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Showing posts with label AWARDS. Show all posts
Showing posts with label AWARDS. Show all posts

December 3, 2010


I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

Mullangi thuvayal

  • Radish – 2 nos (medium sized)
  • Red chilly – 4 - 5 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1.5 tsp
  • Ginger – 1/4 inch piece ( cut into small pieces )
  • Salt & water – as needed.
  • Cooking oil – As needed.
  • Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
  • Roast the red chilly & urad dal with hing using 1 tbsp of oil.
  • Grind everything with tamarind, salt & water.
Mix with hot plain rice topped with ghee and enjoy !!

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November 24, 2010


Vazhakkai puliitta kootu

  • Raw banana – 1 no
  • Toor dal – 1.5 tsp
  • Tamarind – small gooseberry size
  • Sambar powder – 1 tsp ( adjust )
  • Salt & water – As needed
To temper 
  • Coconut oil or cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Grated Coconut – 1 tbsp
  • Hing – 1/4 tsp
  • Curry leaves – Few
Coconut oil – 1 tsp ( I added.its optional )

  • Pressure Cook toor dal and set aside.
  • Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
  • When it is done , add the  tamarind extract , toor dal and boil for sometime.
  • Temper the mustard seeds , urad & channa dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
  • Finally add a tsp of coconut oil for additional flavor.
  • Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice .Enjoy !!

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November 12, 2010


Being a native of tirunelveli , i had an eye on this halwa for a long time . For this diwali i thought, i should make something that i never tried so far. At last my search ended up with this halwa. I referred this video  ( 3 PARTS ARE THERE) & this blog for the recipe. I too made some changes.It was a huge success at home. Halwa looked glossy and tasted as we get in “Iruttukadai “. Of course, its very difficult to reproduce the same at home because Nellai people used to say, the taste of halwa is due to the use of thamirabarani river water and the original recipe is kept secret :). But I followed the video and tried to bring its taste close to the original halwa. I am happy with this recipe. Though its a time consuming process , its worth the effort..Please go through the Notes section for some tips..

1 cup - 200ml
  • Whole Wheat / Samba godhumai -  1 cup
  • Sugar – 2.5 - 3 cups
  • Ghee – 2 cups
  • Roasted cashews – 15 nos ( break into two halves)
  • Water – 6 cups + extra for grinding the soaked whole wheat.
  • Food color - few drops ( optional)

  • Soak the whole wheat berries over nite or for 8 hrs.
  • Drain the water and grind to make  a smooth paste by adding water. It took half an hour to grind completely.( i used grinder) No matter how much water u add here for grinding.
  • Remove and take the extract by filtering it twice or thrice.U’ll get a white milk .
  • Take the milk in a wide bowl , close and allow it to ferment for 10hrs.
  • The next day u’ll c a layer of water getting separated. Without disturbing the sediment , just drain the water in the top.
  • U’ll get a thick milk around 1.5 cups.
  • Now add 6 cups of water as i mentioned in the ingredients and mix well.
  • Add the sugar and take the mixture in a deep , wide  bowl.
  • Stir the sugar till it dissolves in the wheat milk mixed with water and allow it to boil.
  • It takes nearly 50 mins – 1hr to get cooked. keep in a medium flame and make sure it don't get burnt.Stir for every 3 mins. U can cover & cook .
  • At one stage u’ll find the halwa starts to leave the sides , turns glossy and non sticky.
  • Now add the roasted cashews.By the time the halwa gets cooked , the color will be changed automatically. If needed, add few drops of food color too.
  • Add ghee little by little say 2 tbsp . As soon as u add the ghee, u’ll find it easy to stir but after some minutes halwa absorbs all the ghee and solidifies making it difficult to stir.
  • Again add little ghee.Continue the same process . At one stage ,  the halwa starts to ooze out the ghee it took. At this time stop adding ghee and remove the ghee ( it oozes out ) in a separate bowl. Mix well and collect all the ghee.The halwa starts to rotate holding the ladle. This is the final step.Switch off the stove and allow the halwa to be in the same bowl. This helps thickening of halwa .
  • Transfer it to an air tight container after it cools down. Reheat the halwa  in MW and njoy if u wanna eat it hot :)
Delicious tirunelveli halwa is ready to enjoy !!

      • Here i’ve combined the method i saw in the video & blog. Actually the procedure is to make a sugar syrup of one thread consistency before adding the wheat milk.This helps to quicken the process of cooking.But i followed what’s mentioned in that video.
      • In that video , he has mentioned to add the ghee and remove immediately. But the thing is u’ve to add all the ghee little by little and stir till the ghee comes out back.This is the correct procedure i feel.Its missed in the video.Also the sugar quantity he said is more.Please add the amount i’ve given here.Sweet lovers , add little more.
      • Instead of adding 2 cups of ghee  , u can replace half of the ghee by dalda/vanaspathi. ( but its better to add ghee in health point of view )
      • U can use the collected ghee for making other sweets or in ur daily cooking.No need to waste it.
      • The point is the halwa should slide down when u take in a spoon . please take care not to over cook it.
      • For this measurement , u’ll get nearly 3/4 kg of halwa.
      • Total preparation time for this halwa would be around 1 hr 15 mins.
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September 28, 2010

Mor Kuzhambu With Onion - Tamilnadu Mor kulambu Recipe

mor kuzhambu recipe - mom's style

I love our South Indian/ Tamilnadu style mor kuzhambu for rice. Its the simplest, easiest , hassle free curry that can be prepared in no time. I usually follow my mil’s method. For a change, I  tried my mom’s style mor kulambu with onions. My mom never adds turmeric powder but I used here for a nice color. My mom always add masala vada in this kuzhambu. That gives an additional flavor and taste. Sometimes she adds lady's finger/ vendakkai too. But I dint add any vegetables. I just added onions and made it simple. I enjoyed with hot rice and carrot-beans poriyal. Slurppppp.. it was yummy!


1 cup - 240ml

For 2 persons
  • Sour curd – 1 cup
  • Besan flour – 1 tsp
  • Turmeric powder – 1/4 tsp (optional)
  • Salt  – As needed
  • Water - 1 cup
To grind :
  • Coconut – 2 tbsp grated
  • Green chilli – 4 to 5 nos (small, use 2 for less spice)
  • Garlic – 3 cloves (small)
  • Ginger – 1/2 inch piece
  • Shallot / small onion – 3 nos
  • Jeera / cumin seeds – 1/2 tsp
To temper and saute:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/8 tsp
  • Red chilli – 1 no (pinched into two)
  • Sambar onions/ shallots – 10 nos (finely chopped) or big onion - 1 no
To garnish :
  • Coriander leaves – 2 tbsp (finely chopped)
Method :
  • Grind all the ingredients given under "to grind" to a smooth paste. In a bowl, whisk the sour curd adding 1 cup water,  required salt, ground coconut paste, besan flour mixed with 1 tbsp water without lumps and mix well.
  • In a kadai, temper the items given above and add it to the buttermilk mixture.
  • Keep the bowl in medium flame and allow the buttermilk to boil slowly and becomes frothy.
  • Mix with the ladle in the middle and allow it to boil for few seconds in medium flame. Never roll boil the mor kulambu.  It will become watery. So stir it whenever needed. Add coriander leaves, mix well & give one boil.
  • Remove from the flame. Keep the vessel as such. Do not pour or transfer to another vessel when its hot. Close the vessel partially leaving some air gap. Serve with rice and poriyal.

Note :
  • Do not allow the buttermilk mixture to roll boil. It should just raise and becomes frothy.
  • Roll boiling makes the gravy watery and lose all its taste. Hope you all know this.
  • Do not close the bowl completely. It will also make the gravy watery. 
  • Do not pour the mor kuzhambu to a vessel when its hot. It will become watery. 
  • If you wish to add vegetables you can add sauteed lady's finger or cooked ash gourd/ poosanikai. You can dunk in whole masala vada for more taste.

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September 17, 2010


Milagu jeeraga adai

  • Steamed rice / Puzhungal arisi / Saapaattu arisi – 2 cups
  • Pepper corns – 1.5 –2 tsp
  • Jeera / cumin seeds – 1 tbsp
  • Salt & water – as needed.
  • Soak the rice for 2 hrs and grind it coarse like rawa / semolina by adding salt & required water. ( i prepared the batter 5 hrs before .. But u can grind the rice and make it instantly.. )
  • Powder the pepper & jeera and add it to the batter.
  • Add little water when the batter is thick.
  • Heat the dosa pan and pour a ladleful of batter.Do not spread the batter.
  • Drizzle oil around the adai and allow it to cook for few seconds
  • Flip & cook for few more seconds.
Enjoy eating hot !!
Note : This adai can be served without any accompaniment..

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September 11, 2010


Sukku malli thanni
I learnt this sukku malli kaapi / dry ginger coriander seeds coffee from my MIL.  I make this at least once in a week, specially in weekends. We have this in evening. Its a healthy alternative for our regular coffee and tea. 

 If you prefer to have this in the morning, use ginger/ inji instead of dry ginger/sukku. You can grind and make chukku malli powder at home and use it whenever needed but I prefer to make it fresh. This sukku malli kaapi has so many health benefits.  It increases the appetite, improves digestion and equilizes the bile salts in our body. Lets see how to make this health drink at home easily in 2 steps !
Watch the video too. 

  • Coriander seeds – 1.5 tbsp
  • Dry ginger – 2 inch piece
  • Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
  • Lemon juice – Few drops
  • Honey – 1 tsp (optional)
  • Take the coriander seeds & dry ginger in a mixer and grind it coarse.sukku malli kaapi
  • Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. sukku malli kaapi
  • Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)sukku malli kaapi
Enjoy drinking hot !!

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August 10, 2010

Salem Thattuvadai Set/Nippat Sandwich

thattu vadai set 3

Thattuvadai set is a most popular street food in Salem,Tamilnadu. Being a Salem girl/ Salemite, I used to have this snack at least once in a week before my marriage. Last week I went to my mom's place and bought few thattuvadai set for my family. I captured the making at that time and added a video here. I asked that anna about the chutney ingredients. He told the recipe roughly & he said this chutney stays good only for 3 hours. So make it fresh and serve.

Based on his recipe, I tried it on my own. It came out well. If you buy a packet of readymade thattu vadai , making this thattu vadai set would be very easy and quick. But I prepared everything by my own including thattu vadai. So I found it a bit time consuming. Finally I was very much satisfied with the outcome.

Salem Thattu Vadai Set Recipe

Salem Thattu Vadai Set Recipe How to make Salem special thattu vadai set with video !
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 250ml
  • Mint leaves - 1/2 cup
  • Coriander leaves – 1/4 cup (optional,He told to use only mint leaves)
  • Green chillies – 2 nos
  • Tamarind – Small berry size OR use few drops of lime juice
  • Salt & water – As needed.
  • Cooking oil - 1 tbsp
  • Tomato - 3 nos
  • Big onion - 1
  • Red chilly – 5 nos
  • Garlic cloves - 4 (optional, I used it)
  • Salt – as needed
  • Water – As required.
  • Roasted gram – 1 tbsp (pottukadalai),optional
  • Finely chopped onions – as needed
  • Grated carrot – as needed
  • Grated beetroot - as needed ( i din't use as it was out of stock)
  • Chopped coriander leaves – a handful
  • Grated mango - as needed ( used during mango season)
  • Lemon – 1/2 no

  • Saute the tomato, onion, red chilly adding salt in a tsp of oil. Grind it to a thick paste adding required water. Add pottukadalai/fried gram if you wish. You can also saute 4 garlic cloves along with tomato.
  • Prepare the green chutney by grinding all the ingredients given under “ Green chutney” to a fine thick paste.
  • Grate the onions, carrots, beetroot and chop coriander leaves. Mix well and set aside. Cut the lemon and keep it ready.
  • Take 2 thatta vadai/Nippat for making one set. Apply red chutney on one side of thattai and green chutney to one side of other thattai.
  • Keep little filling in between like a sandwich. Sprinkle lemon juice and close the sandwich.
  • Serve immediately. I enjoyed it with coffee :)
Enjoy !


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August 2, 2010


I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend I prepared this along with fried rice and peas gravy. I followed Tarla dalal’s recipe. It was very nice. I’ll will post the fried rice & peas gravy soon. Now comes the vegetable manchurian,
Veg manchurian 1


  • Cabbage – 2 cups ( shredded finely)
  • Carrot – 3 nos (grated )
  • Onions – 1 no (finely chopped)
  • Garlic flakes – 5 nos (finely chopped)
  • Green chilly – 1 no (finely chopped )
  • Ajino motto – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Maida – 5 tbsp
  • Corn flour – 2.5 tbsp
  • Pepper powder – 1/2 tsp
  • Salt & water –As needed.
  • Oil – 2 tbsp
  • Capsicum – 1 /2 no (finely chopped)
  • Onion- 1 no (Finely chopped )
  • Green chilly -  1 no (-do-)
  • Garlic flakes -  5 nos (chopped )
  • Ginger – 1 inch ( chopped )
  • Corn flour – 1/2 tbsp ( dissolve in little water )
  • Ajino motto – 1 /4 tsp
  • Tomato sauce – 1 tbsp
  • Red chilly powder – 1 /2tsp
  • Salt & water – as needed.
Spring onions /Coriander leaves & stem – to garnish
  • Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
  • Mix everything well and add water for binding if necessary .Make a dough .
  • Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
  • In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
  • Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
  • Lastly add the corn flour paste , a pinch of sugar and required water.
  • Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
  • Serve hot !!
Note :
If the sauce is too thick , add some water to thin down..
Veg manchurian

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July 12, 2010


I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon Tongue out..

  • Urad dal – 1/2 cup
  • Green chilly – 1 no (optional )
  • Pepper corns – 1 – 2 tsp (slightly crushed )
  • Curry leaves – A few (chopped)
  • Coconut pieces – 1 handful ( small in size)
  • Coriander leaves – Few (chopped)
  • Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
  • Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
  • Mix well and make sure the batter is thick.If it is watery add little rice flour.
  • Now heat the kadai with oil and fry these bondas in batches.
Serve hot !!

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May 29, 2010


I learnt this mango kuzhambu from my MIL and  prepared this for the first time..I loved it a lot.. Its nothing but the usual vathal kuzhambu with ripe mango in it.. .U can try this with your own sambar powder or with red chilly powder & Dhania seeds powder in 1:2 ratio. Try it during this Mango season and enjoy !

Mango kuzhambu

  • Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope you can understand from the above picture )
  • Tamarind – Big gooseberry size
  • Sambar powder –1 to 1.5 tbsp ( Based on your spice level)
  • Salt & water – As needed.
  • Rice flour - 1 tsp (Dilute in 1 tbsp water), Optional
To temper :
  • Cooking oil – 1  tbsp
  • Mustard seeds – 1 / 2 tsp
  • Methi seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Jeera / cumin seeds – 1/2 tsp
  • Toor dal – 1 tsp
  • Small onion – 5 nos (finely chopped )
  • Garlic flakes – 4 nos (finely chopped)
  • Whole Garlic flakes – 10 nos
  • Curry leaves – a few (chopped )
  • Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
  • Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
  • Now add the tamarind extract, sambar powder, turmeric powder, salt & required water.
  • Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
  • Make sure there is enough water for the mango to cook. Cover with a lid for few minutes.
  • After sometime check whether the mango is done by pressing the outer skin. It should be just soft. As we are using ripe mango, we don't have to cook for long time. 
  • If the kuzhambu is watery, add 1 tsp of rice flour diluted with 1 tbsp water. Mix well and add to kuzhambu. Boil for a minute till slightly thick. 
  • Switch off the flame . Pour a tbsp of sesame oil and few curry leaves on the gravy and don't mix it.This gives a special flavor to the vatral kuzhambu.
  • Remove and serve hot with white rice and sesame oil.
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May 13, 2010



My MIL prepared this pacha milgai chutney for me yesterday. When I was pregnant, I felt like having something spicy & tangy like Elandhavadai ( in tamil). On those days she used to prepare this chutney just for me and I relished it. Again after a long time we had this chutney yesterday for idli. It tasted excellent. Spice lovers must try this. I am sure you would love it. I think people from Andhra know this chutney very well. 

  • Green chilly (Long ones ) – 4 nos
  • Tamarind – Small gooseberry size (soak in very little warm water)
  • Salt – As needed.
  • Powdered Jaggery – Small berry size / Sundakkai size
  • Cooking oil – 1 tbsp
To temper :
  • Gingely oil / Sesame oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
Method :
  • Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
  • Remove and allow it to cool.
  • Grind all the ingredients given above with green chillies to make a smooth paste. Add little water if necessary.
  • Heat a kadai with a tbsp of sesame oil and splutter mustard seeds. Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.

Note :
If you want to keep this chutney for months, you should saute well till it becomes a whole mass like thokku ( no trace of water). Transfer it to an air tight container. My MIL’s mother prepare this chutney in large quantity whenever chilli price comes down and becomes cheap. But yesterday we made it very less. So I dint saute the chutney. I just tempered, added the chutney and switched off the flame immediately. 

The secret of this chutney lies in the amount of tamarind we use. If you add more tamarind the chutney will be less spicy but more tangy and vice versa. So tamarind and green chillies used should match each other. Please adjust according to the measurements given above.

Do try and Enjoy this chutney with Idli , Dosa and curd rice !! Don’t forget to let me know your feedback. 

Milagai chutney

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May 10, 2010


I learnt this from my MIL.. I usually make this for my husband's lunch box. My mil adds roasted & ground fenugreek seeds powder which gives a nice taste & flavour for this rice..Soon i'll post my mom's easy mango rice..

  • Raw mango – 2 cups ( grated) 
  • Green chilly – 2 nos ( slit cut)
  • Red chilly – 3-4 nos ( pinched into two)
  • Methi seeds –3/4 tsp ( roast & powder)
  • Turmeric powder – 1 tsp
  • Hing – 1 tsp
  • Salt – As required
  • Cooking oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal –2 tsp
  • Curry leaves - a  sprig
For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp

  • Grate the mangoes and set aside.

  •  In a kadai , dry roast the methi seeds till it turns brown and powder it.
  • In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..
  • Then add the grated mango and turmeric powder & saute well till its cooked nicely.
  • Add the remaining hing and methi seeds powder..Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.
  • Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.
Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!

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May 5, 2010


My MIL have told about Kumbakonam kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it‘s a yummy combo for idli. I am sure u all would like this.. Do try and let me know.

 1 cup - 200ml
  • Moong dal – 1/2 cup
  • Potato – 1 no ( boiled and crumbled)
  • Big onion – 2 nos
  • Tomato – 2 nos
  • Green chilly – 2 nos
  • Ginger – garlic paste – 1 tbsp
  • Biriyani leaf – 1 no
  • Cinnamon – 1 inch piece
  • Cloves – 2 nos
  • Curry leaves – a few
  • Turmeric powder – 1/4 tsp
  • Red chilly powder – 1/2 tsp
  • Salt & water – As required
  • Oil – 1 tbsp
Method :
  • Pressure cook moong dal and potato with turmeric powder and  set aside.
  • In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
  • Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
  • Add little water , salt , red chilly powder .. Let it boil for sometime.
  • Finally add the cooked moong dal and potato.
  • Allow it to boil for 5 mins.
  • Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

1 cup - 200ml
  • Moong dal – 1/2 cup
  • Potato – 1 no ( boiled and crumbled)
  • Big onion – 2 nos
  • Green chilly – 1 no
  • Biryani leaf – 1 no
  • Cinnamon – 1 inch piece
  • Cloves – 2 nos
  • Curry leaves – a few
  • Salt & water – As required
  • Oil – 1 tbsp
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds / soambu - 1 tsp
  • Green chilly - 1 no
Coriander leaves - to garnish
Method :
  • Pressure cook moong dal and potato with turmeric powder and  set aside.
  • In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves add the chopped onions and green chillies.
  • Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
  • Allow it to boil for 5 mins.
  • Garnish with coriander leaves and enjoy with idly !!

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March 31, 2010


Yesterday I tried this dal sukka from Mallika badrinath’s Kurma varieties book.It was very nice..We all liked it..My hubby had this with chapathi , My doter savored this with dosa and me with curd rice..This dal tasted best for everything.If u’ve got bored by making the same Veg / Aloo kurmas , I would say this dal sukka is a nice replacement.Healthy and Easy too..Try this and let me know ..

 1 cup - 250ml
  • Moong dal – 1/4 cup
  • Big onion – 2nos (chopped finely)
  • Ginger ,Garlic – A few pieces or u can use G &G paste of 1 tsp
  • Green chilly – 1 no (long one) (adjust)
  • Jeera /cumin seeds – 1/4 tsp
  • Red chilly powder –1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed
  • Oil – 1 tbsp
  • Coriander leaves – to garnish
  • Lemon Juice – A few drops
Method :
  • Grind ginger , garlic and green chilly to a paste and set aside.
  • Take a broad kadai ( i did it in the cooker base directly).Add a tbsp of oil and add  the paste to it.saute for sometime and then add the onion julienne's.
  • Saute till it turns transparent.
  • Then add all the powders and mix well.Do not add water ..All the masala get cooked in the oil itself.A nice aroma wafts around.
  • Now add the moong dal and fry for a minute.
  • Add the water , required salt and close the cooker .
  • Cook till the moong dal gets cooked.I kept for one whistle.
  • Now open the cooker and mash the dal a little with ladle.
  • Roast the jeera in little oil and add it to the cooked dal.
  • Add few drops of lime juice and mix well.
  • Garnish with coriander leaves.
Serve with chapathi , curd rice. dosa/idly and ENJOY !!
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January 29, 2010


I tried this one after watching a cookery show.I prepared this for my hubby’s lunch box.It was very tasty.
Schezwan noodles 1

Ingredients :
  • VEGETABLES (CARROT , CAPSICUM , POTATO AND BEANS) – Cut  into thin strips of 1 inch length.
  • Plain white noodles – 1/2 packet or 1 cup ( if its a big one)( adjust the amount of noodles based on the quantity of veggies)
  • Big onion -  1 no (chop into thin strips of 1 inch length)
  • Ajinomotto – 1/2 tsp
  • Soya sauce – 1 tsp
  • Tomato sauce – 1 tsp
  • Salt – as needed.
For Schezwan sauce :
  • Red chillies – 4 nos
  • Garlic – 4 flakes
  • Ginger – 1 inch piece (Replace ginger & garlic with G&G paste of 1 tsp)
  • Tomato sauce – 1tsp
  • Chilli sauce – 1 tsp
  • Vinegar – 2 tsp ( Add according to ur taste buds )
Spring onions /coriander leaves – to garnish
Method :
  • Refer here for “ Basic noodles preparation “.Keep the prepared noodles aside.
  • For sauce , grind all the items given under “ sauce ingredients “ to make a smooth paste by adding vinegar.Set apart.
  • In a wide mouthed kadai , add the onions and fry for a minute.Then add the veggies.Fry till they become soft.
  • Cover cook for sometime.Add 2-3  tsp of schezwan sauce and fry till its raw smell goes off.
  • Then add the plain noodles , tomato sauce , soya sauce , Ajinomotto & required salt .
  • Toss it well.Garnish & serve hot !!

Schezwan noodles

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December 18, 2009


Hello friends ,

I am going to my native place tomorrow for 15 days..Will catch u all in 2010.

Wish u all a very happy & prosperous new year Smile..I’ll surely comment on all ur yummy preparations whenever i get a chance to browse..

Thanku friends , Take care..ByeWave


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December 15, 2009


I always prepare pitlai with bitter gourd. For a change i wanted to try some varieties like bittergourd podi ,curry etc. At last I got the recipe for podi from a blog. Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates Bittergourd likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels for this yummy recipe.
Bitter gourd powder !!
Here comes the recipe :

Ingredients :
  • Bitter gourd – 1 no
  • Tamarind –a gooseberry size
  • Red chilly – 5-7 nos
  • Coriander seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Grated Coconut – 1 tsp
  • Big onion – 1 no ( small sized, finely chopped )
  • Asafetida /Hing – a pinch.
  • Salt – As needed
  • Cooking oil – 2 tbsp
Method :
  • Chop the bitter gourd into very small pieces ( chop as small as possible ).
  • Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness. ). For people who like its bitter taste can keep it for just 10 mins and proceed further.
  • Take the tamarind and pinch into very small pieces.In a kadai, dry roast the tamarind pieces till it becomes dry.  Remove in a plate.
  • Heat 1/2 tbsp oil in the same kadai and saute the chopped onion till transparent. Add grated coconut, mix well and switch off the flame. Grind to a dry coarse powder adding roasted tamarind without adding water. Remove in a plate. 
  • In the same kadai ( no need to add oil), roast urad dal , channa dal , coriander seeds along with red chillies and hing. Cool and powder it fine or coarsely. Keep it seperately. 
  • Add 1.5 tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked.
  • Once its cooked add the coarse ground powder and the coconut mixture to it. Mix well and check for salt.
Yummy podi is ready to be mixed with plain rice topped by sesame oil.
Bittergourd podi
Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder.

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November 25, 2009


I tried this thogayal from a cookbook. A very tasty thogayal that goes well with plain rice topped with sesame oil.
chow chow thogayal

  • Chayote / Chow chow – 1 no( medium size)
  • Tamarind – Small gooseberry size
  • Red chilly – 3-4 nos
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Hing / Asafetida – 1 pinch.
  • Oil – 1 tbsp
  • Salt & water – As needed.
Method :
  • Heat a kadai with a tbsp of oil and add red chilly, urad , channa dal and hing.
  • Roast till the dals turn golden brown.Set aside.
  • Peel off the skin of chayote and chop finely.Saute and cook till soft.
  • Let it cool down and then grind everything with tamarind ,salt and water.
  • Serve with plain rice & sesame oil..
 chow chow thogayal 1

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November 20, 2009


I don’t remember the source for this recipe but its really an easy to make,delicious rice variety.I usually prepare this for my husband’s lunch box .Tastes great with simple onion raita..So here we go ,

Veg pulao 1

Ingredients :
  • Basmati rice – 1/2 cup
  • Water –  1 cup (Little less than 1 cup for fluffy rice)
  • Carrot , beans , peas and potato – 1 cup (chopped )
  • Green chilly - 2 nos (slit cut )
  • Ginger – 1 inch size (Chopped finely )
  • Garlic – 5 flakes( –do-) OR use ginger. garlic paste - 1 tsp
  • Big onion –1 no (-do-)
  • Cinnamon – a small stick
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Bay leaf – A small leaf
  • Jeera – 1/4 tsp (optional)
  • Oil – 2 tbsp
  • Ghee – 2 tsp 
  • Roasted cashew – to garnish
Method :
  • Wash and chop all the veggies and set aside.
  • Wash and soak the rice in required water.(i soaked for 30 mins)Do not drain the water.
  • In a broad kadai , add oil , jeera and the spices in the same order.
  • Add the ginger , garlic pieces ..saute well and then add the finely chopped onions,  slit green chillies.Saute till it becomes transparent.
  • Finally add the chopped vegetables and the required salt.
  • Mix well and add the rice with soaked water.(the water should be 1 cup )
  • Transfer everything into a cooker and add 2 tsp of ghee to it.
  • Cover and Cook for 1 whistle.
Serve hot with raita !!

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November 13, 2009

Karuveppilai Podi / Curry Leaves Powder Recipe

I learnt this podi recipe from my MIL..She makes the best thogayals and podis . We have this podi with idli/ dosa and  plain rice topped with sesame oil.. Its a healthy and delicious podi variety.

curry leaves podi

Ingredients :
  • Curry leaves – 1 bunch (1 cup)
  • Red chilly – 2-3 nos
  • Pepper – 1 tsp
  • Urad dal (round) – 2 tbsp ( or u can add 1 tbsp of urad and  1 tbsp of channa dal )
  • Hing / Asafetida – 2 pinches
  • Salt – to taste
Method :
  • Heat a kadai with a tbsp of oil and add the red chilly, urad dal, pepper corns and hing.
  • Roast till the dal changes to golden brown color.
  • Transfer the roasted ingredients to a plate.switch off the flame.
  • In the same hot kadai , add the curry leaves and toss it well.(fire off!!)
  • Leave it for sometime.. the curry leaves become crispy.
  • Finally grind everything to a fine /a bit coarse powder by adding the required salt. ( i always grind a bit coarse)
Serve with idly / dosa or mix with plain rice by adding sesame oil.

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