ammavin-adupankarai

HEALTHY SLEEP

2011-04-09T02:28:00.000-07:00

Sleep is most important for maintenance of health and longevity for the human beings. It is appropriately called 'Jagaddhatri ' because of its mechanism of overcoming wear and tear of the body due to physical work and mental stress and tissue loss. Numerous researches have shown the adverse effects of lack of sleep on mind and body.

One should sleep with head to the east or north.

The bedroom should be absolutely clean, well ventilated and free from noise and disturbance.

The bed must be neat clean and free from bugs.

The bedroom should be draught free.

One should avoid sleep when the brain is excited e.g. after reading, thinking, drinking etc.

The mind must be as free from worldly affairs and worries as possible while going to bed.

This may be achieved by praying to God at the time of going to bed.

Sleeping late at night leads to ill health.

A minimum of 7 hours sleep is required in 24 hours to repair the wear and tear of the body.

Sleep during the day should be avoided as far as possible. However, if one keeps awake at night, he can take some sleep in the daytime. Day sleep is not contraindicated in summer but in winter the day sleep increases kapha thereby causing respiratory and digestive troubles.

It is advisable to massage the head, soles and palms with oil before going to bed. By massage dreams can be controlled.

Lets follow the tips and have a very good peaceful sleepy nights............:-))

HEALTH BENEFITS OF GARLIC

2010-09-30T08:20:00.000-07:00

Garlic is one of the oldest cultivated plant in the world and it has been grown for over 5000 years. Its Native to Central Asia. Ancient Egyptians seems to have been the first to cultivate this plant that played an important role in their culture. Currently China, South Korea, India, Spain and United States are among the top commercial producers of Garlic.

Garlic (Allium Stivum) is a plant with a very strong and bitter flavor which has been used for both cultinary and medical purposes for hundreds of years. The key medicinal ingredients in garlic is Allicin, which is a wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.

Garlic has long been considered a herbal "Wonder Drug", with a reputation in folklore for preventing everyting from the Common Cold and Flu.

Now lets talk about the health benefits of Garlic:

Garlic is known to have antiviral properties, which helps the body to fight against allergies.
Garlic's antibacterial, analgies and anesthezing properties can help to cure toothaches.
Garlic's antibacterial properties make it a wonderful treatment for coughs and other throat irritations. It may also reduce the severity of upper respiratory tract infections.
Garlic is considered to regulate blood sugar levels, by increasing the release of insulin in diabetics.
Garlic acts as a heart relaxant, garlic regulates the Cardiac rhythm, helping to avoid arrhythmia. This is beneficial for people that have accelerated heart rates and Cardiac arrhythmia.
Garlic is powerful against tumor formation (including Cancer) due to its Sulfur and Selenium Content.
Garlic can help cure tuberculosis.
Garlic aids weak digestion because its stimulates the secretion of Gastric Juices.
Garlic acts as a great lung decongestant helping to loosen the harmful (infection) secretion of bronchial tubes.
Garlic may help improve your Iron metabolism. That's because the diallyl Sulfides in garlic can help increase production of a protein called Ferroportin. (Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored Iron to leave the cells and become available where it is needed)
One can also benefit from Garlic during Pregnancy. According to studies done by doctors in London hospital supplementation may help Weight-Gain for babies that may be at risk for low birth weight.

Eating Tips:

High doses of raw garlic have caused gas, bloating, diarrhea and fever in some. To fight bacteria, raw garlic is better. However cooking does not diminish blood thinning and other cardioprotective capabilites. As a cancer fighter, raw garlic may be better than cooked ones.

The list of studies involving garlic and our health could go on and on. Continuous research is being done showing the association between garlic and improved memory and learning function, as well as findings show it can help to prevent the onset of "Stress-induced hyperglycemia".

NETHILI [DRY FISH] FRY

2010-06-24T06:22:00.000-07:00

Nethili (Commersons Anchove in English) is one of the tasty variety of Fish. It will be more crispy when you deep fry it in oil. You can have this as starter. Kids will like it a lot. My whole family is a great fan of this Nethili Dry fish Fry. Imm..here comes the tasty varuval/fry to serve for you all.

Ingredients:

Dry Fish (Anchovies/Nethili) - 150gms

Turmeric Powder - 1/2 spoon

Chilli Powder - 2 tbsp

Oil for deep fry

Method:

Soak the dry fish in hot water for 10 mints and remove the head and clean and wash it.
Add turmeric powder to it and again wash the dry fish.
Now marinate the dry fish with turmeric powder and chilli powder for 15-20 mints.
Heat a pan with oil and fry this dry fish nicely (until it becomes deep brown)
Drain the excess oil and serve hot.

Now you can have it with hot rasam sadam.

MUTTAI [EGG] THOKKU

2010-06-21T22:25:00.000-07:00

Ingredients:
Egg - 4 nos
Onion - 2
Tomato - 2
Ginger-Garlic Paste - 1 tbsp
Red Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - a pinch
Salt to taste

For Tempering:
Jeera - 1 spoon
Cloves - 2
Bay Leaf - 1
Cinnamon - 1 stick
Oil

Method:

Boil the eggs and remove the shells, slit it into two and keep aside.
Heat a pan with oil add the ingredients in "For Tempering".
Now add onion and fry until it becomes brown.
Then add tomato and saute till nicely cooked.
After this add ginger-garlic paste and fry for few mints.
To this add salt, turmeric, chilli and coriander powder and saute for few mints.
Now add the eggs and mix it well and heat it for few mints.
Sprinkle coriander leaves and serve hot.

Serve hot with rice, chappatis or pori's

MOR KUZHAMBU

2010-06-21T00:25:00.000-07:00

Mor Kuzhambu is one of a popular south Indian dish made out of buttermilk. It is very easy to make. It will take hardly 15-20 mints to prepare this tasty dish. It goes well with plain hot rice. Not only it is very tasty, it is also a healthy and nutritious diet. So, if you wanna have something light and less spicy try this Mor Kuzhambu. Here lets the method to prepare this recipe.

Ingredients:
Thick Buttermilk / Curd - 3 cups
Okra - 4 nos
Turmeric Powder - 1/4 tsp
Rice - 1 tbsp
Channa Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Toor Dal - 1 tbsp
Coconut grated - 4 tbsp
Green Chilli - 1 or 2
Salt to taste

For Tempering:
Mustard Seeds - 1/4 tbsp
Curry Leaves - few
Coconut Oil - 1 tbsp
Asafoetida - a pinch

Method:

Soak rice and the dals together for 15 - 20 mints.
Blend green chilli with coconut and the soaked rice and dal to a smooth paste.
Whisk the buttermilk / curd with turmeric powder and keep aside.
Mix the grinded paste with the buttermilk and keep aside.
Heat a pan add little oil and fry the cut okras with required salt.
When the veggie is cooked nicely add the mixed buttermilk with little water and heat it for 4-5 mints.
Season it with mustard seeds, curry leaves and asafoetida.

Now mor kuzhambu is ready to serve with rice.

NOTE:

Don't allow this kuzhambu to boil.
This dish cannot be re-heated on direct fire.
You can prepare this without any veggies too.
While grinding the soaked rice and dals you can add curd/buttermilk instead of ordinary water.

HEALTH BENEFITS OF TURMERIC

2010-06-15T06:21:00.000-07:00

Turmeric , known by the name of haldi in India, is a member of the ginger family.It is scienfically known by the name of 'Curcuma Longa' and has been accorded to impart a number of health benefits to its users. Turmeric is dried root that grows about 2 feet in length. The turmeric plant is about 3 feet long with funnel-shaped yellow flowers. Turmeric is bright yellow in color. Turmeric is an important spice in India having great religious significance. Turmeric extract has been known to have anti-inflammatory, antioxidant and antiseptic properties, mainly present in Curcumin - one of its active ingredients.

Here are few health benefits of turmeric.....

It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
Drinking boiled milk, with a little turmeric powder in it, helps in the Strengthening of bones.
Termeric powder, when consumed regularly, helps improve blood circulation and also purifies blood.
When combined with Cauliflower, it has shown to prevent Prostate Cancer and stop of existing Prostate Cancer.
Turmeric powder, when mixed with cucumber lemon or juice, helps in the reduction of pigmentation.
Prevented Breast Cancer from spreading to the lungs in mice.
Turmeric extract is believed to cure liver problems as well as prevent bad cholesterol.
It helps to reduce the risk of Childhood leukemia.
Turmeric has been known to be helpful in treating Psoriasis and other inflammatory skin conditions.
Turmeric powder aids the healing process and remodeling of damaged skin.
Turmeric is said to be very good for digestion.
Paste of turmeric and milk cream or turmeric and curd, when applied on stomach, helps in lightening of stretch marks.
By applying a paste of turmeric, gram flour and milk cream is believed to help in giving a glow to the skin.

VAZHAIPOO VADAI [BANANA FLOWER VADAI]

2010-05-31T03:38:00.000-07:00

Vazhaipooo vadai is a delicious snacks for evening Tea. This is made out of banana flower, which isone of the authetic Tamilnadu dishes. Lets have a look into vazhaipoo vada preparation.....

Ingredients:
Vazhaipoo - 1/2 of a big poo
Channa dhal - 1/2 cup (Soak for 2 - 3 hours)
Hing - a pinch
Jeera - 1/2 spoon
Onion - 2
Green Chillies - 1
Curry Leaves - 1 stalk (chopped)
Coriander Leaves - few (chopped)
Salt - To taste
Oil - for deep fry

Method:

Peel the outerskin from the banana flower and remove the stamen and chop it into small pieces and put them in a bowl of buttermilk (this will maintain the colour of the flower without blackening)
Grind the soaked channa dhal and red chillies to a coarse texture.
To this grinded dhal add chopped onion, green chilles, curry leaves, coriander leaves, jeera, hing and salt and mix them nice.
Now drain the water from vazhaipoo and mix it with the channa dhall mixture.
Make tiny balls of the mixture and flatten them like vadas with hand.
Heat oil in a pan on medium flame and deep fry these vadas to golden brown.
Drain it in the kitchen towel and serve hot with ketchep up.

SOUTH INDIAN CHICKEN CURRY

2010-05-25T00:55:00.000-07:00

I learnt this recipe in one website and wanna share it with you all.........this recipe is from southern part of India, especially from Mangalore. Adding grinded coconut and also the coconut milk the taste differs from usual chicken gravy.

Ingredients:
Chicken - 750gm
Onion - 2
Tomato - 2
Turmeric Powder - 1/2 spoon
Coconut Milk - 1 cup
Ginger-Garlic Paste - 1 tbsp
Lemon Juice - 1 spoon
Curry leaves - few
Coriander leaves - few

To Grind:
Grated Coconut - 1/2 cup
Cumin Seeds - 1 tbsp
Pepper corns - 1 tbsp
Red chillies - 4
Coriander Seeds - 1tbsp

For Seasoning:
Jeera - 1 spoon
Cloves - 2
Cinnamon - 2
Mace - 1
Bay Leaf - 1

Method :

Marinate the chicken with ginger-garlic paste, salt, turmeric powder and lemon juice for about 15-20 mints.
Heat a kadai and dry roast the grated coconut and keep aside.
In the same pan add little water and fry cumin seeds, pepper seeds, red chilli and coriander seeds and add this to the fried coconut.
Cut one onion and add it with the fried item and grind it to a thick paste.
Heat a kadai and little oil add the items given in " To Seasoning".
Then add chopped garlic followed by chopped onion and curry leaves.
When onion becomes golden brown add tomatoes and leave until it becomes soft.
Now add the marinated chicken and mix well for sometimes.
To this add the grinded paste and mix well so that the paste will be coated to all the chicken pieces.
Add required water and salt and cook the chicken well.
Finally add Coconut milk to this and just heat it [Don't make it to boil].
Add coriander leaves and serve hot.

This will go well with rice, chappati, poris and even for Idli, Dosass..............Try it and taste it.

AWARD FROM MY FRIEND PRIYA

2010-05-24T00:45:00.001-07:00

I have received this award from Priya Blog (http://recipes-priya.blogspot.com ). Thanks a lot for sharing this wonderful award.

I would like to share this award with....

phanithapabbathi.blog

littlefoodjunction.blog

sancurryhouse.blog

kattameethatheeka.blog

chitchatcrossroads.blog

pranithworld.blog

THANJAVUR MOAR KUZHAMBHU

2010-05-23T06:16:00.000-07:00

This recipe will be different from ordinary moar kuzhambu. This is famous in Thanjavur side. Came to know through one of my friend and Just tried it this sunday and really it came very well. Lets start preparing this recipe..............

Ingredients:
Pudalangai (Snake Gourd) - 1/4kg
Urad Dal - 2 tsp
Fenugreek Seeds - 1 tsp
Hing - 1/4 spoon
Green Chilli - 1
Red Chilli - 1
Grated Coconut - 3 tsp
Curd - 1 cup
Mustard - 1/2 spoon
Curry Leaves - Few
Oil - 2 tsp
Salt for taste

Method:

Cut Pudalangai (Snake Gourd) into small piece and cook it with little water and salt.
Heat a kadai with little oil and fry Urad dal, Fenugreek seeds, Green Chilli, Red Chilli and Hing and keep it aside.
Add grated coconut to the above and grind it to a thick paste.
Add little water to the curd and make it thin and keep aside.
Now add the grinded paste to the cooked pudalangai and leave it for boiling.
In this stage add thin curd and leave it for sometimes (Don't boil it).
In a kadai add little oil and add mustard seeds, curry leaves and pour it to the moar kuzhambu.

Thanjavur Moar Kuzhambu is now ready to go with hot rice. This Kuzhambut will be good for even 2 days.

NOTE : You can use any vegetables like Potato, Pumpkin, Carrot, Beans etc.

CHANNA MASALA - II

2010-05-20T21:57:00.000-07:00

Hi friends, here comes an another way of preparing channa masala.....I learnt it from one of my friend. It taste different and good. Lets enter into the preparation.

Ingredients:

White Channa - 1 cup [soaked overnight]

Onion - 1

Tomato - 1

Ginger Garlic Paste - 1 spoon

Chilli Powder - 1 spoon

Coriander Powder - 2 spoons

Turmeric Powder - 1/4 spoon

Curry Leaves - Few

Coriander Leaves - Few

For Seasoning:

Jeera - 1/2 spoon

Bay Leaf - 1

Pattai - 1 (Small)

Cloves - 2

Mace - 1

To Grind:

Grated Coconut - 1/4 cup

Jeera - 1 spoon

Method:

Pressure cook the soaked channa and keep it aside.
Grind the grated coconut and jeera into thick paste and keep aside.
Heat a pan, add oil to it and fry the spices given in " For Seasoning".
Add onion to this and saute until it turns golden brown.
To this add tomato and saute until it becomes soft.
Then add Ginger - Garlic paste and saute until you get a good aroma.
Now add all the curry leaves and masala powders to it with cooked channa and required salt.
Mix it well so that the masala will be coated to the cooked channa nice and leave it for few mints.
Now add the grinded coconut paste to this and mix it well for few mints until the gravy becomes thick.
Finally add coriander leaves and serve.

Channa masala is now ready to go with chappatis, naan, parota and rice. Try and taste it.....:-)

HEALTH BENEFITS OF PAPAYA

2010-05-19T00:37:00.000-07:00

Know the health values of Papaya

" Papaya" is recommended to be one fruit to pick from a yellow and orange fruits, which promises abundant health benefits. It is melon like fruit with yellow-orange flesh with dozens of smalll black seeds enclosed in skin that ranges in colour from green to orange. Papaya is a pear shaped tropical fruit. It is not only a delicious fruit to eat, it also contains abundant health benefits and medicinal value. This fruit is available in the market throughtout the year and abundant during the summer.

Find out how eating papaya can help us to keep us healthy and strong.

Papaya contains Natural Fibre, Carotene, Vitamin C, Folate and Panthothenic acid and essential minerals like potassium and magnesium. Papaya also contain enzymes like Arginine and Carpain.
Arginine is essential for male fertility and Carpain is considered to be good for heart.
Raw Papaya also helps in reducing Mensural irregulaties for women. Papaya helps to ease the condition by promoting natural flow of menstruation.
The juice of papaya aids in relieving infections of the colon and has a tendency to break down pus and mucus reached by the juice
For Lactin monther, according to traditional beliefs, papaya also helps to stimulate MILK Production.
Traditionally, in many parts of the world including India, people believe that it is unsafe to eat papayas during pregnancy. This belief, however, is only partially true; an unripe or even a semi-ripe papayas is rich in concentrated latex and research indicates that it may trigger Uterine Contrations and cause miscarriage.
As a natural remedy, papaya not only aids digestion but also prevent Constipatio.
It also acts as an anti-cancer properties. The anti-inflammatory properties in papaya will help reduce pain for those suffering from arthritis, edema and osteoporosis.
The skin of the papaya is a first class external treatment for skin wounds and places that do not heal quickly.
It makes Skin Glow.
Papaya seeds and leaves are useful in treating intestinal worms found in the body.
Regularly consuming papaya helps to relieve morning sickness and nausea.
Also papaya has also shown to low cholesterol leve, prevents the formation of Urinary stones, Prevents intestinal infection by parasites and aids in the proper funcioning of the body's immune system.

All parts of the papaya fruit are useful and beneficial. Right from the seeds to the leaves and the flesh of the fruit, all of it has some medicinal value. Thus, if you love to eat papaya, its great because along with savouring the taste you are also ingesting all the benefits associated with eating the fruit, which will result in good health for you!!!!!!

So, go ahead and eat plenty of those papayas........!!!!!!!!

2010-05-16T22:20:00.000-07:00

Dear Friends,

I am back.....after a small............break with a good news to share with you all.

I am blessed with a beautiful daughter for the second time...............:-))

And its a great pleasure to meet you all again.

Watch out for some scintillating recipes for you all.....

And.....the countdown starts from now.......!!!!!

AWARD

2010-01-19T06:44:00.001-08:00

I am so glad to receive this award from my friend Ms. Kitchen Queen (http://kattameeethatheeka.blogspot.com)

Thanks a lot for sharing this award with me. This type of awards makes me do lots of adventure in my cooking....:-))

I would like to share this award with my beloved friends:

Ramya (http://mysignaturedishes.blogspot.com)

Savitharaj (http://savitharajsspiceland.blogspot.com)

Renuka (http://cookingyummy.blogspot.com)

Jeyashri (http://jeyashriskitchen.blogspot.com)

MUSHROOM PEPPER FRY

2010-01-18T05:50:00.001-08:00

Pepper dishes is one of the healthy and tasty dish.....Its well-know natural medicine to cure cold. The aroma and the spicyness of the pepper gives the dish an extra flavor and taste. Here I tried mixing the pepper with mushroom........

This is the first time i tried this and it came very well and tasty........thats why i am here to share my experience with you all....

Ingredients:
Button Mushroom -1/4kg
Big Onion - 1
Ginger-Garlic Paster - 1tsp
Pepper Powder - 1 tsp
Turmeric Powder - 1 spoon
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste

For Seasoning:
Oil
Cumin Seeds - 1 spoon
Curry Leaves - 5 Nos
Coriander Leaves

Method:

Clean, wash and slice the mushrooms.
Heat oil in a kadai and add cumin seeds and when it pops up, add onions and fry until it becomes golden brown.
Now add ginger-garlic paste and fry until you get good aroma.
Then add turmeric, chilli and coriander powder and saute for few mints followed by pepper powder.
Add sliced mushrooms with required salt and stir well and pour water and cook till the curry is soft and dry.
Finally garnish it with curry and coriander leaves before you serve.

This dish can be enjoyed with Rotis & Rice.

PEAS AND MUSHROOM GRAVY

2010-01-18T05:49:00.001-08:00

Here comes a new try of mine with mushroom and peas..........I am sure that you all will love to hvae this. And this is really very easy recipes. Comeon friends lets have a look....

Ingredients:
Button Mushroom - 250gms
Peas - 150 gms (soaked overnight)
Onion - 2
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1 spoon
Chilli Powder - 1 tsp
Coriander Powder - 2tsp
Salt to taste

For Seasoning:
Cumin Seeds - 1 spoon
Curry leaves

Method:

Heat oil in a kadai and put cumin seeds to it and let it splutter.
Then saute chopped onion till transparent.
Add tomatoes to it and saute for few mints.
Now add ginger-garlic paste to it and fry it for few mints.
Then add all the powder to it and mix well.
Add green peas, curry leaves, salt and water and cook it for few mints.
When green peas is half cooked, add sliced mushrooms to it and allow it to cook.
Cook until the oil separates from the gravy.
Garnish with coriander leaves before serving.

Serve hot with rotis or rice.

AWARD FROM MY FRIEND DEVI MEYYAPPAN

2010-01-10T01:29:00.001-08:00

Thanks for my friend Devi Meyyappan (http://fresherscookbook.blogspot.com) for passing this award to me. I am very glad to receive this award.

7 Things about me:

1. I love to read historic novels (Tamil)

2. Passionate about kolams and crafting

3. Love to cook and present to others

4. Photography is also one of my hobbies

5. I like Filter cofee a lot

6. Like to visit lots of old temples and admire our olden peoples work

7. Love blogging and also love make lots of friends through this

I would like to share with

Kitchen queen (http://khattameethatheeka.blogsport.com)
Prasu (http://myculinaryworld-prasu.blogspot.com)
Jeyashrisuresh (http://jeyashrikitchen.blogspot.com)
Malarvizhi (http://tastysouthindiandishes.blogspot.com)
Renuka (http://cookingyummy.blogspot.com)
Pavithra (http://dishesfrommykitchen.blogspot.com)
Ramya (http://vegetarian-planet.blogspot.com)

Thank You...:-)

HEALTH BENEFITS OF BANANAS

2010-01-07T06:09:00.000-08:00

A useful piece of information - About Bananas

Never put bananas in the refrigerator!!! This is interesting. After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - Sucrose, Fructose and Glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

Depression:

According to recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain Tryptophan, a type of protein that the body converts into Serotonin, known to make you relax, improve your mood and generally make you feel happier.

Anemia:

Bananas are relatively high in iron, which helps the body's hemoglobin function in blood.

Blood Pressure:

Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stokes.

Healthy Bones:

Bananas are exceptionally rich source of Fructooligosaccharide, a compound that nurishes probiotic (friendly) bacteria in the Colon. The beneficial bacteria produce enzymes that increase our digestive ability and protect us from unhealthy bacteria infections. This probiotic bacteria can also increase both in number and functionality, increasing our body's ability to absorb Calcium.

In addition, green bananas contain indigestive short chain fatty acids (SCFAs) that are very nutrients to the cells that make up the mucosa of the stomach. These cells, when healthy, absorb calcium much more efficiently.

Brain Power:

200 students at a Twickenham (Middlesex) school were helped through their exams last year by eating bananas at breakfast, break and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation and Diarrhea:

Due to their high content in fiber, they help to restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is Potassium, contained in high amounts in bananas). They also contain Pectin, a soluble fibre (hydrocolloid) that can help normalize movement through the digestive tract.

Eyesight Protection:

Research published in Archives of Ophthalmology has proven that adults consuing at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration(ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.

Heartburn:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Ulcers:

This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps to reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce thicker mucus (which protects against acid). Additionally, bananas contain Protease inhibitors that helps to eliminate bacteria in the stomach that have been pinpointed as a primary cause of Ulcer.

Nerves:

Bananas are high in B Vitamins that have been shown to improve nerve function.

Smoking & Tobacco Use:

Bananas can also help people trying to give up smoking. They contain Vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.

Stress Relief:

Bananas are high in potassium, which helps to normalize the heartbeat and regulates the body's water balance. During periods of high stree, our body's potassium levels tends to be rapidely depleted: eating bananas is a healthy way to rebalance them without using drugs.

Stroke Risk:

According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%.

Conclusion:

A banana really is a natural remedy for many ills. When you compare it with an apple, it has four times the protein, twice the carbohydrates, three times the phosphorus, five times the Vitamin A and iron, and twice the other Vitamins and minerals. It is also rich in Potassium and is one of the best value foods around. So, may be its time to change the well known phrase as "A Banana a day keeps the Doctor away!"

POTATO CURRY

2009-12-24T22:00:00.000-08:00

Potatoes......Who will say no to this....Kid's lovable veggie delight.......this potato curry is one of my favourite too & I learned this from one of my friend Mrs. Prabhamani. Thanks to her and I would like to share this with you all....

Ingredients:
Potato - 1/2 kg
Big Onion - 1 No
Tomato - 1
Chilli Powder - 1 tsp
Coriander Powser - 2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp

To Grind:
Grated Coconut - 1/2 cup
Small Onion - 7-8 Nos
Jeera - 1 tsp
Curry Leaves - Few

For Tempering:
Sombu - 1 tsp
Curry Leaves - Few

Method:

Peel potato skin and cut it into small pieces and put in salt water and keep aside.
Heat a kadai with little oil and fry the ingredients given in "To Grind" till the coconut becomes golden brown.
Cool it and grind it to a thick paste and keep a side.
In a pressure pan, add little oil and then add the items given in "For Tempering" .
After that add cut onions and fry for few mints followed by tomatoes.
Leave until the tomatoes were cooked nicely.
Add Ginger-Garlic paste to this and fry until you get good aroma of that paste.
At this stage add Chilli, Coriander and turmeric powder and mix well.
Now add the potato pieces into this mixture wtih enough salt and water and pressure cook it.
Release the pressure from cooker and once the potatoes were well cooked, add the grinded thick paste and make to boil for few mints.
Taste it for salt and switch off the gas.

Tasty potato curry is ready to take up with Idly, Dosa, Chappatis and Curd Rice.

AWARD

2009-12-24T05:54:00.000-08:00

Thanks a lot Ms. Aruna Manikandan for sharing this award with me.

Love to share this award with my blog friends.

Wish You all Very Happy Chistmas

SIMPLE BONDA

2009-12-16T08:42:00.000-08:00

Ingredients:
Urad Dal - 1cup
Rice Flour - 2 tsp
Onion - 1
Green Chillies - 2
Coriander leaves - few
Curry leaves - few
Salt to taste
Oil to fry

Method:

Soak the dal for 2 hours and grind it to a thick paste (sprinkle water while grinding).
Cut onion, green chillies,curry leaves & coriander leaves and mix it with the dal paste and rice flour.
Add enough salt in that dal mixture.
Heat a kadai with oil and fry this bondas till golden brown.

Hot bondas is ready to taste with coconut chutney and hot tea or coffee.

Note : You can add peppers also.

PEAS CUTLET

2009-12-09T05:08:00.000-08:00

I am happy to see you all my blog friends after a long time with a hot, low fat, spicy, crunchy and mouth watering recipe which fits exactly for this chilly climate. Let’s taste these spicy cutlets with a hot cup of coffee. So, lets get started……….

Ingredients
Peas - 1 cup (soaked overnight and pressure cooked)
Boiled Potato - 2
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/2 tsp
Amchur Pwdr - 1/4 tsp
Ginger-Garlic Paster - 1/2 tsp
Bread Crumbs - 2 tsp
Salt for taste
Oil to fry

Method:

Mash the cooked peas and potatoes and keep a side.
Add the rest of the ingredients except oil and bread crumbs with the above mashed ingredients.
Make small balls and flatten them.
Roll them in bread crumbs and cook on tava with little oil.
Cook on both sides till it becomes crispy.

Serve hot with tomato sauce.

AWARDS

2009-11-20T05:51:00.000-08:00

First of all a Big Thanks to Ms. Aruna Manikandan http://ensamayalkuripugal.blogspot.com/ for sharing this Excellency Award with me. This makes me really an enthu to do more articles.

And with this award I have reached 35th post. Also love to have friends like you all.

I would like to share this award with my beloved other blogger friends.

MUTTON KUZHAMBU

2009-11-19T05:37:00.000-08:00

Ingredients:
Mutton - 1/2 kg
Small Onion - 1/2 cup
Tomato - 2
Ginger-Garlic paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Coconut (Grinded to thick paste)
Curry Leaves - Few
Coriander Leaves - Few
Salt
For Seasoning:
Sombu - 1spoon
Cardomom - 2
Bay Leaves - 2
Cinnamom bark - 1 inch
Red chilli - 2

Method:

Heat a pressure cooker with oil and put all the ingredients in "For Seasoning".
Then add onion and fry till it becomes golden brown.
Add tomato and saute for few mints.
Now add ginger-garlic paste and fry for few mints.
Add mutton and curry leaves and fry in this mixture for few mints.
Then to this add chilli powder, coriander powder, turmeric powder and salt and mix well.
Add coconut paste and required water and close the cooker.
Pressure cook until the mutton become soft.
When mutton is cooked garnish it with coriander leaves.

It will be tasty when you have it with White rice, Kal Dosai and Idlies....:-) This is my Sweet Mom's recipe and always I love have my Mom's preparation......

PEPPER CHICKEN GRAVY

2009-11-15T06:12:00.000-08:00

Ingredients:

Chicken - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tsp
Coriander leaves - few
Curry leaves - few
Salt for taste
Oil

For Seasoning:
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 2
Cardomom - 2
Cinnaman - 1

Method:

Clean the chicken and marinate it with turmeric powder, salt, ginger-garlic paste and keep a side.
Heat oil in a kadai and put the items in "For Seasoning".
Then add onion and fry till it become golden brown and then add tomato and saute for few mints.
Now add giner-garlic paste and fry well.
Then add the chicken peace and fry for few mints with little salt and curry leaves.
Sprinkle turmeric powder, red chilli powder and pepper powder and allow it to cook for some time.
Add little water and cover it with lid.
When chicken is cooked finally add coriander leaves.

Hot and spicy pepper chicken is ready to serve with chappatis or parathas or hot rice.

ALOO PARATHAS

2009-11-13T06:02:00.000-08:00

Ingredients:

Wheat Flour - 2 cups
Water - 1 cup
Potatoes - 3 to 4 (boiled and mashed)
Green Chillies - 2 (Chopped nicely)
Red Chilli powder - 1/4 tsp
Onion - 1 (Chopped nicely)
Coriander leaves - Few
Salt to taste
Oil / Ghee

Method:

Mix wheat flour, salt and water and knead it to make a soft dough and keep aside.
Meantime mix mashed potatoes with onion, green chillies, red chilli powder, salt and coriander leaves.
Now roll out small balls out of the dough.
Fill the dough with the potato stuffing inthe centre.
Draw the edges towards the centre to cover the mixture.
Press it gently and flatten to the size of roti.
Place the parathas in the preheated thawa.
After that reverse the side of parathas until it becomes golden brown.
Sprinkle little oil on the paratha.

Hot Parathas are ready to have with tomato ketchep, thick curd or any pickles.

BHAJJI

2009-11-12T08:22:00.000-08:00

Ingredients:
Gram Flour - 1 cup
Rice Flour - 1/2 cup
Red Chilli powder - 1/2 tsp
Soda - a pinch (Optional)
Salt to taste
Oil for frying

Vegetables:
Plaintain
Potato
Onion
Bhajji Chillies

Method:

Mix Gram Flour, Rice Flour, Red Chilli powder and Salt with required water to make a thick batter and keep a side.
Slice the vegetables (Except Bhajji Chillies) and keep a side.
Heat oil in a kadai for deep frying.
Dip one slice plaintain/potato/ chilli/ onion into the prepared batter and slowly immerse it into the hot oil and deep fry till both the ends become golden brown.
Place the hot bhajji in a plate with paper towel, to absorb excess oil.

Hot & Spicy Bhajji is ready now to taste with coconut chutney or onion chutney.

Note : I will not use soda as it is not good for health. Soda is used only to make bhajji buffy. Better we will avoid this.

AWARDS

2009-11-12T08:14:00.000-08:00

Kitchen Queen http://kattameethatheeka.blogspot.com/ has showered me with awards.

Thanks a lot Ms. Kitchen Queen for sharing this wonderful awards with me. This gives a boost to contribute new dishes.

VANJARAM FISH FRY

2009-11-11T08:05:00.000-08:00

Ingredients:

Vanjaram Fish - 1 kg
Chilli powder - 1 tsp
Ginger-Garlic paste - 1 tspn
Turmeric powder - 1/2 tspn
Salt for taste
Oil to fry

Method:

Clean the fish and marinate with turmeric powder and salt for few mints.
Mix all other ingredients given and prepare a thick paste.
Now again marinate the fish with the above paste for 1 hr.
In a pan, add oil and shallow fry these fish pieces on both sides.

Tasty....Spicy.....Fish fry is ready to taste with parupu sadam and rasam sadam

POTATO MASALA

2009-11-06T04:07:00.000-08:00

This is very simple and quick recipe which anyone can make. This is a perfect match for poori's and chappati's. This is a typical Indian dish. Almost various state people know about this dish. Kids really loves this.........Here the dish comes for you all.

Ingredients:
Potato - 4 boiled (Peeled and mashed)
Onion - 1
Tomato - 2
Green Chillies - 4
Ginger-Garlice Paste - 1 tsp
Jeera - 1 spoon
Urad Dal - 1/2 spoon
Turmeric Powder - a pinch
Curry leaves - 10
Salt for taste
Oil - 2 tsp

Method:

Heat oil in a pan and add jeera seeds and urad dals.
Let it splutter and then add onion and green chillies and saute for few mints.
Now add tomatoes and ginger-garlic paste and fry for 10-15 mints.
Finally add mashed potatoes and turmeric powder and mix well.
Add required salt and curry leaves and mix it well.
Add little water to it and make it as a very thick gravy.

Serve hot with hot pooris.

MEDICAL BENEFITS OF HONEY AND CINNAMON

2009-11-04T06:29:00.000-08:00

It is found that a mixture of honey and cinnamon cures most Diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side Effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a Magazine in Canada , on its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists
HEART DISEASES
Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, if they do this Process daily they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.

ARTHRITIS
Arthritis patients may take daily, morning, and night, One cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half teaspoon Cinnamon powder before breakfast, They found that within a week, out of the 200 people So treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

BLADDER INFECTIONS
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in thebladder.
TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied three times a day until the tooth stops aching.
CHOLESTEROL
Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water, given to a cholesterol patient were found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol. By the way, if you're taking cholesterol medicine, STOP! They all contain STATIN which weaken your muscles...including YOUR HEART and none has been shown to stop heart attacks or strokes!!!!= 20
COLDS
Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
UPSET STOMACH
Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.

GAS

According to the studies done in India and Japan , it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas
IMMUNE SYSTEM
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant Use of honey strengthens the white blood corpuscles to fight bacterial and viral diseases.

VEG-RAVA KICHADI

2009-11-02T05:32:00.000-08:00

This is an easy and wonderful breakfast prepared using rava. Actually most of us wont like rava upma, but when you modify this upma to a colorful dish by adding some vegetable, ginger-garlic paste, turmeric powder etc..and make our loved ones to have this nutritious rava dish......and i love to share this dish to all you guys.....

Ingredients:
Upma Ravai - 250 gms
Carrots - 1
Beans - 30 gms
Potato - 2
Peas - 50 gms
Ghee
Onions - 2
Tomato - 2
Green chillies - 3
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - a pinch
Few Coriander Leaves
Few Curry Leaves
Salt & Water

For Tempering:
Jeera - 1 spoon
Bay Leaf - 1
Cloves - 2

Method:

Add little ghee in a kadai and fry rava until you get good aroma and then keep a side.
Heat little oil and ghee in another pan and add jeera, Bay leaf and cloves.
To this add onion and green chillies, curry leaves, turmeric powder and fry until they becomes soft.
Then add tomatoes and when it becomes soft add ginger-garlic paste and fry for few mints.
After this add cut vegetables peas and fry them well.
Now add 2 cups of boiling water and make the vegetables to cook.
Add required salt.
Once the vegetables gets cooked add fried rava (little by little) to this mixture and keep stirring(To avoid lumbs).
Close the vessel with a lid and let the water come to a boil .
Keep stirring the upma and finally add little ghee to it.
Finally add coriander leaves before you eat.

Tasty and colorful Veg-Rava Kichidi is ready to taste with coconut chutney.

PRAWN GRAVY

2009-11-02T05:31:00.000-08:00

Ingredients:
Prawn - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chilli Powder - 1 spoon
Coriander Powder - 2 spoon
Jeera - 1 spoon
Oil - 2 tsp
Curry Leaves - few
Salt for taste

Method:

Clean and wash the prawns well and keep aside.
Heat oil in a kadai and add jeera and fry.
Add onions to this and fry till golden brown.
Then add tomatoes and curry leaves and cook for few mints.
Now we can add ginger-garlic paste and let it cook until you get a good aroma.
To this add turmeric powder, chilli powder and coriander powder one by one and saute for few seconds.
Add cleaned prawns and mix well with 1/2 cup of water.
Cover with a lid and cook on low flame till the prawns becomes tender.
Finally check for salt and garnish with coriander leaves finally.

Serve this prawn gravy with hot rice.

CHICKEN GRAVY

2009-11-02T05:29:00.000-08:00

I love to prepare any chicken dish as its a very favorite dish for my daughter.When we talk about chicken dishes, you can have plenty of varieties. Let’s see one by one in this blog. As to start with I am giving you a very simple method of preparing Chicken gravy. You can have this with rice, chappatis etc. Let enter into the preparation...

Ingredients:

Chicken - 500g

Onion - 2

Tomato - 2

Green Chillies - 2

Ginger-Garlic paste - 1 tsp

Chilli powder - 1tsp

Coriander powder - 2 tsp

Pepper powder - 1 spoon

Curry Leaves - Few

Coriander Leaves

For Tempering:

Jeera - 1 spoon

Bay Leaves - 1

Cardomom - 2

Cloves - 2

Cinnamom - 2

To Grind:

Coconut - 1/2 cup (Ground this as a thick paste)

Method:

Wash the chicken and marinate it with ginger-garlic paste, chilli powder and little salt and let it stay for 1/2 an hour.
Heat oil in a kadai and the ingredients given in "For Tempering".
Saute the onion, tomato, curry leaves, ginger-garlic paste one by one nicely.
Now add the marinated chicken and fry for few mints.
Add chilli powder, coriander powder and mix it well with little salt.
Add 2 - 3 cups of water and cook until the chicken becomes soft.
Now add pepper powder and coconut paste and mix well.
Close this with a lid and cook until the gravy becomes thick.
Add coriander leaves before you serve.

Spicy Chicken gravy is ready to taste with hot rice, chappatis, idlis and dosa's.

CHANNA MASALA

2009-10-27T07:38:00.000-07:00

This dish is very gud to go with puris, chapathis, dosa or idlis...Its very easy and very popular in any parties or functions.We can also taste the cooked channa's plainly as a evening snacks.Its very rich in protein too....So, lets have a look into this energy rich dish...

Ingredients:
White Channa - 1 cup soaked overnight
Onion - 1
Tomato - 1
Ginger-Garlic paster - 1 spoon
Chilli powder - 1 spoon
Coriander powder - 2 spoons
Turmeric powder - 1/4 spoon
Garam masala - 1/2 spoon (Optional)
Coriander leaves - few
Cumin seeds - 1/2 spoon
Salt for taste
oil - 1 tbsp

Method:

Drain the channa and pressure cook it with some salt (You can keep one or two whistle)
Heat oil in a pan, add cumin seeds followed by onion and fry till it becomes golden brown.
Then add tomato and once it becomes soft add ginger-garlic paste and saute for few minutes.
At this point add all the masala ingrdients and fry for few minutes.
Once the masala gets cooked, add the cooked channa masala with required (little) water.
Cover and cook for atleast 15 minutes, so that the channa will absorb the masala within it.
Add chopped coriander leaves before you serve.

Tasty channa masala is now ready to go with your puris and chappatis.

PEAS PULAO

2009-10-26T07:34:00.000-07:00

Here is a simple and delicious dish for you all. Its very simple and interesting. Kids will like it a lot. Come on lets have a look.....

Ingredients:

Basmati rice - 1 1/2 cup
Onion (medium size) - 1
Green peas - 3/4 cup
Green chillies -3
Ginger garlic paste - 1 1/2 tbsp
Cumin seeds - 1 tsp
Cloves - 3
Cardamom - 2
Cinnamon stick - 1″
Bay leaves - 2
Cashew nuts - 1/4 cup
Coriander Leaves - a punch
Mint Leaves - a pinch
Oil - 2 tbsp
Ghee - 2 tbsp
Salt to taste

Method:

Heat oil in a cooker and add cumin seeds,Coarsely ground cardamom,bay leaves, cinnamon and cloves together.
Add mint and coriander leaves and fry for few minutes.
Now add the onions and split green chillies and saute and then add ginger garlic paste.
Now add soaked peas and cook for few mintues.
When the peas are coated with masala add basmati rice and add enough water and salt and close the pan.
Leave the cooker for two whistles and switch off the gas.
Hot peas pulao is ready.

Garnish with coriander leaveas and serve this delicious peas pulao with any raita.

SAMBHAR

2009-05-21T08:19:00.001-07:00

Ingredients:
Thur Dal – 1 cup
Vegetables (Brinjal, Carrot, Drumstick etc) – 1 cup
Samll Onion – ½ cup (or) 1 cup
Tomato – 2
Tamarind paste – 1 tbsp
Turmeric Powder – a pinch
Salt for taste

For Powdering:
Red Chillies – 5
Bengal Gram – 1 tsp
Coriander Seeds – 1 tbsp
Small Onion – 7 nos
Curry Leaves – Few
Coconut (grated) – ½ cup

For Seasoning:
Mustard Seeds – 1 tsp
Curry Leaves – Few
Asafetida – a pinch
Oil - 1 tsp

Method:

Heat a kadai and dry fry the ingredients given in “For Powdering” and keep a side.
Pressure cook the dal along with tomato and turmeric powder and keep a side.
Cook all vegetable with little salt in a heavy bottomed vessel.
Once vegetables are half cooked add tamarind paste and make it to boil for few mints.
Now add powdered ingredients and keep until the aroma comes well.
To this add mashed dal mixture and stir for sometimes.
In a pan add seasoning ingredients and pour that into the sambar mixture.

Finally garnish with coriander and serve hot with Idli’s and Dosa’s.

RAGI (KEZHVARAU) KOOZH

2009-05-01T09:29:00.000-07:00

Here is an interesting recipe for this summer. Ragi (Kezhvaragu) Koozh. It is rich in protein, iron and calcium. It is easily digestive and good for all ages. I know you all will enjoy this dish and the recipe is on the way to U………

Ingredients:
Ragi flour - 1 cup
Rice - 1/2 cup
Water - 2 cups
Curd - 1/2 cup
Salt - to taste

Method:

Mix Ragi flour in Water without any lumps.
Cook rice and keep a side.
Boil water in a heavy bottom vessel and pour this ragi mixture into it.
Stir this mix frequently to avoid forming lumps.
Add cooked rice into this mixture and cook until it becomes thick.
Now remove from heat and keep a side for the whole night.
To Serve mix curd or buttermilk and with ragi koozh.

It will go well with coconut thuvayal, pickel,small onion and moore milagai.

immmm.........delicious ragi koozh is ready to taste.

PLANTAIN (VAZHAKAI) PORIYAL

2009-05-01T09:27:00.000-07:00

Plantain is one thing which is present in one form or another in any wedding in Tamilnadu. You would have noticed plantain tree inviting you in any wedding. The reason behind is that "Full-grown plantain is an Eternal tree of evergreen plenty for endless generations!". In South India banana leaves are used to serve food as it got some medical benefits in it. Eating food served in plantain leaf gives you a special taste.

Ingredients:
Plantain - 2 nos
Ginet-Garlic paste - 1 tsp
Chill powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - a pinch

For Seasoning:
Jeera - 1 tsp
Few Curry Leaves

Method:

Cut plantain into small square pieces and keep it a side in salt water.
Hear oil in a kadai and add jeera and curry leaves.
Add ginger - garlic paste and stir for few mints.
Now add chill, corinader and turmeric powder and mix well.
Finally add cut plantain piece with salt and close the kadai with a lid.
Mix it frequently until the plantain becomes soft.

Spicy plantain poriyal is ready to taste with curd, rasam and paruppu sadam.

SEMIYA (VERMICELLI) PAYASAM

2009-05-01T08:46:00.000-07:00

Hi Friends....lets start this month with a sweet recipe. Something simple, something comforting which captured the beautiful sunny weekend. I finally settled on semiya payasam. Here the payasam is on the way for you.........

Ingredients:

Semiya (Vermicelli) - 1 cup
Sugar - 1 cup
Milk - 1 lr
Ghee - 3 tbs
Cashewnuts - 50gms
Raisins - 50 gms
Cardomom powder - 1 tsp

Method:

Roast semiya in a heavy bottom vessel & keep a side.
Boil the milk, and cook semiya for 5-6 mints (or till semiya becomes soft)
Add sugar and simmer for 5 mints
Add Cardomom powder
Finally fry cashew nuts & raising in ghee & add to payasam

Garnish with cashew nuts, almond or saffron. Serve hot or cold

PEAS BIRIYANI

2009-04-19T08:56:00.001-07:00

Ingredients:
Green Peas – 1 cup
Basumati Rice – 1 cup
Onion – 2 sliced
Tomato – 2
Ginger Garlic Paste – 1 tbsp
Coriander Leaves
Mint Leaves
Salt for taste
Water
For Seasoning:
Jeera – 1 tsp
Bay Leaves – 1
Cardomom – 2
Cloves – 2
Cinnamom - 1

Method:

Heat the pressure cooker with oil & little ghee. Add the given ingredients for seasoning.
Now add coriander and mint leaves and saute for few mints.
Add onion. Fry till it becomes golden brown.
Next add tomato, ginger-garlic paste and saute until the raw smell goes.
Add coriander and chilli powder to the mixture.
Now add peas, rice and water.
Add required salt and mix well.
Close the cooker and leave it for tow whistles and switch off the stove.
Hot Peas Biriyani is ready.

Serve hot with onion raitha.

NOTE:

For 1 cup of rice you have add 2 cups of water.
Instead of water you can use coconut milk.

EGG KUZHAMBU

2009-04-17T07:52:00.000-07:00

Ingredients:
Egg - 4 Nos
Onion - 2
Tomato - 2
Chilli powder - 1 tbs
Coriander powder - 2 tbs
Turmeric powder - a pinch
Ginger&Garlic paste - 1 tbs
Curry Leaves - a string
Oil & Salt as required

To Grind:
Grated Coconut – 4 tbs
Coriander Seeds – 1 tbs
Fennel Seeds – 1 tbs
Black Pepper – ½ tbs

Method:

Cut onion and tomato into small pieces.
Grind the ingredients mentioned in “To Grind” section and keep a side.
Heat a pan adds oil to fry mustard seeds to splutter.
Now add onion and fry till it becomes golden brown in color.
Then add tomato to it and fry till it becomes soft.
Add ginger, garlic paste to it and stir continuously until you get good aroma.
Then add chilli powder, coriander powder, turmeric powder and curry leaves and fry for few minutes.
Now add grinded paste and stir for few minutes.
Once the raw smell goes add water and salt and leave it for boil for few minutes.
Now break each egg (one by one) into the mixture and cover it with lid making the stove simmer.

Serve hot with rice or chappathi.

METHU VADA

2009-04-17T07:45:00.000-07:00

Methu Vada is a popular snack in South India. This can be had along with breakfast like Idli, Dosa or Pongal. And also can taken as snacks with coffee or tea in evening.

Ingredients:

Urad Dal – 2 Cups
Chopped Onion – ¼ cup
Chopped Green Chilli – 3 or 4
Curry Leaves – 1 sprig
Black Pepper Corns – 1 tbs
Ginger – 1 inch
Salt to taste

Method:

Take Urad dal in a vessel wash it and add add water to soak for 1 hours.
Ground the dal without adding water. If the grinder is unable to grind just sprinkle some water and grind till you get a thick paste.
To this dal batter, add chopped ginger, green chillies, onion, curry leaves,whole black peopper corns and salt and mix well.
Heat oil in a kadai. Wet your palms and take batter into the palm & shape into balls and make a hole in the center using your thumb.
Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.

Serve hot with coconut chutney or sambhar.

PARUPU PAYASAM

2009-04-17T07:36:00.000-07:00

Ingredients:
Paasi Paruppu – 1 Cup
Jaggery – 1 cup or according to your taste
Cashew Nut – 10 Nuts
Cardamom – 2
Coconut (Optional)
Milk
Ghee

Method:

Heat a vessel and roast paasi paruppu until the aroma comes from the dal. Keep a side and cool and wash it.
Now add 4 cups of water and cook the dal.
In another vessel heat a cup of water to three fourth cup of jageery. Heat till the jaggery dissolves. Strain it (Jaggery may have some impurities)
Add jaggery water to the boiling dal and stir for few minutes (make the gas simmer).
Make cardamom powder and add to the dal and jaggery mixture.
Heat Ghee in a kadai and fry cashews until golden brown.
Now add this along with little milk for more taste.

immm!!!!! Yummy Payasam Ready……..:-)

POTATO PORIYAL

2009-04-17T07:15:00.000-07:00

Ingredients:
Potato - 1/2 kg
Onion - 2
Tomato - 2
Ginger & Garlic paste - 1 spoon
Sambhar powder - 1 tbs
Turmeric powder - a pinch
Curry Leaves
Oil for fry
Salt for Taste

Method:

Boil potato and peel off the skin.
Heat oil in kadai add onion, tomato, ginger garlic paste and fry for a while.
Add turmeric & sambhar powder and sprinkle little wate and fry for few minutes.
Now add potatos (cut pieces) and mix well until the masala coats well on the potatoes.
Add salt for taste.

Potato poriyal is ready to taste.

COCONUT CHUTNEY

2009-04-17T07:11:00.000-07:00

Ingredients:
Coconut - 3 to 4 pieces
Roasted Split Gram - 2 tsp
Green Chillies - 2nos
Small Onions - 3 to 4 nos
Garlic Cloves - 2 nos
Salt for taste

For Tempering:
Oil - 1 spoon
Mustard Seeds - 1 spoon
Few Curry Leaves
Red Chilles (Broken) - 1
Small Onions - 1 or 2 no

Method:

Put coconut, green chillies, roasted split gram, small oninon, garlic cloves and salt in a blender with little water and grind to make a fine paste. Keep aside.

Heat oil in a kadai and add mustard seeds, onion, red chilli, curry leaves and stir till the mustard seeds crackle.

Pour this over the chutney and mix well.

Serve with Dosa, Idli or Vadai

MANATHAKKALI & APPALAM VATRAL KUZHAMBU

2009-04-12T05:19:00.000-07:00

Vatral Kuzhambu .. hmm ... Myself and my hubby likes this kuzhambu very much. He always used to say that I am good in making this. This is best when we have it in next day. I used Manathakkali seeds (which is good for mouth & stomach ulcer) and appalam.You try this and give me your comments.

Ingredients:
Manathakkali Seeds – 1 tsp
Urad Appalam – 2 Nos
Mustard Seeds – ½ spoon
Venthayam Seeds – ½ spoon
Small Onions – 1 small cup
Garlic Cloves – 4 or 5
Tomato – 1
Tamarind – a small lemon size
Gingerly Oil – 1 tsp
Turmeric Powder – a pinch
Chilli Powder – 1 tsp
Coriander Power – 2 tsp

Method :

Heat oil and add mustard, venthayam, manathakkali seeds,garlic and fry for few minutes.
Then add onion, tomato, splitted appalam and curry leaves and stir for few minutes.
Add chilly and coriander powder and stir well.
Now add tamarind water, salt and make to boil for few minutes.
When the content gets thickened remove and little ghee [Optional]

Serve this with appalam, coconut thuvayal, carrort / cabbage/ beans/ egg poriyal.

KOTSU

2009-04-12T04:59:00.000-07:00

Ingredients:
Brinjals - 1/2 kg
Green Gram Dhal - 1 cup
Green Chillies - 5
Onion - 1
Tomato - 1
Curry Leaves
Asafoetida - a pinch
Mustard Seeds - 1 tsp
Oil - 1 spoon
Salt for taste

Method:

Cut brinjals into small pieces and keep it a side.
Cook dhal for few minutes.
When it is half cooked add chilies,onion, tomato and leave for few seconds.
Now add the cut brinjals into it.
Add salt for taste.
Leave the gravy upto the brinjals gets mashed.
Switch off and remove from flame.
Heat oil, add mustard seeds, curry leaves and pour it into the dhal and brinjal gravy.
Kotsu is ready to eat.

This will go well with Pongal.

VEN PONGAL

2009-04-12T04:21:00.000-07:00

Ingredients:
Rice - 1 cup
Paasi Parupu - 1/2 cup
Cumin Seeds - 1 spoon
Black Pepper - 1 tsp
Ginger - 1 inch
Curry Leaves - Few
Cashewnuts - 10 no.
Ghee - 2 tsp
Water
Salt for taste

Method :

Wash rice and paruppu with ginger and 5 cups of water and cook for 10 mints.
Simmer for few minutes and remove from fire.
Heat a kadai and fry cashewnuts, pepper and cumin seeds along with curry leaves.
Pour this over rice-dal mixture.
Mix well.

Enjoy with coconut chutney and sambar or kothsu.

Optional : Cashewnuts can be added / removed according to taste. Also we can add pepper powder instead of pepper seeds.

AKSHAYA TRITIYA

2009-04-11T00:06:00.000-07:00

Akshaya Trithiya is a highly auspicious day which falls on the third day after the New Moon (Amavasi) in the Hindu Month. Akshayam means “ growth”. In the tamil month of Chithirai, the thruthiyai which falls in the Shukla Paksham (valar pirai) is called Akshaya Thruthiyai. Thrythiyai occurs ever month, but the one in Chithirai is celebrated specially. On every thruthiyai, Chandra darisanam is considered auspicious. This year 2009, Akshaya Tritiya falls on 27th April, Monday.

There are numerous legends associated with Akshaya Tritiya; most popular is that :

Kuchela, the poor friend Of Krishna went to see Krishna with some aval (poha) tied in his upper cloth. Kannan welcomed Kuchela happily and putting a handful of poha in his mouth uttered the word “Akshayam”. At once, the humble abode of Kuchela became a palace & he became a very prosperous man.
Another legend is that Parasurama, the sixth avatara of Vishnu was born on this day.
Another legend suggests that the Pandavas received the Akshaya Pathram (bowl) from Lord Krishna (in the Mahabharata) on this day.
Lakshmi is supposed to have chosen this day to worship Lord Kubera on this day, to be blessed with Kubera Sampath.
Any new venture started on this day will last long and well.
It does not end there, it is the most ideal day to do charity, help the physically challenged, do financial helps for higher studies for needy, deserving people as well.
It is said that giving curd rice to others improves longevity of life.
Distribution of sweets, helps to get over the obstacles in getting married. Distribution of grains and cereals, prevents accidents and untimely death. By giving cattle feed, prosperity will increase.
So, let us do good deeds on this auspicious day and pray for good things in life.

HAIR CARE

2009-04-10T22:33:00.000-07:00

For Dandruff

Massage the Scalp with pure coconut oil. This will also help growth of hair.
Apply coconut oil, which has been boiled with small onions for about 20 minutes. Wash it off with a mixture of green gram powder and water drained from cooked (boiled) rice.
Apply a mixture of almond oil and gooseberry juice with finger tips on the scalp.
Apply the warm mixture of olive oil, lemon juice and coconut oil. Do a steam -towel- wrap for 15 minutes and wash the hair with a mild shampoo.
Apply a paste of fenugreek and mustard to the scalp.
Mix Shikakai powder with the water drained from the cooked rice and wash the hair with it.
Crush the leaves of five-petal hibiscus flower and take the juice. Wash the hair with this juice.
Heat oil with a little camphor. Apply the oil in the scalp and massage for 10 minutes. After 30 minutes wash the hair with a herbal shampoo. Do the steam -towel- wrap for 15 minutes.

For Healthy and Shiny hair

It is better to apply castor oil for a healthy growth of hair.
Apply besan in the hair and wash it with water drained from the cooked rice.
Soak a handful of gooseberries in a cup of milk for two hours. Make a paste and apply on the hair.
Apply the mixture of an egg white, 2 spoons of castor oil, 1 spoon glycerin, in the scalp and hair. Wash it after some time.
Massage hair with warm coconut oil an hour before washing. Let it soak. Cover your head with a hot towel and wash your hair after an hour or so.
Boil a few hibiscus flowers in coconut oil. Filter and use this hair oil to control hair loss and thinning.
Do a 'steam-towel-wrap' once in a while, if your cuticles are damaged, as this steaming opens out the pores and absorbs the oil.
Soak 1 teaspoon fenugreek in curd and keep it for a night. Apply it in the next morning.
Boil coconut oil with the juices of curry leaves, basil, hibiscus flower and gooseberry. Apply on hair, keep it for sometime and rinse.
Add a lemon peel to a 'shikakai' and 'amla' mixture while washing your hair.
Take a cup each coconut and mustard oil. Soak half a cup of curry leaves in the oil mixture and keep it for a night. Next morning, heat on a slow fire till the curry leaves turn crisp. Remove from heat and add two to three camphor balls. Allow oil to cool and then strain. Apply oil to hair roots using cotton wool along the parting and massage in circular movements. Leave the oil overnight and shampoo the next morning. Repeat twice a week.

For Graying

Take a little Mehandi , an egg, juice of half a lemon, one table spoon of instant coffee powder. Mix it together and apply on the hair. Wash it after 45 minutes.
Take a little Mehandi, tea water, one table spoon of amla powder. Mix together and keep it for whole night and apply on your hair in next morning. Wash it after 45 minutes.

Natural Conditioners

Henna is a herbal treatment with good conditioning abilities.
Egg white is a good conditioner for hair.
Deep condition with curd, beer and egg.
Mix a little vinegar in warm water and rinse your hair with this solution. This will add bounce to dull and lifeless hair.

SKIN CARE

2009-04-10T20:41:00.000-07:00

For Glowing Skin

A facemask of egg white and honey gently removes the tan from your face.
Mix oats with honey, yogurt and ground almonds. Apply this in your face, leave it for five minutes and wash with lukewarm water.
Cucumber is a natural cleanser. Mix cucumber juice with milk and use it instead of a cleanser.
For oily skin, apply a mixture of grapes, lemon and egg white. Leave it for 20 minutes and rinse with warm water. While lemon acts as a natural cleanser, grapes will soften your skin and egg whites will tighten it. Don’t be alarmed if your skin tingles.
Cut the lemon and rub the wedge all over your face. Leave it for about 20 minutes, then rinse off with cold water. This will refresh your face. Avoid doing this if you have dry skin.
Mix honey, lemon and vegetable oil .This mixture is a good moisturiser for dry skin. Apply this mask for 10 minutes.
Apply the mixture of honey and milk on the face . This will make your skin glow.
Prepare a mask by mixing a slice of pumpkin with egg yolk and milk. Let this mask set on your face for 30 minutes for a glowing skin.
Mix half-a-cup honey to your bath water for soft and smooth skin.
For a soothing body pack, prepare a paste of mint leaves and almonds. Mix it with warm water and apply all over your body. Leave it till it dries and rinse with warm water.
Buttermilk dabbed on skin for 15 minutes will soak up oil from your skin without drying it.
Carrot juice applied daily fades blemishes.
For dark underarms and neck apply lemon juice mixed with cucumber juice and a pinch of turmeric daily. Leave this on for 20 minutes.
For removing facial hair.. Apply a sticky paste of egg white blended with sugar and corn flour. When it dries, gently peel it off. Repeat this three to four times a week.
Thin apple slices rubbed onto oily skin will help in controlling oily shine.
For supple skin, apply a ripe smashed banana on your face for 20 minutes daily.
For a fair skin, try this natural bleach. Mix orange peels (sun dried and powdered) with milk. Apply this paste for 25 minutes and wash off.
Mix half teaspoon dried curry leaf powder with multani mitti (fullers earth) and apply on the face. Wash it after it gets dry.
Apply the mixture of tomato juice and honey on the face and neck , wash it after 15 minutes.
Apply the mixture of carrot juice and basin. Leave it till it dries and wash the face.
Add two teaspoon of tomato juice with 4 teaspoon of curd and apply on the face.
Add a pinch of yeast with 2 teaspoon of cabbage juice and apply.
Mix 1 table spoon of barley powder with half teaspoon of lime juice and 1 teaspoon of honey. Apply it on the face and wash after 20 minutes.
Mix pineapple juice and carrot juice together and apply it on the face and wash it after 15 minutes.
Mix vinegar and rose water in equal quantities and apply.
Mix curd and cucumber juice and apply it on the face.
Apply the mixture of coconut water and thick pineapple juice.
Make a paste with 1/2 teaspoon of milk powder, 1/4 teaspoon of egg white and 1/2 teaspoon of lemon juice and apply on the face.
For dry skin, Make a paste with egg yolk, olive oil and lemon juice. Apply it on the neck and face, wash it out after 10 minutes.
For oily skin, take a mixture of oatmeal and egg white and apply it on the neck and face
For glowing skin, use basin or green gram powder mixed with milk instead of soap.
Apply the mixture of raw turmeric and cream of milk on the face and wash it after 20 minutes. It will make your skin fair.
Apply the mixture of honey, basin, cream of milk and olive oil as a face pack.
Apply the paste of fenugreek with milk on the face and let it dry. Wash off with luke warm water.
Make a paste of red sandal wood and apply it on the face every day for glowing skin.
Make a paste with red sandal powder and coconut milk and apply on the face for soft skin.

For Black Spots

Make a paste with mehndi and oil and apply on the face
Make a mixture of 1/2 teaspoon lemon juice and glycerin and apply it on the spots
Apply the paste of turmeric and curry leaves on the face and wash it after 15 minutes.
Apply a mixture of mehndi and turmeric. For a piece of turmeric, 2-3 leaves of mehndi are used
Grind dried basil leaf, neem and mint (100 gm each). Add some turmeric powder and rose water to make it in a paste form and apply it on the spots.
Grind betel leaf and add a little coconut oil and apply it on the spots
Soak a chappathi in milk overnight . Make it into a paste and apply it on black heads. Repeat for several days
Make a paste of saffron and add some honey , apply it on the face to remove black spots.
To remove black spots... apply a paste of turmeric and basil.
To remove wrinkles on the face, apply a mixture of sandalwood powder, rosewater and glycerin. Wash with cold water after some time

For Pimples

Apply a mixture of turmeric and neem paste on the face.
A mixture of crushed mint leaves and oats will reduce pimples. Leave this for 20 minutes and wash it with warm water.
Mix thick curd, turmeric and two drops of oil. Apply on the face.
Crush garlic and take the juice and apply it on the face daily to reduce pimples
Make a paste with sandalwood and turmeric and apply it on the face.

EYE CARE

2009-04-10T20:14:00.000-07:00

Dip wads of cotton in a chilled mixture of cucumber and potato juice. Keep this on your eyelids for 15 to 20 minutes and gently wash it off. Apply a little baby oil.
For long eyelashes. Apply a thin coat of castor oil every night. It strengthens lashes and cools your eyes.
Massage a few drops of coconut oil around the eyes to get rid off dark circles.
To reduce puffiness of your eyes, grate a potato; tie in a cloth and place the cloth over your eyes for about 15 minutes.
Add a small pinch of salt in water and wash for bright and sparkling eyes.
Mix tomato juice and lemon juice in equal quantity and apply around the eyes. After 30 minutes wash it off with cold and hot water alternatively.
Make a paste of sandal wood and nutmeg. Apply the paste around the eyes before sleeping and wash it off in the morning.
Crush a cucumber and take the juice. Add a little rose water and apply around the eyes and wash it after 30 minutes.
Place cotton wool swabs dipped in cold milk on closed eyes for removing dark circles.

MILLAGU RASAM

2009-04-10T18:55:00.000-07:00

Hi friends, let me talk about rasam now. Its really a favourite dish for my hubby and my father. They love to have rasam for their daily lunch. I love to cook that because its very easy to cook. Hardly it will take 5 mits to cook. And when you talk about the benefits of rasam. Its helpfull for good digestion. If some one at my place suffers with cold my immediate suggestion will be Milagu rasam as it got some medicinal benefits. Let me share the recipe with you all.

Ingredients
Black peppercorns – ½ tsp
Cumin seeds – 1 tsp
Garlic Cloves - 4
Tamrind juice (or thick store bought pulp 1/4 tsp)
Tomato - 1
Turmeric powder – 1 pinch
Corrainder leaves (chopped)
Salt

For Tempering:

Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Dry red chilli - 1
Few Curry leaves
Asafoetida powder – a pinch
Oil – 1tsp

Method :

Grind black peppercorns, cumin seeds and garlic coarsly in a mixie and keep aside.
Take a bowl crush tomatoes with your hands and add tamrind juice,turmeric powder.
Heat oil in a kadai or pan and splutter mustard and cumin seeds, red chilli, curry leaves, corriander leaves, asafoetida , grounded pepper cumin and garlic mixture.
Add little salt and water and heat for few minutes.
Switch off before the mixture begins to boil.
Garnish with remaining Coriander leaves

Serve hot with rice and coconut thuvayal and potato varuval.

PANNER BUTTER MASALA

2009-04-10T03:50:00.000-07:00

Ingredients
Paneer - 250 gm
Bay leaf - 1
Cinnamon stick - 1 inch
Cloves - 2
Cardamom - 2
Chili powder - 1 tsp
Turmeric powder - a pinch
Salt to taste
Garam masala - 1&1/2 tsp
Tomato puree - 3 tsp
Cream - 4 tsp
Butter - 2 tsp
Kasuri methi - 2 tsp
Onion - 1
Garlic cloves - 4
Fresh ginger - 1 inch
Sugar - 1 tsp

Chopped coriander

To Grind :
Grind Onion,Tomato,Ginger,Garlic as thick paste

Method:

Heat 1/2 tbsp butter in a heavy bottom pan.
Add cinnamon, cloves, bay leaf and cardamom and fry for a second
Add grinded paste
Fry it till golden brown
Add all the dry powders, sugar, tomato puree; fry for 2 minutes
Now add 2 cups water Cook for another 10-15 min till oil saperates and the gravy dries up to thick masala gravy
Now mix in cream, rest of the butter, kasuri methi & paneer
Add salt for taste
Cook till paneer is soft
Finally garnish with Coriander leaves
Serve hot with chappatis or rotis or parathas

ADAI

2009-04-10T00:26:00.000-07:00

Ingredients:
Channa Dal - 1 Cup
Tuvar Dal - 1 Cup
Urad Dal - ¼ Cup
Moong Dal - ¼ Cup
Rice - ¼ Cup
Red Chilies - 4
Onion - 2
Green Chilies - 2
Ginger - 1"
Salt to Taste
Chopped Coriander - ½ Cup
Few Curry Leaves
Oil

Method :

Soak dals together and rice separately for 2 hours.
Grind rice, chilles, curry leaves and ginger together.
Add dals and grind again.
Add salt, coriander leaves,curry leaves, onion, green chillies and mix well [cocounut chunks & drumstick leaves can also be added].
Heat a griddle and pour some batter and spread in a circular motion.
Spread one spoon of oil around the dosa and cook both sides.

Serve hot Adai with avial or coconut chutney or with butter & jaggery.

KEERAI MASIYAL

2009-04-09T23:06:00.000-07:00

Ingredients:

Two bunches of any Keerai (Parupuu keera)

Tur Dhal - 1 cup

Onion – 1no

Tomato – 2 No.

Garlic cloves – 4 to 5 Nos.

Tamarind - Half a lime size

Mustard - 1 tsp

Curry leaves - few

Salt for taste

Oil a little

Method:

Pressure cook the Tur dhall along with keerai , Onion, Tomato & Garlic cloves.
Add salt and Mash the cooked keerai and keep separatly.
Squeeze in the extract of tamarind and boil it with the cooked keerai mixture for a minute.
Heat oil in a kadai and temper it with mustard seeds.
Now add Onion and Curry leaves and saute for a couple of minutes.
Pour this in the keerai mixture and serve with hot rice and ghee.

Keerai masiyal is ready to taste.

CUCUMBER PACHADI

2009-04-09T22:15:00.000-07:00

Ingredients:
2 small sized cucumber
1/2 inch ginger
2-3 green chillies
2 tblsp coconut (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds
5-6 curry leaves
2 red chillies whole
salt to taste

Method:
Wash and scrub cucumbers thoroughly and then grate with the skin.
Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
Pour it on to the yogurt mixture. Stir it thoroughly.
Serve chilled.