Super Samayal

Quick and Easy Butterscotch Ice Cream

noreply@blogger.com (Anonymous) — Mon, 20 Jun 2016 02:42:00 +0000

Summer is on folks !! Schools are getting closed and kids are already in holiday mood. Everyone at home are running crazy these days. Moms at home are thinking on how to engage the kids and dads are worried about bills to pay.

Kids love ice cream and many crave for it. Instead of taking them to the ice cream parlors and paying to buy it, how about engaging them to make a tasty ice cream quickly and all by themselves. There is no need for cooking, you do not even need an ice cream maker. It is super quick to make and it does not require any special vessel.

Sounds very interesting - isn't it? Let's get cracking. Join the fun with me.

Ingredients :

Nestle condensed milk -1cup 14 oz

Fresh cream - 2 cups

Butter scotch chips - 2/3 cup (Nestle)

Butter scotch essence - 1/2 tsp

Method :

Measure and keep all the ingredients ready.
Make coarse powder out of butter scotch chips.
Take fresh cream in a bowl and beat it with the help of an electric beater for one minute until it turns frothy and creamy.
Next add condensed milk and start beating again further for one minute.
Now add butter scotch essenence and beat one more time.
Mix the coarse powder of butter scotch chips to the cream mixture.
Mix well with the help of spatula.
Pour this into a fresh container and cover it with a lid.
Let the container sit into the freezer for 6-8 hours.
Scoop and serve this chilled yummy butter scotch ice cream.

Tips :

If you do not have an electric beater, you could also do it manually with an egg beater.
Adding butter scotch chips to the ice cream is optional.

Healthy Oats Adai

noreply@blogger.com (Anonymous) — Thu, 09 Jun 2016 18:22:00 +0000

Normally, Adai is prepared with raw rice / boiled rice, coconut, toor and channa dal. If you consume the typical Adai you would be feeling so hefty and sleepy for the whole day.

Though the taste can't match with any other. Adai typically tastes the best when it is thick and takes long time to cook and to get crispy. In this fast food world we don't have the patience to wait for such a long time and end up making normal dosas.

A great alternate is this Oats Adai. By adding oats powder instead of rice and totally avoiding coconut, you can make your favorite Adai healthy and tasty. Just like your mother's awesomely tasting Adai, even this recipe includes all four dal also to start your day with a healthy breakfast and no guilty feeling.

Ingredients :

Oats Powder - 1 cup
Toor Dal - 1/4 cup
Channa Dal - 1/4 cup
Moong Dal - 1/4 cup
Urad Dal - 1/4 cup
Garlic - 3 pearls
Ginger - 1/2 tbsp finely chopped
Fennel Seeds - 1/2 tsp
Red Chillies - 2
Onion - 1 big finely chopped (optional)
Fresh coriander leaves - 1 tbsp
Salt - to taste
Oil - to toast

Method :

Wash all the four dals and soak this for an hour.
Drain all the water from the dals and grind it along with garlic, ginger, red chillies, fennel seeds to the batter consistency.
Next, mix this batter and oats powder by adding salt and coriander leaves (optional adding chopped onions).
Add required water to make it to a dosa batter consistency.
Heat dosa tawa and spread 1 full laddle of batter like dosa.
Drizzle some oil on top of adai. Let it cook until golden brown at the bottom side and flip to the other side.
Serve hot with any chutney of your choice or idli podi.
Here is served with garlic chutney, which accompanied very well with this adai.
Recipe of this Garlic chutney will follow in my next post.

Tips :

I had excluded onions while making adai. But it still turned out very crispy.
We could make adai immediately once the batter is ready or keep it in fridge also for 2 hours and make it.
You no need to roast oats before making powder.

Cool Fruit Popsicle

noreply@blogger.com (Anonymous) — Sun, 22 May 2016 21:50:00 +0000

Fruit Popsicle is a great way to beat the heat. It is something that kids love to savor.

Instead of buying popscicle from the stores, you could now make it home in a healthy way - with all the ingredients you would love your kids to have.

Ingredients :

Coconut water - (330 ml)
Kiwi- sliced 8 pieces
Blueberries - 8-10
Orange - 4 pieces
Strawberries - sliced 8 pieces

Method :

First clean the Popsicle.
Now add 2 sliced kiwi, orange, blueberries and strawberries in each Popsicle.
After adding the fruits it's time to fill coconut water to that. The water should be filled up to 3/4 of the popsicles. This will help to close the cap without overflowing.
Keep this Popsicle in the freezer for 3 to 4 hours and enjoy this Popsicle in this hot summer.

Tips :

You could use VITA coconut water that comes pre-packaged containers or substitute it with any juice you might have readily available in your fridge.
No need to even have the popsicle moulds. You could use any small container of your choice or even disposable cups.
Add all ingredients in the disposable cups and wrap it with aluminum foil in the middle insert an ice cream stick and freeze it.
Add sugar, if you find the taste of coconut water is bland.

Tangy Strawberry Salsa

noreply@blogger.com (Anonymous) — Mon, 16 May 2016 03:09:00 +0000

Summer has started and everyone would be heading to the farms for picking fresh organic fruits, veggies and greens. Everyone tend to pick up more by seeing fresh veggies, fruits and end up struggling ways to finish all of them before seeing them getting rotten.

Here is a simple tangy Strawberry Salsa recipe where your fruits like peach, mango, pineapple, strawberries could be used to prepare an at-home fresh salsa instead of the ones sold in stores. This will not take much time and no cooking or baking is required.

Chop, toss and eat... to make life so easy...

Ingredients :

Strawberries - 4 cut the top and finely diced

Red Onion - 1/4 cup peeled and finely chopped

Jalapeños - 2 stem and seeds removed, finely diced

Orange Bell Pepper - 1/4 cup finely chopped

Fresh Cilantro - 1/2 cup chopped

Lime Juice -1 tbsp

Salt & Black Pepper - to taste

Method :

In a mixing bowl toss all the ingredients together until combined.
Season with extra salt and pepper.
Serve immediately or chill until ready to serve.
Enjoy this freshly homemade salsa with any kind Tostitos®, tortilla chips and masala pappad on top. You could even eat it as salad also.

Tips :

Lime juice could be added more or less depending upon the sourness required.
Try this salsa with any other fruits of your choice.
It would add to taste if you could hull the Strawberries before you use them for the salad preparation. If you are not sure as to how it is hulled, check out the video below :

Thinai Payasam

noreply@blogger.com (Anonymous) — Sun, 08 May 2016 03:10:00 +0000

Thinai Arisi (Foxtail Millet) payasam is one of the healthy and delicious recipe which could be prepared pretty fast and it is similar to rice payasam.

Its believed that Thinai has lots of health benefits like removing impurities from Uterus especially during the time of post pregnancy. It contains iron & carbohydrates, controls cholesterol and balances the body heat during winter season.

On the occasion of Mother's Day, I wish to dedicate this healthy dessert to all the lovely Mothers.

Happy Mother's Day !!

Ingredients :

Thinai (Foxtail Millet) - 1/2 cup
Moong dal - Less than 1/4 cup
Jaggery - 3/4 cup
Boiled and cooled Milk - 2 cup
Water - 1/12 cup
Coconut - 2 tbsp
Cardamom Powder - 1/2 tsp

Seasoning :

Cashew - 1 tbsp
Raisin - 1/2 tbsp
Chiroli - 1/2 tbsp
Sliced Badam - 1 tbsp
Ghee - 1 1/2 tbsp

Method :

Heat 1/2 tsp Ghee in a pressure cooker for roasting thinai till nice aroma comes out of it and color of the thinai also slightly change.

At the end add moong dal to that and roast for further few more seconds. This step is necessary to avoid forming lumps while adding water.

Add coconut and water to the roasted thinai and let it cook for 2 whistles and turn of the flame.

This extract of coconut would give additional taste to thinai while cooking.

Keep aside the cooker until the pressure releases.

Sometimes jaggery may contain impurities and small stones. For removing that add jaggery and 1/4 cup of water in a small pan, allow this mixture to heat and wait until it dissolve. Turn of the flame and strain the water.

Once the pressure releases open the cooker, now add milk to cooked thinai and place it again on the medium flame and allow it to boil.

Give a gentle mix in between to avoid sticking at the bottom.

Now add jaggery water and cardamom powder to the boiling milk and stir well until it get mixed properly.

Turn the flame to simmer and let it boil for further 5 minutes and turn off the flame.

Heat ghee in a pan add cashews, raisins, chiroli and badam and roast them till golden brown and add it to payasam.

Serve hot / warm or chill.

Tips :

Thinai could even be cooked directly also by adding 2 cups of water for 1/2 cup of Thinai.

Make sure while adding jaggery syrup to the milk, put the flame to simmer to avoid curdling.

I used powdered jaggery, you can even use normal jaggery also.

Adding badam and chiroli is optional.

Payasam might turn to thick once its cools down. Adjust it by adding some warm milk to that.

This payasam could offered to God as prasadh during festive season too.

Tasty Tomato Chutney (Thuvaiyal)

noreply@blogger.com (Anonymous) — Thu, 05 May 2016 14:10:00 +0000

Tomato Chutney or Thuvaiyal is an easier version to make and no need to fry too many things. It is a hassle free side dish to make and gets done in one go - just saute all and grind.

Ingredients :

Tomato -1

Coriander seeds -1 tblsp

Coconut - 2 tblsp

Green chilies - 2

Curry leaves - 6-7

Hing - 1/4 tsp

Garlic - 3

Salt - to taste

Oil - 1 tsp

Seasoning :

Urad dal - 1/4 tsp

Mustard -1/4 tsp

Oil - 1 tsp

Method :

Heat oil in a pan by adding coriander seeds, green chilies to fry till aroma comes out of it.

Then add chopped tomatoes, hing and curry leaves to saute till the raw smell goes off.

Add salt, garlic and coconut; give it a quick mix and remove from pan. Transfer this into a separate plate to cool down and then grind it.

Heat 1 tsp oil in a small Kadai / pan for seasoning by adding Mustard allow to crackle followed by Urad Dal until it turns to golden brown and add it to thuvaiyal /chutney and mix this well.

Enjoy this tasty Tomato Thuvaiyal with hot rice, Idly, Dosa, Upma and Chapathi.

Tips :

Instead of whole chillies, you could also substitute with chilly paste.

While eating many of us take curry leaves out, since it is not chewable and intervenes while chewing food, especially kids do this. Since it carries bunch of healthy values, it is a good idea to add the curry leaves while grinding, instead of adding it during seasoning. Kids wouldn't know this and you can feel happy about making a healthy dish as well.

Super Crunchy Cheddar Biscuits

noreply@blogger.com (Anonymous) — Wed, 27 Apr 2016 17:24:00 +0000

Cheddar Biscuits or Red Lobster biscuits are super easy to make and tastes awesome. Its a great and quick snack to make and serve for your kids and family or to surprise guests who drop by.

It takes less than 20 minutes to make and tastes pretty good.

Why don't you give it a try?

Ingredients :

Bisquick Mix - 2 cup

Garlic Powder - 1/8 tsp

Dried Parsley - 1/2 tsp

Milk - 2/3 cup

Butter - 2 tbsp

Cheddar Cheese - 1/2 cup (shredded)

Method :

Preheat oven to 450 F before mixing.
In a bowl add Bisquick mix cheddar cheese, garlic 1/4 tsp and milk to mix.
Mix these ingredients gently by not giving too much pressure.
When the dough turns sticky it is the apt state of consistency that is required.
Dough should not be over mixed since too much of mixing will result chewy biscuit. If you mix it very gently you will get a fluffy biscuit.
Now take a small portion about lemon's size and place them in the baking parchment sheet leaving enough place between each biscuit.
Place the baking tray in the oven and bake this biscuits for about 8 to 10 minutes until biscuits are golden brown.
Simultaneously, melt the butter, add garlic powder 1/4 tsp, dried parsley and mix well.
Turn off the oven, when biscuits are ready. Take them out and coat with butter mixture and place the tray back in oven for a golden finish. This step is not really required, but still you will get golden finish.
Serve them warm accompanied with salsa.

Tips :

The intensity of the heat required varies based on the make and model of your oven. Please check the manual and heat it up accordingly.
Usage of parchment paper inside the oven could lead to a fire hazard. Keep monitoring it often and remove / replace the paper if you find it turning brown.
Needless to mention is the usage of gloves and proper caution while handling the tray kept in oven and the hot biscuits as well.

Bitter Gourd Podi

noreply@blogger.com (Anonymous) — Wed, 20 Apr 2016 15:47:00 +0000

Somehow the name Bitter Gourd by itself prevents it from being included in most meals by both big and small. The health benefits of Bitter Gourd is enormous and is something that is not worth to be avoided but included in our meal plans. Podi or powder is a great way to consume it without loosing much of its natural flavor and benefits.

Health benefits of this veggies are weight loss, improves your digestion and immunity, lowers your blood sugar levels for those who are suffering from diabetes and one more good news and secret for ladies is that it has abundant supply of fibre, vitamins, anti-oxidants and minerals which helps flush out the toxins and also prevent damage caused due to free radicals in your body.

Biological Name: Momordica Charantia

Names in other languages: Karela (Hindi), Paakharkaai, Pavakkai (Tamil), Kakarakaya (Telugu), Karelu (Gujarati), Korolla (Bengali), Karali, Kareti, Karle (Marathi), Kaippakka (Malayalam)

Ingredients :

Bitter Gourd 4 small sized

Tamarind - medium gooseberry size
Turmeric Powder - 1/4 tsps
Salt - to taste
Garlic - 3
Oil - 3 - 4 tblsp

To Roast :

Chana dal - 3 tsp

Urad dal - 3 tsp

Coriander seeds - 3 tsp

Red chilli - 6 to 7

Method :

Clean the bitter gourd well with water.
Slice gourd into lengthwise half and remove the seeds. Then finely chop the gourd.
Mix turmeric powder, salt and gourd in a bowl. Let this sit aside for 30 minutes. This step is mandatory, since it removes the excess bitterness from the gourd.
Squeeze the excess water well from the gourd after 30 minutes.
Roast all the listed ingredients with 1/2 tsp of oil to the pan until golden brown and transfer this to separate plate to cool down.
In the same pan add remaining oil and squeezed bitter gourd to the pan to fry until golden brown with medium flame.
The gourd shouldn't get burnt while frying. This step is time consuming but still you could compromise by having healthy podi instead of deep frying the gourd. Let this cool down.
Grind Garlic, tamarind, salt, roasted dals and gourd to a coarse powder.
Store this podi in a air tight container for a week in room temperature, otherwise it will be good for two weeks if you keep it in refrigerator.
Serve this podi with hot rice and ghee accompanying with papad or vadam.

Tips :

To avoid the bitterness, it is essential while selecting the gourd, it should be tender and color is parrot green instead of bottle green.
Option of adding separately fried coconut to grinding at the time of making podi.
Kids can also have it by not telling the name of the gourd. Since it is not visible, some magic needs to done with kids to make them eat this and we moms are good at it ;-)

Fluffy Microwave Dhokla

noreply@blogger.com (Anonymous) — Mon, 18 Apr 2016 22:32:00 +0000

My all time favorite snack and my childhood weekend morning breakfast was this Gujarati dish. Every Sunday morning, we used to get fresh Jalebi, Dhokla, Khandvi, Kachori etc. from the Halwai's shop.

This soft fluffy Dhokla is savory cake and tempts us to eat more and more without guilt.

I, for some reason, thought that preparing Dhokla myself could be a big hassle and I usually bought instant Dhokla readymade mixture from store. But still I couldn't resist making it by myself. I then tried this recipe all by myself and it came out very well. No need of grinding, steaming, hassle free snack and oil free with just a soaking time of 20 minutes. Preparing this dish yourself should make you especially feel happy.

As this Dhokla goes well with breakfast, snack, appetizer and surprisingly easy to make this in the microwave.

No more waiting, let's jump into the recipe :

Ingredients :

Dhokla Mixture :

Gram Flour - 1 cup

Semolina - 1/4 cup

Lemon Juice -1 medium size

Ginger - 1/2 inch piece (grated)

Sugar - 2 tsp

Salt - As per taste

Water - 3/4 cup

Eno fruit salt - 1 tsp

Seasoning :

Green Chillies - 2 finely chopped

Green Coriander - 2 tbsp finely chopped

Oil - 1 tbsp

Black Mustard Seeds - 1/2 tsp

Curry Leaves - 5 to 6

Sesame seeds - 1 tsp

Raw coconut - 1 tbsp (optional)

Method :

To start with the ingredients given in Dhokla Mixture, take gram flour and semolina in a bowl. Start adding water slowly and mix to make a batter without any lumps. Consistency of the batter should not be too thick or too thin.
Now add lemon juice, grated ginger, sugar and salt to the batter and mix properly. Let this batter sit for 20 minutes to become puffy.
Meantime, for making Dhokla, grease the microwave safe bowl with oil.
Once soaking time is over, add Eno fruit salt to the batter and stir it quickly and properly. You could notice size of the batter might increased to double size and puffy.
Immediately pour this batter into oil greased microwave safe bowl.
Cover it with a lid and place the bowl in microwave and cook for exactly for 3 minutes on high power. Give standing time for other 2 more minutes to sit in microwave.
After removing the bowl, check the batter by inserting a toothpick. If toothpick comes out clean and with out sticking.
Adjust to cook further 30 seconds or 1 minute, if the batter is not cooked.
Now, microwave Dhokla is ready.

Seasoning :

Take oil in a pan and place it on the the medium flame.
Now add mustard, sesame seeds, curry leaves and saute for few minutes. Then add green chilli as well. Add 1/4 cup water and sugar melts completely.
With the help of knife run around the Dhokla for separating it from bowl.
Cover the bowl with a plate and flip it. Run the knife over Dhokla gently to make cube shapes.
Now pour the seasoning water on Dhokla pieces with the help of a spoon. Dhokla absorbs the water and becomes soft.
Garnish with coriander and coconut. Microwave Dhokla is ready.
Serve with mint-coriander chutney.

Notes :

You could add either green chilli or chilli paste instead of whole.
Only for microwave the batter needs to sit for 20 minutes, otherwise for steaming or pressure cooker method no need to keep the batter to sit.
Steam it immediately, once the batter is ready and the proportion are same.
Steam it for 10 to 15 minutes.

You Will Never Think That Learning Nutrition Could Be So Beneficial! But It Is!

noreply@blogger.com (Anonymous) — Wed, 13 Apr 2016 00:36:00 +0000

We keep seeing people talking about nutrition in TVs almost everyday.

How many times you thought to learn about Nutrition formally? But you were scarred of how much you got to pony up for such courses.

Now, here is a great chance to learn about it for FREE !!

Yes, you heard it right - all the below courses on Nutrition are FREE. But you can choose only one though.

Choose the best one for you and pursue your dream of studying about nutrition from Shaw Academy.

Eat healthy & Live healthy

Easy Spinach Cheese Balls

noreply@blogger.com (Anonymous) — Wed, 06 Apr 2016 09:57:00 +0000

Here is a healthy and quick snack recipe. No need to deep fry or soaking required.

Thinking of kids, intake of any leaves is a hard time with them. This recipe would help kids to learn to like spinach. Since this contains egg, cheese and spinach, it makes this a healthy recipe for all and easy to prepare with in no matter of time.

Recipes such as this comes in handy when unexpected guests drop by and you are struggling to find to prepare something within less time but finally end up by serving frozen items or junk food. This Spinach Cheese Balls recipe will make you feel guilt free by not having to serve unhealthy food or deep fried ones.

Ingredients :

Spinach - 1 cup (cooked and squeeze out the water)

Egg - 1

Grated Cheese - 1/4 Cup (Cheddar Cheese)

Bread Crumbs - 1/4 cup

Coriander - 1/4 cup (optional)

Salt - To Taste

Method :

Clean, wash and trim the fresh spinach leaves.
Place the sauce pan on the stove, no need to add oil. Add spinach leaves and salt to cook it with low flame by covering the lid for 3 to 5 minutes.
Once leaves are cooked turn the stove off and keep aside to cool down.
Now squeeze the water from cooked spinach and transfer to mixing bowl.
Add eggs, cheese, herbs and bread crumbs. You can even add pepper and if required add salt after checking.
Mix all the ingredients to form like a batter, with that batter you should be able to make balls with your hands or cookie scoop to avoid the mess.
If you see more moisture and are not able to make the balls, slightly add more crumbs until to form balls out of the batter.
Place the spinach balls on a cookie tray covered with baking paper.
Now bake this balls at 180 c for 15 - 20 minutes or until turns to golden on the top.
Serve immediately or cold in lunch boxes as a snacks for kids.
This recipe can be served with dippings of your choice like pesto, hummus or ketchup.

Tips :

Frozen spinach can also be used for this recipe, if you are in a rush. Defrost the frozen leaves in boiling water before using.
Preferably, lemon size balls is good enough to bake. Bigger balls needs more time to bake.
Before hand prepare the balls and place this into a plastic box and freeze. Defrost 1 hour before baking them.
Perfect snacks for kids, it contains Calcium, Carbohydrates and Vegetables.

Oats and Wheat Rava Idly

noreply@blogger.com (Anonymous) — Wed, 30 Mar 2016 23:00:00 +0000

Oats or rolled oats commonly eaten in the form of cereal or porridge. For the past few decades oats have become very popular "health food" and is loaded with dietary fiber and had a range of healthy cholesterol-lowering properties.

To start your day with guilt free food, try this Oats & Wheat Rava idly as an easy and quick breakfast or tiffin item.

Ingredients :

Instant Oats - 1/2 cup
Roasted Wheat Rava - 1/2 cup
Curd - 1/2 cup
Water - as required
Coriander leaves - 2 tbsp finely chopped
Carrot - 1 (grated)
Baking Soda - 1/2 tsp
Salt - to taste

Ingredients for Seasoning :

Oil - 1/2 tsp
Mustard Seeds -1/2 tsp
Jeera - 1/2 tsp
Cashews - 1 tbsp
Hing - 1/4 tsp
Green Chili - 1 Chopped
Curry Leaves - 1 sprig

Method :

Heat the oil in a pan. Add all the ingredients for seasoning and fry until it splutters. Then transfer this seasoning to the curd.

In other pan fry dry oats for 5 minutes with medium flame and keep aside to cool down. Blend to make a coarse powder out of it.

Meanwhile grease the idly plates with oil, and add water to the cooker / idly steamer on stove to start heating in advance (may be when you are setting the batter ready) so that you could immediately start steaming after adding baking soda.

Now add roasted wheat rava, finely chopped coriander, oats powder, salt and grated carrot. Mix well and adjust with water if required to the batter. The batter consistency should be fairly thick.

Finally add baking soda and you will get to see the air bubbles appearing on the batter. Immediately pour the batter to the greased plates and steam for 10-12 minutes until cooked through. Don't let the batter sit after adding baking soda for long time. If the batter is more, do it in batches and add baking soda before steaming.

Once steaming time is over, remove idly plates from the cooker / idly steamer and keep it out for couple of minutes.

Take the idly out from the plates and serve with any kind of chutney of your choice / sambar. The taste of the idly is close to rava idly. It is good to start your day with healthy version of breakfast.

Notes :

Substitute Bombay Rava instead of roasted wheat rava.
Dry roast rava (semolina) / wheat rava until it changes it's color to light brown. Since I used roasted wheat rava, I skipped that.
You could even roast any rava at the time of seasoning also.
Mix all the dry ingredients well in advance and store this in zip locks / air tight container in fridge for a month.
Roasting the oats will remove the sticky texture.

Labra - Mixed Vegetable Curry

noreply@blogger.com (Anonymous) — Mon, 14 Mar 2016 03:00:00 +0000

Labra is a delicious dish of West Bengal. It is a kind of mix vegetable recipe that is fulfilling and is also a nutritious curry. It contains several kinds of vegetables cooked on sim flame along with light spices. It is served hot along with rice.

Labra is a regular item in the daily food chart of the Bengalis, however, this is also considered to be an important recipe for the festivals and celebrations. Since this is an onion-garlic free dish, it is offered as Bhog Prasad at Durga Pooja along with Kichuri/Khichdi. If you are also a curry lover, you will certainly like this simple and quick recipe.

Try making Labra according to the instructions given below.

Ingredients :

Potato - 1, peeled and cut into big cubes
Ivy Gourd - 1/2 cup cut into 1/2" pieces
Red pumpkin - 1/2 cup, peeled cut into big cubes
Cauliflower - 6 florets cut into medium size
Chayote - 1/2 cup peeled and cut into big cubes
Carrot - 1, peeled and cut into big cubes
Green Chillies - 1 slitted straight
Ginger grated - 1 1/2 tspn
Bay Leaf - 1
Red Chili - 2
Paanch Phoron Masala - 1tsp (jeera 1 tspn, mustard 1 tspn, methi seeds 1 tspn, kalonji seeds (nigella seeds) 1 tspn and fennel seeds 1 tspn)
Turmeric - 1/2 tspn

Amchoor powder - 1 tspn

Salt - As per taste
Sugar - As per taste
Mustard Oil / Refined Oil - 2 tblpsn

Method :

To make the Paanch Phoron Masala Recipe, preheat a small pan on medium heat. Dry roast all the Paanch Phoron ingredients until well roasted and you start smelling the aromas of the roasted ingredients. Once roasted, turn off the heat and allow the seeds to cool. Once cooled, powder the Paanch Phoron Masala in a grinder. Store the Paanch Phoron Masala in airtight bottled in the freezer for its freshness to last for a long time.
Wash and cut the vegetables and keep ready.
Bring skillet with oil to heat add Red Chili, Bay Leaf and Paanch Phoron masala. Let it crackle.
Add Vegetables to the skillet in order of the hardness of the individual veggies, I started with carrot, chayote, ivy gourd and cauliflower sautéing for 4 to 5 minutes and now add Potato to cook other 2 minutes. As I added red pumpkin last, since it cook fast. Saute this veggies on medium flame 2-3 minutes.
It's time to add Turmeric, grated ginger, amchoor powder and salt. Mix properly to coat with all veggies and let it cook at low flame with closed lid until veggies are soft.
Water is not required, as salt added to veggies, naturally water oozes out from veggies to cook.
But if you feel veggies are dry while cooking sprinkle some water.
When veggies are done add sugar and green chillies to adjust seasoning.
Combine and stir well the curry to mix with veggies, if excess water is there let it evoparates.
Turn off the heat.
Serve hot with plain rice / roti / khichdi / Naan.

Tips :

You can even use other veggies like - Egg Plant, Field Beans, Sweet Potato, Raw Banana, Ridge Gourd, Beans, Peas, Cabbage, Radish, Zucchini.

Instead of Amchoor powder you could add tomatoes. Even a single tomato would be sufficient to give a slight tanginess.

Seasoning is typically done with Mustard Oil for this dish. But many does not like the smell of mustard oil, hence you could also use normal cooking oil.

Fried Toor Dal Sambar (Venchina Pulusu)

noreply@blogger.com (Anonymous) — Sun, 13 Mar 2016 20:00:00 +0000

Friends, did you try the Oats Ragi Balls? How did you like it? As promised, here is the Fried Toor Dal sambar which goes as the best side dish for the Oats Ragi Balls. The combination is so awesome that you would love to make this more often.

Toor dal is rich in protein to regenerate body building cells. Toor dal is rich in dietary fiber too that helps digestion. Toor dal is also rich in folic acid good for expecting moms for fetal growth.

Now, here is the side dish for Oats Ragi Balls as posted previous week.

Ingredients -1

Toor Dal - 1/2 cup

Red Chilli - 3

Pepper - 1/4 tspn

Jeera - 1/4 tspn

Coriander seeds - 1/2 tspn

Methi seeds - 15

Hing

Turmeric - 1/2 tspn

Oil - 1/2 tblpsn

Ingredients -2

Oil - 1/2 tblspn

Pearl Onion - 10

Garlic - 4 pods finely chopped

Curry Leaves - 7-8 leaves

Ingredients - 3

Coriander Powder - 1/2 tblspn

Tamarind - Gooseberry size

Jaggery - 1tspn

Salt - as per taste

Method :

Soak tamarind with 1/2 cup of water. Extract the juice and keep aside.

In a Pressure cooker add 1/2 tblspn oil and bring it to heat. Now add all the listed Ingredients-1 and fry in low flame until toor dal gives nice aroma / turns to golden brown.

Add required water to fried toor dal and put three whistles to cook then turn off the stove. Allow it to release the pressure on its own.

Once pressure releases, open the lid and check cooked dal. It should not be mushy and dal should be cooked as separated. Add listed Ingredients - 3, allow it boil for 3 to 4 minutes.

Now in another pan heat 1/2 tblspn oil add Ingredients - 2 curry leaves, garlic. Saute for a while then add pearl onion and pinch of salt to cook fast and transparent. Transfer this to cooked dal. Allow this to boil for a minute and turn off the stove.

Transfer it to a serving bowl and garnish with coriander leaves.

Enjoy this dal with Oats Ragi balls or rice.

Tips :

If you are using big garlic pods, it is better to be finely chopped, otherwise if it is smaller pods add them as it is instead of chopping.

Usually, dal gets cooked within 3 whistles and adjust whistles levels depending upon the cooker.

Substitute normal onion also instead of pearl onion. Authentic taste will be there if it is pearl onion.

Oats Ragi Balls

noreply@blogger.com (Anonymous) — Sat, 05 Mar 2016 23:00:00 +0000

Oats Ragi Balls is also known as Oats Kezhvaragu Kali, Ragi Muddha, Kezhvaragu Koozh or Sankatti.

In this post I want to talk to you about Ragi (Finger Millet). As a family, we love to have this ragi kali (Sankatti in Telugu, Kali in Tamil, Ragi Mudde in Kannada) in our meal since its very healthy for both elders and children as well. Those days it was consumed by farmers and workers as it kept them strong and full for quiet a long time. It was in a way their staple food.

Ragi comes under the millet family and is equally rich in fibre, protein, minerals, controls diabetes & bad cholesterol. One more secret is that it keeps you young, since its phenolic content and antioxidants are important factors for preventing aging. Finger millet and kodo millet share the same features.

You could also make this dish with broken rice or Noi Arisi. Here, in this recipe, I've replaced broken rice with Oats and I can assure you that none in your family can even recognize this clever but healthy replacement.

Ingredients :

Oats - 1/2 cup

Ragi flour - 1/2 cup

Water - 1 1/2 cup
Oil - 1/2 tblspn

Salt to taste

Method :

Add water and salt in heavy bottom vessel.
Put the vessel on the stove for boiling.
Add Oats to boiling water, put to medium flame and cook for 3 minutes.
After that add ragi flour and oil, put the flame to simmer and close the vessel with lid half opened for further cooking up to 7 minutes.
Now turn the stove off and remove the vessel.
Mix this ragi flour and oats with the back side of a wooden stick (curd churning stick) very fast with out forming any lumps.
Again close the lid and keep aside for 10-15 minutes.
Take water in a small bowl, wet your hands and now start making orange sized balls from the dough. While making balls, the dough should not stick to your hands that is how you check for the correct consistency and ensure that it is well cooked.
Drop ghee on this balls and enjoy this healthy ragi balls with greens or drumstick sambar or fried tuvar dal sambar (look out for the recipe soon !!)

Tips :

Keeping aside for 10-15 minutes after stirring, helps you to make balls with moderate heat. As you cannot make balls immediately when it is piping hot.
Preserve one ball for next day morning. By adding butter milk and salt to this balls and make a porridge (Kanji) out of it.
This kanji will be healthy and full of energy. For taste, include with slices of lemon pickle / raw pearl onion, green chilli / gongura chutney or with dried and marinated curd chillies.

Little Millet Upma (Samai Upma)

noreply@blogger.com (Anonymous) — Sun, 28 Feb 2016 13:00:00 +0000

Usually, we make Upma with sooji, wheat rava, sago, semia. For a variation and curious to do an healthy breakfast, you could also try it with Samai.

I had already shared the health benefits on Samai in my post on Samai Kozhukattai. Please do check it out. Let's get straight to the preparation of this healthy and tasty recipe.

Ingredients :

Millet Samai - 3/4 cup

Water - 2 cup

Onion - 1 finely chopped
Coriander leaves - few chopped

Salt - to taste

Temper :

Oil - 1 tbl spn
Jeera - 1/4 tspn

Mustard -1/4 tspn

Green chilli - 1 tbl spn finely chopped

Curry leaves - 5-6 leaves

Hing - a pinch

Method :

Place the cooker on the stove and add oil. Add tempered items as above.

Then add onion and green chilli and add little salt. By adding salt to onion it will cook fast and it is less time consuming too.

Meanwhile wash Samai and keep it ready.

When Onions are transparent add water and salt. While adding salt, see to it that you add it as little as required since we added salt with onion also.

When water starts bubbling add Samai give a quick stir and close the lid.

When pressure starts to build, lower the flame to simmer and cook it for 10 minutes and then switch it off.

Once pressure releases open the lid add coriander and fluff it up gently with fork. Don't use spatula for stirring as it will become sticky and lumps will be formed.

Again close the lid and let sit for 5 more minutes (not on the stove). If you leave it on the stove, because of the heat it will become more softer. This tip is from my mom.

Serve this on a plate and enjoy this hot Samai Upma with any chutney, pickle and sambar.

Tips :

Add veggies like carrot, beans, peas, cauliflower.
Since I used cooker for this Upma, it was soft and not sticking together while eating.
Try this Upma with other millets like Kodri, and Barnyard etc.

Curd Quinoa

noreply@blogger.com (Anonymous) — Fri, 26 Feb 2016 22:34:00 +0000

Past couple of posts were on rice varieties. Since Margazhi ended recently and we were talking about Prasadhams a lot. Now I'd wish to move to some healthier recipes like Quinoa.

Quinoa is a whole grain (pronounced KEEN-wah), which can be cooked like rice. It doesn't take much of time to cook and now it's taking over the place of rice in kitchens. Its gluten free and rich in quality of fiber, protein and iron. Before cooking it is good to wash the quinoa twice in fine mesh strainer to get off the bitterness and to get rid of the coating.

Ingredients :

Quinoa - 1/2 cup

Milk - 1/2 cup

Water - 1 cup

Curd - 1 tblspn

Salt - to taste

Temper :

Mustard - 1/4 tspn

Jeera - 1/4 tspn

Channa dal - 1/4 tspn

Urad dal - 1/4 tspn

Hing

Curry leaves - 5- 6 leaves

Green chilli - one finely chopped

Corrainder

Ginger - grated 1/2 tspn

Oil - 1/2 tspn

Method :

Wash quinoa twice, add milk and water.

Cook it on high flame until bubbles starts. Put the flame to simmer and cook until it absorbs all the water and milk. Quinoa will now look a bit creamy.

Now start tempering with above given ingredients add it to the quinoa.

Add curd and salt to quinoa and stir properly.

Enjoy this healthy version of quinoa curd with any stir fry veggies, pickle and any curries of your choice.

Tips :

Since it is a curd quinoa, I added more water. For salad or any other variety the ratio is 1:2
Quinoa is cooked with milk and hence I didn't add salt, thinking of that it will add more flavor to that.
Bored of packing lunch for the family daily with salads, rotis and soups, this might be an interesting item to add to the Lunch box list.
Avoid chana dal and urad dal while tempering since some of them will not like dal and it is a bit crunchy while eating.
You can further make the recipe more healthier by adding grated carrot and cucumber.
For this recipe I used 2% milk. You can even whole milk or low fat milk also.
Instead of Green Chillies temper with red chilli. It adds to the overall taste of the dish.
Adjust water or milk quantity according to your choice.

Tripple Delight - Black Sesame Rice (Ellu Sadam)

noreply@blogger.com (Anonymous) — Sun, 21 Feb 2016 16:26:00 +0000

Black and White Sesame seeds are so nutritious. You might have seen them on top of your bagel and as white sesame seeds on chikki. It is an excellent source of many essential minerals as well as a very good source of vitamin B1 (Thiamin) and dietary fiber. With many major minerals, black sesame seeds are an excellent source of magnesium and calcium.

This is last one in the series of Triple Delight. For Margazhi (Margashirish, December), for 30 days, we prepare one variety rice daily as offering to Goddess Andal. You can start adding this rice to that list. You can also make similar variety rice with nuts as prasadham without adding onion and garlic in these recipes. Preparation of this nuts rice is given in the tips.

Ingredients :

Cooked Rice - 1/2 cup

Black Sesame Seeds - 1 tblspn

Urad Dal - 1/2 tblspn

Red Chilli - 2

Oil - 1 tblpsn

Salt

Temper :

Mustard - 1/4 tspn

Curry leaves - 5 leaves

Chopped Cashew nuts - 1 tblspn

Hing - a pinch

Method :

First cook the rice and keep it ready.
Fry black sesame seeds without oil in the pan. Sesame will get fried much faster and start spluttering. Keep the lid closed for a second so that it will not splutter out of the pan and you will save time by cleaning the stove top. Transfer this also to a separate plate.
Separately add 1/2 tspn oil in the same pan now and add urad dal to be fried in golden brown.
When it is about to turn golden brown add red chilli and fry it for a minute and remove it immediately. Don't leave it in the same pan otherwise it might turn into dark brown and it give a bitter taste.
Now, grind separately to make coarse of Black Sesame seeds and urad dal, chilli.
In a Wok / pan add remaining oil, wait until oil is hot and then add mustard. When mustard starts spluttering, add curry leaves and hing.
Now add rice, salt and coarse powder and rice mix well. Immediately, put the stove in simmer until rice becomes hot.
Now separately fry cashews in the ghee and garnish to the top of rice.
Enjoy this hot rice with papad, boondi raita or any curry according to your choice.

Tips :

Instead of black sesame, you can use white sesame seeds also.
Black sesame rice could be offered as prasadham to Lord Shani Bhagwan on Saturdays.
Using the above procedure, you could even prepare variety rice with nuts like badam, walnut, pista, musk melon seeds, pumpkin seeds, cashews.
While doing with nuts, fry the nuts and red chilli without oil and make coarse powder out of it and mix with rice and salt. Temper with Mustard seeds and curry leaves.
This is type of nuts rice could also be offered as Prasadham for Margazhi (Margashirish, December), for 30 days, to God Andal.
Avoid adding red chilli when frying any dals at the beginning, otherwise it might turn into black and the color of the powder will not be great to look at.

Tripple Delight - Black Pepper Rice (Milagu Sadam)

noreply@blogger.com (Anonymous) — Sun, 14 Feb 2016 21:32:00 +0000

Black pepper is a warming spice and contributes the pungent taste. This is considered to be an important healing spice in Ayurveda.

You can even add this to the list of Margazhi variety rice.

Ingredients :

Rice - 1/2 cup
Curry leaves - 1 sprig
Black Pepper - 1 tspn
Ghee - 1 tblspn
Salt

Method :

Keep the cooked rice ready and let it cool down.
Fry black pepper without oil in a pan and remove it when it starts spluttering. Once it cools down, make a powder in mixie.
Add 1/2 tspn ghee to pan and dry roast curry leaves till it shrinks and slightly crisp. Remove and keep it in a plate. Crush it with hands after it cools down.
Now add remaining ghee to pan add the crushed curry leaves and pepper powder and fry for a moment and this is the stage to add rice and salt to mix well.
Put the flame off.
Transfer this to plate and consume it hot with any gravy or papad.

Tips:

Pepper rice can be taken at the time of cold, cough and indigestion.
When preparing this rice add freshly crushed pepper powder. Don't use the store bought one, the aroma and taste you will not get alike with fresh powder.
You can add the black pepper more or less according to your pungent level.
You can even add ghee to adjust the pungent level.
Frying Black pepper powder in ghee reduces the pungent.

As always, take care of your and others allergy levels into consideration.

Tripple Delight - Peanut Rice (Verkadalai Sadam)

noreply@blogger.com (Anonymous) — Sun, 07 Feb 2016 23:04:00 +0000

Peanut rice is very easy and handy to make. If you are running out of vegetables and time, within short span of time you can prepare this delicious rice.

For Margazhi (Margashirish, December), for 30 days, we prepare one variety rice daily as offerings to God Andal. You can start adding this rice in that list and this will be good to pack for kids lunch boxes papad / vadam / chips. I'll be publishing two more delicious rice recipes to this series.

Ingredients :

Peanut - 4 tbspn
White Sesame seeds - 1 tbspn
Red Chilli - 3 - 4
Oil - 1 tbspn
Salt - to taste
Urad dal - 1 tspn
Dry Coconut - 2 tbpsn
Cooked Rice - 1/2 cup

Temper :

Oil - 1 tblspn
Mustard seeds - 1/4 tspn
Peanuts - 1 tbspn
Curry Leaves - 5 to 6 leaves
Hing - 1/4 tspn

Method :

Dry roast peanuts without oil, while roasting put the flame in simmer and fry. Keep an eye while frying it should be in golden brown. If you keep frying after that it will taste bitter. Remove and keep it in a plate. Once it cools remove the skin for 3/4 portion of peanuts.
Fry sesame seeds also without oil in the same pan. Now, since the pan is exactly hot, sesame will get fried much faster and start spluttering. Keep the lid closed for a second so that it will not splutter out of the pan and you will save time by cleaning the stove top. Transfer this also separate plate.
Now add oil to the pan; fry urad dal, dry coconut and red chilli until golden brown.
Take peeled fried peanuts, and add other fried ingredients and salt to the mixie to make coarse powder of it. Don't run the mixie for a longtime otherwise oil might oozes out from sesame. If possible run it on pulse mode.
In the same pan add oil and temper with mustard seeds, hing and curry leaves after a while now add 1/4 th of fried peanuts. Since peanuts are already fried and you need add at this stage.
Next add rice and powder and put the flame to medium and stir nicely and turn off the stove within 5 minutes.
Enjoy this delicious peanut rice with papad or any of your favorite snacks.

Notes :

While making powder it should be coarse. If you make fine powder and it will start sticking to the jar and lumps will be there while mixing with rice.
You can even make this with leftover rice also.

Allergy Alert : If you or anyone in your home has nut allergies, please take proper precautions before, during and after cooking as advised by your physician.

Horse Gram (Kollu) Podi

noreply@blogger.com (Anonymous) — Sun, 31 Jan 2016 19:09:00 +0000

Horse gram or Kollu is a lentil with high rich protein. Horse gram podi is an easier and a tastier way to consume it.

Few of the health benefits that could be obtained from this awesome lentil are :

Relief from menstrual problems
Eliminates kidney stones
Relief from Common cold and fever
Weight loss
Diabetes control
Increase sperm count

So, let's get it done today !!

Ingredients :

Horse-gram (Kollu) -1 cup
Urad dal - 1 cup
Salt - to taste

Method :

Fry urad dal without oil in a pan till it turns into golden brown. Then transfer this into a separate plate.
Fry horse gram also without oil until the aroma comes out of lentil. Then transfer this into the plate with fried urad dal.
Let both the dals cool down and then add salt and make a fine powder of it.
Transfer this into an air tight container.
You can use it with hot rice and oil / ghee with any pickle.

If you love spicy and enjoy the last bit of rasam but are worried about the intesity of the spicy rasam, then add this powder along with your rasam and rice to enjoy both spicy but palatable rasam rice. Not to mention this makes your rasam even more tasty. Don't take my word, try it yourself and let me know.

Tips :

Small tips I got through my mom and I want to share with you:

Whenever you are preparing any podi (powders) make sure that your hands are not wet and are clean. Even Pan, spatula, grinder jars should not be wet.

Before storing any podi (powder) in a container, it should be washed properly and well dried. While consuming also use only dry spoons and hands.

Container should not be kept open for a long time otherwise you will loose the aroma of any podi.

Note - Please check with your physician for dietary restrictions and also do ensure that you don't have anyone with allergies for such food before preparing or consuming it.

Samai (Little Millet) Kozhukatai

noreply@blogger.com (Anonymous) — Wed, 27 Jan 2016 20:39:00 +0000

Millets are very special and different varieties of millets are there. Millets are filled with health benefits. These are the traditional staple food of majority of Indians during olden days.

You could find more about different kinds of millets, their health benefits, cooking instructions and how these millets called in other languages at this website.

Normally, we make Kozhukattai in rice flour/ batter. Here is a healthier version of Kozhukattai made from little millets:

Ingredients :

Samai (Little Millet) – ½ cup
Carrot -1 small finely chopped
Coconut -2 tbsp grated
Water -1 cup
Salt – to taste

To Temper

Oil – 1tsp + 1 tsp greasing
Mustard Seeds -1 tsp
Urad dal -1/2 tsp
Curry Leaves –few torn into pieces
Green Chillies – 1 finely chopped
Hing – ¼ tsp

Method

Heat oil in a pan and add all temper ingredients and let them splatter.
Then add carrot and sauté them for 1 minute.
Now add water and salt and let it boil.
Simultaneously, rinse the millets and keep it ready.
Once water starts boiling, put the flame down, and add the millets by stirring continuously.
Now cover the pan with the lid and let it cook until the water absorbs.
When water absorbs, add coconut, give a quick stir and remove the pan from the stove.
Let it sit for a while, grease your hands with oil and make a shape of Kozhukattai or small balls or even you could make a ball and press it inwards with both the hands to form a small cup.
Make sure that while pressing, the edges should not crack.
At the end if the mixture becomes too dry sprinkle some water to hold it together.
After finishing making desired shapes from entire dough, grease the Idli plates / steaming plates with oil and carefully place the Kozhukattai / balls on the plates.
Let them steam for 5 – 7 minutes and then switch off the stove.
Serve hot with any chutney or pickle of your choice.

My Suggestions:

You can try this recipe with Kodo and Barnyard millets.
Try to eat this when it is hot, later it will become dry.

Happy Pongal !!

noreply@blogger.com (Anonymous) — Fri, 15 Jan 2016 16:30:00 +0000

Hello,

Thanks for dropping by.

I'm very happy to have started this blog on this rather auspicious day.

Cooking is my passion and hobby. I love to cook for my family and friends.

This blog is to share with you the food I cook pretty much on a regular basis. We have many food / cooking blogs for exotic food. But we always fall short of something that helps us address our daily cooking dilemmas. Super Samayal intends to solve this gap.

Look forward to your suggestions, supports and shares.

Please do share the relevance of Pongal (in Tamil) with your kids - it takes just 2 minutes only. I can assure you that your kids would love this.

Super Samayal

Quick and Easy Butterscotch Ice Cream

Ingredients :

Method :

Tips :

Healthy Oats Adai

Cool Fruit Popsicle

Tangy Strawberry Salsa

Ingredients :

Strawberries - 4 cut the top and finely diced Red Onion - 1/4 cup peeled and finely chopped Jalapeños - 2 stem and seeds removed, finely diced Orange Bell Pepper - 1/4 cup finely chopped Fresh Cilantro - 1/2 cup chopped Lime Juice -1 tbsp Salt & Black Pepper - to taste

Method :

Thinai Payasam

Ingredients :

Seasoning :

Method :

Tips :

Tasty Tomato Chutney (Thuvaiyal)

Ingredients :

Seasoning :

Method :

Tips :

Super Crunchy Cheddar Biscuits

Ingredients :

Method :

Tips :

Bitter Gourd Podi

Ingredients :

To Roast :

Method :

Tips :

Fluffy Microwave Dhokla

Ingredients :

Dhokla Mixture :

Seasoning :

Method :

Seasoning :

Notes :

You Will Never Think That Learning Nutrition Could Be So Beneficial! But It Is!

Easy Spinach Cheese Balls

Ingredients :

Method :

Tips :

Oats and Wheat Rava Idly

Ingredients for Seasoning :

Method :

Notes :

Labra - Mixed Vegetable Curry

Ingredients :

Method :

Tips :

Fried Toor Dal Sambar (Venchina Pulusu)

Ingredients -1

Toor Dal - 1/2 cup Red Chilli - 3 Pepper - 1/4 tspn Jeera - 1/4 tspn Coriander seeds - 1/2 tspn Methi seeds - 15 Hing Turmeric - 1/2 tspn Oil - 1/2 tblpsn

Ingredients -2

Oil - 1/2 tblspn Pearl Onion - 10 Garlic - 4 pods finely chopped Curry Leaves - 7-8 leaves

Ingredients - 3

Coriander Powder - 1/2 tblspn Tamarind - Gooseberry size Jaggery - 1tspn Salt - as per taste

Method :

Tips :

Oats Ragi Balls

Oats Ragi Balls is also known as Oats Kezhvaragu Kali, Ragi Muddha, Kezhvaragu Koozh or Sankatti.

Tips :

Little Millet Upma (Samai Upma)

Ingredients :

Temper :

Method :

Tips :

Curd Quinoa

Ingredients :

Temper :

Method :

Tips :

Tripple Delight - Black Sesame Rice (Ellu Sadam)

Ingredients :

Temper :

Method :

Tripple Delight - Black Pepper Rice (Milagu Sadam)

Ingredients :

Method :

Tips:

Strawberries - 4 cut the top and finely diced

Red Onion - 1/4 cup peeled and finely chopped

Jalapeños - 2 stem and seeds removed, finely diced

Orange Bell Pepper - 1/4 cup finely chopped

Fresh Cilantro - 1/2 cup chopped

Lime Juice -1 tbsp

Salt & Black Pepper - to taste

Toor Dal - 1/2 cup

Red Chilli - 3

Pepper - 1/4 tspn

Jeera - 1/4 tspn

Coriander seeds - 1/2 tspn

Methi seeds - 15

Hing

Turmeric - 1/2 tspn

Oil - 1/2 tblpsn

Oil - 1/2 tblspn

Pearl Onion - 10

Garlic - 4 pods finely chopped

Curry Leaves - 7-8 leaves

Coriander Powder - 1/2 tblspn

Tamarind - Gooseberry size

Jaggery - 1tspn

Salt - as per taste