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August 2, 2010

VEGETABLE MANCHURIAN RECIPE

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

Ingredients 

FOR THE BALLS
  • 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.
FOR THE SAUCE :
  • 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
Method:
  • 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 22, 2010

ENNAI KATHIRIKKAI KULAMBU RECIPE - ENNAI KATHIRIKAI KUZHAMBU

Ennai-Kathirikkai-Kulambu-Recipe
In Tamil nadu, people make ennai kathirikkai kuzhambu in different ways. This is my MIL's version. Basically I am a big fan of brinjal recipes. My mom usually makes brinjal gravy for idli and stuffed  brinjal poriyal .

After my marriage, I learnt some more varieties of brinjal recipes from my MIL. One among them is Ennai kathirikkai kulambu. I love this gravy a lot. Sendhil who hates brinjal loves this gravy a lot as it has pepper. It looks like puli kuzhambu but tastes different. I think most of you have your own version. Here comes our way of making it. Do try this. You will love it for sure !

If you are looking for Ennai kathirikkai kulambu with lots of oil in Chettinad style, do refer this POST.

Ennai-Kathirikai-Kuzhambu-Recipe

Ennai Kathirikkai Kuzhambu Recipe


Ennai Kathirikai Kuzhambu Recipe Ennai Kathirikai Kuzhambu Recipe - My mil's version, easy and flavourful gravy for rice
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Brinjal - medium sized (6 nos)
  • Tamarind - Medium gooseberry size(little (more than small gooseberry size)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp ( to saute brinjal)
To roast and grind
  • Oil - 1 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tsp
  • Red chillies - 2-3 nos
  • Grated coconut - 2 tbsp
  • Pepper corns - 2 tsp
METHOD

  • Wash and slit brinjal halfway into 4 pieces. Immerse in water till use to prevent color change. In a kadai, heat oil and roast pepper corns.
Ennai kathrikai kuzhambu step 1
  • When it starts to splutter, add the remaining ingredients except coconut. Roast till golden brown. Lastly add grated coconut,roast for few seconds and switch off the flame. Let them cool. Grind everything into a powder.
Ennai Kathirikai kuzhambu step 2
  • In the same kadai, add 2 more tbsp of oil and add the slitted brinjal.Roast till it gets cooked. The skin of brinjal gets browned. It takes nearly 10 minutes. 
  • Take the tamarind extract and add the roasted brinjal to it.
Ennai Kathirikai kuzhambu step 3
  • Allow it to boil with the required salt & water. Cover and cook brinjal. After the brinjal is completely cooked, add the roasted powder and boil for some more time. Switch off the stove and serve hot. Enjoy this gravy by mixing in hot rice topped with ghee.

    Ennai Kathirikai Kuzhambu step 4


Note

  • Add more pepper corns and chillies based on your spice level. The quantity I have given gives medium spicy taste.
  • Use Tamilnadu purple or voilet brinjal for more taste and flavour.
  • Adding ghee is a must while eating. It helps to balance the heat of brinjal and peppercorns.

Serve with hot rice adding ghee !
Ennai-kathirikai-kulambu
    Mix with hot rice topped with ghee. Tastes yummy 


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July 12, 2010

MYSORE BONDA / ULUNDU BONDA

MYSORE BONDA 1
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..

INGREDIENTS :
  • 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)
METHOD :
  • 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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June 24, 2010

Bitter Gourd Pitlai / Pavakkai Pitlai - Bitter gourd Recipes

bitter gourd pitlai
I learnt this bitter gourd pitlai ( Pavakkai pitlai in Tamil) from my MIL. I love this pitlai a lot. I make this bitter gourd kuzhambu at least once in a week. My husband hates bitter gourd pieces but he eats this gravy alone.  This gravy tastes the best when mixed with plain rice topped with ghee. It tastes more like brahmin style arachuvitta sambar with the bitterness of pavakkai. Adding jaggery, sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime helps to reduce the bitterness.But we like to have it as such as the bitter taste is healthy for stomach. Ok, lets see how to make bitter gourd pitlai /  pavakkai pitlai recipe below. For variations you can use brinjal / Kathirikai and make the same pitlai.

Bitter gourd pitlai recipe / Pavakkai pitlai


Bitter gourd pitlai recipe< Bitter gourd pitlai recipe - Pavakkai pitlai for rice. 
Cuisine: Indian
Category: Kuzhambu
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Bitter gourd - 1 no ( medium sized)
  • Moong dal - 1.5 tbsp
  • Tamarind - A big gooseberry size
  • Sambar powder – 1 tsp
  • Salt & water – As required
  • Grated coconut –2 tbsp
  • Urad dal – 2 tsp
  • Coriander seeds –3 tsp
  • Red chilli - 1 no ( optional)
  • Hing – 2 –3 pinches
  • Jaggery – a small berry size
  • Coriander leaves – a few to garnish.
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves - a few
METHOD

    • Soak the tamarind in water for 10 mins in hot water and extract the juice.
    • To reduce the bitterness of bitter gourd, slice it thinly and saute in 1 tbsp of oil till it becomes dark green. You can also soak the bitter gourd pieces in sour curd or buttermilk for 15 minutes, squeeze it well and then add to tamarind extract for cooking.
    • In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle.
pitlai tile2
    • In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds , urad dal, red chilli (optional) with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder or paste adding water.
pitlai tile1
    • Once the Bitter gourd is cooked , add the roasted , ground pitlai paste or powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add to the gravy.
    • Garnish with coriander leaves and enjoy mixing with plain rice and ghee.
pitali tile3
    Enjoy !
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June 19, 2010

GINGER TEA RECIPE - INJI TEA - HOMEMADE GINGER TEA

Ginger tea
I love ginger tea / inji tea a lot. Before marriage, when I was working I used to go with my friend  to a nearby canteen at least twice a day just to have this tea. It was a flavorful, mild and tasty tea. After this, I never had a tea similar to that taste. 

Last week when I was surfing the net I came across a ginger tea recipe which is a bit different from the usual one we make. I immediately tried it on the same evening. To my surprise, I found its taste similar to the one I had in canteen.. I was very much satisfied. 

Though ginger tea is not a special, unique recipe to share with,  I wanted to have this post in my blog. So here comes the inji tea recipe with a picture for you all.

Ingredients:
1 cup - 250ml
  • Boiled Milk – 1 cup
  • Water – 1/2 cup
  • Tea powder – 1.5 tsp ( I used 3 roses tea powder)
  • Ginger – 2 inches (crush a little)
  • Cardamom – 1 no ( crush with skin, optional)
  • Sugar – 1.5 – 2 tsp ( depends)
Method:
  • In a wide mouthed bowl, add water and the crushed ginger & cardamom.
  • Allow it to boil for 3 mins in low flame so that the ginger gets cooked in the water and gets a nice flavor.
  • Then add the milk , sugar , tea powder. Allow it to boil for 2 mins in medium flame.
  • Strain the tea sediments and enjoy !!
Serve hot with snacks !!

Note :The ginger should be well cooked before you add the milk and other ingredients. The essence of ginger would be well absorbed into the water..
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May 29, 2010

RIPE MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO KUZHAMBU

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

Ingredients 
  • 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 )
Method 
  • 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 18, 2010

Vegetable Biryani Recipe - How To Make Veg Biryani

Vegetable Biryani recipe
Last Sunday I tried this simple veg biryani with slight variations from HERE.After tasting this, I reminded about the biriyani I had in AAB hotel ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it Happy
Veg biryani recipe

Vegetable dum biryani recipe


Vegetable dum biryani recipe Vegetable dum biryani recipe
Cuisine: Indian
Category: Lunch recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
    • Basmati rice – 1 cup
    • Water – 1.5 – 2 Cups (adjust as per given on the packet)
    • Vegetables – Carrot , Beans , Peas , Potato – 1 cup
    • Big onion – 1 no (Slice cut)
    • Green chilly – 2 nos ( Slit cut )
    • Tomato – 1 no
    • Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp )
    • Mint &amp; Coriander leaves – A handful
    • Turmeric powder – 1/4 tsp
    • Red chilly powder – 1/2 tsp
    • Coriander seeds powder – 1 tsp
    • Garam masala powder – 1/2 tsp (optional)
    • Cashew paste – 1 tsp (Grind 5- 7 cashews )
    • Salt – As required
    • Ghee – 1 tbsp
    • Curd – 1 tsp
    • Cinnamon – 1 small piece
    • Cloves – 2 nos
    • Cardamom – 1 no
    • Bay leaf – 1 no
    • Marati moggu & Star anise – 1 no
    • Black stone flower – 1 no
METHOD

  • Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise.
  • Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well .
  • Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins.
  • Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint &amp; coriander leaves.Pour a tsp of ghee .
  • Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below.
    Note :
    • We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud.
    • If u wish u can fry the rice in ghee before soaking in water.



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May 13, 2010

PACHA MILAGAI CHUTNEY / GREEN CHILLI CHUTNEY

Green-chilli-chutney


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. 

Ingredients 
  • 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

RAW MANGO RICE / MANGO RECIPES


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..

Ingredients
  • 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

Method 
  • 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

KUMBAKONAM KADAPPA - TWO VERSIONS

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.
Kadappa

Ingredients:
 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 ..
KADAPPA VERSION - 2

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..

Ingredients:
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 ..now 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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