TANTALIZING TOMATO RICE

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MIDNOON HOT TEA

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CONVENTIONAL CHAYOTE SAMBAR

This is a traditional version mostly loved by Tamilnadu folks. It is very easy to make. Usual tempering, blending with tamarind extract, incorporating chayote cubes make this yummy sambar.

How to make?
Just follow the steps below!

Ingredients:

Chayote veggie a half
Tamarind, a marble size
Pressure cooked Toor dal 50 g with half a spoon of turmeric
and few drops of castor oil allowing five whistles.
Sambar powder 1 tsp
Turmeric 1/2 a spoon
Salt 3/4 tsp
Asafoetida one pinch
Mustard seeds 1/2 tsp
Groundnut oil 1 tbsp
Shallots 8 peeled and chopped
Curry leaves 10 pcs
Coriander greens to enhance the flavour, a fistful

Procedure:

Peel off the half portion of the veggie.
Chop it into cubes.
Pressure cook Toor dal 50 g with required water, turmeric and castor oil allowing five whistles.
After pressure release, open the cooker and mash the dal well.
Heat the pan with oil. add shallots, curry leaves.
Saute them until the shallots turn transparent.
Add asafoetida, sambar powder. add veggies.
Reduce the flame and saute for 2 seconds.
Add tamarind extract.
Add salt.
Allow boiling and bubbling for 10 seconds.
Now add toor dal extract and 250 ml water.
Cook for another five minutes on a medium heat.
Final touch coriander green finely chopped.

Do refer the youtube video of Kongu Traditional Recipes for live performance!
Thank you Dears.

Sambar is ready to enjoy with hot steamed rice topped with one spoon of fresh ghee.

REJUVENATING CARROT JUICE

Carrots are the best source of antioxidants to strengthen the immunity.

Our elders are always emphasizing upon the carrots in our regular diet to improve the eye vision. It is said that the best use of having these veggies is in its raw form to get the essential nutrients that it is loaded.

Vitamin A Booster

Fixed antioxidants.

Anticancer quality

Immunity Booster

Heart-friendly

For glowing skin

Maintenance of cholesterol and blood sugar levels

How to make this nutritional juice?

Ingredients:

Fresh Carrots 250 gms

Honey 25 ml

Homemade Rosewater 50 ml

Ice cubes 20 pcs

Cold water 300 ml

Procedure:

Wash and peel the carrots using a knife.

Grate them.

Place the carrot grates, honey, Rosewater in a mixer jar.

Add 200 ml cold water and blend them together for 10 seconds.

Strain the mixture to a glass jar.

Press to squeeze the remaining juice. 

Add 100 ml water again into the strainer.

Let the entire juice out.

Now fill the glasses with four ice cubes.

Serve chilled.

You can get 6oo ml juice out of 250 gms carrots with honey, rose water and 300 ml water and few ice cubes.

AROMATIC TURMERIC RHIZOMES GRAVY

Introduction:

Turmeric rhizomes have been time-tested herbal medicine in the Ayurvedic and Chinese world as a treatment for digestive issues, liver ailments and to support liver function, to treat inflammation from arthritis and to help in the suppression of pain of many ailments.  It is also used as a preventive measure for several types of cancer and cancerous tumors. It contains  Curcurmin that prevent cancer cells and eliminate potential carcinogens into the affected tissue.  It also relieves gastric upsets.

We can cook the fresh rhizomes as tamarind gravy and use in several dishes. 

Ingredients:

Turmeric rhizomes 20 g

Tamarind  a marble size

Garlic 3 pcs

Salt 1/2 tsp

Mustards 1/2 tsp

Sesame oil 2 tablespoons

Coriander greens a fistful

Coriander seeds 1 tbsp

Jaggery powder 1 tbsp

Cumin powder 1/2 tsp

pepper powder 1/2 tsp

Poppy seeds 1 tbsp

Grated coconut 2 tbsps

Asafoetida one pinch

Fennel powder 1/2 tsp

Chilly powder 1/2 tsp

Fried grams 1 tsp

Salt 1/2 tsp

Curry leaves 10 pcs

Shallots 8 - 10 pcs

Tomato 1 optional

Red  chillies 5 pcs (tiny and gundu chilly variety)

Procedure:

Grind pepper, cumin, coriander seeds, Poppy seeds, fennel seeds, coconut grates, garlic pods, fried gram,  tamarind with 50 ml water to a smooth consistency.

Wash and peel the turmeric tubers.

Grate them.

Heat the pan with sesame oil 1 tbsp

Add mustard seeds to pop up.

add shallots, curry leaves and red chillies.

reduce the flame.

Saute until the shallots turn translucent.

Add asafoetida, fenugreek powder.

Saute for a while till the aroma releases.

Now add the grates.

No need turmeric powder.

The grates will enhance the colour and flavour.

Add red chilly powder.

Let the grates well fried.

Add 250 ml water and salt.

Allow boiling and bubbling for 10 minutes. 

Add sesame oil remaining.

Garnish with coriander greens.

Ready to have with hot steamed rice.

INCREDIBLE BEET JUICE

A glass of lovely ruby red beetroot juice helps in reaping all the nutrients., vitamins and minerals. It is low in fat, full of antioxidants,  Vitamin C and helps in the absorption of iron. Dr Saini suggests that it is good to have the beetroot juice one hour before breakfast every day to reap its whole benefits. but drink it fresh otherwise the nutritional value diminishes. 

The following incredible benefits are very well known to everybody.

It manages blood pressure very well.

It gives you a  radiant skin

It acts as a blood purifier.

They are rich in vitamin C.

It is good for detoxification.

It boosts energy instantly and stamina.

It is good for digestive system.

It  cures constipation

It lowers blood glucose levels.

                                                                                                                   -Courtesy: ND TV food

How to make this nutri-booster juice?

Ingredients:

Beetroots  grated 200 g

Organic cane sugar 1 tsp 

Honey 2 tbsps

Ice cubes 10 pcs

Homemade Rosewater  2 tbsps

Cold water 200 ml

Procedure:

Grate the washed and peeled beetroot.

Place cane sugar, honey rose water and grates and 300 ml water.

Blend for 15 seconds

Add 200  ml water.

Strain the juice.

We get 400 ml juice.

Throw ice cubes in each glass.

Fill with juice.

Yummy Beetroot juice is ready to enjoy.

Cheers!

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SUCCULENT WATERMELON CRUSH

Watermelons are packed with numerous nutrients and high water content. Summer is shooted up. So, we have to keep ourselves hydrated and refreshing throughout the day. Watermelon is not only tasteful but also very filling and healthy also. Watermelon fruit boasting of high lycopene content,  it is a good support for weight loss.

Moreover, the fruit is said to promote heart care, Kidney care, heat stroke relief and normalize the blood pressure. This fruit consists of 94% water, dietary fibers, lycopene, potassium and lot of nutrients. It also carries beta-carotene that has anti-aging properties that keep us active and young, It contains vitamin C to reduce cholesterol and keep the heart more secure. The phytonutrients present in the fruit maintains eye care. It cleanses and cools our body.

How to make succulent watermelon crush?

Ingredients:

Watermelon fruit 700 g

Lemon fruit a half

Ginger grates 1/2 tsp

Icecubes 20 pcs

Sugar 1 or 2 tsps optional

Procedure:

Cut longitudinally and crosswise 

take out the flesh out of the rinds.

In a blender, add melon chunks, sugar, ginger grates and lemon juice.

Blend slowly for a couple of minutes

Drop 4-5 ice cubes in each  glass 

Fill the glasses.

Now the succulent summer staple watermelon crush is ready to sip!

Cheers!

APPETIZING POMEGRANATE MILKSHAKE

Introduction:

POmegranates are available everywhere in markets and departmental stores abundantly during this summer season. 

How to make this milkshake?

Ingredients:

Pomegranate 400 g

Cane sugar 2 tbsps optional

cardamom seeds 1/2 tsp crushed

Pistachios chopped 1 tsp

Cold milk 300 ml

Rose water homemade 20 ml

Honey 50 ml

Procedure:

Remove the crown. 

Trim off the ends

6 cuts longitudinal

one cut crosswise.

Brek open.

Remove the membrane

Separate the ruby red arils out of cream coloured piths.

Chop the pistachios into fine flakes.

Place arils, honey, cold water, rose water cardamom seeds, cane sugar in a mixer jar and blend for

30 seconds in high speed.

Strain the mixture.

Add ice cubes four in each glass.

Fill the glasses

Top the milkshake with pistachios flakes.

Now the delicious pomegranate milkshake is ready to sip!

Cheers!

Let us enjoy this natural healer milkshake!

IVY GOURD STIR FRY

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How to make Ivy Gourd Stir fry?

INGREDIENTS: 

Ivy Gourds 250 g
Shallots 10 pcs
Curry leaves 15 pcs
Powdered salt1/2 tsp
Mustard seeds 1/2 tsp
Chana Dal 1 tbsp
Groundnut oil 1 tbsp
Turmeric 1/2 tsp
Asafoetida half a pinch
Pepper powder 1 tsp

Procedure:

Wash the ivygourds thoroughly.
Slice the Ivygourds
Heat oil. Add mustard seeds to splutter
Add  chanadal to fry.
Followed by shallots, curry leaves.
Turmeric 
Saute until shallots turn transparent.
Add ivy gourd slices and saute for five seconds.
Splash some water. Add salt and asafoetida.
Cover and rest for five seconds n low heat.
Now the ivy slices cooked well and water absorbed completely.
Sprinkle pepper pver the slices.
Saute for 2 soconds so as to coat the pepper on slices.

READY!
Serve hot as side dish!
Sometimes it can be a very nice starter.

SUMMER SPECIAL MANGO MILK SHAKE

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How to make this irresistible delicious drink?

Ingredients:

Nadu Salem mangoes 2 nos
Organic Cane Sugar 2 tbsps
Fresh, boiled Cooled milk 300 ml
Cardamoms 6 pcs
Pistachio flakes a fistful
Ice cubes, a handful 


Procedure:

Wash the mangoes thoroughly.
Chop the mangoes
Chop the mango pulp lengthwise and crosswise
Remove the lovely cubes and collect on the plate.
Transfer all the ingredients to the mixer jar except pistachio flakes.
Add some ice cubes.

Run the mixer for 3 seconds.
Add another 200 ml milk.
Blend for a couple of seconds again.

Ready!
Throw 4 ice cubes in each glass.
Fill the glass with the mango milkshake.
Serve Chilled!

Super special Summer cooler!

Cheers!!!!!!!!!!

ULTIMATE BANANA MILK SMOOTHIE

Do watch the video Ultimate Banana Milk Smoothie! a Super delicious and nutritious drink..! especially for kids  and adults!