Thursday, July 21, 2016



FROM: Spice online

 Chapati (whole wheat or Multigrain) 4
 Onion 1/2 cup (sliced)
 Carrot 1/4 cup (cut into thin strips)
 Capsicum (Green or red or both) 1/4 cup (cut into thin strips)
 Cabbage 1/4 cup (cut into thin strips)
 Ginger 1 teaspoon (finely minced)
 Garlic 1 teaspoon (finely chopped)
 Spring onion 1/ 4 cup (chopped)
 Coriander leaves 2 tablespoon (finely chopped) (optional)
 Dark Soy Sauce / Chilli Soy Sauce 1/2 teaspoons (I’ve used chilli soy to make it extra spicy)
 Red Chili Sauce  1 tablespoon
 Sugar a pinch
 Salt 1/2 teaspoon or to taste
 White pepper powder 1/4 teaspoon
 Black pepper powder 1/2 teaspoon
 Oil 2 tablespoons

Stack chapati as shown one on top of another and cut into 4 quarters. (You may use any kind of chapati- whole wheat or Multi grain / even any kind tortilla works)

Using a kitchen knife cut them into thin strips as shown.

Keep them aside and assemble the other ingredients for the recipe.

Cut the veggies into thin even sized strips. You may choose veggies of your choice but for this recipe, carrot, cabbage and bell peppers are a must. Finely mince the ginger and garlic. Coriander is some what like fish out of water in this recipe but you will surprised how it give a twist in taste when you actually get a bite of those while eating

Other ingredients are Dark Soy sauce, Red chilli sauce, White pepper powder, black pepper powder, sugar & salt. (read notes for substitutions)

Heat oil in a fry pan and start sauteing the veggies (onion, ginger, garlic, carrot, cabbage & colored peppers) over medium high heat. Sprinkle sugar and salt at this stage to keep the veggies crisp & colorful.

Saute for couple of minutes – as we cooking in thin veggie strips in high flame it will cook fast.  Add in soy sauce, red chili sauce, white pepper & black pepper powder. Mix well to combine.

Add in the noodle like chapati strips the vegetable mixture and toss to coat the sauce all over.
Finally add in the spring onions and switch off. Now sprinkle chopped coriander leaves and mix. Serve hot!
  • This above recipe serves 2 approx.
  • Leftover chapatis work great for this recipe. You may use any kind of chapati- wheat or multi grain. Tortilla works but try using multigrain tortilla which suits well of this recipe.
  • Dark soy sauce adds color to the dish- I’ve used Chilli soy sauce which has chilli oil in it making it more spicy. Any kind if fine. Light soy sauce also works just the color will be slightly different.
  • Red chili sauce is for color and to make the dish spicy. If you prefer it less spicy try using tomato sauce or ketchup.
  • Sugar is added to keep the color of the veggies intact while cooking.
  • White pepper powder gives the touch of chinese to this dish, its ok to use black pepper  if you don’t have that.
  • I’ve seen coriander leaves added to many Indo Chinese dishes in restaurants and kind of like the taste. Its purely optional you may just stick to spring onions for garnish.
  • This dish will make a great lunch box – its colorful, healthy and stylish!
  • This recipe is more like Kothu chapati except made fusion way. Make it masala chapati by adding sambar powder, or kothu chapati strips with meat masala powder or make it North Indian style adding pav bhaji masala… the possibilities are infinite!

Sunday, July 10, 2016


Lunch Ideas (Indian)\





Brinjal masala-side dish for pulao, coconut rice

Brinjal Masala(gravy)-Side dish for Pulao and Coconut rice

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4 
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian

   Ingredients needed

   Brinjal - 4-5 medium size
   Shallots/small onion - 15
   Garlic cloves - 10
   Tomato - 1
   Tamarind - small gooseberry sized ball

   Chilli powder -3/4 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder - 2 tsp
   Salt as required

   For grinding (raw)

   Grated Coconut -1/4 cup
   Whole black pepper - 10
   Cumin/jeera seeds - 1/4 tsp

   For the seasoning

   Oil- 3 tbsp
   Mustard seeds -1 tsp
   Fenugreek seeds(vendhayam) - 1/2 tsp
   Curry leaves - a sprig


Peel onion and garlic and cut it into half if it is too big. Cut brinjals lengthwise.

Grind coconut, pepper and jeera to a fine paste and keep it aside.

Soak tamarind in warm water, extract the juice and discard the pulp. (the tamarind extract should not be thick but should be a little watery)


Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, small onions and garlic. Saute nicely till onions turn pink.

Then add chopped tomato and fry for a few more seconds.

Add brinjal, turmeric powder, chilli powder, coriander powder, salt needed and cook covered on medium heat stirring in between until the brinjals are three fourth cooked.

Add tamarind water and when it starts boiling, simmer and let it cook on low flames till it becomes slightly thick. By this time the brinjals will become tender.

Then add the ground paste and cook for a further 2-3 minutes. Garnish with coriander leaves.

This masala is a fantastic side dish for Coconut rice .You can try this brinjal masala for other mildly spiced pulao also which does not have tomato base.

Note -Use less tamarind for this dish and not as you use for kulambu.


Vegetable Pulao-How to make vegetable pulao

Vegetable Pulao

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Serves: 2
 Recipe CategoryRice/Pulao Recipes
 Recipe CuisineIndian

   Ingredients needed

   Basmati rice -1 cup
   Onion - 1
   Green chilli -2
   Ginger garlic paste - 1 tsp
   Tomato - 1 (puree it)
   Mint leaves - handful
   Mixed Vegetables
   Peas - 1/3 cup
   Lemon juice -2 tsp

   Turmeric powder - a pinch
   Chilli powder - 1 tsp
   Salt as required.

   For the seasoning

   Oil -2 tsp
   Ghee - 1 tsp
   Cinnamon -1 inch piece
   Cardamom -1
   Bay leaf -1
   Cloves -2

   For garnishing

   Coriander leaves

Soak rice for 20 minutes. Drain the water completely and keep it aside.

Cut the vegetables lengthwise. (Vegetables I used- beans-6-7, potato -1, cauliflower-6 florets, 1/2 a carrot)

Wash cauliflower well and put it in salted hot water for 5 minutes.

Blend 1 tomato to a paste.

Take a pressure cooker or a pressure pan, heat ghee + oil, add the ingredients mentioned under 'for the seasoning'.  After it splutters, add onions and saute till they turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Add tomato puree, green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it on medium flame.

After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.

Open the cooker, after the pressure subsides. Hot steaming pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

Tips for beginners- If you take 1 cup of rice, salt needed will be approximately 2 tsp. You can taste the water to check salt. If the water is slightly salty, then it will be perfect once the rice is done.

Instead of cooking directly in the cooker, transfer the contents to another vessel and pressure cook for 3 whistles.

seasoned curd rice

Prep Time : 10 mins
 Cook Time : 15 mins 
 Recipe CategoryRice Dishes-Lunch
 Recipe CuisineSouth Indian

   Ingredients needed

   Rice - ½ cup
   Curd/plain yogurt- ½ cup
   Milk – ½ cup ( I used toned milk)
   Salt needed

   Capsicum finely chopped – 2 tbsp
   Tomato deseeded and finely chopped – 1 medium size
   Carrots finely chopped – ½ a carrot
   Chopped cucumber -2 tbsp

   For the seasoning 

   Oil – 1 tsp
   Mustard seeds– ¼ tsp
   Finely chopped ginger – 1 tbsp
   Green chillies – 1 deseeded and finely chopped 


Finely chop all the vegetables.


Cook rice until soft. You can use pressure cooker also for cooking rice.

When done, mash it well with a masher when it is hot. Add milk and mix it well.

After it cools, add curd (plain yogurt) and needed salt. Add all the vegetables.

Heat a tsp of oil, add mustard seeds, when it splutters, add ginger, green chillies and sauté for a few seconds. Add to the curd rice and mix everything well.

Garnish with finely chopped coriander leaves. Yummy curd rice is ready. It can be had as such or with any pickle.

You can add a little butter (optional), a tbsp of pomegranates and few green grapes if you like. 

GOBI - 65:

Gobi 65-Cauliflower 65

Prep Time : 10 mins (marination time not included)
 Cook Time : 20 mins 
 Serves: 2-3 
 Recipe CategorySnacks/Starter
 Recipe CuisineIndian

   Ingredients needed

   Cauliflower florets - 2 1/4 cup
   Chilli powder - 1 tsp
   Rice flour - 1 tsp
   Cornflour - 2 1/2 - 3 tbsp
   Ginger-Garlic paste - 1 tsp
   Garam masala - 1/4 tsp
   Thick curd - 1/4 cup + 1 tsp
   Salt as required
   Oil for deep frying

Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool. Pat it dry.

In a bowl, mix curd, chilli powder, ginger garlic paste, rice flour, garam masala, salt, cornflour and cauliflower together. Leave it to marinate for 20 minutes.

Heat oil and deep fry the cauliflower till golden brown and crisp.

If curd is watery, use hung curd. (or hang curd in a clean cloth for 2-3 hours to drain off the water in the curd). If you want your gobi 65 to taste great, see to it that there is no water in the curd you use.

Thursday, June 30, 2016


Hi friends,
I always wanted to try this kootanchoru and today I was able to prepare it. It came out well and very tasty. I followed the recipe from chitras cookbook. There are 2 ways to prepare it.

1. Traditional method
2. Pressure cooker method.

I tried pressure cooker method. You can take this for lunch box, travel and nilachoru. If you pack it in banana leaf it will be very tasty.

Do try this and send the tried photos to my mail and also share your valuable comments too.

Here I have posted the recipe from chitras food book.

Cuisine: Indian

Category: Lunch

Serves: Serves 6-7

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

To chop
·                     Carrot - 2 nos
·                     Beans -  10 nos
·                     Potato - 1 no (big)
·                     Broad beans - 10 nos
·                     Raw banana - 1/2 no
·                     Raw mango - 1/2 no
·                     Brinjal - 3 nos
·                     Drumstick - 1 no
·                     Drumstick leaves & arai keerai – a handful
To cook
·                     Rice - 1.5cups
·                     Toor dal - 1/2 cup
·                     Water - 12 cups
·                     Tamarind – Small lemon size( use big lemon size if u don’t add raw mangoes)
To grind
Paste -1 
·                     Red chillies – 12-14 nos
·                     Small onions – 30-40 nos (3/4 cup)
·                     Garlic cloves - 2 bulbs(small) or 1 bulb if big variety
·                     Jeera- 1 tsp.
To sauté
·                     Cooking oil - 1 tbsp.
·                     Small onions - 15 nos
·                     Green chillies – 4 nos
Grated coconut – 1/2 cup
To temper
·                     Gingerly oil - 2 tbsp.
·                     Mustard seeds - 1 tsp.
·                     Urad dal – 1 tsp.
·                     Vadagam – 2-3 tbsp. (OR)Small onions-20 nos(finely chopped)
·                     Curry leaves – half handful
·                     Grind red chillies adding required water to make a smooth paste. This is paste-1.Set aside.
Kootanchoru step2
·                     Wash and peel the small onions, garlic cloves and grind with jeera& water to make paste-2.
Kootanchoru step1
·                     Soak tamarind in enough water. Take the extract using 1.5 cups of water and mix the paste-1 & paste-2, turmeric powder and salt.
Kootanchoru step3
·                     Wash and chop all the vegetables of uniform size and keep the raw banana & potato cubes immersed in water till use. Chop drumstick, chop raw mango into big cubes as shown in the picture.
Kootanchoru step4
·                     In a big vessel (preferably, eeya paanai or indalium vessel) take the mentioned quantity of water. When the water starts to boil, add toor dal, turmeric powder. Allow it to cook till the dal blossoms. It should be mashable.
Kootanchoru step5
·                     After the dal is 3/4th cooked, add all the vegetables & keerai (greens) except raw mango pieces. It takes 10 minutes for all the vegetables to cook. Keep stirring whenever necessary.
·                     After 10 minutes, wash and add the rice. Again boil for 10-15 minutes and check whether rice is done. Rice absorbs all the water and gets cooked. Add the required salt.
Kootanchoru step6
·                     Check if the rice is cooked properly. Use back of the ladle to mix the rice to avoid it turning too mushy. In the meantime, heat 1tbsp oil in a kadai and sauté onions, green chillies & add to rice.
Kootanchoru step7
·                     Now add mango pieces. It takes 5 minutes & mango pieces will be half cooked.
Kootanchoru step8
·                     Now add the tamarind extract mixture and allow it to boil for 5 minutes in medium flame. Keep stirring every now & then to avoid burnt bottom.
·                     Remove the mango pieces alone after it is cooked yet firm in shape else mango will become mushy & mixed with the rice completely leaving the skin. It makes the rice tangy.
Kootanchoru step9
·                     Use back of the ladle or fork like ladle to mix the rice. Lastly add grated coconut & mix well. 
Kootanchoru step10
·                     Finally, temper all the ingredients given under “to temper” and add to the rice. Rice looks mushy initially but its consistency will get adjusted after it cools down.
Kootanchoru step11

Just before serving, add the cooked raw mango pieces & mix well. 
·                     Give a standing time of minimum one-two hours because it takes this time for all the taste to blend well with the rice.
Serve with koozh vathal/Vadam..!! Tastes great!!
**Do not use ur hands at any cost while serving. Rice will be spoiled very soon. So always use a ladle.


·                     Take toor dal with 2 cups of water in pressure cooker and cook in high flame for 2-3 whistles.
·                     Remove the lid and add the rice and chopped vegetables except raw mango. Cook it adding 6 cups of water & salt.
·                     After rice is cooked, open the lid and add the sautéed onions, chillies, tamarind extract mixture & raw mango pieces & salt if needed.
·                     Allow the raw mango to cook well. Rice absorbs all the tamarind extract mixture. Use fork like ladle to mix the rice. Simmer the flame & boil for few minutes.
·                     Lastly add grated coconut & tempered ingredients. Mix well, check for taste. Give a standing time of 1-2 hours & serve with vathal/vadam.
·                     If the rice is too spicy, add little tamarind extract & grated coconut. It balances the taste.
·                     If the rice is too tangy, add some chili powder mixed in water & boil for some time with rice. Add little salt if needed.
·                     Adding a handful of drumstick leaves & arai keerai is suggested for this rice. But I didn’t add both as I didn’t have the stock.
·                     Raw mango is purely optional but it gives a nice flavor to this rice. If u don’t add raw mango pieces, use big lemon size tamarind.
·                     Adjust the quantity of red chillies based on ur taste buds. But use tamarind in correct quantity if u reduce chillies.

Pack this rice in a foil box for Ur travel and enjoy with vadagam/Vathal & appalam.It tastes great!!!

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