LADY'S FINGER AND BROAD BEANS PULI KUZHAMBU

Both vegetables used in this dish contain rich dietary fibers and calcium.

INGREDIENTS

Broad Beans and lady's finger chopped two cups
Tomato choped one
onion choped one tablespoon
curry leaves finely chopped
tamarind extract (thick) one cup
Sambar powder 1 tablespoon
turmeric one spoon
mustard seeds one spoon
cooking oil one and half tablespoon
Asafoetida one pinch
Grind toordal one cup dry in the mixie(Store in airtight container so as to use in various dishes)
Salt as needed
Jaggery one tablespoon

PROCEDURE

Heat the cooking oil in a pan.
Add mustard seeds to pop
Add onions and curry leaves.
Saute well.
Add chopped lady's finger and beans
Saute well and allow for 5 minutes to fry well.
Add tomato pieces chopped
Add Turmeric and Sambar powder.
Asafoetida.
Pour the tamarind extract and add toor dal coarse powder.
Add two cups of water and allow it to cook.
Add salt as needed and Jaggery to neutralise tanginess.
When the dish becomes thick, remove from flame.

Serve with hot rice.

SANTHAGAI SWEET AND SANTHAGAI SPICY

This is an authentic South Indian dish normally made as breakfast or dinner. It is a highly special dish in a special feast served to the newly married couples in all of our homes. It acquires lot of work and serves yummy dish to us..

It is having carbohydrates, iron in jaggery we use for sidedish and coconut used in this recipe is helping to reduce obesity, prevent the heart diseases and having dietary fibers.

INGREDIENTS FOR SWEET DISH:

Ponni boiled rice three cups

Jaggery 200 gms

Coconut gratings two cups

Dry ginger one spoon

Cardamom 6

Ghee or gingelly oil optional one spoon

,

INGREDIENTS FOR SPICY DISH:

Onion chopped one tablespoon

curry leaves one cup finely chopped

Red chillies four as needed

Coriander leaves finely chopped

Ginger (peeled off and shredded) one spoon

Tomato finely chopped one medium size

Turmeric one pinch

Cloves three

Mustard seeds one spoon

Urid dal one spoon

Cooking oil one tablespoon

PROCEDURE

Soak the rice for three hours and grind with a little salt to enhance taste into a smooth paste  and the batter will be collected in a vessel.

Pour the batter into Idli moulds and steam it for 7 minutes.

Squeeze the idlies into thin strands through the Press machine  in a fitted vessel 

Keep aside.

Add two cups of water and bring to boil.

Add Jaggery.

Grind the coconut grates , dry ginger, cardamom together with water needed in the mixie jar.

When the consistency of jaggery syrup becomes thick, add coconut mixture into it.

Stir well to mix evenly and allow to boil for a while.

Remove it from flame.

Divide equal halves of rice strands. The one-half strands are used plain for sweet syrup we prepared.

The remaining half of rice strands are used in spicy sevai.

Heat the cooking oil and add mustard seeds and urad dal to splutter

Add onions, red chillies broken, curry leaves and ginger

Add turmeric.

Add tomato pieces.

Add little salt required

Sim the flame and allow to cook the tomatoes to a certain extent. Meanwhile the.

Rice strands should be made short sevai by adding gingelly oil and sprinkling of little water.

Add this Remaining broken strands of rice.

Saute well with coriander leaves.

Spicy tomato Santhagai is ready.

SUNBERRY GREEN AND DALL CURRY (MANATHAKKALI KEERAI PARUPPU KOOTU ) AND RASAM COMBO

These greens are called as manathakkali keerai in Tamil nadu and have many English names i.e., blacknight shade, sunberry, and wonder cherry. The botanical name is Solanum nigrum.

We do love the porials and kootu and many cuisines with these leaves and green raw fruits and inky black berries.

Medicinal values:

The leaves give strength to muscles and improve the vision
They reduce the urinary infections.
They have the best medicinal quality..to cure mouth ulcer and all ulcers of digestive system wonderfully.

Ingredients :

Toor dal one cup cooked with a pinch of turmeric.
Manathakkali keerai chopped two cups
coconut grates one cup
cumin seeds one spoon
garlic three pulses
onion pieces half cup
green chillies two or three
curry leaves one cup chopped
cooking oil one tablespoon
mustard seeds
turmeric one pinch

PROCEDURE

Heat the cooking oil in a vessel.
Add mustard seeds to splutter
Add onions,  gren chillies, curry leaves.
Add a pinch of turmeric.
Add manathakkali keerai pieces.
Allow to cook for a while with little salt.
Add the cooked dal smashed and one cup of water.
Add required salt.
Grind the coconut grates, cumin seeds, and garlic pulses into a paste.
Add into the cooked greens and dal.
Saute to mix well.
Allow it to boil for a second.
Remove from the flame.

Rasam:

The cooked dal will be divided into two portions i.e.,.3:1 proportionately.
Grind the roasted cumin seeds and
pepper seeds into a coarse powder.
Add garlic grates.
Heat a cooking gingelly oil.
Add mustard seeds
Add curry leaves, and red chillies broken
Sim the flame.
Add asafoetida one pinch.
Add the thick extract of tamarind and boiled tomato.
Add salt and jaggery.
Allow it to boil.
Add dal mixed water.
Allow it to boil.

Rasam is also ready.

Serve the Manathakkali kootu and rasam combo with hot rice.

FENUGREEK IDLIES (VENTHAYA IDLIES) AND COCONUT CHUTNY

Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. 100 g seeds provide 323 calories.

The seeds are a very good source of soluble dietary fiber. Soaking the seeds in water makes their outer coat soft and mucilaginous. 100 g of seeds provide 24.6 g or over 65% of dietary fiber.

In this Main dish, fenugreek seeds play a vital role of nutritional benefits.

INGREDIENTS

Idli rice three cups
Gelabi Urid dal one cup
Fenugreek seeds one tablespoon
Castor seeds kennel removed 8
Salt required.

PROCEDURE

Soak Idli rice and urid dal together after washing several times.
Soak fenugreek seeds with them.
Allow them soaking for two hours.
Wash the grinder and put all the ingredients together and grind it with sufficient water.
Wait for 45 minutes to a smooth paste.
Add one cup of water to the batter and mix it well.
Keep overnight to ferment.
Or nearly wait for 9hours.to ferment.
Grease the idli mould with gingelly.oil or ghee.
Pour the idli batter with the spoon and allow to steam for 8minutes in Idli maker vessel.

Puffy, soft Idlies come out and sprinkle little water over Idlies. wait for a while and.remove the Idlies with the help of oily spoon.

COCONUT CHUTNY

INGREDIENTS

Coconut grates one cup
Bengal gram 3/4 cup
Ginger one teaspoon
salt
curryleaves
mustard seeds one teaspoon
urid dal one spoon
green chillies two or three as.per your choice
coriander leaves.

Grind all the ingredients Coconut grates, bengal gram, sakt coriander leaves one spoon, green chillies, ginger gratesand curry leaves finely chopped one spoon with the enough water in a mixie.

transfer the chutny into a vessel.
heat the oil..
add mustard seeds to pop
add urid dal
curry leaves
Mix with chutny.

Authentic Venthaya idli with chutny is ready as your breakfast..
Enjoy ...:)

GREEN GRAM SIMPLE GRAVY (PAASI PAYIRU KULAMBU)

Green gram is loaded with vitamins and minerals such as Vitamin A, B, C, E, iron, calcium, and potassium. It offers a number of health benefits with its high FIBER, protein and nutrient content. One serving (100g or 1/2 cup) of cooked green gram is only 100 calories, 0gm fat, 19gm cabs, 6gm fiber and 7gm protein.

It helps to reduce cholesterol and lowers blood pressure.

Green gram is an excellent alternative protein source that is nutrient-rich and vegan friendly. Even if you’re not a vegetarian, it’s good to include a variety of protein sources in YOUR DIET..

One cup of cooked green gram contains 2.83 mg of iron to reduce the risk of iron deficiency.

Moreover, It helps to reduce obesity too.. really great work..!

INGREDIENTS

1.  Wholesome Green Gram one cup dry roasted 

2.  Tomato one finely chopped

3.  Onion one cup chopped

4.  Green chillies  three medium size cut into two halves each

5.  Curry leaves finely chopped one cup

6.  Cumin seeds one teaspoon and salt required

7.  Cooking oil one tablespoon

8.. Mustard seeds one teaspoon

9.  Turmeric powder one teaspoon and castor oil two drops

PROCEDURE

1. Cook the roasted green gram with required water, turmeric powder and castor oil.

2. Heat the cooking oil and add the mustard seeds to pop

3. Add onions , green chillies, curry leaves.
4. Saute a while.
5. Add Tomato pieces.
6. Saute and allow to cook for 1 minute with other ingredients.
7. Add cooked Green Dal, Salt.
8. Allow it to boil with little water.
9. Add cumin seeds and smash the cooked dal well.

Dish Ready to serve with hot rice and ghee.
It is a wonderful yummy side dish to Chappathies.

Try this and leave a comment ..!
I love to reply as well. 

TOMATO , COCONUT MILK KURUMA

Coconut contains No Trans-Fats, is Gluten-Free, Non-Toxic, Hypoallergenic, and also contains Antibacterial, Antiviral, Antifungal, and Anti-parasitic healing properties.  Coconut helps to aid and support the overall Immune System functions.

Coconut is an energy booster and has saturated fats. It renders great help in weight loss, curing ulcers, proper heart function, regulates liver function, and overall immune system.

INGREDIENTS

Coconut half
Tomato 3
Onion one cup
Green chillies three
Coriander leaves finely chopped
Garlic 4 pulses
Cumin one tablespoon
Cloves five
Curryleaves one cup
Turmeric one teaspoon

PROCEDURE

Grate coconut.
Cut the tomatos into medium pieces
Chop the onions and green chillies.
Heat the cooking oil in a vessel.
Add mustard seeds to pop
Add cloves.
Add onion, green chillies curryleaves.
Add turmeric.
Saute well.
Add tomato pieces.
Saute well and allow to cook without Adding water for 5 minutes.
Grind the coconut grates garlic pulses and cumin seeds together with adequate water in the mixie.
Add the masala and salt required.
Allow to boil.
Low the flame.
Wait few seconds.
Switch off tge flame.
Add coriander leaves.

Fantastic kuruma is ready.
Serve hot with rice.

RIDGEGUARD MILK CURRY

Ridge gourd is extremely rich in dietary fiber.

And enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals.

It is low in saturated fat, cholesterol and calories that aids in weight loss.

Ridge gourd contains good content of cellulose and high in water content that helps to relieve from constipation and healing piles.

Ridge gourd contains insulin like Peptides and Alkaloids within the vegetable that helps to reduce the sugar levels in both the blood and urine.

It is high in Beta-carotene which is good for enhancing eye sight.

Ridge gourd acts effective in purifying blood.

It boosts up and nourishes the liver health and protects the liver from alcohol intoxication.

Ridge gourd juice is used to heal jaundice and to strengthen your immune system against any infection.

It is good for skin care, as the blood purifying qualities in it ensures you to stay clear from pimples and acne.

Ridge gourd helps to manage acidity as well as ulcers.

It is well known as a cooling agent and aids in handling burning up experience with the urine.

INGREDIENTS :

Ridge gourd two medium size
Onion chopped
Green chillies three
Curryleaves one cup
Turmeric powder one teaspoon
cooking oil one tablespoon
cumin seeds one teaspoon
coriander leaves chopped one cup
milk one cup

PROCEDURE:

Heat cooking oil and add mustard seeds .
Allow it to splutter
Add onions,  green chillies, curryleaves
Add turmeric
Add ridgegourd pieces
Saute well with required salt.
Sprinkle little water.
Close with the lid.
Cook for 6 to 7 minutes.
Add cumin seeds and coriander leaves.
Allow to cool.
Smash all the ingredients in mixie jar for a minute.
Let it cool.
Finally add one cup of milk.

Ridge gourd milk curry is ready.
Serve hot with rice.

An yummy greenish Ridge gourd gravy is a mouthwatering dish, you never forget..!

SOFT WHITE RAVA UPMA

This is also an instant breakfast and quick meal.

INGREDIENTS

White Rava 2 cups
cooking oil one tanblespoon
mustard seeds
urid dal one spoon
chenna gram one teaspoon
onion one cup finely chopped
green chillies three
curryleaves one cup finely chopped

Ginger finely grated one tablespoon

PROCEDURE

Heat cooking oil in a pan and roast white rava.
Keep separate and let it cool for a while.
Heat cooking oil one. tablespoon in a separate pan.
Add mustard seeds to splutter.
Add dals together and let them fry light brown.
Add onions, green chillies, curryleaves and gingelly grates.
Saute well.
Add four cups of water inti the pan.
Add reauired salt.
Allow it to boil.
Add roasted white rava little by little and mix well in the medium flame.
When the water becomes thick with rava, stop the addition of Rava.
Let it cooked in low flame fir two minutes.
Switch off the flame.
Soft white Upma is ready.

Serve with coconut chutny and Sambar.
An easiest method. Try it Angels!

TOMATO CURRY (TOMATO THUVAIYAL)

There is a no doubt that a tomato is a nutrient dense, super food that all people around the world are eating more everyday.
Tomatoes are full pack of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients, fibers and antioxidents.
It aids to reduce weight.
It helps to lower Blood pressure.
lot of health benefits are being found out by researchers.

TOMATO CURRY OR THUVAIYAL

INGREDIENTS

Tomatoes 500 gms
onion pieces chopped one cup
red chillies 5 medium
cooking oil
Asafoetida one pinch
cloves
turmeric one spoon
curry leaves one cup
coriander leaves finely chopped

PROCEDURE
wash the tomatoes well.
cut tomatoes into small pieces.
heat cooking oil
Add mustard seeds to splutter
cloves to be added
added onions, red chillies cut, curry leaves, turmeric powder.
saute well.
Add asafoetida one pinch.
add tomatoes and salt required
allow to cook for10 minutes.
Add chopped coriander leaves.

Tomato curry is ready to serve with hot rice and ghee or gingelly oil.
Try this...!

This curry is also a best  side dish to Idli, Dosai and paniayaram.
(Add little jaggery to make yummy more).

visual treat here

RADDISH SAMBAR AND RASAM COMBO

This dish is a protein based.
Rasam may be used as a different starter. It is helping in fast digestion.
pepper, cumin seeds used in this rasam is of medicinal value to cure cold to some extent.

RADDISH SAMBAR

INGREDIENTS

Toor dal one cup full
turmeric one teaspoon
castor oil one spoon
tamarind small ball size to be soaked in water for half an hour
sambar powder one tablespoon
asafoetida one pinch
onion chopped
curry leaves
raddish two
tomato pieces

PROCEDURE

Cook toor dal with enough water adding turmeric and castor oil in a pressure cooker.

Make a thick extract of tamarind.

Heat oil in a cooking vessel and add mustard seeds to pop.

Add onion , curry leaves, and radfish rounds, tomato pieces.

Saute well.

Add asafoetida, sambar powder.

Saute again.

Add tamarind extract .

Add salt required and allow to become thick.

Add toor dal cooked and three cups of water mixed with.

cook for 15 minutes in medium flame.

Sambar is ready.

Serve with hot rice and ghee. This is an amazing lunch..u enjoy it.

Note:

Divide the cooked dal into 3:1 proportion. three parts to sambar. remaining one portion is to be used for rasam.
You already know how to make rasam in the previous post- uppu paruppu , paruppu rasam. The same method to be followed.

WHEAT RAVA UPMA

Wheat is a good source of dietary fibers.
Contains very low saturated fats,  cholesterol and sodium.
It is highly recommended for weight loss.
Manganese and Selenium to a certain extent.

WHEAT RAVA UPMA

INGREDIENTS

wheat rava 1 cup
savourite vermicelli 1 cup
onion chopped 1 cup
green chillies three medium size
ginger grated 1 tablespoon
cooking oil 1 tablespoon
mustard seeds one spoon
any dal one spoon

PROCEDURE

Heat oil in a Pan
Add mustard seeds and allow it to splutter
Add dal, onions, green chillies, curry leaves together.
Saute well.
Add 4 cups of water and required salt.
Allow to boil
Add rava and roasted vermicelli.
Mix well and close with lid.
Let it cooked in a low flame for 2 minutes.

Upma is ready.
Serve with ghee, cane sugar (optional)
curd, chutny, sambar.

Try it....!