I took this recipe in famous south Indian culinary expert Mallika Badrinath's "100 variety rice delights"...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato briyani.

Ingredients

TO ROAST & GRIND

Optional:

Whole garam masala  to season.

Method

• Wash and soak rice for 10 minutes.
• Grind the coriander leaves and mix it with curds and keep a side.
• Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
• After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
• Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
• Heat a kadai with oil,add the onion and fry till brown.
• Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
• Then add the fried potates and coriander mixed in curd,Mix gently.
• Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
• Serve hot with raitha!!

    This recipe is easy to prepare and healthier too..To sprout the green gram,soak it for some 10 hours and then drain it in a pure muslin cloth,tie it and keep it hanged for a day.Sprinkle a little water in between and you can get sprouts for this rice!

Now a days we can easily get these sprouted green gram in the groceries....Can use that too..!

Ingredients

Method:

• Soak rice for 10 minutes.
• Cook and cool down the rice and keep aside.

• Cut onion,cabbage,capsicum finely and cut the spring onion into 1 inch pieces.

• Grind ginger and green chilies into coarse paste.
• Heat a broad kadai with oil and first add the ginger-chillie paste.

• After a minute,add sugar,onion,capsicum,cabbage and lastly the green gram sprouts one by one in order,frying each for a minute.

• Lastly add spring onion,salt,white pepper powder,soya sauce and lastly cooled rice.

• Stir well till the rice gets heated.
• Serve hot with any kind of korma or sauce of your choice!!!

I took this recipe from my cookbook  100 rice delights,by S. Mallika Badrinath,the original recipe uses corn kennels....i am using Baby corn,and some simple changes I made to suit our taste.

INGREDIENTS:

To Grind:

METHOD:

1. Soak rice for 1/2 hour and then drain the water and fry it 1/2 tsp of ghee for 2 minutes,keep a side.
2. Cut onion to length wise and cut baby corn into bite size pieces.  
3. Pressure cook baby corn upto 3 whistles.
4. Grind all the ingredients under "to grind" table.
5. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.
6. Then add the onions,fry till pinkish,then add the ground masala and fry till raw smell disappears.
7. Then add coconut milk( I used ready-made coconut milk) and cooked baby corn and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups)
8. Add the rice,salt and mix well and cook covered in lowest flame,without pressure regulator for 8-10 minutes.
9. Now pulav is ready and serve hot with onion raita or raita of your choice!

I am sending this pulav to my dear friend Srivalli of cooking for all seasons ,for the event  Rice Mela!

           I simply followed the recipe from “100 Tiffin varieties” by Mrs.Mallika Badrinath. Its a long time wish for me to try this and today I tried and was satisfied with the results. There are so many sponge dosa recipes out there in the blog world,and here is another simple version!  It was too spongy and was good enough even when cooled down!

Next time I will try adding Vendayam/fenugreek seeds as in other blogs!! ,though it was very very spongy,I will try that for flavor!

INGREDIENTS:

Method:

1. Soak washed rice and aval  together in buttermilk overnight.
2. Morning,drain the excess buttermilk if any and grind to a smooth batter like our idly dosa batter(bit watery than that)
3. Mix salt(I added 2 tsp) and cooking soda and mix well.
4. Heat the tawa (I used a nonstick one) and pour a ladle full of batter and drizzle oil and don’t spread the batter,cook covered in medium flame for a minute.
5. Now super soft spongy dosa is ready to enjoy!

Serve with a spicy chutney,we had with coconut chutney ground with red chillies and a garlic! Was really yummy and we all 3 ate well

Notes:

My next post will be My event round up!!

                     I love this kuzhambu,its a life saver for me when I made this after long time…after I got bored of sambhar and vathakuzhambu and the usual stuff  I do for lunch…

                    This is a keeper,I took the urundai (kofta)recipe from Mallika Badhrinath’s  cook book  and gravy from Rani samayal cook book…. I have made this 4-5 times before,never failed… do try it and let me know

Ingredients:

For urundai(kofta):

For approx 20 koftas

For Gravy:

To grind:

To temper:

Method:

Koftas:

1. Soak toor dal for 2 hrs,in a mixer,first grind jeera,fennel seeds(if desired),red chillies,coconut to a coarse powder. 
2. Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer then we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
3. Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.
4. Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped  koftas.

For Gravy:

1. Extract tamarind juice,keep a side,grind the coconut and onion for a fine paste,keep a side.
2. Heat a kadai,with oil and add the tempering items under the table To temper.
3. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
4. Add the tamarind extract,sambar powder,turmeric and bring to boil and then add the ground coconut and onion paste.
5. Add enough water and salt,jaggery(if desired) and boil for 10 mins,till the oil seperates and a thick consistency.(not too thick as the usual kara kuzhambu,this kofta kuzhambu should be a little thinner in consistency,not too thin too …but thinner than the usual kara kuzhambu)
6.   At last add the koftas and bring to boil and remove from fire. Serve hot with rice and ghee .

ADDING KOFTAS DIRECTLY WITHOUT STEAMING:

1. Just grind the dals little more fine paste and make balls and keep ready,just skip steaming and add the kofta one by one after the 4h step.
2. The gravy should boil ,then si mmer the flameand then only u should add the urndais one by one carefully.
3. boil in medium flame until all the balls float on the top(6-8 mins approx),by this time it would have got cooked.
4. Donot stir till this stage. simmer for 4 mins and the kuzhambu is ready!

     I have always been fascinated by the scene in the film ‘Roja’ in which Aravinda Swamy’s  Boss says ‘Vellai Paniyaram…’ We make these paniyarams mostly in our home. We have paniyaram as dinner in my mom’s place, but after marriage, in my in-law’s place its not considered as a dinner dish. Its rather ok for evening snack. So we rarely make. Same with my hubby.

     I have tried this paniyaram quite a few times from MB’s cookbook… I love it a lot. The raw smell of the batter with rice and urad dal with all those onion and ginger and curry leaves remind the taste of vadai :) In first few attempts, I got in a bit of harder side and then figured out what could be the reason. Though the recipe is called vellai paniyaram, I never got it so white, but I am sure if we make it in non-stick pan it will come out whiter.  Mine is an indolium. 

    The chutney recipe also I tried from Mrs Mallika Badrinath’s cookbook,for the first time and I love it. I should say this is a perfect side dish/chutney for paniyarams.

Edited to Add:

I get a lot of mails/comments about the authentic recipe. So I am updating here. The ingredients are only the rice and urad dal as mentioned in the table,just do not add anything else,grind with water,milk and salt and deep fry the one laddle of batter at a time in kadai with oil,only filled 1/4 th.  Here is the picture updated:

VELLAI PANIYARAM

(recipe from Mrs mallika badrinath’s 100 tiffin varieties)

Ingredients

When I Google-d for extra tips, I found this measurement here. If you take rice upto the rim,you can fill the urad dal to make it full and that will be a correct ratio. But if you are using cup measurement, the refer the above.

Method:

1. Soak rice and dal at least for 2-3 hours and grind it to a batter,with required water,soak channa dal separately .Add salt and milk while you are grinding itself,but at the end.The batter should be light,not too thick in consistency.  
2. Chop onion,green chilli,channa dal,curry and coriander leaves and mix along with ginger.Add cooking soda at the time you are going to make.
3. Heat a paniyaram pan and grease the moulds with generous oil and pour the well mixed batter in it. Cook covered in low flame and flip and cook on the other sides too. Serve with a tangy & spicy chutney!   The chutney I have given below was really yummy with these paniyarams,so if you decide to make this paniyaram do try this same chutney!

TOMATO CHUTNEY 

INGREDIENTS

Method:

1. Peel the shallots, grind it along with roughly chopped tomatoes,red chillies,asafoetida,fennel and salt.
2. Heat a pan with oil and boil this chutney until the oil separates from it.

Serve with hot paniyarams!  With fennel seed’s smell,this chutney I have to say,IT SIMPLY ROCKS!!

Notes: