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August 31, 2017

Kerala Moru Curry Recipe With Kumbalanga, Coconut

Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

Moru curry recipe with kumbalanga
Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
You can also check my other Onam recipes like Sadya sambar, Tomato rasam
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August 29, 2017

Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Kuttu ki puri recipe
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places.So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes
Here is a picture of kuttu ki atta / buckwheat flour for your reference.
Kuttu ki atta/buckwheat flour




Kuttu ki puri recipe

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

North Indian
Breakfast recipes
12 nos

Ingredients (1 cup - 250ml)

  • Buckwheat flour / Kuttu ki atta - 1.5 cups
  • Boiled potato - 1 no (Big)
  • Pepper powder - 1/2 tsp
  • Upma Rava/sooji - 1 tsp
  • Ghee - 1/2 tsp
  • Salt & water - as needed
  • Water - as needed
  • Salt - as needed

How to make kuttu atta puri

  1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
  2. Pressure cook potato till soft, peel the skin and mash it.
  3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
  4. Mix well.Add water gradually and make smooth dough.
  5. Roll thick poori and set aside.
  6. Heat oil and deep fry the poori on both sides.
  7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

  • Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
    Kuttu ki puri recipe
  • In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee.Mix till crumbly. Potato should spread well with the flour.
    Kuttu ki puri recipe
  • Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
    Kuttu ki puri recipe
  • Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
    Kuttu ki puri recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
  • Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly.Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
    Kuttu ki puri recipe

Notes

  • You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
  • Adding sooji helps to keep the poori crispy.
  • Ghee & potato helps to make the puri soft.
  • This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

Kuttu atta poori recipe
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August 27, 2017

Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice

Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.
Vellai poosanikai rasavangi
Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.

Pumpkin kootu






Poosanikai Rasavangi Recipe

Poosanikai rasavangi

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

South Indian
Kuzhambu recipes
3-4

Ingredients (1 cup - 250ml)

  • White pumpkin/Vellai poosanikai - 15 cubes
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
  • Tamarind - Medium gooseberry size
  • Turmeric powder - 1/4 tsp
  • Water - as needed
  • Salt - as needed

To roast & grind

  • Chana dal - 1 tbsp
  • Urad dal - 1 tbsp
  • Coriander seeds - 1.5 tbsp
  • Red chillies - 3 to 5 nos
  • Cooking oil - 2 tsp
  • Grated coconut - 3 tbsp
  • Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

  1. Wash and cut the pumpkin into big cubes.
  2. Heat oil in a cooker base.
  3. Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
  4. Add turmeric powder, tamarind extract, salt and mix well.
  5. In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
  6. Add coconut and grind to smooth powder.
  7. Add this powder to the cooker.Mix well.
  8. Cook in low flame for 2 whistles.
  9. Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

  • Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
    Poosanikai rasavangi
  • In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
    Poosanikai rasavangi
  • Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
    Poosanikai rasavangi
  • Add tamarind extract, salt and 1 cup of water. Add the ground powder.Pressure cook in low flame for 2 whistles.
    Poosanikai rasavangi
  • Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.
    Poosanikai rasavangi

Notes

  • Adjust the quantity of red chillies as per your taste.
  • Do not add more tamarind because pumpkin will absorb all the tangy taste.
  • Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
  • Adding chana dal, urad dal, coconut gives thickness to the gravy.
  • We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !
Poosanikai rasavangi recipe
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August 22, 2017

Kozhukattai Dough Recipe / Kozhukattai Maavu Preparation in 2 Methods

Yesterday I made a post on kozhukattai dough using store bought idiyappam flour/ kozhukattai flour in 3 ways. In continuation with that, today I have shared how to make homemade rice flour for kozhukattai dough/ Kozhukattai maavu preparation traditionally in 2 methods. One by soaking raw rice, grinding to a fine powder, sieve and make kozhukattai outer covering dough with that homemade processed rice flour.  My MIL always follows this method. Second method is to soak the rice, grind to a thin batter and then cook to make a thick kozhukattai dough for outer cover/ Kozhukattai mel maavu. I learnt this one from my friend Shalini. She told me to make this post during last year Ganesh Chaturthi as this is her fool proof method of making homemade kozhukattai maavu. She told beginners would find it useful.
Kozhukattai dough recipe
Last year I couldn’t do it. So I badly wanted to make this post at least this year. Tomorrow I will try to post some interesting kozhukattai variety. Ok, lets see how to make homemade kozhukattai dough recipe / Kozhukattai maavu with step by step pictures and video.





How to make Kozhukattai dough - Kozhukattai maavu, traditional method in 2 ways

Homemade Kozhukattai dough - How to make Kozhukattai maavu in 2 ways

How to make Kozhukattai dough/Kozhukattai maavu at home

South Indian
Cooking basics
20 nos

Ingredients (1 cup - 250ml)

  • Raw rice - 1 cup (Use good quality Sona masoori rice or dosa rice/Maavu arisi)
  • Water - as needed ( 2 cups for method 2)
  • Salt - 1/2 tsp
  • Sesame oil or ghee - 1 tsp
  • Sesame oil - to grease hands

How to make homemade Kozhukattai maavu in 2 ways

  1. METHOD 1 : Wash and soak raw rice in water for 2 hours.
  2. Spread rice in a cloth. Dry for 15 minutes.
  3. Grind to fine powder, sieve.
  4. Dry roast the flour for 2 minutes.
  5. Remove in a plate and cool down.
  6. Grind the roasted flour to remove lumps. Store in a box.
  7. Homemade kozhukattai flour is ready. You can use this as Idiyappam flour too.
  8. METHOD 2: Wash and soak raw rice in water for 2 hours.
  9. Grind to a smooth paste to thin smooth batter. Use the soaked water for grinding.
  10. Heat a kadai with ghee and add rice flour batter.
  11. Mix till thick in low flame. Knead after it becomes warm.
  12. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough / Kozhukattai maavu - Step by step photo

  • Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
  • METHOD 1: Wash and soak 1 cup of raw rice for 2 hours.Drain the excess water and spread in a cotton cloth.
    How to make kozhukattai dough
  • Let it dry for 15 minutes. Remove the rice and grind to a smooth powder. Sieve and grind the coarse particles again. Sieve twice.
    How to make kozhukattai dough
  • Dry roast the sieved flour for 2 minutes in medium flame till it heated. Make sure you do not heat it more. When you roast it, small lumps may form.So grind to a fine powder after it cools down.
  • Alternatively you can steam the flour in idli pot for 10 minutes. Spread in a plate, cool down and grind it.Homemade rice flour for making kozhukattai or idiyappam is ready. You can store in a box for months. For 1 cup of raw rice, you get approx. 2 cups of flour.
    How to make kozhukattai dough
  • For making dough with this homemade rice flour, boil 1.5 cups of water adding 1/2 tsp salt and oil/ghee.
  • Add 1 cup of rice flour to it. Mix in low flame till it becomes a thick dough.
    How to make kozhukattai dough
  • Remove in a plate and knead using greased hands. Dough will become non-sticky after kneading.
    How to make kozhukattai dough
  • Cover with a wet cloth and lid above it till use. Never allow the dough to dry.Kozhukattai may crack.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • METHOD 2: Wash and soak 1 cup of raw rice using 2 cups of water.Grind to a smooth batter without any grits. Grind for long time. Use the soaked water for grinding.Batter should be thin like dosa batter.
    How to make kozhukattai dough
  • Heat a kadai with 1tsp ghee. Add the rice flour batter. Mix in low flame.It becomes a thick dough. Keep stirring to avoid lumps. When the dough becomes very thick and leaves the pan completely, switch off the flame.
    How to make kozhukattai dough
  • Cover with a lid till warm. Transfer the dough to a plate. Grease your hands with oil and knead the dough for 5 minutes till it becomes very smooth without any cracks.
    How to make kozhukattai dough
  • Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
  • Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
    How to make kozhukattai dough

Notes

  • First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
  • Kneading is important to make the dough crack free.
  • Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
  • Homemade rice flour shown in method 1 can be used to make idiyappam as well.
  • You can also use dosa rice/Maavu arisi instead of good quality raw rice.

Homemade rice flour for idiyappam & kozhukattai.
Kozhukattai maavu
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August 21, 2017

Kozhukattai Dough/ Kozhukattai Maavu With Store Bought Rice Flour in 3 Ways

How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour / idiyappam flour / Anil Kozhukattai flour (unroasted rice flour). Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.
Kozhukattai maavu
So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me. There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful. North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.


Kozhukattai dough recipe




Kozhukattai dough - Kozhukattai maavu in 3 ways

Kozhukattai dough - How to make Kozhukattai maavu in 3 ways

How to make Kozhukattai dough using store bought rice flour

South Indian
Cooking basics
20 nos

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1 cup ( I used Anil kozhukattai maavu)
  • Water - as needed ( 1.5 to 1.75 cups)
  • Salt - 1/2 tsp
  • Sesame oil or ghee - 1 tsp
  • Sesame oil - to grease hands

How to make Kozhukattai Maavu in 3 ways

  1. Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
  2. When the water roll boil, add the rice flour.Stir without lumps.
  3. Mix well in low flame till its thick.
  4. Dough will be formed.Remove from flame.
  5. Cover till it becomes warm. Remove in a plate and knead with greased hands.
  6. It will become smooth and crack free.Cover with wet cloth and lid till use.
  7. Method 2 : Boil 2 cups of water adding salt & oil/ghee.
  8. Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
  9. Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
  10. Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
  11. Heat a kadai and add the rice flour batter.
  12. Mix till thick in low flame. Knead after it becomes warm.
  13. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough - Step by step pictures

  • Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
  • Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
  • Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
  • Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.
    How to make kozhukattai dough
  • Method 2: Take 1 cup of rice flour in a plate. Keep aside.
  • Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.
    How to make kozhukattai dough
  • Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.
    How to make kozhukattai dough
  • Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
    How to make kozhukattai dough
  • Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
    How to make kozhukattai dough

Notes

  • First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
  • Kneading is important to make the dough crack free.
  • Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
  • Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.

Make this kozhukattai dough using store bought rice flour and ease your job !
Kozhukattai maavu preparation
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