Donne Biryani Recipe-Sunday Lunch Recipes-16

Donne biryani-I don’t need to introduce this biryani for Bangaloreans.For people who are new to this biryani,let me tell you what it is.Donne biryani is the most popular biryani recipe in and around Bangalore.You can find many hotels serving this biryani in areas like Banashankari,Chickpet,Rt nagar,Rajaji nagar etc.As far as i know,the most popular one is “Shivaji Military hotel”-Jayanagar.This biryani is usually served in a big,hand pressed bowls made of plantain leaf( as shown in the pic).It is called as “Donne” in Kannada.So this biryani is fondly called as donne biryani.Being a Bangalore resident for ten years,it would be unfair if i don’t post this recipe in my Sunday biryani series.I was introduced to this biryani by my friend Megha.Once when i went to her house,she showed me a parcel of donne chicken biryani and told about its popularity.Even though i couldn’t taste it,the smell and its green color was attractive and unique to me.At that time,i told Megha i will try this biryani in my vegetarian way.Finally,it happened yesterday.I referred the recipe from  here & here and made it.I used potato instead of chicken.I did not marinate as per the original recipe and i did not use the vegetable stock for cooking.So this recipe has some deviations from the authentic one but still the taste was great.The flavor of jeera rice( jeeraga samba arisi) along with ground mint+coriander leaves masala paste while cooking was simply awesome.It would make anyone feel hungry.Sendhil,Myself and Raksha loved this biryani a lottt.Friends,do try this recipe in a weekend and let me know your feedback :).

Donne biryani recipe

Donne biryani recipe - Vegetarian version - Sunday lunch menu - 16

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Jeera rice - 1 cup ( A big NOOOO to basmati rice) Potato – 2 nos ( optional) Salt - as needed Water - 1.75 cups Curd -2 tbsp Lemon juice - few drops Biryani masala - 1/2 tsp ( optional.i dint use) Kasoori methi - 2 pinches To grind Cooking oil - 1 tbsp Big onion - 1 no Green chilli - 4 nos( add more for extra spiciness) Pepper corns - 3 nos Cinnamon - 1 inch Cloves -2 nos Cardamom - 1 no Ginger - 2 inch piece Garlic cloves - 8 nos Mint + coriander leaves - 3/4 cup Turmeric powder - a pinch To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Black stone flower – 1 no Big onion – 1 no (finely chopped) Ginger-garlic paste – 1/2 tsp

METHOD

Heat a kadai with oil and saute all the ingredients given under”to grind”.Grind them to a smooth paste.Set aside. Heat a pressure cooker base adding oil+ghee.Saute the whole spices and big onions till transparent.Add g&g paste  and saute till raw smell goes off.Now add the ground masala paste and saute for 2-3 minutes till oil starts to leave.Add biryani masala powder (if using) and saute well for few seconds. Now add the required water,salt,curd and cubed potato.When the water comes to a roll boil,add the rice, few drops of lemon juice and kasoori methi.Mix well and pressure cook for 1 whistle in low flame.Remove the lid after steam is released.Fluff the rice with fork and serve hot with raita. Enjoy !

Note

As i mentioned in the ingredients list,a big nooooo to basmati rice.U should use only jeera rice for the best taste. To increase the spiciness of biryani,u can add more green chillies while sauting masala.Do not use red chilli powder.

Try this easy,yummy,flavourful biryani recipe and enjoy the weekend

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Very good recipes Tags: Donne biryani recipe, Donne biryani, Donne biryani bangalore, Green rice, Mint biryani, biryani recipes, How to make biryani, Sunday biryani recipes

Sweet Potato Curry|Sakkaravalli Kizhangu Poriyal Recipe

Sakkaravalli Kizhangu/Sweet potato in English is one of the most important vegetables every South Indian would buy during Pongal festival.Actually i should have made this post immediately after Pongal.But sorry,i am posting this recipe in sweet potato off season.Actually i had scheduled to share Paneer tikka recipe today.But i couldn’t do it as i had an important personal work.Due to time constraint,i am posting this recipe which was lying in my drafts for months.This poriyal recipe is  very easy to make as it has no grinding job.Bachelors and working women can make it easily during busy morning hours.I learnt recipe this from my MIL.Usually we make sweet potato poriyal in two ways.One using freshly ground masala like this recipe.Another one is this easy version by just using sambar powder.The combination of sweet and spicy taste goes very well with Sambar and more kuzhambu sadam.So lets check how to make this yummy Indian sweet potato curry recipe using few ingredients.Check out my brahmin’s style easy potato curry recipe too !

Sweet potato cury recipe/Sakkaravalli kizhangu poriyal

Indian sweet potato curry/Sakkaravalli kizhangu poriyal recipe

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Sweet potato/Sakkaravalli kizhangu - 4 nos Big onion - 1 no ( finely chopped) Curry leaves - few Sambar powder - 3/4 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Hing/asafetida - 2 pinches

METHOD

Wash and pressure cook the sweet potato for one whistle in low flame.Peel the skin and chop the cooked potatoes into cubes.Set aside. Heat oil in a pan and splutter mustard seeds,urad dal and jeera. Add big onions,curry leaves and hing.Saute till onion turns transparent. Now add the cooked potato cubes,turmeric powder,sambar powder and salt.Mix well and saute in medium flame.Let it roast well till raw smell of sambar powder emanates.Toss it once or twice in the middle.Garnish with coriander leaves if u wish.Serve with sambar rice.Enjoy !

Note

You can replace sweet potatoes with potato and make the same way. For variations,u can grind 1/4 cup of coconut + 1 big onions+ 1/2 tsp of jeera to a coarse paste and coat the cooked potatoes along with sambar powder.Then u can temper and roast it as mentioned above. You can also add few drops of lemon juice if desired.

Try this yummy sweet potato poriyal and enjoy with sambar sadam

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Very good recipes Tags: Sweet potato curry recipe, Sweet potato poriyal recipe, Indian sweet potato curry, Sakkaravalli kizhangu poriyal, Sakkaravalli kizhangu poriyal recipe, Indian potato varieties, Potato recipes, Side dish for sambar rice

Kothu Parotta Recipe-Vegetarian|Easy Dinner Recipes

கொத்து பரோட்டா/Kothu Parotta is one of the most popular street foods of Tamil nadu that makes you drool.I know many fans are out there like me.Before my marriage,dad buy this once in a month but completely a vegetarian version (not even with eggs).Few months back when i shared Malabar parotta recipe,i thought of trying this recipe immediately and share here.But lazy me,din’t do it.Yesterday i got a sudden craving to eat kothu parotta and bought ID brand mini parotta from a store nearby my house.I watched some videos in you tube like Madurai egg/Mutta parotta in Kairali channel and chicken,mutton kothu parotta recipes too.I prepared Veg Parotta Salna, the most important ingredient for making kothu parotta using my own recipe and made this Tamil nadu’s most popular street food successfully.A glass of tea with this hot n spicy kothu parotta was my dinner yesterday.It was absolutely delicious and I enjoyed eating every spoon of it.Friends,try this recipe immediately if you have left over salna or vegetable kurma with few store bought parotta in hand.You can try the same with left over chapathi too.Tastes simply great !!Ok, Lets see how to make kothu parotta at home easily.
Check out my Chilli parotta recipe here.

Kothu parotta recipe

Kothu parotta recipe - Vegetarian version

Cuisine: Indian

Category: Dinner

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Parotta - 2 nos ( If big) I used 4 mini parotta Parotta salna - as needed ( I used 1/2 cup) Big onion- 1 no (finely chopped) Tomato - 1 no( small,finely chopped) Green chilli - 1 no (-do-) Curry leaves - few Mint+coriander leaves - 2 tbsp (finely chopped) Red chilli powder - 1/2-1tsp ( adjust) Pepper powder - 1/4 tsp Ginger&garlic paste- 1/2 tsp ( Optional,I din't add) Salt - as needed Cooking oil - 2 tbsp

METHOD

Heat a dosa pan.Iron griddle works the best.Cook the parotta by adding a tsp of oil.Stack the cooked parotta and pat it sideward to get the layers.Chop them into small pieces roughly using your hands or a knife.I feel hands can do a better job.Set aside. In the same hot dosa pan,put the finely chopped onions and saute for few seconds.No need to add oil.Keep the flame medium and saute well. When it turns slightly transparent,add the finely chopped green chillies and tomato pieces.Mix well.Add curry leaves and cooking oil.Saute till tomato turns mushy. Add salt,turmeric powder,red chilli powder and pepper powder.Mix well and add salna.Stir for a second and put the chopped parotta pieces.Mix it really well.(If u don't find time to make salna,just replace it with a powder of i inch cinnamon,1 cardamom,2 cloves and 1/2 tsp of garam masala powder along with other spice powders.Add little water and make it wet.Then add parotta pieces) Now take a dosa flipper & another ladle similar to dosa flipper OR u can use a tumbler and turn it upside down.Do the pounding with a rhyming sound(:))until everything blends well and make a semi dry mixture.Add extra salna if u wish.Garnish with finely chopped coriander+mint leaves and if needed drizzle some lemon juice.Serve hot immediately to enjoy its best taste.Keep Onion raita as side dish if desired. Enjoy !

Note

For variations,you can add finely chopped vegetables in Salna and make the same.I made plain salna. Non-vegetarians can add scrambled eggs and mutton/chicken salna instead of veg salna to make mutta parotta and chicken kothu parotta.

Try this yummy kothu parotta at home and enjoy with hot tea

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Very good recipes Tags: Kothu parotta recipe, Vegetable kothu parotta recipe, Kothu parotta recipe vegetarian, how to make kothu parotta, easy dinner recipes, Parotta recipe

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Hyderabadi Veg Biryani Recipe-Nawab biryani-Sunday Lunch Recipes 15

My biryani series won’t get a meaning without this India’s most popular Hyderabadi Nawab style Veg DUM biryani recipe.Few weeks back i had tasted this vegetable biryani in “Hyderabad biryani house” restaurant in Jayanagar 4th block.They serve with raita and a brinjal gravy.I love that combo.I was thinking to give a try at home but was skeptical about the output.Finally my dream came true with the help of this youtube video.He had explained it so well even an amateur can make it easily.I made very small changes in the actual recipe.I never thought this biryani is so easy to make with a delectable taste and flavor.This is one of the best biryani i have ever tried.Actually when i made this biryani, painting work was going on in my house.In spite of the strong paint smell,the aroma of this biryani was wafting through our house and made us feel hungry.I am not kidding.Just try and see for yourself.You will absolutely love its flavor,taste and give a thumbs up for sure.I did not follow the authentic DUM method by sealing the kadai with wheat flour dough and putting charcoal over it.But still the result was very tasty.Ok,enough of hype,lets see how to make this Hyderabad vegetable biryani at home using DUM method with step by step pictures.
Last but not the least,Please don’t forget to leave your feedback in this page if u try this recipe.I will be more happy to know it.

Hyderabadi veg biryani recipe

How to make awesome,flavourful Hyderabad Nawab style veg biryani at home

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup ( I used India Gate) Water - 4 cups Cinnamon,cloves,cardamom,black stone flower - each 2 nos Salt - as needed Ghee - 1 tbsp For Mari nation Carrot - 1 no Potato - 1 no Cinnamon – 1 small piece Cardamom – 1 nos Cloves – 2 nos Green chilli - 1 no ( Slitted,I din’t use) Ginger garlic paste – 2 tsp ( I used 8 garlic loves and 1.5 inch ginger) Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Curd - 2 tbsp ( semi solid) Lemon juice - 1/2 tbsp Finely chopped mint+coriander leaves - a handful Cooking oil - 3 tbsp ( Oil in which onions were fried) Fried onions - 1 no ( sliced) For toppings Saffron soaked milk - 2 tbsp Mint + coriander leaves - 2 tbsp Fried onions - 1/2 no

METHOD

Wash and soak the basmati rice for 30 minutes to 1 hour.Wash and peel the skin of potato and carrot.Cut them into big chunks( I chopped like the way served in Hyderabad biryani house).Set aside.Slice onions.Soak Saffron threads in milk. Heat oil and deep fry the onion slices.Fry till golden brown and remove in a plate.Do not burn them,Just fry carefully in medium flame. Remove half of the roasted onions and reserve it for garnishing. In a non-stick kadai,take the chopped veggies.Add  cardamom,cinnamon,cloves,ginger-garlic paste,turmeric powder,red chilli powder,Curd,Garam masala powder,Salt,half the fried onions,Lemon juice,Oil in which onions were fried,finely chopped mint + coriander leaves, mix well and check for taste.Let this mixture marinate for 30-45 minutes. In the mean time,boil 4 cups of water in a wide bowl and add the drained, soaked basmati rice.In the water,add cinnamon,cloves,cardamom,black stone flower,Bay leaf,1 tbsp of ghee along with half the salt for rice.( Add salt carefully because we have added salt in veggie masala too) Let the rice cook in medium flame for 20 minutes.By now rice will be cooked to 80%.Check whether the rice breaks but it should be firm in shape.Remove the rice alone and keep the water.Do not discard it. Now layer the rice over the marinated masala mixture.Add the reserved rice cooked water all around the rice.I added around 5 tbsp of water.Please note the quantity of water may vary as per the water quantity retained in masala.So make sure u don’t add more water.It will make the rice mushy. Add the saffron soaked milk and finely chopped mint+coriander leaves.Close the kadai with a tight lid or plate so that steam do not escape.Keep a weight over the plate.I kept a bowl with water.U can even place a stone if any. Switch on the flame and turn it to very low.Let the biryani cook in very low flame for 20-25 minutes.No need to open in the middle.But make sure u don’t get  burning smell.Your house will be completely covered with an awesome aroma of biryani when its cooked.Now remove the plate and fluff the rice with fork.Garnish with the remaining fried onions and serve hot. Enjoy with raita and brinjal gravy!

Note

Add more red chilli powder for extra spicy taste.But we felt 1tsp is enough and it was spicy too. If you want to make this biryani for around 10 people,u can use 3 cups of rice and just increase the spices( use 2.5 times quantity mentioned above)Check for taste and add more chilli powder,garam masala accordingly.I have not tried these measures.I am just giving with a rough calculation as one of my friends suggested me to add this point in all my biryani posts which would be helpful for people making biryani for parties and get together.

Make this awesome biryani for your guests and family in weekends.Have a delectable meal

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