Briyani never completes without Dalcha.


Ingredients
  • Mutton - Only Bone pieces 4-5
  • Toor Dal - 1/4 cup heaped
  • Chana Dal - 4 tbsp
  • Big Onion - 1 chopped finely
  • Ginger Garlic Paste - 1.5 tsp
  • Brinjals - 5 (each cut into four)
  • Raw Mango - 1 small
  • Tomato - 1 chopped roughly
  • Red Chilli powder- 1 tsp
  • Coriander powder - 2 tsp
  • Tamarind paste - 1 tbsp
  • Coriander leaves - just to garnish
  • Salt - taste
  • Oil - 2 to 3 tsp
Seasoning
  • Oil - 2 tsp
  • Fennel seeds - 1 tsp
  • Curry leaves -1 sprig
  • Green Chillies - 1 slitted
  • Cinnamon - 1/2 inch piece
  • Cloves - 2
  • Bayleaf - 1/2
  
Method 
  1. Heat oil in a pressure cooker - add the items under Seasoning then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well.
  2. Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside.
  3. In a pan heat oil, saute the brinjals and mutton bone until golden brown and is halfcooked., set aside. Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick...Once it starts boiling add the brinjals.
  4. Cook covered until both turns soft. Once cooked add tamarind water and let it for one boil then garnish with coriander leaves and switch off.
  5. Dalcha ready to serve for your Hot Briyani.  
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 Ingrediants
  • To grind (If you want fresh masala)
  • Coriander seeds-2 table spoons
  • Red chillies-8
  • Fennel seeds-1 teaspoon
  • Cumin seed-1 teaspoon
  • Cinnamon-1 small piece
  • Cardamom-2
  • Clove-2
  • Dry roast all these items and dry grind them

Coconut paste 
  • Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

 Seasoning
  • Cinamon-1/2 inch piece-2
  • Cardamom-2
  • Clove-2
  • Bay leaf-a small piece
  • Maruthani mokku-a small piece
  • curry leaf-little
  • Fennel seeds-1 teaspoon

 Method
  1. Wash and cut the mutton into small pieces.
  2. Cut the onion, garlic and tomatoes also into small pieces.
  3. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.
  4. Add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely.
  5. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. 
  6. Add the kuzhambu milagai Thool and coriander powder. Mix that also well.
  7. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium.
  8. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste.
  9. Cook for another 5 minutes without closing the cooker.
  10. Add the lemon juice as final touch. The gravy can be garnished with coriander leaves.
  11. Mutton Kuzhambhu ready to serve.

 Note: If Gravy becomes watery, add coconut paste.

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A very famous and delicious chettinad recipe. The tough and time consuming task in this recipe is cleaning the plantain flower. All the effort we put in, will yield a good, tasty , crispy vada and will be loved by everyone.
Plantain flower is very good for ladies for uterus related problems. Children will not eat this if we make poriyal, thuvattal, kootu, etc., due to its sour (thuvarpu in Tamil) taste but it will be irresitible when it is tranformed into vada.




Ingredients
  •   Plantain flower (small) -1 no
  •   KadalaiParuppu – 200 gm
  •   Red chillies – 6 nos
  •   Fennel seeds – 1 Tbsp
  •  Garlic – 2 to 3 pods
  • Green chillies (finely chopped) – 2 nos
  • Asafetida  -  1 tsp
  • Turmeric powder – 1 tsp
  • Shallots – 8 to 10 nos or big onion – 1 no.
  • Rice flour – 2 Tbsp
  • Coriander and curry leaves ( finely chopped)- 3 Tbsp
  • Salt as required
  • Oil as required.
Method
  1. Soak the kadalaiparuppu and red chillies for minimum one hour. 
  2. Add the soaked dhal along with red chillies and garlic and grind it coarsely without adding water as we do  for “Aamavadai” . Then,  clean the plantain flower ( I’ll blog the step by step procedure for cleaning the plantain flower) , thoroughly  wash the florets in water and chop it finely and put in the water diluted with curd (add 2 to 3 Tbsps of curd in a cup of water) so that the plantain flower will not turn into black color.
  3. Squeeze out the water from the chopped florets and add this to the ground dhal. With this, add fennel seeds, finely chopped green chillies, onion, coriander& curry leaves, asafetida, turmeric powder, rice flour and salt and thoroughly mix everything ( don’t add water , the moisture in the onion and plantain florets will be enough to mix).
  4. In the mean time, heat oil in  a flat bottomed kadai. Make small balls out of the vada mixture. Flatten these balls , thinner than “AamaiVadai”and fry in slow fire, flip the vadai on both sides till vadais turn into golden brown colour.
  5. Mouth watering VazhaippooVadai is ready to eat.
Note
  1. The colour and crispiness of the vadai will be decided by the oil temperature. So we need to fry these  vadais in medium flame.
  2. Care should be taken while grinding kadalai paruppu, it should be coarsely ground without adding water.
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I found the Seppankizhangu roast in most of the wedding receptions as this is being attracted by numerous food lovers.  This is one of the easy dish and turn out to be amazing, but you should take care of few things carefully to get it perfect.



 Ingredients:
  • Seppankizhangu  - 15 Nos.
  • Red chilli powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Curry leaves few
  • Crushed garlic – 2 pods
  • Oil for deep frying
  • Salt to taste



Method:
  1. Cook seppankizhangu along with a tablespoon of salt and  turmeric powder with enough water until it gets cooked completely.
  2. Cool it and peel off the skin. Cut this into small, thin round discs.
  3. Pour oil in a deep bottomed kadai and fry seppankizhangu in batches in medium flame till it becomes golden brown in  colour and crispy enough.
  4. Remove the excess oil from the same kadai, keeping a table spoon of it , add curry leaves and crushed garlic. Then add required salt, chilli powder, fry for just few seconds so that the raw smell of chilli powder goes off. Now add  fried seppankizhangu. Sauté well in simmer till everything gets mixed well, just for 2 minutes.
  5. Yummy seppankizhangu roast is ready to be served.
Note: Seppankizhangu should not be over cooked since it will become mushy and your roast will not be crispy.
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The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India. 

Remaining biryani varities
Hyderabadi Biryani
Thalassery biryani
Middle East
Lucknowi (Awadhi) Biryani
Sindhi Biryani
Bombay Biryani
Calcutta Biryani
Vaniyambadi Biriyani
Bhatkali Biryani
Memoni biryani
Beary biryani
Bengalooru Biriyani
Karachi Beef biryani
Kalyani biryani



Ingredients
  • Mutton pieces with bone- 1/2 kg ( 500 gms )
  • Jeera Samba Rice- 1/2 kg ( 3 cups)
  • Small onions / shallots- 300 gms
  • Tomatoes medium- 3 nos
  • Green chillies- 4 nos
  • Ginger and Garlic paste- 4 tbsp
  • Red chilli powder- 2 to 3 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Purina leaves- 1 bunch
  • Coriander leaves- 1/4 bunch
  • Salt to taste
  • Ghee- 4 tbsp( optional )
  • Water- 4 and 1/2 cups
Masala Preparation
  • Bay leaves- 2 nos
  • Cinnamon stick 1" piece- 2 nos
  • Cardamom- 4 nos
  • Cloves- 6 nos
  • Marati moggu- 1 
  • Annachi poo- 1
  • Star Anise- 1 
  • Oil- as required

Method
  1. Peel and chop the shallots. Chop the tomatoes.
  2. Clean and chop both pudina and coriander leaves. 
  3. Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins. 
  4. Clean and wash mutton pieces. 
  5. Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute. 
  6. Add onions and green chillies to the pan, saute until onion turns pale. 
  7. Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves. 
  8. Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute. 
  9. Add the mutton pieces and fry for few minutes until mutton turns pale and slightly dries. Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the mutton and mix well until tomatoes are tender. 
  10. Add a 1/2 cup water to the pan, cover with lid and pressure cook mutton pieces until tender for 10 mins or for 3 whistles. 
  11. Once pan pressure is released, add soaked rice along with water and required salt to the mutton and bring to boil. 
  12. Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and cook for about 15 mins until rice is tender( do not pressure cook rice). 
  13. Once rice is cooked and tender, add ghee, remaining pudina coriander leaves and mix well. Serve hot biryani with dalcha and onion raita.
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Tamarind rice is a popular recipe and traditional south Indian Tamil recipe. Puliyodharai is also known as huḷianna in Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.


Ingredients
  • Tamarind - 1 big lemon size (preferably the old tamarind)
  • Turmeric powder - a pinch
  • Salt - To Taste
  • Grated Jaggery - 1 teaspoonUrdhal - 2 teaspoon
  • Coriander seeds - 2 teaspoon
  • Curryleaves - few
  • Fenugreek seeds/Vendhayam - 1/2 teaspoon
  • Red chillies - 15
  • Gingelly oil - 4 tablespoon
  • Channa dhal - 1 teaspoon
  • Peanut - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - 1 teaspoon

Method
  1. Soak the tamarind in 2  cups of hot water for around 30 minutes.
  2. Extract the thick juice and throw the pulp.
  3. Cook rice and allow it to cool.
  4. Heat oil and add the ingredients. Add tamarind extract, salt and let it boil till it becomes thick. Serve with hot rice.
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 Ingredients

  • Boneless Mutton-250 gms (minced)
  • Cashewnut-4
  • Fennel seed-1 teaspoon
  • Green chilli-4
  • Red chilli-6
  • Small onion-5
  • Garlic-6 pods
  • Ginger
  • Cardamom-1
  • Clove-1
  • Cinnamon-1 
  • Curry leaf-little
  • Egg - 1
  • Roasted gram (Pottukadalai)-2 tsp
  • Grated coconut-2 tsp

Method

  1. Place the kadai in the stove.
  2. Pour one teaspoon of oil.
  3. Add the cinnamon, clove and cardamom.
  4. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté.
  5. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
  6. Grind all the sauted items except the mutton without adding water.Beat the egg and mix it with the grinded dough.
  7. Make small balls. Keep a kadai in the stove.
  8. Oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).
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