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September 29, 2009

VAZHAITHANDU / PLANTAIN STEM THOGAYAL

We usually make poriyal & pachadi with vazhaithandu..This thogayal may be new to some of u.. It tastes yum when mixed with plain rice  adding sesame oil and easy to prepare too.We like this a lot.U all can do this for a change.Try & let me know friends Winking 

vazhaithandu thogayal

Ingredients :

  • Raw Banana stem / plantain stem / Vazhaithandu – 1 no (medium size)
  • Red chilly – 2-3 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1 tsp
  • Hing – 2-3 generous pinches
  • Salt & water – as required.
  • Oil – 1-2 tbsp

Method:

  • Remove the fibre (thread like portion ) from the banana stem and chop it finely.
  • Soak the chopped pieces into buttermilk or water and set aside.
  • Heat a pan with a tbsp of oil and roast the urad dal , redchillies and hing.Keep aside.
  • Heat the kadai with a tbsp of oil and add the chopped stem after draining the water / buttermilk ..
  • Saute well till its completely cooked.Its quantity will be reduced to half.It may take 10mins. Adding salt at this stage helps in quick cooking.
  • Let it cool.Finally grind the cooked stem with roasted ingredients & tamarind , water to a smooth paste.
  • Mix with plain rice topped with sesame oil / ghee !!  serve with papad as an accompaniment !!

vazhaithandu thogayal 2

KITCHEN CLINIC :

BANANA STEM :

Many parts of the banana tree can be used for various purposes and are very useful. Banana, has great nutritive value and is a ready source of energy when you are tired and fatigued. Most of us know all about banana but many may not realize how the banana stem is good for health. After the tree has given fruit, the other layers of the stem of the tree is removed and the thick stem is removed and can be consumed in salads; if it is tender or it can be used in the form of vegetable or soup.

The banana stem is thick and fibrous and tastes a bit like banana. It is cooked in various forms in South India with dal, as a vegetable with coconut scrapings, as a salad or even soup. This stem is very good for weight loss as it has a lot of fiber. Since it is fiborous it adds bulk to what we eat and hence we may consume less. However it is best to exercise and carry on other weight loss methods along with it to aid weight loss and promote good health.

Banana stem is also good taken as a juice or soup which helps eliminate and treat kidney stone. It is an efficient diuretic helping to eliminate toxins from the body. Elimination of toxins is very important as we accumulate toxins from water, air and food. It is also good as a laxative, due to it’s high fiber content. So people who have constipation problem would benefit by taking it at least 2 days a week. Besides it helps to cool the body. So you must have realized how good it is for our health.

Having realized how good banana stem is for our health, you should make it a point to include it at least one day in our weekly diet. Enjoy it as soups, vegetable, salad or as a juice. You could also mix it with dal and season it with green chillis ginger with the juice of lemon.

I am sure you would love banana stem and enjoy it at least once a week to lead a healthy and happy life.

Herbal remedies for urinary infection

Juice from banana stem (banana stem juice) is effective in treating a variety of urinary infections and to dissolve kidney, prostrate and gall bladder stones. Banana stem is the core of banana plant. Remove the leaf bracts to reach the banana stem that runs from the base of the plant and ends at the banana bunch. Crush the stem with any solid material to extract the juice. Drink a glass each in the morning and evening. The juice from leaf bracts are of no use in this regard.

Taking banana stem juice (vazhappindi neeru in Malayalam) is single best remedy for all types of kidney stones.

Bael fruit (Aegle Marmelos – Kuvalam) is also known to have positive effects on reducing urinary tract infection. Take ripe fruits fresh or make a drink. Leaves and bark of the tree are poisonous.

Take 2-3 glasses of lemon juice (lime juice) daily.

Drink 2 glass of carrot juice daily.

Water of a big tender coconut a day can give relief to urinary tract infection.

Take 300 mg of Shilajit (Mineral Pitch, Asphaltum) daily.

Lifestyle adjustment

Persons suffering from urinary infection must not spend too much time in sun and must drink plenty of water. Don’t suppress the urge when you feel like urinating.

AWARDS :

Babli and Jyoti have showered these honorable awards.Thanks a ton dear , I am elatedSmile

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1Just_Nice_Photos_Award[2] 1Lovely_Blog_Award (1) 1Scrumptious 1yum-yumaward-thumb  1zpremios_dardo_2008_best_blog_darts_thinker[1]BrilliantWebBlogAward

Bye for now friends Wave

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September 22, 2009

VADA CURRY

In Chennai restaurants,Vada curry is one of the most famous side dishes for idly.It is made out of left over masala vada.Though i’ve not tasted it , i had an eye on this for long time to try at home..After going through some of the blogs and websites, i finally prepared it with my own version ( some combinations)..We just loved it. Not a lengthy process as i thought .I prepared this for dinner as an accompaniment for idly.So i dint deep fry the vadas ,instead , i steamed it along with idly.Its ur choice of making it.Wink  As far as i know vada curry should be thick in texture.But we always want the side dishes a bit watery & juicy .So i added more water .Please reduce the amount of water and make it thick based on ur liking..

idly with vada curry

Ingredients 

For Vada :
  • Channa dal – 1/4 cup
  • Fennel seeds - 1/4 tsp
  • Red chilly – 2 –3 nos (adjust)
  • Salt – as needed
  • Coriander leaves – a few (finely chopped)
For Gravy :
  • Tomato  - 2 – 3 nos (finely chopped )
  • Big onion – 1 –2 no (Finely chopped)
  • Chilly powder – 1.5 tsp  (Adjust)
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt & water – As needed.
To temper :
  • Oil -  1 tbsp
  • Cinnamon – 1 inch size
  • Cloves – 2 nos
  • Bayleaf - 1 no
  • Fennel seeds – 1/4 tsp
  • Garlic flakes  -  5 nos (finely chopped) Or G&G paste - 1/2 tsp
  • Green chilly – 1 no (finely chopped)
  • Curry leaves -  a few
Mint & Coriander leaves – To garnish

Method 
  • Soak the dal for 1 hour and grind it along with red chillies , fennel & salt to a coarse paste. Then add the finely chopped coriander leaves , mix well.
  • Make small sized balls ( uneven shape) out of the ground paste and steam it for 15-20 mins by keeping in idly plates.(OR Deep fry the vadas) . Set aside.
  • Heat a kadai with a tbsp of oil , add the ingredients given under “To temper “ in the same order.Saute for a minute.
  • Then add the onions & saute till transparent.
  • Add the finely chopped tomatoes and saute well till it turns mushy.
  • Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins..
  • Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens.Add water if necessary.
  • Remove and Garnish with coriander leaves.
Serve hot with idly/ dosa topped with sesame oil.

vadacurry


KITCHEN CLINIC 

Lentils :
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.Lentils are deficient in two essential amino acids, methionineand cystine. However, sprouted lentils contain sufficient levels of all essential amino acids, includingmethionine and cystine.
Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).Health magazine has selected lentils as one of the five healthiest foods.Lentils are often mixed with grains, such as rice, which results in a complete protein dish.
Iron content
Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
Lentils, raw (Dry Weight)
Nutritional value per 100 g (3.5 oz)

Energy 350 kcal   1480 kJ
Carbohydrates -60 g
Sugars  2 g
Dietary fiber  31 g 
Fat -1 g
Protein - 26 g
Thiamine (Vit. B1)  - 0.87 mg  
Iron - 7.5 mg

TRIED & TASTED 

KHARABHATH FROM CHITRAMMA’S KITCHEN

KHARA BHATH1

Whenever i run short of idly/dosa batter , the one that comes in my mind is rava upma. I really got bored of making rava upma and i wanted to try something else with rava /semolina that should be different in taste and easy to make for breakfast..I saw this karnataka special , Kharabhath in Chitramma’s kitchen and i immediately bookmarked it.Thanks chitra amma , it was delectable..I’ve done this thrice so far . A very filling &  a healthy breakfast Smile
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September 14, 2009

TAMILNADU LUNCH MENU 1 - LUNCH RECIPES

 
 
 
                         Tamilnadu-lunch-menu-recipes
 
Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL's  "Show wat u cook for Guests" event.

Tamilnadu-lunch-menu-before-serving


PULI KEERAI

Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.

Ingredients
  • Arai Keerai / Mulai keerai –2 cups (chopped)
  • Tamarind – a small gooseberry size
  • Red chilly – 2-3 nos
  • Salt & water – As needed.
To season
  • Ghee – 2 tsp
  • Mustard seeds – 1/ 2 tsp
  • Urad dal – 1/2 tsp
Method:
  • Remove & Wash the leaves and cook it along with tamarind & red chilly.
  • Let it cool & then grind with salt to make a smooth paste.
  • Do the seasoning.Serve with plain rice & ghee !!

RIDGE GOURD THOGAYAL

Ingredients
  • Ridge gourd – 1 no (medium size)
  • Tamarind – Medium gooseberry size
  • Red chilly – 5 nos
  • Urad dal – 1 tbsp
  • Hing – 2 pinches
  • Salt & water – As needed.
  • Oil – As needed
Method :
  • Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
  • Soak tamarind in little warm water and keep aside.
  • Peel the skin of ridge gourd using a peeler and cut into small pieces.
  • Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
  • Let it cool . Finally grind everything to make a smooth paste.
  • Serve with plain rice and sesame oil.
 
CARROT– BEANS PORIYAL
Ingredients
  • Carrot – 2 nos
  • Beans – 10 nos
  • Moong dal – 2 tsp
  • Sambar powder – 1 tsp
  • Grated coconut – 2 tbsp
  • Salt & water – as needed.
To season :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Jeera – 1/4 tsp
  • Curry leaves – A sprig
 Method
  • Wash & cut carrot , beans into small pieces.
  • In a vessel take the veggies along with moong dal , Sambar powder & Salt.
  • Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
  • Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
  • Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
  • Add the grated coconut and mix well. Saute for 5 mins & remove.
  • Serve as an accompaniment for Sambhar / Rasam & Curd rice.

BROAD BEANS SAMBAR / AVARAKKAI SAMBAR

Ingredients
  • Broad Beans / Avarakkai – 10 nos (cut into two)
  • Toor Dal – 1/3 cup
  • Tamarind – Big gooseberry size
  • Home made Sambar Powder –  2 tsp (Refer at the end of this post)
  • Sambar onions / Shallots – 10 nos
  • Green chilly – 3 nos (slit cut)
  • Tomato – 1 no ( finely cut)
  • Curry leaves – a sprig
  • Hing /asafetida – 3- 4 pinches
  • Salt & water – As needed.
To Season:
  • Mustard seeds – 1/2 tsp
  • Fenugreek Seeds – 1/4 tsp
  • Curry leaves – a  few.
  • Red chilly - 1 no
  • Coriander leaves – To garnish
Method:
  • In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
  • Soak Tamarind in warm water for 15 mins and extract the juice from it.
  • Peel the sambar onions and Slit cut the green chilly into two.
  • Heat a kadai with oil and splutter the mustard seeds &  fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
  • Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
  • Cover & let it boil till the onions get cooked.Nice aroma arises.
  • Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
  • Remove & Garnish with coriander leaves.
Serve hot with plain rice & ghee !!
 
URAD DAL VADA

U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.

MILK KHEER

U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .Smile

milk kheer


SAMBAR POWDER RECIPE
  • Coriander seeds – 1/4 kg
  • Red chilly – 1/4 kg
  • Fenugreek seeds – 50 gms
  • Toor dal – 50 gms
  • Channa dal – 50 gms
  • Pepper corns – 50 gms
  • Jeera – 2 tbsp
  • Turmeric powder – 50 gms
Bye for now Wave
 
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September 10, 2009

NELLAI SPECIAL – SODHI & GINGER PACHADI

This is one of the signature dishes of my momThumbs-up..She is a native of tirunelveli (Nellai )..This Sodhi is prepared only when we have special guests @home , especially newly married couples. Its completely made out of coconut milk , a bit time consuming process too..The best accompaniment for sodhi is ginger pachadi which helps in easy digestion of coconut milk.So if u plan to make this , don’t forget to prepare ginger pachadi ..Also we make raw banana chips to munch Tongue out
Sodhi plate
Ingredients  for 2 persons:
  • Coconut – 1 no (My mom says 1/2 coconut for 1 person.)
  • Drum stick – 1 no (cut into finger size)
  • Potato – 1 no (cube cut)
  • Green chilly – 2 nos (slit cut)
  • Garlic – 1 bulb or less (its ur wish, i add more)
  • Small onions – 5-7 nos (peel the skin )
  • Ginger – 1 inch size (finely chopped )
  • Warm Water – 4 tumblers or 4 cups
  • Cooked Moong Dal – 1/3 cup
  • Lemon – 1/2 no
  • Salt – Less than the required amount
To grind :
  • Green chilly – 2-3 nos (adjust)
  • Salt – a little (just to retain the color of chilly)
Method :
  • Grate the coconut and add 1 cup of  warm water..Grind it ,squeeze and take the first milk.Keep it aside.
  • Then add 1 tumbler of warm water and again repeat the same process to take the second milk.Set aside.
  • Finally add the remaining 2 tumblers of water & take the third milk .
  • Heat a kadai with 1 tbsp of oil and saute small onions,ginger, garlic and green chilly.
  • Transfer everything into the bowl in which the third milk is kept..Add the potato cubes & drumstick pieces.Add little salt.
  • Close the bowl with a lid and let everything cook nicely.
  • If u feel the water is less , add little.
  • In the mean time pressure cook the moong dal till mushy & grind the green chillies with salt.
  • Once the veggies are cooked , add the second milk along with the ground chilly & cooked moong dal.
  • Let it boil well for 5-10 mins and becomes thick.
  • Lastly add the third milk and boil for another 5 mins.
  • Switch off the flame & leave it for half an hour.
  • Then add the lime juice and mix well.
Mix with hot rice & enjoy with ginger pachadi & chips.
Sodhi
GINGER PACHADI :
Ingredients :
  • Ginger – 1 big finger size
  • Coriander seeds – 1 tsp
  • Red chilly – 1 no (adjust)
  • Tamarind – small berry size
  • Jaggery – small berry size (i like it sweetish, so adjust acc. to ur taste)
  • Salt – a pinch
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Small onions – 6 nos (finely chopped)
  • Red chilly  - 1 no (pinch into two)
Method :
  • Chop the ginger finely and set aside.
  • Heat a kadai with oil saute the ginger , coriander seeds and red chilly till nice aroma arises.
  • Grind it with little salt to a smooth paste.
  • Heat the kadai with a tsp of oil and season with mustard seeds, urad dal .Then saute small onions & red chilly..
  • Soak the tamarind in warm water and extract the juice.
  • Add the ginger paste with tamarind water and boil for 5 mins.Then add the jaggery to it.
  • Allow to boil until it reaches pachadi consistency.
Serve with sodhi ..
Ginger pachadi

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:
KOLA URUNDAL KUZHAMBU FROM RAKS KITCHEN
kola urundai kulambu 1 Thanks a lot Raji for this yummy Kuzhambu.We like it very much.Sometimes i make this without urundai if i feel lazy Wink
AWARDS &  A TAG :
Priyaraj has passed me this wonderful award., thanks a lot dear.Smile
360_Degree_Foodie_Award
Also sanghi  has honored me by announcing  as her diamond friend.So sweet of u dear Smile
Diamond_award1
Thanks a lot Sushma , Lavi , priyaraj , Ashwini & srividya for passing me this tag.I’ve done but not so interesting Wink
The Tag:
1. A – Available/Single? Married
2. B – Best friend? Yamini in school days & shalini in college days ..Still we are the best ;)
3. C – Cake or Pie? Cake
4. D – Drink of choice? Milk with Lion dates syrup
5. E – Essential item you use every day? Salt in my cooking
6. F – Favorite color? RED
7. G – Gummy Bears Or Worms? Nil
8. H – Hometown? Salem
9. I – Indulgence? At present Sleep because the time is 12 midnight.
10. J – January or February? July , my birth month ;)
11. K – Kids & their names? One & Only Daughter, Raksha (2.5 yrs old)..
12. L – Life is incomplete without? Friends
13. M – Marriage date? 21 / 04 / 05
14. N – Number of siblings? cute , younger sister
15. O – Oranges or Apples? Apples
16. P – Phobias/Fears? Fears
17. Q – Quote for today?  We teach what we live.
18. R – Reason to smile? jokes
19. S – Season? Spring
20. T – Tag 4 People? Most of u have completed this tag already. So no need i feel.
21. U – Unknown fact about me? Stubborn crane ;) My hubby knows it Happy
22. V – Vegetable you don't like ? Love all the vegetables. My MIL  praise me for this :)
23. W - Worst habit – Same , stubbornness only
24. X – X-rays you've had? Don’t remember..
25. Y – Your favorite food? Idly upma Drooling
26. Z – Zodiac sign? Leo
Have a happy weekend friends.ByeWave
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September 5, 2009

SUTTA KATHRIKAI CHUTNEY | BRINJAL CHUTNEY FOR IDLI , DOSA

 

 

sutta kathrikai chutney

My mom makes this chutney for Idly.I tried last week with some slight changes.My husband who hates brinjal loved this chutney a lotThumbs-up.Thanks to my momSmile.My neighbour told me another method of making this brinjal chutney for rice.But I tried that for dosa and it was also equally good.I’ve given the recipes of both and try any based on ur liking.


My method

Ingredients

  • Brinjal – 1 no (Big size)
  • Cooking Oil – 1 tsp
  • Red chilly – 6 nos
  • Urad dal - 1 tbsp
  • Mustard seeds – 1.5 tsp
  • Tamarind – 1 small seed
  • Hing – a pinch
  • Salt  & water – As needed
Method:
  • I used MW for roasting / burning  the brinjal.Slit cut the brinjal into 4 pieces and brush with oil.
  • MW high for 3-5 mins.(adjust acc to ur MW , I kept for 5 mins.)
  • The skin will come out easily and the brinjal gets cooked.U can do the same on stove top.
  • Let it cool.Then remove the skin and set aside.
  • Heat a kadai with a little oil and roast the mustard , red chillies with urad dal and hing.
  • Grind the brinjal, redchillies ,hing and tamarind along with salt and little water.
  • Finally add the roasted urad dal  and  mustard seeds ..coarse grind it.Add water if necessary.[Be sure the brinjal gets mashed completely.Only the urad dal should be coarse].
  • Serve with idly/Dosa by mixing with Sesame /Gingely oil.

 

TIPS
The same chutney can be had with rice by grinding with  1/2 tsp of pepper and 3 flakes of garlic along with the above said ingredients.Serve it topped with ghee!!
 
Method II


Ingredients

  • Brinjal – 1 no (Big size)
  • Green chilly – 2 –3 nos
  • Tamarind – Small berry size
  • Salt & water – as needed.
To season :
  • Coconut oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Hing /Asafetida – A pinch
Method:
  • Follow the step 1 –4 given in the previous method.
  • Soak the tamarind in little water and extract the juice from it.
  • Now grind the brinjal with salt to make a paste by adding the tamarind extract.Add little water if required.
  • Then add the green chillies and run the mixie once or twice.
  • Take care the green chilly should not be ground to a paste.
  • Heat a kadai with coconut oil and season with the ingredients given above.
  • Finally add the chutney to the kadai and switch off immediately.
  • Leave the chutney in the kadai for sometime.Once its cool, serve with Idly/Dosa with gingely oil or Rice with ghee.

 

brinjal chutney idli in leaf
KITCHEN CLINIC

BRINJAL

    Properties:
    Brinjal is sweet, sharp, hot, cures fever excessive humor of phlegm and flatulation. It is an appetizer, increases virility and is light.Brinjals of small size is very delicate and it cures excessive phlegm and bile in the body.
    Uses
    Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.
    Soup made up of brinjal and tomato increases the appetite and helps in digestion.
    Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria.
    Taking soft and baked brinjal with honey in the evening leering sound sleep. Using it for some days cures insomnia.
    The use of brinjal destroys the stones in its initial stage.
    If brinjal is taken in its mashed form or as soup with asafetida OR garlic, it cures flatulation.
    Note :
    Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use.

 

TRIED & TASTED

METHI DAL FROM PHANITHA’S KITCHENETTE
METHI DAL1

I always make Aloo methi and when i came across this in phanitha’s blog, i immediately bookmarked it.With Dal it’s really a healthy , yummy dish.We mixed with rice & ghee and enjoyed it.Thanks DearSmile.A very tasty one..Thumbs-up


AWARD
Thanks a lot Sushma , Lavi , priyaraj , Ashwini for passing me this  honorable award.But sorry friends , i’ll do the tag in my next post.I really need some time to think and write. Hope u all will forgive me Wink
honest scrap award

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