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May 30, 2016

Idli Sambar Recipe – How To Make Tiffin Sambar

Idli sambar recipe
I learnt this recipe from my friend Shalini. This method of making South Indian Idli sambar must be new to many of you I guess. This recipe calls for grinding masala using raw vegetables, coconut & sambar powder. So the flavor and taste of this sambar is different from our usual Hotel idli sambar and its healthy too. But this recipe is easy to make and tasted awesome. My entire family loved it very much. A big hug to my friend Shalini for teaching me this yummy Idli sambar. I am sure, I will be making this side dish for idli, dosa very often in my kitchen. Lets see how to make Idli sambar recipe using ground vegetable masala.

Idli sambar recipe with ground vegetables


Idli sambar recipe with ground vegetables Idli sambar recipe with ground vegetable masala
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 4
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS
To pressure cook
  • Toor dal – one handful (2 tbsp)
  • Big onion - 1 no
  • Tomato - 1 no
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water – 1.5 cups
To grind
  • Carrot - 1/2 no (medium)
  • Cabbage – 1 small leaf or roughly chopped cabbage - 2 tbsp
  • Grated coconut - 2 tsp
  • Sambar powder - 2 tsp
  • Tamarind - Berry size ( sundakkai alavu)
To Temper
  • Ghee – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
  • Hing/Asafetida – 1/8 tsp
Salt & water – as needed
Jaggery – 1/2 tsp
Coriander leaves – to garnish
 HOW TO MAKE TIFFIN SAMBAR - METHOD

  • Wash and pressure cook the dal, Chopped onion, one whole tomato ( Do not chop the tomato), Turmeric powder and few drops of cooking oil. Add enough water and cook the dal in low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal + tomato very well and set aside.
  • In a mixie jar, take the sliced carrot, chopped cabbage, grated coconut, sambar powder and tamarind. Add the required water and grind them to a smooth paste.
How to make idli sambar
How to make idli sambar
  • Add this ground paste to the cooked dal mixture. Mix well. Add 1/2 to 1 cup of water based on the thickness. Let the sambar roll boil well at least for 3-4 minutes in medium flame till the raw smell of vegetable and sambar powder goes off. Add jaggery when it boils. Check for taste.
How to make idli sambar
  • Heat ghee in a kadai and when it gets heated, splutter the mustard seeds, urad dal , hing and curry leaves. Add to the sambar and garnish with chopped coriander leaves. Mix well and cover the sambar till use. Serve with hot idli drizzled with a tsp of gingely oil.
How to make idli sambar
Enjoy !

Note
  • Adjust the quantity of sambar powder as per your taste.
  • As we are grinding the vegetables and coconut, it gives thickness to the sambar. So it needs less toor dal.
  • Do not add more vegetables for grinding as it may change the flavor of sambar.
  • I have added tomato, onion along with dal. If you wish, you can saute them in oil and then add to the dal.
  • Tempering in ghee gives a nice flavor.


Enjoy this yummy sambar with hot idli drizzling a tsp of sesame oil/gingely oil!!
Idli sambar
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May 26, 2016

Karpooravalli Bajji – Ajwain Leaf Pakora – Oregano Fritters

Karpooravalli bajji recipe
Karpooravalli @Omavalli is a well known plant to many of you. It is known as Oregano, country borage, French thyme, Indian borage, Spanish Thyme, Big Thyme, Thick leaf thyme or Broad leaf thyme(Guyana), Poor man pork or broad leaf thyme (Barbados), Cuban oregano, Mexican thyme,queen of herbs, mother of herbs in English, Doddapatre Soppu, Saviara sambara in Kannada, Panikoorka in Malayalam, Vaamu aku in Telugu, Pathorchur, patharcur, Patta ajvayin in Hindi( Source : Pinkandpink) . 

My MIL makes kashayam with beetel leaves & omavalli leaves for indigestion problem, cough, cold for kids and adults as well. So we have planted this leaves in our backyard as it has many health benefits. Recently I came this bajji recipe in a magazine and thought of giving a try. I made Karpooravalli bajji, Potato bajji and onion bajji using homemade bajji batter. Bajji came out very well with the shape of karpooravalli leaves. We couldn’t feel the bitterness or spicy taste of leaves as I thought. Sendhil and myself loved it a lot. 

Try this healthy, yummy, flavorful Karpooravalli leaves bajji for your evening snacks. Enjoy with hot tea/Chai !! Lets see how to make Ajwain leaves bajji/ Oregano fritters at home with homemade bajji, bonda batter.
Karpooravalli bajji recipe

Karpooravalli bajji recipe / Oregano fritters


Karpooravalli bajji recipe / Oregano fritters Healthy, herbal Karpooravalli leaves bajji recipe / ajwain leaf pakora for teatime. 
Cuisine: Indian
Category: Bajji recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 200 ml
  • Karpooravalli leaves/ Oregano leaves - 12 nos (medium sized)
  • Besan flour/Kadalai maavu - 3/4 cup
  • Rice flour - 1/4 cup
  • Red chilli powder - 1 - 2 tsp
  • Cumin seeds/Jeera - 1 tsp
  • Hing/asafetida - 1/4 tsp
  • Cooking soda / baking soda - 1/8 tsp
  • Red food color – a pinch ( optional)
  • Salt & water - as needed
HOW TO MAKE KARPOORAVALLI LEAVES BAJJI - METHOD

  • Pluck the leaves from the plant with stem.Wash it well to remove the mud. Wash it twice or thrice and Pat it dry using a towel.
  • In a wide bowl, take the besan flour, rice flour, red chilli powder, cumin seeds, salt, hing and mix well. Lastly add the cooking soda/ baking soda and mix well. Add some water to make a thick batter. ( Refer my Onion Bajji post for more detailed pics)
  • Heat oil to deep fry. Add a pinch of batter to check the heat of oil. If it rises immediately, oil temperature is just right. Now dip the karpooravalli leaves in the bajji batter and drop it in the oil. Repeat the same and drop 3-4 bajjis. Let the flame be medium. Cook both the sides till bajji turns golden in color. Remove from the oil and drain the excess oil in a tissue paper. Enjoy with tomato ketchup or coconut chutney !



  • NOTE
  • For variations, you can add g&g paste, garam masala powder to the batter. It tastes different.
  • You can top the bajji with finely chopped onions, coriander leaves. Sprinkle some lemon jucie and chat masala powder before serving just like I did in stuffed chilli bajji.
Ajwain leaves bajji

Healthy karpooravalli leaves bajji is ready for teatime !!
Karpooravalli bajji recipe
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May 25, 2016

Easy Garlic Spaghetti Recipe – Indian Vegetarian Spaghetti Recipes

Spaghetti recipe Indian vegetarian
Food blogging has made me try and taste varieties of recipes from various cuisines which I have not even imagined in my life. Being a South Indian, my whole food world was just revolving around Idli, dosa, poori and chapathi . But after I became a food blogger, my eating habits and cooking have changed completely. I am really proud and happy to be a passionate food blogger. 

Pasta, Hakka Noodles, Tacos, Spaghetti, Quesadilla, Tortilla – All these terms were very new to me until I saw them in our fellow bloggers blog. I did not even know how to cook them perfectly. Slowly I am learning everything and blogging the same to help beginners like me. I am happy that I am trying out various international recipes in my kitchen. My recent crush was to try spaghetti at home. 


Spaghetti is basically a type of noodles made from durum wheat semolina. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". It is a staple food of traditional Italian cuisine ( Source: Wiki). Cooking spaghetti is not so difficult as I thought. Its procedure is more like cooking noodles. 

As a beginner, I wanted to make an easy and simple Indian style Vegetarian spaghetti recipe. I found this easy stir fried, garlicky spaghetti recipe HERE as I din’t have any vegetables in hand. I made some modifications as per my family’s taste buds and tried it for a Sunday breakfast. It came out really well with an awesome flavor of roasted onion and garlic in olive oil.  

This is just a basic spaghetti recipe. For variations ansd make it more rich, you can add sliced, sauteed vegetables and grated cheese on top before serving. Sendhil & Raksha gave a big thumbs up after eating. We relished it with tomato sauce. Its a quick breakfast recipe for bachelors and working women as there is very less chopping works. Kids would love this for sure. Do try it out for a change and share your feedback here. Lets see how to cook spaghetti and make this Indian style, vegetarian garlic spaghetti recipe with step by step pictures.

Easy Indian spaghetti recipe

Easy Veg spaghetti recipe-Indian style


Easy Veg spaghetti recipe-Indian style Easy, garlicky Indian Veg spaghetti recipe
Cuisine: Indian
Category: Pasta recipes
Serves: 2
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Spaghetti - 200gms 
  • Water - 10 cups
  • Big onion - 2 nos ( sliced thinly)
  • Olive oil or cooking oil - 2 tbsp
  • Spring onion - 2 sprig ( finely chopped)
  • Red chilli flakes - 1.5 tsp
  • Pepper powder - 1 tsp
  • Soy sauce - 1/4 tsp ( optional)
  • Garlic - 10 cloves (finely chopped & crushed)
  • Salt - as needed
METHOD

  • In a wide bowl, boil 10 cups of water adding some salt and few drops of oil. Put the spaghetti as such (Do not break it) and let it cook in high flame for 15 minutes. Initially, spaghetti won’t be completely immersed. 
  • As It starts to cook, It will get immerse into the water completely and becomes soft like noodles. You can even cover and cook the spaghetti for sometime but water may spill while cooking. So stay nearby and adjust the flame whenever needed.
Easy Indian veg spaghetti recipe
Easy Indian veg spaghetti recipe
Easy Indian veg spaghetti recipe
  • Spaghetti takes more time to cook than our regular noodles.So take care while cooking. Take out one string of spaghetti and check if it breaks and soft to touch. If so, switch off the flame and transfer the cooked spaghetti to a colander(steel sieve) Drain the excess water completely and leave it aside.
Easy Indian veg spaghetti recipe
  • Chop the onion thinly into slices. Finely chop the garlic cloves and crush it slightly using a mortar & pestle. Chop the spring onions finely.
Easy Indian veg spaghetti recipe
  • Heat olive oil in a kadai. Saute the crushed garlic cloves for few seconds. Add sliced onions and salt. Saute till onion turns transparent. Now add the red chilli flakes. Mix it well.
Easy Indian veg spaghetti recipe
  • Lastly add the cooked spaghetti, pepper powder and soy sauce if adding. Mix well using a fork. Toss it well. Make sure spaghetti doesn’t break. Check for taste and add more pepper powder & salt. Garnish with finely chopped spring onions. Serve hot immediately. Enjoy with tomato ketchup or sauce ! You can add some grated cheese on top before serving kids.
Easy Indian veg spaghetti recipe

Enjoy !

Note
  • Adjust the quantity of chilli flakes and pepper powder as per your taste.
  • If you like tomato flavor in spaghetti, you can add a tbsp of tomato sauce while mixing.
  • For variations, you can try adding thinly sliced capsicum, carrot, mushroom and potato while sauting onions.
  • You can add some grated cheese on top before serving.
 
Try this easy and yummy Indian Vegetarian garlic-ky spaghetti recipe and enjoy !   Spaghetti recipe Indian Vegetarian
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May 23, 2016

Carrot Kootu Recipe – South Indian Kootu Varieties

carrot kootu
Whenever I have lots of carrot, I make carrot beans poriyal, carrot halwa or carrot sambar for idli. I don’t try carrot poriyal or carrot kootu as Sendhil doesn’t like the sweet taste of carrot dominating in poriyal or kootu. So this time I made small changes in the recipe. I added more moong dal/Paruppu and coconut masala to suppress its sweet taste. It turned out really well as I wished. Its tasted like my mixed veg kootu / Aviyal

Sendhil loved it very much. I made this kootu as a side dish for Sundakkai vatha kuzhambu. It was a nice combo. Raksha loved it too. Most of the kids love carrot. So you can try it for your kids as this kootu recipe  is healthy and mildly spiced. Lets see how to make this easy, yummy, one pot South Indian Kootu recipe – Carrot kootu !!

South Indian carrot kootu

Carrot kootu recipe


Carrot kootu recipe South Indian Kootu Recipes - Carrot kootu recipe
Cuisine: South Indian
Category: kootu recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Carrot - 4 nos ( medium sized)
  • Turmeric powder – 1/4 tsp
  • Salt & water - as needed
  • Moong dal - 3 tbsp
To grind
  • Grated coconut - 1/4 cup
  • Green chillies -2 nos
  • Small onions or big onion - 4 no / half
  • Cumin seeds - 1/2 tsp
  • Water - as needed
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD

  • Wash and chop the carrots into small roundels. Grind all the ingredients given under “ To grind” to a smooth paste adding enough water.Set aside.
Carrot kootu recipe
  • Heat coconut oil in a cooker, splutter mustard seeds, urad dal, curry leaves.Add the sliced carrot, moong dal and turmeric powder . Mix well. Lastly add 1 cup of water and pressure cook for one or two whistle in low flame.
Carrot kootu recipe
  • After the steam is released,open the cooker and add the ground coconut paste.Mix well and boil for few minutes till kootu thickens as u like. Remove from the flame, mix well and serve with rice and kuzhambu.
Carrot kootu recipe
  • Enjoy !
Try this easy, kids favorite carrot kootu for rice and enjoy !!
South Indian carrot kootu recipe
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May 20, 2016

Kara Chutney Recipe – Spicy Onion Tomato Chutney

Kara chutney
Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.


Kara chutney recipe

Kara chutney recipe


Kara chutneyr recipe Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai
Cuisine: South Indian
Category: Chutney recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Ripe tomato - 2 no
  • Big onion - 1 no
  • Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies)
  • Dhania/Coriander seeds - 1 tsp
  • Small Garlic cloves - 4 nos
  • Ginger - 1/2 inch piece
  • Cooking oil – 2 tbsp
  • Tamarind – a very small piece
  • Salt & water - as needed
To temper
  • Cooking oil or gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD

  • Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely.
  • Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down.
Kara chutney recipe
  • Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil.
Kara chutney recipe
Enjoy !
NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle.
For variations, you can skip dhania seeds or ginger and make this chutney.
I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.



Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))
Kara chutney

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May 19, 2016

Chana Dosa – Kondakadalai Dosai Recipe - Chickpeas Dosa

Chana dosa
Kabuli chana dosa/Chickpeas dosa / Kondakadalai dosai in Tamil. This recipe was shared to me by Suchi Vasan, my readerHappy.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
Check out my Puffed rice dosa/Arisi pori dosai from Suchi Happy
Chana dosa recipe

Chana dosa - Kondakadalai dosa


Chana dosa - Kondakadalai dosa Healthy, Protein rich dosa recipe
Cuisine: Indian
Category: Dosa recipes
Yields: 10 nos
Prep time: 10 Hours
Cook time: 5 Minutes
Total time: 10 hours5Minutes


INGREDIENTS
1 cup - 200ml
  • Kabuli chana/ white chana - 1 cup
  • Idli rice - 1/4 cup
  • Methi seeds - 1/4 tsp
  • Asafetida/Hing – 1/2 tsp
  • Salt & water - as needed
METHOD

  • Wash and soak chana for 8 hrs. Wash and soak the rice & methi seeds for 2 hrs.
Chana dosa recipe
  • Grind the chana adding hing to a smooth paste in a big mixie jar. Add the required water while grinding. Transfer the batter to a vessel. Now grind the rice like rava(If you want to make crispy dosa, grind the rice till smooth).Add required salt. Mix both the batter and leave it aside. I kept the batter for 4-6 hours as we like mild sourness taste. If you want to make dosa instantly, you can go ahead.
Chana dosa recipe
Chana dosa recipe
  • Mix the batter well before making dosa. Make sure the batter is not too thick or too thin.Heat a dosa tawa and pour a ladleful of batter. Spread it thin or thick as u wish. Drizzle a tsp of oil around the dosa and in the middle of dosa. Let it cook in medium flame for few minutes. Flip the dosa and cook the other side for few minutes. Remove and serve hot with Kara chutney.
Chana dosa recipe

  • You can grind red chillies along with chana and hing and make it like spicy adai dosa. You can also add finely chopped onions, curry leaves and make dosa. You can modify this recipe as you like. I am sure adding all these spices makes this dosa even more flavorful.
  • If you have left over batter, refrigerate it and use it the next day. Suppose if the batter is too thin, you can add some rice flour and make it thicker. If you want to make crispy dosas, make the batter thin and spreadable.
    Enjoy !
Enjoy this protein rich dosa with kara chutney for breakfast or dinner !
Kondakadalai dosai recipe
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