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December 6, 2016

Vendhaya Keerai Kara Kuzhambu – Methi Leaves Gravy Recipe

Vendhaya keerai kuzhambu
Usually I make Vendhaya keerai kootu, vendhaya keerai sambar or methi pulao for lunch. If its for dinner, I make Vendhaya keerai chapathi i.e methi leaves paratha ( thepla). Recently when I was looking for some vendhaya keerai kuzhambu varieties, I came across this Kara kulambu in this blog. It was quite interesting just like our vatha kuzhambu. So I tried it for our lunch. We loved it a lot and enjoyed it mixing with plain rice. I was happy to learn yet another yummy, healthy gravy recipe using methi leaves. I am sure I will make it often in my kitchen. Do try this easy, no grinding vendhaya keerai kuzhambu for your lunch and reap its health benefits. You will love it like us. Ok, Lets see how to make vendhaya keerai kara kuzhambu with step by step pictures !
Vendhaya keerai kara kuzhambu

Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy


Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy How to make vendhaya keerai kuzhambu recipe - Methi leaves gravy for rice
Cuisine: South Indian
Category: Kuzhambu varieties
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Methi leaves/ Vendhaya keerai – 1/2 cup
  • Tamarind - Big gooseberry size
  • Tomato – 1 no (small, finely chop)
  • Red chilli powder - 1 tsp
  • Coriander powder/Dhania powder – 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Grated jaggery – 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli – 1 no ( slit)
  • Small onion - 10 nos ( finely chopped)
  • Garlic cloves - 10 nos ( finely chopped)
  • Curry leaves - few
METHOD

  • Soak tamarind in hot water for 10 minutes and take the extract using 2 cups of water. Keep it apart.Take the methi leaves, wash it well and set aside. Wash and chop the tomato, onion, garlic and curry leaves. Slit the green chilli.
    Heat oil in a kadai and splutter mustard seeds, cumin, urad dal.Saute the onion, green chillies, garlic cloves and curry leaves. Now add the tomato pieces and saute till mushy.
    Vendhaya keerai kara kuzhambu recipe
  • Now add the methi leaves and saute till it shrinks in quantity. To this, add red chilli powder, turmeric powder, dhania powder and required salt. Mix well in low flame without burning the spice powders.
    Vendhaya keerai kara kuzhambu recipe
  • Add the tamarind extract , jaggery and boil the gravy till thickens and oil starts to float on top. Check for taste and add more red chilli powder or salt if needed. Boil for few more minutes. Remove and serve hot with rice..
    Vendhaya keerai kara kuzhambu recipe
    Vendhaya keerai kara kuzhambu recipe
Enjoy !

Note
  • Adjust the quantity of red chilli powder and green chillies as per your taste.
  • Do not reduce the quantity of tamarind. Gravy may taste bitter.
  • You should saute the methi leaves well to reduce its bitterness completely.

Try this easy, healthy methi leaves gravy at home for rice. Enjoy with any kootu or poriyal along with papad. Tastes yum !
Vendhaya keerai kara kuzhambu recipe
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December 4, 2016

Godhuma Rava Upma – Wheat Rava Upma Recipe

Wheat rava upma recipe
Wheat rava upma ( Broken wheat rava, cracked wheat rava or samba wheat rava in English, Godhuma ravai in Tamil ) is a healthy, easy to make breakfast & dinner recipe. I make it at least once in a week for our dinner. I was not a big fan of this upma but when I was pregnant, my doctor advised me to reduce the intake of rice due to gestational diabetes. On those days, my mom made this upma by adding more onions and vegetables just like kichadi. She makes it very well, soft, colorful, spicy and flavorful. Mom adds large quantity of sliced small onions which gives an additional flavor and taste for this upma. So I loved to have this upma every single day. From then, I started making this upma  very often and till date I try to include this dish in our regular menu by keeping its health benefits in mind. My mom makes it in a kadai and cooks it patiently whereas I cook it directly in a pressure cooker to finish the job quicklyWinking. Its a tummy filling breakfast/dinner recipe which is ideal for people under weight loss. Bachelors and working women would find this recipe helpful to make a quick and healthy breakfast or dinner. Friends, do include this easy, healthy Godhuma rava upma in your regular diet. I feel coconut chutney is the best side dish for this upma. But some people like to have it with sambar, sugar or even with curd. Lets see how to make broken wheat rava ( also known as cracked wheat rava upma) at home easily in a pressure cooker.
Do check out my Rava upma, semiya upma, Instant poha upma recipes !
Godhuma rava upma

Godhuma Rava Upma / Wheat Rava Upma Recipe


Godhuma Rava Upma / Wheat Rava Upma Recipe Godhuma Rava Upma / Broken Wheat Rava Upma Recipe - Healthy breakfast/ dinner recipe
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Broken wheat rava upma/ Godhuma rava - 1 cup
  • Water - 3.5 cups
  • Salt - as needed
  • Chopped vegetables - 1/2 cup ( Carrot, peas, beans)
  • Big onion or small onion - 1 no/ 15 nos
  • Ginger – 1 inch piece
  • Green chillies - 2 nos ( finely chopped)
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Curry leaves - few
METHOD

  • Wash and chop the vegetables finely and set aside.Chop the onions, slice the green chillies finely or slit them.
    Godhuma rava upma
  • Heat oil in a cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. Saute onions, ginger, green chillies and finely chopped vegetables. Mix well.
    Godhuma rava upma
  • Add water, required salt. When the water starts to roll boil, add wheat rava. Mix well till most of the water is absorbed by the wheat rava. When the mixture becomes semi thick, cover the cooker and keep the flame completely low. Put the weight valve and cook for one whistle. It takes nearly 8-10 minutes to cook. Switch off the flame and remove the cooker from the stove.
    Godhuma rava upma
  • Open the lid after the steam is released. Mix well with a fork like ladle. Serve hot with coconut chutney or sambar ! Garnish with freshly grated coconut and serve it hot if you like.
    Godhuma rava upma
Enjoy !

Note
  • If you don’t like to cook in pressure cooker, you can make the same in kadai. Just cover cook for sometime till the wheat rava cooks. It takes more time to cook. So mix the rava once or twice in the middle while cooking and add more water if needed.
  • Add more chillies if you want spicy upma.
  • For variations and to give mild tangy taste, you can add one small, finely chopped tomato along with onions. 

Make this healthy cracked wheat rava upma for breakfast or dinner and enjoy !
Godhuma rava upma recipe
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November 30, 2016

Tomato Rice Recipe In Pressure Cooker – Thakkali Sadam Recipe

Tomato rice recipe - Thakkali sadam in cooker
I am a big big fan of tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version of thakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that id ideal for lunch box preparation.Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photosHappy.
Check out my
1. Tomato biryani recipe

2. Tomato rice using rice cooker

3. Traditional tomato rice

Tomato rice in cooker

Tomato rice recipe / Thakkali sadam


Tomato rice recipe / Thakkali sadam How to make tomato rice / thakkali sadam in a pressure cooker - Easy method !
Cuisine: Indian
Category: Lunch box recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Steamed rice / Boiled rice - 1 cup
  • Ripe tomato - 4 nos ( Big)
  • Big onion - 2 nos
  • Green chilli - 1 no ( Long one, Finely chopped)
  • Turmeric powder – 1/8 tsp
  • Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice)
  • Cooking oil - 3 tbsp
  • Cinnamon - 2 inch piece
  • Cloves - 2 nos
  • Garlic cloves - 5 nos
  • Curry leaves - few
  • Coriander leaves - a fistful ( finely chopped)
  • Salt – as needed
  • Water – 2 cups
METHOD

  • Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water)
    Tomato rice in cooker
  • Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds.
    Tomato rice in cooker
    Tomato rice in cooker
  • Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released.
    Tomato rice in cooker
    Tomato rice in cooker
  • Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad.
    Thakkali sadam in pressure cooker
Enjoy !

Note
  • Add more chilli powder if you want spicy tomato rice.
  • Adding coriander leaves gives a nice flavor to this rice. So do not skip it
  • You can also add mint leaves along with curry leaves if you like the flavor of mint leaves.
  • I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.

Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !
Thakkali sadam in pressure cooker
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November 28, 2016

Easy Mooli Paratha Recipe – Radish Paratha

Easy mooli paratha
Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !
Easy mooli paratha

Easy Mooli paratha / Radish Paratha recipe


Easy Mooli paratha / Radish Paratha recipe Mooli paratha ./ Radish paratha in an easy way without stuffing !
Cuisine: North Indian
Category: Dinner / Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Wheat flour - 1 cup ( I used Aashirvad atta)
  • Besan flour - 1 tbsp
  • Cooking oil - 1 tbsp
  • Curd - 1 tbsp
  • Radish - 2 nos ( medium sized)
  • Carom seeds/ Ajwain - 1 tsp
  • Finely chopped green chilli – 1 no
  • Red chilli powder - 1 tsp
  • Dhania powder – 1.5 tsp
  • Garam masala powder - 1 tsp
  • Coriander leaves - a fistful ( finely chopped)
  • Salt – as needed
  • Water – few tbsp  ( Use very less water)
  • Cooking oil or ghee – to drizzle on paratha
METHOD

  • Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.
    Easy radish paratha 
  • In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture.
    Easy mooli paratha recipe
  • Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water.

  • Easy mooli paratha recipe
    • Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If  you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid. 
    • Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours.
    Easy mooli paratha recipe
    Enjoy !

Note
  • Adjust the quantity of spice powders as per your taste.
  • Usually I make this paratha thin as per my family’s likings. Make it thick if you wish.
  • You can replace carom seeds with cumin seeds.
  • Adding besan flour is optional. You can skip it too.
  • Adding curd and oil helps to make the paratha soft.
  • Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.

Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !
Easy radish paratha recipe
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November 25, 2016

Eggless Honey Cake Recipe – Indian Bakery Style

Eggless honey cake recipe
Honey cake reminds our childhood days for most of us. Yes, when we were kids many of us would have tasted this cake from our local Indian bakery. The taste of this soft, juicy, moist, honey drenched sponge cake is still lingering in our tongue. Whenever I visit Iyengar bakery here in Bangalore, I never forget to buy their popular stuffs like Khara bun, Benne biscuit, Baked Nippattu etc. Recent days I started buying few pieces honey cake as well. Raksha is not a big fan of this cake due to the extra sweetness from honey and fruit jam. But myself and Sendhil enjoy & love this cake a lot. Recently many of our fellow bloggers are sharing their versions of eggless honey cake which  tempted me very badly to try at home.Yesterday morning I got determined to try this honey cake without eggs and followed THIS RECIPE which I had bookmarked already. Actually I wanted to follow my eggless, butter less tutti frutti cake recipe for the base of this cake. But then I thought of trying the sponge cake base using condensed milk and butter so that I can learn another eggless, moist sponge cake recipe. Cake came out porous, pillow soft, fluffy with spongy texture as I wished. I could really feel the taste of Iyengar bakery honey cake when I tasted a piece of this cake. I am completely happy with this recipe. Even Raksha liked it very much and taken for her snack box today. You can try this cake in pressure cooker as well. I will try to share a detailed recipe for eggless pressure cooker cake. Friends, do try this easy, delicious cake for special occasions like birthday and anniversary. I am sure you will get perfect result and enjoy with your family. Now lets see how to make Indian bakery style eggless honey cake recipe with step by step pictures and VIDEO !
If you are looking for an eggless sponge cake recipe without condensed milk and butter, do check out this recipe. For eggless orange cake recipe using cooking oil, please check this link.
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November 23, 2016

Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

masala peanuts recipe
When I was young, my dad to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time Happy . Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond ofTongue.So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave onesWinking . For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home Happy.
microwave masala peanuts recipe



Masala Peanuts Recipe - Microwave & Deep Fried Versions


Masala Peanuts Recipe - Microwave & Deep Fried Versions How to make besan coated masala peanuts - Deep fried version & microwave versions !
Cuisine: Indian
Category: Snacks
Serves: Serves 2-3
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw peanuts - 1/2 cup
  • Besan flour / Kadalai maavu - 3 tbsp
  • Rice flour - 1.5 tbsp
  • Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste)
  • Garam masala powder - 1 tsp
  • Ginger & Garlic Paste - 1/2 tsp
  • Salt & water - as needed
  • Asafetida/ Hing – 2 pinches
  • Cooking oil - 1 tsp ( to mix in the batter)
  • Cooking oil - to deep fry
METHOD

  • Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely.
    masala peanuts recipe
  • Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside.
    masala peanuts recipe
    masala peanuts recipe
  • For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper.
    masala peanuts recipe
  • For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea !
    Microwave masala peanuts recipe
Enjoy !

Note
  • Adjust the quantity of spice powders as per your taste buds.
  • If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above.
  • Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.
Microwave masala peanuts recipe
Enjoy this crunchy masala peanuts for your teatime !
Masala peanuts recipe
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