Sunday, June 29, 2014

Idli and Sambhar - Most nutritious Indian Breakfast Option (Save Breakfast)

Come let’s eat breakfast !!!!!

A recent survey conducted in Tamilnadu says the power of taking the food in morning. Children are involved and categorized by their eating habits in the survey. It is found out the children who are eating Idli and Sambhar in morning shall have good energy and smart.

Breakfast??? Sorry we have no time to spend for breakfast; this is a common disregard answer from us. Skipping breakfast is also one of the lame habits of us. Another horrific thought is skipping breakfast is a diet so it may helps for the weight loss. Nowadays those who are going schools, office, the housewives and many of us avoid eating breakfast or not rendering importance to breakfast. Regularly food experts and doctors advice that the regular skip of breakfast generate serious health ailments and side effects.

What we eat in the dinner got digested in the next day, so when you wake up in the morning the stomach has nothing to offer, the level of glucose which gives energy to the body will be decreased, thereby taking the food in the morning is vital to recover the energy immediately. Breakfast provides the sufficient energy of a day and exercises you without tired. Morning food will control the calorie requirement of the day. Survey also states that morning food should be well nutritious and very important for the growing and school going children.

Teach / Practice the children to take the breakfast and remove the sense of food ignorance. In our place, usually we are giving importance to Idli, Dosa, Appam, Idiyappam, Puttu, Pongal, Uppuma as breakfast food items. These foods are prepared from bran removed rice, so you have to give attention that these foods are nutritious in our breakfast time.

If we add the urad dal with Idli rice batter then only it become nutritious, sambhar prepared from fresh vegetables is enriched with vitamin c and fiber is the best combination of Idli. Some says “Sambhar is a Vegetable Soup.”

Nutritious loaded “Idli and Sambar is the ideal healthiest breakfast food for the children” is attested through the survey made in Tamilnadu.

Idli and Sambhar in breakfast will save you…. Idli and Sambhar is a complete meal.

                                                                                                        Sources: Vikatan E Magazine

Chickoo Mix

Two different flavoured Icecream – 2 scoop each
Chickoo, cubes – 50g
Caramelized Broken Cashewnuts – 1tbsp

Method of Preparation

1.     Put the ice cream in a bowl, beat it well. Put cashewnuts and chickoo into it.

2.     Mix it gently with spoon. Keep it in fridge for 3 hours, taste it then.

Chickoo Float

Thick Coconut Milk – 500ml
Lemon juice – 4tbsp
Chickoo – 100g
Glucose powder as required for your taste

Method of Preparation

1.     Mix the lemon juice with coconut milk, keeps it in the hot box / warm place for about 7 hours (till set).

2.     It will set as like curd. Add the glucose and chickoo cuts. Mix and enjoy.

Fenugreek Poriyal (Vendhaya Poriyal) / Vendhayam Paruppu Poriyal

Soaked and boiled fenugreek – 100g
Soaked and boiled Bengal gram – 50g
Shallots, chopped – 50g
Salt to taste
Coconut, gratings – 3tbsp
Turmeric powder – a pinch

For Tempering

Refined oil
Mustard seeds
Green chillies, chopped - 2
Curry leaves

Method of Preparation

1.     After tempering is done, add the shallots. Fry it till transparent.

2.     Add turmeric powder, mix it nicely. Add the fenugreek now, mix it well. Add salt.

3.     Just half crush the Bengal gram in mixie and add it to the fenugreek. Stir all together.

4.     Put coconut gratings and mix. It is ready for serving now. It is a most healthy recipe in summer season.

Note: Soak the fenugreek overnight and use that gives better taste and aroma.

Beetroot Jam

 Beetroot – 500g
 Ghee – 100ml
 Cashewnuts and Sultanas – 50g each
 Crushed Cardamom – 1tsp
 Sugar to taste

Method of Preparation

1.     Cut the beetroot into cubes and boil it well. Fine paste the boiled beetroot in mixie.

2.     Heat ghee in heavy bottomed vessel, add cardamom and beetroot paste. Stir it well till the water content in the beetroot is evaporated and ghee appears on the top.

3.     Add the sugar, mix and stir it again.

4.     Add the Cashewnuts and sultanas. Stir it again for few minutes.

5.     Use this jam for many food items as dip. Handle and store the Beetroot jam wisely for long days use. You can prepare the carrot jam by using the same method.

Saturday, June 28, 2014

Radish Podimassh (Mulangi Podimass) /Mullangi Poriyal

Radish, chopped – 250g
Small onion, chopped – 100g
Curry leaves a few
Coriander leaves a few
Green chillies, fine chopped – 5
Salt to taste
Fennel powder – 1 tsp
Fried gram (Pottukadalai) – 50g.
Method of Preparation

1.     Heat oil, add onion, curryleaves and green chillies. Fry till it transparent.

2.     Add the radish, fry till it soft. Add salt and fennel powder. Mix now.

3.     Once the flavours starts to spread, add the nicely broken fried gram. Stir gently in slow flame.

4.     Finally put some coriander leaves, mix and serve.

Malabar Fish Curry / Malabar Meen Curry

Coconut – 160g
Jeera seeds –1/2 tsp
Greenchillies – 5nrs
Garlic – 3 pods
Mango, cubes – 1
Fish – 500g     
Salt to taste
Turmeric powder – ½ tsp

For Tempering

Coconut oil – 30ml
Mustard seeds
Shallots, chopped – 100g
Curry leaves
Ginger, chopped – 1 tsp

Method of Preparation

1.     Put coconut, jeera seeds, green chillies,garlic and turmeric powder in a mixie to fine paste.  Keep the finely ground coconut separately.

2.     Splutter mustard seeds, fenugreek, curryleaves and ginger. Add the shallots, fry it well.

3.     Add the coconut paste and stir well. Pour sufficient water and boil it.

4.     Add the salt and mango into the curry. Mix and boil it for 3 minutes, then add the fish pieces. Mix it.

5.     Simmer the fire and cook the fish in wonderful coconut masala. 

Chickoo (Sapotta) Ice cream

Vanilla Icecream – 2 scoop
Condensed Milk – 1 tin
Chickoo (Sapotta) – 100g

Method of Preparation

1.     Pour the condensed milk in a vessel and keep this vessel in freezer for 20 minutes.

2.     Take out the condensed milk from freezer and beat the condensed milk well with electronic beater.

3.     Add the chickoo into the condensed milk, beat it well again.

4.     Add the icecream in to the chickoo mixture. Once again beat it.

5.     Pour the mixture in the vessel and keep it in the freezer. Fold it gently with spoon for every 15 minutes.

6.     After one hour, take out the mixture from freezer and beat it again well.

7.     Pour it in the Icecream mould and keep this mixture in the freezer until it sets well.

Thalavainadu Mutton Sukha / Mutton Chukka m

Boiled Mutton – 500g
Chilli powder – 1 ½ tsp
Small onion, chopped – 220g
Pepper powder – 1 ½ tsp
Jeera Powder – ½ tsp
Turmeric Powder – ½ tsp
Ginger and Garlic paste – 1 tsp
Salt to taste

For Tempering

Mustard seeds
Urad dal
Dry Redchillies

Method of Preparation

1.     After tempering, fry the onion till golden. Add the mutton, fry it.

2.     Add the ginger and garlic paste. Fry it. Add the masala powders one by one. Stir and add salt.

3.     Stir till the masala dried and binds with mutton.

Madurai Meen Kulambhu

Whole shallots – 230g
Green chillies, slitted – 6nrs
Tomato, sliced – 100g
Coconut – 80g
Cashewnuts – 35g
Turmeric powder – ½ tsp
Chilli powder – 2 tsp
Coriander powder – 3 tsp
Tamarind Extraction – 80ml
Water and salt as required
Fish – 500g

For Tempering

Refined oil – 50ml
Fenugreek – 2g
Saunf – 1g
Curryleaves – a few
Garlic pods – 50g

Method of Preparation

1.     Temper fenugreek, saunf and curryleaves in hot oil. Add garlic, shallots and green chillies, fry it nicely.

2.     Add tomato and stir it. Add the masala powders and stir. Add little water and salt, mix and add the tamarind extraction once the water starts boil.

3.     Add the coconut milk and mix it well. It is a time to add fish pieces, boil it.

4.     Once the fish is half done, add the cashewnut paste. Stir well and cook it in simmer fire.

Milagu Jeeraga Sadham (Pepper Jeera Rice)

Onion, sliced – 150g
Ginger paste – 2 tsp
Garlic Paste – 1tsp
Mint leaves – 50g
Coriander leaves – 30g
Chilli powder – 1tsp
Coriander powder – 1 tsp
Salt to taste
Basmathi Rice – 1 kg
Pepper corns - 15g
Jeera seeds – 5g
Water as required

For Tempering

Refined oil – 50g
Ghee – 50g
Cinnamon – 1g
Cardamom – 3nrs
Bay leaves - 1

Method of Preparation

1.      Fine powder the jeera and pepper corns.

2.     After the tempering is done, add onion. Fry the onion till golden colour.

3.     Add the jeera and pepper corns mix powder. Stir it well.

4.     Add the ginger and garlic paste. Stir and add the mint & coriander leaves.

5.     Now add the masala powders, stir all together.

6.     Add water and salt, stir and add the basmathi rice in the boiling water. Gently stir and close the vessel with lid. Keep the fire in simmer.

7.     Keep the vessel in dum after the water is evaporated.

This rice recipe is highly good for the health and absolutely the new variant in rice preparation.

Chickoo Payasam

 Chickoo Payasam

Chickoo – 200g
Thick Coconut Milk – 150g
Jaggery as required
Broken Cashewnut – 10g
Ghee – 1/4 tsp
Cardamom Powder – a pinch

Method of Preparation

1.     Put the chickoo in mixie and paste it in slow speed. Pour the chickoo mixture in vessel; add the remaining ingredients into it. Mix well.

2.     Now the Chickoo Payasam is ready. You can substitute chicken with other available fruits like apple, Mango, Pappaya, banana etc.,

Mutton Kurma

Onion, Sliced – 250g
Tomato – 30g
Lime juice –
Mint leaves – 100g
Coriander leaves – 50g
Garam Masala powder – 1 tsp
Salt to taste
Mutton – 1 Kg

To grind

Coconut – 350g
Khus Khus – 20g
Ginger and garlic paste – 3tsp
Cashewnuts – 50g
Jeera seeds – 2g
Saunf – 2g

For Tempering

Refined oil – 50ml
Ghee – 20ml
Cardamom - 3nrs
Star anise – 1
Bay leaf – 2
Saunf – 1g
Curry leaves - a few
Green chillies, slitted – 7nrs

Method of Preparation

1.     Fry the ingredients slightly in kadai and grind it as fine paste (to grind).

2.     After the tempering is done, add onion. Fry till the onion soft and add tomato.

3.     Add mint leaves and coriander leaves. Mix it slightly and add the ground coconut masala. Stir all together.

4.     Add salt and mutton, stir and add water.

5.     Close the vessel and keep it in simmer. After Kurma get reach the consistency and the mutton is cooked, add the lime juice and garam masala powder. Stir it and put little ghee and coriander leaves in Mutton Kurma. Turn off the flame. Cover it for few minutes, Stir and serve.

Badam Kulfi - Almond Kulfi


Badam (almonds) – 250g
Bread slices (Medium) – 6 nrs
Milk – ½ litre
Glucose Powder – 65g
Saffron – a pinch

Method of Preparation

1.     Soak the badam in hot water for half an hour, peel the skin of badam and grind it nicely with little water in mixie.

2.     Remove the crust of bread slices, Pour little milk over bread slices and drench it for half an hour. Boil the remaining milk in vessel. After 15 minutes boiling, add the glucose powder, mix it and boil. Take out the drenched bread slices and paste it in mixie.

3.     Add the saffron,bread and badam paste in boiling milk. Stir it continuously.

4.     Simmer it for another 10 minutes. Take out of fire, let the kulfi mixture to get cool.

5.     After that mix and pour the kulfi mixture into the kulfi moulds. Keep it in the freezer for a day and it is now ready for your celebration.

Poori Masala - Urulaikizhangu Masala

Onion, sliced – 120g
Boiled and slightly mashed Potato – 350g
Turmeric powder – ½ tsp
Salt to taste
Coriander leaves
Garam Masala powder – ¼ tsp
Water as required
Lime juice – 2nrs

For Tempering

Refined oil
Mustard seeds
Bengal gram
Cumin seeds
Curry leaves
Green chillies, slitted – 5nrs

Method of Preparation

1.     After tempering, add the onion. Stir the onion until soft. Add salt and turmeric powder. Mix it.

2.     Add little water that should only cover the onion. Let the water to boil.

3.     Add garam masala powder and potato. Stir it. Boil till it reaches consistency.

4.     Add coriander leaves and lime juice. Mix it and serve.

Friday, June 27, 2014

Sweet Spicy Beetroot Mix

Beetroot – 450g
Seedless Dates – 450g
Mint leaves – 2g
Curry leaves – 4leaves
Cinnamon – 1
Cardamom – 4
Green chillies – 3nrs
Salt a little
Oil and ghee – 4tbsp each
Garlic – 3 pods

Method of Preparation

1.     Peel and cut the Beetroot into pieces. Boil beetroot with mint leaves, curryleaves, garlic, green chillies, cinnamon and cardamom. After boil the beetroot, you do not throw out the water.

2.     Fine paste the beetroot and dates separately by using the water which used for boiling beetroot.

3.     Heat oil and ghee in heavy bottomed kadai, add both the paste mixture. Stir it continuously and careful about the spluttering bubbles while stirring. Add little salt.

4.     Stir till the water in the mixture dried and the oil appears on the top.

5.     This is a superb combination for Biriyani and Rotis. This item has the taste of sweet and spicy. It could be used with Biriyani to improve the taste .