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Wednesday, 20 May 2020

Jhunka or Pitla

chitrannaa.blogspot.com
Serves 2

Ingredients :

Finely chopped onion 1 
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves

Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste





Procedure :


  • Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
  • Heat oil in a thick bottomed kadai.
  • Add mustard seeds and let them splutter.
  • Next add hing and turmeric powder.
  • Put in the chopped onions and chilli paste and saute it for a minute.
  • Next add chopped tomatoes.
  • Mix well and saute for a few minutes.
  • Next add very little water, cover the lid and cook till onions and tomatoes become very soft.



  • Then add required quantity of water, salt and let it boil.
  • While the water is boiling, add curry leaves and chopped coriander leaves.
  • Reduce the heat and start putting in the besan little by little as the zhunaka thickens.
  • When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
  • Adjust the water and/or the besan to a consistency so that the Zhunaka thickens to your liking.
  • Keep stirring as you cook for five minutes on low heat.
  • Garnish with chopped coriander and serve with piping hot rice and ghee.
  • It tastes just amazing.





Zhunaka tastes very well with Jowar rotis and chapati also.


Sunday, 17 May 2020

Aloo Gobi Paratha

chitrannaa.blogspot.com
Ingredients :

Atta - whole wheat flour     4 big cups
Potatoes                                6 big - boiled and mashed
Ground Gobi florets              1 bowl



Very finely chopped onions 4
Finely chopped coriander leaves 1 cup
Chilli paste                              1 tablespoon
Ginger paste                           1/2 tablespoon
Red chilli powder                   1 tablespoon
Garam masala powder         1 tablespoon
Dhania powder                       1 tablespoon
Jeera powder                         1 tablespoon
Kasuri methi powder            1 tablespoon
Groundnut oil                          2 tablespoon to mix in the dough
Groundnut oil                          1 cup 

Salt to taste


Recipe video :





Procedure :

In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 30 minutes.





In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
Add chopped onions and saute for five minutes.
Add ginger paste and saute it.
Add blanched and ground Gobi florets and saute for five minutes.
Now add mashed potato, chopped coriander, chilli paste, red chilli powder, garam masala powder, dhania powder, jeera powder, kasuri methi and salt and mix well and cook for two minutes.
Take off the flame and keep aside to cool.
Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth without any lumps.





Now take the atta dough and make round balls.
Roll all the dough balls into round thick small sized pooris.
Take care to see that the number of the pooris match with the potato mix balls.
In the rolled dough, keep one stuffing ball.
Cover the roll all around and press the top so that the stuffing is properly packed.
Like this prepare the stuffed rolls for all the parathas.

Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.

Serve hot with butter or with curds and Pickles.





Monday, 11 May 2020

Roasted Cauliflower

chitrannaa.blogspot.com
Ingredients :


  • Cauliflower florets 1 Bowl
  • Olive oil 2 tablespoon
  • Pepper powder 1 tablespoon
  • Turmeric powder 1 teaspoon
  • Salt to taste

View the recipe video :




Procedure :


  • Cut the Cauliflower into flat pieces.
  • In a bowl put the Cauliflower florets, pour hot water and turmeric powder and cover for five minutes.
  • After five minutes drain the water and let the Cauliflower dry completely.
  • Next, take the cauliflower florets in a bowl.
  • Add 1 tablespoon of olive oil, pepper powder and salt and mix well.






  • Preheat the oven to 230 degree Celsius.
  • Take a baking tray, put a table spoon of olive oil and spread all over the tray.
  • Arrange the cauliflower florets into the baking tray neatly.
  • Roast the florets in the oven for 30 minutes.
  • I roasted the cauliflower for thirty minutes to get the perfect crunch I like.
  • You may adjust this time to get the crunchiness of your liking.
  • You can check once it reaches 25 minutes to see how much extra crunchiness you want.
  • Take out the crunchy roasted cauliflower and serve hot with Tomato sauce as a starter or eat along with your roti and fried rice.






Saturday, 2 May 2020

Spicy Corn, Besan and Rava toast

chitrannaa.blogspot.com
Ingredients :


Bread 1 pound
Butter 1 cup

For Veggies mix :






  • Sooji ( Chiroti Rava )                  4 cups
  • Besan ( kadale hittu )                2 cups
  • Curds                                           2 cups
  • Water                                           2 cups
  • Finely chopped onion               1 cup
  • Finely chopped Tomato           1 cup
  • Finely chopped coriander        1 small cup
  • Finely chopped curry leaves    1 small cup
  • Boiled Sweet corn                     1 cup
  • Grated carrot                              1 cup
  • Green chilli paste                       1 tablespoon
  • Sugar                                            1 teaspoon
  • Salt to taste


Green chutney :


Grind to fine paste one cup full of pudina or mint leaves,  half cup of coriander leaves, 7-8 green chillies and salt. Squeeze in half a lemon and add salt.

Procedure :







  • In a bowl mix sooji, curds and water and mix well. Let us rest for half an hour.
  • After half an hour, mix all other ingredients under Veggies mix to the sooji rava and curds mix.
  • Adjust curds and water to idli batter consistency.
  • Take a piece of bread and spread green chutney on one side.
  • Next, spread the Veggies mix on it.
  • Heat the tava.
  • Apply some butter on the tava and put the bread on the tava with Veggies mix side down.
  • On the other side of the bread apply salted butter.
  • Cook on medium heat till the bread turns golden brown.
  • Flip the bread and cook on low heat till the bread turns into crispy toast.
  • Remove, slice into half and serve hot with Tomato chilli sauce.

Enjoy! Happy cooking !!!







Saturday, 25 April 2020

Aloo Paratha

chitrannaa.blogspot.in
Ingredients :


  • Atta - whole wheat flour  4 big cups
  • Potatoes 6 big - boiled and mashed
  • Very finely chopped onions 4
  • Finely chopped coriander leaves 1 cup
  • Chilli paste 1 tablespoon
  • Groundnut oil 2 tablespoon to mix in the dough
  • Groundnut oil 1 cup 
  • Red chilli powder 1 tablespoon
  • Garam masala powder 1 tablespoon
  • Kasuri methi 2 tablespoon
  • Salt to taste







Procedure :


  • In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 10 minutes.
  • In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
  • Add chopped onions and saute for one minute.
  • Now add mashed potato, coriander, chilli paste, red chilli powder, garam masala powder, kasuri methi and salt and mix well and cook for two minutes.
  • Take off the flame and keep aside for five minutes to cool.
  • Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth like butter, without any lumps.
  • Now take the atta dough and make round balls.
  • Roll all the dough balls into round thick small sized pooris.
  • Take care to see that the number of the pooris match with the potato mix balls.
  • In the rolled atta circle, sprinkle a little dry atta and keep one stuffing ball.
  • Cover the roll all around and press the top so that the stuffing is properly packed.
  • Like this prepare the stuffed rolls for all the parathas.
  • Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.
  • Serve hot with butter or with curds and Pickles.







Monday, 20 April 2020

Mixed Vegetable Paratha

chitrannaa.blogspot.com
Ingredients


    • 2 cup Whole Wheat Flour / Atta
    • Finely grated carrot 1 big cup
    • Finely grated and squeezed Radish/ Mooli 1 big cup
    • Finely chopped onion 1 big cup
    • Finely cut dill leaves 1 big cup
    • 1 cup Fresh Coriander leaves
    • Green Chillies' paste
    • Coriander Powder 2 table spoon
    • Red Chilli powder 2 tablespoon
    • Turmeric Powder 1 teaspoon
    • Asafoetida / Hing 2 teaspoon
    • Jeera and/or Carom seeds / Ajwain 1 tablespoon
    • Sesame seeds / til 2 tablespoon
    • Curds 1 cup
    • Cooking Oil to add in the dough 1 tablespoon 
    • Cooking Oil to cook paratha
    • Salt to taste.





Procedure :
  1. Wash, scrape, grate and squeeze the Radish and keep aside.
  2. In a big wide plate or bowl add all the dry ingredients and mix well.
  3. Now add all the vegetables, oil, yogurt and mix well.
  4. Make a medium soft dough, add little water if needed (it depends on how watery or juicy your radish is, you may or may not need water to make the dough)
  5. Make equal size balls from the dough.
  6. Take a dough ball and roll the paratha.
  7. Heat the tava and put the rolled paratha over it and cook on medium heat till a few golden spots appear.
  8. Now apply some oil on the paratha on both the sides and cook by pressing with a spatula to make it golden all over.
  9. Remove from the griddle and serve hot with butter, or yogurt and pickle.













Tuesday, 14 April 2020

ಪ್ರೇಮಲೋಕ - Prema Loka

These babies of mine haven't heard the word social distancing.
I keep separating them, tie their hands, try to put some discipline in them and make them stand in one place.
But like those college students in Ravichandran's movie " Prema Loka" they keep falling on each other!


I have around 70 pots ( yeah, I know, I have overcrowded them. And I admit that I am very greedy when it comes to plants 🤭 ) and I decided to make good of this Home Stay time and teach my babies some discipline.
It took me almost 10 days to trim, repot, tie and arrange them neatly.





Guess what!!!
By the time I reached from plant one to plant seventy and then turned to look at them - there they were - smiling, giggling, holding hands, leaning on each other and hugging and kissing each other!!!
Common!!! Wait at least till I can make a video of all of you standing in your place in a neat, disciplined way.
No way!!!
Seeing me frowning at them, their friend, a honey bee gave me a sharp sting!
Ouch! How rude!!!
"No darling!" They told me in unison.
" We are neither rude nor do we need any discipline and separation. No social distancing for us. Because we share and spread only health and happiness!!! "
Watch the pics here to see how I had arranged them in the beginning.....



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And now watch my mischievous babies in this video.....












Wednesday, 8 April 2020

Uddina Vada / Medu Vada

chitranna.blogspot.com
Today since it was my MIL's ceremony, in the absence of cooks, it was the turn of this home chef to cook.

Here is the recipe for the crispy Uddina vada / Medu vada.

Watch the video!

I have intentionally not put the music in the beginning so that you can hear that crispy sound when I cut the vada!

Ingredients :






Urad dal                      4 cups
Rice flour                    1 cup
Groundnut oil            4 cups
Green chilli pieces    1 tablespoon
Ginger pieces            1 tablespoon
Dry coconut               1 tablespoon
Finely chopped coriander     1 tablespoon
Finely chopped curry leaves 1 tablespoon
Black pepper             1/2 teaspoon
Cooking soda             1/4 teaspoon ( optional )
Salt to taste


Preparation :


  • Wash and soak urad dal for 3 hours.

  • After 3 hours, drain the water and grind the urad dal to a fine paste using only very very little water.
  • With a ladle whirl the paste continuously for 5 minutes so that the batter turns light and layered. ( Please watch the video )
  • Add all the ingredients, except the groundnut oil and mix well. The batter will become less sticky.




  • Now heat the oil in a thick bottomed kadai.
  • Keep some water in a bowl.
  • Wet your hands in water and take the batter and make small ball and press on the center so that a ring shape is formed.
  • Now slowly put this into oil. 
  • Fry the vadas on medium heat continuously turning them.
  • Once they become light golden colour take out and put the next batch.
  • To get best result and get crispy vadas which are properly fried deep inside, it's better to fry them twice.
  • So once all the vadas are fried into light golden, next again fry them till they nicely crispy and golden brown.
  • Serve hot with coconut chutney.



Watch the recipe video here....









Friday, 27 March 2020

Dry Aloo Gobi Sabzi

chitranna.blogspot.com

Ingredients :

  • Potato cubes of 5 potatoes
  • Cauliflower florets of 1 medium size cauliflower

  • 2 tablespoon oil
  • 2 teaspoon jeera
  • 1 tablespoon  kasuri methi
  • 1 onion, finely chopped
  • 1 tablespoon ginger garlic paste
  • chilli, slit
  • ¼ tsp turmeric
  • ½ teaspoon kashmiri red chilli powder
  • Salt to taste
  • 1 tomato, finely chopped
  • 2 tablespoon garam masala powder
  • 2 tablespoon coriander, finely chopped


  • INSTRUCTIONS




  • Cook potatoes separately.
  • In a bowl of hot water and turmeric soak cauliflower florets till they turn soft. Then remove water.

    • In a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic.
    • Add 1 onion and saute well.
    • further, add 1 tomato and saute until tomatoes turn soft and mushy.
    • Now add 1 tsp ginger garlic paste, 3 chilli and saute for a minute.
    • Keeping the flame on low add turmeric, chilli powder, garam masala powder and salt.
    • Saute on low flame, until the spices turn aromatic.
    • Now add cooked aloo and gobi.
    • Mix gently without breaking them and keep on low flame for five minutes.
    • Add coriander leaves. mix well.
    • Serve with hot rotis and pooris.




Thursday, 19 March 2020

How's T"hat"!!!

chitrannaa.blogspot.com
Have you heard the slang " Topi Giraki" ? It wears many hats - pun intended!
We use the term in many variations. If someone tries to fool people, we call him " Topi Giraki ". If one behaves foolishly again the term applies to him. And yet generally at home when someone commits a silly mistake then the first reaction from us would be " Topi Giraki ".





So this happened recently when my husband was going out. He was going to our new house where a prospective tenant was coming and my husband wanted to show him the house.

I have a beautician as a neighbour. Right next to my house there is a ladies' beauty parlour. Since it's quite a popular one, we see people going in and out of the parlour constantly.

Our bedroom is on a mezzanine floor built on our car garage. So we can look down at our garage through bedroom window and can also have a look if someone is coming out of the parlour next to our bedroom.





I think it's enough of the scene creation. Well, to enjoy the story you have to visualise how we were placed!

So coming back to the story, my husband went to the garage, all ready and suddenly he realised that he has forgotten to take the keys of the house. He wanted to call me to throw down the keys from the window.

I was sitting on my bed watching the TV and was out of his sight.
We belong to that generation which has moved away from " enoondre "  and " le ivale " but has not reached to the generation which calls each other by name and are on " hogo " " bare " terms.

Now there are many ways in which my husband calls me and whistling is one among them. Yes, you read it right. Just like some slang words, there is one particular type of whistle which everyone of us - yes icluding me - uses at home when we want to call someone who is out of sight but within a hearing distance. It's so familiar in the family that even our dog Pogo instantly reacts to that whistle.

And here my husband whistled to me and I immediately realised that he has left the keys. Taking the keys to the window while he was whistling I threw the keys at him. Instantaneously in a self deprecating way he said " Topi Giraki".

Exactly at the time when he was whistling, I was throwing the keys and he told " Topi Giraki", something else happened. At that very precise moment the parlour door had opened and a lady who had obviously got her hair dyed stepped out covering her wet head in a plastic cover!

You should have seen my husband's face! I was out of sight to the parlour lady and he was there, standing alone, whistling and calling " Topi Giraki !"





I also gasped and held my breadth as my husband stood their averting his eyes. I am sure if not for that funny plastic cover topi on her head, the lady would have taken some time to give him a piece of her mind and would not have driven away on her scooter.

Once she was out of sight, we both heaved a sigh of relief and could not control our giggles!!!


PS : I know you too would have such interesting nick names and cliches in your family, in your circle. Please share here. Let's hear them!