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August 31, 2012

KEERAI VADAI / SPINACH VADA

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Keerai vadai
Recently when i went to my in-laws place,my MIL gave me lots of Ponnanganni keerai ( Dwarf copperleaf / joyweed/Sessile joyweed – pink variety.. Generally known as water amaranth) grown in our garden.. I made sambhar and kootu but still had some left in my fridge.Its been a long time i am planning to make masala vada with spinach.So i tried this vada for first time.So i tried this vada for first time.It was super cripsy , flavourful and yet soft inside..We loved it. My doter had 2 vadas.This shows the success of this recipe Winking smile


keerai vada 3
INGREDIENTS
  • Ponnanganni keerai / Any greens– 1/2 cup
  • Channa dal – 1/2 cup
  • Red chillies – 3-4 nos
  • Jeera - 1/2 tsp
  • Hing – 1/4 tsp
  • Small onion – 10-15 nos (chopped roughly)
  • Mint leaves – 1 handful
  • Coriander leaves – 1 handful
  • Curry leaves - few
  • Salt & water – as needed
  • Fennel seeds – 1 tsp (optional)
METHOD
  • Soak channa dal for 2 hours. Drain the water and grind along with red chillies,hing, salt &amp ,jeera and 2 tsp of water..
  • First run the chillies,salt and hing together.Then add the soaked channa dal and run once or twice.The dal should be coarsely ground.Some dal would be visible..
  • Wash and chop the greens finely..Set aside.
  • Mix the keerai , onions , mint leaves and coriander leaves,curry leaves in a  bowl and check for salt. No need to add water.
  • Heat oil in a deep frying pan and add a tbsp of hot oil to the vada batter. This helps in making the shape of vada properly and gives crispiness to the vada.
  • Mix the batter and take a small ball shaped batter.
  • Keep in the center of palm and pat it little to make thick patties.
  • Deep fry in hot oil. To check the right temperature of oil , just drop a bit of batter. It raises immediately..
  • Now drop the vadas one by one and cook in simmer flame for even cooking.
  • Flip the vadas after a few mins and cook on the other side.
  • Make in batches..Remove the vadas and serve hot !
Enjoy
with tea or with rice as an accompaniment like we had!!
keerai vadai 1
NOTE
  • If u r planning to make masala vada , just follow the same recipe except spinach.
  • Adding fennel seeds gives a nice flavour but i couldn't use as my hubby doesn’t like its taste..
  • I used pink variety keerai and i just ground the keerai once along with channa dal. So my vada was slighlty brownish yellow in color.
  • U can make this vada with any greens..The point is just chop it very finely..Mulai keerai, arai keerai , siru keerai , murungai keerai can be used here..
  • Usually we add channa, toor and urad dal for masala vada . We call tat as “MUPARUPPU VADA”..But my mom told me to make with channa dal alone..Yes , adding channa dal alone gives a nice , crispy vadas..
KITCHEN CLINIC
Source:http://www.indiastudychannel.com/resources/135884-The-importance-greens-our-regimen-health.aspx
It is popularly known as "Water Amaranth". It cures constipation and piles if taken with garlic. It can cure urinary infection if taken regularly. Ponnanganni will make our skin glow besides making our eye-sight clear.
Source:http://www.feedage.com/feeds/3388882/siddha-home-remedies
Ponnanganni keerai Ponnanganni (Alternanthera Sessilis) is an excellent coolant. It neutralizes excessive acidity in the body. It helps keep away bad breath. It is useful in treating skin conditions like scabies, eczema etc and improves the skin tone and texture. It is an excellent herb for hair growth. Application of coconut oil boiled with ponnanganni leaves, shoeflower (hibiscus), arugampul helps in luscious hair growth.
source:http://solaiachiskitchen.blogspot.in/
There are two varieties of this keerai – local and ‘foreign’.  Native variety is a super green plant. In Tamil we call the foreign one as seema ponnanganni. All of us would have seen that little bushy pink plant in parks and gardens planted as borders.

Uses
The word ‘Pon’ is the vernacular name of the plant ( Ponnanganni) means ‘gold’. This plant is thus as valuable as gold. Fried in ghee with a little pepper, salt and taken for 48 days it promotes the beauty of the body, imparts a golden glow, cools the eyes.


Lean people can gain weight and strength by eating this green leaves, cooked with toor dhal, and ghee.


Regular intake of this green thrice a week increases production of breast milk in lactating mothers.


It improves the function of the liver.


If eaten with white garlic, Ponnanganni cures chronic constipation. Piles also can be cured.


Some people have ‘hot’ body. Such people can take two ounces juice of this plant mixed with 4 ounces of goat or cow’s milk. The body then gains strength.


Ponnanganni juice  30 ml mixed with goat’s milk (30 ml) may be taken empty stomach early morning. This reduces body heat and nourishes the body. If goats milk is not available, use cow’s milk.


Ponnanganni in any form – food or Thailam is good for the eyes.



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August 27, 2012

ONAM SADYA RECIPES

 

onam sadhya

As Onam is nearing , i see lot of posts featuring onam recipes in blogosphere.After trying the andhra platter successfully , i wanted to try kerala food keeping onam in mind..When i was thinking about it , my neighbour showed me “Vanitha” magazine which was flooded with onam special recipes of “Pazhayidam nambhoodhiri”.. There were many recipes including payasam.As the recipes were given by a chef , i tried everything confidently..My neighbour Mrs.Prema read all the recipes and translated everything patiently.Thanks a ton to her Smile. .Among those , i picked some easy to make dishes and prepared it..I reduced the given quantity as per my need and tried them..So i have mentioned the quantity what i used..We had a gr8 onam lunch.Now after having my preparation , i really want to taste the authentic onam sadhya in kerala..Wish i could get a chance SmileWhen u want to prepare onam special dishes , the choices are endless. My neighbour told they serve nearly 60 side dishes..Wow..!!.I started drooling Smile..

ONAM SADHYA 1

I wanted to fill the banana leaf but i couldn’t ..I should have kept Pazham , pappadam and nendhran chips which are the highlight in their menu..I was not able to do it. I am not aware of the serving order. So i kept the dishes as i wished.Please excuse me Smile.I dint prepare Avial as we used to make it regularly .U can see the recipe here..I wanted to try popular dishes which are new to me.They were really awesome in taste.. We loved it. Coconut oil and coconut are used as the main ingredients in their food..Even then the food was easily digestible .Yesterday my kitchen was filled with nice aroma of coconut oil Smile..I have bookmarked some more recipes from that book. I’ll try everything and post it soon..

Coming to the recipes ,let me start with the sweet dishes  ..

SEMIYA PAYASAM

semiya payasam

Its very simple to make ..The taste was excellent.. My hubby who doesn’t like this payasam loved it a lot.. It can be served hot or cold. For variations, u can add badam powder at the end to give a kheer taste..

INGREDIENTS

For 2- 3 people
  • Semiya / Vermicelli – 1/4 cup
  • Sugar – 3 tbsp  ( adjust)
  • Milk – 1/2 ltr
  • Water – 1/2 cup
  • Cardamom powder – 1/4 tsp(optional)
  • Ghee – 1 tbsp
  • Cashews and dry grapes - few

METHOD

  • In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
  • In a pressure cooker base , take the milk and water .
  • Let it boil till it reduces to half in quantity..
  • Then add the roasted vermicelli and close the cooker. Leave it for a whistle and the semiya gets cooked well. (Semiya should not be mushy)
  • Open the lid and add the sugar. Mix well.
  • Add milk if its too thick.Check for taste and add more sugar if required.
  • Finally add the cardamom powder.. Boil for sometime.
  • In a small kadai , take the remaining ghee and roast the cashews and dry grapes.
  • Add on top of the payasam and garnish !!

Serve hot or cold !

NOTE:

  • Cardamom powder is optional. It is not given in the actual recipe but i used it.
  • U can add saffron threads soaked in warm milk which gives a nice color too..
  • My neighbour adds instant badam mix at the end which also tastes the best..

ELANEER PAYASAM / TENDER COCONUT PAYASAM

ILANEER PAYASAM

This payasam should be watery in consistency. Usually the pulp of tender coconut should be grinded coarsely along with its water and prepared. But i just cut the pulp into small pieces as given in the book . I also added jaggery instead of sugar as mentioned in the book. But please add very less jaggery as we are adding condensed milk , honey and coconut milk at the end..

INGREDIENTS

  • Tender coconut -  2 nos ( take the pulp and water)
  • Jaggery –  2-3 tbsp ( please add lesser quantity)
  • Grated coconut – 1/2 cup ( to extract milk)
  • Condensed milk – 2 tsp
  • Honey – 1 tsp (optional)  ( i added a tsp)
  • Water – Little
  • Cardamom powder – A pinch (optional)

METHOD

  • Take the jaggery and melt to make a syrup by adding water just to cover it.
  • Strain and remove the impurities.After it starts to boil ,add the pulp of tender coconut ( i cut into bite sized pieces.. U can also use by grinding it coarsely).. U can even cook the pulp separately and add to jaggery.
  • Let it boil for sometime. In the mean time , grind the grated coconut with water to extract the first milk.Set aside.
  • Similarly take the second and third milk.
  • Now add the third milk to the boiling jaggery mixture.
  • After a few secs , add the second milk. Give a boil.
  • Switch off the flame and add the first thick coconut milk.
  • Mix well and allow it to cool down completely.
  • Finally add the condensed milk and honey..Mix well and enjoy..

Note:

  • The color of this payasam varies according to the jaggery color.
  • Mine was white in color as my jaggery was light yellow in color..
  • Always add jaggery in lesser quantity. If sweet is less , u can add more syrup later.
  • Condensed milk and honey should be added after the mixture cools down completely.

 

MEZHUKKUPURATTAI / MIXED VEG STIR FRY

Mezhukupuratti

Its a simple stir fry which can be made in minutes yet tastes delicious..

INGREDIENTS

  • Yam – 1/4 cup
  • Plantain / Raw banana – 1/ 4 cup
  • Carrot – 1/4 cup
  • Turmeric powder – 1
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Red chillies – 2 nos
  • Green chillies – 2nos
  • Salt & water – As needed

METHOD

  • Cut all the veggies uniformly of small square shaped pieces.
  • Cook yam in pressure cooker.cook plantain and carrot together.
  • Make sure everything is not over cooked and mushy.
  • Now in a kadai , take the coconut oil and add the mustard seeds , cut chillies and few curry leaves.
  • Add the veggies finally and toss well by adding the required salt.

 

MIXED VEGETABLE THORAN

mixed veg thoran

INGREDIENTS

  • Grated Cabbage – 1/4 cup
  • Carrot – 1/4 cup
  • Big onion – 1 no
  • Half cooked toor dal – 1/4 cup
  • Ginger – 1/2 inch piece
  • Turmeric powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Salt – as needed
  • Grated coconut – 3 tbsp

to temper

  • Coconut oil – 1 tbsp
  • Green chilly – 1 no ( slit cut)
  • Urad dal – 1/2 tsp
  • Curry leaves – few

METHOD

  • Pressure cook toor dal for one whistle by keeping high flame. The dals gets half cooked.
  • Grate the cabbage and cut carrot into small pieces.
  • In a kadai, heat the coconut oil and temper with mustard seeds and urad dal. Then add the onion pieces.
  • Saute well and add the ginger pieces , green chilly and curry leaves.
  • Now add the cut vegetables , toor dal and mix well.
  • Add all the powders one by one and mix well.
  • Sprinkle little water and cover cook for sometime.
  • Run the grated coconut once in mixie and add it at the end.
  • Mix well and serve hot !!

PULI INJI / INJI CURRY

Puli inji

Among all these dishes , Puli inji secures the first rank.. We loved it a lot. It was very tasty..One can have a plate full of Dal rice or curd rice with this puli inji Winking smile. Usually its very thick in consistency . But i made it little thin to suit our taste. Please make it according to ur taste buds.But in the book, it was mentioned to make it thick.It stays good for more than a week.Use a clean spatula every time....

INGREDIENTS

  • Tamarind – A big gooseberry size
  • Ginger – 2 finger size ( chop finely)
  • Jaggery – 1 tbsp ( add more if reqd)
  • Salt & water – as needed..
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Pinched red chilly – 1 no
  • Green chilly – 1 no (finely chopped )
  • Curry leaves – a few

To dry roast & grind:

  • Methi seeds – 1/2 tsp

METHOD

  • Soak tamarind in warm water for take the extract.
  • Add chilli powder , jaggery and give a boil till it reduces to half in  quantity.
  • In a kadai , add coconut oil and temper the items given above..
  • Add the finely chopped ginger pieces and saute well for few mins.U’ll get a nice aroma,
  • Finally add everything to the tamarind mixture and allow it to roll boil .
  • **In the mean time , dry roast methi seeds and powder it.
  • When the tamarind mixture starts to thicken , switch off the flame and add the methi powder.Mix well & Close it with a lid

onam puli inji tile

Serve with dal rice / curd rice.. !

NOTE

  • Puli inji is a spicy accompaniment. A tsp of it is sufficient for a plate of meals..It also aids digestion..Make sure this puli inji is in ur menu if u plan to make kerala food..

 

KAALAN

Kaalan tasted similar to mor kuzhambu..We mixed it in plain rice and enjoyed ..

INGREDIENTS

  • Sour curd – 1 cup
  • Pepper powder – 1 tsp
  • Yam – 1/4 cup ( chopped roughly)
  • Green chilly –2 nos
  • Curry leaves – a few
  • Ghee – a tsp
  • Turmeric powder – 1/4 tsp
  • **Dry roasted methi powder – 1/2 tsp
  • Salt & water – as needed

To grind:

  • Grated coconut – 1/4 cup
  • Green chillies – 2 no
  • Jeera – 1/2 tsp

To temper

  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no

METHOD

  • In  a pressure cooker , add the yam pieces , pepper powder , green chilly pieces and a tsp of ghee..Cook well.
  • After opening the cooker , add the whipped curd , turmeric powder and salt.Let it boil..
  • In the mean time, grind the items under “ to grind” to make a paste by adding little water.
  • When the mixture reduces to half , add the ground paste ..Boil well.
  • Temper the mentioned items and mix to kaalan.
  • Switch off the flame and add the methi powder finally . It would be in the consistency of kootu / aviyal..
  • Mix well and close with a lid to retain the aroma...

ASH GOURD KHICHDI / POOSANIKAI THAYIR PACHADI

ash gourd thayir pachadi

Its a simple and tasty accompaniment for dal rice..

INGREDIENTS

  • Ash gourd – 1/ 4 cup ( chop finely)
  • Salt & water  - as needed
  • Thick fresh curd – 1/2 cup

To grind

  • Grated coconut – 2 tsbp
  • Green chillies – 2 nos

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Hing – a pinch
  • Pinched red chilly – 1 no
  • Curry leaves - few

METHOD

  • Cook the ash gourd pieces with the required water and squeeze them well to remove its water content.Set aside
  • Now in a kadai , temper all the items given above.
  • Grind the coconut & green chillies to make a paste.
  • In a bowl , take the ground coconut paste , tempered items , squeezed ash gourd pieces and the required salt.
  • Mix well .. add the fresh , thich curd just before serving .

Enjoy with paruppu sadam ..

 

ERISSERY

Erissery

Its a semi dry , rice accompaniment which has lots of coconut.Adding  more coconut gives a nice flavour for this dish ..

INGREDIENTS

  • Yam – 1/4 cup
  • Raw banana – 1/4 cup
  • Pepper powder – 1 / 2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed.

To grind

  • Grated coconut – 1/4 cup
  • Jeera – 1 / 2 tsp

To temper:

  • Coconut oil – 1 tbsp
  • Urad dal –1/2 tsp
  • Jeera – 1/2 tsp
  • Grated coconut – 1/2 cup
  • Curry leaves - few

Please note i have put grated coconut twice here.Use accordingly..

METHOD

  • Chop & cook the yam and banana pieces separately.
  • Heat oil in a a kadai and shallow fry the cooked vegetables.
  • Grind the items given above with little water to make a paste.
  • After shallow frying the veggies , add the ground paste followed by chilli, pepper and turmeric powders.
  • Mix well and allow it to boil sometime.
  • In a kadai , heat coconut oil and temper with urad dal, jeera , curry leaves and grated coconut.
  • Roast them well and add it to the boiling mixture. mix well and switch off the flame..Enjoy !

KERALA SAMBAR / MIXED VEG SAMBAR

Mixed veg sambhar

INGREDIENTS

  • Toor dal – 1/2 cup
  • Potato – 1no
  • Big onion – 1 /2 no
  • Lady’s finger – 1/4 cup
  • Drum stick – 1 no
  • Turmeric powder – 1 / 4 tsp
  • Chilli powder – 1 tsp
  • Coriander seeds powder – 1.5 tsp
  • Salt –  as needed
  • Tamarind – Lemon size
  • Dry roasted methi seeds powder – 1/2 tsp

To temper

    • Coconut oil – 1 tbsp
    • Pinched red chilly – 1 no
  • coriander leaves – to garnish

METHOD

  • Pressure cook dal and potato . set aside.. Reserve the dal water for making rasam..
  • Soak tamarind in water and take the extract.
  • In a kadai , heat coconut oil and saute the lady’s finger and drum stick pieces.
  • Add all the powders , tamarind extract ., Cover and cook well.
  • After the veggies are cooked add the cooked dal and boil well for few mins.
  • Finally temper the items and add the methi powder. switch off the flame..
  • Garnish with coriander leaves..
  • In the serving bowl , place a banana leaf and pour the sambhar.
  • Close for sometime and then serve.
  • This is the additional tip given in the book..

 

KERALA RASAM

kerala rasam

INGREDIENTS

  • Cooked toor dal water – 1 cup
  • Tamarind extract – 1 tsp
  • Chilli powder – 1/2 tsp
  • Hing – 1/4 tsp
  • Water – 1/4 cup
  • Jeera – 1/4 tsp
  • Methi seeds –1 / 4 tsp
  • Tomato – 2 nos
  • Curry leaves – few

To dry roast and powder

  • Dhania – 1 tsp
  • Pepper corns – 1 tsp

to temper

  • Coconut oil – 1 tbsp
  • Pinched red chilly – 1 no

Coriander leaves – to garnish

METHOD

  • In a kadai , dry roast dhania and pepper corns & powder them.
  • Take the tamarind extract , chilli powder , 1 tomato ( crushed) , jeera , hing and methi seeds along with little water. Boil everything till it reduces to half.
  • Then add the dal water , remaining 1 tomato(finely chopped) , rasam powder and the required salt.Boil for few mins.
  • Remove and temper with mustard seeds and pinched red chillies.
  • Garnish with coriander leaves..

KERALA PARUPPU CURRY

kerala paruppu curry

INGREDIENTS

  • Moong dal – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Red chilly – 1 no ( pinched )
  • Water & salt –as needed

To grind

  • Grated coconut – 2 tbsp
  • Jeera – 1/4 tsp

To temper

  • Coconut oil – 1 tbsp
  • Mustard seeds –1 /2 tsp & ginger pieces ( optional )
  • Pinched red chilly – 1 no
  • Curry leaves – few

METHOD

  • Roast dal till raw smell emanates.
  • Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly..
  • Grind the coconut and jeera to make a paste.
  • Mix it to the cooked dal and boil till it thickens.
  • Remove and temper with the above items.
  • Serve adding ghee !!

onam paruppu curry tile

AVIYAL

avial1

Please click on the picture to see the recipe for avial..

HAPPY ONAM TO ALL MY BLOGGERS AND FRIENDS. DO TRY THESE RECIPES AND HAVE A GREAT CELEBRATION !!

 

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August 24, 2012

VEGETABLE SALNA FOR PAROTTA | PAROTA SALNA





(Pics updated)
When we think about parota , the side dish that immediately strikes our mind is Salna.. Nothing can beat this combo.Salna is a delicious accompaniment served with parota in road side hotels of tamil nadu (Kai endhi bhavan) . Before my marriage , my dad used to buy parotta,salna almost twice in a month. We used to buy the parotta only for salna which tastes good for dosa , idly too..So we buy less parotta and ask for more salna.. My mom makes idly /dosa additionally and we relish the salna with it..Even nowadays when i visit my mom’s place , my lovely father never forgets to buy this for me Smile.. Last week i bought frozen paratha for the first time just to prepare this salna..When i searched for the recipe , i got so many. Finally i made my own by combining all the recipes based on the salna i tasted. Usually in vegetarian salna , u can’t find anything except onions , skin of tomato and  a layer of oil floating on top Winking smile and may be some pieces of cauliflower. I too wanted to make it similarly. But  i added some vegetables just to make it healthy..We loved its taste..Please don’t under estimate this recipe by seeing this picture.. As i clicked at a low light , it dint come out well :(. Sure i will update the picture soon..


INGREDIENTS

  • Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup
  • Ginger – Garlic paste – 1/2 tsp
  • Big onion –1 no (finely chopped)
  • Tomato  - 1 no (-do-)
  • Mint leaves – a few
  • Cooking oil – 1 - 2 tbsp
  • Salt & water – as needed
To grind:
  • Oil – 1 tbsp
  • Big onion – 1 no
  • Tomato – 2 nos
  • Red chilly powder – 1.5 tsp(use 3/4 tsp for less spice)
  • Coriander powder – 2 tsp
  • Jeera powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Cinnamon – 1 small stick
  • Cloves – 2-3  nos
  • Elachi – 1 seed
  • Pepper corns – 1/2 tsp(optional)
  • Fennel seeds /soambu – 1/2 tsp
  • Grated coconut – 3 tbsp
  • Khus khus / Poppy seeds – 1/2 tsp
  • Cashews – 3 nos (optional)
METHOD

  • Cut all the vegetables of small size uniformly.
  • In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes.
  • Then add the grated coconut , cashews .mix well and switch off the flame.
  • After it cools down , add little water and grind to a smooth paste.
  • In a cooker base , add oil and G&G paste , onions , mint leaves and sauté till raw smell emanates.
  • Now add the chopped tomato pieces and saute well till it turns mushy.
  • Now add the ground masala paste , required salt  and all the vegetables.
  • Add enough water and pressure cook for one whistle.
  • When u open the cooker , u’ll see a layer of oil floating on top and u get a nice aroma..
  • If u feel the water is more , allow it to boil for sometime by simmering the flame which makes the oil separate.
  • Remove and garnish with coriander leaves.
Serve hot with parota !!



NOTE

  • If u want salna to be watery , add little more water after opening the cooker and allow to boil..
  • U can also add coconut milk at the end instead of grinding coconut .
  • For variations , try adding all the masala while sauting instead of grinding.
  • Pepper corns are purely optional..
  • Adjust the amount of chilly powder according to ur taste.U can
  • even add it at the end and boil for sometime if required.




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August 15, 2012

INDIAN ESPRESSO COFFEE | FROTHY ESPRESSO COFFEE

 

coffee 1

I am a coffee lover Winking smile..I wanted to try espresso for a long time. I referred here for the recipe . I halved the quantity and tried for me alone. It was awesome , frothy , creamy , rich and lip smacking. I have never tasted such an aromatic,flavourful,tasty instant coffee..I have heard Cappuccino , espresso in words only .Never gotta chance to try those Sad smile. But now i am happy i can make @home..So i can njoy whenever i feel like having it Smile..The recipe i tried is a fool proof recipe.I just increased the sugar quantity else the same..  Do try it , u’ll be addictive to its taste Thumbs up..

 

coffee collage

  • Tried to draw a heart shape Winking smile

INGREDIENTS

  • Instant coffee powder – 1.5 tsp ( I used aveon coffee powder)
  • Sugar – 2.5 tsp
  • Milk – 1/4 cup
  • Water – 3/4 cup
  • Drinking chocolate – Little to sprinkle ..( I used weik field )

METHOD

    • Beat sugar and coffee powder vigorously in tea cup (in which u r going to serve )with a spoon till light and fluffy, adding few drops of water to facilitate beating ..

2012-08-14 17.14.29

    • Gradually add more drops of water , taking care not to make the mixture thin. Beat till the mixture turns a little whitish and fluffy . (I beat the mixture for nearly 15 mins..) Initially it will be hard . But as u beat u’ll feel the mixture becoming soft n fluffy..

2012-08-14 17.27.542012-08-14 17.28.03

Take the milk in a pan . Add water and allow it to boil.

    • When the milk water mixture boils and rises up, reduce flame and simmer for a minute ..
    • Remove from fire and pour into cups from a little height to get a frothy coffee. Stir. Sprinkle some drinking chocolate. Serve immediately..Enjoy !!

2012-08-14 17.33.05

 

coffee

 

POINTS TO NOTE

  • If u wanna make two coffee with the above recipe, put half the beaten coffee in each cup in which u r going to serve.
  • I used aveon coffee powder which is coarse in texture.. So it took more time to beat and become fluffy. The sugar wont dissolve completely but i beat it for more time to dissolve ..
  • U can use any instant coffee powder..Adjust the sugar quantity as per ur taste..

 

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August 13, 2012

SUPER SOFT AVOCADO PARATHA | AVOCADO RECIPES


Avacado Paratha
 
When i came to know the health benefits of avacado , I wanted to try some recipes with it.( Don’t forget to have a glance in the kitchen clinic section).I  tried a milk shake & it was too bitter in taste.I started running miles away when i see avacado in shops.Then i found ripe avacado wont taste bitter.I again browsed for some other recipes and came across this post. She has given the title as “super soft paratha” . I tried on the same day and yes it was really super soft. So i too gave the same title Winking smile . I made little changes in the actual recipe according to our taste.Thanks a lot shoba for helping me with this recipe. Smile. This paratha would be ideal for travel & lunch box.After trying this paratha successfully , i wish to make milk shake again Eye rolling smile.. Please try this recipe if u have ripe avacado in hand .. Please don’t take chance in trying with raw ones. It will taste bitter to the core Nyah-Nyah
 
 
INGREDIENTS
  • Wheat flour – 1 cup
  • Ripe avocado – 1 no ( pulpy ones)
  • Big onion – 1 no ( Grated)
  • Green chillies – 2 nos ( Grated)
  • Garlic cloves – 7-8 nos ( Grated)
  • Coriander leaves – Few
  • Garam masala powder – 3/4 tsp
  • Salt – as needed
  • Lime juice – 2 tsp
  • Water – Very little ( 1-2 tbsp) .. Add only if needed
  • Oil – Little to make parathas
 
METHOD
  • Cut the ripe avacado into two and take out the seed.
  • Remove the pulp using a spoon.
  • In a bowl ,grate the onion, green chillies and garlic cloves.
  • Mix everything with the avacado pulp and add the required salt., garam masala powder , coriander leaves.
  • Mix all the ingredients to the wheat flour  and make a dough .
  • There is no need to add water. If needed , add a tbsp of it.
  • Take a lemon sized ball and roll thick or thin paratha by dusting in the flour.
  • Heat a dosa pan and make parathas pouring little oil around it.
  • Serve hot with a simple raita or pickle !!
 
POINTS TO NOTE
  • Garam masala powder is not used in the actual recipe. But i used it.
  • This paratha is soft by itself,no need to add butter milk or besan flour. No issue even they are added.
  • Please use ripe , pulpy avacado. If u use raw ones,paratha will taste bitter.
  • One avacado is sufficient for the above recipe.
 
KITCHEN CLINIC
SOURCE :http://www.healthdiaries.com/

Avocados have been shown to inhibit the growth of prostate cancer.
Oral Cancer Defense
Research has shown that certain compounds in avocados are able to seek out pre-cancerous and cancerous oral cancer cells and destroy them without harming healthy cells.
Breast Cancer Protection
Avocado, like olive oil, is high in oleic acid, which has been shown to prevent breast cancer in numerous studies.
Eye Health
Avocados have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, two disabling age-related eye diseases.
Lower Cholesterol
Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17% after eating avocados for only one week.
Heart Health
One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don't. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart.
Stroke Prevention
The high levels of folate in avocado are also protective against strokes. People who eat diets rich in folate have a much lower risk of stroke than those who don't.

Better Nutrient Absorption Research has found that certain nutrients are absorbed better when eaten with avocado. In one study, when participants ate a salad containing avocados, they absorbed five times the amount of carotenoids (a group of nutrients that includes lycopene and beta carotene) than those who didn't include avocados.
Glutathione Source
Avocados are an excellent source of glutathione, an important antioxidant that researchers say is important in preventing aging, cancer, and heart disease.
Vitamin E Powerhouse
Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.



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August 6, 2012

PAASI PARUPPU PAYASAM | MOONG DAL PAYASAM

 
Paruppu-payasam

Paruppu payasam/Moong dal payasam is a very easy and tasty payasam recipe.I make this payasam very often next to aval payasam.I learnt this from my MIL.Sometimes i make in kerala style by adding coconut milk alone.But it tastes great even without it.Here i have shared the recipe with milk.Sendhil loves this payasam a lot.I make this payasam for stomach upset problems too.We all know moong dal is easy to digest and it helps to cure stomach and mouth ulcers.For most of our festivals , this payasam will be in the menu for sure.
 
Moong dal payasam 1
 

Moong dal payasam


 Moong dal payasam/Paruppu payasam recipe for poojas and festivals.Easy and yummy !
 
Cuisine: Indian
Category: Dessert
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes
 


INGREDIENTS

  • Yellow moong dal – 1/ 4 cup
  • Powdered jaggery – 1/3 –1/2 cup
  • Ghee – 1 tbsp
  • Cashews – Few
  • Cloves – 2 nos
  • Cardamom powder – 1/4 tsp
  • Coconut milk – 2 tbsp (optional)
  • Milk – 1/4 cup
  • Water – As needed
METHOD

  • Take 1/4 cup of moong dal & roast in a tsp of ghee till u get nice smell.Then pressure cook it with required water.

Paruppu-payasam-step1

  • Remove the whistle , mash the dal well and add powdered jaggery.After the jaggery melts, it will start to boil and allow it to roll boil for sometime.If ur jaggery has impurities,make the syrup separately.Strain it and then add to the dal.

Paruppu-payasam-step2

  • Finally add cardamom powder.In a seperate pan add  the remaining ghee , roast cashews and cloves. Add to payasam.

Paruppu-payasam-step3

  • After switching off the stove add the coconut milk(if needed) and boiled milk as per the consistency.. Adding coconut milk gives extra flavour and richness.Close with a lid and enjoy after 30 mins.

NOTE

  • Always add milk & coconut milk only at the end ,ie . Before switching off the stove. Do not boil after u add them.Payasam will give a curdled look.
  • If u are planning to add coconut milk , reduce the amount of jaggery.
  • To reduce the sweetness, add little more hot milk .. To increase the sweetness , prepare jaggery syrup separately and add to payasam. Boil for sometime.
  • Adding cloves gives a nice smell to the payasam. So please don’t avoid it. Also u can add a zing of edible camphor for additional flavour.
  • Initially u’ll find the payasam little watery, but it will thicken as  it cools down ..
Offer to god, get his blessings and enjoy ! Smile
Moong dal payasam
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