Quick and Easy Vegetable Briyani

Quick and Easy Vegetable Pulao with Pomegranate Raita

2nd Friday Aadhi Velli Menu of the day

Naivedyam was Arisi Paruppu Payasam @ Rice Kheer @ Rice Dhall Payasam and Paruppu Vada

For lunch one pot dish @ Vegetable Pulao with pomegranate raita and pappad

Ingredients
3 cups of basmathi rice - soak for 30mins
4 cups of water
1 small carrot - cubed
1 cup of cauliflower - cut
1/2 half of capsicum - cube - I used yellow to add some colours to my briyani
6-8 beans - chopped
1 big white onion
1 big tomato
3-4 green chilly
1/2 tsp ginger garlic paste
1 sprig curry leaves
2 tbs of coarsely chopped coriander leaves
1/2 tbs of fennel powder
1/2 tbs of cumin powder
salt to taste
1 lime juice
more coriander leaves -for garnishing

Spices for pulao
1 small cinnamon
2-3 cloves
2-3 green cardamon
2-star anise
1/2 tsp  cumin seeds
1/2 tsp fennel seeds


Method

1.  Wash and soak basmathi rice for 30mins. Later drain the rice, safe the water for later.
2.  Cut all the vegetables to cube size.  Set aside
3.  In a thick bottomed pot,( I used pressure cooker), heat some ghee
4.  Once hot, add the spices and fry till aromatic.
5.  Next add in the onions and fry till soft.  Add in the ginger garlic paste, tomato, curry leaves and coriander leaves, stir well for a few more mins
6.  Add in the vegetables, mix well and let it cook for 2-3 more minutes.
7.  Add in both fennel and cumin powders, mix well and cook for 2-3 mins.
8.  Add in the drained rice, stir well, pour in the water, salt to season, lime juice, mix well and cook.


Enjoy

Vendakai Thayir Pachadi || வெண்டைக்காய் தயிர் பச்சடி

Vendakai Thayir Pachadi || வெண்டைக்காய் தயிர் பச்சடி

I was introduced to this recipe by my friend, Shakila.  She makes them for rice and also a side dish for chapatis.

We have about 4 ladies finger plant that has been producing some ladies finger.




I made this pachadi to go with radish toor dhall sambar, coconut thovayal and yellow pumpkin with coconut stir fry.

home grown ladies fingers

Ingredients

6-8 medium sized ladies finger - wash and pat dry
1 medium size onion - chopped finely
2 green chilly - chopped finely
1/2 tsp of ginger chop fine
1 sprig of curry leaves
1/4 tsp mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of turmeric powder
1 cup of curd (I used buttermilk)
salt to taste

Method
1.  Wash and pat dry the ladies fingers.  Cut into small pieces.  Set aside
2.  Chopped onion and green chilly.
3.  Next heat some oil and once hot, add the mustard seeds.
4.  Once the mustard seeds starts to splutter, add in cumin seeds, fry for a few seconds.
6.  Next add in onion and fry till soft.
7.  Add in ginger and chilly and stir for a few more seconds.  Add in curry leaves.
8.  Add in chopped ladies fingers, stir fry well, add in turmeric and season with salt.
9.  Fry till the ladies fingers are cooked and soft.
10.  Remove from fire and let it cool.
11.  In a different bowl whisked the buttermilk (curd) well, add in the cooked ladies fingers, mix well and vendakai thayir pachadi is ready to be served.
12. Goes well with rice and chapati.

Vendakai Thayir Pachadi

Enjoy

Thengai Thovayal || தேங்காய் துவையல்

Thengai Thovayal || தேங்காய் துவையல்

What's the difference between thovayal and chutney...I am curious too.  From where I grow up from...thovayal is a side dish for rice so basically lunch and which also means normally it will be vegetarian.  As for chutneys, we get with our dosas and idlis.  

Thovayal is always thicker and my mum would always ball them like you see in picture below.  Chutneys are more liquid (although I make them a little)

Ingredients

1/4 cup of grated coconuts

4-5 of dried chillies

2 tbs of urad dhall

1 tbs of channa dhall

salt to season

a small pinch of tamarind.

oil for roasting

Method

1.  In a pan, heat some oil and once it is hot, fry the urad dhall, dried chillies and channa dhalltill the urad dhall is golden in colour on a medium heat. Set aside

2.  In the same pan, light fry the grated coconut for 1 - 2 mins.  Careful not to burnt them and set aside to cool down.

3.  Once cool down, in a grinder, grind the coconut and tempering ingredients, with some salt and tamarind with a little water.  Grind it well till is smooth.

4.  Serve it with rice, rasam or sambar and some pappad and pickle.

Mutton Perathal (Mutton Gravy)

MUTTON PERATHAL

to marinate
1 kg mutton - cut into small bites
1 tbs of ginger garlic paste
4 tbs of yogurt
2 tbs red chilly powder
1 tsp turmeric
2 tbs of chopped coriander leaves
1 sprig of curry leaves
2 green chilies - halved lengthwise
1 small tomato - chopped
1 tbs fennel powder
1 tsp cumin powder
1small onion chopped coarsely

for tempering
2 small piece of cinnamon sticks
2 cloves
3 star anise
3 cardamons
2 big onions-sliced finely
1 sprig curry leaves
2 green chilies - chopped small (optional if you prefer more heat)
1 small potato - cut in small cubes
3 tbs chopped coriander leaves

Preparation

1.  Wash and cut into bite size mutton, drain and set aside in a bowl.
2.  In the same bowl, add all ingredients for marination, season with salt and mix well all and set aside for minimum half hour.
3.  If using pressure cook, add the marinated ingredients and pressure cook for 2 whistle, also depending the cut and size of the meat.
4. While the mutton is being cook,  in a different pan, heat some oil. 
5.  Once oil is hot, add in cinnamon sticks, cloves, anise and cardamons.  Once it starts to pop add in potato cubes and give it a golden colour.
6.  Next add in onions and stir fry till soft on medium flame
7.  Add in green chilies and curry leaves mix well. Stir for a few more minutes.
8.  Add this tempered items to the already cooked mutton gravy, add in chopped coriander leaves and give a good stir and let it simmer for a few more minutes.
9. Ready to be served with hot rice or even chapatis.


Enjoy!!!