Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.



  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1



1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.


3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.


5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.


7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.


9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG



You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

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Hello all,Today’s post is just a compilation of all recipes for breakfast and dinner. I have put down some 40 + recipes under this with recipes of steamed foods like idly,appam,idiyappam,paniyaram,dosa varieties,adai varieties,pasta,roti,paratha,bread and upma varieties.You may please bookmark this page for your further reference as I will be continually adding recipes in this section. I have ensured to fulfil the purpose of my blog (NO WHITE INGREDIENTS ) in all these recipes and have tried my level best in making it really healthy and nutritious.If you have any recipe in your mind and would like to have it from me please feel free to write to me at or through this form at REACH ME section. Continue reading “BREAKFAST & DINNER OPTIONS|TIFFIN RECIPES”

Porikadalai/Pottukadalai Thuvaiyal(Fried/roasted Bengal Gram Thuvaiyal)

A very yummy and simple side dish for rice. It is heavenly in taste when it combines pure ghee and hot steaming rice. In our family we have the habit mixing rice with this along with sothi/vendhaya Charu/puli kulambu. Have a try and let me know your feedback. Infants above 1 year of age can also be given this.

A no cook no oil recipe which can be made in 5 minutes 🙂



  • Porikadalai(Roasted/fried Bengal gram)-1/2 cup
  • Garlic-3
  • Green chilly-1
  • Coconut-I tbsp(grated
  • Salt-To taste


In a mixer jar add roasted/fried bengal gram,garlic,grated coconut and green chilly.


Blend it into a coarse powder without adding water.


Sprinkle little water now,add salt and make it into a thick paste.



You can also have this as a smooth paste.

Be careful while adding water.

This can be added to rice for your baby. Reduce the spice level and skip adding salt in that case.

Vendhaya Charu/Puli Thaneer

A favourite dish of the family for around four generations. A very simple and easy to do recipe.


  • Tamarind Extract-1 cup
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves


  1. Heat oil in a kadai and add mustard seeds and let it spultter
  2. Then add urad dhal,curry leaves,red chillies and fenugreek seeds.
  3. When curry leaves begins to crackle,reduce the flame because over toasting fenugreek seeds will add a bitter taste.
  4. Now add chopped shallot and garlic and saute in medium flame.
  5. When the oil turns golden brown add hing and turmeric and give a quick stir.
  6. Add around half cup of water and let it boil.
  7. When it begins to boil add the tamarind extract and let it boil.
  8. Add salt and mix well.
  9. Let it boil for 5 minutes and transfer to serving bowl.
  10. Serve it hot with rice.


Porikadalai thuvaiyal is a excellent combination.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.

Ridge Gourd Khicidi(Peerkankkai Kolakari)

This recipe would be hopefully very new to most of you.This will be an excellent side dish to idly. Your morning cooking will have a change with this dish.People who wish to avoid coconut chutney can very well go with my recipes of khicidis.

Ingredients:Peerka kolakari

  • Ridge Gourd-1 medium sized
  • Onion-1/2 cup finely chopped
  • Green chilly-1 finely chopped
  • Tamarind extract-1/4 cup
  • Hing-A pinch
  • Turmeric Powder-A pinch
  • Salt-To taste
  • Oil-To Cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves


  1. Wash,peel off the ridge gourd skin and cut them into small pieces.
  2. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  3. Add green chilly,onion and chopped ridge gourd and saute them well.
  4. Add hing and turmeric powder and give quick stir.
  5. Add water and let the ridge gourd cook.
  6. When the ridge gourd is cooked 90%,add tamarind extract and salt.
  7. Let it boil and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

To cook ridge gourd soon,you can grate them and cook it in idly cooker before sauting.

Aapam-Without cooking soda

Aapam occupies our family breakfast definitely when guests arrive. But post wedding aapam has become one of the very common dishes and Niranjan loves it 🙂 As all three of us have no capacity to bare the stomach pain after having aapam made with cooking/baking soda we found this recipe to make aapams from mom. And Hubli temperature absolutely cooperates for the below process.

Ingredients: ( For aapam batter)

  • Idly/dosa rice-1 cup
  • Raw rice-1 cup
  • Urad dhal- 1/2 cup
  • Fenugreek seeds-1/2 tbsp

Note:Raw rice:Idly/dosa rice:Urad dhal-2:2:1

To make appam:

  • Salt-To taste
  • Oil-To grease
  • Ghee-To cook


  1. Soak urad dhal and fenugreek seeds together.
  2. Soak both rice together.
  3. Soak it for a minimum for 4 hours.
  4. Grind urad dhal and fenugreek seeds into a fine paste without adding much water.
  5. Grind both the rice together in the same format.
  6. Mix both the above ground batter well and let it ferment for 8 hours.
  7. The batter would have risen up if fermented well.
  8. Mix it well after you confirm it is fermented well.Now the batter is ready for use.
  9. To make aapam,take a mixing bowl and add required batter to a mixture of salt and water.
  10. Dilute the batter to slightly thinner than dosa batter consistency.
  11. Heat the aapam kadai and grease with little oil the entire curved surface.
  12. Now add a ladle of batter and spread it across the kadai.
  13. Add little ghee in the corners and close the tava.
  14. You will find millions of dots/holes(see below pic) as the aapam gets cooked.
  15. Carefully remove it from the kadai by taking it from the kadai from corners of the aapam.
  16. Serve it hot.

    My Observations:

The best/traditional combination in our family is sothi or plain coconut milk with grated jaggery or onion chutney.

You can also add grated coconut while grinding the rice.

While diluting the batter you can add coconut milk instead of water to enrich the taste.

Dilute only the amount of batter required for making aapams. You can store the remaining batter in refrigerator for a day.

Grind the rice,dhals,fenugreek  into a very fine and thick paste to have fluffy and smooth aapams.

Infants who are 8 months and above can be given this twice week by soaking well in sothi/coconut milk.

If you make it infants do not store and use.

I am adding 2 pictures below to make you believe that aapam can be made without cooking soda as few doubt that the aapam will lack fluffiness and it might stick to the kadai.


Capsicum Sambhar

I have always used and had capsicum as a part of chinese dishes only mostly. For the very first time , my husband gave a clue on this capsicum sambhar. With few tips from my MIL and continuous trial and error we arrived at this yummy sambhar. My husband loves this and will definitely demand for more rice with this.


  • Capsicum-1 medium sized
  • Shallots-5-8
  • Tomato-1 medium sized
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Sambhar Powder-1 tbsp
  • Turmeric Powder-1/4 tbsp
  • Hing-A pinch
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds
  • Fenugreek seeds
  • Oil
  • Red chilly-1


  1. Wash both the dhals in water and soak them for few minutes.
  2. Pressure cook both together and mash them once cooked.
  3. In a kadai , add oil,make mustard seeds spulter.
  4. Add fenugreek seeds,curry leaves,red chilly.
  5. Saute onion,tomato and capsicum one after the other.
  6. When they turn soft add hing,turmeric powder,sambar powder and give a quick stir.
  7. Add water and let capsicum cook.
  8. Now add the cooked dhal and let it boil for few minutes.
  9. Garnish with coriander leaves and serve.

My Observations:

The more the sambhar boils,the yummier is the taste and flavour.

You can add chilly powder instead of red chilly.

You can add tamarind extract and let it boil after adding mashed dhals.

Adjust the level sambhar powder according to your spice level.

I like it when it is slightly thicker than usual sambhar.

Wheat Dosa

An easy instant dosa variety which can be prepared in a matter of 15 minutes.


  • Wheat-1 cup
  • Onion-1/2 cup(Finely chopped)
  • Green Chilly-2
  • Salt-To taste
  • Oil-To cook
  1. Procedure:
  2. Add salt to water and mix it well.
  3. Add wheat flour slowly to this water and mix well.
  4. Add water and mix till you reach dosa batter constitency
  5. Add chopped onion and green chilly and mix well.
  6. Grease a dosa tava , spread the batter evenly to make a dosa.

My Observations:

The same procedure can be followed by adding the flour to left over dosa batter.

Adding a spoon of rice flour gives a crispy taste.

Coconut/tomato chutney makes a good combo.

Coriander leaves and curry leaves can also be chopped and added to enhance the flavour.

Toor Dhal Rice

This is one of grandma’s recipes which each of us in the family would love to be cooked by her.A very easy one pot meal which I would recommend for working mothers and even bachelors.

toordhal rice


  • Rice-1 cup
  • Toor dhal-1/2 cup
  • Garlic-8
  • Shallots-10
  • Tamarind-Half of lemon size
  • Red Chilly-3
  • Coconut -1/4 cup grated
  • Cumin seeds-1/4 tbsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Oil-To cook


1.Wash rice and dhal and soak them for 10 minutes.

2.Grind coconut and cumin seeds and set it aside.

3.Soak tamarind and prepare half cup of tamarind extract.

toor dhal rice

4.Add oil in a kadai and temper with mustard seeds,urad dhal.

5.As it splutters, add shallots,garlic,red chilly and saute well.

6.Add rice,cooked dhal,the coconut cumin seeds paste and all prepared in step.5 in a vessel in pressure cooker.

toor dhal rice

7.Add turmeric powder ,salt and pressure cook with 1/2 cup of tamarind extract + 1 and 1/2 cups of water.

8.Once pressure cooked,mix well and serve it hot.

toordhal rice

My Observations:

Adjust red chilly as per your taste.

Adding onion vadagam will add more taste.

The ratio of tamarind extract:water is 1:2.

In step 6,you can also add toor dhal,rice,turmeric powder and saute before pressure cooking.

You can also pre cook dhal separately.

This goes well with any deep fry or vathal/vadagam or pickle.

Bottlegourd(Suraikai) Dosa



  • Medium size tender bottle gourd – 1
  • Boiled Rice(Idli/Dosa Rice) – 2 cup
  • Grated coconut– 1 cup
  • Red chilli – 6
  • Onion-Chopped
  • Curry leaves-Chopped
  • Coriander leaves-Chopped
  • Salt – as per taste
  • Oil – To cook


  1. Wash and soak rice for 3 hours.
  2. Peel and grate bottle gourd; do not squeeze out water (juice) from grated bottle gourd.
  3. Grind red chilly first and add grated coconut, soaked rice and grind it to a coarse paste by adding enough water.
  4. When the rice is ground to 3/4 th add grated bottle gourd n grind into a smooth paste. The consistency should be as that of dosa batter.
  5. Add salt,chopped onion,curry leaves and coriander leaves to the batter and mix well.
  6. Grease a dosa tava, pour a ladle of batter and spread it evenly
  7. Sprinkle some oil and cook both sides
  8. Serve it hot with coconut chutney.

My Observations:

Choose a fresh and soft bottle gourd.

Adding green chilly instead of red chilly will give a different colour and taste.

Cook one side by closing and turn the dosa and cook.

Cook it in slow flame.

Be careful in adding water.

Do not squeeze out the juice of bottle gourd.

Adding coconut is purely optional.

Tomato Dosa

This recipe was first introduced to me by my Chithi. She is a wonderful cook who keeps trying varieties. I have heard of many recipes of tomato dosa but I found no recipe matching this dosa’s taste. Come let’s make tangy red tomato dosa 🙂

Tomato Dosa


  • Idly/Dosa Rice-1 cup
  • Whole white urad dhal-Handful
  • Red chilly-2
  • Tomato-3
  • Shallots-1/2 cup(chopped)
  • Salt-to taste
  • Oil-To cook


Wash and soak the rice,dhal and red chilly for a minimum of 3 hours.

Wash tomato thoroughly and finely chop them.


Grind the soaked rice,urad dhal and red chilly without adding water.

When the rice is coarsely ground add the chopped tomatoes.

tomato dosa

When there are no coarse particles left,you can switch off the grinder/mixer and transfer it to bowl.

Add some water and make the batter slightly flowing.

Add chopped shallots and salt to the batter.

Heat dosa pan and spread the batter to make dosa.


Close the dosa pan with a lid and steam cook dosa on first side.

Turn sides and cook the other side.

Repeat the same for the remaining batter.


My Observations:

Serve it only hot.

The quantity of tomato depends upon your taste and sourness of tomato.

Adding “Naatu Thakkali” would enhance the taste of dosa.

Onion Chutney/Coconut chutney would be a great combination.

Making dosa immediately after grinding is preferred. If you would like sour taste,leave the batter for 2 hours before making dosa.

Water has to be added very carefully. Don’t make it runny as the dosa would stick to the pan.

The dosa has to be cooked with one side closed and then turned. Slow flame is advisable.

When you make this for babies less than 1 year,skip salt.

Carrot Halwa

This was the first sweet which I had tried post wedding. By God’s grace it came out so well. A very simple and easy to do sweet,but very yummy.


  • Finely grated carrot-3 cups
  • Sugar-1/2 cup
  • Milk-2 Cups
  • Cashew Nuts-7 to 8
  • Raisins- 7 to 9
  • Ghee


  1. Wash the carrots thoroughly and peel the skin.
  2. Grate it using a fine grater.
  3. Heat ghee in a kadai and carefully roast cashew nuts and raisins. Separate them.
  4. Boil milk and cool it. I prefer boiling before using for halwa to check the goodness of the milk.
  5. Add and heat remaining ghee in a kadai and add the grated carrot to it.
  6. Saute the carrot until the raw smell of carrot vanishes.
  7. Add milk and allow it to boil. Keep continuously stirring from this stage.
  8. When milk begins to boil,add sugar and keep stirring.
  9. You will find that the mixture thickens.
  10. Cook until the mixture thickens and attains the consistency of halwa.
  11. Add roasted cashew nut and raisins .

My observations :

The more the amount of ghee,the more yummy the halwa is.

Stop cooking when you achieve the right consistency or else it would end up in rock like texture.

Saute raisins first and cashew next. Do not let cashew darken.

Badam can also be added with cashew nuts and raisins.

If you wish to add few strands of saffron,soak it in little quantity of warm milk and add before step 10.

The amount of sugar is absolutely your choice and can be increased/decreased to a little extent to adjust your taste.