Chitra's Food book

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• Sambaram Recipe |Moru Vellam | Kerala Style Spiced Buttermilk
• Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe
• Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal
• Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe
• Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Sambaram Recipe |Moru Vellam | Kerala Style Spiced Buttermilk Posted: 19 Aug 2021 12:12 AM PDT Every year during Onam Sadya, I try to make Sadya at home. I have shared nearly 5 different Sadya menu and posted in my blog. Pleasec check the links below. Dishes like Puli inji, avial, ada pradhaman, pazham, papadam are mandatory in every Sadya be it simple or elaborate. Similarly sambaram i.e Kerala style spiced buttermilk should be in the Onam sadya menu for sure. Onam sadya will be incomplete without this sambaram. Its fondly known as moru vellam in Malayalam language. Spices like ginger, green chilli (Kanthari / Bird's eye chilli), curry leaves and small onions is crushed coarsely and added to churned buttermilk. It gives a super flavor to the buttermilk and makes it more healthy. Sambaram is served at the end of the meal as it helps to digest the sadya food.  Lets see how to make this tasty Kerala special spiced buttermilk / Moru vellam / Sambaram at home easily in 3 steps with video. Please check out my other Onam Sadya menu below : Simple Onam sadya 1 Onam sadhya menu 2 Onam sadya menu 3 Onam sadya menu 4 Onam sadya menu 5 Sambaram recipe | Moru vellam | Kerala buttermilk recipe Sambaram recipe | Moru vellam | Kerala buttermilk recipe for Onam sadya   Cuisine: Kerala Category: Drink Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Curd - 1 cup Water - 2 cups (adjust) Salt - as needed To crush coarsely Bird's eye green chilli (Kanthari) or green chilli - 3 or 2 Ginger - 1/2 inch piece Curry leaves - 1 sprig Small onion - 6 HOW TO MAKE SAMBARAM Take curd in a bowl. Add water, salt and churn it. Grind chilli, onion, ginger and curry leaves coarsely. Mix with buttermilk and serve it. Enjoy ! METHOD - STEP BY STEP PICTURES Take curd in a wide bowl. Add water and required salt. Churn well with a whisk. Check for taste and add more water if necessary. Grind green chilli, small onion, curry leaves and ginger coarsely using pulse option in your mixie. (Alternately, you can chop everything finely and add to buttermilk). Add to the churned buttermilk. Mix well and serve. Enjoy ! Note Quantity of water differs based on the sourness of curd. You can add more green chilli if you like spicy taste. I made it less spicy. Instead of grinding in mixie, you can use mortar and pestle and crush it coarsely. Some people add the spices finely and add to buttermilk without grinding. Healthy and tasty Kerala style spiced buttermilk Sambaram is ready !   Technorati Tags: sambaram recipe,sambaram,kerala sambaram,moru vellam,kerala moru vellam,how to make sambaram,kerala moru vellam recipe,kerala style spiced buttermilk,kerala spiced buttermilk

Akki Tambittu | Akki Hittina Thambittu | Karnataka Rice thambittu recipe Posted: 14 Aug 2021 08:39 AM PDT Nagara Panchami and Maha Shivaratri is one of the most popular festivals in Karnataka. Every year during Nag Panchami and Shivaratri, my neighbor used to pass this akki tambittu recipe as pooja prasadam. We all love it. I wanted to get the recipe from her and blog it for long time. Due to this pandemic situation, we are not able to get this prasadam from her for the past two years. This year, I got the recipe from her and made it in my kitchen. I also offered this laddu / unde as prasad for my Thursday Guru pooja. My neighbor makes it big in size but I made it small as per my family's liking. Friends, this tambittu is a super healthy ladoo recipe with all the goodness of jaggery, roasted rice, roasted gram, sesame seeds, peanuts, poppy seeds and desiccated coconut. You can give it to your kids snacks box as well. Apart from this akki thambittu recipe, people also make Chigali ladoo/ sesame seeds laddu, hurigadale tambittu on this occasion. Soon I will try to share those recipes here. Now lets see how to make Karnataka special akki tambittu recipe with step by step pictures. Prepare this special recipe for Nagara Panchami festival tomorrow and enjoy ! Akki thambittu recipe / Akki tambittu recipe Akki thambittu recipe / Akki tambittu recipe for Nagara panchami and Maha Shivaratri festival prasada.   Cuisine: Karnataka Category: Sweet Serves: 8 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Raw rice / Sona masoori rice - 1/2 cup Grated jaggery - 1/2 cup  (Use 3/4 cup for more sweetness) Roasted gram dal / Hurigadale - 1/4 cup Peanuts - 1/4 cup Sesame seeds - 2 tbsp Khus khus /Poppy seeds - 1 tbsp Cardamom powder - 1/2 tsp Ghee - 1 tbsp Desiccated coconut - 2 tbsp (Grated) Water – 1/3 cup HOW TO MAKE AKKI THAMBITTU RECIPE Heat a kadai and dry roast the rice till puffy. Transfer to a plate. Dry roast sesame seeds and poppy seeds till they splutter. Add roasted gram dal and roast for a minute. Reserve half and transfer to the rice plate. Dry roast peanuts till skin crackles. Remove the skin and keep aside. Dry roast coconut and set aside.  Grind the rice, sesame seeds, roasted gram dal mixture to a fine powder. Transfer to a plate. Grind peanuts coarsely and add to the plate. Now add the roasted coconut, cardamom powder, reserved poppy+sesame seeds+gram dal and ghee. Mix well. Melt jaggery adding water and boil till frothy. Let it cool down. Filter it and add to the rice mixture. Mix evenly and make balls. Karnataka Akki thambittu is ready ! METHOD - STEP BY STEP PICTURES Heat a kadai and roast the rice in low to medium flame till puffy. Remove in a plate. Dry roast sesame seeds and poppy seeds till it starts to splutter. Add the roasted gram dal and roast for a minute. Switch off the flame. Reserve half of this mixture in a plate and add the remaining in the rice plate. Cool down and grind to a fine powder. Transfer to a plate. Dry roast desiccated or fresh coconut for few minutes and add to the rice flour plate. Dry roast peanuts till its skin crackles. Cool down and remove the skin. Grind coarsely. Add the powdered peanuts to the rice flour mixture. Add cardamom powder, ghee and the reserved poppy seeds, sesame seeds and roasted gram dal. Combine and mix everything well. Take jaggery in a kadai. Add water to cover it. Boil and melt the jaggery. Boil for few minutes in medium flame till it becomes frothy and slightly thick. No need to look for any consistency. But make sure, jaggery syrup is not too thick. Thambittu will become hard to bite after it sets. So keep the syrup slightly thick like oil. Let it cool down completely. Now filter the syrup and add to the rice flour mixture. Mix well to coat the rice flour. No problem if the mixture looks wet and loose. Shape ladoo and arrange in a plate. This ladoo becomes hard after its set in few hours. So make sure the ladoo is soft to handle while shaping. Enjoy ! Note For variations, you can skip grinding sesame seeds and poppy seeds. You can add the roasted ones as such. You can skip desiccated coconut or use fresh coconut instead. In that case, roast the fresh coconut till its dry. Try this easy, healthy akki thambittu recipe for festivals and enjoy ! Technorati Tags: akki thambittu,akki thambittu recipe,thambittu,thambittu recipe,akki tambittu,rice flour ladoo,Karnataka thambittu,nagara panchami recipes,maha shivaratri recipes

Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal Posted: 10 Aug 2021 05:29 AM PDT Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice. For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me. Check out my other cabbage recipes below Cabbage poriyal with moong dal Cabbage thoran Cabbage masala poriyal Cabbage sambar Cabbage vada Bachelors style cabbage stir fry Cabbage green peas biryani Cabbage kootu Cabbage kurma kuzhambu Purple cabbage poriyal Purple cabbage salad Cabbage carrot poriyal recipe Cabbage carrot poriyal recipe / Muttaikose carrot poriyal   Cuisine: Indian Category: Side dish Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Chopped cabbage - 2 cups Carrot - 2 (big sized) Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Red chilli - 1 Turmeric powder - 1/2 tsp Salt & water - as needed Coriander leaves - to garnish To grind Grated coconut - 1/4 cup Green chilli - 1 to 2 (I used 1) Cumin seeds - 1/2 tsp Garlic cloves - 4 Curry leaves - 5 HOW TO MAKE CABBAGE CARROT PORIYAL Wash and peel carrot, chop finely. Wash and chop cabbage. Grind all the ingredients given under "to grind" to a coarse paste. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well. Add little water and cover cook till the vegetables are cooked soft. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off. Switch off the flame and garnish with coriander leaves. Serve with sambar, vatha kuzhambu and plain rice.  METHOD - STEP BY STEP PICTURES Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside. Grind all the ingredients given under "to grind" to a coarse paste without adding water. Keep it aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot. Saute for few minutes and add salt, turmeric powder, mix well for few minutes. Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently. After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.   Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil. Enjoy ! Note You can skip garlic while grinding. You can also add frozen green peas and make it colorful. Try this easy, yummy cabbage carrot poriyal. You will love it. Technorati Tags: cabbage carrot poriyal,cabbage carrot poriyal recipe,cabbage carrot thoran,cabbage carrot thoran recipe,tamil nadu style cabbage carrot poriyal,poriyal recipes,poriyal varieties,muttaikose carrot poriyal

Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe Posted: 04 Aug 2021 03:34 AM PDT Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice. I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often. I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it. Check out my Ponnanganni keerai sambar recipe. Ponnanganni keerai thogayal recipe Ponnanganni keerai thogayal recipe for rice and dosa   Cuisine: South Indian Category: Side dish Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed) Ghee or sesame oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Small onion - 5 Garlic cloves - 4 Red chilli - 1 Green chilli - 1 Tamarind - small gooseberry size  Curry leaves – 5 Grated coconut – 1/4 cup Salt & water - as needed To Temper Ghee - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY Wash and clean ponnanganni keerai and discard the stem part. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic. Add curry leaves, washed keerai. Saute till it shrinks in quantity. Add required water and cook till keerai becomes soft and well cooked. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down. Grind to a smooth paste adding required water. Temper in ghee and add to chutney. Mix with plain rice and enjoy ! METHOD - STEP BY STEP PICTURES Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities. Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent. Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai. Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down. Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal. Mix well and serve with plain rice adding ghee. Enjoy ! Note Adjust the quantity of green chilli and red chilli as per your taste. Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind. If you are making for idli dosa, you can add more coconut. Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it ! Technorati Tags: ponnanganni keerai,ponnanganni keerai thogayal,ponnanganni keerai thogayal recipe,ponnanganni keerai thuvaiyal,ponnanganni keerai thuvaiyal recipe,ponnanganni keerai chutney,ponnanganni keerai chutney recipe,dwarf copper leaf chutney,keerai thogayal,keerai chutney,ponnanganni keerai recipes

Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe Posted: 27 Jul 2021 03:59 AM PDT Today's recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs.  Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us. Check out my other KERALA RECIPES too.  Kerala style Snake gourd curry / Padavalanga thoran recipe Kerala style snake gourd curry / Padavalanga thoran recipe for rice   Cuisine: Kerala Category: Side dish Serves: 3 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS Snake gourd – 2 Toor dal or Chana dal – 2 tbsp ( I dint use it) Turmeric powder- 1/4 tsp Salt & water - as needed To grind Grated coconut – 1/2 cup Small onion - 2 Green chilli – 1 Cumin seeds – 1/2 tsp To Temper Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves – few Red chilli – 1 HOW TO MAKE PADAVALANGA THORAN Wash and peel the skin of Snake gourd. Chop finely. Grind coconut, green chilli, cumin seeds and onion coarsely. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd. Cook for 2 whistle in high flame. Remove and drain excess water. Add ground coconut and mix gently. Cook for few minutes and switch off the flame. Serve hot with rice. METHOD - STEP BY STEP PICTURES Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely. Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves. Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally. Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently. Cook for few minutes in low flame. Switch off the flame and serve hot with rice. Enjoy ! Note You can skip the dal and cook snake gourd alone. Adding more coconut gives a nice flavor and taste. You can skip onion while grinding coconut. Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy ! Technorati Tags: snake gourd poriyal,padavalanga thoran,Kerala style snake gourd poriyal,padavalanga thoran recipe,Kerala style thoran,snake gourd recipes

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