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May 30, 2009


I got these recipes from a cook book. I actually wanted to make small ones like nippat which i had in my school days..But i couldn’t make even sized ones..I am bad in making  shapes ;) So please don’t look at the shapes ,just at the recipe .But u can try with small round shaped moulds . .It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much.I was very happy because this is the first complement i am getting from the one other than my husband:)

Ok ,coming to the ingredients required:
  • Processed Rice flour  - 2 cups Or Idiyappam flour
  • Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder – 1/4 cup
  • Fried gram dal/Pottukadalai – 1/4 cup ( more or less depends on u)
  • Hot Cooking oil /Butter – 1.5 tbsp
  • Pepper powder OR Red chilly powder – 1 tsp
  • Salt & water – as needed.
  • Chopped curry leaves – a few
  • Oil – for deep frying..
  • Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
  • Take a polythene sheet greased with oil.Make small balls with the dough.
  • Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
  • Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
  • Store in an air tight container and enjoy munching !!

Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.

  • Processed Rice flour – 1 cup OR Idiyappam flour 
  • Dry roast & Ground Urad dal powder – 2 tbsp
  • Butter / Hot cooking oil – 1 tbsp
  • Omam / Ajwain OR Black sesame seeds  – 1 tsp
  • Salt & Water – as needed
  • Mix everything in a bowl with required water &salt to make a dough.
  • Take the dough in the murukku maker with single star mould in it and press in the hot oil .
  • Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal  flour. If u roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color...


Snake Gourd Kootu
I tried snake gourd kootu from Pavithra’s blog.I started making it regularly..We like it very much..Thanks a lot Pavithra…SmileU can find the recipe here..

snake guard kootu


Rice flour:
Brown rice flour is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.
At various times, starting in the 19th century, many have advocated brown rice or wild rice as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.This is in contrast to the traditional view of brown rice, where it was associated with poverty and famine.
Rice flour (also called Mochiko,in Japanese and Pirinç Unu in Turkish) is a form of flour made from finely milled rice.
Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. The flour is mixed with flours of wheat, millet, and other cereals to make manni, a kind of baby food. Sometimes cut dried fruits or dried vegetables are added for flavour and more nutrients. This is commonly used in the districts of Dakshina Kannada, Udupi of Karnataka, India. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant.
Many dishes are made from the use of rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron.

Omam / Ajwain:
Omam (Ajwain) is used to make a special food called the 'omapodi'. It is also mixed in several snacks of north and south India. Omam is used to cure digestive problems in children and adults. Omam is also mentioned in ancient Tamil literatures.

It is also traditionally known as a digestive aid and an antiseptic.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'Owa (ओवा)' in Marathi, "vaamu" or Oma in Telugu, "omam" (ஓமம்) in Tamil, "ajwana" in Kannada, "ajmo" (અજમો) in Gujarati, "jowan" in Bengali, "jwanno" in Nepali, "asamodagam" in Singhalese and "xiang zhu la jiao" (香著辣椒) in Chinese.

Fried Gram :
India is the world’s largest agricultural country and agro-oriented industry has always been the thrust area of our country. Among several agricultural crops, Bengal Gram occupies a pride of place in millions of homes across the country. Bengal Gram is widely cultivated in several parts of India, Australia and other tropical regions.
Bengal Gram adds a special flavour and taste to many Indian foods like dhall, curry, ready mix, snacks etc.
Fried Gram is the main product processed out of Bengal Gram as raw material. It is commonly used in several South Indian side dishes for breakfast and snacks. It is also used as a thickening agent. Since Fried Gram has a rich protein content, it is also used in health products and drinks.
India, especially Southern States, requires large quantity of fried gram. Though the requirement to a large extent is met by the unorganized cottage sector, there is no guarantee for consistent quality and supply on a regular basis. Moreover, the manufacturing process was highly manual and no proper equipment and processing system was evolved.
Obviously the industry was waiting for someone to take the lead. Someone to set the pace and give it a new leash of life.

Have a nice weekend Wave
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May 22, 2009


This is not the usual sundal we make with legumes..This is rice upma which my MIL call it as sundal.It can be made in a jiffy and its healthy too..Less oil is used.I usually make this for dinner.
Rice Sundal
  • Raw rice – 3/4 cup
  • Moong dal – 1/4 cup.(Equal ratio of rice & dal is also good)
  • Water – 2.25 cups
  • Salt  – as needed.
  • Grated coconut – 1/4 cup
To temper:
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Green chilly – 1-2 nos
  • Curry leaves – a sprig
  • Asafetida / hing – 1/4 tsp (half during tempering and half should be added raw in the water)
  • Ginger – 1 inch (finely chopped )
  • Oil – 2 tsp
  • Dry roast the rice till it puffs up slightly.
  • Dry roast the moong dal till it turns light golden brown with a nice aroma.Set aside.
  • Both the above process takes hardly 5 mins.
  • Then in the same hot kadai , add 1 tsp of oil and do the tempering part.
  • As i had mentioned earlier, half the quantity of asafetida should be added while tempering along with the dals.
  • After tempering , just add the water,salt , roasted rice & moong dal.
  • Now add the remaining hing and ginger pieces.
  • Add a tsp of oil and close the cooker with the lid. (adding oil in the water makes the rice separate, u all know this)
  • Cook for 1 whistle .Cool, open and add the grated coconut before serving!!
Serve with sambhar/ coconut chutney!!!
Rice sundal with Sambhar
Yesterday i tried this kurma for chappathi from Ashwini’s cuisine.It was yummy and my hubby liked it very much.I was very happy..Thank u soooo much ashwiniWink
potato - peas kurma!
Have a nice day!!Happy
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May 18, 2009


This is my entry to sowmya’s SWC: Cooking with Greens event.This is a perfect dish that suits the event i think. I make this atleast 3-4 times in a week.Me , basically a health-conscious person always think to avoid fatty,oily items and to include something that is rich in protein and iron in our regular diet.We all know greens are very rich in iron .So i am sure in including this in our lunch.My kid, who is a fussy eater  likes this very much.We too like this more than other dishes with keerai like kootu,poriyal and sambar.I make this simple keerai kadaiyal/ masiyal which is very easy to do at the same time the amount of spinach consumption will be more. This dish is a nice way to make your kids eat greens. It tastes great when mixed with plain rice adding ghee.So, here comes the ingredients,
Keerai kadaiyal

  • Arai keerai /Mulai keerai  – 1 big bunch
  • Garlic flakes – 5 –7 nos
  • Salt & water – as needed.
  • Remove the leaves and wash it for 2-3 times until all the soil gets removed.
  • Boil 1/2 cup of water in a vessel and add the keerai /spinach to it.
  • Cook it well and don’t cover the vessel with the lid.(hope u all know this:))After sometime flip it once and cook it.
  • Once its done , switch off the flame and let it cool.Don’t drain the excess water.U can use it for grinding.(Always add less water to cook spinach.)
  • First,run the garlic flakes with the salt once or twice without water.
  • Now add the cooked spinach and grind it to make a smooth paste.
Mix with plain rice by adding ghee!! Try this with ur kids , i am sure they will like it.Garlic flavor is the plus for this kadaiyal.U can refrigerate it and use for 2-3 days!!
Another version in this is, just cook the spinach and grind it with salt.Soak tamarind in water and extract the juice..Add the tamarind juice to the ground spinach and allow it to boil.Do the seasoning with mustard,urad dal and hing..This we call as pulikeerai..I think most of u do this at home!!

I tried Palak chapathi and Aloo paratha last week for dinner.It was soft and tastyThumbs-up..I got the recipe from my neighbour..I’ll post Aloo paratha soon…Now comes the Palak chapathi,

palak chappathi1
  • Palak / Pasalai keerai – 2 bunches ( small)
  • Red chilly powder – 1/2 tsp – 1 tsp(adjust )
  • Garam masala powder – 1/2 tsp (adjust as per ur need)
  • Ginger – 1 inch (finely chopped)
  • Salt & water- as needed.
  • Curd – 2 tsp
  • Oil – 1 tsp
For the dough:
  • Wheat flour – 1 cup
  • Oil – 1tbsp
  • Chop and wash the palak leaves for 2-3 times and set aside.
  • Heat a kadai with 1 tsp oil and add the palak to it.Saute till its half cooked and get reduced in quantity.
  • Then grind the palak with little water to a smooth paste.
  • Now take the wheat flour in a bowl and add the ground palak, red chilly powder,ginger pieces,garam masala ,curd and salt.Add water only if it is needed because the water in the ground palak  is itself sufficient.If u feel its too watery, add some wheat flour and make a dough.Add some oil and knead it well.
  • Then cover and keep it for 30 mins.The dough is of green in color.
  • Now make even sized balls and roll it to a thin chappathi.
  • Heat a dosa tawa and make chappathis as usual.
Yummy, healthy palak chappathi is ready.U can serve with onion raita and pickle!!Cool
palak chappathi with pickle & raita!!
Both the recipes are on their way to our Sowmya’s SWC: Cooking with GREENS,originally started by mustard-greens Lakshmi.

The health benefits of spinach are numerous and its ability to help prevent disease is well known. Spinach is at the top of many super food lists.
Spinach Nutrition
Spinach and other dark leafy greens like kale, collards, Swiss chard, turnip greens and bok choy are loaded with calcium, folic acid, vitamin K and iron.
Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.
Why Eat Spinach?
Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.
The flavonoids in spinach help protect against age related memory loss.
Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.
As you can see, the health benefits of spinach are numerous. The vitamins and calcium in spinach, combined with the overall nutritional value of spinach, make this vegetable and its dark leafy green cousins top picks for healthy food choices.
Fresh or frozen, add these greens to your food menu as often as you can.
Amaranthus tricolor (Tamil: Arai keerai): Tender and mature leaves are cooked and eaten as spinach or prepared to sambar (dhal preparation).  Stems made into chutney or koottu, or added to sambar and boiled can then be consumed.  The leaves contain 5.2% of proteins, fat 0.3%, fibre 6.1%, carbohydrates 3.8% and minerals 2.8%.  In addition, calcium, phosphorus, iron and vitamin C are present.

Amaranthus spinosus (Tamil: Mulaikkerai): Leaves and tender stems are prepared to koottu or as spinach and consumed by the traditional people.  Testing of the leaves and tender stems revealed the presence of 0.5% fat, 3.0% proteins, 8.1% carbohydrates and 1.3% fibres.  In addition, calcium, phosphorus, iron, nicotinic acid and ascorbic acid are present.  This spinach is excellent for people suffering from calcium deficiency.

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May 12, 2009


I prepared this kozhukatai on Chitra pournami day and offered to God along with raw mango pachadi , panagam and neer mor.I am very happy,i tried this kozhukattai on my own for the first time.So far my aunty(MIL) was there with me and she used to make all these and i was just a listener.Now my in-laws are in my native,so i was in a position to do it..Thank God,it turned out so well..It dint break,,it was very soft as i expected..Smile Surprised

  • Rice flour – 2 cups
  • Powdered jaggery – 1 cup
  • Water – 1/2 –3/4 cups (it varies)
  • Cardamom powder – 1/4 tsp
  • Grated coconut –1/4 cup

  • Heat a pan with 1/2 cup of water and add the powdered jaggery to it.Let it melt and strain the impurities if any..
  • The syrup starts to boil and becomes frothy ..Now add the grated coconut,cardamom powder along with rice flour.
  • Mix well till it becomes like a chapatti dough.If the water is not sufficient,add little hot water..(keep the hot water ready before this step).First i used 1/2 cup of water to make the syrup,then i added 1/4 cup of hot water.If u feel the water is more,add rice flour..No problem:) .Now remove from the flame and let it cool.
  • Grease the idly maker plates with gingely oil .
  • Make oval shaped balls with the dough and just press it with ur fingers.(U can get an idea by looking at the picture)
  • Steam it in the idly maker as u make idlies..
Sweet pidi kozhukkatai is ready!!


  • Popularly known as the “medicinal sugar”, jaggery has various health benefits to help in overall wellness of a person.
  • Jaggery is a pure, wholesome, unrefined whole sugar which contains the natural goodness of minerals and vitamins.
  • Produced from sugarcanes, jaggery is a healthy alternative to white refined sugar.
Given below are some reasons why jaggery should be included in one’s diet.
  • Jaggery has sucrose and glucose but along with that, it also has good amount of minerals and vitamins needed for the healthy functioning of the body.
  • While diabetic people are often advised replacing sugar with jaggery, you need to be careful as the latter may cause sudden spike of blood sugar levels.
  • Jaggery is also known to be a good source of magnesium which in turn helps in relieving fatigue along with relaxation of muscles, nerves and blood vessels. It thus helps in relieving the symptoms of asthma, migraine, tension and soreness in muscles.
  • Jaggery is also a good source of potassium and this along with low amounts of sodium helps to maintain blood pressure and reduces water retention.
  • Not to forget, jaggery is very good for anemic people as it is a good source of iron that helps in increasing hemoglobin level in the body.
  • It is also a very good source of manganese and selenium and thus acts as an antioxidant scavenging free radicals from the body.
  • In addition, jaggery also possesses moderate amounts of calcium, phosphorus and zinc. Jaggery thus helps to maintain optimum health and it also helps in the purification of blood, along with preventing rheumatic afflictions and disorders of bile.
  • Karippatti kaappi, or a palm jaggery coffee doesn’t have any trace of coffee, but has karippatti as main ingredient, with variable ingredients like tulsi leaves, pepper, thippali or Indian long pepper. The preparation is indeed very simple.  karippatti and water are taken in a vessel and heated till boiling. Add the other ingredients. Boil till the karippatti pieces dissolve completely. Drink it warm. A quick fix medicine for common cold, cough etc, it dissolves mucus and clears the throat.
  • Sometimes sugarcane jaggery (jaggery) too is used for same purpose, but is far less effective. Why is it healthy?
    Jaggery, being a wholesome sugar, without doubt is rich in the vitally important mineral salts: 2.8 grams per 100 grams, that is to say 28 grams per kilogram, while only 300 milligrams per kilogram is found in refined sugar. 
    Magnesium strengthens the nervous system & potassium is vital to conserve the acid balance in the cells and combats acids and acetone.
    Jaggery is very rich in iron, which a composite of hemoglobin prevents anemia.
    • Looking at the high nutritional value of jaggery and its numerous health benefits, one should eat this regularly to enhance one’s overall health.


I tried this channa pulao from viki’s kitchen.It was very good.I made it for my husband’s lunch box.I just reduced the  number of red chillies ( i used only 3 nos) , rest the same.U can find the actual recipe here..Thanks viki..Right Hug i’ve got a healthy rice recipe  from u:)

channa pulao

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May 9, 2009

Cauliflower Gravy- Cauliflower Kurma Recipe

My mom makes this cauliflower (Gobi in Hindi) gravy for idli, dosa and rice during weekends. We call it as cauliflower Kuzhambu in Tamil. Every Sunday, my mom prepares this gravy in the morning, take a break from regular cooking and spends the whole day with us. We relish this gravy with hot Idli for our breakfast, dinner and have the same gravy mixed with rice for lunch. Its a kurma kind of gravy that goes well for Idli, dosa, chapati and rice.We have named it as “All rounder Gravy”Laughing.Its our family favorite recipe.I learnt this kuruma kuzhambu from my mom when I visited her place and tried it for our breakfast yesterday. Sendhil liked it very much and had 2 more idlis tooWinking.Thank you Amma for teaching me this easy and yummy cauliflower kuzhambu.Lets see how to make my mom’s Cauliflower gravy for idli,dosa and rice !!
Note : To update the old pictures, I made this gravy slightly thick for chapathi and shared the pictures.

Cauliflower gravy for idli,dosa

Cauliflower gravy for idli,dosa How to make cauliflower gravy for idli,dosa and rice
Cuisine: South Indian
Category: Side dish for idli,dosa,rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup – 200 ml
  • Cauliflower florets – 15 nos
  • Boiled Peas – 1/2 cup (optional) I use it
  • Tomato – 2 nos (chopped)
  • Big onion – 1 no (finely chopped)
  • Red chilli powder – 1-2 tsp (adjust)
  • Turmeric powder – 1/2 tsp
  • Salt and Water – as needed.
To grind
  • Grated Coconut – 3 tbsp
  • Ginger – 1 inch piece
  • Garlic flakes – 7 no
  • Fennel seeds – 1/2 tsp
To season
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin seeds- 1/4 tsp
  • Curry leaves – a sprig
Coriander leaves – to garnish

  • Pressure cook the fresh green peas for one whistle in high flame.Wash and soak the cauliflower florets in hot water with salt and turmeric powder for 10-15 mins .Grind all the items given under “to grind” to make a smooth paste and set aside.
  • Heat a wok/pan with oil and do the seasoning part first. Then add the chopped onion and saute for a minute. Add the chopped tomato pieces and saute till mushy.
  • Now add the ground coconut paste with water and stir fry till raw smell leaves it.
  • Then add the red chilli powder,turmeric powder and mix it well.
  • Add the required water, boiled peas and cover cook till cauliflower gets cooked.
  • Make the gravy thick if its for chapati and watery for idli/dosa/rice.
Do try this gravy and enjoy your weekends:)
Serve this gravy with gingely oil on top of it for idly/dosa.

  • For more flavor, you can add garam masala powder along with red chilli powder. Add 1/4 – 1/2 tsp as per your taste.
  • Make this gravy slightly thicker if you have it for chapathi else make it thin as shown in the pic below.

Prepare this easy cauliflower gravy during weekends and take a break from your regular cooking like my momHappy. Here is the old pic of this kurma with idli.
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May 6, 2009


Pav bhaji recipe (2)

Pav bhaji is a worldwide famous street food of Mumbai.I prepared it for the first time yesterday and it was a super hit.It came out very well.I took this recipe from a cooking manual and made some changes by watching Mumbai pavbhaji youtube videos.Sendhil & Raksha loved it a lot and told me to make the same next day too for dinnerWinking.It was awesome in taste when had with chopped raw onions.Its a great evening snack recipe for kids.Even bachelors can try this as it has no grinding jobs.I am sure,the smell of this pavbhaji masala makes everyone crave for it.Do try this for ur kids & Husband after they are back home.U will get appraisals for sure Applause.Ok,lets see how to make this Mumbai special pav bhaji at home easily Happy.


Mumbai special Pav bhaji recipe

Mumbai special Pav bhaji recipe Mumbai famous street food - Pav bhaji recipe
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

For Bhaji
  • 1 cup chopped mixed vegetables (carrots,cauliflower,beans(optional) )
  • 2 nos - medium Potatoes
  • 1/4 cup green peas
To saute
  • 1 tbsp. butter
  • 2 big onions chopped fine
  • 2 tomatoes chopped fine
  • 1/2 capsicum chopped fine
  • 1 small green chilli chopped finely
  • 1 tsp - G&G paste
  • 2-3 tsp - Pavbhaji masala (i used MDH masala)
  • 1/2 – 1 tsp chilli powder (adjust)
  • 1/4 tsp- turmeric powder
  • 1/2 tsp- sugar (i added a pinch)
  • Kasoori methi – a pinch (optional)
  • Salt to taste
  • 1 cup water or vegetable broth (use according to the thickness of the bhaji)
  • juice of 1/2 lemon.
To Garnish
  • 1 tbsp. coriander chopped
  • 1 onion chopped
  • small pieces of lemon

  • 6 pavs (squarish soft buns )
  • Butter to toast.

    For bhaji
    • Wash and chop the vegetables.Pressure cook mixed vegetables and peas till well mashed for 4-5 whistles. Mash them well using a ladle/masher or hands after draining the water. Reserve the broth/vegetable water.
    • Heat butter in a pan.Add ginger-garlic paste,finely chopped capsicum,onion,chilli & tomatoes. 
Pav bhaji recipe1
    • Fry for 2-3 minutes till tomato turns mushy. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and cooked vegetables.Fry further 2-3 minutes.(for less spice skip chilli & use 1/2 tsp chilli pwd)
Pav bhaji recipe2
    • Add the reserved vegetable broth & bring to boil.Simmer till gravy is thick, stirring and mashing the masala,in between.Lastly add kasoori methi,lemon juice,stir & switch off the flame immediately. 
Pav bhaji recipe3
    • Garnish with chopped coriander leaves.
    For Pavs
    • Slit pavs horizontally leaving one edge attached. (like an open book).
    • Apply butter (as desired) and roast open on a tawa till hot and soft with the surface crisp on open side.
         Serve hot with bhaji, a wedge of lemon and chopped onions.

    Pav bhaji recipe4
    Enjoy !


  • Adjust the quantity of spices as per ur taste buds.
  • U must add pavbhaji masala to get the real taste.Else u can add garam masala powder & little aamchoor powder but u have to compromise with the taste.
  • Add finely chopped coriander  leaves for garnishing.
  • Mashing the vegetable well is the key here to resemble mumbai street style pavbhaji.
  • Adding carrot & beans is optional.U can use cauliflower,potatoes & peas alone.

pav bhaji recipe

A bun is a small, usually sweet bread. Commonly they are hand-sized or smaller, domed in shape with a flat bottom. It can also mean a savory bread roll similar to a bap or barmcake.
Basic buns are usually made using flour, sugar, eggs, yeast and butter.
"Bun" can also refer to a kind of filled dumpling, such as Chinese baozi.
In West Yorkshire and certain parts of Northern England, cupcakes are referred to as buns.
As yeast is used in preparing buns, i wish to mention some facts about yeast.Do read it !!
Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with about 1,500 species currently described; they dominate fungal diversity in the oceans. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm.
The yeast species Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years. It is also extremely important as a model organism in modern cell biology research, and is the most thoroughly researched eukaryotic microorganism. Researchers have used it to gather information into the biology of the eukaryotic cell and ultimately human biology. Other species of yeast, such as Candida albicans, are opportunistic pathogens and can cause infection in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.

The useful physiological properties of yeast have led to their use in the field of biotechnology. Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: Baker's yeast in bread production, brewer's yeast in beer fermentation, yeast in wine fermentation and for xylitol production. Yeasts are also one of the most widely used model organisms for genetics and cell biology.

Nutritional supplements
Yeast is used in nutritional supplements popular with vegans and the health conscious, where it is often referred to as "nutritional yeast". It is a deactivated yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins, whose functions are related to metabolism as well as other minerals and cofactors required for growth. It is also naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with vitamin B12, which is produced separately from bacteria. Nutritional yeast, though it has a similar appearance to brewer's yeast, is very different and has a very different taste.
Nutritional yeast has a nutty, cheesy, creamy flavor which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of Parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled eggs. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores. In Australia it is sometimes sold as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home-grown" yeast to prevent vitamin deficiency.
Yummy pav bhaji is ready to relish with Tea !
Pav bhaji

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May 2, 2009

Tomato Sambar For Dosa - Sambar Without Dal

Thakkali sambar without dal
I always look for varieties of sambar/chutneys/kurma recipes for idli, dosa. Most of the Tamil people make idli/dosa at least 3-4 times in a week. Me too not an exception. Every time I used to hit my head for making side dish as I don’t like to repeat the same Tongue.So whenever I meet my friends or neighbors, I ask them about the side dish they make for idli/dosa/chapathi and try them in my kitchen. Last week my school friend Swarna called me and we talked more than one hour discussing our past, present etc:) I asked her about her idli sambar recipes. She told me this easy tomato sambar recipe without dal ( Thakkali sambar in Tamil) for idli,dosa. I love to try varieties of tomato recipes. So I got tempted and prepared it as a side dish for dosa. Basically Sendhil loves to have juicy sambar recipes more than chutney varieties for dosa. So he loved it very much with mild masala flavor. This sambar tastes well with chapathi too if you make it little thick like kurma by adding more coconut. Its a very simple and delicious recipe. Lets see how to make this yummy thakkali sambar for idli,dosa ( Tomato onion sambar) !
If interested , check out  my other tomato sambar recipes

Tomato sambar with coconut for idli
Tomato brinjal sambar for idli
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Tomato sambar recipe

Tomato sambar/Thakkali sambar for idli,dosa

Tomato sambar/Thakkali sambar for idli,dosa Tomato sambar/Thakkali sambar for idli, dosa - Tastes like kurma
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Ripe Tomato – 2 nos (chopped )
  • Big onion – 1 no (finely chopped)
  • Salt & water – as needed
  • Coriander leaves – to garnish
To grind:
  • Grated Coconut – 2 tbsp
  • Ginger - 1inch size
  • Green chilly – 2-4 nos(I added 2)
  • Fennel seeds/Soambu/Perunjeeragam – 1/2 tsp
To season:
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few

Chop and cook the tomatoes adding enough water. Grind all the items given under “to grind “ along with cooked tomatoes adding required water.Make it a paste.Set aside.
Tomato sambar recipe
Tomato sambar recipe
Now heat the kadai with a tbsp of oil and season all the items given above.Add the chopped onions and saute till transparent.
Tomato sambar recipe
Now add the ground tomato masala to it and boil till raw smell leaves it. May take 5 mins.Add water if u make it for idly/dosa.If  you make it for chapathi, add less water and make the gravy thick.
Tomato sambar recipe
Finally garnish with coriander leaves and serve!! Enjoy !


  • Adjust the quantity of chilli as per your taste buds.
  • Here I have not used whole spices like cinnamon, cloves etc. So this sambar tastes mildly spiced with ginger & fennel seeds flavor. If you wish, u can saute the whole spices along with onion. 
  • Garnish this sambar with coriander leaves if you have in hand.
Enjoy this yummy sambar with hot hot idli & dosa by drizzling a tsp of gingely oil !!
Tomato sambar recipe

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