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July 31, 2015

Idli Manchurian Recipe - Idly Manchurian - Leftover Idli Recipes

Idli manchurian recipe
I have tried South Indian style Chilli idli, Idli fry, Kaima idli even idli upma using left over idli.But Idli Manchurian is the one I wanted to make for long time.Yesterday I cooked some extra idlis just to make this manchurian.I made it for my daughter in the evening after she came back from the school.She loved it to the core and showed a big thumbs upDancing.Generally kids love any deep fried snacks.I don’t have to say about the taste of fried idlis.So this recipe would be a sure hit among the kids and adults as well.This recipe is a combo of Indian & Chinese Manchurian recipes.While I was clicking the pictures,I couldn’t resist my temptation to grab some from the plate.DroolingIt was so flavorful! Do try this idli manchurian recipe for your kids as evening snack.I am sure you won’t even get a single piece to tasteTongue.Ok,Lets see how to make fried Idli Manchurian recipe with stepwise pictures.
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July 30, 2015

Eggless Orange Cake Recipe Without Condensed Milk

eggless orange cake recipe 
I usually make eggless orange biscuit cake and its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking

I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.

Eggless orange cake recipe


Eggless orange cake recipe Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.
Cuisine: Indian
Category: Baking
Serves: 10
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes


INGREDIENTS
1 cup = 240 ml
  • All purpose flour/Maida - 1.5 cups ( Heaped)
  • Baking powder - 1/2 tsp
  • Baking soda – 1 tsp
  • Sugar - 3/4 cup
  • Orange juice - 1 cup (Use fresh juice for best results)
  • Cooking oil - 1/3 cup ( use odourless oil, I used sunflower oil)
  • Salt - a pinch
  • Orange zest - 1/2 tsp (Use grated skin)
METHOD
  • In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.

  • In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  • Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency.
  • Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.
Note
  • Please adjust the timing based on the convection oven..
  • You can replace oil with softened butter.
  • You can also use store bought orange juice but cake flavor will be less.
  • No need to use water,curd or milk.Orange juice would do.
  • Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.


Enjoy this cake for your tea time. Tastes awesome !

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July 28, 2015

Sundakkai Vathal Podi, Thakkali Poricha Kuzhambu Recipe - South Indian Lunch Menu For Stomach Problems

Actually I had to share a biryani recipe in my Sunday lunch series today. Sorry for disappointing you all with this post. Last 3 days I was in Rameswaram for temple visit. We had good darshan but unfortunately we all got stomach problems due to some food allergy. By God’ grace, our trip was successful and reached Bangalore yesterday.

As our stomach is completely upset, we wanted to avoid spicy foods for some days. So this afternoon I made Sundakkai Vathal podi (Dried Turkey berry powder) & Spice less, no tamarind thakkali poricha kuzhambu (tomato gravy without tamarind) along with Paruppu sadam (moong dal tadka) & thayir sadam for our lunch. I guess most of you just make dal & rasam during sick days but this is our standard lunch menu whenever we recover from any health ailments.

Sundakkai/Turkey berry is a good antibiotic to kill the ameoba in stomach. Pepper & cumin seeds used in this powder helps to improve appetite and aids digestion. Tomato is an energy booster basically. Coconut, cumin seeds/jeera and onions acts as a coolant for the upset stomach and helps for digestion. 

Moong dal and curd/buttermilk helps to cure stomach inflammations. To sum up, this South Indian Lunch menu would be soothing and tasty for an upset stomach & bitter tasting tongue. Do try this menu for a change. U may like it. Not just sick days, you can consume Sundakkai podi at least once in a week to keep your stomach clean if you eat hotel food regularly. Lets check out the recipes of sundakkai podi and thakkali poricha kuzhambu below. Last but not the least, I will surely share my biryani post sometime in this week.

South Indian Lunch Menu For Stomach Upset


South Indian Lunch Menu ideas South Indian Lunch Menu idea for persons with stomach problems
Cuisine: South Indian
Category: Lunch Menu
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

SUNDAKKAI PODI/TURKEY BERRY POWDER
  • Turkey berry-20 nos 
  • Pepper corns – 10 nos
  • Cumin seeds/Jeera – 1/2 tsp
  • Garlic cloves – 2 nos
  • Salt – as needed
  • Cooking oil – 2 tsp
NO TAMARIND TOMATO GRAVY 
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Green chilli – 2-3 nos (slit)
  • Tomato - 3 nos( finely chopped)
  • Small onion/Big onion – 15 nos/1 no
  • Moong dal – 1 tbsp
  • Curry leaves – few
  • Turmeric powder – a pinch
  • Hing/Asafetida – a pinch
  • Coriander leaves - to garnish
  • Salt & water – as needed
To grind
  • Grated coconut- 1/4 cup
  • Cumin seeds/jeera – 1/2 tsp
METHOD
  • Sundakkai podi : Heat oil in a kadai & saute the turkey berries/sundakkai. Add cumin seeds, pepper corns and roast everything well till you get a nice smell of roasted turkey berries. Powder everything together adding salt & finely chopped garlic. Mix with plain rice adding ghee.

  • Thakkali poricha kuzhambu : Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onions, curry leaves, green chillies and tomato till it turns mushy.
  • Add water,moong dal,turmeric powder,salt and pressure cook for 2 whistles in low flame. In the mean time, grind the coconut+jeera to a smooth paste adding little water. After the steam is released from the cooker, add this paste and boil well. Gravy will thicken. So add water and salt accordingly. Serve with plain rice adding few drops of ghee.
For paruppu, pressure cook dal adding a pinch of hing, turmeric powder and mash it. Do the seasoning at the end and serve with rice & ghee.

Start your lunch with paruppu sadam continue with podi, poricha kuzhambu and finish with curd rice or drink buttermilk. Enjoy this healthy and spice less lunch menu.



Try this simple lunch menu during sick days. U can recover quickly !




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July 24, 2015

Sweet Corn Soup Recipe With Fresh Corn, Milk - Indian Soup Recipes

sweet corn soup with fresh corn
Sweet corn soup with fresh corn, milk and corn flour with step by step pictures. I never thought sweet corn soup is so easy to make until I try it on my own.We are a big fan of tomato soup recipe. Whenever we visit restaurants ,our order would be one and only tomato soup. So I make the same at home too. I never thought of making other soup recipes. Recent days I have been getting requests to post more soup and weight loss recipes. Especially my school friend Jayarani has been urging for long time to do it. So I started with this easy sweet corn soup recipe. I referred a cook book and tried this restaurant style sweet corn soup recipe. Sendhil and Raksha loved it a lot. I was surprised when Raksha asked me for second serving. Generally sweet corn soup is prepared with creamy canned sweet corn along with boiled vegetables. But this recipe called for freshly boiled sweet corn. Its a mix of Indian and Chinese versions. I was happy that I could serve a healthy soup recipe other than the usual tomato soup. Lets see how to make this yummy sweet corn soup recipe with step by step pictures.
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July 22, 2015

Tomato Garlic Chutney Recipe For Chapathi, Paratha - Thakkali Poondu Chutney Recipe

tomato garlic chutney recipe for chapathi

When I feel lazy to make a side dish for chapathi/ roti, this tomato garlic chutney recipe comes to rescue. We call it as thakkali poondu chutney in Tamil. My MIL makes it often for roti and stuffed paratha. It’s a very simple and easy chutney recipe with just 3 main ingredients & a good option to cook on a lazy day. The flavor of raw garlic would be dominant in this chutney. Try this recipe only if you like the taste of raw garlic. We usually make this chutney for chapati and Aloo paratha. You can try this for idli, dosa too. Its your choice finally. Ok, lets see how to make this quick and easy side dish recipe for chapathi - Tomato garlic chutney recipe.

Check out my other 60 chutney recipes for idli,dosa if you are interested.

tomato chutney for chapathi

Tomato Garlic Chutney Recipe for chapathi


Tomato garlic chutney recipe Tomato garlic chutney recipe - Easy side dish for roti, idli, dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 2 Minutes
Cook time: 5 Minutes
Total time: 7 Minutes


INGREDIENTS

  • Tomato - 2 nos (I used Bangalore tomato)
  • Red chillies - 2 nos (Add 4 for more spiciness)
  • Garlic cloves - 15 nos
  • Gingely oil/Sesame oil - 3 tbsp
  • Salt & water -as needed
METHOD
  • Grind the tomato, chopped garlic cloves, red chillies adding salt and enough water. Do not grind it too watery.
Tomato garlic chutney recipe
  • Heat gingely oil in a kadai till its smoking point.When the oil starts to smoke, simmer the flame and add the ground paste. Mix well and switch off the flame. Flame should be off. Let the chutney be in the hot oil for sometime. The color of chutney will change and it will thicken slightly.
Tomato garlic chutney recipe
  • Remove in a bowl and serve with roti, stuffed paratha or idli,dosa as per your choice.
Tomato garlic chutney recipe
Enjoy !
Note
  • You can add more garlic cloves based on your liking.
  • We don’t season this chutney.If you wish,u can temper with mustard seeds and urad dal.
  • Gingely oil is must here.It should be smoking hot to get the nice flavor in this chutney.
Check out my 35 chutney recipes for idli,dosa if you are interested.
    
Make this easy chutney recipe for roti on a lazy day and take rest !

side dish for roti


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July 20, 2015

Pakistan Biryani Recipe-Ramzan Special Mushroom Biryani Recipe-Sunday Lunch Recipes Series 24

  
I tried Pakistani style biryani recipe for the first time on account of Ramzan festival.I hope all my Muslim friends and readers had a great Ramadan celebration by relishing chicken & mutton biryani feastHappy.Actually I had planned to make this post on Ramzan day but I couldn’t do it as I had an unexpected guest at home for lunch.So I made this biryani yesterday to share it here.I have tried and shared many non-veg biryani recipes replacing chicken or mutton with soya chunks/meal maker,potato and other vegetables.Its been years since i shared mushroom recipes in my blog.So I took this as a chance and tried Pakistan Chicken biryani using mushrooms.I referred this recipe and made it..It came out really well.I loved it to the core.The procedure and the masala used in this biryani is very similar to Hyderabad DUM biryani  but with a small twist.Just scroll through the ingredients list to see it.It would be unique & interestingHappy. 
Please check my other Sunday Lunch Recipes Series recipes here.



Pakistan Biryani Recipe


Mushroom biryani Recipe Pakistani style biryani using mushrooms - Vegetarian version
Cuisine: North Indian
Category: Lunch Recipes
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Basmati rice - 1 cup ( 200 gms,India Gate)
  • Water -  6 cups
  • Whole garam masala – 1 each(cinnamon,cloves,cardamom & black stone flower)
For marination
  • Mushroom – 6 nos 
  • Fried big onion slices- few
  • Raw Papaya paste – 1 tbsp( I used fruit paste)
  • Curd – 1/4 cup
  • G&G paste – 1/2 tsp 
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - as needed
For the gravy
  • Cooking oil -  3 tbsp
  • 1 cinnamom,2 cloves,1 cardamom,1 bayleaf
  • Big onion - 2 no ( 1 to fry)
  • Tomato - 1 no
  • G&G paste - 1 tsp
  • Red chilli powder – 1/2 tsp
  • Dhania powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Salt & water - as needed
  • Saffron soaked Milk - 1/4 cup
  • Coriander leaves & mint leaves – 2 tbsp
METHOD
  • Wash and soak the basmati rice for 30 minutes.Cook the rice in 6 cups of water adding whole garam masala,a drop of oil and salt.Remove the rice when it is cooked 3/4 th.Keep in a plate and let it cool.

  • Wash and clean the mushroom.Please check this link for cleaning procedure.Chop into cubes.Marinate the mushrooms using all the ingredients given under”to marinate”. Mix well and set aside for 30 minutes.Slice the big onion and fry using 3 tbsp of oil in a kadai.Remove when it is roasted well.Add few onions to the marination mixture and keep the remaining aside in a plate.
 
  • For the gravy,use the onion roasted oil. Saute the whole garam masala and onion.Add g&g paste and mix till raw smell leaves.Lastly add the tomato and saute until mushy.Add the red chilli,dhania,garam masala powder.Mix well.Add the marinated mushroom mixture and add a cup of water.Let it boil till mushroom cooks well.

  • After the mushroom cooked well,boil the mixture till gravy becomes thick.Make sure there is very less water in the gravy.Now spread the cooked basmati rice and sprinkle the roasted onions,soaked saffron milk and chopped mint+coriander leaves. Add a tbsp of oil. around the sides of kadai.Close the kadai with the lid tightly and simmer the flame completely.Let it be under DUM for 15 minutes till u get a nice masala smell.
  • Remove the lid and fluff the rice with a fork. Serve hot with raita !
Enjoy !
Note
  • Adjust the quantity of spice powders as per your taste.
  • Adding papaya paste gives a nice flavor.
  • You can also replace garam masala powder with biryani masala powder.
Try this Pakistani style biryani for a change.U will love it.
I served with raita and dessertsHappy

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July 16, 2015

Air fryer Spring Rolls Recipe Vegetarian | Vegetable Spring Rolls Recipe - Baked | Airfryer Recipes

Vegetable spring rolls baked

Recently I won a Bajaj air fryer in Mother’s recipe contest and shared the pictures on my Facebook & Google plus pages. Some of my readers told me to post some airfryer recipes. I tried french friesBitter gourd chips, Lady’s finger fries and bread rolls in my air fryer. Everything came out very well but I couldn’t post them here as everything vanished even before I click.

Yesterday evening I tried vegetable Spring rolls using store bought spring roll pastry sheets for the first time. I baked a few in air fryer and deep fried the remaining to compare the results. I prepared a simple and easy vegetable stuffing using cabbage, carrot and capsicum. I made everything quickly and finished clicking before Raksha and Sendhil came home. Believe me, I loved the air fryer version more than the deep fried ones. Air fried ones were very very crispy compared to the other. Moreover its crispness was maintained for long time. Sendhil came 2 hours after I made the spring rolls. Even then they were crispy. I think you can make the same using convection oven too.
Air fryer

I was very happy that I served him a low calorie,oil less evening snack recipe. Friends, if you have any plans to buy an air fryer, just go for it without any hesitation. I am sure you won’t regret for the buy. These spring rolls can be served as a starter for small birthday parties and family functions. Everything can be prepared ( including rolling) well in advance and refrigerated. So here you go, my first recipe using air fryer – Crispy Veg Spring rolls !

Vegetable spring rolls baked

Vegetable Spring Rolls Recipe


Vegetable Spring Roll Recipe Vegetable Spring rolls recipe - Yummy starter recipe!!
Cuisine: Indian
Category: Starter
Serves: 8 nos
Prep time: 15 Minutes
Cook time: 25 Minutes
Total time: 40 Minutes


INGREDIENTS
For Stuffing
  • Shredded cabbage - 2 cups
  • Carrot - 1 big
  • Big onions - 2 nos ( optional)
  • Capsicum - 1/2 no
  • Ginger - 2 inch piece
  • Garlic - 8 nos
  • Sugar – a big pinch
  • Pepper powder - 1 tbsp
  • Soya sauce - 1 tsp
  • Salt - as needed
  • Cooking oil - 2 tbsp
  • Spring onion – to garnish
For the sheet
  • Spring roll sheet – 10 nos
  • Corn flour or maida – 2 tbsp
  • Water – as needed
METHOD
  • Take out the spring roll sheet from the freezer and keep it outside for 1 hour. In the mean time, prepare the stuffing part.
  • Grate the cabbage thinly. Chop the carrot and onion into thin strips.Slice the capsicum thinly. Chop the ginger and garlic very finely. Make sure everything should be of same size and thickness. Try to chop them as thin as possible to ensure quick cooking.
Vegetable spring rolls recipe

  • Heat oil in a kadai and saute all the chopped vegetables adding some salt and sugar. Sugar helps to maintain the color of veggies. Saute in high flame continuously for 2-3 minutes.Veggies would get cooked and reduce in quantity. Lastly add the soya sauce and pepper powder. Mix well and switch off the flame. Garnish with finely chopped spring onions if you have it. Stuffing for the spring roll is ready.
Vegetable spring rolls recipe

  • In a wide bowl, take the maida or corn flour and add some water to make a cream like paste.
  • Now the spring roll sheet must be ready to use. Take a sheet and cut into 4 if you want to make small sized spring rolls. Cover the remaining sheets with a wet cloth to avoid drying. If you want big spring rolls as in the picture, no need to cut the sheet.
Vegetable spring rolls recipe
  • Place a tbsp of stuffing in one corner of the sheet. Roll it tight and fold the sides as shown in the picture. If you don’t roll it tight, spring roll becomes flat.
  • Apply the corn flour paste in the other corner and stick it. Repeat the same process with all the sheets and arrange them in a plate.
Vegetable spring rolls recipe
Vegetable spring rolls recipe
  • Heat oil to deep fry. Put the spring rolls and cook them in medium flame till they turn golden brown.Turn it whenever needed. Remove in a tissue paper and serve with tomato sauce. Enjoy !
Vegetable spring rolls recipe

    AIR FRYER VERSION
    Preheat the air fryer in 180c for 5 minutes. Roll the sheets as mentioned above and arrange them. Brush the spring rolls with some oil. Place the sheets in the Air fryer basket.
    Vegetable spring rolls recipe
    Set the timing to 20 minutes and temperature to 180c.Bake it for 10 minutes. Remove the basket and flip the spring rolls to bake the other side. Bake for the remaining 10 minutes and check the color of spring rolls. If it remains white, bake it for another 2-3 minutes or more. Remove and serve hot ! It stays crispy for long time. So you can store the baked spring rolls in the air fryer basket till you serve.
Vegetable spring rolls recipe
Note
  • Do not keep less stuffing and roll it tight. Keep the stuffing according to the size of sheet.
  • To make the stuffing more spicy, add some chilli sauce.
  • Jain readers can skip the onions, garlic and use more cabbage. There won’t be much difference in taste.

Pictures of deep fried vegetable spring rolls. 


Try this kids friendly starter recipe this weekend and enjoy your tea time !


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