Monday, 7 November 2011

Recipe of Vahrehvah Banana Dosai

Recipe of Vahrehvah Banana Dosai
Ingredient Name Unit Quantity



cashwnuts/chopped raisns







Rice flour




to taste

as needed

Directions | How to make Vahrehvah Banana Dosai
Take banana peel and mash banana in a bowl,rasins,almonda,rice flour,maida,sugar mix well and add cardaom powder mix again.
can you grill or in pan, take a tsp and put as a small dumpling, cook in ever slow flame.
Cook till the banana becomes brown in colour add little ghee.

Tamilnadu Recipes and tamilnadu food items

Tamil Nadu – Has a distinct place in the culinary map of the country having a wide range of vegetarian and non-vegetarian delicacies to offer. The important ingredients in Tamil cuisine are red chillies, turmeric, tamarind, fresh coconut and a whiff of asafoetida. Coconut or gingelly oil is normally used as a medium of cooking, Tiffins or a light meal is very popular and a part of the Tamil Cuisine which is usually served for breakfast or as an evening snack. Tiffins are served steaming hot like Dosas. Idli, Upma. Vada, Uttappam and Pongal accompanied with Sambar, Coconut chutney and Milagai podi are mouth watering and light to eat. The tiffin is accompanied by a steaming hot filter Coffee, which is an authentic signature beverage of the Tamil Cuisine.

Rice is the staple food of the South India, where lunch and dinner is served with rice accompanied with a variety of Poriyals (curries), Avial, Kootu, Kozhambu (stews), Sambar, Rasam and Thayir ( means the Curd or Yoghurt )

Chettinad cuisine is very special in Tamil Nadu and hails from the deep southern region of Tamil Nadu. It is one of the spiciest, oiliest and most aromatic cuisines in India and is famous throughout the country. Some of the popular dishes of the Chettinad menu are Varuval – which is a dry dish fried with onions and spices (sautéed with chicken , fish or vegetables), Pepper Chicken, Poriyal – a curry and Kuzambu – ingredients stewed in a gravy of fresh coconut milk and spices. The Tamil style of Mughalai food can be tasted in Biryani and payaa. Payaa is a kind of spiced broth eaten with Parathas and Appam.

A Tamilian meal is called the ‘Sappadu’ means a full course meal, which can be either lunch or dinner. An authentic tamil cuisine is served in a banana leaf and is to being eaten with hands. A typical tamilian would enjoy to eat in banana leaf as it gives different flavors and taste to the food. But after modernization, the food is also served on a stainless steel plate with varied types of curries served in small bowls.

In one of my visits to Tamil Nadu, I had attended an actual authentic typical Tamil feast which is commonly called as “Virundu Sappadu” which is served in a very customised way on the banana leaf. The top half of the banana leaf is served with a range of curries and the lower half for the rice as it’s the staple food of South Indians. The lower right portion of the leaf is served with a scoop of warm sweet milky rice called Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle or chutney. And the middle of the leaf, fried items like chips made of banana, yam, potato, crispy papads called Appalams and vadai.

I got to know about the vegetarian meal where the vegetables are selectively chosen between the gourds, drumsticks, brinjals, carrots, cabbage, french beans or cauliflower and for non-vegetarians, a separate leaf is provided for fried meats, chicken, fish, crab etc. Fish is an integral part of the menu in most parts of the coastal region of Tamil Nadu and the availability of coconut and coconut oil forms a base for almost all the preparations of the region.

Paayasam is usually served at the end as a sweet/dessert to finish the meal.

Finally the virundu sappadu ended by serving a banana, beeda, and a glass burttermilk.

Vah! This was one of the sumptuous, delectable and yummy Virundu Sappadu.

Savories are also one of the important dishes usually prepared during festivites. Some of the popular savories are Murukkus, Chedai (crunchy crispies made of rice flour) etc which are normally served as snacks. Interestingly it is also said from the olden days that if the savories are eaten, than the gums would get stronger.

Tamil cuisine has an umpteen variety of Payasams prepared with Rice, Semiya, Dal, Milk, Sugar or Jaggery. Every festival in Tamil Nadu has an unique preparation of sweets offered to the God. Sweets like Sweet Pongal, Mysore pak, Adhirasam, Coconut Burfi etc are some of the popular yummy sweets of Tamil Cuisine.

Tamilnadu Kothu Parota supper testy


3 Parotas
1 Onion-sliced
1 ½  cup Salna
2 Eggs
1 tsp Pepper powder
2 tsp Vegetable oil


1.      Mince the parotas into small pieces.
2.      In griddle heat oil, add the sliced onions, eggs and sauté well.
3.      Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.
4.      Add the pepper powder over the ingredients and mix well.
5.      Serve hot with onion raita.

Friday, 4 November 2011




500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:
  • Wash and soak rice.
  • Heat oil and fry onions till golden brown and remove.
  • Fry whole spices, turmeric powder, add rice and sauté.
  • Add half-saffron dissolved in little warm milk.
  • Add hot water and mix well.
  • Cook a little. Finish with remaining saffron and cook till grains are separated and done.
  • Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.




1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):
  • Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
  • Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
  • When Cumin seeds are done add the rice and salt, mix well.
  • Add water.
  • When it starts boiling low down the flame of the gas and cover it partially.
  • Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
  • Serve the jeera pulao hot with any gravies or raita.



Learn how to make instant onion rice which can be served with any main course dish like daal, curry or with simple ratia.


4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning
How to make instant onion rice:

  • Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
  • Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
  • once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.




350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

  • Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
  • Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
  • Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
  • Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
  • Soak the almonds in water for half an hour and keep aside.
  • Beat the curd in a bowl and divide into two equal portions.
  • Dissolve saffron in warm milk and add it to one portion of the curd mixture.
  • Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
  • Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
  • Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
  • Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
  • Add the dry fruits and nuts when the vegetables are done.
  • In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
  • Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
  • Place a moist cloth on top, cover the lid tightly so that it gets sealed.
  • Put the handi on dum in a pre-heated oven for 15-20 minutes.
  • Serve the hyderabadi biryani hot with mint chutney and other vegtables.