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August 29, 2016

Vegetable Paya Recipe - Side dish For Appam, Idiyappam

Vegetable paya recipe
Appam paya – Many of you would have heard this combo or even tasted in restaurant. Paya – Popularly known as “Attukal Paya” is one of the most popular side dish for appam & idiyappam in Tamil nadu. It is basically a South Asian food that is served in festivals and occasions. Paaya means “Feet” in Urdu and Hindi.This dish is prepared by cooking goat legs (Trotters in English) in a spicy masala curry.This dish is adapted in local cuisines and this paya recipe vary regionally.The cooked leg pieces is served as soup for patients as it is considered to be healthy.I have heard about this dish from my Chennai friends. I thought it would taste more like Parota Salna. Recently my friend Shalini told she tasted appam with vegetable paya in Saravana bhavan Grand style hotel in Salem. It tempted me to try this recipe at homeHappy. I browsed few mutton paya recipes and got this particular version from Mullai’s blog. I tweaked the recipe slightly as per my convenience and used potato instead of mutton.I made it for our Sunday breakfast as a side dish for South Indian appam recipe.It came out finger licking delicious. Sendhil and myself loved it a lot. I am sure, I will make this vegetable paya recipe often in my kitchen. Friends, do try this side dish for appam and idiyappam for a change. You will love it like usLove Struck. You can prepare this gravy with mixed vegetables too. Ok, Lets see how to prepare paya recipe with potato ( Vegetarian version) with step by step photo !
From tomorrow I will start posting Ganesh chaturthi recipes Happy
Vegetable paya

Paya recipe - Vegetarian version with potato

Paya recipe - Vegetarian version with potato Paya recipe - Side dish for appam with potato
Cuisine: Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup – 250ml 

  • Potato - 2 nos
  • Big onion - 1 no
  • Tomato - 1 no (Use 2 if small)
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 no
  • G&G paste - 1 tsp
  • Cardamom - 1 no
  • Bayleaf - 1 no
  • Black stone flower - 1 no
  • Fennel seeds - 1/4 tsp
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1 tsp ( I used kashmiri chilli pwd)
  • Garam masala powder – 1/2 tsp
  • Salt & water - as needed
To saute & grind : Paste 1
  • Cooking oil - 1 tbsp
  • Medium sized Big onion - 1 no or small onion - 6 nos
  • Coriander seeds/Dhania - 1.5 tsp
  • Green chillies - 2-3 nos ( use 4 for more spicy taste)
For paste-2
  • Grated coconut - 1/4 cup
  • Pottukadalai/Fried gram - 1 tbsp
  • Water – to grind
Mint + coriander leaves – to garnish

  • Wash and peel the skin of potato. Cut into strips of 2 inches and set aside.I chopped it lengthwise to resemble goat legs ; )) Chop onion,tomato and keep apart.
  • In a kadai, heat oil and saute one chopped big onion, dhania seeds and green chillies. Switch off the flame and let it cool. Grind it along with coconut + Fried gram dal as I did. OR As per the original recipe, you should grind Dhania+green chilli+ onion to a smooth paste (Paste 1). Grind coconut + fried gram dal to a smooth paste separately ( Paste 2).But I ground everything together.
Vegetable paya
  • In a cooker base, heat oil and saute cinnamon, cloves, bayleaf, black stone flower, cardamom and fennel seeds. Add the chopped onions, g&g paste ( If you grind dhania+ chillies+onion paste separately, add it at this stage. Saute until its raw smell goes off.) Now add tomato, red chilli powder, turmeric powder, salt and saute until mushy.To this, add the sliced potato strips. Mix well for sometime. (Add coconut paste.i.e paste 2 if you have ground it seperately)
Vegetable paya
  • Now add the ground coconut paste and saute for a minute. Add 1.5 cups of water and garam masala powder. Mix well and pressure cook for 2 one whistle in low flame or till the potato cooks soft but retain its shape.
Vegetable paya

Vegetable paya
  • Open the cooker after the steam is released. Mix well and check for taste and consistency. Add more salt, water and chilli powder if needed. Give a boil and finally garnish with mint+coriander leaves. This gravy thickens over time. So add more water accordingly.
Vegetable paya

Enjoy !

  • Adjust the quantity of chilli powder and green chillies as per your taste.
  • You can skip adding coconut paste and make a watery gravy too.
  • Instead of potato, you can use mixed vegetables like carrot, cauliflower, peas and beans.
Delicious Vegetable paya with appam is a delectable combo. Do try it and enjoy !
Appam paya - Paya curry recipe
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August 24, 2016

Uppu Seedai & Vella Seedai Recipe With Store Bought Rice Flour

Uppu seedai - Vella seedai
Uppu Seedai/Salt seedai and Vella seedai/Sweet seedai recipes using store bought rice flour with tips and tricks to avoid bursting. Seedai is one of the most important Neivedyam recipes for Krishna Jayanthi @ Gokulashtami festival in Tamil nadu. Usually we make seedai recipes with homemade processed rice flour and roasted urad dal flour. I have already shared our traditional uppu seedai and vella seedai recipes long back. This year, I tried cheedai using store bought rice flour as it is easy and quick to make. I used Anil Kozhukattai flour. I guess Idiyappam flour works well too. I won't say this seedai will melt-in-mouth like Adayar Ananda bhavan seedai, but it came out equally crispy and crunchy when compared with the traditional ones. Above all, It din’t burst Happy. Cracks in the sweet seedai is unavoidable though. If you are a beginner, use the same quantity I mentioned here. Once you got them right, go for doubling the quantity. Friends, If you don’t have enough time to make processed rice flour but still want to make seedai, try this easy version with store bought rice flour. Follow the steps carefully if you are a beginner. You can make it really well. Have a great Krishna Jayanthi celebration Happy . Check out my other Krishna jayanthi recipes in THIS LINK. Lets see how to make uppu seedai and vella seedai with rice flour ( Kozhukattai flour) & tips to make it without bursting.
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August 22, 2016

Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

Gopalkala recipe
If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

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August 19, 2016

Poha Kheer - Choora Kheer - Aval Payasam - Krishna Janmashtami Recipes

Poha kheer
Poha kheer also known as Choora Kheer ( Aval Payasam in Tamil, Pressed rice/Rice flakes pudding in English, Atukula payasam in Telugu, Avalakki payasa in Kannada) is a creamy, rich North Indian dessert recipe made using Milk, pressed rice, sugar, nuts and cardamom powder. Krishna Janmashtami/Gokulashtami festival is around the corner. We South Indians i.e Tamil people make sweet seedai, Salt seedai, Kai murukku, Paal payasam and appam for the festival whereas North Indians make their specialty recipes like Rice Kheer/ Poha kheer, Kalakand, Shrikand, Gopalkala, Mathura Ke peda and many more. Actually I bookmarked these recipes long back but I couldn’t try them.So this year I started with a North Indian recipe for Krishna Jayanthi festival.. I followed Sanjeev Kapoor’s recipe but used more milk than the mentioned quantity. Its so easy to make and it came out creamy and delicious.This kheer can be given for babies too. Actually Sendhil  & Raksha is not a big fan of Poha kheer with sugar. But they liked this a lot. Try this easy kheer recipe for this Janmashtami festival and offer to God. Lets see how to make poha kheer with step by step photos and a video ( Will update soon) !
Check out my other Krishna Jayanthi recipes HERE
Poha kheer recipe

Poha kheer/ Aval Payasam

Poha kheer/ Aval Payasam Poha kheer/Choora kheer recipe - Krishna Janmashtami Recipes
Cuisine: North Indian
Category: Dessert
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Thick poha/Aval/Rice flakes - 1/4 cup
  • Milk – 1.5 cups
  • Sugar – 2.5 tbsp
  • Cashews, Almonds and Raisins - 5 each
  • Saffron threads - few
  • Cardamom powder - 1/8 tsp
  • Ghee - 1 tbsp

  • Boil milk in a pan. In the mean time, heat ghee in a kadai. Roast cashews, almond and raisins. Remove in a plate leaving the ghee in the pan. In the same ghee, roast poha for 2 minutes. It will roast with a nice flavor. (Skip roasting poha. Just wash and add to milk. Some versions call for this method too)
Poha kheer recipe
Poha kheer recipe
  • Add the roasted rice flakes to the boiling milk. Cover and cook the poha in very low flame. It takes nearly 10 minutes to cook. Mix it well once or twice in between. Make sure the bottom is not burnt. If needed, add 1/4 cup more milk in the middle.
Poha kheer recipe
  • After the poha is cooked well, add sugar and mix well. Add cardamom powder and roasted nuts. Add saffron threads if you wish. Mix well and give a boil. Switch off the flame and serve warm.
Note : This kheer thickens over time. So add more milk and sugar while serving to adjust its consistency and sweetness. Boil for a minute and serve warm. Enjoy !

Easy, yummy Poha kheer is ready to enjoy !
Poha kheer recipe

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August 17, 2016

Easy Hotel Idli Sambar Recipe – How To Make Tiffin Sambar

Hotel style idli sambar
Usually I make Tamil nadu Hotel style idli sambar adding freshly roasted & ground spices. To make my job easier, I started making Idli sambar powder in bulk and use it to my need. Few months back, I watched Venkatesh Bhat’s hotel style idli sambar recipe in Samayal Samayal cookery show. It is a simplified & quick version of restaurant style idli sambar without any grinding job. As I had already tried Kerala ulli sambar recipe ( Vengaya sambar), I found this recipe very close to it. So I tried it confidently. As expected, it came out really well. I started making it regularly with my own modifications. This has become Raksha’s favorite idli sambar. It tastes good for all tiffin recipes like Idli, dosa, vada, Pongal and rice upma as well. For variations and to make it more healthy for your kids, you can add vegetables like potato, carrot & use few pieces of pumpkin instead of jaggery to give a natural sweetness in sambar. If you like the taste of this sambar, you can use this sambar recipe for making mini idli sambar and sambar vadai. Try this easy version of idli sambar and prepare a quick side dish for idli, dosa during busy morning hours. Ok, lets see how to make hotel style idli sambar in an easy way !
Check out my other Idli Sambar varieties too !
Hotel idli sambar

Hotel Style Idli sambar Recipe

Hotel Style Idli sambar Recipe Hotel style idli sambar recipe - Quick version
Cuisine: South Indian
Category: Side dish For Idli, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Toor Dal - 1/4 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Big onion - 1 no (cubed)
  • Ripe tomato - 2 nos (Small sized, Do not chop it, use whole tomato)
  • Asafetida/Hing - a big pinch
  • Curry leaves - few
  • Red chilli powder – 1/2 tsp
  • Dhania powder – 1 tsp
  • Grated jaggery - 1/2 tsp
  • Besan flour – 1 tsp
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Sambar powder - 1 tbsp
Ghee & coriander leaves - to garnish

** Skip onion to make no onion, no garlic idli sambar
** Use 3 pumpkin cubes along with dal to get natural sweetness in sambar.
**Add mixed vegetables like carrot & potato with dal to make it more healthy.Use one tomato if its bigger in size or sour in taste .

  • Wash and take the toor dal in a pressure cooker base. Add 2 cups of water and let it soak for few minutes till you chop onions. Chop the onion and add to the cooker.Add one whole tomato ( Do not chop the tomato because dal may not cook mushy), turmeric powder, curry leaves, hing and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well. Make sure dal is well cooked and mashed well.
Hotel style idli sambar recipe
  • Add red chilli powder, dhania powder, jaggery and required salt. Dilute besan flour in 1/4 cup of water and add to the cooked dal ( ** Adding besan flour helps to get a creamy texture to this sambar and blends well with dal). Mix well. In a kadai, heat oil. Splutter mustard seeds, urad dal & sambar powder. Saute for few seconds without burning sambar powder. Do not change its color. Add the mashed dal to the kadai. Boil the sambar for  few minutes by adding chopped coriander leaves and ghee. Switch off the flame ,cover the sambar with a lid and give a standing time of one hour before serving.
    Hotel style idli sambar recipe
  • Enjoy with hot idli, dosa & pongal. Drizzle a tsp of sesame oil or ghee if you like !

Try this easy version of hotel idli sambar at home and enjoy with piping hot idlis !
You will love it Love Struck
Hotel style idli sambar recipe
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August 16, 2016

Vazhaipoo Dosai Recipe – Banana Flower Dosa

Vazhaipoo dosai
Recently I tasted vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very closeDancing. Sendhil loved it a lot. Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredientsWinking. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . Make sure you use fresh banana flower and its not bitter to taste.Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.
Don’t forget to check out my how to clean vazhaipooVazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.

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August 12, 2016

Poornam Boorelu Recipe – How To Make Poornalu – Andhra Burelu

Poornam boorelu
Poornam Boorelu/Poornalu/ Burelu (In Telugu) is one of the most important Neivedyam /Prasadam recipes for Varalakshmi Vratham in Andhra. Most of the people make this during Diwali and Ganesh chaturthi too. Boorelu is very similar to Tamil nadu style Suzhiyam/Suzhiyan recipe but the ingredients used for the outer covering is different. In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making Pooranam is one and the same. Pooranam ( Stuffing) can be made with Senaga pappu ( Chana Dal ), Pesarapappu ( Moong dal ) or Kobbari ( Coconut). This morning I tried it for pooja and of course to post this special recipe on this Varamahalakshmi festival day. Even though its my first attempt, it came out very well and I am happy with the result. For this recipe, I asked my neighbor Sowjanya who is from Andhra. She told, on Varamahalakshmi, they make a count of 9 boorelu/poornalu and offer to God. It should be consumed only by the family members after the pooja. So its a must and should sweet recipe to be made for them during this festival.She shared her recipe along with some useful tips too. Thank you Sowjanya for the perfect recipe. We all loved it. Do try this Andhra special sweet recipe for festivals and have a great celebration. Ok, Lets see how to make Pooranam Boorelu ( Poornalu) with step by step pictures.
Andhra boorelu

Pooranam Boorelu Recipe

Pooranam Boorelu Recipe Pooranam Boorelu - Andhra style senagapappu boorelu recipe
Cuisine: Indian
Category: Sweet
Serves: 9 nos
Prep time: 5 Hours
Cook time: 3 Minutes
Total time: 5H03Minutes

For the stuffing/Pooranam
  • Chana dal - 1/2 cup
  • Grated jaggery - 3/4 cup
  • Water - 1/3 cup
  • Cardamom - 2 nos
  • Grated coconut - 1//4 cup
For the outer covering
  • Raw rice - 1/2 cup
  • Round white urad dal - 1/4 cup
  • Water - as needed
  • Salt - A pinch
  • Sugar - 1/2 tsp
  • Cooking oil - to deep fry

  • Wash and soak the rice and dal together for minimum 4 hours. Over night soaking is also fine. Grind it to a slightly coarse paste in dosa batter consistency adding required water. Make sure batter is not too thin. Set the batter aside for one to 5 hours. But I used it immediately without resting time.
  • Wash and pressure cook chana dal adding enough water. Chana dal should be blossomed and retain its shape ( i.e when you press the dal, it should become mushy) Do not over cook the dal. Grind it to a coarse paste without adding water or mash it with a ladle.
Poornalu - Poornam boorelu
  • In a pan, melt jaggery adding water. Strain it to remove the impurities using a metal strainer. Boil the syrup till it becomes frothy or reaches one string consistency. Add the ground chana dal paste, cardamom powder and grated coconut. Mix well till it becomes a whole mass and leaves the sides of pan. Switch off the stove and let it become warm. Make balls of golf balls size and arrange in a plate.
 Poornam boorelu
 Poornam boorelu
  • Heat oil to deep fry. Test the oil temperature by dropping a pinch of batter. If it rises to the top, oil heat is just right. Simmer the flame completely.Take the ground batter, add sugar, mix well. Dip a stuffing ball into the batter using a spoon. Wipe the excess batter in the sides of vessel and deep fry the balls in medium flame till it turns slightly golden with brown spots.Do not fry for long time. Remove in a tissue. Offer to GOD and get the blessings. Enjoy  eating!
 Poornam boorelu
 Poornam boorelu
 Poornam boorelu
NOTE : You should make 9 or 5 balls and offer to GOD. It should be eaten only by the family members.Do not give this as prasad to others.

Tip 1 : Adding sugar in the batter gives a mild sweet taste to the outer covering too. So it won't taste bland.
Tip 2 : Poornam should be thick and there should not be any moisture content in it else it will disperse in oil when you deep fry the balls.So add besan flour if needed to make the stuffing thick.
Tip 3 : If the batter is thin, you can add some rice flour to bring the right consistency.

  • You can use the remaining batter to make dosa or punugulu.
  • While cooking dal , if u add more water , drain the excess water and grind to a smooth paste. 
  • If there is more moisture in the cooked dal, you can add some besan flour to thicken the stuffing quickly.
  • It stays soft and good for 1-2 days.
Enjoy this delicious traditional Andhra sweet at home !
Pooranam boorelu
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August 9, 2016

Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Chintapandu pulihora
Andhra Pulihora known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe Winking.The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job.In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe.Raksha loved it a lot and asked me for second serving as well Happy. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well.Friends, do prepare this rice at least two hours before serving to relish its actual taste and flavor. I will update the video recipe tomorrow. Now lets see the step by step recipe of how to prepare Andhra Pulihora/Chintapandu pulihora in detail.
Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.
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August 6, 2016

Eggless Banana Cake Recipe - No Butter, Moist, Soft

Eggless banana bread recipe
I had few over ripen banana in hand. First I thought of making banana appam for Aadi friday Neivedyam. But then I changed my mind to make an eggless, butter less, moist banana bread recipe with yogurt. I have already shared eggless banana walnut muffin and eggless vegan banana cake recipes. But still when I came across this cake recipe with yogurt and cooking oil, I got tempted to give a try. The result was a perfect, moist banana bread.The aroma of the bread while it bakes was awesome and we were badly waiting to taste it soon after bakingLaughing. As I expected, it was a very big hit with Sendhil and RakshaLove Struck. I am so happy to share an easy, interesting, bread recipe with banana. You can replace maida with wheat flour, plain sugar with brown sugar and use walnut for healthy options. Do try this cake in this weekend and enjoy your teatime with this bread recipe! I have shared a quick, short video too. Check it out..Ok, Lets see how to make eggless, butterless banana bread recipe with yogurt.
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