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January 9, 2009



We do this rice dish in the weekend.U all know this is Karnataka's special dish.We make sambar and rice separately & mix them..Here is the recipe,
Check out my latest Karnataka style Bisi bele bath recipe


Vegetables – ALL or ANY(Carrot,beans,potato,peas,raddish,brinjal,chow-chow,raw banana,drumstick,broad beans etc)        2 cups
Rice      1/2 cup
Water       4 cups
Toor dal      1/3 cup
Tamarind A big gooseberry size
Oil   1 tbsp + 2 tsp (to roast)
Sambar powder    1/2 tsp
Jaggery    A Small piece

To Roast & Grind

Dhania/Dry Coriander seeds 2 tsp
Fenugreek 1/2 tsp
Chana dal 1 tbsp
Red chilly 6 – 8 nos (adjust)
Asafetida/Hing a pinch
Cinnamon 1 small stick 
Cloves 2 nos 
Grated Coconut 2 tbsp

To temper
Mustard seeds 1/4 tsp
Jeera/Cumin seeds 1/4 tsp
Sambar onions/Pearl onions 1/4 cup
Green chilly 1 no
Curry leaves 1 sprig
Oil 1 tsp
Coriander leaves to garnish
Cashew nuts a few


  1. Wash and Pressure cook rice with required water.Keep it for 2 –3 whistles and till it is overcooked & mushy.Set aside.Cut all the vegetables for 1 inch size.
  2. Then pressure cook toor dhal with a drop of oil and a pinch of turmeric powder.Keep it for 2 whistles. Hand blend it. Mix well to become mushy.Soak tamarind in water and extract pulp from it.
  3. Heat a kadai with 1 tsp of oil and roast all the items given under “To roast & grind” table and lastly add the grated coconut , roast it well and grind in a powdered form.Keep it aside.
  4. Heat oil in a pan,add the tempering items,sambar onions and green chilly.Saute till they are transparent.Add the tamarind extract, all the raw vegetables and a pinch of asafetida.Close the pan with a lid .It should boil till the vegetables get cooked.
  5. Now add the cooked toor dal and sprinkle the ground powder. Mix well to avoid lumps.
  6. Let it come to a boil. Finally,add the curry leaves and coriander leaves.
  7. Delicious SAMBAR IS READY !!!
  8. Now take the rice in a big vessel and add the required amount of sambar to it with ghee.Mix it well.
  9. Sprinkle coriander leaves and serve hot with Papad or Vadaam!!!

  1. As we prepare the sambar separately,u can use the same for dinner too!!.It tastes excellent with idly,Pongal & dosa!!So no need to prepare any side dish for dinner.U can take rest and enjoy the weekend!! 
  2. I’ve mentioned 2 cups of vegetables for just 1/2 cup of rice because this is the easiest way to make the children to eat vegetables :).Please reduce the amount of vegetables based on ur wish..
  3. In karnataka, they add cloves and cinnamon while grinding the spices but i don’t add. I make it in our style Smile.So if u need the authentic bisibelebath , roast the cinnamon and cloves along with spices , Powder them and add..
  4. Add more sambar while u mix with rice because the rice absorbs all the sambar by the time u eat. Keep some sambar in reserve.I always mix the rice & sambar just before eating and serve hot..
  5. At last, add little ghee to enhance the taste and flavour.

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January 8, 2009


This is a very healthy and easy to make pachadi. Most of us have gooseberry pickle. But this one is of a different kind.My MIL always buy gooseberries in lots & cuts them into small pieces , grind it in mixie to get a wet powder(no need to add water).We spread it in a big plate (Thaambaalam) and keep it in sunlight for 2-3 days.

It will become a dry powder(we call it as “Nelli Mulli).We store this in an air-tight container and use it for months.As we all know, Gooseberry can be taken in any form,we include this at least twice a week in our lunch.This Pachadi can be made with the dried powder or fresh ones.
So here is the recipe,


  • BIG Gooseberry (fresh) – 1 no ( If POWDER , use 2 tsp)
  • Green chilly – 1 - 2 nos  ( use 2 nos if it is small)
  • Grated Coconut – 1 tbsp
  • Asafetida – A pinch
  • Curd – 1/4 cup
  • Mustard seeds  & urad dal – 1/4 tsp
  • Curry leaves – 1 sprig
  • Oil – 1 tsp
  • Salt – to taste
  • Cut the gooseberry into small pieces and remove the seed.
  • Now grind it with green chilly,coconut piece and salt with a pinch of asafetida to make it a paste by adding enough water.
  • Then transfer it to a small bowl and add the curd to it.
  • Mix it well and season with mustard,urad dal & curry leaves.
Note: U can do the same with nelli mulli powder.Just replace the fresh gooseberry with 2 tsp of this.Add more chilly if u want it to be spicy.
This pachadi serves as a very good accompaniment for dhal rice(paruppu saadham)with ghee.It can also be had with plain rice & ghee.That tastes excellent:)

So let us make this easy pachadi at our home & get all its benefits:)

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January 7, 2009

Tomato onion chilli Chutney For Dosa - Thakkali Vengayam Chutney

Tomato onion chilli chutney is my mother in law's special side dish recipe. It is a Tamil nadu style recipe. This thakkali vengayam and pachai milagi chutney tastes good with idli and dosa. We had a chutney similar to this taste at Adayar Anandha bhavan hotel. Try this. U’ll like it.We do this for breakfast mostly. If you make it spicy, it goes well with dosa ( pulicha maavu dosai ;).
Tomato onion chutney


  • Tomato – 2 nos
  • Green chilli – 3-4 nos
  • Big onion – 1 no
  • Oil – 2 tsp
  • Mustard seeds & urad dhal – 1/2 tsp
  • Curry leaves –  few.
  • Salt to taste


  1. Heat oil in a kadai and put onion first.
  2. Saute till onions turn light golden brown.
  3. Now add the green chillies and saute for a while.
  4. Finally add the tomatoes and cook till it becomes mushy.
  5. Remove and let it cool down.
  6. Grind it with required salt and water(Grind it little coarse). Season with mustard seeds, urad dal and curry leaves.
Mix with gingely/sesame oil and serve with idly!!

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January 5, 2009


poondu thogayal

This garlic thogayal tastes excellent with rice. It doesn't go well with idli, dosa.  Poondu thogayal is a very simple & healthy thogayal recipe. We make it at least once in a week. It tastes great when mixed with hot rice adding few drops of ghee. I  usually pack this for my husband’s lunch box. He loves it a lot. Do try this simple n easy poondu thogayal recipe. U’ll love it for sure.

Poondu thogayal/Garlic thogayal recipe

poondu thogayal
Garlic thogayal recipe for rice.Tastes great when mixed with rice n ghee.
Cuisine: Indian
Category: Thogayal
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

To saute and grind
  • Garlic bulbs - 2 nos (approx 30 pods)
  • Red chillies - 4 nos ( use 2 for less spice)
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
  • Cooking oil - 1 tbsp

  • Heat 1 tbsp of oil in a pan and fry the red chillies and garlic cloves till golden brown and nice aroma arises. Keep it aside.While sauting garlic,u may get the skin of garlic separated from it.Remove them.Soak tamarind in little water.Remove and let it cool down.
garlic thogayal step by step picture
  • Grind everything to a smooth thick paste adding required water.
    Garlic thogayal is ready!! It can be had with hot rice mixed with ghee..

Tastes great mixing with hot rice adding a few drops of ghee with papad as side dish.

poondu thogayal

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 My Mom makes this dosa once in a month.It has a nice flavour and a different taste.I love this dosa very much.. It looks black but its taste and health benefits are amazing !! We use Broken Black Gram with skin to make the batter.If u don’t get the broken ones , just run the whole black gram in the mixie once or twice to break it.
It tastes very good with Onion-Garlic Chutney & Coconut Chutney..

Kurunai dosa

Ingredients required for batter

  1. Idly rice/Boiled rice/Puzhungal Arisi – 4 cups
  2. Broken Black gram (with skin) – 1 cup
  3. Fenugreek seeds- 1 tsp
  4. Crystal Salt /Kallu Uppu – As needed

Method of grinding

  • Wash & Soak rice for 2 hrs and black gram(with skin) for an hour .
  • Take fenugreek seeds in a separate bowl and soak it for 2 hrs.
  • Grind black gram(with skin) & fenugreek seeds first by adding enough water (We use the soaked water itself so that the batter will be soft).
  • Grind till it comes out like a ball(should be a paste) (It takes nearly 20 mins in table-top wet grinder).
  • Take the batter.Keep it in a vessel.
  • Add the rice & Salt with required water.
  • Add water in between If necessary.It should become a smooth paste (May take 25-30 mins in table-top)
  • Now take the rice batter and keep it in the same vessel.
  • Mix it  thoroughly with your hand.(This helps for fermentation)
  • Let the batter ferments overnight or at least for 12 hrs.
  • Batter would be slightly black in color. Here is the picture of batter ..
  • DSC00524

  • Take a ladleful of batter and spread out a thin dosa on hot tawa.Sprinkle some oil.Flip it .
  • DSC00523

  • Flavourful , Soft  Kurunai dosa is ready to be served hot with Onion-Garlic chutney & coconut chutney mixed with sesame oil !!

  • Kurunai dosa chutney

    Ingredients required
    1. Sambar onion /Shallot– 10 – 12 nos
    2. Red chilly – 4 nos
    3. Tamarind –Small gooseberry size
    4. Garlic – 4 pods
    5. Salt – To taste
      1. Soak shallot (Sambar onions) in water for 5 mins so that skin comes out easily.
      2. Peel the skin and grind it with all the items given above with required water to make it a paste. Check for salt.
    This chutney tastes excellent with idly & all type of dosa !!!

    Ingredients Required
    1. Coconut – 1/2 cup (grated)
    2. Red chilly – 3 - 5 nos
    3. Garlic pods – 3 nos
    4. Tamarind – Small berry size.
    5. Salt & Water – As needed.
    1. Grind all the ingredients given above to a smooth paste.
    2. Check for salt.
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    Green Peas Halwa|Peas Halwa-Microwave Recipes-Diwali Sweet Recipes

    I tried this halwa in microwave and it came out very well!!
           I took this recipe from a magazine.I did some modifications and tried!! Very simple & easy to do:)Mine is a 700w Power output oven.Here I’ve mentioned the time it took.Based on ur model,Please vary the setting time.
    Cooking time: 24 mins
    Standing time: 2 mins

    1 cup - 200ml
    • Green Peas or Dried Peas – 1 cup  ( soak if using dried peas for 8 hrs)
    • Water – 1/4 cup (add more if reqd.)
    • Milk – 11/4 cup
    • Sugar – 1cup
    • Milk powder – 2 tbsp
    • Ghee – 3tsp
    • Cashew nut & Dry grapes – To decorate


    • Take the Green Peas/Dried peas with water in a microwave vessel and close it .
    • MICRO- HIGH for 8 mins.Stir once in the middle.
    • Take the cooked peas out and let it cool down.
    • Grind the peas to make a paste using 1/4 cup of milk.
    • Dilute the milk powder(I used amulya) in little lukewarm milk so that there will be no lumps.
    • Now take the ground paste,dissolved milk powder & the remaining milk(1 cup) with sugar in a microwave vessel.
    • Stir it well.Make sure there are no lumps.(TIPS: if u find any lumps , just run this mixture in the mixie once or twice)
    • MICRO-HIGH for 12mins with lid open by stirring once in the middle.
    After 12 mins it looks like this

    • Now take the thickened halwa out and make a dent in the middle.
    • Pour the ghee and add the pieces of cashew,dry grapes & cardamom powder into it.
    • MICRO-HIGH for 4 mins with lid open.
    • Remove the vessel and keep it as such for 2 mins(standing time).
    • Then stir it well.
    • Grease a plate with ghee and spread the halwa into it.
    Delicious,healthy Peas halwa is ready to eat!!!


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    January 4, 2009

    Tomato Chana Dal Chutney - Thakkali Kadalai Paruppu Chutney - Side dish For Idli, Dosa

    tomato chana dal chutney
    I learnt this tomato chana dal chutney ( Thakkali Kadalai paruppu chutney in Tamil) from my MIL.We usually make this chutney for morning breakfast as a side dish for idli. U can try this tomato chutney recipe without coconut too. Tastes great in both the ways.
    tomato chanadal chutney recipe (2)

    Tomato chana dal chutney

    Tomato chana dal chutney Yummy side dish for idli.dosa - Tomatoes,onions roasted & ground with chana dal & chillies.
    Cuisine: Indian
    Category: Chutney
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    • Tomatoes - 2 nos
    • Big onion - 1 nos
    • Chana dal/Kadalai Paruppu – 2 tsp
    • Red chilly – 3-5 nos ( adjust)
    • Asafetida/Hing – A pinch
    • Grated coconut – 1 tbsp (optional, I don't add)
    • Cooking oil – 1 tbsp
    • Salt & water – As needed
    To season
    • Oil – 2 tsp
    • Mustard seeds & Urad dhal- 1/2 tsp
    • Curry leaves – Few

    1. Wash and chop tomatoes & onion.In a kadai,Heat 2 tsp of oil in a kadai and roast red chilly, chana dal and hing in the same order. Do it till channa dal turns light golden brown color with nice aroma.  keep it in a plate.
    tomato chana dal chutney
    1. In the remaining oil ,add the onion and saute till golden brown. Now add the tomatoes and cook till soft. Remove and cool it down.
    2. First grind roasted channa dal,red chillies with hing.Coarse grind it.Then add sauteed tomatoes,onion with coconut(if using) & salt.Add little water & grind it to a paste. Finally, season with mustard,urad dal & curry leaves.
    tomato chana dal chutney
    Mix with gingely oil & serve with idlies:)
    Enjoy !
    • Adding grated coconut is optional here.I don’t add usually.But it helps to balance the spiciness if it is more.
    • For variations,u can add a tsp of dhania while roasting chana dal.It will give a nice flavour.

    Yummy tomato chutney is ready to serve with idli Smile

    tomato chana dal chutney recipe

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    Small Onion Red Chilli Chutney - South Indian Style Raw Onion Chutney

    Raw onion chutney south indian style

    My mom makes this spicy raw onion chutney (Chinna vengayam chutney) in South Indian style along with coconut chutney for idlis & dosa. She makes it with small onions, red chilli and tamarind. We call it as vengaya chutney in Tamil. Its very easy to make & it tastes great with hot idli drizzled with lots of sesame oil. This pacha vengaya chutney is my most favourite chutney recipe. To me, its the best side dish for idli dosa in the world ;). I can have any number of idli or dosa with this raw onion chutney. It tastes good for one day travel too. Lets see how to make this yummy,easy raw onion chutney recipe with red chilli.
    Small onion red chilli chutney

    Vengaya chutney recipe

    Onion chutney Easy onion chutney recipe using raw onions in South Indian style.
    Cuisine: Indian
    Category: Chutney
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    • Sambar onion /Shallot–  10 – 12 nos or Big onion - 1 no 
    • Red chilly – 4 nos
    • Tamarind –Small berry size
    • Salt – To taste

    • In a mixie jar,take all the ingredients given above.Grind it to a smooth paste adding required water.Enjoy with hot idlis,dosas adding few drops of gingely oil.Gingely oil helps to enhance its flavour while eating.So don’t skip it.Adjust the quantity of chillies as per your need.If u reduce the chillies,the smell of onion will be dominating.To balance the taste,use right quantity of chillies & tamarind.

    Enjoy with idli,dosa!
    Note: U can grind this chutney with big onions too.It will be little sweetish or u can combine both the onions and do it! Color of this chutney may vary as per the color of chillies

    Enjoy my favourite spicy onion chutney with hot idlis.It tastes heavenly !!
    Spicy onion chutney 1

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    January 3, 2009

    Idli Recipe Using Idli Rice - Idli Dosa Batter Recipe In Grinder

     Idli recipe
    Making a super soft idli batter at home using idli rice in Indian wet grinder is a tedious task for beginners. But its not a big deal if you follow the right proportion  for making idili batter. Idli is the staple breakfast recipe of our family. Before marriage , I have seen my mom grinding batter in alternate days and that too using a big  wet grinder.Thank god we have got table top wet grinder nowadays. We used to eat idli twice a day for breakfast as well as dinner. Most of the times I carry idli and milagai podi for my lunch in school and college. My friends used to call me "idli " ;)). I love idli like anything. I am crazy about soft idli and spongy uthappam .I don’t like crispy dosa, strange is it??. Soft idli is a must for my dad . My mom doesn’t add methi seeds/vendhayam. She uses only idli rice and white urad dal in the ratio of 6:1.
    After marriage , its the same case in my husband's family too. So I enjoy idli thrice in a week. Usually my in-laws buy 10kgs of urad dal and 25 kgs of idli rice (salem rice/ parboiled rice/ puzhungal arisi) for the whole year's use in the month of february from Lee Bazaar , Salem. Usually fresh, new, good quality of groceries will be available in the month of february - march.We buy in lots , store in an air tight box and use it for the whole year.The quality of dal will be too good , price is also very less.We use 8:1 ratio of rice and urad dal for making idli batter for few months.Idli comes out really soft. After 4-5 months as the dal gets old ,we use 6:1 ratio. Based on the quality of dal , we adjust the ratio.In addition to rice and dal , we also buy mustard seeds, methi seeds, jeera, pepper, red chillies and stock it for the whole year. So, if u want to buy fresh groceries , buy it in the month of february - march from a whole sale market in ur place, sun dry them and stock it for an year. It stays good for more than 6 months.Ok,enough of my stories.Lets see how to make soft idli & crispy dosa at home with tips & tricks!!

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    Idli recipe 

    Idli Recipe - Soft Idli,Crispy dosa recipe

    Idli Recipe - Soft Idli,Crispy dosa recipe How to make Soft idli and crispy dosa recipe at home
    Cuisine: South Indian
    Category: Breakfast recipes
    Serves: -
    Prep time: 10 Hours
    Cook time: 10 Minutes
    Total time: 10H10Min
    1 cup = 250ml
    • Idli rice/ Parboiled rice /Puzhunghal arisi – 3 cups ( the ratio of rice & dal is 6:1)
    • Urad dal – 1/2 cup 
    • Fenugreek seeds – 1/2 tsp
    • Crystal Salt/Kallu uppu – 1 handful (to taste)
    • Water – As needed

    • Wash and soak the rice.Wash and soak urad dal & methi seeds together. Soak  for 4 hrs .
    • Grind urad dal with fenugreek seeds first by adding enough water in between.Make sure u add water every now & then so that the urad dal rises well and u'll get a light , fluffy batter. Please do not add all the water in the beginning.For grinding urad dal , u need 1.5 - 2 cups of water in total .
    • Grind till it comes out like a ball(should be a paste) (It takes nearly 15-20 mins in table-top wet grinder).Now remove it .Keep it in a big vessel such that it can hold double the quantity of batter. 
    idli-dosa batter tile 1
    • Now add the rice & crystal salt with 1/2 cup of water while the grinder is running.
    • Add water in the middle (Whenever necessary).It should become a smooth paste (May take 20-25 mins in table-top). The water it consumes will be around 2- 2.5 cups.Adjust the water quantity. Now remove the rice and put it in the same vessel.
    Idli-dosa batter tile 3
    • Mix it thoroughly with your hand.(This helps for fermentation) .Let the batter ferments overnight or at least for 12 hrs.
    Idli-dosa batter tile 2
    • The next morning , don’t mix the batter again. You can mix till half way through the batter if its too light. Suppose if the batter is over flown, take the extra batter in a separate vessel. Use a ladle, mix the batter till half the way. Quantity of batter reduces. Now add the overflown batter, mix well and keep it aside. Start taking the batter from one corner and pour it into the idli mould. Even the next day,take the batter from the same side.IDLI remains very soft up to 3 days.
    • Steam it in the idli pot for 10-15mins and serve hot with sambar!!
    Idli-dosa batter tile 4
    If u want to make dosa with the same batter , take the required quantity of batter separately in a bowl and add little water( 1/4 cup) to make it thin and make dosas. U'll get a crispy dosa for sure !!

    NOTE: Poha/Aval is optional.U can use based on the quality of rice & urad dal.Add 1/4 cup of poha for the above recipe if u wish to use it..
    Follow this method and enjoy eating soft idlies:)
    Enjoy !

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      TIPS FOR CRISPY DOSA (Like in restaurants)
      • For getting the golden crust for dosas, add little sugar or pinch of jaggery in the dosa batter. Add some poha/aval or cooked rice while grinding to get golden brown dosa.
      • To get crispy dosas with less oil : after pouring the dosa batter , spread it well, keep the flame medium high for 2 mins. The sides will lift. Now flip the dosa , cook in sim flame. Remove.
      • One more method is , just keep the flame high after spreading the batter, drizzle a tsp of oil. Close the dosa tawa with a lid and cook for sometime. No need to flip.Just remove n serve hot.By this way , u'll get a nice golden colored crispy dosa !!
    Enjoy Soft idli & crispy dosa with your favorite chutney & sambar !Crispy dosa

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    Tomato Sambar With Coconut / Thakkali Sambar For Idli, Dosa

    tomato sambar for dosa

    Generally most of us make chutneys for dosa and rarely sambar. But my husband Sendhil likes to eat dosa with sambar more than chutney. This tomato sambar tastes more like tomato kurma and its my kind of recipe.So I do this sambar specifically for dosa. It’s a good side dish for idli & chapathi too. Lets see how to make this kurma kind of thakkali sambar for idli,dosa.

    thakkali sambar for idli dosa

    Tomato sambar for dosa

    Tomato sambar for dosa Thakkali sambar/Tomato sambar for idli,dosa - A kurma kind of sambar !
    Cuisine: South Indian
    Category: Side dish
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes

    1 cup - 250ml
    • Ripe tomato - 3 nos
    • Big onion - 1 no
    • Curry leaves - few
    To grind
    • Grated coconut - 1 tbsp
    • Fried gram dal/Pottukadalai - 2 tsp
    • Turmeric powder - 1/8 tsp
    • Chilli powder - 1 tsp ( add 1.5 tsp for spicy taste)
    • Cinnamon - 1 small piece
    • Cloves - 1 no
    • Ginger - 1/2 inch
    • Garlic - 3 cloves
    To temper
    • Cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Coriander leaves - to garnish
    • Boil the tomatoes adding 1 cup of water till its skin cracks .After its cool down,grind it along with other ingredients given under “ To Grind” to a smooth paste.Chop the onions finely.Tomato sambar for dosa

    • Heat oil in a pan.Add the items under “to temper”.Saute the onions,curry leaves and add the ground tomato paste.Add 1 cup of water and salt.Boil well.Garnish with coriander leaves and serve with dosa or idli.
    Tomato sambar for dosa
    Enjoy !
    NOTE: If u want to make this for chapathi, add less water and make it thick.Try adding some vegetables!!

    Spicy Sambar is ready to serve with dosa! I love to have this dosa with thick dosa more than crispy ones :)
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