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September 29, 2009

Vazhaithandu Thogayal - Plantain Stem Thuvaiyal Recipe

We usually make poriyal & pachadi with vazhaithandu..This thogayal may be new to some of u.. It tastes yum when mixed with plain rice  adding sesame oil and easy to prepare too.We like this a lot.U all can do this for a change.Try & let me know friends Winking

vazhaithandu thogayal

Ingredients :
  • Raw Banana stem / plantain stem / Vazhaithandu – 1 no (medium size)
  • Red chilly – 2-3 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1 tsp
  • Hing – 2-3 generous pinches
  • Salt & water – as required.
  • Oil – 1-2 tbsp
  • Remove the fibre (thread like portion ) from the banana stem and chop it finely.
  • Soak the chopped pieces into buttermilk or water and set aside.
  • Heat a pan with a tbsp of oil and roast the urad dal , redchillies and hing.Keep aside.
  • Heat the kadai with a tbsp of oil and add the chopped stem after draining the water / buttermilk ..
  • Saute well till its completely cooked.Its quantity will be reduced to half.It may take 10mins. Adding salt at this stage helps in quick cooking.
  • Let it cool.Finally grind the cooked stem with roasted ingredients & tamarind , water to a smooth paste.
  • Mix with plain rice topped with sesame oil / ghee !!  serve with papad as an accompaniment !!
vazhaithandu thogayal 2

Bye for now friends :)
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September 22, 2009

Vada Curry Recipe - Set Dosa Vada curry - Side dish Recipes

Vadacurry recipe
In Chennai hotels, Vada curry is one of the most famous side dish served for idli and set dosa. Generally People says vadakari is made out of left over masala vada / Paruppu vadai.Though I have not tasted it, I have heard much about it from my friends. Sendhil had tasted the actual Madras vadacurry in Saidapet, Chennai when was doing his Engineering in Guindy College.So he had promised me to take there during our next visit to ChennaiSilly. But I couldn’t resist trying it in my kitchen even before tasting the original hotel vadacurry.After going through some of the magazines and websites, I finally prepared it. We just loved the vada cooked in tomato masala.Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa.So I dint deep fry the vadas,instead I steamed it along with idli.So its ur choice of making it.As far as I know, vada curry should be thick in texture.But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

Vada curry recipe


Vada curry recipe

Vada curry recipe Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !
Cuisine: South Indian
Category: Side dish for idli, dosa
Serves: Serves 3
Prep time: 2 Hours
Cook time: 15 Minutes
Total time: 2H15 Minutes

1 cup - 200 ml
For Vada
  • Chana dal/ Kadalai paruppu – 1/4 cup
  • Fennel seeds - 1/4 tsp
  • Red chilly – 2 nos (adjust)
  • Salt – as needed
  • Coriander leaves – a few (finely chopped)
For Gravy
  • Tomato - 2 – 3 nos (finely chopped )
  • Big onion – 1 –2 no (Finely chopped)
  • Chilly powder – 1.5 tsp (Adjust)
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt & water – As needed.
To temper
  • Oil - 1 tbsp
  • Cinnamon – 1 inch size
  • Cloves – 2 nos
  • Bayleaf - 1 no (optional)
  • Fennel seeds – 1/4 tsp
  • Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp
  • Green chilly – 1 no (finely chopped)
  • Curry leaves - a few
  • Mint & Coriander leaves – To garnish

  • Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well.
  • Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside.
steamed vada curry
  • Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent.
  • Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins.
vada curry recipe
  • Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens.Add water if necessary.
vada curry recipe
  • Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !
Vada curry recipe

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September 14, 2009

Tamilnadu Lunch Menu 1- South Indian Lunch Menu Ideas

Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL's  "Show wat u cook for Guests" event.



Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.

  • Arai Keerai / Mulai keerai –2 cups (chopped)
  • Tamarind – a small gooseberry size
  • Red chilly – 2-3 nos
  • Salt & water – As needed.
To season
  • Ghee – 2 tsp
  • Mustard seeds – 1/ 2 tsp
  • Urad dal – 1/2 tsp
  • Remove & Wash the leaves and cook it along with tamarind & red chilly.
  • Let it cool & then grind with salt to make a smooth paste.
  • Do the seasoning.Serve with plain rice & ghee !!


  • Ridge gourd – 1 no (medium size)
  • Tamarind – Medium gooseberry size
  • Red chilly – 5 nos
  • Urad dal – 1 tbsp
  • Hing – 2 pinches
  • Salt & water – As needed.
  • Oil – As needed
Method :
  • Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
  • Soak tamarind in little warm water and keep aside.
  • Peel the skin of ridge gourd using a peeler and cut into small pieces.
  • Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
  • Let it cool . Finally grind everything to make a smooth paste.
  • Serve with plain rice and sesame oil.
  • Carrot – 2 nos
  • Beans – 10 nos
  • Moong dal – 2 tsp
  • Sambar powder – 1 tsp
  • Grated coconut – 2 tbsp
  • Salt & water – as needed.
To season :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Jeera – 1/4 tsp
  • Curry leaves – A sprig
  • Wash & cut carrot , beans into small pieces.
  • In a vessel take the veggies along with moong dal , Sambar powder & Salt.
  • Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
  • Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
  • Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
  • Add the grated coconut and mix well. Saute for 5 mins & remove.
  • Serve as an accompaniment for Sambhar / Rasam & Curd rice.


  • Broad Beans / Avarakkai – 10 nos (cut into two)
  • Toor Dal – 1/3 cup
  • Tamarind – Big gooseberry size
  • Home made Sambar Powder –  2 tsp (Refer at the end of this post)
  • Sambar onions / Shallots – 10 nos
  • Green chilly – 3 nos (slit cut)
  • Tomato – 1 no ( finely cut)
  • Curry leaves – a sprig
  • Hing /asafetida – 3- 4 pinches
  • Salt & water – As needed.
To Season:
  • Mustard seeds – 1/2 tsp
  • Fenugreek Seeds – 1/4 tsp
  • Curry leaves – a  few.
  • Red chilly - 1 no
  • Coriander leaves – To garnish
  • In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
  • Soak Tamarind in warm water for 15 mins and extract the juice from it.
  • Peel the sambar onions and Slit cut the green chilly into two.
  • Heat a kadai with oil and splutter the mustard seeds &  fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
  • Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
  • Cover & let it boil till the onions get cooked.Nice aroma arises.
  • Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
  • Remove & Garnish with coriander leaves.
Serve hot with plain rice & ghee !!

U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.


U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .Smile

milk kheer

  • Coriander seeds – 1/4 kg
  • Red chilly – 1/4 kg
  • Fenugreek seeds – 50 gms
  • Toor dal – 50 gms
  • Channa dal – 50 gms
  • Pepper corns – 50 gms
  • Jeera – 2 tbsp
  • Turmeric powder – 50 gms
Bye for now Wave
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September 10, 2009

Tirunelveli Sodhi Kuzhambu, Ginger Pachadi Recipe

Sodhi kuzhambu recipe
As my mom is basically from Tirunelveli,she makes authentic tirunelveli recipes very well.This is one of the signature dishes of herThumbs-up..Usually Sodhi is prepared only when we have special guests @home,especially for newly married couples.So it is called as “Maapillai sodhi”. Its completely made out of coconut milk & its a bit time consuming process too.The best accompaniment for sodhi is ginger pachadi which helps in easy digestion of coconut milk.So if u plan to make this , don’t forget to prepare ginger pachadi ..Also we make raw banana chips to munch Tongue out 
Sothi kuzhambu 

Sodhi kuzhambu

Sodhi kuzhambu Sodhi kuzhambu
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

     1 cup - 200ml
  • Coconut – 1 no (My mom says 1/2 coconut for 1 person.)
  • Drum stick – 1 no (cut into finger size)
  • Potato – 1 no (cube cut)
  • Green chillies – 3 nos (slit cut)
  • Garlic – 1 bulb or less
  • Small onions – 10 nos (peel the skin )
  • Ginger – 1 inch size (finely chopped )
  • Warm Water – 4 cups
  • Cooked Moong Dal – 1/3 cup
  • Lemon – 1/2 no
  • Salt – Less than the required amount
To grind
  • Green chillies – 3 nos
  • Salt – a little (just to retain the color of chilly)

    • Pressure cook moong dal,mash well & set aside.
    • Grate the coconut or slice out pieces using the back of a ladle or knife.Add 1 cup of warm water..Grind it,squeeze and take the first milk.Keep it aside. Then add 1 cup of warm water and again repeat the same process to take the second milk.Set aside. Finally add the remaining 2 cup of water & take the third milk .
    Sodhi step1
    Sodhi step2
    • Grind green chillies adding salt using little water to a paste(salt is used to prevent blackening of chillies).Heat a kadai with 1 tbsp of oil and saute small onions,ginger, garlic and green chillies.
Sodhi step3
    • Take the third coconut milk in a wide bowl and add vegetables.Boil till vegetables are cooked well.It takes nearly 10 minutes.
    • Once the veggies are cooked , add the second milk along with the ground chilly & cooked moong dal & sauteed onion mixture.Let it boil well for 5-10 mins and becomes thick.
    • Lastly add the third milk and boil for another 5 mins. Switch off the flame & leave it for half an hour. Then add the lime juice and mix well.
    Mix with hot rice, enjoy with ginger pachadi & chips.

    Enjoy !

Tiruneliveli sodhi kuzhambu


Ginger pachadi recipe

Ginger pachadi recipe Inji pachadi - Best side dish for sodhi
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Ginger – 2 big finger size
  • Coriander seeds – 2 tsp
  • Red chilly – 1 no (adjust)
  • Tamarind – small berry size
  • Jaggery – Small gooseberry size (i like it sweetish, so adjust acc. to ur taste)
  • Salt – a pinch
To temper n saute
  • Coconut Oil  or cooking oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Small onions – 6 nos (finely chopped)
  • Red chilly - 1 no (pinch into two)

  • Chop the ginger finely and set aside.
  • Heat a kadai with oil saute the ginger , coriander seeds and red chilly till nice aroma arises. Grind it with little salt to a smooth paste.
inji pachadi step1
  • Heat the kadai with a tsp of oil and season with mustard seeds, urad dal .Then saute small onions & red chilly.. Soak the tamarind in warm water and extract the juice.
inji pachadi step2
  • Add the ginger paste with tamarind water and boil for 5 mins.Then add the jaggery to it. Allow to boil until it reaches pachadi consistency.
inji pachadi step3
Serve with sodhi ..


Enjoy sodhi with ginger pachadi,chips and  potato poriyal Smile
sodhi-lunch menu

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September 5, 2009

Sutta Kathirikai Chutney - Brinjal Chutney For Idli, Dosa

sutta kathrikai chutney

My mom makes this chutney for Idli.I tried last week with some slight changes.My husband who hates brinjal loved this chutney a lotThumbs-up.Thanks to my momSmile. Please adjust the spice level as per ur taste.

My mom's recipe

  • Brinjal – 1 no (Medium size)
  • Cooking Oil – 1 tbsp
  • Red chilly – 5- 6 nos
  • Urad dal - 1 tbsp
  • Mustard seeds – 1.5 tsp
  • Tamarind – 1 big seed
  • Hing – a pinch
  • Salt  & water – As needed
To temper:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Hing /Asafetida – A pinch
  • I used MW for roasting / burning  the brinjal.Slit cut the brinjal into 4 pieces and brush with oil.
  • MW high for 3-5 mins.(adjust acc to ur MW , I kept for 5 mins.)
  • The skin will come out easily and the brinjal gets cooked.U can do the same on stove top in low to medium flame.Let it cool.Then remove the skin and set aside.
  • Heat a kadai with a little oil and roast the mustard , red chillies with urad dal and hing.
  • Grind the brinjal, redchillies ,hing and tamarind along with salt and little water.
  • Finally add the roasted urad dal  and  mustard seeds ..coarse grind it.Add water if necessary.[Be sure the brinjal gets mashed completely.Only the urad dal should be coarse].Temper it at the end.
  • Serve with idli/Dosa by mixing with Sesame /Gingely oil.

The same chutney can be had with rice by grinding with  1/2 tsp of pepper and 3 flakes of garlic along with the above said ingredients.Serve it topped with ghee!!

brinjal chutney idli in leaf

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