AMLA PICKLE

Amla pickle is one of the best accompaniments of the curd rice, buttermilk rice. Moreover it is a good nourishment by having richness of vitamin C and dietary fiber. Daily intake of considerable amount of amlas in any form will give best results to stroke patients, weak children and adults.

How to make amka pickle?

Ingredients:

Amla/indian gooseberry/peru nellikkai 15 nos
Red chilly powder one tablespoon
Fenugreek powder half a spoon
Salt to taste
Asafoetida one pinch
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves one sprig
Urad dal one spoon
Half a cup of water

Procedure:

Wash the amlas and cook for eight minutes with water and salt.
Heat the wok with oil.
Add mustard seeds
Once they start to crackle add curry leaves.
Switch off the flame to avoid burning.
Add asafoetida,fenugreek seeds powder, Red chilly powder mixed with water.
Add salt.
Allow boiling for few minutes.
Finally add the deseeded amla wedges.
Let all the ingredients boiled to get pickle texture content.

Now the Spicy amla pickle is ready.

BUSH BEANS STIR FRY/PORIAL

The beans are the high source of dietary fiber that is acting as good laxative. Green beans contain an excellent source of vitamin A and health-promoting flavonoids.

Raw bush beans are otherwise known as snap beans that are tender, long, stiff but flexible and give snap sound when broken.

Avoid over matured beans with tough skin.

How to make this yummy, fibrous, green porial?

Ingredients:

Bush beans/snap beans 200 gms

Shallots 10 nos

Green chilies two

Sesame oil one tablespoon

Mustard seeds one spoon

Chana gram one spoon

Whole urad dal one spoon

Curry leaves one sprig

Turmeric one spoon

Shredded coconut one cup

Procedure:

Wash the beans and chop them removing the fiber along the sides of the beans.

Peel off the shallots and chop them.

Slit the green chilies.

Heat the wok with oil over a medium flame.

Add mustard seeds to splutter.

Add urad dal and chana dal.

Add shallots, green chilies and curry leaves.

Sprinkle turmeric.

Saute for a second until the shallots turn translucent.

Now transfer the chopped beans and saute for a while.

Add half a cup of water and salt required.

Close the wok with the suitable lid.

Cook the beans until the entire water absorbed and the beans cooked soft.

Mix the shredded coconut with the cooked beans.

Add chopped coriander leaves to add fine aroma.

Yummy green porial is ready to have.

CAULIFLOWER CURD CURRY

This curry can be quickly prepared to chapathis.

Ingredients:

Cauliflower florets one full cup
Green chilly one
Cow curd fresh one tablespoon
Sesame oil one tablespoon
Mustard seeds one spoon
Fennel powder one spoon
Karam masala or chicken masal powder one tablespoon
cornflour one tablespoon 
Turmeric one spoon
Salt to taste
Water as required
Cloves two
Cinnamon two 
Bellary onion half
Curry leaves
Ginger garlic gratings one tablespoon


Procedure:

Wash and cut the cauliflower into small florets.
Cut the onion into tiny bits
Heat the sesame oil and add mustard seeds. Once it starts to crackle, add onion, green chilly,
Curry leaves.
Saute until the onion turns transparent.
Add cloves, cinnamon, ginger garlic gratings, turmeric, karam masala or chicken masala, red chilly powder half spoon and saute well over a medium flame.
Add florets and give a good stir.
Add water as required say one cup of water and salt.
allow boiling for five seconds over a medium flame. 
Now the florets get cooked well.
Add cornflour mix with water. Pour the cornflour mix to the cooked cauliflower.
Give a good stir and switch off the flame.
Add coriander leaves (optional) and curd. 

Stir well.

Now the cauliflower curd curry is perfectly made for chappathi. 
Have it with poori, parata also.

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.

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!

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!!!