Thalapakattu Mutton Biryani

This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for MUTTON biryani in thalapakattu style. 

 

Green Gram Dosai:

Green Gram Dosai:

                  A healthy breakfast with greengram(pasipayiru).Besides the normal dosai ,this dosai gives more energy ,since the raw beans has more proteins, vitamins  and carbohydrates. Best for all ages, to have as a breakfast.

Sambar Sadam / Bisibelabath

Sambar Sadam:

               This is famous South Indian variety rice,with all vegetables in it. So it’s a best  for lunch box  for all. This rice is also called as Bisibelabath ,with few cashews and kara boondi on top.

Thengai Sadam/ Coconut Rice:

 Bored of Curd rice for kids lunch? Then give a try to theCoconut rice. Its is a instant recipe with leftover rice or freshly cooked rice. Delicious variety rice for kids.

Ingredients:

•       2 Cups Cooked rice
•       1 Cup of Coconut shredded(preferably fresh)
•       1 TBS Channa dal
•       ½ tsp Mustard seeds
•       2 Green chillies
•       Few Cilantro Chopped
•       Salt
•       Oil
•       Pinch Pepper powder

Preparation:

Heat oil in a pan and splutter mustard seeds and fry channa dal .

Then add the green chillies and then reduce the flame and fry the coconut with a pinch of pepper powder.

Add the cooked rice and stir in the coconut mix and garnish with cilantro leaves.

Rava Dosai / Onion Rava

Ingredients:

• 2 Cups Rava
• 1 ½ Cups All purpose flour /Maida
• 1 Cup Rice flour
• 1 Cup of Curd
• 3 Cups of Water
• Salt
• 1 Onion Chopped finely
• 2 TBS Cumin seeds
• 1 TBS Peppercorns
• Few Cilantro Chopped

Preparation:


Soak Rava and maida with curd and water for about 1/ 2 hour with salt before starting.


Then add the rice flour to the mix 5 mins before you start making dosai.


In a saute pan, add a tsp of oil and splutter cumin seeds,peppercorns and then fry chopped onions in that and pour this mix in the flour.


Add fresh chopped cilantro also.


Now the rava dosa mix is ready.

Heat the griddle or dosa pan, and take a scoop (maavu karandi ) full of dosa mix and pour it from sides to center. Then toss the dosa pan in circular motion to fill the gaps if any.

    


Add a tsp of oil on sides and leave it covered for 3 mins in medium high flame.

Then remove the cover and leave it few more mins to get the dosa roast.

No need to flip the other side of dosa.




Note:
We can add green chillies and ginger chopped to add more flavor.
And can be mixed with leftover dosa batter. In that case,u can skip the rice flour in the rava dosa mix.
U can adjust the rava , maida combination according to the crispness you need.
Increase in maida will result in soft dosa,and increase in rava will yield roast.
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Keerai Kootu

Keerai Kootu :

            Keerai Kootu is the easiest way of preparing spinach, since we pressure cook it. And this kootu can be prepared with all types of keerai except murungai keerai (drumstick leaves) and agathi keerai. It is a best combination for hot rice with ghee. We used to have this in Nandhini hotel, Bangalore. Since it is not too spicy, kids will love this and ofcourse good for health. And add spinach two times a week in your food especially during summer days to reduce the body heat.

Potato chops

Potato Chops:

Chicken Gravy and Chops:

  This chicken gravy is very spicy and tasty. The taste will be perfect if we use the whole chicken with bone and skin. This process does not require any marinating. Quick and easy method. Both gravy and chops can be prepared with the same masalas and in less time. We used to say it as Chicken Varutha Curry.

 

Egg Biscuits:

Chilli Prawns:

Chilli prawns are a good Non-Veg snack / starter. Prawns here in US are easy to cook as they are cleaned and tailed off in the frozen section.Just we need to marinate it and fry them. So the process will take less time,but more tasty & crispy too.Try the chilli prawns/ prawns 65 and give your comments.

South Indian Mixture

Spicy Mixture:  

                          Mixture is an well known chat in southern side of India.There are so many varieties in mixture,depending on the ingredients used. North Indian mixtures are sweet & spicy mix with all nuts. But here is the recipe for South Indian spicy mixture.

Sambar Powder : Method 1

Sambar is a very popular dish in South India. But the taste,flavor,color varies from home to home.
This is because of the masalas used and also the veggies.So i started to try different combinations of ingredients and got the better taste in this masala powder.Every one will have their own masala powders.But just give a try to this combination to have a different sambar in ur home and dont forget to leave ur comments after trying.

Kadai Chicken

Kadai chicken is a very spicy dish, but rich in taste because of the freshness of ginger, garlic and capsicum’s flavor and ofcourse the red chillies used. This is very easy to prepare and in less time. Can be made dry or with gravy. My recipe here is with less gravy, can be served with Naan /Roti.

Laddu:

 

Channa Masala/Chole Bhature

                    Chole is a great vegetarian side dishe for Naan, Roti in Northern side and Cholapuri in Southern side of India. Ofcourse its a healthy dish as we add chick peas and easy to make at home and bring the hotel taste in ur kitchen by adding some extras. Mainly for all North Indian dishes we need to add butter and fresh cream to get the real taste.Here's the recipe ,try it at ur home and leave ur comments.

Onion Pakoda:

Onion pakoda doesn't need much introduction as its the best tea time snack.Easy & quick to prepare when we have sudden guest.

Thangdi Kabab:

Thangdi kababs are grilled chicken legs with juicy and tender meat which gets the real taste from the curd and herbs that we are using in this.This is one of our favorite starter in Dhaba restaurant.Kids do love this kabab than tandoori chicken.This kabab needs to be cooked in tandoor -Clay Oven ,but at home we can grill it or bake in oven.The taste when cooked in clay oven gets100% flavor ,which is reduced to 80% in our oven cooking.But yet i'm sure U 'll love this kebab.Keep trying and leave ur comments.

Thalapakattu Style Biryani:

 This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for chicken biryani in thalapakattu style. 

 

Mutton Sukka Varuval:

                         This is a most favorite recipe for all in my home. I learned it from my Mother.  She used to prepare more tasty (as in Hotel Amsavalli , Madurai). Goat meat is better for making varuval than lamb meat. Fresh meat gives more taste and flavor than the frozen one.  

Ingredients:

½ kg Goat meat

3 tsp Ginger Garlic paste

3 tsp Salt

1 Tomato

¼  Cup Coconut extract(milk)

3 tsp Mutton Masala (store bought / homemade)

1 tsp Pepper powder

1 Cinnamon stick

2 Cloves


Mutton masala:

2 tsp Oil

1 tsp Ghee

2 Medium Cinnamons

2 Cloves

3 tsp Coriander seeds

2 tsp Peppercorns

3 tsp Cumin seeds

2 tsp Aniseeds (Sombu)

1 tsp Poppy seeds(Khasa khasa)

8 Dry Red Chilli

Roast it with few drops of oil and powder it.

Raw Banana Fry / Vazhakai Varuval:

Ingredients:

To Dry Roast & Grind:

• 1 tbsp Corainder seeds
• 1 tbsp Cumin seeds
• 1 tsp   Aniseeds (sombu)
• 1 tbs  Pottukadalai
• 7 Dry  red chillies

To Fry:

• 2 Raw bananas
• 5 Garlic pieces
• 1/4 Cup of Onions chopped
• 1/2 tsp Mustard seeds
• 3 tsp Oil
• 2 tsp Coconut oil
• 1 tsp Salt
• 2 tbs grinded masala powder.

To cook Banana:

• 1/4 Cup of Buttermilk
• 1 Cup of Water
• 1 tsp Salt
• 1/4 tsp Turmeric powder

  Preparation:

   Pressure cook the raw bananas with buttermilk,water,salt,turmeric powder upto 1 whistle and turnoff.
Peel the skin and cut into slices.

In a pan,add oil ,mustard seeds,once it gets popped add the chopped onions and fry.
After a few secs, add the crushed garlic and add the masala and fry until the raw smell goes.

Now add the chopped raw bananas  to it and cook covered for 5mins in medium flame.(take care not to break the pieces.)

Then add coconut oil and fry in a high flame for 2-3 mins and serve it with sambar rice/curd rice.