Healthy & Tasty

Quote of the Day

2013-10-25T20:14:00.000+03:00

Eating is a need.

Enjoying is an art.

Tip of the Day

2013-10-23T19:55:00.002+03:00

Let raw potatoes stand in cold water
for at least half an hour
before frying to improve the crispness of
french-fried potatoes.

Tip of the Day

2013-10-19T09:30:00.002+03:00

" To keep herbs tasting fresh

for up to a month,

store whole bunches,

washed and sealed in

plastic bags, in the freezer.

When you need them,

they'll be easier to chop,

and they'll defrost the minute

they hit a hot pan".

Thoran - Poduthooval - Mezhukkupuratti 4

2013-10-18T21:43:00.000+03:00

Muringa Ila Thoran / Drumstick Leaf Thoran (4)

Ingredients :

Drumstick Leaves	3 Cups
Grated Coconut	½ Cup
Mustard Seeds	½ Tea Spoon
Raw Rice	1 ½ Tea Spoon
Shallots	12 Nos.
Green Chili	6 Nos.
Curry Leaves	3 Springs
Turmeric Powder	¼ Tea Spoon
Coconut Oil	3 Tea Spoon
Salt	To taste

Method :

· - Clean, wash and drain the drumstick leaves.

· - In a wok, heat coconut oil, add mustard seeds, shallots

curry leaves and green chilies and saute well.

· - Add raw rice and fry well.

· - Add the grated coconut and turmeric powder and mix well.

· - Then add the drumstick leaves. Mix well and sprinkle little

water, close the wok and in a low flame cook for 3-4 minutes.

· - Healthy & Tasty Thoran is ready.

Benefits

Quote of the Day

2013-10-18T00:21:00.001+03:00

" You don't need a silver spoon/fork

to eat good food "

Onion Rice

2013-10-17T17:30:00.000+03:00

One from our Healthy Lunch Series. Easy to make. Tasty to eat.

Ingredients :

Onion – Sliced	4 Table Spoon
Ghee / Coconut Oil	2 Table Spoon
Cooked Rice (Basmati)	1 Cup
Curry Leaves	2 Springs
Salt	To taste
Mustard	1 Tea Spoon

Method :

· In a wok, heat oil and add the mustard.

· Then add the onion, curry leaves and saute well.

· Add the cooked rice and salt and mix well.

· Use with the Tamarind Leaf Curry (the recipe soon)

& Curd/Yoghurt.

Quote of the Day

2013-10-16T19:48:00.002+03:00

“All happiness depends on a

leisurely breakfast.”

Kadala/Chick Peas - Chundal/Sundal

2013-10-16T10:51:00.000+03:00

Ingredients :

Chick Peas (Black)	¼ Kg.
Green Chili	6 Nos.
Grated Coconut	½ cup
Onion	1 No.
Mustard	1 Tea Spoon
Oil	1 Table spoon
Salt	To taste
Curry Leaves	2 Springs

Method :

· Soak the Chick peas, overnight.
· Pressure cook chick peas, up to 10 whistles.
· Heat oil, add the mustard seeds. When the spluttering stops,add the onion and green chili. Saute well.
· Add the grated coconut , salt and the cooked chick peas.
· Cook few more minutes to make the sundal dry.
· Add the curry leaves.

Benefits :

Moong Dal Fenugreek Dosa

2013-10-16T10:38:00.000+03:00

In our Healthy Breakfast Series, today we are presenting a dosa, with sprouted moong and fenugreek. (Benefits of Sprouts)

Ingredients :

Moong dal – sprouted	½ cup
Fenugreek seeds – sprouted	4 tea spoon
Cumin seeds	1 tea spoon
Chopped ginger	1 tea spoon
Green chilly	1 no.
Curry leaves	2 pinnates

Method :

- Grind all ingredients together. Add sufficient salt.

- Make the dosa as usual.

- Use along with coconut/onion chutney.

Order Sprouts Here :

Quote of the Day

2013-10-15T21:43:00.000+03:00

“When baking, follow directions.

When cooking, go by your own taste.”

Fried Chicken Curry

2013-10-15T11:21:00.000+03:00

Healthy & Tasty Special :

Ingredients :

Chicken	1 Kg.
Onion	100 g.
Green Chilli	6 nos.
Ginger Chopped	2 table spoon
Garlic Chopped	2 table spoon
Black pepper	1 tea spoon
Chilli powder	1 table spoon
Coriander powder	2 table spoon
Turmeric powder	½ tea spoon
Garam Masala	1 tea spoon
Mint, Coriander leaves	little
Tomato paste	1 table spoon
Yoghurt	5 table spoon
Sunflower Oil	½ cup
Curry leaves	As required
Salt	As required

Method :

- Clean, wash the chicken. Make into medium pieces.

- Take cooking oil in a wok, heat, fry the chicken (1/2 fry only).

- In between, grind 25 g. onion, green chilli, chilli-coriander-

turmeric-garam masala powders, chopped ginger-garlic,

black pepper and mint-coriander leaves, with a cup of water.

- Remove chicken from fire and strain.

- In the same oil, saute the remaining onion. When it become golden brown, add the grounded masala along with yoghurt.

- Sauté till the raw smell disappears and the aroma of masala spreads around.

- Add the fried chicken.

- Cook for 10 more minutes in a low flame.

- Add the curry leaves.

Tip of the Day

2013-10-14T21:45:00.001+03:00

To keep cauliflower white while cooking -

add a little milk to the water

Healthy Dinner Series - Wheat Congee or Kanji

2013-10-12T21:23:00.000+03:00

Ingredients :

Broken Wheat	½ cup
Coconut Milk	¼ cup
Salt	As required
Water	2 cups

Method :

- Boil water and cook the wheat.

- When it is cooked well, remove from fire.

- Add coconut milk, salt and use along with

Tamarind Leaf Chutney (the recipe soon !)

Benefits :

A recipe of Gauda Saraswat Brahmin

2013-10-11T16:30:00.000+03:00

Goud (also spelt as Gaud or Gawd) Saraswat Brahmins are a Hindu Brahmin community in India and a part of the larger Saraswat Brahmin community. They are popularly referred to as GSBs. They are Konkani people and primarily speak Konkani as their mother tongue. They are the first Rigvedic Brahmins.

They claim their origin to the Brahmins who lived on the banks of the now-extinct river Saraswati of Pakistan Punjab or Kashmir. They derived their name from either the river Saraswati or from their spiritual leader, the sage Saraswat Muni(sage) who lived on the banks of Saraswati. These Brahmins were one of the Pancha Gawda Brahmin groups who lived north of the Vindhyas. They belonged to Smarta tradition and primarily worshiped the five deities: Shiva, Vishnu, Devi, Surya and Ganesha. Throughout the course of history, the Saraswat Brahmins have migrated to a variety of locations and are found mostly in Western coast of India).(wikipedia)

Normally, the brahmins are pure-vegetarians. But, may be because of the area-the coastal- where they are living, many gauda saraswat brahmins are pesco-vegetarians. That means, in their diet, they will include the sea food. (But, they will not eat any other meat).

And, in vegetables, mostly all the leaf, they will include in their recipes - leaf of colocasia, bitter gourd, indian borage etc. etc.

Today we can see, their two easy recipes, with a leaf - i.e. indian borage/patta ajavayin.

Bajji and Pakoda.

Panikoorka / Indian Borage / Patta Ajavayin

BAJJI

Ingredients :

Panikoorka Ila/Patta Ajavayin	10 Nos.
Bengal Gram Flour – Besan	¾ Cup
Chili Powder	1 Tea Spoon
Asafetida Powder	1 Tea Spoon
Salt	To taste
Sunflower Oil	1 Cup

Method:

· Wash and keep the panikoorka ila/patta ajavayin.

· Mix the Bengal gram flour, chili powder, asafetida powder and salt.

· Add sufficient water to make a thick batter.

· Heat oil in a wok.

· Dip the panikoorka ila in the batter and fry.

PAKODA

Ingredients :

Panikoorka Ila/Pata Ajavayin	5 Nos.
Onion	1 Medium size
Green chili	4 Nos.
Bengal gram flour	1 Cup
Salt	To taste
Sunflower Oil	1 Cup

Method :

· Wash and finely chop the leaves, onion and green chilies.

· Mix the Bengal gram flour and salt and add sufficient water

to make a thick batter.

· Add the chopped ingredients to the batter. Mix well.

· Heat oil in a wok.

· Take and drop one table spoon of batter mix into the oil and fry.

· Use with tomato sauce or ketchup.

Benefits :

Tip of the Day

2013-10-11T16:27:00.000+03:00

To make PANEER, (Indian Cheese)

boil 4 cups milk. Add 2 table spoon lemon juice, stirring constantly until the milk thickens and curdles.

Strain through a muslin cloth.

Press under a heavy weight until flat.

Muringakka – Chakkakuru Pulinkary

2013-10-10T05:07:00.001+03:00

One another traditional and delicious curry of Kerala.
Easy to make. More benefits.

Ingredients :

Drumstick	2 Nos.
Toor Dal – Split Gram	100 Gr.
Jackfruit Seed	100 Gr.
Chili Powder	2 Table Spoon
Tamarind Extract	From a lemon sized
Coconut Oil	1 Table Spoon
Curry Leaves	As required
Salt	As required

Method :

v Break the jack fruit seed with a stone or hammer, remove the outer skin.

v Cut the drumstick into 2” long pieces.

v Pressure cook the jack fruit seed and gram with sufficient water.

v Transfer the contents from the pressure cooker to another vessel,
add the drumstick and cook for few more minutes.

v Add the tamarind extract, chili powder and salt. Bring to boil.

v Remove from fire and add the coconut oil. (No seasoning. Use
raw coconut oil, like, avial, olan, stew etc.)

v Add the curry leaves and close and keep for some times to get the full fragrance of coconut oil and curry leaves.

Benefits

Quote of the Day

2013-10-09T20:40:00.001+03:00

If you wish to grow thinner,

diminish your dinner.

Quote of the Day

2013-10-08T09:35:00.001+03:00

After dinner sit a while,

and after supper walk a mile

Quote of the Day

2013-10-07T20:28:00.003+03:00

“To avoid sickness eat less;

to prolong life worry less.”

Quote of the Day

2013-10-06T17:03:00.000+03:00

" To keep the body in good health is a duty,

otherwise we shall not be able

to keep our mind strong and clear "

-Gautama Buddha

WEEK END SPECIAL : A famous Street Food of India

2013-10-05T20:25:00.001+03:00

BATATA VADA PAV

Vada pav, sometimes spelled wada pav or Vada Paav, is a popular spicy vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav.

The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. Or you can replace with burger bun.

It is a hugely popular street food in India. Vada Pavs are common to find in every part of India and is sold by roadside vendoors and some shops. Batata vada is synonymous with the south Indian Potato Bonda. Vada Pav / Wada Pav is the Indianized burger. Crispy vada sandwiched between soft buns with spicy garlic/ mint/ coriander chutney. (Wikipedia)

We can see the procedure to make this INDIAN VEGETABLE BURGER.

Ingredients :

For Vada (Bonda)
Potato	¼ Kg.
Onion – Chopped	50 Grams
Green Chili	5 Nos.
Ginger	1” Cube
Curry Leaves	1 Spring
Coriander Leaves	Little
Mustard Seeds	1 Tea Spoon
Salt	To taste
Oil	2 Table Spoon

For Batter
Chick Peas Flour	100 Grams
Rice Flour	5 Table Spoon
Turmeric Powder	½ Tea Spoon
Soda Bicarb	½ Tea Spoon
Asafetida Powder	A Pinch

For Frying
Oil	1 Cup

For Tamarind Chutney
Dates	100 Grams
Tamarind	20 Grams
Jaggery	50 Grams
Water	½ Liter
Cumin Powder	1 Tea spoon
Chili Powder	2 Tea spoon
Coriander Powder	2 Tea spoon
Butter	2 Tea spoon
Salt	To taste

To make Sandwich
Pav/Bread	6 Nos.

Method :

For making Vada :

· Boil the potato, remove the skin and mash with hands

or with potato masher.

· Finely chop the onion, green chili, ginger, curry leaves

and coriander leaves.

· Combine all ingredients together with salt.

· In a pan, heat oil, splutter mustard seeds and add the

potato mixture. Mix well.

· Make lemon sized balls from this mix. Keep aside.

For making Batter :

· Combine, chick peas flour, rice flour, asafetida powder

and turmeric powder. Add sufficient water to make a

medium-thick batter.

Frying :

· Heat oil in a wok. Take the potato mixture balls and dip

it in the batter and deep fry.

For making Tamarind Chutney :

· Soak the dates, tamarind and jaggery in water for 2 hours.

· Grind in the mixer to make a fine paste.

· In a wok, boil this mixture. When it becomes thick, add

the remaining ingredients.

Assembling or making Burger

· Vertically, make a slit in the pav. Don’t cut and separate it.

Just slit till the base (In place of pav, we can use burger

buns also).

· Apply the chutney (or Tomato Ketchup/Sauce – here we used

tomato ketchup) inside the pav. Keep a vada and serve

along with green chili.

Quote of the Day

2013-10-05T07:57:00.001+03:00

" Our lives are not in the lap of the gods,

but in the lap of our cooks"

MURINGA ILA MULAKOOSHYAM

2013-10-04T16:19:00.000+03:00

DRUMSTICK LEAF-SPLIT GRAM CURRY

Mulakooshyam is a traditional curry of some parts of Kerala.
Few days before, we posted one in this category.
(Chakkakuru-Kumbalanga Mulakooshyam).

Today, we are presenting another healthy one.

After knowing the health benefits of Drumstick Leaf,
you will also agree with us, it is really healthy.

See, learn, feel.......

Ingredients :

Drumstick Leaves	2 Cups
Toor Dal (Split Gram)	1 Cup
Coconut	½ Portion
Garlic Whole Red Chili	4 Flakes 2 Nos.
Cumin Seeds	1 Tea Spoon
Mustard	1 Tea Spoon
Coconut Oil	1 Table Spoon
Salt	To taste

Method :

v Separate, clean and wash the drumstick leaves. Keep aside.

v Wash the toor dal(split gram), and pressure cook up to 5 whistles.

v Grind the coconut, red chili, garlic and cumin seeds to a fine paste and add to the cooked dal along with drumstick leaves and cook for 5-10 minutes, with lid closed.

v Remove from fire and season it with mustard seeds.

Benefits

2013-10-04T06:40:00.000+03:00

FOOD FOR THE BODY

IS NOT ENOUGH

THERE MUST BE

FOOD FOR THE SOUL

Healthy Quote of the Day

2013-10-02T22:29:00.000+03:00

“From the bitterness of disease

man learns

the sweetness of health.”