GULAB JAMUNS, EVERYONE'S FAVORITE DELICACY

Ingredients:

MTR Jamun mix 500 gms
sugar one kg
ghee four teaspoons
Rose water four drops

kaesari color powder half pinch

cooking oil (Sunflower oil or refined groundnut oil ..optional)
Water needed

Procedure:

Knead the jamun mix with the addition of required water little by little.

Work softly with the dough until it becomes nonsticky and soft.

Add one spoon ghee and knead gently.

Keep aside.

Heat the pan with sugar and three cups of. water and allow to boil.

Add kaesari powder half pinch and mix well.

When the sugar syrup attains thick consistency, switch off the flame.

Heat the dry pan with oil to frying temperature.

Make the dough into goozeberry size balls.

Drop the balls one by one.

Allow the balls frying into golden brown texture.

Transfer them into the sugar syrup.

Wait for half an hour.

Serve the jamuns with sugar syrup to relish..!!

Enjoy...

MAIZE, THE HEALTHIEST WHOLESOME FOOD

Corn grows in ears each of which is enclosed kernals tightly packed in rows.The kernals are beautiful yellow colour and protected by silky, coffee brown thin threads and encased in a husk.
In Tamil nadu we call this corn as makkaacholam or maize. Its scientific name is Zea mays. Botanical name Dracaena fragrans.

Its nutritional facts as follows:
vitamin B3, magnesium, dietary fiber, vitamin B6, phosphorous, pottassium 392 mg and proteinous wholesome content of daily needs. iron 0.55 mg zinc. 75 mg and 54 mg of folic acid, vitamin A.

                                             ...  google source

It is one of the world's healthiest food.

Today we are going to relish that delicious maize cooked .

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It is so simple and fast cooking.

Ingredients:

Maize two with ears

Procedure:

Wash the zea mays and cut the head and tail parts.

Add two cups of water in a pressure pan.

Add one spoon of salt

Place the maizes and close the pan

Place the weight.

Allow three whistles and switch off the flame.

Allow to cool.

Remove the ears and threads.

Delicious and tasty kernels cooked is in your plate.

Enjoy..!!!

highly nutritional.
no cholestrol.

BANANA FLOWER FRITTERS

Crispy Banana flower fritters are the tasty evening snack with hot tea in the winter evening. The family members will like to taste.

Ingredients:

Banana flowers one cup

Raw rice flour one tablespoon

Bengal gram flour one cup

Sodium bicarbonate half pinch

Cooking oil required to fry.

Salt required

Asafoetida half pinch

Red chilly powder half spoon

Procedure:

Mix the raw rice flour, bengal gram flour, Asafoetida red chilly powder, salt and sodium bicarbonate well in a dry bowl.

Add water little by little and make a thick paste.

Keep aside.

Remove the calyx and stigma from the flowers.

Heat the oil to fry.

Dip the flower in the paste and drop into oil gently

Drop one by one

Do the same for six to seven flowers in one batch.

Flip the flowers to other side to fry into golden brown fritters.

When the sizzling sounds of the oil ceases, collect the fritters in a laddle and place them in a dry bowl.

Fry the remaining in the same way.

Transfer all the fritters in a serving bowl.

Now We are going to learn something benficial characteristics of the banana flower.

It is the best healer of wounds.

It reduces free radical activity since it has antioxidant properties.

It is a rich source of vitamins A, C, and E. They alos contain potassium and fibers.

It is the best controller of menstrual over bleeding.

It manages diabetics and Anaemia by increasing the total hemoglobin levels in the body.

it boosts the supply of milk that helps the lactating mothers.

One more interesting news:

Since they contain magnesium, banana flowers reduce anxiety and boosts ther mood. They are natural anti-depressants without any side effect.

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RED BEATEN RICE UPMA/RED POHA UPMA

Red poha upma can be prepared instantly and is highly nutritious.

Nutritional values... source google

Eating poha regularly can prevent iron deficiency or anaemia as it cobtains 20 mg of iron in every 100 gm red rice flakes. Children and pregnant and lactating women can benefit greatly by consuming it. Softened poha or beaten red rice is also a great idea to add dietary iron when an infant is weaned for breastmilk. Squeeze a cut lemon on the poha as it helps in iron absorption.

Poha makes a tasty and wholesome packed lunch or breakfast for toddlers and office goers. Always opt for beaten rice made from red or brown rice for an extra health boost.

It is a good source for carbohydrates. A perfect breakfast option and healthy source.  very low in gluten. good for diabetic people.

It is of two types namely white aval and red aval.

how to make red aval upma?

Ingredients:

Red aval 500 gm
shallots one cup chopped
green chillies four cut into halves
curry leaves half cup
chopped coriander leaves half cup
cut lemon one half
cooking oil one and half a tablespoon
mustard seeds one spoon
urad dal one spoon
gram dal one spoon

Procedure:

Boil five cups of water with one spoon of salt and a drop of oil.

When the water comes to the boiling temperature, add the cleaned aval or rice flakes and wait for five minutes till the rice flakes become soft.

Strain the water completely.

Heat the dry pan with cooking oil.

Add mustard seeds and allow to splutter.
Add gram dal and urad dal.

followed by shallots, green chillies, and curry leaves.

Transfer the drained red poha in the cooking pan and slowly incorporate them.

Check the salt. add some salt if needed.

Add coriander leaves and squeeze lemon juice finally

Switch off the flame.

Serve hot ..

This is the wholesome diet and recommended for weight loss.

PAAGARKAI MILAKU VARUVAL/BITTER MELON GOLD FRY

Ingredients:

Bittergourd round slices one cup tightly pack up
cooking oil to fry
salt required
pepper one spoon
chilly powder half spoon optional

Procedure:

Wash and wipe the bitter gourds and make thin slices using chips cutter.Don't remove its pulp and seeds.
Heat the cooking oil to required temperature
Add bitter melon rounds
Allow to fry to golden brown
Strain and transfer them into a dry bowl.
Make. remaining rounds to fry in several batches.
Sprinkle salt,  pepper and chilly powder and shake well to spread evenly.
Golden brown crispy bitter melon rings ready to serve.

It suits very well with any type of lunch meals. No bitterness at all. crispy and tasty..!!!!

RIDGEGOURD RIDGES THUVAIYAL

Ridge gourd is quite lower in saturated fats as well as calories.It is really abundant in dietary fiber, vitamin c, riboflavin, Thayamin,iron as well as magnesium. It is an excellent blood purifier and boosts the liver health and bile; antiinflammatory and anti biotic; It manages the impact of the working ability of the stomach. The consumption of this veggie is very natural method of eleminating intoxins from the entire body. Particularly, it has beta carotene which is recognized as an ehnhancer of eyesight. enriched with 18 % of calcium and 26 % of  phosphorous. The skin of the ridgegourd should not be removed while using to make recipe. The ridges of the ridge gourd should be trimmed off to use the entire soft pulp with seeds. Dont waste the ridges which contains the same nutrients of the pulp. You can make ymmy thuvaiyal that suits well with hot rice, idlies and dosas.

The chutney or thuvaiyal made from the skin is very tasty and highly nutritious.

Please check the preparatory steps to make this chutney:

INGREDIENTS :

Fried gram half cup
Coconut grates half cup
Red chillies two
Tamarind one small amla size
Jaggery one small piece
The ridges of ridge gourd one cup tightly packed
garlic pulses two
Salt as required

PROCEDURE:

Add cooking oil one spoon
Add ridges, fried gram, garlic pulses, tamarind, jaggery, coconut grates and saute for five minutes.
Add salt
Allow it to cool down.
Blend them into a coarse paste.
Have it with hot steamed rice or as side dish to idlies, dosas, oothappam, paniyaram and any other main dishes.

BITTERGOURD FRIED RINGS GRAVY

Bitter gourd is known by the names  pagarkai in Tamil, Kakarakaya in Telugu, Karela in Hindi. It is a delicious gravy made with tamarind. This gravy goes well with steamed rice.

Kindly check below for the yummy gravy with procedure and step by step images and a short video.

Ingredients:

Bitter gourd rounds two cups
coconut grates one cup
garlic pulses two
shallots half cup
Red chilly two
roasted coriander seeds, cumin seeds and red chillies five
pepper one spoon
jaggery one piece
Tamarind one amla size
cooking oil one tablespoon.
gingelly oil two tablespoons
mustard seeds

turmeric one spoon curry leaves half cup
roasted fenugreek powder half pinch
asafoetida half pinch
fried gram one full spoon
coriander leaves half cup

Procedure:

Wash the bittergourd and cut it into thin rounds with seeds using chips cutter.

Put roasted coriander, cumin seeds, pepper seeds and red chillies together in the mixie jar and grind them into fine powder.

Transfer the powder in a airtight container for the future use.

Shredded coconut, fried gram, garlic pulses, and roasted tamarind without oil with required water are to be grind together until the fine paste.

Heat the cooking oil in a dry pan.
Add mustard seeds allowed to pop up.
Add shallots red chillies and curry leaves

Add turmeric. Add coriander masala powder, asafoetida and fenugreek powder.
Let the flame be switched off to avoid burning.

Add fine tomato pieces . (optional)

Add coconut. tamarind paste already blend.

Allow it to boil.

Add salt required

Heat the gingelly oil and add bittergourd rounds and fry until the veggie turns golden brown and crispy.

Switch on the flame and allow to boil.

Transfer the bittergourd rounds into boiling mixture.

Pour the remaining gingelly oil on the boiling gravy.

Add coriander leaves chopped.

When the gravy becomes thick, Switch off the flame and transfer the gravy into a serving bowl.

Check the salt and serve hot with steamed rice. 

No bitterness at all... so delicious.. Enjoy..!

Best food to diabetic patients. In previous post about the cooking of Bittergourd tamarind curry, we learnt about the nutrient facts of Bitter gourd. It is packed with rich calcium, iron, fibers etc. 

BANANA PEPPER CHIPS

Banana pepper chips are a  tasty snack for the high tea time of any season. The recipe is very easy and instant one. Every one of the family will like these banana chips.  It goes very well with any fried rice, hot rice with sambar and rasam. 

Ingredients:

4 raw bananas peeled off
pepper coarse powder two teaspoons
salt required
cooking oil to fry
asafoetida half pinch (optional)

Procedure:

Make the thin slices of bananas with the help of chip maker.
Heat the cooking oil in a dry wok.
Let the temperature of the oil be ready to fry.
Drop the slices one by one.
Let the chips become crispy
Strain the oil with the ladle and transfer the crispy chips in a dry bowl.
Sprinkle salt needed and pepper powder and little asafoetida.
Serve with hot tea in this rainy monsoon.

Give it a try.