TOFU PARATHA

No introduction is necessary for Tofu…We all know its very rich in calcium and protein but tastes not so well like paneer..So we have to compromise in taste to have a healthy food…Instead of adding tofu in gravies or curries i thought making paratha is a better and easy way of consuming it..

Ingredients:

• Atta /Wheat flour –3/4 cup
• Tofu (Soya paneer) – 50 gms (grated)
• Green chilly – 1 no (Finely chopped)
• Red chilly powder – 1/2 tsp (optional)
• Ginger – 1 inch (grated)
• Onion – 1 no (finely chopped)
• Garam masala powder– 1/2 tsp
• Coriander leaves /Curry leaves – few (finely chopped)
• Salt & water – as needed.
• oil – 1 tsp

Method:

• Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients give above with required water and salt and make it to a soft dough.(add less water initially..add more if required ….)
• Make balls of even size and roll it to make parathas..
• Heat a dosa tawa and cook on both sides..

Serve hot with pickle and raitha!!

 

KITCHEN CLINIC:

TOFU /SOYA PANEER: Vegetarians have long reported the benefits of tofu food – a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens. Made from soybean curd that is pressed into blocks, tofu food has a variety of uses depending on its different moisture content. Derived directly from soy milk, soft tofu contains the highest moisture content of all varieties of tofu. Its texture is likened to custard and as such it lends itself to a multitude of dessert recipes. Firm tofu contains less moisture than its soft counterpart and because it can hold its shape better is often used as a staple in most tofu food recipes. Dried tofu is extremely low in moisture likening it to cooked meat. Most cooks use this tofu food crumbled, sliced, or formed into noodles. Tofu food also has the ability to be frozen - or made into a puree - so that it can be used anytime throughout the week in whatever capacity it is needed. But the versatility of tofu food ultimately lies in its flavor – or lack thereof. Tofu actually has very little of its own natural flavor. Instead, it absorbs the flavor from the other ingredients in the dish. Served in soups, as a filling or stuffing, raw, stewed, fried, or grilled, tofu food can be used in a multitude of cuisines. But most importantly, the health benefits of tofu food are difficult to ignore. Low in calories and high in protein, tofu contains no cholesterol and in some cases has been shown to reduce the risk of heart disease. It’s no wonder that more and more people have begun to include tofu food as a part of their healthy lifestyle. For years a vegetarian staple, tofu is finally working its way into mainstream diets. Diehard meat-eaters are considering tofu products as a way to improve their diets and provide a variety of health benefits. High in protein, vitamins and minerals while low in calories, sodium and fat, tofu packs a one-stop nutritional punch not found in many other foods. Tofu, made from the curds of soybean milk, is primarily available in three textures: firm, extra firm and silken. Silken tofu has a custard-like consistency and is usually substituted into dressings, protein shakes and desserts. Firm and extra firm varieties are usually cut up into chunks that stand up well to marinating and can be sautéed, grilled or baked. Tofu itself is rather bland, but strongly absorbs the flavors used to prepare it. Tofu’s primary health benefits stem from its soybean base. Soybeans are very rich in protein, minerals and plant components called isoflavones, which act as a form of estrogen hormones in the body. This combination of nutrients, coupled with tofu’s low sodium and fat content, delivers some significant health benefits for those who consume tofu regularly. Heart Health Proponents of tofu for heart health point to the low incidence of heart disease in populations that consume tofu regularly, such as in Asia. The soy protein and isoflavones in tofu are considered a powerful cholesterol fighters - studies show that regular tofu consumption can lead to up to a 30% drop in overall cholesterol. Tofu is believed to lower LDL, or bad, cholesterol and triglyceride levels, strong indicators of heart disease. One serving of tofu also contains 15% of the daily requirement of omega-3 fatty acids, a heart-healthy substance normally found in fish. These fatty acids not only improve cholesterol but are also believed to aid in helping blood to clot properly. Menopause Hormone Balance The isoflavones in tofu act as a form of estrogen in the body, and have been shown to be beneficial to women in both peri-menopause and menopause. In peri-menopause, some believe that the plant estrogen in tofu can help the body regulate the dramatic fluctuations of the hormone during this time. When estrogen levels are low in menopause, isoflavones can help maintain hormone levels and fend off estrogen loss. The body’s supply of estrogen affects many potential health conditions, including osteoporosis, breast cancer and gynecological cancers, so regulating this hormone is of vital importance to women. Prostate Health The same isoflavones that protect women in menopause can be beneficial in fending off prostate cancer in men. Studies have shown that isoflavones can help slow prostate cancer growth and protect against enlargement of the prostate gland. Strong Muscles and Energy One 4 ounce serving of tofu packs 18% of an adult’s daily requirement for protein, and protein is crucial in building muscle. That same 4 ounce serving also contains one-third of the daily requirement of iron, as well as strong doses of antioxidants manganese, copper and selenium. These nutrients contribute to maintaining energy levels. Anti-oxidents are also believed to help prevent against a myriad of cancers by protecting DNA. Bone Health Tofu is a good source of dietary calcium, protecting against bone weakness, loss, osteoporosis and rheumatoid arthritis. A single serving delivers 10% of the daily value for calcium, yet has less calories than many dairy products. Weight Loss Because tofu packs so many nutrients into a serving of between 70-100 calories, it can be a great part of a weight loss regimen or a way to maintain a healthy weight. It delivers the protein benefits of meat while still being low in saturated fat and sodium. With all these health benefits, tofu isn’t just for vegetarians anymore. Adding tofu to your diet, in moderation, can improve your overall well-being and help protect against serious health problems.

TRIED & TASTED:

ONION CHILLY CHUTNEY FROM SANGHI’S BLOG:

We had this chutney for dosa and it tasted yumm…I have decided to make it regularly.I reduced the number of red chillies as per our taste...Thanks a lot sanghi:)

AMERICAN CHOP SUEY & CHINESE VEG NOODLES

Yesterday i tried both the dishes with a packet of whole wheat plain noodles..They came out very well and my hubby rated excellent for both..

I have seen american chopsuey in restaurants but never tasted it..When my MIL came here she told about this which she had watched in a cookery show.I was googling  and finally i got Tarla Dalal’s recipe ..I made some changes in the recipe..As i am not aware of the taste, i was waiting for my husband’s comment..He told it tasted like in restaurant .. I was very happy and raised my collar..But when u want to try this, u should not mind about ur diet /calories..

AMERICAN CHOP SUEY:

Ingredients:

• Noodles – 100gms
• Oil – to deep fry

To Saute:

• Carrot – 1/2 (cut into thin strips of 1 inch length)
• Bell pepper – 1/4 (-do-)
• Big Onion – 1/2 (-do-)
• Ajino motto – A pinch
• Oil – a tbsp

For sauce:

• Vinegar – 2 tsp (i used chilli vinegar,but brown vinegar is given in the actual recipe)
• Sugar – 2 tsp
• Corn flour – 1 tbsp
• Soya sauce –1/2 -  1 tsp
• Tomato ketchup – 4 tsp (adjust as per ur taste)
• Water – 1/2 cup

Method:

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water..Put the noodles ,boil for 10 mins(Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool..For this chop suey , Deep  fry in batches till crispy & place it on a absorbing paper ..

 

For Chop suey:

• Place the fried noodles apart..
• Cut the veggies as mentioned above and saute it well(till it gets cooked) with a tbsp of oil in a kadai. Set aside.
• Then Place all the ingredients of the sauce in a vessel, mix well and
  put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish)..If u want u can add more ketchup at this point and mix well..

• Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce..(pour the required amount of sauce only)(If its more..U can refrigerate and use it for making Manchurian)

Serve Hot and Enjoy!!!

 

 

 

 

 

 

 

 

 

 

  VARIATIONS:

In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles..But i just added veggies and sauce to the fried noodles .I dint use boiled noodles here..SO if u wish u can follow this method also:)

 

CHINESE VEG NOODLES:

I usually make Veg Fried Rice but this is the first time i made with noodles..I just used the same method of making fried rice which resulted in a yummy , restaurant like noodles..I was elated,patted myself and told THEARITTA DEE

Ingredients:

• Plain Noodles – 100 gm
• Carrot – 2 nos (Cut into thin strips of 1 inch length)
• Capsicum – 1/2 (-do-)
• Cabbage – 1/2 cup (-do-)
• Onion – 1 no (slice cut)
• Ginger – 1 inch (finely chopped )
• Garlic – 5 flakes (Finely chopped)
• Ajino motto – 1/4 tsp
• Soya sauce – 1/2 tsp
• White pepper powder – 1 tsp (increase as per ur wish)
• Sugar – a pinch
• salt – As needed
• Oil – 3 tbsp
• Spring onions – to decorate..(i dint have..so i used chopped coriander stem)

Method:

• Chop all the veggies as said above and set aside.
• Do the **basic noodles preparation..Once its cool..set apart.

• Heat Oil in a kadai and add the chopped ginger,garlic and onion pieces..
• Saute well and then add the chopped veggies ,salt and sugar so that the color doesn’t change and will be cooked quickly..Saute till they are completely cooked.Saute in a medium flame.
• Then add the Ajino motto, soya sauce, white pepper powder and mix well..

• Finally add the noodles gently by stirring and fry till noodles become steaming hot..I used a fork like ladle so that the noodles don’t break..

 

Serve Hot with tomato sauce/ketchup…

Hope u will try both the dishes and let me know:)

KITCHEN CLINIC:

NOODLES: A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes. noodles are a type of pasta made with flour and water, sometimes with added egg, the flour being made from various grains such as rice, wheat, buckwheat, and mung bean starch. Made into a wide range of shapes and sizes. Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. Chinese noodles are an important part of most regional cuisines within mainland China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, Thailand, and Cambodia. Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, or food colouring may also be added to noodles made from wheat flour in order to give the noodles a yellow colour. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water. Cooking: Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh. Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt. Instant noodles Health concerns Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of msg -monosodium glutamate. Instant noodles (raw) Nutritional value per 100 g (3.5 oz) Energy 450 kcal   1900 kJ Carbohydrates - 65 g - Dietary fiber  -2.4 g  Fat -17 g - saturated-  7.6 g - monounsaturated  -6.5 g  Protein -9 g Thiamine (Vit. B1)  - 0.7 mg   Riboflavin (Vit. B2)  - 0.4 mg   Niacin (Vit. B3) - 5.4 mg   Folate (Vit. B9) - 147 μg  Iron  4.3 mg Potassium  - 120 mg   Sodium - 1160 mg The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging. A recent concern on consumption of fried foods is the possible presence of oxidation products from poor maintenance of the oil. This can be a concern if the cooking oil is not maintained at the proper temperature or changed as often as necessary. Proper production standards minimize these risks, and these oxidation products can be present in any improperly fried foods, and are suspected to pose various health risks… In short..there are no appreciable health benefits in noodles..but still its very tasty..so eating once in a while is no harm:)

TRIED & TASTED:

SPICED COCONUT PODI:

Last week i prepared this coconut podi for dosa ….I took the recipe from USHA’s blog..It tasted excellent and this one can be stored for 10-15 days without refrigeration..Its a delectable change from our usual idly/dosa podi..Thanks a lot dear for this mouth watering podi…A must to try by everyone:)

Catch u all by next week…TAKE CARE,BYE

BREAD UPMA | EASY BREAD RECIPES

I Usually make this bread upma during weekends in evening and sometimes in the weekdays for my daughter as evening snack..We  like this very much..

Ingredients

• Bread – 5 slices (Milk or whole wheat )
• Big onion – 1 no (slice cut)
• Green chilly – 1 no (finely chopped)
• Ginger & garlic paste – 1/2 tsp
• Curry leaves – a sprig
• Tomato – 1 no (finely chopped)
• Red chilly powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Turmeric powder – a pinch

To Temper:

• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Coriander leaves – to garnish
• Salt, oil & water – as required.
• Lime juice – Few drops (if u omit tomato, u can add lime juice b4 serving)

Method

• Cut the onion, green chilly , tomato and set aside.
• Cut the bread slices into 4 small squares .Keep aside.
• Heat a pan with oil and add the tempering items and fry.
• Then add the onion slices, green chilly, ginger& garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.

• Add the red chilli powder, garam masala, turmeric powder . Sprinkle little water to make a wet paste..
• Mix well and finally add the bread pieces .Toss it well.Make sure the bread pieces do not get crumbled & masala coated the bread very well..If needed sprinkle little water at this stage.. Please do not more water because bread will be soggy…

                  

• Switch off the fire and add the lemon juice if desired.
• Garnish with coriander leaves..

Serve hot!!

TRIED & TASTED
ONION THOKKU
Yesterday i prepared this thokku for dosa from EC’s blog..It was excellent..We loved it..I make tomato onion thokku..This recipe is similar to that but instead of tomato , tamarind paste is used..Very nice and a worthy side dish to try..Thanks a lot EC..U had taught me a yummy entremets with onions…

KITCHEN CLINIC

BREAD: Of all the foods which have been around throughout history, bread is close to being about the oldest one. The first ingredients were used during the Neolithic ages when bread is said to have been made from grains of ground cereal and water. The johnnycake, pita, tortilla and oatcakes from Scotland are ancestors of these early recipes. Did you know that more than 59 pounds of bread and bread products are consumed by Americans?.   And, almost every household has at least two types of bread within them?  Bread is a wonderful source for iron, vitamins, calcium and protein as well as fiber in the whole wheat varieties which aids in the digestion process. Most white breads are not that high in calories, they usually range about 75 calories per slice or a little above; whole wheat on the other hand, is lower in calories at only 60 per slice. Keeping bread inside of a bread box will make your bread last longer at room temperature than keeping it out on the counter. You can also wrap a freshly baked loaf of bread with wax paper and keep it in the refrigerator; this keeps it from getting mold on it and helps it stay fresh longer as well.. HEALTH BENEFITS: There are many health benefits of eating whole wheat bread, not just the high content of fiber. Whole wheat bread is also loaded with vital nutrients such as vitamins, minerals and niacin’s that are very important to your health and weight maintenance as well. Studies have shown that women who eat whole wheat instead of white breads weigh much less and are better able to maintain their healthier weights. Inflammation is lessened by people who eat healthy wheat breads on a regular basis and the risk of type 2 diabetes and heart diseases are lowered too. Wheat bread keeps your digestive system on track and decreases problems of the gastrointestinal tracts. The fiber content within wheat breads has been shown to protect women of pre-menopausal age against cancer within the breasts. The women in these studies ate at least 30 grams per day. These breads will be of great benefit to your heart in several ways. Cholesterol can be lowered; blood pressure and glucose levels can be regulated also. The bread which is the healthiest for you can be found by checking the back label to see which ingredients are included in them. For the best health benefits from bread, either stone ground or whole grains should be the first on the ingredient label, not enriched. The bread should not contain high fructose corn syrup but be sweetened by the use of honey or a molasses instead, as these are healthy natural types of sweeteners. The salt and these sweeteners should be towards the bottom of the ingredient label for the healthiest benefits.  Look for breads which don’t include preservatives or types of additives in them as these are not very healthy. These breads can be kept just as fresh without these additional chemicals by just closing properly and refrigerating the loaf.

Bye, catch u all in my next post

Technorati Tags: Bread seeyali,Bread upma,Bread recipes,Tiffin varieties with bread,Easy bread upma

VEPPAM POO RASAM | NEEM FLOWER RASAM RECIPE

I learnt this from my MIL .We make this at least once in a month…Slightly bitter in taste but a very healthy & aromatic dish .

Ingredients:

• Dried Neem flower /Veppam poo – 2-3  tsp
• Tamarind – Big gooseberry size
• Red chilly – 3-4 nos (pinched into two)
• Turmeric powder – a pinch
• Jaggery / sugar – 1/4 tsp
• Oil – 1 tbsp
• Salt & water – as needed

To Temper:

• Cooking oil / ghee - 2 tsp
• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Toor dal  – 1/2 tsp
• Curry leaves – a sprig

Method:

• Dry roast neem flower in a kadai till brown and nice aroma arises .
  Cool down.Crush it with ur hands and powder it.Set aside.
• Soak tamarind in water and extract the juice from it.
• Heat a kadai with oil and add the tempering items one by one..Add the pinched red chillies and curry leaves.Fry..
• Then add the tamarind juice , a pinch of turmeric powder and salt.
• Add the jaggery/sugar.Let it boil for sometime .
• Remove from fire.Then add the roasted and powdered neem flower..Mix it well.

Serve with hot plain rice!!

KITCHEN CLINIC:

NEEM : In India, the tree is variously known as "Divine Tree," "Heal All," "Nature's Drugstore," "Village Pharmacy" and "Panacea for all diseases." Products made from neem have proven medicinal properties, being anthelmintic, antifungal, antidiabetic, antibacterial, antiviral, anti-fertility, and sedative. It is considered a major component in Ayurvedic medicine and is particularly prescribed for skin disease. All parts of the tree (seeds, leaves, flowers and bark) are used for preparing many different medical preparations. Neem oil is used for preparing cosmetics (soap, shampoo, balms and creams), and is useful for skin care such as acne treatment, and keeping skin elasticity. Neem oil has been found to be an effective mosquito repellent. Neem derivates neutralize nearly 500 pests worldwide, including insects, mites, ticks, and nematodes, by affecting their behavior and physiology. Neem does not normally kill pests right away, rather it repels them and affects their growth. As neem products are cheap and non-toxic to higher animals and most beneficial insects, it is well-suited for pest control in rural areas. Besides its use in traditional Indian medicine the neem tree is of great importance for its anti-desertification properties and possibly as a good carbon dioxide sink. Practitioners of traditional Indian medicine recommend that patients suffering from chicken pox sleep on neem leaves. Neem gum is used as a bulking agent and for the preparation of special purpose food (those for diabetics). Aqueous extracts of neem leaves have demonstrated significant ant diabetic potential. Traditionally, teeth cleaning was conducted by the chewing of slender neem branches. Neem twigs are still collected and sold in markets for this use, and one often sees youngsters in the streets chewing on neem twigs. A decoction prepared from neem roots is ingested to relieve fever in traditional Indian medicine. Neem leaf paste is applied to the skin to treat acne. Neem blossoms are used in Andhra Pradesh to prepare "Ugadi pacchadi. Extract of neem leaves is thought to be helpful as malaria prophylaxis despite the fact that no comprehensive clinical studies are yet available. Private initiatives in Senegal were successful in several cases to prevent malaria . However, major NGOs such as USAID are not supposed to use neem tree extracts unless the medical benefit has been proved with clinical studies. Neem Flowers The flowers of the neem plant have a lovely, sweet, honey-like smell. It is quite intense, noticeable from a distance, but never overpowering. Bees love neem flowers and neem honey is popular. The flower oil is also used in aromatherapy and has a calming and restorative effect.

TRIED & TASTED:

BADANEKAYI EERULII HULI / BRINJAL – ONION  GRAVY:

I tried this  gravy from Vani’s Beyond Curries..It tasted like the araichu vitta sambhar i make for idly..But cinnamon is used in this gravy..That gave a different flavor..My husband liked it..It tasted great for curd rice  and plain rice.. rice ..Thanks vani..That’s a yummy kootu!!




Bye , catch u all in the next post

Technorati Tags: Veppam poo rasam recipe,Neem flower rasam,Neem flower rasam recipe,Rasam recipe,Easy rasam,Rasam for lunch,Veppampoo rasam,How to make veppam poo rasam,Veppam poo recipes

PEAS BUTTER MASALA / PEAS MASALA

I tried this gravy from Mrs. Mallika Badrinath’s 100 Vegetarian Gravies book.Actually i tried Yeast free Naan from Raji’s blog..But i made in less quantity(only 4)..So i prepared chapathi too..This korma tasted excellent for both.!!

Ingredients:

• Dried Peas (Soak for 8 hrs )  - 1 cup (Fresh green peas is also good)

To grind:

• Tomato – 5 nos
• Big onion- 3 -4 nos

To saute:

• Cinnamon – 1 inch stick
• Cloves – 2 nos
• Cardamom seeds – 1 no
• Ginger garlic paste – 1 tsp
• Coriander powder – 2-3 tsp
• Red chilly powder – 2 tsp (increase if u want more)
• Tomato sauce – 1 tsp (its not given in the actual recipe but i added it. It gives a restaurant kinda flavor. its ur choice of using it )
• Fenugreek seeds – 1/4 tsp
• Jeera/cumin seeds – 1/4 tsp
• Butter OR cooking oil – 2tbsp
• Salt & water – as needed.
• Sugar  - a pinch
• Coriander leaves – to garnish
• Fresh cream – little to add before serving

Method:

• Heat a kadai with little oil and roast the cumin and fenugreek seeds till light golden brown and powder it.Keep aside.
• Grind tomatoes  and onion to make a smooth paste.
• Heat a kadai with butter and add the spices to it.Then add the ground tomato,onion paste.Saute till the ghee floats on top..saute in low flame.
• Then add the ginger garlic paste ,coriander powder,red chilly powder and little sugar, tomato sauce diluted in little water..Fry for sometime till nice aroma wafts..
• Finally add the soaked peas and transfer everything into a cooker..
• Once the peas gets cooked, add the powdered cumin,fenugreek seeds.Mix it well .Garnish with coriander leaves..
• Add the fresh cream just before serving!!

Yummy kurma is ready!!

 

KITCHEN CLINIC:

PEAS: When your mom told you to eat your peas, she knew what she was talking about. Peas flaunt twice the protein of most vegetables, so they're the ideal substitute for fattier protein fare, providing an excellent strategy for controlling your fat intake. Green peas, like dried peas, are legumes, except they're eaten before they mature. As with all legumes, they're chock-full of nutrients and low in calories.Their fiber, mostly insoluble, aids intestinal motility and may help lower cholesterol. Of the myriad nutrients peas provide, iron is particularly important since it's hard to find non-animal foods with much of this blood-building nutrient. Snow peas and other edible-podded peas don't contain the same amount of protein or nutrients green peas do. But they are rich in iron and vitamin C, which help maintain your immune system. Peas have lutein, the carotenoid with a proven record of helping to reduce the risk of age-related macular degeneration and cataracts. Peas are lower in calcium and phosphorus than beans, but they provide similar levels of protein and carbohydrates.   They are a good source of protein, B vitamins, magnesium, phosphorus, manganese, iron, and potassium. Dried peas are an excellent source of fiber.  Green peas are a good source of vitamin C, vitamin K, and carotenes.  Even though dried peas contain less nutrients than fresh peas, they are more calorie-dense due to their lack of water.   Dried peas provide the same nutritional content and health benefits as common beans.  Green peas provide a little more additional nutrition and antioxidants.  To know more about Green peas and its nutrients, refer here.. For dried peas, refer here

TRIED & TASTED:

PALAK RICE

I tried this palak rice for my husband’s lunch box from Mangala’s blog ..It was very good..I  just followed the same except the number of chillies.My husband liked it very much and i’ve decided to make it often..Thanks Mangala,i’ve got a healthy lunch box recipe from u …Please don’t underrate  the recipe by seeing this worst picture....I should have taken with more care..I was in a hurry..I am sorry Urs was amazing mangala..Actually speaking i got attracted by that picture and bookmarked the recipe..Ur presentation was excellent.Hats off!!

Catch u all with my next post……Bye

Technorati Tags: peas masala,peas butter masala,side dish for roti,side dish for naan,gravy for naan,peas recipes

BREAD SANDWICH

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know

Ingredients:

• Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
• Grated Carrot – 2 nos
• Grated onions – 1 no
• Grated potato – 1 no
• Boiled peas – 1/4 cup
• Green chilly – 1 no (finely chopped)
• Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
• Curry leaves ,mint leaves , coriander leaves– a few (chopped)
• Red chilly powder – 1/2 tsp (adjust)
• Garam masala powder – 1/2 - 1 tsp
• Turmeric powder – a pinch
• Coriander leaves – to garnish
• Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
• Salt & oil – as needed.
• Ghee – to toast the bread.

Method:

• Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
• Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
• Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
• Finally add the boiled peas .
• Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
• After its done, check for salt & spice and add more if its required.
• Switch off the flame and add lime juice/chopped coriander leaves.
• SANDWICH MASALA IS READY!!

Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.

Take two toasted bread slices and place the sandwich masala in one and close it with the other.

Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..

YUMMY sandwich is ready to enjoy with tea/coffee!!

TRIED & TASTED:

BABY CORN MANCHURIAN:

Last week i bought baby corn for the first time and i tried this manchurian from my Sister-in-law’s blog..…I have tried Gobi manchurian and the method of doing this is similar to that.Very tasty and we liked it very much..U can find the recipe here..I just adjusted the amount of sauce & chilli powder according to our taste..

 

 

 KITCHEN CLINIC:

BREAD: Of all the foods which have been around throughout history, bread is close to being about the oldest one. The first ingredients were used during the Neolithic ages when bread is said to have been made from grains of ground cereal and water. The johnnycake, pita, tortilla and oatcakes from Scotland are ancestors of these early recipes. Did you know that more than 59 pounds of bread and bread products are consumed by Americans?.   And, almost every household has at least two types of bread within them?  Bread is a wonderful source for iron, vitamins, calcium and protein as well as fiber in the whole wheat varieties which aids in the digestion process. Most white breads are not that high in calories, they usually range about 75 calories per slice or a little above; whole wheat on the other hand, is lower in calories at only 60 per slice. Keeping bread inside of a bread box will make your bread last longer at room temperature than keeping it out on the counter. You can also wrap a freshly baked loaf of bread with wax paper and keep it in the refrigerator; this keeps it from getting mold on it and helps it stay fresh longer as well.. HEALTH BENEFITS: There are many health benefits of eating whole wheat bread, not just the high content of fiber. Whole wheat bread is also loaded with vital nutrients such as vitamins, minerals and niacin’s that are very important to your health and weight maintenance as well. Studies have shown that women who eat whole wheat instead of white breads weigh much less and are better able to maintain their healthier weights. Inflammation is lessened by people who eat healthy wheat breads on a regular basis and the risk of type 2 diabetes and heart diseases are lowered too. Wheat bread keeps your digestive system on track and decreases problems of the gastrointestinal tracts. The fiber content within wheat breads has been shown to protect women of pre-menopausal age against cancer within the breasts. The women in these studies ate at least 30 grams per day. These breads will be of great benefit to your heart in several ways. Cholesterol can be lowered; blood pressure and glucose levels can be regulated also. The bread which is the healthiest for you can be found by checking the back label to see which ingredients are included in them. For the best health benefits from bread, either stone ground or whole grains should be the first on the ingredient label, not enriched. The bread should not contain high fructose corn syrup but be sweetened by the use of honey or a molasses instead, as these are healthy natural types of sweeteners. The salt and these sweeteners should be towards the bottom of the ingredient label for the healthiest benefits.  Look for breads which don’t include preservatives or types of additives in them as these are not very healthy. These breads can be kept just as fresh without these additional chemicals by just closing properly and refrigerating the loaf.

TOMATO GOTSU RECIPE - TANJORE SPECIAL

 

I learnt this from my MIL.Very easy and she make this as an accompaniment for idly when we have a guest.  Nowadays i make it for our dinner regularly as an entremets for idly/dosa.

Ingredients

• Tomato – 2 nos (Finely chopped)
• Big onion – 1 no (Finely chopped)
• Moong dal – 1 tbsp
• Green chilly – 2-3 nos (Slit cut)
• Curry leaves – a sprig
• Idly/Dosa batter – 1  tsp
• Salt & water – as needed.

To temper:

• Mustard – 1 /2 tsp
• Urad dal – 1 tsp
• Jeera/Cumin seeds – 1/2 tsp

Method:

1. Pressure cook /cook (in a vessel)  moong dal till it blossoms.Don’t overcook the dal to become mushy.Set aside.
2. Heat a wok/kadai and add the tempering items one by one.. Put the finely chopped onion ,slit green chilly,curry leaves and saute for a few mins.
3. Now add the tomato and saute well..Its not necessary it should turn mushy..(While eating this gosthu,u’ll have pieces of tomato )
4. Add the cooked moong dal,salt and required water..It should be watery.
5. Last but not the least , add the idly/dosa batter and mix it well..As it is watery onion,tomato,dal,chilly will be separate.So adding this batter gives a thickness & togetherness to this gosthu. If u want,u can replace idly batter with besan.That gives a different taste..

Actually in tanjore, the same gosthu they make with finely chopped brinjals. Instead of tomato, they add tamarind pulp.But we make this gosthu mostly with tomato and very rarely with brinjal becoz my hubby doesn’t like brinjal..So if u like brinjal, u can follow the same method  to make brinjal gosthu.It tastes excellent..

 
TRIED & TASTED:

IDLY SAMBHAR - RESTAURANT TYPE

I tried  this restaurant type moong dal sambhar from viki’s kitchen.It was great..My mom makes this sambhar but she used to grind fenugreek,coriander seeds, channa dal to a powder and add to it.This sambhar gave the exact taste as my mom makes without adding this powder.Very easy and tasty too..Thanks a ton viki…Last week my brother came home and i made this sambhar for idly..It was a hit..All the credit goes to dear Viki

KITCHEN CLINIC: Tomato: Tomato is a sour, relishing, an appetizer helps in digestion, and is a blood purifier. It has curative effects in low-appetite, stomach ache, controlling excessive fat, and blood impurities. It also cures piles, jaundice, weakness and fever. It prevents constipation. It is small, has lubricity and smoothness and its nature is hot. It develops blood and the humor of the bile in the body. Uses: It is normally used in approximately every part of India. It is used with fruits, in making soups and with vegetables. Sprinkling powdered dry ginger and mineral salt on the pieces of tomato and eating it, increases appetite and indisposition. After cutting a raw tomato into pieces and then roasting it in a coated vessel for some time. Sprinkling it with powdered black pepper and powdered mineral salt mined with"Eating Soda" in it, cures indigestion and abdominal pain. Roasting the pieces of raw tomato in a coated vessel, and then sprinkling yellow- orpiment powder on it and taking it (500 mg )once in a day cures cough and fever. Mixing sugar and powdered cloves in tomato juice and drinking it cures "Avarice" Drinking either tomato juice or tomato soup mixed with sugar cures diseases relating to excessive bileous humor in the body. Mixing sugar (1/4th of the quantity of tomato juice) in tomato juice and again mixing it with powdered cardamom and powdered black pepper (both small quantities) cures the stomach disease and stops vomiting. Mixing the bark of Arjun tree (terminalia-alatagbra) and sugar in tomato juice and then having this semi-liquid combination cures heartaches and is very beneficial for heart patients. Drinking 50 grams juice of ripe tomato thrice daily, cures diseases related to blood impurities and bile within a few days and stops bleeding of the gum. Drinking juice of ripe tomato twice daily and using minimum salt in the diet cures many diseases related to impurities of blood like reddish spots on the skin, dryness of the skin, irritations, itches, and boils, on the skin and pimples. Drinking tomato juice daily in the morning and in the evening cures night blindness and improves the vision and power of the eyes. Having tomato juice or tomato soup daily clears out the dry stools accumulated in the intestines and cures chronic constipation. Note: Despite of such great curative properties of the tomato, its usage is not favorable for people suffering from stones,swelling, rheumatism, acidity due to wind humor and bill humor. Woman having problem in their uterus too should avoid using tomato.

 

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