IMMUNE BOOSTING TEA

                                               

This  tea is made  with the ingredients such as coriander seeds, pepper, dry ginger, long pepper, Palm sugar or palm jaggery, cardamom, and carom seeds. Every ingredient used to prepare this decoction
has its own , unique and excellent medicinal qualities. This decoction is pleasurable to drink in all seasons . By regular use, it works wonder to soothe, tone and balance the body healthily fit. It has a peculiar and unique aroma

Nutritional and medicinal properties of the ingredients:

• Coriander is rich in dietary fiber helping to lower the cholesterol.
• excellent source of minerals i.e., iron, copper, calcium, potassium, manganese, zinc and magnesium.
• controls blood pressure.
• Coriander seeds contain an ample amount of vitamin C.
• Further, the seeds are the store house of many vital  B.Complex vitamins i.e., thiamine, riboflavin and niacin.
• eases constipation due to the dietary fiber containing property.
• Pepper is an antioxidant, preventative of cold, flu,
• Pepper is an excellent approach for curing respiratory congestion.
• Pepper stimulates the digestive enzymes in the pancreas of our body and triggers digestion to fast mode.
• Dry Ginger is a stimulant in respiratory and digestive complaints
• Palm sugar is a staple sweetener without any bleach and preservatives. It contains calcium and iron considerably.
• Carom seeds are of high medicinal value in Siddha treatment.
• carom seeds cure the problems of  digestive problems and respiratory disorders.
• It is an anti-fungal and antiseptic 
• It is a good home remedy for toothaches and earaches.
• removes acidity and heartburn.
• Long pepper relieves  cough, cold, asthma hoarseness, moreover, it is a good appetizer. 

Let us see how the powder to be prepared.

Ingredients:

coriander seeds 200 gms
pepper seeds 25 gms
long pepper 10 gms
dry ginger 25 gms
palm sugar 300gms
carom seeds 20 gms
cardamom 10gms

Grind all above mentioned ingredients in a mixie jar. Store it  in a tight container.

Procedure:

Boil the two cups of water.
add four teaspoons of the powder.
Allow to boil for 5 minutes.
Extract the decoction.

Serve hot in the morning and evening with your favorite snacks..

Hope u will enjoy its unique aroma and taste feel the excellent comfort in your stomach😇😊😋

READY-MADE RASA POWDER

                                         

Rasam is served  as a side dish to rice  which has medicinal  and nutritional benefits . 
The rasam is widely popular in Tamil Nadu.. But in our Rasam, You will enjoy an exclusive taste.
Its nutritional and medicinal  benefits are remarkable.

We are going to prepare Rasa powder for this exclusive rasam.


IIngredients:

Cumin seeds 250 gms
Pepper seeds 50 gms
Asafoetida three pinches
Toor dal 50 gm

Procedure:

Dry roast cumin seeds and pepper seeds separately in a pan.
Remove the ingredients from the flame after observing the roasted aroma emanation
Add Asafoetida and mix well.
Add Toor Dal with the roasted items,
allow to cool.
Grind all the ingredients together coarsely.


Whenever you want to prepare rasam, soak tamarind small lime size. cook tomato and peel the skin.
Smash and extract the mixture of tamarind and tomato. Heat gingelly oil in a cooking vessel. Add mustard seeds to splutter. Add red chillies as required per your choice, curry leaves. Let the flame be in low .Add Turmeric powder(one pinch or two pinches). Add the extract. Now raise the flame level to high. Add salt and jaggery as per your requirement  after reaching the boiling point, add three teaspoons of rasa powder. Peel off the three pulses of garlic and grate them and add to the mixture.
Garnish coriander leaves finely chopped.

Rasam ready to serve with hot rice.

HEALTHY AND TASTY KUTHIRAIVALI/BARNYARD MILLET MEAL

Barnyard millet is called as Kuthiraivali Millet in Tamil.. It is the best

substitute for rice and it suited very well with sambar, rasam and curd.

There are lot of recipes by using

Barnyard  millet and I will write in future one by one. Before that we

have to know about the nutrient values and its benefits. Let us have a look 

at it.

Barnyard millet  is gluten-free and packed with vitamins and minerals.

High in Nutrition which is good for children.

High fiber content.

Barnyard millet helps hydrate your colon to keep your system regular and

keep you from being constipated.

Digestion friendly.

Rich in photochemical, phytic acid, which lowers cholesterol, and phytate, 

and that helps in reduction of cancer risks.

High antioxidant activity.

Barnyard millet  helps in controlling Blood sugar and Cholesterol.

Great energy source especially good for athletes.

Complete protein source when combined with legumes - ideal for a 

vegetarian diet

Barnyard millet consumption decreases Triglycerides and C-Reactive Protein.

Serotonin in the Millet calms and soothes the moods.

Barnyard millet rice acts as a Prebiotic feeding microflora in your inner

ecosystem

Millet is full of nutrients your body needs, such as:

Magnesium,Fiber,Antioxidants,Tryptophan,Phosphorus,Calcium, Vitamin B 

and Manganese.

Moreover it takes very less time to cook.

It grown as an organic millet. No pesticides or no chemicals needed for its

growth and yield.

It fights diabetes and obesity.

Source (The Hindu)

Ingredients:

Barnyard millet one cup

Water two and half cup


procedure:

Clean the barnyard millet.

Wash the Barnyard millet thrice and cook  in a mini cooker with above

measurement of water. 

One whistle is enough.

Kuthiraivali millet meal is ready to serve with sambar, rasam and curd.

You will enjoy its real taste and it goes very well with sambar, rasam, curd.

VAZHAIKKAI BAJJI

Ingredients:
Raw Banana one
Besan flour
Raw rice flour
Cooking soda
Salt as needed
water as needed
chilli powder one spoon
Cooking oil
Asafoetida one pinch

Procedure:
Cut raw banana into two halves.
Peel off the banana ridges.
Mix the besan flour, rice flour, cooking soda, salt, chilli powder, asafoetida well. Add enough water to a thick paste.
Heat the cooking oil to deep fry temperature.
Dip the banana slices on both sides and drop into the boiling oil carefully.
Allow to deep fry on both sides into golden brown.
Strain them.
Transfer the bajjies into a Bowl

REFRESHMENT JUICE

This juice is a great server to easy digestion, refreshment, detoxification,
lowering and balancing bloodpressure.
suitable to all seasons. can be loved by all ages from children to elders.

Ingredients:

Lime one
sugar or candy powder three teaspoons
salt half spoon
Asafietida one pinch
Roasted cumin seeds and pepper and powdered two small teaspoons
Mint leaves few (optional)
water cold or ordinary three cups

Procedure:

Cut the lime and sqeeze the juice in a vessel.
Add water.
followed by salt and sugar.
Add cumin pepper powder which are prepared for rasam.
Add asafoetida.
Mix until the sugar dissolved.

Juice ready....
Quick energizer to your tired body.
healer of digestion complaints,
bp balancer, detoxifier..If you have this juice regularly at noon or any time, your body health will be fit throughout the day.

SPICY BALLS

This  is a perfect evening snack with tea during the monsoon or winter season.

Ingredients:

Raw rice flour 1 cup
Basan flour1 cup
Shredded ginger 1 spoon
Butter one spoonful.
Salt as required
Finely chopped onion pieces 1cup
Finely chopped green chillies 3
chopped curry leaves one cup
chopped coriander leaves one cup
Cashew optional
Asafoetida one pinch
water required to. make a thick dough as shown in the photo.

Procedure :

Mix well above.mentioned two flours well with salt and cooking soda.

Add butter and mix well.

Add water little by little to make thick soft dough and nonsticky.

Add onions, green chillies, ginger, curry leaves, and coriander leaves.

Mix with the batter.

Heat the cooking oil in a pan to the deep fry temperature.

Meanwhile, make the dough into a equal sized balls like goosberries.

Drop them. gently and carefully in three or four batches.

Let the flame in medium level after attaining the required temperature of the oil.

Allow the balls to deep fry into goldenbrown evenly.

The yummy spicy balls are ready to serve. Mint leaves chutny is the best side dish to these balls.

SOFT IDLIES WITH TOMATO KURUMA

Idli is the most favorite dish of breakfast in every family of TamilNadu. It is easily digestible by every one including children and old agers. It is comfortable and safe food for patients. Idli contains pro biotic bacteria which is helping in digestion.
Due to fermentation of Idli batter,  the yeast production is enhanced.
Methy seeds that are used in preparing batter contains iron content, vitamin A. Urad dal is a protein source. So all ingredients combine together come out with a wholesome food for every body.

Let us know how to prepare softest idlies...!

Ingredients:

Idli rice 1st quality 3 cups
Jelabi ulunthu or whole urad dal 1 cup 1st quality
Fenugreek seeds one full spoon
Required water
Salt as needed.

Procedure:

Wash all the ingredients several times together.

Soak rice, urad dal, fenugreek seeds together for three hours.

Wash the grinder and transfer all the ingredients mentioned above (idli rice, urad dal, fenugreek seeds) with required water.

Grind them for 4o minutes to smooth paste by adding water with regular intervals so that the grinder will work comfortably.

Add salt while grinding at the final stage as needed.

Collect the batter into a big bowl.

Add little water and mix the batter.

The consistency is somewhat thick, when poured into the idli moulds, the batter should attain full shape of the mould without leaking in the sides.

Close the bowl with lid.

Allow the batter overnight or to eight hours to ferment.

Mix well.

Pour the batter into the idli moulds which are greased with gingelly oil.

Place the idli moulds into the Idli making vessel with three cups of water by heating to seven minutes.

Switch off the flame.

Open the lid of Idli making vessel or Idli cooker.

Sprinkle little water over the steam cooked idlies.

To check the cooking stage of idlies, insert the wet thin stick into idlies.
Take out the stick and see whether it is nonsticky. If so, the idlies come out, well cooked.

Remove the idlies from the moulds after two minutes with a little spatula or big spoon dipped in water.

Softy idlies are ready to serve. Coconut chutny, Sambar, Any kuruma,  idli podi, onion chutny are fine tasty side dishes to this main food.

This is a very comfortable breakfast for everyone.

Do try.....:)

VAZHAIKKAI VARUVAL/RAW BANANA FRY

This varuval is crispy outer and soft inside. It matches very well with Sambar, Rasam, Curd, Tomato rice,lime rice, curd rice..and so on...

Ingredients:

Raw banana 2
Red chilly 2 split
Salt as required
Red chilly powder one teaspoon
Asafoetida one pinch
Cooking oil one tablespoon
mustard seeds one spoon
urad dal one spoon
curry leaves ten nos
onion finely chopped one teaspoon
turmeric powder one teaspoon

Procedure:

Peel off the skin of raw bananas.
Cut the bananas into round shaped half inch thick size pieces.

Heat the cooking oil in an iron kadai and add mustard seeds.
Allow to pop up

Add urad dal, onions, red chillies, and. curry leaves.

Add turmeric

Add Asafoetida

Saute for a while

Add raw banana rounds.

Saute well.

Sprinkle salt, red chilly powder

Saute to mix the salt and red chilly powder evenly

Sprinkle little water.

Cover with lid.

Let the flame in low level.

Wait for few seconds.

Open the lid and saute with spatula softly without damaging its shape.

Wait till all the rounds get roasted and golden brown color.

Just flip all the rounds to other side and let all sides get fried crispy.

Be attentive at this stage, otherwise the rounds may burn due to excess heat. So Let them cooked and roasted in low flame only.

Remove from the flame.

Vazhaikkai varuval is ready to serve with any main dish...
Do try this and leave the comment..:)

ENNAI KATHIRIKAI KUZHAMBU/BABY BRINJAL GRAVY

Ennai kathirikkai kuzhambu is an authentic and tasty side dish to hot rice. It is our favorite dish and it is preferred for rice only in our villages.

Once you taste it you never forget the flavor and its wonderful taste.

Ingredients:

Baby brinjals purple coloured 10
Shredded coconut. one cup
coriander seeds one tablespoon
cumin seeds one spoon
cloves three or four
cinnamon four
garlic pulses four or five
shallots peeled and chopped.one cup
red chillies five or six
gingelly oil 150 ml
Bengal gram one  tablespoon
tamarind small lime size
curry leaves one cup chopped
coriander leaves chopped one cup
mustard seeds one spoon
turmeric powder one spoon
Red chilli powder one spoon
salt as required
tomato one finely chopped

Procedure:

Wash the baby brinjals with calyx and cut into four parts and the part of calyx is intact.
Heat the oil in a pan and add red chillies, coriander seeds, cumin seeds, cloves three, cinnamon two or three, onions, curry leaves, garlic pulses one by one.
saute well until the shallots turn translucent.
Add tamarind lemon size as it is.
Add turmeric powder
Add coconut grates, followed by tomato pieces.
Let the flame be adjusted low or medium wherever necessary.
Be attentive the fried ingredients should not be burnt.
Remove from the flame and allow to cool.
Grind the masalas in a blender into a fine paste.
Heat the gingelly oil in a pan.
Add mustard seeds to pop up.
Add cinnamon, cloves,
Add shallots curry leaves.
Add baby brinjals.
Add turmeric, salt half spoon and red chilly powder and  saute.
Add gingelly oil enough to cook the baby brinjals.
Add asafoetida one pinch.
Close with the lid.
Let the flame in medium level.
wait for five minutes.
Saute and close again.
Allow them to fry in gingelly oil for another two minutes.
The purple color of the brinjals goes off and turns pale green.
Then pour the thick masala and saute for a while .
Add enough water.
Add salt required.
Allow to cook for 10 minutes in the medium level flame.
Observe the gingelly oil oozes out on sll sides of the pan.
perfect time of well cooked.
Add coriander leaves and remove from the flame.

Ennai kathirikai kuzhambu is ready to taste with hot rice.

Do try this version.....:)

COCONUT CHUTNY

Coconut chutny is an excellent side dish and condiment to go well wth idlies, dosais and medhu vadais.
It is a popular side dish all over Tamiladu. It possesses high nutritious calories of protein.

Ingredients :

Roasted bengal gram one cup
Shredded coconut one and a half cup.
(fresh coconut is always preferred)coconut water should be collected when the coconut is being broken into two halves.This water contains the tender coconut's.nutrients. so don't waste this water. If u add this to this chutny it will give a amazing taste to the chutny.

Green chillies medium size three
Ginger shredded one teaspoon
Curry leaves seven or eight
Salt as needed

coconut water half cup

For seasoning:

cooking oil one spoon
mustard seeds one spoon
urad dal half spoon
curry leaves eight
asafoetida half pinch

Procedure:

Blend all the above ingredients with required water in a blender
Let the consistency is a coarsely ground.
Pour into a bowl.
Heat the oil in a small skillet.
Add mustard seeds .
Add urad dal after the mustard seeds popping up.
Add curry leaves.Remove from the flame and sprinkle a very little asafoetida powder.
Transfer the contents to the chutny in the bowl.
Mix them evenly.
You can dilute the chutny or thick as it is as per your option.

Now the spicy milky coconut chutny is ready to serve and taste with Idlies, dosais, and medu vadais.

PLAIN DOSAI

Today we are going to look at how to prepare plain dosa at home. This is not a paper roast dosa or an  oothappam but somewhere in the middle, perfect for everyday breakfast. I will share the method to prepare crispy dosa soon.

INGREDIENTS

1 cup gelabi urad dal
3 cups idli rice
Salt as needed
fenugreek seeds.

PROCEDURE

Soak the rice and dal separately for 3 hours.

Grind dal first into a smooth consistency adding enough water.

Add rice to it.

Grind them together into a smooth batter by adding just enough water.

Add salt and mix well with the hand.

Let it be fermented in a large enough bowl covered by overnight.

Add enough water to the fermented batter until you have a smooth, pouring consistency.

Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.

Heat the iron griddle and wipe the heating surface with onion dissected.

Pour about 1/2 cup batter to the centre of the griddle.

Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the griddle.

Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.

Sprinkle about half tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.

If your griddle is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa

Wait for a while and flip the dosa to other side.

Once both sides cooked eell, remove the dosai from the griddle.

Plain dosai is ready to serve with coconut chutny, sambar, tomato chutny, or idli. and dosai podi as you prefer.

MUSHROOM MASAAL VARUVAL

Mushrooms are the high protein substitute for Vegans. There are so many versions in cooking of mushrooms. This is one of the variation which is a very quick method and tastes yummy as well. This dish can be eaten as side dish to Idli, Dosai, chappathies, Lime rice, Tomato rice, Carrot or Beetroot rice or even as starter.

Ingredients:

Button mushroom 250 gms quartered.

Shallots one cup chopped

Capsicum one chopped (kuda milagai)

Curry leaves finely chopped 1 cup

Coriander leves chopped 1cup

Ginger and garlic grated finely 1 tablespoon

Hybrid tomato chopped 1

Fennel seeds 1 spoon

Mustard seeds 1 spoon

Shakthi chicken masala 2

tablespoon

Turmeric powder one spoon

Chilly powder half spoon

Karam masala powder

one spoon

Salt as required

Cooking oil one tablespoon

Procedure:

Heat the oil in a skillet.

Add mustard seeds.

Allow to splutter

Add fennel seeds.

Add onions, curryleaves, capsicum bits together.

Saute well.

Wait a while for getting onions golden brown and translucent.

Add ginger and garlic grates.

Let the flame in medium.

Add turmeric, shakthi chiken masala powder, red chilly powder.

Add tomato pieces.

Saute well.

Add washed Mushroom bits.

Add salt.

Saute well.

Don't add water.

The water content and the water content absorbed by the washed mushrooms.

Close the lid for two minutes.

Mushrooms will be cooked very fast.

The water will be absorbed entirely.

Add coriander leaves.

If you want more spicy, You can add roasted coarse powder of pepper at this final stage (optional).

Delicious Side dish for any main dish is ready to serve.

Do try and enjoy...

PASIPARUPPU PAYASAM/MOONG DAL KHEER

Pasiparuppu payasam is a very very simple and delicious. Pasiparuppu payasam is prepared fast and easy here...

This dessert is highly nutritious and loved by all.

                       

INGREDIENTS:

Moong dal 1 cup
Ghee 1 tablespoon
Jaggery powdered 1 cup
Cardamom 2pinches
Raisins 10
Cashews (optional)
Almonds (optional)

PROCEDURE:

Roast moong dal in a pan with little ghee, until the yellow colour changed to golden brown.
Wash the dal and add four cups of water.
Allow to cook in a medium flame.
When the dal cooked soft and split, add jaggery.
Mix well.
Allow to boil.
Let the dal and jaggery mix together and get thickened.
In the meantime, fry the raisins in a tablespoon ghee and transfer into dal .
Sprinkle cardamom and mix lightly.
You may add coconut milk half cup in this stage and allow to boil for a while and remove from flame.
This addition is your option.
I prepared this payasam without coconut milk here.

Moon dal kheer / Pasiparuppu payasam is getting ready to serve.
In our areas, it is served in festival days or in some auspicious occasions.