Krishna Jayanthi – 25th August ( Thursday)

How to celebrate Krishna Jayanthi Krishna Jayanthi recipes

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May 24, 2011


I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..

uppu saaru


  • Bittergourd - 1 no (medium size)
  • Tamarind - Small gooseberry size
  • Salt & water - As needed

To roast & grind :

  • Oil - 1 tsp
  • Toor dal - 1.5 tsp
  • Channa dal- 1 tsp
  • Urad dal - 1 tsp
  • Red chilly - 4 -5 nos
  • Grated Coconut - 1 tbsp

To temper :

  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few


  • Slice cut Bittergourd with 1 inch thickness.
  • In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
  • Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
  • In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.
  • Add the cooked bittergourd pieces and allow it to boil for sometime.
  • Now mix the coarsely ground powder and boil for 5 mins.
  • The mixture should be watery in consistency.
  • Finally garnish with coriander leaves.

Serve hot with plain rice & papad.

 uppu saaru 1



The bitter melon (also known as bitter gourd) looks like a cucumber but with ugly gourd-like bumps all over it.

As the name implies, this vegetable is a melon that is bitter.  There are two varieties of this vegetable:  One grows to about 20 cm long, is oblong and pale green in color.  The other is the smaller variety, less than 10 cm long, oval and has a darker green color.

Both varieties have seeds that are white when unripe and that turn red when they are ripe.  The vegetable-fruit turn reddish-orange when ripe and becomes even more bitter.

Bitter gourd thrives in hot and humid climates, so are commonly found in Asian countries and South America.

Westerners may not be so used to bitter melons, so may find them more difficult to consume.  But if you can generally take bitter taste, you may be able to take this too.  Try it, at least for all its healthful virtues!

Nutritional Benefits

Bitter gourds are very low in calories but dense with precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin.  There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.

Health Benefits

Few other fruits/vegetables offer medicinal properties for these ailments like bitter melon does.

Blood disorders:  Bitter gourd juice is highly beneficial for treating blood disorders like blood boils and itching due to toxemia.  Mix 2 ounces of fresh bitter gourd juice with some lime juice.  Sip it slowly on an empty stomach daily for between four and six months and see improvement in your condition.

Cholera: In early stages of cholera, take two teaspoonfuls juice of bitter gourd leaves, mix with two teaspoonfuls white onion juice and one teaspoonful lime juice.  Sip this concoction daily till you get well.

Diabetes mellitus:  Bitter melon contains a hypoglycemic compound (a plant insulin) that is highly beneficial in lowering sugar levels in blood and urine.  Bitter melon juice has been shown to significantly improve glucose tolerance without increasing blood insulin levels.

Energy:  Regular consumption of bitter gourd juice has been proven to improve energy and stamina level.  Even sleeping patterns have been shown to be improved/stabilized.

Eye problems:  The high beta-carotene and other properties in bitter gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.

Hangover:  Bitter melon juice may be beneficial in the treatment of a hangover for its alcohol intoxication properties.  It also help cleanse and repair and nourish liver problems due to alcohol consumption.

Immune booster:  This bitter juice can also help to build your immune system and increase your body's resistance against infection.

Piles: Mix three teaspoonfuls of juice from bitter melon leaves with a glassful of buttermilk. Take this every morning on empty stomach for about a month and see an improvement to your condition.  To hasten the healing, use the paste of the roots of bitter melon plant and apply over the piles.

Psoriasis:  Regular consumption of this bitter juice has also been known to improve psoriasis condition and other fungal infections like ring-worm and athletes feet.

Respiratory disorders:  Take two ounces of fresh bitter melon juice and mix with a cup of honey diluted in water.  Drink daily to improve asthma, bronchitis and pharyngitis.

Toxemia:  Bitter gourd contains beneficial properties that cleanses the blood from toxins.  Sip two teaspoonfuls of the juice daily to help cleanse the liver.  Also helpful in ridding jaundice for the same reasons.

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May 18, 2011


Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

idly fry masala

  • Left over idlies - 12- 15 nos
  • Sesame oil - 2 tbsp
  • Salt - As needed.
To roast & grind :
  • Coriander seeds - 1 tbsp
  • Red chilly - 4 nos ( long variety )
  • Grated Coconut - 1 tbsp
  • Small onion - 10 nos or Big onion - 1 no
  • Jeera / cumin seeds- 1/2 tsp
  • Cooking Oil - 1tsp
To temper :
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tbsp
  • Channa dal - 1 tsbp
  • Curry leaves - few
  • Cooking oil -  1tbsp
To garnish :
  • Coriander leaves - few
Lemon juice - few drops to taste.

  • Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
  • Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
  • Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
  • In a wide mouthed kadai , add oil and temper the items given above .
  • Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
  • Switch off the flame and add the lemon juice.
  • Garnish with coriander leaves.
Serve hot !!
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May 5, 2011

Boondi Ladoo Recipe / South Indian Boondhi Laddu - Diwali Sweets Recipes

Boondi ladoo
Hello friends , sorry for the sudden disappearance from blogging.I had a problem in writer and could not upload the posts.At last my hubby resolved the problem :)
Coming to this post ,I  learnt this from my MIL.She is an expert in making badusha,ladoo , adhirasam ,burfi etc.I told her to make this boondhi ladoo for my hubby's birthday and of course for blogging too Happy.This is our South Indian style Boondhi ladoo which is very popular in Tamil nadu.This is prepared by mixing fried boondhi in thick sugar syrup & made as balls.The consistency of sugar syrup is very important here.In North India,people make a ladoo named Motichoor ladoo using the same ingredients but in a different way.I will try to share that recipe in future.Now lets see how to make boondi laddu with pictures !
boondi ladoo

Boondi ladoo recipe

Boondi ladoo recipe Boondi ladoo/Boondhi laddu recipe
Cuisine: Indian
Category: Sweet
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Besan flour / Kadalai maavu - 1 cup
  • Rice flour - 2 tbsp
  • Cooking soda - 1 pinch
  • Yellow color - 2 pinches
For Syrup
  • Sugar - 1.5 cups
  • Water - 3/4 cup
  • Cardamom- 4 nos ( powdered )
  • Cloves - 3 nos
  • Cashews - 10 nos (Broken into two)
  • Sugar candy/Kalkandu - 2 tbsp
  • Take the flour,food color & cooking soda in a bowl.Add water and make a bajji batter  consistency ( Batter must be smooth & slightly thin )
  • Heat oil in a kadai.Take the batter and pour it in a sieve or ladle with round holes.
  • Tap it gently so that small balls of the batter fall into the oil.Fry in batches and set aside.(Do not deep fry the balls till crispy .The balls should be soft .So fry for few seconds) 
  • Start making the syrup only after making boondi.If you make sugar syrup in the beginning,it will crystallize.
  • Now take a pan.Add sugar & cover with water.Let it boil & make the syrup of **two string consistency or gathering stage.( ie.pour few drops of syrup in a plate with water.If u try to gather the syrup,it will come together but you will not be able to shape them or take it in hand.It will dissolve) Check out my sugar syrup post for better understanding.Please be careful because this stage will come immediately after single string consistency.So be careful.You can add few drops of lemon juice to avoid crystallization.But it is not needed as you are going to add the prepared boondi immediately after the syrup is done.Act fast here.
  • Add cardamom powder, sugar candy,Fried cloves & cashews. Add the fried balls to the syrup and mix well.
  • Grease the hands with ghee and make balls of desired size when the mixture is still warm.
  • If u wish to serve as boondi, just mix the sugar syrup,cardamom powder,fried cloves and mix with a ladle. serve!! 
Enjoy !
  • Soft ball consistency :Take the syrup in a bowl with water and gather the syrup.U will able to gather in one place but you cannot take the syrup in your fingers.It will dissolve.This stage is achieved in few seconds after the one string consistency.So keep an eye.This is also called as two string consistency.If you are able to bear the heat,u can test in between the fingers.
  • If the mixture cools down, balls cannot be made properly.
  • If the sugar syrup crystallizes before mixing the fried balls, add little water to the syrup , boil and bring it to the correct consistency.
  • Store the ladoo in an air tight container .Its shelf life is 10 days.


Gram flour is a flour made from ground chickpeas. It is also known as chickpea flour,garbanzo flour, or besan (Bengali: বেসন beshon). Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.
Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India.
Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.

Boondi ladoo

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