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March 15, 2011

BADAM KHEER / ALMOND KHEER

I wanted to try this kheer for a long time.Yesterday I prepared this for my hubby,. I refrigerated the kheer ,thawed & had it .So it was slightly warm not very cool.The taste was awesome. We loved it..I referred so many blogs for the recipe and finally came out with my version.Picture dint come out good.
Badam kheer 1

INGREDIENTS
  • Almond – 12 nos (**Blanched)
  • Milk – 1/2 litre ( I used low fat milk )
  • Sugar – 3 - 4 tbsp
  • Hot Water – 1/2 cup ( to soak almonds)
  • Saffron threads – A few (soak in little warm water before use )
  • Cardamom powder – 1/2 tsp ( Optional. I used it )
METHOD
  • Soak almonds in hot water for 10-15 mins.
  • The skin comes out easily. Peel the skin and blanch the almonds.
  • Grind it to a smooth paste adding little milk.
  • In  a broad pan, heat the milk. When the milk starts to boil, add the almond paste and simmer the flame.
  • The milk has to boil for 10-15 mins  in very low flame and the quantity gets reduced .
  • By this time, the raw smell of almond also disappears and  milk gets thickened slightly.
  • Now add the required sugar and mix well.
  • Allow it to boil for 5 mins.
  • Finally add the saffron milk. The color of the kheer gets changed .
  • Add cardamom powder if necessary.
Refrigerate & serve chill or enjoy it warm. The choice is urs !!

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March 11, 2011

VEGETABLE PYAZ MASALA / KAIKARI VENGAAYA MASALA

I tried this from Mallika badrinath’s cookbook.We had with chapathi / Roti. It was very nice. It got a similar taste of mixed vegetable masala in restaurants. Try this for ur guests.. I am sure they’ll enjoy it.

Vegetable pyaz masala 2

INGREDIENTS
1 cup - 250ml
  • Potato – 3 nos (medium sized)
  • Carrot – 2 nos
  • Peas – 1/2 cup
  • Big onion – 2  nos (slice cut)
  • Salt  & oil – As needed.
To grind
  • Tomato – 2 nos
  • Big onion – 2 nos
  • Grated coconut – 1/4 cup
  • Green chilly – 3 nos ( Saute in little oil ..Please increase the number of green chilly if u want spicy gravy. The original recipe calls for 5nos )
  • Coriander seeds – 1/2 tbsp
  • Jeera / cumin seeds – 1 tsp
  • Pepper – 5  nos ( dry roast in a kadai separately)
  • Cinnamon – 1 inch piece
  • Cardamom – 1 no
  • Cloves – 2 nos
  • Ginger – A small piece.
  • Khus khus – 1/2 tbsp
To garnish
  • Chopped Curry & coriander leaves – Few
METHOD
  • Chop all the vegetables and pressure cook for 1 whistle. ( vegetables should not be mushy )
  • Slice cut onions and keep aside.
  • Now grind all the items given under “to grind” to a smooth paste adding required water.
  • In a kadai , add  1tbsp of oil and saute the sliced onions.
  • Add the ground masala & cooked vegetables.
  • Add the required water , salt and simmer the flame.
  • Let the gravy boils for 10- 15 mins to ooze out the raw smell of the ground masala.
  • Add water if necessary & stir in between. After sometime u get a nice smell and the gravy gets thickened.
  • Remove and serve hot garnished with curry leaves & coriander leaves.
We relished with chapathi ..

Vegetable pyaz masala 1

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March 8, 2011

Carrot Puttu Recipe

Carrot puttu

We make this carrot puttu as side dish for sambar rice. Sambar Sadam , Carrot puttu & appalam (papad) is a divine combination.. I learnt this recipe from my mom. Its very easy to prepare. Try this for kids. I am sure they’ll love it. Its always better to eat the carrots raw to get the complete nutrition . If not possible, its good to steam to retain the nutrition. Here I ‘ve steamed the carrot. So I feel this side dish is good for growing children who doesn’t eat raw carrot.


INGREDIENTS
  • Carrot – 3 nos ( Grated)
  • Big onion – 1 no (Finely chopped)
  • Green chilly – 1 no ( slit into 2 )
  • Grated coconut – 2 tbsp (optional)
  • Salt – As needed.
To Temper :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – Few
HOW TO MAKE CARROT PUTTU - METHOD :
  • Grate the carrot. Spread the grated carrot in the idly plate and steam it for 10 –15 mins in idli pot.( This method retains the nutrition in carrot )
  • Finely chop the onions and slit cut the green chillies.
  • Now in a kadai , add oil and temper the items given above .
  • Add the onions & chillies . Saute till onion turns transparent.
  • Now add the steamed carrot , salt and toss well.
  • Keep in low flame for sometime by tossing in between.
  • Now add the grated coconut, stir for sometime and switch off the flame.
Yummy carrot puttu is ready to go with sambar rice !!
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March 4, 2011

TOMATO THOKKU FOR IDLI, DOSA

TOMATO THOKKU

This is a tasty side dish for idli dosa.Whenever I have ripe tomatoes in my hand, the first side dish that comes to my mind is this tomato thokku. I learnt this from my mom. Very easy to prepare . U can try this for chapathi too. Ideal side dish for trip / travel .

INGREDIENTS :
  • Ripe tomatoes – 1/4 kg
  • Big onion – 2 nos (finely chopped )
  • Tamarind – 1 small piece ( Optional )
  • Red chilly powder – 1.5 - 2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – As needed
To temper :
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1tsp
  • Curry leaves – A few
Coriander leaves – To garnish
METHOD :
  • Cube cut tomatoes and finely chop the onions.
  • In a kadai,add oil and temper the items given above. 
  • Now add the onions and saute till transparent.
  • Then add the tomato pieces and saute till it becomes mushy.
  • Add the turmeric & red chilly powder along with salt.
  • Mix well and add the required water to cook. Cover with a lid.
  • After sometime ,check whether the onion & tomato gets cooked.
  • Once the mixture thickens, add the coriander leaves and serve hot..
Tastes divine with hot idlies ;)
tOMATO THOKKU WITH IDLY

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March 1, 2011

Kathirikai Podi Curry / Brinjal Podi Curry / Eggplant Podi Curry

Today's recipe is one of my most favorite side dish for rice. Yes, its brinjal podi curry which we call as Kathirikai podi curry in Tamil. Its a no onion, no garlic recipe. Its a popular poriyal recipe in Tamil nadu. This is my mom’s special recipe too. It goes well with More kuzhambu and Rasam rice. I can have with plain rice as well. The flavor of freshly ground spice powder coated over the perfectly cooked and roasted brinjal make this dish loved ny everyone. Friends, you too try this kathirikai podi curry recipe and share your feedback with me :) .

KATHRIKAI PODI CURRY

INGREDIENTS 
  • Small brinjal – 7 nos ( Choose small brinjal for best taste)
  • Salt and water – As needed.
To roast & grind :
  • Cooking Oil – 1 tsp
  • Coriander seeds – 1.5 tsp
  • Chana dal – 1 tbsp
  • Red chilly – 4 nos (use 3 for less spice)
  • Grated coconut – 2 tbsp
To temper:
  • Gingely Oil / Sesame oil – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Curry leaves - Few
METHOD :
  • Wash and cut each brinjal lengthwise into 4 pieces and soak in water to avoid change of color.
  • In a kadai , add a tsp of oil and roast the coriander seeds, chana dal, red chillies till golden in color. Keep the flame low. 
  • In the same kadai add the grated coconut and roast for a minute. If you are using coconut pieces, you can roast it along with dals and red chillies. Make sure you don't burn anything. 
  • Grind all the roasted items to a coarse powder. ( not too fine or too coarse )
  • Now in a kadai add gingely oil , temper the mustards & urad dal . Add the brinjal pieces . Saute till the brinjal is cooked soft but retains the shape. Do not add water, keep the flame low and cover cook the brinjal till its skin shrinks and cooks well. 
  • It takes nearly 10 to 15 minutes in very low flame based on the size of brinjal. Cover the kadai with a lid. Open in the middle and stir it whenever needed. Make sure brinjal doesn't get burnt.  
  • Lastly add the roasted powder , salt and mix well for few minutes in low to medium flame. Make sure the brinjal pieces don't break. Swicth off the flame.  
  • Poriyal is ready to serve hot !!
We enjoyed with my mom’s more kuzhambu :)

KATHRIKAI PODI CURRY 1

NOTE 

As we cook the brinjal , its shrinks in size but the color is retained. My mom makes this curry in other way too.She slit cut the brinjal into 4 pieces , stuff this podi , use lot of oil and saute it till brinjal gets cooked in oil. Since this method consumes more oil and also the color of the brinjal turns black , we avoid making this way. For kids , you can try this method..
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February 23, 2011

PHIRNI RECIPE – MILK PUDDING USING RICE FLOUR

Phirni

PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste. For a change I tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great . Its a very good replacement for Payasam.

Usually Phirni looks thick. I made it little thin as per our taste. Please make it as you like. I have updated this recipe as per the suggestions given by an anonymous reader. If you want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame. I used badam just to garnish.

INGREDIENTS :
  • Milk – 1/2 litre ( around 2 cups )
  • Rice flour – 3/4 tbsp
  • Sugar – 1/2 cup
  • Cardamom powder – 1/4 tsp
  • Cashewnuts , pista & badam – Few (finely chopped)
  • Rose water  or kewara - 1/2 tsp (for additional flavor , I dint use)
METHOD :
  • Mix rice flour in 1/2 cup of milk and without forming any lumps.
  • Heat rest of the milk in a heavy vessel.
  • When it starts to boil, add the rice flour paste and cook stirring constantly.
  • It takes nearly 15-20 minutes to thicken. Keep the flame medium low - high to avoid spilling. Stir now & then..
  • When the milk becomes thick add sugar & switch off the flame..
  • Stir well till the sugar dissolves completely. Check for sweetness .
  • Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )
Serve in small cups with fried nuts on top !!
NOTES :
  • I made it slightly thin. Add milk if you want more diluted. Adjust sugar accordingly.
  • Thickening time of milk may vary according to the heat. 
  • U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “. 
  • We can use fine chiroti rawa for thickening of milk instead of rice flour.

Phirni collage
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February 17, 2011

GOOSEBERRY PICKLE/ NELLIKAI OORGAI


Though i have posted some pickles from my MIL’s hand , I feel this post is somewhat special as i made it on my own using less oil for first time.The result was completely satisfactory.Click here to see another healthy , quick side dish  for rice using gooseberry if u r interested..


gooseberry pickle


INGREDIENTS

  • Big gooseberry  - 12 nos
  • Red chillies – 8 –10 nos (Long variety , adjust )
  • Turmeric powder – 1/4 tsp
  • Asafetida / hing – 1/4 tsp
To dry roast
  • Methi seeds – 1 tsp
  • Cooking oil – 1.5 tbsp
  • Mustard seeds –1 tsp
  • Urad dal – 1/2 tsp
To temper
Sesame oil – 1 tbsp
METHOD
  • Dry roast methi seeds in a kadai till it turns brown with a nice aroma.Powder it along with asafetida and turmeric powder.Set aside.
  • Grind the red chillies to a coarse powder. Keep aside.
  • In a pressure cooker or in an idly pot ,steam cook the whole big gooseberries without adding water.After it cools down ,cut the gooseberry into bite sized pieces .( It will come off easily when u press it with ur fingers.)
  • Then in a wide mouthed kadai add a tbsp of oil and temper the items given above.Add the gooseberry pieces and the coarse red chilly powder.
  • Mix well for few minutes till raw smell disappears.Add the salt and toss well.
  • After sometime , add the ground methi seeds mixture and mix well .
  • Make sure everything gets combined well.
  • Keep in medium flame for 2-3 minutes .Finally add the sesame oil , mix well.
  • Switch off the flame. Let the pickle cool down .
  • Transfer it to an air tight container.
  • Tastes best the next day !!
Enjoy with curd rice !!

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February 15, 2011

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February 10, 2011

KAIMA IDLI – SARAVANA BHAVAN STYLE

When i was searching for recipes using left over idlies , i came across this kaima idly in sharmilee’s blog. I got attracted by this title & tried it on the same day.It was very nice.Thanku so much sharmilee :). Now i am posting this for my future reference.Sure kids would love this..

KAIMA IDLY

INGREDIENTS :
  • Left over idlies – 5 nos  ( cube cut )
  • Big onion – 1 no (finely chopped)
  • Tomato – 2 nos (-do-)
  • Green chilly - 1 no ( finely chopped)
  • Capsicum - 1/2 no
  • Red chilly powder– 1/2 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt  – As needed.
To temper :
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Curry leaves – a few
To garnish :
Coriander leaves - few

METHOD:
  • Heat a kadai with 2 tbsp of oil and  shallow fry the cube cut idly pieces.( u can also deep fry)Set aside.
  • In the same kadai, add a tbsp of oil and temper the items given above.
  • Now add the  chopped onion , saute well.Add green chilly ,curry leaves & capsicum pieces.Saute well.
  • Then add tomato pieces and saute till it becomes mushy.
  • Finally add  red chilly powder , turmeric powder , garam masala powder & salt. Mix well.
  • Now add the shallow fried idlies and toss well .
Garnish with coriander leaves and enjoy eating hot !!

NOTE 

In the actual recipe, the idlies are deep fried .But for health concern, i shallow fried the idlies.For kids , u can deep dry & do.So its ur choice of making it.
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February 4, 2011

PULI UPMA USING BROKEN RICE

I learnt this from my MIL. Its a very tasty one pot meal recipe.I usually make it for dinner.I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u don’t get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. If neede it can be served with chopped onions. It can be made in jiffy.Apt for bachelors and working women!
Puli upma

Puli upma recipe


Puli upma recipe Puli upma recipe using broken rice/Noi arisi
Cuisine: Indian
Category: Dinner
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 200ml
  • Broken rice / Noi – 1 cup (If you don;t get broken rice,Grind raw rice in a mixie, just pulse it twice)
  • Tamarind - A big gooseberry size ( soak & extract )
  • Turmeric powder – A pinch
  • Salt – As needed.
  • Water – 2.5 cups
To temper
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Chana dal-1.5 tsp
  • Curry leaves – A few
  • Red chillies – 4 nos ( adjust)
  • Hing / Asafetida – 3 - 4 pinches
METHOD

  • In a cooker base, add oil and temper the mustard seeds followed by urad & chana dal , pinched red chillies & hing. In a bowl , soak the tamarind in warm water  for 10 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.)
  • Then add the tamarind extract to the cooker base and the turmeric powder & required salt. Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma ) Now add the washed & drained rice into the cooker.
  • Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles. Once the steam is released , serve it hot. U can make the same in rice cooker too. For rice cooker,u need to add 3-3.5 cups of water.Enjoy eating hot topped with sesame oil.

Note
  • If u don’t have broken rice in hand,just grind the raw rice in mixie very coarsely. Run the mixie once or twice to break the rice.Then use as mentioned above.
  • Adjust the quantity of red chillies based on ur spice level.
  • Do not add more water than the mentioned quantity.Upma will become mushy.
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