Thala Ajith Biryani Recipe - Mushroom Biryani - Vegetarian Version

Hi Friends,
Today I have shared a yummy & delicious celebrity biryani recipe that belongs to our South Indian actor, The Ultimate Star Thala Ajith.I have been his fan for years and I am extremely happy to try and share his style of biryani in my blog.Few months back,I came across this recipe in a popular Tamil magazine (Kumudham Snehidhi). Our blogger friend Sundari Nathan shared the screen shot of the recipe page with me as per my request.So sweet of you dear.When I read the article,it is said Thala is a great cook and an expert in making biryani. He used to prepare and serve a delicious mutton biryani for his Co-stars & workers in his shooting spot.Director Mr.Venkat Prabhu and South Indian actress Miss.Parvathy Nair have shared the method of making Thala biryani with all the minute details.Everybody had praised the taste & Thala’s passion of cooking biryani.Having tempted by the article, I tried this recipe at home by replacing mutton with mushroom & soya chunks.I used my own measurements as the quantity of ingredients were not specified in the magazine.I have tried this recipe twice in the past 2 weeks.It’s a very simple bachelor kind of recipe without much fancy ingredients & grinding job.To make this post more special, I served Thala Biryani in Thala Vazhai ilai with onion raita,Plain salna,Chilli potato and Semiya payasam ;).We all loved its awesome aroma and taste.I have shared the screen shot of the article below for your reference in Tamil.If you wish to try Thala’s actual Non-veg biryani using mutton,it will help you.
             By the way, this biryani is my 35th post in this series.With this recipe,I am happily ending my Sunday Lunch Recipes Series.Next week I will make a detailed post on how to cook Basmati rice & jeera rice and update my old biryani recipes till this month end.
When I started this series,I had no clue of how I am going to try varieties of biryani being a pure vegetarian.But God had helped me giving delicious recipes through websites,cookbooks and my friends. And now I am the proud owner of 40+ veg biryani recipes.I can confidently make biryani for my guests & family.At this time,I would like to thank all my readers & silent readers who have given me continuous support and encouragement by sharing the feedback of my biryani recipes via e-mails with tried & tasted pictures.Even though I couldn’t post the recipes on time due to personal works,there were few readers who wait for my post and tried it instantly.Thanks for all your patience.This series have got me so many new readers,friends and some cute sisters(Dhivya,Dharini,Kavitha,Sindhuja…) . Thanks a ton buddies. But for you all,this series would not have come so far & become a hit.In the New Year 2016,I will come up with another interesting series.Stay tuned !!
Now lets see how to make this awesome, star special –Namma Thala Ajith style Biryani recipe in vegetarian version.Therikka Vidalamaa

Thala Ajith Biryani Recipe - Vegetarian Version

How to make the popular Thala Ajith Biryani Recipe using mushroom & Soya chunks- Vegetarian version

Cuisine: Indian

Category: Biryani Recipes

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup ( I used India Gate Brand) Water - 5 cups Lemon - 1/2 no ( small size) Salt - as needed Cooking oil - few drops For Gravy Cooking oil + ghee - 2 tbsp +1 tbsp Cinnamon - 1 inch piece Cloves - 3 nos Cardamom - 2 nos Bay leaf - 1 no Black stone flower/Kalpasi - 2 nos Big onion - 1 no (Big) Ginger - 2 inch piece+Garlic cloves - 8 nos (Grind to a paste.Use fresh paste for best taste OR 1.5 tsp store bought G&G paste) Green chillies - 2 nos Mint leaves + coriander leaves - 2 tbsp Ripe Tomato - 2 nos Mushroom or Soya chunks/meal maker - 10 nos Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy biryani) Curd - 1 tsp Red food color - a pinch Salt & water - as needed

METHOD

Wash and soak Basmati rice for at least 30 minutes.In the mean time,wash and clean the mushrooms if using.Chop into cubes.If you use soya chunks,boil 2 cups of water and soak the chunks.It will bulge in size.Squeeze & set aside.Chop the onions into slices,tomatoes into pieces & slit the green chillies. Boil 5 cups of water.When it roll boils,add the soaked & drained rice.Add salt,a tsp of oil and squeeze half of lemon.Simmer the flame & add the soaked,drained rice.Let it boil in high flame for few minutes.Stir once or twice in between without breaking the rice.Let it cook in water till its 80% done. Now switch off the flame and strain the rice in a colander.Collect the rice cooked water in a bowl.We are going to use this hot cooked water( Kanji) for putting DUM.So don’t throw it.Now take a tbsp of rice cooked water and mix the food color.Set aside.Let the rice be in colander till the gravy gets ready. Heat a kadai adding oil + ghee. Saute cinnamon,cloves,cardamom,bay leaf & black stone flower.Now add the onion slices and saute until its transparent.Keep the flame low and Cover it with a lid.Let the onions turn crispy and golden brown.This is the key point for this biryani. Grind ginger & garlic adding required water and add it to the onion mixture. Saute until its raw smell vanishes.Do this in low flame.Cover it with a lid for sometime. Then add the mint+coriander leaves.Mix well and add tomatoes ,green chillies.Saute until mushy.Cover with a lid. Once it turns mushy,add turmeric powder & red chilli powder.Mix well for few minutes and let the mixture become a paste.Add the mushroom pieces OR Squeezed soya chunks pieces.Saute well for a minute. Add 1/2 cup of water and cook the mushrooms/Soya chunks.Cover with a lid and let it boil for 2-3 minutes in high flame. Add 1 tsp of curd and cover cook for sometime.Oil will float on top.This is the sign for a perfectly cooked gravy.So wait till that point.Now gravy is ready. Let the gravy be in the kadai.Make sure there is some moisture content in the gravy so that it doesn’t get burnt.Now spread the 3/4th cooked basmati rice over the gravy and cover it. Heat a dosa tawa( Any old non-stick or iron tawa) till its fuming point. Reduce the flame to low completely and place the kadai over the dosa tawa.Make sure kadai is closed tightly.Place the strained rice cooked hot water(Kanji)over the lid.Put under DUM for 5 minutes. Then open the lid and sprinkle food color,add a tbsp of ghee over the rice.Mix it gently with a ladle from top to bottom without breaking the rice.Again close it and keep for 10 minutes.That’s it.Delicious and yummy Thala biryani is ready to serve !! Enjoy with raita & Kurma !

Note

Adjust the quantity of spices as per your taste Add mixed vegetables in place of mushroom & soya chunks Keep in mind,you should use freshly ground ginger,garlic paste for best taste. Flame should be low when u saute sliced onions & other masala.Don’t forget to cover the kadai after u saute the masala every time.Onion should become golden brown.This point was highlighted in the recipe. If properly done,this is one of the best biryani with simple ingredients. For variations,you can add 1/2 tsp of garam masala or biryani masala powder.

I served Thala Biryani with Onion Raita,Plain salna,Chilli potato and Vermicelli/Semiya payasam.We had a delectable lunch !!

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Raw Peanut and Coconut Butter Fudge

This raw fudge is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits.

Raw protein treats seem to be an obsession of mine. Often composed of a combination of nuts and dried fruits and some natural sweetener, they are perfect for this savory girl and usually vegan too. And treats don't have to be decadent while tasting like they are at the same time. Take this fudge for example … creamy and rich with only a small amount of maple syrup added for sweetness. And with only four ingredients, the clean-up will take longer than the preparation.

A good dose of nutty protein is to be had in just a few small nibbles, and with coconut butter included too you'll want to have these on hand when an energy boost is needed. Peanut butter is a favorite of mine, but use whatever nut butter you may have on hand, such as cashew or almond butter. After set in the freezer, these keep well in a sealed container in the refrigerator for a good few days if they last that long. Despite the temptation to eat more than necessary, really only a small square is required to satisfy any cravings.

Raw Peanut and Coconut Butter Fudge

Recipe by Lisa Turner Published on December 11, 2015 A simple, creamy and rich raw nut butter fudge that is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits Print this recipe Ingredients: 3/4 cup natural peanut butter (I used crunchy) 3/4 cup coconut butter 2 tablespoons maple syrup 1 teaspoon vanilla extract Instructions: Line a 9-inch loaf pan with parchment paper, taking care to leave some paper hanging over the edges of the pan. In a small saucepan, combine the peanut butter, coconut butter, maple syrup and vanilla. Stir over low heat until the mixture is creamy. Transfer to the prepared pan and spread evenly. Put the fudge into the freezer until set, about 30 to 60 minutes. Before serving, let the pan sit out at room temperature for about 15 minutes to soften. Lift the fudge out of the pan using the edges of the parchment paper and transfer to a cutting board. Cut into small squares with a sharp knife and serve. Refrigerate any remaining portions. Makes about 16 small squares

More vegan treats to enjoy:
Raw Peanut Butter Cocoa Maple Squares
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!

Paneer Paratha Recipe - Stuffed Paratha Recipes

Basically I love to try different varieties of paratha recipes at home.I make aloo paratha and mooli paratha most often.But I have not tried paneeer paratha & gobi paratha recipes so far.I have tried many paneer recipes like paneer gravies,korma,Paneer Kheer, Paneer biryani & even Paneer bonda. But somehow I haven’t tried my hands on the most popular paneer paratha recipe.Yesterday I bought a 200gms block of paneer just to make this stufffed paratha.It was so easy to make and it came out so tasty,flavorful and soft.This paratha would be loved by kids and adults as well.For variations,you can mix some grated cheese along with paneer and make it for kids.Try making this paratha for you lunch or dinner.It tastes yum.Lets see how to make this easy & healthy paneer paratha recipe !

Paneer Paratha Recipe

How to make Paneer Paratha Recipe

Cuisine: Indian

Category: Paratha Recipe

Serves: 6-7 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 200 ml

For dough Atta/wheat flour - 1 cup Salt - as needed Water - as needed Oil - 1 tsp For stuffing Grated Paneer/Cottage cheese - 1.5 cups ( 150gms) Ajwain/Omam - 1/2 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Cumin powder - 1/2 tsp Aamchur powder Or lemon juice - little Coriander leaves - 2 tbsp ( finely chopped) Salt - as needed

METHOD

Take the wheat flour,salt.Mix well and add water little by little to make a soft,non sticky dough.Knead it well for 5 minutes.Apply one tsp of oil and let it soak for 15 minutes.In the mean time,prepare the stuffing. Grate paneer and add salt,red chilli powder,aamchur powder,cumin powder,garam masala powder and ajwain. Mix well and make balls.Set aside. Now take the chapathi dough and make balls equal to the size of paneer balls ie the size of chapathi ball should be slightly smaller or equal to the size of stuffing ball.This will help to make even rolling and spreading of paneer mixture all over the paratha. Take the ball and dust it with wheat flour.Roll it to make a small thick poori.Make sure the center is thicker and the sides are slightly thin.Keep the stuffing ball in the center of the rolled poori. Pull all the edges of the rolled poori and seal the stuffing ball.Now roll & make a smooth ball.Flatten in slightly using your palm and dust with wheat flour.Roll it to make a round thin paratha.Arrange them in a plate. Heat a dosa pan and grease it with oil. Put the Paratha and cook in medium flame.When its cooked one side with brown spots,flip it and cook the other side of paratha.Brush with oil and remove it.Stack it and serve hot with raita !! Enjoy !

Note

For variations,you can use finely chopped green chilies instead of red chilli powder. Skip cumin powder if you don’t have. Adding ajwain gives a nice flavor & helps in digestion.So don’t avoid it.

Enjoy this easy and delicious Paratha for lunch or dinner !!

 

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Fruit And Yogurt Parfait Recipe – Parfait Recipes

Parfait Recipe – When my friend Shalini told me about this recipe,I had no clue of What is parfait,how it is made,how it tastes .Immediately I browsed for the recipe & images.I found in Wikipedia that Parfait is a type of food that is eaten as a dessert or breakfast in United States. It is a French word that means perfect.In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear parfait glass, and topping the creation with whipped cream, fresh or canned fruit.In Canada and the United States, parfaits may also be made by using greek yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries or blueberries.I loved the simplicity of this recipe and tried it for our Sunday breakfast using strawberry flavored yoghurt layered with muesli & fresh fruits.It came out very colorful and we loved its taste too.So I thought of sharing this easy dessert cum breakfast recipe for you to try if you are bored with our usual Cereals with milk combo.Its so healthy &a tummy filling recipe.After tasting this strawberry yogurt parfait,I wish to try all the variants of parfait recipe and taste it.Ok,Lets see how to make this easy and healthy fruit yogurt parfait recipe.Vegans,please replace yogurt with non-dairy yogurt.Actual recipe calls for granola,but I used muesli here.It was super crunchy to taste !

Fruit yogurt parfait recipe

Fruit yogurt parfait recipe - Easy American breakfast at home !

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Granola Or Muesli - 4 tbsp Flavored yoghurt - 2 cups ( I used DANONE Strawberry yogurt – 80gms) Fresh fruits ( Blueberry , Strawberry,Apple and Cherries) - as needed

METHOD

Refrigerate or freeze the yoghurt for an hour and let it be cold and thick.I bought Danone & Nestle yogurt.But used Danone.Take all the required ingredients and keep it ready.   In a clear glass/Parfait glass,put 2 tbsp of muesli as the first layer.Then add half of the yogurt from 80gms cup. Again layer it with muesli and then add the remaining yoghurt.Lastly layer it with chopped fresh fruits.Garnish with a fresh mint leaf and serve immediately.Healthy and tasty fruit yogurt parfait is ready.Enjoy !Doesn't it sound easy ?? ;) ( If you use greek yogurt,u can mix sugar with fresh fruits and then layer it to give a sweet taste.I used sweetened Strawberry flavored yoghurt.So I din’t use any extra sugar.For variations,you can use chopped banana pieces,cranberry,raspberry etc) If you don't have flavored yogurt in hand,just blend the strawberry adding some sugar,Mix with homemade thick curd & hang it for an hour by tieing them in a cloth or freexe it for an hour to make it thick.Excess water content would be removed.Then you can use this thick curd for making parfait !

Enjoy this quick n easy International breakfast at home !

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No Croutons Required - Festive Photos for December 2015

It's a tiring time of year, so Jac and I are late with the announcement for NCR. I'm hosting again this month and as is tradition with our event, we are asking for festive photos for December instead of our usual vegetarian soup and salad requests. This can be anything that is festive, including vegetarian friendly food, decorations, landscapes or anything that inspires your mood for this time of year.

It's easy to participate. Simply add your photo using the linky tool at the bottom of this post. One entry per blogger please. Link back to this announcement, Lisa's Kitchen and also Jacqueline's blog.

The roundup will be posted shortly after the deadline for entries. We look forward to your inspired creations.

Cup Corn Recipe - Butter Cup Corn - Easy Snacks For Kids

Masala Cup corn is one of the most popular snacks you can find in all the malls and theaters in big cities.Cup corn is nothing but boiled American sweet corn kernels mixed with plain salt & butter.It’s an easy and yummy snack to be enjoyed during this monsoon season.In most of the cup corn stall,u could find a menu showing variations in this recipe like Indian masala,Mexican,Italian,classic,salted cup corn etc.We always go for masala butter corn whereas Raksha loves plain salted ones with extra butter.Most of the time this would be our interval time snacks in theaters.If you opt for less butter,it’s a guilt free low calorie healthy snack for kids and adults.Actually I clicked a picture of the cup corn menu and wanted to share here for variations u can try.But somehow I missed that file in my mobile. I will update this post after I click again.Nowadays I make this for Raksha’s school snack box very often.Its very easy to make if you have boiled corn in hands.You can also use frozen corn.Just cook the corn adding salt ,drain the excess water and mix the spice powders.Ok,Lets see how to make this easy masala butter cup corn recipe at home ! 

List of my corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

Cup corn recipe/Butter cup corn recipe

How to make masala butter cup corn recipe for evening snacks

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

American sweet corn - 1 no ( 2 cups of corn kernels) Butter - 2 tbsp ( add more if u wish) Red chilli powder - 1 tsp ( use 1/2 tsp for less spice) Chat masala powder - 1/2 tsp ( adjust) Salt - as needed Lemon juice - few drops

METHOD

Pressure cook the sweet corn adding enough water and salt.Once it becomes warm,remove the cork kernels using a knife as shown in the picture below. Boil the kernels in hot water for few minutes to make it hot ( OR mix all these spice powders and double boil the corn kernels to keep it hot till u serve).Drain the excess water and collect the corn kernels in a bowl.Add red chilli powder,chat masala powder,salt and butter. Mix it well,check for taste and serve hot immediately. Enjoy !

Note

For plain salted ones with butter,avoid spice powders and add salt,butter alone. Adjust the quantity of chilli powder and chat masala powder as per your taste. You can skip lemon juice and add amchur powder for tangy taste You can also try adding black salt instead of plain salt.

Try this easy,healthy masala cup corn recipe for your kids and Husband.They will love it !!

Check out my other corn recipes

• Sweet corn soup
• Sweet corn masala dosa
• Sweet corn pulao
• Sweet corn sundal
• Corn cheese balls
• Baby corn golden fry
• Baby corn manchurian
• Baby corn stir fry

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Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving for them. The ingredient list might seem a bit long, but really this comes together in hardly any time at all. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to add this recipe to your bucket list. You won't regret it.

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on December 7, 2015 Simple and gently spiced black-eyed pea and mushroom curry simmered in a fragrant coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas 2 1/2 cups water 1 cinnamon stick 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 small red onion, diced 1 to 2 cloves garlic, crushed or minced 1-inch piece ginger, grated or minced 1 to 2 red or green chilies, seeded and finely chopped 8 oz (225 g) button mushrooms, sliced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder (optional) 2 small tomatoes, finely chopped 2/3 cup coconut milk 2 teaspoons sea salt, or to taste fresh ground black pepper, to taste 1/4 cup fresh parsley, chopped Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan. Cover with 2 1/2 cups of water and add the cinnamon stick. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are just tender. This should take about 30 minutes. Remove from heat and set aside. In a non-stick skillet, heat the oil over medium heat. When hot, add the cumin and mustard seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for about 5 minutes until softened. Next add the garlic, ginger and chilies and sauté for another few minutes. Turn the heat up to medium-high and add the mushrooms to the pan. Stir and fry until they begin to brown and wilt. Add the ground spices to the pan, stir for 30 seconds, and then pour in the tomatoes and coconut milk. Simmer for about 10 minutes, until thickened. Bring the beans to a boil again, and add the mushroom coconut mixture to the pan along with the salt. Reduce the heat to medium-low and simmer uncovered for another 20 minutes or until the beans are tender and the curry has thickened. Stir in the black pepper and fresh parsley. Serve hot with steaming fresh cooked white basmati rice. Makes 4 to 6 servings

More black-eyed pea dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Potatoes and Tamarind
Black-Eyed Pea Tomato Curry
Black-Eyed Peas with Mustard, Cumin and Curry Leaves