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January 29, 2010


I tried this one after watching a cookery show.I prepared this for my hubby’s lunch box.It was very tasty.
Schezwan noodles 1

Ingredients :
  • VEGETABLES (CARROT , CAPSICUM , POTATO AND BEANS) – Cut  into thin strips of 1 inch length.
  • Plain white noodles – 1/2 packet or 1 cup ( if its a big one)( adjust the amount of noodles based on the quantity of veggies)
  • Big onion -  1 no (chop into thin strips of 1 inch length)
  • Ajinomotto – 1/2 tsp
  • Soya sauce – 1 tsp
  • Tomato sauce – 1 tsp
  • Salt – as needed.
For Schezwan sauce :
  • Red chillies – 4 nos
  • Garlic – 4 flakes
  • Ginger – 1 inch piece (Replace ginger & garlic with G&G paste of 1 tsp)
  • Tomato sauce – 1tsp
  • Chilli sauce – 1 tsp
  • Vinegar – 2 tsp ( Add according to ur taste buds )
Spring onions /coriander leaves – to garnish
Method :
  • Refer here for “ Basic noodles preparation “.Keep the prepared noodles aside.
  • For sauce , grind all the items given under “ sauce ingredients “ to make a smooth paste by adding vinegar.Set apart.
  • In a wide mouthed kadai , add the onions and fry for a minute.Then add the veggies.Fry till they become soft.
  • Cover cook for sometime.Add 2-3  tsp of schezwan sauce and fry till its raw smell goes off.
  • Then add the plain noodles , tomato sauce , soya sauce , Ajinomotto & required salt .
  • Toss it well.Garnish & serve hot !!

Schezwan noodles

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January 18, 2010


adhirasam- picture

Hello friends ,
Wish u all a very happy & prosperous new year.Hope u all had a great new year day celebrationSmile .To start this fabulous new year and to celebrate my blog anniversary,i thought of posting this sweet recipe. I thank one and all for visiting my blog & for leaving your valuable comments & awards. Hope u all will be around and boost me Smile.
Now coming to this sweet recipe , my MIL is an expert in making Adhirasam.In my apartment , all my neighbours used to call her for guidance.I learnt this recipe from her and posting for u all.My MIL always uses home made rice flour for making this sweet.Do refer the”Notes”section for tips and tricks! I have also attached a video to help beginners and for my future reference.Hope u find it useful.To reduce the video time,i had cut short the syrup consistency part as i had already posted a separate video for the same.Do click this link for adhirasam syrup video.

adhirasam recipe

Adhirasam recipe

Adhirasam recipe How to adhirasam sweet recipe with step by step pictures
Cuisine: Indian
Category: Sweet
Serves: 10 nos
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes


  • Raw rice - 1 cup or Homemade rice flour – 1.5 cups
  • Grated jaggery - 3/4 cup
  • Water - 1/3 cup
  • Cardamom powder - 1/4 tsp
  • Black/white sesame seeds - 1/2 tsp
  • Cooking oil - to deep fry

  • For homemade rice flour,wash and soak the raw rice for 2 hours.Spread in a paper and let it dry for 10 minutes.Grind the rice little coarsely(It should look fine in texture but when u touch it,it should be slightly coarse.By making this way,adhirasam will get a good texture as in shops) in batches.Sieve and set aside.Rice flour is ready.
  • For syrup,Powder the jaggery and add little water just to cover it(Beginners add 1:2 ratio of water and jaggery). Keep it on the flame and melt it.Drain the impurities using a metal strainer. Keep the syrup on the medium flame.Let it boil for sometime.
adhirasam tile1
  • Take little water in a plate and pour a drop of syrup.The syrup should not dissolve.U’ll be able to gather the syrup and make a soft sliding ball out of the syrup. This is called rollover(uruttu padham in tamil )consistency.Add the cardamom powder.Switch off the flame .
jaggery syrup tile3
  • Take the rice flour in a wide mouthed bowl.Add sesame seeds(if using).Make a dent in the center and set aside.Pour the syrup into the rice flour.Add little by little and mix the flour to make a smooth dough,soft,pliable and goey.It will harden as time proceeds.Some syrup may remain unused.All the syrup may not be necessary..
adhirasam tile2
  • Transfer the dough to an air tight container after it cools down.The next day or third day take the dough and make small lemon sized balls.Take a thick polythene sheet /Banana leaf and grease with oil/ghee.Pat it with ur fingers to make a small poori. thickness should be like poori.
adhirasam tile3
adhirasam tile4
  • In the mean time heat oil in a kadai to deep fry.As soon as u put the adhirasam in hot oil it will bulge and immediately u should flip it over.Let the other side cook for 1 or 2 seconds till the bubbles cease and then take it out by draining the excess oil.Keep the flame in medium high /Medium for even cooking.I always deep fry one at a time.After taking out from the oil keep the adhirasam in between two round shaped ladles and press it well on all the sides. The excess oil gets drained out.Keep in a tissue
adhirasam tile5
  • Stack the adhirasams and store in an air tight container.

How to make adhirasam sweet

Adhirasam syrup consistency

  • Always use processed rice flour to make adhirasam. /store bought flour makes the adhirasam hard & chewy. The processed flour should be slightly wet. Should not be dry.
    • To make processed rice flour,soak raw rice in water for 2 hrs. Drain the water & spread the rice in a paper or cloth for 5 minutes.Now grind the rice to make a slightly coarse powder. Sieve & repeat the same process & use this rice flour to make adhirasam.
    • Based on the texture of rice flour,it absorbs jaggery syrup.The more fine,the less it takes.
    • To get the texture of adhirasam as u get in shops,make the rice flour slightly It should look like a fine powder but when u touch it will be very slightly coarse.
  • The consistency of syrup is very important.It should be a loose,soft ball.It wont dissolve in water at the same time it should not be tight as a hard ball.U will able to gather the syrup and when u take the syrup in ur fingers,it will slide.The total time to reach the consistency will be within 5-7 minutes in high flame.
  • The color of adhirasam depends upon the color of jaggery u use. Some jaggery may be light yellow in color. So its better if u buy Paagu vellam which would be in golden yellow to get a nice color .
  • The quantity of syrup may vary based on the quality of rice flour.So add carefully.If u add excess syrup,adhirasam will dissolve in oil.If u add less syrup,it may turn hard n chewy.
  • Adhirasam dough can be preserved for 10 days.No need to even refrigerate if u make it perfect.
  • If u feel u’ve added excess syrup to the dough and if its sticky,u can add  little Maida or wheat flour to bring non sticky consistency.
  • Suppose if the dough is very hard u can add little milk and if necessary add little jaggery syrup to make a soft pliable dough .
  • If u wish to serve it hot, keep the adhirasam in a idli plate and steam for few seconds to make it soft and hot.Please do not fry again  .
  • Last but not the least , don’t deep fry the adhirasams for longer time because it may become a murukku Wink
          Once again I thank all my blogger friends & readers for taking my blog all this way.I need all your encouragement and support for all my future endeavoursSmile .I thank u all with this virtual treat of adhirasam Winking smile

adhirasam recipe

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