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March 30, 2009


I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

  • Rice  ( i used boiled rice ) – 1/2 cup
  • Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
  • Water – 3/4 cup
  • Small onions – 10 nos (Peeled and cut into two )
  • Boiled peas – 1/4 cup (I didn’t add )
  • Garlic -  5 flakes ( peeled )
  • Cashew nuts – 5 nos (Grind it to a paste)
  • Red chilly powder – 1/2 - 1 tsp
  • Green chilly – 1 no (slit cut )
  • Salt – as  needed .
  • Lime juice – a few drops
  • Ginger – 1 inch size
  • Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
  • Oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star anise / Marati moggu – 1 no
  • Cardamom – 1 no
  • Coriander leaves – few (chopped).
  • Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
  • Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
  • Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
  • After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
  • Now add the slit green chilly and ginger & coriander leaves paste.
  • Saute for a minute and add the cashew paste. Stir well.
  • Then add the red chilly powder and tomato puree to it.
  • Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
  • Now add the measured rice and water and mix it well.
  • Transfer everything into a cooker and cook for 1 whistle.
  • After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.
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March 26, 2009


Chutney for travel
I have given the recipes of two different chutneys for Meals on wheels event hosted by lakshmi.This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel

Chutneys for travel Travel chutneys
Cuisine: Indian
Category: Chutney
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Grated coconut –1 cup
  • Urad dal –1.5 tbsp
  • Red chillies – 5-7 nos
  • Tamarind - Small gooseberry size
  • Salt & water – as needed
  • Asafetida / hing – 1/4 tsp
  • Sesame oil – 1 tbsp
  • Cooking oil – 2 tsp

    • Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water..
    • Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown.
    • Now add the hing/asafetida and switch off the flame.
    • Transfer it to a plate and let it cool.
    • Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once .
    • Now add the water and grind it to a smooth paste.
    • Travel chutney

      • Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick .
      • Now transfer it to a bowl with spoon and pack it in a separate box for travel.
      It tastes great with idli!!.
Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !

Travel chutneys


Chutneys for travel

Chutneys for travel chutneys for travel with coconut & urad dal - Stays good for 2 days
Cuisine: Indian
Category: Chutneys
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


  • Big onion – 1 no ( chopped )
  • Small onion – 5-10 nos (peeled n chopped)
  • Tamarind – 2 seeds (small berry size)
  • Urad dal – 1 tbsp
  • Red chilly – 4 nos (adjust to ur taste)
  • Salt & water – as needed.
  • Cooking and gingely oil – 1 tbsp each

  • Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilly till light golden brown.Set aside.
  • In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent.
  • Grind all the above with tamarind,reqd salt and water to a smooth paste.
  • Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional.
  • Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame.
  • Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel.
Tastes excellent with dosa/idli!!


  • Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute  well in oil after grinding to remove the moisture in it else it will be spoiled.
  • Pack in an air tight box.Use a clean spoon always.Do not use ur hands at any cost.


Pack these chutneys for idli,dosa and enjoy ur travel food !!
coconut -chutney travel

Please refer here for info on coconut.
For urad dal ,here.
For onions , here.
For red chillies ,here.

Varsha and priya have passed me this honorable award.They have rated my blog as “Excellent”.Thanks a ton dearies.Iam very much touched:)

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March 23, 2009

Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa

Tomato brinjal sambar for idli

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe

Tomato brinjal sambar recipe Tomato brinjal sambar recipe - Side dish for idli,dosa
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes

To pressure cook
  • Brinjal - 2 nos
  • Ripe tomato - 3 nos  
  • Red chilli - 4-5 nos ( add more for spicy sambar)
  • Salt & water - as needed
To saute
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1 tsp
  • Small onions or big onions - 15nos/1 no
  • Hing/Asafetida - A big pinch
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside.

  • In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside.

      • Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste.
      • Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm !

      NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.


        Properties :
        Tomato is sour, relishing, an appetizer helps in digestion, and is a blood purifier. It has curative effects in low-appetite, stomach ache, controlling excessive fat, and blood impurities. It also cures piles, jaundice, weakness and fever. It prevents constipation. It is small, has lubricity and smoothness and its nature is hot. It develops blood and the humor of the bile in the body.
        It is normally used in approximately every part of India. It is used with fruits, in making soups and with vegetables.
        Sprinkling powdered dry ginger and mineral salt on the pieces of tomato and eating it, increases appetite and indisposition.
        After cutting a raw tomato into pieces and then roasting it in a coated vessel for some time. Sprinkling it with powdered black pepper and powdered mineral salt mined with"Eating Soda" in it, cures indigestion and abdominal pain.
        Roasting the pieces of raw tomato in a coated vessel, and then sprinkling yellow- orpiment powder on it and taking it (500 mg once in a day cures cough and fever)
        Mixing sugar and powdered cloves in tomato juice and drinking it cures "Avarice"
        Drinking either tomato juice or tomato soup mixed with sugar cures diseases relating to excessive bileous humor in the body.
        Mixing sugar (1/4th of the quantity of tomato juice) in tomato juice and again mixing it with powdered cardamom and powdered black pepper (both small quantities) cures the stomach disease and stops vomiting.
        Mixing the bark of Arjun tree (terminalia-alatagbra) and sugar in tomato juice and then having this semi-liquid combination cures heartaches and is very beneficial for heart patients.
        Drinking 50 grams juice of ripe tomato thrice daily, cures diseases related to blood impurities and bile within a few days and stops bleeding of the gum.
        Drinking juice of ripe tomato twice daily and using minimum salt in the diet cures many diseases related to impurities of blood like reddish spots on the skin, dryness of the skin, irritations, itches, and boils, on the skin and pimples.
        Drinking tomato juice daily in the morning and in the evening cures night blindness and improves the vision and power of the eyes.
        Having tomato juice or tomato soup daily clears out the dry stools accumulated in the intestines and cures chronic constipation.
        Despite of such great curative properties of the tomato, its usage is not favorable for people suffering from stones,swelling, rheumatism, acidity due to wind humor and bill humor. Woman having problem in their uterus too should avoid using tomato.
        Brinjal is sweet, sharp, hot, cures fever excessive humor of phlegm and flatulation. It is an appetizer, increases virility and is light.Brinjals of small size is very delicate and it cures excessive phlegm and bile in the body.
        Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.
        Soup made up of brinjal and tomato increases the appetite and helps in digestion.
        Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria.
        Taking soft and baked brinjal with honey in the evening leering sound sleep. Using it for some days cures insomnia.
        The use of brinjal destroys the stones in its initial stage.
        If brinjal is taken in its mashed form or as soup with asafoetida and garlic, it cures flatulation.
        Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use.

      I am happy in sending this entry to Sanghi’s FIL – TOMATO.

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      March 20, 2009


      LAYS – Potato chips is loved by all , irrespective of ages.This has become one of the most important snacks during travel time.We used to make potato chips in weekends at home.Once I tried to bring the taste of lays by adding masala powders.It came out well with the  similar tasteThumbs-up.Some of us may be afraid of giving these packed chips to our kids because of Oil , MSG and the other spices used in it(Of course,I am afraid to give it to my kid:).Eating once in a while is not going to affect their health.But I've seen my uncle’s children finishing minimum of one packet daily:).So its better if it is home made , isn’t it?..

      How you cook your potato chips depends on a number of different things: what equipment you have, how much time you want to take, and what kind of potato chips you like.
      In general, deep-fried potato chips turn out crispier and more oily, while baked potato chips are often drier and crunchier. Microwave potato chips, while still good, are often made by people who want their potato chips quickly. So i’ve posted all the three methods.

      Home made lays chips

      • Potato – 2  nos (medium)
      • Chat masala – 1/2 tsp (increase according to ur taste)
      • Red chilly powder – 1/4 tsp (-do-)
      • Amchoor powder /Dry mango powder– a pinch (optional)
      • Salt – as needed
      • Oil – To deep fry.
      • Wash your potatoes thoroughly with cold water and dry them with a paper towel.
      • Peel the potatoes using a potato peeler .
      • Cut the potatoes into thin slices using either a sharp kitchen knife or a vegetable slicer(i used one of the designed moulds in the slicer).
      • In a plate or bowl, mix the chat masala ,salt and red chilly powder together and set aside.
      • Pour 2 cups of oil into a frying pan and heat it. 
      • Add a batch of potato slices at a time to frying pan and cook for 2 - 3 minutes or until the chips are firm and browned by flipping it in the middle(or until the bubbles get ceased).
      • Remove the chips from the frying pan and let them dry out on a paper towel. 
      • Now add the mixed powder to it when its hot.Shake the bowl well for even mixing(take care the chips should not break)
      • Repeat this process for all of the potato slices that you've cut. 
      • Coat the potato slices with oil by hand or with a sauce brush.
      • Sprinkle them with powder which we have kept ready. 
      • Pre-heat your oven to around 400 degrees F.
      • Place the potato chips on a baking tray (evenly spaced out). 
      • Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
      • Flip them over halfway through the baking. 
      • Take them out of the oven, let them cool off, and serve.
      • Sprinkle more powder if required.

    • Coat the potato slices with oil by hand or with a sauce brush.
    • Sprinkle them with powder which we have kept ready. 
    • Spread out your potato slices in a layer on a large microwaveable plate.  potato chips mw
    • Cook on high for about 3 -5 minutes (or until your chips are properly browned)(time varies based on ur MW). 
    • Set them aside to cool and repeat the process for the rest of your potato slices. 
    • Sprinkle additional  masala powder if required. 
    • potato chips mw 2

      I’ve tried 1st & 3 rd method.2nd one yet to try,i took this method from a site.I would say ,MW method is the best among the two methods which I've tried ( donno about bake method) because it consumes very less oil and turns out more crispy and can be quickly prepared.The crispness remains the next day too.But if the quantity is more,u should do it in batches.

    • Note: Please increase the quantity of masala powders according to your taste buds and the number of potatoes u use!! I didn’t use Amchoor powder because chips become tangier!!

    • When i prepare this for my toddler, i add just a pinch of chat masala and salt , no chilly powder at all!!.


      I learnt this recipe from my friend Shalini , who is very close to my heart and always there to share my joys & sorrows.We are friends from  our college days and is continuing now.Yes , she is also settled in Bangalore:).God has blessed me with such a nice friend :)
      I used to ask her for different snacks & side dishes .This snack brought me a good name from my husband and FIL.. She gave me the confidence to cook:)
      Now coming to the recipe,u all may be thinking how a salad could be crunchy  ?.yes,its a salad made with KURKURE.I think most of u do this in weekends;) Crunchy kurkure pieces in between the grated vegetables tastes excellent..:)
      Very simple ingredients and can be made in a jiffy.Tastes great and healthy too:)

      Kurkure salad

      • Kurkure – 1 small packet  ( Any flavor is ok) ( i used green rajasthani )
      • Grated carrot – 1 cup
      • Grated  big onion –3/4 cup
      • Grated beetroot – 1/2 cup (increase if u  like adding it more)
      • Lemon juice – few drops.
      • Coriander leaves – to garnish.
      • Salt ( Optional )
      • Grate all the vegetables and keep aside.
      • Break the kurkure into small pieces in a bowl.
      ingredients!! kurkure pieces
      • Just before serving,mix all the grated veggies with broken kurkure pieces and add 2 –3 drops of lemon( Don’t add more,it will become bitter) in  a big vessel and mix it well.
      • Garnish with coriander leaves.
      • Transfer the contents to the serving bowl with a spoon!!.
      Tastes great with coffee/Tea!!

      • Potatoes provide a very good source of potassium, niacin, vitamins B6 and C, fiber, and pantothenic acid.
      • Potatoes also provide a decent amount of protein.  Even though the protein content in potatoes is about the same as that in corn and rice, potatoes contain lysine, which is an essential amino acid that is usually not found in grains.
      •   Most of the nutrients, including the fiber, are found in the skins.  Boiled potatoes may be an effective
        treatment for skin wounds. 
      • Potatoes are filling, moderate in calories, and non-fattening, and are an excellent way to ensure your continued success in eating healthy.
      • Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer.
      • Phytochemical in potatoes include flavonoids and a recently identified compound called kukoamine that appears to help lower blood pressure.
      • With the exception of vitamin A, white potatoes have just about every nutrient.
      • Did you know potatoes are full of vitamin C? However, since we do not eat potatoes raw, most of the vitamin C is lost due to the heat of cooking.
      • In addition, one baked potato offers about 20 percent of the daily recommended amount of vitamin B6, which is good news for your heart. They are also very high in potassium, beating other potassium-rich foods. They are a good source of iron and copper, too. In fact, a potato a day is good for your heart, promoting normal blood-pressure levels.
      • Nutritional Values for White Potato, Fresh, Baked (with Skin)
        Serving Size: 1 large baking potato (3-4") Calories  278 
        Fat  <1 g
        Saturated Fat  <1 g 
        Cholesterol  0 mg 
        Carbohydrate  63 g 
        Protein  6 g 
        Dietary Fiber  6 g 
        Sodium  21 mg
        Vitamin C  37 mg
        Thiamin  <1 mg 
        Niacin  5 mg 
        Vitamin B6  1 mg 
        Copper <1 mg 
        Iron 2 mg
        Magnesium  81 mg 
        Manganese  <1 mg 
        Phosphorus 224 mg  & Potassium  1,627 mg.
      • To talk about the actual ingredients that makes up Kurkure, to start with I would like to clear a doubt that most of the readers on this blog may be having and that is there is “no plastic in Kurkure“?.
      • Kurkure is made of edible ingredients including rice meal, corn meal, gram meal, edible oil, seasoning, salt, spices and condiments and flavors. All these ingredients that I have mentioned here are also used by us in our day-to-day household cooking purposes as they are edible items used in every household kitchen.
      • The edible oil that is used for preparing Kurkure is the Rice Bran Oil. Rice Bran Oil is one of the healthier oils because it is naturally high in the good fats (MUFA and PUFA) and low in saturated fats. By cooking Kurkure in Rice Bran oil, the saturated fat gets reduced to up to 40%. This is one of the important points to note for as saturates are the ones to watch out for, as too much consumption of saturated fats can lead to increase in the blood cholesterol levels.
      • To sum up with, I would like to say that Kurkure is one of the safest and one of the healthiest snack that I have known and it is surely good for health.
      (Took this write-up from kurkure site , but i am not sure how far this is true;) )

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      March 17, 2009


      After seeing  many adai recipes in many blogs, i found that no two adai recipe resembles the same.U all have your own style of making it with different proportions of lentils.So i wanted to post mine with which u get a  crispy (moru moru) adai.My husband likes this adai just because its crispy.I always eat adai with sugar as accompaniment.But my mom used to make curry leaves chutney.This is also a great combination.So i have given the recipes of both adai and chutney.

      Ingredients required:
      • Idly rice – 1 cup
      • Toor dal – 1/4 cup  ( 2 tbsp less )
      • Channa dal / Kadalai paruppu – 1/4 cup
      • Red chilly – 5 – 7 nos ( Depends on u)
      • Ginger – A small piece to grind  & a small piece to add in batter..
      • Asafetida / Hing – 1/4 tsp
      • Salt  & water – as needed.
      • Big onion – 2 nos (Finely chopped)
      • Curry leaves – a sprig (chopped)
      • Coconut pieces – 1/4 cup
      • Oil – to cook.
      How to make:
      • Wash and soak the rice and dals together for 1 hour.
      • Grind it slightly coarse by adding red chillies ,ginger, hing and salt.
      • Add water if it too thick.Adai batter should be in pouring consistency(But not too watery)
      adai batter batter consistency!!
      • Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter.Mix it well.Check for salt..
      garnished adai batter
      • Heat a dosa tawa greasing with oil and pour the batter into it.
      • Spread it and sprinkle sesame oil around it.
      On the tawa!!
      • Cover the tawa with a lid and cook for 1 min in medium flame.
      • Flip the dosa and cook the other side.
      Cooked adai!!
      Yummy,crispy adai dosa is ready.As we have used toor dal equal to channa dal , adai will be crispy.

      Adai with Chutney!!

      • Curry leaves – 3 sprigs
      • Grated coconut – 1/4 cup
      • Red chilly – 2-3 nos(increase depends on ur taste)
      • Tamarind – 1 seed.
      • Salt & water – as needed.
      • Grind all the above to a smooth paste.No seasoning required.
      Serve the yummy hot adai with curry leaves chutney!!

       Adai with chutney!!

      I am glad in sending this adai recipe My legume love affair – Ninth helping hosted by Laurie of Mediterranean Cooking in Alaska which was originally started by Susan of The Well-Seasoned Cook.
      For Toor dal and channa dal , please refer here.
      For  Rice, here.
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      March 14, 2009


      I am very happy in sending this post to Colors of taste – powders event by smitha of kadumanga.
      I have shared the recipes of 4 different podis which we have with rice/idly/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
      Here are the podis,

      This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
      • Fried gram dal / DHALIA – 1 handful / 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 - 15 nos (depends on ur taste)
      • Garlic flakes – 4 nos ( skin removed)
      • Salt – as needed.
      • Grind all the above into a fine powder and store it in an airtight container.
      No roasting part is needed here .Hope bachelors would find it useful!!
      It tastes heaven when mixed with plain rice adding sesame oil and paired with vathakuzhambu

      side dish!!Fried Gram Dal Powder!!


      My MIL used to follow this method.I learnt it from her..
      • Toor dal – 1/4 cup
      • Red chilly – 2 nos
      • Pepper corns – 10 nos
      • Garlic flakes – 4 nos(Skin removed)
      • Oil – few drops.
      • Salt – to taste
      • Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
      • Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
      • Now add the pepper corns and garlic flakes.
      • Run the mixie once or twice.Check for salt.
      • No problem even if the salt is less,we can add while mixing with rice..
      • Store it in an airtight container.
      The same way u can do it with moong dal…
      Mix  with plain rice along with sesame oil /ghee .

      Paruppu podi!!


      This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

      • Dry coriander seeds/Dhania – 1/4 cup
      • Red chilly – 1 no
      • Pepper corns – 10 – 15 nos.
      • Garlic flakes – 5 nos(Skin removed)
      • Jeera – 1 tsp
      • Salt – to taste.
      • Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
      • Cool and Grind all the above items with required salt to make a powder.
      • Now add the garlic flakes and run the mixie once.
      • Store it in  an airtight container.. 
      It tastes great when mixed with plain rice and sesame oil (of course with papad!!).

      Corinader seeds powder!!


      Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

      • Urad dal – 1/4 cup
      • Channa dal / Kadalai paruppu – 1/8 cup
      • Red chilly – 12  nos(increase if u need spicy)
      • Curry leaves -  a sprig
      • Garlic flakes –7-8 nos
      • Asafetida – 2 pinches
      • Oil – 1 tsp
      • Salt – as needed.
      • Heat a kadai with little oil and roast the dals with red chilly.
      • Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
      • Mix it well so that the curry leaves will get dried in that heat.
      • Cool and grind it to a coarse powder without adding salt.
      • Now add the salt and garlic flakes and run the mixie twice.
      Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

      Idly Millagai Podi!!
      Apart from the leaves and the stem, the seed of this plant is also used as  an important ingredient in making curries and other dishes. The seed is  used as it is or it is ground into a powder and used. Coriander seeds also have important medicinal properties. Coriander has many important vitamins and minerals. It provides calcium, phosphorus, iron and some other vitamins such as vitamin B and vitamin C. 
      Coriander tea is recommended for patients suffering from kidney
      problems. For preparing coriander tea, coriander seeds are allowed to boil in water for a few minutes and the decoction is taken as a medicine. 

      Coriander tea also helps to cure mouth ulcers and swellings. Regular intake of coriander tea also helps to lower the blood cholesterol levels. In case of Diarrhea, coriander seeds is soaked in water overnight and then taken along with buttermilk early in the morning.

      The juice of coriander is also used as an ayurvedic medicine for treating  nausea, and morning sickness. It is also used in the treatment of colitis and some of the liver disorders. Coriander seeds also help to reduce acid peptic disease and it is also used as ayurvedic medicine in the treatment of Dysentery. Coriander seeds also help to reduce body fever by inducing  urination. Coriander is used along with other herbs such as dry ginger, helps to relieve respiratory tract infections and cough.

            Some of the ayurvedic medicines also use coriander in the treatment of Typhoid fevers and in the treatment of menorrhagia, which is profuse bleeding during menses. The decoction of coriander seeds is used for this treatment. A mild decoction of coriander seed is also  used as eyewash to reduce irritation and burning sensation.

      URAD DAL : Urad dal is rich in calcium,protein and iron..Its mainly recommended  for women who are in their menopause stage (loss of bone calcium may lead to osteoporosis.).
      Food Value: 
      *Values per 100 gm's edible portion
      Moisture - 10.9%
      Calcium - 154 mg 
      Protein - 24.0% 
      Phosphorus - 385 mg
      Fat - 1.4% 
      Iron - 9.1mg 
      Fibre - 0.9%
      Small amount of Vitamin B Complex 
      Minerals - 3.2%
      Carbohydrates - 59.6%
      Calorific Value - 34
      CHANNA DAL/Garbanzo:
      Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
      One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary calcium (49-53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk. According to the International Crops Research Institute for the Semi-Arid Tropics chickpea seeds contain on average:
      • 23% protein
      • 64% total carbohydrates (47% starch, 6% soluble sugar)
      • 5% fat
      • 6% crude fiber
      • 3% ash
      There is also a high reported mineral content:
      • phosphorus (340 mg/100 g)
      • calcium (190 mg/100 g)
      • magnesium (140 mg/100g)
      • iron (7 mg/100 g)
      • zinc (3 mg/100 g)
      Recent studies by Government agencies have also shown that they can assist in lowering of Cholesterol in the bloodstream.
      Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer.
      Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars.
      Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them. 
      Garbanzos like other beans, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like
      irritable bowel syndrome and diverticulitis. 
      TOOR DAL:      They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas.
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      March 10, 2009


      Milagu - kuzhambu
      My hubby loves this kuzhambu a lot.He always used to say that i am good in making thisHappy.Thanks to the supplementary issue of “Aval Vikatan” .It is the source for this kuzhambu.But i made some modifications according to our taste buds!! Whenever i get up late in the morning and when i run short of time to prepare lunch for my husband,i always do this.Very easy to do..

      I link this post to Divya vikram’s Think spice – Think pepper event originally started by Sunita .


      Ingredients required
      To dry roast and grind
      • Pepper corns – 1 tbsp
      • Jeera/Cumin seeds – 2 tsp
      To saute:
      • Mustard seeds – 1/2 tsp
      • Fenugreek seeds – 1/2 tsp
      • Small onions – 5-7 nos ( finely chopped)
      • Garlic -  10 flakes (finely chopped)
      • Curry leaves – a sprig
      • Tomato – 1 no(finely chopped)
      • Turmeric powder – a pinch
      • Oil – 1 tbsp
      • Salt and water
      Other ingredients:
      • Tamarind – Small gooseberry size
      Method of cooking
      • Dry roast pepper and Jeera together just for 1 min in a hot kadai.U’ll get a nice aroma.(Note:Jeera should not be turned black)Grind it in a coarse form.
      • Soak tamarind in hot water for 5 –10 mins and extract juice from it.Add the pepper,Jeera powder to the extract.Keep it aside.
      • Now heat a wok/pan with 1 tbsp of oil and add the mustard seeds.Once it pops,add the methi seeds.Fry..
      • Add the finely chopped onions and garlic pieces along with curry leaves.Saute till they become translucent.
      • Now add the tomato and cook till it becomes mushy.
      • Add the turmeric powder and tamarind extract along with the required salt .
      • Let it boil for 5-6 mins.Add water in the middle if necessary.
      • Now switch off the flame and garnish with coriander leaves.
      If u need it more spicy ,u can add the raw pepper powder on top of the gravy.No need to boil.That gives a special flavor to this Kuzhambu.I always do this at the end:)
      Yummy ,Spicy Milagu Kuzhambu is ready to serve with plain rice and ghee!! It tastes great when crispy potato poriyal  is served as a side dish!!

      1. Like many eastern spices, pepper was historically both a seasoning and a medicine.
      2. Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India.
      3. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.
      4. Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing; some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all.
      5. Pepper is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines, being replaced by what is referred to as a bland diet.
      6. Pepper contains small amounts of safrole, a mildly carcinogenic compound.
      7. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.
      My MIL’s Tips:
      1.     For initial stages of cold:U can try this kashaayam.
      Take 1tbsp pepper,1/4 tsp cumin /Jeera and 1 inch size ginger in a blender and crush it into one or two.Boil a glass of water .Add this mixture to it.Boil till it gets reduced into quarter glass.Drink this by adding honey or jaggery.
      2. For loss of appetite & Indigestion:
      Grind 1 tsp of pepper ,1 tsp of Jeera with salt.Make it a coarse powder by adding a pod of garlic at the end.Mix it with ghee and plain rice and have it for 2 days.It improves the loss of appetite.
      3.For dry cough: Roast 5 –7 peppers in 2 tsp of ghee till it splutters.Now remove the roasted pepper and eat it as it is.Drink the hot ghee (throat bearable heat).
      We usually do all the above remedies at our home and are really beneficial:)
      For Weight Loss:
      If u drink pepper rasam(without rice) around 11 in the morning regularly,sure u will reduce ur weight by at least 1 kg per month(no dieting is necessary).But plz dont add too much of pepper .It may lead to stomach ulcer.Just normal amount of pepper as we use for rasam is sufficient!!
      Cumin Seeds/Jeera:
      1. Nutritional value per 100 g (3.5 oz)
        Energy 370 kcal   1570 kJ
        Carbohydrates     44.24 g
        - Sugars  2.25 g
        - Dietary fiber  10.5 g  
        Fat 22.27 g
        - saturated  1.535 g
        - monounsaturated  14.04 g  
        - polyunsaturated  3.279 g  
        Protein 17.81 g
        Water 8.06 g
        It contains iron ,magnesium,calcium and all essential vitamins too.
          2.Good for digestion.

      Pooja passed me this beautiful “friends” award!!Thanks a lot pooja Smile

      The award states that-These blogs are exceedingly charming. These kind of bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award..
      I don’t want to conclude this award by passing it to just 8 people.I think all blogs deserve this award.
      I pass this award to all the Star in this blogging worldSmile

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      March 9, 2009


      I took this recipe from “Aval Vikatan “ magazine under international cuisine section. I’ve done this 2-3 times so far.Its always a hit !!

      Malaysian paratha 1!!


      For dough:

      • Maida / All purpose flour – 1 cup
      • Salt – to taste
      • Hot water – As needed
      • Gingely/Sesame Oil – 1 tsp

      For Filling/Stuffing:

      • Grated carrot –1 cup
      • Grated cabbage – 1 cup
      • Grated Onion – 3/4 cup
      • Boiled n Mashed potato – 1/2 cup(optional)
      • Green chilly – 2 – 3 nos(finely chopped)
      • Garlic flakes – 4 nos (Finely chopped)
      • Ginger – 1 inch size (finely chopped)
      • Ajinomoto – 1/4 tsp
      • White pepper powder – 1/2 tsp
      • Soya sauce – 1/4 tsp
      • Salt – as needed
      • Water – little to sprinkle.
      • Oil – 1 tbsp


      • Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
      • Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
      • Now add the grated onions and saute for a min.
      • Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
      • Now add the salt,soya sauce and ajinomoto.Toss it well.
      • Finally add the white pepper powder and mix it well.
      • Now sprinkle some water and close the kadai with lid.
      • Let it cook for 1-2 mins(mix it once in the middle )
      • The veggies will be fully cooked .
      • Now switch off the flame and close it with a lid.
      • Stuffing is ready.


      For paratha:

      For 1 cup of Maida,u can make 5-6 chapattis.

      • Take the dough and make balls of even size as we make for chapatti.


      • Roll it into a thin chapatti.
      • Take 2 –3 tsp of stuffing and keep it the center.

      paratha n stuffing!!

      • Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!

      stuffing2 stuffing3 stuffing4

      • Heat a dosa tawa and put the paratha over it.
      • Sprinkle some oil and cook both sides till golden brown.

      Malaysian paratha is ready to serve with raita or pickle of ur choice!!



      MSG is also known as Ajinomoto (actually a brand) and Chinese salt. It is frequently used as a flavor enhancer in variety of foods such as Chinese cuisine and packaged foods. Its use has become controversial in the past 30 years because of reports of adverse reactions in people who’ve eaten foods that contain MSG.

      How bad is MSG? Is it proven in research?

      Just like everything else in this world related to food and health, the answer depends on who is doing the research. One set of research establishes “damaging effects on the brain” to “cancer” while some other results show MSG to be “completely harmless”. One study has established that MSG is no different than regular salt in terms of its effects.

      So, what should we do?

      I have always favored being safe when in doubt. Considering that doctors today talk about reducing sodium intake to be less than 4g, we need to be wary of anything that contains sodium, including common salt. Avoid cheaper chinese food vendors such as roadside peddlars who use enormous amount of MSG to create that “chinese” taste. Prepare chinese food at home without MSG. I don’t think you will find the difference in flavor remarkable anyway.

      Stay safe and if possible avoid MSG. However, once in a while, consuming a few grams of it in inevitable situations (such as a party) is not going to kill you either.

      According to the medical fraternity, the consumption of MSG or Ajinomoto stimulates secretion of pentagastrin acid in stomach that leads to ulcers. It can also lead to cancer.

      "As for MSG, it has been found that it has got certain adverse reactions. It can be classified and affect any system and there maybe increase in heart rate, there maybe fall of blood pressure, sweating..... Because of that headache can increase, migranal headache and also, there maybe skin rashes," said Dr. Jayanta Dasgupta, Head of Gastroenterology Department at S.S.K.M Hospital in Kolkata.

      Some of the facts and beliefs about ajinomoto:

      Ajinomoto is not having any good effect other than enhancing the taste of the food. But there is no proven record that it is harmful. In fact, ajinomoto helps to use less salt (salt is known as one of the white poisons) in food. If we omit ajinomoto from a recipe often results in a need for greater amounts of salt and salty ingredients to enhance flavor. Hence, you can use ajino moto, but in any case, your total intake of salt in any form (salt or ajinomoto) should not exceed 3 grams per day.

      There is a popular misconception that the usage of ajinomoto leads to some health problems such as brain lesions, headaches, vomiting, nausea, damage to nerve cells, so on and so forth. However, there is no scientific evidence for such claims. The Food and Drug Association (FDA) report talks about the safety of usage of MSG and there was no evidence suggesting that dietary MSG or glutamate causes brain lesions or damage to nerve cells in humans. Glutamic acid is a major constituent of all naturally occurring proteins. Mother’s milk contains 19 mg of glutamate per 100 gms as opposed to three mg per 100 grams of cow’s milk. The amount of glutamate present in natural products like tomato, dhal varieties, cheese and other vegetables are much higher than a pinch of ajinomoto used in cooking.

      It is a common belief that ajinomoto is a chemical product and made from non-vegetarian sources. This is not true. It is a completely natural product produced using sugarcane and tapioca through fermentation and crystallisation process with high purity. As far as culture in the lab is concerned, Hydrolyzed Soya Bean Protein is utilised, which is also of vegetable origin.

      At a more elementary level there is a misconception that Ajinomoto can be used only for Chinese cuisine. Ajinomoto can be used in any type of food including Indian food like sambar, rasam or pulao. Since, Ajinomoto became popular only through Chinese cuisine there is a belief that it is suitable only for Chinese cuisine. It brings out the natural and original taste of any dish.


      Ajinomoto is a widely used food ingredient; therefore a great deal of research has been done on its safety and efficacy. In the United States, MSG is included in the Food and drug Administration�s list of substances that are Generally Recognised as Safe (GRAS). Foods considered as GRAS include ingredients like sugar, baking powder and vinegar.

      Soya sauce:
      The well-balanced, smooth rich flavor of tamari (soy sauce)goes beyond its saltiness and blends so well with so many spices that the salt shaker won't even be missed; low sodium varieties are also available. Tamari can be found in your local health food stores and supermarkets year-round.

      Tamari is dark brown in color and usually slightly thicker than regular soy sauce. The salty fermented paste derived from soy beans, called miso, actually served as the basis for development of tamari. This development occurred during the Edo period (1603-1867) in Asia, when extra water was added to the miso paste to create a thick, dark sauce. The flavor of this sauce was called tamari. Later, changes in the process added wheat to the paste's ingredients, and today, tamari can be purchased as either wheat-containing or wheat-free.

      Health Benefits

      Most people have heard by now that too much salt in the diet can be bad for your health. Eating too much salt can lead to high blood pressure, which can lead to a heart attack or stroke. In fact, societies with diets that are high in sodium and low in potassium typically have a much higher rate of heart disease than societies with diets that are low in sodium.

      So does this mean that you have to sacrifice taste for health? Of course not. Soy sauce, while still high in sodium, has a flavor that goes beyond its saltiness. This means that you can use less soy sauce than you would salt to get the same level of enjoyment from your foods. And soy sauce blends so well with many spices - garlic, ginger, onions, etc. - that you won't even miss your salt shaker. Some brands even have low sodium varieties of soy sauce available. So, rather than dousing your food with salt, try just a touch of soy sauce instead.

      Our food ranking system, based on nutrient density, qualified tamari as a good source of niacin (vitamin B3), manganese, and protein. Of course, it would take far too much tamari to provide any substantial amount of a person's daily vitamin, mineral or protein needs. Nevertheless, for the calories it costs, tamari, unlike salt, delivers an unusual amount of nutrients to the person who uses it.

      NOTE: If you have been diagnosed with high blood pressure and told by your doctor to limit your salt intake, you may want to limit your intake of soy sauce as well or try a low-sodium variety instead.


      Allergic Reactions to Tamari

      Although allergic reactions can occur to virtually any food, research studies on food allergy consistently report more problems with some foods than with others. Common symptoms associated with an allergic reaction to food include: chronic gastrointestinal disturbances; frequent infections, e.g. ear infections, bladder infections, bed-wetting; asthma, sinusitis; eczema, skin rash, acne, hives; bursitis, joint pain; fatigue, headache, migraine; hyperactivity, depression, insomnia.

      Individuals who suspect food allergy to be an underlying factor in their health problems may want to avoid commonly allergenic foods. Soybeans and products such as tamari that are made from them are among the foods most commonly associated with allergic reactions. Other foods commonly associated with allergic reactions include: cow's milk, wheat, shrimp, oranges, eggs, chicken, strawberries, tomato, spinach, peanuts, pork, corn and beef. These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yogurt made from cow's milk is also a common allergenic food, even though the cow's milk has been processed and fermented in order to make the yogurt. Ice cream made from cow's milk would be an equally good example.


      I am very much surprised and stunned by these 4 awards passed by akal of akal’s saapadu!!Surprised

      Thanku sooooooooooo much akal!!Iam honouredSmile


      amazingblog[1] kreativ-blogger[1]


      Iam very happy in receiving these awards within a very short period.Thanku friends for encouraging BUDDING bloggers like me !!Its really boosting and inspiring us to do more and betterSmile

      I would like to pass these awards to


      Saraswathy balakrishnan






      5 star foodie

      Sathya sankar


      Please accept these awards and njoy!!!

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