Search Chitra's Food Book

January 20, 2020

Iyengar Paruppu Urundai Kuzhambu Recipe – No Onion No Garlic Recipe

Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop. Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot. When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.





Iyengar Paruppu Urundai Kuzhambu Recipe


Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes



INGREDIENTS
1 cup = 240ml (For paruppu urundai)
  • Bengal gram / chana dal - 1/4 cup
  • Toor dal - 1/4 cup
  • Red chilli - 2
  • Coriander leaves - 2 tbsp
  • Rice flour - 1 tsp
  • Cooking oil or gingely oil - 2 tsp
  • Salt - as needed
  • Cooking soda - a small pinch ( optional)
  • Asafetida / hing - 1/4 tsp
For kuzhambu
  • Tamarind - Big gooseberry size
  • Kuzhambu milagai thool or sambar powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed for kuzhambu 
To temper
  • Gingely oil/ Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Red chilli - 1 (pinch into 2)
  • Hing / Asafetida - a pinch
HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU
  1. Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
  2. Drain the water and grind coarsely adding salt and hing.
  3. Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
  4. Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
  5. Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
  6. Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
  7. Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
  8. Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.
IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES
  • Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water.

  • Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside.

  • Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high.

  • After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes. 

  • Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu. 

  • Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated.

    Enjoy !

Note

  • Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked.
  • Adjust the quantity of sambar powder as per your taste.
  • Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu. 

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !
Continue Reading...


January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
Continue Reading...


January 7, 2020

Javvarisi Vadai Recipe–Sabudana Vada Without Potato

javvarisi vadai
This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

javvarisi vadai recipe

Sago vada

Javvarisi vadai recipe


Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts



Cuisine: Indian
Category: Starters
Serves: 8 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones)
  • Rice flour - 1 tbsp
  • Big onion - 1 (finely chopped)
  • Green chilli - 2 (finely chopped)
  • Ginger - 1/2 inch (-do-)
  • Coriander leaves - 2 tbsp (-do-)
  • Carrot - 1 (grated)
  • Curry leaves - Few
  • Salt - as needed
  • Water - 1 to 2 tsp (only if needed)
  • Cooking oil - to deep fry vada
HOW TO MAKE JAVVARISI VADAI
  1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
  2. Drain all the water and grind the soaked sago to a coarse paste with less water.
  3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
  4. Grease your hands with oil and shape vada.
  5. Heat oil and deep fry the vada both sides till onion turns golden brown.
  6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.
JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES
  • Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.  
  • After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more. 
  • javvarisi vadai recipe
  • Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose.
  • javvarisi vadai recipe
  • Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed.
  • javvarisi vadai recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell.
  • javvarisi vadai recipe
  • Enjoy hot crispy vada with tomato sauce.

Note

  • For variations, you can use grated cabbage instead of onion.
  • Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery.
  • Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !
Continue Reading...


January 1, 2020

Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

Bread kaja
Hi friends, Wish you all a very happy 2020 😃. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog. Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration. When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.
Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

Bread kaja recipe


Bread kaja recipe - Easy sweet with bread


Bread kaja recipe - Easy sweet with bread

Bread kaja recipe - Easy sweet with bread for dessert & snack.



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Bread slices - 5 nos.
  • Sugar - 1./2 cup
  • Water - 1/4 cup
  • Rose syrup - few drops
  • Saffron thread - few
  • Finely chopped nuts - 2 tbsp
HOW TO MAKE BREAD KAJA SWEET RECIPE
  1. Take the bread slices and cut into squares or a triangle.
  2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
  3. Melt sugar in water and make sugar syrup of half string consistency.
  4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
  5. Soak it for few minutes and serve warm by garnishing with chopped nuts.
BREAD KAJA RECIPE - STEP BY STEP PICTURES
  • Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles.
  • Bread kaja recipe
  • Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper.
  • Bread kaja recipe
  • Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads. 
  • Bread kaja recipe
  • Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun.
  • Bread kaja recipe
  • Stays good for a day or two. Enjoy !

Note

  • You can use cardamom powder instead of rose essence.
  • You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs. 
Try this easy, yummy bread kaja sweet and enjoy !
Bread kaja sweet

Continue Reading...


December 25, 2019

Chow Chow Palya / Chow Chow Poriyal Without Onion

chow chow poriyal
This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

chow chow palya


Chow chow palya / Chow chow poriyal recipe


Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice



Cuisine: South Indian
Category: Side dish
Serves: Serves
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Chayote / Chow chow / Seeme badanekayi - 2
  • Green chilli - 2 (slit)
  • Cooking oil or coconut oil - 1 tbsp ( I used refined oil)
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/ 2 tsp
  • Curry leaves - few
  • Asafetida / Hing - a pinch
  • Grated coconut - 1/4 cup
  • Chopped coriander leaves - to garnish
  • Turmeric powder – 1/4 tsp (optional)
  • Sugar – 1/2 tsp
  • Salt - as needed
  • Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA
  1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
  2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
  3. Add chopped chow chow and saute for a minute till it shrinks a bit.
  4. Add turmeric powder, salt and sugar. Mix well.
  5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
  6. Switch off the flame. Remove the whistle after the steam is released.
  7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
  8. Mix well and cook for a minute. Switch off the flame.
  9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !
METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside.

  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds.

  • Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking.

  • Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released.

  • There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame.

  • Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !
chow chow palya recipe
Continue Reading...


December 18, 2019

Baby Potato Roast / Small Potato Fry Recipe For Rice

baby potato roast
Baby potato roast is a simple and quick side dish for rice. It must be the favorite for everyone. It tastes great with sambar rice, rasam rice and even curd rice. A plate full of rasam rice with baby potato roast and a papad is a pure bliss. I have already shared two different recipes of baby potato curry for rice namely baby potato fry and Madurai style baby potato. But this one is very easy and quick to prepare. Its similar to potato kara kari. If you like to make this roast crispy, you should cook the potato in simmer flame and finally sprinkle with some rice flour. Friends, do try this easy and yummy baby potato fry and share your feedback with me. Lets see how to make baby potato roast with step by step pictures.

Check out my another version of  baby potato fry

Small potato roast / madurai masal


baby potato roast


Baby potato roast / small potato fry recipe


Baby potato roast / small potato fry recipe

Baby potato roast for rice



Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Baby potato / small potato - 20
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Red chilli powder – 1 tsp
  • Coriander powder / Dhania powder – 1.5 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
HOW TO MAKE BABY POTATO ROAST
  1. Wash the baby potato and pressure cook adding required water.
  2. Peel the skin of cooked baby potato. Set aside.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
  4. Lower the flame and add all the spice powders , salt. Mix quickly.
  5. Add the boiled potato and mix well to coat the masala powders.
  6. Cover cook in low flame till potato turns golden with nice flavor.
  7. Serve with lemon rice, rasam rice and curd rice. 
METHOD - STEP BY STEP PICTURES

  • Wash the baby potato twice or thrice. Add sufficient water and pressure cook in high flame for 2 to 3 whistles. Remove the lid after pressure is released. Peel the skin of cooked baby potato. Set aside.
  • baby potato roast
  • Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely. Add red chilli powder, dhania powder, garam masala powder, salt and turmeric powder. It should not burn.
  • baby potato roast
  • Add cooked baby potato and mix well. Make sure masala is well coated in baby potato. Cover cook in low flame till baby potato turns golden in color with a nice smell. Open the lid and mix whenever needed.
  • baby potato roast
  • Cooking in low flame for long time makes the baby potato roast well and becomes crispy. Serve with lemon rice, rasam rice and curd rice.
  • For variations, you can sprinkle a tsp of rice flour over the potato and cook for few minutes.
    Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • Roasting the potatoes in low flame is necessary.
  • Make sure masala powders doesn’t burn.

Try this easy, kids friendly baby potato fry and enjoy !
Small potato fry
Continue Reading...