NAVRATRI RECIPES

 

Search Chitra's Food Book

Showing posts with label events. Show all posts
Showing posts with label events. Show all posts

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

Continue Reading...


August 28, 2009

Side Dish For Roti/Chapati

I wanted to send some side dishes something different from I usually make, for our Viki’s event..So I’ve given three distinct entremets that goes very well with chapati/roti.. All these 3 side dishes are very easy to make. Do give a shot !

POTATO – CAPSICUM CURRY 
I learnt this from my friend Shalini..Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So i was a little hesitant to do this.But my friend was telling for a long time..At last i tried yesterday along with an easy tomato gravy for safer side....But we liked it very muchThumbs-up…Iwill make it more often.Thanks to ShaluBig Hug..This can be made in a jiffy..I took just 15 mins to finish including the cutting part.
Ingredients :
  • Potato – 2 nos (Cut into finger size)
  • Capsicum – 1/2 no (-do-)
  • Big onion – 2 nos
  • Channa masala – 1 tsp (I used a local brand )
  • Pepper powder – 1/2 tsp (optional, I used )
  • Salt – as needed.
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Water – Very little .
Method :
  • Cut the above said veggies and set aside.
  • Heat a kadai with oil and add  mustard seeds.
  • Once it splutters  , add the chopped  potato , capsicum & onion.
  • Saute till they are half cooked.
  • Then add the channa masala powder , salt & pepper powder.Mix it well and saute for a minute.
  • Sprinkle little water and cover cook it for 2 mins.
  • Open the lid and mix well (Take care it should not get burnt )
  • Sprinkle some more water if necessary.
  • Cover cook till its done.
Remove & serve hot with chapathi.
potato bataka


EASY TOMATO GRAVY
This gravy is my own experimentationCool.I tried with some combinations & it came out very well.This gravy tastes good not only for chapati but also for idly ,dosa..Hope u all will try and leave a note to me :)

Ingredients 
  • Ripe Tomato – 3 nos (I used small ones..Finely chopped )
  • Big onion – 1 no (Slice cut )
  • Salt & water – as needed
  • Oil – 2 tsp
To grind :
  • Coconut – 1 Pointer finger size piece
  • Fried gram dal /Pottukadalai – 1 tsp
  • Green chilly – 1 no (adjust , add more )
  • Cinnamon /Pattai – 1 small stick
  • Cloves – 2 nos
  • Water – as needed.
To Temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Curry leaves – a few
To garnish :
  • Coriander leaves – a  few.
Method :
  • Heat a kadai with oil and temper with ingredients given under “to temper “.
  • Then add the onion slices & finely chopped tomato pieces.
  • Saute well till the tomato becomes mushy.
  • Add little water and cover cook till onions get cooked.
  • In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
  • Once the onions get cooked , add the ground masala with required water.
  • Add the salt and let the gravy boil for sometime and gets thicken.
  • Finally garnish with coriander leaves and serve hot !!
EASY TOMATO GRAVY 1


FRIED GRAM DAL , COCONUT POWDER 
I learnt this from my MIL.I am sure Kids would love this to have with chapathi & poori.I too prepared this for my kid i.e... My husband Wink . People with sweet tooth can surely give this a try.I used sugar here..If u wish , u can replace with jaggery.Both tastes good.

Ingredients:
  • Fried gram dal /Pottu kadalai – 1 fistful
  • Coconut – 1 finger size piece or 2 tsp of grated coconut
  • Sugar – 2-3 tsp
  • Cardamom – 1 no
Method :
  • In  a mixie , add coconut , cardamom and fried gram..Run it  twice or thrice to make a powder.
  • Finally add the sugar and run it once.
  • Remove & serve !!

FRIED GRAM DAL , COCONUT POWDER


Have a nice weekend Wave

Continue Reading...


August 24, 2009

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal Smile..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was goodSmile.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

oats kozhukattai

For 10 – 12 nos :
Ingredients :
  • Quick Oats – 1/2 cup
  • Red chilly – 2 nos (pinch into two )
  • Curry leaves – a sprig
  • Coconut pieces – a few (cut into very small pieces )
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Hing – 2 –3 pinches
  • Salt & water – as needed
  • Oil – 1 tsp
Method :
  • Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
  • Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
  • In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
  • Add the coconut pieces to it and fry for a minute.
  • Mix the seasoned items with the ground oats along with the remaining hing.
  • Add salt & water to knead like a chapatti dough.
  • Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.
Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!
oats kozhukattai  3


VARIATIONS :
  • Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
  • If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

Continue Reading...


April 9, 2009

SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

Sundakkai


It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

sundakkai poritha kuzhambu

Ingredients
1 cup - 200ml
  • Raw Sundakkai– 1 cup
  • Moong dal – 1.5 tbsp
  • Tamarind – Medium gooseberry size
  • Sambar powder – 1- 2 tsp ( u can use any sambar powder )
  • Tomato – 1 no (Chopped)
  • Turmeric powder – a pinch
  • Salt & water – as needed.
To season:
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
To Grind:
  • Grated coconut – 1/4 cup
Method:
  • Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.
DSC00933 DSC00934
  • Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.
DSC00937
  • Now Pressure cook the sundakkai along with moong dal and chopped tomato .
  • Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt  and a pinch of turmeric powder to it.Keep aside.
  • Grind the coconut with water and make it to a paste.Set aside.
  • Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
  • Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
  • If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
  • Finally, temper with all the items given under “to season”.
Healthy sundakkai poricha kuzhambu is ready to serve.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

Sundakkai kuzhambu with vadaam!1


Continue Reading...


March 30, 2009

TOMATO PULAO RECIPE | LUNCH BOX RECIPES

I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.



Ingredients:
  • Rice  ( i used boiled rice ) – 1/2 cup
  • Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
  • Water – 3/4 cup
  • Small onions – 10 nos (Peeled and cut into two )
  • Boiled peas – 1/4 cup (I didn’t add )
  • Garlic -  5 flakes ( peeled )
  • Cashew nuts – 5 nos (Grind it to a paste)
  • Red chilly powder – 1/2 - 1 tsp
  • Green chilly – 1 no (slit cut )
  • Salt – as  needed .
  • Lime juice – a few drops
TO GRIND :
  • Ginger – 1 inch size
  • Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
TO SAUTE :
  • Oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star anise / Marati moggu – 1 no
  • Cardamom – 1 no
TO GARNISH:
  • Coriander leaves – few (chopped).
Method:
  • Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
  • Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
  • Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
  • After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
  • Now add the slit green chilly and ginger & coriander leaves paste.
  • Saute for a minute and add the cashew paste. Stir well.
  • Then add the red chilly powder and tomato puree to it.
  • Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
  • Now add the measured rice and water and mix it well.
  • Transfer everything into a cooker and cook for 1 whistle.
  • After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.
FIL-March-Tom
Continue Reading...