Happy NEw Year 2009!!!

I Wish all readers a very happy,prosperous, wealthy, success and peaceful

New Year 2009.

COCONUT RICE

COCONUT RICE IS A TRADITIONAL MIXED RICE DONE IN SOUTH INDIA.THIS DISH IS DONE WITH FRESH GRATED COCONUT.

IT CAN BE DONE WITH LEFTOVER RICE TOO.

INGREDIENTS

RICE - 1 CUP
GRATED COCONUT - 2 CUPS
URAD DHAL - 1 TSP
MUSTARD - 1/2 TSP
ASAFOTIDA - 1 PINCH
RED CHILLI(DRY) - 2 NOS
CURRY LEAVES
OIL - 2 TSPN
SALT



PREPARATION METHOD

COOK THE RICE AND KEEP SEPARATELY
IN A PAN PUT OIL AFTER ITS HOT PUT MUSTARD
ADD AESAFOTIDA
ADD RED CHILLIES
ADD SPLIT URAD DHAL AND WAIT TILL BROWN
ADD CURRY LEAVES
ADD GRATED COCONUT AND SAUTE FOR 5MINS
ADD SALT
THEN MIX WITH RICE

Another version of Coconut rice recipe click here 

SERVE HOT WITH FRIED PAPADS AND VADAMS

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Gods Pharmacy! - 1

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Cucumber Salad

This Salad is very easy to prepare and tastes different.

Ingredients

Cucumber - 1no
Grated coconut - 4 tspns
Sunflower oil or olive oil - 1tspn
Mustard - 1/2 tspn
Split Urad dal - 1/2 tspn (optional)
Asafotida - 1 pinch
Coriander leaves (cilantro) - 2 tspns

Salt to taste

Preparation Method

Wash and remove the skin of the Cucumber.

Cut the cucumber in small pieces
In a bowl, add the cucumber, grated coconut, salt.
In a pan, heat the oil, add mustard and asafotida
Add split urad dal and wait till its brown.
Then add this to the salad and mix.
Garnish with coriander leaves(cilantro) and serve.

Merry Christmas

God's Pharmacy!

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

KaRjika (Somaasi) - Sweet

This sweet is prepared and made garland to offer to Lord Ganesh on Sankashta Chaturti day generally in Karnataka

Ingredients
Maida (All purpose flour) - 2 cups
Grated dry coconut - 1.5 cups
Sugar - 1 cup
Cardamom powder - 1/2 tspn
Vanaspati - 4 tspn
Oil for deep frying

Preparation Method
In a sauce pan heat the vanaspati.
In a steel or glass bowl put maida and add the hot vanaspati.
Mix slowly since its vhot
Now add water and make a soft dough.
For stuffing
In a bowl, put grated dry coconut, sugar and cardamom powder mix well and keep aside.
Now make small balls and spread the dough like puris
Stuff this coconut mixer in the center and close the edges without leaving space.
Heat the oil in a pan and deep fry it on both sides. Keep in a low flame.
Karjika is ready to serve.

CREAM OF APPLE

WHO study says an apple in the morning is equal to 2 cups of coffee. Eating apple in the morning makes you feel brisk.

This is cream of apple soup

Ingredients

Apple - 1 no
Milk - 10 tspns
Maida (All purpose flour) - 1 tsp
Butter - 2 tspns
White pepper powder - 1 tspn
Salt to taste

Preparation Method

Cut the apple into pieces and make a paste in mixie.
In a sauce pan, add butter wait till it melts
Add maida and mix it to a fine paste
Add milk and stir for 5mins
Add the apple paste
Add white pepper powder and salt
If reqd add little water and mix well
Allow it to boil for 5mins

Serve hot.

POTATO ROAST

THANK YOU FOR YOUR COMMENTS.

TODAY I THOUGHT OF SHARING THIS SIMPLE AND QUICK RECIPE.

INGREDIENTS

POTATO - 500GMS
RED CHILLI POWDER - 1 TSPN
OIL - 6 TSPNS
ASAFOTIDA - 1 PINCH
TURMERIC - 1 PINCH
WATER - 1 CUP
SALT TO TASTE

PREPARATION METHOD

WASH AND PEEL OFF THE SKIN OF POTATO
CUT THE POTATO INTO MEDIUM SIZE CUBES
IN A PAN, ADD 2 TSPNS OF OIL, ASAFOTIDA
NOW ADD THE POTATOES AND SPRINKLE WATER
LET IT COOK FOR SOMETIME
ADD SALT, TURMERIC AND CHILLI POWDER
ADD OIL
COOK FOR SOMETIME IN LOW HEAT TILL ITS CRISPY

YOU SERVE IT WITH CHAPATHI, CURD RICE OR BREAD.

Carrot Halwa

\
This is a very easy and tasty sweet dish done with carrot....

Ingredients

Carrot - 3 nos (grated)

Sugar - 1 1/2 cup

Condensed milk  - 1 cup

Milk - 1/2 cup

Ghee - 2 tspns

Cashew, raisins - 2 tspns

Preparation Method

In a pan put grated carrot with milk and allow it to cook.

Once its half cooked add condensed milk and sugar.

Keep stirring.

When its fully cooked and dry.

Fry in ghee cashews and raisins for a minute and then garnish it.

Carrot Halwa is ready for serving. It can be served with ice cream as dessert.

Onion Rasam

Ingredients

Onion - 1 medium (chopped)
Tamarind - small lemon size
Water - 3 cups
Curry leaves - 2 tspns
Red Chilli - 2 nos
Mustard - 1 spn
Oil - 2 tspns
Salt to taste

Preparation Method

In a bowl, soak tamarind in 1 cup of hot water for few mins, squeeze and filter the water.

In a pan, add oil, mustard once its spluters add red chilli and fry for 1min

Add onion and saute till its transperent

Add curry leaves and saute

Heat the filtered tamarind water in a bowl.

Add water and allow it to boil.

Now add sauted onion

Add salt

Once it boils the flavour of onion with tamarind water is very yummy to drink.

It can be served with rice or as a starter soup.

TIPS D - I

Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).

Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.

Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.

Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.

Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.

Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first and then add oil. This way oil spreads well. You will use less oil this way.

Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.

Green Chillies: To keep the chillies fresh for a longer time, remove the stems before storing.

Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.

Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour. Do not beat idli batter too much; the air which has been incorporated during fermentation will escape. If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be crisper.

Food Art

Food Art

Food Art

Some tips - A - C

Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 mins.

Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.

Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.

Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar

Bee and Scorpion Sting Relief: Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with band aid to hold in place. Pain will go away in just a few short minutes

Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook. Stuffed Karela

Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.

DAL WITH CABBAGE

MOONG DHAL WITH CABBAGE

INGREDIENTS

MOONG DAL - 1 CUP
CABBAGE - 4 CUPS
TOMATO - 1 NO
GRATED COCONUT - 4 TSPNS
CURRY LEAVES - 1 TSPN
JEERA - 1 TSPN
HING - 1 PINCH
GREEN CHILLI - 2 NOS
CORIANDER LEAVES (CILANTRO)
SALT AS REQD

PREPARATION METHOD

SOAK DAL 1/2 AN HOUR BEFORE IN WATER
THEN COOK THE DAL IN MEDIUM FLAME AS IT BOILS
CUT THE CABBAGE INTO SMALL PIECES
WASH AND RINSE THOROUGHLY
ONCE THE DAL IS 80% COOKED THEN ADD CABBAGE AND CHOPPED TOMATO
AFTER ITS COOKED WELL NOW ADD GREEN CHILLIES, CURRY LEAVES AND GRATED COCONUT
ADD SALT
ALLOW IT TO BOIL KEEP STIRRING

NOW FOR SEASONING

OIL - 2 TSPN
MUSTARD - 1/2 TSPN
HING - 1 PINCH
JEERA - 1 TSPN


SEASON WITH THE ABOVE AND GARNISH WITH CHOPPED CORIANDER LEAVES(CILANTRO)
This can be made in pressure cooker for 2 to 3 whistles also.


SERVE HOT WITH CHAPATI.

MOONG DHAL HAS VERY COOLING EFFECT AND GOOD FOR HEALTH.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

KEERAI KOOTU

KEERAI KOOTU
(SPINACH MIXED WITH SPICES N DHAL)

From my mom's kitchen

Ingredients

Keerai(spinach) chopped – 4 cups
Dhal – 1 cup
Red Chilli – 2 nos
Grated Coconut – 1 cup
Jeera – 2 tspns
Pepper – ½ tspn
Salt to taste

Preparation Method

Wash Keerai (spinach), rinse off thoroughly and drain in strainer.

Chop the Keerai (spinach) in small pieces

Cook Keerai (spinach)with water, salt and turmeric
Cook dhal and keep separately
Grind Red chilli, jeera, pepper and grated coconut in mixie into fine paste
Now mix with Keerai this paste and boil well. Keep stirring occasionally
Now add dhal and boil once
If reqd add little salt to taste

Serve hot with RICE OR CHAPATI.

Lady's Finger for Diabetes

Please note that Ladies Finger (Bhindi ) is also known as " OKRA ".

Last month in one of TV program I learnt of a treatment for Sugar (Diabetes). Since I am diabetic, I tried it and it was very useful and my Sugar is in control now. In fact I have already reduced my medicine.

Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each Piece. Also put a small cut in the middle and put these two pieces in Glass of water. Cover the glass and keep it at room temperature during Night. Early morning, before breakfast simply remove two pieces of lady Finger (bhindi) from the glass and drink that water.

Keep doing it on daily basis.

Within two weeks, you will see remarkable results in reduction of your SUGAR LEVEL.

My sister has got rid of her diabetes. She was on Insulin for a few Years, but after taking the lady fingers every morning for a few months, She has stopped Insulin but continues to take the lady fingers every Day. But she chops the lady fingers into fine pieces in the night, adds The water and drinks it all up the next morning. Please. Try it as it Will not do you any harm even if it does not do much good to you, but you Have to keep taking it for a few months before U see results, as most Cases might be chronic.

I have received from a friend and do not know any one who has tried the following remedy.

Though you will learn, it is not harmful,

SIMPLE COCONUT CHUTNEY

Simple Coconut Chutney is a very tasty side dish. Its very quick and easy to prepare.

INGREDIENTS FRESH GRATED COCONUT - 2 CUPS
DRY RED CHILLIES - 2 NOS (AS PER YOUR TASTE)
SALT TO TASTE
ASAFOTIDA - PINCH
PREPARATION METHOD
GRIND ALL THE ABOVE INGREDIENTS IN MIXIE LIKE PASTE FOR A TASTY AND QUICK COCONUT CHUTNEY.

SERVE WITH DOSA AND CHAPATHI.

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH

ALSO POPULAR IN TAMIL NADU

INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN

FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE

FRESH GRATED COCONUT – 1 CUP

GREEN CHILLI – 3 NOS

COCONUT OIL – 2 TSPNS

CURDS – 100 GMS

CURRY LEAVES FEW

SALT

PREPARATION METHOD

CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.

GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE

NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED

ADD CURRY LEAVES

ADD SALT

ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.

ADD CURDS, MIX WELL.

AFTER ADDING CURDS DO NOT BOIL.

SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

LADY'S FINGER - MOR KOLAMBU

A MOR KOLAMBU IS DONE WITH CURDS.

INGREDIENTS

LADY'S FINGER - 100GMS
BENGAL GRAM - 1 TSP
GRATED COCONUT - 1 CUP
GREEN CHILLIES - 3 NOS
CORIANDER LEAVES - 1 CUP
JEERA - 1TSP
CURDS - 2 CUPS
TURMERIC - 1 PINCH
SALT

PREPARATION METHOD

SOAK THE BENGAL GRAM FOR 15MINS
IN A PAN, PUT 2 TSPNS OIL AND SLIGHTLY COOK THE VEGETABLE AND KEEP IT SEPARATELY

NOW FOR GRINDING

GRIND GRATED COCONUT, GREEN CHILLIES, CORIANDER LEAVES, JEERA AND BENGAL GRAM IN MIXIE AND MAKE PASTE

NOW MIX THIS PASTE WITH THE COOKED VEGETABLE
ADD TURMERIC AND SALT
NOW ADD CURDS (IF THE CURD IS SOUR ITS GOOD)
ALLOW IT TO BOIL.

SERVE THIS WITH RICE.

GARAM MASALA RICE

SIMPLE EASY AND FAST

INGREDIENTS

RICE - 1 CUP
POTATO - 1 NO
CARROT - 1NO
BEANS - 15 NOS
GARAM MASALA - 3 TSPNS
SALT

PREPARATION METHOD

COOK THE RICE AND KEEP IT SEPARATELY
STEAM THE CHOPPED VEGETABLES
MIX RICE AND VEGETABLES WITH SALT
FINALLY ADD MTR GARAM MASALA AND MIX WELL

BISI BELEBATH

Bisibele bath is a dish prepared with rice, dhal and vegetables.

Besibele bath is very popular in Karnataka State, South India.

INGREDIENTS

RICE – 2 CUPS

TOOR DHAL – 1 CUP
TOMATO – 2 NOS

CARROT – 1 NO

BEANS – 10NOS

POTATO – 2NOS

GREEN PEAS – 50GMS

TAMARIND WATER 1 CUP (SMALL LEMON SIZE)

SPICES CINAMMON – 2 NOS

BISIBELEBATH POWDER – 4 TSPNS ( IF MORE SPICY REQD ADD ACCORDING TO QUANTITY & TASTE)

CURRY LEAVES

JAGGERY - SMALL PIECE

SALT

PREPARATION METHOD

COOK - RICE, VEGETABLES AND DHAL SEPARATELY AND KEEP ASIDE.

KEEP A PAN ON OVEN, ADD 2 TSPNS OF COOKING OIL, HEAT FOR ONE MINUTE ADD MUSTARD, 2 DRIED RED CHILLIS AND CURRY LEAVES

PUT CINNAMON AND SAUTE

ADD TOMATOES and COOK

ADD TAMARIND WATER

PUT THE COOKED VEGETABLES AND STIR ON SIDES SO VEGETABLES DONT GET MASHED.

ADD BISIBELEBATH POWDER and WAIT TILL IT BOILS

NOW ADD DHAL AND STIR

ADD JAGGERY N SALT.

NOW ADD THE COOKED RICE AND STIR TILL IT BOILS.

ADD 1TSP GHEE.

GARNISH WITH CASHEWS.

SERVE HOT BISIBELEBATH WITH KARABOONDI OR POTATO CHIPS.

VARIATIONS:

1. YOU CAN ALSO ADD SMALL SAMBAR ONIONS.

2. OR JUST DO WITH POTATO AND PEAS.

PEERKANGA BAJJI (Ridge Gourd)

REQUIRED INGREDIENTS

PEERKANGA (Ridge Gourd) - 1 NO
BENGAL GRAM FLOUR - 6 TSPS
RED CHILLI POWDER - 2 TSPS
ASEFOTIDA - 1 PINCH
CORN FLOUR - 1 TSP
SALT
OIL FOR FRYING

PREPARATION METHOD

MIX ALL THE INGREDIENTS LIKE PASTE WITH WATER AND ADD PEERKANGA.
THEN DEEP FRY LIKE OTHER BHAJJIS


THIS VEGETABLE IS HIGH IN CALCIUM.


SERVE WITH CHUTNEY

CHANNA MASALA

Channa Masala is very tasty gravy for Bhaturas, Puris or chapathi. Its a North Indian dish.

REQUIRED INGREDIENTS

KABUL CHANNA(CHICKPEA) - 1 CUP
ONION - 2 NOS
TOMATO - 2 NOS
GINGER GARLIC PASTE - 1 TSPN
SPICES - CLOVES, CINAMON, BLACK CARDAMOM - 2NOS
OIL
SALT

PREPARATION METHOD

SOAK KABUL CHANNA OVERNITE AND COOK TILL SOFT.
IN A KADAI, PUT LITTLE OIL ADD SPICES, 1 CHOPPED ONION, 1 CHOPPED TOMATO AND FRY TILL ITS SOFT. THEN GRIND IN MIXIE.
HEAT OIL IN PAN
ADD GINGER GARLIC PASTE
ADD THE GRINDED MIXTURE AND COOK FOR FEW MINS.
ADD CHANNA MASALA POWDER AND RED CHILLI POWDER ACCORDING TO TASTE
NOW ADD COOKED CHANNA, LITTLE WATER, SALT AND MIX WELL. ALLOW IT TO BOIL FOR 10MINS.

CHANNA MASALA IS READY TO SERVE.

NOTES - IF REQUIRED YOU CAN ALSO ADD CHOPPED ONION, TOMATO AND BOIL.

SALT APPAM

REQUIRED INGREDIENTS

DOSA BATTER - 4 CUPS
ONION - 1 NO

CARROT - 1 NO
GREEN CHILLIES - 2 NOS
CURRY LEAVES
SALT

PREPARATION METHOD

ADD CHOPPED ONION, CHOPPED GREEN CHILLIES, GRATED CARROT, CURRY LEAVES, SALT TO THE DOSA BATTER.
HEAT THE ROUND APPAM MAKER
WIPE THE SIDES WITH OIL
POUR THE BATTER AND LEAVE TO COOK.
COOK ON BOTH SIDES

SERVE THE HOT N SOFT APPAMS WITH TOMATO-ONION CHUTNEY

SANDWICH

Required Ingredients

Bread - 4 pieces
Carrot – 2 nos
Onions – 1 no
Potatoes – 1 no
Tomato – 1 no
Oil – 1 tsp
Green chillies – 2nos
Coriander leaves

Preparation Method

In a Pan, put little oil add chopped onions fry till brown and then add salt.
Add chopped tomatoes and fry.
Add grated potatoes
Add grated carrot and green chillies.
Fry all together till its fully cooked.
Garnish with coriander leaves.
To serve stuff it in with the plain bread or toasted bread

KESARI BATH

The name Kesari Bath is known in Karnataka State- South India
Kesari Bath is also known as Rava Kesari or Kesari in Tamil Nadu
This is a very simple Sweet which can be prepared in short time
The colour of this is Kesari Colour and hence the name has come into prominence.

Ingredients

Semolina (Rava) – 1 cup

Water - 2 cups
Sugar – 1 ½ cup
Ghee 3 Table Spoons
Orange or yellow colour – 1 pinch

Cashew, raisins. pista - 2 tsps

Preparation Method

Keep pan in the oven
Add 1 table spoon of ghee to pan
Add Rava, roast for 5mins and remove rava from the Pan and keep separately
Add 2 cups of water to the frying pan and boil the same
Add 1 pinch of kesari colour powder
Keep in low heat. Add roasted rava in the boiling water in pan keep stirring continuously without allowing it to form lumps. 
Then add sugar and mix well.
Simmer the gas and cook for 15 mins and later stir and mix well.
Now in another small pan add 2 tsps of Ghee.
Add cashews in ghee and fry till it turns little brown
Now add raisins (dry grapes) to cashew and fry till turns brown
Garnish with pista.

It can be served with hot upma combination or like that itself.

Feedback

Dear Friends/Readers,

Thank you for visiting my blog. 

Appreciate your comments/feedback on the dishes you try from my blog. If you have tried any recipe do take a picture and send to me by email or on my FB page Sara's Corner here

Join me in Facebook page Sara's Corner and follow me on Instagram.

For restuarant, product reviews or collaborations email me or message me.

Keep your comments coming in.

Also you can mail me at simplysara07@gmail.com

Thanks & Regards
Saraswathi Iyer

Vathakozhambu

Required Ingredients

Tamarind - lemon size

Sambar powder or vathakozhambu powder - 2 tsp

Manathakali vathal - 2 tsps

Asafoetida - 1pinch

Turmeric - 1 pinch

Gingilly oil - 2tsp

Salt

Preparation Method

Soak required quantity of Tamarind for tamarind liquid.

Pour Gingilly oil into frying pan.

When oil is heated up put manathakali vathal an fry.

Add tamarind water in the pan

Add vathakozhambu powder, turmeric and asafoetida

When whole things begins to boil add salt

Keep it till it boils and thickens.

You can also try this with Sundakai, Brinjals and onions.

Pav Bhaji

Ingredients

Tomato – 4 big
Potato - 4 big
Cauliflour – 1 small
Capsicum – 1 big
Green Peas – 1 cup
Onion – 2 nos big
Ginger garlic paste – 1 tsp
Pav bhaji masala – 3 tsps
Red chili powder – 1 tsp
Salt – 2 tsp
Butter – 2 bars


Preparation method - Bhaji


1. Boil potato, cauliflour and green peas
2. In a pan add little butter or oil then add ginger garlic paste
3. Add chopped onions
4. Then chopped tomatoes
5. Fry for sometime till raw smell goes.
6. Add boiled potatoes, cauliflour and green peas
7. Press all with potato masher
8. Add butter sticks
9. Then add pav bhaji masala and red chilli powder
10. Add salt and water
11. Allow it to cook for 5mins


Garnish with coriander leaves. Serve with hot paav, raw onions and lemon juice.


This serves for 4 persons.

Akki roti | Rice Flat Bread| Karnataka Style!

Ingredients

Rice flour – 3 cups
Onion – 2nos
Green chillies – 3nos
Curry leaves – 2tsp
Coriander leaves - 2tspns
Jeera - 1/2 tspn
Salt as reqd

Preparation Method

Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.
Take a tawa or kadai, apply oil and start spreading by hand.
Heat the same and cook both sides till brown.

Another method
Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.

Spread oil on a polythene paper

Heat the pan

Make balls and spread dough like chapati with your hand on the polythene paper and now remove slowly and put on the hot pan

Bake both sides in low flame

When turns slightly brownish, remove and serve with chutney

This will be crispy and can be served with groundnut or coconut chutney or chutney pudi.

Avoid eating Maggie, Its a Cancerous food product... !!!

CANCEROUS FOODS / PRODUCTS

INSTANT NOODLES

Dear instant noodle lovers,
Make sure you break for at least 3 days after one session of instant noodles before you eat your next packet! Please read the info shared to me by a doctor. My family stopped eating instant noodles more than 5 years ago after hearing about the wax coating the noodles - the wax is not just in the Styrofoam containers but it coats the noodles. This is why the instant noodles do not stick to each other when cooking.

If one were to examine the ordinary Chinese yellow noodles in the market, one will notice that, in their uncooked state the noodles are oily. This layer of oil prevents the noodles from sticking together.

Wanton noodles in their uncooked state have been dusted with flour to prevent them sticking together. When the hawker cooks the noodles, notice he cooks them in hot water and then rinses them in cold water before cooking them in hot water again. This process is repeated several times before the noodles are ready to be served. The cooking and rinsing process prevents noodles from sticking together.

The hawker then "lowers the noodles in oil and sauce to prevent the noodles from sticking if they are to be served dry. Cooking instructions for spaghetti require oil or butter to be added in the water when boiling the spaghetti to prevent the pasta from sticking together. Otherwise, one gets a big clump of spaghetti!

There was an SBC (now TCS) actor some years ago, who at a busy time of his career had no time to cook, resorted to eating instant noodles everyday. He got cancer later on. His doctor told him about the wax in instant noodles. The doctor told him that our body will need up to 2 days to clear the wax. There was also an SIA steward who after moving out from his mother's house into his own house, did not cook but ate instant noodles almost every meal. He had cancer, and has since died from it.

Now-a -days the instant noodles are referred as " cancer noodles ".