Tuesday 4 October 2016

HONEY AMLA

It is an excellent source of Vitamin C.
It helps in the absorption and assimilation of nutrients.
It helps flush out toxins through the urinary system
It is excellent for digestion
It is said to  relieve the pain of menstrual cramps.

Can you guess what is it? an amazing amla in honey!









When amla soaked in honey, it absorbs honey and becomes delicious, throwing its bitterness and leaching out water containing in it. .It has a wonderful quality to treat the anaemia.  Amla in honey base is being sold in grocery and medicinal shops costly. We can make this wonderful sweet amla in our home.

Ingredients:

Honey 500 ml
Amla fruits/Indian gooseberry  10 nos


To make Amla sweet, 

Wash the amlas and pat dry them.
Cut the wedges and remove the seed.
Steam them for 8 minutes.
Allow to cool and dry.
Transfer them to a glass container and pour honey over them.
Fill the container with honey so that the steamed amlas immersed into the honey.
Close with the lid and keep them in direct sunlight for three days.
Wait for the time that all the honey absorbed by the amlas.
Take off the soaked amlas separately from the container and transfer them in another dry glass container.
Again pour fresh honey  again to immerse the amlas.
The process is over and preserve .

We can have one fistful of honey amla in the morning regularly.














cover with the  airtight lid and leave it for 24 hours.
After one day, the amla wedges absorb the honey and settlled at the bottom of the container. 

Drain the amlas  and transfer them in a separate dry glass container. The honey turned thin and you can have it as  juice.

Pour fresh honey over the wedges.




Have the honey amla after one day to enjoy its wholeness.
You can enjoy without further waiting!

NAVRATRI SPECIAL COW PEAS SUNDAL

Cow peas are termed as Thattai payaru/karamani in Tamil. Making sundal is very simple and easy. It is a healthy evening snack  reducing cholesterol levels, rich in antioxidants, low in fats.
This recipe is dedicated to the Divine Maa of the Universe.



Ingredients:

cow peas 100 gms
Bellary onion small one
Green chillies two
Curry leaves 10 nos
Ginger gratings one spoon 
Coriander leaves half cup finely chopped
Sesame oil two spoons
Mustard seeds one spoon
Asafoetida half pinch
Coconut gratings half cup
Salt to taste

Procedure:

Soak cow peas for six hours.
Drain the water.
Steam the peas on a white wet cloth spread over the idli mould plate for 20 minutes
Heat the frying pan with sesame oil.
Add mustard seeds
When the mustard seeds popped up, add onion, green chillies, curry leaves and ginger gratings.
Saute the ingredients till the onion turn translucent.
Add the steamed cow peas and saute for a while.
Sprinkle asafoetida and salt to taste.
Simmer the flame.
Add coconut gratings and cilantro/coriander leaves and mix well. 

Cow peas Sundal is ready to offer and serve.





Monday 3 October 2016

FOXTAIL MILLET MEAL

Foxtail millet has been used in our food from the time immemorial. There is an evidence in our ancient poems and literature about the usage of Foxtail millet. In Tamil, it is named as THINAI. It is the  favorite grain for Lord Muruga and Shri Valli. 

Like all the little millets, this is also having low glycemic index and many nutrients and dietary fiber.
Foxtail millets are cheaper than any other rice and other grains. They are low in fat and rich in many
minerals and nutrients. The foxtail millet is a  perfect filling meal. It has iron, magnesium, calcium, potassium and carbohydrates. it doesn't have sugar in any form. Consuming organic Thinai /foxtail millet is overall good for health since it is free of pesticide remains. Reducing the risk of heart attack:
Helps in weight loss. High antioxidants. Reduces gastric problems.







How to make Thinai plain meal?

Simple to make. It is a delicious meal when combined with sambar/rasam/curd/buttermilk, I am sure it will make you a millet lover.

Let us rediscover the cooking methods of Thinai/Foxtail millet.


Ingredients:

Foxtail millet 250 gms




Adequate water

Procedure:

No need to soak this millet.  Wash and add adequate water and pressure cook with three whistles.
Simmer for two minutes. Switch off the flame .Wait until the entire pressure releases.

.


 




CORN STIR FRY

Corn is known by scientific name called Zea mays.  This moniker reflects its traditional name as maize. In the amazing yellow corn , antioxidant carotenoids beneficial for eyes are present in high amounts. It is a high source of dietary fiber and gives the chewing satisfaction. As it is a good source of carotenoids such as lutein and zeaxanthin, yellow corn promotes eye health. it is moreover a rich source of many vitamins and minerals, it is considered as a  whole food or complete food. Health benefits of corn include controlling diabetes, lowering hypertension and prevention of heart ailments, good for skin, hair, and total body health.


Now we are getting ready to make a delicious delicacy now using this corn kernels.

Ingredients:

Corn kernels two cups
Salt to taste
Black pepper one spoon
Red chilly powder half spoon
Asafoetida a generous pinch
Curry leaves few 
Bellary onion fine pieces
Cilantro leaves half cup
Sesame oil to stir fry

Procedure:

Pressure cook the corn with ears for three whistles.
Keep aside to cool down.
Heat the wok and add oil.
Add onion pieces, curry leaves and saute for thirty seconds.
Add the kernels, salt and pepper
Saute again for a while.
Sprinkle red chilly powder, cilantro leaves over the corn kernels.
A splash of asafoetida is followed.

Spicy corn kernel stir fry is ready to serve hot.
You could serve this at once.
Soft spicy corn stir fry is ready to serve as side dish for any variety rice, sambar meal or rasam meal.












Sunday 2 October 2016

KADALAI PARUPPPU OPPUTTU/CHANNA DAL SWEET FLATBREAD


First of all, I am wishing  Grand Navaratri Celebrations, to  everyone!!!


This sweet dessert is dedicated to Navaratri festival. This special sweet is known as opputu in Tamilnadu. It is named differently in various states of South India. Even though it has different variations and names, basically, it is loved by all folks.

Nutritious and delicious..!

There are  two basic versions in Tamil Nadu.  One is made with coconut and jaggery. Another one is dal with jaggery. The dal used for this opputtu is channa split dal.

 

Ingredients:

Chana dal 100 gms
Jaggery 100 gms
Cardamom powder half spoon or cardamom pods 5 nos
Ghee or sesame oil to toast two tablespoons.

For outer covering:

Maida /all purpose flour 100 gms
Turmeric half spoon or one pinch
Dry maida one spoon
Butter sheet or banana leaf
Oil to grease.
Salt a little

Procedure:

Pressure cook chana dal for two whistles. Mind it should be cooked but not mashed. 
Set aside to cool down and drain the water.
Scramble the jaggery to a coarse powder.
Crush cardamom seeds to a coarse powder.
Transfer the jaggery powder, chana dal, cardamom powder to a mixer and blend them to a thick paste without adding water.
Make lemon sized balls.
Keep aside.

In a dry bowl, add maida, salt and turmeric and a spoon of oil.
Mix well in a dry condition.
Add adequate water  and ghee to knead into a soft, loosen and non-sticky dough.

Divide the dough into equal portions.
Take one portion of dough and place the greased butter paper.
Simply spread it to a circle using the fingers.
Place the sweet ball in the centre of the spread.
Close the dough packing the ball without gap.
Remove the extra portion.
Spread it gently into a flattened disc.
Repeat the process.

Heat the dosa pan and transfer the disc to the dosa pan from the sheet.
Drizzle ghee or sesame oil over and around.
Let it be cooked over a medium flame.
Flip the other side.
Cook both sides well.
Repeat the process.

Your delicious opputtus are ready  to serve hot.
Offer them to our Divine mother with abundant love and Enjoy..!!






Saturday 1 October 2016

FINGERMILLET DUMPLINGS/RAGI PANIYARAM

Ragi paniyarams/Finger millet dumplings  are the interesting and versatile dish of our people and they assured to have the millets in their regular diet. They are always trying to make the difference in their culinary arts to feed their loving beings without boredom. They make their people surprise of their food .

Finger millet flour is available in all grocery stores.  They are freshly prepared and packed. Do check the date of the manufacture whether it is latest. You can buy the fine quality finger millet flour from departmental stores and online stores.



Ingredients:

Finger millet flour 500 gms
Urad dal whole 100 gms
Fenugreek seeds one spoon
Sesame oil two tablespoons
Salt to taste


Procedure:

Soak urad dal with fenugreek seeds for three hours.
Grind the dal to a smooth and soft batter adding adequate water.
Mix the finger millet flour with the batter adding adequate water and required salt
Allow to ferment for overnight or seven hours.
Heat the paniyaram pan and pour few drops of sesame oil in every slot of the pan.
Pour the batter into each slot and cover with the lid.
Now the dumplings/paniyaram flow up with pours.
Using a long needle , turn the paniyaram/dumpling to the other side.
Allow to cook both sides golden brown over a medium flame.
Remove the paniyarams from the pan and collect in a serving bowl.

Coconut chutney/peanut chutney/onion chutney/sambar are the best accompaniments.









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