Masala Pulav
Delicious lip-smacking masala pulav that is not overly spicy yet has the taste and aroma of a delicious biryani .
Ingredients:
1 cup basmati rice washed and soaked for 15 minutes.
2 bay leaves
1/2 tsp cumin seeds
1 tbsp ghee or oil for tempering.
3 green cardamom
1 big cardamom
1 small piece of cinnamon
3-4 cloves
1 small star anise
4-5 pepper corns
1 tsp chili powder
1 tsp Kashmiri chili powder
1/2 tsp turmeric powder
Salt
1/3 cup each of vegetables such as potatoes , carrots , one sliced onion ,
1/3 cup cauliflower florets
To make a paste:
1 chopped tomato
2 green chilies
3-4 tbsp chopped coriander leaves . Add some mint leaves if you wish .
1-2 garlic cloves
1 small piece of ginger
2-3 tbsp curd to grind the ingredients to a smooth paste
Curd paste :
1/3 cup whisked curd
1 tbsp Biryani masala powder
Method :
First take a pressure cooker , heat and add 1 tbsp oil or ghee , add dry spices , sautee till aromatic without burning.
Next add sliced onions , sautee till translucent,
Next add other vegetables , toss with spices .
Furthermore add drained basmati rice , mix with spices gently .
Furthermore add 1 1/4 cup boiling water , as we are adding curd paste and chili paste in liquid form , so you need to measure well .
Next add turmeric powder , chili powder,
Furthermore add the ground chili garlic ginger coriander leaves paste .
Next add the curd paste with Biryani masala .
Allow the mixture to boil well , add salt , a sprinkle of coriander leaves .
Add 1 tbsp ghee , mix well .
Next pressure cook for two whistles .
Let pressure subside naturally , open cooker to see the masala pulav has cooked perfectly with separated grains .
Tip
Whenever you cook pulav in a cooker , after opening cooker , spread the pulav on a wide flat plate and gently spread with a spatula. When cooled the pulav would be wonderfully grainy and fluffy and absolutely no stickiness .
Caramel Payasam is a delicious South Indian dessert that blends traditional rice pudding (payasam) with the rich flavor of caramel.
Soft dosa is a variation of the classic dosa that is known for its pillowy soft texture. It's made using a similar batter as regular dosa but with a slight variation in the proportions of ingredients and the cooking technique. The batter for soft dosa typically has a higher ratio of rice to lentils, resulting in a softer and thicker texture
"Thakkali Pachadi" is a delicious and tangy South Indian tomato-based condiment, commonly served with rice, dosas, idlis, or chapatis. It is part of a broader category of dishes called "pachadi," which in South Indian cuisine refers to a traditional side dish similar to chutneys or raita in North Indian cuisine but typically uses coconut, mustard seeds, and yogurt. Thakkali Pachadi specifically uses tomatoes as the main ingredient.
medu pakoda or medu bonda / pattanam pakoda as it is also called is a very popular evening snacks especially popular in Chennai .