Wednesday 24 May 2017

PERU NELLI THOKKU

Amla/Indian gooseberry/nellikkai is a wonderful package of vitamin C. Vitamin A and other important minerals for our optimal health. 

How to make Amla thokku?

Ingredients:

Gooseberry fresh  10 nos
Tamarind gooseberry size
Jaggery one piece
Mustard seeds one spoon
Salt to taste
Asafoetida one generous pinch
Roasted Fenugreek powder half spoon
Sesame oil two tablespoons
Curry leaves one sprig
Garlic pods three
Red chilly powder one spoon
Turmeric one spoon

Procedure:

Cut the gooseberries into wedges deseeding the seed.
Blend the gooseberry wedges, tamarind, jaggery, salt, garlic with required water.
into a coarse paste.
Heat the frying pan with one tablespoon of oil over a medium flame.
Add mustard seeds.
Once it starts to crackle. add curry leaves. Switch off the flame to avoid burning.
Add turmeric, red chilly powder, asafoetida, roasted fenugreek powder, to the oil.
Stir for a while and add the gooseberry paste and stir again.
Now switch on the flame and allow boiling for few minutes.
Pour the remaining oil.
Once the oil separates from the gooseberry mixture, switch off the flame.
Set aside to cool.

Now the glossy classic amla thokku is ready to have with urd rice, or any fried rice or dosa. or idlies.












PERU NELLI RASAM

Peru nelli is called as amla in Hindi Indian gooseberry in English. Amla is observed from the very ancient period, as one of the most useful and medicinal herbs for improving our stamina and well being. It is mixed as the major part of Triphala soornam, the powerful combination of three potent herbs. According to Ayurvedha, the regular consumption of amla balances the all three doshas such as Vadha, Pitta and khalpa doshas of the body.

Amla is promoting the longevity and good respiratory system since it is packed with vitamin C, A and many important minerals that are essential for our good health.

In short, we can say about the healthy benefits of amla is that it provides a wide array of health benefits owing to its high contents of nutrients.

It strengthens the nervous system. It is good for eyesight. It regulates the respiratory system. Its antioxidants check the free radicals. It is good for cardiovascular health. It promotes bone heath and development.
It has anti-aging properties.

Regular consumption of amla in any form is good for our health.

How to make Nelli rasam?

Ingredients:

Amala two nos
Toor dal cooked one cup with turmeric one spoon and five drops of castor oil
Tamarind one amla size
Tomato half
Garlic pods four
Cumin seeds roasted powder one teaspoon
Pepper powder one spoon
Coriander leaves finely chopped half cup
Red chilies three
Curry leaves one sprig
Asafoetida one pinch
Mustard seeds one spoon
Sesame oil two spoons
Salt to taste
Jaggery one amla size

Procedure:

Soak tamarind in once cup of water for half an hour and get the extract.
Pressure cook dal with turmeric, half tomato and castor oil and dilute with water up to three cups
Heat the wok with oil over a medium flame.
Add mustard seeds to pop up/
Add curry leaves and split chilies.
Add asafoetida one pinch
Let the flame is off now.
Add the tamarind extract with jaggery and salt.
Raise the flame.
Allow boiling for few minutes.
Meanwhile, blend the chopped amlas and garlic pods.( You can add cumin powder and pepper powder in this stage)
Transfer the cooked Toor dal and its extract to the boiling tamarind extract.
Add cumin powder and pepper powder.
Transfer the amala paste.
Allow to the boiling point.
Add coriander leaves.
Check the salt and switch off the flame.

Transfer this flavorful amala rasam to a serving bowl.
Serve hot with steamed hot rice.








Check out, dears!😊😃😍😌

































KUDAMILAKAI CHUTNEY

Capsicums are rich in Vitamin C and A and many minerals that are supporting our optimum health. Hence we can add this capsicum in our regular diet.

How to make kudamilakai chutney for idlies and dosais?

This chutney is a good alternative version of side dishes for idlies and dosais.

Ingredients:

Kudamilakai or capsicum green one chopped
Bellary onion finely chopped half cup
Garlic pods four nos
Shredded coconut half cup
Tamarind one amla size
Jaggery one piece
Half tomato
Urad dal half cup
Chana dal half cup
Sesame oil one tablespoon
Curry leaves one sprig
Red chilies three
Asafoetida one pinch
Salt to taste

Procedure:

Fry all the ingredients in a frying pan in sesame oil adding one by one starting from the red chilies, dals, capsicum, coconut, half tomato, tamarind, garlic pods and shallots or onion, curry leaves, asafoetida and everything.
Set aside to cool down.
Blend all the ingredients with required water to get the smooth paste or coarse paste as per your choice.
Transfer the chutney to a serving bowl.
You can temper it with sesame oil and mustard seeds and curry leaves. (Optional)

Chutney ready with the unique flavor of kudamilakai.

It is a tasty accompaniment with idlies.
















Sunday 21 May 2017

CAPSICUM STIR FRY/KUDAMILAKAI PORIAL

We should know about the health benefits o capsicum since it has numerous health values. It gives the best relief from peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. It has amazing anti-inflammatory and analgesic contents. Alkaloids and tannins are also present. It gives treatment to arthritis too. The beneficial vitamins and minerals are well packed with this capsicum. The flavonoids are present in capsicum.

It contains dietary fiber, vitamins A.C, B6, Vitamin K.
It contains certain important minerals such as manganes, potassium, copper and phosporous.
It is very beneficial in preventing diabetes, and diabetic neuropathic pain.
Beneficial in treating with peptic ulcer, and damaged brain tissues.
Helps in reducing factors of anti aging 
Helps o improve skin health and  treating hepatic and gastric and pulmonary cancers

from www. organicfacts.net.

How to make capsicum stir fry?


Ingredients:

Capsicum two nos chopped
Shallots or Bellary onion half finely chopped
Green chilies two nos
Curry leaves one sprig
Coriander leaves finely chopped
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Salt to taste
Water to sprinkle
Shredded coconut one tablespoon
Turmeric one spoon
Asafoetida one pinch

Procedure:

Heat the wok with one tablespoon of sesame oil over a medium flame.
Add mustard seeds.
Once mustard seeds start to crackle, add shallots, green chilies and curry leaves.
While the onion turns transparent, add turmeric powder.
Add chopped capsicum. Saute for few minutes.
Add required salt and sprinkle water.
Stir occasionally in medium flame.
It will be cooked quickly
Add chopped coriander leaves and shredded coconut.
Mix gently.

Switch off the flame.

Transfer the cooked capsicum to a serving bowl.
Serve hot with dal, rasam and curd. It will go very well with any meal.














PISTACHIOS HALWA



Amazingly delicious pistachio nuts have been cherished as the symbol of wellness and robust health since very long period ago by our ancestors. Pistachios are excellent sources of vitamin E and these nuts are finely packed with many B complex nutrients such as riboflavin, niacin, thiamin, pantothenic acid and vitamin B6 and folates.

They are the storehouse of the minerals like copper, potassium, calcium, iron magnesium, manganese, zinc and selenium.

100 gms of nuts provide 144 % of daily recommended levels of copper that is essential mineral required in neurotransmission metabolism as well as the production of red blood cells.

The nuts are eaten as they are, by splitting them open between fingers or using a nut cracker. They can also be consumed as roasted, salted or sweetened just as almonds, cashews and peanuts. They are nutty flavored, yet pleasantly sweet in taste with a fruity aroma.

It is known as' Pista' in India.

How to make a delicious sweet pistachio halwa?

Ingredients:

Pistachios 75 gms
Sugar one cup
Milk one cup
Cardamom six powdered
Fresh cow ghee one cup
Cashews 10 nos

Procedure:

Soak the nuts in half a cup of cow milk for one hour.
Blend the nuts with milk into a smooth paste.
Fry the cashew bits in a tempering pan with ghee into crispy golden bits.
Add the remaining half a cup of milk to the paste and mix well.
Pour the pistachio mixture in a pan and allow boiling.
Once the mixture gets thickened, add sugar and give a continuous stir over a medium flame.
Add one tablespoon of ghee and stir again. 
Stir continuously adding ghee little by little.
Once it gets the non-sticky and transparent texture and oozing out the ghee all over the sides.
Sprinkle the cardamom powder and cashew bits.
Mix well in low flame.

Switch off the flame.
Grease the tray with a spoon of ghee.
Transfer the Halwa to the tray and set aside.

You may cut into even diamond shaped pieces or you may enjoy this sweet in a bowl.

A craving sweet!



Give a try!

































Monday 15 May 2017

BEANS DAL KOOTU

Kootu is often made in our homes. We cook dal with any veggie with the base of coconut or without coconut, Both are having excellent taste.

How to make?

Ingredients:

Mysore dal 50 gms
Country beans 50 gms
Cumin seeds one spoon
Mustard seeds one spoon
Raw mango half chopped
Shallots 10 nos
Curry leaves 10 nos
Green chilies two
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one spoon
Castor oil few drops

Procedure:

Cook the mysore dal with one spoon of turmeric and few drops of castor oil
Remove the fibre from the two edges and chop the beans.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter
Once start splutter, add shallots, curry leaves green chilies. Saute until the shallots tutn translucent.
Add cumin seeds.
Add mango pieces and beans. Sdd salt to taste.
Allow boiling for 10 minutes over a medium flame.
Check the beans cooked soft.

Switch off the flame and transfer the kootu to a serving bowl. 
Have it with hot syeamed rice topped with fresh cow ghee.

😍😊


















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