Tuesday, March 26, 2013

Oats Spinach Idli

Yields 10 Idlies
Oats -  3/4 cup
Rava - 3/4 cup
Spinach - 2 cups
Ginger - 1 tbspn, chopped finely
Curd - 1/2 cup
Water - as needed
Curry leaves - 1 tbspn, chopped finely
Cilantro - 1 tbspn, chopped finely
Salt - as per taste
Eno Fruit Salt* - 1 tsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp, soaked in water for 15 minutes
Cashews - 5, broken into pieces
Carrot - 2 tbspns, grated(optional)
Oil - 2 tsps

*You can subsitute Baking Soda

Boil 2 cups of water and add the spinach. Now add 1/4 tsp of sugar to the water. Let it cook for 2 minutes. Now strain the spinach. Puree it in the mixer with little water(use the cooked water for pureeing).
Dry fry the oats and powder it coarsely. Heat 1 tsp of oil and fry the rava. Keep it aside.
Heat oil in a pan and add mustard seeds. As soon as the mustard seed splutters add the cashews and fry for a minute. Add the ginger and grated carrots(if you are using it) and saute for a minute. Switch off the stove.
Now mix the oats powder(3/4 cup), rava, spinach puree, curd, soaked urad dal, fried items and add required salt. Add little water(if needed) to make it idli batter consistency. Add the chopped cilantro and curry leaves. Add the Eno Fruit Salt to the batter(dont rest the batter after adding Eno).
Pour the batter immediately into the greased idli plates and steam it for 10 minutes.
Serve hot with Chutney or Sambar.

Thursday, March 21, 2013

Spring Onion and Spaghetti Soup

Serves 2:
Inspired from here
Spaghetti  - 1/4 cup (dry noodles)
Olive Oil - 2 tsp
Green Bell Pepper  - 3/4 cup, chopped 
Spring Onion  - 1/2 cup white base  and  1/2  cup green top
Corn Starch  - 1 tsp  (if using corn flour - use 2 tsp)
Milk(fat free)  - 3/4 cup(any type of milk)
Water - 1 cup(you can also substitute veg stock)
Salt  - to taste
Pepper - 1/2 tsp

Break the spaghetti and cook according to package instructions. Keep it aside.
Heat the oil and add the white portion of spring onion and bell pepper. Saute for a couple of minutes and add the green tops of the spring onion. Next sprinkle corn starch and mix well. Add 1 cup water and allow the vegetables to cook. Allow to cool.
Take the cooled vegetables in a blender and puree well. Return back to pan and add milk, cooked spaghetti, salt and pepper. Simmer for 5 - 7 minutes and switch off the stove.
Serve hot.

Sending this to Aathidhyam's "Easy to prepare in 15 minutes" event.

Linking it to : Cooking with SJ announcement and simplyvegetarian777 announcement for the Soups with SS event

Monday, March 18, 2013

Butterscotch Marsmallow Mousse

3/4 cup milk
4 cups mini-marshmallows
1 cup butterscotch chips
3/4 cup heavy cream
1 teaspoon vanilla extract

Combine milk, marshmallows, and butterscotch chips in  a medium saucepan over low heat, stirring constantly, until marshmallows and butterscotch are melted then add vanilla.
Pour into medium bowl and set bowl over larger bowl of ice water. Let stand, whisking often, until mixture is cool and thickened, 10-15 minutes. This is an important step, don’t try to leave it out. It is easy to do and helps give this the texture that it has.
In a separate bowl, beat cream until cream just holds stiff peaks.
Fold the butterscotch mixture into the whipped cream. Spoon into dessert cups and refrigerate for about 2 hours or up to 2 days.
Tried this shot with a different bowl and different angle..

Thursday, March 14, 2013


A Guest Post from my friend ManglaPriya Chandramouli

Serves 2-3 
Tamarind - small lemon sized or else 1/4 tsp of tamarind paste
Salt - as per taste
Vegetables - Okra or Drumstick or Brinjal - few pieces

For tempering;
Mustard Seeds - 1/4 tsp
Curry Leaves - a few
Coconut Oil* - 1 tsp

*tempering in coconut oil gives a nice aroma and taste. You can also use regular cooking oil if you don't have coconut oil or diet conscious.

To Roast and Grind;
Oil - 2 tsps
Dry Red Chili - 3
Coriander seeds - 1 tbspn
Urad dhal - 1 tbspn
Raw rice - 1/2 tsp
Onion - 1  (cut into cubes) - approximately 1 cup
Shredded Coconut - 2 tbspns 

Soak the tamarind (if using) in warm water and squeeze the juice out keep it separate. Fry the above ingredients(except onion and coconut) with a tsp of oil. Keep it aside. Fry the onions separately till the raw smell goes off. Keep it aside. Now fry the coconut till golden brown and keep it aside. Let them cool. Now grind all the fried ingredients to a fine paste by  adding little water.
In a pan add some oil and fry the veggies for a few minutes. Add little water and cook till the veggies turn soft. Then add the tamarind water and salt and let it boil for 5 minutes or till the  raw smell of the tamarind goes off. Now add the ground paste and mix well.
Taste for the salt and add more salt if needed. When it starts to bubble in the corners switch off the stove. 
In a separate pan heat a tsp of oil and add mustard seeds. After the mustard seeds starts to splutter add curry leaves and switch it off. Pour the seasoning on the kuzhambu.
Serve with steamed rice and potato curry! 

1. Onion brings the quantity to the Theeyal Kuzhambu. 
2. The combination of onion, urad dhal and arisi makes the kuzhambu thicken as it cools. So add enough water with the tamarind.
3. If you let the Kuzhambu boil for too long, the consistency becomes very thin. Theeyal Kuzhambu is supposed to be thick in consistency.

Monday, March 11, 2013

Gobi Manchurian

Serves 2-3
Cauliflower Florets - 2 cups, chopped into bite size florets
Turmeric - a pinch
All Purpose Flour - 1/2 cup
Corn Flour - 2 tbspns
Ginger Garlic Paste - 1 tsp
Red Chili Powder - 1 tsp
Salt - as per taste
Oil - for deep frying

For the Sauce;

Ginger garlic paste - 1 tsp
Onion - 1 cup, chopped into cubes
Capsicum -1 cup, chopped into cubes
Green chilies - 2, slit lengthwise
Cilantro - 1 tbspn, chopped
Spring onion - 2 tbspns, chopped
Red chili powder/Pepper powder - 1 tsp
Chili sauce - 1 tsp
Soy sauce - 2 tsps
Corn flour - 1 tsp dissolved in 1/2 cup water
Salt as needed

Boil water and add cauliflower florets, salt and turmeric powder. Cook till half boiled, drain water and keep aside. Mix all the above ingredients with water to form a thick batter. Mix the boiled cauliflower florets in the batter, mix well and leave it marinated for 15 - 30 mins. Then deep fry them till golden brown or until crispy.
Heat oil and add onions and green chilies. Saute for 2 mins then add capsicum and saute them for 3 mins. Let the onions and capsicum retain its crispiness. Do not let them turn brown.
Then add spring onions and saute well. Now add the red chilly powder and salt (add little salt becoz the cooked cauliflower already has salt in it). Keep in high flame and add soy sauce, chili sauce and mix continuously for few seconds. 
Then add cornflour water mixture, mix well and continue to cook till it becomes thick. Now add the fried cauliflower. Mix well again for 3-4 minutes for the flavors to get blended well with the cauliflower. The gobi pieces should be a little crisp and not soggy at this stage. Garnish with spring onions and Serve hot!

Monday, March 4, 2013

Microwave Carrot Halwa

Chitra's Cuisine 2nd Anniversary

With great pride and lots of joy i'm here celebrating the Second Anniversary of Chitra's Cuisine with all of you. There were days when I used to post a recipe and wait anxiously to see if there are any viewership. Back then, I never imagined/anticipated this blog to survive 2 years. Thanks for your wonderful support and constant encouragement. On this day, I can certainly say that, I cannot dream a day without Chitra's Cuisine. You made me feel that I can cook. You made me feel I can do photography too. I'm truly privileged to have your viewership. I hope to live up to your faith in the days ahead. 

At this time, I also like to thank my hubby for encouraging my passion for photography ( which resulted in a home studio now). And of course, allowed me to build a wardrobe of utensils too :) 

Enjoy the recipe.

Serves 2
Carrots - 3 long, peeled and grated(about 2 cups)
Sugar - 1 cup (adjust sugar according to your taste)
Low-fat Milk - 1 1/2 cups
Cardamom powder - 1/2 tbspn
Ghee - 3 tbspns
Slivered Almonds - 2 tbspns

In a microwave safe bowl add ghee and add grated carrots. Microwave on high for 3 minutes.
Now add milk and stir gently. Microwave on high for another 5-6 minutes, stirring for every two minutes.
Add cardamom powder and sugar. Stir again. When you add sugar, the mixture turns watery. Now microwave for another 19 minutes* on high or until the carrots turn soft and milk is completely absorbed.
Take another microwave safe bowl and add 1 tbspn of ghee and silvered almonds. Microwave on high for 2-3 minutes or until the color of the slivered almonds slightly change.
Now add this to the above halwa. Serve hot or chilled.
*Depends upon the Microwave you are using. I used 1.5Kw Microwave Oven.
Inspired from here