Krishna Jayanthi – 25th August ( Thursday)

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August 28, 2010

NARTHANGAI / KOLINGIKAI PACHADI

I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..

naarthangai pachadi 1`

INGREDIENTS :

  • NARTHANGAI or KOLINGIKAI – 2 NOS
  • Tamarind – Big lemon size
  • Salt – 2-3 tbsp
  • Jaggery – 1 tbsp
  • Water – As needed.

To temper :

  • Cooking Oil – 3 tbsp
  • Mustard seeds – 1 tbsp
  • Urad dal – 1 tsp
  • Hing /Asafetida– 1/2 tsp
  • Green chilly – 15 – 20 nos
  • Curry leaves – 1 sprig

To dry roast & grind :

  • Fenugreek seeds – 1 tbsp
  • Turmeric powder – 1 tsp
  • Asafetida – 1/2 tsp

Method :

  • Soak tamarind in warm water for half an hour and extract the juice from it.
  • Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
  • Make sure u deseed properly becoz it may induce bitterness.
  • In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
  • In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
  • In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
  • Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)

Enjoy with curd rice :)

naarthangai pachadi

NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)

naarthangai

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August 24, 2010

Carrot Sambar Recipe For Idli

Carrot sambar recipe
I started to make this sambar recipe for my daughter when she was a kid.. Its a great way to make my daughter eat this vegetable. I make it less spicy as per my baby’s taste. Its a good side dish for Idli, dosa with a nice aroma and mild sweetness of carrot. This sambhar can be served for rice if you add little more tamarind. You can make it as a no onion no garlic version by skipping onion, garlic in this recipe. I have shared those points in Notes section.Try this for your family .I am sure they will love it. Lets see how to make this healthy carrot sambar recipe for Idli ,dosa.
Check out my other Idli Sambar Recipes HERE.
42 Chutney varieties
15 Idli varieties
Carrot sambar recipe

Carrot Sambar Recipe


Carrot Sambar Recipe Healthy Carrot sambar for Idli dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
  • Carrot – 2 nos
  • Toor dal + Moong dal – 1/2 cup
  • Sambar onion – 10 nos OR Big onion – 1 no
  • Sambar powder – 1.5 tsp
  • Tamarind – Small gooseberry size
  • Asafetida / Hing – 2 pinches
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed.
To Temper
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Tomato – 1 no
  • Garlic flakes – 5 nos
  • Curry leaves – A few
To garnish
  • Coriander leaves - few
METHOD
  • Wash & peel the skin of carrot. Chop into slices.Chop the big onions into small cubes. If using small onions, peel the skin and set aside.In a pressure cooker, take dal, few curry leaves, a tsp of ghee and turmeric powder adding 2 cups of water. Take the sliced carrots in a small bowl, no need to add water.Place it inside the cooker. Cook for one whistle in low flame.
    • Open the cooker & mash the dal.Remove the carrot bowl. 
carrot sambar
  • Heat oil in a kadai and when it gets heated , season with mustard seeds, fenugreek seeds, curry leaves. Add onion, garlic cloves and saute until it turns transparent. Add tomato pieces and saute until mushy.
carrot sambar
  • Add the tamarind extract, hing, salt, sambar powder , turmeric powder and salt.Boil well for few minutes.
carrot sambar
  • Add cooked carrot slices and dal. Mix well and roll boil for 2 minutes.Adjust the consistency of sambar by adding required water. Garnish with coriander leaves.Transfer the sambar to a vessel and add a tbsp of ghee. Enjoy with hot Idli, dosa !!
carrot sambar


Note
  • To make this sambar for rice, add medium gooseberry sized tamarind and use 1 slitted green chillies along with onions.Do not add more tamarind. Sambar will become too sour. SKIP onion garlic and make it for festivals. 
  • You can also add potato cubes along with carrot slices.
  • For variations, skip tamarind and use 3-4 tomatoes.
  • You can use either toor dal or moong dal alone.
      Enjoy this healthy, yummy sambar with Idli, dosa !
carrot sambar recipe
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August 10, 2010

Salem Thattuvadai Set/Nippat Sandwich

thattu vadai set 3

Thattuvadai set is a most popular street food in Salem,Tamilnadu.Being a Salem girl,I used to have this snack at least once in a week before my marriage.Last week i went to my mom's place and bought few thattuvadai set for my family.I captured the making at that time and added a video here.I asked the guy about the chutney ingredients.He told the recipe roughly & he said this chutney stays good only for 3 hours.So make it fresh and serve.Based on his recipe,i tried it on my own. It came out well. If u buy a packet of readymade thattu vadai , making this set would be very easy and quick. But I prepared everything by my own including thattu vadai. So i found it a bit time consuming. Finally i was very much satisfied with the outcomeHappy



Salem Thattu Vadai Set Recipe


Salem Thattu Vadai Set Recipe How to make Salem special thattu vadai set with video !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
FOR GREEN CHUTNEY
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/2 cup (optional,He told to use only mint leaves)
  • Green chillies – 2 nos
  • Tamarind – Small berry size OR use few drops of lime juice
  • Salt & water – As needed.
FOR RED CHUTNEY
  • Cooking oil - 1 tbsp
  • Tomato - 3 nos
  • Red chilly – 5 nos
  • Salt – as needed
  • Water – As required.
  • Roasted gram – 1 tbsp (pottukadalai),optional
FOR FILLING
  • Finely chopped onions – as needed
  • Grated carrot – as needed
  • Grated beetroot - as needed ( i din't use as it was out of stock)
  • Chopped coriander leaves – a handful
  • Grated mango - as needed ( used during mango season)
  • Lemon – 1/2 no
METHOD

  • Saute the tomato,red chilly adding salt in a tsp of oil.Grind it to a thick paste adding required water.Add pottukadalai/fried gram if u wish.You can also saute one big onion and 4 garlic cloves along with tomato.
  • Prepare the green chutney by grinding all the ingredients given under “ Green chutney” to a fine thick paste.
  • Grate the onions,carrots,beetroot and chop coriander leaves.Mix well and set aside.Cut the lemon and keep it ready.
  • Take 2 thatta vadai/Nippat for making one set.Apply red chutney on one side of thattai and green chutney to one side of other thattai.
  • Keep little filling in between like a sandwich.Sprinkle lemon juice and close the sandwich.
  • Serve immediately. I enjoyed it with coffee :)
Enjoy !

RECIPE
KITCHEN CLINIC

Here i’ve used lot of ingredients .So I am confused about what to write in this section. I’ll mention the benefits of Mint leaves  & coriander leaves which we use often in our cooking..

MINT LEAVES :.
Mint is one of the most simple to use of the natural herbs, and has a lot of good uses, besides just tasting good. It is also easy to grow, and in fact will tend to take over an area pretty easily. There is also naturalized mint growing in almost all areas of the country, as well as in Canada and Europe.
There are about 30 different kinds of mint, and other commonly used plants, belong to the mint family. Some of the more common kinds of mint include peppermint, spearmint, horse mint, summer mint, and catnip. They all have similar medicinal qualities, with stronger properties in certain species like peppermint. Where they are grown also affects their strength.
Many of the preparations are quite simple yet affective. For instance, a few drops of mint extract or several bruised mint leaves in a cup of boiling water, sweetened with honey, makes a very good soothing drink for upset stomach, such as that accompanying the flu.
Mint also functions as an expectorant, helping to drain the sinuses and ease the congestion of colds. It can be imbibed in a tea, or it can be added to a vaporizer or pot of boiling water, to fill the air with mint impregnated steam.
Added to bath water, it is soothing to muscles, as well as helping with cold congestions. In fact, Wintergreen is common in muscle rubs, as is Menthol, which is distilled from mint.
A weakened solution of spearmint and water has been used to treat colic in babies, and mint has often been added to more distasteful herbs and medications to make them easier to take.
The leaves can be used fresh, or air dried. Dried leaves lose potency after about a year, and should be stored in air tight bottles or jars. They are perennials, so they don't usually have to be planted each year. A tincture can be made by placing leaves in a jar, covering with vodka, covering the jar, then allowing it to set, shaken daily, for two weeks.
CORIANDER LEAVES :
Coriander is widely used in meal preparations. However, it is also a powerful herb which has many health benefits. Commonly known as cilantro, the leafy herb used in most cuisines, the seeds taken from these leaves are known as coriander. Let’s review why coriander is truly an herb for the ages.
Traditionally, coriander is a perennial herb. Its sweet-smelling aroma is transmitted by its tender green fruits, and when ripe, turn a brownish yellow. Originating in the Mediterranean region, it is an herb that thrives in black soil and arid regions. Considered to be rich in various food elements, the coriander leaves contain protein, fat, minerals, fiber, carbohydrates, and water. The minerals and vitamins include: vitamin C, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, sodium, potassium, and oxalic acid.
These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness.
The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid.
Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling.
Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed.
While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis.
Considering its medicinal properties, it’s no wonder that with health Benefits of Coriander it is commonly used for both internal and external consumption. Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.
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August 2, 2010

VEGETABLE MANCHURIAN RECIPE

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,
Veg manchurian 1

Ingredients 

FOR THE BALLS
  • Cabbage – 2 cups ( shredded finely)
  • Carrot – 3 nos (grated )
  • Onions – 1 no (finely chopped)
  • Garlic flakes – 5 nos (finely chopped)
  • Green chilly – 1 no (finely chopped )
  • Ajino motto – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Maida – 5 tbsp
  • Corn flour – 2.5 tbsp
  • Pepper powder – 1/2 tsp
  • Salt & water –As needed.
FOR THE SAUCE :
  • Oil – 2 tbsp
  • Capsicum – 1 /2 no (finely chopped)
  • Onion- 1 no (Finely chopped )
  • Green chilly -  1 no (-do-)
  • Garlic flakes -  5 nos (chopped )
  • Ginger – 1 inch ( chopped )
  • Corn flour – 1/2 tbsp ( dissolve in little water )
  • Ajino motto – 1 /4 tsp
  • Tomato sauce – 1 tbsp
  • Red chilly powder – 1 /2tsp
  • Salt & water – as needed.
Spring onions /Coriander leaves & stem – to garnish
Method:
  • Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
  • Mix everything well and add water for binding if necessary .Make a dough .
  • Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
  • In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
  • Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
  • Lastly add the corn flour paste , a pinch of sugar and required water.
  • Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
  • Serve hot !!
Note :
If the sauce is too thick , add some water to thin down..
Veg manchurian

KITCHEN CLINIC :

CABBAGE :

Sadly, most of the households wrinkle their noses at the mere mention of this valuable, all powerful and sorely misunderstood vegetable. The word cabbage is usually enough to send children to their rooms with a myraid of excuses as to why they may not wish to eat their evening meal.
Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.
Cabbage was popular with the ancient Greeks and Romans. An early Roman medicinal preparation blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds. Throughout history, the Asian diet has been rich and abundant in cabbage and its various varieties. Epidemiological studies have found that men living in China and Japan experience a much lower rate of prostate cancer than their American counterparts. Similar data has been uncovered regarding breast cancer rates among women.
It is no wonder that the lowly, plain, boring cabbage gets rave reviews from the world of nutritionists. Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the original weight loss food! One cup of cabbage contains only around 15 calories.
Cabbage is rich in the following nutrients:
Vitamin A: responsible for the protection of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.
Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
There are many different varieties of cabbage, so please, be brave and innovative. Green cabbage is the most popular, common and of course the one we are most familiar with. Take a walk on the wild side with Savoy cabbage. With yellow crinkled leaves, you can use this variety of cabbage as an alternate in many recipes. Let's not forget Bok Choy, a routine addition to Chinese recipes that has a sweet, light, celery type familiarity. Red Cabbage. It goes without saying in that it simply has to be good for you given all that beautiful plant pigment where the majority of nutrition is stored. Red cabbage is good in salads and is commonly pickled. Napa cabbage has a mild sweet taste and is incredible in stir fry dishes.
Whatever your choice of cabbage may be, enjoy a serving at least once a week along with your other valuable and health promoting cruciferous vegetables. Try to cook your cabbage lightly. Steaming and quick stir fry dishes are considered to be the best methods for preserving the power packed natural nutrition given so freely by Mother Nature. Cabbage soup anyone? Smile
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