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March 28, 2011


I googled so many recipes , referred some cookbooks and finally came up with this version.Some have suggested to make this vada with gram flour &  rice flour and some recipes are with urad dal.I felt recipe with urad dal would be better.If u want to make Mixed Veg bonda, then gram flour would be the best option..



For the batter :

  • White round urad dal – 1/2 cup Salt -  as needed
  • Water – 2 - 3 tbsp
  • Asafetida / hing – 1/4 tsp
  • Ginger – 1 inch piece
  • Green chilly – 1 no

To mix :

  • Carrot – 2 nos
  • Grated Cabbage – 1/4 cup
  • Potato – 1 no ( Optional)
  • Green chilly – 1 no
  • Small onion – 10 nos
  • Curry leaves -  A few
  • Coriander leaves – A few


  • Wash and soak urad dal for 1 hour.
  • Grind all the ingredients given under ‘ the batter’ in a mixie.
  • Chop the carrots , small onions , green chillies very finely.
  • Grate the cabbage . Mix all the veggies to the batter .Check for salt.
  • Heat the oil in a kadai and deep fry vadas in batches.
  • Serve hot !!

vegetable vada1


  • We dont have to worry about the shape of vadas, U’ll get a nice perfect shape.The batter mixed with vegetables would be very thick.
  • Suppose if the batter is watery , add little rice flour to get the proper shape. But this step wont be needed.

vegetable vada collage



Urad, also referred to as the urad bean, urad, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad.
It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the culinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh".
The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.

Black beans with a white center are sold as urad in many Indian groceries. As halved beans, they are called urad dal. Urad dal is available unhusked with its black seed coat and husked.
A one-cup of urad dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. In India, mung beans are the common man's meal. They're very popular and are eaten throughout India, from Kashmir to Tamilnadu in the south. Most popular South Indian dishes contain urad, e.g., Idli, Dosa, Uthappam, Vada etc.

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March 24, 2011


This is my MIL’s special recipe.We bought some sour raw mangoes and i told my MIL to make something special with it. she told me about this kuzhambu and we tried on the same day. It was excellent .Its very simple to do. If u get sour mangoes, do try this .I am sure u’ll love it.It got a similar taste of puliodharai /puliyogare.Thanks a lot to my MIL for teaching me this yummilicious gravy / kuzhambu.I loved it.. Red heart.


  • Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a  clear idea )
  • Tamarind – One seed / Small Berry size
  • Turmeric powder –1/4 tsp
  • Curry leaves – A few
  • Salt – As needed.
  • Arisi Kazhani – 2 cups ( Drain the water after washing the rice and take it in a bowl ..The water would be white in color.Its called Kazhani in tamil )
To roast and Powder
  • Oil – 1 tsp
  • Methi seeds – 1/2 tsp
  • Channa dal – 1tbsp
  • Urad dal – 1 .5 tsp
  • Toor dal – 1 tbsp
  • Red chillies – 6 – 7 nos
  • Hing /Asafetida – 1/4 tsp
To temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves  - a few
  • In a wide mouthed kadai or bowl take the arisi kazhani and add the turmeric powder ,salt & one seed of tamarind.( We call this as ethir puli)
  • Wash the raw mangoes and slit cut into 3 pieces. Please refer the above picture .
  • Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy.
  • Add 1/4 tsp of hing & curry leaves while boiling.
  • Now in a kadai , add a tsp of oil and roast the items in the same order.
  • Grind it to a coarse powder . ( run the mixie once or twice)
  • Once the mangoes are cooked , add the  coarse powder and allow it to boil for 5 mins. u’ll get a nice flavor.
  • The gravy should be watery as in picture.(like rasam)
  • Finally temper the kuzhambu & give some 30 mins standing time before serving ..
Enjoy with plain rice & papad.U can add a tsp of sesame oil in plain rice for additional taste.
               Kazhani kulambu         
  • Please grind the powder in a coarse form to get the kuzhambu in  watery consistency.If u grind it fine , u’ll get a  thick gravy. Please make it the way u want the gravy to be.
  • Hing should be twice here. One time in raw and another time while roasting.
  • Dont forget to add a pinch of tamarind. No need to soak & extract.. it will dissolve in the gravy.If u have the ready made paste , just add a drop of it.

Mango is rich in Vitamin C and Vitamin A. Vitamin C content is more in raw mango as compared to that in ripe mango. It also has traces of Vitamin E, Vitamin B and Vitamin K.
The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half ripe or fully ripe mangoes, It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions. The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilized by the body and they help to maintain the alkali reserve of the body.

Natural Benefits and Curative Properties

The mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India . However, these pickles, if extremely sour, spicy and oily. are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, .sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called 'dhatus' in Ayurveda. They are food juice, blood. flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.

Natural benefits of Unripe Mango

  • Heat Stroke :- The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water, is an effective remedy for heat exhaustion and heat stroke.
    • Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
    • Gastro-Intestinal Disorders :- Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Eating one or two small tender mangoes in which the seed is not fully formed with salt and honey is found to be very effective medicine for summer diarrhea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
    • Bilious Disorders:- Unripe mangoes are an excellent fruit remedy for bilious disorders. The acids contained in the green mango increase the secretion of bile and act as intestinal antiseptic. Therefore, eating green mango daily with honey and pepper cures biliousness, food putrefaction i.e. when proteins are decomposed by bacteria; urticaria and jaundice. It tones up the liver and keeps it healthy.
    • Blood Disorders :- The green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food-iron and prevents bleeding tendencies. It increases body resistance against tuberculosis, anemia, cholera and dysentery.
    • Scurvy :- The amchur, a popular article of diet in Indian houses, consists of green mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of it is believed to be equivalent to 30 gm. of good lime on account of its citric content. It is valuable in the treatment of scurvy.

    Natural benefits of ripe Mango

    • Eye Disorders :- Ripe mangoes are highly beneficial in the treatment of night blindness in which one cannot see properly in dim light. This disease is caused by vitamin A deficiency. It is very common among children who are victim of malnutrition due to poverty. Liberal use of mangoes during the season will be very effective in such conditions. It will also prevent many other eye diseases which may ultimately cause total blindness. Eating mangoes liberally will also prevent development of refractive errors, dryness of the eyes, softening of the cornea, itching and burning in the eyes.
    • Infections :- All bacterial invasions are due to poor epithelium the tissue that covers the external surface of the body. Liberal use of mangoes during the season contributes towards formation of healthy epithelium, thereby preventing frequent attacks of common infections such as colds rhinitis and sinusitis. This is attributable to high concentration of vitamin A in mangoes.
    • Gain of Weight :- The mango-milk cure is an ideal treatment for weight gain. For this mode of treatment, ripe and sweet mangoes should always be selected. They should be taken thrice a day-morning, noon and evening. The mangoes should be taken first and then followed by milk. The mango is rich in sugar but deficient in protein. On the other hand, milk is rich in protein but deficient in sugar. The deficiency of the one is made up by the other. Mango thus combines very well with milk and exclusive mango­milk diet taken for at least one month, will lead to improvement in health, vigour and gain in weight. The quantity of milk and of the mangoes to be consumed in this mode of treatment should be carefully regulated according to the condition of the patient. For rapid gain in weight, about 4 to 5 litres of milk should be consumed with 3 to 4 kg. of mangoes.
    • Diabetes :- The tender leaves of the mango tree are considered useful in diabetes. An infusion is prepared from fresh leaves by soaking them overnight in water and squeezing them well in water before filtering it in the morning. This infused water should be taken every morning to control early diabetes. As an alternative to infusion. leaves can be dried in the shade, powdered and preserved. Half a teaspoonful of this powder should be taken twice a day, in the morning and evening.
    • Diarrhea :- The mango seeds are valuable in diarrhea. The seeds should be collected during the mango season, dried in the shade and powdered and stored for use as medicine. It should be given in doses of about one and a half gram to two grams with or without honey. Juice of fresh flowers when taken with one or two teaspoonful of curds, is also valuable in diarrhea.
    • Female Disorders :- Mango seeds are considered useful in certain disorders connected with women reproductive organs. According to Dr. Aman, 'A teaspoonful,of the paste of the decorticated kernel of mango is applied inside the vagina to cure leucorrhoea, vaginitis, and relaxed wans due to multiple pregnancies. Its use half an hour before conjugal union gives a virgin feeling and acts as a safe contraceptive. This has been tried many times with gratifying results.
      Juice of the fresh mango bark is also valuable in heavy bleeding during menstruation, i.e. menorrhagia, leucorrhoea, mucus and pus discharges from the uterus and bleeding or hemorrhage from uterus. The juice is given with the addition of white of an egg or some mucilage a kind of vegetable glue obtained from plant and a little opium in these diseases. In the alternative, a mixture of 10 ml. of a fluid extract of the bark and 120 ml. of water is given in doses of a teaspoonful every hour or two.
    • Throat Disorders :- The mango bark is very efficacious in the treatment of diphtheria and other throat diseases. Its fluid is locally applied and also used as a gargle. The gargle is prepared by mixing 10 ml. of the fluid extract with 125 ml. of water


    Unripe mangoes should not be eaten in-excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should, therefore, not consume more than one or two green mangoes daily. Water should not be drunk immediately after eating the green mango because it coagulates the sap and makes it more irritant. Sap or milky juice which comes out on breaking the stalk of the green mango is irritant and astringent. Eating green mangoes without draining the sap may cause mouth, throat and gastro intestinal irritations. The sap should, therefore be fully squeezed out or the skin should be peeled before using raw mango.
    Excessive use of mangoes produce ailments like constipation, eye affections, blood impurities and seasonal fever. Children who use the fruit in excess generally suffer from skin disease in its season.
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March 21, 2011


I think most of  u know and  make this porridge .U all may wonder if i say this is the first time i am making this .Yes, for the first time i prepared this quick , delicious porridge and enjoyed for breakfast today.I got this recipe from a blog , made some additions and relished with pickle Tongue out
Oats kanji
  • QUAKER OATS – 1 /2 CUP
  • Butter milk –2 cups or half cup of sour curd
  • Water & Salt – As needed
To temper :
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Red chilly – 1 no ( Pinched into two )
  • Curry leaves – a few
  • Asafetida – 2 pinches
  • Ginger – a small piece ( finely chopped)
Coriander leaves –Little ( chopped )
  • Soak the oats in water for 15 mins . This step is purely optional.
  • Pressure cook the oats till one whistle.Mash it well with a ladle.
  • Now add the buttermilk and salt. ( Add less buttermilk if it is too sour)
  • Temper all the items given above and add it to the oats mixture.
  • Mix well.Garnish with coriander leaves.
  • If u feel the porridge is too sour, add milk or water to reduce the sourness and adjust the salt accordingly .
  • U can add finely chopped raw mango pieces to get a nice flavor and taste.
Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day. And the best way to start your day is Oatmeal. Oatmeal has long ranked among the best foods for fighting cholesterol. A single bowl of oatmeal provides all essential nutrients like complex carbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium.
The Oat (Avena sativa) was originally cultivated in southern Europe some 5000 years ago. Hippocrates wrote that oats made into porridge or gruel (a thin porridge) is refreshing and helps hydration. During wars, the Scottish soldiers use to carry a bag of oatmeal as a source of strength. They also believed that it could build and regenerate bones and ligaments.
We are all aware of the high fiber content of Oats but very few people know about the other benefits of Oats. These include:
  • Lowers cholesterol: Beta-glucans, a soluble fiber present in oats has been proven effective in lowering blood cholesterol thus reducing the risk of cardiovascular disease (CVD).  A study confirms that having a bowl of oat meal everyday reduces the CVD risk by 10%.
  • Reduces high blood sugar: Being a low glycemic index (GI) food and the fact that it is high in fiber content, it can normalize blood sugar spikes. Type 2 diabetes patients can benefit a lot from a morning breakfast of oatmeal.
  • Boosts Immune system: Selenium and Vitamin E present in Oats significantly enhances the human immune system's response to bacterial infection. This makes oatmeal the perfect food to have on the table during flu season. Zinc, present on oats, helps in metabolism, healing wounds and growth of new cells.
  • Reduces weight: The high amount of soluble fiber in oats forms a gel when digested. This causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays emptying of the stomach making you feel full longer which helps with weight loss. Also, being low in fat content, oats don't add to your weight as well. A new research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
  • Good source of Protein: Oats have a higher concentration of well-balanced protein (100 gm of oats have around 17 gm of protein) than other cereals - 100 gm of oats contains twice as much protein as 100 gm of wheat or cornflakes). Also, the quality of the protein is superior to the quality of protein found in wheat or other grains.  Protein is used to build, repair, and maintain all body tissues and provide the body energy.
  • Improves digestion: The high fiber content of Oats makes it an ideal medicine-food for individuals suffering from gastritis, colitis, and other digestive problems. Oats promote healthy bowel movement and cure constipation.
  • Reduces the risk of cancer: Phytochemicals present in oats are thought to reduce a person's risk of getting cancer. Lignan, a type of phytochemical especially abundant in oats has been linked to decreased risk of breast cancer and colon cancer. Whole oats result in bulky stool, which in turn dilutes carcinogens.
  • Stronger bones: Oats are rich in calcium, phosphorus and magnesium. Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis.
  • Excellent for Pregnancy: It is a good source of folic acid, thiamin, riboflavin, and niacin. Pregnant women need 400mcg of folic acid a day. A bowl of oatmeal can reduce the chances of having a baby with spina bifida.
  • Good for skin: Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin.
  • Reduces stress: The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. A mixture of oats, milk and honey reduces stress in the morning and boosts concentration.
  • Energy booster: Being high is carbs, they are excellent when it comes to boosting performance. Other nutrients present in oats like Phosphorus, vitamin B, magnesium and iron help in energy production.
The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health. You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits.
Be sure that you have a bowl of oatmeal every morning. Your body will thank you for it!
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March 15, 2011


I wanted to try this kheer for a long time.Yesterday i prepared this for my hubby,. I refrigerated the kheer ,thawed & had it .So it was slightly warm not very cool.The taste was awesome. We loved it..I referred so many blogs for the recipe and finally came out with my version.Picture dint come out good :(

Badam kheer 1


  • Almond –15 nos (**Blanched)
  • Milk – 1/2 lit ( I used low fat milk )
  • Sugar – 3 - 4 tbsp
  • Hot Water – 1/2 cup ( to soak almonds)
  • Saffron threads – A few (soak in little warm water before use )
  • Cardamom powder – 1/2 tsp ( Optional. I used it )


  • Soak almonds in hot water for 10-15 mins.
  • The skin comes out easily. Peel the skin and blanch the almonds.
  • Grind it to a smooth paste adding little milk.
  • In  a broad pan, heat the milk. When the milk starts to boil, add the almond paste and simmer the flame.
  • The milk has to boil for 20-25 mins and the quantity gets reduced .
  • By this time, the raw smell of almond also disappears and  milk gets thickened slightly.
  • Now add the required sugar and mix well.
  • Allow it to boil for 5 mins.
  • Finally add the saffron milk. The color of the kheer gets changed .
  • Add cardamom powder if necessary.

Refrigerate & serve chill or enjoy it warm. The choice is urs !!



Throughout history, almonds have maintained religious, ethnic and social significance. Almonds are appreciated as a staple in the Indian culture not only for their crunch, but also for their nutritional qualities and their health sustaining properties.

A seed from the stone fruit family, almonds are a rich source of nutrients, most notably Vitamin E and protein. A research conducted over the past decade has shown strong links of almond consumption with lowering cholesterol levels, reducing the risk of lifestyle diseases, and overall wellness. Research into nuts has been so extensive that a qualified health claims for certain nuts such as almonds; ability to reduce the risk of heart disease has been approved by the Food and Drug administration in the US.

- Almonds help in fighting diabetes and heart Diseases: The presence of powerful nutrients like proteins, dietary fibre, mono unsaturated fatty acids (MUFA) and Vitamin E make almond a rich diet source for combating degenerative diseases such as diabetes and heart diseases.

- Almonds are the best source of alpha-tocopherol form of Vitamin-E: Almonds are among the best whole food sources and the bet nut source of alphatocepherol form of Vitamin E. The U.S. National Academy of Science (NAS) recommends consuming 15 milligrams of alpha tocopherol Vitamin E per day. Alpha-tocopherol is one of the form of Vitamin E that is most efficiently used by the human body.

- Almonds are a great cholestrol lowering food: Nearly 70 percent of the fat in almonds is mono saturated, a suggested substitute to saturated fats, to reduce the cholesterol levels. Research also shows that almond and almond oil have similar cholesterol-lowering effects. Infact eating almonds consistently lowers total and LDL cholesterol respectively by four and five percent. This cholesterol lowering effect is similar to heart healthy foods such as oats and soy.

Almonds can be consumed in various ways. Their delicious tasty flavour relieves the monotony of the regular diets for diabetic and heart patients. Whereas there are still some myths associated with almonds that part us with the wide range of health benefits that this tiny fruit offers. Some of the common myths and their explanations listed below will help you do away with them.

- Almonds should be soaked and peeled before eating: There is no scientific basis linking the practice of soaking almonds. The almond skin contains fibre, which is good for digestion. This is a misconception that you need to peel almonds before consuming but the fact is that the skin of the almonds contributes to a significant part of the fibre content, a nutrient important for regular bowel movement. The skin also contains anti-oxidants.

- Consumption of almonds results in weight gain:

Latest research has shown that a moderate-fat almond-containing diet results in greater satiety and sustained weight loss as compared to a low fat diet containing the same amount of daily calories.

- Almonds can be consumed only in winters: Almonds can be consumed throughout the year. In fact, a nutritious diet consisting of almonds has been shown to be beneficial in combating lifestyle diseases such as cardiovascular disease and obesity. The common belief that almonds cause body heat has not been verified scientifically. But in peak summers, you can also consume almonds in the form of “Badam Sharbat” or “Thandai”.

Almond is useful in memory improvement, delayed puberty and general weakness. The almond tree bears fruits with stone like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut.

Almond/Badam Medicinal Properties

The Almond Kernel is sweet, thermogenic, diuretic, nutritious, aphrodisiac, laxative, demulcent and nervine tonic. The oil is sweet, cooling, antispasmodic, sedative, rejuvenating and laxative. It is a delicately flavored food that can be used in different cuisine. Almonds are a unique package of nutrients – a good source of protein along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc and vitamin E.

Almond/Badam Home Remedies

It is used to treat the following conditions:

  • Delayed Puberty

    Add crushed almonds, egg yolk, gingely/sesame powder and tsp of honey to milk. Consumption of this mixture by an adolescent helps in overall development and onset of puberty.

  • Improved Memory

    Almond is popular for its property as a nervine tonic. Rich in nourishment and essential fats, almonds serve to enhance memory and intelligence.

  • General Weakness

    Blanched, ground almond paste can be added to milk along with a pinch of saffron. Consuming this beverage everyday is very nourishing for pregnant women and other people with other debilitating conditions. This is also a good remedy for heart burn.

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March 11, 2011


I tried this from Mallika badrinath’s cookbook.We had with chapathi / Roti. It was very nice. It got a similar taste of mixed vegetable masala in restaurants. Try this for ur guests.. I am sure they’ll enjoy it.

Vegetable pyaz masala 2
  • Potato – 3 nos (medium sized)
  • Carrot – 2 nos
  • Peas – 1/2 cup
  • Big onion – 2  nos (slice cut)
  • Salt  & oil – As needed.
To grind
  • Tomato – 2 nos
  • Big onion – 2 nos
  • Grated coconut – 1/4 cup
  • Green chilly – 3 nos ( Saute in little oil ..Please increase the green chilly if u want spicy. The original recipe calls for 5 )
  • Coriander seeds – 1/2 tbsp
  • Jeera / cumin seeds – 1 tsp
  • Pepper – 5  nos ( dry roast in a kadai separately)
  • Cinnamon – 1 inch piece
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Ginger – A small piece.
  • Khus khus – 1/2 tbsp
To garnish
  • Chopped Curry & coriander leaves – Few
  • Chop all the vegetables and pressure cook for 1 whistle. ( vegetables should not be mushy )
  • Slice cut onions and keep aside.
  • Now grind all the items given under “to grind” to a smooth paste adding required water.
  • In a kadai , add  1tbsp of oil and saute the sliced onions.
  • Add the ground masala & cooked vegetables.
  • Add the required water , salt and simmer the flame.
  • Let the gravy boils for 10- 15 mins to ooze out the raw smell of the ground masala.
  • Add water if necessary & stir in between. After sometime u get a nice smell and the gravy gets thickened.
  • Remove and serve hot garnished with curry leaves & coriander leaves.
We relished with chapathi ..

Vegetable pyaz masala 1


  1. Onions have the potential to alleviate or prevent sore throat.
  2. Onions are especially beneficial for women who are at increased risk of osteoporosis (Break down of bones)as they go through menopause.
  3. It reduces the risk of head and neck cancers.
  4. Onions are used to heal blisters and boils.
  5. Onions reduces the cholesterol levels too .
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March 8, 2011


We make this side dish only for sambar rice. Sambar Sadam , Carrot puttu & appalam (papad) is a divine combination..I learnt this from my mom.Its very easy to prepare.Try this for kids .. I am sure they’ll love it.Its always better to eat the carrots raw to get the complete nutrition.If not possible, its good to steam to retain the nutrition.Here i ‘ve steamed the carrot. So i feel this side dish is good for growing children who doesn’t eat raw carrot .

Carrot puttu

  • Carrot – 3 nos ( Grated)
  • Big onion – 1 no (Finely chopped)
  • Green chilly – 1 no ( slit into 2 )
  • Grated coconut – 2 tbsp (optional)
  • Salt – As needed.
To Temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – Few
  • Grate the carrot. Spread the grated carrot in the idly plate and steam it for 10 –15 mins in idly pot.( This method retains the nutrition in carrot )
  • Finely chop the onions and slit cut the green chillies.
  • Now in a kadai , add oil and temper the items given above .
  • Add the onions & chillies . Saute till onion turns transparent.
  • Now add the steamed carrot , salt and toss well.
  • Keep in low flame for sometime by tossing in between.
  • Now add the grated coconut , stir for sometime and switch off the flame.
Yummy carrot puttu is ready to go with sambar rice !!

KITCHEN CLINIC : To know more about health care , visit here

Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands.
Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness.
Health Benefits of Carrot:
  1. Carrot can enhance the quality of breast milk.
  2. Carrot can improve the appearance of the skin, hair and nails.
  3. When taken daily it can lower cholesterol and blood pressure.
  4. Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
  5. Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
  6. Carrot can help improve eyesight.
  7. Carrot can help increase menstrual flow.
  8. Carrots can regulate blood sugar.
  9. Carrot can promote colon health, because carrot is rich in fiber.
Carrot is also helpful in the following cases : Obesity, Poisoning of the blood, Gum disease, Insomnia, Inflamed Kidneys, Liver, Gallbladder, Alzheimer's disease, Colitis, Ulcer Painful urination
Vitamin and Mineral Content :
  • Vitamin A - 12,000 I.U,
  • Vitamin B; Thiamine B: .06 mg.
    • Riboflavin: .06 mg.
    • Niacin: .5 mg.
    • Vitamin C: 5 mg.
    • Vitamin D, E, G, & K
    • Calcium: 39 mg.
    • Iron: .8 mg.
    • Phosphorus: 37 mg.
    • Fat: 0.3 gm
    • Carbohydrates: 9.3 gm.
    • Protein: 1.2gm.
    • Calories: 42
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March 4, 2011



This is a tasty side dish for idly.Whenever i have ripe tomatoes in my hand,first side dish that comes to my mind is this thokku. I learnt this from my mom. Very easy to prepare . U can try this for chapathi too.Ideal side dish for trip / travel ..


  • Ripe tomatoes – 1/4 kg
  • Big onion – 2 nos (finely chopped )
  • Tamarind – 1 small piece ( Optional )
  • Red chilly powder – 1.5 - 2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed

To temper :

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1tsp
  • Curry leaves – A few

Coriander leaves – To garnish


  • Cube cut tomatoes and finely chop the onions.
  • In a kadai,add oil and temper the items given above. 
  • Now add the onions and saute till transparent.
  • Then add the tomato pieces and saute till it becomes mushy.
  • Add the turmeric & red chilly powder along with salt.
  • Mix well and add the required water to cook. Cover with a lid.
  • After sometime ,check whether the onion & tomato gets cooked.
  • Once the mixture thickens, add the coriander leaves and serve hot..

Tastes divine with hot idlies ;)




Starting with the basics, tomatoes contain large amounts of vitaminC, providing 40 percent of the daily value (DV). They also contain 15 percent DV of vitamin A, 8 percent DV of potassium, and 7 percent of the recommended dietary allowance (RDA) of iron for women and 10 percent RDA for men.

The red pigment contained in tomatoes is called lycopene. This compound appears to act as an antioxidant, neutralizing free radicals that can damage cells in the body. Only recently, studies have revealed that lycopene may have twice the punch of another well-known antioxidant beta carotene. Studies conducted by Harvard researchers have discovered that men who consumed 10 servings of tomatoes a week, or the equivalent to 10 slices of pizza, can cut the risk of developing prostate cancer by a formidable 45 percent. However, its benefits are not limited to the prostate. Italian researchers have found that those who consume more that 7 servings of raw tomatoes lower the risk of developing rectal colon or stomach cancers by 60 percent. Israeli researchers have found that lycopene is a powerful inhibitor of lung, breast, and endometrial cancer cells. Research has also indicated that the lycopene in tomatoes can help older people stay active longer.

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March 1, 2011


This is my mom’s special recipe.I love this a lot. It goes well with More kuzhambu & Rasam.

  • Small brinjal – 7 nos
  • Salt & water – As needed.
To roast & grind :
  • Oil – a drop
  • Coriander seeds – 2tsp
  • Channa dal – 1.5 tbsp
  • Red chilly – 4-5 nos
  • Grated coconut – 2 tbsp
To temper:
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Cut the brinjal lengthwise and soak in water to avoid change of color.
  • Cook till its 3/4th done.Drain if there is any excess water .
  • In a kadai , add a drop of oil and roast the coriander seeds,channa dal & red chilly. Set aside.
  • In the same kadai add the grated coconut and roast for few seconds.
  • Grind all the roasted items to a coarse powder. ( not too fine or too coarse )
  • Now in a  kadai add oil , temper the mustards & urad dal . Add the cooked brinjal pieces . Saute till the water content gets absorbed.
  • Then add the roasted powder , salt and mix well for few minutes. Make sure the brinjal pieces dont break.
  • Poriyal is ready to serve hot !!
We enjoyed with my mom’s more kuzhambu :)


As we cook the brinjal , its shrinks in size but the color is retained. My mom makes this curry in other way too.She slit cut the brinjal into 4 pieces , stuff this podi , use lot of oil and saute it till brinjal gets cooked in oil.Since this method consumes more oil and also the color of the brinjal turns black , we avoid making this way. For kids , u can try this method..

    Brinjal is sweet, sharp, hot, cures fever excessive humor of phlegm and flatulation. It is an appetizer, increases virility and is light.Brinjals of small size is very delicate and it cures excessive phlegm and bile in the body.
    Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.
    Soup made up of brinjal and tomato increases the appetite and helps in digestion.
    Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria.
    Taking soft and baked brinjal with honey in the evening leering sound sleep. Using it for some days cures insomnia.
    The use of brinjal destroys the stones in its initial stage.
    If brinjal is taken in its mashed form or as soup with asafetida OR garlic, it cures flatulation.
    Note :
    Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use.
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