Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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If you want to enjoy some scrumptious south indian style muslim biryani then a must visit place is Rahhams. Majority of us (southindians) are used to eating this type of biryani with short grain rice called jeeraga samba. The speciality of this rice is its easy to digest and also adds aroma to the biryani. Every grain of rice absorbs the meat juices and fat which literally melts in your mouth. Meat is marinated with raw papaya and simmered in spices the tender morsels of meat literally fall of the bone. Any dish cooked on mango wood and charcoal always enhances the flavor, here they have maintained the authentic way of preparing biryani and have been serving the delight for over a decade.
One can also choose the starters displayed at the counter from fish to leg of lamb its a feast to enjoy with family and friends. I like to order few starters here and must try are the malai chicken kabab, chicken sholay and pahadi kabab.
Ambience is very basic, comfy seating with A/C or fan options. Two level seating options are avaiable. I would suggest the upper or the first level if your visiting.
If your in a larger group must try is also their faloodas starting at 140/- per serving we can share it among three.
Malai Chicken Kabab priced at 240/- for half portion. Chicken is marinated and cooked with cream the meat also absorbs smoky charcoal flavors from the grill. The kababs are tender and very juicy.
Mutton Biryani full plate priced at 270/-. Here the biryani has pockets of masala and the meat is so tender. We can ask for double masala or adjust the spicy level with salan as per preference. Every order of biryani comes with 5 tender pieces of meat. I plate biryani can be shared among two.
Final serving alson with biryani is kheer, which is rice simmered in milk and almond paste. This is a mild dessert.
Takeway from rahhams is super good I enjoy the packaging and portion size. I always get some biryani for my family if I'm near rahhams. They also parcel yogurt raita, salan, and kheer.
I wanted to update my rahhams blog post. My first review post on rahhams was in 2014 there is a lot of new starter options and new items on the menu compared to what I have seen. Some classic options are the mutton biryani i always like to order. Post link from 2014 : https://vidyascooking.blogspot.com/2014/05/richie-rahhams-biryani-feast.html
Complete your sundays with utterly divine home cooked brunches. This is my third sunday brunch recipe series post, I prepared masala egg scramble, rawa and aloo cutlet, tomato salad, freshly squeezed mosambi juice, chicken sausages and pav buns. Wholesome good meal like this is never disappointing we can avoid eating out, gather as a family and enjoy the simple yet divine brunch at home.
Rava Aloo Cutlet Ingredients: 3 Medium Potatoes 1/2 Cup Upma Rava (Semolina) 1/2 Tsp Turmeric Powder 1 Tbsp Pepper Powder Salt as per taste Oil as required
Method: Wash potatoes thrice. Cut the potatoes into halves and add to a pressure cooker. Cover the the potatoes with water place the lid and whistle and cook for 3 to 4 whistles. Once the potatoes are cooked drain and reserve. Heat a wok on medium flame. For every one measure of rava, add two measures of water bring to rapid boil. I added 1 cup water. Add 1 tbsp oil, turmeric powder, pepper powder and salt to the water. Add the rava and keep stirring constantly make sure no lumps form in this mixture. Semolina will absorb all the moisture eventually forming a dough like consistency remove from flame allow to reach lukewarm temperature. Peel the potatoes, crumble or grate and reserve. Once the semolina has reached lukewarm temperature add the cooked potatoes and knead to form a smooth dough. Apply oil to your hand and also a cookie cutter, take portions of the semolina mixture and press in the cookie cutter form patties and reserve until use in a air tight container refrigerated.
Just before serving heat oil for frying in a wok on low flame allow to reach smoking temperature. Gently drop the patties and fry on medium flame till the cutlets turn light and golden in color. It roughly took me 5 minutes to fry the cutlets in even brown color on each side. Drain excess oil and reserve the cutlet on tissue paper. serve as hot as possible.
Tomato Kachumber Ingredients: 2 Tomatoes 1 Large Onion 2 Green Chilies 5 Sprigs Coriander 1 Lime Salt as per taste... We can serve this tomato dish as chunky salad or grind and form chutney to serve with breads and crispy fried dishes.
Method: Wash, peel and roughly chop the onions. Wash and roughly chop the tomatoes. Finely chop chilies and coriander. In a mixing bowl combine all the ingredients along with half lime juice and salt as per taste. Mix well cover and place in refrigerator until use.
This salad tastes excellent chilled. Pairs well with eggs, cutlet, breads and sausages.
Masala Egg Scramble Ingredients: 5 Eggs 5 Sprigs Coriander 4 Green Chilies 1 Large Onion 2 Large Tomatoes 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Garam Masala (Everest Kitchen King Masala) 1 Tbsp Ginger and Garlic Paste Salt as per taste 5 Tbsp Oil
Method: Peel and Wash the onion, chilies, coriander and tomato, finely chop all the veggies. Heat a wok with oil on medium flame. Add the ginger and garlic paste to the oil and fry for a minute or until the raw flavor reduces. Add the chilies and finely chopped onions fry till the onions turn transparent. Add the turmeric powder, chilly powder and garam masala fry till raw flavor reduces. Add the finely chopped tomatoes and fry on medium flame. Add salt as per taste, tomatoes take a minimum of 5 minutes to cook on medium flame. Once the tomatoes have cook the oil will surface on top of the masala. Add the eggs and start to scramble. Cook the egg on low flame to achive fluffy texture. Constantly keep stirring and scramble the eggs. Adjust salt as per taste, once the egg has cooked the oil will surface on the sides, garnish with coriander and serve hot.
Start your day with freshly extracted fruit juices. I prepared mosambi juice. Final component for my brunch was sausages, I shallow fried the sausages in a tsp of oil and served my brunch.
I am thoroughly enjoying this breakfast brunch series. Masala egg scramble was awesome it tasted like mince meat masala. Rava cutlets with tomato kachumber was refreshing and filled me up instantly. Over all concept creating a meal like this is to gather the family and enjoy quality time.
Mini Masala dosas are a popular South indian brunch/tiffin dish. These dosas are crispy and fluffy stuffed with creamy and spicy potatoes. Popular places to try them in Bangalore are HVR located in Sheshadripuram and Chikkanna tiffin Room located in Cottonpete. One can find these type of dosas also served at marriage receptions and functions at homes across southindia.
Prepare Potato filling: Ingredients: 8 Medium Potatoes 2 Large Onions 8 to 10 Green Chilies 1 1/2 Inch Ginger 5 Sprigs Curry Leaves 1/2 Bunch Coriander Leaves 1 Tbsp Turmeric Powder 1/2 Tbsp Split Black Gram Dhal 1/2 Tbsp Split Chickpeas 1/4 Tsp Mustard Seeds 1/4 Tsp Asafoetida Oil as required Salt as per taste... Method: Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles. Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use. Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander. Peel, Wash and crush the ginger using a mortar and pestle.
Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering. Add black gram dal and split chickpeas fry till light brown in color. Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces. Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster. Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed. Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.
Prepare Coconut Chutney: Ingredients: 1/2 Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve.
Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.
Prepped for Mini Masala Dosas: Please Click here for Dosa Batter Recipe Potato Filling 1/4 Cup Ghee and 1/4 Cup Sunflower Oil Mixture 1/2 Onion
Prepare Mini Masala Dosas:
Heat a skillet on medium flame, allow to reach temperature. Season the skillet with water, once the water evaporates add oil and ghee spread the fat using half cut onion.
Ladle the batter and spread a bit make the dosas are fluffy not thin and crisp. Add 2 tbsp of ghee and oil mixture all over the dosa, cover and fry on high flame.
Cook the dosa for a minute. Start placing the filling and fold the dosa fry both sides and serve hot with chutney.
Mini Masala Dosas are truly a comforting weekend dish every bite of dosa with potato and chutney is simply a delicious treat 😊
Be it summer or winter all of us in India love mosambi juice. Mosambi or musambi is harvested during autumn this lime is available in abundance between october till november. Mosambi is sweet lime variety exclusively used for juicing and specially offered to Goddess Durga during dussehra festival. Using this seasonal sweet lime I created a flavorful pani puri recipe. Mosambi juice has perfect balance of sweet and sour content, when spiked with chaat masala it enhances the taste.
Ingredients: 2 Packs Ready to Use Pani Puri Shells 5 to 6 Ripe Mosambi 2 Medium Size Boiled Potato 1 Cucumber 2 Tomatoes 3 Medium Carrots 5 Sprigs Spring Onions Fist Full Coriander Leaves 2 Large Onions 1 Tbsp Rasam Powder or Chilly Powder 1/2 Tsp Pepper Powder 3 Tbsp Chaat Masala or Pani Puri Masala 1/4 Cup Salted Roasted Peanuts 1 Cup Kara Sev Salt as per taste. Prep Up: Peel, wash, deseed and finely chop the cucumber. Cut mosambi into halves. Using a juicer extract mosambi juice. Peel, wash and finely chop onions. Wash, deseed and finely chop tomatoes. Wash the greens well pat dry and finely chop the coriander and spring onions. Wash, Peel and Grate the carrots, reserve.
Prepare Mosambi Pani: Add 1/2 tsp chaat masala and pinch of pepper powder to the mosambi juice stir well. Taste the juice and add salt accordingly since the chaat masala already contains salt. Add a tsp full of finely chopped coriander stir well allow all the flavors to infuse in the juice we can refrigerated until use.
Once the puri filling is ready we can serve the pani garnished with coriander and sprinkle a pinch of chaat masala and rasam powder on top.
Prepare the Puri Filling: Before mixing the potato filling reserve a portion of grated carrots, finely chopped coriander and onions for garnishing. In a mixing bowl combine finely chopped cucumber, tomato, onions, coriander, spring onions, grated carrots, boiled and crumbled potato. Add 1 tbsp chaat masala and 1 tbsp rasam powder or we can use chilly powder. combine all the ingredients check for salt and add if needed.
Create cavity in the puri, fill the puri with potato masala. Garnish with finely chopped onions, grated carrots and coriander. Just before serving fill with sev and peanuts, sprinkle rasam powder and chaat masala serve right away with mosambi pani...Enjoy 😊
Fill the pani puri shells with mosambi pani and gobble up 👍
We don't need a ten course restaurant brunch to make our Sunday special but a simple traditional home cooked food is always soul satisfying. I have compiled a list of easy to prepare recipes for this series, topping my list was semiya pongal. We can prepare so many sides with semiya pongal but traditional way is to serve it with medu vadas and chutney.
Ingredients for Semiya Pongal: 1 Cup Wheat Vermicelli 1/2 Cup Split Mung Beans (Moong dal) 2 Green Chillies (slit) 2 Sprigs Curry Leaves 1 Tbsp Crushed Black Peppercorns 1 Tsp Cumin 1 Pinch Asafoetida 2 Tbsp Oil and 1 Tbsp Clarified Butter(ghee) Salt to taste 2 Cups Water (Boiling water)
Ingredients for Coconut Chutney: 1/2 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram 2 Pods Garlic 3 Green Chilies 2 Sprigs Curry Leaves 1/4 Tsp Tamarind Pulp 1 Tbsp Mustard 1/4 Tsp Asafoetida Salt as per taste 1 Tbsp Oil
Prep: Heat a wok on medium flame. Dry roast the vermicelli on low flame till it turns light pink in color and set aside. Using the same wok add the moong dal constantly keep stirring and dry roast the dal on low flame till the dal turns light pink in color. Wash the dal thrice, add to pressure cooker with 1 1/2 cups or 2 cups water cover and cook for 3 whistles or until the dal has cooked. Dry roasting the dhal and vermicelli will enhance the flavor. Roasted vermicelli is always good for any vermicelli based dish it will cook to perfection.
Method to Prepare Coconut Chutney: Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic. In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste. Add a splash of water and grind the coconut to smooth consistency. Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute. Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve. We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days. During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal. Recipe Blog Link 😊
Method to Prepare Semiya Pongal: Heat a wok on medium flame and add oil and ghee allow to reach temperature. Add the cumin and black peppercorns fry till the cumins starts to splutter. Add curry leaves, hing(Asafoetida), chillies and ginger fry till raw flavor from ginger reduces. Add water and salt as per taste, bring to a boil. Add vermicelli bring to a boil allow to cook till half done. Add cooked dal and mix well, bring to a boil allow to cook till semiya has softened. Moisture content should also reduce in the semiya. Once the moisture reduces check for salt add if needed...Serve hot with coconut chutney or lemon pickles...Enjoy 😉
Tips: 1. Prepare the medu vada batter ahead of time and store in airtight container refrigerated until use. 2. We can cook the dal ahead of time and store it refrigerated until use. 3. Prepare coconut chutney and freeze until use. Thaw and serve. 4. Use hot water it will reduce the cooking time. 5. Check for salt constantly in all dishes add accordingly. 6. Do not add masala, onions and salt to medu vada batter until use. Add all the ingredients before frying.
