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November 2, 2019

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

vazhaipoo mor kootu
Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

Cooking is an art and when we cook it for others, don't forget to add a dollop of your love and passion for cooking in it. It is that secret ingredient which can help you get rave reviews from food lovers all over. Nowadays, many of us are turning our passion to profession and cooking is one such choice that offers a great platform to kickstart a profession that blends in your passion. But, when it comes to making cooking a profession, there is another secret ingredient you need to be aware of! You need to register and get your FSSAI food license before you do the chef's hat and start serving yummy delicacies to your customers. 

banana flower kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice



Cuisine: South Indian
Category: Kootu recipes
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Banana flower - 2 cups
  • Moong dal - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2
  • Fresh curd - 1/4 cup
  • Cumin seeds - 1/2 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VAZHAIPOO MOR KOOTU
  1. Take the banana flower and clean it. Chop finely.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
  3. Add chopped banana flower, saute for a minute.
  4. Add moong dal and required  salt. Mix well.
  5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
  6. Add to the cooker. Mix for a minute and add required water.
  7. Pressure cook in low flame for one whistle. Switch off the flame.
  8. Remove the lid after steam is released. Mix and serve hot with rice !
VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES
  • Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black. 
  • vazhaipoo mor kootu
  • In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.
  • vazhaipoo mor kootu
  • Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.  
  • Vazhaipoo mor kootu
  • Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.
    • Vazhaipoo mor kootu
  • Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.
  • Vazhaipoo mor kootu
  • Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.
  • Serve with vatha kuzhambu, kara kulambu etc.
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add sour curd. It spoils the taste of kootu.
  • Instead of grinding curd, you can add thick buttermilk.
  • Color of kootu was mildly on yellow side due to moong dal. 

Try this easy, yummy banana flower mor kootu and enjoy with rice !
Vazhaipoo mor kootu
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October 29, 2019

Sprouted Green Gram Salad – Sprouts Salad Recipe

Whenever I think of weight loss, we eat this sprouts salad for lunch instead of our regular meals with rice. Sprouts are one of the best choice for weight loss. Basically sprouts are very nutritious. They offer a variety of health benefits like easier digestion, improved blood sugar levels, lowers bad cholesterol and a lower risk of heart disease as its a good source of anti oxidants. It is also rich in Potassium, Magnesium and Fiber which reduces blood pressure. Sendhil used to take this salad in his lunch box for office almost everyday when he was under weight loss treatment. Apart from this salad he also did workout, consistent walking for at least 45 minutes per day. It helped him to lose nearly 10 kgs in 2 to 3 months.

Children, elderly people, pregnant women and people with weak immune system should avoid eating raw or lightly cooked bean sprouts. Actually this moong bean sprouts salad recipe was suggested by my gynecologist for weight loss after delivery. So I followed the same for Sendhil as well. My doctor also suggested a raw green gram salad for milk secretion during lactation. Its a sweet salad recipe. I will post it soon.  In Karnataka, people make this green gram salad adding pomegranate, coconut and do the seasoning which is very tasty. It is called as Kosambari in Kannada. For variations, I make it once in a week.  I will try to post that recipe as well. Now lets see this basic sprouts salad with easily available vegetables and ingredients.



Sprouts salad recipe - Sprouted moong bean salad for weight loss


Sprouts salad recipe - Sprouted moong bean salad for weight loss

Sprouted green gram salad for weight loss.



Cuisine: Indian
Category: Salad
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup = 240ml
  • Sprouted green gram/ moong bean sprouts - 1/2 cup
  • Carrot - 2 no
  • Big onion - 1
  • Coriander leaves - Few
  • Lemon juice - Few drops
  • Pepper powder - as needed
  • Salt - as required.
HOW TO MAKE SPROUTS SALAD
  1. Wash the green gram sprouts in drinking water and keep in a bowl.
  2. Peel and grate carrot. Finely chop onion, coriander leaves.
  3. Add to the sprouts and mix well. Add required salt, lemon juice and pepper powder.
  4. Mix well and serve. You can also pack this for lunch box.
  5. Make this easy sprouts salad for weight loss. It really helps !
SPROUTS SALAD RECIPE - STEP BY STEP PICTURES
  • Wash and peel the carrot. Grate it. Chop the big onion and coriander leaves finely. Set aside. (I used turbo chopper for chopping onion, carrot and coriander leaves finely.)

  • In a bowl, take green gram sprouts. Add grated carrot and finely chopped onion, coriander leaves.

  • Add the required salt, pepper powder and few drops of lemon juice. Mix well and serve.
    Enjoy !

Note

  • Adjust the quantity of pepper powder and lemon juice as per your taste.
  • For variations, you can add freshly grated coconut and finely chopped cucumber too.
  • I used my turbo chopper for chopping carrot, onion and coriander leaves finely.
  • You can also use boiled moong instead of raw ones.

Easy, healthy moong sprouts salad is ready to eat !

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October 25, 2019

Seven Cup Burfi –7 Cup Cake Recipe

seven cup cake
Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. 

Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.
seven cup burfi

Seven cup burfi / Seven cup cake recipe


Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients



Cuisine: Indian
Category: Sweet
Serves: 10 
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup  = 250 ml
  • Besan flour - 1/4 cup
  • Boiled milk - 1/4 cup (At room temperature)
  • Finely grated coconut OR Desiccated coconut - 1/4 cup
  • Melted ghee - 1/4 cup (At room temperature)
  • Sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
HOW TO MAKE SEVEN CUP BURFI RECIPE
  1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
  2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
  3. Mix well without lumps. Now increase the flame to medium.
  4. Keep stirring till the mixture becomes thick and starts to leave the pan.
  5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
  6. Draw shapes when warm, remove after cooled down.
  7. Store and enjoy up to a week.
SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

  • Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi. 

  • Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it.

  • Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking.

  • Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai.

  • Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard. 

  • Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week. 

Note

  • Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency.
  • If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts.
  • I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !
seven cup burfi
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October 21, 2019

Rasam Using Store Bought Rasam Powder

Usually I make rasam using homemade rasam powder or with freshly ground instant rasam podi. But recently I got a pack of rasam powder from I-Flo brand for my review. For the first time, I tried making rasam using this store bought rasam powder. I followed the recipe given in the back of pack but made some modifications by adding crushed garlic cloves and tempering in ghee. It came out so well. I never expected it to be so flavorful and tasty just like the ones made using homemade rasam powder. In my family, Raksha gives the best feedback about rasam varieties. She loved it a lot and told me to make it again. I guess many of you especially bachelors and working women use store bought rasam powder at home to ease the job during busy morning hours. I hope this method of making with store bought rasam powder helps you make tasty and perfect rasam.


Rasam using store bought rasam powder


Rasam using store bought rasam powder

Rasam using store bought rasam powder



Cuisine: South Indian
Category: Rasam Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Ripe tomato - 1
  • Tamarind - Small gooseberry size (Take 1 cup extract)
  • Rasam powder – 1 tbsp
  • Salt & water - as needed
  • Turmeric powder - 1/2 tsp
  • Garlic cloves - 5 cloves (crushed with skin)
  • Coriander leaves - to garnish
  • Sugar – 1/4 tsp
  • Ghee – 2 tsp ( to drizzle )
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • Hing / Asafetida – a pinch
HOW TO MAKE RASAM WITH STORE BOUGHT RASAM POWDER
  1. Wash and chop tomato. Soak tamarind and take the extract in 1 cup of water.
  2. In a kadai or bowl, temper mustard seeds, cumin seeds, red chilli.
  3. Saute till tomato turns mushy. Add rasam powder and saute quickly.
  4. Add tamarind extract, turmeric powder, salt, sugar and hing.
  5. Boil in medium flame till raw smell emanates.
  6. Add crushed garlic and add 1/2 cup water.
  7. Boil till frothy and switch off the flame.
  8. Garnish with coriander leaves and 2 tsp of ghee. 
  9. Cover and rest for 30 minutes for best taste.
  10. Serve with plain rice and potato curry - the best side dish for rasam !
RASAM USING STORE BOUGHT RASAM POWDER - STEP BY STEP PICTURES
  • In a bowl or kadai, heat cooking oil. Splutter ingredients given under “to temper”.

  • Add chopped tomato and saute till mushy. Add rasam powder and saute for a minute. 
  • Add 1 cup of tamarind extract, salt, turmeric powder and sugar.

  • Boil till raw smell of tamarind emanates and nice smell wafts through. 
  • Add 1/2 cup more water and crushed garlic cloves. Boil in medium flame till frothy.

  • Switch off the flame and garnish with coriander leaves.

  • Transfer to a bowl, add 2 tsp of ghee. Cover with a lid. 

  • Serve after 30 minutes for best taste. Serve with plain rice and enjoy !

Note

  • Addition of garlic cloves is optional. But it adds a nice flavor to the rasam.
  • You can also temper mustard seeds, cumin seeds and red chilli in ghee at the end.
Do try this easy, yummy rasam recipe using store bought rasam powder and enjoy !



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October 16, 2019

Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. 

This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku


Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe



Cuisine: Indian
Category: Snacks
Yields: 40 small murukku
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought rice flour - 1 cup
  • Besan flour - 1/2 cup
  • Soft butter - 1 tbsp
  • Hot oil - 1/2 tbsp (I used refined oil)
  • Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – to deep fry murukku
HOW TO MAKE BESAN MURUKKU
  1. In a bowl sieve and mix besan flour, rice flour.
  2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
  3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
  4. In the murukku press, keep the star mould and fill the dough.
  5. Heat oil and check the temperature. Press the small murukku in a sheet.
  6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
  7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !
BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

  • In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.

  • Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour.

  • Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.
  •  

  • Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.

  • Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.

  • Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.

  • Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
  • Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
  • Do not add more butter. Oil may bubble. 

Try this small sized besan murukku and enjoy !
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October 14, 2019

Dates and Nuts Ladoo Recipe – Dates Laddu Recipe - Sugar Free Sweets Recipes

dates nuts laddu
To start with this year’s Diwali recipes, here is an easy and simple, sugar-free Dates nuts laddu recipe. This recipe is similar to Dates and nuts roll I posted few years back. But its procedure is much easier than dates roll. I tried this with the leftover pack of dates. It tastes so good and flavorful too. With a nice flavor of ghee and crunchy taste of nuts, this dates ladoo is sure a healthy choice for kids and adults with good calories. Use soft dates (Medjool dates) if you like soft ladoo or use regular, hard dates like Lion dates for slightly, chewy and hard ladoo. Its your choice finally. Chopping the nuts is little time consuming otherwise this ladoo can be prepared in few minutes. If you want to ease this chopping job, you can grind coarsely and then roast it. Friends, do try this healthy, sugarless sweet for this Diwali and enjoy ! Lets see how to make dates and nuts ladoo with step by step pictures.

Check out my Dates and Nuts Roll Recipe.

dates nuts laddu

Dates Nuts Ladoo Recipe


Dates Nuts Ladoo Recipe

Sugar free dates and nuts laddu recipe



Cuisine: Indian
Category: Sweet
Serves: 12
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Dates - 1 cup / 15 nos ( I used Lion Seedless Dates)
  • Chopped Cashew nuts - 1/4 cup
  • Chopped Almond - 1/4 cup
  • Melon seeds - 2 tbsp
  • Chopped pista - 1 tbsp (optional)
  • Poppy seeds / Khus khus - 1 tbsp
  • Desiccated coconut - 1 tbsp (optional)
  • Ghee - 1 tbsp + for greasing hands
HOW TO MAKE DATES LADDU
  1. Wash and chop dates roughly. Grind to a coarse paste. Set aside.
  2. Heat 1 tbsp ghee in a kadai and roast the nuts.
  3. Once golden, add poppy seeds and coconut.
  4. Roast for a minute. Lastly add ground dates.
  5. Mix well till it becomes a whole mass.
  6. Remove and cool down. Grease hands with ghee.
  7. Make balls and arrange the ladoo in a plate.
DATES AND NUTS LADOO - STEP BY STEP PICTURES
  • Wash the dates and chop roughly. Grind to a coarse paste and set aside.
  • dates nuts laddu
  • Heat 1 tbsp ghee in a kadai. Roast the cashew nuts, almonds and melon seeds in low to medium flame. When they start to turn golden, add poppy seeds and desiccated coconut. Roast for a minute. Do not burn anything.
  • dates nuts laddu
  • To this add the ground dates paste. Mix in medium flame till everything comes together as a whole mass. Initially you will find it difficult to mix the dates and nuts. But when the dates paste gets heated, it become easy to mix.
  • dates nuts laddu
  • Once everything comes together as a mass, switch off the flame.  Let it become warm. Grease your hands with ghee. Make balls / shape ladoo. Arrange in a plate.
  • dates nuts laddu
  • Once the ladoo comes to room temperature, store in an air tight box. Use within a week for best taste. Enjoy !

Note

  • Adjust the quantity of nuts as per your taste. I used 1/4 cup, you can use 1/2 cup too.
  • Do not add sugar or honey. Its not necessary.
  • You can use soft dates or regular dates. But taste and texture of ladoo differs.
  • Do not over cook the mixture after adding dates paste. Ladoo may become hard and chewy after cooling down. Just cook till it comes together as a mass.
  • Greasing your hands with ghee helps to give a shine to ladoo and also adds nice flavor.
Try this easy, yummy dates and nuts ladoo recipe and enjoy !
dates nuts laddu recipe
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