Ratatouille - Any one can cook

STUFFED VEGETABLE IDLY

2012-01-25T22:40:00.001+05:30

I am making this stuffed idly for the third time. Whenever i get bored of usual idly sambhar , i make this.This is one of the best ways to incorporate vegetables into idly.My daughter never eats the vegetables i add in sambhar. But she likes this idly a lot…U can just play around with different combinations of stuffing in it.I’ve given my method of making the filling. Do try this and leave ur feedback.

INGREDIENTS

IDLY batter – 1 bowl
Water – little to dilute

For stuffing

Carrot – 2 nos
Beans – 6 nos
Potato – 1 no
Green peas – 1/4 cup
Big onion – 1 no
Cooking oil – 1tbsp
Turmeric powder – a pinch
Salt – As needed
Red chilly powder – 1/2 tsp
Garam masala – 1/4 tsp

To grind

Cinnamon – 1 inch piecee
Cloves – 1 no
Fennel seeds – little
Grated coconut – 1 tbsp
Dalia / Fried gram dal – 1tsp
Ginger – small piece & garlic – 6 cloves or GG paste – 1 / 4 tsp

To garnish

Coriander leaves – a few
Lime juice - As needed.

METHOD

Heat a kadai with a tbsp of oil and add the onion pieces.
Saute till it turns transparent. Now add the ground masala paste.
Saute till the raw smell disappears.Then add the cooked vegetables and the powders.Mix well for few mins.
Add the required water and boil well till the stuffing thickens.
Finally add the lime juice and garnish with coriander leaves.
In an idly pot, pour a tbsp of batter and keep a tsp of filling in the center.
Then pour another tbsp of batter to cover the filling.Steam for 15 mins.
Insert a fork, if it comes out clean, the idly is done.

Serve hot with sambhar ,coconut chutney or tomato chutney !!

Here is a picture of stuffed idiyappam which i made the next day with the left over stuffing

Note:

U can make the above version in chinese style by adding cabbage , little soya sauce , ajinomotto and white pepper powder.But avoid using garam masala pwd, red chilly powder and ground masala paste..Hope u all know this. Sometimes i make like this too.
If u dont want to stuff the idly, just mix the above stuffing in the batter directly and make idlies.It tastes good in that way too..
While making for kids , add a tsp of ghee over the stuffing in each idly .that gives an additional flavor..

Technorati Tags: Stuffed idly,vegetable idly,stuffed idiyappam,vegetable idiyapam,idly varieties.

SPROUTS PULAO AND MIXED VEGETABLE RAITA

2012-01-21T06:20:00.001+05:30

I made this for my hubby’ lunch box today . I got these recipes from Tarla dalal’s website.Both the recipes were given under Protein rich , low calorie , healthy food category. So i chose these recipes for our lunch.I made some slight changes to the actual recipe according to our tastebuds.It was nice & filling too.. Thanks to tarla dalal…About the raita , i should have named this as beetroot raita because the color of beetroot is predominant here. I’ve added carrots and cucumber to the raita. But its not visible .So adding beetroot is purely optional. If u want a nice color , please omit or add less beetroot pieces.Please find the raita recipe below.

INGREDIENTS

Sprouted green gram / Sprouted moong – 1/2 cup
Carrot – 1 no
Rice – 1/2 cup
Water – 1.5 cups (adjust if u use basmati )
Salt – As needed.

To temper

Cooking oil – 1 tbsp
Cinnamon – 1 small stick
Cloves – 2 nos
Bayleaf – 1 no
Ginger- Garlic paste – 1/2 tsp
Green chilly – 1 no (chopped finely)
Big onion – 1 no (-do-)
Coriander powder – 3/4 tsp
Chilli powder – 1/2tsp
Turmeric powder – a pinch
Garam masala powder – 1/4 tsp

Lime juice – few drops

Coriander leaves – to garnish

METHOD

Heat the pressure cooker base with a tbsp of oil and add all the items given under “to temper” one by one in the same order.
When the onion becomes translucent , add the carrot pieces and sprouts. Saute well for a minute. Then add all the powders.
Mix well for a few minutes and add the rice.
Toss it well. Finally add the water & reqd salt.
Pressure cook upto 1 or 2 whistle.
Add a zing of lime juice and garnish with coriander leaves.

ENJOY EATING HOT WITH RAITA !!

MIXED VEGETABLE RAITA

INGREDIENTS

Cooked carrot and beetroot cubes – 1/2 cup
Cucumber pieces - few
Fresh curd – 1/2 cup
Green chilly – 1/2 no (Chopped finely)
Roasted jeera powder – to sprinkle
Water – as needed to dilute the curd
Salt – as reqd

METHOD

Cube cut carrot and beetroot into small pieces.Cook them for 1 whistle adding little water.
Mix the fresh cucumber pieces with the cooked vegetables.
Add the thick curd , reqd water and salt.( sometimes water may not be needed as the water in the cooked vegetables may be enough)
Finally sprinkle the roasted jeera powder..

Serve with parathas and pulao !!

KITCHEN CLINIC

Green gram arose in North-eastern India and there is a long history of its use throughout Asia. Its popularity stems not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. The nitrogen fixing bacteria in the plant's root help replenish the nitrogen content of the soil, which makes it a valuable inter-crop in rice and sugar cane cultivation.

Nutritional value of Green Gram (Per 100 grams)

Energy : 30 calories
Protein : 3 grams
Carbohydrate : 6 grams
Dietary Fiber : 2 grams

Health benefits

Unlike other pulses, green gram is free of flatulence-causing agents. This makes it an acceptable food for convalescents and pleasant weaning food for babies. The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C.

Raw seeds are rich in trypsin-inhibitors that block the effects of protein digesting enzymes in the gut. Sprouted green gram has lower amounts of these inhibitors, but the best method to eliminate trypsin inhibitors is boiling. Cooking does not affect the protein profile of this seed.

Food Uses

Green gram's use in creating dishes is widely prevalent all over India. It is eaither used whole or split into dal. Whole green gram is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.

Medicinal Uses

Chinese medicine uses green gram as a remedy for oedema, fever, headache and generalised anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.

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MASALA CHAPATHI | KHARA CHAPATHI

2012-01-16T10:44:00.001+05:30

Apart from chapathi , I usually make Wheat flour adai for dinner.But my husband is not a big fan of it. So i was looking for some other alternative . I got this recipe from Mrs.Mallika badrinath’s cookbook. Its a simple , easy to make chapathi which is ideal for lunch box and dinner. Onion raita or pickle would be the best combination...Bachelors can give this a try..

INGREDIENTS

Atta / Wheat flour – 1 tsp
Cumin seeds – 1/2 tsp
Red chilly powder or sambhar powder –3/4 - 1 tsp
Garam masala powder – 1/2 tsp
Dry mango powder/Amchoor powder – 1/2 tsp (optional, i dint add)
Salt – As needed.
Curd & Milk – Equal quantity as needed
Oil – As needed.

METHOD

Take a wide bowl and mix all the ingredients given above to make a soft , pliable dough.Dont add water. Just use milk & curd in equal ratio..
Cover & leave it for 30 mins
Make flat , thin , round chapathis .Brush with ghee or oil..

Enjoy with onion raita or pickle !!

Technorati Tags: KAARA CHAPATHI,MASALA ROTI,KHARA ROTI.,KARA CHAPATHI,SPICY CHAPATHI,EASY CHAPATHI,CHAPATHI VARIETIES,lUNCH BOX RECIPES.

EASY BRINJAL CURRY|KATHRIKAI PORIYAL

2012-01-09T22:49:00.001+05:30

I learnt this recipe from my neighbor. I am a big fan of brinjal but my hubby is just opposite to me. So i rarely buy this veggie and cook for me specially. I love my mom’s brinjal stuffed poriyal very much. Next to that , this is the second best. It can be made in jiffy. It tastes best with dal , sambhar and morkuzhambu rice. I relished with keerai kuzhambu ..!!

INGREDIENTS

Brinjal – 4 nos (medium size)
Sambhar powder – 1 – 1.5 tsp
Tamarind – small gooseberry size
Jaggery – Small piece (Add more if want sweetish)
Salt & water – As needed

To temper & saute

Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Jeera – 1/2 tsp
Channa dal – 1/2 tsp
Curry leaves – few
Big onion – 1 no (slice cut)
Oil – As needed.

METHOD

Slit cut each brinjal into 8 pieces .Make thin slices so that it cooks quickly.Immerse in water till use. Soak tamarind in little water.
Heat oil in a kadai and temper all the items given above in the same order.
Saute onions till it turns transparent.Add the brinjal slices and saute for a minute.
Add the sambhar powder ,saute for sometime.Then add the tamarind extract , jaggery ,required water & salt.
Cover and cook for sometime.Switch off the flame once the brinjal is cooked.

****If u want in semi gravy consistency , switch off the flame when little water remains.It can be mixed in plain rice topped with ghee !!

Yummy brinjal curry is ready is to serve with dal rice , sambhar & morkuzhambu rice!!

NOTE

Use long green brinjal variety. But i used the normal purple ones.
When i made this curry , i had cut the brinjal into 4 pieces so it was big to eat. Then my neighbour told me cut into very small , thin slices the next time. I found the taste was blended well when brinjal is small.

KITCHEN CLINIC

BRINJAL

Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal.

Nutritional Value of Brinjal

Given here is the nutritional value of a serving of 100 grams of brinjal.

Calcium - 525 mg
Cholesterol - 16mg
Dietary Fiber - 4.9g
Iron - 6mg
Potassium - 618mg
Protein - 8g
Saturated Fat - 5.2g
Sodium - 62mg
Sugars - 11.4g
Total Carbohydrates - 17.8g
Total Fat - 27.5g
Vitamin A - 6.4 mg

Health & Nutrition Benefits of Eating Brinjal

Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body.
Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas.
In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper.
In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia.
In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.

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IDLY SAMBHAR–HOTEL STYLE

2012-01-03T07:05:00.001+05:30

I learnt this Sāmbhar from my neighbour. Its very simple. Usually for hotel style sambhar we used to roast & grind some spices and add. But for this sambhar just besan flour is enough.I had tasted this kind of sambhar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.

INGREDIENTS

For 4 persons.

Toor dal – 1/4 cup
Carrot –1 no
Potato – 1 no
Tamarind –Small berry size
Tomato – 2 nos
Small onions / shallot – 10 nos
Curry leaves – few
Sambhar powder – 1- 2 tsp.
Turmeric powder – a pinch
Asafetida – 1/4 tsp.
Besan flour – 2 tsp.

To temper

Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Urad dal – 1/2 tsp
Red chilly – 1 no

To garnish

Coriander leaves – few

METHOD

Pressure cook toor dal adding turmeric powder , asafetida and a drop of oil.Cook the vegetables separately .
Heat a kadai with oil and sauté the onions & tomatoes.
Saute till tomato turns mushy.
Now add the tamarind extract and sambhar powder.
Add more water if necessary.Add the cooked vegetables , little asafoetida and fresh curry leaves.
Allow it to boil for few minutes. Then add the cooked and mashed toor dal.
Dilute the besan flour with little water and add it to the sambhar. Boil well for few minutes .The sambhar starts to thicken.
Add more water if necessary.
Finally switch off the stove and garnish with coriander leaves.
Temper with the above items and add it to the sambhar.
**For relatives, add a tsp of ghee at the end and close the bowl.

Yummy , aromatic sambhar is ready to enjoy with piping hot idlies , vada or pongal

TIPS

If u want the sambhar to be more tangy add lime juice at the end after switching off the flame.
For idly sambhar, dal should be dominant and less tamarind is added. So i’ve added more dal and less tamarind.
For more spiciness , add green chillies while sautéing onions and tomatoes.
If u feel the sambhar is too thick , add more water , little tamarind extract , salt and sambhar powder. Boil for sometime . Similarly if u think , the sambhar is more spicy or tangy , add little besan flour and water , allow it to boil. Adjust salt..
I find the above step as very useful because makeup is very essential for each recipe to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbour.

OATS BARLEY IDLY–FERMENTATION METHOD

2011-12-22T13:34:00.001+05:30

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i’ve added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

INGREDIENTS

Barley – 1 cup
Idly rice / par boiled rice/puzhungal arisi – 3/4 cup
Oats – 1/2 cup
White round urad dal – 1/4 cup
Methi seeds – 1/4 ts
Salt & water – as needed.

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley.
Grind it smooth by adding the required water and salt.
Ferment it for a minimum of 12 hrs or over night.
The next day ,batter would have raised or sometimes doubled. (based on weather)
Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked.
U can make crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas.

Enjoy soft , healthy idlies with sambhar or chutney !!

POINTS TO REMEMBER

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least.
if u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once.
Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency.
If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe.
U can increase the quantity of oats and try the same .
Please don’t reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness.
Fermentation is very important here. If it doesn’t ferment properly , i cant guarantee u about the taste and softness.

KITCHEN CLINIC

Barley: a nutritional powerhouse

As cereal grains go, barley is a winner when it comes to good nutrition. This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free. Here’s a closer look:

Fiber
Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber. Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease. Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function. Insoluble fiber may also help lower the risk for certain cancers such as colon cancer.

Cholesterol and fat
Like all plant foods, barley is naturally cholesterol-free and low in fat. A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories*
*Source: USDA Nutrient Database for Standard Reference 13 (November 1999)

Vitamins and minerals
Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper.

Antioxidants
Barley contains antioxidants, which are also important for maintaining good health. Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen.

Phytochemicals
Barley contains phytochemicals, which are natural plant-based chemicals. Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer. More research is needed to confirm these results.

HEALTH BENEFITS

Barley is rich in dietary fibre, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fibre content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon.
The dietary fibre in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood.
The dietary fiber in barley binds to bile acids and helps dispose them through the faeces. The cholesterol level in the body is, thus, reduced to a considerable extent.
The friendly bacteria that are fed by barley’s insoluble fiber also help in removing the pathogenic bacteria from the body.
Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood.
The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke.
Barley’s rich content of insoluble fiber helps women fight against the formation of gallstones.
It is rich in phosphorous, which has an integral part in the formation of body cells’ structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes.
Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent.
The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels.
The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well.
Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also.

Caution

Barley belongs to the grain group called ‘Gluten grains’, which lead to some allergic reactions in people.
People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also.
Barley dust may cause eye, sinus or nasal irritation in some people.
If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones.

Cooking Tips

Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any.
After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it.
You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavour. Cracked barley or barley flakes can be used to make hot cereal.

Kinds of Barley

Barley nutrition today comes in all forms possible. The grain, the leaves and the extract of barley are all used as food sources. Here are some of the most widely used forms of barley nutrition:

Hulled barley. Barley in its hulled form contains the most amount of nutrients. However, hulled barley takes a lot more time to soak when used with usual dishes.
Barley Grass. Barley grass, most especially on the young leaves, are excellent sources of vitamins, minerals, amino acids and antioxidants. Though it does not contain as much dietary fiber as can be found in barley grains, it contains chlorophyll which can help detoxify your body from harmful toxins.
Barley Green Powder. Due to the superior medicinal benefits of barley, many companies now produce barley powder which are made from pure barley grass. Most of them have delightful flavors and superior solubility that people take them as barley juice.
Barley Flour. Flour made from barley can be used as substitute for wheat flour or even cake flour. The flour that is produced from whole barley is a lot more nutritious than flour from pearl barley mainly because the bran in the former is still left intact.
Barley Water. The main claimed benefit of barley water is in supporting the kidneys especially in times of stress. It is also used as a therapeutic water for those who have kidney and bladder ailments.
Pearl Barley. Pearl barley is what you can find in groceries. These are hulled barley which have been processed to remove the bran.

As you can see, barley nutrition comes in all forms, so it is easier for us to take advantage of its nutritional benefits.

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DAL PALAK

2011-12-19T17:13:00.001+05:30

I tried this recipe from Mrs. Mallika badrinath’s kurma book. It’s a nice combination for roti.I made slight changes in the actual recipe according to our taste buds.I googled so many recipes before trying this one but i found most of the recipes used toor dal / moong dal . I used masoor dal as mentioned in the cookbook.Check out the amazing health benefits of masoor dal in kitchen clinic section. U’ll surely try this recipe .

INGREDIENTS

Masoor dal – 1/4 cup
Palak / Pasalai keerai – 2 bunches (hope u all the know the size we get in india) (roughly 2-3 cups after chopping)
Turmeric powder – 1/4 tsp
Salt and water – As needed,

To grind

Green chilly – 2 –3 nos
Ginger – 1 inch piece

To temper

Cinnamon – 1 small piece
Cloves – 2 nos
Methi seeds – 1/4 tsp
Jeera – 1/2 tsp
Red chilly – 1 no (pinched into two)
Garlic cloves – 5 nos (chopped finely)
Big onion – 1 no (chopped)
Tomato – 2 nos (-do-)
Curry leaves – a few

METHOD

Pressure cook masoor dal and palak with turmeric powder for 2 –3 whistles. The dal should be mushy.
Grind the ingredients given under “grind” to make a smooth paste by adding required water.
Now heat a kadai and temper all the items given above in the same order.
Add onions and tomatoes and saute till tomato turns mushy.
Add the ground masala and saute well for few mins.
Then add the cooked masoor dal & palak mixture and add the required water .
Allow it to boil well for few minutes.

Serve with roti.!!

Note: If u want to serve this for rice , just omit the cinnamon & cloves and try the same.

KITCHEN CLINIC

MASOOR DAL

Masoor daal is used in every household to make curries or sambar. It is a very common lentil and easily available as well. Masoor daal cooks very fast and does not need any kind of soaking before cooking it. Even tough people may treat it asa simple lentil; it has many properties which are good for health. People who are purevegetarians can eat this lentil everyday. They will get the same amount of strength that non-vegetarian people have.

Many times we see that people complain about having less blood in their body. Doctors recommend some medicines which will increase the blood and red blood cells in the body for such people. Instead of eating those medicines such a person can have curry made of masoor dal twice a week and they would never complain of less blood. This lentil is good as a remedy when a person is facing dysentery problems. Masoor daal is good for the excretory system and helps keeping it clean. It is good for people facing illnesses due to impure blood.

Masoor daal reduces the growth of cough in the lungs and helps reduce acidity as well. Soup made of this lentil is given to a patient suffering from fever. It will give strength to the body of the patient as well as keep the blood pure. People who have piles and bleed as lot during excretion should definitely have masoor daal. It will help reduce this problem.

Powder made from masoor dal should be used instead of soap for infants and children. This helps restore the moisture in the skin of children. It brings a glow to skin and prevents it from cracking in the winter season. It is used as a face pack when people have very oily skin. It reduces the oil produced from the skin and helps reduce acne and pimples. It also prevents itching of skin.

Our daily diet can include a bowl of lentil soup everyday. This will increase the protein content in our body and make us healthy and fit. Masoor dal will also help increase the digestion rate. Many Indian recipes are made using masoor dal.

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GREEN CHUTNEY / CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

2011-12-09T23:25:00.001+05:30

I call this chutney as hotel chutney. I’ve already posted hotel white and red chutney. This is also the same as white chutney but i add little coriander leaves. U can combine mint & coriander leaves in equal ratio and try the same. It tastes great with idly.Let’s go to the recipe..

INGREDIENTS

Grated Coconut – 1/4 cup
Green chilly – 2-3 nos
Dalia/ fried gram dal / pottukadalai – 1 tsp
Coriander leaves – 1/4 bunch
Ginger – 1/2 inch
Garlic cloves – 2 nos
Lime juice – As needed (optional – Add lime juice if chutney is spicy – i dint add)
Salt & water – As reqd.

To temper:

Cooking oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Red chilly – 1 no (pinched into two)
Curry leaves – A few

METHOD

Take all the ingredients given above and grind it to a smooth paste by adding sufficient water.
In a kadai, temper all the items given under “to temper”. Add to chutney.
Serve with idly adding sesame oil.

KITCHEN CLINIC

CORIANDER LEAVES

The Health Benefits of Cilantro

List of Cilantro Benefits:

Powerful anti-inflammatory capacities that may help symptoms of arthritis
Protective agents against bacterial infection from Salmonella in food products
Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
Relief for stomach gas, prevention of flatulence and an overall digestive aid
Wards off urinary tract infections
Helps reduce feelings of nausea
Eases hormonal mood swings associated with menstruation
Has been shown to reduce menstrual cramping.
Adds fiber to the digestive tract
A source of iron, magnesium, and is helpful in fighting anemia
Gives relief for diarrhea, especially if caused by microbial or fungal infections
Helps promote healthy liver function.
Reduces minor swelling
Strong general antioxidant properties
Disinfects and helps detoxify the body
Stimulates the endocrine glands
Helps with insulin secretion and lowers blood sugar
Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
Contains immune-boosting properties
Acts as an expectorant
Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.
- Blood Sugar: Due the stimulating effect of cumin on the endocrine glands, the secretion of insulin is increased from pancreas which increases the insulin level in the blood, thereby helping proper assimilation and absorption of sugar and resultant fall in the sugar level in the blood. This property is very beneficial for thediabetes patients and others too.
- Other benefits: Still want more from it? You get it! Coriander helps cure ulcer, inflammation, spasm and acts as an expectorant, protects and soothes liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic. Coriander is believed to be a natural aphrodisiac and previously it was extensively used in certain preparations, combined with other herbs, to enhance libido.

Side Effects or Contraindications of Organic Cilantro

While many sources state that cilantro has little to no adverse side effects, there are some sources that warn that cilantro leaf should not be used during pregnancy, as it may lead to an increase chance of miscarriage in mothers, or may reduce chances of conception in women trying to become pregnant. If you are pregnant or breast-feeding, please consult with your health care provider before consuming cilantro in any form

Technorati Tags: hotel style green chutney,coriander leaves chutney,chutney for idly,dosa.how to make restaurant style chutney,hotel chutney,mint & coriander leaves chutney.

THENKUZHAL | MURUKKU - STEP BY STEP RECIPE

2011-12-02T22:11:00.001+05:30

Mostly we all make thenkuzhal for diwali or some special occasions. I love this murukku since my childhood days.I used to do all the pre preparatory works like buying rice and dal , grinding it in flour mill etc..I sit with my mom & paati when they make this for diwali especially for the last batch of murukku .. She makes half cooked murukku( we call it “arai vekkaadu” in tamil) . I love this murukku more than the crispy ones. I eat it hot immediately after taking out from the oil.Even today , my MIL made this specially for me..How sweet !! .I saw so many thenkuzhal recipes in web with different proportions of rice and urad dal . I want to share my version.I tried to take step by step pics for beginners. I really admire our fellow bloggers who blog recipes with step by step pics for each and every post. They have so much of patience and skill to do this. I really don’t have both .For sweets and savouries step by step presentation is most essential i feel. Hope this post helps beginners. Feel free to leave ur comments about my presentation.I will improve in my further posts. Now coming to my version..

INGREDIENTS

Raw rice / Maavu arisi – 1 kg or 5 cups
Round white urad dal – 3/4 cup
Fried gram dal / pottukadalai – 1 handful
Butter – 4 tbsp or 100 gms
Asafetida / hing – 1/2 tsp
Jeera / cumin seeds or Black sesame seeds – 2 tbsp
Salt & water – As needed.
Cooking oil – for deep frying..

“””PLEASE HAVE A LOOK AT THE “POINTS TO REMEMBER” BEFORE STARTING..”””

METHOD

Heat a kadai and dry roast urad dal slightly without changing its colour. Roast till nice aroma comes from urad dal. Switch off the flame and add the fried gram dal.
Now mix the rice, roasted urad dal and fried gram dal.
Grind in flour mill or powder it in mixie. If u use mixie to grind the mixture, please don’t forget to sieve the flour. Flour should be very fine in texture.

Add salt , melted butter, hing , jeera or sesame seeds and water to make a non sticky dough.

Take the murukku press and mould with one whole.

Fill the dough and set aside.Heat the oil in a broad kadai and and press the murukku in circular motion directly in oil or press the murukku in a polythene sheet or in the back of ladle separately and then drop in hot oil. This way u get a nice shape. After u press the murukku , please stand a few feet away from the kadai.Sometimes , very rarely murukku may burst like seedai . If it doesn’t burst, then proceed.

Cook for sometime.Flip and cook for some more time till the hiss sound and bubbles ceases .

Do it in medium flame.Adjust the flame whenever needed.

Remove and drain in a paper towel..Store in an air tight container after it cools down.

Don’t forget to try the half cooked murukku in the last batch.

For this after u drop the murukku in oil , just flip immediately and remove in 10 secs.. Eat it hot !!

White colored , crispy thenkuzhal is ready to enjoy !!

Points to remember

When u make murukku in large quantities , make the dough in batches to avoid the dough from drying.Also cover the dough with a damp cloth or a lid while cooking murukku. This helps in getting white colored murukku for all the batches. Otherwise color may vary for the last batches.
We have added fried gram dal and butter to get the crispness & white color . But usually fried gram dal is not added in thenkuzhal.Its purely optional.
Adding too much of butter makes the murukku look oily and becomes soggy very soon.Shelf life gets reduced.
Adding more urad dal flour or too much of roasting the urad dal results in dark colored murukku.So make sure u roast the urad dal without changing the color..
If u use store bought rice flour and urad dal flour , the ratio would be 6:1.No need to roast the urad dal flour if it is ready made.
The murukku flour should be very fine in texture otherwise it may burst while cooking. So i always sieve the flour for safer side
Use enough oil for deep frying. Add more oil after few batches if necessary.
Drop or press the murukku only when the oil becomes hot. U can find this by dropping a pinch of flour. It raises up quickly.This is the correct heating point. Do not let the oil fume. Always keep the flame in medium for even cooking.
Instead of pressing in oil directly , u can try pressing it in the back of ladle greased with oil or greased polythene sheets. This way u’ll get nice shape..
After cooking when u break the murukku , u can c a hole in the middle of the murukku like funnel. This denotes the murukku is perfect !!

Can u see the hole . Catch u in my next post. Bye. Have a gr8 weekend

Technorati Tags: Thenkuzhal murukku,white Murukku,Diwali snacks,Murukku step by step pics,thenkuzhal recipe with step by step pics.Tips to get white thenkuzhal.

AVAL PAYASAM | RICE FLAKES PAYASAM

2011-11-28T20:34:00.003+05:30

I make this payasam every friday for pooja. This is the simplest & delicious payasam that can be made in 10-15 minutes.

INGREDIENTS

Thick rice flakes / poha/ Aval - 1 handful
Powdered jaggery - 1/4 cup or little less
Cardamom seeds - 2 nos (powdered)
Ghee - 1 tsp
Water - As reqd
Roasted Cashews - a few

For additional flavor

Cloves /Krambu- 2 nos
Roasted Nutmeg powder/ Jathikkai - A pinch
Edible camphor / Pachai karpooram - a pinch

METHOD

Heat a kadai with a tbsp of ghee and roast the cashews.Set aside
In the same kadai, roast the aval and cardamom together for 3-4 mins. Aval becomes crispy and turns little brown.
Allow it to cool. Powder it finely along with cardamom.
Now take the water in a bowl and add the powdered aval.Cover and cook for 5 mins. Stir in between and check the water level.
Add more water if needed. Now add the powdered jaggery and mix well.
Allow it to boil for 5-10 mins. Finally add the roasted cashews. Add the items given under "flavor" if necessary.

****Add little milk at the end to adjust the sweetness. Enjoy !!
NOTE:

U can add coconut milk for richness. But it should be added at the end before switching off the flame.
If u feel sweetness is more, add little boiled milk.
When u add milk along with jaggery , payasam gives a curdled look.To avoid this, add milk only at the end.
If u want, u can replace jaggery with sugar.
Here i've powdered the aval. If u wish, u can roast the aval and cook as it is. It will take little more time to cook.

Technorati Tags: Aval payasam,poha payasam,dessert with rice flakes,Avalakki payasam,Easy payasam

GREEN GRAM RICE UPMA

2011-11-22T20:58:00.002+05:30

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambhar.I add equal amount of rice and green gram dal in this upma. So its very filling and rich in protein. We wanted little mushy . So i added more water.But if u add the quantity of water given below , u'll get the rice grains separate and fluffy..Please use the water according to ur choice.

INGREDIENTS

Steamed rice or Raw rice - 1/2 cup
Green gram / Pacha payaru - 1/2 cup
Water - 1 - 1.25 cups
Salt - As needed

To temper

Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2tsp
Green chilly - 1 no (slit into two)
Curry leaves - A few
Ginger- 1 inch (cut into pieces)
Hing / Asafetida - 3-4 generous pinches

METHOD

Heat a kadai and dry roast the rice till it slightly puffs up.
In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
Now heat 1 tbsp of oil and temper the items given above in the same order.
Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
Add a drop of oil and a pinch of hing .Pressure cook for one whistle.

Delicious upma is ready to serve. I served with AAB sambhar.

KITCHEN CLINIC

GREEN GRAM
The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.

The green gram forms a very nutritious article of diet. It is consumed in the form of whole dried seeds and in the form of dal prepared by splitting the seeds in a mill. The sprouted mung beans are a highly nutritious food. The beans are soaked overnight, drained and placed in containers in a dark room. They are sprinkled with water every few hours and the sprouts are ready in about three days. One pound of dry beans gives six to eight pounds of sprouts. There is an amazing increase in nutrients in sprouted beans when compared to their dried embryo.

Natural Benefits and Curative Properties of Green Gram.

Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is an aperient i.e. a laxative. when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness.
Applied in the form of powder. it is said to be useful in relieving the heat or burning of the eyes. A poultice of this powder is useful for checking secretion of milk and reducing distention of the mammary glands

Fevers :- Water in which green grams arc soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. It can be given in a small quantity even during acute phase of appendicitis.
Beauty-Aid :- Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Its application over the face bleaches the color and gives good complexion. Black gram flour is also used for washing the hair with green gram paste to lengthen hair and prevent dandruff.

Uses of Green Gram

The dried beans are boiled and are eaten whole or after splitting into dhal. They are parched and ground into flour after removal of the seed-coat. This flour is used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States it is used for bean sprouts.

Green Gram (Whole dried Seeds)*

Food Value
Minerals and Vitamins
Moisture - 10.4% Calcium - 124 mg
Protein - 24.0% Phosphorus - 326 mg
Fat - 1.3% Iron - 7.3mg
Fibre - 4.1% Small amount of Vitamin B Complex
Minerals - 3.5% Carbohydrates - 56.7% Calorific Value - 334
*Values per 100 gm's edible portion

PIDI KARUNAIKIZHANGU CHOPS / YAM FRY

2011-11-15T16:58:00.003+05:30

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as "Karunai kizhangu kola " and it was told to deep fry. But i followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar and curd rice !!

INGREDIENTS

Pidi karunai - 4 nos

TO GRIND:

Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp
Tamarind paste - 1/2 tbsp
Turmeric powder - A pinch
Cloves - 2 nos
Cinnamon - 1 inch piece
Fennel seeds/ Soambu - 1 tsp
Garlic cloves - 4 nos
Red chillies - 5 - 7 nos
Shredded coconut - 1 tbsp
Ginger - 1 small piece
Salt & water - As needed.
Lime juice - Optional
Coriander leaves - To garnish.

METHOD

Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
Now grind all the items given above adding required salt & water to make a smooth paste.
Remove the skin of the kizhangu and chop it round.
Now mix the paste ans marinate for sometime. The kizhangu should be fully coated with the paste.
Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
I Wanted a brown layer to be formed so i kept for a longer time.
Finally garnish with coriander leaves and add lime juice if necessary.
Karunai kizhangu Chops is ready !!

NOTE:

If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

I am glad in sending this recipe to priya's event..

KITCHEN CLINIC

Description
These tender and tropical perennials grow up to a height of 12-18inches (around 30-45cm) in a spacing of 24-36inches (around 60-90cm). The leaves are around 50 cm in length and consist of many oval leaflets. These plants bloom around spring producing mauve or magenta colored flowers with fragrance. 3-4 years are generally required for the corms to be harvested. These evergreen plants can be grown in container as well if the soil is acidic. Elephant yam is an edible tuber. It is one of the oldest plants known to provide food. It is so called because of its huge size and resemblance with the elephant foot. It is widely consumed as a food crop, usually boiled or baked.
Buying tips
It is preferred to buy elephant yam from the markets where it is available is a fresh condition. It is preferable to wear gloves while handling the elephant yam as the sap of these plants causes skin irritation.

Culinary usage
Karunai Kilangu (elephant foot yam) can be consumed in many ways safely only after removal of its toxic materials. In scarcity of different staple foods, yam is used. So it is also sometimes referred to as a ‘famine food’. Before cooking, the wild forms must be soaked in water and boiled for a long time to remove bitterness. The outer brown skin of Karunai is thoroughly washed and removed. Then they are generally cut into small cubes. It can be boiled in clean water as well as with a pinch of turmeric in water. Delicious recipes are available for cooking elephant yam.

Elephant yam can be cooked in tangy sauce.
Using minimal oil and by shallow frying yam kabab can be made.
Deep frying half boiled Karunai in red chilli and turmeric powder can make a nice side dish.
Adding paste made of coconut, snuf and jeera to the deep fried Karunai, it can be roasted and served as a delicious dish.
Boiled Karunai can be also consumed by mixing it with lemon-juice, mustard paste and salt. Green chillies can also be added to the preparation for enhancing its taste.
Yum pulusu ia a dish made of elephant yam. It is made by cooking it in nice tangy and spicy tamarind sauce.
Yam can also be eaten as a supplement of cereals.

Storage For planting purposes only the fully matured, cured and graded tubers are used for storage. Cool and well ventilated places are used for storing. Generally the tubers are stored in single layer. If there is insufficiency is storage space, then the tubers can be stored in two layers as well. But storing the tubers in a heap should be avoided.
In seed bank vaults, the dried and packed seeds are stored at a sub zero temperature. The seeds resemble a flat lens. The light brown, apical seeds of diameter 5mm have membranous wings which are usually 10mm long and about 7mm wide.
Medicinal values It has been proved that Karunai Kilangu (elephant foot yam) has many medical benefits as its root is highly stomachic, restorative, carminative and tonic.

The cooling effect of Karunai Kilangu can be a cure for Hypertension.
It is often use as a treatment for piles.
Yam helps to reduce cholesterol levels in blood.
It can even act as an anticoagulant.
Elephant yam can be safely consumed by diabetic people.
Karunai Kilangu helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve the women from pre-menstrual syndrome as well.
Hemorrhoids patients are also prescribed to have elephant yam.
Powerful antioxidant Vitamin C is present which delays aging.
It is also provided as a medicine for treatment to patients suffering from acute rheumatism.
Irregular bowel movements and constipation can also be cured with its intake.
However, it should be borne in mind that elephant yam is a cooling food. Hence patients suffering from cold, sinus infection or asthma should avoid its intake.

Where to buy the vegetable in US This plant is grown mostly in tropical regions like Florida. Altamonte Springs, Brooksville, Cape Coral, Fernandina Beach, Fort Lauderdale, Gainesville, Lakeland, North Fort Myers, St. Augustine, Tampa, Winter Haven are the places in Florida where the plant grows. Clayton and Sacramento in California, Kenner in Louisiana, Portland in Oregon, Reynoldsville in Pennsylvania, Puyallup in Washington and Cabin Creek in West Virginia are also known for growing this plant.
Nutritional and dietary information Karunai Kilangu (elephant foot yam) has a rich nutritional profile.
It provides energy about 330KJ/100g (approximately).
Potassium, Phosphorous and Magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium.

It also contains Calcium. 50-56mg/100g of its contents is Calcium.
Its 18-24% is carbohydrate content.
About 0.8% is fibre.
Its water content is about 72-79%
1.7-5.0% of its content is protein.
It has omega-3 fatty acids.

Diosgenin, a molecular hormone which has potential anticancer effects, is found in yam.

Elephant foot yam is high on vitamin B6 content.
It also contains Vitamin C and Vitamin A.

From its wide medicinal benefits and nutritional profile we can hereby conclude that elephant yam is very potent source of nutrition. So its consumption will prove beneficial to health. It can also be consumed by people looking for weight reduction as it is low on fat content (0.2-0.4%).

Technorati Tags: KARUNAI KILANZHU CHOPS,KARUNAI KIZHANGU VARUVAL,kArunai Kizhangu poriyal,Pidi karunai fry,pidi karunai dry curry,pidi karunai poriyal.

VAZHAITHANDU /BANANA STEM JUICE - SWEET AND SALT VERSION

2011-11-09T17:12:00.001+05:30

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in a famous restaurant. We loved it.It was mild in sweet and served chilled.We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold , i made at room temperature.So its ur choice !!

SWEET JUICE

Plantain stem /Vazhaithandu - 1 /2 no (medium size)
Boiled Milk - 1/2 cup (adjust)
Sugar - 2 tbsp
Water- If necessary

Method

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove).
Cut into rings while removing the fibre simultaneously that comes between the rings .
Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary.
Strain in a double cloth filter.Pour in a serving glass.
Serve it chilled or at room temperature !!

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size)
Sour curd - 2tbsp
Salt & water - As needed
Pepper powder - 2 pinches (optional)

Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change.
Grind the pieces along with curd and salt.
Add more water , whisk and strain in a double cloth filter.
Pour in a serving glass and garnish with little coriander leaves
serve chill!!

NOTE

Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
U can prepare the juice in another way .

Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

KITCHEN CLINIC

PLANTAIN STEM / VAZHAITHANDU

A potassium rich food with high fiber content and it has many other amazing health benefits.

Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions.

Banana stem is rich in fiber and helps weight loss. Due to rich content, it helps body to feel full faster. The intake of food gets reduced by including banana stem to diet. It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds.

Like banana, banana stem is also rich in potassium and vitamin B6. Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body.

It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world.

It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body.

How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.

Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

Technorati Tags: Banana stem,plantain stem juice,Vazhathandu juice,Banana stem benefits,plantain stem benefits.

KARISALANKANNI KEERAI CHAPATHI

2011-11-01T16:21:00.001+05:30

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.

INGREDIENTS

Karisalankanni leaves- 1 bunch
Wheat flour - 1 cup
Besan flour - 1 tbsp
Sambhar powder - 1 tsp
Garam masala - 1/2 tsp
Curd - 1/5 cup ( adjust)
Olive oil - 1 tsp
Salt -as needed
water - As needed

METHOD

Wash the leaves .Heat the kadai with a tsp of oil and saute the leaves till it reduces to half in quantity.
Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
Roll to make thin chapathi and toast on a dosa tawa.
Serve hot with onion raita and pickle.

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent.

Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered.

Medicinal properties

karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content.
Uses

1. It is good for teeth, skin and hair.
2. It induces appetite.
3. It aids digestion and helps expel fecal matter from the large intestines.
4. It heals ulcers.
5. It cleans the liver and encourages secretion of bile.
6. It cures inflamed liver also called fatty liver.
7. It expels intestinal worms, cures coughs and asthma, and tones the body.
8. The yellow variety is said to be particularly good for the skin and eyes.

When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver.
Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn’t seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis.

Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow’s milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well.

As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi

OATS KAARA PANIYARAM USING IDLY/DOSA BATTER

2011-10-20T16:27:00.000+05:30

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idly/dosa batter. The taste was awesome. It was like the usual one we make with idly batter.We loved it. Try this and let me know.I’ve also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup
Idly / dosa batter – 1/4 cup
Salt & water – As needed

To temper

Olive oil/ Cooking oil – 1 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Big onion – 1 no (chopped finely)
Green chilly – 1 no (-do-)
Ginger – 1 small piece
Curry leaves – a few

SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD:

Dry roast oats for few minutes and grind to make a fine powder.
Mix idly batter and powdered oats with the required salt and water. The batter should not be too thick.
Temper all the items given above and mix in the batter.
Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE:

This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
I dont like the smell of oats to be dominant here . So i’ve added equal quantity of oats and idly batter. U can lesser the amount of idly batter and try.
Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK

OATS – 1 cup
Urad dal – 1/2 cup
Salt & water – as needed

To temper :

The same ingredients as mentioned above.

METHOD

Soak the urad dal for 30 mins and grind with oats in a mixie .
Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

KITCHEN CLINIC

OATS

Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day. And the best way to start your day is Oatmeal. Oatmeal has long ranked among the best foods for fighting cholesterol. A single bowl of oatmeal provides all essential nutrients like complexcarbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium.

The Oat (Avena sativa) was originally cultivated in southern Europe some 5000 years ago. Hippocrates wrote that oats made into porridge or gruel (a thin porridge) is refreshing and helps hydration. During wars, the Scottish soldiers use to carry a bag of oatmeal as a source of strength. They also believed that it could build and regenerate bones andligaments.

We are all aware of the high fiber content of Oats but very few people know about the other benefits of Oats. These include:

Lowers cholesterol: Beta-glucans, a soluble fiber present in oats has been proven effective in lowering blood cholesterol thus reducing the risk of cardiovascular disease (CVD). A study confirms that having a bowl of oat meal everyday reduces the CVD risk by 10%.
Reduces high blood sugar: Being a lowglycemic index (GI) food and the fact that it is high in fiber content, it can normalize blood sugar spikes. Type 2 diabetes patients can benefit a lot from a morning breakfast of oatmeal.
Boosts Immune system: Selenium and Vitamin E present in Oats significantly enhances the human immune system's response to bacterial infection. This makes oatmeal the perfect food to have on the table during flu season. Zinc, present on oats, helps in metabolism, healing wounds and growth of new cells.
Reduces weight: The high amount of soluble fiber in oats forms a gel when digested. This causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays emptying of the stomach making you feel full longer which helps with weight loss. Also, being low in fat content, oats don't add to your weight as well. A new research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Good source of Protein: Oats have a higher concentration of well-balanced protein (100 gm of oats have around 17 gm of protein) than other cereals - 100 gm of oats contains twice as much protein as 100 gm of wheat or cornflakes). Also, the quality of the protein is superior to the quality of protein found in wheat or other grains. Protein is used to build, repair, and maintain all body tissues and provide the body energy.
Improves digestion: The high fiber content of Oats makes it an ideal medicine-food for individuals suffering from gastritis, colitis, and other digestive problems. Oats promote healthy bowel movement and cure constipation.
Reduces the risk of cancer: Phytochemicals present in oats are thought to reduce a person's risk of getting cancer. Lignan, a type of phytochemical especially abundant in oats has been linked to decreased risk of breast cancer and colon cancer. Whole oats result in bulky stool, which in turn dilutes carcinogens.
Stronger bones: Oats are rich in calcium, phosphorus and magnesium. Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis.
Excellent for Pregnancy: It is a good source of folic acid, thiamin, riboflavin, and niacin. Pregnant women need 400mcg of folic acid a day. A bowl of oatmeal can reduce the chances of having a baby with spina bifida.
Good for skin: Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin.
Reduces stress: The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. A mixture of oats, milk and honey reduces stress in the morning and boosts concentration.
Energy booster: Being high is carbs, they are excellent when it comes to boosting performance. Other nutrients present in oats like Phosphorus, vitamin B, magnesium and iron help in energy production.

The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health. You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits.

Be sure that you have a bowl of oatmeal every morning. Your body will thank you for it!

100 DIWALI SWEET RECIPES FROM INDUS LADIES- MOST AWAITED E-BOOK IS PUBLISHED

2011-10-20T15:26:00.001+05:30

I think i am the last one to write about this most eagerly awaited e-book from Indus ladies .U can download this e-book here . There are so many wonderful , unique recipes being published.I am elated that my BOONDHI LADOO recipe is also featured in this book :) Thanks a lot INDUS LADIES !!

ULUTHANKALI / URAD DAL KALI

2011-10-16T18:06:00.000+05:30

I hope u all would have tasted this at the time of puberty. Generally grannys used to give this for the teen age girls to make the bones strong.When my paati gave this for me, i hesitated a lot to eat this .But now i know its importance. Nowadays at this early age, we get pains in joints and back very often.We are not able to bend continuously for sometime.We get pain in spine.This shows the weakness of our bones. So its better to have urad dal in our regular diet to avoid all these problems.Apart from eating idly/dosas and vadas , i feel this is also a good choice of including urad dal in our daily diet..

Now coming to the recipe,

INGREDIENTS:

URAD DAL – 4 TBSP
JAGGERY or PALM JAGGERY – 4 TBSP
GINGELY OIL – 2 TBSP
CARDAMOM SEEDS – 2 NOS
WATER – AS NEEDED.

METHOD:

In a kadai ,roast the urad dal till golden yellow. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
Cook the urad dal for 7-8 mins. It thickens . Stir well for sometime and make sure there are no lumps formed.
Now add the powdered jaggery and mix well . Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates.
Add the gingely oil and stir well.U’ll get a glossy , sliding non sticky kali is ready to njoy ..

Delicious , healthy uluthankali is ready to eat !!

NOTE :

If u use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.

KITCHEN CLINIC

URAD DAL

Urad, also referred to as the urad bean, urad, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad.
It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the culinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh".
The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.

HEALTH BENEFITS & NUTRITION
Black beans with a white center are sold as urad in many Indian groceries. As halved beans, they are called urad dal. Urad dal is available unhusked with its black seed coat and husked.
A one-cup of urad dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. In India, mung beans are the common man's meal. They're very popular and are eaten throughout India, from Kashmir to Tamilnadu in the south. Most popular South Indian dishes contain urad, e.g., Idli, Dosa, Uthappam, Vada etc.

Technorati Tags: kali,uluthangali,uluthangali for teens and ladies.

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

2011-10-03T09:15:00.001+05:30

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS

For 1 person

Sprouted green gram - 1 handful
Carrot - 1 no(grated)
Beetroot - 1/2 no ( grated) (optional)
Big onion - 1/2 no (chop finely)
Cabbage - Few leaves ( chop finely)
Pomegranate - 1 handful
Guava - 1/2 no ( Chop into squares)
Coriander leaves - A few
Lime juice - Few drops
Pepper powder - 1/2 tsp
Salt - As needed

METHOD

Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery.
I usually pack the above salad for my hubby's lunch box without tomato and cucumber.

PARUPPU THOGAYAL

2011-09-13T16:27:00.001+05:30

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS

Moong dal - 1 fistful
Toor dal - 1 fistful
Red chilly - 2 nos medium sized ( 1 if long)
Grated coconut - 1 tbsp ( optional)
Pepper corns - 1 tsp
Garlic cloves - 6 nos
Salt - As reqd

METHOD

Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
Once its cool grind adding salt , grated coconut and little water to make a paste.
Finally add the pepper corns and garlic cloves and grind well .
Add little water if required.

Mix with plain rice adding sesame oil ..Enjoy !!

RAW MANGO - DRUMSTICK GRAVY| PORICHA KUZHAMBU

2011-08-29T09:34:00.001+05:30

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.

Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

INGREDIENTS

Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
Drumstick - 2 nos
Moong dal - 2 tbsp
Sambhar powder - 1.5 - 2 tsp
Salt & water- As needed

To grind:

Grated coconut - 2 tbsp
Water - As needed.

To temper:( to replace vadagam)

Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Jeera - 1/4 tsp
Small onion - 10 nos ( cut into small pieces)
Curry leaves - a few (finely chopped)
Cooking oil - 1 tbsp

METHOD:

Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
Now grind the grated coconut adding little water to make a smooth paste.
Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A SIDE DISH FOR VATRAL KUZHAMBU / SAMBHAR RICE.

KITCHEN CLINIC:

DRUMSTICK

All parts of drumstick tree are useful and have long been used for nutritional, medicinal, and industrial purposes. The drumstick pods or fruits are used as a vegetable in curries and soups and very popular in Indian food. Crushed drumstick leaves are used as a domestic cleaning agent; powdered seeds are used for clarifying honey and sugarcane juice, and for purifying water. Moringa seeds produce oil, also known as Ben oil, which is a sweet non-sticky oil that doesn't become rancid. This oil is used in salads, for lubricating machines, and in perfumes and hair-care products.
The seeds are also eaten green, roasted, powdered and steeped for tea or used in curries. This tree has in recent times been advocated by organizations such as Trees for Life as an outstanding indigenous source of highly digestible protein, calcium, iron, Vitamin C, and carotenoids suitable for use in regions of the world where malnourishment is a major concern.

Drumstick and Health

Quick Facts
Almost all parts of the drumstick tree have medicinal value. The small, round leaves are especially beneficial in treating many ailments because of their high iron content and many medicinal properties.
Drumstick leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Where starvation is imminent, consuming the drumstick-leaf powder can be life-saving.
According to the Trees for Life organization, “ounce-for-ounce, Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas,” and that the protein quality of Moringa leaves rivals that of milk and eggs.
Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infant and growing kids and teens to promote strong and healthy bones and for purifying the bloodstream. To prepare the tonic, drumstick leaves should be ground with water, filtered, and mixed with milk.
Drumstick-leaf juice is also very beneficial for pregnant women as it can help them overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications. In India, drumstick leaves are boiled in water and salt, the water is drained, and the leaves are served with ghee (clarified butter) to lactating mothers to increase breast milk.
Drumstick leaves are very useful in treating wheezing, asthma, bronchitis, and tuberculosis. A soup prepared by boiling a handful of leaves in 3/4 cup water for 5 minutes and cooled is served to those with respiratory problems. A little salt, pepper, and lime juice can be added to this soup.
Drumstick has antibacterial properties and as such is very useful in preventing infections such as those of the throat, chest, and skin. Drumstick soup can be prepared from the leaves, flowers, and pods and used for this purpose as an antibiotic. Dried and powdered bark of the drumstick root can also be used for fungal skin infections.
Drumstick leaves, flowers, and seeds are useful in treating sexual debility and weakness.
A teaspoonful of fresh drumstick-leaf juice mixed with honey and a glass of tender coconut water taken 2-3 times a day is a wonderful remedy for digestive disorders like diarrhea, dysentery, colitis, jaundice, and cholera. Drumstick-leaf juice is also effective in treating urinary disorders such as excessive urination.
Drumstick-seed oil is useful in treating conjunctivitis.
Fresh drumstick-leaf juice mixed with lime juice can also be applied to treat pimples, acne, and blackheads.

Technorati Tags: RAW MANGO GRAVY,PORICHA KUZHAMBU,MAANGAI KUZHAMBU,MURUNGAI KAI PORICHA KUZHAMBU,RAW MANGO KOOTU

GINGER CHUTNEY FOR IDLY/DOSA

2011-08-23T17:00:00.001+05:30

I got this recipe from my friend.It tastes good with idly / dosa.U can have it with curd rice too. My MIL used to tell me the numerous health benefits of ginger. So i started using ginger in my daily cooking. Once in a week i make thogayal / pachadi / chutney with ginger.Do try this chutney , i am sure u'll love it.

INGREDIENTS

Ginger - Thumb finger size
Red chilly - 2 nos (reduce to one if u want less spicy)
Grated coconut - 2 tbsp
Garlic flakes - 2 nos
Tamarind - small berry size
Salt & water - as required

To temper ( I couldn't temper as i was in a hurry . But I suggest u all to do this step )

Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few

METHOD

Chop the ginger into small pieces.
Heat a kadai with a tsp of oil and saute the ginger pieces, garlic flakes and red chillies.
Finally add the grated coconut , salt & tamarind. Fry for a minute.
Grind everything into a smooth paste.Temper all the items given above.

Enjoy with idly / dosa topped with sesame oil.

KITCHEN CLINIC

GINGER:

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

Ginger for Cholesterol Reduction

In cholesterol-fed rabbits treated with ginger, total serum cholesterol and LDL cholesterol levels were reduced and the atherogenic induct was reduced from 4.7 to 1.12.

The marked rise in body weights, glucose, insulin, total cholesterol, LDL cholesterol, triglycerides, free fatty acids and phospholipids in serum of rats that followed 6 weeks of high-fat diet treatment were significantly reduced by extract of ginger treatment.

The effect of ginger powder on lipid levels was investigated in a double blind controlled clinical trial involving forty-five patients in the treatment group and 40 patients in placebo group. There was a significant reduce in triglycerides, cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL).

AVAL KESARI / POHA KESARI

2011-08-16T15:36:00.001+05:30

I came to know about this kesari from my school friend Swarna.It was very new to me because i've tasted kesari made with rava / semiya. When she told about this i found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it.Its very simple to do. Try this and let me know ladies !!

INGREDIENTS

POHA / THICK AVAL - 1/2 cup
Sugar - 3/4 cup ( Add 1 tbsp less if u want mild sweet)
Water - 3/4 cup ( U can replace water with milk too )
Ghee - 2 -3 tbsp
Cardamom powder - 1/4 tsp
Cashews - A few
Orange -red food color / Kesari color - a pinch

METHOD

Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma.U can add another tbsp of ghee while roasting.
Now soak the roasted poha in little water for 10 mins to make it soft. This enhances quick cooking. ( Add the water just to cover the poha)
Take the measured water in a bowl by adding food color.Allow it to boil
Now add the roasted poha and Cover cook for 10 mins stirring in between.
Once the poha gets cooked, add sugar and mix well.
Add a tbsp of ghee at this stage. Mix well.
Stir constantly for few minutes ( may be 10 - 12 mins).At one stage the kesari becomes non sticky and leaves the sides of the pan.
Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .

Serve hot !!

TIPS :

I wanted mine to be mushy .So i soaked poha for more time and added 1/4 cup more water while cooking .
Here I've mentioned the actual ratio given by my friend.So adjust the sugar & water ratio accordingly .
Add more ghee while u make for ur guests ;)

UPMA URUNDAI

2011-08-01T20:11:00.001+05:30

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all :)

INGREDIENTS :

Raw rice - 1 cup
Toor dal - 1/4 cup
Water - 2 cups

To temper :

Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafetida /Hing - 1/4 tsp
Green chilly - 1 no ( cut into two)
Ginger - 1 inch piece ( cut into small pieces)
Curry leaves - A few

Salt & water - as needed.

METHOD:

Soak the rice and toor dal together for two hours.
Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
Now in a broad kadai , temper all the items given above in the same order.
Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
The rice absorbs all the water and becomes a non sticky dough.
Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.

BEETROOT PORIYAL

2011-07-20T16:14:00.001+05:30

I learnt this from my mom.Usually my mom makes this as an accompaniment for keerai kuzhambu.Its my favorite..Last week i made for mor kuzhambu . It was a flavorful and excellent combo.

INGREDIENTS :

Beetroot - 2 nos (big)
Moong dal - 2 tbsp
Salt & water - As needed
Sambhar powder or Red chilly powder- 1.5tsp

To grind :

Grated coconut - 3 tbsp
Small onion - 2 nos
Jeera - 1/4 tsp

To temper :

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Big onion - 1 no (finely chopped)
Curry leaves - Few

METHOD :

Chop the beetroot into small pieces and pressure cook along with moong dal , sambhar powder , salt & water.
Grind all the ingredients given under "to grind "into a smooth paste adding little water.
Now temper the items mentioned above and add the cooked beetroot mixture.
Then add the ground coconut paste and saute well till the raw smell emanates.

Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad .

KITCHEN CLINIC :

BEETROOT :
Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron.

Benefits and Features of Beetroot

Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red color
Extract is a natural source of vitamins and minerals
Beetroot is used traditionally as a blood building food
Beetroot may aid the natural process of elimination and support detoxification processes
Beetroot has liver, spleen, gall bladder and kidney cleansing properties
Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
Each capsule provides approximately 1-2mg of elemental iron
The iron contained in beetroot is organic and non-irritating and will not cause constipation
Beetroot is useful in acidosis due to it being rich in alkaline elements
Vacuum packed to enhance stability and shelf life
Suitable for vegetarians and vegans

Beetroot for Cholesterol Reduction

Beet fiber has been shown to have cholesterol lowering capabilities. In a study on rats with induced high blood cholesterol, a red beet fiber diet caused a reduction of serum cholesterol and triglyceride levels (by 30 and 40%, respectively) and a significant increase in HDL cholesterol (good cholesterol). This diet induced also a significant decrease (almost by 30%) of cholesterol content in the aorta.

Beetroot for Blood Pressure

Beetroot juice has been shown to lower blood pressure in subjects with normal blood pressure. In healthy volunteers, approximately 3 hours after ingestion of 500 ml of beetroot juice, blood pressure was substantially reduced, an effect that correlated with peak increases in plasma nitrite concentration, nitrite being the blood pressure reducing ingredient.

Beetroot and nitrate capsules are equally effective in lowering blood pressure indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure. It has also been found that only a small amount of juice is needed – just 250ml – to have this effect.

Beetroot for Cardiovascular Disease Prevention

Betaine, a nutrient found in beets and some other foods lowers plasma homocysteine, a possible risk factor for cardiovascular disease. Betaine supplements are manufactured as a byproduct of sugar beet processing. Betaine “supplementation” has however been found to increase blood LDL cholesterol and triglyceride concentrations in healthy humans, which may undo the potential benefits for cardiovascular health of betaine supplementation through homocysteine lowering.

Beetroot for Healthy Liver Function

Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea.

Glycemic Index of Beetroot

In a study to determine the estimated Glycemic Index of various foods, it was concluded that beetroot has a medium GI of 64.

Adverse Reactions from Beetroot

Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate

Beetroot contains nitrates and when they are cooked and left standing at room temperature, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the beetroot rises. The nitrites combine with amines in the stomach to form nitrosamines, some of which are known carcinogens.

IDLY SAMBHAR - MIL'S VERSION

2011-06-30T16:10:00.001+05:30

I've posted varieties of idly sambhar i learnt from my MOM & MIL.This one is my MIL's special sambhar.My hubby loves this a lot . So i make at least once in a week.It tastes similar to hotel sambhar.

INGREDIENTS

Tamarind - A small gooseberry size

To pressure cook:

Toor dal - 1/4 cup
Potato - 1 no (big)
Turmeric powder - A pinch
Water - As needed.

To Roast & grind :

Oil - 1/2 tsp
Methi seeds - 1/4 tsp
Coriander seeds - 1tbsp
Channa dal - 1.5 tsp
Red chilly - 1 no (big)
Hing - 1/4 tsp

To saute:

Shallots / small onion - 15 nos
Tomato - 1 no (cut into small pieces)
Curry leaves - a few
Sambhar powder - 1/2 tsp
Salt & water - As needed

To temper:

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Urad dal - 1/2 tsp

To garnish:

Coriander leaves - a few
Ghee - 1 tbsp (for flavor)

METHOD:

Soak the tamarind in warm water for 20 mins and take the extract.Set aside.
Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside.
Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder and keep aside.
In the same kadai , add oil and saute the items given under :to saute: .
Saute till tomato turns mushy.Then add the sambhar powder , tamarind extract , hing & salt.
Allow it to boil till the onion gets cooked.
Now add the mashed dal & powdered spices.
Mix well & boil for sometime.(. Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.)
Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( i add only when there is a guest ;) )

Enjoy with soft idlies & crispy dosas by adding sesame oil!!

Variations :

** For the exact restaurant style sambhar , add a few curry leaves while roasting the ingredients given for sambhar powder.
** Also try adding a tsp of grated coconut for additional flavor while roasting.
** Add a small piece of jaggery along with the tamarind extract. (i add very rarely)
** Add veggies like brinjal , Drumstick and carrot to make it more healthy.

In this sambhar we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.

KITCHEN CLINIC :

TOOR DAL :

Pigeon peas are nutritionally important, as they contain high levels ofprotein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.

Other common names

Other common names are तुवरि (tuvari) in Sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

USES:

It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.