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January 31, 2014

Vegetarian Nasi Goreng Recipe / Indonesian Fried Rice Recipe

Nasi goreng recipe with tomato soup
Nasi goreng or Indonesian fried rice recipe is a popular rice dish in Indonesia, Singapore and Malaysia.It was in my try list for long time.I took this recipe from a magazine.I had already tried chinese style”Chilli garlic fried rice”which is a hit recipe in my blog.So i confidently tried this recipe too.This is a very simplified recipe and may not be the authentic one.I compared this recipe with some of the vegetarian nasi goreng recipes on net,modified it and prepared for sunday lunch along with tomato soup.We had a nice international lunch menu  at homeWinking smile. I used shallow fried tofu and spring onions as per the magazine recipe.For variations and make it more healthy,u can also add thinly sliced vegetables.Do try this recipe with ur variations this weekend.Have a happy mealSmile.
It is often served with various sides like fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. But i served it with plain tomato sauce.It tasted simply yummy !
Nasi goreng - Indonesian fried rice

Nasi goreng recipe


Nasi goreng recipe Vegetarian Nasi goreng / Indonesian Fried rice recipe
Cuisine: International
Category: Lunch
Serves: Serves2-3
Prep time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes


INGREDIENTS
To pressure cook
  • Basmati rice - 1/2 cup
  • Water-3/4cup
To grind
  • Red chillies - 8 nos (I used kashmiri red chilli to get a nice color)
  • Garlic cloves – 6 nos
  • Small onions/Shallots - 3 nos
To Shallow fry
  • Tofu - 50 gms(cut into small cubes)
To saute
  • Gingely oil - 3 tbsp
  • Small onions/Big onion - 10 nos/1 no(finely chopped) 
  • Garlic cloves - 5 nos
  • Soya sauce – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Salt- as needed
  • Spring onions – 2 tbsp (to garnish)
METHOD
  • Wash and soak the basmati rice for 30 minutes.Pressure cook it adding 3/4 cup of water and a drop of oil.Remove and spread in a plate.Rice should cool completely and should be fluffy. Grind all the ingredients to make a smooth paste.nasi goreng tile1
  • Chop the onions and garlic cloves finely.Cube cut tofu into small pieces and shallow fry in 2 tbsp of oil. Remove in a tissue and set aside.
  • In a kadai,heat gingely oil and saute the onions,garlic cloves and the ground paste.Saute till the raw smell leaves completely.
nasi goreng tile2
  • Now add the cooked rice,soya sauce and mix well.Finally add the shallow fried tofu pieces and toss well.Garnish with spring onions and serve hot !
nasi goreng tile3
NOTE
  • U can use the combination of brown rice and regular rice to get the reddish brown colored rice.
  • U can replace tofu by mixed vegetables.The original recipe called for deep frying tofu.But i shallow fried it.As i had cut the tofu into big pieces,i felt the masalas din’t infuse well inside tofu.So i feel , making small pieces would help.



Nasi goreng

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January 29, 2014

NEER URUNDAI/UPPU URUNDAI-STEAMED RICE BALLS

Neer urundai aka uppu urundai is my mil’s traditional breakfast/dinner recipes.We usually prepare this neer urundai whenever Sendhil needs easy to digest dinner recipes.U can make this by reserving some rice batter while u make idli,dosa batter.In this recipe,we cook rice balls in water and we drink that water adding jaggery or salt.My mil says this kanji/porridge is very good for stomach.Its procedure is very similar to ammini kozhukattai but no need to roll it very small Smile. Over to the recipe,

Neer urundai/Steamed rice balls


Neer urundai/Steamed rice balls Neer urundai - Our traditional dinner recipe. Tastes yummy and easy to digest too.
Cuisine: Indian
Category: Dinner recipes
Serves: Serves 4
Prep time: 2 hrs
Cook time: 40 min
Total time: 30 Minutes


INGREDIENTS
To soak and grind
  • Boiled rice/Idli rice –1.5 cups
  • Salt - as needed
To add in the batter
  • Grated coconut - 1/2 cup
To make kanji
  • Grated jaggery or salt - as needed to taste
FOR PEPPER BALLS
  • Pepper corns- 1.5 tsp
  • Jeera/Cumin – 1 tsp
METHOD



  • Wash and soak the rice for 2 hours.Grind it to a smooth,thick batter.Do not add more water while grinding.After removing the batter ,add grated coconut and mix well. neer urundai step by step
  • Make balls of small gooseberry size.Spread them in the newspaper.Excess water gets absorbed by the paper.
  • Now boil 3-4 cups of water.When the water comes to roll boil,add the balls altogether.Balls will get separated after they cook.
  • neer urundai step by step 1
  • Let it cook for 5-8 minutes.Do not cover the pan.To test whether the balls are cooked,take one ball with a slotted ladle and drop it in a plate.It will not stick to the plate instead it bounces.If the balls are not cooked,it will sit in the plate instead of bouncing.
  • neer urundai step by step 2
  • Remove all the balls and set aside.Coarsely powder the pepper and jeera.
  • For tempering,heat 1 tbsp of ghee in a pan and add the powdered pepper,jeera seeds.Saute for a minute.Add the balls to the pan.Mix well till all the balls are coated.Remove and serve hot immediately. neer urundai step by step 3
  • To make kanji – Add either jaggery or salt to the water in which the balls were cooked.It would be slightly thicker and white in color.Add the required jaggery and boil for sometime .Add cardamom powder for sweet kanji. For salt kanji,add salt and buttermilk if needed.Drink immediately.
    NOTE
  • If u feel,u have used excess water for grinding,put the batter in a hot kadai and mix till all the excess water is absorbed and it turns like a thick dough.By doing this,balls will also be much softer.This step is completely optional.We use it only for troubleshooting.



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    January 27, 2014

    PURPLE CABBAGE /RED CABBAGE PORIYAL RECIPE


    Purple cabbage poriyal recipe
    Is purple cabbage and red cabbage are the same ? I was thinking both are different. But after i googled i found some results saying both are same in nutrients, only colors are different.Usually i make poriyal always with white cabbage.This is the first time i bought purple cabbage and tried a poriyal recipe for rice.When i asked my friends to suggest me some recipes with it,all of them commonly said this cabbage tastes good only for salad.So i reserved half of it for salad and with a big question mark in my mind,i attempted this poriyal recipe with the remaining half.To my surprise,may be because of the masala i used ,it turned out super tasty and we loved it to the core.Sendhil hates cabbage(especially its smell) like anything.But he commented this cabbage poriyal is much tastier than the usual one.Even Raksha asked for more.Overall this was a hit recipe in my familySmile..Friends,do try this recipe.I am sure u’ll also love it like usThumbs up.
    Purple cabbage indian recipes

    PURPLE CABBAGE PORIYAL


    PURPLE CABBAGE PORIYAL Purple/Red cabbage poriyal recipe - A very tasty accompaniment for rice
    Cuisine: Indian
    Category: Side dish
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes


    INGREDIENTS

    • Purple cabbage  OR Red cabbage - 2.5 cups
    • Fresh peas – 2 tbsp
    • Salt & water - as needed
    To grind
    • Grated coconut - 3 tbsp
    • Dhania/Coriander seeds - 1/2 tsp
    • Jeera/cumin seeds – 1/2 tsp
    • Red chillies – 2 nos
    • Small onion – 2 nos
    To temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Channa dal - 1 tsp (optional)
    • Curry leaves - few
    • Big onion - 1 no(finely chopped)
    • Green chilli – 1 no(slit)
    METHOD

    • Grate cabbage or slice it thinly.Chop the big onions finely.Slit green chilli and set aside.
    • In a kadai,heat oil and temper all the ingredients given above in the same order.
    • After they splutter,add the  big onions,green chilli and curry leaves . After onions turn transparent,add cabbage and fresh peas.Add salt and saute for few minutes in medium flame.After they shrink,sprinkle some water,stir well.Close the kadai with a lid and cook for sometime.Stir in whenever required.Take care cabbage should not be burnt.
    purple cabbage poriyal step by step
    • In the mean time,grind the ingredients given under”to grind” without adding water.After 10 minutes,cabbage would be cooked well and soft.
    • Add this ground ingredients to the cooked cabbage and stir well for few minutes till u get a nice aroma.
    purple cabbage poriyal step by step 1
    • Remove and serve.
    NOTE
    • U can use red cabbage in place of purple cabbage.
    • I used fresh peas just to make it colorful.Its completely optional to use.
    • U can also skip onions while sauting.
    Enjoy this poriyal with sambar and rice.It tastes yummy !

    Purple cabbage poriyal recipe

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    January 25, 2014

    Idli Recipe - How To Make Soft Idli - Homemade Idli Dosa Batter Recipe

    Idli recipe
    Recipe updated with full cooking video 

    I have already posted homemade idli,dosa batter using grinder,mixie and idli rava.U can think why am i posting another recipe now.This is my recent recipe for making soft idlis and crispy dosas if  the quality of rice and dal is bad.One of my readers asked me to post  my recent idli batter recipe for low quality dal.Also i have planned to post some dosa varieties in near future.So i wanted to have this detailed post in my blog.In this post i would like to share some tips and tricks which i did not mention in my previous posts.As per my reader’s request,i hope these tips would be useful for beginners and newly wedded girls.This batter yields soft idlis as well as super crispy dosas.Without further delay,let me move on to the recipe..

    If u are in Abroad/Cold countries and looking for Idli batter fermentation tips,Check out this post

    Check out the full cooking video below ( It includes grinding and draining the batter)






    Soft idli recipe


    Soft idli recipe How to make soft idli,crispy dosa using home made idli,dosa batter
    Cuisine: Indian
    Category: Breakfast
    Serves: for 3 days
    Prep time: 2 hrs + 12hrs
    Cook time: 10 Min
    Total time: 2hrs 10 Min


    INGREDIENTS
    To soak in water
    • Idli rice/Salem rice - 4 cups
    • White round urad dal - 3/4 cup(use 1 cup for low quality dal & 1/2 cup for super quality dal)
    • Methi seeds - 1 tsp
    • Salt - as needed
    • Water - around 6 cups
    METHOD

    • Wash the rice twice by rinsing well with ur hands well.During the first wash, the water color will be slightly yellow.For second wash,it will be white.Color of the rice would become super white.Now soak the rice in enough water for minimum 2 hours.
    • Wash once and soak the urad dal and methi seeds together for minimum 2 hours because methi seeds take 2 hours to soak well..
    • After 2 hours,grind the urad dal,methi first adding 1/2 cup of water initially.The dal will grind and the quantity of batter would rise and becomes fluffy.Add 1/4 cup of water for every 5 minutes.Please do not add all the water in the beginning.Stand nearby for the first 10 minutes and wipe the sides of the grinder.It take nearly 20-25 minutes taking 2 to 2.25 cups of water.
    idli batter recipe
    • Remove the urad dal batter and keep in a wide vessel. Choose a big vessel such that there is  enough room for the batter to rise well.Next add the rice while the grinder is running.Add 1 cup of  water immediately to avoid the jamming.
    • Add 1/2 cup of water for every 10 minutes.Add 1 handful of  crystal salt(kallu uppu) while it runs.Totally rice takes 25-30 minutes in table top grinder to grind.It consumes nearly 2.5 cups of water.It varies as per the quality of rice.
    idli batter recipe
    • If the quality of rice and dal is bad,add little more water while grinding.No problem even if the batter becomes slightly watery.The next day, after fermentation,it would become thick.
    • Remove the rice and mix with urad dal batter.Mix well using  your hands.It is the most important point for fermentation.Close the vessel tightly with a lid and keep in a warm place(ie near fridge or gas stove or inside microwave with lights on in cold countries).Leave for a minimum of 12 hours.I grind the batter in the early evening around 4 pm and make idlis the next day around 7 am.
    idli batter recipe
    • The next day,batter would have raised very well (sometimes doubled).U could see minute pores in the batter.Do not mix the batter.Remove a ladle ful of batter  from one corner and pour in idli mould.Steam for 10 minutes.
    idli batter recipe


    idli batter recipe


    TIPS & TRICKS

    I have given these tips learning from my mom,mil and from my own experience.

    Some of the frequently asked questions regarding idli,dosa batter
    1. Why idlis look yellow in color?
    The reasons might be due to improper washing of rice and dal.Rinse the rice well while washing.Discard the water and use fresh water for soaking.Adding more methi seeds may also give yellow idlis.Normally my mom doesn’t add methi seeds for idli,dosa batter.My mom’s idli always look super white.
    If the grinder or mixie u used to grind is too hot,batter may become slightly yellow.To avoid this,switch off  the grinder for sometime or add ice cold water to grind the rice.

         2.  Tips for batter fermentation
    Always use ur hands for mixing urad dal and rice batter.Spread ur fingers and beat the batter well.For more tips,please refer my mixie idli post.If u are in Abroad/Cold countries and looking for Idli batter fermentation tips,Check out this post .

         3. Reasons for hard idli,how to avoid?
    The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding.If u find ur idlis are hard,add more the next time and use more water while grinding the batter. Even if u add water while mixing the batter,it won’t work.So add enough water while grinding itself.
    The second reason might be,batter needs more fermentation.Sometimes if u make idlis in the morning,it may come out hard.With the same batter,if u make idlis for dinner,it will come out soft.If it happens so,next time give more time for fermentation.

        4. Why dosas look dry ?
    I faced this problem for the past few months and rectified it.So i can give u some tips based on my own experience.Usually  i make idlis for two days and for the third day i use the same batter for making dosa by diluting it slightly. In that case,use few tbsps of water at a time.Batter should not be too thick or too thin.Consistency should be very important to avoid dry dosas.
    Insufficient amount of urad dal may also result in dry dosas.So use 4:1 rice n dal ratio to get a golden brown colored crispy dosas.
    If the dosa pan is not in correct temperature,dosas may turn dry.Also drizzle a tsp of oil al over the dosas especially in the concentric circles not only in corners.
    The last possible reason might be the quality of rice.Add  1/2 cup – 1 cup more water while grinding if the quality of rice is bad.Even then if u feel,it is not good,its better change the rice.
    For me,the problem was with the rice.I made all the above changes and still i found the dosas were dry.Finally i changed the rice.Though it is the same boiled rice/salem rice,there are different qualities which i couldn’t guess.My MIL told me to change the rice and go for a trial.Now my dosas come out very well.So if u are buying a rice for the first time,buy 1 kg , go for a trial and then buy in large quantities.

        5. How to make roast dosa?
    For roast dosa,take the required idli batter in a bowl.Add few tbsp of water,Mix well.Heat the dosa pan,sprinkle few drops of water to check the temperature of the pan.Take a ladleful of batter and spread it as thin as possible.Keep the flame high.Add a tsp of oil/ghee all over the dosa.The oil will sizzle.After a minute, dosa turns golden brown,cooked and corners will rise.The upper portion should be cooked by this time if u spread the batter very thinly.Else flip the dosa, reduce the flame to low,keep it for few seconds and remove the dosa.  My mom makes roast dosa very well.She makes it by spreading the batter very thin,add a tsp of ghee and cover the pan with a lid.After few seconds,she removes the dosa.She don’t flip it.

       6.General tips
    Use more dal based on trail anr error.U can also use 1/4 cup of aval for more softness.Skip methi seeds if u don't like that flavor.

    With one batter,we can make so many yummy breakfast recipes.Its cool rite Party smile..
    Breakfast recipes

    In the above picture,u can see soft idlis,crispy dosa,Paniyaram using idli,dosa batter,Idli upma and mini idli with coconut chutney,tiffin sambar,idli podi.
    Please check these links for my alternate methods of  idli batter recipes  if u are interested


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    January 24, 2014

    ABC JUICE(APPLE,BEETROOT,CARROT) RECIPE – MIRACLE DRINK



    ABC juice,also called as miracle drink is a very powerful and healthy juice recipe.I wanted to try this since i saw in some websites.This juice is naturally sweet by itself and hence no need to use sugar at all.The recipe is very simple which u can guess easily from the title.This juice is packed with the power of two vegetables and one fruit.It is enriched with all the important vitamins, minerals and fiber content.Before u try this recipe,just go through its amazing health benefits.U would love to have this juice at least once Smile.Its really a miracle drink.For best results,it should be consumed in empty stomach on a long term basis for a minimum of  1- 3 months.

    Health benefits

    • It is one of the best supplementary drink for our brain.It enhances the function of brain and sharpens the memory.
    • The drink has a soothing effect on the eyes too. Working for long hours on computers can cause the dryness of the eye. This drink eliminates dryness, redness and tiredness of the eye. It also sharpens the vision.
    • It reduces BP and suppresses the stress harmones.
    • It helps the women in lots of ways.It gives a spotless skin.Helps to reduce pimples and black spots in face.It delays the aging of skin and gives a fresh,radiant look.Women suffering from menstrual pain can take this drink to get relieved of pains and cramps.
    • It effectively maintains the important organs of body such as liver,kidney,eyes,heart,lungs and pancreas.
    • It helps to detoxify the liver,purifies the blood and increases the RBC counts.
    • It is good for cancer patients too.
    • As we all know,carrots and beetroots promote heart health.So these two vegetables along with apple helps to lower the levels of bad cholesterol.
    • It is also good for digestive system.It helps to protect from stomach ulcer.It also regulates the bowel movements and relieves constipation.
    • It boosts the immune system and protects the body from allergies and infections.
    • Above all,this juice is good for weight loss.It gives maximum energy with minimum calories.
    How to consume miracle drink
    It should be consumed in empty stomach and breakfast should be had one hour after consuming this drink.One can even take it twice a day.One glass in the early morning and one glass in the evening before 5pm.The time period for the miracle drink to work varies from person to person. In some cases taking the drink for a month is enough while in other cases 3 months time is required for the drink to actually start its work. You can make it a part of your daily diet for long term health benefits.

       

     

    ABC juice recipe


    ABC juice recipe ABC juice/Miracle drink with 'n' number of health benefits
    Cuisine: Indian
    Category: Juice
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS
    To grind
    • Juicy apple - 1 no (big)
    • Carrots - 1 no
    • Beetroot - 1/4 no
    METHOD

    • Wash and chop the vegetable and fruits into small pieces.
    • In a mixie jar,grind everything to a smooth paste adding the required water.Do not add more water because the sweetness may reduce.
    ABC juice
    • Strain the juice completely and discard the residues.Drink immediately!
    ABC juice

     
     

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    January 22, 2014

    Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

    12071555266_d0eca58c89_z

    Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss.I have been making this idli for years and somehow i have not posted this in my blog. Oats pongal and Oats idli are the recipes i make very often in my kitchen whenever myself and Sendhil opt for diet recipes.Usually i nake this Instant idli along with tomato mint chutney for his lunch.It stays soft for hours and it is his favourite lunch box recipe tooSmile.I must thank Sharmilee from whom i got this idea of using wheat rava. Earlier i used to make it using white rava like rava idli.I have used Quaker brand Indian Oats here.Ok,Lets see how to make healthy Oats Idli recipe..

    Oats idli recipe

    Instant Oats idli


    Instant Oats idli Instant oats idli with wheat rava and vegetables
    Cuisine: Indian
    Category: Breakfast
    Serves: 8-9 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup = 200ml
    To roast and grind
    • Quaker Oats - 1 cup
    To make batter
    • Wheat rava - 1/2 cup
    • Curd - 1/2 cup
    • Grated carrots - 3 tbsp
    • Grated cabbage – 1.5 tbsp
    • Green peas - 2 tbsp
    • Salt - as needed
    • Water - 3/4 - 1 cup (adjust)
    • Ginger - 1 inch piece
    • Green chillies - 1-2 nos (finely chopped)
    • Pepper corns - 1/2 tsp
    • Lemon juice - few drops
    • Eno fruit salt –3/4 tsp
    • Coriander leaves - 2 tbsp (finely chopped)
    To temper
    • Cooking oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Curry leaves - few
    • Hing - a pinch
    METHOD

    • Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely.
    oats idli step by step picture
    • In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes.
    oats idli step by step
    • Then add curd,water and make a thick batter like idli batter.
    • Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter.
    • Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon.
    oats -idli step by step
    • Remove and enjoy eating hot.
    Enjoy eating hot !!
    Instant Oats Idli
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