Vidya Baindur's Home Thali specials

This home made chicken biryani is for 4 to 5 persons.. Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes. then marinate chicken pieces and 1 potato cut in to big pieces with little salt ..,little chilli powder, 2-3tabsp shaan biryani masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 handfulls, 1 hand full pudina leaves. Add this in ,add at least 1cup dahi. Marinate chicken atleast for 20 minutes or more. Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully becomes long & when pressed it should be raw from inside..then strain it & keep aside. Fry long cut 3 onions in more oil till properly brown and keep aside. Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till soft. Add shaan 2 tabsp.biry

Chettinad Tomato Chutney... Ingredients... 1.Tomatoes- 2 big size.chopped. 2.Onions-1 ..Finely chopped 3.Chana Dal- 1and 1/2tabsp.(Bengal Gram) 4.Dry Bedgi Red Chillies- 2-3. 5.Green Chillies-1 chopped. 6.Ginger-1/2 inch Grated. 7.Instant Coconut Powder-1tsp. 8.Salt-as per taste. 9.Oil=1/2tabsp. 10.For seasoning-Mustard seeds-1/2tsp., Red chilli-1, Curry Leaves-few 11.Hing (Asafoetida)- pinch. Preparation.. 1.Heat oil in a vessel. IT is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. 2.Remove the dal, green chili and red chilies from oil and keep aside to cool. 3.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. 4.Turn off heat and cool. 5.Grind the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. 6.Remove it in to a serving bowl. 7.Heat a tsp of oil in a small pan, add the

Description.. YUMMY DISH FROM MY FAVOURITE BLOG..THANKS To My Dearest Usha Bhat & Sandhya Puranik for recipe..!!! Ingredients.. 1.Tingalavre or White navy beans soaked overnight -1 cup. 2.Onions- 3 3.Red Bedgi or Kashmiri chillies- 5-6 4.Tamarind- small 1-2 pieces. 5.Corriander seeds- 1tabsp. 6.Coconut oil or any oil- 3-4 tabsp. 7.Salt -as per taste. Preparation.. 1.Pressure cook the Tingalavre seeds with 1 chopped onion.Cook Tingalavre till it gets well cooked. 2.Grind Red chillies, Coriander seeds,Tamarind,with some water .make fine paste. 3.Heat Oil in a pan. and add finely chopped 2 onions. 4.Fry it till onions get soft and little pinkish colour. 5.Add the ground fine paste. 6.Stir and fry for few seconds. 7.Add the cooked Tingalavre seeds.,add salt as per taste.add water and simmer it till it gets well mixed. 8. Tingalavre Saungh is ready to serve.

Description.. I learnt this recipe from Shobhana Rao..this is the yummy ,quick dish for breakfast..it tastes yummy with cup of tea or coffee.. Ingredients.. 1.Kurmura- 8-10 cups. 2.Onion- 2-3. 3.Garrlic-2-3 4.GreenChillies-2-3 5.Tomato-1 small. 6.Red Chilli Powder-1/4tsp. 7.Oil- 2-3 tabsp. 8.Rai,Jeera for tadka-less than 1/4 tsp. 9.Salt-as per taste. 10.Sugar - as per taste or 1/4tsp.(optional) 11. Dhania Leaves-for garnish. 12.Haldi=1/4tsp. Preparation.. 1.Wash kurmura ((charmuro) and keep in water for 2-3 minutes.then put it in strainer&wash it properly so that all sand will be removed from it. 2.In a pan take some oil, &make tadka of rai,jeera, finely chopped garlic, haldi, .add green chillies, little red chilli powder. 3.Then add finely chopped onions,fry for some time.add 1 tomato finely chopped,fry it. 4.Add salt, little sugar(optional),then add washed kurmura in it..mix it.. 5.Potli pohe is ready to serve.. 6.Garnish it with some finely chopped Dhania leav

Description... Alwathi with corn cobs & groundnuts ..i was inspired by Jayashri Baleri, Sandhya Puranik,'s post & recently with Shilpa Sunil Rao's post with Palak instead of Alu leaves. Ingredients.. 1.colcassia leaves or Palak..2 bunches (if colcassia leaves not available (you will not know the difference) chop it finely. 2.corn cobs ...2..cut in 2 inch rounds 3.Soak peanuts in water about 1/2 cup for 3-4 hrs 4. coconut finely grated...1/2 5.red chilly according to spice 6.green chilles..2-3 7.1 ginger ...1 Inch...minced finely 8.tamarind ...1 or 2 pieces. 9.oil, mustard seed and curry leaves for seasoning Preparation.. 1.Take a pressure pan add chopped leaves, corn on cob, soaked peanuts, green chilles slit, ginger, salt add a glass of water and pressure cook till corn is tender. 2.Grind coconut, red chilles and tamarind. Mix with the above and bring to a boil. 3.Temper with oil mustard and curry leaves.. 4.Alwathi is ready to ser

Tirphal Tambli recipe... Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then  keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some water.make a fine paste.add salt &1 kokum &again grind it only for 5 seconds.you can add water if it is very thick..this tambli tastes very yummy with fried fish. Chavali Leaves Bhaji recipe. Wash chavli leaves & chop it finely with tender stems. make tadka of lots of crushed garlic, & dry whole red chillies..then add chopped chavli in it add some salt & little of sugar mix it & cover with a lid & cook only for few minutes till bhaji gets cooked.it takes abt 3to 5 minutes to cook..no need of adding water.then bhaji is ready to serve. Fish Fry recipe.. clean Pomfret or any Fish pieces..apply salt,haldi,red chilli powder.add 2-3 kokum pieces &mix it.make rough paste of dhania leaves,green chillies,lots

Description.. This is my 1st experiment with making White Pedhas.. this recipe is very simple and it has very few ingredients..but Pedhas are very yummy.. Ingredients.. 1.Paneer-1 cup. 2.Milk Powder-3/4 cup. 3.Milk-3/4 cup. 4.Butter-1/2 tsp. 5.Elaichi and Jaiphal powder-As per taste. 6.Sugar Powder-1/2 to 3/4 cup. 7.Pista-chopped to Garnish. Preparation.. 1.Heat butter in a non stick pan . 2.After melting add milk,and milk powder.mix it. 3.Add crumbled Paneer in it. 4.Mix it well and keep stirring till it becomes soft dough on a low flame.To make a proper dough it will need a tleast 10 to 12 minutes.take care of not changing its white colour.then remove it and keep it in a bowl. 5.After cooling completely add Elaichi and Jaipahal powder in it,and add fine sugar powder in it.Mix it well. then make equal ,round Pedhas. 6.Garnish with chopped Pista.. 7. If you want you can keep these Pedhas in the fridge.then Pedhas are ready.