Krishna Jayanthi – 25th August ( Thursday)

How to celebrate Krishna Jayanthi Krishna Jayanthi recipes

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December 31, 2010


I tried this from Mallika badrinath’s cookbook.It tasted excellent and easy to prepare. Its a nice combo for roti  & naan..

palak paneer

  • SPINACH/ PALAK bunches – 2  nos (medium size ) or 2 cups of leaves.
  • Paneer – 1/2 cup
  • Butter or  Ghee or oil – 2 tbsp
To grind
  • Big onion – 2 nos.
  • Tomato – 4 nos
  • Green chilly – 3 - 5 nos
  • Ginger – 1 inch piece
  • Coriander leaves – 1/4 bunch
  • Curry leaves – a few
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Cinnamon stick – 1 inch length
  • Grated coconut – 1 tbsp
  • Khus khus / poppy seeds – 1/2 tsp
  • Dhaniya powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Jeera / cumin seeds – 1/2 tsp
Fresh cream or malai ( Milk skin/paalaadai) - 1 tbsp

  • Wash & chop the spinach leaves .Heat oil in a kadai and saute the leaves till it shrinks and cook well..set aside.
  • Grind all the ingredients given under "to grimd"  to a smooth paste and finally add the cooked palak .. Grind smoothly and set aside.
  • Heat a kadai with ghee / oil and add the ground paste. Saute till the raw smell disappears.
  • Take the paneer cubes and put it in boiling water for 15 mins.Put the paneer cubes in the masala and add little water.
  • Cover cook for sometime stirring in between.
  • Switch off the flame and add few drops of lime juice and a tbsp of cream . Mix well & serve..
Enjoy hot with roti, naan ..



Spinach is one of the top 10 healthy vegetables that you can eat. This wonder green leafy vegetable can be eaten in many different ways but to enjoy it's maximum nutritional value, it should be consumed fresh (juice), steamed, or quickly boiled.
Apart from being a rich source of many vitamins like A, B, C, E and K, spinach is also rich in many essential minerals like manganese, magnesium, iron, calcium and potassium. Additionally it is known to be a good source of omega-3 fatty acids, niacin and selenium.
It's benefits have been well known for a long time. Although, with researches happening frequently, more benefits as well as drawbacks are being discovered. In World war I, the french soldiers were said to be given spinach juice mixed with wine, to help the blood loss due to injuries.
Spinach falls under the category of protective food group. In fact all vegetables and fruits that are rich in beta -carotene and ascorbic acid, fall in this category as well. you might ask, "why the name protective?". The reason is that beta-carotene (which is converted into vitamin A) and ascorbic acid (vitamin C) help support the body's resistance and protect against infection and ailments.
* Spinach is an extremely powerful antioxidant. It contains 4 times more beta-carotene and 3 times more lutein than broccoli. Hence, it helps in destroying the free radicals in the body and thus prevents against cancer. It is rich in fibre that helps lower the blood cholesterol.
* Consumption of spinach and other leafy greens may help in curing depression. The reason being high levels of folic acid present in spinach. It is proven that folic acid deficiency can cause severe depression, irritability, forgetfulness and even insomnia. Spinach and other greens can help in raising the folic acid level in a natural way.
* Spinach juice has the ability to reduce pain. The anti-inflammatory properties of greens can help in reducing pains in arthritis and other rheumatic conditions. Mix spinach juice with the juice of carrot, beetroot and celery, is a remedy for pain relief in arthritis. The alkalinity of this juice dissolves the deposits around the joints to reduce pain and swelling .
* Spinach juice is a natural diuretic. Spinach juice mixed with tender coconut water can be given during bladder infections to increase the urine formation.
* Drinking spinach juice twice a day may help in correcting the power of the eyes. A friend of mine once did that and in one month, she no longer needed spectacles.


As with most foods even spinach comes with a few drawbacks.

Due to the presence of oxalates in spinach, people with existing kidney stones or gallbladder stone problems should avoid eating raw spinach.
Due to the presence of goitrogens in spinach, people with thyroid problems should also avoid raw spinach.

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December 17, 2010


rava ladoo picture

(Updated with new pics)
My MIL is an expert in making Rava ladoo.She makes it  different from the usual method. Just because of this variation my hubby loves this ladoo a lot. I’ve tried this for some occasions. Its a fool proof recipe. Never went wrong. Try this and let me know friends :) I am bad in shaping  the ladoos .So please bear with the irregular shapes;)


  • Rava/Sooji/Semolina – 1 cup
  • Sugar – 3/4 cup (increase if u want more sweetness)
  • Elachi / Cardamom seeds – 4-5 nos (powdered)
  • Ghee – 3 – 4 tbsp ( add little by little )
  • Cashews – 10 nos (break into pieces)
  • Dry roast the rava till nice aroma arises. Make sure the color of rava doesn’t change. In a mixie powder the rava , sieve it.
rava ladoo tile2
  • Powder the sugar & sieve it . Mix them well.
rava ladoo tile1
  • Now add the roasted cashews and elachi powder . Mix well.
  • Add the Melted ghee little by little and mix well. Stop the ghee when u are able to make a ball..Make even sized balls out of it and store in an air tight container. Enjoy !!
rava ladoo tile3
U can add milk and reduce ghee to make laddus . But the shelf life will be reduced..

rava laddu

rava ladoo box


Semolina is a product of wheat milling that is created when the wheat kernels are processed using corrugated cast-iron rollers. During this phase of wheat milling, the bran, germ and endosperm are separated and the endosperm breaks into coarse grains. These coarse grains are called semolina and can be further processed to produce wheat flour or used as is in the production of many food products.
The most common types of semolina are farina and durum semolina. Farina is made from soft wheat kernels and is the main ingredient of the hot cereals Cream of Wheat and Malt-O-Meal. Durum semolina is produced from the hard red wheat berries (winter wheat) and is used primarily in the production of dry pasta. Products with a similar texture to semolina but made from different grains are occasionally referred to as semolina--corn semolina or rice semolina.


  • Pasta and hot cereal made from semolina in the United States are typically enriched with iron and folic acid. These nutrients are very important for good health, particularly in pregnant women, but are not found in sufficient quantities in a typical American diet that does not include enriched foods. All semolina, regardless of whether it is enriched, contains several important B vitamins; durum semolina is also very high in protein for a grain product. Semolina contains no fat or cholesterol and is very low in sodium.

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    December 13, 2010



    Kara pori recipe is our family favourite snacks recipe which i learnt from my MIL.I usually make this with leftover/soggy puffed rice we buy for Sarawathi pooja.Its a very simple,easy to make,low calorie and tasty snacks recipe which can be eaten all through the day without guilty.
    Lets see how to make this spicy puffed rice recipe with garlic.Soon i will share a no garlic masala kara pori recipe.
    Do check out my Beach style kara pori recipe here Smile

    Kara pori

    Kara pori/Spicy puffed rice recipe

    Kara pori/Spicy puffed rice recipe Kara pori recipe - Spicy puffed rice recipe with garlic flavor
    Cuisine: Indian
    Category: snacks
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    • Puffed rice/Murmura/Pori - 2 cups
    • Ghee - 2 tsp
    • Sambar powder - 1/2 - 3/4 tsp
    • Salt - a pinch
    • Turmeric powder - 1/8 tsp
    • Curry leaves - few
    • Garlic cloves - 7 nos (crushed lightly with skin)
    • Roasted peanuts & fried gram dal - a handful ( optional)

    • Take a wide mouthed kadai and add 2 tsp of ghee.Spread it all over the pan.When it becomes hot,add the sambar powder,salt,turmeric powder and slightly crushed garlic flakes ( no need to peel the skin), curry leaves and fried gram dal/Peanuts.Fry everything for a moment in low flame .Nice aroma arises.Now add the puffed rice,toss it till its coated uniformly and switch off the flame. Mix it well with the fire off and allow the puffed rice to remain in the kadai for sometime to become crispy.( Note: If u try to eat it hot, puffed rice will be soggy & soft.It will become crispy only after it cools down).
    • U can store this pori in an air tight box after its cool down completely and enjoy for few days with coffee/Tea.


    • You can skip garlic and make it as a no garlic version.But i feel garlic adds more flavor to this recipe.My husband likes to eat that garlic with skin.But i remove the skin while eating.Finally its ur choice!

    Crispy , yummy , delicious khara pori is ready to Enjoy with tea / coffee :)


    Puffed rice is a very popular cereal relished as a spicy and healthy snack. Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.
    Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item

    Health Benefits
    " Puffed rice is light and dry, ideal for obese people, as it is very low in calories and gives a feeling of fullness.
    " Puffed rice is high in iron and easy to digest.
    " It is an ideal and flexible snack food for a wheat and gluten-free diet.

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    December 3, 2010


    I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

    Mullangi thuvayal

    • Radish – 2 nos (medium sized)
    • Red chilly – 4 - 5 nos
    • Tamarind – Small gooseberry size
    • Urad dal – 1.5 tsp
    • Ginger – 1/4 inch piece ( cut into small pieces )
    • Salt & water – as needed.
    • Cooking oil – As needed.
    METHOD :
    • Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
    • Roast the red chilly & urad dal with hing using 1 tbsp of oil.
    • Grind everything with tamarind, salt & water.
    Mix with hot plain rice topped with ghee and enjoy !!

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