Tag Archives: deepavali recipe

Kuska / Plain Briyani – How to make Kuska in pressure cooker

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Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.

CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections

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Kuska / Plain Briyani / How to make kuska at home

Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65.  Let me share the recipe…

Taking this to Fiesta Friday #176 hosted by Angie@thenovicegardener.

Ingredients:

  • Basmathi / Long-grain / Jeeraga Samba / Jeera rice – 2 ½ cup (1 cup = 160ml)
  • Onions – 2 no’s (medium size)
  • Tomato – 1 no (medium size)
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 ½ tbsp or Ginger (1”inch stick) – 1 no and Garlic – 5 cloves
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 no’s
  • Star Anise – 2 no’s
  • Stone flower / Kalpasi – 3 no’s
  • Cardamom – 2 no’s
  • Bay leaf – 1 no
  • Fennel seeds / Sombu – 2 tsp
  • Curd / Yogurt – 1 cup
  • Coconut milk – 1 cup
  • Mint + Coriander leaves – 1 cup
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp

Making of Kuska rice / Kuska Briyani / Plain Briyani –

Preparation:

  • Peel and thinly slice the onions and keep it aside.
  • Finely chop the tomatoes and keep it aside. Slit the green chillies and keep it aside.
  • Rinse and finely chop the mint + coriander leaves and keep it aside.
  • Heat ghee/clarified butter and oil in a pressure cooker, add the bay leaf, followed by flavored spices and wait until they crackle.
  • Add onions, green chillies and ginger-garlic paste, cook until the onions turn transparent.
  • Add the mint and coriander leaves, cook until they turn dark green in color.
  • Add the tomatoes and cook until they turn soft.
  • Pour the curd/yogurt, cook until the oil starts floating on the top.
  • Pour the coconut milk and bring it to boil.
  • Meanwhile clean the rice and add the rice followed by water to the pressure-cooker, add required amount of salt.
  • Pressure-cook for 3 whistles.
  • Remove the lid when the pressure releases.

Gently give a stir and serve hot.

Karuppatti Mittai / Palm Jaggery Candy – Thoothukudi District Special

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Karuppatti Mittai is one of the most famous and authentic sweet in Thoothukudi District (thoothukudi, kovilpatti and sathur). It’s my favorite from childhood, since it resembles the shape of ladder, I use to call it “Yeannipadi Mittai (ladder candy)”. It has been years, I had this sweet, so when I thought of preparing sweets for Diwali this was on my list when I got the recipe.

As I have heard it would be difficult in the making, thought atleast if reach some 75% to the exact taste I would be happy. But it was a wonder when it was perfect, my kids liked it to the core. Also it was vanished in minutes. So hereafter I would say Karuppati Mittai will be prepared very often by me. Let me share the recipe…

CLICK HERE for more Diwali sweets and savories and CLICK HERE for more dessert recipe and CLICK HERE for more snacks recipe.

Ingredients:

  • Raw rice / Pacharisi – ¾ cup
  • White Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Karuppatti / Palm Jaggery – 300 gm
  • Dry ginger (sukku) powder – ¾ tsp
  • Cardamom powder – ½ tsp
  • Oil for deep frying

Making of Karuppatti Mittai / Palm Jaggery Candy –

Preparation:

  • Soak the raw rice and white lentil separately in water for overnight. Drain the water, grind it to a fine paste by sprinkling water. Transfer it to a bowl and let it rest for 15 to 30 mins,
  • Meanwhile, prepare palm jaggery syrup – Crush the palm jaggery, add it to a heavy bottomed vessel, pour a cup of water, cook in medium flame and stir until it dissolves.
  • Once dissolves, strain the impurities and again cook in medium flame with dry ginger powder and cardamom powder until it reaches syrup consistency.
  • Meanwhile oil in a kadai, take a plastic sheet or milk packet, clean it well and make a small hole at the bottom of the packet.
  • Fill it with the batter, and start piping it to the oil, when it’s hot.
  • Turn the side and cook on both sides, do not over-cook them.
  • Remove it from fire and drop it to the palm jaggery syrup, give a gently press, so that it would get soaked well in the syrup.
  • Remove it from the syrup, wait until it comes to room temperature.

Stays fresh for 3 days in room temperature.

Thaen Mittai / Honey Candy

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Thaen Mittai is one such sweet which makes everyone go drooling once you start eating it. It is found in all the condiments shop in Tamil Nadu. I could remember munching Thaen mittai in my childhood days. It would be more soft, very sweet and every bite squeezes out the sugar syrup. Recently got connected to one of my childhood friend whose mom make all these sweets, just like that got recipe from her. Give a try and nourish your childhood in this Diwali.

CLICK HERE for more Diwali sweets and savories recipe and CLICK HERE for Diwali lunch recipes.

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Thaen Mittai / Honey Candy

Ingredients:

  • White Lentils / Urad dal / Ulundam paruppu – ¼ cup
  • Idly Rice or Raw Rice – ¾ cup
  • Red Food Color – ¼ tsp
  • Cooking soda – a pinch
  • Sugar – 2 cups
  • Water – 1 cup (for sugar syrup)
  • Salt –  a pinch

Making of Thaen Mittai / Honey Candy –

Preparation:

  • Soak rice and lentil together in a bowl for almost 4 to 5 hrs.
  • Drain the water, grind it to fine paste by sprinkling little water (only when the batter gets struck).
  • Grind it to a fine paste and transfer it to a bowl.
  • Add red food color, cooking soda, pinch of salt and mix this well with your hands, cover and let it rest for 10 to 15 mins.
  • Meanwhile take 2 cups of sugar and a cup water in a heavy bottomed vessel, stir well until the sugar gets dissolved.
  • Cook in medium flame, until the syrup becomes sticky and not to a string consistency.
  • Heat oil in a kadai, take a small spoon, coat it well in the oil, and start scooping in the batter with the spoon.
  • Cook in medium flame, turn and cook on both sides. Drain the oil and remove it from fire.
  • Immediately drop it gently to the sugar syrup, roll and soak it in the syrup.
  • Once it’s soaked well, remove it and transfer it to a plate.

Serve, once it reaches room temperature. Stays fresh for a week once stored in room temperature.