E-mail : chitra.ganapathy@gmail.com

Search Chitra's Food Book

October 31, 2014

BABY CORN MANCHURIAN RECIPE-BABY CORN RECIPES


baby-corn-manchurian-recipe

Its been years i posted a manchurian recipe in my blog.In 2010, i shared vegetable manchurian gravy recipe.After that i couldn’t post any even though i keep making it very often in weekends.When we visit hotel/restaurant,most of the time we order gobi manchurian or baby corn manchurian for starter.Its our family favourite recipe.I like baby corn manchurian dry version too.I will try that & share here soon.But my daughter Raksha loves this gravy version more than the dry ones.So here we see how to make this crispy,kids favourite starter baby corn manchurian recipe with step by step pictures belowHappy.
Do check out my golden baby corn fry and Baby corn stir fry recipes !



Baby corn manchurian recipe


Baby corn manchurian recipe Baby corn manchurian recipe - Yummy starter recipe which kids would love it
Cuisine: Indian
Category: Starter
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To pressure cook for one whistle
  • Baby corn - 10 nos
  • Salt & water - as needed
For batter
  • Maida - 4 tbsp
  • Corn flour - 2 tbsp
  • Rice flour - 1 tbsp
  • Red chilli powder - 1 tsp
  • Ginger& Garlic paste - 1 tsp
  • Cooking soda - a small pinch
  • Salt & water - as needed
  • Cooking oil - to deep fry
For sauce
  • Cooking oil - 1 tbsp
  • Big onion - 1 no
  • Capsicum - 1/2 no
  • Spring onions – few ( chopped finely)
  • Finely chopped ginger - 1 tsp
  • Finely chopped garlic cloves - 5 nos
  • Green chillies - 1 no ( finely chopped)
  • Red chilli powder - 1/2 tsp - 1 tsp ( adjust as per ur spice level)
  • Pepper powder –1/4 tsp
  • Tomato sauce - 1 tbsp
  • Soya sauce - 1/2 tsp
  • Corn flour - 1 tsp (dissolve in 1/2 cup of water)
METHOD

  • Wash and chop the baby corn lengthwise of 2 inch size.Pressure cook it adding enough water & salt in high flame just for 1-2 whistle.Remove & drain the excess water.Squeeze it & set aside.
Baby-corn-manchurian-step1
  • In a wide bowl,mix all the ingredients given under “to batter”. Add water little by little and make a paste like batter.Add the cooked baby corn pieces.Mix well and marinate for 15 minutes-30 minutes.Make sure the batter is not thick like bajji batter.It should be slightly thin.( If u make it too thin,baby corn wont coat well.If u make it too thick,the outer cover will separate while u put in sauce.so add water carefully.)
  • Deep fry now if u serve immediately.Else let it marinate & proceed to make sauce.
  • Heat oil in a kadai to deep fry.Deep fry the marinated baby corn pieces turning now & then.Baby corn should be well coated with the batter.Drop them one at a time and deep fry in batches.( If u keep less oil for deep frying,baby corn would stick to the bottom of kadai.So keep enough oil.)
Baby-corn-manchurian-step2
  • Cook till turns crispy and golden brown.Remove in a tissue.If the pieces are sticked together,remove them and set aside.
Baby-corn-manchurian-step3
  • For making sauce,heat oil in a kadai.Saute finely chopped onions,Stem part of spring onions,capsicum,ginger,garlic & chilli pieces.Then add the red chilli powder,salt,pepper powder & saute for few seconds.Then add the tomato sauce and soya sauce.mix well.Dilute corn flour in 1/2 cup of water and add it to the mixture.Let it boil till the mixture thickens.
  • Add deep fried baby corn to the cooked sauce.Mix well and switch on the flame.Mix well and then switch off the flame.
Baby-corn-manchurian-step4
Baby-corn-manchurian-step5

  • Garnish with chopped spring onion pieces and serve hot with tomato sauce.
Enjoy !



Note


  • If u want the baby corn to be crispy while serving,make the sauce first.Lastly deep fry the baby corn pieces & add it.Serve immediately.U can also follow this way to get crispy manchurian.ie deep fry the fried baby corn pieces again before adding to the sauce.It will be super crispy while eating. In restaurants they follow this method.
  • You can skip adding corn flour water if u want a dry mixture.
  • Adjust the quantity of red chilli powder as per your taste.If making for kids,make it less spicy.

Do check out my golden baby corn fry and Baby corn stir fry recipes !


Enjoy this yummy n delicious starter recipe with tomato sauce .I served my daughter with sauce & mosambi juice Smile

Continue Reading...

Blogger Tricks

October 29, 2014

NARTHANGAI SADAM/CITRON RICE RECIPE


Narthangai-sadam-recipe

I am a big big fan of Narthangai(Citron fruits in English).Narthangai has amazing health benefits.My MIL used to say Narthangai helps to cure 108 diseases.I am not sure how far it is true.But i know its very helpful for pitha troubles & indigestion which i have experienced it.Before marriage i used to get narthangai pickle from my Aachi in Tirunelveli.I can have a plateful of rice with it.I was thinking that pickle alone can be made with narthangai.But after marriage,when i tasted Narthangai pachadi from my MIL’s hands,i loved it more than pickle.Recently we had a trip to Kumbakonam.Sendhil’s maami gave us a bag full of citron fruits/Narthangai from their backyard.We prepared pachadi with almost 3/4th of the quantity and made this rice with the remaining.It tastes very similar to lemon rice.Sendhil love this a lot.Its one of the yummiest Narthangai recipes.Today i made this rice for his lunch box. and now it has become my favourite too.You can serve this yummy rice variety with fryums,vadam & pickle.I know all your eyes goes to those colorful fryums, right ?? Silly.I bought them in a small shop in Lee bazaar,Salem just by seeing its different shapes & color.
Ok,Lets see how to make this flavourful,yummy narthangai sadam.Here is a picture of narthangai/citron fruit for your reference.

Narthangai

Narthangai sadam recipe


Narthangai sadam recipe Delicious rice variety using citron fruits/Narthangai - Tastes similar to lemon rice
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Rice - 1/2 cup ( i use steamed rice)
  • Water - 1.25 cups
  • Gingely oil - 1 tsp
  • for juice
  • Narthangai - 4 nos ( around 1/3 cup juice)
  • Salt - as needed
  • Asafetida/Hing - 1/8 tsp
To temper
  • Gingely oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Red chillies – 5-6 nos ( pinch into small pieces,use 6 if ur chillies are less spicy)
  • Turmeric powder - 1/4 tsp
  • Asafetida/Hing - 1/8 tsp
  • Curry leaves- few
METHOD

  • Wash & Pressure cook rice adding required water & a tsp of oil.Rice should be fluffy & separate.In a plate spread the rice adding little salt & a tsp of gingely oil.It helps the rice to separate when it cools down.

  • Boil water in a pan & add the citron fruits/Narthangai( don’t cut it) to it.Let it boil for a minute.Then switch off the stove & remove the narthangai.It would become soft & now you can easily squeeze the juice using your hands.Take the juice from the fruit & strain the seeds.To this juice, add salt & hing.Set aside.
narthangai sadam - 1

  • In a kadai temper all the ingredients given under “ to temper” in the same order.Then add the extracted narthangai juice & switch off the flame immediately.Remove & keep in a bowl.
narthangai sadam - 2
  • Mix this juice with the cooked rice little by little.Add few tsp of gingely oil.Check for salt & adjust the taste.Yummy Narthangai sadam is ready to serve.
narthangai sadam - 3

  • I served with colorful fryums for my daughter & with narthangai pickle for us.It was yum!




Note

  • While squeezing the fruit,do not over do it because the juice will taste bitter if u over squeeze it.
  • Boiling narthangai in water is optional.But it helps to remove the bitterness on the skin & it helps for easy squeezing too.
  • U can use combination of green chillies & red chillies while tempering. But my MIL used to say red chillies tastes the best for this rice.Here i used 2 byadgi chillies & 2 spicy chillies.
  • U may not need all the juice for the rice.So add little by little & check for taste whenever needed.




Serve this yummy rice with fryums,vadam & pickle.I know your eyes goes to those colorful fryums right Smile with tongue out.
Narthangai sadam

Continue Reading...

October 28, 2014

ADAI RECIPE-SOUTH INDIAN TIFFIN RECIPES


adai recipe
Adai is one of the most special & healthy breakfast/dinner recipes for South Indians especially for people in Tamil nadu & Kerala.Both mom & MIL usually make adai for dinner & especially for guests.Few years back i shared my mom’s crispy adai version.Today i have shared my MIL’s recipe here which she has been following for years.It comes out soft as well as crispy.Adai avial is the most famous combo everywhere.But i have not tasted it so far.We personally like adai with sugar & coconut chutney.Lets see how to make our family’s traditional adai recipe.
adai

Adai recipe


Adai recipe Adai recipe - South indian breakfast recipe using rice & lentils
Cuisine: Indian
Category: Breakfast
Serves: 15 nos
Prep time: 2 Hours
Cook time: 10 Minutes
Total time: 2H10M


INGREDIENTS

  • Boiled rice/Idli rice - 2 cups
  • Chana dal - 1/2 cup
  • Toor dal - 2 tbsp
  • Urad dal - 2 tbsp
  • Red chillies - 7-8 nos ( i used byadgi,if using spicy chillies add 5 nos)
  • Salt & water - as needed
To add in the batter
  • Small onions - 20 nos
  • Curry leaves - 2 sprigs
  • Finely chopped ginger - 1 tsp
  • Finely chopped coconut bits - 1 tbsp ( optional)
METHOD

  • Wash and soak the rice for 2 hours.Wash & soak the dals together for 2 hours minimum.
  • While grinding,drain all the water.In a big mixie jar,take the red chillies,salt and hing.
adai recipe 1
  • Grind it coarsely without adding water.Then add the drained rice and grind it like rava adding required water.Remove the batter.Add the drained dals and grind it coarsely adding less water.
adai recipe 2
  • Remove and mix with rice batter.Add 1/4 tsp of hing.Mix well.Let the batter ferment for 3-4 hours as we want mild sourness.We usually soak rice n dal around 10 am & grind the batter at 12 pm.We make adai for dinner around 7 pm.So ferment the batter based on the weather in your place.U can also make this adai instantly without fermenting the batter if u don’t want sourness in the batter.

adai recipe 3
  • Before making dosa,add finely chopped onions,ginger,coconut bits,curry leaves and mix well.Adjust the consistency of batter adding 1/4 cup of water if it is very thick.Heat dosa pan and pour a ladle ful of batter.Spread it & make it thick or thin as per your wish.I always make it thin as my family likes that way.After making dosa,keep the flame medium high and drizzle a tsp of oil over the adai.Close it with a lid & cook for a minute.Then flip the dosa,add little oil if necessary & cook for a minute again.
adai recipe 4

Remove the dosa and Enjoy with avial/sugar or coconut chutney !


Note

  • For variations,u can add a tbsp of moong dal along with other dals.
  • To make crispy adai,grind the batter slightly coarse & make it thin adding little more water.
  • You can also add more toor dal to get crispier adai.



adai-recipe-1

Enjoy this healthy,yummy rice & lentil adai dosa with chutney & sugar.Sugar is my fav side dish for adai Winking smile
adai-with-sugar




Continue Reading...

October 26, 2014

35 CHUTNEY RECIPES-SIDEDISH FOR IDLI DOSA


Chutney-recipe

Hi friends,today’s post is just a compilation of South indian chutney recipes i have in my blog.Recently a reader requested me to share all the chutney recipes of my blog under one page for easy reference.Then i realised i had posted nearly 35 varieties of chutneys for idli,dosa.Generally we Tamil people usually make idli,dosa thrice in a week.So whenever i make idli dosa for breakfast,i used to hit my head thinking about the side dish to prepare Time out. Basically i love making different & tasty side dish for idli and dosa.And my search ended up with 35 chutney recipes hereHappy.I have categorized varieties of chutney recipes as Coconut chutney recipes,Green chutney,Tomato chutney recipes,Onion chutney recipes,Spicy chutneys,Quick chutney recipes,Curry leaves chutney,mixed vegetable chutney recipe,mango chutney recipe,Travel chutneys and few more for easy selection.Most of these recipes are easy to make in busy morning hours and can be prepared in less than 10 minutes.I have also shared my tips on how to make white colored coconut chutney,greenish mint & coriander chutneys and Bright reddish tomato chutneys based on my experience.I hope this post will be useful for beginners who look for varieties of side dish recipes for idli,dosa and pongal.So friends,do try these varieties of chutneys all through the month and take credits from your family members Happy.Ok,lets see the different recipes for chutneys below.
Continue Reading...

October 23, 2014

Iyengar Milagu Kuzhambu Recipe-Pepper kuzhambu-No onion No Garlic Recipes


Milagu-kuzhambu
After having all the Diwali stuffs,all we needed is a simple vatha kuzhambu & sutta appalam for our lunch today.As i have shared enough variants of vatha kuzhambu in my blog,i wanted to try & post this Iyengar style milagu kuzhambu/Pepper gravy recipe as it was requested by a reader long time back in my facebook page.I usually make milagu kuzhambu in this way adding onions & garlic.But when the reader asked me to share this no onion no garlic version,i immediately asked my school friend Sumi for her recipe.Based on the ingredients she told,i browsed few websites and prepared this gravy.As Sendhil is very much fond of pepper recipes,he loved this gravy a lot.Though it is a no onion no garlic recipe,it was very flavourful and yummy.Its very easy to make in busy morning hours as there is no chopping works at all.Even bachelors can give this a try.I found sutta appalam & Daangar pachadi are the best combinations for this gravy.When i read this,i got tempted to try Daangar pachadi .I must try & taste that combo soonTongue.Ok,lets see how to make this yummy Iyengar, brahmin style milagu kuzhambuHappy.
Do check out my Brahmin style easy manathakkali vatral kuzhambu recipe here.

Continue Reading...

October 21, 2014

DIWALI MARUNDHU RECIPE-DIWALI LEGIYAM


Diwali-marundhu-recipe
Last year i shared my mom’s Tirunelveli style ginger legiyam recipe/Inji legiyam as easy diwali marundhu recipe.But i wanted to try the actual Diwali marundhu recipe at home for long time.Recently i bought deepavali legiyam from Salem “Home foods” as suggested by Sendhil’s friend.As we liked its taste very much,this time i made this legiyam on my own referring my cook book and Chitra amma’s kitchen recipe.I made it using the ingredients which i had in my pantry.Also i din’t want to go for soaking version as i had less time in hand.So i dry roasted everything,ground & prepared diwali marundhu powder and then i made legiyam with that powder.It came out very well.I won’t say this is the authentic version because i have not used some important ingredients like kandanthipili,arisi thipili etc.But i am sure this will help for digestion of oily & ghee rich sweets and snacks we relish for Diwali.Do try this Diwali marundhu recipe.Its not that much difficult to make as i thought.Anybody can make it easilyHappy .Just have a tsp of it in empty stomach for 3 days.It keeps u free from indigestion issues Happy.
I wish all my friends & readers a very happy Diwali.Thanks a lot for trying my Diwali recipes and sharing pictures with me.I am really touched Smile.Do shower your encouragement and support always !


Continue Reading...

back to top