Mustard seed
¼ Fenugreek seeds(vendayam)
1 pinch Asafoedita
¼ tsp Turmericpowder
Grind to paste
12 nos Red chilli
1 tsp Fenugreek seeds(vendayam)
1½ T Bengal gram (kadhala paruppu)
2 clove Garlic
4 no Shallots
1 T Coconut (grated)
Corriander leaves (few) for garnish
(Take a kadai and dry fry the redchilli, small onion, garlic, bengal gram, fenugreek and add coconut in end and cool the mixture and grind it in to smooth paste.)
Cut onion lengthwise and ladies finger in to 1 inch pieces.Heat oil in a pan and add mustard, fenugreek , curry leaves and add onion , ladies finger.
Fry for few minutes and then add tamarind extract , cook till the vegetables are cooked.
Add asafoetida and mashed toor dhal , ground paste and add enough water and cook in sim.
garnish with corrianderleaves.
serve hot with rice.

Paruppu podi / Papula Podi (In Telugu)

Paruppu podi is my favourite dish prepared by my mom. I used to have this with the plain rice and gingerlly oil. There are many way of making paruppu podi this is my moms way of making and i like to share this version with all.

2cup Toor dhal
1cup Channa dhal
½ cup Moong dhal
½ cup Urad dhal
10 no Red chilli (whole)
1 tbsp Pepper (whole)
6clove Garlic (optional)
salt to taste
Heat a tsp of oil and roast all the ingredients separately in a frying pan including salt..
Cool it and powder it in mixie and sieve well. And put the coarse powder in mixie again and sieve it again. Continue this till coarse powder to fine powder. Blend well with hands and preserve in dry air tight container.

Normally this powder is mixed with plain rice along with melted ghee or gingerly oil. This powder is mostly popular in Andhra and Tamilnadu. Garlic is optional cos many people do not like the taste of the powder with garlic.

Tuesday, October 28, 2008


Avial is my favourite dish. Prepared it for Diwali (yesterday for lunch) It is an occasional dish mostly we prepare in is a common dish in Tamilnadu and Kerela. Coconut lovers will love it...

¾ cup Vegetables (raw banana ,beans, carrot, Malabar yam, pumpkin, chow chow,
drumsticks, peas, etc)
3tbsp Coconut oil
1 spring Curry leaves
½ cup Fresh thick curd
1tsp mustard seeds
Salt to taste
1½ cup Grated fresh coconut
1½ tsp Jeera seeds
15 no Green chilli
tbsp Raw rice (Soaked in water)
Cook all the vegetables with enough water in a heavy bottem vessal with salt.
Gently mix the ground paste with the vegetables and switch off the flame when it start to boil.
Add whipped curd and mix well.
Reduce flame completely.
Splutter mustard seeds and curry leaves in coconut oil
Pour it on Avial. Mix well…
Serve with rice or We can have it as side dish.

Chocoholic Award

I had a Early Morning surprise....Priya passed on this chocolate award to me.....thank u priya for passing on this wonderful award......I would like to pass on this choco award to my blog friends...

Kitchen flavours

Veda Murthy

Monday, October 27, 2008

Happy Diwali

Wishing All Happy Diwali Have a healthy and safe Diwali .....Have Fun....
Related Posts Plugin for WordPress, Blogger...