Saravana bhavan idli sambar recipe in tamil style

Saravana bhavan idli sambar recipe in Tamil style. Hot Idlis or Dosas are tastier if served with yummy sambar! Once you taste taste hotel saravana bhavan sambar recipe in Tamil nadu, you never forget the taste. Here is saravana bhavan mini idli sambar recipe in tamil style.

Ingredients needed:

Dal:

1 cup Tur Dal

3 cups water

Vegetables to be added:

3 Drumsticks

2 medium onions

15-20 sambar onions

2 tomatoes

Salt as per taste

Turmeric as needed

Traditional sraravanabavan sambar recipe  sambar podi preparation

4 tsp sesame oil

4 tsp coriander seeds

1 tsp cumin seeds

10 fenugreek seeds

10 black pepper seeds

4 tsp chana dal

2 tsp urad dal

One small bowl curry leaves

5-6 dry red chilies

½ tsp hing (asafetida)

5 tsp coconut

3 tsp jaggery

Tamarind juice 5tsp

For seasoning:

2 tsp sesame oil

1 tsp mustard seeds

1 small bowl curry leaves

1 tsp red chili powder

Extra ingredients:

Salt, coriander leaves (cleaned and chopped), ghee.

Saravana bhavan tiffin sambar recipe dal preparation

Wash toor dal thoroughly and soak it in water for few minutes. Cook dal in pressure cooker by taking 6-7 whistles. Remove from heat and keep aside.

Method for vegetables:

Make pieces of drumsticks, dice onions, clean and cut small onions and tomatoes. Put all vegetables in cooker along with water, salt and turmeric. Cook the vegetables by taking 4 whistles. Remove it from heat and keep aside.

Saravana bhavan style idli sambar

Heat sesame oil in pan and add coriander seeds, cumin seeds, black pepper, fenugreek seeds, chana dal and urad dal in it. Fry all the ingredients for couple of minutes. Now add curry leaves, dry red chilies, hing, coconut, jaggery and tamarind in pan. Fry for 1 minute and remove it from heat. nce the mixture is cool, add ½ cup water in it and grind it into coarse paste.

Method for preparing sambar:

Add sambar masala in heavy bottom pan along with 2 cups of water. Take a boil to entire mixture on medium flame. When the mixture will starts boiling add cooked vegetables along with the water.

Add salt and boil it for few more minutes. Now it is time to add cooked dal in the pan. Mix dal with all the ingredients properly and boil it for 3-4 minutes more.

For seasoning:

Heat sesame oil in fry pan and add mustard seeds in it and add curry leaves and remove it from heat. Now add red chili powder and pour it on sambar immediately.

Add chopped coriander leaves and 1-2 tablespoon of pure ghee on the sambar. Serve with soft idlis or dosa!

Saravana Bhavan Poori kurma Tamil recipe

Saravana Bhavan Poori kurma is one of the most delicious recipes of Tamilnadu. Some preparations are needful for this yummy recipe. Here is the easy recipe to make this tasty kurma.

Saravana bhavan poori masala or saravana bhavan poori kilangu is another delicious recipe.

To make kurma you need to do lot of preparations.

Saravana Bhavan Poori kurma Ingredients:

For white paste:

3-4 cashew nuts

Little amount of water

½ tsp poppy seeds

2 tablespoon grated coconut.

Vegetables:

¼ cup chopped beans

¼ cup chopped potato

¼ cup chopped carrots

¼ cup green peas

¼ cup chopped chayote

¼ tsp salt

¼ tsp turmeric

½ cup water.

Masala ingredients:

Bay leaf

1-2 cardamom

2 cloves

Small piece of cinnamon

1 green chilly (slit)

 Masala powders:

½ tsp red chili powder

¼ tsp turmeric powder

½ tsp salt

1 tsp coriander powder

Other ingredients:

Oil

Ghee

1 medium sized finely chopped onion

1 tsp ginger garlic paste

2 medium size finely chopped tomatoes

2 spoon curd

¼ cup milk

½ tsp garam masala powder

1 small bowl finely chopped coriander leaves

Saravana Bhavan Poori kurma recipe Preparation:

Take all the ingredients of white paste and grind it in mixer to make fine paste. Keep the paste aside.

• Now cook chopped vegetables in water. While cooking, add salt and turmeric powder in it. When the vegetables are cooked, remove them from water and keep aside. If you are cooking vegetables in pressure cooker then 1 or 2 whistles are enough for it.
• Take a heavy bottom pan and add oil and ghee in it. Now add all masala ingredients in oil and fry for few seconds.
• Now add finely chopped onions and fry well till the onions turn golden in color. Now it is time to add chopped tomatoes and ginger garlic paste in the pan.
• Fry all the ingredients for 5 minutes. When the oil will start separating from the ingredients, add cooked vegetables in it. Mix well. Add all spice powders and salt. Mix and cook well.
• Now add white paste, garam masala and beaten curd in the mixture. Boil it for around 2-3 minutes. It is time to add hot milk in the kurma, take a boil and remove the pan from flame.
• Your delicious Sarvana bhavan kurma is ready to enjoy. Garnish with chopped coriander leaves and serve with roti, puri and parotta.

Saravana bhavan breakfast recipes vegetable dosa and onion rava dosa

Saravana bhavan breakfast recipes are so delicious; I love saravana bhavan vegetable dosa recipe and saravana bhavan onion rava dosa recipe. Here is the ingredients and preparation Tamil style methods.

1. Saravana bhavan vegetable dosa recipe

Ingredients needed for Saravana bhavan vegetable dosa recipe

Ready or homemade dosa batter

Chopped onion 2

Vegetables like green peas, carrot, beans, tomato etc. you can add other vegetables as per your choice.

Green chilies: 5-6

Coriander leaves: 1 small bowl

Salt

Oil

Saravana bhavan breakfast recipes Preparation

Clean and cut all the vegetables and make small pieces. Heat water in bowl and half boil the vegetables. Boiling the vegetables will make them easy to cook with dosa.

Now add these vegetables  and onion (fried) in dosa batter. Add salt as per requirement and mix well. Now add finely chopped green chilies and coriander leaves in the batter.

Mix the batter properly. Heat dosa tawa and spread oil on tawa. Make dosa like regular dosa, spread oil from all sides. Cook dosa from both sides.

Serve this vegetable dosa with sambar, coconut chutney or tomato chutney.

2. Saravana bhavan onion rava dosa recipe

Ingredients needed for Saravana bhavan onion rava dosa recipe

1 cup roasted rava

1 cup rice flour

4 tbsp maida

2 finely chopped green chilies.

2 medium size onions finely chopped.

Finely chopped curry leaves

1 inch ginger finely grated.

Water or buttermilk

Black pepper powder powder

Coriander leaves- finely chopped

Salt,Oil as per need

For tampering:

Oil, mustard seeds, cumin seeds.

Saravana bhavan breakfast recipes Preparation:

Take a big mixing bowl and add rava, rice flour, maida, green chilies, ginger, coriander leaves, chopped onion, black pepper powder  and salt in it. Mix all the ingredients.

Heat oil in pan and add mustard seeds, cumin seeds, curry leaves in it. Now add this mixture in bowl along with other ingredients. Add water or buttermilk to make a thin batter.

Be careful about the lumps in the batter. The batter should be thin enough. If it is very thin then you can add rice flour to make it bit thicker. Cover and keep the batter aside for half an hour.

Heat dosa tawa and spread oil on it with help of slice of onion or with piece of cloth. Pour dosa batter on tawa from edges towards the center. Spread oil from all the sides.

When the dosa becomes golden in color, change the side and cook from other side. When it is done from both sides, remove from the tawa. Serve hot with sambar and coconut chutney.

 

Tamil nadu village samayal Tamil samayal mutton kulambu

This is tamil nadu village samayal  Tamil samayal mutton kulambu. I learned this recipe from my grandma who is residing at a village near Coimbatore. tamil nadu village recipes are famous for its spicy yummy tastes. Here is the easy recipe for Tamil samayal mutton kulambu

Tamil nadu village samayal  mutton kuzhambu Ingredients:

Mutton: 1 kg pieces

Oil: 5-6 tablespoon

Sambar onions: 30-35 Sliced

Green chilly: 4 (vertically slit)

Curry leaves: 1 small bowl

Ginger paste: 2 tbsp

Garlic paste: 2 tbsp

Tomatoes: 5 –finely chopped

Turmeric powder: 2 tsp

Coriander leaves – finely chopped

Salt, and Water

Tamil nadu village samayal  masala:

Cinnamon: 2 inch stick

Cardamom: 4 numbers

Cloves: 5-6

Fennel seeds: 2 tsp

For dry masala powder:

Dry red chili: 10-15. Take more chilies if you like spicy taste

Coriander seeds: 7-8 tbsp

Cinnamon: one small piece of stick

Fennel seeds: 2 tbsp

Whole peppercorns: 2 tbsp

Cumin seeds: 2 tsp

Cardamom podes: 7-8

Star Anise: 2

For coconut masala:

Coconut: 2 cups

Fennel seeds: 2 tbsp

Tamil nadu village samayal  Preparation:

First make fine coconut paste by grinding coconut and fennel seeds. Use some water to make a paste.

Keep this paste aside. Take a heavy bottom pan and dry roast the ingredients under dry masala and then grind them in fine powder. Keep this powder aside.

Now add oil in pressure pan or pressure cooker and add whole spices mentioned under masala and fry them for few minutes. Now add finely sliced sambar onions and green chilies in the oil.

Fry all the ingredients well. Now add curry leaves and fry properly until the sambar onions turn golden brown in color.

Add ginger and garlic paste in fry well for 2-3 minutes. Now it is time to add salt and turmeric. Mix all the ingredients properly. 

Add finely chopped tomatoes and fry till the tomatoes are mashed properly. Now add dry spice masala and fry again.

Now you have to add finely cleaned mutton pieces in the pan along with some water. Put lid on pressure cooker and take 5-6 whistles on medium flame.

After cooling open the pressure cooker and add coconut masala paste in the curry. Keep the gas flame low.  Add more water if necessary. Mix the curry properly. 

Cover the pan and let it boil for half an hour. You can see oil is separated from the curry. Add chopped coriander leaves and mix well.

Your spicy and tasty mutton curry is ready to serve. Garnish your mutton curry with onion rings and lemon slice.  You can enjoy this curry with biryani or chapatti or rice or roti as a perfect sidedish.

Tamil diwali sweets recipes badusha recipe 2015 preparation

This is Tamil diwali sweets recipes badusha recipe 2015 preparation. Indian diwali sweets preparation is special on festival day. But nowadays we can get diwali sweets online, but home made sweet preparation is always special. Badusha is one of the famous Deepawali sweets, which many ladies find difficult to prepare. Here is detail recipe of the soft and yummy sweet Badusha for upcoming deepawali festival:

Badusha Tamil recipe ingredients

Maida: 4 cups

Baking soda: ½ tablespoon

Mixture of Ghee and oil ½ cups

Curd: 4 tablespoon

Water: for making dough

Oil or ghee for frying

Almond, cashew and pista for garnishing.

For Sugar Syrup:

Water: 1 cup

Sugar: 2 cup

Lemon juice: ½ cup

Little amount of saffron.

How to prepare badusha Tamil recipe

Take a bowl and add mixture of ghee and oil, baking soda and curd in it. Now mix this mixture well and keep on beating it for 10 to 15 minutes.

When all the ingredients are mixed well, add maida in the bowl. Now mix the entire mixture using your fingers. Add sufficient amount of water in the mixture to make soft dough.

Be sure that your dough is not sticky at all and it does not contain any cracks. Avoid making the hard dough as the Badushas made with it will not become soft even.

Now cover the dough and keep it aside for 10 to 15 minutes. When the dough is kept for setting, you can prepare sugar syrup.

Add sugar and water and take a boil until the syrup gives one string consistency. Add drops of lemon juice and saffron strands in syrup and take away from the flame.

Make equal size balls of the dough. Take ball in your hand and make it flat by pressing it in palms. Now press the Badusha little deeper in the centre.

Repeat the same process for rest of the dough. Heat oil or ghee in the pan and fry all the badushas.

While frying, use low or medium flame only. Fry slowly until the badushas change their color in golden brown. Frying badushas on high flame will keep them uncooked from inside.

Dip the fried badushas in warm sugar syrup. Keep them for few minutes and then take them out and keep in plate.

Now it is time to decorate your badushas. Spread finely chopped dry fruits on the ready badushas. Your tasty Badushas are ready to enjoy!

For diwali sweets recipes in tamil video in you tube.

Some important tips:

Don’t use more amount of baking soda while making the dough.

Use Vanaspati ghee to make dough for better texture.

Make sure that the dough is not cracked otherwise the Badushas will also get cracked while frying.

Adding cardamom powder in sugar syrup will give additional taste to the badushas.

You can store badushas for 4-5 days at room temperature.

Saravana Bhavan masala milk recipe Tamil Style

This is Saravana bhavan masala milk recipe preparation at home. Hot masala milk recipe Tamil style is the most preferred drink in southern part of India. The masala milk served by Sarvana Bhaven is known for its delicious taste and mouthwatering aroma. Here is the easy recipe to make the masala milk that is served in Saravana Bhavan. This is medicinally important to cure cold, cough, throat infection and fever.

Ingredients needed to prepare Saravana bhavan masala milk recipe

Milk – 4 cups (or as needed. Use the other ingredients in the given proportion)

Sugar: 2 teaspoons

Crystals or palm sugar: 2 tsp

Pepper powder: ½ tsp (many people prefer to add pepper powder for taste)

Cloves: 4

Dry ginger powder a pinch

Cinnamon sticks: 1 inch

Almonds: 8-9

Pistachios: 10 to 12

Cardamom powder: ¼ tsp

Saffron sticks: 6 to 7

Before starting the recipe it is better to do all the preparations in advance.

Soak saffron stick is 2-3 tsp of warm milk. Steep badam and pista in water for 10 to 15 minutes, after removing from water peel out the outer skin of both the nuts and make a coarse paste of both. You can even chop badam and pista finely and keep it aside.

Saravana bhavan masala milk recipe Preparation method

• Take 4 cups milk in a pan and take a boil. After first boil add cinnamon pieces, dryginger powder, cloves and cardamom powder in milk. Now boil the milk to make it bit thicker. Boiling milk will mix the ingredients properly in the milk and it will get aroma of the spices. Now remove cinnamon and cloves from the milk.
• When the milk is still boiling add pepper powder (optional) sugar, crystals of palm sugar, paste of nuts or finely chopped nuts and the saffron mixed milk.
• Stir and mix the ingredients properly. Now boil the milk for 4 to 5 minutes and take out from the heat. Your yummy masala milk is ready with fresh and mouth watering aroma.
• This milk is served hot. You can add chopped badam and pasta to garnish milk. Spices like cinnamon and clove give special aroma to the milk so it is must to use them when the milk starts boiling.
•  If the Crystals of palm sugar are not available then you can use only sugar and it will not bring much difference in the taste. Saravana bhavan masala milk recipe is ready to taste.

Other Saravana bhavan recipe – 

Saravana bhavan Rava Kesari Recipe

Saravana Bhavan Coconut Chutney

Saravana Bhavan Coconut Chutney

Saravana bhavan cauliflower kurma Tamil recipe

This is saravana bhavan cauliflower kurma Tamil recipe. This is one of the famous south Indian recipes loved by the people of all age. The recipe is very easy to cook and yummy to enjoy with chapatti or puri. You can prepare saravana bhavan vegetable korma recipe in the same method by using other vegetables like carrot and beans.

Ingredients for cauliflower kurma saravana bhavan style

Cauliflower: 1 medium size

Green peas: 1 small bowl

Onion: 1 medium

Tomatoes: 2 medium

Turmeric powder: ¼ teaspoon

Oil and salt as per requirement.

For masala:

Coconut: 1 small bowl

Cashew: 4 to 5

Onion: 1 medium size chopped

Peanuts: 1 tablespoon. (if peanuts are not available then you can use fried gram also)

Garlic: 4-5 pods

Cardamom: 1

Cinnamon: small piece

Cloves: 1 or 2

Green chilies and red chilies: 3 each

Coriander seeds: 1 table spoon

How to make Saravana bhavan cauliflower kurma?

Cut onion into thin slices and chop tomatoes, keep the both aside.

Make a fine paste of all the ingredients mentioned in masala column and keep it aside.

Take out the flowers of cauliflowers in medium size and keep it in salt water for a while. Afterwards boil these flowers along with peas for half an hour by adding salt and turmeric powder in the water. Remove the vessel from the heat when vegetables are half cooked.

In a pan heat some oil and fry onion until they become golden brown in color. Now add finely chopped tomatoes and salt in the pan. Fry well till the tomatoes turn soft and leave oil from the sides.

Add the masala paste in the pan and start frying it along with onions and tomatoes.

Slowly the masala will leave oil from the sides and the raw smell will go off. Now it is time to add cauliflower and peas in the pan.

Fry all the ingredients for a couple of minutes. Add water as per your requirement and cover the pan.

Allow the kurma to boil for five minutes so that the vegetables will get cooked properly and the yummy aroma will spread around

After five minutes remove it from heat and your tasty cauliflower peas kurma is ready to eat.

Garnish it with fresh coriander leaves and sliced onion rings. Serve hot with chapatti or poori.

saravana bhavan cauliflower kurma is ready to taste. The kurma also goes best as a side dish along with dal and rice.

Also try this Saravanabhavan parotta kurma recipe

Thengai chutney Tamil nadu style

Thengai chutney 

This is Thengai chutney tamil nadu style. Coconut chutney is prepared and appreciated in all parts of the India. Especially in south India coconut chutney is consumed almost daily at breakfast, lunch and dinner also. Coconut chutney goes will with Idli, Dosa, vada and upma. Here is the tasty recipe for coconut chutney. Thengai chutney recipe kerala style recipe and Tamil nadu varies slightly in its preparation.  

Tamil Thengai chutney recipe ingredients

1 bowl grated coconut

¼ bowl cleaned and chopped coriander leaves

2-3 tablespoon chana dal (dry roast it and use it)

2-3 green chillies (cut into 2-3 pieces)

Curry leaves 8 to 10

Salt as per taste.

For Tempering:

1 spoon oil

½ spoon mustard seeds

½ spoon urad dal (use split dal)

Little amount of asafetida

2 dry red chilies (break into pieces)

Tamil Thengai chutney recipe Preparation

Take a blender and put grated coconut, chopped coriander, roasted chana dal, green chilly pieces, 4-5 curry leaves, salt in it. Add little amount of water in it. Grind the ingredients to make chutney.

Take out the chutney in a bowl. Take a small pan and heat oil in it. Put mustard seed and urad dal in it. When the mustard seeds will start crackling add asafetida, remaining curry leaves and red chilly pieces in oil. Fry for some time and then pour it on coconut chutney in a bowl.

Mix well and serve with yummy recipes. For preservation keep the chutney in refrigerator. It will take 10 to 15 minutes for the preparing this yummy chutney.

Many people add a piece of ginger in chutney for taste. To add little more taste to the coconut chutney a spoon of curd and tamarind paste is used while grinding chutney. If tamarind is not available then you can use lemon juice also.

At many places coconut chutney is made by using red chilies instead of green chilies. It gives different color and taste to the chutney. When the remaining recipe is the same, add red chili pieces instead of green chilies. Add 3-4 garlic cloves, small piece of ginger and tamarind while grinding chutney.

In kerala red chilies are used to make coconut chutney. While grinding 1 tablespoon of sambar onion is used in chutney. They use coconut oil for tempering.

Tamil samayal vatha kuzhambu tamil Brahmin preparation

This is tamil samayal vatha kuzhambu tamil Brahmin preparation. There are vatieties of tamil brahmin samayal recipes but Vatha Kuzhambu is famous traditional recipe loved by old and new generation people. Here is the recipe to make tasty vatha kuzhambu easily. It takes only half an hour to cook this tasty curry. Vatha Kuzhambu recipe is unique in Tamil nadu brahmin samayal.  

Saravana bhavan vatha kuzhambu recipe is popularly called tamil kara kulambu recipe.

Tamil vatha kulambu ingredients needed

Sundakka and Manathakkali Vathal -  ½ cup

Tamarind: small ball

Small onions (shallots): 2 cups (around 25-30 numbers)

Garlic: ½ cup (around 20 numbers)

Sambar powder: 5 tsp

Jiggery: very little quantity

For seasoning:

Sesame oil: ½ cup

Mustard: 1 tsp

Fenugreek seeds: ½ tsp

Cumin seeds: ½ tsp

Chana dal: 2 tsp

Dry red chilies: 2-3

Curry leaves: 10-12

Asafetida powder: ½ tsp

How to prepare brahmin vatha kulambu in tamil style

• Take out the outer layer of small onions and garlic and keep it ready. Immerse tamarind ball in hot water and keep it aside for 10 minutes.
• After ten minutes, squeeze tamarind to get tamarind water. Take a pan and heat oil in it. Fry sundakka and Manathakkali vathal for a couple of minutes.
• Take heavy bottom pan and heat ½ cup sesame oil in it. Now add mustard seeds, chana dal, jeera, dry red chilies, fenugreek, asafetida powder and curry leaves in it. Fry well.
• Reduce the flame and add sambar powder in the pan. Fry it well along with other ingredients for 2-3 minutes; slowly it will change the color.
• Now it is time to add small onions and garlic in the pan. Fry them on low flame for nearly 5 to 10 minutes.
• When the small onions and garlic will get cooked, add tamarind water in a pan. Add curry leaves. Stir well. Now add salt as per your taste and again stir will.
• Allow the curry to boil properly for 6-8 minutes on medium flame. When you can see the oil on the surface of the curry, add fried sundakka vathal in curry along with a small piece of jiggery.
• Boil the curry for 5 minutes more. Remove it from flame and decorate with chopped coriander leave. Serve hot with rice. Many people prefer it with curd rice.
• If you wish to have tangier taste, then add little more tamarind in the curry. This curry can be eaten for 2-3 days.

Anjappar Chettinad Chicken Biryani Recipe Tamil Chettinad Kozhi Biryani

This is anjappar chettinad chicken biryani recipe in Tamil traditional cooling.  chettinad kozhi biryani popularly called Chicken biryani recipe chettinad  style is a mouth watering dish exclusively prepared in that area.  The best side dish I like to eat with Tamil nadu kozhi biryani recipe is curd onion raitha or anjappar chettinad chicken gravy recipe.

If you want to refer anjappar chettinad chicken biryani recipe in Tamil video search for the preparation of chettinad chicken biryani recipe by damodaran chef.

  

Ingredients for the Biryani

Chicken pieces with bones: 1 kg

Basmati rice: 1 kg

Thinly sliced onion: 4 medium size

Finely chopped tomatoes: 4 big size

Coriander leaves: finely chopped 1 small bowl

Mint leaves: finely chopped 1 medium bowl

Coconut milk: 3 cups

Curd: ½ cup

Red chili powder: 1 ½ tsp

Turmeric powder:3/4 spoon

Bay leaves: 2-3

Oil: 6-7 tsp

Fried cashew nuts: 20-25

Water as per requirement

Ingredients for masala:

Use all the ingredients given below and make a fine paste

Green chili: 15 in number

Finely chopped ginger: 2 tsp

Garlic cloves: 10-12 in number

Cinnamon sticks: 3 inch piece

Cardamom: 4 in number

Cloves: 8 in number

Water: as per requirement to make a smooth paste

Method to make chettinad Biryani

Thoroughly clean and marinate chicken pieces with the masala paste, little salt, finely chopped mint leaves and ½ tsp turmeric powder. Keep it for nearly half an hour so that the chicken pieces will soak the taste of masala inside. Mix 6 cups of water in 3 cups of coconut milk and keep it aside. Wash basmati rice and you need to soak it in coconut milk + water mixture for nearly 30 minutes.

When you are done with the preparation of rice and chicken, take a heavy bottom pan and heat sufficient quantity of oil in it. Add bay leaves in oil and fry a little and then add thinly sliced onion in it. Fry again, until the onion turns light golden in color.

Now it’s time to add chicken pieces along with the coated masala and mint leaves. Mix the chicken with fried onion and keep on frying it until the chicken changes its color. Now add finely chopped tomatoes, ½ cup curd, red chili powder and turmeric powder in the pan. Fry the ingredients frequently till the tomatoes are completely cooked and become mushy. Now add little amount of water. Stir and mix all the ingredients properly.

You can see the green gravy in the pan and all the ingredients are properly mixed, then reduce the heat and cover the pan to allow the chicken pieces to get cooked in the gravy. It will take nearly 10 to 15 minutes. When the chicken is completely cooked, add coconut milk and water mixture, in which you previously soaked basmati rice in the gravy. Take a boil to the gravy by adding salt in it.

When your gravy will start boiling, add soaked basmati rice it in and mix well by stirring gently. Keep the heat high until the water in the gravy gets absorbed by the rice. Reduce the heat and cover the pan with lead to cook rice completely.

When the rice is cooked, your tasty biryani is ready. Garnish it with finely chopped coriander leaves, fried cashew nuts and fried onion rings. Serve hot. The biryani goes well with boiled eggs and onion-curd raita.

You can make the same biryani by using regular rice instead of basmati rice also. The taste of the biryani depends upon the ground masala and the coconut milk. 

Coconut milk gives a different taste and aroma to the biryani which do not come with plain water. many people prefer to add roasted fennel seeds in masala while grinding, it gives a different taste to the biryani and helps for digestion too!

Nalas appa kadai recipe Tamil Style Aappam

Aappam  recipe is the first in nalas appa kadai buffet menu. I searched the hotel in Bangalore but no branches then I tasted the recipe at nalas appa kadai velachery. Now Chennai people are enjoying the free home delivery. Appam is the most liked breakfast recipe in the state of Tamilnadu and rest of south India as well. The Appam is enjoyed with different types of curries, vegetable korma, coconut milk with sugar or spicy coconut milk.

Nalas appa kadai recipe Tamil Style Aappam ingredients

4 cup raw rice

2 tsp urad dal

2 tsp methi seeds / Fenugreek seeds

6 cups of water

4 tsp cooked rice

400 ml thick coconut milk. (You can squeeze coconut milk at home or you can use coconut milk powder available in the market and make medium thick coconut milk from it.

Salt as per taste

Sugar 2 teaspoon

Eno fruit salt 2 sachets

Nalas appa kadai recipe Tamil Style Aappam preparation

Thoroughly wash urad dal and rice and soak the both together in water for 5 to 6 hours. After 6 hours remove the water and make a smooth batter of rice and urad dal in the mixer. Add ½ cup water and 4 tsp of cooked rice in the mixer while grinding the batter. You need to make a fine thick batter so avoid adding more water while grinding. When the batter is ready add 2 cups of coconut milk in it and mix it well.

Pour the batter in the big bowl and add salt in it. After mixing salt properly cover the bowl and allow it to set for overnight or at least 7 to 8 hours. The batter will get fermented during this time. When the fermentation procedure is complete, add sugar, remaining coconut milk and Eno fruit salt in the batter. You need to stir the batter consistently and mix all the ingredients properly. It is necessary to prepare appam immediately after adding Eno fruit salt in it. Avoid keeping the batter in the refrigerator during fermentation process.

How to make Tamil style Aappam

To make soft and tasty appam, a special pan called Aappachatti is used. If you are not having it then you can make appams in your non stick pan or on dosa tawa instead.

Heat appachatty and spread some oil on it. Now pour a medium bowl size appam batter in aappachatti.  Lift the pan in your hands and move it slowly in a circular motion to spread the batter in the pan and make a round shape. Now close the vessel or aappachatti with lid and reduce the gas flame. Allow it to cook for till the circular edges of appam turns in to golden brown color. Remove it from appachatti and serve hot with chutney, curry or coconut milk. The perfectly tasty appam is soft in the centre and crispy at its edges!

Tamil nadu patti samayal Paal Paniyaram Recipe Step by step seimurai

 Paal Paniyaram Recipe 

This is tamil  patti samayal Paal Paniyaram Recipe Step by step seimurai . Paal (milk) paniyaram is a famous sweet dish of Tamilnadu served with coconut milk. karaikudi paal paniyaram and  Paal paniyaram chettinad special sweet dish are prepared especially on the occasion of Diwali. The recipe is very easy to make and very tasty to enjoy! The combination of thengai paal ans pal maniyraam is excellent!

Ingredientsneeded for tamil easy samayal Paal Paniyaram Recipe

 Raw rice 1 cup

Urad dal – 1 cup

Coconut milk taken first time – 2 cups

Milk ½ cup

Cardamom powder ½ tsp

Salt one pinch

Sugar ¼ cup

Oil for frying

If you want to prepare valaipala paniyaram you can add two squashed banana with the batter.

How to prepare Tamil paal paniyaram

Take urad dal and raw rice and mix them together. Soak the both in water for nearly 3 to 4 hours. Remove it from the water and make a smooth batter in mixer grinder by using little water. Avoid adding more water as we need thick and fluffy batter to make Paniyaram. When the batter is ground properly add salt in it and mix well. Keep the batter aside.

• Take oil in a kadai  and heat it to fry paniyaram. Put a spoonful batter in your hand and drop it in the hot oil for frying. Just like medu vada, the batter will blow up immediately. Turn and fry the batter ball from another side as well.
• Fry the paniyaram until it gets golden brown color from all the sides. Remove it from kadai and put it on tissue papers to remove excess oil from it. Fry all the paniyarams with same process.
• Take a bowl and mix coconut milk along with milk, sugar and cardamom powder. Mix all the ingredients well and then put the paniyarams in this milk. Soak it for 15 to 20 minutes and they are ready to eat and enjoy!
• Remember that if you make the batter to watery then your paniyarams will soak more oil while frying so you need to be alert about the thickness of the batter.
• Use only fresh coconut milk and avoid making the milk very thick as it is not easily absorbed in the paniyaram. Many people use only coconut milk instead of mixing milk in the mixture.
• tamil  patti samayal paal paniyaram recipe is ready to taste. Don’t soak paniyaram for much time in the milk and do not even fry them much.  
• Use sugar as per your taste requirement, using jiggery instead of sugar to give extra taste, color and aroma to your pal paniyaram!
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Gramathu samayal in tamil nadu / Karuvadu kuzhambu Tamil recipe

This is Karuvadu kuzhambu Tamil recipe, the best gramathu samayal in Tamil nadu.  Tamil dry fish curry or Chettinadu Karavadu  is famous dry fish curry from Chettinad district in Tamilnadu.  Let’s learn the easy recipe to prepare this tasty curry:

Gramathu asaiva samayal is something unique in taste. People living in cities definitely like the taste of chicken, mutton, egg and karuvadu Tamil preparation.

Gramathu samayal  Ingredients needed for  Karuvadu kuzhambu:

200grams dry fish

150 grams black beans

5 egg plants katharikai

2 medium size onions

2 tomatoes

1 tsp fenugreek

20-25 curry leaves

2 tsp thick tamarind paste

1 tsp turmeric powder

2 tsp sambar powder

3 tsp malli (Dhaniya) powder

Coconut milk 2 cups

Oil 10 tsp.

Salt as per your requirement.

 Karuvadu kuzhambu Preparation:

This is one of the best gramathu samayal recipes.  You can prepare nethili karuvadu kuzhambu in tamil style by using this preparation method.

Cut the egg plant into 4 pieces each and keep aside. Finely chop the onions and tomatoes and keep aside.  Clean the dry fish. Take a pan and heat some oil in it.

Fry the black beans on medium flame for 5 to 7 minutes in the oil. Soak these fried black beans in water for nearly 45 to 50 minutes.

Method:

Take a pan and put oil in it. When the oil is hot add curry leaves in oil and fry well. Add finely chopped onions and fry till the onions are golden brown in color. Add chopped tomatoes and fry the mixture properly.

Now it is time to add tamarind paste in the mixture. Add 3 glasses of water in the pan to give the curry proper consistency. When the curry will start boiling add turmeric powder, red chilli powder and coriander powder in it.

Add salt as per your requirement and taste preference. Keep on stirring the curry occasionally. Now add the pieces of egg plants in curry and take a boil. Add soaked fried black beans in curry and take one more boil to your curry.

When the egg plants are completely cooked, decrease the flame and add coconut milk in it. Coconut milk will give your curry a special flavor and texture.

When the curry will start boiling, add cleaned dry fish and boil the curry well. Lower the flame and cook until the dry fish are completely cooked. Remove it from heat and decorate with coriander leaves. Serve hot with steamed rice and fry dry fish for yummy taste.