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January 14, 2009

South Indian Red Chilli Chutney Recipe - Onion Chilli Chutney

lemon chilli chutney recipe
I learnt this hot and spicy red chilli chutney from my MIL. It is a very easy to make chutney recipe. Red chilli, lemon  and onion are the major ingredients of this chutney. Tamarind is not used in this recipe. We call it as milagai chutney. Its a good side dish for idli,dosa ! It tastes very spicy. Ok, lets see how to make South Indian style red chilli chutney recipe.

Easy chilli chutney recipe


Chilli chutney recipe Easy Chilli chutney recipe
Cuisine: Indian
Category: Chutneys
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
    • Red Chillies – 7 nos
    • Big size Lemon – Half
    • Salt – to taste
      To Temper:
      • Sesame /Gingely Oil – 1 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal- 1/2 tsp
      • Curry leaves – a sprig
      • Asafetida/Hing – a pinch
      METHOD

        • Grind the red chillies with salt to a powder & then add little water to make a paste & grind it. Remove
        • Season with mustard,urad dal,onions,curry leaves and hing.
      lemon chilli chutney tile1
        • Finally squeeze half of the lemon into it. Mix it well.check for salt.
        • Delicious and spicy chutney is ready!!
      lemon chilli chutney tile2
        • Can be served with idly & dosa by adding sesame/gingely oil.
        Enjoy !


      Note

      This chutney can also be made by adding small gooseberry size tamarind instead of lemon juice.U have to saute & add finely chopped small onions.Try this for variation.


      Red chilli chutney
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      January 12, 2009

      Easy Moong Dal Sambar | Pasi Paruppu Sambar Recipe For Idli -Tiffin Sambar


      I learnt this easy one pot moong dal sambar recipe for idli dosa from my mom. We call it as pasi paruppu sambar/ Payatham paruppu sambar in Tamil. It’s a great side dish for idli, dosa. I usually make this for breakfast during busy morning hours. This recipe is apt for bachelors and working women as it has no grinding jobs.Just mixing and pressure cooking is needed :). 

      As Moong dal is good for stomach and mouth ulcers, I make this sambar very often. Its an easy way of including moong dal/Paasi paruppu in our daily food. Sometimes I add vegetables like potato and carrot to make it more healthy. Ok, lets see how to make this easy payatham paruppu sambar for idli, dosa.





      Moong dal sambar/Paasi Paruppu Sambar for idli


      Moong dal sambar/Paasi Paruppu Sambar for idli Easy one pot moong dal/Pasi paruppu sambar for idli, dosa
      Cuisine: South Indian
      Category: Side dish
      Serves: 4
      Prep time: 10 Minutes
      Cook time: 10 Minutes
      Total time: 20 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Moong dal – 1/4 cup
      • Tomato – 2 nos ( Finely chopped)
      • Green chilli – 2 nos (Increase if you want more spicy, use 1 for less spice)
      • Small onions or Big onion – 15nos /1 no (Finely chopped)
      • Turmeric powder – 1/8 tsp
      • Sambar powder -1 tsp
      • Coriander powder - 1/2 tsp
      • Kadalai maavu/Besan flour - 2 tsp ( dilute it with 1/4 cup of water )
      • Salt & water - as needed
      To temper
      • Cooking oil or ghee - 1 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal- 1/2 tsp
      • Cumin seeds/Jeera – 1/4 tsp
      • Asafetida /Hing– 1/4 tsp
      • Curry Leaves – A sprig
      • Salt – to taste
      • Coriander leaves – To garnish
      HOW TO MAKE MOONG DAL SAMBAR FOR IDLI - METHOD

      • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, jeera and saute well. Now add the chopped onions, slit green chilli and curry leaves. Mix until onion turns transparent.

      • Add the finely chopped tomato and saute until mushy. Add moong dal and quickly mix them. Add water, sambar powder, salt, hing and turmeric powder. Mix well.

      •   Dilute besan flour in water without lumps and add it to the boiling sambar. Add coriander powder and mix well. Pressure cook everything in low flame for one whistle.

        After the steam is released, open the cooker and mash the dal well. Add some water to adjust the consistency of sambar. Boil for few seconds if needed. Garnish with coriander leaves and serve with idli, dosa. Add a tsp of sesame oil/Gingely oil while serving. Enjoy !


        Note:Asafetida and coriander leaves are most important for this sambar. Only these 2 ingredients gives the flavour.

        Try this easy protein rich Moong dal sambar for idli, dosa and enjoy adding a tsp of gingely oil!
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        January 11, 2009

        THIRUVATHIRAI KALI, KOOTU, ADAI - THIRUVATHIRAI RECIPES

        THIRUVATHIRAI KALI / ADAI / KOOTU (Ezhu kai kootu)

        Thiruvathirai adai-kali-kootu-recipe

        In this post, lets see how to make Thiruvathirai kali, kootu and adai recipes with step by step pictures and video for making thiruvathirai kali. Before that, lets see the significance of Thiruvathirai. 
        Significance of Arudra darshan
        Soure:wiki and google 

        Arudhra Darshan or Arudara Darshan is observed in the Tamil month of Margazhi (December – January). In our house, we celebrate this festival by offereing Thiruvathirai kali, adai and 7 kai kootu with mixed vegetables to Lord Shiva. It is essentially a Shaivite festival and celebrates the cosmic dance of Lord Shiva, which is represented by the Nataraja form. Arudra festival is celebrated with fervor in Lord Shiva temples in Tamil Nadu, Sri Lanka, Singapore, Malaysia, South Africa, Australia and in other parts of the world by Tamil speaking population. Arudhra signifies the golden red flame and Shiva performs in the form of this red-flamed light. 


        The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction.Arudra Darshan celebrates this ecstatic dance of Lord Shiva.

        It takes place on the full moon night in the month of Margazhi and this is also the longest night in a year. The festival is mainly observed in the Tamil speaking world.The most important Arudhra Darshan festival takes place at the Chidambaram Shiva Temple in Tamil Nadu. Most of the temples around the world with Lord Nataraja as deity perform the Arudhra Darshan.

        As per the Puranaas, on this day Lord Shiva has shown this blissful dance that energizes this world to two of his devotees - Vyagrapadha and Adisesha (on whom Lord Vishnu Reside). Hence this day is celebrated, in appreciation of the cosmic dance of Lord Shiva, by offering Prayers to the Nataraja aspect of the Lord.

        Special prayers are held on the day at all Shiva temples. Milk, honey, water, sandal paste and other cooling liquids are offered to Lord Shiva on this day. This is to cool a burning and turbulent Shiva who is performing the Tandava – the cosmic dance of Nataraja. Special abhishekam, rituals and celebrations are held on the night of Thiruvathirai.

        In our house, we celebrate this festival by offering kali , 7 kai kootu and adai to Lord Nataraja. We tie a yellow rope in our hands.We also draw maakolam all over our house. My MIL draws a procession car(Thaer)with shivalingam in the center and keep it in Pooja room as idol. I’ve attached the photo of our Pooja room with all the offerings in the end of this page! Do have a look.

        thiruvathirai-tile_thumb1

        Thiruvathirai kali



        Please watch the video for better understanding :)


        Thiruvathirai kali


        Thiruvathirai kali Thiruvathirai kali recipe
        Cuisine: Indian Category: Sweet Yields: 4
        Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


        INGREDIENTS

        Please check THIS LINK for latest kali recipe with video.
        1 cup - 250ml
        • Raw rice – 1/2 cup
        • Moong Dal – 1.5 tbsp
        • Cardamom –  3 nos (crushed)
        • Water – 1.5 to 2 cups 
        • Cashew nuts – 4-5 nos
        • Ghee – 1 tbsp.
        • Grated Coconut – 1/4 cup
        For jaggery syrup/Paagu:
        • Grated jaggery - 3/4 cup ( ratio of rice and jaggery should be 1:1.5)
        • Water - 1/4 cup
        HOW TO MAKE THIRUVATHIRAI KALI - METHOD

        Please watch the video link given above for clear understanding !

        • Dry roast the moong dhal in a hot kadai till light golden brown(nice aroma comes). Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.
        • Now grind the rice & dal in the mixie (Run once or twice.It should be just broken like rava/semolina).
        Thiruvathirai kali
        • Pressure cook rice and moong dal with the nentioned quantity of water & a drop of oil. Cook it for 1-2 whistles (rice should be separate). It shouldn’t be overcooked. Rice should be fluffy and separate. Set aside. No problem if the rice is slightly mushy. When it cools down, it will be separate..
        • Break the jaggery into pieces. Run the grated coconut in the mixie once or twice. Now take a bowl with the jaggery and put in very little water (should immerse).
        • Melt and make a syrup by keeping in medium flame. This is done to remove mud and stones in jaggery. After we make the syrup, strain it in a metal strainer.
        Thiruvathirai kali
        • Now add the cooked rice to the syrup and a tsp of ghee. Mix well by keeping on the medium flame. Take care to stir continuously, so as not to charr/ burn. It gets thicken and rice will absorb all the syrup. Lastly add the grated coconut and fried cashews along with ghee. Switch off the flame.
        Thiruvathirai kali
        Thiruvathirai kali
          Note : Instead of making jaggery syrup, you can directly add the jaggery & grated coconut to the rice mixture if  your jaggery is pure.

          Shelf life : fresh or for 1 day.

        Thiruvathirai adai recipe


        Thiruvathirai adai recipe Thiruvathirai adai recipe using rice flour and jaggery
        Cuisine: Indian Category: Sweet Yields: 2
        Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


        INGREDIENTS
        1cup - 250ml
        • Processed rice flour or readymade idiyappam flour – 1 cup
        • Water –  1 to 1.25 cups ( Water quantity may vary based on the rice flour you use)
        • Powdered Jaggery – 3/4 cup
        • Grated coconut – 2 tbsp
        • Cardamom – 3 nos
        • Ghee – 1 tbsp
        HOW TO MAKE THIRUVATHIRAI ADAI - METHOD

        • Wash and Soak rice in water for 2 hrs. Drain the water and Spread the rice in a paper or cloth for 5-10 mins .Water content gets absorbed and rice will become dry with little moisture. Now grind it in the mixie till it becomes a nice powder. Add cardamom with the rice so that it will be grinded nicely.
        • Now sieve the rice flour and remove the coarse ones. Fry it in the dry kadai till vapour comes slightly. Set aside. Dry grind the coconut and keep apart.
        • For ready made rice flour, dry roast till vapour comes slightly. Do it for 1-2 minutes in medium flame. Please don’t roast too much as the adai may break. Remove as soon as vapour comes out. Now take the jaggery in a bowl & add 1 cup of water. Melt & strain the jaggery. Let it boil for sometime. Now simmer the flame and add the rice flour, cardamom powder and the grated coconut. Mix it well. 
        Thiruvathirai adai
        • Make sure there are no lumps . The mixture will become thick and all the water gets absorbed into the rice flour. Remove from the flame and let it warm. Grease your hands with oil and knead well to make it soft.. Make balls of even size.
        Thiruvathirai adai
        • Take a small polythene sheet or Plantain leaf. Spread the ball with hands and make it like Poori. We usually keep 7 nos for neivedyam. 
        • Heat a dosa tawa .Sprinkle some oil/ghee and put the adai into it. Cook till it becomes light golden brown. Cook it in med flame. Adai should not break. So cook carefully.
        • Flip it once. Cook for sometime and enjoy eating hot!!
        Thiruvathirai adai
        Note: On this day the most important thing is that this Adai shouldn’t break or crack. Its a kind of sentiment for us :)

        Shelf life: 1 week. ( U can refrigerate the cooked dough and make adai at ur will)

        Note
        • I always use home made processed rice flour to make soft adai.
        • Adai will break if  you over roast the rice flour. It will crack an break if you roast in the dosa pan for longer time in low flame. So always do in medium flame
        • Sufficient quantity of water should be added while making the syrup.
        • Do not flip the adai very often as it may break.
        • If the dough is sticky, grease your hands with oil and pat the dough. Use oil generously whenever needed.

        7 VEG KOOTU/EZHU KAI KOOTU



        7 VEG KOOTU


        7 kai kootu 7 kai kootu for thiruvathirai
        Cuisine: Indian Category: Sweet Yields: 4
        Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


        INGREDIENTS
        1 cup = 250ml
        • Vegetables (please refer notes) - 2 cups
        • Yellow moong dal - 2 tbsp
        • Tomato – 1 no
        • Salt – to taste
        To grind
        • Grated coconut – 1/2 cup
        • Green chilli – 2 to 3 nos(medium size)
        • Jeera/Cumin seeds – 1 tsp
        • Rice flour Or corn flour - 1tsp
        To temper
        • Mustard – 1/4 tsp
        • Urad dal- 1/2 tsp
        • Curry leaves – a sprig
        • Coconut oil – 1 tbsp
        HOW TO MAKE THIRUVATHIRAI KOOTU - METHOD

        • Cut all the vegetables and tomato in even size.
        • Pressure cook the vegetables ,tomato by adding dal, required salt and water .(Vegetables shouldn’t be mashed or overcooked). Keep it in high flame for 2 whistles. It will be perfectly cooked. 
        Thiruvathirai kootu
        • Grind the coconut with green chilly and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
        • Add the ground mixture to the cooked veggies by keeping on the flame. Boil well for few minutes till it thickens.  Adjust the consistency by adding water if required..
        Thiruvathirai kootu
        • Heat a kadai with a tbsp of coconut oil and temper with mustard, urad dal and curry leaves and add to the above mixture.
        • Delicious, healthy veg. kootu is ready!! Enjoy with kali or plain rice !

        Note

        For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.

        U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.



        Last but not the least here is our pooja room picture..
        Thiruvathirai recipes


        Hope you all enjoyed reading our thiruvathirai celebration. May the Lord bless us with all happiness and fortune!!

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        January 9, 2009

        BISIBELEBATH RECIPE


        bisibelebhath

        We do this rice dish in the weekend.U all know this is Karnataka's special dish.We make sambar and rice separately & mix them..Here is the recipe,
        Check out my latest Karnataka style Bisi bele bath recipe

          Ingredients 

        Vegetables – ALL or ANY(Carrot,beans,potato,peas,raddish,brinjal,chow-chow,raw banana,drumstick,broad beans etc)        2 cups
        Rice      1/2 cup
        Water       4 cups
        Toor dal      1/3 cup
        Tamarind A big gooseberry size
        Oil   1 tbsp + 2 tsp (to roast)
        Sambar powder    1/2 tsp
        Jaggery    A Small piece

        To Roast & Grind


        Dhania/Dry Coriander seeds 2 tsp
        Fenugreek 1/2 tsp
        Chana dal 1 tbsp
        Red chilly 6 – 8 nos (adjust)
        Asafetida/Hing a pinch
        Cinnamon 1 small stick 
        Cloves 2 nos 
        Grated Coconut 2 tbsp

        To temper
        Mustard seeds 1/4 tsp
        Jeera/Cumin seeds 1/4 tsp
        Sambar onions/Pearl onions 1/4 cup
        Green chilly 1 no
        Curry leaves 1 sprig
        Oil 1 tsp
        Coriander leaves to garnish
        Cashew nuts a few

          Method

        1. Wash and Pressure cook rice with required water.Keep it for 2 –3 whistles and till it is overcooked & mushy.Set aside.Cut all the vegetables for 1 inch size.
        2. Then pressure cook toor dhal with a drop of oil and a pinch of turmeric powder.Keep it for 2 whistles. Hand blend it. Mix well to become mushy.Soak tamarind in water and extract pulp from it.
        3. Heat a kadai with 1 tsp of oil and roast all the items given under “To roast & grind” table and lastly add the grated coconut , roast it well and grind in a powdered form.Keep it aside.
        4. Heat oil in a pan,add the tempering items,sambar onions and green chilly.Saute till they are transparent.Add the tamarind extract, all the raw vegetables and a pinch of asafetida.Close the pan with a lid .It should boil till the vegetables get cooked.
        5. Now add the cooked toor dal and sprinkle the ground powder. Mix well to avoid lumps.
        6. Let it come to a boil. Finally,add the curry leaves and coriander leaves.
        7. Delicious SAMBAR IS READY !!!
        8. Now take the rice in a big vessel and add the required amount of sambar to it with ghee.Mix it well.
        9. Sprinkle coriander leaves and serve hot with Papad or Vadaam!!!

        NOTE:
        1. As we prepare the sambar separately,u can use the same for dinner too!!.It tastes excellent with idly,Pongal & dosa!!So no need to prepare any side dish for dinner.U can take rest and enjoy the weekend!! 
        2. I’ve mentioned 2 cups of vegetables for just 1/2 cup of rice because this is the easiest way to make the children to eat vegetables :).Please reduce the amount of vegetables based on ur wish..
        3. In karnataka, they add cloves and cinnamon while grinding the spices but i don’t add. I make it in our style Smile.So if u need the authentic bisibelebath , roast the cinnamon and cloves along with spices , Powder them and add..
        4. Add more sambar while u mix with rice because the rice absorbs all the sambar by the time u eat. Keep some sambar in reserve.I always mix the rice & sambar just before eating and serve hot..
        5. At last, add little ghee to enhance the taste and flavour.

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        January 8, 2009

        NELLIKAI THAYIR PACHADI | GOOSEBERRY PACHADI


        Gooseberry pachadi / Nellikai pachadi is a very healthy and easy to make pachadi. Most of us have gooseberry pickle. But this one is of a different kind. My MIL always buy gooseberries in lots & cuts them into small pieces, grind it in mixie to get a wet powder (no need to add water).We spread it in a big plate (Thaambaalam) and keep it in sunlight for 2-3 days in day time. Keep in open air under the fan during night. Repeat this until its dried completely.

        It will become a dry powder (we call it as “Nelli Mulli). We store this in an air-tight container and use it for months. As we all know, Gooseberry can be taken in any form, we include this at least twice a week in our lunch. This Pachadi can be made with the dried powder or fresh ones.
        So here is the recipe,

        Ingredients

        • BIG Gooseberry (fresh) – 1 no ( If POWDER, use 2 tsp)
        • Green chilly – 1 - 2 ( use 2 nos if it is small)
        • Grated Coconut – 1 tbsp
        • Asafetida – A pinch
        • Curd – 1/4 cup
        • Mustard seeds & urad dal – 1/4 tsp
        • Curry leaves – 1 sprig
        • Oil – 1 tsp
        • Salt – to taste
        Method
        • Cut the gooseberry into small pieces and remove the seed.
        • Now grind it with green chilli, coconut piece and salt with a pinch of asafetida to make it a paste by adding enough water.
        • Then transfer it to a small bowl and add the curd to it.
        • Mix it well and season with mustard, urad dal & curry leaves.
        Note: U can do the same with nelli mulli powder. Just replace the fresh gooseberry with 2 tsp of this. Add more chilly if you want it to be spicy.
         
        This pachadi serves as a very good accompaniment for dal rice (paruppu saadham) with ghee. It can also be had with plain rice & ghee. That tastes excellent:)

        So let us make this easy pachadi at our home & get all its benefits:)

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        January 7, 2009

        Tomato onion chilli Chutney For Dosa - Thakkali Vengayam Chutney

        Tomato onion chilli chutney is my mother in law's special side dish recipe. It is a Tamil nadu style recipe. This thakkali vengayam and pachai milagi chutney tastes good with idli and dosa. We had a chutney similar to this taste at Adayar Anandha bhavan hotel. Try this. U’ll like it.We do this for breakfast mostly. If you make it spicy, it goes well with dosa ( pulicha maavu dosai ;).
        Tomato onion chutney

        Ingredients 

        • Tomato – 2 nos
        • Green chilli – 3-4 nos
        • Big onion – 1 no
        • Oil – 2 tsp
        • Mustard seeds & urad dhal – 1/2 tsp
        • Curry leaves –  few.
        • Salt to taste

        Method

        1. Heat oil in a kadai and put onion first.
        2. Saute till onions turn light golden brown.
        3. Now add the green chillies and saute for a while.
        4. Finally add the tomatoes and cook till it becomes mushy.
        5. Remove and let it cool down.
        6. Grind it with required salt and water(Grind it little coarse). Season with mustard seeds, urad dal and curry leaves.
        Mix with gingely/sesame oil and serve with idly!!

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