Monday, June 27, 2011

Healthy Chewy Granola Bars..Step by Step Recipe!!

Granola is one of the most healthiest options for breakfast or evening snack and can also be also had as a healthy dessert.But it is difficult to eat them on the go and hence granola bars are always a better option.I love munching granola bars for my morning or evening snack as they are easy to carry and are very healthy and filling too.
Me and my husband both love dry fruits very much and hence I added them abundantly in my granola bars,you can add the dry fruit/nuts of your choice.I can say it is always better to make these granola bars at home instead of buying those preservative and sugar loaded ready made bars.It might hardly take some extra time but the end product is very healthy and yummy bar and more importantly it is customized by you according to your preferences.
I had bookmarked this recipe from Veggie-Wiz as they looked damn tempting with all my favorite ingredients and adapted the process of stove top method and few measurements from Sharmi's space.This recipe is a cross in between both the recipes and is my favorite now with the ingredients of my choice,so do try them out with your additions and choices.

(Yields around 18 big bars)

2 cups quick cooking Oats
1/2 cup cornflakes cereal
1 cup honey
1 tsp cinnamon powder
3 tbsp peanut butter
2 tbsp butter
2 tbsp brown sugar
1 tsp vanilla essence
2 tbsp water

dry fruits and nuts:(This comes around 1-1/4 cup)
12-15 almonds,finely chopped
12-15 walnuts,finely chopped
10-12 pistachios,finely chopped
2-3 tbsp raisins
2-3 tbsp dried cranberries
5-6 seedless Arab dates,finely chopped
3-4 dried figs/anjeer,finely chopped
1 tbsp watermelon seeds(you can even use pumpkin or sunflower seeds)
2 tbsp flax seeds
1 tsp sesame seeds

  • Dry roast oats and cornflakes separately until a nice aroma comes and oats starts slightly browning up,take care not to burn them while frying.Keep them aside.
  • Now dry roast flax seeds until they pop and followed by sesame seeds and add them to the oats mixture.
  • Add almonds,walnuts and pistachios to the pan and roast them until they are slight crisp and then add watermelon seeds,chopped dates,figs,raisins,cranberries and fry them for a minute and add them to the oats mixture.
  • Mix everything well and keep the vessel aside.
  • Heat the same pan and add butter and let it melt.Now add brown sugar to it and let ir caramelize a bit and bubbles form.
  • Add water,honey,peanut butter and cinnamon powder and heat the mixture until it starts bubbling up.
  • Add vanilla essence and give a quick stir.
  • Now add the roasted oats, cornflakes,nuts and dry fruit mixture and mix well until the honey mixture is coated uniformly all over the oats cornflakes mixture.Let it cook for 2 mins and keep stirring it in between.
  • Divide the mixture into two portions and transfer the mixture on to a baking sheet or a butter paper and spread it using a spoon or a wooden ladle to 1/2 inch thickness.
  • Straighten the edges with the help of a spatula into a square or rectangle and let it cool a bit.Smoother the top portion using hands or a butter paper and gently make it uniform.
  • Allow them to cool for 5-10 mins and then cut them into bars.If it does not hold shape just press the sides with hands to form the clean edges.
  • Arrange them on a aluminum foil on a baking tray and bake in preheated oven @ 160 degrees for 4-5 mins.This step is completely optional and you can avoid it if you do not have oven.I do this way which helps in holding its shape and can be stored for longer.Let them cool completely for 30 mins.
  • Wrap them in aluminum foil and store them in airtight container.
Have them as a morning or evening snack with a cup of milk/tea/coffee.

  • I suggest you to wrap them in aluminum foil so that it would be easy to pack for snacks box and it does not stick to your hand.
  • The addition of nuts and dry fruits are completely left to your choice.Add them according to your choice.
  • I baked them for extra 3-4 mins and that process is completely optional but I felt they tasted better in that way and also stays crispy and chewy for long.You can completely avoid that step if you do not have oven.
  • You can even halve the recipe and make if you are trying for the first time.
  • These can be stored easily up to 15-20 days and I really wonder that they would last that long.
Last weekend was my Dad's Birthday and also today is our blogger friend Lubna's B'day and I would like to wish them through this post specially.
My dear wonderful 'Dad' and my dear friend Lubna,'Many Many Happy Returns of the Day,N'joy ur day!!'

Friday, June 24, 2011

Avarekallu Kadubu/Regi undralla gugillu (Rice flour balls Avarekallu Snack) ....FFF#10

This is the 9th week of my ongoing series Cooking with Family-Family Food Friday and if you have missed any of the previous posts in this series,check them here.

LinkThis week's post is sent to me by my cousin 'Savitha' who had sent Mosaru Kodubale earlier.I had heard a lot about this dish from my aunt that this is a very famous recipe at savitha's place.Hence I requested her to send this entry for me and she was kind enough to agree to send this in spite of her busy schedule.She had even surprised me with the step-by-step pictures and I am really thankful to her for that.My mom prepares a similar version to this called 'Methi Kadabu' and this version is new even to me and I am really looking for fresh avarekallu season to try this.

This recipe does not have any fixed name as it is called with different names in different regions such as 'Kadubu' or 'Undrallu' or 'Seedai'.I have seen similar recipes in several blogs and I think every region has its own way of making it with few changes.In North Karnataka these are called kadabu and they do a variation with it and is mainly with methi and hence it is called 'Menthi kadabu' and in Tamilnadu this is called 'Seedai/Kozhukottai' which is tempered rice balls.I can say this version is native to Bangalore and is made with fresh avarekallu and hence I named it as 'Avarekallu Kadubu'.The preparation is quite elaborate and it definitely tests your patience and if you are making it for the first time,please be patient while making it and also start with smaller quantity.As I have tasted the other version I can say these taste absolutely delicious and is really worth the effort you had put in.This can be had as breakfast or snack,if you are making this for breakfast you need to have lots of patience as you have to make more quantity.

Rice flour plays a very important role in most of our community style breakfast dishes at my place,if you have observed the entries for this series half of them are based on either rice flour or rice rawa.We usually stack a big container of rice flour in our pantry and also we consume it more like wheat flour.You can check the rice flour breakfast varieties like Uttha Rotti, Akki Rotti, Bilavalige(rice flour Chapathi),Vadappam(rice flour poori), Mosaru Kodubale(Curd-rice flour rings),Billakudumu(rice rava tikkis) in my blog.

for Rice Flour Marbles:
1 cup Rice flour
2 cups water
2 tsp oil
1/2 tsp salt

for Seasoning:
1/2 Cup avarekallu (Lilva/hyacinth/mochai)
1/2 cup grated fresh cocunut
1/4 cup chopped coriander
1 tsp green chili Paste
1 tsp lemon Juice(or to taste)
1/4 tsp mustard Seeds
1/4 tsp jeera/cumin seeds
1/2 tsp chana dal
1/2 tsp urad dal
2-3 tsp oil
a pinch of hing
Salt to taste


Making of tiny rice flour Balls:
  • In a vessel, add water, salt and oil and let it come to a boil.
  • After it boils, reduce the heat and add rice flour. At this point don't touch the rice flour, leave it as it is for exactly 15 mins over medium heat.
  • Switch off the flame and using a ladle mix it well until you get it into a smooth consistent dough (as shown in the picture). Once it cools a bit,you can use your hand at the end to knead into a smooth dough as shown in picture.
  • Take an empty vessel and apply oil on its base and edges.
  • Take some dough in your hand, and using your fingers make small balls as shown in picture (the smaller the balls, the better the all depends on your patience).If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the balls.This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.
  • After you finish making all the balls, place the vessel in a pressure cooker without any lid on the vessel. Do sprinkle one or two tea spoons of oil on the top of the balls and steam it for 10-15 min without using a weight (like you would make idly).
  • Once the pressure drops open the cooker and place the vessel aside. You should be seeing shiny balls as shown in the picture.
Boil Averekallu:
  • Boil avarekallu either in microwave or on stove top until it becomes tender and soft. Drain all the water and keep them aside.
Seasoning Part:
  • Take oil in a pan, after the oil heats up, add mustard seeds and let the, splutter, add urad and chana dal until golden brown, add jeera, hing and green chili paste.
  • Add boiled avarekallu and mix it well for 2min.
  • Add rice balls from the vessel and mix it well in medium heat for about 5min.
  • Finally switch off the stove and add lemon juice, coconut and cilantro and mix it well.
Serve it hot and enjoy the snack!

Tuesday, June 21, 2011

Eggless Dates Cake..a Beginner's recipe!!!

Though I helped my mom in baking cakes during my childhood,this dates cake is the first one I baked on my own few years ago and hence this recipe is always special to me as this recipe has opened the doors of baking for me.Even before entering the blogging world I used to spend a lot of time surfing for recipes and that is how I landed on various famous sites and then discovered many food blogs.I have followed this recipe from Aayi's Recipes as it seemed very easy to begin with and you know I have even messed up with it and my cake was undercooked and also stuck to the pan.Later I tried this and made N number of times by now and it never failed me though it is the same recipe.The only difference is the lack of confidence before which I gained a bit now after lots of baking and I should say even small tips really helps a lot in successful baking.

I like to try egg less recipes as both my mom and MIL don't eat egg based ones and hence I always search for new egg-less recipes.This recipe was always a hit in our family and friends and is definitely a perfect treat for all those people who are in search of a good egg-less cake recipe if you are bored of regular egg-less chocolate or vanilla cakes.

1 cup all purpose flour or maida
18 seedless good quality Arab dates(Kharjoor)
3/4 cup milk
3/4 cup sugar
1/2 cup oil
1 tsp baking soda
1/4 cup chopped cashew nuts/walnuts(optional)
  • Sieve together flour and baking soda for two times which helps in even mixing.
  • Warm the milk and soak dates in it for 10-12 mins.You can even microwave them for 1-2 mins so that dates becomes soft which helps in easy grinding.
  • Preheat the oven at 180 deg C/360 F for 12-15 mins.
  • Grease an 8" inch round or square tin with oil/cake spray and sprinkle a tsp of flour over it and turn the tin to coat the tin with flour evenly on all sides.
  • Once the milk mixture comes to normal temperature grind it along with sugar to a smooth paste and pour into a wide mixing bowl.
  • Add oil to the mixture and mix using a wire whisk or hand blender until the oil blends into the batter properly.
  • Add the flour one table spoon at a time and fold in the mixture slowly using a silicon spatula. Take nuts in a small cup and sprinkle a tsp of flour and coat the nuts well.Add nuts to the cake mixture and mix with a spatula.
  • Pour the cake batter into the ready tin and tap it once.Tapping means dropping the cake tin gently from a height of 1" above the surface which helps in removing the formation of any air bubbles in the cake.But do this process very slowly and gently otherwise the cake batter will spread all over the tin.
  • Bake it in preheated oven at 180 degrees for 30-35 mins until done,do a tooth pick test always to check whether it is done completely or not.Insert a tooth pick in the cake,if it comes out clean then it is done properly.Keep an eye after baking for 25 mins as it might get burnt as well depending on the type of oven you use.
  • Cool the cake in the tin for sometime and invert it onto a wire rack and rest it.Cut into pieces of your desired shape.
Serve it warm with vanilla ice cream or as a snack at room temperature.

  1. You can reduce the oil quantity to 1/4 cup for low cal version,I have even tried like that and the cake was still moist and yummy.
  2. You can even sprinkle some chopped walnuts or cashew nuts over the batter before baking which gives the look of a brownie.
  3. The color of the cake depends on the quality of dates you use,if you use regular ones it might be brown in color and if you add good quality dark dates it would come extreme dark chocolate color.
  4. You can even use regular dates with seeds but for that you need to soak the dates in milk overnight in the refrigerator.Remove the seeds and proceed with the same recipe.

Friday, June 17, 2011

Bilavalige(Rice Flour Chapati) and Pithikipappu(Mochai Beans Dal)......FFF#8

I am sure that all of you would know that today's post would be related to my Family Food Series. This is the 8th week of this series and If you have missed any of the previous one's check them here.

This week's post is very special for me as this is from my mom.How can I not have any entry from my mom, especially when this is a family series?I was actually wondering how to get an entry from my mom for this series and when I was clearing off the photos in my folder I realized that I already had an entry from her. She had prepared this dish for me when she visited us last year and I had happily clicked the photos then.It is more than a year since then and although I have been waiting to post this for a while somehow I never posted it- could be because I wasnt with the pictures. I am glad that I didnt post them until now as this is the perfect time given the current theme.
Coming to the introduction-I don't think that one needs to introduce their mother as everyone knows that MOMs are the best. Like everyone, even I am attached emotionally to my mom and I don't want to make this post an emotional one so let us just get to the recipe.

Coming to today's recipes Bilavalige and Pithikipappu is the most famous breakfast combination of our community and is considered as a very special breakfast and is must to be made for important guests.This is quite a laborious breakfast and one needs to expertize in making perfect bilavalige,after all the most laborious recipes would be the best tasting ones right??Bilavalige is nothing but rice flour chapati and is similar to akki rotti in karnataka but the process for making bilavalige is little different compared to akki rotti.Bilavaliges are rice flour chapatis which are white in color and extremely soft and they taste best when you eat them hot.
Avarekalu is very famous in Bangalore and as it is seasonal we make sure that we utilize them to the maximum extent in the season.We make various varieties with it like pithikipappu,usli, kheer,halwa,rotti,upma,rasam etc.Try this truly delicious combination in the avarekalu season.

Bilavalige(Rice flour Chapati/Akki Rotti):

1 cup Rice flour
2 cups water
1 tsp oil
salt to taste
rice flour,for rolling chapatis

  • Bring water to boil in a deep thick bottomed vessel and add salt and oil to it.
  • Once the water comes to boil,mix a tsp of rice flour with 2-3 tsp water and add this to the mixture.This helps in not forming the lumps in the dough.
  • Pour the rice flour into the water but do not mix it at all,leave the rice flour in water.
  • Reduce the flame and let it cook for 15 mins.
  • Now take a thick wooden stick(chapati rolling pin also works well here) and mix the rice flour into the water vigorously in one direction only.It will form a lump now and switch off the flame.
  • Wait until the mixture becomes warm.It should not become cold,the whole process is to be done when it is hot.So take care not to burn your hand in this process.
  • Wash and dry a polythene cover and place the mixture in it and knead it into a smooth dough.Place the mixture in a vessel and cover it with lid,take care not to cool the mixture.You can even knead the dough on baking sheet.
  • Pinch in the dough and take orange sized ball and again knead it on the chapati stand.Rolling a rice chapati needs a lot of practice as the rice flour chapati keeps breaking while rolling.I am explaining two different ways to roll it,follow them which ever way you feel comfortable.
  • Method-I for an experienced person:Sprinkle liberally rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.While rolling keep pressing the edges to get a uniform round chapati and also use rice flour liberally while rolling.
  • Method-II for a beginner:The easiest way to proceed for a beginner would be using a poori press.Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.Place the kneaded round dough and press it in the poori presser,you would get approximately 3" diameter round chapati.Now sprinkle rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.
  • Follow the same process of pinching the warm dough and kneaded the ball and rolling using two options.Pile up all the rice flour chapatis in a deep plate and keep it covered until you roast them.You can roll these rice flour chapatis much ahead before making them.You can even refrigerate it and fry them on next day.
  • Heat the tawa and place the rice flour chapati on a hot tawa and roast it for a minute or so and turn it on to the other side and apply oil and once it is fried on the other side and apply oil and fry until you get to see small brown spots over it.These chapatis would be very soft and white in color with some brown spots.Do not over fry them,they will turn hard.
Serve them hot with Pithikipappu or coconut chutney or Bagara Baingan or Mixed vegetable Kurma.The ideal combination we prefer with this chapati is Pithikipappu.


  • I have included few pictorials of my old posts for better understanding the process of making bilavalige.
  • If the rolled rotis are refrigerated for half an hour before roasting them, they roast better.
  • While refrigerating cover the rotis with a kitchen towel or place them in paper bag.
Pithikipappu(mochai beans curry/Fresh field beans Sambar/Hitikibele dal):

2 cups avarekalu(mochai/hyacinth beans)
12-15 small onions,peeled
3 tbsp tamarind pulp
1 tbsp grated jaggery
1 tsp mustard seeds
a sprig of curry leaves
4 tbsp ghee/oil
salt to taste

for masala paste:
1 big onion(roasted over the flame)
1/4 cup grated coconut
2 tbsp grated dry coconut
4-5 garlic pods
1" ginger,chopped
2 tsp khus khus
8 red chillies
3-4 byadige red chillies(for color)
2 tsp coriander seeds
3/4 tsp cumin seeds
1/4 tsp black pepper corns
1/2" cinnamon
3-4 laung
1 tsp oil

Method:Boldfor masala paste:
  • Heat oil in a pan and add cinnamon,laung and fry and then add red chillies,coriander seeds,cumin and pepper and fry well.
  • Add ginger and garlic and saute for a minute.Add khus khus,grated coconut and switch off the flame and just warm the fresh coconut and dry coconut and let it cool a bit.
  • Roast one big onion with skin over the flame directly until the skin turns dark brown in color.Use tongs or fork for this process.Remove the skin and grind it along with the roasted masalas to a fine paste adding little water.
for making pithikipappu:
  • Soak mochai beans(avarekalu) in water for 4-5 hours or in luke warm water for 2 hrs.De husk outer skin and keep aside.
  • Heat oil/ghee in a pressure pan or cooker and crackle mustard seeds and add curry leaves and peeled small onions and fry until the onions change their shade.
  • Add the dehusked beans and fry well until they turn light in color.
  • Add ground masala and fry until good aroma comes and add approximately 1/2 cup water and pressure cook for 1 whistle.
  • Allow the pressure to drop,remove lid and add salt,jaggery,tamarind pulp and add more water if required and boil for few minutes.The consistency should be similar to flowing dal.
Serve it hot with rice flour chapati/rice/wheat flour chapati/poori.The ideal combination with this dal is rice flour chapati.

If you do not get fresh avarekalu,you can even follow the same process with fresh peas for a variation.Even this tastes nice.

Monday, June 13, 2011

Stuffed Mirch - Andhra Style!!

The only thing which strikes my mind when I see these plumpy green chillies/peppers is the most famous 'Mirchi Bajji(Green chilli fritters)' and it is one of my favorite tea time snack especially in rainy season.I know most of you agree with me and would have already imagined yourselves with a hot mirchi bajji platter and a cup of tea on rainy evening...hmm...It is really such a bliss na!!!
I always love to buy these long green chillies when ever I see them but I don't make mirch bajjis often as I am scared of eating those high calorie deep fried food.I kept a rule for myself to limit deep frying stuff once a month(and there are exceptions sometimes of course..haha) and hence I always look out for the recipes to use those green chillies.I always end up making mirchi bajji or mirch ka salan or aloo stuffed mirch with those plumpy chillies.
When I tasted this stuffed mirch with peanuts and besan for the first time which was made by my M-I-L,I just loved it very much but I was scared to attempt it as she had liberally used oil for shallow frying it to reduce the spiciness of chillies.I have found a new way to make this with less oil yet very tasty and less spicy.Blanching the chillies helps in reducing the spiciness as well as it consumes less oil and time while shallow frying it.We all know besan and ajwain definitely complements these peppers(as they are the key ingredients used in making mirchi bajji),the addition of groundnuts made a whole difference in taste to these peppers giving a typical Andhra touch and they taste best with hot steaming rice.Take my words and try this and I am sure you will not be disappointed.

In the pics you can see that they are over fried with some burnt marks,its all because of my blunder.I was just reheating them for my photographs and I forgot to reduce the flame while I was arranging the set up and the result is all can see it here,but I still say that they were very good in terms of taste and dont go by their looks.
12-15 long thick light green chillies/poblano peppers(bajji variety with less spice)
1/2 cup groundnuts,roasted and skinned
1/2 cup besan(chickpeas flour)
1 big onion, chopped
1 tsp ajwain/carom seeds
1/2 tsp red chili powder(optional)
2 tsp cumin seeds/jeera
salt to taste
2-3 tbsp oil(I used 2tsp oil)
  • Wash and slit the green chillies and remove the veins and seeds of it.
  • Bring water to a boil with some salt and add the green chillies and blanch for a minute and drain them.I really can't judge the spiciness of chillies even though they are light green in variety,some times they turn out very spicy for me.So I do blanch my green chillies to reduce the heat from chillies,if you like spicy food you can avoid this step.This process not only reduces the heat it also helps in consuming less oil while shallow frying.
  • Dry roast besan until the raw smell goes away and gives its aroma and cool it completely.
  • Heat a tsp of oil in a non-stick pan and add onions and slightly saute it for about a minute and remove them aside,no need to fry it completely.You can even avoid this step but I recommend this.
  • In a mixer grind groundnuts with jeera, ajwain and salt to a coarse powder in whipper mode.Add onions and pulse it again,it should be slight wet mixture.Add roasted besan and red chili powder(if you are using)to it and mix well.
  • Fill the chillies with this mixture tightly,it really takes lot of stuffing inside.Wet your hands and press on top of the stuffed mixture,you can even sprinkle few drops of oil on the top of the stuffing in the mirch.This helps in holding the mixture tight without spilling it when frying/roasting it.
  • Heat the oil in a tawa and place these stuffed chillies with the stuffing facing down(always shallow fry the stuffed side first).Let it roast on low flame until it is fried,it takes 6-8 mins approximately,close it with lid while roasting.Now turn and roast on the other side for 3-4 mins.You can even deep fry them if you want,but make sure you press the mixture tight in the mirch so that it does not splutter in oil.
Serve it hot/warm with hot rice and ghee or roti as side dish.You can even serve it as a snack.

Friday, June 10, 2011

Kothimeera Atukulu/ Dhaniya Poha/Kothambari Avalakki.....FFF#7

This is the 7th successful week for my Family Food Friday series and I am all excited for the coming weeks as well as I am getting many more interesting entries for this series.If you have missed any of the previous posts in this series,check them here.
Today's entry is sent by my S-I-L 'Ashwini',who was the first one to send an entry for my series,check her earlier entry here.
I have already posted three versions of poha-'Gojju avalakki','Lemon Poha' and 'Coconut poha' in my blog which are regularly prepared in our house.This is another variety of poha which is made at my SIL's place which is made in a different way and is apparently Mangalore style.This is really flavorful and aromatic because of the liberal usage of coriander and this recipe can be even adapted to make mint variety replacing coriander in the recipe This is a ideal snack or breakfast during festivals and ekadasi as it does not use onions or garlic in the recipe.
When my SIL was clicking the photographs my 2+ yr old niece herself picked my SIL's i-phone to capture photos of the set up,this tiny girl wants to do everything what my brother and SIL do.She has become very naughty now and look at this photo how she was trying to capture the photograph with those tiny hands.

Can you see whats there in the left hand side corner of the above photo?My niece 'Kushi' has her own kitchen and own vessels for cooking and you know what are her specialties? its our family favorite dosa and rotti.Every time we ask her what is being cooked in her kitchen she always says either dosa or rotti or fried rice.I am sure she will definitely take over my blog space one day.You know she can take decent photographs with i-phone and also can play her favorite rhymes,games,photo slide shows in i-phone and she can even operate skype(she knows just to call and end the call..he he).She always surprises me with her new talent everyday,Kudos to this generation kids!!


2 cups flattened rice/poha/atukulu/avalakki
1/2 cup grated fresh coconut
1 1/2 cup fresh coriander,chopped
1/4 tsp tamarind paste
1/4 tsp turmeric powder
1 tsp grated jaggery (optional)
1 tbsp chana dal
2 tsp urad dal
8-10 curry leaves
2-3 tbsp oil
salt to taste

to roast and grind:
4 - 6 red chillies
3/4 + 1/2 tsp mustard seeds
1 tsp jeera/cumin seeds

  • Wash poha thoroughly and leave it aside. (I used the thin variety,if you are using the thicker variety one wash and soak poha in enough water just up to the level of poha for 15 mins and squeeze out the extra water)
  • Dry roast 3/4 tsp of mustard seeds, jeera and red chilles separately and let them cool.
  • Grind the roasted ingredients with turmeric powder, grated fresh coconut, fresh coriander, tamarind paste, jaggery and salt into a paste.Add 1 or 2 tsp of water for grinding if required.
  • Mix the ground mixture well with poha and keep it aside.
  • Heat oil and crackle mustard seeds add chana dal,urad dal and fry until they are golden in color.
  • Now add curry leaves and fry for a minute,add poha mixture and give it a stir until everything is mixed well.
Serve it hot or warm with cucumber salad/coconut chutney/simple raitha.

Can replace Coriander with mint in the same recipe for a refreshing taste.

This is how my SIL has decorated the plate for my niece,how cute is that naa!!

Tuesday, June 7, 2011

Baby Potato Biriyani..ideal recipe for Parties!!

I always buy a pack of baby potatoes as I am really fond of those cute looking small potatoes.They are very versatile and I prefer them over regular potatoes and I use them in various dishes like Dum aloo,Dum aloo chutney wale,Baby potato roast/fry,Aloo palak,Jeera aloo,Aloo methi,Tandoori aloo and Baby potato biriyani regularly as these are my favorites with small potatoes.
I have tried this recipe from Mallika Badrinath's cookbook and we have become instant fans of this Biriyani and is been regular on my menu now.I have made this biriyani many times and especially for parties.It is always a hit among my friends and some of them even took the recipe from me.This biriyani is very easy to make when compared to regular vegetable dum biriyani and is definitely a crowd pleaser.

1 cup Basmati rice
200 gms(15-16) baby potatoes
2 big onions,thinly sliced
1/4 cup fresh curds
3/4 cup tomato juice,freshly extracted from 2-3 tomatoes
1 cup water
1/4 tsp Garam masala
1/2 bunch(approx 1 cup loosely packed) fresh coriander leaves
1 tbsp chopped coriander leaves for garnish
salt to taste
1 tsp ghee
oil to deep fry

to roast and grind:
1 tsp coriander seeds
4 red chillies
2 tbsp grated dry coconut
2 green chillies
1" ginger,chopped
1/2 tsp oil
  • Wash basmati rice and soak in water for 10 mins.
  • Cook basmati rice with 1 cup water and 3/4 cup of freshly made tomato juice in cooker for 2 whistles or on stove top until the water is drained.
  • Fluff up the rice with fork and spread on a plate and cool the rice completely.Add a tsp of ghee and mix slightly.
  • Grind washed coriander leaves to a fine paste.Beat the curds properly and add the ground paste to it and mix well.
  • Heat 1/2 tsp oil and add coriander seeds,red chillies and fry until they change their color and add grated coconut and fry slightly.Cool these ingredients and grind along with green chillies and chopped ginger to a fine paste.
  • Pressure cook baby potatoes for 1 whistle and simmer it for 4-5 mins or pressure cook for 2 whistles.
  • After the pressure goes down remove them and let them cool.Peel off the skins and pierce each potato with fork in 2-3 places.This helps in potato not to burst while frying.
  • Heat oil in a deep heavy kadai and deep fry them over medium flame until they are golden brown in color.Drain them on a kitchen towel and keep them aside.
  • Also deep fry thinly sliced onions until they are crisp and golden brown in color.Remove them and drain off excess oil in a kitchen towel and keep them aside.
  • Take 2 tbsp of oil from the pan and pour into another wide kadai and add ground masala paste and fry well until the raw smell goes away.
  • Add baby potatoes and half of the fried onions to it and mix well until the masala coats all the potatoes.
  • Reduce the flame and add curds(mixed with coriander leaves paste) and also add cooled cooked rice and salt and cover it and cook over low flame for 5-6 mins giving a dum to the rice which enhances its taste by absorbing all the flavors.
  • Remove the lid and mix everything properly.Add remaining fried onions and garam masala powder and mix well and switch off the flame.
Garnish with chopped coriander and serve it hot with mixed vegetable raitha and papad.

  • You can use whole garam masala like laung,cinnamon and biriyani leaf while tempering,however it is optional.
  • Use a good quality and possibly freshly ground garam masala powder to make this biriyani as we are not using any other dry masala to enjoy the full flavor of biriyani.
  • You can avoid deep drying of potatoes and onions in the recipe and can shallow fry using little oil until they are crisp and golden in color .I shallow fry them when I make it as a regular menu but for parties I definitely deep fry them to enhance the taste of biriyani.

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