PAASIPARUPPU VADAI/MOONGDAL CRISPY DUMPLINGS

Ingredients:

Moong dal 200 gms

Drumstick tender leaves one handful

Bellary onion tiny bits half cup

Cooking oil to deep fry

Coriander leaves chopped half cup

Green chillies chopped two

Curry leaves chopped half cup

Salt to taste

Procedure:

Wash the moong dal and soak for two hours.

Drain the entire water and give the lentils to blend.

Add a handful drumstick leaves with lentils and blend into a batter.

Incorporate all the ingredients i.e the onion bits and curry leaves, green chillies, ginger grates and coriander leaves in the batter.

Heat the cooking oil and make vadais and drop them in the oil in batches.

Allow to deep fry into golden brown dumplings.

Flip other side to get even brown vadais.

Repeat the process until the batter exhausts

Collect them in a serving bowl.

Perfect combination with lunch. 

Do try..

VAZHAIKKAI PODIMAS/RAW BANANA STIR FRY

Nutritional contents of raw bananas:

The green banana is the best source of fiber, vitamins and minerals and contains starch content that may help control blood sugar. It manages weight and lowers blood cholesterol levels. 

The resistant starch containing in raw bananas is a kind of starch that cannot be broken by enzymes in our digestive system. So it acts as a dietary fiber. It may reduce the risk of diabetes by aiding in blood sugar control and heart disease by helping in lowering the blood cholesterol levels, according to the article 2010 published in " Pacific Health Dialog."

One cup of raw banana cooked contains 3.6 gm of fiber meeting 14 percent daily value. This fiber content slows digestion helping us feel full longer thereby aiding in weight control. High Potassium in raw banana helps in the control of blood pressure. 

Green bananas are also having vitamin B6 with one cup boiled serving containing 39 % of our daily value. Vitamin B6 is helping for the formation of hemoglobin, the protein that carries oxygen to all over the body. and also aids in the control of blood sugar.

source google- live strong.com

We start to prepare vazhaikkai podimas right now. It is a very easy and fast method of cooking. It is too delicious to eat with any variety rice or green gram gravy with hot steamed rice.

Ingredients:

Raw bananas four

Moong dal one spoon

Mustard seeds one spoon

Cooking oil one tablespoon

Shallots six chopped

Green chillies two

Red chilly powder half spoon
Turmeric powder one spoon

Pepper powder one spoon

Curry leaves half cup

Chopped coriander leaves
Salt to taste

Procedure:

Clean and wash the raw bananas and cut the two ends of the vegetable.

Peel the entire skin and the inner pulp to be grated into small grates.

Heat the cooking oil  in a wok and add  one spoon of mustard seeds.

Add moong dal, shallots, green chillies, curry leaves, turmeric, red chilly powder and saute until the shallots become golden brown. 

Add the banana grates and stir well .

Add required salt and allow to cook without adding water.

Let the flame be lower level and stir fry for three seconds. It will be cooked very fast.

Sprinkle coarse powder of pepper and half pinch of asafoetida.

Garnish with chopped coriander leaves.

Yummy and spicy vazaikkal podimas is ready to have with ay variety rice or with simple rice and green gram gravy with hot steamed rice.

Do try to make this quick- fixed stir fry in a flash of time.

SESAME SWEET BALLS/ELLU LADDU

Do you know about Palm jaggery?

Does it find an important place in your regular diet? If then, how do you use it?

Stay with me for a while to know about the nutritional benefits and how to use in sweets!

Palm jaggery adjusts our body health automatically and offers relief from both blistering summers and chilling winters. 

There are amazing properties of palmyra jaggery listed below:

1. Rich iron in palm jaggery increases haemoglobin level and best treatment for anaemia.

2. High antioxidant content helps to protect the body cells from damages caused by free radicals.

3. It is equally rich in calcium, potassium and phosphorus.

4. It activates the digestive enzymes and helps to cleanse the intestinal tracts.

5. It is an energy booster since it has essential minerals so it is called as store-house of many                   vitamins. It helps to wipe  out the toxins from our body leaving you a healthy and fit.

6. Since it contains full of dietary fibers, it treats against constipation and indigestion and stimulates 

    perfect Bowel movement. 

   Palm jaggery is an excellent substitute for white sugar. As compared to white sugar that is devoid      of nutrients, palm jaggery is a natural and nutritious sweetener. It is processed without any  chemicals or artificial ingredients. It is made from palmyra tree and loaded with medicinal    properties.

It heals migraines.

Another startling fact is its higher count of potassium helps in weight loss treatment.

It is used to treat the dry cough and cold. By dissolving the. mucus, it helps to clear the respiratory tract and asthma and diabetes.

So the Kongu people call the palmyra tree as ' karpakatharu'. Almost all the parts of palmyra tree are being helpful and beneficial to the village folks.

Sesame seeds : 

They are not only an excellent source of copper and manganese but also the good source of calcium, magnesium,  iron phosphorus, vitamin B1, zinc, selenium and dietary fibres.

When it is combined with palm jaggery, it will enliven the whole nutritious food.

We are going to learn healthy and delicious sesame balls

made up with Roasted sesame seeds and palm jaggery. This is a traditional sweet from our ancient period.

Ingredients:

Roasted sesame seeds one bowl 200. gms

Palm jaggery 200 gm or one bowl.

Roasted cashew nuts four

Almonds roasted four

Cardamom five or four

Procedure:

Dry roast the sesame seeds, cashews and almonds.

Keep aside to cool.

Break the palm jaggery and powder into a coarse texture.

Give them to blend coarsely.

Make balls mixing with little ghee.

So simple..! So easy to make..! Traditional sweet..!!

within ten minutes..! Acquire its high nutritional values..!!!!

SNAKEGOURD RINGS

Make a difference..! 

Ingredients:

Snakegourd one
Raw rice flour half cup
Bengal gram flour one full cup
Red chilly powder half spoon
Kashmir chilly powder one spoon
Asafoetida one pinch
Ajwain seeds one spoon
Cooking Soda half spoon
Salt required
Cooking oil to fry

Procedure:

Slice the snake gourd into rings by removing the centre portion.
You may fry the rounds of snake gourd without removing the centre portion.
Mix the rice flour, Bengal gram flour, red chilly powder, Kashmiri chilly powder, cooking soda, salt, asafoetida, ajwain seeds with water.
Batter should be a thick paste.
Dip the snake gourd slices in the batter and drop one by one carefully into the heated cooking oil in a wok.Allow to fry until the bubbles cease.

Flip other side of the rings and rounds.

Take out and transfer the fritters in a serving bowl.

Fried golden brown rings and rounds are ready to serve as an evening snack.

NUTRITIOUS FINGERMILLET FLOUR BALLS/RAAGI KALI

Finger millet is packed with iron and calcium. It is an important constituent of our diet during the Summer season. We use raagi in multiple recipes and one of those simple and quick-fix methods is Ragi kali.(keppai Kali).

How to make Ragi Kali?

Ingredients:

Finger millet flour one cup
Three cups of water to be measured in the same cup in which flour measured.
half spoon of gingelly oil.

Procedure:

Buy red coloured Ragi seeds 500 gms from any grocery shop.

Check and clean the seeds.

Give them to blend into fine powder in a mixer.

Sieve the flour to get  very fine flour.

Take one cup of Ragi flour and three cups of water in a broad wok.

Stir well to avoid lumps.

Heat the wok in a high flame.

Stir well continuously to avoid lumps.

The flour is being cooked and get thickened.

Dip the palm in water and touch the cooked flour. If it is non sticky, that is the perfect cooked texture.

Switch off the flame set aside to cool.

Finger millet/Ragi kali is ready to serve.
We can make balls and immerse in a bowl of water and allow to overnight.

Bittergourd puli kuzambu, peanut chutny, palak green gravy and thoyyakeerai gravy and thick buttermilk or cow curd are wonderful combinations to this ragi kali.

REAP THE AMAZING BENEFITS OF THINAI/FOXTAIL MILLET( UPMA)

Introduction of  Fantastic Foxtail millet:

foxtail millet is one of the desirable whole grain by the Kongu folk. They are cultivated in semi-arid regions. They grow very fast in warm surroundings, sprouting up massive forage rapidly within a limit of two and a half inch of moisture. This is the main reason why it is so famous among farmers who want to grow an insurance crop along with the annual harvest. Due to its easy adaptability and fast-growing time, it serves as an excellent catch crop. Not all whole grains have such a short crop circle like the foxtail millets.

They are curbing the blood sugar level and bringing down the blood glucose by a degree of 70%. Foxtail millets are known to increase the HDL which significantly lowers the level of blood sugar.

It reduces the risk of heart attack. It reduces the chances of coronary blockage that results in cardiac arrest and fatalities. Heart attacks take place since the arterial walls of the heart become blocked and damaged. Low sugar count in the blood reduces such an eventuality. Foxtail millets reduce the level of triglycerides in our body which automatically controls the reigns of heart diseases.

High in antioxidants. It is naturally free of gluten. rich in minerals like protein, iron and calcium. helps in strengthening muscles. best for nerve system.

So this is the best choice for us to reap the benefits of this nutritious and healthy millet in our regular diet.

(Google Source)

There are many versions in the cooking of Foxtail millet. Foxmillet is known by the Tamil Name Thinai.

Lot os sweet versions and spicy versions. Thinai upma is the today's posting. 

Let us move to prepare Thinai Upma:

Ingredients:

Foxtail millet 250 gm

Chopped shallots half cup

Curry leaves

green chillies three

Tomato dices half cup

coriander leaves chopped half cup

Grated  Ginger one tablespoon

Cooking oil one tablespoon

Salt to taste

Mustard seeds

Half a spoon of turmeric powder

Moong dal one spoon

Procedure:

Heat the 5-litre pressure cooker with cooking oil

Add mustard seeds to splutter.

Add moong dal (optional), shallots, green chillies, curry leaves.

Saute for a while.

Let the shallots be turned translucent.

Add Tomato diced and a half spoon of turmeric.

Add foxtail millet with  three cups of water and salt.

Bring to boil and close the cooker and place the weight.

Allow one whistle and simmer.

Switch off the flame after four minutes.

Set aside to cool.

Remove the lid and garnish with coriander leaves.

Yummy Thinai/Foxtail Upma is ready to serve.

Serve as the perfect and healthy breakfast with tomato or lemon pickle.