A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.


  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)


1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside


3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.


8.In no time after mixing,switch off the flame.


9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.


Mushroom Biriyani

I am on cloud nine in posting this recipe,the reasons being ,the first guest post I have received and the first post on my blog with mushrooms. When I reached 100 posts in my blog I wanted to do something to celebrate it as my in-laws were stressing on it.They felt it  was not an easy job to do this managing a toddler(hyper-active & extra naughty) at home single-handed. What’s the point in celebrating alone?I always celebrate with my friends and family.Hence I decided to invite guest recipes from other well experienced bloggers and my most supportive friends. Most of my friends responded so positively but all of them needed some time. I am super excitedly waiting to receive them all :).You might be puzzled on why I had invited my friends as guests. It is because I wished to honour them for their enormous encouragement and they are proving it once again. I am waiting for replies from other bloggers. I do invite recipes from my other co-bloggers/friends/family and readers. Kindly drop a mail at comes the first in the lot from my college friend Vaishnavi Rajendran. I am submitting her recipe with few formatting and no editing below for you. I have no words to thank you Vaish :)Despite your busy schedule and illness you had come forward to help me. THANKS AGAIN 🙂


Thanks Kalyani for giving me the opportunity to contribute to your amazing blog. Here is my recipe to Mushroom Biryani which I have been doing quite often after my marriage due to the simple reason that my husband is a vegetarian and I am a non-vegetarian. Biryani is a special lunch dedicated for Sunday I began missing eating chicken and mutton biryani when I couldn’t cook meat at home and thus mushroom biryani came on the menu to satiate our palate.

I hope you enjoy making this recipe and if anyone has any questions I will be more than happy to answer them.

Happy cooking !

mushroom biriyani

Ingredients :

  • Basmati Rice – 1.5 cups
  • Button Mushrooms- 300g
  • Big Onion –       1 Sliced lengthwise
  • Tomato Puree- 2 medium sized tomatoes
  • Thick curd     – 2 tbsp
  • Ginger garlic paste – 2.5tbsp
  • Garam Masala powder – 1.5tbsp
  • Red chilli powder – 1/4 tsp
  • Oil- 1 tsp
  • Ghee-1 to 2 tbsp
  • Water-2.5 cups
  • Salt as required

To grind:

  • Coriander leaves- 4tbsp or 10 -14 stalks
  • Mint leaves- 3 tbsp or 4-6 stalks
  • Fennel seeds-1/2 tsp
  • Green chilli -1

To Temper:

  • Cloves-3
  • Black cardamom- 1
  • Cinnamon- 1 inch
  • Bayleaf -1


There are a few initial preparations one has to start with. Once you have completed them then it is a very simple one-pot dish.

1.Wash (important) and soak the rice for 20-30 min. This should roughly be the time you take to do the first few steps of the dish.

2.Grind the ingredients under – ‘To Grind’. Add a little water to help the mixer jar turn and make into a fine paste.

3.Your next step would be to slice the onions and mushrooms.

mushroom biriyani4.Tomato puree- I prefer making fresh puree for this through these simple steps. Take the two tomatoes and make a cross using a knife on one end of the tomato (See picture below). Drop the tomatoes in a pot of boiling water for 2-4 minutes.

5.Drain the water and let the tomatoes cool. Take each tomato and start peeling the tomato peel from the cross you made. It will feel like peeling a banana. You will be left with the pulp of tomato. Using a blender make the tomatoes puree.

tomato puree

6.Put a pressure cooker on the stove. Add ghee. And add the items under ‘To temper’. Then add the onions and sauté the onions for a few minutes. For Biryani- cooking the onions to a golden brown colour is one of the important steps as it gives a caramelised taste.

7.Next add the ginger garlic paste and cook until the raw smell goes away(approx 30 sec-1 min).

8.Then add the tomatoes puree and cook until it reduces and the raw smell goes.

9.Then add the grinder green paste of coriander and mint and cook until it all comes together and the raw smell goes.

mushroom biriyani10.Add red chilli powder, garam masala powder and little salt. Mix well

11.Then add the mushrooms and mix it so that the masala coats the mushrooms well. In a few minutes the mushroom will start releasing water. At this stage add the curd.

Mushroom biriyani

12.Once everything is blended, drain the soaked rice and add it to the pressure cooker. Give a stir and add water. Add sufficient salt and pressure cook for 3 whistles. Once the pressure releases, open the lid add a few drops of ghee and fluff the rice using a fork.

Mushroom Biriyani13.I like serving mushroom biryani with some cool cucumber and mint raita.

mushroom biriyani

Tips from Vaishnavi 🙂

  1. Basmati rice varies from brand and country. For me this ratio has suited well. Depending on your brand of basmati rice, please adjust water so that the rice is cooked, but doesn’t get mashed.

  2. Adding Ginger garlic paste into the ghee before sautéing the onions gives better flavour but I add after onions to avoid the risk of burning it which leads to a bitter taste.

  3. Some people (like my mom) don’t like the taste of curd in their biryani. In this case you can add a few drops of lemon juice as an alternative.

  4. A good tip to check if you have added the right amount of salt into your biryani is to taste the water after mixing it well.

  5. It is important to use a fork to fluff the rice up as fork will not mash the rice and keep the grains of rice separate.

 Hats off  Vaish to your very clear writing and absolutely clear images :) 
 Thanks again and I hope you are happy about the presentation.

Vegetable Fried Rice



  • Basmati rice-2 cups
  • Carrot-1/4 cup(Finely chopped)
  • Potato-1/4 cup(Finely chopped)
  • Onion-1/4 cup(Finely chopped)
  • Beans-1/4 cup(Finely chopped)
  • Green peas–1/4 cup
  • Corn kernels-1/4 cup
  • Spring onion-1 tbsp(Finely chopped)
  • Capsicum-2 tbsp(Finely chopped)
  • Garlic–2 tbsp(Finely chopped)
  • Green chilly-1
  • Soya sauce-1/4 tbsp
  • Green chilly sauce-1 tbsp
  • Salt-To taste
  • Pepper-1/2 tbsp
  • Ghee-To cook


  1. Chop all vegetables like carrot, potato, beans length wise.
  2. Cook green peas and corn kernels for 2 whistles.
  3. Chop spring onion, capsicum, garlic and set aside.
  4. Soak basmati rice in warm water for 20 minutes after thoroughly rinsing.
  5. Fry the rice in ghee with one split green chilly.
  6. Remove the chilly and pressure cook rice in 2 cups of water and fluff it up with a fork.
  7. Heat kadai add ghee and saute onion, carrot, potato and beans one after the other separately.
  8. Give more time for carrot, beans and potato, as it ll take little time to cook.
  9. While frying all vegetables is done, add ghee in a kadai (pan) and saute garlic, spring onion and capsicum.
  10. Add very little amount of soya sauce.
  11. Reduce the flame and add all fried and cooked veggies.
  12. Add green chilly sauce, salt, pepper and mix it well.
  13. Finally mix this with the rice and serve hot .
  14. Garnish with spring onion green part.

My Observations:
I mostly skip adding soya sauce and green chilly sauce.
You can add ajinomoto if you wish.
After adding soya sauce don’t cook with high flame.
While you saute the vegetables, ensure that they get cooked to 50%.
To increase the spice level you can adjust pepper level.
You have to chop the vegetables very thin.

Vegetable Biriyani

The first dish I learnt from mom and this would occupy our menu in almost every family gathering.This was the first dish I cooked for my family post wedding. A very rich and tantalizing recipe of mom.



  • Seeraga Samba rice-1 cup
  • Coconut milk-1 and 1/2 cups
  • Carrot-1/4 cup(Chopped)
  • Shallots-5
  • Potato-1/4 cup(Chopped)
  • Green peas-1/4 cup
  • Beans-1/2 cup
  • Green chilly+Ginger+Garlic paste-1 tbsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Coriander leaves-To garnish
  • Ghee-To cook


  1. Wash and soak the rice in warm water for 5 minutes.
  2. Add ghee to a kadai and saute the green chilly+garlic+ginger paste.
  3. Add the soaked rice after draining the water to this when the raw smell of the paste vanishes.
  4. Add the shallots,carrot,potato,beans one after the other and saute well.
  5. Add salt and turmeric powder.
  6. Cook in pressure cooker with coconut milk for 3 whistles
  7. Garnish with coriander leaves and serve hot.

My Observations:

Instead of seeraga samba rice ,you can add basmati rice too.

Adjust the amount of green chilly to your taste.

Cut the vegetables as cubes to give a better look.

You can also add cauliflower,broccoli.

Serve it with any raitha or manchurian.

Peas Pulao

IngredientsPEAS PULAO

  • Basmati Rice- 1 cup
  • Green Peas- ½ cup
  • Ginger-As per taste
  • Garlic-As per taste
  • Green Chilly-As per taste
  • Onion-1/2 cup chopped
  • Shallot-5
  • Coconut grated=1 cup
  • Ghee-To cook
  • Salt-To taste


  1. Soak basmati rice in water after rinsing for 15 minutes.
  2. Grate coconut and grind it in mixer to extract coconut milk. For 1 cup of basmati rice we require 1 ½ cups of coconut milk.
  3. Grind ginger, garlic and green chilly into fine paste.
  4. Saute the paste in ghee and fry the rice, onion and peas in it until the raw smell of paste goes.
  5. Add coconut milk and pressure cook the rice.
  6. Garnish with coriander leaves and serve with any raitha or dry Manchurian.