Ingredients: Whole wheat bread slice 4( to make 2 sandwich) butter 2TBSP
For filling: Chopped Vegetables 2cup all together(you can use any vegetable, I have used Cauliflower,broccoli,beans,carrot,baby corn & sweet corn(frozen) small onion,capsicum & tomato 1 each chopped Ginger garlic paste 1tsp Red chilly powder 1tsp Lime juice 1tsp Vegetable stock cubes 2(I have used Maggi seasoning) Corn starch 1tsp cooking oil 2TBSP salt to taste and sugar 1/2 tsp Tomato ketchup Chilly sauce(optional)
Preparation(filling): Steam all the vegetable together(I have cooked in microwave for 10 min by adding 4TBSP of water).Heat oil add chopped capsicum and onion fry till onion turns light brown then add ginger garlic paste saute for 1min then add tomato fry for 2mins then add all the steamed vegetables mix well, fry for 2-3mins then add lime juice,salt,sugar,red chilly powder and mix well.Add corn starch in a bowl with 2-3tsp of water and mix properly ,add this to filling,saute, after 3-4mins turn of the heat.
Heat the tava and roast the bread slice by applying butter on it(you can use toaster also)
Take a slice of bread and spread the filling on top of the slice then garnish with tomato ketchup and chilly sauce...
Now cover this with another slice of bread on top...
and cut in to any shape as you like and serve.....
Dill leaves 2big bowl finely chopped(around 2 bunches) Long grain Rice cooked 1 big bowl Onion 2(sliced) Green peas 1 cup frozen Chopped Green chilly 3-4(or as per spice) Urad lentil 1tsp mustered seed 1tsp Ginger garlic paste 1tsp Garam masala 1tsp Cinnamon: 1/2" stick Red chilly powder 1tsp cooking oil 4TBSP Ghee 2tsp turmeric 1/2 tsp salt to taste lemon juice 1tsp sugar 1/2 tsp Cashew nut 10(fried in ghee) water 1/2 to 1 cup
Heat the oil in pan add urad lentil,let it be light brown,then add mustered, Cinnamon, turmeric, green chilly and saute,now add onion fry till it turns golden brown.Then add ginger garlic paste,saute,add frozen peas,fry for 2mins and add chopped dill and saute properly,sprinkle 1/2 cup water cover with lid and keep till the dill is completely cooked. In between open the lid and stir to avoid burn and also add more water if required. Once it is almost cooked add salt,sugar,garam masala red chilly powder,and lemon juice, mix well The mixture is ready. Now add cooked rice and ghee fry for 5-6 mins(give good stir)and turn of the heat....Dill rice is ready to serve..before serving garnish with cashew nut....
This payasam is usually prepare in festivals and served with meals(lunch) as desserts.
Ingredients: Broken Rice 1/2 cup Gram lentil 5tsp Milk 2glass saffron 4-5 Jaggary grated 3/4 cup(or as per taste) cardamom 2(powdered) salt a pinch water Dry fruits 10-12(fried in ghee)(Dry grape and cashew nut)
Preparation: Soak the gram lentil for 1hour,and add this in pressure cooker along with rice and cook by adding water(4-5 whistles).Take 2-3 tsp of milk in a small bowl and add saffron to this,keep aside(So that it will give good flavour and colour). Heat milk in a pan and add the cooked rice to this and give a good stir for 10 mins then add jaggary,saffron and cardamom powder again stir for4-5 min(add water if required)then turn of the heat..... Garnish with dry fruits and serve hot.
Dry Kokum 2 Fresh grated coconut 1cup Butter milk 2cup cumin seed 1tsp Ground black pepper 5-6 Ghee 1tsp Curry leaves 2-3 mustered 1/2 tsp Dry Red chilly 1(make 2-3 pices) Salt to taste and 1tsp of jaggary or sugar. water too blend
Heat 1/2 tsp of ghee and fry cumin seed and pepper for 2-3 mins and add to blender also add grated coconut,kokum,jaggary and salt. Blend them by adding water,and make smooth paste. In a pan add butter milk and coconut paste and give a good stir. Heat rest of ghee and add Dry red chilly, curry leaves fry for 30 seconds then add mustered turn of the gas ,and pour the oil on top of the curry....
Serve the tambuli with rice....or if you add more water you can drink this,Its a very healthy drink,usually in summer.
Ingredients: Toor lentil 5tsp Fresh grated coconut 1cup Red chilly 5 Sesame 1tsp coconut oil 2tsp Tamarind paste 1/2 tsp Mustered seed 1/2tsp salt as per taste Garlic pod 4(crushed)
Preparation: Cook the toor lentil adding water, Fry 4 redchilly and sesame by adding 1/2 tsp o oil.In blender add coconut,fried redchilly and sesame,tamarind paste salt and blend it,make smooth paste then add cooked toor lentil to this and blend once again to mix with coconut paste,then transfer this in to a serving bowl. Heat oil add garlic fry till it turns to light brown then add mustered and pour this in the gravey.....
Toor lentil gravy is ready to serve,,with rice....
Ingredients: Gram lentil 1cup Urad lentil 1 cup Moong lentil 1 cup Coriander seed 3/4 cup Cumin seed 1/4 cup Cinnamon: 1/2" stick Clove: 4 nos Black Pepper powder: 1/2 tsp Dry Red chilly 10-12 Sesame 4tsp
Preparation: Fry all the above ingredients separately and let it become cool for 15mins. Now add all the items in ( use Dry jar) blender, make smooth powder after 10 min store in a air tight container. You can use this powder more then 6months.
Coriander seed 1 cup Cumin seed 1/2 cup Dry Red chilly 20-22(as per spice) Sesame 1/2 cup Mustered 3 TBSP Gram lentil 1TBSP Urad lentil 1TBSP Cinnamon: 1/2" stick Clove: 4 nos Pepper powder: 1/2 tsp
Fry all the above ingredients separately and let it become cool for 15mins. Now add all the items in ( use Dry jar) blender, make smooth powder after 10 min store in a air tight container. You can use this powder more then 6months.
This is one of my all time fav rice item. I prepare this dish regularly, and also a good dish for festival. I do not use onions when it is made on festival day. You can also use dry fruits like cashew nuts (before adding fry in ghee)for garnishing. You can use bisi bele bath powder(I feel MTR is best) which is available in stores, or better to prepare at home.If you like to prepare at home i have method which is under the heading POWDER. Just check and enjoy the yummy besibele bath..
Ingredients: Rice 2 cups Yellow Lentil 1 cup(Toor Dhal) Vegetables all Chopped together 2 bowel: Beans, Carrot, Green peace, potato (optional) Onion 2 sliced BisiBele Bath powder 4 tps(check how to make powder under headingPOWDER) Salt to taste 1/2 tsp of sugar(for good taste) Tamarind paste 1/2 tsp
Spice:Oil or Ghee 4 tsp, Cumin seeds 1/2 tsp,mustered seed 1/2 tsp, Ground nuts 1 hand full,curry leaves 10, chilly flaks 2 tsp(or as per taste), Turmeric powder 1/2 tsp, Ginger garlic paste 2 tsp.
How to make:
Wash the rice and lentil in a thick bottom pan and cook by adding 8 cup of water, check in between,stir and if needed add some more water(it should be cooked properly. Heat the oil in another pan and add all the spices mentioned in the spice one by one,saute for 2-3 mins,now add tamarind paste saute for 2mins,add bisibele bath powder and all the vegetables(i have used all frozen vegetables,so no need of cooking more, if you are using fresh vegetables,then need to half cook before adding to the paste) add 1 cup of water salt,sugar and stir properly let that be boil for 10 mins. Now add cooked rice and dhal to it.if required add some water and mix it well, let it boil for 5 to 10 mins in low flame(stir in between,otherwise it will stick to bottom of the pan). Once done turn of the heat, While serving garnish the bisibela bath with ghee and bundi..
When we were in Bangalore we use to have this corn chat regularly. I love eating this chat.Especially in rainy season. Today my husband remembered that and so I thought of preparing it in my kitchen....There are lots of verity here is my today's recipe..
Ingredients: Sweet corn 2cups(i have used frozen,Fresh corn also can be used. Need to cook before preparation chat) Butter 2tsp lemon juice 1tsp salt 1/2 tsp(or as per taste) chat masala 2tsp black pepper powder(or crushed black pepper) 1/2 tsp
Preparation: Add the frozen corn in a microwave safe bowl and cook for 4mins(to bring the corn in to room temperature). Add butter in a thick bottom pan and turn on the heat after 30 seconds add sweet corn and fry for 5mins , now add all other ingredients and mix well, after 2mins turn of the heat and serve hot....
Ingredients: Rice flour 3cup Curd/Yogurt 1cup cucumber 1/2 grated green chilly 2-3(or you can use 1 finely chopped capsicum) Big onion 1 finely chopped Coriander leaves 1/2 cup finely chopped Fresh curry leaves finely chopped 3tsp salt to taste Cooking oil 1/2 cup water if required Silver foil sheet/grease paper
Preparation: Add all the above ingredient's(except oil, Silver foil sheet/grease paper and water) in a big bowl and mix well ,knead to make soft dough(mix water if required)The dough should be a little watery than that of the chapati, and make balls by using equal portion of dough..as shown below
Now grease Foil sheet, take a dough ball and spread it thinly in round shape.Heat the griddle and transfer the vadappe on it. After 1min remove the sheet like below
And turn the other side. Once both side is cooked(once brown spot arrives) serve hot with chutney or butter.
If you dont have cucumber or dont like it then use grated carrot and mix while preparing dough,it will be tasety and colourful like below..
Ingredients: Apple 2-3 peeled and grated All purpose flour 2cup Condensed milk 1/2 cup backing soda 1tsp Coke or Pepsi 1/2cup or orange juice butter 3tsp in room temperature milk 1/2cup vanilla essence 1 1/2tsp Icing sugar 2tsp(optional) salt a pinch
Preparation: Add backing soda to flour and mix well.Add all the wet ingredients in a big bowl(except coke)and mix well. Once everything is mixed prepare cake mixture by adding flour gradually in a spoon and also coke and stir until it completely mixed with batter.(prepare medium thick mixture) Now take a microwave safe pan, Greece the bottom by applying oil and sprinkle a pinch of dry flour and pour the cake mixture. Cook the cake in microwave for 4-5mins.Check in between to avoid burn. Once you feel it is fully cooked take out and sprinkle icing sugar on top of the cake and serve after 10-12 mins in a serving plate...
Ingredients: Egg plant 1(big) onion 1 finely chopped green chilly 1 chopped coconut oil 2tsp Fresh grated coconut 1 cup Yogurt 2cup urad lentil 1tsp mustered 1/2 tsp sesame 1 tsp curry leaves 4 salt as per taste water to blend
Preparation: Roast the eggplant in microwave or in a roaster(on gas stove).Dip in cold water for min,after that remove the skin and cut the egg plant by using a spoon. just like below.
Blend the coconut by adding ,make smooth paste and add in a big bowl,along with add yogurt,salt,chopped onion and give a good stir. Heat oil add urad lentil fry for 1min then add green chilly,fry 1min then add curry leaves,sesame and mustered and turn of the heat.Now pour this oil on top of the raitha.... Serve with rice
Ingredients: Raw mango 1(unskined and sliced) Fresh grated coconut 1 2cups Green chilly 1 sesame 1tsp coconut oil 1tsp Dry red chilly 1 Curry leaves 2 Asafoetida a pinch salt 1/2 tsp(or as per taste) water to blend
Preparation: Heat 1/2 tsp of oil and fry green chilly and sesame together for 1mins.Add sliced mango,coconut fried green chilly&sesame in a blender and make smooth paste by adding water. Transfer the paste in to serving bowl and add 2cups of water(adjust as per requirement,the curry should not be too watery). Heat rest of oil and add red chilly(cut in to 2-3 pieces),curry leaves, Asafoetida and mustered, after 1mins pour this oil on top of the curry,mix well...and serve with rice..
This is one of drink which i use to drink from my childhood, along with breakfast.Now again i started preparing this drink, so you also just try at your home..Its a tasty and healthy drink any time..and easy to prepare. If you Prepare and store the powder once and you can prepare kashaya very fast. Powder preparation method is there under the heading POWDER. If you don't have Jaggary you can use sugar,or if you don't like sweet,then you can prepare the Kashaya without sugar or jaggary.
Milk 2Glass(can use either whole milk or semi-skimmed milk) water 1/2 glass Kashaya powder 1tsp Jaggary or sugar 2tsp
In a pan boil the water by adding kashaya powder and jaggary,once it is boiling add milk and again boil for 6-7 mins in low flame and turn of the heat.Now strain the drink in to mug and serve hot...
Ingredients: Fresh finely chopped Spinach 2 bunch(4cups) Caraway/Carom seed 1tsp Garlic cloves 6 coconut oil 2tsp mustered 1tsp Peri Peri chilly 5-6(or normal green chilly 2) Amchur powder or Dry mango powder 1tsp salt to taste water to cook spinach
Cook chopped spinach by adding 2cups of water,1/2 of Caraway seed , dry mango powder and Peri Peri chilly. Now once it is cool blend this in a blender and make smooth paste. Heat the oil in a pan and add garlic fry till turns in to golden brown then add Caraway seed and mustered saute then add the spinach paste and stir. add salt and little water if required and stir in low flame for 6-7 mins then turn of the heat. Spinach Garvey is ready to serve,,,this dish can be served mainly with rice or also can serve with any kind of bread...
This is one of my fav snack.This is quick and easy snack,so you can prepare this in a few mins and serve then and there. Don't keep this snack for too long...the taste will go off..
Ingredients: Beaten rice 2cup green chilly 2-3 chopped(or as per spice) onion 1 finely chopped salt 1/2 tsp fresh grated coconut 1cup coconut oil 3-4tsp fresh chopped coriander 4tsp sugar 1/4 tsp water 1/2 cup
Preparation: Mash the green chilly and coriander by adding salt & add to a mixing bowl, also add sugar onion coconut and coconut oil, mix well now add beaten rice and mix by sprinkling water. Once everything is mixed well serve immediately......
Ingredients: Potato 2 diced spinach 4 finely chopped(if you are using canned spinach then 2cups) Green chilly 3 cooking oil 4tsp big onion 1 sliced Tomato 2 chopped Roasted somp 2-3 tsp coriander and cumin powder 1tsp each turmeric 1 tsp salt to taste lemon juice 2tsp garam masala 1tsp water
Preparation: Steam the potato by adding water and turmeric. blend the spinach by adding water along with green chilly,1tsp of somp,coriander and cumin powder ,make smooth paste. Heat pan add onion fry till it turns to golden brown then add tomato and fry for 1min then add remaining somp and steamed potato fry for 5mins then add spinach paste, salt, lemon juice and garam masala stir and add water if required. In low flame stir the gravy for 10 mins then turn of the heat....The gravy is ready to serve with chapati or rooti or even with rice.....
I prepared this samosa long back but, I have not updated here.Today I thought of doing this, so here we go....
Ingrdients: For cover: 1 cup all purpose flour (Maida) 1/2 cup Sooji rava Water to Knead dough 2tbsp oil Little salt
For Stuffing: 3-4 Potatoes (boiled, peeled & mashed) 1/2 cup Green Peas (boiled) 1/2 cup cauliflower(cut in to small pices) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) 1/2tsp Garam masala Salt to taste 1/2 tsp sugar 1/2 tsp lemon juice Red chili powder to more spice 2 tsp cooking oil and oil for deep frying
Preparation: For Cover: Mix all the ingredients(except water),add a little water at a time pat and knead well for several times into a soft pliable dough.Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, garam masala) and green chilles, ginger,lemon juice and Mix well.Heat oil in a pan add cashews and cauliflower anf fry till cauliflower becomes tender then add green peas and potato mixture and mix well.Finally add coriander turn of the heat and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling as shown in below.
Now seal the third side using a drop of water.
Heat oil in a frying pan and deep fry these samosa's till golden brown (fry on a medium flame). Serve samosa hot with tamarind chutney.
Ingredients: Home made Samosa 2 1 small Onion finely chopped 1 small tomato finely chopped fresh coriander 2tsp fine chopped garam masala 1tsp Lemon juice 1tsp Green chutney 3tsp(or as per spice) Tamarind chutney 4tsp(or as per taste) Pinch of salt Mixture(savories) 5-6 tsp
For Sweet chutney: 10 -12 pitted dates(soak in water for half an hour) tamarind paste 1 tsp water to blend
Mix all the above ingredients in a blender and make smooth paste.
For Green chutney: Green chilly 5-6(or as per spice) fresh coriander 1cup chopped fried cumin seed 2tsp water to blend
Mix all the above ingredients in a blender and make smooth paste.
Hello Everyody.....CHITRANNA is my first food blog...Chitranna means 'lemon Rice',but here 'the food prepared by Chitra' is Chitranna..
Here is my kitchen open to you all...which includes tastes maint from "Uttara Karnataka"(North Karnataka, a Place in India) and also some other verity of food which I learned from the People around me...