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April 30, 2013


Tomato rice recipe
Tomato rice is my favourite variety rice recipe but Sendhil don’t like this as it has more spices.Even then I wanted to make him eat my tomato rice and praise me Winking smile.. I tried many combinations and at last i settled with this recipe.. He liked it a lot and i got credits as i wished Smile . In the beginning I used to add fennel seeds along with spices but he hate the taste of fennel seeds while eating. So i omitted fennel seeds  & other spices and i used garam masala powder , coriander & mint leaves which gave a nice flavour & taste to the rice..I have made this so many times for his lunch box and this has become a routine lunch box dish for me Smile.. Check out my tomato pulao recipe if interested..
thakkali sadham

1 cup - 200ml

  • Basmati rice – 1/2 cup
  • Water - 1 cup
  • Ripe tomatoes – 4 nos (small sized, I used bangalore tomato)
  • Big onion – 1 no
  • Garlic cloves – 8 nos
  • Green chillies – 1- 2 nos
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Garam masala powder – 1/2 tsp
  • Mint leaves & coriander leaves – few (chopped)
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • urad dal – 1 tsp
  • Channa dal – 1 tsp
Coriander leaves – to garnish
Ghee  or gingely oil – to add while mixing with rice


  • Cook the basmati rice adding 1:2 cups of water..Here i used 1 cup of water.. Add a drop of oil and little salt while rice is cooking. Pressure cook it and spread the rice in a plate to cool down..
  • Slice cut the onions , slit the green chillies , chop the mint & coriander leaves , peel the garlic cloves and roughly chop the tomatoes and set aside..
  • In a kadai , heat oil and splutter mustard , urad & channa dal.Then add the onions , green chillies and saute well. Now add the garlic cloves and mix well..
tomato rice tile1
  • Then add the mint & coriander leaves and saute well.Finally add tomatoes and all the spice powders along with salt.
tomato rice tile2
  • Mix well till tomato turns to a paste.Add little water if necessary..Make sure tomato paste has some moisture content ..The paste should not be dry..Garnish with coriander leaves , paste is ready..
tomato rice tile3
  • Now add the tomato paste to the rice adding gingely oil and mix well with a fork like ladle..Add a tsp of ghee before serving if u wish..Add more paste while mixing because the rice may absorb all the paste and it will taste bland after the rice cools down. So i have given more tomatoes to make the paste. Add the required paste , mix , give some setting time and then serve !
tomato rice tile4


  • For variations u can try adding fennel seeds while tempering which gives an additional flavour.
  • U can also try adding 1/2 tsp of ginger garlic paste instead of whole garlic cloves ..

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April 29, 2013

Pottukadalai Chutney Recipe | Roasted Gram Dal Chutney Recipe For Paniyaram

pottukadalai chutney
Pottukadalai chutney / Fried gram dal chutney ( roasted chana dal chutney) post was lying in my drafts for long time.As I dint prepare any new dishes, I thought of posting this simple and yummy chutney. My mom makes this chutney as a side dish for leftover dosa batter paniyaram.I think most of u would have seen this watery chutney ( thanni chutney) in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli. This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water. Try this pottukadalai thanni chutney also called as Udacha kadalai chutney. U’ll like it for sure. For variations u can try adding fried gram dal alone or equal quantity of dal and coconut.Please adjust the quantity of water as u wish !

pottukadalai chutney plate

Pottukadalai chutney recipe

Pottukadalai chutney recipe Watery chutney using fried gram dal / Pottukadalai chutney - Road side hotel chutney
Cuisine: Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

1 cup - 200ml

  • Grated Coconut – 2 tbsp 
  • Fried gram dal / Pottukadalai – 1/2 cup
  • Green chillies – 4 – 5 nos ( adjust based on the size of chilli)
  • Garlic cloves - 3 nos
  • Tamarind – A small piece
  • Salt – As needed
  • Water – 1/2 cup for grinding + 1 cups for mixing ( adjust as needed)
To temper
  • Cooking oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Hing – A big pinch

  • Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Check for taste.Serve with paniyaram , idli , dosa !
pottukadalai chutney tile

Enjoy with hot idli,paniyaram !
  • For variations,u can add little milk while grinding the chutney along with water to get white color.But adding milk will reduce the shelf life of keep it refrigerated.
  • Adjust the quantity of chillies as per your spice level.Generally my mom makes this chutney spicy.
  • Also reduce the quantity of coconut to 1 tbsp or use fried gram dal alone if u wish & make chutney.It also tastes good.
  • It tastes the best with hot idlis & paniyaram.

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April 27, 2013


I learnt this Karunai kizhangu kuzhambu / Karunai kizhangu gravy from my MIL. Pidi Karunai kizhangu is called as Taro root in English. Some people name it as Yam as well. I made this pidi karunai kizhangu kuzhambu along with drumstick – mango poricha kuzhambu and banana stem pachadi for our lunch today.. It can be called as karunai kizhangu masiyal too.  But we call this kuzhambu as "Karunai kizhangu chutney". This chutney tastes the best when mixed with plain rice. We can make this chutney with pumpkin , ridge gourd, brinjal and potato too. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy kuzhambu recipe for lunch. U’ll like it.. Pictures are taken in my mobile as I dint bring my camera to Salem. Soon I’ll update the pictures ..


  • Yam / Pidi karunai kizhangu – 4 nos
  • Tamarind – A big gooseberry size
  • Big onion – 1 no
  • Green chillies – 6 nos
  • Salt & water – As needed
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
Hing / Asafetida – 2-3 generous pinches
Coriander leaves – few

  • Chop the big onions finely and slit the green chillies into four halves..
  • Wash and pressure cook yam . Remove the skin and mash it well or grind in a mixie to smooth paste . Add the tamarind extract and set aside.
karunai kizhangu kuzhambu
  • In a kadai , temper mustard seeds , urad dal and hing. Then add the onions , green chillies and curry leaves. Saute well.. Now add the mashed yam with tamarind extract , salt and the required water, add 2-3 big pinches of hing again.
karunai kizhangu kuzhambu
  • Let it boil for few minutes , garnish with coriander leaves and serve hot with plain rice !!
Addition of hing is the highlight for this kuzhambu. It helps to give nice flavor. So do not skip it. 

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April 22, 2013

Eggless Black Forest Cake Recipe

BLack forest - cake

Black forest cake is my most favourite cake..Making black forest cake at home is like dream came true for me Open-mouthed smile..Yesterday we celebrated our 8th wedding anniversary and I made this cake for the celebration. It came out very well.We loved it. It was soft , juicy and I used whipping cream for the first time ever…The cream was delicious and light.. I must thank Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which I use for whipping curd but it pulled my leg. The cream dint come out well with soft peaks as I expected . So I used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sendhil’s help. He saw me struggling with the cream and he told “will buy a beater soon” , Yay Party smile. It was really tiring and painful but somehow i made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home. The recipe I have given here is perfect to make a delicious cream..Hope I can do the cream in correct consistency with electric beater and design the cake well in future.. I used “ Tropolite”  heavy whipping cream to make the topping. I bought it from General food additives (GFA) at seshadripuram.
Coming to this cake, I got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy..Thumbs up .. I dint use cherry syrup for layers instead I used Thumps up drink and little sugar syrup to make the sponge soft and juicy.. Also I refrigerated the cake over night before cutting it. If you plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. U can use this cake recipe for making eggless chocolate cake too.

black forest cake

 1 cup = 250ml
For cake base
  • Maida / All purpose flour – 1 cup 
  • Sweetened condensed milk – 1/2 tin ( 200ml)
  • Powdered sugar - 2 tbsp
  • Baking powder – 3/4 tsp
  • Baking soda – 3/4 tsp
  • Cocoa powder – 3 tsbp
  • Lukewarm Milk – 3/4 cup
  • Unsalted Butter – 1/4 cup ( 50gms)
  • Vinegar or apple cider vinegar - 1 tsp
  • Vanilla essence – 1 tsp
For sugar syrup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
Thumps up or pepsi or coke  – 4 tbsp 
For whipping cream
  • Heavy cream – 1 cup OR Thick Fresh cream – 2 cup (Amul cream)
  • Icing sugar – 5 tbsp
  • Vanilla essence – 1 tsp
For decoration
  • Cherries – 1/2 cup  ( Reserve few cherries for decoration and chop the remaining)
  • Chocolate vermicelli – 1/2 cup
  • Silver sprinkles – few
  • Chocolate shard/gratings – 1/4 cup
  • Refrigerate the heavy cream for 24 hours before using it..Keep ice cubes ready. Freeze the bowls ( which you are going to use for whipping) , paletted knife , beater blade for 1 hour..
  • Sieve maida , baking powder , baking soda , cocoa powder in a bowl. In another bowl Mix milk and vinegar. Set aside for 5 minutes. Then add melted butter, condensed milk , vanilla essence and mix well.
black forest tile1
  • Now add the maida mixing well in one hand. The mixture thickens to ribbon consistency. Grease the baking pan with butter and sprinkle maida over it OR line the pan with butter paper.  Pour the cake batter. Spread it well..Pat the pan for even spreading and pour the cake mixture to the baking pan..Pat it well..
black forest tile2
  • Preheat the oven in 180c for 10 minutes and bake the cake for 20-25 mins in convection mode..Keep an eye after 15 minutes..
  • Remove the cake after 1 hour and let it cool down completely.. In the mean time , make the whipping cream.
black forest tile3
  • In  a wide bowl , take the ice cubes and keep another vessel over it. Then add 2 cups of whipping cream and beat it for 3 minutes. When it becomes slightly thick add the icing sugar , vanilla essence and mix well.Again beat it for 2-3 minutes till soft peaks form and the cream becomes thick. Do not over beat the cream. Over beating leads to cracking of cream while applying or it may become butter.
black forest tile5
  • Make the sugar syrup by mixing water and sugar. After the sugar is well dissolved , allow it to boil for few seconds , make a thin syrup , mix vanilla essence and keep it refrigerated to cool down.
  • After the cake is completely cool, remove the extra dome in the cake and level it. Cut the cake horizontally and into two round shaped pieces. Sprinkle few tbsp of sugar syrup and thumps up all over the cake pieces. Make sure the cake should not be too soggy.
black forest tile4
  • Then apply the whipped cream on the both pieces for 1 inch thickness and sprinkle chopped cherries. Then invert the cake one over the other and drizzle some more syrup on top of the cake .Then apply a layer of cream to cover the cake completely. Refrigerate it for 30 minutes. Then remove the cake and frost the cake with another layer or whipping cream. Use a piping bag and a star mould to decorate the cake and place some whole cherries on top of the cake. Sprinkle the vermicelli and sprinklers..Refrigerate it over night or minimum of 3-4 hours..Serve and enjoy!!
black forest cake tile6

black forest cake piece

  • Whipping cream doubles in quantity . So adjust as per your need. For this measurement u get approximately 2 cups. I still have some left over whipped cream and iam blinking what to do with it.. Winking smile. U can store the left over whipped cream for 3-4 days in refrigerator.
  • I have used thumps up and sugar syrup for drizzling over the cake. U can also use cherry syrup instead of this..
  • As far as I heard rum is used to give a strength and flavour , but I wanted to make it alcohol free, So I used thumps up here..U can also use pepsi or coco cola or any aerated drink..

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April 18, 2013


aloo peas masala

I tried this potato peas masala recipe from Sabdha’s kitchen. My husband likes a kurma if it is mildly spiced..So i was searching for the same and i got this recipe. . Actually the original recipe was from Mrs. Revathy shanmugam using field beans.Sudha had adapted that recipe and made it using aloo and peas.I too tried the same way but i made a slight change in the recipe to suit our taste buds.I have tried this twice and first time i made with baby potatoes.As i made this kurma for dinner , i couldn’t click in natural light.This is my first attempt in taking a low light picture. Hope it looks OK Winking smile..Soon i’ll update the picture.. The consistency of this masala can be adjusted as per ur wish. I wanted it thick. U can make it watery as sudha made.. Both the ways it tastes great Smile Thank u sudha for this yummy gravy recipe..

1 cup - 200ml
  • Potato – 3 nos ( small sized)
  • Green Peas – 1/4 cup
To grind
  • Tamarind – Marble size
  • Grated coconut - 1 tbsp
  • Red chilli powder – 1 tsp
  • Dhania powder – 1 tsp
  • Green chillies – 2 nos
  • Big onion – 2 nos OR  small onion -  12 nos
  • Cashew – 5 – 7 nos
  • Coriander leaves – 1/4 cup
  • Garam masala powder – 1 tsp
To temper
  • Cooking oil + Ghee  – 1 + 1 tbsp
  • Mustard seeds – 1 tsp
  • Crushed garlic – 8-10 nos
  • Pressure cook potato and peas and set aside. Grind all the ingredients given under “ To grind” to a smooth paste..
aloo peas gravy tile1
  • In a wide pan heat oil and splutter the mustard seeds and add the crushed garlic.Saute till nice aroma comes out..
aloo peas gravy tile2
  • Then add the ground masala paste and saute in low flame for 10-15 minutes till masala thickens and raw smell emanates..Now add the cooked peas and potato and mix well.Add the required water and allow it to boil till the desired consistency is reached..
aloo peas gravy tile3
  • Finally add the coriander leaves and serve with roti !!

Here is a picture of kurma i made with baby potato

baby potato kurma

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April 16, 2013

Falooda Ice Cream Recipe | Royal Falooda

Falooda picture
Falooda or faluda , is a very popular dessert in mumbai .Though i am in Bangalore for the past 6 years,i have not tasted it.I heard sivaraj lassi bar is very famous for falooda in Bangalore.I have to taste once there.Last month I tasted this falooda in Saravana’s icecream parlour,salem. I never thought i would make this at home. Thanks to Vanitha magazine and to my neighbour. She read the book and told the recipe to me .I have tried this thrice so far. Its a very easy & very tasty dessert recipe..As u all know , falooda is a mixture of falooda sev , basil seeds( Sabza/Takmania),Jelly crystals,sugar syrup and ice cream.I bought falooda sev / vermicelli and falooda seeds from Nilgiris , brigade road-Bangalore.Sabza / Takmania seeds is a best coolant for summer..This is a perfect dessert/drink to beat the summer heat ..The best thing about this recipe is we can pre prepare all the ingredients and refrigerate it. Just mix everything and serve chilled whenever required & it tastes AWEWSUM !! .. One sad thing is when i finished clicking , ice cream got melted and spreaded all over the glass Sad smile.. Still then it was very tasty Smile with tongue out ..
falooda - glass

1 cup-200ml
For 2 persons
  • Falooda sev / Vermicelli – 1/4 cup
  • Boiled Milk – 1 cup ( adjust)
  • Rose essence – Few drops
  • Basil seeds / sabza / takmania seeds – 3 tbsp
  • Sugar syrup -  4 tbsp
  • Food color – Few drops ( yellow , green or any color)
  • Strawberry jelly – 4 tbsp
  • Mixed fruits – 1/4 cup ( apple , banana , pineapple etc)
  • Vanilla Ice cream  - 4 scoops
  • Chopped nuts – 1 tbsp (optional)
Falooda glass – 2 nos

falooda ingredients

  • Here is a picture of falooda sev and seeds.
Falooda sev & sabza seeds
  • Prepare slightly thick sugar syrup ( gulab jamun syrup consistency) , add yellow food color and set aside. Make the strawberry jelly as per the directions given in the packet and keep it ready.
  • Soak the falooda seeds in hot water till it bulges.Drain the excess water and keep aside..
Falooda seeds
  • Boil the falooda sev in milk till it cooks . Make sure it should not be mushy. After all the milk is drained , switch off the flame and add few drops of rose essence, mix well and set aside.
Falooda sev
  • Cut all the fruits into small pieces.. For serving , take a falooda glass , add 2 tbsp of sugar syrup in the bottom. Then add 2 tbsp of soaked basil seeds on top of sugar syrup..Add 2 tbsp of chopped fruits & nuts, falooda sev , strawberry jelly on top of one another.. Finally add 2 scoops of ice cream and decorate with a cherry .
Falooda arrangement
Serve immediately !

falooda glass hand

  • To make a falooda drink , add milk instead of ice cream ..
  • U can also add chopped nuts for more richness..
  • Falooda sev can be replaced by payasam vermicelli/semiya  ..
  • Basil seeds is a must for this recipe which makes this dessert healthy too..
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April 14, 2013


Panakam recipe

We make panagam for Rama navami and Tamil new year..Its a very flavourful , delicious  and a healthy drink .Its a mix of flavourful spices like cardamom , edible camphor , dry ginger powder and cloves sweetened with jaggery .  Neer mor is nothing but spiced buttermilk.. We make this on Rama navami and Tamil new year day and offer to god.I learnt both these recipes from my MIL. She prepares these drinks well in advance ( 2-3 hrs before drinking)so that all the flavours gets infused into the water and it will be very tasty while drinking..So i too follow the same way and i make panakam at night for the next day consumption..Neer more tastes the best when u make it at least two hours before drinking..Keep it in refrigerator and serve chilled !

 1 cup - 200ml
  • Water – 1 cup
  • Powdered jaggery – 3 tbsp
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Dry ginger powder – 1/4 tsp
  • Edible camphor – A pinch
  • Tulsi leaves – few (optional)
  • Tamarind -  1 seed ( soak & add the extract) OR Lemon juice - Few drops
  • Salt – A pinch

Panakam ingredients

  • Crush the cardamom with skin and cloves slightly and add them to a cup of water. Soak a small piece of tamarind and add the extract to the water. Instead of tamarind extract, you can add lemon juice.
  • Then add the powdered jaggery , salt , edible camphor , tulsi leaves and mix well. Let it stay for an hour . Then filter the water and drink..
Enjoy !
panakam - spoon


Neer mor 1

1 cup - 200ml
  • Curd / yoghurt – 1/2 cup
  • Water – 1.5 – 2 cups
  • Ginger – 1 inch piece
  • Green chilli – 1 no (small, finely chopped)
  • Chopped Curry leaves – few
  • Chopped Coriander leaves - few
  • Salt – As needed
To temper
  • Mustard seeds – 1/2 tsp
  • Hing / Asafetida – A big pinch
  • Whisk curd & water adding salt. Set aside..Now add the chopped curry leaves , coriander leaves.
  • Crush the ginger and green chilli . Add to buttermilk..Temper with mustard seeds and hing. Mix well and enjoy !

Neer mor

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