Sunday 4 June 2017

VENTHAYA AMIRTHAM


Fenugreek seeds and leaves are strongly aromatic and flavorful. The seeds are slight bitter in taste but lose their bitterness when it is cooked. They are rich in vitamins such as thiamin, folate, folic acid, riboflavin, niacin, vitamin A, B6 and C and are a rich storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese and magnesium etc.

Why we should add fenugreek seeds in any form in our regular diet because it is a rich source of vitamins and minerals. It is a rich reservoir of the medicinal qualities that promotes our health.

It controls the cholesterol levels.
It reduces the risk of heart attack.
It controls the blood sugar levels. Hence it is good for diabetic people.
Since it contains the fibres and antioxidants, it is good for the treatment of constipation.
It helps to treat with heartburn.
It is a good source for the loss of weight.
It is good for pregnant women to ease the childbirth. It promotes breast milk for lactating mothers.
It helps to relieve from the menstrual cramps.
It is a good medicine for skin treatment when it is used in diets and having anti ageing qualities.

We are going to make sweet fenugreek here. The procedure is so simple and its benefits are countless. Daily intake of one spoon with milk or warm water will promote healthy stamina.


Ingredients:

Fenugreek seeds half cup
Ghee one spoon
Jaggery (optional) or palm jaggery one  cup
Sesame oil one cup

Procedure:

Roast the fenugreek seeds in ghee.

Set aside to cool.

Grind them into coarse powder.

Heat the wok with six cups of water and transfer the fenugreek powder to water and allow boiling until it is well cooked and become transparent.

Meanwhile,

Heat a separate pan with palm jaggery or jaggery with one cup of water. Allow boiling until it dissolves completely.

Drain the palm jaggery/jaggery syrup into the cooked fenugreek seeds.

Stir continuously.

Add sesame oil little by little and give a continuous stir over a low flame.

Stir constantly until the ingredients incorporate well and get halwa texture and separate sesame oil around.

Pour the another tablespoon of sesame oil and stir well.

Now the halwa gets the nonsticky and glossy texture.

Switch off the flame and set for one hour until it gets cool.

Store in a dry air tight jar.

All of your loving members will love to have. Why because the taste is  unique.
Such an addictive taste and smell! You will notice! No doubt!

When we have it in the night regularly after the dinner will give amazig results in our health and strength.

Especially good for women of our family.























Saturday 3 June 2017

ULTRA SOFT IDLIES USING LEFT OVER STEAMED RICE

Idli is a comfort breakfast for us in our region.  The steamed rice is an excellent ingredient to make soft and fluffy idlies. These idlies are very delicious to have with any side dish. This is a good idea to make use of the leftover rice of the same day.

Let us move to make the ultra soft idlies!


Ingredients:

Leftover steamed rice made for lunch two cups
Idli rice three cups
Urad dal( Jelaebi ulundu or gundu ulundu) one cup
Fenugreek seeds one spoon
Required water to soak, wash and grind
Salt to taste

Procedure:

Soak idli rice and urad dal with fenugreek seeds for four hours.
Wash and grind urad dal and fenugreek seeds with required water to make the fluffy and smooth batter.
Then add the washed idli rice and start grinding.
Add the steamed rice now.
Add water little by little and grind.
Add the required salt.
Grind well until the batter becomes idli batter consistency.
Collect the batter in a large bowl.
Add half a cup of water and mix well with hands.
Close the bowl with a  lid.
Let the batter ferment overnight.

In the next morning, mix the fluffy batter well, using a spatula.
Grease the dry idli moulds.
Pour the batter into idli moulds and steam them for seven minutes.
Remove the idli moulds out.
Sprinkle water over the idlies.

Remove from the moulds after few seconds.

Fluffy and ultra soft idlies are ready to have with chutney or sambar.
You will love it!






Friday 2 June 2017

SAGO HALWA

Sago halwa, yumm!😃😃💓

Ingredients :

Sago one cup
Sugar two cups
Fresh cow ghee two tablespoons
Cashews seven
Golden raisin ten
Water four cups
Edible camphor a tiny pinch
Kaesar food color a pinch
Cardamom seeds crushed half a spoon

Procedure:

Blend the nylon sago into broken bits
Fry the sago in one spoon of ghee for a minute.
Take one wok and heat the water to the noiling temperature.
Add one spoon of ghee.
Add kaesar color.
Bring to boil.
Transfer the fried sago and allow boiling.
Give occasional stir.
Cook until the sago turns transparent.
Add sugar and stir well.
Add edible camphor.
Cook over a medium flame until the contents get gravy texture.
Add fried cashews and raisins.
Add another tablespoon of ghee.
Stir again.
Switch off the flame.
Sprinkle cardamom seeds.
Set aside to cool.

Serve!
Sheer delight!!!













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!!😊😄😃













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