ABC JUICE(APPLE,BEETROOT,CARROT) RECIPE – MIRACLE DRINK

ABC juice,also called as miracle drink is a very powerful and healthy juice recipe.I wanted to try this since i saw in some websites.This juice is naturally sweet by itself and hence no need to use sugar at all.The recipe is very simple which u can guess easily from the title.This juice is packed with the power of two vegetables and one fruit.It is enriched with all the important vitamins, minerals and fiber content.Before u try this recipe,just go through its amazing health benefits.U would love to have this juice at least once .Its really a miracle drink.For best results,it should be consumed in empty stomach on a long term basis for a minimum of  1- 3 months.

Health benefits

It is one of the best supplementary drink for our brain.It enhances the function of brain and sharpens the memory. The drink has a soothing effect on the eyes too. Working for long hours on computers can cause the dryness of the eye. This drink eliminates dryness, redness and tiredness of the eye. It also sharpens the vision. It reduces BP and suppresses the stress harmones. It helps the women in lots of ways.It gives a spotless skin.Helps to reduce pimples and black spots in face.It delays the aging of skin and gives a fresh,radiant look.Women suffering from menstrual pain can take this drink to get relieved of pains and cramps. It effectively maintains the important organs of body such as liver,kidney,eyes,heart,lungs and pancreas. It helps to detoxify the liver,purifies the blood and increases the RBC counts. It is good for cancer patients too. As we all know,carrots and beetroots promote heart health.So these two vegetables along with apple helps to lower the levels of bad cholesterol. It is also good for digestive system.It helps to protect from stomach ulcer.It also regulates the bowel movements and relieves constipation. It boosts the immune system and protects the body from allergies and infections. Above all,this juice is good for weight loss.It gives maximum energy with minimum calories. How to consume miracle drink It should be consumed in empty stomach and breakfast should be had one hour after consuming this drink.One can even take it twice a day.One glass in the early morning and one glass in the evening before 5pm.The time period for the miracle drink to work varies from person to person. In some cases taking the drink for a month is enough while in other cases 3 months time is required for the drink to actually start its work. You can make it a part of your daily diet for long term health benefits. Source: http://www.humannhealth.com

   

 

ABC juice recipe

ABC juice/Miracle drink with 'n' number of health benefits

Cuisine: Indian

Category: Juice

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

To grind Juicy apple - 1 no (big) Carrots - 1 no Beetroot - 1/4 no

METHOD

Wash and chop the vegetable and fruits into small pieces. In a mixie jar,grind everything to a smooth paste adding the required water.Do not add more water because the sweetness may reduce. Strain the juice completely and discard the residues.Drink immediately!

 

 

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Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss. I have been making this idli for years and somehow I have not posted this in my blog. Oats pongal and Oats idli are the recipes I make very often in my kitchen whenever myself and Sendhil opt for diet recipes.

Usually I nake this Instant idli along with tomato mint chutney for his lunch. It stays soft for hours and it is his favourite lunch box recipe too. I must thank Sharmilee from whom I got this idea of using wheat rava. Earlier I used to make it using white rava like rava idli. I have used Quaker brand Indian Oats here. Ok, Lets see how to make healthy Oats Idli recipe..

Instant Oats idli

Instant oats idli with wheat rava and vegetables

Cuisine: Indian

Category: Breakfast

Serves: 8-9 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml

To roast and grind Quaker Oats - 1 cup To make batter Wheat rava - 1/2 cup Curd - 1/2 cup Grated carrots - 3 tbsp Grated cabbage – 1.5 tbsp Green peas - 2 tbsp Salt - as needed Water - 3/4 - 1 cup (adjust) Ginger - 1 inch piece Green chillies - 1-2 nos (finely chopped) Pepper corns - 1/2 tsp Lemon juice - few drops Eno fruit salt –3/4 tsp Coriander leaves - 2 tbsp (finely chopped) To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing - a pinch

METHOD

Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely. In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes. Then add curd,water and make a thick batter like idli batter. Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter. Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon. Remove and enjoy eating hot.

Serve with coconut chutney or tomato chutney

Enjoy eating hot !!

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BEANS PEAS PORIYAL | BEANS PEAS CURRY–PORIYAL RECIPES

Beans green peas poriyal is one of my favourite poriyal recipes. My mom makes this as side dish for keerai sambar and more kuzhambu. Its a very simple and tasty recipe without onion and garlic. Addition of ground coconut and cumin seeds makes this side dish tastier. Do try it !

Beans peas poriyal

 Beans peas poriyal recipe for rice

Cuisine: Indian

Category: Poriyal recipe

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Beans - 1.5 cups Fresh Green Peas - 1/2 cup Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Grated coconut - 1/4 cup Jeera - 1/2 tsp To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - Few

METHOD

Wash and chop the beans finely. Take the chopped beans and fresh peas in a pressure cooker. Add salt, turmeric powder and red chilli powder. Add 1/2 cup of water. (If you are using dried peas, soak it overnight and then pressure cook it.) Pressure cook in high flame for 2 whistles. After the steam is released,open the cooker. Veggies would be perfectly cooked. Do not cook in low flame else it will turn mushy. Make sure peas is not over cooked. Dry grind the coconut, cumin seeds / jeera and set aside. In a kadai, heat oil and temper the mustard, urad dal and curry leaves. Add the cooked peas, beans mixture. Keep the flame high and allow the excess water to drain if any. Now add the ground coconut and saute in medium flame for two minutes. Swicth off the flame.  Yummy beans peas poriyal is ready to be served with rice ! NOTE For variations, you can also add chopped carrots. U can skip peas if you don’t have them. Use only beans. If using dried peas, soak overnight adding  a pinch of  cooking soda. The next day, drain the soaked water and pressure cook it along with beans. It will get cooked nicely. U can also add 2 small onions while grinding coconut. It adds a nice flavor to this poriyal.

Serve as a side dish for MORKUZHAMBU or KEERAI SAMBAR

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APPAM RECIPE WITHOUT YEAST,COCONUT MILK,COOKING SODA – SOUTH INDIAN BREAKFAST RECIPES

Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt. I have already posted two varieties, one is the authentic chettinad version and the other one is appam using idli,dosa batter. This version is from my friend Shalini. I made small changes in her recipe as per my mil’s suggestion and also tried with Eno fruit salt instead of cooking soda. So this recipe has no coconut milk, no yeast and no cooking soda. Try this absolutely guilt free, yummy, soft appam recipe for breakfast. U’ll love it.
Check out my other aapam versions if interested

• Appam–Chettinad version
• Appam using idli,dosa batter

Appam recipe

 Appam recipe for breakfast without coconut milk,yeast and cooking soda

Cuisine: Indian Category: Breakfast recipes Yields: Serves 4

Prep Time: 30 Minutes Cook Time: 5 Minutes Total Time: 35 Minutes

INGREDIENTS
1 cup - 240ml

To soak in water and grind Good quality raw rice - 1 cup Idli rice/Boiled rice - 1 cup Urad dal – 3 tbsp Poha/Thick aval OR Cooked rice - 1/4 cup Methi seeds - 1 tsp ( use 1/2 tsp for mild flavor) Salt & water - as needed To mix in the batter Sugar - 1 tsp Eno fruit salt – 1 tsp

 HOW TO MAKE APPAM WITHOUT YEAST - METHOD

Wash and soak the rice together.Wash and soak the urad dal,poha and methi seeds together.( If using cooked rice,no need to soak it.Grind it along with rice).Soak everything for two hours. Grind the urad dal mixture first adding enough water( Add coconut water if u have).Remove in a wide bowl.Then grind the rice ( cooked rice)adding enough salt and water.Remove and mix the batters together using ur hand. Allow it to ferment overnight.The next day batter would have raised well.Add sugar to it and mix well.Add little water to adjust the consistency of batter if it is too thick. Just 10-15 minutes before making aapam,add the Eno fruit salt.Mix well and set aside.Make sure Eno is active.U should see some small bubbles in the batter after u add Eno. Heat a non-stick aapam kadai/skillet and pour 1.5 ladle of batter in the center.Swirl the kadai so that the batter spreads evenly in the corners.Make sure the center part is thick and the corners are thin.Drizzle a tsp of cooking oil.Cover the pan with a lid and simmer the flame. After few minutes,aapam would have cooked well with bubbles on top.Remove with a slotted ladle. Serve hot with coconut milk,chutney,stew or mixed veg kurma. NOTE For variations,use 1/2 cup of urad dal for the above recipe without using poha or cooked rice.This is my friend’s actual recipe.I have tried this way too.It comes out well. U can add 1/4 cup of thin coconut milk to adjust the consistency of the batter instead of water.It tastes good with mild coconut flavour. U can also replace Eno with 2 pinches of cooking soda if u don’t have them in hand. Use non-stick appa kadai to make appams easily.

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KOTHAMALLI THOKKU | CORIANDER LEAVES THOKKU RECIPE

Kothamalli thokku was in my try list for long time.Last month my in-laws were here.We had a nice time together.Whenever my MIL visits my house,i tell her to make  some of her signature recipes like thogayal,pickles etc.One such recipe is this kothamalli thokku.She brought a big bunch of fresh coriander leaves from salem.We made kothamalli thogayal and this thokku.We enjoyed it for a week.It can be mixed with plain rice and also serves as a good side dish for idli,dosa mixed with gingely oil.Whenever i feel lazy to make side dishes for idli,dosa i keep this as accompaniment.Simple and yummy !!

Kothamalli thokku

 Coriander leaves thokku/Kothamalli thokku for rice,idli,dosa

Cuisine: Indian

Category: Sides

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Coriander leaves - 1 cup (tightly packed) Round Urad dal - 3 tbsp Red chillies – 6-8 nos Tamarind - Medium gooseberry size ( pinch into small pieces) Cooking oil – 1 tbsp Jaggery-1/2 tsp Salt - as needed

METHOD

Wash & cut the coriander leaves roughly using scissors.Spread them in a paper overnight or in shade for 6 hours.If u are not able to do this,follow as given in next step.The point is coriander leaves should be dry without water content. In a kadai,heat oil and roast the chillies,urad dal and set aside. U can fry them separately or together.In the same kadai,saute the coriander leaves and tamarind pieces.Saute till it shrinks in quantity. First grind red chillies,salt .Then add the sauteed coriander leaves & tamarind ,jaggery without adding water.Lastly add the roasted urad dal and grind them together coarsely. Remove and store in an air tight box after it cools down. Mix with plain rice or serve as a side dish for hot idli,dosa topped with gingely oil.Tastes yummy. NOTE If u dry the leaves in shade,u don’t have to saute in oil.Just roast the other ingredients and grind everything together. Otherwise sautéing coriander leaves is a must as it should be dry without water content. Pinch the tamarind into small pieces and then saute.It helps to roast it well and also keep the thokku dry with long shelf life. It can be stored in an air tight box and can be had for more than a week without refrigeration.With refrigeration,u can keep it for more than a month too.Use a clean spoon every time.

 

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THENGAI THOGAYAL | COCONUT THUVAIYAL RECIPE FOR RICE - KAANUM PONGAL RECIPES

In Tamil nadu, Thengai thogayal / Coconut thogayal is served with rice. We love to mix this thogayal with rice adding ghee or it can be had with curd rice too. U may wonder why am I posting this recipe for kaanum pongal. My mom told this story and asked me to post this recipe. In Tamil Nadu, kanu is also known as Virgin Pongal/kanni pongal and is celebrated by unmarried girls by playing in the river banks,making pongal and eating it there.It is like resting day after the 3 days of  pongal festivities.People go out along with family and have a nice day of outing.My mom told when she was young, they go for outing carrying this simple coconut thogayal and

pazhang curry(mixture of left over sambar,kootu,poriyal) for lunch and enjoy the whole day in river banks. Nowadays only some people follow this practice. By sitting at home & watching all the special programmes on TV,we too can make our lunch very simple with this thogayal,sunda curry and papad.Hope u'll try this and enjoy your day.. Wish u all a very happy and tasty pongal !!

Thengai thogayal /Coconut thogayal recipe

 Simple and easy thengai thogayal recipe - Coconut thogayal for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS
1 cup - 250ml

To roast & grind Grated coconut - 1/2 cup Red chillies – 5 - 6 nos Hing – 1/4 tsp Tamarind – Gooseberry size Urad dal – 1 tbsp Salt & water - as needed

METHOD

In a kadai ,heat 2 tsp of oil. Roast the urad dal,red chillies,hing. Lastly roast coconut along with these ingredients. Grind them coarsely adding salt and tamarind. Grind it thick without adding water. Coconut will be half ground. Now add very little water and make a thick paste. Remove in a serving bowl. Enjoy mixing with plain rice adding sesame oil/gingely oil or have as a side dish for curd rice ! NOTE To get this nice color,use crushed red chilli.Otherwise u may not get the same color.U can find the chilli in the picture background. Adding urad dal is optional. If you add urad dal, you can use this thogayal as side dish for idli,dosa too. Mostly we make this chutney for travel. It stays good for one to two days without refrigeration if you roast coconut well. Adjust the amount of chillies and tamarind according to your tastebuds. U can also roast coconut at the end and add it while grinding which gives a nice flavor. This thogayal can be refrigerated and had for 2-3 days.

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MIXED VEGETABLE KOOTU | KOOTU RECIPES FOR RICE

Mixed vegetable kootu is very similar to Avial and pongal kootu. Its a South Indian style side dish for rice. Usually my mom makes avial(her signature recipe) for sambar sadam. After marriage, I started loving my mil’s mixed veg kootu which she makes for vatha kuzhambu. Both are very similar in procedure with minor differences. Sometimes we mix this kootu with plain rice topped with few drops of ghee. It tastes delicious. We usually make this vegetable kootu for guests and occasions like pongal, thiruvathirai etc.

Check out my thiruvathirai vegetable kootu here. It is also known as thalagam. 

Mixed vegetable kootu recipe

Mixed vegetable kootu recipe -yummy rice accompaniment

Cuisine: Indian

Category: Kootu recipe

Serves: 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 250ml

To pressure cook **Mixed vegetables - 2.5 cups (refer notes) Moong dal - 2 tbsp Tomato - 1 no Salt & water - as needed To grind Grated coconut - 1/3 cup Rice flour - 1 tsp Green chillies - 3-4 nos Small onions - 3 nos (skip onions if making for occasions) Jeera - 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Curry leaves - few

HOW TO MAKE MIXED VEGETABLE KOOTU - METHOD

Wash and chop all the vegetables of uniform size. In a pressure cooker base add the moong dal, chopped vegetables, finely chopped tomato ,salt and water. Add the required water, a pinch of sugar and pressure cook in high flame for one or two whistles. In the mean time grind all the ingredients given under”to grind” to a smooth paste adding water. First grind the coconut, chillies. Lastly add the small onions, rice flour and jeera. Run it twice. Skip onion if making for festivals. After the steam is released, mix the vegetables and add the ground paste. Add little water based on the consistency you need. Allow it to boil for few minutes till the raw smell emanates. Lastly temper all the ingredients given under “to temper” in coconut oil. This is the highlight of this recipe. So do not skip this step. Mix well. Serve with rice. NOTE **Use any vegetable like carrot, potato ,beans, cabbage, cauliflower, peas, yam, sweet potato, raw banana, colocasia, field beans etc. For the above recipe  I used 2 small carrots, 8-10 beans, 1/2 raw banana, 2 small potatoes, 5-7 broad beans. Omit small onions if you make it for occasions. Still it tastes great. For variations, you can omit tomato and add few pieces of raw mango or a tbsp of curd at the end like we make for avial. Sometimes we make this way too. U can also add little milk at the end to adjust the thickness. Do not forget to use coconut oil for tempering. It adds a nice flavor.

Enjoy with sambar or vathakuzhambu rice.Tastes yum !

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RICE PORRIDGE RECIPE| ARISI KANJI – BABY FOOD RECIPES

Last week Sendhil was down with stomach upset problem. So my MIL made this rice porridge / arisi kanji for his breakfast. We too had the same. It was so filling, healthy and tasty too.We usually make this kanji when we are down with fever or stomach upset. raw rice or boiled rice, moong dal and cumin seeds combination helps for quick digestion, soothes our stomach, tongue and makes this porridge flavourful too. My MIL told the same can be given for 7-8 months babies too. But give it slightly watery if you are giving for first time.We had given this for Raksha when she was young.So I thought of blogging it under health food as well as baby food (two in one post).

Rice porridge recipe

Rice porridge recipe for babies and for people down with fever & stomach upset

Cuisine: Indian

Category: Health food

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

To pressure cook Good quality boiled rice (puzhungal arisi)  or raw rice (sona masoori) - 1/2 cup Moong dal - 1.5 tbsp Roasted & powdered cumin seeds - 1 tsp Salt – as needed Water – 4-5 cups Milk – 1/4 cup Ghee – 2 tsp (only for babies)

METHOD

In a pressure cooker base, dry roast the moong dal for a minute. Add the washed rice with the required water and salt. Cook in low flame for one or two whistles. After the steam is released, open the lid and mash it well using a whisk. Add water or little milk or coconut milk based on the consistency you need. Check for salt. Roast the cumin seeds in ghee/oil & coarsely powder it .Add on top of porridge. Mix well and serve. For babies,add powdered cumin seeds in lesser quantity. Add more ghee based on the age.

NOTE

• Replace ghee by oil or use less ghee if making for sick people. Adding more ghee makes the digestion slow.
• Addition of moong dal is optional. I usually add it for flavour.
• Give this porridge only for babies above 7 months.
• To make it instantly, you can roast moong dal and rice. Powder & store in a box. Mix a tsp of this powder in water and make porridge adding salt or sugar.
• For adults, roast cumin seeds in oil and then powder them.
• You can replace boiled rice with raw rice. 

I had with small onions as side dish.It was yummy !

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