Wednesday 31 May 2017

AMLA RICE

Amla rice is the healthy and nutritional meal. It is made in quick fix mode. 

Ingredients:

Amlas 7 nos
Red chilies 4 nos
Salt to taste
Mustard seeds one spoon
Moong dal one spoon
Urad dal one spoon
Lemon half
Peanuts roasted one tablespoon
Asafoetida one pinch
Curry leaves one sprig
Turmeric powder one small spoon
Steamed rice three bowls
Sesame oil one tablespoon

Procedure:

Wash the amlas and grate the amlas using a grater and discard the seeds.

Heat the oil in a pan and add mustard seeds.

Once the seeds start crackling, add the peanuts, urad dal, moong dal, asafoetida and curry leaves.

Add slit red chilies and turmeric.

Saute again.

Add amla gratings and saute for a minute over a medium flame.

Add half a spoon and saute again.

Squeeze lemon over the steam cooked rice.

Pour one spoon of sesame oil and add half a spoon of salt.

Mix all the ingredients added to the steamed rice.

Now transfer the rice to the frying pan and fry for one minute, stirring once in between to incorporate all the ingredients together.

Super nutritious and healthy Nelli rice is ready to serve.

Serve hot! 







                                               





                   






CAPSICUM BAJJIES

Ingredients:

Capsicum one or two( medium size)
Besan flour one bowl
Raw rice flour one tablespoon
Cold pressed Sesame oil to fry
Water as required
Cooking soda one pinch
Ajwain seeds one spoon
Salt as required
Red chilly powder one spoon
Asafoetida one pinch

Procedure:

Chop the capsicum using chip cutter
Mix besan flour, raw rice flour, salt, cooking soda, red chilly powder, Ajwain seeds, Asafoetida and water into a smooth paste.
Heat the oil to a deep frying temperature.
Dip the capsicum slice and drop into the oil one by one in batches.
Allow deep frying and flip another side so as to fry both sides until golden brown.
Collect in a dry plate.

Capsicum bajjies are ready to serve.

Serve hot. 
So soft and super tasty snack for the rainy and cold evenings.












                                           
                                               

                                          

Sunday 28 May 2017

MURUNGAI KEERAI THOKKU/DRUMSTIC GREENS THOKKU

Dears!

Here is one nutritious and delicious thokku, to pair with hot steamed rice and idlis! You will go addicted to this flavorful thokku badly!

How to make this yummy thokku I'll define it as yummiest thokku!😜

Ingredients:

Young fresh drumstick leaves one bowl
Tamarind marble size soaked in water
Jaggery marble size
Garlic four nos
Salt to taste
Red chilly powder one spoon
Sesame oil (cold pressed) two tablespoons
Mustard seeds one spoon
Curry leaves one sprig
Asafoetida one pinch
Roasted fenugreek powder one spoon
Required water half a cup to blend leaves

Procedure:

Wash the leaves and blend with soaked tamarind and garlic to get the thick paste.
Heat the wok with one tablespoon of oil.
Add mustard seeds to crack
Once the seeds start spluttering, add curry leaves in low flame.
Transfer the paste to the wok and give a gentle stir.
Add salt and jaggery.
Raise the flame.
Allow boiling to cook and get thickness.
Check the taste. If needed add things to balance the taste.
Pour the remaining oil and set aside to cool down.
Store in a dry and airtight container.
Now you serve with steamed meal or idlis.

This is a tricky and wonderful alternative.😊😍
💐💐💐 check out, Supreme Mothers!!😊😄😃













Thursday 25 May 2017

POTATO CURD GRAVY

This is a curd based potato curry.
Well paired with hot steamed rice, poori, chapati and other South Indian main dishes.

How to make this yummy curry?


Ingredients:

Potato  4 nos
Fresh cow curd one bowl
Bay leaf one
Mustard seeds
Curry leaves one sprig
Cloves four
Cinnamon two
Fennel powder one spoon
Ginger and garlic gratings one tablespoon
Cardamom four
Turmeric one spoon
Red chilly powder one spoon
Asafoetida one pinch
Cumin seeds powder (roasted) one spoon
Coriander leaves chopped must
Salt to taste
Sesame Oil one and half a tablespoon
Garam masala powder one tablespoon
Coriander powder one spoon

Procedure:

Pressure cook or cook the potatoes until soft.
Peel off and cut them into big pieces.
Churn the curd.
Heat the frying pan with sesame oil.
Add mustard seeds to pop
Add cloves, bay leaf, cinnamon sticks, cardamom.
Switch off the flame to avoid burning. 
Add ginger and garlic gratings and potato dices and fry for few minutes.
Add turmeric, saunf/fennel powder, coriander powder, cumin powder, red chilly powder, curry leaves and asafoetida.
Add salt.
Mix again to incorporate everything.
Add the curd now and mix well.
Finally, sprinkle the coriander leaves over the gravy.
If you want the thin gravy, just dilute with little hot water.

Serve hot with steamed rice, or curd rice or poori or chapati. Whatever the main dish. it suits excellently with the fine aroma of the spices.


Quick fix recipe! Try out!














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!😊😃😍😌

































Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...