Search Chitra's Food Book

August 29, 2015

Palada Payasam Recipe-Palada Pradhaman Recipes

Palada payasam is a creamy,rich Kerala dessert recipe that is made specially during festivals like Onam, Vishu.It is made with milk, sugar and ada (rice chips) Some people add condensed milk by reducing the quantity of sugar.But the authentic version is made by boiling and cooking ada in milk in a thick wide pan called Uruli in Malayalam.Here I used store bought ada .I cooked the ada using pressure cooker and added in thickened,sweetened milk.It was very creamy and its become my favorite payasam now.Iam happy that i have tried Kerala's most popular Ada pradhaman and palada payasam for this year's onam sadya.Lets see how to make this yummy palada payasam in detail.

Palada payasam Recipe

Palada pradhaman Recipe Palada payasam using store bought ada
Cuisine: Kerala
Category: Sweet
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 40 Minutes
Total time: 50 Minutes

  • Store bought ada- 1/2 cup
  • Sugar- 1/3-1/2 cup
  • Milk – 1 liter
  • Cardamom - 3 nos ( crushed)
  • Cashews & raisins - few
  • Ghee - 2 tbsp
  • Salt -a pinch
  • Soak the ada for 30 minutes & pressure cook it in low flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in milk ,it will separate.Remove the ada and set aside.
Ada Pradhaman Recipe
Palada Pradhaman Recipe
  • Boil the milk in a pan and keep stirring to avoid burnt bottom.Boil the milk till it reduces to half.Milk turns pale orange in color.Now add the cooked ada and sugar. Mix well and boil for sometime.
  • If you wish u can condensed milk at this stage by reducing sugar. Add cardamom powder and  roasted nuts.

Enjoy !
  • Adjust the quantity of sugar as per your taste.
  • Use full fat milk for rich taste.

Continue Reading...

August 27, 2015

Kerala Ulli Sambar Recipe-Onion Sambar For Idli,Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar.This year,I prepared Ulli sambar/Onion(Shallot) sambar for the first time from this space.It was easy to make without coconut & grinding job and tasted yummy.It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted & mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .
Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice
Cuisine: Kerala
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Toor dal - 1/2 cup
  • Tamarind - Medium lemon size
  • Coconut oil – 1 tbsp ( for sauting)
  • Small onion/Shallots - 20 nos
  • Green chillies – 1-2 nos
  • Curry leaves - few
  • Tomato - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Sambar powder – 1 tbsp
  • Salt & water - as needed
  • Jaggery – 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing/Asafetida - a pinch
  • Red chilli - 1 no
To garnish
  • Coriander leaves - as needed
  • Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside.
  • Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy.

  • Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal.

  • Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy !

Visit my Onam Sadya recipes here
  • Make sure you don’t burn the masala powders while roasting.
  • Adding them at the end is the highlight of this ulli sambar.So do follow the same.
  • Add more chilli powder & sambar powder as per your taste.
  • You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.
Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

Continue Reading...

August 26, 2015

Ada Pradhaman Recipe-Kerala Onam Recipes

Ada pradhaman recipe
Ada Pradhaman is an yummy,traditional Kerala dessert recipe (Payasam) that is made specially during Onam and Vishu.Onam sadya would not be complete without Ada pradhaman.Last year I tried Palada pradhaman by making homemade ada(Rice chips) using rice flour.This time I found a packet of readymade ada in a nearby store.So I bought them and tried both palada pradhaman( with milk & sugar) & Ada pradhaman( with coconut milk & jaggery) recipes.My job became much easier with store bought ada.I referred this blog and few video for making Ada pradhaman.It came out very well.The flavor & taste of cooked ada with jaggery syrup and coconut milk was awesome.We had two bowls of this ada payasam after having the splendid Onam Sadya lunch.Lets see the preparation of Kerala style Ada pradhaman recipe.
Check out my Onam sadya lunch menu ideas and recipes here !!
Ada Pradhaman Recipe

Ada pradhaman Recipe

Ada pradhaman Recipe Ada Pradhaman using store bought ada
Cuisine: Kerala
Category: Sweet
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Store bought ada- 1/2 cup
  • Grated Jaggery - 1 cup
  • Coconut milk – 2 cups
  • Cardamom - 2 nos ( crushed)
  • Roasted coconut - 2 tbsp
  • Cashews & raisins - optional
  • Ghee - 2 tbsp
  • Milk – as needed (optional)
  • Soak the ada for 30 minutes & pressure cook it in low flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in jaggery syrup,it will separate.Remove the ada and set aside.
Ada Pradhaman Recipe
Ada Pradhaman Recipe
  • Chop a coconut slice into small pieces.Chop the cashews and roast everything in ghee.Add to the payasam at the end.
  • Slice the coconut using the back of ladle or knife OR grate a medium sized coconut.Grind it adding 1 cup of water.Strain the thick coconut milk.This is first milk.Set aside.Again grind the mixture adding 1/2 cup of water and take the second milk.Grind it again adding 1/2 cup of water and take the 3rd milk.Keep aside.
Ada Pradhaman Recipe
Ada Pradhaman Recipe

  • In a wide bowl,melt the jaggery and strain the syrup to remove the impurities.Add this syrup to the cooked ada.Boil well.Add the 3rd milk and boil for 2-3 minutes and add the second milk.Boil for a minute and add the first milk.Switch off the stove after adding the first milk because over boiling may curdle the mixture.Lastly add the roasted coconut pieces,cashews and raisins and add to the payasam.
Ada Pradhaman Recipe
Ada Pradhaman Recipe

Enjoy !
  • Adjust the quantity of jaggery as per your taste.
  • Adding dark colored jaggery /Paagu vellam gives a nice color to this payasam.
  • Adding cashews & dry grapes in optional.But don’t skip roasted coconut.
  • Add more coconut milk  & ghee for rich taste.

Try this tasty ada pradhaman payasam for Onam and enjoy with your family !


Continue Reading...

August 25, 2015

Onam Sadya Recipes/Ideas-Kerala Lunch Menu

I wish all my readers and friends a very happy Onam.”ONAM ASHAMSAKAL” !!I am happy to post my 4th Onam sadya menu for this year’s Onam festival falling on August 28-2015.I have been sharing Kerala Onam sadya lunch menu ideas for the past 3 years successfully.Every year I wait for Onam festival to make this feast and I always wish to make it better than my previous onam sadya menus.This year I prepared nearly 18 dishes,bought few from stores and served 25 dishes in Banana leaf.It took nearly 3 hours for me to make this thali.In my 5 years of cooking,this is the first time I cooked & clicked continuously for 3-4 hoursHappyTongue and that too lots of varieties.All the dishes came out very well.Sendhil & Raksha gave a big thumbs up and had a hearty meal.This year I tried Ada pradhaman,Kootu curry,Carrot kichadi,Kerala Ulli sambar and Sambaram recipes for the first time by referring few blogs.I have posted most of the recipes with stepwise pictures in my Onam sadya menu 1 & 2.So I have shared those links and the blogs from which I followed the remaining dishes.I have also discussed the method I followed to cook the sadya easily.I hope beginners would find it useful.Lets see how to make Onam sadya lunch recipes at home with some preparatory works.

Check out my Onam sadya Menu - 1 
Onam sadya Menu - 2 
Onam sadya Menu - 3
Onam sadya


Onam sadya recipes

Onam sadya recipes Kerala Onam Sadya Lunch Menu ideas
Cuisine: Kerala
Category: Lunch menu
Serves: Serves 3-4
Prep time: 60 Minutes
Cook time: 120 Minutes
Total time: 180 Minutes

Recipes list - Main course
Side dishes
Pickles & Payasam
Other recipes u may wish to try
  • Plan the menu and buy the vegetables accordingly.Soak the tamarind and pulses in over night or do it in the early morning.
  • In the morning soak the vanpayar/Cowpeas & brown chana separately in hot water for making Erissery & Kootu curry. It will take around 4 hours to soak.
  • I used 2 cookers of 3 liter capacity for making this menu.
  • Grate 2 coconuts or slice the coconut with a help of ladle as shown here OR using a knife. Grind it in a big mixie jar without adding water and keep aside.Take the required amount of coconut for each dish.Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste.So grind it by taking a portion of coconut.Keep it and use wherever needed.Use the remaining coconut for taking coconut milk.Add in payasam.
  • Soak the Ada in water for 30 minutes if it is store bought.I bought
    Ada from stores and soaked in water before I pressure cook it.
  • Dry roast the moong dal in a pressure cooker base for making parippu curry. In the same cooker,take toor dal in a closed box and keep it inside.Cook both the dals adding water,turmeric powder,a red chilli & hing.In the mean time,you can chop the vegetables for sambar,avial,olan,Pulisssery,pachadi,kichadi & inji curry.By this time,steam would be released from the cooker.Remove the toor dal box and mash the dal well.Similarly mash the moong dal too.Add little ground coconut paste and boil well.
  • In another cooker base,add the soaked ada.Keep a bowl and put the cut chena/Yam pieces.Add little water,salt.Cover it with a plate and put some Pumpkin pieces/Mathanga along with chopped Ash gourd.Everything gets cooked well in one whistle under low flame.After removing this,cook the red rice adding 1:12 water and drain the excess water.Keep the rice aside.
  • Make sambar,rasam and other dishes.Make the payasam at the end !

Make this feast on Onam and enjoy !

Onam sadya recipes

Continue Reading...

August 22, 2015

Varalakshmi Vratham-Pooja Procedure/Puja Vidhanam

Picture Courtesy – My friend Archana
Varalakshmi Vratham is a most auspicious festival celebrated by married woman(Hindu) to commemorate Goddess Mahalakshmi."Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day.Varalakshmi Vratam is most popular in South Indian states like Andhra Pradesh,Karnataka,Tamil nadu & North Indian states like Maharashtra & Orissa.Worshipping Goddess Lakshmi on this day is equivalent to worshipping Ashtalakshmi ( 8 Lakshmi)– Goddesses of Wealth(Shri), Earth(Bhu), Learning(Saraswati), Love(Priti), Fame(Kirti), Peace(Shanti), Pleasure(Tushti) and Strength(Pushti). This pooja is performed for the well being of family members especially for the life of Husband & to get children,Wealth etc.Every year Varalakshmi Vratham is observed in Sravana(in Telugu) month(Avani in Tamil & Sawan in Hindi).It is celebrated on Friday preceeding the full moon day(Pournami).This year Varalakshmi pooja falls on August 28,2015.Those who cannot perform it on that day, can do it on any other Friday in that month.On this day,married woman should observe fasting till they finish the puja.
In my family,both Mom & MIL don’t have the practice of doing Varalakshmi Viratham but every Friday we do Vilakku poojai for Goddess Mahalakshmi.But still I am making this post as per a reader's request.A reader from Chennai mailed me to share the details of Varalakshmi Vratham with pooja vidhanam/procedures and slokas as she is a beginner.So I thought of asking my friends who perform Varalakshmi Vrata every year in a grand manner.For making this post,I took the help from two of my friends Shalini & Archana. When I told them about this post,they became very happy and shared their pooja procedures along with their Varalakshmi decoration pictures.Shalini gave me a book titled “Aadi,Avani maadha Pooja Vidhanam” in which all the important festivals like Ganesh Chaturthi,Varalakshmi Vratham,Naga Chathurthi and Garuda Panchami were discussed in detail with slokhas in Tamil.Not just that,Shalini spent nearly 3-4 hours over phone ,explained each and everything about the pooja while I was drafting the post.Without the help of Shalini,this post would not have come up in my blog.I must really thank God for giving me such a helpful friend in all aspects of my lifeHappyBig Hug .If you are a beginner & looking for Varalakshmi pooja slokas in Tamil,Right click on the images & click "Save as",download & save them in your mobile or PC and chant these slokas while doing the pooja.I have also shared some audio & video links for people who look for Varalakshmi vratham pooja vidhanam & idol decoration in Telugu & Tamil .Please scroll through the end of this post to check the links.Lets see the Neivedyam recipes list, pooja items list,Pooja procedures,Varalakshmi vratham story and slokhas for Varalakshmi Vrata in each step.
 Please visit my in-laws kolam blog "Learn Kolam" for Rangoli ideas.

Continue Reading...

August 20, 2015

Curd Kodubale-Mosaru Kodubale Recipe-Karnataka Snack Recipes

Kodubale is one of the most popular snack recipes of Karnataka.I am a big fan of it.This afternoon I was badly tempted to try some crispy, deep fried snacks recipes and I was looking for a good chakli/Murukku recipeBatting Eyelashes.I found one and called my friend Archana(school moms group) to confirm the recipe.But she suggested me to try Curd Kodubale(Mosaru kodubale) and shared her family recipe with me. I became double happy and tried it immediately.Ingredients,Preparation,color,taste and texture of this kodubale is completely different from the usual ones.I have heard Curd kodubale is served as a breakfast along with green coconut chutney.I have also tasted them in Food street,VV puram.But Archu told me that they have this as an evening snack along with tea.Breakfast or snack,whatever it may be,the taste is ultimate.The beauty of this recipe is,it doesn’t have any fat like butter,ghee or oil and not even maida in the dough.But I won't say its a low calorie snack as it is deep fried.Its just made of rice flour cooked in Curd + spices mixture.It can be made quickly and it tastes spicy with mild tanginess.What are you waiting for,just try this snack for your family in this weekend and take the credits !Peace Sign Lets see how to make this yummy Karnataka special Kodubale recipe.

Curd Kodubale/Mosaru Kodubale recipe

Curd Kodubale/Mosaru Kodubale recipe Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !
Cuisine: Karnataka
Category: Snacks
Serves: 25-30nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 200ml
  • Rice flour - 1 cup
  • Sour curd - 1/2 cup
  • Water - 1 cup
  • Red chilli powder or green chilli paste - 1 tsp
  • Hing/Asafetida - a big pinch
  • Cumin seeds/Jeera - 1/2 tsp
  • Yellow Moong dal - 2 tsp
  • Coriander leaves- 1 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
  • Take 1/2 cup of curd and whisk it by adding 1 cup of water.You will get 1.5 cups of buttermilk in total.To that buttermilk,add the spice powders,salt,moong dal,coriander leaves and cumin seeds.Mix well.

  • Boil the buttermilk mixture for 2-3 minutes. Simmer the flame and add the rice flour.Mix well and make a thick dough.Remove from the flame and let it become warm.Use your hands and knead the dough.

  • Take a small ball sized dough and roll it to make a thick cylinder.Join the edges and make a circle shape. Cover & keep the remaining dough else it will become dry and cracks will form in kodubale.

  • Heat oil in a kadai and check the heat by dropping a pinch of dough.If it rises immediately,the temperature is just right.Drop the rolled kodubale and deep fry  in low to medium heat till the bubbles cease in oil.Flip it whenever needed.Deep fry in batches and store in a box once its cools down completely.
Enjoy !
  • Add more chilli powder as per your taste.
  • The color of this kodubale is supposed to be white.So do not brown them.
  • Use sour curd for best taste.But use 1/4 cup of curd if it is too sour.
  • Do not forget to knead the dough.Dough should be smooth without cracks.

Crispy Kodubale with Hot tea !! Yummmm !

Continue Reading...

August 18, 2015

Dosa Recipe-Easy Dosa Batter Recipe

Dosa batter recipe
Generally South Indians especially Tamil people make dosa using Idli batter by diluting it.We make dosa for breakfast & dinner as well.Few months back,I got a request to share restaurant style golden colored,crispy dosa recipe.Even though I am happy with my dosa using idli batter,I wanted to have a separate dosa batter recipe in my blog.So I started searching for the same.I tried many recipes with various combinations and by changing the ratio of rice & dal.At last I was satisfied only with two recipes.This is one among them.I will share the other one soon.I referred this blog for the recipe.This dosa batter recipe is very easy to make as it uses rice flour.We need very less soaking & preparation time for the batter and we don’t need to use grinder for grinding the batter.An Indian mixie/Mixer would do.It ferments beautifully and this batter yields crispy,golden colored dosa as you see in the pictures.I made plain dosa adding less oil for Sendhil,Cone/Roast dosa adding ghee for my daughter and thick uttapam kind of  Set dosa for me.Everything came out very well and I was absolutely happy with this batter recipe.Not just that,u can keep this recipe as a base and make many dosa varieties as u like.Friends,do try this recipe if you are looking for an easy & quick dosa batter version.You will love it like meHappy.Lets check out how to make this easy homemade dosa batter recipe using rice flour.Check out my 35 chutney recipes to make varieties of side dish for dosa Love Struck.
People in cold countries,please check this post for fermentation process.
Cone dosa

Dosa recipe-Easy dosa batter recipe

Dosa recipe-Easy dosa batter recipe How to make easy dosa batter recipe at home using rice flour & urad dal
Cuisine: Indian
Category: Breakfast
Serves: 12-15 nos
Prep time: 1H+12H
Cook time: 2 Minutes
Total time: 13H2Minutes

1 cup = 200 ml
  • Rice flour - 1.5 cups (any rice flour. u can use idiyappam flour too)
  • White round urad dal - 1/2 cup
  • Salt & Water - as needed
  • Cooking oil/gingely oil/ghee - as needed to make dosa
  • Wash the urad dal once and add soak it by adding enough water.Take the rice flour in a wide bowl and add 2 cups of water.Whisk it well and make sure the water level is 1 inch above the flour.Add more if  needed.Let it soak well for 1 hour at least.No issues even if you soak them for 4-5 hours(Suppose if you want to use Methi seeds,add with urad dal and soak for minimum 2 hours)

  • Now drain the excess water from urad dal and grind it in a big mixie jar.Grind them without using water.Then add water and grind it to a smooth batter.I used nearly 3/4-1 cup of water.Add the soaked rice flour along with water & salt.Grind the batter again for even mixing.Add some water if you feel the batter is too thick.
  • Transfer the batter to bowl. Wash the mixie jar by adding little water and add to the batter.Mix the batter well with your hands.It helps proper & quick fermentation.Leave the batter overnight or at least for 12 hours based on the weather conditions in your place.

  • The next morning,batter would have raised well.Mix the batter well and add some water if  it is too thick.
  • Heat a dosa pan and pour a ladleful of batter in the tawa.Spread it well.thinly & uniformly.Keep the flame medium and let the dosa cook till you see the dosa turning golden brown in the bottom.By this time,the top portion would have been cooked.You can also cover the tawa with a lid.Do not flip the dosa.As soon as the dosa starts to turn golden brown,drizzle one or two tsp of oil or ghee all over the dosa.Let the dosa turn completely golden & crispy.Fold the dosa & serve hot with your favorite chutney or sambar ! Enjoy !
  • For variations,u can use split urad dal instead of round ones.
  • You can add 1/4 tsp of methi seeds to get nice flavored dosa.
  • Do not make the batter too thick or too thin.The consistency should be like our regular idli,dosa batter.
  • You can also use urad dal flour instead of grinding urad dal.Use the same ratio.
  • Add oil or ghee generously to get a shiny look in the dosa.
  • Do not cook the dosa in very high flame.It will burn quickly.Cook the dosa in medium flame patiently.Adjust the flame whenever needed.

Dosa recipe
Enjoy Crispy dosa with chutney & sambar for your breakfast or dinner !
dosa recipe
Continue Reading...

back to top
Related Posts Plugin for WordPress, Blogger...