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Thursday, November 27, 2008

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)

SERVE HOT WITH CHAPATI.

MOONG DHAL HAS VERY COOLING EFFECT AND GOOD FOR HEALTH.

Wednesday, November 26, 2008

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.

Saturday, November 22, 2008

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,

Wednesday, November 19, 2008

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.

Tuesday, November 18, 2008

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.

Friday, November 14, 2008

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.



Wednesday, November 12, 2008

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

Tuesday, November 11, 2008

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

Monday, November 10, 2008

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

Friday, November 7, 2008

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.

Tuesday, November 4, 2008

Feedback

Dear Friends/Readers,

Thank you for visiting my blog. Appreciate your comments/feedback and is valuable to 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.





Monday, November 3, 2008

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.

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