SOYA CHUNKS BIRIYANI RECIPE

SOYA CHUNKS BIRIYANI

Soya biriyani is one of the briyani varieties which is easy to make. In our house it is very common and at least once in a month we will make this briyani.

It tastes delicious even with the simple onion raita.

Generally soya is high source of protein and it is having good fibre content. I usually make spicy tangy brinjal curry as side dish briyani along with raita. Soon I will post my brinjal gravy recipe here.

Ok now coming to the recipe.

            SOYA CHUNKS BRIYANI

RECIPE TYPE: MAIN | CUISINE: INDIAN |

PREPARATION TIME: 15 MIN | COOKING TIME: 30 MIN

                                                                                  

METHOD:

Cut the onions lengthwise. Chop tomatoes and keep aside

Wash and soak the rice in water for 30 minutes.

Soak the soya in boiling water with little salt for 15 minutes. Then drain the soya and wash in cold water 2 times. Drain and keep aside.

Grind the items given under for grinding table by adding little water to a fine paste.

In a heavy bottomed pan or cooker add oil and the items under tempering table one by one.

Once everything fried well, add the sliced onion and sauté till it becomes translucent.

Then add the chopped tomatoes and sauté. Add the ground paste and sauté well.

Then add the chilli powder, coriander powder, turmeric powder and garam masala. Fry them for around 2 minutes. Don’t let it burn. Do everything in medium flame. Then add the curd and sauté.

Once the oil starts to separates, add the boiled soya and mix well. Then add the soaked rice and sauté for 2 minutes.

Add mint leaves and water and allow it boil. 

Then close the lid and let it cook till the rice becomes fluffy. Or if using pressure cooker, cook it for 3 whistles and open after the pressure released.

Garnish with coriander and serve hot along with raita or any gravy of your choice.

NOTES:

• You can use ginger garlic paste instead of ginger and garlic.
• Soaking the rice will make the rice to cook faster and softer.
• Sauting the rice gives fluffier rice.
• You can add fried cashew at the end also. 

Do try this recipe and please don’t forget to give your feedback in comments.

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SESAME SEEDS THUVAIYAL/ ELLU THUVAIYAL/THUGAIYAL

SESAME SEEDS THUVAIYAL/ ELLU THUVAIYAL/THUGAIYAL

Sesame seeds thogaiyal|ellu thogaiyal is a healthy tasty thugaiyal recipe that goes well with idly dosa or variety rice recipe. It mainly uses sesame seeds and red chillies. It is an excellent side dish for ulunthu paruppu satham which is a traditional popular recipe in thirunelveli side.

During the monthly menstruation time, elders will give the food items made of sesame seeds to the ladies. The healthy fatty acids in the sesame seeds will helpsto reduce the muscle cramping by relaxing the stomach muscles. So this sesame seeds thugaiyal is excellent to have on those time along with ulunthu paruppu satham(urad dhal rice).

Ok now coming to the recipe.

            SESAME SEEDS THUGAIYAL (ELLU THUGAIYAL)

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 5 MIN | COOKING TIME: 15 MIN

                                                                                              

METHOD:

Dry roast the sesame seeds till it splutters. A nice aroma will come. Dry roast red chillies.

Grind the sesame seeds, red chillies , salt and tamrind into smooth paste.

Serve the ground thogaiyal along with idly dosa or any variety rice.

We had this sesame seeds thugaiyal with ulunthu paruppu rice which tastes amazing.

NOTES:

• I used skinless sesame seeds, if you are having with skin you can use with skin also.
• For idly/dosa you can dilute the thugaiyal with little water and serve chutney.
• For rice varieties serving as thugaiyal will be good.

Please check the below link for ulunthu paruppu satham

Do try this recipe and please don’t forget to give your feedback in comments.

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ULUNTHU PARUPPU SATHAM || URAD DHAL RICE- HEALTHY &TRADITIONAL RICE RECIPE

ULUNTHU PARUPPU SATHAM || URAD DHAL RICE

Ulunthu paruppu satham/urad dhal rice is a healthy &tasty rice variety. This recipe mainly uses urad dhal and rice, and for flavour and taste it uses coconut.

It is very easy to make and requires less time too. It doesn’t requires any sauting or frying phases, just we have to gather the ingredients and cook them together. That’s it. Sounds so simple right??? Yes, but nothing less in taste, absolute yumm!!!

It is a traditional recipe that will be common in thirunelveli side. For me it was totally new and never heard or tasted before. I came to know about this through a friend and she only gave me the recipe. Thank you so much selvi akka for the recipe.

Please check the below link for sesame seeds thugaiyal

• SESAME SEEDS THUGAIYAL

Ok now coming to the recipe.
VIDEO LINK:

URAD DHAL RICE (ULUNTHU PARUPPU SATHAM)

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 5 MIN | COOKING TIME: 15 MIN

                                                                                       

METHOD:

Dry roast the urad dhal till it starts changing color.

Wash the roasted dhal and rice together and keep aside.

In a heavy bottomed pan or pressure cooker add the dhal, rice, garlic, green chillies and curry leaves.

Add salt and water. Mix well.

Cook in the pressure cooker until 3 or 4 whistles

Open once the pressure releases. Fluff it up and serve hot.

It tastes great with sesame seeds thuvaiyal.

NOTES:

• Generally this urad dhal rice is served with sesame seeds thuvaiyal, you can server with coconut or any other thuvaiyal also as per your choice.
• We liked it as grainy, but if you want mushy rice you can add ½ more cup of water, in that case too, while hot it looks mushy later once it becomes cold it will be fluffy.
• Adding coconut and garlic is important don’t omit.
• I added chillies and curry leaves for flavor , you can omit that, coz original recipe doesn’t have them.

Please check the below link for ellu thugaiyal recipe

SESAME SEEDS THUGAIYAL

Do try this recipe and please don’t forget to give your feedback in comments.

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RIDGE GOURD CHUTNEY||PEERKKANGAAI CHUTNEY RECIPE - SIDE DISH FOR IDLY /DOSA

RIDGE GOURD CHUTNEY||PEERKKANGAAI CHUTNEY 

Peerkkangaai(Ridge gourd) chutney is one of the healthy &tasty chutney that goes well with idly/dosa. My mom usually makes this chutney using the outer layer of the ridge gourd and using inner part she will make kootu. But now I used full Ridgegourd to make the chutney. It is so delicious and different from our normal coconut or onion tomato chutney. So do try this recipe and enjoy.

 Ok now coming to the recipe.

Video recipe(with little changes)

RIDGE GOURD(PEERKKANGAAI) CHUTNEY

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN

                                                                                               

METHOD:

Chop the ridge gourd into small pieces.

In a pan add oil and sauté the ridge gourd for around 3 to 5 minutes, ie., until it is cooks soft.

Remove and let it cool. In the same pan dry roast the urad dhal and red chilles separately.

Grind the sauted ridge gourd, urad dhal, red chillies along with tamarind and salt by adding little water. 

In a frying pan add oil and add mustard seeds and let it splutter.

Then switch of the flame and add the curry leaves. Sauté and then add to the chutney.

Mix well and serve hot with idly /dosa. 

NOTES:

You can use the skin part only for the chutney.

Never sauté or boil this chutney as we have add urad dhal it will become like gummy paste.

Do try this recipe and please don’t forget to give your feedback in comments.

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SOUTH INDIAN FILTER COFFEE/KUMBAKONAM DEGREE COFFEE

SOUTH INDIAN FILTER COFFEE/KUMBAKONAM DEGREE COFFEE

South Indian filter coffee/kumbakonam degree coffee is definitely one of my all time favorite. whenever am getting bored i like to drink coffee or tea, that much addicted :)
Actually this is one of the recipe video i loved a lot while making itself. :)
Preparing a good filter coffee is bit tricky. Firstly we have to choose a good filter coffee powder. Because the whole taste is depends on the coffee powder. The ratio of the coffee and chicory will change the taste, aroma and importantly color of the coffee.

In market you can see variety of coffee powders, but we usually prefers freshly ground only which gives immense taste and flavor to the coffee.

In our house we usually buy pure coffee powder and chicory separately and mix together later. The ratio will be of 80:20 % . But it purely  depends on your taste, you can change the ratio as per your wish. I have seen some people using 70:30 % also, and few will use pure coffee powder only, they wont add chicory. This last type will give you excellent aroma, but color will be less only.

Filter coffee is prepared by using the traditional coffee filter. It is coming in various sizes, so buy the one which suites you. The larger ones will produce more decotion, and requires more filter coffee powder. Generally fresh decotion tastes great. The filter coffee powder will be as coarse powder not too grainy and not too smooth.
Also fresh coffee powder tastes great. So we usually by 1/4 kg or 1/2 kg only at atime for regular use.

Filters

The size of the first one is enough for preparing coffee for 4 persons.

I will use the second one during guest visits. My mil is having larger sized filter also to use during functions or guest visits J. The authentic one will be made of brass and weight will be more. nowadays we are getting less weight small brass filters also.
 Decotion:

Firstly brewed decotion is the best one which gives real degree coffee and the second brewed decotion will be little runny, but still you can use that.

I usually mix both the decotion and use for the whole day or till next day morning.

Parts of a filter

These are the parts of a filter. The upper cup will be having holes. In that only we need to put coffee powder. In the lower cup only the decotion will be collected. The umbrella kind of part is used to press the coffee powder. After put the powder u have to keep this on the top, and then have to add the boiling water. Also it is used to avoid the floating of coffee powder as bulk while adding boiling water. For daily use I won’t use this umbrella kind of thing. But for beginners it is better to use.

DOUBLE STRONG COFFEE- DIVINE!!!

VIDEO RECIPE:

Ok now coming to this recipe,

SOUTH INDIAN FILTER COFFEE

 CUISINE: SOUTH INDIAN | YIELDS: 4 PERSONS

|PREPARATION TIME:  5 MIN | COOKING TIME: 5 MIN

    

                                                                                                     

METHOD:

Wash the filter properly because, in the upper cup the holes may be blocked.

Add the coffee powder in the upper cup till its ¾ height and place it on the down part. 
Press with a spoon gently, not too tightly.

Pour the roll boiling water on the upper cup and close the lid immediately.

Wait for around 5 to 10 minutes. The decotion will be brewed in the lower cup.

Add around 1 or 2 tablespoon of decotion and sugar in a glass and add hot boiled milk, mix well and serve hot.

Amount of decotion is depends on the thickness, if you are using second brewed decotion , u need to add more to get strong coffee.

It will be great to use dabara(Wc call it as vattaa) & tumbler to get the frothy top and traditional feel.

Adding little decotion on the top (on the froth) gives nice look to the coffee.

NOTES:

• You can store the decotion in refrigerator for 2 days. While using reheat by using double boiler method(keep the coffee glass in boiling water). Don’t heat directly.
• My mom had used a thin cloth before put the coffee powder on the upper cup, just to avoid the blocking of holes.
• The water should be hot while adding every time.
• I usually add decotion and sugar first then will add the milk . 
• Repeatedly heated milk also will affect the taste of the coffee.
• Freash milk with fresh decotion will be best .
• You can use two glasses instead of dabara / tumbler and serve in cups with frothy top :). 

Do try this recipe and please don’t forget to give your feedback in comments.

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