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Serves 1Inspired from hereIngredients:Sprite - 1 canLime Juice - 2 tbspnsGreen Chili - 1Chat Masala - 1 tspLime Wedges - 1Ice Cubes - 10Method:Fill the highball glass with ice cubes. Add the lime juice and top it up with Sprite. Stir it well. Dip the lime half covered with the chat masala. Place the lime in the center. Slit the green chili lengthwise (without cutting into two) and place it in the
Inspired from hereIngredients:For the Red Velvet Brownies:8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan1 cup sugar1/4 cup unsweetened cocoa powder1/2 teaspoon vanilla extract1 tablespoon red food coloring1/8 teaspoon salt1/2 teaspoon white vinegar2 eggs3/4 cup all-purpose flourFor the cheesecake filling:1 (8-oz.) package cream cheese, softened3 tablespoons sugar1/2 te
Serves 2 GlassesInspired from hereIngredients:1/2 cup thick mango pulp 1/4 cup sugar (reduce if the mango pulp is sweet)1 cup cold waterJuice of 1 lemonMethod:Heat a small pan and boil a cup of water. Add the sugar and stir until it dissolves. Keep aside and bring it to room temperature.In a big container stir the sugar water, mango pulp and juice of lemons. Add cold water as required.Serve c
Inspired from Tarla DalalIngredients:Besan Flour(Bengal gram flour) - 1 cupSemolina (Rava) - 1 1/2 tbspnsSugar - 3 1/2 tsps + 1/4 tspGinger - 1 tsp, chopped finely or Ginger Powder - 1/2 tspLemon Juice - 1 tspSalt to tasteSpinach - 2 cupsWater - 2 cups + 1/4 cupCurd/Yogurt - 1/4 cupEno Fruit Salt - 1 1/2 tspOil for greasing - 1/4 tspFor Tempering;Oil - 1 tspMustard Seeds - 1 tspSesame Se
Inspired from hereIngredients:Walnuts - 1/2 cupFresh/Frozen Grated Coconut - 1/4 cupGreen Chili - 2Dry Red Chili - 2Curry Leaf - 1 StalkRed Lentil/Masoor Dhal - 2 tbspnsGarlic - 1 Large or 2 Small Cloves, roughly chopped (optional)Tamarind - 1 Marble SizeOil - 1 tbspnSalt as neededFor Seasoning:Mustard Seeds - 1/2 tspUrad Dal - 1 tbspnCurry Leaf - a fewAsafoetida/Hing - a pinchOil - 1 tspMethod:Ke
Inspired from hereIngredients:Ripe Papaya - 3 cups, chopped into cubesSugar - 1 1/2 cups (adjust according to your taste)Milk - 1 cupCardamom Powder - 1/2 tspCashew Nuts - 2 tbspnsRaisins - 1 tbpsnGhee - 2 tbspnsMethod:In a pan add the milk and let it boils. In a separate fry the cashews and raisins in a tbspn of ghee and keep it aside.Mix the papaya cubes and sugar in a non stick pan and cook wel
Serves 2Inspired from Martha StewartIngredientsStrawberries - 1 cup, chopped Superfine Sugar - 4 tablespoons plus 2 teaspoons superfine sugarFreshly Squeezed Lemon Juice - 1/2 cupIce Cubes - 8Seltzer waterMethod:Sprinkle 2 tsps of sugar over the chopped strawberries and let them rest for 1 hr. Puree strawberries in a blender. It yields approximately 6 tbspns puree. Combine the puree, sugar an
Serves 2Inspired from hereIngredients:Basmati rice - 1 cupSpinach-2 cups, chopped finelyCorn - 1/2 cup, frozenOnions - 1 cup, chopped finelyBay leaves - 2Cumin seeds - 1 tspGinger garlic paste - 1 tbspnGreen chilies - 2, slit lengthwiseTurmeric powder-1/4 tspRed chili powder* - 1 tspCoriander powder - 2 tspGaram masala - 1/2 tspPeas - 1/4 cup(optional)Oil - 1 tbspnGhee - 1 tbspnWater - 1 1/2 cups*
Serves 1Ingredients:1/2 cup milk, any kind you like1 tbspn peanut butter (you can use crunchy if you like)1 tbspn ground golden flaxseed or rolled oats2 tsps honey 1/2 tsp pure vanilla extract1/4 tsp ground cinnamon1 pinch salt1 large banana, peeled, chopped into 6 pieces, and frozenMethod:Add all ingredients into a blender and process until smooth.Pour the smoothie into a glass and serve imm
Serves 2Ingredients:Basmathi Rice - 2 cups, cookedBroccoli Florets - 1 cup, choppedSpinach* - 10 LeavesShallots - 1/4 cup, chopped finelyGarlic - 2 cloves, chopped finelyRed Bell Pepper - 1/4 cup, chopped finelySoy Sauce - 1 tbspnChili Sauce - 1 tbspnSalt and Pepper - as per tasteOlive Oil - 2 tbspns*Optional. Spinach is added for more richer and deeper green color.Method:Boil 2 cups of water and
Inspired from here Ingredients:Mushrooms - 1 1/2 cups, choppedOnion - 1 cup, chopped finelyTomato - 3/4 cup, chopped finelyGinger garlic paste - 1 tspChili Powder - 2 tspsCoriander powder - 2 tbspns Garam masala powder - 1/2 tsp Curry leaves - fewCoconut paste - 3 tbspns or 1/4 cup thick coconut milkCoriander leaves - for garnishing Salt - as neededOil - 4 tbspnsCloves - 2Cinna
Inspired from hereIngredients:Sabudana / Javvarisi / Sago / Tapioca* - 1 cupPotato - 4 small numbersPeanuts - 1/2 cupRice flour - 2 tbspnsGreen chilies - 5 nos, finely sliced(adjust according to taste)Coriander leaves - 2 tbspns, finely choppedCurry leaves - 2 tbspns, finely choppedCumin seeds - 1/2 tspSalt - to tasteOil - for deep frying* Make sure to use good quality sago/javvarisi for making th
Serves: 3Ingredients:Olive Oil - 2 tspsOnions - 1/4 cup, chopped lengthwiseGarlic - 2 cloves, finely choppedMushrooms - 1/4 cup, choppedRed Bell Pepper - 1/4 cup, chopped lengthwiseGreen Bell Pepper - 1/4 cup, chopped lengthwiseYellow Bell Pepper - 1/4 cup, chopped lengthwiseSpinach - 1/4 cup, choppedCilantro - 1 tbspn, choppedCoconut Milk Powder - 3 tbspns or Coconut Milk* - 2 cupsWarm Wate
Inspired from hereServes : 12 ParathasIngredients:Ripe Avocados – 1, mediumLemon Juice – 2 tbspnsSalt – 1 tsp or to tasteGarlic – 2 tbsp, minced or Garlic Powder - 1 tspGreen Chilies – 1 or 2, finely choppedCilantro – 2 tbspns, choppedCumin Powder – 1/2 tspOil – 1 tbspn Chapati Flour (Whole Wheat Flour) – 2 cups (approx)Additional Oil – for cookingAdditional Flour – for dustingMethod:Peel the
Ingredients:Red Bell Peppers -2 big, chopped into cubes Onion - 1 medium, chopped into cubesDry Red Chilies - 6(you can add more according to the spicyness level)Garlic - 2 clovesPeanuts - 1/2 cup unsaltedTamarind Pulp - 1 tsp or Small lime sized tamarind soaked in half cup of warm water for about 10 minutesJaggery - 1/2 tbspn, powderedSalt - to tasteOil - 2 tbspnsMethod:Roast the peanuts unt
Serves 2-3Inspired from Nita MehtaIngredients:4 medium sized papads (roasting ones) - cut each into 4 pieces with a pair of scissorsSalsa - I used Corn Salsa(any type of salsa) - Recipe belowLettuce leaves - a few, washed, pat-dried and torn into 2” piecesVegetables:Cucumber - 1/4 cup finely choppedCabbage - 1/4 cup finely choppedCarrot - 1/4 cup gratedCapsicum - 1/4 cup chopped finelySalt -
Yields 10 IdliesIngredients:Oats - 3/4 cupRava - 3/4 cupSpinach - 2 cupsGinger - 1 tbspn, chopped finelyCurd - 1/2 cupWater - as neededCurry leaves - 1 tbspn, chopped finelyCilantro - 1 tbspn, chopped finelySalt - as per tasteEno Fruit Salt* - 1 tspMustard Seeds - 1/4 tspUrad Dal - 1/2 tsp, soaked in water for 15 minutesCashews - 5, broken into piecesCarrot - 2 tbspns, grated(optional)O
Serves 2:Inspired from hereIngredients:Spaghetti - 1/4 cup (dry noodles)Olive Oil - 2 tspGreen Bell Pepper - 3/4 cup, chopped Spring Onion - 1/2 cup white base and 1/2 cup green topCorn 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 t
Ingredients:3/4 cup milk4 cups mini-marshmallows1 cup butterscotch chips3/4 cup heavy cream1 teaspoon vanilla extractMethod: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
A Guest Post from my friend ManglaPriya ChandramouliServes 2-3 Tamarind - small lemon sized or else 1/4 tsp of tamarind pasteSalt - as per tasteVegetables - Okra or Drumstick or Brinjal - few piecesFor tempering;Mustard Seeds - 1/4 tspCurry Leaves - a fewCoconut 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 coco
Serves 2-3Ingredients:Cauliflower Florets - 2 cups, chopped into bite size floretsTurmeric - a pinchAll Purpose Flour - 1/2 cupCorn Flour - 2 tbspnsGinger Garlic Paste - 1 tspRed Chili Powder - 1 tspSalt - as per tasteOil - for deep fryingFor the Sauce;Ginger garlic paste - 1 tspOnion - 1 cup, chopped into cubesCapsicum -1 cup, chopped into cubesGreen chilies - 2, slit lengthwiseCilantro - 1 tbspn
Chitra's Cuisine 2nd AnniversaryWith 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 ca
Serves 1Ingredients:Pori(Puffed Rice) - 4 cupsOnion - 1/4 cup, chopped Green Bell Pepper - 1/4 cup, choppedTomato - 1 small, choppedGreen chilies - 2Turmeric powder - 1/4 tspChili powder - 1/4 tspCoriander powder - 1/2 tspOil - 2 tspMustard seeds - 1/2 tspUrad dal - 1/2 tspCashews - 2 tbspns, brokenCurry leaves - a sprigSalt to tasteLemon juice - 1/2 tspChopped Coriander leaves - 2 tbspnsMeth
Ingredients:Banana – 2Apple – 2Seedless Grapes - 1 cupStrawberries - 10Blueberries - 1 cupBlackberries - 10Orange - 1 big, only the fleshPomegranate - 1 bigMilk – 1/2 litre or 17 ounces or 2 cupsSugar – 1 and 1/4 CupVanilla flavored Custard Powder – 2 tbspnsNote: Add in any fruits you like.Method:Cut all the fruits listed – Banana, Apple, Strawberries into small pieces and transfer to a bowl. Peal
Ingredients:4 green jalapeno peppers1/2 cup carrots, peeled and chopped (roughly 2 carrots)1/2 cup onion, peeled and chopped (roughly 1 small onion)2 cloves garlic, peeled and minced1/2 cup tomatoes, chopped2 tbspns olive oil3 tbspns butter, softened1/4 cup flour2 1/2 cups veg stock or water1/2 cup heavy whipping cream or whole milkSalt and pepper1/4 cup mushrooms, slicedMethod:Preheat oven to 400
Ingredients:Chickpeas - 1 cup, boiledPotatoes - 1 cup, boiled and cubedOnion - 1 small, chopped finelyGreen Chilies - 2, chopped finelyCoriander Leaves/Mint Leaves - 1 tbspn, finely choppedYogurt - 1/2 cup, beatenSugar - 1 tspSalt - to tasteTamarind Chutney - 1 tbspnChat Masala - 1 tbspnMethod:Mix all the above ingredients and serve.
Ingredients:1 tablespoon butter, melted2 tablespoons and 1 teaspoon white sugar1 tablespoon sour cream1/2 teaspoon white vinegar1/2 teaspoon vanilla extract3/4 teaspoon red food coloring1 egg white*3 tablespoons and 2 teaspoons all purpose flour3/4 teaspoon cocoa powder1/2 teaspoon baking powderpinch of salt.Cream Cheese frosting for two:2 oz. cream cheese- softened2 tablespoons of butter- softene
Serves 2Ingredients:Basmati Rice - 1 1/2 cupsOrange Juice - 3/4 cup, discard the seedsCoconut Milk - 3/4 cupWater - 1 1/2 cupsOnion - 1 medium, thin slicedGreen chili - 3, slit lengthwiseGinger Garlic Paste - 1 tspCashews - 10 -12, brokenSaffron - a few strands soaked in 1 tsp warm milkOrange Pulp - 2 tbspns, for garnishingCilantro - 2 tbspns, finely choppedOil - 2 tbspnsGhee - 1 tbspnSalt a
Ingredients:Mustard - 1 tspFenugreek - 1/4 tspHing/Asafoetida - 1/4 tspTurmeric powder - 1/2 tspJaggery - 2 tbsp or small pieceSalt - to tasteGingelly oil/Sesame oil - 3 tbspFor grinding:Capsicum/Bell Pepper - 1 big (cut to squares)Green chilli - 5 -7(depending upon the spiciness)Tamarind juice - 3 tbsp (thick juice)Method:Heat a pan and add few drops of sesame oil. Add the green chilies and
Ingredients:Rava - 1 cupSugar - 2 cups + 2tbspnsPineapple - 1/2 cup, chopped finelyCashews - 10-12Oil* - 2 tbspnsGhee - 5 tbspnsPineapple Essence - 2 tspsFood Color(Yellow) - 1/4 tspWater - 3 cups* Oil is added to retain the consistency of the kesari.Method:Add 2 tbspns of sugar to the pineapple pieces and let it rest for at least 1 hr.In a pan add 3 cups of water and add the yellow food colo
Ingredients:Oats - 1 cup, dry roast for 4 mtsYellow Moong dal - 1/2 cupSpinach - 1 cup, finely chopped Cashew nuts - 4-5, break into piecesGinger - 1 tsp, gratedGreen chilies - 2, slit(optional)Salt to tasteWater - 1 1/2 cupsFor Tempering:Cumin seeds - 1/2 tspBlack peppercorns - 1 tsp, lightly crushedAsafoetida - 1/4 tspCurry leaves - 1 sprigGhee - 3 tsps (or oil)Method:Dry roast moong dal fo
Ingredients:Coconut scraping - 3/4 cup Coriander leaves - 1/2 cupGinger - 1 inch piece Tamarind - a pinch Green chilies - 2 to 3Salt - as needed Turmeric - 1/4 tsp Water - as required for grinding To Temper:Mustard Seeds - 1 tsp Urad dal - 1 tsp Curry leaves - a fewOil - 1 tsp Method:Clean and wash the coriander l
Ingredients:Basmati Rice - 1 cupOnion - 1/2 cup choppedTomato - 2 small, choppedGinger-Garlic paste - 1 tspMethi leaves - 1 cup tightly packed(take the leaves alone, discard the stem)Oil - 1 tbspnGhee/Butter - 1 tspSalt - according to tasteWater - 2 cupsCoriander powder - 2 tspChili Powder - 1 tspTurmeric powder -1/4 tspGaram masala - 3/4 tspFor tempering;Jeera/cumin seeds -1 tspSombu/fennel seeds
Serves 2-3Ingredients:1 tablespoon extra-virgin olive oil1 cup chopped yellow onion4 cloves garlic, finely chopped1 cup roughly chopped mushrooms1 cup packed baby spinach1/2 cup bread crumbs1 cup cooked or canned black beans, rinsed, drained and divided1 cup cooked rice, roughly mashedSaltChili Powder - 1 tspCoriander Powder - 1 tspTandoori Masala - 1 tsp8 ounces spaghetti1 - 1 1/2 cup Pizza Sauce
Ingredients:Raw Basmathi Rice* - 1 cupJaggery - 1 1/2 cup, powderedWater - 2 cups + 1/2 cupCardamon Powder - 1/4 tsp (add more if you like the flavor)Ghee - 1/4 - 1/2 cupCashews - 1 tbspnRaisins - 1 tbspnSalt - a pinch*This dish gives an extra flavor when cooked with basmathi rice.Method:Wash and soak the rice in water for 15 minutes. Drain it and add 2 cups of water and pressure cook it for 6 whi
Serves 1-2Ingredients:Wheat / White Bread* - 3 slicesSweet Chutney - 1 tbspnGreen Chutney - 1 tbspnSev - 3 tbspnsGreen Gram - 1/4 cupRaw Onions - 2 tbspnsChopped Coriander Leaves - 1 tbspnCurd - 1/2 cup*Can be replaced with mini poorisMethod :Soak green gram for 30 mins and pressure cook until soft and keep aside.Dry toast the bread in a dosa pan (or add little oil and toast) until crispy or toast
Serves 1Ingredients:Parotta - 2, medium sizedEgg - 2Cumin Seeds - 1/2 tspCurry leaves - fewOnion - 1 small, chopped finelyTomato - 1, chopped finelyGreen Bell Pepper - 1/4 cup, choppedGinger Garlic paste - 1 tspGreen Chili - 2, slit lengthwise(add one for more spicyness) Turmeric powder - a pinchRed Chili powder - 1 tsp (adjust according to your taste)Coriander Powder - 1 tspPepper powder - 1
Ingredients:Mini Marshmallows - 2 cupsConfectioners Sugar/Icing Sugar - 5-6 cupsVanilla Extract - 1 tspWater - 2 tbspnsMethod:Place the marshmallows, water and vanilla extract in a large microwave-safe bowl, and microwave on high for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir until the mixture is smooth. Be prepared to be messy. Slowly add the confectio
Ingredients:1 1/3 cups flour1/2 tsp salt1 tsp baking powder1/2 cup sugar225g butter (1 cup - 2 sticks), room temperature3 eggs, room temperature2 tsp vanilla paste or extract3/4 cup sweetened condensed milkMethod:Preheat oven to 350 F. Grease and flour a medium loaf pan or any pan of your choice and set aside.Whisk flour, salt and baking powder together in a bowl and set aside.Beat sugar and
Ingredients;Vermicelli/Semiya(not roasted) - 1 cupMilk - 1 cupCurd - 1 cupWater -2 1/2 cupButter - 1 tbspnFor the seasoning;Oil - 1 1/2 tspMustard - 1 tspAsafoetida/ hing - a pinchGinger - 1 inch piece finely choppedGreen chili - 1 finely choppedCurry leaves - fewFor garnishing (optional);Green Bell Pepper - 1 tbspn, chopped finelyPomegranatesOptional;Grated carrotsGreen seedless g
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Ingredients:Basmathi Rice - 1 cupJeera/Cumin Seeds - 1 tspGhee - 1 tbspnSalt - as per tasteMethod:Wash the rice thoroughly. Drain and keep it aside for 30 minutes. Heat the ghee and add the jeera. Fry for few seconds. Then add the drained rice and fry for 2 minutes. Rice Cooker;Now transfer the rice to the rice cooker and add 2 cups. Add salt and mix it gently.Stove Top;In a small pressure co
Ingredients:Okra - 20 NosPotatoes - 3 medium sizeOnions - 2 medium, slicedTomatoes - 4 medium, cut into chunksGarlic - 4 clovesGinger - 1 inch pieceGreen Chilies - 2 (add one more for extra spicy)Red Chili powder - 1/2 tspTurmeric powder - 1/2 tspCoriander powder - 1 1/2 tspAmchoor powder (Dry Mango Powder) - 1/4 tspOil for shallow fryingCoriander Leaves - 2 tbspns, choppedSalt to tasteM
Ingredients:Ponni Rice or Basmati rice - 1 cupMoong dal - 1/2 cupChopped spinach - 1/2 cupSalt - to tasteTo temper;Ghee - 2 tbspnsCumin seeds - 1/2 tspPepper - 1 tspCashews - 5Grated ginger - 1 tbspnCurry Leaves - a fewMethod:In a skillet fry the moong dal on medium heat till aroma rises. Wash the moong dal and the rice thoroughly and combine with chopped spinach and salt with 3 1/2 to 4 cups wate
Ingredients:Thuvar Dal - 1/2 cup, cooked and mashedOnion - 1/2, chopped lengthwiseSmall Onions - 7Brinjal - 1 small, chopped lengthwiseDrumstik - 4, 1 inch piecesGreen Chili - 1, cut lengthwiseGarlic - 2 cloves, chopped lengthwiseTomato - 1 medium, choppedTamarind Paste - 2 tbspns, mixed with 2 cups waterCoconut flakes - 1 tspJaggery (powdered) - 1/2 tspCurry Leaves - fewCoriander Leaves - 1 tbspn
Ingredients:Almonds (raw) - 2 cupsSalt - 1/2 tspMethod:Preheat the oven to 350 degrees.Toss the almonds on an ungreased baking sheet. Bake for 5-10 minutes until nicely toasted (and be careful not to burn them!).Grind the almonds along with the salt in a food processor or a mixie.Scrape the sides of the processor for two or three times in the beginning. But once the almonds started to release the
Ingredients:Basmati Rice - 1 cup, uncookedPotato - 1 medium, chopped lengthwiseOnion - 1 small, chopped lengthwisePeas - 1/4 cup, frozen or freshSalt - according to tastePaneer - 1 cup, cubedCinnamon - 1 inch pieceCloves - 2Bay leaf - 1, smallElaichi - 1 Cumin seeds - 1/2 tspRed chili powder - 3/4 tspGhee or oil - for fryingLemon juice - 1 tspWater - 2 cupsMethod:Wash and soak the rice for 15
Ingredients:(MAKES 12 – 14 PIECES)Coconut, - 1 cup grated, heapedSugar - 1 cupElaichi powder - 2 pinchesCashews - 5 Ghee - 1 tspMethod:Take a pan and fry cashews till golden brown and set aside. Keep a tray ready greased with ghee. Heat coconut and sugar together. Mix well. Continue heating with constant stirring in medium flame. The sugar will melt and form a thick liquid. Continue this unti
Ingredients:Gram flour/kadala mavu - 1 cup, heapedRice flour - 3/4 cupAsafoetida powder - 1/4 tspTurmeric powder - 1/8 tspPepper - 1 tsp, crushedJeera /cumin seeds - 1 tspButter - 2 tbspns, softenedOil - for deep fryingSalt - as neededMethod:Sieve gram flour if it has any lumps. Take both flours in a bowl, butter, crushed pepper, jeera, salt, turmeric and asafoetida. Mix well. Add enough wat
Ingredients:Cornflakes (Plain) - 4 cupsPeanuts -1/4 cupCashews - 1/3 cupRaisins - 1/4 cup (optional)Fried gram (Pottukadalai) - 2 tbspns Curry leaves - fewSalt and Chili powder - according to tasteOil - for deep fryingMethod:Wash curry leaves and dry it well.Dry roast fried gram and keep it aside.Heat oil in a kadai and fry cornflakes in batches (Do not fry for more than 5 secs. The cor
