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

Tuesday, 28 June 2011

Sundal/Easy Chickpeas salad

Two weeks back My niece has sent a link with this recipe....This is a nice andra pradesh recipe called 'sundal'......Which is quite similar to a salad which we prepare from black chick peas....

This recipe is also very yummy.....its very easy to prepare......


Ingredients:
Chickpeas 2 cup (Chana)
Oil 2 TBSP(Use coconut oil, it will give more taste)
Mustard Seeds 1 tsp
2 Red Chilies (into pieces)
3 -4 Curry Leaves
Asafoetida 1/4 tsp (or can use grated ginger)
2 Green Chilies (into pieces)
Coconut (grated)1/2 cup
Salt to taste
Raw mango finely chopped or grated- 1/4 cup (optional)
Juice of two lemons(use only if ur not using mango)


How to make Sundal:

Soak chickpeas in water overnight. Drain, add fresh water and cook until soft but not mushy.Drain excess water from cooked chickpeas, retaining about 3-4 tablespoons.



Heat oil in a pan, add mustard and allow it to splutter. Then, add red chili,green chilies curry leaves and asafetida (or grated ginger)to it.

Now add chickpeas, and salt to the above. Simmer for 3-4 minutes.Add grated coconut and grated mango to the above and mix it well. Turn off the flame.

Serve hot with a cup of tea or coffee...





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Wednesday, 22 June 2011

Celery Soup

I am again back with another soup recipe.....now a days its raining a lot here,,so for this cold weather if you have a bowl of soup....wow....so nice .....

I regularly prepare soup now a days,Last week I tried a soup with Celery....it was very good...Just have a look on the recipe..because its very easy....



Ingredients:
Celery slick 4-5(washed and chopped)
onion 1 chopped
garlic pod 4-5(chopped)
Spring Onion 2-3 chopped
Mixed vegetable finely chopped together 1cup(as like beans,sweet corn(boiled),carrot(grated),broccoli cauliflower)
cooking oil 2tsp
salt as required
sugar 1/2 tsp
corn starch 2tsp(mix with water)
lemon juice 1tsp
black pepper powder 1/2tsp
Dry Red chilly flacks 1tsp(for extra hot)
You can also use vegetable stock for extra taste




Preparation:


Heat 1tsp of oil in a pan,add garlic,and onion fry for a while and then add chopped celery saute for 2-3 mins


then add 2 glass water..and cook till the celery is tender then turn of the heat.


Once it is cool...take out the celery,onion and garlic add to blender,,,and make smooth paste.

again heat one more tsp of oil in a pan add chopped spring onion and fry for 30 seconds

now add all the chopped vegetables and saute for a min,



Now add vegetable stock(water in which we had cooked celery,garlic and onion) and the puree of celery mix well.


Adjust the thickness..add corn starch water and bring it to boil and turn of the heat....
hot soup is ready to serve......





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Sunday, 19 June 2011

Barley Pongal

This is another healthy recipe...easy to make and yummy to eat..............just very simple recipe as similar to rice pongal....As barley is a very healthy i felt like trying this pongal as before I tried crushed wheat pongal,,which turned out very well......this time also I was sucessful to give my family a good dish,,,,,,I am so happy to share this recipe with everybody..



Ingredients:
Whole Barly 1 cup
Split Yellow Moong Lentil 1/2 cup (washed)
Cumin Seed 3-4 tsp
Pepper corns 1tsp
Green Chilly 2 sliced
Dessicated Coconut 1/2 cup
Turmeric powder 1/4 tsp
mustered 1/2 tsp
cooking oil 2TBSP
Few curry leaves
Finely chopped ginger 1 inch
few Cashew Nuts broken for garnishing
salt to taste
1/2 tsp of lemon juice
Ghee for serving and frying nut
water to cook




Method
Heat oil in a pressure cooker, add chopped ginger,cumin seed and green chilly,fry for 2 min then add curry leaves,mustered and turmeric..after a min add yellow moong lentil and barley fry for 2-3 mins then add pepper corn,Dessicated Coconut,salt lemon juice and mix well everything...


Add around 6-7 cup of water(use the same cup which is used to measure barley) give a good stir...



cover with the cooker lid after 5-6 whistle turn of the heat....Once the cooker is cool..open the lid...




mix everything well and transfer it to a serving bowl....


The Barly pongal is ready!!! you can Garnish with Curry leaves and Green chilly and add some ghee if you need. It is best eaten fresh and Hot!!, You can also serve it with Coconut Chutney, or Onion/Tomato Raita.






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Tuesday, 14 June 2011

Oates Upama

As health reason I am now thinking to start trying some new kind of (main) ingredients in my recipe...so I statred with oates...
I usually don't prepare more recipes from (in fact i don't prepare anything except dosa and using as cereal) Oates.
So today I thought replacing the main ingredient of upama by Oates..and the result was very good.My hubby loved this upama...
here is my simple recipe,,as most similar to normal uapama...
Ingredients:
Rolled Oates 3 cups
onion 2 finely chopped
green chilly 3 sliced
Cherry Tomato 7-8(cut in to 2-3 pices)
Vegetables chopped all together 2cups(like i have used...beans, peas,carrot,broccoli and cauliflower)
Sunflower Oil 2TBSP
Split Bengal gram lentil(chana dhal) 1TBSP
Mustered 1/2tsp
Curry leaves 6-7
Turmeric 1/2 tsp
salt to Taste
Lemon juice 1tsp
Curry powder or garam masala(optional)



Preparation:
Heat a pan and dry roast the oates till the nice aroma come out and keep aside.

Heat oil add Bengal gram lentil fry till the colour changes then add mustered, turmaric,green chilly and curry leaves. Fry for a min then add chopped onion fry for a min again( i have used while onion but red onion will give more taste and colour)


then add tomato again fry for a min


then add all chopped vegetables and fry till they are tender(all the vegetables i have used will be cooked fast so, have not used extra water to cook them).


Once the vegetable is tender Now add salt,sugar,lemon juice and if you want can add test of curry powder and mix well now add oates,mix well


...saute for 5 mins.....now the upama is ready...



Transfer the upama in to serving bowl garnish with your fav thing like,,,chilly, fresh coriander or in curry leaves.....or as like me ...


garnish with whole cashew nut, fresh coriander and chilly..and serve hot.....



Just have a bite plllzz...a healthy bite,,,I loved it really,,must try ...





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Thursday, 9 June 2011

Butternut Squash And Red Pepper Soup

Finally i prepared this soup....i know its not a soup season..but still I feel soup is good in all the season.....any ways its bit rainy here..so very nice to have hot soup....

I was thinking butternut squash soup will not be that much tasty.....but I was wrong...it was very tasty..even my hubby liked it...as it was first time,,I have used 1/4 of butternut....I made it bit more watery as I don't like more thick soup...but if we use 1/2 butternut....u cam prepare nice 2 big bowl of yummy and thick soup....


Butternut squash 1/2(cut in to small cubes)
Red Pepper 1small(chopped)
spring onion chopped 2
Garlic pod 3-4(grated)
Dry Red chilly 2-3
salt to taste
lemon juice 1tsp
water or vegetable stock 2-3 cups
boiled sweet corn 1/2 cup(optional)
oil 2tsp

Preparation:
Heat oil in a pan,add garlic,dry red chilly and spring onion fry for a while and then add chopped pepper and cubed butter nut squash..


fry for min then add water or vegetable stock.and cook till the butternut is tender then turn of the heat.


Once it is cool...take out the butternut,red chilly and red peppre add to blender,,,and make smooth paste.


Now add this to the vegetable stock(stock in which we had cooked butternut and pepper)along with the boild or frozen sweet corn ,,


Adjust the thickness..add water if required and bring it to boil and turn of the heat....



hot soup is ready to serve......


Garnish and serve hot....






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