Avaray Gaasu Uthaka

For the second day I took a side dish recipe from PJ's site. Avaray Gaasu Uthaka yes this name sounds different and little confused right. Don't get confused avaray gaasu uthaka is literally potato and dried beans curry in Badaga cuisine from Ooty. Badagas are the largest indigenous people of the Nilgiri's. Badagas worship Hindu god's and they speak Badaga language which didn't have script, sounds almost like Kannada.
                                                                               We lived in Ooty for three years, there we took a house for rent and the landlords were Badagas, such a wonderful people. They used to take care of me like their daughter, Aunty she is just like my mother I never met a lady like her. Even I visit Ooty today I have a home there. I have noted some recipes from her but I miss placed that note book. Moving here and there because of hubby's job most of my books and things I miss placed a lot. I must say a big thanks to PJ for this recipe this Uthaka taste just like what aunty used to make. If I started talking about Ooty the story will keep on going like this so I am stopping here and let's check the recipe..... 
INGREDIENTS:---
For Badaga masala powder :
Red chillies  ---   4
Coriander seeds  ---   3 tea sp
Cumin seeds  ---  1/2 tea sp
Fennal seeds  ---  1/2 tea sp
Black pepper  --- 1 tea sp
Roasted chana dal (dhalia) --  2 tea sp
Channa dal ---  1 tea sp
Toor dal ---  1 tea sp
Rice   ---  1 te asp
Turmeric powder  ---  1/4 tea sp
Fenugreek seeds  ---  1/4 tea sp
 Dry roast all above ingredients in a pan and grind in to a fine powder, store it in a air tight container.
INGREDIENTS FOR GRAVY:--
Potatoes  ---  3 peeled and cut in to big cubes
Dry green peas  ---  1 cup soaked in water for over night
Pearl onion  ---  10 peeled and chopped
Tomato   ---  1 big chopped
Green chillies ---   3 slit
Garlic   ----  3 cloves crushed
Ginger   ----  1 inch piece crushed
Badaga masala powder   ---  2 tea sp
Coriander powder   ---  1/2 tea sp
Turmeric powder  ---  a pinch
Mustard seeds  ---  1 tea sp
Coriander leaves   ---  2 tab sp chopped
Salt to taste
METHOD:---
1. Pressure cook soacked peas, potato cubes, crushed garlic and ginger, Badaga masala powder, coriander powder, cook for three whistles.
2. Heat oil in a pan add mustard seeds let them splutter then add chopped onion and fry till brown.
3. Now add tomato, turmeric powder,salt to taste and cook till tomatoes turn soft.
4. Take out the potatoes from pressure cooker and lightly mash the potatoes and add to onion and tomato mixture, again mash lightly and mix well.
5. Now add remaining cooked peas mix well and bring to a full boil, stir in between if gravy is too thick add little water cook for a while.
6. Add chopped coriander leaves and switch off the heat.
Serve with rice and a stir fry but we enjoyed it with roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Pattanam Pakoda

Pattanam pakoda Yes I heard this word in my early age that my grandfather used to say. And that was his favorite snack. My grandmother makes this pakodas very well.  I got the recipe from my grandmother. I don't know why the name came pattanam pakoda, but the taste and texture is very different from normal pakodas. This is a old recipe, which is not very popular like other pakoda recipes.
 I had this recipe in my draft from long time but did not get the time to post. Here I would like to remember my dear grandmother. She is a great cook, and specialist in making recipes like Mysorepak, Badam puri, pulibongaralu( uraddal and rice flour fritters), Pindi miriyam and the list will be going on like this. She likes cooking very much, she used to watch each and every cookery show in TV. Then she used to give instruction to me how to make the recipe. That's how I got interest in cooking I think. Ok now let's check the recipe. This pattanam pakoda recipe is our challenge for this month ICC.

INGREDIENTS:---
Rice flour  --- 1 cup
Fried gram( putnalu, daliya, pottukadalai) powder --- 1/4 cup
Bengal gram flour (besan, senaga pindi, kadala mavu) -- 1 tab sp
Ghee  ----  6 tea sps
Cooking soda  --  1 tea sp
Cumin seeds --  1 tea sp
Finely chopped onions ---  1/4 cup (optional)
Finely chopped ginger  --- 1 tea sp (optional)
Finely chopped cashewnuts --- 1 tab sp
Finely chopped curry leaves  --- 1 tab sp
Finely chopped green chilies  ----  2
Salt ---   1/2 tea sp
Red chilli powder  --- 1/2 tea sp
Oil for deep frying
METHOD:---
1. Take ghee in a mixing bowl add cooking soda and rub with hand till it turn in to frothy.
2. Mix flours, cumin seeds, red chilli powder, salt mix well to combine every thing.
3. Now add finely choped onion, ginger, green chilies, curry leaves, cashew nuts.
4. Sprinkle little water and make a dough to make balls, make balls and set a side
5. In the mean while heat oil in a deep frying pan.
6. Drop the pakodas slowly and fry in a medium heat till they turn in to golden .
Remove from oil and serve hot with coconut chuthey or onion chutney.
Instead of making balls you can make them like normal pakodas
Fry this pakodas in a medium heat only other wise they remain raw in side.

Chettinad Vegetable Biryani-- Kaikari Biryani

Chettinad Vegetable Biryani (kaikari biryani) this the recipe given by Valli for this month Indian Cooking challenge (ICC). There are many biriyani recipe in Tamilnadu region with the influence of Muslim community. I was trying to make all this Tamilnadu style biryani recipes. they are all almost same recipes with little difference in  using masalas. Most of this biryanis are meade with meat like chicken or mutton. But this typical Biryani is made with vegetables which is well known as Kaikari biryani, kaikari means vegetables in Tamil. For this biryani we need few special ingredients...
Marati moggu...  This is a spice looks like clove but not clove check the picture here .
About jeera samba rice this is a short grain rice smells like jasmine rice. This variety of rice available in Tamilnadu specially. In this region people like to make biryani with this rice only. Usually I soak basmati rice for 10 minutes for biryani but this rice need to soak at least for half an hour other wise rice won't cook properly this is my experience. So soak jeera samba rice for half an hour.
Onion for this biryani better use shallots that gives a typical taste and flavor to the biryani. If you didn't find shallots then continue with normal onion   

Recipe source from here
Let's check the recipe........
INGREDIENTS:---
Jeera samba rice  ---  1 and half cup
Mixed vegetables  ---  1 cup (carrot, beans, green peas, cauliflower, potato)
Shallots  ----   3/4 cup ( chinna ullipayalu, sambar onion)
Tomatoes  ---  1 chopped
Green chillies   ---  2
Ginger garlic paste  -- 1 tab sp
Red chilli powder  ----  1 tea sp
Coriander powder  ---  1 tea sp
Tirmeric powder  ---  a pinch
Mint leaves  ---   hand full
Coriander leaves  ----  1/4 cup chopped
Cashew nuts  ---  10
Ghee  ---  1 tab sp
Salt to taste
Water  -----  2  1/4 cup
FOR TEMPERING:--
Bay leaves  ----  2
Cinnamon   --- 1/2inch pieces 2
Cardamom  ---- 2
Cloves   --- 3
Marati moggu  -- 1
Star anise (anasa puvu)  -- 1
Black stone flower (biryani rati puvu) --- little (apinch)
Mace (japatri) --  1/2 
Oil  ----  1 tab sp
METHOD:---
1. Wash and soak rice for 30 minutes.
2. Wash and cut the vegetables in to 1/2 inch cubes and cauliflower in to small florets, keep the green peas ready.
3. Peel and chop shallots, cut the green chillies in to two chop tomato and set a side, wash and chop mint and coriander leaves set a side.
4. Heat ghee in a pan and fry cashew nuts in to golden remove and set a side.
5. Add oil to the same pan add add the whole spices for tempering and saute for one minute.
6. Add chopped shallots, green chillies and fry till onion turn light golden.
7. Then add ginger garlic paste and saute till raw small goes then add vegetables and coriander and mint leaves, saute for one minute.
8. Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder mix well and cook till tomatoes are tender.
9. Now add salt to taste and water bring to a full boil.
10. Drain the water from rice and add rice to the vegetables mix well to combine every thing. cover with a lid and cook till done. 
If you are cooking this biryani ni a pressure cooker then cook for 3 whistles.
Remove from the heat and let it sit for 10 minutes, then open.
Garnish with fried cashew nuts and serve with onion raita.

Takkali Biryani (Tomato Biryani)

One more biryani recipe from Tamil Nadu Which I frequently hear from my friends. I don't use tomato in biryani because I think if we use tomato in biryani that will turn mushy and with more moisture. But when I tried this we just like this with that fennal flavor. This is my final recipe for this week under Biryanis theme. 

Let's check the recipe.......
INGREDIENTS:---

Jeeraga samba rice (jeera rice)   ----   1 cup

Water     ----   1 cup

Coconut milk   -----   1/2 cup

Tomato    ----   2 medium size

Onion   -----   1 medium

Red chilli powder   ----  1/2 tea sp

Salt to taste

Turmeric powder  ---  1/4 tea sp

Small onion (sambae onion)  ---   6

Ginger    -----   1/2 inch piece

Garlic cloves   ----  4 cloves

Fennel seeds   ----  1 tea sp

Mint leaves  ----   15 leaves

Oil   ----  2 tab sp

METHOD:----

1. Wash and soak rice in one cup water for 15 minutes.

2. Puree the tomatoes and set a side.

3. Take sambar onion, ginger, garlic and fennel seeds and grind in to a smooth paste.

4. Chop onion and mint leaves and set a side.

5. In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.

6. Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.

7. Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.

8. Mix well and add coconut milk and rice mix well and cover with the lid and cook for  one whistle and keep the heat low for 10 minutes, switch off the heat.

Serve hot with onion raita.

Ambur Veg Biryani

Biryanis in South India is little different then North Indian biryani's. As this dish is not originated from India but very much popular In all over India and of course all over the world. In South India biryani recipes will change according to the region. In Tamilnadu biryani is much more popular in Muslim community. One of the most popular biryani in Tamil Nadu is Ambur Biryani. Ambur is a town in Vellore District of Tamil Nadu which comes on National Highway Chennai to Bengaluru. This town is famous for it's leather industry so Ambur is one of the important industrial area in Tamil Nadu. Apart from it's industrial impotence Ambur is very much popular for it's biryani. Ambur biriyani is developed by Arcot Nawabs, since this area is ruled by Arcot Nawabs.

                                                                        Ambur biriyani is originally made as a non-veg biryani with mutton or chicken and served with a non-veg gravy, onion raita and a sweet dish like gulab jamun, gajar ka halwa. This biryani is a must dish in Muslim weddings and special occasions. Specially rice they use for this biriyani is not basmathi rice they use jera samba (jeera rice) in the original recipe. This rice is a short grain rice which has a smells  like basmathi rice. So this rice is one important ingredient for this Ambur biryani and second thing is the masala which they freshly grind and add to the biryani.

                                                                So here I chanegs the very famous non-veg biryani to veg biryani.. Hubby said that is perfect the flavor and taste but only missing is meet in it :)
Any way let's check the recipe.........     
INGREDIENTS:-- Jeeraga samba Arisi (jeera rice)  ---  1 cup
Onion   -----   2 big
Tomato  ----  1 big
Soya chunks  ---  15 chunks
Red chilli paste  ---   1 tab sp
Ginger paste  ----   1 tea sp
Garlic paste  ---  1 tea sp
Mint leaves  ---  1 tab sp chopped
Coriander leaves  ----  1 tab sp chopped
Salt to taste
Water ---  2 cups
Curd   -----  3 tabsp
Lemon juice from one lemon
Cooking oil   ----   4 tab sp
cinnamon   ----  2 inch piece
Cloves   -----  4 cloves
Cardamom  ---  2
METHOD:--
For red chilli paste soak 6 red chillies in warm water for 10 minutes and grind in to a fine paste and set a side.
Soya chunks.. Boil water in a pan add soya chunks boil for a while and switch off the heat and leave them a side to double in size.
chop onion and tomato and keep them ready..
1. Now heat the oil in a pressure cooker when oil is hot add cinnamon, cloves, cardamom then add ginger garlic paste fry till raw smell goes.
2. Add red chilli paste and squeeze soya chunks and add them to masala and  mix well to coat the masala.
3. Now add onions fry till onions become transparent then add chopped tomato and cook till tomato become mushy.
4. Add chopped mint and coriander leaves, salt to taste mix well to combine every thing.
5. Add curd, lemon juice and two cups of water bring to a full boil.
6. Wash and drain all the water from rice, add to the boiling water mix well adjust the salt cover with cooker lid. cook in a medium heat for two whistles reduce the heat to low and leave it for 10 minutes.
Switch off the heat and leave it like that for ten more minutes then open.
Serve hot with raita.
Let's check Blogging Marathon page

Chow Chow Poricha Kozhambu

Four more editions to reach 50th BM, today we are going to start 46th BM. This month first week my theme is No Onion No Garlic recipes. When ever I think about this no onion no garlic recipes, I will be in confusion what to use for gravy. There are some recipes that they didn't contain onion for gravy specially Koottu recipes and also some Kozhambu recipes from Tamil Nadu cuisine. This Poricha kootu and Kozhambu recipes are mostly no onion and no garlic recipes. To day my recipe is from those no onion no garlic recipes from Tamil Nadu. 
                                                                      Poricha Kozhambu's are made with one are with a combination of vegetables and with a masala of coconut and spices. You can use any vegetables like pumpkin, chow chow, snack gourd, or mixed vegetables like potato, carrot, beans, eggplant and any other vegetables. To day my Poricha Kozhambu is with chow chow. Chow chow is a vegetable very rich in amino acids and vitamin C and also I have read in some book about this vegetable is very rich in water content and fiber, also helps in dissolving kidney stones. The fresh chow chow should be in nice green color (like green apple) so check select and by nice fresh green color chow chow. you can use this vegetable in salads, curries, and also in sambar.Eating raw this vegetable is very good for health.
So let's check the recipe....
INGREDIENTS:---
Tur dal  --  1 cup
Chow chow  ---  1 big pealed and cut in to small cubes
Salt to taste
Turmeric powder  ---  1/2 tea sp
For masala :--
Urad dal  ---  2 tab sp
Red chillies   --- 10
Black pepper  --- 10 corns
Grated coconut  ---  2 tab sp
Cumin seeds  --- 1/2 te asp
Asafoetisa  ---  1/2 tea sp
Oil  --- 1 tea sp (gingelly oil preferably)
For seasoning:
Gingelly oil  ---  2 tab sp
Mustard seeds  ---  1 tea sp
Red chillies  ---- 2
Urad dal   ---  1/2 tea sp
Curry leaves  --- 1 spring.
                                                           

METHOD:---
1.Heat one tea sp oil in pan and roast masala ingredients one by one, first fry red chilles remove and keep a side then add urad dal fry till golden remove and add to red chillies, add grated coconut to the same pan and fry till golden remove and add to dal and red chillies, at last fry cumin and black pepper.
2. Grind all this fried ingredients with Asafoetida in to a coarse powder and keep it a side.
3. Cook 1 cup tur dal with enough water till done or you can cook in a pressure cooker till three whistles and set a side.
4. In a pan boil the chow chow cubes with little salt and turmeric till tender.
5. Now add masala powder to chow chow pieces and cook for three more minutes.
6. After three minutes add cooked dal to the chow chow and masala mixture and cook for three more minutes.
7. Heat two tab sp of gingelly oil in a pan add mustard seeds let then splutter then add urad dal, red chillies, and curry leaves fry for a while and add this seasoning to Kozhambu.
Serve hot with rice and appalam(pappad)
 Let's check Blogging Marathon page

Dhanaya Adai

Since I am doing Millet's theme for this week I used three millet's for today recipe. I got this recipe from my neighbor. In the original recipe she added wheat, for the firs attempt I also used wheat. This time I changed the recipe little bit, in the place of wheat I used korralu and pesalu. This combination also came out so well and the adai taste great. So you can change the ingredients according to your choice.This is a protein rich power packed  recipe and perfect for breakfast and dinner. 
  
Millet's I used in this recipe :---
Sajjalu - Kambu in Tamil, Bajra in Hindi, Pearl millet
Arikelu  -- Varagu in Tamil, Kodra in Hindi, Kodo millet
Korralu  --- Thenai in Tamil, Kangni in Hindi Foxtail millet
Other then this millets
Mokka jonna (dry) --  Makkacholam in Tamil, Makai or butta in Hindi  dry corn seeds
Pesalu  ---  Pachaippayaru in Tamil, Mung in Hindi, Mung bean
                                                                         

let's check the recipe.
INGREDIENTS:---
Sajjalu (kambu)  ----  1 cup or you can use kambu flour
Arikelu (varagu)  ---  1 cup
Mokka jonna (dry)     ----  1 cup ( makkacholam dry corn seeds/ you can use broken dry corn also)
Korralu  (thenai)   ---- 1 cup
Pesalu  --  1/4 cup
Idli rice    -----   1/2 cup
Dry red chillies   ---   2
Green chillies   ----  2
cumin seeds  ---- 1 tab sp
Salt to taste
Asafoetida  ---  1/4 tea sp
Onion  ---- 1 cup chopped
                                                              

METHOD:---
1. Soak sajjalu, arikelu, dry corn, korralu, idli rice, pesalu, dry red chillies for over night in enough water.
2. Grind all soaked ingredients with green chillies and salt in to a coarse paste, add asafoetida, cumin seeds mix well.
3.Heat  a dosa pan, grease with little oil pour the millet adai batter and spread in to a thick circle.  
4. Top with chopped onion, sprinkle little oil cover and cook till golden in the down side.
5. turn the other side and cook till golden, remove from the pan.
Serve hot with coconut chutney or avial or onion chutney or any pulusu (like I served with bendakaya pulusu) or simply with a piece of jaggery.
SOME IMPORTANT NOTES:----
1. You can use any combination of millet's even can mix millet's and legumes.
2. Other then chopped onion can add grated carrot, coconut, chopped green leafy vegetables, chopped cabbage.
3. Sajjalu can use seeds or flour, if you are using seeds the soak them with other ingredients for over night.
4. Dry corn seeds  can use dry corn dhaliya if it is broken corn or corn seeds you have to soak them. 
5. In the place of idli rice can use raw rice also. 
Let's check the blogging marathon page Here

check for Pulusu recipes here
And for onion chutney here

Kanchipuram Upma

Upma is one of my favorite breakfast, this is little different then normal upma. For this week BM my theme is My favorite celebrity chef s recipes. This recipe I have noted from chef Damodaran's cookery show In jaya Tv. I have tried many Tamilnadu recipes from his shows. Chef Damodaram is well known as chef Damu, who is a most popular chef in Tamilnadu. Chef Damu is the holder of Guinness record for longest cooking marathon. Personally I like how he explain the recipe in his shows.

                                                               This upma recipe is one of them, the difference between normal upma and Kanchipuram upma. We don't add black pepper, turmeric powder and grated coconut in normal upma. That is the special in this Kanchipuram upma and no need of any side dish for this.

INGREDIENTS:---
Rava (semolina) ---  1cup
Shallots  ---  10 finely chopped (one big onion chopped)
Green chillies ----  3 chopped
Ginger  ---- 1 inch piece chopped
Grated fresh coconut   ---  2 tab sp
Turmeric powder  ---  1/4 tea sp
Cashew nuts  ---  10
Oil   -----   1 tab sp
Ghee  ---   2 tea sp
Salt to taste
FOR TEMPERING:--
Black pepper  ----  1 tea sp
Mustard seeds ---  1/2 tea sp
Cumin seeds  ----  1/2 tea sp
Chana dal   ---  1 tea sp
METHOD:---
1.Heat oil in a pan add mustard,cumin,chanadal, black pepper,cashews fry till golden brown colour.
2. Now add grated coconut and fry till golden. 
3.Then add chopped onion, chopped ginger ,green chillis, curry leaves fry till onions become transparent.
4. Add 2 cups of water, turmeric powder, salt to taste and bring to a full boil.
5.Now add semolina slowly, keep stirring while adding rava, reduce the heat to low, mix well cover and cook for ten minutes.
6. Stir in between add ghee cover and cook for 3 more minutes in low heat.
Switch off the heat garnish with grated fresh coconut serve hot.
Let's check the blogging marathon page Here

Tiffin Sambar

We South Indians make many varieties of sambars. In those this is one which is serve with tiffins like idli , dosa, vada. Few days back when I was talking to my friend She asked me what is the menu to day . I told her I made sambar in the morning for idli which I am going to use for lunch with rice. Very surprisingly she asked me you don't make different sambar for tiffin? we don't use the tiffin sambar for lunch. Then I ask her what is the difference? she gave me this recipe.

From that time I started making tiffin sambar for only tiffin. Believe me this taste just like what we have in hotels. So this is my recipe with T  for Tiffin Sambar.
INGREDIENTS:---
Basmati rice or jeerasamba rice  ---- 2 tea sp
Dry red chillies  ----   4
Coriander seeds  ----  3 tea sp
Channa dal  ----  2 tea sp
Fenugreek seeds  ----  1/4 tea sp
Asafoetida  ----  1/2 tea sp (use rock asafoetida not powder)
Toor dall     ----    1cup
Moong dall   --- 1/2 cup
Small onions   ----  20 (sambar onions)
Tomato    ---  2 medium cut in to long pieces
Red chilli powder   ---- 1 tea sp
Turmeric powder ---  1/4 tea sp
Tamarind juice  ----  1 cup
Sesame oil ---  1 tab sp
Jaggery  ----  1 tea sp
Salt to taste
Mustard seeds  ---  1/2 tea sp
Curry leaves  ---  10 leaves
Coriander leaves  ---  1/2 cup chopped (with stems)
Pumpkin (red)  ---  1 cup (remove the skin and seed cut in to small cubes)
METHOD:---
1. Mix toor dal, moongdal rinse for two times and add two cups of water and turmeric powder, cook for two whistles keep the flame low and leave it for five more minutes then switch off the heat, set a side to relieve the pressure.
2. Now take pumpkin pieces in a pan add 1 cup water and a pinch of salt and cook till soft.
3. Take out the pumpkin pieces from water (if you cook in low heat with cover still you can find some water in pumpkin pieces after you finish cooking this water you can use while making sambar.) Mash this pumpkin pieces well and set a side.
4. Heat oil in a pan add channa dal fry till golden remove and set a side, add dry red chillies to the same pan fry for a while remove add them to channadal, next fry coriander seeds and fenugreek seeds fry till light golden remove add them to channa dal, add asafoetida to this let it cool and grind in to a fine powder.
5. Now bring back the cooked dal mixture to heat add 1 cup water, small onions cook for 2 minutes then add tomato cook for five minutes in low heat.
6. Now add mashed pumpkin mix well add red chilli powder, salt to taste, Half coriander leaves, Tamarind juice mix well and cook for five more minutes in a low heat.
7. Add sambar powder, jaggery half curry leaves mix well and cook in a low heat.
 8. Heat remaining oil in a pan add mustard seeds let them splutter add remaining curry leaves add this tempering to sambar, switch off the heat garnish with coriander leaves.
Serve hot with Idli, Vada, dosa, even this goes so very well with rice.
Let's check the blogging marathon page here
 

Logo courtesy : Preeti

Kothu Paratha(kothu Parota)

Kothu Paratha is one more famous street food from Tamilnadu. But this recipe is originally from Srilanka, a well known snack kothu rotti. But now this is very much popular in Tamilnadu as a street food. After seven in the evening you can hear a sound like tak takaa tak in a  rhythm that means you are near by the Kothu Parota talluvandi (kothu parota stall).

                                                                 You can make this as a vegetarian or with eggs, chicken or any thing you like. Here I gave a simple recipe for this, but in the street food stalls they add chalna( vegetable or chicken kurma) to the kothu paratha to make this more spicy. I didn't add kurma in my recipe if you like can add.

                                                                     This is my recipe with K under street food theme K for KOTHU PAROTA... and here is the recipe..
                                                                         

INGREDIENTS: ---
Parathas -- 3 cut in to small pieces ( I used store brought Kerala parathas)
Onion  --- 1 medium chopped
Tomato   --- 1 medium chopped
Capsicum  --- 1 small chopped
Fennel seeds  --- 1 tea sp
Chilli powder   --- 1/2 tea sp
Coriander powder  --- 1/4 tea sp
Garam masala powder  --- 1/2 tea sp
Soy sauce  ---  1 tea sp (optional)
Salt to taste
Curry leaves  few
Coriander leaves finely chopped 1 tab sp
Oil   ---- 1 tab sp
You can use any other vegetables like cabbage, carrot, beans and green peas.
METHOD:--
1. Heat oil in a tawa add fennel seeds let them splutter.
2. Then add chopped onions cook for two minutes
3. Add chopped tomato and capsicum mix well sprinkle salt mix well and cook for three minutes at this movement you can add other vegetables if you would like to add and cook for three more minutes.
4. Add chilli powder, coriander powder, garam masala powder, soy sauce mix well.
5. Add paratha pieces mix very well, add curry leaves, chopped coriander leaves mix well.
Now the main thing in this recipe take a spatula or a sharp edge cup or glass and hit the parota mixture till parota pieces turn in to more small and all the mixture combine well and the Kothu Parota turns little dry mix well and remove from heat
Serve hot with tomato ketchup.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Jigarthanda

Jigarthanda is one of  the most popular drink in Madurai, Tamilnadu. It is generally prepared by road side small shops in Madurai. Not only in Madurai it is much popular in Chennai too. The recipe all most sounds like North Indian Falooda with little changes. Jigarthanda is popular because of it's cooling properties. Almond gum is one of the ingredient in this recipe which has it's original cooling properties. But now a days people replace almond gum with Agar agar, this also had it's cooling properties but the traditional recipe contain  almond gum. You can get almond gum in any Ayurveda shops. In some recipes they add cooked sago in the place of almond gum (If I am not wrong).

This one is my all time favorite drink when ever I pass from that Murugan Idli shop I make sure to have a glass of this delicious drink.
This is my recipe for J under street food theme  J for  Jigarthanda...                                           
INGREDIENTS:--
Milk  ----  200 ml
China grass (agar agar)  --- 50 gms
Water  ---   250 ml
Nannari syrup or rose syrup  ----   1 tab sp
Condensed milk  -----    1/2 tin
Ice cream  ---- 1 scoop for one glass
METHOD:--
1. Boil milk till it turns little pink, remove from heat and let them cool
2. Add condensed milk and mix well and keep it in the fridge to chil
3. Add some water to Agar agar leave it a side for 20 minutes, then boil 200 ml water and boil agar agar till it dissolve well remove from heat and pour it in aplate to set.
4. After 10 minutes cut agar agar in to small pieces and keep it ready.
5. Add nannari syrup and agar agar pieces to milk mix well.
6. Pour this milk mixture in tall glass and top with a scoop of ice cream and serve chill
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Mor Kozhambu (Tamilnadu style)

This is third and final recipe for this week theme Cooking with curds. Mor Kuzhambu is  a south Indian kadi made with curd and vegetables. You can use any one verity vegetable or mixed vegetables for this kuzhambu.  my mother makes this kuzhambu with bottle gourd and some times with okra, that taste so delicious. But she makes it in Andhra style, in Andhra style we don't add coconut. That is the only differences between Mor kuzhambu and majjiga pulusu. The most important ingredient for this curry is the paste. Ingredients for this paste will change in each recipe I mean for each family. About vegetables can use vegetables like white pumpkin, okra, carrot, chow chow, bottle gourd. In Tamil style they don't add onions to this curry so lets check the Mor Kuzhambu....
INGREDIENTS: ---
Curd   ---- 2 cups
Turmeric powder  --- 1/4 tea sp
Salt to taste
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 5 seeds
Dry red chillies  --- 2 broken
Curry leaves ---  1 spring
Fresh coriander leaves  --- 2 tab sp chopped
FOR PASTE:---
Split pigeon peas  ---  1 tab sp
Coriander seeds  ----  1/2 tab sp
Cumin seeds  ----  1 tea sp
Rice   --- 1 tab sp
Green chillies  --- 3 or according to your taste
Grated fresh coconut  --- 4 tab sp
VEGETABLES: --- I used white pumpkin and carrot you can use any other veges you like but not cauliflower and cabbage. Cut the vegetable in to 1 inch cubes and set a side.
METHOD:---
1. Soak pigeon peas, coriander seeds, cumin seeds, rice in enough water for for 2 to 3 hours.
And grind them with green chillies and grated coconut with little water in to a fine paste and set a side.
2. Take curd in to a bowl and add this ground paste, salt to taste, turmeric powder and whisk well.
3. Heat oil in a pan add mustard seeds let them splutter then add fenugreek seeds, dry red chillies, curry leaves and add vegetable pieces saute for a while then add 1 cup of water  reduce the heat cover and cook till vegetable pieces become tender.
4. Open the pan add curd mixture mix well, check and adjust salt and bring to a full boil, then reduce the heat and cook for 5 minutes.
5. Remove from heat garnish with coriander leaves serve hot.
If you want to use okra then no need to boil the okra. cut okra in to 1 inch pieces and fry them in oil till they change the color then add them to kuzhambu and bring to boil.
Serve hot with rice, idli, dosa or with rava pongal. I like to have this with upma also and this also taste better next day..
This is my third post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here

 

Chettinad Vellai Kurma

This week my theme for BM is Cooking with colors. For this theme we have to pick a color and cook. The main ingredient should be the color what we have chosen,The final product may be in the same color or not, that is not a point. Here I have tried to give the final product also the same color because it is my favorite color. Yes White is my favorite color and I have chosen the ingredient for white is coconut, which is again my favorite ingredient. I wanted to make a gravy with coconut but what ever gravy or kurmas we make with coconut finely they turn in to other color because of red chili powder and turmeric powder. Then I remember about this white kurmas which are very popular in Hyderabadi cuisine. Not only in Hyderabadi cuisine one white gravy kurma is very popular in Chettinad cuisine also. Chettinad Vellai Kurma one of the most popular side dish for idli, dosa, parota, ghee rice and even with plain rice. This vellai kurma is a perfect blend with coconut and fennel seed flavor and lot's of vegetables. Apart from vegetables they make this kurma with chicken also but I tried with mixed vegetables so lets check the recipe...
INGREDIENTS:--
Potato  ---- 1 big peel and cut in to small cubes
Carrot  ----  2 peel and cut in to small cubes
Beans   ---   50 gms cut in to half inch pieces
Pumpkin   ----  half inch pieces 1 cup
Brinjal  ----  4 cut in to half inch pieces
Onion   ----  1 big finely chopped
Tomato  ----  1 big finely chopped
Curry leaves  --- 2 springs
FOR MASALA PASTE:--
Grated fresh coconut ---  3 tab sp
Poppy seeds  ---  1 tab sp
Dalia (fried chick peas, pottukadalai, buna chana)  --- 1 tea sp
Ginger   ---  1/2 in ch piece
Garlic  ----  6 cloves
Green chillis  ---  4 or according to your taste
Yogurt (curd) ---  1/2 cup
Coriander powder  --- 1 tea sp
Fennel seeds  ---  1/2 tea sp
Cashew nuts  ---  6
FOR TADKA:--
Oil -- 3 tea sp
Cloves  --- 4
Cinamon  --- 1 inch stick
Cardamom  -- 3
Bay leaves --- 2 broken
Cumin seeds  -- 1 tea sp
Fennel seeds  -- 1/2
OTHER INGREDIENTS
Salt to taste
Fresh coriander leaves 1 tab sp for garnishing
Garam masala powder  ---1/4 tea sp optional
METHOD:---
1. Grated fresh coconut, poppy seeds, dalia,ginger,garlic,green chillis,
yogurt (curd), Coriander powder,fennel seeds,cashew nuts grind all these ingredients in to a fine paste and set a side.
2. Heat oil in a pan add cloves, cinamon, cardamom, bay leaves, cumin seeds, fennel seeds and let them splutter
3. Then add curry leaves, chopped oinion and fry till translucent.Don't over fry the onions if onion turn in to brown then youe garvy also change the color, we have to keep them white because we are making a white gravy.
4. Add chopped tomato cook for a few minutes then add vegetable pieces, salt to taste, 2 cups of water cover and cook in a medium heat for 10 minutes or till vegetables are tender.
5. Now add ground masala give a good stir cover and cook for 10 more minutes in a medium heat or till oil separates from the gravy. Here check the gravy if your gravy is too thik then add 1/2 cup more water mix well and bring to full boil, adjust the seasoning cook for 2 more minutes in a medium heat  and switch off the heat, garnish with chopped coriander leaves.
Serve hot with Idlis, kaldosa, iddiyappam, appam, chapati, ghee rice or simply with white rice even this a wonderful combination with poori too.
This is my first post for Blogging Marathon 29th edition under  Cooking With Colors theme let's check other BM members recipes here
 
 

Sodhi Kuzhambu

This Sodhi is specially made for newly married groom by his mother in low.  when he first visits brides home after marriage. When the groom first comes to brides home and this sodhi served in lunch with Ginger chutney  and rice. I first read about this occasion and about the special recipe from Tirunalvelli District in a news papper. That sounds very interesting and I saved the news paper. This recipe sound more like Kerala vegetable stew with some changes. But when I cooked and tasted it  taste like Avial ahhh confused!!!!!! no. This looks like stew and taste more like avial... Any way that taste realy wonderful. First time I made it with ghee rice but with ghee rice it is not a good combination . With plain rice it goes very well and best combination with dosa and iddiyappam. so here is the recipe...
INGREDIENTS:--
Carrot  ---   1 big
Potato   --- 1 medium
Beans   --- 10
Drumstic  --- 1
Onion  --- 1 big
Ginger ----  1 and half inch piece
Garlic cloves ---  5
Green chillies  --- 5 or according to your taste
Grated fresh coconut  --- 1/2 coconut
Roasted gram (pottukadalai) --- 2 tab sp
Curry leaves  a few
Turmeric powder  -- 1/4 tea sp
Lemon juice  --  2 tea sp
Salt to taste
FOR SEASONING:--
Coconut oil   ----  2 tab sp + 1/2 tea sp
Mustard seeds  --- 1/2 tea sp
Fenugreek seeds   --- 1/4 tea sp
METHOD :---
1. Grind grated coconut with one cup water and take strain thick coconut milk, that is first coconut milk.
Again add 1 cup more water to coconut past and take second coconut milk that is thin coconut milk set a side.
2. Cut vegetables in to 2 inch pieces,finely chop onion ,ginger and garlic.
3. In a pan  fry green chillies till soft and set a side.
4. Heat remaining oil in the same pan add chopped ginger, garlic, fenugreek seeds fry for a while then add chopped onion and fry till onion turns in to soft.
5. Now add vegetable pieces, turmeric powder, salt to taste give a good stir and add 1 cup of water and cook for ten minutes or till vegetables are cooked.
6. Grind fried green chillies with fried gram (pottukadalai) with little water in to a fine paste.
7. Add thin coconut milk to vegetables and cook in a high flame for 10 minutes.
8. Then add green chilli and gram paste and give a good stir.
9. Now keep the heat in low flame, add thick coconut milk (first coconut milk) and cook for two minutes in a low heat.
10. Heat 1/2 tea sp oil in a pan add mustard seed let them crackle then add curry leaves and add this seasoning to Sodhi. Now add lemon juice and give a good stir.
Serve hot with rice and ginger chutney. Other then rice I liked this Sodhi kuzhambu with dosa yumm....
This is my seventh recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here




 

Sambar Saatham -- Sambar Rice

25 th Edition of Blogging Marathon wow I am so happy that I have joined this group. Because of this I have learned many recipes from other cuisines and tried some fusion recipes too. It looks like we started yesterday only we already finished 25 editions.!!!!. of course I missed few editions  between.. Like every month Valli has choose some themes from those I started my marathon for this month with cooking with Alphabets. I started my Alphabets theme with S

Sambar Saatham a typical south Indian, specially Tamilnadu delicacy. This one is a power packed protein rich one pot meal, which is an ideal for lunch box too. This is a typical Tamilnadu recipe which is different with Karnataka style Bisi bele bath. Sambar saatham is a mild variation to spicy Bisi bele bath. In Tamil style Sambar saatham there are few variations, in some families they do not use onion or shallots. In some recipes they cook rice, dal, vegetables together with water and tamarind juice mixture and then they give a seasoning. Coming to the masala if you grind it fresh that gives a wonderful aroma to your sambar saatham, ofcource you can use any brand sambar powder which is easily available in the market. But I  prefer freshly ground home made masala. One of the main secret of this delicious one pot meal is vegetables, if you use more vegetables the taste will be increase. Specially drumstick, brinjal, radish ,shallots will give an authentic flavor and taste to Sambar saatham. Do not forget to add ghee as a final touch and before serving and serve hot....:). Now lets check the recipe.....
INGREDIENTS:--
Rice --- 1 cup
Tour dal --  1/2 cup
Oil   ---- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp
Ghee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)
For masala:---
Coriander seeds  -- 1 tab sp
Cumin seeds -- 1 tea sp
Dry coconut  --- 1 tab sp
Dry red chillies  --- 5
Shallots  --- 6 (sambar onion)
Salt to taste
Vegetables :--
Carrot --- 1 big cut in to 1/2 inch cubes
Beans  --- cut in to 1/2 inch pieces
Green peas  -- 1/4 cup
Tomato  --- 1 big cut in to cubes
shallots  ----- 15 to 20
METHOD:--
1. Take rice and dal in a pressure cooker, wash and soak 5 cups of water for 10 minutes.

                                              
2. Cook rice and dal for 4 whistles in a medium heat, remove from heat and set a side to release the pressure.
3. In the mean while soak tamarind warm water for 10 minutes.
4. Extract the juice with 2 cups of water and make 2 cups of thin tamarind juice, set aside.
5. Now heat a frying pan and dry roast th emasala ingredients one by one exept onion and coconut.
6. Powder the fried coriander seeds, cumin seeds, dry red chillies first then add shallots and two tabsp of tamarind juice, grind this in to a paste and set a side.
7. Heat oil in a pan add mustard seeds, Cuminseeds let them splutter then add asafoetida, curry leaves and add ground masala fry for a while.

                                                    
8. Add tomato and vegetables with tamarind juice, salt to taste mix well and cook till vegetables are done.
9. Add 1 cup water to vegetable and tamarind mixture, check the seasoning and adjust.
10. Mash a little cooked rice and dal add it to tamarind and vegetable mixture, mix well to combine every thing.
11. Garnish with chopped corinder leaves and 2 tab.sp of ghee on top.
Serve hot with pappad and pickle.
This is my first recipe with the theme of Cooking with Alphabets for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page

Pidi Kozhukattai

This week I am paired with Vardhini for my 7 th recipe for Blogging Marathon#6 group 2. I have chosen this Pidi Kozhukattai from her space for my mini bite theme. A very healthy snack We also make this in Andhra as uppu undrallu. this is a special dish for vinayaka chaviti at my place.I made a small change to Vardhini's recipe. In her recipe she gave 3 tab sp toor dal I didn't use

that other then that I

didn't change any thing.Here I go with the recipe....

INGREDIENTS:---

Rice ---- 1&1/2 cup

Toor dal(split pegion peas) --- 3 tab sp(optional)

Cumin seeds --- 1 tea sp

Mustard seeds --- 1/2 tea sp

Uread dal --- 1 tea sp

Channa dal --- 1 tea sp

Dry red chilli s ---3 broken

Asafoetida --- one pinch

curry leaves --- 1 spring

Salt ---- 1 tea sp

Coconut --- 1 tab sp grated

Water ---3 cups

METHOD:----

1.Wash rice and dal(if using dal I didn't use dal) separately drain the water and dry on a cloth in the shade for 1 hour.

2.Grind rice and dal coarsely like upma rava(semolina).

If you like to use toor dal then first grind dal and cumin seeds. I didn't use dal so I added cumin seeds in the seasoning(tadka).

3.Heat oil in a thick bottom pan add mustard seed let them popup then add urad dal,channa dal,broken dry red chillis,curry leaves,asafoetida and fry for a while and add 3 cups of water.

4.Add grated coconut, salt keep the heat in high and bring to a full boil.

5.Now reduce the heat to low, slowly add rice rava and dal rava(if using)keep stirring till the mixture thickens and looks like half cooked upma.

6.Remove from the heat and let it cool till you can hold the mixture in your hands.

7.Now wet you hands, take a small portion from the mixture and shape it in to Kozhukattai or you can give a round shape like me.

8.spread this balls in a cooker vessel,cook in steem

for 15 minutes.

Serve with coconut chutney I can have them with out any side dish or chutney.

You can check beautiful step by step pictures in vardhiniskitchen

Let's check the other Marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

PARUPPU KEERAI - FROM KONGU NADU

Kongu Nadu A very beautiful part of Tamilnadu, Kongu means honey or Nectar in ancient Sangam tamil, Kongu nadu means honey like landscape.not even land people of kongu nadu also so sweet and very friendly people. This is the Western part of tamilnadu bordering Kerala and Karnataka states. Almost the area of this Kongu is forest and agricultural area. Some of the main industrial cities like combatore are also in Kongu nadu. The cuisine of Kongunadu is having some delicious dishes in every day menu like Kathirikkayi pulikuzhambu, Keerai masiyal or keerai Kadaijathu, arisim paruppu sadam, Palcurry Kuzhambu, Paruppu Keerai, Thattapayir Karakuzhambu and many more like this and to day I am here with a simple Pruppu keerai recipe which is very common in Kongu houses in every day meal. This I learn when I was in ooty my land lady uses to make this paruppu keerai almost 2 times in a week. And in ooty we use to get a different Paruppu keerai those leaves are little thick then spinach and looks like amaranth leaves. I never saw that green leafy vegetable yaa once I have seen them in channai too. Any way we can use any other leafy vegetable like spinach, amaranthus leaves or fenugreek leaves also in this recipe. Here I go with the recipe.
                                                                   

INGREDIENTS:---
Pruppu Kerai – 2 bundles or 1bowl chopped (if you are using 1 cup lentils with that same cup 2&1/2 cup chopped green leafy vegetables you have to add in this recipe. Not only paruppu keerai you can use Spinach, amaranthus leaves, fenugreek leaves also.)
Lentils – 1 cup (you can use split pigeon peas or yellow lentils)
Turmeric powder – 1/4 tea sp
Oil – 1/4 tea sp
Onion – 1 medium chopped or 1 tab sp chopped
Garlic --- 6 cloves chopped
Green chilies – 3 slit
Pepper powder – 1 tea sp
Salt to taste
For seasoning –
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/4 tea sp
Asafetida – 1/4 tea sp
Curry leaves – 10 leaves
METHOD:---
1. Roast lentils in a pan till they turn in to light pink color and then add 2 cups of water, 1/4 tea sp turmeric powder and 1/4 tea sp oil and cook till lentils become soft. Remove from heat and leave a side.
2. Now heat oil in a pan add mustard seeds and let them popup then add cumin seeds, asafetida and fry for a second.
3. Then add chopped onion and fry till onion become translucent, now add chopped garlic, green chilies and fry for 1 min.
4. Now add chopped greens to this and cook for 5 min. then add pepper powder mix well.
5. Add cooked lentils, salt to taste mix well to combine every thing and cook for 5 more min. and remove from heat.
6. Serve with hot steamed rice or chapathis.
This paruppu keerai is for priya s RCI - KONGU NADU event strted by Lakshmi
Check my 2 more Kongu recipes Murungakkai Kara Kuzhambu and Arisim paruppu sadam

KOHALRABI KUTTU (NOOL-KOLL, GERMANTURNIP)

The taste and texture of this vegetable are similar to Broccoli or the hard part or cabbage or like a radish with a strong flavor. Kohlrabi is one of the most commonly eaten vegetable in Kashmir, locally called as Monj; there this vegetable is eaten along with leaves. Kashmiri people use this vegetable at least 3-4 times in a week. They make a lot of verities with this vegetable like Dum Monj and one more non spicy version is Monj Haakh.When I was in Ooty I use to find a lot this vegetable very fresh in local local vegetable market. In Tamil they call this as Nool koll. They use this vegetable in Sambars and kootu s.This crisp and juicy light green vegetable contains very less means .1 gm fat and lot of water and dietary fiber with lot of vitamin. A very good choice for salads. Some regional names for this vegetable are --- Ganth – godhi in Hindi, Navil Kos in Kannada. I Andhra Pradesh people don't know about this vegetable so I think we don't have any name for this in Telugu.

INGREDIENTS:-----

Kohalrabi(Nool-koll, germanturnip) ---- 1 cut in to 1/2 inch cubes

Moong dal --- 1 cup

Small onion(sambar onion) --- 1/2 cup peeld and washed

FOR PASTE:---

Grated coconut --- 1 tab sp

Green chilies --- 4

Cumin seeds -- 1 tea sp

ginger -- 1/2 inch piece

Grind all above ingredients in to a coarse paste with little water and leave a side.

Salt to taste

turmeric powder --- 1/2 tea sp

Oil -- 2 tab sp

Mustard seeds --- 1/2 tea sp

Asafoetida -- 1/4 tea sp

Curry leaves --- 12 no.

METHOD:---

1. Wash and soak moong dal for 10 min. then add Kohalrabi pieces and cook till dal and vegetable become soft.

2. Now add ground paste, turmeric powder, salt to taste mix well and cook for 5 more min.

3. Heat oil in a fry pan add mustard seeds and let them popup then add asafoetida,curry leaves then add this to dal and Kohalrabi mixture mix well and remove from the heat.

Serve with rice and Pappad(appadam).

KATHIRIKKAI VELLAI MOCHA KOTTAI KAARA KUZHAMBU ( EGGPLANT FIELD BEANS CURRY)

Mocha kottai (Field beans dried) ------ 1 cup
Egg plant ----- 1/4 kg (250 gms)
Potato ---- 1 midium cut in to 1 inch pieces
Small onion --- 10 finely chopped (Sambar onion, pearl onions, chinnavengayam)
Tomato --- 1 medium finely chopped
Green chilies -- - 3 chopped
Garlic --- 8 cloves crushed
Gingely oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds --- 1/2 tea sp
Curry leaves --- 1 string
Red chilli powder ---1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder --- 1 tea sp
Salt to taste
Tamarind juice ---- 1/2 cup
FOR PASTE :----
Grated coconut --- 4 tea sp
Fennel seeds --- 1 tea sp

METHOD :----
Soak mochai in water for over night and cook in a pressur cooker with potato pieces and cook for 1 whistle
grind coconut and fennel seeds in to a fine paste and leave a side.
Heat oil in a pan and add mustard seeds let them popup then add fenugreek seeds,curry leaves now add chopped onion, garlic,green chilies and fry till onion become soft.
Now add chopped tomato and cook till tomato become mashey then add turmeric powder, red chilli powder salt to taste and fry for 2min.
Now add egg plant pieces and cook till half done, then add tamarind juice and cook till raw smell disappears.
Then add cooked mochai and potato mix once and check salt and adjust the taste then add ground paste.
Now cook till gravy become thick. If you like you can add 1 tea sp hot oil on top this gives the curry a good look.
enjoy this curry with rice or dosai or idli and even with pongal.

this is my entry for RCI-CHETTINAD guest hosted by Srimati of few Minutes wonder event started by Lakshmi

CHETTINAD VEGETABLE BIRYANI

I have adopted this recipe from here but i made little changes since iam following Mallika Badrinath s recipe so i mix the both recipes i hope you all like this and this is my entry for RCI-CHETTINAD guest hosted by Srimati of few Minutes wonder event started by Lakshmi
INGRIDENTS:-----
Basmati rice --- 1 1/2 cup
Carrot ---- 1 no. cut into small pieces
Beans --- 10 no. cut in to small pieces
Cauliflower --- small flowerets 1/2 cup or chopped
Green peas --- 1/4 cup
Onion --- 1 small sliced
Ginger --- 1/2 inch piece
Garlic --- 5 cloves
Fennel seeds --- 1 tea sp
Green chilies --- 3
dry Red chilies --- 3
Fresh mint leaves --- a few 10- 15 leaves
Coriander leaves --- 1/4 cup
Cinamon -- 1 inch pieces -- 2
Cloves --- 4
Bay leaves --- 2
Fennel seeds -- 1/2 tea sp
Coconut milk --- 1 cup
Water --- 2 cups
Ghee -- 1 tab sp
Salt to taste
Tomato puree --- 2 tab sp or 1/4 cup chopped tomato
Oil --- 1 tab sp

METHOD:----
Wash and soak rice for 15 - 20 min.
Make a fine paste with Chilies,ginger, garlic, fennel seeds, mint and coriander leaves and keep a side.
now drine rice from the water and keep the water a side and heat ghee in a pan add rice to the ghee and fry till they dont stick to the pan and remove and keep a side
Now heat oil in a pan and add cinamon , clove, fennel seeds, bay leaves and let them popup then add slices onion and fry till onion become soft then add vegetables and fry for a few sec, then add ground masala, tomato puree and cook for few sec.
Now add coconut milk and water and salt to taste mix well and bring to a full boil then add rice mix well and cover and cook till done (if you are useing pressure cooker then waite for 2 whistles and switch off the heat)
Let it cool and serve warm with onion pachadi.