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

Friday, 29 October 2010

Cabbage 2-in-1 Salad /Side Dish

This is one of the salad which i learned from my Mom-in-Law.My husbands Love this salad...But this salad will be tasty only when you prepare from the cabbage which is having thin skin(leaves).Otherwise if the skin is thick it wont taste good.In that case you can convert it as a side dish...
So I will write both method here....



Ingredients:
Fresh Finely chopped Cabbage 2 bowl
Finely chopped Onion(while) 1
Frozen Peas 1 cup
Green Chilly 3-4(sliced long length)
Cooking oil 4tsp
Urad lentil 1tsp
Mustered 1/2 tsp
Turmeric 1/2 tsp
Curry leaves 3-4
Lemon juice 1tsp
Grated coconut 1/2 cup (optional)(use only for side dish)
water to cook cabbage






How to Prepare:
Heat oil, add urad lentil and chopped green chilly fry till lentil turns light brown,then add curry leaves ,mustered and turmeric,saute for 40scones,then add onion and fry till it is trasferent,Now add frozen peas,fry for 2-3 mins,finally add chopped cabbage and sprinkle 2-3 TBSP of water mix well,cover with lid.After a min add salt,sugar and lemon juice saute,turn of the heat after 30 seconds...

The salad is ready....




As I mentioned in the name this can be used as side dish...If you want to use as side dish, then cook the cabbage for 5-6 mins more, and garnish with fresh grated coconut before serving...This can be served with any kind of roti,chapati..




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Thursday, 28 October 2010

Cabbage Sandwich(spcially for kids)

This is one of my invention.I always use to think to do some other kind of sandwich..usually for my kid.He is very choosy and wants new kind of food every time. So when i saw cabbage in my kitchen,,,I thought of invent something..The result is here..My kid loved it..I hope the same will you all



Ingredients:
Whole wheat bread slice 4-6
Fresh Finely chopped Cabbage 1 bowl
Finely cooked and mashed potato 1(small)
Finely chopped Onion(while) 1
Cooking oil 2tsp
Mustered 1/2 tsp
Turmeric 1/2 tsp
Tomato catchup 2 tsp
water to cook cabbage

For spice:
Coriander and cumin powder(both together) 1TBSP
Any curry powder 1 TBSP
Salt to taste and 1/2 tsp of sugar
lemon juice 1tsp
Chilly sauce 2tsp(optional)

Preparation:
Heat oil add mustered and turmeric,after 30 seconds add onion,saute for 2-3 mins then add chopped cabbage,saute again,add 1/2 cup of water and cover with a lid,cook the cabbage till it is soft.
Once the cabbage is done add mashed potato and all the spice items(chilly sauce is optional,if your preparing for kids,i say not to add)give a good stir for 2-3 mins,then turn of the heat. The filling is ready.
Take bread slice make toast in toaster(you can apply butter if you want,I have not used).
Now spread the filling on top of one slice and cover with another slice.Cut the bread slice in any shape,as the kids will love the food in different shape.



Or you first cut the bread in shape and spread the fillings..



Then cover the other shaped bread on top.



And serve with tomato catchup....or pack the sandwich and tomato catchup in kids lunch box separately...





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Wednesday, 27 October 2010

Jeera Rice/Cumin Rice

This is one of the easiest and tasty pulav (rice item).Even though the ingredients seems long..the preparation is very easy and fast..Good dish to prepare for beginners...



Ingredients:
1 cup Long Grain (Basmati) Rice
Cumin seeds(jeera)2TBSP
1TBSP oil
2TBSP of butter or ghee
Gignger garlic paste 1tsp
2 Bay leaves
3tsp of chopped fresh coriander
3-4 cloves
Few whole Black pepper
Black or green Cardamom 1-2
Cashew nut for garnishing
salt to taste
Coconut milk 1cup(optional)(I have not used it)
Water As per requirements(If you are using coconut milk,then add 3/4 cup of water if not then add 1 3/4 cup of water.


(All the ingredients are not included in the above picture)


How to make jeera Rice:

Wash and drain rice 2-3 times and soak in water for 20 minutes.Heat heavy bottom pan add 1/2 tsp of butter and fry the cashew nut till light brown and keep aside. Then heat oil and rest of the butter/Ghee,add bay leaf, cardamom, whole black pepper and cloves,fry for a min and add cumin seeds (jeera),chopped coriander and saute for 2-3 mins.When Cumin seeds are done add onion fry it transparent,then add ginger garlic paste,saute for a min,now add rice and salt, mix well.Add water and coconut milk,give a good stir.Let it cook in medium flame for 6-7 mins,when it starts boiling low down the flame and cover it with a lid ,cook for about 5mins.Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.Then turn of the heat.
The tasty jeera rice is ready.Garnish the rice with fried cashew nut..







Serve the Hot jeera rice with any raita,gravies or Dhal fry.



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Thursday, 21 October 2010

Manglore buns/Banana buns

This Sweet bun is popular in Mangalore(a place in Karnataka,India)which is one of my fav.




Ingredients:(To make 8-10 Buns)
Riped banana 1
Sugar 1/2 cup
Curd/Yogurt 1 cup
All purpose flour 1 1/2 cup
Wheat flour 3/4 cup
Salt 1/4 tsp
Cumin seed 2tsp
Oil for Deep frying
baking soda 1/2 tsp

Preparation:
Sieve all purpose flour,wheat flour and cumin seed together in mixing bowl.Mash banana with curds,salt,sugar and baking soda in a bowl keep aside for 5mins,then mix with the flour, mix can take to make into a soft dough(add more flour if required the dough should be as like chapati dough.Apply a little oil to it and keep the dough covered for 5-6 hours.

Then shape portions of the dough into balls of lemon size and flatten them into thick rounds(in puri size).



Make rest of puri.Heat the oil in frying pan and deep fry in oil till golden brown. using medium flame....

Serve hot with green chilly chutney.....

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Tonde kai palya /Pointed ground(parval or potol) side dish

This dish includes less ingadients,but it is very tasty dish....which i learned it from my mom....



Ingredients:
Pointed ground 250 gram/around 2bowl(sliced)
Garlic 7-8(sliced)
green chilly 5-6(sliced)
cooking oil 5-6 TBSP
Mustered & turmeric 1/2 tsp each
Shredded fresh coconut 1/2 cup
salt to taste

Preparation:
Heat oil in heavy bottom pan add mustered and turmeric saute 10 seconds then add garlic and green chilly and fry,add sliced pointed ground& salt when garlic turns slightly brown,fry again.Once everything is mixed well cover with lid..



fry till the pointed ground is fully cooked,saute in between,so that it will not stick to the bottom.Once it is fully cooked turn of the heat ....
The palya is ready to serve....garnish with coconut before serving...

This dish can be served with any kind of rooti's or chapati...



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Wednesday, 20 October 2010

Majjige polaja(Butter milk 2-in-1 curry)

This is one of our traditional and my husband's fav curry.The most important thing is it include very less ingredients with great taste, moreover you can prepare with in 5-10 mins.This is very good curry for the beginner's and people who do not have much time to cook.



Ingredients:
Butter milk 2cup(or great yogurt along with water and use)
Coconut oil 2-3tsp
Garlic cloves 4-5(sliced)
Green chilly 2(sliced in long)
Urad lentil 1tsp
Mustered 1/2 tsp
curry leaves 4-5
salt 1/2 tsp or as per taste




Preparation:
Heat oil in a thick bottom pan, add garlic,urad lentil and chilly,fry till garlic turns to light brown, then add curry leaves and mustered saute and turn of the heat.
Let this become cool for 5-6 mins then add butter milk and salt,give a good stir.....
The curry is ready,,,serve with hot plain rice....

As I mentioned it is a 2-in-1 curry, because, you can use this curry as a healthy flavoured butter milk drink(especially in summer).This is very good drink to reduce your thirst in summer.

Note:If you want to prepare this curry in winter,then add warm water to yogurt and prepare,it will be very good.





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Monday, 18 October 2010

Uppittu/Upama



Ingredients:
Rava/Semolina 1 1/2 cup
Green Chilly 2-3(Cut in to pieces long in length)
Tomato 2(diced)
Chopped Vegetable all together 2 cup(Green beans, cauliflower and Green peas)
Cooking oil 1/2cup
Coconut oil 3-4 TBSP
Split Gram lentil 2TBPS
Peanut 2tsp
turmeric 1/4 tsp
Lemon juice 1tsp
Mustered 1/2 tsp
Curry leaves 5-6(optional)
Fresh shredded coconut 1/2 cup
salt to taste and 1/2 tsp of sugar.
water 3-4cup

Preparation:
Heat the oil add Split gram and peanut,fry till it turns light brown then add Green chilly and fry for a min,then add mustered,curry leaves turmeric fry for 10 second,then add tomato and fry again for a min.Then add all the vegetables and coconut oil,fry them for 2-3 mins in oil,now add,salt sugar,lemon juice,water,give a good stir and cove with lid...
Once the water starts boiling.open the lid and gradually add Semolina(rava)(No need to fry the Rava) and keep on stir the gravy, turn the heat to low flame and continue stirring.Once everything mixed properly let it cook for 3-4 mins then turn of the heat

Uppttu is ready to serve.......Garnish with fresh coconut before serving...



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Mosaru butti(Curd Rice)

This is one of the dish prepared only in Navaratri festival in our community. We do not add salt to this dish..and we believe that this is one of the spacial dish for 'Maa Durga'(Hindi Goddess)...Very simple to prepare...



Ingredients:
Cooked rice 2 cup
Curd/Yogurt 3cup(should be thick with out water)
Green Chilly 3-4(or as per spice)(finely chopped)
Ginger 1"(finely chopped)

Preparation:
Add all the above ingredients and mix well....Mosaru butti is ready...

This is served in festival lunch(specially in Navaratri Festival)..

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Kosumbari(Cucumber salad)

This is one of the easiest salad, which is prepared in almost all the festivals in our community. You can prepare this salad in normal days also,,with in 5-10 mins,,and it is a good salad for healthy diet.



Ingredients:
Tender Cucumber 1
Split Moong Lentil 1/4 cup
Lemon juice 1TBSP
salt as per taste
Fresh shredded coconut 1/2 cup
Coriander leaves chopped 2-3tsp

Preparation:

Soak the lentil in water for 2 hour,grate the cucumber(As it is tender do not peel of the skin)and add in a mixing bowl.Also add all the other ingredients along with soaked lentil to this and give a good stir....

Salad is ready to serve,,,,
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Mosaru Ambode(Yogurt/Curd with semolina Dee fries)

This pakoda is always one of my fav, which is prepared by mom in the festival.We prepare this pakoda in normal days also, but by adding onion and other things. On the festival day(Specially on Navaratri Festival) we prepare by using following method....




Ingredients:

Sooji Rava (Semolina)2cup
Yogurt/curd 3cup(As per requirement)(should be thick,with out water)
Green Chilly 3-4(or as per spice)(finely chopped)
Coriander leaves finely chopped 1/2 cup
Coconut (grated)1/2 small cup
Ginger 1"(finely chopped)
Salt as per taste
Oil for deep frying

Preparation:
Mix all the above ingredient's(except oil)properly in mixing bowl and prepare pakoda dough(add yogurt if required, but do not add water). Heat the oil and take small small portion (size should be as shown in the picture)of the dough and dip in to the oil, and deep fry them till it turns in to golden brown..And the crispy Mosaru Ambode is ready to serve.......

This is served with festival(especially in Navaratri Festival in our community) lunch along with Sweet...

Note:Prepare the Mosaru Ambode dough and deep fry them immediately to get more taste.



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Kadle Maddi(Split gram lentil sweet)

Kadle maddi is perfect festive sweet.In our community we prepare this sweet in a big festivals like Navaratri,Depavali or Ganesh Chaturthi..I am preparing Kadle Maddi for the first time by my own....


Ingredients:
Gram lentil(Split) 1 cup(1 portion)(Chana Dhal)
Jaggary 3/4 cup(or as per sweet)
Cardamom 3-4 (powdered)
Shredded fresh coconut 1 bowl
a pinch of salt Ghee for garnishing
Water to cook lentil



Preparation:
Soak the lentil in water for 2-3 hours and pressure cook by adding 3-4 cup of water(Lentil should be soft about 3-4 whisils).
Once it is cool separate the lentil from water completely and add in to a thick bottom pan.
Now also add coconut,jaggary and salt to it,turn on the heat and give a good stir for 10-12 mins(everything should mix well) then add cardamom powder and again saute for 6-7 mins(need to saute till the mixture become non-stick to the pan).Then turn of the heat..

Now the Kadle Maddi is ready to serve..Garnish with ghee before serving....

Note:Melt the ghee and garnish to give good flaver..
you can also add dry fruits(fried in ghee) while serving.




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Sunday, 17 October 2010

Happy Navaratri All of You...



Navaratri is a very special time of honoring the Divine Mother. Navaratri means nine nights. Navaratri happens in Spring and in Autumn of every year. It begins on a New Moon in the month of Ashwini and Chaitra. Both sets of nine days are also connected to Lord Rama. The Chaitra shukla Navaratri is known as Ram navami. I will be writing about that in the march next year. Lord Rama fought with the demon Ravana for nine days and nine nights when the Sun went in Virgo all those centuries ago.Lord Rama prayed to Durga to give him strength to fight the demon ago and on the 10th day he emerged victorious on Vijaya dashami also known as Dussherra.

Festival lunch..

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Tuesday, 12 October 2010

Vermicelly Kheer(Sweet)(Reposting for the event)

This is a perfect sweet for any festival,but I prepare this kheer on regular basis, because my kid love this.Every time I use different methods,,here is one of those method..



Ingredients:(2 person)
1 cup semiya(Vermicelli)
1/2 ltr milk(boiled)
1 1/4 cup sugar
1 cup water
1/2 cup dry fruits(Cashew nut,almonds,and dry grape)
1/2 tsp Cardamom powder
2-3 cloves of saffron(optional)
1 tsp Ghee
2-3 tsp Custard powder(I have used Mango)(optional)
How to make:
Fry the vermicelli by adding ghee in a pan till it becomes light brown.Add boiled milk and cook in low flame.5-10 mins .Add the saffron in a bowl and add 2-3 tsp of milk and keep aside.Fry the dry fruit in 1/2 tsp of ghee till it becomes light brown.
.If u want to add custard powder ,then add the powder in little water mix well and to the kheer now(this will give more taste and thickness to the kheer).

Once the vermicelly is cooked add sugar and cardamom power and saffron milk and stir it properly.Add some water if is too thick.Then stir for 2-3 mins and take out from the heat.

Now garnish the kheer with dry fruits before serving.And serve the hot kheer.



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