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October 30, 2013


Suryakala,chandrakala sweets
Suryakala and chandrakala are one of the fancy sweets we normally see in sweet stalls. Many people may not be aware of this sweet. Every year i wish to try some interesting sweets apart from our traditional sweets.Last year i tried Kaju lotus.This year, when i wanted to try something new , this sweet flashed in my mind. I got attracted by its shape.I love its spirals/pleats.I thought it is very difficult to prepare at home . But after i tried for the first time , i felt it very easy. This is a two in one recipe Smile . Anyone can make it easily. The method of making this sweet is very similar to sweet samosa recipe. I was very happy with the outcome in the first try itself.I know the shape is not so perfect.Hope i’ll make it well in future.Sendhil and Raksha loved it Smile .The color of the sweet depends on how u want. It comes out white in color.I wanted mine to be golden brown as in sweets stalls.Please have a look at “Note” section before u start making.Celebrate ur diwali with this grand sweet Smile ..

suryakala sweet


Suryakala,Chandrakala Suryakala,chandrakala sweet recipes - Rich & grand sweet for diwali!
Cuisine: Indian Category: Sweet Yields: Serves 4
Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

1 cup - 200ml
To make dough
  • All purpose flour/Maida – 1 cup
  • Melted ghee – 1tbsp
  • Salt – a pinch
  • Cooking soda – 1/2 pinch
  • Water – as needed
For stuffing
  • Sugarless Khova – 1/2 cup (in room temperature)
  • Powdered sugar –1/4 cup
  • Cashews – 5 nos
  • Pista – 10 nos
  • Badam – 5 nos
  • Cardamom powder – 1/4 tsp
For Sugar Syrup
  • Sugar - 1 cup
  • Water - 1/2 cup
  • Cardamom powder - 1/4 tsp or rose water - few drops

    • In a wide bowl , take maida , cooking soda and a pinch of salt.Add melted butter and make a crumbly mixture. Fat should be well distributed with the flour..
    • Add enough water to make a soft , non-sticky pliable dough.Knead the dough well for five minutes.Keep covered for 30 minutes.
suryakala sweet
  • In the mean time , make the stuffing. Take the sugarless khova in a bowl in room temperature.mix well to break the lumps and set aside.Dry roast the nuts in high flame for 2 minutes. Color of the nuts should not change.Powder the roasted nuts along with sugar.Mix this powder and khova to make a thick stuffing.Set aside.
suryakala sweet
suryakala sweet
  • After 30 minutes , make small lemon sized balls out of the dough.Roll the dough into a small poori of palm size. Make it thick in the center and thin in the corners.
    • Keep 2 tsp of stuffing in the center and fold it like a half moon.
suryakala sweet

  • Seal the edges by dipping ur finger with water. Once it is sealed completely , do the spirals.While making the spiral shape , if ur fingers are sticking to the dough , dip ur finger in maida and proceed.U may get some excess dough. Pinch the excess dough and set aside.Fold the corner. Please refer the below picture and video for reference. This is chandrakala/Half moon shaped sweet.
  • For suryakala , divide the lemon sized ball into two and roll it to two small pooris. Place the stuffing in one poori and cover it with another poori.Seal the edges with water as mentioned above.Twist the corners and make spirals.Refer the video below..
  • suryakala sweet

  • suryakala sweet
    • Arrange the prepared suryakala and chandrakala in a plate. Cover it with a wet cloth till u deep fry. Heat oil in a kadai for deep frying. Deep fry them in batches till they turn golden brown on both sides..Drain in a tissue.
    suryakala sweet
    • Now prepare sugar syrup. Melt sugar in water and boil till frothy. Check for one string consistency. when you take the syrup and slide between your thumb and pointer finger. When you release it, it will form  a single string. Dip suryakala and chandrakala into the sugar syrup for 10 minutes till the next batch is ready.It will get a nice shine. After sometime sugar will be coated on top of it.
    suryakala sweet
    Enjoy !

  • Make the dough non-sticky and pliable. Add water accordingly. Most important thing is dough should be non-sticky.
  • Another important point is “Rolling” .Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If u make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste .. Please be careful .I had experienced this Sad smile . If u make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one chandrakala & suryakala , deep fry in little oil. If u get it right , proceed making the remaining ones.Else adjust the rolling and try again..This will surely help.
  • Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it.
  • If u want white sugar coating like badusha, make one string consistency. If u just want a shiny look , make half string consistency and dip the sweets.
  • Dipping 10 – 15 minutes is enough. This sweet will taste crisp even after dipping in the sugar syrup if u eat on the same day. But the consistency of syrup should be right.The next day it tasted soft outside..
  • Store in a box only after the sweet cools down completely.

suryakala,chandrakala sweet recipe
Enjoy ur diwali eating suryakala & chandrakala Smile 
suryakala-chandrakala sweets

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October 28, 2013


one string consistency

Hi friends ,
I wanted to make this post on "How to make sugar syrup for various Indian sweets with stepwise pictures" but i couldn't.Even this time i am doing post in the last minute.Sorry for that:(My parents are here and i was busy in attending family functions.Diwali is nearing our door steps. I hope most of u would have started trying diwali sweets and snacks. Many of u would have got it right and some people would have lost due to sugar syrup. Here is a video post for those who want to learn and see the different stages of sugar syrup. Last year i made a post on sugar syrup consistency with step by step pictures.. From that time i wanted to post a video to help beginners like me.I am happy that i could make it at least now Eye rolling smile..

In this post , i have given 3 videos . One for “How to remove the dirt /scum from sugar” and another one for "Different consistencies of sugar syrup” and the third one for “Jaggery syrup consistency for adhirasam”.
After taking so many videos , i am satisfied with this one and posted here. As i had camera in one hand , i couldn’t use both the hands for mixing and testing the syrup.I usually check the syrup by touching the syrup from the corner or back of the ladle. Here i have not mentioned the time taken for each consistency as i switched off the flame every time to take videos for each consistency.Roughly it takes 3-4 minutes( in medium flame) right from switching on the stove to reach half string .After that it took 1-2 minutes for reaching further consistencies.I’ll try to update the timings soon. I used 1 cup of sugar and 1/2 cup of water to make the consistencies reach very slowly. But it takes lesser water than this quantity.

Thanks for watching these videos. I hope these videos are helpful for beginners to understand the consistencies to certain extent.Keep practicing. U’ll become the master Smile..Experts , do excuse Smile..


Please click this link for more details with step by step pictures.I have given these videos with description. But it is not visible completely.Some part is getting cut.So please watch the video in full screen to see the description :)

Please click this link for more details with step by step pictures.

Please click this link for more details with step by step pictures

Thanks for watching these videos. Hope it is understandable and useful ! .Keep these videos as reference and practice on ur own. U’ll get it right for sure Smile..
Wish u all a very happy and safe diwali Smile

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October 23, 2013


spicy maida biscuits
Maida khara biscuit /spicy maida biscuits / Diamond cuts is a very easy and tasty diwali snacks recipe..I learnt this recipe from my MIL.My mom makes a similar one called “thukkada”,Tirunelveli special snack with wheat flour. I’ll share it soon.This one is with all purpose flour/ maida.I hope most of you make this snack at home. Generally we all add red chilli powder and the color of this biscuit would be golden brown. I told my mil that i wanted white colored chips.She told me to use green chillies instead of red chillies.As she said , my biscuits were half white in color and not red/golden brown. Thanks a lot aunty. If you try sweet maida biscuit , u can make this one along with it. Both can be made together in 45 minutes..Do try this version. U’ll love it. It comes out crispy and tasty..
maida kara biscuit

1 cup - 250ml
  • All purpose flour / Maida – 1.5 cups
  • Warm oil – 1/4 cup
  • Salt & water  – as needed
To grind
  • Green chillies – 2 nos
  • Ginger – 1 inch piece
  • Garlic cloves – 5 nos
Oil – to deep fry

  • Grind all the ingredients given under”to grind” to a smooth paste adding 1/4 cup of water.No problem if it is ground coarsely.Strain the ground mixture completely and collect the water. Discard the ground mixture.
spicy maida biscuit
spicy maida biscuit
  • In a wide bowl, take the maida , warm oil , salt and ground masala water. Mix well to make it crumble. Add more water and make a dough.Dough should be plaible and soft. Knead well for few minutes and keep covered for 15 minutes.
spicy maida biscuit
  • Make 5 even balls out of the dough and roll chapathi dusting with maida.Make thin circles and cut them into diamonds using a samosa cutter.
spicy maida biscuit
  • Heat oil .Pinch little dough and put in oil.If it rises immediately , oil temperature is right.Take the cut diamonds together and drop in oil. It will be separated in the oil as it gets cooked.Turn every now and then.Deep fry till the bubbles cease.Deep fry them in batches.Remove in a tissue paper and store in an air tight box after it cools down completely.
spicy maida biscuit

  • Oil should be luke warm and not too hot.Vanaspathi/dalda can be used instead of oil. If so use 3 tbsp..
  • Dough should not be sticky. It should be soft and pliable.Dust with maida while making chapathi. Roll chapthis thinly to get a crispy biscuit.
  • Deep fry in low to medium heat oil to get crispness as well as color.
  • These biscuits tastes great by next day .It needs minimum half day for all the flavours to infuse well.

spicy diamond cuts
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October 21, 2013


sweet maida biscuit
Maida biscuits is an easy sweet recipe which is loved by all in our family. My MIL usually makes this sweet maida biscuits /sweet diamond cuts in a different way. I’ll share that version in my next post.But this recipe is much more easier than my mil’s version..Most of u would have seen these biscuits in South Indian mixture recipe.I am not a big fan of mixture .So I take the mixture in a bowl and i pick only these biscuits and peanuts from it and enjoy munching..When I was browsing to see the variety of maida biscuit recipes , i saw this one in Nalini’s cooking. I immediately bookmarked this recipe as I wanted to try this on my own for a long time since before marriage.I made some slight changes and tried yesterday for the fist time.I am completely happy with the results. It came out crunchy and tasty with mild sweetness..Thank u so much Nalini. I would suggest all the beginners to try this easy sweet cum snack recipe..Sen and Raksha loved this biscuit a lot. I am sure all the kids would love this to munch watching TV.  Try and let me know how u liked it dearies..
maida biscuit recipe

1 cup - 250ml
  • All purpose flour/Maida – 1 cup
  • Melted Butter – 2 tbsp
  • Powdered sugar – 3 tbsp + 2 tbsp (to sprinkle on top)
  • Boiled Milk – 3 tbsp (in room temp)
  • Cardamom powder – 1/4 tsp
  • Cooking soda – a pinch
  • Salt – a pinch
  • Water – as needed
  • Oil – to deep fry

  • In a bowl , take melted butter, sugar , salt , cooking soda and beat well with your hands till it becomes creamy ..
maida biscuit tile1
  • To this add maida , cardamom powder and milk. Mix well to make a crumbly mixture. Lastly add water gradually and make a soft , stiff dough like we make for chapathi. Knead well for few minutes and set aside covered for 15 minutes.
maida biscuit tile2
  • Make 5 even sized balls out of the dough and dust it well with maida.Roll 1/4 inch thick chapathi and cut them into small squares using a knife.
  • Allow the squares to dry for 15 minutes before deep frying.
maida biscuit tile3
  • Heat oil in a kadai and deep fry the square biscuits in batches. U can put all the biscuits together in oil ( no need to put one by one) .They get separated in oil as they cook.The most important thing is u should deep fry these biscuits in low to medium flame for even cooking and browning.Else they turn brown quickly without cooking inside.While frying , turn it twice or thrice only.Do not flip often as it may break the biscuit.Remove when the bubbles cease.
maida biscuit tile5
  • Drain them in a paper.Sprinkle powdered sugar on top .Mix well ..
maida biscuit tile6
Allow it to cool completely as these biscuits tastes super crunchy only after cooling down.It tastes soft when hot.
Store in an air tight box after it cools down. Enjoy!!

  • Sprinkling sugar on top is optional.It is not mentioned in the original recipe.This biscuit tastes sweet by itself.
  • Frying in medium heat oil is more important to get the crispness and uniform browning. Remove the biscuits after the bubbles cease well. But some bubbles may still be there. no problem!
  • U can make diamond biscuits instead of squares..Its your choice !

maida biscuits recipe
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October 16, 2013


mudakathan --dosai-001
Mudakathan keerai /Balloon vine leaves/Harivay Soppu/buddakakara - I have never heard about this keerai and this dosa recipe till my marriage. When i was newly married my MIL made it once by taking the mudakathan leaves from our backyard. I tasted that for the first time ..I loved its color , taste and flavor very much.After so many years , my MIL made it recently buying these leaves from US (Uzhavar sandhai , this is how Sendhil calls. Whenever I ask him to take me to US , he immediately says like this).I got a bunch from her and made on my own for the first time. It just came out perfect !! It comes out very soft as well as crispy even though we add less urad dal.Apart from its amazing health benefits , i just love this keerai for its flavor. Do try this dosa if u get mudakathan keerai. U’ll start making it often..Please click this link if u interested to know its health benefits..
Here is a picture of mudakathan keerai from our backyard.Click on the image to see an enlarged view..

mudakathan plant collage

1 cup - 250ml
Makes 12-15 dosas
  • Mudakathan keerai – 2 cups
  • Boiled rice/idli rice – 1.5 cups
  • Urad dal – 2 tbsp
  • Methi seeds – 1 tsp
  • Salt & water – as needed

  • Wash and soak the rice , dal and methi seeds together for 2 hours.Remove the mudakathan leaves from stalk , wash twice and set aside..
  • First grind the leaves adding enough water. Then add the rice n dal and grind it to a smooth paste adding ice cold water . The batter looks green and smooth..
mudakathan dosai tile1
mudakathan dosai tile2
  • Allow it to ferment for 12 hours minimum or overnight.
  • The next morning mix the batter well. Heat dosa pan and spread a thin or thick dosa . Drizzle a tsp of gingely oil and cook for sometime till it turns golden brown a bit.Flip the dosa , cook again , remove and serve ..
mudakathan dosai tile3
Tastes great with coconut chutney or tomato chutney !!
mudakathaan dosa recipe-001

Crispy mudakathan dosai 
mudakathan keerai dosa

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October 14, 2013

Baby Potato Curry|Madurai Masala Recipe-Side Dish For Rice

baby potato curry
This is my first post on baby potato recipes.I got this recipe from my friend Shalini.She told this is the recipe of famous  “Madurai masal”.. I tried it for the first time and loved it a lot.. It was a great accompaniment for dal , sambar and rasam rice..Even kids would love this dish.Try this curry for rice. U’ll love it for sure !!

baby potato-curry

babypotato plate-001
  • Baby potato – 10 nos
  • Salt & water – as needed
To grind
  • Fried gram dal/pottukadalai – 1.5 tbsp
  • Red chilli powder – 1.5 - 2 tsp
  • Tamarind – Small berry size
  • Fennel seeds – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp (optional)
To temper
  • Cooking oil – 2 -3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Big onion – 2 nos
  • Ginger – 1.5 inch piece
  • Garlic cloves – 7 nos (finely chopped)
  • Curry leaves – few
To garnish
  • Coriander leaves – handful

  • Pressure cook baby potatoes adding required water and salt.Cook for 1-2 whistles. Peel the skin and set aside.
  • Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
baby potato tile1
  • In a kadai , heat oil. Temper mustard seeds , urad dal , big onions, ginger ,garlic pieces and curry leaves.. Saute till onions turn transparent..
baby potato tile2
  • Now add the baby potatoes , mix well for sometime. Then add the ground masala paste.Masala paste should coat the baby potatoes.Mix well and saute for few minutes till u get a nice roasted masala smell..
baby potato tile3
  • It takes nearly 10-12 mins in low flame to become dry and roasted.Masala turns golden brown in color ..
baby potato tile4
  • Garnish with lots of coriander leaves. Serve with rice !!

Adding coriander leaves is a must for garnishing.It gives a nice flavor. Serve after 30 minutes for all the flavours to infuse.Enjoy with sambar sadam , paruppu or rasam sadam..
baby potato lunch plate
U can try this recipe using potatoes too. In that case , cube cut potatoes and add..
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