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June 24, 2010


bitter gourd pitlai
I learnt this from my MIL.I love this pitlai a lot.I make this at least once in a week. My hubby hates BG but he eats this gravy .Tastes the best when mixed with plain rice topped with ghee.It tastes more like arachuvitta sambar with the bitterness of pavakkai.Adding jaggerys & sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime reduces the bitterness a bit but we like to have it as such.Lets see how to make this bitter gourd pavakkai recipe below.

Bitter gourd pitlai recipe<

Bitter gourd pitlai recipe< Bitter gourd pitlai recipe
Cuisine: Indian
Category: Kuzhambu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


  • Bitter gourd - 1 no ( medium sized)
  • Moong dal - 1.5 tbsp
  • Tamarind - A big gooseberry size
  • Sambar powder – 1 tsp
  • Salt & water – As required
  • Grated coconut –2 tbsp
  • Urad dal – 2 tsp
  • Coriander seeds –3 tsp
  • Hing – 2 –3 pinches
  • Jaggery – a small berry size
  • Coriander leaves – a few to garnish.
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - a few

    • Soak the tamarind in water for 10 mins in hot water and extract the juice.
    • In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle.
pitlai tile2
    • In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds ,  urad dal with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder.
pitlai tile1
    • Once the BG is cooked , add the roasted ,ground powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add.
    • Garnish with coriander leaves and enjoy mixing with plain rice and ghee.
pitali tile3
    Enjoy !
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June 19, 2010


I love ginger tea a lot..When i was working i used to go with my friend  to a nearby canteen at least twice a day just to have this tea ..It was a flavorful ,mild and tasty tea.After this , I never had a tea similar to that taste.Last week when i was surfing the net i came across a ginger tea which is a bit different from the usual one we make.I immediately tried it on the same evening.To my surprise i found this taste similar to the one i had in canteen.. I was very much satisfied ..Though its not a special,unique recipe to share with ,  i wanted to have this post in my blog.. So here comes the recipe with a picture for u all..
Ginger tea 1

1 cup - 200ml
  • Boiled Milk – 1 cup
  • Water – 1/4 cup
  • Tea powder – 3/4 - 1 tsp ( i used 3 roses)
  • Ginger – 2 inches (crush a little)
  • Cardamom – 1 no ( crush with skin)
  • Sugar – 1.5 – 2 tsp ( depends)
  • In a wide mouthed bowl, add water and the crushed ginger & cardamom.
  • Allow it to boil for 3 mins so that the ginger gets cooked in the water and gets nice flavor.
  • Then add the milk , sugar , tea powder .. Allow it to boil for 4 mins in medium flame.
  • Strain the tea sediments and enjoy !!
Serve hot with snacks !!
Note :The ginger should be well cooked before u add the milk and other ingredients.The essence of ginger would be well absorbed into the water..

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June 2, 2010

Paneer Butter Masala - Restaurant Style Recipe

I tried this from Nags Space..I made some slight changes according to the ingredients what i had in hand..The taste was excellent  ..Thanks a lot Nags..I want to treasure this recipe in my blog for future reference. .So here comes the yummy restaurant style PBM .Do try this and let me know ladies..

Ingredients :
  • Paneer – 50 gms (cubed ) ( Fry in little oil and soak in hot water till usage)
  • Big onion – 1 no (chopped finely)
  • Tomatoes – 2 nos (medium sized , blanched, peeled and pureed)
  • Ginger , Garlic paste – 1 tsp ( i used 1 inch ginger & 5 cloves of garlic)
  • Coriander powder – 1.5 tsp
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Tomato ketchup -  1 tsp
  • Salt- As required.
  • Milk – 1 cup ( use as reqd)
  • Fresh cream -  1 tbsp ( I dint have fresh cream ..so i removed a tsp of skin from the boiled milk and added .)(Paalaadai)
  • Cashew – 5 nos ( Grind to a smooth paste)
  • Coriander leaves – to garnish.. ( i dint use)
Method :
  • Blanch tomatoes and peel the skin.ie boil tomatoes in water till it cracks.Then peel the skin and set aside.Grind cashews to a smooth paste and keep aside.
  • In a wide mouthed kadai , take a  tbsp of oil and add the chopped onions .Saute till it turns transparent .
  • Now add the G& G paste and saute till its raw smell emanates.
  • Then add all the powders and Mix well for sometime in low flame..Make sure it doesn’t get burnt.
  • Take all these ingredients in a mixie jar and grind it along with blanched tomatoes.Make it to a smooth paste.
  • Heat oil in a kadai and add 1 tbsp of oil.when the oil is hot,add this ground paste and saute till its raw smell vanishes.Allow it to boil.Then add the ketchup , required salt and milk and cashew paste.Let it boil and thicken.U get a nice orange color.
  • Check for spice & salt.If its too spicy add some more milk and vice versa.
  • At last add the paneer cubes , Milk skin ( paalaadai ) and toss well . Boil & Switch off the flame..
Yummy Paneer Butter Masala is ready to be served hot with Chapathi , Naan..
As i dint have a stock of fresh cream and coriander leaves , i couldn’t garnish ..But still there was no compromise in taste.I am sure it gotta restaurant taste..Its a keeper recipe..And NAGS , thnx  so much again Smile
Kindly adjust the quantity of ingredients according to ur taste buds by keeping this as a reference ..

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