Saturday 15 April 2017

MASALA PEANUTS

Masala peanuts are the crispy and tasty snack that everyone love to have. It is a zesty snack during tea time. Peanuts are a very good source of monosaturated fats which helps to increase the good cholesterol in the blood.
Peanuts are the rich source of vitamin E helping to the process of aging. Moreover, it has niacin, folate, antioxidants and manganese. Scientists say that it is heart friendly and rich in proteins.


How to make the masala peanuts?

It is the easiest process to make these masala peanuts.

Ingredients:

Raw whole peanuts 200 gms
Gram flour two tablespoons
Rice flour or corn flour one tablespoon
Red chilly powder one spoon
Salt to taste
Asafoetida one pinch
Sesame oil to deep fry
Ghee one spoon
Fennel seeds powder one spoon

Procedure:

Combine all the ingredients in a mixing bowl.
Sprinkle little water and mix well so as to coat the masala paste with the peanuts
Add ghee and mix well.
Heat the sesame oil in a frying panover a medium flame.
Drop the portions of the mixture .
Please ensure thatthey do notstick to one another. 
Allow deep frying over a medium flame until it gets crispness and golden brown.
Remove from the flame and drain them using a tissue paper.

Collect them in a dry bowl. We can store the masala peanuts in a airtight container to retain its crispiness.

Serve with hot tea.





















Friday 14 April 2017

BEET BUTTERMILK

Cow buttermilk is a body coolant and rich in calcium and B1 It is a delicious drink once we make it with the mixture of lime juice, asafoetida one pinch, ginger, cumin seeds, salt to taste, rings of green chilies and curry leaves. There is an another different spicy version that can not be resisted by the family members. It is a healthy drink and may be gulped few more glasses by the kids and adults, even elder people.

That is the beetroot buttermilk! Make the difference!

This buttermilk is going to make your hot days more refreshing as well as nutritive goodness. As you already aware that the beetroot supports the increase of blood flow and even lowers the blood pressure.

Now, we are going to make the beet buttermilk!

Ingredients:

Beetroot half Peeled off and shredded half cup
Ginger one piece peeled off and grated one spoon
Salt to taste one spoon
Asafoetida one pinch
Cumin seeds one spoon
Fresh buttermilk  500 ml or curd two cups.
Green chilies two chopped as fine rings using scissor
Tender lemon tree leaves four or five chopped
Cucumber slices half cup

Procedure:

Cook the beetroot gratings, ginger gratings, asafoetida, cumin seeds and salt to taste for few seconds with adequate water ( 5 ml of water) in medium heat.

Set aside to cool.

Whisk the cow curd with two cups of water and take out the butter. The remaining buttermilk is very delicious.
Add salt to taste.
Blend the beetroot mixture into a paste.
Add half a cup of water and strain the mixture directly into the buttermilk.
Add the rings of green chilies, lemon leaves and cucumber slices.

Now, the delicious, beautiful pink beet buttermilk is ready to relish! 

Serve the beet buttermilk in glasses.

Yummy! flavorsome!
Do try!





















Thursday 13 April 2017

SNAKEGOURD+CHANA DAL YUMMY KUZHAMBU

Snake gourd combined with chana dal, spiced up with green chilly, coconut gratings and cumin seeds
make a yummy kuzhambu in a traditional way. This version is followed by most of the super moms in our area.

How to make this yummy kuzhambu?

Ingredients:

Tender snake gourd one
Chana dal 100 gms
Turmeric one spoon
Mustard seeds one spoon
Fennel seeds one spoon
Shallots 10 nos
Curry leaves one sprig
Coriander leaves two stalks
Cumin seeds one spoon
Shredded coconut half cup
Green chilies three
Sesame oil one tablespoon
Salt to taste

Procedure:

Pressure cook the chana dal with turmeric and adequate water up to three whistles.
Set aside to cool.
Wash and chop the snake gourd removing the pulpy seeds.
Note(The seeds along with the spongy pulp may be fried and used for making yummy chutney.
Heat a wok with oil over a medium flame.
Add mustard seeds to crackle.
Add shallots and curry leaves.
Throw one spoon of fennel seeds.
Add snake gourd cubes.
Saute for a while.
Add turmeric.
Saute for another second.
Add cooked dal and the water.
Allow boiling until the snake gourd cubes cooked soft.
Meanwhile blend the shredded coconut, cumin seeds and green chilies with adequate water to make a coarse paste.
Add adequate salt.
Transfer the blended mixture to the boiling kuzhambu.
Stir well to incorporate all the ingredients together.

Remove from the fire.

Yummy snake gourd and chana dal kuzhambu is ready to have with hot steamed rice.
Do try out..!













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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. 






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