Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Samba Sadham and Kathirikkai Gosthu

Posted by on Mar 26, 2014 in Chutneys, Rice dishes | 2 comments

Samba Sadham and Kathirikkai Gosthu is an excellent combination. It is a traditional dish offered as prasadham in Lord Nataraja Temple, Chidambaram. Chidambaram is my home town and I have had this many times in the temple and it is purely divine. Samba Sadham is a simple flavored rice with roasted ground black pepper and cumin. Kathirikkai Gosthu or Gothsu is spicy brinjal chutney which is often served with this rice. It is simple yet delicious and a perfect meal that satisfies your taste buds. Preparation time: 60 minutes No. of servings: 2 Spice level: 3 out of 5 Ingredients: Samba Sadham: Raw rice or Basmati rice – 2 cups Black peppercorn – 1.5 tbsp Cumin seeds – 1 tbsp Ghee or clarified butter – 4 tbsp Chana dal – 1.5 tbsp Cashew nut – 3 tbsp A few...

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Puliyodharai/Pulihora – Version 2

Posted by on Aug 5, 2013 in Rice dishes | 3 comments

Puliyodharai or Pulihora is a traditional South Indian dish made with rice and spicy tamarind mix. The spicy tamarind mix is called “Pulikaichal” or “Puliyodharai mix”. It is one of the popular prasadham recipes offered in Hindu temples. There are various methods for preparing this dish but the ingredients pretty much remains the same. My mom makes delicious Puliyodharai which tastes similar to the temple prasadham. This is her recipe and here I am sharing it with you. Preparation time: 60 minutes No. of servings: 5 Spice level: 3.5 out of 5 Ingredients: Raw rice – 1 and 1/2 cups (sona masoori or ponni rice) Tamarind – 2 lemon size Peanuts or Chickpea – 3 or 4 tbsp Dried red chilies – 8 Chana dal – 1 tbsp Urad dal – 1 tsp A few curry leaves Turmeric powder...

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Aadi Perukku / Aadi 18 Recipes

Posted by on Aug 2, 2013 in Indian Festival, Rice dishes | 3 comments

Aadi Perukku / Aadi 18 is a Tamil festival celebrated on the 18th day of the Tamil month Aadi (July mid to Aug mid). Usually it comes on Aug 2nd or Aug 3rd of every year. The Adiperukku, as a water-ritual, celebrated by women is to honor nature. It is celebrated near river basins, when the level of water rises because of Monsoon. On this day, we will prepare different rice varieties and worship Goddess Parvati. I am happy to share our Aadi 18 special recipes. Kalkandu Chakkarai Pongal Sarkarai Pongal / Sweet Pongal Thengai Sadam / Coconut Rice Elumichai Sadam / Lime Rice Puli Sadam / Tamarind Rice Thakkali Sadam / Tomato Rice Thayir Sadam / Curd Rice Medu...

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Restaurant Style Fried Rice

Posted by on May 26, 2013 in Indo-Chinese, Rice dishes, Slideshow | 3 comments

This is a simple recipe for making restaurant style Indo-Chinese Fried Rice. You can serve this dish with Gobi Manchurian or Veggie Manchurian or just ketchup. It is cooked with less ingredients and simple steps but the taste is unbelievable. Ginger, garlic and soy sauce plays the vital role in this recipe. Another important thing is rice. If the rice is hot, it will certainly break when you fry it in the hot wok or pan. So make sure you cool the rice before cooking. It is even better to cook well in advance to making the fried rice. You can add a pinch of MSG (ajinomoto) which is optional. I try to avoid it most of the times. Enjoy the homemade fried rice!! Preparation time: 40 minutes  Cooking time: 20 minutes No. of servings: 6 Spice level: 3 out...

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Spicy Vegetable Pulao

Posted by on Mar 14, 2013 in Rice dishes | 5 comments

Spicy Vegetable Pulao is a wonderful one pot meal which is cooked with a blend of spices and vegetables with flavorful Basmati rice. Pulao can be made in different ways and there are many versions and recipes. This one is a spicy version of pulao cooked in coconut milk which gives it a rich and authentic taste. When I said spicy, I meant the flavorful spices but not the heat. You can serve this pulao with raitha. Preparation time: 30 minutes Cooking time: 40 minutes Spice level: 3 out of 5 Ingredients: Basmati rice – 1 and 1/2 cups Vegetables – 3 cups (carrot, beans, potato, cauliflower) Green peas (fresh or frozen) – 1/4 cup One big onion – thinly sliced Tomato -1 Ginger garlic paste – 2 tbsp Ghee or clarified butter – 2 tbsp Coconut milk –...

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Spicy Onion Chutney / Vengaya Chutney

Posted by on Dec 9, 2012 in Chutneys | 1 comment

My mom used to make this Onion Chutney and I like this a lot. This is really simple to make and will be nice with Dosa, Idly ..For spice lovers, just add an extra red chilly.. Time of Preparation : 10 minutes (excluding the time to peel pearl onions) No of Servings : 1 Spice level : 4 out of 5 Ingredients: Pearl Onions : 1 cup (peeled) Red Chillies – 3 Tamarind paste – 1 tsp Salt – to taste Oil – 1 tsp For seasoning: Oil – 1 tsp Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Method of Preparation: Heat oil in a pan and add the red chillies followed by the pearl onions. Fry till they become translucent. Let it cool and add very little salt and tamarind paste....

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Mushroom Biryani (Version 2)

Posted by on Nov 25, 2012 in Rice dishes | 1 comment

Usually I make Mushroom Korma and I will have it with chapati. Recently I made it and I had with rice. It tasted good and I changed my korma recipe and added some ingredients so that I get a proper Biryani taste. It is very easy to make and it will taste really good. Here is the recipe for the easiest Mushroom Biryani :). Time of preparation : 35 minutes No of Servings : 2 Spice level : 3 to 4 out of 5 Ingredients: Basmathi Rice – 1 cup Butter – 1 tsp Bay leaf -1 Cinnamon stick 1″ – 1 Cloves – 2 Cardamom – 1 Onions – 2 cups (thinly sliced) Tomatoes – 1 1/2 cups (chopped) Green Chillies – 5 Ginger – 1 tbsp Garlic – 5 cloves Mushroom – 3/4 lb to 1 lb...

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Mutton Dum Biryani

Posted by on Sep 21, 2012 in Chicken dishes, Cooking Videos, Meat & Seafood Entrees, Mutton Dishes, Slideshow | 16 comments

Whenever I make it, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me. Preparation Time : 90 minutes No of servings : 3-4 Spice Level : 3 out of 5 Ingredients: Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even) Red chili powder : 1 1/2tsp Turmeric : a pinch for color Green chilli...

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Raw Mango Rice – Manga Sadham

Posted by on May 23, 2012 in Rice dishes | 2 comments

It’s mango season and  time to try different recipes with mangoes. They are widely grown in India and there are many varieties available. We make a lot of dishes with ripe as well as raw mangoes. Today I have shared one of those recipes, Raw Mango Rice which is a simple and tasty dish. It is called Manga Sadham in Tamil, Maamidikaya Pulihora in Telugu and Mavinkayi Chitranna in Kannada. It is specially made for Ugadi festival. Raw mango is well seasoned with spices and lentils and mixed with cooked rice. You can make this dish for a quick lunch or dinner. This rice can be served with something spicy such as Mirchi Masala or Tomato Kuzhambu or Salan for which I will be posting the recipes soon. Ingredients:  Finely grated mango – 2 cups Cooked rice – 3...

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Cabbage Fried Rice

Posted by on Mar 26, 2012 in Rice dishes | 7 comments

My husband asked me for a long time to make fried rice we get in roadside. He liked the taste and it is almost tasted like the roadside fried rice :). Also those who do not like cabbage will definitely like this fried rice. Time of Preparation : 30 minutes No of servings : 2 Spice level : 4 out of 5 Ingredients: Basmathi Rice – 1 cup Cabbage (thinly sliced) – 3 cups Capsicum (thinly chopped) – 1 cup Onion (finely chopped) – 1/2 cup Ginger (grated) – 2 tsp Garlic (grated) – 2 tsp Soy sauce – 1 1/2 tbsp Chilly vinegar – 1 tbsp Black pepper (freshly ground) – 2 tsp (adjust according to spice level) White pepper – 1/2 tsp Green chillies – 2 (slitted lengthwise) Salt – to taste Oil – 2 tbsp Cumin...

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Indo-Chinese Vegetable Fried Rice

Posted by on Dec 5, 2011 in Indo-Chinese, Multi Cuisine | 6 comments

This recipe is from my sister’s kitchen. I wanted to try this recipe for a very long time and finally tried it and it came out so yummy. In my college days I was very addictive to Indo-chinese Cuisine. Hot and sour soup, Fried rice, Manchurian thees are my favorite dishes and I still love those yummy food. My sister makes so yummy and delicious Indo-chinese fried rice and Manchurian. I’ve always used to wonder how she make this recipe so perfect and Finally I’ve got the nerve to try it and it came out so good. If you are a Chinese, Indo-chinese food lover you should definitely try this recipe. Easy and  a comfort food. Preparation Time: 60 minutes No Of  Servings : 3-4 Spice Level : 2 out of 5 Ingredients: Vegetables : 1 cup(Carrots, Mushrooms, peas,...

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Spicy Chicken Biryani

Posted by on Nov 20, 2011 in Chicken dishes, Meat & Seafood Entrees | 53 comments

  A lot of people are put of by the thought of making biryani because it is usually so involved and time consuming. This recipe will change their mind when they find out how easy it is to cook some delicious spicy biryani. I got this recipe from my good friend Neeru who made this for us and it was so delicious. Unlike Dum Biryani this is made with pressure cooker and it is the kind of biryani our moms would make on weekends and we would eat it at watching our favorite movies. Hope you like this recipe and if it comes out well let us know and I’ll let Neeru know. Preparation Time : 60 minutes Spice Level : 4 out of 5 No of servings : 3-4 Ingredients: Chicken : 500gms Basmati Rice : 2 cups...

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Methi Pulao / Fenugreek Pulao

Posted by on Nov 1, 2011 in Rice dishes | 6 comments

Today I was little lazy to cook for the lunch. I wanted to make something quick. Then I found a couple of bunches of methi leaves in my fridge. I tried this methi pulao and it came out so well. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 2 Ingredients: Methi leaves – 1 bunch Basmathi rice – 1 cup Onion (finely chopped) – 1 (medium size) Tomato finely chopped) – 1 (medium size) Green chillies (finely chopped) – 4 Ginger garlic paste – 1 tsp Red chilli powder – 1/2 tsp Coriander powder – 1 tsp Turmeric powder – 1/2 tsp Bay leaves – 1 Cinnamon 1/2″ stick – 1 Cloves – 2 Salt – to taste Oil – 1 tbsp Cumin seeds – 1 tsp Method of Preparation: Cut the roots...

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Curd Rice – Yogurt Rice

Posted by on Oct 12, 2011 in Featured, Rice dishes | 12 comments

Curd rice is my most favourite dish and I cannot finish my meal without curd. During my school and college days my mom used to make curd rice for lunch even without any seasoning. OMG!!!It was the best..Me and my friends used to fight for that curd rice. In tamil month Purattasi, saturdays are auspicious for Lord Balaji and we generally make variety rices, sundal and vada, sarkarai pongal on one of the saturdays. Last saturday I made everything and we enjoyed the lunch with our friends. Time of Preparation : 20 minutes No of Servings : 2 Ingredients: Rice – 1 cup Full fat yogurt – 2 cups Milk – 1 cup Salt – to taste Coriander leaves – 2 tbsp (for garnishing) For Seasoning: Oil – 1 tbsp Mustard seeds – 1 tsp Urad dhal – 2...

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Pesarattu – Healthy Mung Bean Crepe

Posted by on Oct 7, 2011 in Featured, Gluten Free, Healthy Eats, Veggie Entrees & Sides | 14 comments

Pesarattu is a type of dosa or crepe from the state of Andhra Pradesh, India. It has moong dal (muzhu pasipayaru), green chilies, ginger and salt. It is a protein packed and fiber packed dish and is suitable for the 28 Day Weight Loss and Detox Program. You can serve these crepes or dosa with chutney or Idli podi (spicy lentil powder). Ingredients: Whole green moong dal or green gram – 2 cups Grated ginger – 2 tbsp Green chilies – 3 to 4 (adjust to spice level) Salt to taste Oil or cooking spray Method of Preparation: Wash and soak whole moong dal in water overnight. Next day, drain the excess water and reserve the drained water. Grind it along with ginger, green chilies and salt to a fine batter (like the consistency of dosa batter). You can grind it in...

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Hyderabadi Chicken Dum Biryani

Posted by on Apr 25, 2010 in Best of ST, Chicken dishes, Featured, Meat & Seafood Entrees | 49 comments

Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. (From wikipedia) I’ve have had great luck with this biryani recipe in the past but this is the first time I gotta chance to take step by step pics to share it with you. I’ve already posted a different version of  Dum Biryani before that required and electric oven but you can make this just on a stove top. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. The secret to this version of biryani is to make sure you...

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Curd Semiya/Semiya Bagala Bath

Posted by on Apr 16, 2010 in Best of ST, Featured, Rice dishes | 10 comments

I love curd recipes a lot.  This curd semiya is very famous in our place. After I made this here , I came to know that  many people don’t know about this curd semiya. Instead of making curd rice we can make this curd semiya. It will take just 15 minutes to prepare this dish. It will be very tasty and  different too. Preparation time: 20 minutes No of Servings: 2-3 Spice level: 1 out of 5 Ingredients: Semiya(Vermicelli)-1 cup Curd-1 cup Mustard seeds-1 tsp Urad dhal-2 tsp Green chillies-2 Curry leaves-few Coriander leaves-1 tbsp Cashews-6 Oil-2 tsp Salt-to taste Method of Preparation: Heat oil in a pan and fry the semiya in a low flame. Stop frying before it turns to brown. Heat 4 cups of water and allow it to boil. Add the semiya in the boiling water...

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Rice stuffed capsicum

Posted by on Apr 9, 2010 in Best of ST, Rice dishes | 20 comments

My husband usually comes for the lunch. When I opened the refrigerator I found nothing except for the bell peppers and tomatoes. I was wondering what to make and I thought I could try something different which is very simple too. I tried this rice stuffed inside the capsicum and it came out very well. The tomato and mint flavored rice along with capsicum gives an awesome taste 🙂 Preparation time : 50 minutes No of servings: 2 Spice level: 3 out of 5 Ingredients: Bell peppers-4 Cinnamon stick-1/2″ Cloves-2 Bay leaves-1 Cumin seeds-1 tsp Onion-1(medium size finely chopped) Tomatoes-3( finely chopped) Mint leaves-1/3 cup Coconut milk-1/2 cup Coriander leaves- 3 tbsp Basmathi rice-1 cup Water-1 1/4 cup Oil-2 tbsp Salt-to taste Ingredients to grind: Green chillies-4(according to the spice level) Ginger-1″ Garlic-3 cloves Method of preparation: Soak the...

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