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October 20, 2017

Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi as I love to grind it with fresh ingredients & make rasam with it. I have already posted my aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.
Rasam powder Tamilnadu
When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !
Rasam powder ingredients

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian
Category: Rasam Recipe
Serves: 1 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


1 cup - 250ml
  • Dhania / Coriander seeds - 1/2 cup
  • Pepper - 1/4 cup
  • Cumin seeds / Jeera - 2 tbsp
  • Toor Dal - 2 tbsp
  • Methi seeds - 3/4 tbsp
  • Red chilli - 25 nos
  • Curry leaves - A fistful
  • Turmeric powder – 1/2 tbsp


  1. Measure & Take all the ingredients required for rasam powder.
  2. Sun dry or dry roast one by one.
  3. Cool & Grind to coarse powder.
  4. Store for a month & make rasam with it.


Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months.
Alternatively you can dry roast all the ingredients one by one carefully without burning them
Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate.
Then roast the methi seeds and roast till golden brown.Remove in the plate.
rasam powder recipe
Dry roast cumin seeds and then pepper corns till its heated.
rasam powder recipe
Now roast toor dal till it gets heated.Collect them in the plate.Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate.

rasam powder recipe
Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate.

rasam powder recipe
After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a  slightly coarse powder. Grinding coarsely helps to retain the flavor for long time. Store in an air tight box once the powder cools down completely.

rasam powder recipe
You can add 1 tbsp of this rasam powder for making rasam for 3 people.
This rasam powder stays good for 1 to 2 months.Use a clean spoon for handling.


  • I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days. 
  • You can skip curry leaves if you don’t like.You can add some fresh curry leaves while making rasam. 
  • Toor dal helps to give some thickness to the rasam.So adding cooked dal water is optional. 
  • Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !
Rasam podi
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October 17, 2017

Cornflakes Mixture Without Oil – Kellogg's Corn Flakes Mixture / Chivda

Cornflakes mixture using Kellogg’s corn flakes. It is made without deep frying in oil. Recently my daughter Raksha tasted this cornflakes chivda in her friend’s house. She told me to try it for Diwali. I asked her friend’s mom for the recipe and tried it today. Its a very easy, quick and healthy snack as it has very less oil. Kids & adults would love this for sure.Its quiet additive !
Kellogg's cornflakes mixture
Many of us have corn flakes cereals (Kelloggs or Kwality brand) at home. If you have it now, you can make this corn flakes mixture in the next 10 minutes. You can pack this for your kids snack box or for their teatime after coming back from school. It can be stored for 2 to 3 days without losing its crispness. Friends, diwali is incomplete without mixture recipe. If you have not done any mixture recipe, you can try it now. Try this easy, low calorie Kellog’s corn flakes mixture at home and surprise your family.
Cornflakes mixture recipe without oil

Cornflakes mixture

Cornflakes mixture Low calorie cornflakes mixture recipe using Kellogg's Cornflakes with less oil!
Cuisine: Indian
Category: Snacks
Serves: 4.5 cups
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


  • Kellogg's corn flakes - 2 cups (Original, plain flavor)
  • Roasted peanuts – 2 tbsp
  • Curry leaves - few
  • Cashew nuts - 2 tbsp (broken, optional)

To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1 /2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli powder - 1 tsp ( add 1.5 tsp for more spiciness)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Chat masala – 1/4 tsp(optional)
  • Sugar – 1/4 tsp
  • Dry grapes/Raisins – 1 tbsp (optional, add if your kids like it)

  • In a kadai, heat oil and splutter mustard seeds, urad dal and cumin seeds. Add roasted peanuts, curry leaves and mix well.
corn flakes mixture step1
  • Lower the flame completely and add turmeric powder, red chilli powder, salt and sugar. Mix well.
Corn flakes mixture
  • Lastly add the cornflakes and mix well in low flame till its coated with chilli ppowder. Check for taste and add 1/2 tsp more chilli powder at this stage, mix well and switch off the flame.
corn flakes mixture step2
  • Store in a box after the mixture cools down. Stays crispy and good for 2-3 days when stored in an air tight box.

    • Do not use raw corn flakes for this recipe. You should deep fry it or microwave before making mixture.
    • I used Kellogg’s brand corn flakes cereals,original flavor. 
    • Adjust the quantity of chilli powder as per taste. But keep the flame low while adding chilli powder else it will burn.
    • For variations, you can add raisins and cashews. Saute raisins till it bulges. I din’t use as my daughter doesn’t like it.
    • You can also add little chaat masala for more flavor.
    Try this easy, yummy, low calorie corn flakes mixture for this Diwali & kids lunch box. !
    Kellogg's corn flakes mixture
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    October 16, 2017

    Dry Jamun Recipe With Ready Mix– Dry Gulab Jamun Using MTR mix

    Dry jamun recipe with MTR ready mix. Last year I made a detailed post on how to prepare gulab jamun with instant mix. Gulab jamun is considered to be the last minute sweet to me for diwali. As its preparation is very easy using readymade mix, I always make it one day before Diwali. This year I wanted to try dry jamun for a change.
    Dry gulab jamun using ready mix
    Dry jamoon is our family favorite sweet we buy from Adayar Anandha Bhavan. This year I bought ORKAY Gulab jamun mix in addition to MTR mix as well. It is also equally good but my choice is for MTR because of its softnessWinking. Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it. Ok, lets see how to prepare dry gulab jamun using mtr mix with step by step recipe. I hope this recipe works for Gits, Aachi, GRB. Bambino and other brands too.

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    October 11, 2017

    Bombay Karachi Halwa Recipe – Chewy Corn Flour Halwa Recipe With Video

    Long back I had shared a version of easy Bombay Karachi halwa / corn flour halwa as a beginners sweet. It tastes soft and slides in mouth. But recently I came across this chewy Bombay Karachi Halwa also known as Jelly halwa using the same ingredients but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Usually we remove the halwa as soon as it starts to release the ghee. For chewy halwa, we need to cook for more time even after it released the ghee. So this halwa takes some extra cooking time when compared with the easy corn flour halwa. Even though mine was not so rubbery, it was chewy and hard when compared with the soft version. However we make it, this is a no fail recipe.Tastes great and its a must have sweet for Diwali.
    Any beginner can dare to try this recipe as it doesn’t need any sugar syrup consistency.  Just mixing and  continuous stirring is the only job here. Corn flour, sugar, cardamom powder and ghee are the major ingredients. To make this chewy Bombay halwa recipe, I watched some Sindhi halwa recipes and Classic masala hut video in Youtube for the ingredients and measurements. It came out really well as I wished. Actually I have divided the halwa mixture into two parts and tried it to know the difference in taste between soft halwa and chewy halwa.  So I have made orange colored halwa with soft texture and the yellow ones tastes slightly chewy. So this is a two in one recipe Happy. You can try any based on your liking.

    Its my long time dream to make Kerala Kozhikode halwa. After trying this recipe, I have got some ideas on how to make it. I hope I will try that soon. So now lets see how to make this most popular and delicious Bombay Karachi halwa recipe with step by step pictures and video ! I clicked the cover picture by arranging different colored halwa after getting tempted by some halwa pictures in GoogleWinking.
    Lets see how to make Bombay Halwa recipe with step by step pictures and video !

    Do check out my version of soft n easy to cook corn flour halwa !

    Bombay Karachi Halwa Recipe - Corn Flour Halwa

    Bombay Karachi Halwa

    How to make Bombay Karachi Halwa

    North Indian
    Halwa recipes
    15 Pieces


    Ingredients (1 cup - 250ml)

    • Corn flour OR Corn starch - 1 cup
    • Water - 2 cups (to dilute cornflour)
    • Sugar - 2.5 cups
    • Water - 1 cup (to melt sugar)
    • Lemon juice - 1/2 tsp + Water - 1/2 tsp
    • Food color - Orange Red & Yellow
    • Ghee - 3/4 cup OR Ghee - 1/2 cup + Refined oil - 1/4 cup
    • Cardamom powder - 1/2 tsp
    • Chopped nuts - a handful (I used cashews, badam and melon seeds)

    How to make the recipe

    1. In a wide bowl, dilute corn flour adding water.
    2. In a kadai, dry roast nuts for a minute, remove in a plate.
    3. Add sugar & water, melt it.
    4. When the sugar syrup starts to boil,add corn flour mixture.
    5. Stir till it thickens.Add ghee at regular intervals.
    6. Mix till halwa starts to release ghee.Add cardamom powder, nuts and food color.Mix well.
    7. Remove in a greased plate, cut after it cools down. Enjoy !
    8. To make chewy corn flour halwa, you need to cook for another 20 minutes till ghee oozes out completely.!
    9. Remove in a greased plate, cut after it cools down. Enjoy !

    Bombay Karachi halwa Recipe - Step by step photos

    • In a wide bowl, mix 1 cup of corn flour & 2 cups of water.Beat well to make it lumps free. It should resemble milk.Set aside.
    • In a good non-stick kadai, dry roast chopped cashews, badam and whole melon seeds for 2 minutes. Remove in a plate.Keep it aside.
      Bombay Karachi Halwa
    • In the same kadai, add 2.5 cups of sugar and 1 cup of water. Mix well in medium flame till sugar is melted completely. Add 1 tsp lemon juice and mix well.
      Bombay Karachi Halwa
    • When the sugar syrup comes to boil, add diluted corn flour by mixing it well because all the corn flour would be settled in the bottom of bowl.So mix well before adding to sugar syrup.
    • Keep the flame medium high and start mixing with a ladle. In 5 to 10 minutes,corn flour becomes a thick paste.
      Bombay Karachi Halwa
    • Reduce the flame to medium and start adding 1 tbsp ghee. Add 1 tbsp ghee and mix well. After all the ghee is absorbed by the halwa, add 1 tbsp ghee again.As you cook, halwa becomes pale yellow in color.
      Bombay Karachi Halwa
    • Halwa becomes glossy, leaves the pan completely and starts to rotate with the ladle.
    • At this stage, add cardamom powder and roasted nuts.Continue stirring and add 1 tbsp ghee.
      Bombay Karachi Halwa Recipe
    • At one stage, halwa starts to release ghee in the sides. If you want soft halwa, you can remove at this stage to a greased bowl or bowl lined with butter paper.
    • I divided the halwa mixture into two parts to make both soft halwa and chewy halwa.I added orange food color to one. Mixed well and pour the mixture to the greased bowl.To serve as scoop of halwa in a bowl, you can serve it immediately before setting.
    • To make pieces, allow the halwa to cool down for 2 hours and then cut into pieces using a sharp knife.
      Bombay Karachi Halwa Recipe
    • I added yellow food color to another half of halwa mixture to make chewy halwa. For chewy halwa, you need to stir for another 20 to 30 minutes in medium to high flame till ghee comes out completely and halwa turns stretchy.The more time you cook, the more chewy and hard halwa would be. Mine was not so rubbery but it was chewy and hard when compared with soft version.
      Bombay Karachi Halwa Recipe
    • Actually I wanted to make both soft halwa and chewy halwa.So I divided the halwa mixture into two.Added yellow and orange food color to them. Mixed well and transferred orange colored halwa to the greased bowl and allowed to set it.
      Bombay Karachi Halwa Recipe
    • I cooked the yellow halwa for another 20 minutes adding 2 tbsp more ghee. All the ghee oozed out in the corner and middle of halwa. Drop some halwa in a plate and try to stretch it.If it stretches, halwa is ready. Then transfer to a greased bowl and allow it to set for 3 to 4 hours till its cooled down completely. It would be better if you set the halwa in an aluminium tray or bowl that is used for cakes because aluminum helps to withstand heat for long time and halwa becomes hard and chewy. Invert the halwa bowl onto a plate after its cooled down completely. Cut into pieces and enjoy. This halwa can be stored for one week without refrigeration.But keep in an air tight box.
      Bombay Karachi Halwa Recipe
      Bombay Karachi Halwa Recipe


    • Do not reduce the quantity of sugar and ghee.If you want, you can add more cooking oil and less ghee.
    • To make chewy halwa, you have to stir for long time till the halwa become stretchy.
    • You can add food color in the corn flour water or sugar syrup too. But I wanted to add 2 colors.So I cooked it without adding color and added at the end.
    • To make soft halwa, you have to remove it when it starts to release ghee in the sides of pan.

    Try this easy, yummy Bombay halwa for this Diwali and Enjoy !
    Bombay karachi halwa
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    October 9, 2017

    15 Murukku Recipes – Murukku Varieties - South Indian Murukku Recipe

    Diwali is fast approaching. Murukku recipes is a must & should snack for South Indians during diwali. So I have made a collection of 15 Indian murukku varieties for easy reference. Murukku / Chakli  is a crunchy, deep fried Indian snack made with rice flour and urad dal flour. Most of the Tamil people used to grind murukku maavu during Diwali to make thenkuzhal and mullu murukku as these two are the most common types. In this list, I have shared different types of murukku recipes that includes our traditional thenkuzhal murukku, mullu mururkku @ magizhampoo with coconut milk, Instant chakli / Instant murukku recipe with besan flour (Karnataka style), Some flavored murkku recipes like Butter murukku, Garlic murukku, Potato murukku, Lemon murukku , Ragi chakli , Karnataka style kodubale etc. Tirunelveli Manoharam and Achu murrukku / Kerala achappam known as rose cookies that is commonly made during Christmas are some of the sweet murukku varieties. Apart from them, I have shared an interesting sweet murukku podi recipe especially for kids and toothless elders which my mom used to make with leftover mullu murukku or thenkuzhal when I was young.
    I am yet to try some more murukku recipes like pottukadalai murukku, wheat flour murukku and thengai paal murukku. I will try to share some of them before Diwali and include them in this list.
    Lets see the list of 15 different types of South Indian murukku recipes. Please click on the pictures to see the respective recipes. All these recipes are with step by step pictures and some recipes have video as well. Do try any of these murukku varieties based on your liking and share your feedback with me.

    Corn flour murukku

    Curd Kodubale

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