Pure Vegetarian food from Chitra's Kitchen....

Thursday, 30 September 2010

Simply Veg Sandwich



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.....

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Tuesday, 28 September 2010

Sabbasige pulav/Fresh Dill Spicy Rice



Ingredients:

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


Preparation:

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....



I am sending this recipe to festive-rice-event

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Akki Kadle bele Kheer/Rice sweet with Gram lentil

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.



I am sending this Kheer recipe to ayeesha's
Visit celebrate-sweets-kheer-event

Visit event-announcement-celebrate

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Monday, 27 September 2010

Kokum Tabuli



Ingredients:

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

Preparation:

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.
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Friday, 24 September 2010

Togari Bele Gojju/Toor Lentil Gravey



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....



I am sending this to Divya's show-me-your-curry event

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Thursday, 23 September 2010

Puliyogare powder

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.
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Bisi Bele bath powder




Ingredients:

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

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.
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Wednesday, 22 September 2010

Bisi Bele Bath/Lentil spicy rice

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..



I am sending this recipe to festive-rice-event

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Monday, 20 September 2010

Corn chat

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....
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Saturday, 18 September 2010

Vadappe/Rice rooti



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..

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Friday, 17 September 2010

Apple cake (egg less)in Microwave



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...


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Thursday, 16 September 2010

Badane kai hashi/Egg plant raitha


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

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Mavin kai tambuli/Raw mango curry



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..

I am sending this to Divya's show-me-your-curry event

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Kashaya powder




Below are the ingredients:



Coriander seed 4cup(portion)
Cumin seed 1/2 cup
Cardamom skin 5-6
Somp 3tsp


Preparing:
Blend all the above ingredients in a Dry jar blender and make powder. After 15mins store the Kashaya powder in a air tight Jar. You can use this powder for more then 6months..
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Kashaya/Hot milk drink

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.




Ingredients:

Milk 2Glass(can use either whole milk or semi-skimmed milk)
water 1/2 glass
Kashaya powder 1tsp
Jaggary or sugar 2tsp


Preparation:

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...

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Monday, 6 September 2010

Palak masal/spinach gravey

This dish is very , and can prepare very fast.



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

Preparation:

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...

I am sending this to Divya's show-me-your-curry event

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Beaten rice with green chilly and spice

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......
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Allo Palak/Potato with Spinach



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.....
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Thursday, 2 September 2010

Vegetable Samosa

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.

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Samosa Chat



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.

http://cooking-goodfood.blogspot.com/2010/10/giveaways-and-only-series-event.html

Preparation:

In a serving plate mash the samosa,on top of this sprinkle all the above ingredients(except coriander) one by one and finally garnish with fresh chopped coriander.....

Samosa chat is ready to eat..
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Wednesday, 1 September 2010

Banana payasam



Ingredients:
Riped banana 6-7
Fresh grated coconut 1 1/2 cup
Jagger 4tsp(or as per taste)
a pinch of salt
Milk 1 glass
cardamom 3(unskined)
water to blend coconut

Preparation:

Chop the banana as like below



Add coconut and cardamom in a blender and make smooth paste by adding water.In a big bowl add the coconut paste, chopped banana and other ingredients.



mix well.Once everything is mixed well serve in a serving bowl...
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