The natural Fructose and Sucrose contents packed in Summer seasonal fruit Sapota/Chikoo/Naseberry or Mud Apple give a powerful energy to our body. A Magical Energy Booster!
The high content of Tannin which is a natural anti-inflammatory agent. It keeps our digestive system in check because it fixes the constipation problem and regulates the function of bowel system.
Sapota is loaded with antioxidants, Calcium, iron, phosphorous, folate, magnesium, potassium zinc, copper and selenium. Hence it is good for treating B.P and anemia. Its electrolytes regulate our body metabolism. It helps to reduce the weight. It beautifies the skin and hair.
Preparation time: 10 minutes
Yield: 5 fruits +300 ml milk, honey and 8 ice cubes give 2 servings. Do refer to the video playing on youtube!
How to make Craving IDLIPODI? Ingredients: Red Chillies smaller size 25 pcs Curry leaves 20-30 pcs (optional) Chana Dal 50 g Black Urad Dal 200 g Asafoetida 2 pinches Salt 1 Tsp Sesame Oil 60 mg to mix Procedure: Dry-roast all the ingredients on medium heat separately. Set aside to cool down. Grind to a fine powder at high speed. Serve the Idli Podi mixed with Sesame Oil. This podi combines with idlies excellently. We can use ghee to mix with this powder.
Omapodi/Ajwain Sev is an all-time favourite snack to everyone in Tamilnadu. The flavour of this snack is loved by all people. Moreover, it is a healthy snack as well as very crispy and crunchy jar-stocked snack. It is a time-tested recipe and still continues to make the people satisfied in the way of stomach-friendly and adults friendly. Omam means Ajwain or Carom Seeds in English. Hence its name OMAPODI. The crispy snack is easy to make with a host of few ingredients. It is also considered as a Diwali snack. Always it is stocked in many Tamil homes to delight the guests and regular tea time evening snack. How to make this traditional snack? Ingredients what we need: Besan flour or Chickpea flour 250 g Raw rice flour 50 g Asafoetida one pinch Ajwain powder 1/2 tsp is enough to enrich the snack with flavour. Groundnut oil or any oil to deep fry 500 ml Salt 1/2 tsp Water 250 ml Procedure: Bring all the ingredients including water in a mixing bowl. Knead a dough that is sticky. Heat the pan with oil on medium heat to bring the required deep-fry temperature. Check the temperature by a dropping a tiny bit of the dough. If it just comes up instantly, then the temperature is right to deep-fry. Grease the sev press with oil. Add 2-4 tsp of hot oil to the dough to get the crispiness and to prevent the absorption of excess oil. Now fill the press with the portion of dough and squeeze thin strands in a circular motion into the hot oil. Turn over once so as to fry evenly on both sides. Take out the strands and collect on the tissue paper placed in a dry plate. Repeat the process in four batches. Break the strands into smaller bits using both hands by applying gentle press. Now the Omapodi or Ajwain Sev is ready to stock and enjoy.
REfer the video that is palying on youtube right now.
A new video is playing now on youtube! Do watch, Dears! How to make this delicious meal? Ingredients we need: Black sesame seeds 50 g Fresh curry leaves15 pcs Split red chillies 6 pcs Salt 3/4 tsp Groundnut oil 2 tbsps Shallots peeled and chopped 15 pc Turmeric 1/2 tsp Asafoetida 1/2 pinch Coriander greens a fistful Mustard seeds 1/2 tsp Some dals Pressure cooked rice 100 g Procedure: Heat the pan over medium heat. Dry-roast the sesame seeds. While nut aroma emanates, and seeds pop up, Turn over the heat. and set aside to cool down. Collect the seeds to a mixer jar. Cover and grind into a coarse powder. Now heat the dry pan with oil. Add mustard seeds and some dals. Once the seeds start to crackle, add shallots, red chillies and curry leaves. Saute for a second. Add Turmeric and saute until the shallots turn translucent. Add pressure cooked rice and salt. Add sesame coarse powder and asafoetida Combine everything together. Final touch with coriander greens finely chopped. Absolutely delicious Sesame rice is ready to have. Serve hot!
A beautiful new video of spicy Paniyarams is now playing on YouTube!
Do watch! How to make these spicy paniyarams? Ingredients what we need: Left Over Idli batter 250 g Bellary onion finely chopped 25 g Green Chillies 2 pcs finely chopped Fresh Curry leaves 10 pcs chopped Coriander greens a fistful to be chopped Groundnut oil 3 tbsps Mustard seeds 1/2 tsp Whole Urad dal 1 tsp Chana Dal 1 tsp Ginger grates 1/2 tsp Salt as required Asafoetida one pinch Equipments, we need: Paniyaram Pan (available in all online stores Amazon, Flipkart, eBay, Snapdeal, Pepperfry and almost all departmental stores.) Long stainless steel Needle Spatula or A spoon. Procedure: Heat the pan on medium heat. Pour oil one tablespoon. Add mustard seeds to splutter Add onion, green chillies, ginger grates, asafoetida one pinch, curry leaves and coriander greens Saute until the onion turns transparent. Remove from the heat and set aside to cool down. Mix the batter with 25 ml water and make the idli batter into neither thick or nor thin. Transfer the fried spices to the batter and mix well. Now the paniyaram batter is ready Heat the paniyaram pan on medium flame. Pour Oil 1/2 tsp in every pit of the pan. Pour batter using a spoon or spatula as shown in the video. Cover it for 5 seconds. Remove the lid and turn over the paniyarams so as to cook both the sides. Take off the paniyarams and collect them on a dry plate. Repeat the process according to the needs. Now spicy paniyarams are ready to have with sambar, tomato chutney, coconut chutney.
A new video of thrilling Muskmelon Slushie is now playing on youtube channel. Do watch the video and drop the feedback and likes if you like!
Muskmelon is one of the best summer fruits that support to beat the scorching summer. This fruit is well packed with a bevy of minerals like Potassium, Magnesium antioxidants and essential vitamins A, C, K, E Thiamin, Riboflavin, Pyridoxine, Niacin, Folates and the list goes long. Moreover, it contains high water contents and decent quantum of dietary fibers.
Its botanical name: Cucumis melo.
Various names: mushmelon, Cantaloupe, Rockmelon or Spanspek, Hami melon, Melon Ball, Montreal melon, Sugar melon, Korean melon, Crane melon, Kharbooj, Kharbuj refers to the all variety of cucumis melo.
Highlights of Muskmelon's Health benefits:
It is good for eye vision
It stabilizes blood pressure since it contains Potassium
It is good for treating constipation since it contains decent quantum of dietary fibers.
It supports the immune system.
It maintains the whole digestive system magically.
Improves skin health.
Now we make this thrilling and cooling Muskmelon fruit Slushie:
It will take off only five minutes to whizz up this slushie.
We will need a blender, fruit, Honey, some ice cubes and nut flakes. That's all.
We can add in flavor boosters like mint, ginger, lemon or cardamoms.
Ingredients:
Muskmelon fruit 400 g
Honey two tablespoons
Ice cubes 6-8 pcs
Almonds 5 pcs
Pistachios 8 pcs
Procedure:
Wash the fruit thoroughly.
Remove the outer rind.
Cut longitudinal and crosswise.
Scoop out the seeds and fibers
Chop the pulp into small chunks so as to blend easily.
Fill the blender jar to 3/4 th level.
Start to blitz to blend well.
Open and add the remaining chunks and honey. In this stage, you can add ice cubes to crush.
I am adding the ice cubes at final stage during serving.
New video on mint rice is now playing on YouTube channel. Do watch! How to make this yummy and flavourful Mint Rice? Ingredients, we need: Mint Leaves 250 g or tightly packed in one bowl Garlic cloves 2 pcs Shallots 10-12 chopped Bay leaves 4-5 Red chillies 4 pcs. (optional) Tamarind, an amla size Jaggery, a half
Salt 13/4 tsp Pressure cooked rice 200 g Fried gram 1 tsp Groundnut OIl two tablespoons Asafoetida 2 pinches. Sesame Oil 1 tsp Mustard seeds 1/2 tsp Procedure: Wash and soak the parboiled Ponni rice for 1/2 an hour. Pressure cook the rice allowing three whistles and simmer for five minutes. Turn off the heat and wait for the entire pressure releases of its own. Open the lid and let it cool down. Wash the greens thoroughly. Drain the water. Heat a pan with one tablespoon oil and saute the leaves to shrivel. Add tamarind, garlic, jaggery, salt, tamarind and fried gram and saute for 2 seconds. Keep aside to cool down. In a mixer jar, pack the green leaves, fried gram, garlic, salt, tamarind, jaggery pieces. Grind at high speed to a smooth paste. Keep aside. Heat the wok with oil. add mustard seeds to pop up. Add shallots, split red chillies, bay leaves. add turmeric and asafoetida. Let the heat be medium. Now add the green paste and saute for 2 seconds. Transfer the steamed rice and mix gently. Fold the ingredients to combine each other. Mix the sesame oil one tsp. The aromatic and fine Mint rice is ready to have! Enjoy! This is one of the popular variety rice served in family occasions.
A new video is live on YouTube! How to make this aromatic and stimulating Betal Leaves Rasam? Let's view the procedure and what are the ingredients, we need! Ingredients: Betal Leaves 5 pcs Garlic 3 cloves Curry leaves 15 pcs Mustard seeds 1/2 tsp Asafoetida 2 pinches Sesame Oil 1 tablespoon Red chillies 2 pcs Tamarind one marble size Jaggery one piece Pressure cooked dal 25 g water 250 ml and 1/2 tsp Tumeric and Castor oil 2 drops and one tomato allowing 5 whistles. Coriander greens a fistful to be finely chopped Roasted cumin powder 1 tsp Pepper 1/2 tsp Salt 1 tsp Procedure: Soak tamarind in 100 ml water for 10 minutes Blend the washed betal leaves, cumin powder and pepper powder with 50 ml water for 3 seconds. Now heat the pan with oil. Add mustard seeds to splutter. Once it starts to splutter, turn off the heat. Now, add red chillies split and curry leaves and asafoetida respectively. Add tomato and tamarind extract. Add salt and jaggery. Now turn on the heat. Allow boiling 2 seconds. Add betel leaves extract and again let it boil for 2 seconds. Transfer the mashed dal contents with 250 ml water. Once it starts boiling, garlic grates and chopped coriander greens to be added. Rasam is ready to have with hot steamed rice. Perfectly matching accompaniment. A popular home remedy for severe cold and Cough!
HIGH LIGHTS OF ROSE MILK/MILKSHAKE: Fresh Rose petals are being used in this milkshake. Naturally cooling effect you can enjoy! This is one of the best summer coolants and has long been enjoyed as a staple drink. As you already know, this is well-known beverage to reduce the stress and anxiety and calm the mind. One of the best drink to bog down the body temperature during the summer days. It is valued for its rich fragrance and considerable health benefits of uplifting and restoring effect. The dietary fibers in Roses help to keep the bowel movement smoothly. It has anti-inflammatory properties that keep the bloating and acidity at bay. Its antioxidant properties help to reduce the aging spots, wrinkles and fine lines on the skin. So it is a natural tone drink. Honey added in this drink enhances its therapeutic properties and tastes heavenly. Preparation Time 10 minutes Yield: 20 Paneer Roses 500 ml frozen milk, honey 3 tbsps and some ice cubes make this beverage incredible. two liberal servings. How to make this Rose milk/milkshake? Ingredients: 20 fresh roses Honey 3 tbsps Ice cubes 10 pcs Frozen cow milk 500 ml 20 pistachios to be chopped into flakes. Procedure: Place the rose petals, anthers and stigma of the rose flowers in mixer jar up to 3/4 th level of the jar. Add honey and milk. Blend at high speed for five minutes. Drop five ice cubes in each glass. Strain and fill the glasses. Garnish with pistachio flakes
This is one of the special pickles that can be made within minutes. no need of soaking in salt. We can make this pickle within no time. Mostly we make this irresistible mango pickle during the summer season.
Pickling is a method o preserving food that has been carried out traditionally since long times. The pickling method is being varied conventionally from region to region of India. Each method is its own unique way.
A great and spicy accompaniment to spice up any meal.
Preparation time: 10 minutes
Cooking Time 2 minutes
Servings: five. for two you can store in the refrigerator and lasts for four days.
How to make this instant pickle?
Ingredients:
Mango semi-ripe one big size
I used Panganapalli variety larger one weighed 500 gms
Red chilly powder 1/2 tsp
Kashmiri chilly powder 1 tsp
Sesame oil 2 tbsps
Mustard seeds 1/2 tsp
Asafoetida 2 pinches
Curry leaves 20 pcs
Salt, as needed, say 3/4 tsp
Procedure:
Wash the mango thoroughly.
Lengthwise cuts and crosswise cuts followed
Heat the oil over a medium heat.
add mustard seeds
Once it starts to splutter, add curry leaves.
Turn off the heat to avoid burning.
Add red chilly powders, asafoetida.
Saute gently.
Add mango chunks.
Switch on the heat again.
Saute on low heat.
Add salt.
Allo cooking on low heat for two minutes.
Mango sweet and sour pickle is ready.
The heavenly delicious combination with curd rice!
