Search Chitra's Food Book

December 11, 2013

Masala Vada/Masala Vadai Recipe/Paruppu Vadai

Masala vada
Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe. My mom & MIL make masal vadai without adding fennel seeds and mint leaves. We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu. Sendhil likes that vada a lot. But I love masala vada only with spices. Before marriage, I used to buy masala vada from a tea shop. I would say it was the tastiest vada I’ve ever had in my life. She usually opens the shop at 11 am. All the vadas will be sold out in just 30 minutes. We have to rush to buy them. She also makes urad dal vada, bonda and bajji.

Once I asked her recipe secret and she told me roughly. Based on the ingredients she told and by referring vahchef’s site for some minute tips, finally I made a great flavoured crispy masala vada. I have mentioned the tips and variations in “Notes” section. Do try this crispy tea stall style masala vada.U’ll love it.

Masal vadai


Masala vada


Masala vada Masala vada - yummy tea time snack
Cuisine: Indian Category: Snacks Yields: 15 nos
Prep Time: 60 Minutes Cook Time: 20 Minutes Total Time: 80 Minutes


INGREDIENTS
1 cup - 250ml
To soak
  • Chana dal/Kadalai paruppu -1 cup
To grind
  • Green chillies or red chillies - 3-4 nos
  • Hing - 1/4 tsp or small garlic cloves – 4 nos
  • Ginger – 1 inch piece
  • Fennel -1 tsp
  • Salt – as needed
To mix in the batter
  • Small onions/Big onions - 15 nos / 2 nos
  • Curry leaves - few
  • Coriander leaves – 1.5 tbsp
  • Mint leaves - 2 tbsp
  • Rice flour - 1 tsp ( optional)
HOW TO MAAKE MASALA VADA - METHOD

  • Wash and soak the dal for 3-4 hours. Drain the water and set aside. In a mixie jar,take the chillies, salt, ginger, hing or garlic and fennel seeds. Grind it well. Then add half of the drained chana dal. Coarsely grind it to a paste (sprinkle only 1-2 tsp of water if needed. But its better not to add water at all). Some dals would be visible. Remove in a bowl. Grind in two batches.
masala vada
masala vada tile1
  • Mix both the batches well and add the finely chopped onions, curry leaves, coriander leaves and mint leaves. Mix well. Add  1 tsp of rice flour or corn flour if needed. Heat oil in a kadai for deep frying.
  • Check the oil temperature by dropping a pinch of batter in the oil. If it rises immediately, oil temperature is just right. Simmer the flame and then make a small lemon sized ball from the batter. Pat it slightly. Make the corners slightly thinner than the middle.
masala vada tile3
  • Drop into the hot oil. Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color. Remove, drain the oil in a tissue paper. Proceed the same for all the batter. Serve hot !
masala vada tile4

Note
  • Pat the vada little thin to maintain its crispness. Do not cover the vadas when it is hot. It makes the vada soft and soggy.
  • Add jeera if you don’t like fennel seeds. Some people do not like the over powering masala smell. In that case, skip it.
  • For variations,replace green chillies by red chillies. I mostly use red chillies. This time I made with green chillies. U can replace hing by garlic cloves. Add 4-5 cloves in this case.
  • If you soak the dal for more than 3 hours, you can grind it without adding water. In that case add little rice flour or besan flour or corn flour for binding.
  • U can also make this vada by soaking the dal for 45 minutes but you have to add little more water while grinding. But the result will be the same.
  • Adding ginger is completely optional. But it helps for digestion of vada.
  • Addition of oil helps for binding the batter as well as crispness.
  • If you feel the batter is watery or wet, add little rice flour corn flour or besan flour. Mix well and make vada.
  • Addition of fennel and mint leaves gives the taste like you get in tea shops. So never skip it.

Serve hot and crispy vada with tea !
Masala vada recipe

Continue Reading...


December 10, 2013

Easy Salad Recipe For Kids - Salad For Birthday Party

salad recipe for kids

Yesterday we went to Raksha’s friend birthday party. I’ll post that party menu recipes this weekend. I tasted this salad there. It was a very simple recipe but very tasty. Raksha doesn’t like to eat pomegranate but she loves sweet corn very much. As that salad had more sweet corn, she had it without complaining anything. It was so colourfully done to attract the kids. All the kids liked it very much. Not only kids, we too liked it a lot. It tasted very similar to Karnataka kosambari.

Today I prepared the same at home and I have planned to give her a bowl of salad after she comes from the school. We had it along with our lunch. Friends, do try this colourful salad and give it to your kids. This can be prepared well in advance.U can even pack for their lunch box along with some variety rice. It would be healthy and filling too :)



Easy salad recipe


Easy salad recipe Easy salad recipe for kids.Even ur kids can make it for themselves :)
Cuisine: Indian Category: Salad Yields: 1 cup
Prep Time: 10 Minutes Cook Time: 2 Minutes Total Time: 12 Minutes


INGREDIENTS
1 cup - 250ml
For mixing
  • Pomegranate - 1/4 cup
  • Sweet corn kernels - 1/3-1/2 cup
  • Grated coconut – 1-2 tbsp
  • Cucumber - 1 tbsp (Optional)
  • Coriander leaves – 2tsp
  • Pepper powder – 1/2 tsp (optional)
  • Salt - as needed
  • Lemon juice - few drops (optional)
HOW TO MAKE SALAD - METHOD

  • Pressure cook the sweet corn and remove the kernels (Click here to see the easy removal of kernels). Finely chop the cucumber, coriander leaves. Grate the coconut using a peeler so that it looks like long strands as you see in the picture.  
  • In a wide bowl, add all the ingredients. Mix well, add salt and lemon juice if desired.

Note
  • If you are planning to try this for parties, cook the corn and remove the kernels, take out the pomegranate seeds and chop the cucumber on the previous day itself. 
  • Refrigerate everything separately in an air tight box. On the day of party, just two hours before, take everything out of the fridge and mix well, add salt and freshly grated coconut. Nowadays we can store the grated coconut in a ziplock bag and freeze it. Bring it to room temperature and mix it with the salad. Add lime juice if desired and set aside. By the time you serve, it would be good to taste.
  • For variations, you can also add grated carrots. Adding grated coconut gives a nice taste. Skip if your kid don’t like it.
  • Do not add pepper powder if you make for kids.
  • Adding lemon juice is completely optional. I din’t use it. 
  • U can also add a tsp of olive oil to make it more healthy.



Continue Reading...


December 6, 2013

Coconut Payasam | Arisi Thengai Payasam Recipe - Payasam Varieties

Coconut payasam
Every Friday, I used to do Thiru vilakku poojai at home. So I make payasam sweet pongal or kesari for neivedyam. For today's Friday pooja, I tried arisi thengai payasam ( Rice coconut kheer with jaggery) for the first time asking the recipe from my MIL. It came out very well. We loved it a lot. 

This coconut payasam is surely a keeper. I have decided to try this for my guests too. It was so nice with a great smell of coconut. I added ghee roasted coconut bits (Kerala style) which gave a nice crunchy taste in between while eating. Do try this thengai payasam / coconut payasam with jaggery for a change from our usual paruppu payasam. U’ll love it :)

Thengai payasam

Coconut payasam


Coconut payasam Thengai payasam/Coconut payasam recipe for festivals and pooja.Tastes great !
Cuisine: Indian Category: Dessert Yields: Serves 2
Prep Time: 30 Minutes Cook Time: 20 Minutes Total Time: 50 Minutes


INGREDIENTS
1 cup - 200ml
To soak n To grind
  • Raw rice - 1.5 tsp
  • Grated coconut - 1/2 cup (tightly packed)
For syrup
  • Grated jaggery - 1/2 cup
  • Elachi/Cardamom seeds - 3 nos (powdered)
  • Milk or coconut milk - 2 tbsp(optional)
To roast in ghee
  • Ghee - 2 tsp
  • Coconut pieces - 1/2 tbsp
  • Dry grapes - few (optional)
  • Cashews - Few nos (optional)
METHOD - HOW TO MAKE ARISI THENGAI PAYASAM

  • Wash and soak the raw rice in water for 30- 45 minutes. Grate the coconut. Grind the coconut and rice adding 1/2 cup of water to a smooth paste.
Coconut payasam
  • In a bowl, take the ground paste and add 1.5 cups of water. Allow it to cook well in simmer flame for 10-12 minutes. Stir in between to avoid getting burnt bottom. The mixture will turn slightly thick like a porridge.
Coconut payasam
  • In the meantime, grate jaggery. Add 1/4 cup of water, melt it, make a syrup, strain  to remove impurities and set aside.
  • When the coconut paste is cooked well, add this syrup. Mix well. Boil for 2-3 minutes.
Coconut payasam
  • Roast the coconut pieces & cashews in ghee and add to the payasam. Add cardamom powder.
  • Remove and add the boiled & cooled milk. Mix and Serve.

    Enjoy !
Note
  • Use paagu vellam to get a nice color.
  • Adding milk is optional. Add based on the consistency you need.
  • U can also add coconut milk instead of milk at the end before switching off the flame.
  • Addition of roasted coconut bits is optional. I followed Kerala style pradhaman for this step.


Continue Reading...


December 4, 2013

Tomato Rice Using Rice Cooker

Tomato rice/thakkali sadam
I usually make tomato rice using pressure cooker. Recently my friend Shalini told me to try in electric rice cooker without using a kadai and she shared her recipe too. I love tomato rice only when it is fully packed with garam masalas. For Sendhil, it should be with least spices. So I tried Shalini’s recipe which has very less spices with a south Indian touch. He loved it a lot. I have made it many times so far.

It comes out very well. Thank you Shalini. This recipe will be helpful for working women and bachelors. Do try this method and let me know your feedback. If you like without garam masala, try this recipe else follow this way. Nowadays I use my rice cooker for making pongal, pulao & biryani.The best thing I love in rice cooker is the aroma of the food it renders while boiling.:) It smells awesome while it cooks. Friends , Do try this one shot tomato rice recipe and make yourself free :)

Tomato rice using rice cooker

Tomato rice


Tomato rice How to make tomato rice recipe directly in electric rice cooker without using a kadai.
Cuisine: Indian Category: Lunch Yields: Serves 3
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


INGREDIENTS
1 cup - 250ml

  • Basmati rice - 1 cup
  • Ripe tomatoes - 5 nos
  • Big onion- 2 nos
  • Fresh Green peas - 1/4cup (optional)
  • Green chillies - 2 nos
  • Garlic cloves - 10 nos
  • Red chilli powder –1- 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Curry leaves - few
  • Salt - as needed
  • Water – 2.5-3 cups
To temper
  • Cooking oil+ghee - 3 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Channa dal - 2 tsp
  • Cumin seeds –1/2 tsp
  • Coriander leaves – 2 tbsp (to garnish )
METHOD

  • Switch on the rice cooker and keep it in “cooking mode”. Let the plate get heated for few minutes. Then add oil and ghee together in the centre of the slotted plate. Oil & ghee will spread and moves all over the plate as it gets heated.
tomato rice ricecooker tile2
  • Wash the basmati rice and set aside.I din’t soak it. U can soak for 20 minutes. Slice the onions and finely chop the tomatoes. Slit the chillies and peel the garlic.
  • Now add all the items given under “to temper” in the same order. Mustard seeds won’t splutter. But it will sizzle. Roast the dals and jeera for few seconds.
tomato rice ricecooker tile1
  • Then add the onions, green chillies, curry leaves and garlic cloves. Saute well. Add powdered salt for quick sautéing. Then add green peas and saute for few minutes.
tomato rice ricecooker tile3
  • Lastly add the finely chopped tomatoes, turmeric powder, red chilli powder and saute for 2 minutes till tomato turns mushy. Make sure the cooker is in cooking mode. If it goes to warm mode, switch to cooking mode. Finally add 3 cups of water, cover with the lid and allow it to roll boil.
tomato rice ricecooker tile4
  • After the water starts to roll boil, add the rice without water. Check for salt and cover cook for sometime. Cooker will automatically switch to “Keep warm” mode. Open the lid and check whether rice is cooked well. If not add 1/2 cup of water, mix well and again switch it to “cooking” mode.
tomato rice ricecooker tile5
  • After the rice is done, let it be in “Keep warm” mode for 30 minutes because rice will cook well and soft in warm mode. Garnish with coriander leaves.
tomato rice ricecooker tile6

Serve with raita and Enjoy !

Note
  • I used 3.5 cups of water as my husband wants it slightly overcooked. U can use 3 cups and try.Keep this water quantity as reference and adjust as per ur liking. 
  • If you soak rice for more than a hour, you can use even lesser water, say 2.5 cups.
  • For variations, U can add all the spices like cinnamon, cloves, bay leaf and elachi along with tempering ingredients.
  • Adding green peas is optional. If you use dried peas, soak over night and add them.
  • Check the mode of rice cooker every now and then. It may go to warm mode very soon. Switch the nob to “cook” mode whenever needed. Sometimes, it may not go to cooking mode when you try to change. At that time, switch off the rice cooker for a minute and again try changing the mode, it will work.
Continue Reading...


December 2, 2013

Pudalangai Poriyal | Snake Gourd Poriyal - Side Dish For Rice


Pudalangai poriyal
Pudalangai poriyal recipe makes a rare appearance in my kitchen because Sendhil is not fond of this.Also I don’t get lengthy snake gourd like we get in Tamil nadu instead it looks short & stout here. My MIL calls this as”Panni podalangai" Tongue outand she had told me not to buy those varieties. So,whenever I find a lengthy one, I buy it and make kootu or poriyal. This is my MIL’s version. Its very simple to make and comes out tasty too. We can make it with or without coconut. It tastes great for sambar and paruppu urundai kuzhabmu.
Podalangai poriyal

Snake gourd poriyal


Snake gourd poriyal Snake gourd curry/Podalangai poriyal recipe - Simple n delicious side dish for rice
Cuisine: Indian Category: Side dish Yields: Serves 2
Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes


INGREDIENTS

  • Snake gourd - 1 no
  • Moong dal - 2 tbsp
  • Grated coconut – 3 tbsp(optional)
  • Sugar – 1/4 tsp
  • Salt & water - as needed
To season
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Red chilli - 2 nos
  • Green chillies - 2 nos (Slit into two)
  • Curry leaves - few
  • Big onion - 1 no

METHOD

  • Wash and cut the snake gourd’s head & tail part.Then into two pieces vertically.Remove the soft middle part using ur hands.Cut it vertically into two.Then cut it into small stripes.
Pudalangai poriyal step by step
  • Add moong dal and salt.Mix well and leave it aside for 10–15 minutes.It may leave little water.Do not squeeze it.If u squeeze,it will leave more water and loses all its nutrition.So its better to collect the water it leaves & use it while cooking.
Pudalangai poriyal step by step
  • In a kadai,heat oil.Temper all the ingredients as given above.Saute finely chopped big onions&chillies till onion turns transparent.Then add the snake gourd pieces and little sugar.Sprinkle the reserved water. Mix well & press it lightly.
Pudalangai poriyal step by step
  • Cover the kadai with a lid and simmer the flame completely.Sprinkle water every now and then and stir it.In 10-15 minutes,snake gourd will be completely cooked.
  • Add grated coconut at the end,mix well and switch off the flame.
Pudalangai poriyal step by step


Note

  • U can avoid onions while sauteing to make a no onion no garlic version.But add more grated coconut at the end to give a nice taste.
  • Sometimes I use only red chillies to saute.

Podalangai poriyal plate

Continue Reading...


November 29, 2013

Beach Style Kara Pori / Masala Kara Pori Recipe - Snacks Recipes



Beach style Kara Pori/Spicy puffed rice is one of the yummiest beach side snacks recipes like thenga manga pattani sundal, Milagai bajji, Roasted peanuts, Sutta solam etc etc that one should never miss tasting in beaches.Recently when my parents visited me, I bought a big raw mango to make my dad's favorite instant mango pickle. I had some left over puffed rice which I bought for making karthigai pori urundai. When I saw both in my kitchen, I was tempted to try this beach style masala kara Pori with onion. 

As I had bookmarked my SIL’s recipe, I quickly referred it,also went through this recipe and got few suggestions from Sendhil. I modified it slightly as per our taste and tried it. I din’t add cucumber and I used very less tomato (as told by Sendhil) as it makes the puffed rice soggy very quickly. It came out very well & was so so nice. We enjoyed eating kara pori as well as cut raw mango coated with chilli powder & salt like we get in beach. It was heavenly!!



Beach style kara pori


Beach style kara pori Yummy, a must try beach style snack !
Cuisine: Indian Category: Snacks Yields: 2
Prep Time: 10 Minutes Cook Time: 2 Minutes Total Time: 12 Minutes


Kara pori ingredients (2)


INGREDIENTS
1 cup - 250ml

  • Fresh puffed rice/Pori - 2 cups
  • Boiled peanuts - 1/2 cup
  • Grated carrot - 3 tbsp
  • Raw mango – 4 tbsp(finely chopped)
  • Big onion - 2 nos( Use 1 if too big, finely chopped)
  • Tomato - 1 no ( I used a very small one, finely chopped)
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1- 1.5 tsp
  • Salt - as needed
  • Lemon juice – 2 tbsp ( juice of 1 big lemon)
  • Coriander leaves - 2 tbsp (finely chopped)
HOW TO MAKAE BEACH STYLE KARA PORI - METHOD

  • Pressure cook the fresh peanuts adding salt for two whistles. If you use dried peanuts,soak in hot water for 2 hours & proceed as above. Chop & grate the veggies mentioned above. Keep everything ready.
  • In a wide bowl, mix all the ingredients except puffed rice & lemon juice.
  • Just before serving, add the puffed rice & squeeze the lemon juice. Check for taste and balance it. Add more lemon juice as tanginess should be more. Serve immediately.
kara pori step by step

Enjoy !




Note
  • Skip raw mangoes if you don’t get it. But it tastes great when combined with all these ingredients.
  • U have to soak the peanuts for a minimum of one hour in hot water & keep in a hot casserole if you want to cook it quickly else soak for 3-4 hours in normal water. Add salt while cooking.
  • U can also add finely chopped cucumber pieces & grated beetroots as done in some beaches.
  • Adjust red chilli powder according to your taste. As tangy taste is more dominant than spicy taste, I used more lemon juice. Adjust as per your liking.

Enjoy beach style kara pori as an evening snack ! You'll love it :)
2

Continue Reading...


November 27, 2013

Poori Recipe / How To Make Puffy Poori – South Indian Puri Recipe

poori recipe
Poori/Puri is an yummy Indian breakfast recipe that is loved by all irrespective of their ages. I usually make poori recipe for guests and in weekends. Raksha loves to eat this more than chapati. As we all know making puffy, crispy as well as soft poori is a bit tricky. It has to be puffy at the same time it should be soft. So I have used rava(suji) and ghee along with wheat flour. Rava/semolina helps to give crispy, puffy poori and ghee makes it soft. 

Apart from the ingredients, consistency of the dough, rolling thickness of puri, oil temperature everything matters here. So I have shared the South Indian style poori recipe with tips and tricks based on my observation & from the cookbooks I read. I have also shared a full video recipe for better understanding. Hope it will be useful for beginners.Lets see how to make puffy poori at home with a video !
Over to the recipe with a full video :)



poori recipe

Poori recipe


Poori Recipe Poori/Puri recipe- South Indian deep fried flat bread,kids favourite recipe!
Cuisine: Indian Category: Breakfast Yields: 8-9nos
Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes


INGREDIENTS
1 cup =250ml
For dough
  • Wheat flour/atta - 1 cup
  • Melted ghee - 1/2 tsp
  • Sooji/rava /Semolina - 1/2 tsp
  • Sugar – A pinch (optional)
  • salt - as needed
  • Water - as needed ( I used around 1/3 cup)
  • Cooking oil - to deep fry
HOW TO MAKE POORI - METHOD
  • To make perfect poori, wheat flour and water is enough. But here I have given a fool proof recipe to make soft poori for beginners with the above given ingredients. In a wide bowl,take the flour. Add salt, a pinch of sugar, rava, ghee and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
Puffy poori step by step
  • I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour you use. Keep this as reference. Initially you may feel the dough little bit hard.knead well in between ur palms for few minutes. It will become smooth and soft. Do not allow the dough to sit for long time. Start rolling.
  • Make small lemon sized balls. Dust the balls in flour and make small sized poori of palm size. Use less flour for dusting. The thickness should be medium, not too thin like chapati. If you make it thin, puris won’t puff up. Arrange the pooris in a paper or a greased plate without overlapping each other.
poori step by step
  • Heat oil to deep fry. To check the right temperature of oil,put a small piece of dough. It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the poori and after a second, press it with a slotted ladle. It will puff up well. Flip it carefully and allow it to cook for few seconds till  the bubbles cease. Remove and lower the flame till you drop the next poori .Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.
Puffy poori step by step
POINTS TO NOTE
  • Addition of ghee keeps the poori soft and gives a nice flavour. But do not add more than the mentioned quantity.
  • Adding sooji/rava is to maintain crispness. The puffed poori won’t break till u break it with your hands.Some people soak the rava in little water before adding. If you add more quantity of rava, it would be good. But here it is not necessary as we are adding negligible quantity. U can also omit rava and try. It is completely optional.
  • Adding a pinch of sugar gives a nice golden color to the poori. But it is optional to use.
  • Dough consistency is more important. If you make it too hard or sticky, poori will be too  hard. If the dough is too soft, poori will become very soft.
  • If you feel, you have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris. It will come out well.
  • Do not rest the dough. Make puris immediately else it will drink more oil.
  • Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments. So dust only once. U can apply oil on the rolling board and make pooris.
  • Thickness should be medium ie slightly thicker than chapati and it should be even. Else poori will puff only in some places where it is thick. Make sure there are no holes while you roll. Pooris won’t puff up if there is a hole.
  • Right temperature of oil is more important. Never allow it to fume or smoke. Poori will turn dark brown in color. Check the oil as mentioned above and proceed.
  • After you make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris. If the oil is too hot, switch off the flame for few minutes to reduce the heat. Else add some more fresh oil to reduce the heat. By doing this way, you can make pooris of even color till the end.

Puffy poori

Check out the side dishes for poori :)
Enjoy puffy pooris with potato masala or kurma. 
puri recipe

 
Continue Reading...