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February 12, 2014


Masala dosa with tofu sounds interesting,Right? Generally we all are fond of stuffed masala dosa varieties,be it vegetable dosa,cauliflower dosa etc.I have seen Dosa stalls with hundreds of dosa varieties and I wish to try all of them in my kitchenSmile with tongue out.But i always get fascinated towards interesting,unique dosa recipes than the usual ones.One such dosa is this tofu masala dosa.I tried this from my MIL’s old cookbooks collections.I was so happy that i got a yummy,healthy dosa variety for my family..We all liked it very much.Nowadays i am making this twice in my kitchen.Its a very easy and healthy breakfast recipe.Do try and let me know ur feedback dearies Smile..

Tofu masala dosa recipe

Tofu masala dosa recipe Tofu masala dosa recipe - Yummy,healthy breakfast recipe.
Cuisine: Indian
Category: Breakfast
Serves: 6 dosas
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

For masala
  • Scrambled Tofu – 1 cup
To powder
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Soambu/fennel - 1/2 tsp
To saute in oil
  • Cooking oil – 1 tbsp
  • Big onion - 2 nos
  • Tomato - 1 no
  • Ginger&garlic paste – 1 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder – 1/8 tsp
  • Salt - as needed
  • Coriander leaves - to garnish
  • Garam masala powder- 1/2 tsp(optional)
Lemon juice – few drops(optional)
IDLI,DOSA BATTER –  as needed

  • Take the tofu,scramble using ur hands very finely or grate it.set aside.
  • Wash and chop onions,tomato finely.Crush the spices given above to a powder.
  • Heat oil in a kadai and put the ground spices.Saute till it emits a nice aroma. Add g&g paste and saute till raw smell leaves it completely.
  • Then add finely chopped big onions and curry leaves.Saute till turns transparent.
  • Now add the chopped tomato pieces.Then add the red chilli powder,turmeric powder,garam masala powder.Saute till it turns mushy.
  • .Mix well and finally add the grated tofu.Mix well for 5 minutes.Check for salt.Add coriander leaves,mix well and switch off the stove.Yummy tofu masala is ready!
  • For making dosa,take the idli,dosa batter in a separate bowl.Add few tbsp of water to make the batter slightly thin,Mix well.
  • Heat dosa pan,pour a ladleful of batter and spread it as thin as possible.
  • Drizzle a tsp of oil around the concentric circles.Cover the pan and leave for a minute.Dosa gets browned and gets cooked well.No need to flip it.
  • Now spread the masala all over the dosa or in the middle.Fold and serve hot !

As my grinder has some problems, i made idli,dosa batter recipe using mixie.Please refer this link for the dosa batter i used in this recipe.
If u don’t have tofu,replace it with paneer or cauliflower.

Serve hot with coconut chutney and sambar..Enjoy !

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February 11, 2014

Rava Payasam | Sooji Kheer - Easy Payasam Recipes

Rava payasam/Sooji kheer is one of the easiest rava recipes.Every friday, i have to make some payasam, sweet pongal or rava kesari for vilakku pooja neivedyam.So i keep thinking to do varieties of payasam recipes.I came to know about this payasam from Sendhil’s Chinna maami in Kumbakonam.Once she made this for lunch.I saw how she made and asked the recipe too.From that time, i started making this payasam for friday pooja whenever i run short of time.It can be made very quickly and tastes soooo good.After so many attempts, i started making on my own way with some improvemnets.The best thing of this payasam is its yield.Just 1/4 cup of rava is enough to make payasam for 4-5 persons.So u can try this for ur guests.Its an easy dessert recipe.I heard people give this sooji kheer for 6 months baby too.Its a very filling and yummy payasam recipe!!Do try this payasam.U’ll love it like meSmile.

Rava payasam recipe

Rava payasam recipe Rava payasam - Easy payasam recipe with rava
Cuisine: Indian
Category: Dessert
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

To roast in ghee
  • Ghee - 1 tbsp
  • Cashews & raisins - few
  • Clove - 1 no
  • Mace/Jathikai - a very small piece
  • White rava/Sooji/Semolina - 1/3 cup
To cook
  • Milk - 2.5 cups
  • Water - 1/2 cup
  • Sugar - 1/2 cup
  • Sweetened milk maid - 1 tbsp(optional)
  • Cardamom - 2 nos

  • In a pan, heat ghee and roast the cashews,raisins,clove and mace.Remove in a plate.Crush cardamom and mace together and keep everything together.
  • In the remaining ghee,roast rava for 4-5 minutes in medium flame till u get a nice smell.
  • Boil milk and water together in a bowl till u roast the rava.When they roll boil,reduce the flame to low and slowly add the roasted rava by stirring the water+milk mixture.(Just do as u make for rava upma)
  • Mix everything well till there are no lumps using a whisk.Cover and cook for 8-10 minutes in low flame stirring in between.The payasam will thicken.Add milk or water to loosen it if necessary.
  • After the rava is well cooked and becomes a porridge,add sugar.Mix well and allow it to boil for few minutes.
  • Lastly add 1 tbsp of condensed milk,give a boil and switch off the flame.
  • Add the aromatic spices.Serve hot or refrigerate & serve chill.Tastes great in both the ways.
  • Roast 1/4 cup of rava in 2 tbsp of ghee and set aside.
  • Take 2 tsp of roasted rava and cook in 1/4 cup of milk till done.Keep stirring and cook for 5-7 minutes in low flame.After it thickens and becomes soft,add required sugar.Mixwell till sugar melts.Cool it down and feed the babies.
  • Condensed milk is optional.But it gives a rice taste to the payasam.
  • Please adjust the water+milk quantity according to the consistency u need.
  • This payasam thickens when it cools.So make it slightly watery before switching off the flame.
  • Adjust the quantity of sugar as per ur taste.We felt it tastes great only if sugar is on higher side.

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February 9, 2014




No need to say much about fryums.I hope all of you have store bought, colourful, cylindrical shaped fryums also called as “Golden finger fryums”. I usually fry it in weekends or as a side dish for variety rice.There are many varieties of fryums and the one i used here is the long variety.In tamil we call it as “Kudal appalam”. Recently i bought this in a grocery store  to make this easy,interesting chaat.Thanks to my friend Shalini from whom i got this idea.It was very nice and Raksha loved it a lot.Only thing is it has to be served within a minute after stuffing else it will become soggy very quickly.I stuffed as much grated carrots as i can to make Raksha eat raw carrotWinking smile.So adjust the quantity of these ingredients as per ur liking.Overall its a very easy snack and its a great idea to convert a junk into a healthy food.U can try the same with homemade rice vadams,sago vadams etc.I am sure everybody in ur home would love it Smile..


Fryums Chaat recipe

Fryums Chaat recipe Fryums chaat recipe stuffed with carrots,onions and coriander leaves.Easy,interesting snack to attract your kids:)
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

To deep fry
  • Fryums - 10 nos
  • Oil - to deep fry
To stuff in fryums
  • Carrot - 1 no (large)
  • Finely chopped big onion - 1 no
  • Coriander leaves - 2 tbsp
  • Lemon juice - few drops
  • Chaat masala - 1/2 tsp
  • Red chilli powder - 1/4 tsp
  • Salt - as needed

  • Wash and grate the carrots.Chop the onions& coriander leaves finely.Mix everything in a wide bowl adding salt,chilli powder and chaat masala.Squeeze the required lemon juice.


  • Now take the deep fried fryums and if its a long variety, slit it into two using a sharp knife as shown in the picture.If u have a small one,just stuff this vegetable mixture as it is and serve immediately.


  • If u want to make it with vadams,stuff this mixture in between two vadams and serve as sandwich..




Serve ur kids and enjoy !Fryums-in-hand



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February 7, 2014


Tomato thokku is my favourite side dish for idli,dosa. Usually my mom makes thokku with onions.My MIL makes it like tomato pickle adding roasted methi seeds powder.I’ll soon post that version here.But this recipe is very simple one without onion, garlic. Last month, my sister was telling about her sis-in-law’s tomato thokku recipe. She told it tastes very good and it can be used as tomato rice paste ,side dish for idli,dosa and chapati. It is ideal for travel too. So I wanted to try it badly. Immediately I called her SIL Mrs.Thangam and tried it.Yes,as she said it tasted great with everything. I had as an accompaniment for curd rice too. This is a very simple recipe with three major ingredients.I am very thankful to her for teaching me this yummy recipeSmile.To make it easier,u can also grind the tomatoes and proceed as mentioned..

Easy tomato thokku

Easy tomato thokku Easy tomato thokku recipe - Yummy side dish for idli,dosa and chapati.Tastes great when mixed with rice too !!
Cuisine: Indian
Category: Side dish
Serves: 1/2 cup
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

To saute
  • Gingely oil - 3 tbsp
  • Mustard seeds-1/2 tsp
  • Ripe tomatoes - 5 nos(medium)
  • Red chilli powder – 2-3 tsp
  • Turmeric powder - 1/8 tsp
  • Salt& water - as needed

  • Wash and chop tomatoes finely.
  • In a kadai,heat 1 tbsp of gingely oil.Splutter mustard seeds.Add tomatoes and salt.Saute till all the water content evaporates.
  • When it becomes thick,add red chilli powder,turmeric powder.Add 2 tbsp of oil again.Saute for few minutes till raw smell leaves it.Check for taste.No problem if spicy taste is more because,it gets balanced the next day.
  • Stir now and then so that it won’t get burnt.
  • Add little water(say 3 tbsp) and allow it to boil for few minutes.After all the moisture is absorbed,it starts to ooze out oil in the sides. After it becomes a shining thick paste,remove from the flame. The total process takes 15-20 mins in medium low flame. 
  • Let it cool and then store in an air tight container.Use a clean spoon every time.It stays good for one month too if refrigerated.
  • Nalla ennai/Gingely oil is mandatory for this recipe.Please do not replace it.
  • The method i have shared here is the original recipe given by my relative.For variations,u can replace red chilli powder by sambar powder+red chilli powder combination.Also u can add a pinch of jaggery.
  • This recipe gives u mildly spiced thokku.U can add 2 tsp more for super spicy thokku.
  • Stays good for one month when refrigerated.Use a dry,clean spoon always.

Serve with idli,dosa,chapathi,curd rice ! Stays good for a month!

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February 5, 2014

Tomato Soup Recipe - Indian Restaurant Style Tomato Soup (Without Cream)


This is my first post on soup recipes. Tomato soup using fresh tomatoes is the one and only soup I order whenever we go out for dinner. But no two restaurants serve tomato soup (thakkali soup) in same taste. Everybody has their own variations. Among all the soups I have tasted, I would say the best tasting soup is the one I had in Salem”Lakshmi Hotel - Salem, Tamilnadu’'. It was the bestest. My total family is a big fan of that soup and sometimes we have gone there for dinner just to taste that soup. Every time I keep sniffing/smelling the soup to find out the ingredients and I tried many times to recreate the same. At last I succeeded in my attempt. This tomato soup tastes 90% close to that soup.  I got the same color and taste. I have not used carrot, beetroot or cream . This is just the original color of fresh tomatoes. Sendhil and Raksha loved it a lot. Do try this simple,easy and yummy restaurant style recipe and let me know your feedback. Here is my small attempt in capturing the steam..How is it ? 😉 Lets see how to make this easy south indian tomato soup recipe.

Tomato soup recipe

Tomato soup recipe Indian Restaurant style yummy tomato soup recipe without cream.
Cuisine: Indian
Category: Soup
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

To saute
  • Butter - 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 1 no
  • Bayleaf - 1 no
  • Garlic cloves - 10 nos
  • Big onion - 1 no(small size)
  • Ripe tomatoes - 4 nos(chop finely)
To mix in the soup
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Tomato sauce / tomato ketchup -1 tbsp
  • Corn flour - 1 tbsp
  • Water- 3 cups
  • Pepper powder -  to serve

  • In a pressure cooker base,melt butter. Add the cinnamon,clove and bay leaf. Saute for few seconds. Add onions,chopped garlic cloves and saute well. Finally add the chopped tomato pieces and saute till mushy.
  • To this, add 3 cups of water, salt and pressure cook in high flame for 3-4 whistles. After the steam is released,remove the bayleaf, cinnamon and grind it with a hand blender or a juicer.
  • Strain the sediments and discard. Add the bay leaf and cinnamon back to the strained soup.
  • Now add sugar, tomato sauce, 1/4 tsp of white pepper powder and allow it to boil for a minute. Dilute corn flour in little water and add to the soup. Allow it to boil till raw smell emanates completely.
  • Serve hot with bread croutons.
  • Generally a piece of carrot or beetroot would be added to the tomatoes while cooking to give a nice color. But I din’t use any as my tomatoes itself were ripe with a nice color.
  • If you add carrot or beetroot,do not grind it along with tomatoes. Please discard them after you pressure cook.
  • For making bread croutons,cut the bread into slices, apply little oil. Bake in a convection oven at 180c for 20 mins. Flip it once in the middle. U’ll get a super crispy bread croutons which you can serve with this yummy soup. It tastes great !

Serve hot topped with bread pieces and pepper powder ! It tastes yummy!

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February 3, 2014

Tomato Chutney recipe - Tomato Chutney With Ginger For Idli Dosa

I learnt this tomato ginger chutney recipe from my lovable sister Radha. Bascially I love to try different side dish for idli, dosa everytime.Being a South Indian, most of the days, our breakfast would be either idli or dosa.So I keep thinking and searching for varieties of side dishes and that too I pay special attention to tomato chutney recipes because tomato is my most favourite vegetable.I love anything based on tomatoes. My dad had told many times about this tomato chutney with ginger flavor and it tempted me to try.We loved its flavour a lot. As tomato prices have crashed, I bought 2 kgs last week and I tried some yummy, interesting recipes with it. So this week, I have planned to post them one by one :) Stay tuned !

Tomato chutney recipe

Tomato chutney recipe Tomato chutney recipe -Yummy side dish for idli,dosa
Cuisine: Indian
Category: Side dishes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

To saute
  • Ripe tomatoes - 2 nos
  • Big onion - 1 no
  • Red chillies – 4 or 5 nos
  • Tamarind – Small pinch
  • Cooking oil -  1 tbsp
  • Salt & water - as needed
To grind
  • Ginger - 1/2 inch piece
  • Curry leaves - 1 sprig(around 8 leaves)
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Small onions or big onion - 10 nos/1 no (finely chopped)

  • Wash and chop the tomatoes,onions roughly.
  • In a kadai,heat oil and saute the onions,tomatoes,red chillies adding the required salt.Saute till tomato turns mushy.Add tamarind,mix well & let it cool.
  • After it cools down,add the ginger and curry leaves.Grind them to a smooth ,semi solid paste adding required water.Set aside.
  • Heat oil in a kadai,temper mustard,urad dal and saute onions till transparent.
  • Now add this chutney and allow it to boil well for few minutes.Remove after it becomes slightly thick.
  • Serve with hot idli,dosa !

  • Prepare this chutney at least 30 minutes before serving so that all the flavors gets enhanced by the time u serve.
  • Add more red chillies based on ur taste.
  • U can also add a tbsp of grated coconut for variation.

Enjoy this chutney with hot idli,dosas.It tastes yum!!

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