Wednesday 12 April 2017

CORIANDER GREENS CHUTNEY

Coriander greens are packed with Vitamin A, Vitamin C, Vitamin E, Vitamin B6, Vitamin K, Niacin, Riboflavin, Thiamin, zinc, folate, manganese, magnesium, potassium, phosphorous and calcium. It is a good source dietary fibers.
It treats inflammation, eye defects, control of blood sugar levels, control high cholesterol levels, anemia, bowel disorders and skin defects
It is a good appetizer.

Regular intake coriander leaves will regulate the function of our digestive system.

How to make Raw coriander greens chutney?

Ingredients:

Fresh Coriander leaves including stalks two cups
Shredded coconut one cup
Fried gram half cup
Tamarind small piece
Jaggery small piece 
Pinch of asafoetida
Salt to taste
Red chilies two
Garlic cloves two

Procedure:

Clean the coriander leaves and wash three or more times to remove dust. 
Combine all the above ingredients and put them in the blender.
Add adequate water to form a chutney consistency.
Blend into a coarse or smooth paste.
Transfer the chutney to a serving bowl.

Serve Fresh to pair with hot steamed rice and ghee.
It tastes great. Serve with hot idlis or dosas. It gives a wonderful taste.

Coriander leaves have a special aroma. What a tempting flavor it has!















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Tuesday 11 April 2017

WATERMELON WHITE GRAVY

Watermelon is a surprising fruit having wonderful properties.Not only the red colored pulp but also the rind of the watermelon is also nutritious and healthy.
The most delicious part of the watermelon is the pink or reddish pink pulp loved by all but the white part like cucumber, the whole thing is edible. The green scraps that are usually thrown into the waste bin.

If you try to lower your blood pressure, try to eat watermelon rind also. It is diuretic and cleanses the kidney.
We can make use of this rind portion of watermelon for preparing various dishes. 

How to make watermelon rind gravy?

Ingredients:

The white portion of the watermelon chopped into cubes
shredded coconut one cup
Coriander powder one tablespoon
Cumin seeds one spoon
Pepper half spoon
Shallots five or six
Garlic pulses three
Ginger one piece
Fried Bengal gram half tablespoon
Ajwain seeds one spoon
Fennel seeds one spoon
Curry leaves one sprig
Karam masala powder one spoon
Red chilly powder half spoon
Green chilly one
Coriander leaves chopped half cup
Sesame oil one tablespoon
Turmeric one spoon
Tomato medium size
Salt to taste

Procedure:

Put coriander powder, shredded coconut, fried gram, pepper powder, cumin powder, garlic, ginger
ajwain seeds into a blender.
Add adequate water and blend into a smooth paste.
Heat the wok with oil over a medium flame.
Add mustard seeds to splutter
Add shallots, green chilly and curry leaves.
Add fennel seeds.
Saute for a while.
Add chopped tomato.
Then, add watermelon white cubes.
Saute again for few minutes.
Transfer the blended paste
Add adequate water and salt.
Allow boiling for few minutes.
Add coriander leaves and remove from the flame.

Transfer the gravy to a serving bowl.
Serve hot with hot steamed rice, or chapathies or idlies. It goes very well.

















Monday 10 April 2017

WATERMELON JUICE

Mother nature nourishes and nurtures us by giving fruits and veggies to adjust and adopt every season. During the summer season, fruits and vegetables that contain juicy contents that suit for health. Juicy fruits and vegetables are seasonal and available in plenty during hot summer. Watermelon is one of the fruit and vegetable available throughout the season. It is surprisingly the best for our health and to beat the heat.

It contains Lycopene is the red pigment that is the reason for its rich red color of the pulp. It is a powerful antioxidant known to protect our cardiovascular system from free radical damage. It is low sodium and low-fat melon. It contains more than 92 percent juice that contains significant levels of minerals and surprising health contents.

Citrulline, amino acid is present in watermelon juice. This essential amino acid promotes blood flow and relaxing the blood vessels. 
Thirdly it supports weight loss benefits.
Fourthly it is containing vitamin C, beta-carotene, Vitamin A and Vitamin B6 and minerals.
Potassium and magnesium are well found in watermelon.Its seed contains iron and zinc.
Its seeds are the best supportive for cleansing kidneys.

How to make watermelon juice in the traditional way:

Ingredients:

Watermelon Half portion (serves for two)
Cane sugar (organic) Three spoons
Mint leaves two
Lemon juice one tablespoon (optional)
Cardamom three nos

Procedure:

Cut off a half portion of watermelon to juice. You can cut sizes you want to make juice (as per your choice, remembering watermelon is over 92 % water.

Chop up the watermelon including the rind into thin bits to fit into the juicer feed. The rind is also full of many of the beneficial nutrients detailed above so well worth including it for juice making.

Add cane sugar and crushed cardamom seeds.

Blend into pulpy juice.

Squeeze lemon juice.

Crush the mint leaves and just make it float. 

Enjoy its rich sweetness and fine aroma!
Immediate intake of juice after blending retains it's blissful taste.











MINT CHUTNEY

Mint chutney is easy to make and it tastes magnificently with hot steamed rice, idlis and dosas. This accompaniment with idlis is our favorite breakfast weekly once.


How to make Mint chutney?

ingredients:

Mint leaves and tender stalks two cups (fresh) 
Shredded coconut (fresh) one cup
Garlic cloves three
Fried gram half cup
Tamarind one gooseberry size
Jaggery one piece
Red chilies three or four as per your choice
Asafoetida one pinch
Salt to taste
Sesame oil one tablespoon
Adequate water

Procedure:

Heat the frying pan with sesame oil
Add washed mint leaves and saute for a while until the leaves shrunk.
Let them cool.
Fresh shredded coconut, garlic cloves,red chilies, fried gram, salt, jaggery, tamarind and mint leaves should be 
collected into a blender,
Add aequate water.
Sprinkle asafoetida over the mixture.
Blend into a coarse paste.
Check the spices.
Blend again to a desired consistency.

Now the yummy puthina/Mint chutney is ready.
Transfer the contents to the serving bowl.

Mint chutney has its unique  flavour of its own leaves. It suits very well with medu vada,bajji, idlies, dosas, paniyarams, oothappams and north indian main dishes also.

MInt is a good appetizer and it promotes digestion. It soothes stomachs in cases of indigestion. It is a medicinal herb and usedforits remarkable medicinal properties since long years. 






Saturday 8 April 2017

AVARAIKKAI SAATHAM/BEANS FRIED RICE

This veggie is rich in calcium and folate. This is rich in fibers so that it helps considerable weight loss. 

Today, we are going to learn how to make beans fried rice. This dish is an easy lunch box food. We can try this rice  whenever we are in hurry.

Ingredients:

Beans 300 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots one cup
Green chilies three
Curry leaves one sprig
Coriander leaves optional
Salt to taste
Turmeric one spoon
Cooked rice Four cups
Tomato one medium chopped 
Shredded coconut half cup

Procedure:

Wash the beans and remove the nerves of both edges.
Cut the beans using a scissor
Heat the oil in a wok over a medium flame.
Add mustard seeds to splutter
Once the mustard seeds starts to crackle, add shallots, green chilies and curry leaves.
Add turmeric.
Saute for a while until the shallots turn translucent.
Add diced tomato and cook until mushy.
Add the beans pieces and saute for a minute
Add salt and adequate water.
Close with the lid and allow cooking until the beans turn soft and water absorbed completely.
Don't cook overtime. It causes green color-loss of the beans.
Transfer the shredded coconut over the cooked beans
Coriander leaves to be added in this stage.

Transfer the rice to the wok and mix the beans and rice until combined together.
Check the salt.

Transfer the beans rice to the serving bowl.

Ready to serve.




















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Friday 7 April 2017

MAGGI MUSHROOM NOODLES

Since the period it was launchedI think propably in 80's, Maggi noodles has been the most favourite meal options for  kids and adults. Its lingering taste and easy method attracts the hostel students and for those who don't know how to cook the food.

The Lucknow Food Safetyand drug administration recently found that Maggi contains  monsodium glutamate (MSG) and lead to excess amounts of sodieum and complaint to the Food Safety and standards Authority of India (FSSAI) and requesting to cancel the license of maggi.It is discussed what MSG is it is the sodium salt of glutamic acid one of the most abundant and non essential amino acids. MSG is found in tomatoes, potatoes, mushrooms and the other veggies and fruits.

MSG enhances the taste generally enjoyed by chinese people. Researchers however could not establish the link between the MSG and the symptoms of various diseases.

Meanwhile Nestle company denied the addition of MSG. Glutamate is safe and naturally occuring in every day and highest proteinous foods including tomatoes, peas, paneer onions and milk.

There are so many interesting renditions in our Culinary world.
We used to make this interesting and addictable noodles especially for children and adults, loved to eat everytime.

Mostly south Indian people are experimenting with something so good and stick to the traditional way of makingthis two minute noodles. You can home cook these noddles as none have the fancy ingredients.

All you need is a packet of noodles, one packet of mushroom and ginger gratings. Nothing more than that.

Ingredients:

Maggi noodles 500 gms
Ginger gratings
Sesame oil one tablespoon
Magi spicy packet three
Button mushroom 500 gms cleaned, washed and chopped
Tomato one diced
salt to taste
Adequate water

Procedure:

Heat the frying wok with oil.
Add ginger gratings
Add chopped mushrooms.
Sprinkle salt and fry forafew minutes.
Add little water and allow the mushrooms well cooked.
Once it is cooked well, transfer the cooked mushrrooms to a plate.
Add adequatewater say four cups of water.
Bring to boil.
Add the maggie powder.
Add noodles and give a continuous stir.
Once you notice the maggi ae qell cooked and absorbed water and become soft, Add the cooked mushrooms and mix well.



Switch off the flame.
Tinckle your taste buds with the lip smacking noodles.










BRINJAL SPICY CURRY

This is one of the spicy curry you will never taste before. There are several versions of cooking the brinjals in south India.This curry will be cooked in a jiffy. Very simple but the taste is high. Let us proceed to cook this yummy brinjal curry right now.


Ingredients:

Brinjals 250 gms
Tomato medium size
Shallots peeled off and chopped half cup
Sambar powder one tablespoon
Curry leaves one sprig
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one small spoon
Coriander powder one spoon
Cumins seeds powder one spoon

Procedure:

Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Once it starts to splutter, add shallots, curry leaves.
Saute for a while until the shallots turn translucent.
Transfer the chopped brinjals to the frying pan.
Add turmeric and sambar powder and salt.
Saute for few minutes in low flame.
Add chopped tomato.
Give a gentle toss.
Add coriander powder, cumin powder and one spoon of castor oil.
Add adequate water and salt to taste.
Close the lid and cook for five minutes in a medium flame until the brinjal chops get softened.

This curry is one of the best accompaniments to the hot steamed rice.


 









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