Thursday 20 November 2014

SNAKEGOURD PORIAL

SNAKEGOURD PORIAL


DETAILS OF NUTRITION AND MEDICINAL VALUES OF SNAKEGOURD

Snake guard contains a rich variety of nutrients, including significant levels of dietary fibres, in terms of vitamins, snake gourd possess vitamin A, B, C , manganese magnesium, calcium iron and potassium to a certain extent.
Snake gourd has been used as a traditional medicine for stimulating the liver and increases urination, thereby speeding up the elimination of toxins from the body. It avoids dryness and dehydration and helps the proper functioning of the kidneys and bladder. Snake gourd has been used as a diuretic in traditional medicine for many years, as it stimulates and increases urination, thereby speeding up the elimination of toxins from the body. It also increases the creation of fluids which helps in eliminating dryness in the skin and other parts.
Children with bowel problems have been given snakegourd to ease their discomfort and acts as a mild laxative.Its high fiber content help with bowel disorders, constipation and as a curative for sinus problems and infections of respiratory system.
The snake gourd stimulates the growth of new hair and protect weakening follicles from hair loss.Its high carotenes caring for the skin and hair. It also reduce the frequency of dandruff.
It is containing antibiotic elements to our overall health
The low calory high nutrient composition makes a favourite anti diabetic food source.It is a great dietary option to reduce obesity.
Snake gourd is used as a traditional medicine to reduce the heart palpitions and lower blood pressure.

The snake gourd is moreover very tasty vegetable when cooked with geen gram and chenna dal as kootu. It tastes wonderful when cooked as Porial.


INGREDIENTS:

Onions finely chopped one cup
snake gourd evenly chopped one full cup
Red chillies three or four broken
splited chenna dal one tablespoon
curry leaves finely chopped one handful
coriander leaves finely chopped
mustard seeds one teaspoon
Cooking oil one tablespoon
Turmeric one teaspoon
salt as needed
Coconut grates one cup

Step by step Procedure:

Heat the cooking oil in a pan
Add mustard seeds to pop up
Add chenna dal and allow it to fry.
Add onions . curry leaves and red chillies
Saute for a while.
Add Turmeric powder
Add snake gourd pieces and little water to be sprinkled.
The salt to be added
Close the lid.
The flame level should be in medium.
Wait five minutes to cook .
Add coriander leaves and coconut grates.
Remove from the flame

Serve hot with rice. dal, rasam and butter milk or curd as a side dish.

You will enjoy its amazing taste.

Please let me know your comments.😇

                     




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BEETROOT GRAVY



This is a quick and best combination to chappathies, parottas and pooris.


Ingredients:

Beetroot one finely grated one cup
Bellari onion finely chopped one cup
Green chillies one or two as per your choice
Curry leaves finely chopped
Ginger finely grated one tablespoon
Tomato finely chopped one cup
Garlic four pulses finely grated
Cloves two or three
fennel seeds one teaspoon
Mustard seeds one teaspoon
Cooking oil one tablespoon,
Aginomotto one pinch
Salt as u needed
Cornflour paste one tablespoon
Coriander leaves one cup finely chopped
Turmeric powder one teaspoon
Shakthi chicken masala powder two teaspoon full


Step by Step Procedure:

Heat cooking oil in a pan.
Add mustard seeds and allow it to splutter
Add fennel seeds to fry
Then Onions , Chillies, curry leaves. Saute well.
Add ginger and garlic grates. Allow to fry for a while.
Add Turmeric and shakthi chicken masala powder.
Add beetroot grates and tomato pieces together.
Saute well.
Add one cup of water and salt needed
Allow to cook for five minutes.
Add Aginomotto
Wait for  one minute.
Add cornflour paste.
Mix well and remove from the flame.
Mix well.
Add Coriander leaves.

The gravy becomes thick and tanslucent and rich aroma of masala will be emanated.

This is a very tasty side dish to Wheat Parottas, chappathis and pooris.

Try and let me know your comments.





Tuesday 11 November 2014

INSTANT BONDA


INGREDIENTS 

Raw Rice flour sieved one cup
Besan flour sieved two cups
Salt as needed
Cooking oil or sunflower oil or any refined oil 300 ml
Sodium bicarbonate two pinches
Butter one teaspoon
Bellari onion finely chopped two cups
Ginger grated one teaspoon
Green chillies five finely chopped
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Asafoetida one pinch


PROCEDURE:

Mix the flours in a bowl with salt, sodium bicarbonate well.
Add water as required  and mix well into a thick batter without lumps.
Add butter and mix well.
Add onions, green chillies, curry leaves, coriander leaves and ginger.
Heat the oil  in a fry pan.
Check with a drop of water sprinkled in the oil . The sound of droplet go off. That is the level of temperature to make bondas.
Take some batter in the hand and put small ball size shaped portions into oil carefully.
Fry in the medium flame till the bondas became golden brown and crispy.


Bonda ready with tea in the evening especially in the raining season.

Sunday 9 November 2014

DOSAI AND TOMATO KURUMA

This is our favourite, yummy breakfast in all homes two or three times weekly.

Ingredients:

Tomato two
Coconut half grated
Sakthi chichen masala powder
Bengal gram 1 table spoon
Garlic 3 pulses
Cloves 4
Cinnoman 4
Red chillies
Salt 1/2 tsp
Onion pieces 1 tablespoon
Curry leaves 1 tablespoon

PROCEDURE

Heat the cooking oil in a pan, add mustard seeds, cloves 1 cinnoman two, red chillies, onion pieces, curry leaves allow them to fry.
Saute well.
Add turmeric.
Add tomato pieces and saute to cook
well in a medium flame.
Add bengal gram , garlic and coconut grates.
Saute well.
Allow the mixture to cool.
Grind them together with required water in a mixie jar into a smooth paste.
Heat the cooking oil in a separate vessel.
Add mustard seeds.
let them splutter.
Add onion, curry leaves, cloves 3 and cinnoman.
Reduce the flame to low.
Add little turmeric powder
Add Shakthi kuruma masala two tablespoon.
Add the ground mixture into the vessel.
Add salt
Allow to boil and let it thicken to a certain extent.
Remove from the flame.
Garnish with coriander leaves.
This is an another version of tomato kuruma which suits very well with Idli and Dosais.

DOSAI

Ingredients

Idli rice three cups
Urid fal (gelabi ulunthu) 3/4 cup
Fenugreek seeds one tablespoon
Salt required
Allow them to soak well nearly three hours.
Wash them several times.
Grind it in a grinder by putting all ingredients and salt together.
Let them grind into a smooth paste.
Add little water and collect the batter in a vessel with the closure.
Allow more than 8 hours to ferment.
Heat the tava and grease little oil and swioe the heated tawa with onion cut.
Pour the Dosa flour and spread it in a round shape.
Sprinkle little oil.
Cover it with a lid.
Wait a while and remove from the flame.

An exclusive aroma will be emanated when dosa is cooked in an iron tava..

yummy dish..goes well with this kuruma.
Try it.. and tell me how it is....!






Friday 7 November 2014

TOOR DAL WITH TOMATO GRAVY

Toor dal  has the best protein content already u know.
This dish is going very well with hot rice' Idli'  Dosai and even chappathies too.

INGREDIENTS

Toor dal one cup
Turmeric one spoon
Tomato three medium finely chopped
Onion chopped one tablespoon
Red chillies four broken
Curry leaves
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch

PROCEDURE

Cook toor dal with required water and turmeric powder.
Heat cooking oil .
Add mustard seeds to pop
Add onions , red chillies and curry leaves
Add Asafoetida
Add tomato pieces and saute well.
Add turmeric
Add salt as needed
Allow to cook for 5 minutes
Add cooked toor dal and allow to cook well.
Smash them well and add coriander leaves.
Ready to serve with Idlies, dosas, hot rice or chappathies



Thursday 6 November 2014

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.

Wednesday 5 November 2014

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.

Sunday 2 November 2014

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. 









Saturday 1 November 2014

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.

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