Thursday 8 June 2017

AVAL VEG UPMA (MAPPILLAI CHAMBA AVAL)











This is a traditional kind of food that fills the stomach and very delicious and nutritious meal.

This kind of rice is packed with iron and other nutrients.

We are going to make this upma for today's breakfast!😃😊😍😄

Ingredients:


Red maappillai chamba poha flattened rice/ aval 250 gms

Shallots 12 nos
Green chilies 4
Curry leaves 10 nos
Ginger and garlic gratings one spoon
Bush beans 10 nos
Medium size carrots 2 nos
Lemon juice one spoon
Sesame oil one tablespoon
Salt to taste
Mustard seeds one spoon
Turmeric half spoon
Water as required

Procedure:

Bring to boil 4 cups of water.
Pour few drops of sesame oil and one spoon of salt.
Wait for a while until the salt dissolves.
Add aval/ poha/flattened rice.
Set aside until the aval/poha gets soft texture.
Peel off the carrots. Remove the fibre along the sides of the bush beans.
Chop them. Grate the carrots.
Chop the shallots and gree chillies.
Grate the ginger and garlic
Squeeze the poha through a siever.
Let all the water drain away from poha/aval.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, green chilies, curry leaves and ginger garlic gratings. Saute gor few seconds until the shallots turn translucent.
Add carrots and beans, half a spoon of salt and turmeric.
Add little water and cook for two minutes over low flame and absorbs entire water.
Now transfer the drained aval and incorporate everything by mixing well.
Garnish with coriander leaves (optional).

The delicious aval veg upma is ready to serve.
Serve hot!





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.





























Monday 5 June 2017

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.













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.























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