ENERGY RASAM

I took this recipe from Aval Vikatan magazine under “Paati vaithiyam” section.We (Me & My MIL )call this rasam as ‘Energy Rasam’ .We have this rasam whenever we suffer from fever,cold,mouth and stomach ulcers.U can also have this rasam after recovering from jeopardizing diseases like small pox,chikunguniyaa,typhoid etc.This regains the lost strength to our body..It helps to improve the loss of appetite .The moong dal used here has got the tendency to cure stomach and mouth ulcers and the ginger induces hunger..Jeera/Cumin seeds is good for digestion..Overall it makes our body to work efficiently Please refer the Kitchen clinic section below ..

Very easy to prepare and tastes like Ven Pongal (Kaara pongal) when  mixed with plain rice and ghee..

Ingredients:

• Moong dal – 1/2 cup
• Tomato  - 2 nos
• Ginger – 1 inch size (finely chopped)
• Jeera / Cumin seeds – 1 –2 tsp
• Lemon – Half
• Pepper Powder– 1 tsp (optional)
• Salt and water - Required

To temper

• Mustard seeds – 1/4 tsp
• Jeera – 1/2 tsp
• Asafetida/Hing – 1/4 tsp
• Curry leaves – a sprig
• Ghee – 1 tsp

Coriander leaves – to garnish

Method:

• Heat a kadai and dry roast 2 tsp of jeera and grind it to a fine powder.
• Pressure cook moong dal along with finely chopped ginger,tomatoes and salt for 1-2 whistles and mash it with a ladle.Add the jeera powder.
• Now heat a kadai with 1 tsp of ghee and season with mustard and cumin seeds.Add 1/4 tsp of hing,curry leaves.
• Add this seasoning to the dal mixture and let it boil for sometime.
• Remove from fire and add the lemon juice(fire off!!).
• Mix it well and garnish with coriander leaves.

NOTE:If u want it to have spicy,u can add black pepper powder ..But we don’t need it ...I dint have coriander leaves to garnish..

YUMMY ,HEALTHY ENERGY RASAM IS READY TO SERVE HOT WITH PLAIN RICE AND A DOLLOP OF GHEE.

 KITCHEN CLINIC:

Ginger has been revered in Indian and Chinese civilizations for over 5000 years for its powerful health imparting properties. In fact, Indian ginger is said to have the most potent medicinal properties. Due to such a prolonged belief, research on ginger benefits was natural. Sure enough, the results were on expected lines: Danish researchers found that ginger can block the effects of prostaglandin - a substance that cause inflammation of the blood vessels in the brain and can lead to migraines. Ginger was found to be effective for relieving the severity of nausea even in cases of pregnancy. Many women claim that ginger tea helps rid them of menstrual cramps. It has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis. Respiratory infections - it is well known for its warming action on the upper respiratory tract, so it has been used to treat colds and flu. It has been found to be effective in cramps caused by stomach gas. Ginger also stimulates digestion. It has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit in case of circulatory disorders. As a mood enhancer, ginger's cineole content may help contribute to stress relief. It is a great mouth freshener and ginger tea has vastly refreshing properties. In all, incorporating a ginger intake in your daily routine can lead to definite wholesome effects. Tulsi Ginger Tea combines the unique properties of Organic Indian Ginger with the powerful Basil Herb. It is a refreshing drink which will help you gain from the virtues of these medicinal herbs. Additional Information In additional to the many benefits it is also good to know that there are no known drug side effects. Ginger does not interact with any other nutrients or drugs in the body and ginger in all forms is very safe to take. Ginger capsules should be taken with a full glass of water or fluid. Ginger can be taken the day after surgery to prevent post surgery nausea but should be stopped at least three to four days prior to surgery, due to the fact that it can make blood platelets less sticky and therefore increases the risk of bleeding. For people undergoing radiotherapy or chemotherapy, ginger taken with food can help reduce stomach irritation. There are, however, some cautions that have been recommended. These include not taking ginger for more than the first two months of pregnancy and no more than 250mg four times a day. People with gallstones should consult their doctors prior to taking ginger as it is know to increase bile flow. With all this in mind it is clearly visible that the benefits of ginger far out weight the cautions mentioned. About Jeera (Cumin) Jeera, an integral part of Indian cooking, has numerous benefits. It not only enhances taste of different curries but also has medicinal qualities. It helps build a healthy appetite. Soak 4 teaspoons of jeera in ½ cup of lemon juice for 15 minutes in a bowl. Take the jeera out and mix it with two tablespoons of ghee (clarified butter) and sugar (to taste). Cook this mixture on medium heat till it reaches a paste like consistency. Store this in a container and eat two teaspoons of this mixture before going to sleep. In a few days you'll notice your appetite improve greatly! Good remedy for sleeplessness Boil 2 teaspoons of jeera in 250ml of water for 10 minutes. Filter this and drink 100ml of this wtare befor egoing to bed. This is a good cure for sleeplesness. Moong dal: Moong dal is a good body builder food for vegetarians. This food provides high protein and is very digestible. The other benefit is that there is only a small amount of fat contribution, another postive advantage over meat products that contain a lot of fat.Moong dal can be boiled with rice to make a nutritious meal, known as 'khichdi' in gujrat. Very healthy for people who are willing to sacrifice taste for a better you. Boiled moong beans Nutritional value per 100 g (3.5 oz) Energy 110 kcal   440 kJ Carbohydrates 19.15 g Sugars  2.00 g - Dietary fiber  7.6 g  Fat 0.38 g Protein 7.02 g Vitamin C  1.0 mg Calcium  27 mg Magnesium  0.298 mg Phosphorus  99 mg Potassium  266 mg   Sodium  2 mg

TRIED & TASTED:

ALOO METHI FROM RAKS KITHCEN:

I am afraid to try any dishes with methi leaves just becoz of its bitterness..But this one doesn’t have a trace of bitterness because its sauteed well..This is the most important part here.. Worth to try :)Thanks a lot  raji for this wonderful entremets:)  A yummy side dish for sambhar rice

 

Bye for now

IDLY TIKKA

Yet another unique , interesting dish from my friend Shalini….She just told me the recipe and i named it.. Its a yummy kids friendly recipe…We liked it sooooo much.

Ingredients:

• Mini idlies – 30 nos
• **Green chutney – 1 /2 cup
• **Idly milagai podi – 3 – 4 tsp
• Capsicum – 1/2 no (cube cut )
• Big onion – 1
• Oil – 1 tbsp
• Tooth pick – 10 sticks

**Green chutney:

• Coriander leaves – 1 handful
• Big onion – 1 /2 no (less is also ok)
• Green chilly – 1 – 2 no (adjust )
• Salt  - as needed

Method:

1. Steam 30 idlies in mini idly plate..Set aside.
2. Heat a kadai with oil.Add the capsicum and big onion ..Saute well.. Keep it apart..
3. Heat the kadai with 1 tsp of oil and add 10 idlies to it..Sprinkle idly milagai podi over it and toss well..Make sure the idlies dont break.(I just shake the kadai to and fro) Transfer it to a plate..RED colored idly is ready!!
4. Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste..
5. Take another 10 plain idlies and dip it into the chutney.It will turn into GREEN colored idlies..!!
6. Take the last 10 white idlies..and arrange everything  with capsicum and onion in between tooth picks as desired..

Quick and yummy idly tikka is ready ;)

Try and  let me know :)
TRIED & TASTED:
BEYOND THE USUAL  HOTEL SAMBHAR FROM Maheswari’s blog
I always search for varieties of  side dishes for idly / dosa..So if u post Chutney or sambhar in ur blog , i’ll be the first one to comment and bookmark it.. When i was googling sambhar for idly,this one caught my attention.It tasted yumm..We liked it. Soon i’ll post my way of  making Arachuvitta sambhar …
 
KITCHEN CLINIC:

CORIANDER LEAVES: These leaves act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness. The juice of coriander is beneficial in producing vitamin A, B1, B2, C and iron. In addition, one or two teaspoons of coriander juice, added to fresh buttermilk, is highly beneficial in treating digestive disorders such as indigestion, nausea, dysentery, hepatitis and colitis. It is also helpful in typhoid fever. In addition, the drinking of coriander water helps lower blood cholesterol. It is prepared by boiling dry seeds of coriander and straining them after cooling, then drinking the liquid. Dry coriander treats diarrhea. Coriander seeds are known to alleviate excessive menstrual flow. Used as an eye-wash, freshly dried coriander is an excellent in treating conjunctivitis. It relieves burning and reduces pain and swelling. Topically, a teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for pimples, blackheads and dry skin. The mixture should be applied to the face, after washing it thoroughly, every night before going to bed. While the young plants of coriander are used in chutneys, sauces, curries and soups, its oil is used for flavoring and in medicine. In the dried form, coriander is an important ingredient of curry powder and is also used in pickling spices, sausages, seasoning, and confectionery and for flavoring spirits, particularly gin. Dry coriander should be sparingly used by persons suffering from bronchial asthma and chronic bronchitis. Considering its medicinal properties, it’s no wonder that with Health Benefits of Coriander it is commonly used for both internal and external consumption. Whether using cilantro in your menu, or coriander seeds; you are benefiting from its natural properties in an effort to promote good health.

See u all in my next post

RICE AND TOORDAL UPMA WITH ADAYAR ANANDA BHAVAN SAMBHAR

I learnt this upma from my MIL and sambhar from my friend krithiga..This sambhar serves as an excellent combo for this upma..I usually make this sambhar for idly/Dosa..But this time i tried for this upma..It was a divinely combination.. It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma..But i usually make different sambhar.My hubby likes to have upma with sambhar more than chutney..Also the juicy sambhar when mixed with upma gives a heavenly taste ,…Slurpp!! Even I too love sambhar for upma nowadays .. 
Ingredients FOR UPMA:

• Raw rice – 1 cup
• Toor dal – 1.5 tbsp

To temper:

• Mustard  seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal -  1 tsp
• Green chilly – 2 nos (Slit cut)
• Curry leaves – a sprig
• Ginger – 1 inch ( chopped finely)
• Hing /Asafetida – 1/2 tsp
• Oil – 1 tbsp
• Water – 2.25 cups

Method:

• Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
• Heat a cooker (u can use a kadai and transfer everything into cooker..I make it directly in cooker usually) with oil and add the tempering items in the same order..
• Add only half of the hing during tempering..
• Then add the water..Mix well by adding a tsp of oil..Now add the remaining 1/4 tsp of hing and add the rice and dal mixture..Stir it well till the water gets absorbed by the rice,dal mixture..
• Now close the lid and cook for 1 whistle..
• Remove and serve hot with sambhar/Chutney!!

SAMBHAR:
Ingredients:

• Toor dal – 1/2 cup 
• Tomato – 3-4 nos (finely chopped)
• Small onion – 10 nos (Peeled ) (U can use big onion too )
• Adayar Ananda Bhavan Sambhar powder – 1.5-2 tsp (if u dont have this sambhar powder,u can use MTR,SAKTHI sambhar powders ..)
• Red chilly powder – 1/2 tsp (optional ..I don't use )
• Turmeric powder – a pinch
• Hing /Asafetida – 2 pinches.
• Salt & water – as  needed

To dry roast& grind:

• Coriander seeds - 1 tbsp
• Channa dal - 1/2 tbsp
• Methi seeds - 1/2 tsp
• Hing - 1/4 tsp
• Red chillies - 2 nos

To temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1 /2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:

1. Take a pressure cooker and add the items given under “ingredients”..with salt & water..Cook for 2 whistles..Open and mash it well.
2. Dry roast all the ingredients & grind it to a fine powder. Add this powder after opening the cooker & add the ground spice powder.Let it boil well..Temper it and garnish with coriander leaves..
3. Finally add a tbsp of ghee before serving and mix well or u can temper with ghee..This gives an added flavor to this sambhar !!This is the most important step ..Plz dont forget..

Note:
No need to use the tamarind paste/extract for this sambhar..U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure..

KITCHEN CLINIC

TOOR DAL : Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food. Other common names Other common names are तुवरि (tuvari) in Sanskrit, arhar (Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi (కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea. USES: It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient. Rice, white, long-grain, regular, raw, unenriched Nutritional value per 100 g (3.5 oz) Energy 370 kcal   1530 kJ Carbohydrates - 79 g Sugars  0.12 g  Dietary fiber  1.3 g  Fat -0.66 g Protein -7.13 g Water -11.62 g Thiamine (Vit. B1) - 0.070 mg   Riboflavin (Vit. B2)  0.049 mg   Niacin (Vit. B3)  1.6 mg   Pantothenic acid (B5)  1.014 mg  Vitamin B6  0.164 mg Folate (Vit. B9)  8 μg  Calcium  28 mg Iron  0.80 mg Magnesium  25 mg Manganese  1.088 mg Phosphorus  115 mg Potassium  115 mg   Zinc  1.09 mg

TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:
I should thank EC for posting this yummy sweet just for me..I was elated
I tried this on sunday evening ..I made some small changes in her recipe..I added grated coconut and instead of grinding the boiled carrots ..i grated them..
It tasted excellent and i’ve decided to make it for my guests
Here is the recipe which i followed.This is for my future reference too
For stuffing:

• Boiled and grated carrot – 2 nos (medium sized)
• Grated coconut – 1/4 cup
• Sugar – 10 tsp (adjust )
• Cardamom – 2 nos powdered
• Ghee – 1 tsp

For dough:

• Maida – 3/4 cup
• Cooking soda – a pinch
• Salt – a pinch
• Oil – 1 tbsp
• Kesari color – a pinch
• Water – as needed.

Method:

1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
2. In a kadai take the grated coconut along with sugar…Let it mix well and sugar melt..Then add the boiled,grated coconut,ghee,cardamom powder..Stir it well till it forms a ball and becomes non sticky.
3. Remove and set aside.Knead the dough again till it becomes soft.
4. Now make the balls of even size and roll it a little.
5. Place the stuffing in the middle and cover it by pulling all the sides of the dough,,.Make a ball and pat it to a thin chappathi on a greased polythene sheet..
6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..

Yummy carrot poli is ready to eat..


Bye for now

COCONUT MILK AAPPAM USING IDLY BATTER AND ONION CHUTNEY

I learnt this recipe from my friend Shalini..She told me two methods of making aapam..I find this as the easiest method ..I tried this for breakfast yesterday and it was a super duper hit ..The second method is the authentic one.There are no big differences in both the methods.I’ve given the second  method below.Just have a look.U can try whichever u feel better …I’ve already tried aapam once which is my mom’s recipe..But it dint come out as my mom’s.This one is very easy and tastes divine with sweet coconut milk and onion chutney as entremets.

I Prepared idly batter without salt and kept for fermentation.The next day i added the following ingredients.

Ingredients:

• **Idly batter (unsalted) -  1 bowl (I took the batter for making 10 aapams.)
• Medium size coconut – 1/2 no (arai moodi)
• Salt – as needed
• Sugar – A pinch
• Cooking soda – 2 pinches

Method:

1. Take the fermented idly batter(unsalted) in a bowl and add salt,sugar and cooking soda.
2. Grind the coconut with 1/2 cup of warm water and take the first milk.Transfer half of the first milk  into a separate bowl.U can use it as side dish by adding sugar and cardamom powder..
3. Add the remaining half of the milk  into the batter..
4. Again grind the coconut with little water and extract the second milk from it..Add this milk to the batter completely.(The coconut milk should be added such that the batter should not be too watery.It should be little loose)
5. Mix the batter well and leave it for 10 mins.
6. Now take a kadai (i used non-stick ) and grease with oil.Pour a ladleful of batter in the center of the kadai.Lift the kadai and tilt it in circular motion so that the corners will be thin and thick in the center.
7. Pour a tsp of oil around the aapam and cover it with a lid.Simmer the flame.
8. Cook on one side only..
9. Once it gets cooked remove and serve hot!!

Serve hot with coconut milk and onion chutney!!

ONION CHUTNEY:

Usually we all make vegetable stew for aapam..But this chutney also goes very well..Try this and let me know:)

• Big Onion – 1 no
• Red chilly – 2 nos
• Urad dal – 1.5 tsp
• Asafetida /Hing – a pinch
• Curry leaves – a sprig
• Tamarind – 1 seed
• Oil – 1 tsp
• Salt & water – as needed

Method:

1. Heat a kadai with 1 tsp of oil and roast the urad dal ,red chilly with hing.Set aside.
2. In the same kadai add the sliced onions and saute well.Before switching off the flame just add the curry leaves and toss for a second.Then switch off the flame and cool down.
3. Now grind the  sautéed onion & curry leaves along with roasted items ,tamarind,salt & water …

Flavorful Onion - curry leaves chutney is ready to go with Aapam..

AUTHENTIC RECIPE FOR AAPPAM:

Here comes the original authentic recipe for aapam which is the second method told by my friend..The difference between this and the previous method is in the ingredients for making the batter.For the first method i used 2 cups of idly rice ,1/2 cup of urad dal and 1 tsp of methi seeds.The ingredients for this method are as follows.

Ingredients:

• Raw rice – 1 cup
• Par boiled rice/Idly rice – 1 cup
• Urad dal – 1/2 cup
• Methi seeds – 1 tsp

Method:

• Grind the batter without adding salt and ferment it for 1o hrs.
• Then follow the same steps given in the first method.

SERVE HOT!!

**Idly batter preparation:

• 2 cups of idly rice
• 1/2 cup of urad dal
• 1 tsp of methi seeds
• water – as needed.. ( Dont add much of  water.Batter should be thick).

TIPS:

1. When bubbles does not form in the dosa, add little more cooking soda. 2. If the bottom of the dosa sticks to the pan and doesn’t come out well that shows coconut milk added is more than the required measure.

KITCHEN CLINIC:

COCONUT : The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. Coconut In Traditional Medicine People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine. In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds. Coconut In Modern Medicine Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below: Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses. Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases. Kills fungi and yeasts that cause candidacies, ringworm, athlete's foot, thrush, diaper rash, and other infections. Expels or kills tapeworms, lice, giardia, and other parasites. Provides a nutritional source of quick energy. Boosts energy and endurance, enhancing physical and athletic performance. Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids. Improves insulin secretion and utilization of blood glucose. Relieves stress on pancreas and enzyme systems of the body. Reduces symptoms associated with pancreatitis. Helps relieve symptoms and reduce health risks associated with diabetes. Reduces problems associated with mal absorption syndrome and cystic fibrosis. Improves calcium and magnesium absorption and supports the development of strong bones and teeth. Helps protect against osteoporosis. Helps relieve symptoms associated with gallbladder disease. Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers. Improves digestion and bowel function. Relieves pain and irritation caused by hemorrhoids. Reduces inflammation. Supports tissue healing and repair. Supports and aids immune system function. Helps protect the body from breast, colon, and other cancers. Is heart healthy; improves cholesterol ratio reducing risk of heart disease. Protects arteries from injury that causes atherosclerosis and thus protects against heart disease. Helps prevent periodontal disease and tooth decay. Functions as a protective antioxidant. Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease. Does not deplete the body's antioxidant reserves like other oils do. Improves utilization of essential fatty acids and protects them from oxidation. Helps relieve symptoms associated with chronic fatigue syndrome. Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement). Reduces epileptic seizures. Helps protect against kidney disease and bladder infections. Dissolves kidney stones. Helps prevent liver disease. Is lower in calories than all other fats. Supports thyroid function. Promotes loss of excess weight by increasing metabolic rate. Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats. Helps prevent obesity and overweight problems. Applied topically helps to form a chemical barrier on the skin to ward of infection. Reduces symptoms associated the psoriasis, eczema, and dermatitis. Supports the natural chemical balance of the skin. Softens skin and helps relieve dryness and flaking. Prevents wrinkles, sagging skin, and age spots. Promotes healthy looking hair and complexion. Provides protection form damaging effects of ultraviolet radiation form the sun. Helps control dandruff. Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do. Has no harmful or discomforting side effects. Is completely non-toxic to humans. Coconut Oil While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine. Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food. Cosmetics and skin treatments Coconut oil is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions.[23] Although not suitable for use with condoms, coconut oil may be used as a lubricant for sexual intercourse,[24] though it may cause an allergic reaction in some. Fractionated coconut oil is also used in the manufacture of essences, massage oils and cosmetics In India and Sri Lanka, coconut oil is commonly used for styling hair, and cooling or soothing the head. People of Tamil Nadu and other coastal areas such as Kerala, Karnataka, Maharashtra and Goa bathe in warm water after applying coconut oil all over the body and leaving it as is for an hour in the belief it keeps the body, skin, and hair healthy. I'm not talking about its benefits only . For all its healing miracles, this super food does contain some disadvantages though. Disadvantage #1 - No Effect on Common Cold The medium-chain fatty acids (MCFAs) in it can kill many types of viruses, including influenza virus that causes flu. But they're helpless against the virus (rhinovirus) that triggers common cold. In fact, no medications or herbal remedies are capable of fighting rhinovirus, except your body immune system. MCFAs effectively deal with the infection by producing specific antibodies, which disarm the virus-infected cells. Of course, any infection could leave your immune system vulnerable to invasion by more bacteria, germs and viruses. That's where MCFAs come into play. MCFAs help you kill those harmful microorganisms and ease the burden off your immune system so that it can focus on fighting the cold virus effectively. So it's still important to eat coconut oil when you're down with common cold. Disadvantage #2 - Excessive May Harm Just because I said coconut oil is healthy doesn't mean you start scoffing a ton of it. You could end up running diarrhea-like symptoms if your body is not used to such sudden change. Go slow with 1 to 2 teaspoons each time and gradually increase to 3 or 4 tablespoons a day. The traditional Pacific islanders are taking as much as 10 tablespoons of the "liquid crystal" in their daily diet, I don't see why we can't be like them. The key difference is they've long been used to that amount while we're not, so you have to moderately add the dosage to condition your body into adapting to it eventually. Disadvantage #3 - Flavor Sucks! Most people love its aromatic flavor. However, like durian, some people may not like it. So, if the original smell or taste of this liquid crystal just doesn't appeal to you, fret not, you still have 2 options. 1. If you can't eat by the spoonful on its own, mix it into the food or beverage you're having. 2. You can use it in cooking oil. Just replace your usual oil with it and you're absorbing healthful MCFAs without excess fat intake. It's that simple. Coconut oil possesses many wonderful health benefits which can more than offset the 3 disadvantages listed above but sadly, it has yet to be appreciated by many. Even some doctors, scientists and nutritionists believe it is as bad as animal fat. That's how it gained the bad impression of this liquid crystal is. On the contrary, the MCFAs protect and treat your body against a wide range of diseases - heart disease, high blood pressure, atherosclerosis, cancers, Crohn's disease, kidney failure etc, just to name a few. They're easy to digest and help you to lose weight too. Yes, you heard me correctly - it's also able to burn off those stubborn excess body fats that cause your weight gain. All this can be achieved in a natural, healthy way.

TRIED & TASTED:

EXPRESS TOMATO SAMBHAR FROM MAHIMAA’S KITCHEN:

I tried this sambhar for dosa and it tasted great..Thanks mahimaa for this quick ,delicious sambhar.. I just followed her recipe but i made it little watery as per my hubby’s taste..:)

See u all in the next post

PANI PURI

I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back..I don’t remember how she made it.But it was very good..From then i had an eye on this and last week i tried my own by referring a chaats special book which i bought in train:) In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys..I think this is the authentic way of making it..But in my book only one chutney is given..I found it easier and i made some changes..It came out very well and my hubby liked it so much and asked for more..The only part which i felt little time consuming is the making of puri..I told this to my husband and my sweet hubby bought some ready puris from a shop.So if u want to make the process very simple , u can buy the ready made puris which are available in stores..But what i personally feel is that the store bought puris are harder and is of no salt..These kind of puris degrades the taste of this yummy snack.May be the puri (unbranded) i bought  here is not good..So I am not sure about this. Check in ur place ..Okay..now coming to the recipe and pics..,

Ingredients
For puri:

• Rava/semolina – 1 cup
• All purpose flour/Maida – 1/2 cup
• Rice flour – 2 tsp
• Baking powder – 1/4 tsp
• Salt & water – as  needed
• Oil – 1 tsp
• Oil – to deep fry

For sweet & sour chutney

• Coriander leaves – 1 handful
• Mint leaves – 1 handful
• Seedless Dates – 5-6 nos (soak in little warm water)
• Tamarind – 2 seeds(-do)
• Green chilly – 2-3 nos
• Jaggery – small gooseberry size
• Salt – little
• Lime juice – few drops..

For stuffing the puri..

• Big onion – 2  nos (finely chopped)
• Coriander leaves – 1/2 bunch (finely chopped)
• Sprouted green gram – 1/4cup (optional)
• Boiled and mashed potato – 2 nos
• Red chilly powder –1/2 tsp
• Jeera powder – 1/4 tsp
• salt – a pinch.

Method:

• Mix maida , rava, rice flour with required salt, water and a tsp of oil and knead well.Set aside for half an hour covering with a wet cloth..(In the mean time u can prepare chutney)
• Again knead for sometime to make it soft and smooth..
• Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.. 

• Heat oil in a wok-Deep fry these puris in batches on both sides..As soon as u put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides..once the bubbles ceases,turn it over and repeat the same..Arrange it in a serving plate.!!

Chutney :

• Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if u want u can omit the tamarind seeds and add more lime juice..)
• Transfer this chutney into a bowl and u can keep this chutney for 3-4 days by refrigerating it..
• Now take the required amount of chutney and dilute it with water and ur pani is ready!! Check for salt ,spice and sweetness..If anything is less, u can add..For spice , u can add red chilly powder and for sweet u can add powdered jaggery.

Stuffing:

• Take the boiled potato in a bowl and mash it well without any lumps..
• Add the redchilly powder,jeera powder and salt to it..

Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order..
Finally fill it with pani and serve immediately!!  ENJOY!!
Some puris dint puff up well as i expected .So i just crumbled those puris and took in a plate..I added little chutney ,finely chopped onions,grated carrot and coriander leaves into it..Mixed it well and poured little pani over it!! It was very nice and tasty..It tasted more like papdi chaat. But iam not sure wat is papdi chat …Friends , please let me know about it …


KITCHEN CLINIC:

RAVA/SEMOLINA: Semolina, unenriched Nutritional value per 100 g (3.5 oz) Energy 360 kcal   1510 kJ Carbohydrates -72.83 g - Dietary fiber  3.9 g  Fat-1.05 g - saturated-  0.15 g - monounsaturated - 0.124 g  - polyunsaturated  -0.43 g  Protein -12.68 g Water -12.67 g Vitamin A equiv.  0 μg  -0% Thiamine (Vit. B1)  -0.28 mg  Riboflavin (Vit. B2) - 0.08 mg  Niacin (Vit. B3) - 3.31 mg   Vitamin B6 - 0.1 mg Folate (Vit. B9) - 72 μg  Vitamin B12  -0 μg   Vitamin C - 0 mg Calcium - 17 mg Iron  -1.23 mg Magnesium - 47 mg Phosphorus  -136 mg Potassium - 186 mg   Sodium - 1 mg Zinc - 1.05 mg MAIDA: All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry. Bleached wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) This is a flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential, Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. White flour doesn't stick to arteries. It is, however, metabolized like sugar, which means it leads to a quick spike in blood sugar because it has the fiber removed, which would slow down the metabolism. The things we add to it to enrich it redeem it somewhat.

TRIED & TASTED:
MASALA CHAI FROM ASHA’S FOODIE’S HOPE
I was searching for spicy tea and i came across this fresh flavoured masala chai in asha’s blog..My FIL used to drink tea in the evening and i prepared this for him..He liked it..My MIL just tasted a sip wanted to have the same .So i again prepared it for her..Thanks a ton dear Asha

Technorati Tags: PANI PURI RECIPE,PANI PURI,CHAAT RECIPES,PANI,CHAAT CHAAT ITEMS

TOMATO DOSA | DOSA VARIETIES

I learnt this from my friend Shalini…I tried last week and it came out very well.It was crispy , tasty and we liked it very much..I’ve gone through so many varieties of tomato dosa on net.Here comes my version..

Ingredients:

• Raw rice – 1 cup
• Tomato – 4-5 nos
• Red chilly – 5-7 nos (adjust to our taste)
• Hing/Asafetida – 1/4 tsp
• Salt & water – as needed

To Temper:

• Mustard seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Method:

• Wash and soak the rice for 2 hours.
• Grind the tomato,red chilly,hing along with salt to make a puree.
• Then add the rice and grind it like a dosa batter..
• The batter should be loose and slightly watery..So add the water accordingly..
• Heat a kadai with oil and temper with mustard seeds and curry leaves.
• Add to the batter and mix well.Check for salt..
• Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
• Pour little oil around the dosa if desired.. 
• Serve hot with coconut chutney!!

COCONUT CHUTNEY

Ingredients
To Grind:

• Grated coconut – 1/2 cup
• Green chilly – 2-3 nos
• Ginger – A small piece
• Salt & water – as needed.

To temper:

• Mustard – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few
• Oil – 1 tsp

Method :

• Grind all the items given under to grind to make a smooth paste and temper it..

Note : This dosa can be prepared instantly..No need for the batter to ferment..But i made the batter 3 hours before preparing dosa..!!

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.

I am glad in sending this entry to Padma’s Dosa corner..


TRIED & TASTED:

TOMATO THOKKU!!

I tried tomato thokku from Chitramma’s kitchen yesterday for dosa and it tasted yumm..Its nothing but tomato pickle ..We had it for idly/curd rice ..I made only a little quantity for the first time..But i’ve planned to make it more and preserve!!
Thanks a lot Chitramma for this wonderful , yummy,tangy pickle!! We relished it!!

Bye for now