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

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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.