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Showing posts with label Weekend special. Show all posts
Showing posts with label Weekend special. Show all posts

February 13, 2013

BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi Winking smile.. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel Sad smile….
bhel befor mixing

INGREDIENTS
  • Bhel / Puffed rice – 2 cups
  • Sev / Oma podi – 1 cup
  • Chopped onion – 1 no
  • Chaat chutneys ( sweet & spice) – 2 tsp each
  • Chopped tomato – 2 nos
  • Finely chopped carrots – 1 no
  • Chopped Boiled potato – 1 no
  • Chopped Raw mango – 1/4 cup (optional)
  • Roasted cashews & peanuts – 2 tbsp
  • Turmeric powder – 1/4 tsp  (optional)
  • Pepper powder – 1/2 tsp
  • Salt – As needed
METHOD
  • Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …



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March 28, 2011

MIXED VEGETABLE VADA

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 /besan would be the best option..
VADA COLLAGE

INGREDIENTS
For the batter :
  • White round urad dal – 1/2 cup 
  • Salt -  as needed
  • Water – 2 - 3 tbsp ( upto 1/4 cup)
  • Asafetida / hing – 1/4 tsp
  • Ginger – 1 inch piece
  • Green chilli – 1 no
To mix :
  • Carrot – 2 nos
  • Grated Cabbage – 1/4 cup
  • Potato – 1 no ( Optional)
  • Green chilli – 1 no
  • Small onion – 10 nos
  • Curry leaves -  A few
  • Coriander leaves – A few
METHOD
  • 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

NOTE
  • 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

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August 2, 2010

VEGETABLE MANCHURIAN RECIPE

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,
Veg manchurian 1

Ingredients 

FOR THE BALLS
  • Cabbage – 2 cups ( shredded finely)
  • Carrot – 3 nos (grated )
  • Onions – 1 no (finely chopped)
  • Garlic flakes – 5 nos (finely chopped)
  • Green chilly – 1 no (finely chopped )
  • Ajino motto – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Maida – 5 tbsp
  • Corn flour – 2.5 tbsp
  • Pepper powder – 1/2 tsp
  • Salt & water –As needed.
FOR THE SAUCE :
  • Oil – 2 tbsp
  • Capsicum – 1 /2 no (finely chopped)
  • Onion- 1 no (Finely chopped )
  • Green chilly -  1 no (-do-)
  • Garlic flakes -  5 nos (chopped )
  • Ginger – 1 inch ( chopped )
  • Corn flour – 1/2 tbsp ( dissolve in little water )
  • Ajino motto – 1 /4 tsp
  • Tomato sauce – 1 tbsp
  • Red chilly powder – 1 /2tsp
  • Salt & water – as needed.
Spring onions /Coriander leaves & stem – to garnish
Method:
  • Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
  • Mix everything well and add water for binding if necessary .Make a dough .
  • Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
  • In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
  • Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
  • Lastly add the corn flour paste , a pinch of sugar and required water.
  • Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
  • Serve hot !!
Note :
If the sauce is too thick , add some water to thin down..
Veg manchurian


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July 12, 2010

MYSORE BONDA / ULUNDU BONDA

MYSORE BONDA 1
I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon Tongue out..

INGREDIENTS :
  • Urad dal – 1/2 cup
  • Green chilly – 1 no (optional )
  • Pepper corns – 1 – 2 tsp (slightly crushed )
  • Curry leaves – A few (chopped)
  • Coconut pieces – 1 handful ( small in size)
  • Coriander leaves – Few (chopped)
METHOD :
  • Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
  • Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
  • Mix well and make sure the batter is thick.If it is watery add little rice flour.
  • Now heat the kadai with oil and fry these bondas in batches.
Serve hot !!

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March 1, 2010

KASHMIRI PULAO

I tried this pulao from Mrs.Mallika badrinath’s “Rice delights” cook book.I wanted to try this pulao after tasting in a restaurant.I wont say this one tasted exactly as i had in restaurant.But it was good and tasted unique.. we all liked it.

kashmiri pulao

A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream.Replace fresh cream with condensed milk ..

This would be suitable for kids and slim people like me Tongue outWink!!

Ingredients :

  • Basmati rice – 1 cup
  • Water – 2 cups
  • Cooked Carrot – 2 nos (diced)
  • Cooked Peas – 1/4 cup
  • Pine apple  , Apple – 1 cup (diced )
  • Capsicum –1 no (diced )
  • Paneer  cubes – a few
  • Saffron threads – a few (soak in warm milk )
  • Big onions – 2 nos (sliced )
  • Fresh cream – 2 tbsp
  • Butter – 1 tbsp
  • Sugar – 2 tsp ( if u want u can reduce the sugar by half)
  • Salt – as required
  • Rose water – 2 tsp
  • Cumin seeds – 1/4 tsp
  • Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
  • Bay leaf – 1 no
  • Cashews, Almond and pista – 1 handful.
  • Dry grapes – 1 fistful

Method :

  • Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
  • Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
  • In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
  • Also deep fry the paneer cubes and keep it in hot water .
  • In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
  • Then add capsicum pieces and saute till it becomes soft.
  • Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
  • Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
  • Mix well and switch off the flame.

Serve hot with raita or any kurma of ur choice..

After a looooooooooong time i am participating in an event..Wink

I prepared this pulao for my hubby’s lunch box..so i am sending this entry to Radhika Vasant’s lunchbox event.Hope she would accept this :) ..

n328039609444_6590

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August 31, 2009

Easy Veg Sandwich Recipe - How To Make Simple Indian Bread Sandwich

Easy Veg Sandwich Recipe

My neighbor shared this easy veg sandwich recipe to me. Method of preparation and tastes reminds the most popular Bombay sandwich to me. But the recipe of green chutney and sandwich masala is different. I have just used chat masala here. Its a very quick sandwich recipe which I make most often for Sendhil's morning breakfast in weekdays. But I use whole wheat bread and do not apply tomato ketchup as he doesn't like it.The one you watch in the video is made for me. For Raksha, I make the same sandwich by skipping tomato and adding grated cheese.You can even grill or toast it with butter if making for kids. This sandwich can be customized according to our preferences.Its the green chutney that makes everyone eat this sandwich without any complaints ;)Green chutney recipe can be prepared as per your liking by adding more green chillies, skipping ginger etc. Lets see how to make this easy and simple veg sandwich recipe with step by step pictures and video !



Easy Veg Sandwich Recipe Indian
easy sandwich 1

Easy Veg Sandwich Recipe - Simple Indian bread sandwich


Easy Veg Sandwich Recipe - Simple Indian bread sandwich How to make easy and simple veg sandwich recipe using green chutney, tomato ketchup and vegetables

Cuisine: Indian
Category: Sandwich Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
For Sandwich
  • White bread – 10 slices
  • Carrot – 1 nos (Grated )
  • Butter or olive oil – 1 – 2 tbsp
  • Tomato ketchup /Sauce – 2 tbsp (adjust )
  • Green Chutney - As needed
  • Tomato - 2 to 3 nos
  • Cucumber – 1 - 2 no ( Sliced)
  • Chat Masala – 1 tsp
For Green Chutney
  • Green chilly – 2 nos
  • Coriander leaves – 1/2 cup
  • Mint leaves - 2 tbsp
  • span itemprop="ingredients">Ginger – 1/2 inch
  • Garlic cloves – 2 nos
  • Chat masala – 1/4 to 1/2 tsp
  • Salt & water – as needed
  • Lemon juice – a few drops
  • Sugar – a pinch ( optional)


METHOD

  • Grind all the ingredients given under “ For Green Chutney”to a smooth paste adding enough water.Transfer to a bowl. Set aside.
             Easy Veg Sandwich Recipe Indian
  • Take 3 bread slices ( milk bread or whole wheat bread).Trim the edges.
       Easy Veg Sandwich Recipe Indian
  • Apply green chutney on one slice, tomato ketchup on the second and butter or olive oil in the third slice.
  • Spread the grated carrot over the chutney slice, sliced cucumber on the ketchup one and tomato, onion on the buttered slice.Sprinkle chat masala powder or red chilli powder over each slice.Cover it by keeping one over the other. Arrange in your desired order. Serve immediately, enjoy !
       Easy Veg Sandwich Recipe Indian
  • Enjoy !
Enjoy this easy, yummy sandwich recipe for your breakfast or dinner !
Easy Veg Sandwich Recipe Indian

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July 13, 2009

Pani Puri


I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back..I don’t remember how she made itWink.But it was very goodThumbs-up..From then i had an eye on this and last week i tried my own by referring a chaats special book which i bought in train:) In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys..I think this is the authentic way of making it..But in my book only one chutney is given..I found it easier and i made some changes..It came out very well and my hubby liked it so much and asked for moreDancing..The only part which i felt little time consuming is the making of puri..I told this to my husband and my sweet hubby bought some ready puris from a shopKiss.So if u want to make the process very simple , u can buy the ready made puris which are available in stores..But what i personally feel is that the store bought puris are harder and is of no salt..These kind of puris degrades the taste of this yummy snack.May be the puri (unbranded) i bought  here is not good..So I am not sure about this. Check in ur place ..Okay..now coming to the recipe and pics..,
pani puri set
Ingredients
For puri:
  • Fine Rava/semolina – 1/2 cup ( Chiroti rava)
  • All purpose flour/Maida – 1/2 tsp
  • Salt & water – as  needed
  • Cooking Oil – to deep fry
For sweet & sour chutney
  • Coriander leaves – 1 handful
  • Mint leaves – 1 handful
  • Seedless Dates – 5-6 nos (soak in little warm water)
  • Tamarind – 2 seeds(-do)
  • Green chilly – 2-3 nos
  • Jaggery – small gooseberry size
  • Black salt - 1 tsp
  • Red chilli powder - 1/4 tsp
  • Dhania powder - 1/2 tsp
  • Cumin powder/Jeera powder - 1/2 tsp
  • Chat masala powder - 1 tsp
  • Lemon juice - few drops
  • Salt – little
  • Water - 3-4 cups
For stuffing the puri..
  • Big onion – 2  nos (finely chopped)
  • Coriander leaves – 1/2 bunch (finely chopped)
  • Sprouted green gram – 1/4cup (optional)
  • Boiled and mashed potato – 2 nos
  • Red chilly powder –1/2 tsp
  • Jeera powder – 1/4 tsp
  • salt – a pinch.
Method:
  • Mix maida , rava with required salt.Mix well, add required water little by little and make a non-sticky dough.Knead well for 2 minutes.Set aside for half an hour covering with a wet cloth..(In the mean time u can prepare chutney)
  • Again knead for sometime to make it soft and smooth..
  • Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.
shape
  • Heat oil in a wok-Deep fry these puris in batches on both sides..As soon as u put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides..once the bubbles ceases,turn it over and repeat the same. Cook in medium flame for long time to get crispy poori. Arrange it in a serving plate.!!
Chutney :
  • Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if u want u can omit the tamarind seeds and add more lime juice..)
  • Transfer this chutney into a bowl and u can keep this chutney for 3-4 days by refrigerating it..
  • Now take the required amount of chutney and dilute it with water, strain it and your pani is ready!! Check for salt ,spice and sweetness.If anything is less, u can add..For spice , u can add red chilly powder and for sweet u can add powdered jaggery.
CHUTNEY -PANI PURI Pani 1
Stuffing:
  • Take the boiled potato in a bowl and mash it well without any lumps..
  • Add the redchilly powder,jeera powder and salt to it..
Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order..
Finally fill it with pani and serve immediately!!  ENJOY!!
Some puris dint puff up well as i expected .So i just crumbled those puris and took in a plate..I added little chutney ,finely chopped onions,grated carrot and coriander leaves into it..Mixed it well and poured little pani over it!! It was very nice and tasty..It tasted more like papdi chaat. But iam not sure wat is papdi chat Winking smile…Friends , please let me know about it …
papidi chat

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May 30, 2009

Thattuvadai, Thool Murukku Recipe - Diwali Snacks



I got these recipes from a cook book. I actually wanted to make small ones like nippat which i had in my school days..But i couldn’t make even sized ones..I am bad in making  shapes ;) So please don’t look at the shapes ,just at the recipe .But u can try with small round shaped moulds . .It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much.I was very happy because this is the first complement i am getting from the one other than my husband:)

Ok ,coming to the ingredients required:

Ingredients
  • Processed Rice flour  - 2 cups Or Idiyappam flour
  • Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder – 1/4 cup
  • Fried gram dal/Pottukadalai – 1/4 cup ( more or less depends on u)
  • Hot Cooking oil /Butter – 1.5 tbsp
  • Pepper powder OR Red chilly powder – 1 tsp
  • Salt & water – as needed.
  • Chopped curry leaves – a few
  • Oil – for deep frying..
Method:
  • Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
  • Take a polythene sheet greased with oil.Make small balls with the dough.
  • Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
  • Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
  • Store in an air tight container and enjoy munching !!


Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.


THOOL MURUKKU
Ingredients:
  • Processed Rice flour – 1 cup OR Idiyappam flour 
  • Dry roast & Ground Urad dal powder – 2 tbsp
  • Butter / Hot cooking oil – 1 tbsp
  • Omam / Ajwain OR Black sesame seeds  – 1 tsp
  • Salt & Water – as needed
Method:
  • Mix everything in a bowl with required water &salt to make a dough.
  • Take the dough in the murukku maker with single star mould in it and press in the hot oil .
  • Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal  flour. If u roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.
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March 9, 2009

MALAYSIAN PARATHA AND AWARDS!!

I took this recipe from “Aval Vikatan “ magazine under international cuisine section. I’ve done this 2-3 times so far.Its always a hit !!

Malaysian paratha 1!!

Ingredients
For dough:
  • Maida / All purpose flour – 1 cup
  • Salt – to taste
  • Hot water – As needed
  • Gingely/Sesame Oil – 1 tsp
For Filling/Stuffing:
  • Grated carrot –1 cup
  • Grated cabbage – 1 cup
  • Grated Onion – 3/4 cup
  • Boiled n Mashed potato – 1/2 cup(optional)
  • Green chilly – 2 – 3 nos(finely chopped)
  • Garlic flakes – 4 nos (Finely chopped)
  • Ginger – 1 inch size (finely chopped)
  • Ajinomoto – 1/4 tsp
  • White pepper powder – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Salt – as needed
  • Water – little to sprinkle.
  • Oil – 1 tbsp
Method:
  • Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
  • Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
  • Now add the grated onions and saute for a min.
  • Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
  • Now add the salt,soya sauce and ajinomoto.Toss it well.
  • Finally add the white pepper powder and mix it well.
  • Now sprinkle some water and close the kadai with lid.
  • Let it cook for 1-2 mins(mix it once in the middle )
  • The veggies will be fully cooked .
  • Now switch off the flame and close it with a lid.
  • Stuffing is ready.
stuffing
For paratha:
For 1 cup of Maida,u can make 5-6 chapattis.
  • Take the dough and make balls of even size as we make for chapatti.
balls
  • Roll it into a thin chapatti.
  • Take 2 –3 tsp of stuffing and keep it the center.
paratha n stuffing!!
  • Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!
stuffing2 stuffing3 stuffing4
  • Heat a dosa tawa and put the paratha over it.
  • Sprinkle some oil and cook both sides till golden brown.
Malaysian paratha is ready to serve with raita or pickle of ur choice!!


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