Tuesday 22 December 2015

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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Sunday 20 December 2015

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.

Monday 14 December 2015

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..!!!!

Thursday 10 December 2015

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.










Tuesday 8 December 2015

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. 


Monday 7 December 2015

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.



Monday 23 November 2015

PENNYWORT THUVAIYAL/VALLARAI THUVAIYAL










Indian pennywort is packed with high medicinal qualities and high-class nutritional benefits. In Kongu regions, the people are well aware of this wonderful green. They incorporate this into regular food menu weekly once or twice in different versions. Kongu people are learned sidda experts and they know which herb is used internally which herb is used externally. These herbs are used in cooking and made their family members to consume in the version of  regular food.

It is known by a variety of names in all over India. Goto kola, Khulakhudi, mandukparni, mandookaparni or thankuni in Bengal, Brahmi in North India, Vallarai in  Tamilnadu, Saraswathy aku in Andra.

This green is one of the gifts of our nature to maintain our health.

Indian Pennywort is most often used to treat varicose veins and chronic venous insufficiency according to Siddha medicine treatment. It is strongly believed that it has some extraordinary therapeutic properties to improve memory and mental ability. It improves eye vision.
This wonder herb is used to treat venereal diseases, skin impurities, rheumatism, high blood pressure, hepatitis, varicose veins, skin ulcers, minor burns, fatigue and stress, Fresh leaves have been known to be used in treating dysentery, asthma. stomach disorders and bronchitis. Juice extracted from the leaves is highly beneficial in promoting the purification of the blood. It helps to improve blood circulation and the rebuilding of connective tissue assisting in the prevention of premature ageing. Pennywort can be used for eczema and other skin related ailments, including skin ulcers. It  is also able to lower blood sugar levels.
Nutritional values:
Pennywort contains a number of minerals and vitamins, among them vitamin K, Calcium, sodium, vitamin B complex, magnesium, zinc and manganese. It is also able to help in protecting the body from toxins, This herb is also able to give great support to the central nervous system, making it effective in the treatment of ADD, senility, epilepsy, stroke and other nervous system disorders. Those suffering from leg cramps and phlebitis can be benefitted from using this herb. It is also effective in reducing fevers to a certain extent.

How to make vallarai thuvaiyal:

Washed and cleaned Brahmi leaves/vallarai leaves/indian pennywort leaves two cups
Shredded coconut half cup 
chopped shallots half cup
curry leaves half cup
garlic pulses two
red chillies two
tamarind  a grape size
jaggery small piece
fried bengal gram half cup
salt required
cooking oil two teaspoons

Procedure with image tutorials and video for reference:

Heat the dry pan with cooking oil.
Add red chillies
followed by shallots, curry leaves, garlic pulses.
Saute for a while until the shallots become transparent. 
Then add tamarind
Add pennywort leaves and saute for two minutes until the leaves half cooked without losing its green colour. 
Add jaggery and required salt, shredded coconut, fried bengal gram.
Incorporate all the ingredients together and allow them to cool.
Blend them together with little water in order to get thick paste.
You may grind coarsely or fine paste.
Collect the thuvayal in a serving bowl.

Enjoy with hot rice and this vallarai thuvaiyal with one teaspoonful of cow ghee.









Procedure with image tutorials and video for reference






Pennywort/Brahmi/Vallarai leaves, two red chillies, fried bengal gram, shredded coconut, jaggery, curry leaves, shallots, garlic pulses and tamarind













Thursday 19 November 2015

CRAVING FOR COCONUT LADDU/ THENGAI LADDU

Kongu people believe that the coconut is a superfood since very ancient times. They add the coconut in each and every meal they cooked daily.

Coconut is a very versatile and indispensable food item for kongu people. It is a complete food rich in calories, vitamins and minerals. A medium size coconut carries 400 gm edible kernel and some 30 to 150 ml of water may provide almost all the daily needed essential minerals energy of an average man. 100 gms of kernel consists of 354 calories. The important saturated fatty acid in the coconut is lauric acid (1:12 carbon fatty acid). Lauric acid increases good cholesterol levels in the blood. HDL is high-density lipoprotein, which has beneficial effects on the coronary arteries by preventing vessel blockage (atherosclerosis). Physicians recommend high HDK to total cholesterol levels in the blood for the same reason.

 
The kernel is an excellent source of minerals such as copper, calcium, iron, manganese, magnesium and zinc.

It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin and pyridoxine. These vitamins are essential in the sense that body requires them from external sources to replenish.
Coconut water and coconut edible kernel contain a very good amount of potassium. 100 gms of fresh kernal contains 356 mg or 7.5 % of daily required levels of potassium.

source Google -nutrition and you.com

Now let us move to learn how to make coconut laddu:

This sweet is made with very few ingredients such as jaggery, coconut grates, little ghee, some cashews, melon seeds and cardamoms.

Ingredients:

coconuts two medium size
Jaggery 250 gms
cardamom ten
melon seeds 10gms
ghee one tablespoon
Cashews 15 no

Procedure:

Break the coconuts and shred the kernel of the coconuts.
Heat the jaggery with little water and allow to boil until the two string consistency.
Heat the dry pan with coconut grates with little ghee and saute until the milk thickens in the shredded coconut.
Add the sugar syrup into coconut fried with ghee.
Mix well.
Keep aside.
Dry roast the melon seeds.
Dry roast the cashews.
Allow to cool.
Blend the coconut mixed with jaggery with cardamom seeds, some melon seeds roasted, roasted cashews without adding water.
Transfer the blended ingredients into a bowl.
Make laddus of your optional size.

Now the yummy coconut laddu is ready to serve.
melon seeds, cashews, jaggery and coconut make this laddu as highly nutritional and delicious.


Yummy coconut soft laddu




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