Category Archives: Today’s Special

Today’s Special



Vegetable Biriyani, Salna Baingan  and Boondhi Raitha

Salna Baingan

This name is very different, is’ nt it. Salna is a famous spicy curry , either mixed or served with parottas, and very popular in  Madurai and Virudhunagar areas. Baingan is brinjal. Last night , I  was planning to make a mix of salna and brinjal and I  formulated this recipe . Today’s Special, I made it for lunch at home and just tasted great, I wanted to share this recipe at once with all of you. Yummy to the core.  ENJOY.



Big , firm, brinjal – 1( cut to big  pieces)

Sliced onion –  1

Sliced tomato – 1

Tamarind paste –  1teaspoon

Coriander powder –  1  teaspoon

Kashmiri chilli powder –  1 teaspoon

Cumin powder ( jeera powder) –  1 teaspoon

Turmeric powder –  2  pinches

Crystal salt  –  to taste

Jaggery –  a small piece

Grind to a fine paste

Small onions – 6 ( peeled and chopped)

Tomatoes  –  1  ( chopped )

Green chillies  -1 (chopped)

Ginger – 1 inch piece ( peeled and chopped )

Garlic – 5 flakes ( chopped )

Saunf ( aniseed ) –  2pinches

To Season

Oil – 3   tablespoons

Whole pepper corns  –  6

To Garnish

Finely chopped curry leaves and green coriander leaves  –  each  1  tablespoon


Heat a pressure cooker. Add oil. Season the whole black pepper . Next, fry the onions on medium flame. Once the onions turn translucent, add the sliced tomato. Sauté for 5 minutes on sim flame. Now, add the blended paste. Sauté for five minutes on sim flame till the raw smell goes. Add salt and jaggery. Add all the dry spice powders. Sauté for 5 minutes. Add the brinjal pieces,  tamarind paste and  2 cups of water. Mix well. Cover with the lid. Put the weight and cook for 3  whistles on high flame. Switch off. Leave the cooker aside for 20  minutes. Open the cooker  and mix gently. Boil till little thick. Garnish and serve hot with Vegetable Biriyani and a Boondi Raitha.

Chef’s Tips

1) Mix the salna gently ,  do not break the brinjal pieces.

2) Can also garnish with little gingerjuliennes.


Vegetable Biriyani

Oh!  This is my  most  darling  recipe , the most easiest. Saffron and ghee waft a nice aroma in the kitchen. Do try it and enjoy with your family and friends. Please post your feedback.



Basmathi rice – 1cup ( washed  once and soaked in water for 30  minutes )

Sliced onion – 1

Carrot ( cut to batons) – 1/2 cup

Beans ( cut to long pieces) – 1/2 cup

Green peas – 1 handful

Knol- Khol ( turnip ) ( peeled and diced to big cubes) – 1/2 cup

Saffron – 2pinches

Salt to taste

Oil –  2  tablespoons

Water –   2 cups

To Marinate  ( for 1/2  an hour) 

Whisked thick curds – 1 cup

Diced tomato – 1

Slit green chilli – 1

Fresh ginger and garlic paste – 1 tea spoon

Cloves – 4

Cardamoms – 2

Cinnamon – 1  small piece

Star anise –  1

Cumin seed powder – 1 teaspoon

Coriander seed powder – 1 teaspoon

Kashmiri chilli powder – 1 teaspoon

Turmeric powder – 2 pinches

Garam masala powder – 1/2  teaspoon

Finely chopped  mint leaves and  green coriander leaves – each  1 heaped table spoon

To Garnish

Ghee ( clarified butter ) –  2table spoons


Heat a non stick pan. Add oil. First fry the sliced onions on medium flame for 5 minutes till transparent. Next add the marinated mixture. Sauté on sim flame for 5 minutes. Add all the vegetables and salt to taste.Saute for 5 minutes. Add the drained rice.Add 2cups of water. Keep on high flame. Once the mixture boils, sim the flame and cover it. Cook for 20 minutes. Open, add ghee and stir gently. Switch off the flame. Serve hot with Salna baingan and Boondi raitha.

Chef’s Tips 

1) Stir the rice gently.

2) Home made ginger garlic paste tastes good.

Boondhi Raitha


Boondhi ( I have used Haldhirams raitha boondhi )  –  1 cup

Thick whisked curds –  2cups

Salt to  taste

Sugar- 2  pinches

To Garnish

Coarsely crushed  black pepper powder – 2pinches

Finely chopped coriander leaves – little

Chaat masala –  2pinches


Take a big bowl. Mix in the curds , salt, sugar and the boondhi. Garnish and serve with Vegetable Biriyani  and Salna Baingan.

Chef’s Tips

1) Add boondhi to the curds just before serving .