February 4, 2016

Home Remedy for Cough and Cold

     Cough and cold is very common infection. Instead of taking allopathic chemical medicine you can take organic traditional remedy. I have personally use this and find this very effective.


 





Recipe Cuisine : South Indian | Recipe Category: Home Remedy
Preparation Time: 5 mins  | Making Time: 30 mins | Yields: 100 gm (approx.)

Ingredients:
Dry Ginger / Sukku
25 gm
Tailed Peppers / Java Peppercorns / Vaal Milagu
25 gm
Long Pepper / Thippili
25 gm
Lesser Galangal / Kulanjan/ Chitharathai
25 gm

Procedure:
1. Keep all the ingredients under sunlight for 1 or two days to dry them completely. If you don’t have sunlight to dry, you can dry roast them separately until they become hot.
2. Use hammer or mortar and pestle (small stone grinder) to break the dry ginger and lesser galangal into small pieces.
3.  Then mix all the ingredients together and powder them using the dry mixie jar.
4. Then sieve them with fine siever and again grind the residues and again sieve. You can do this process till you can get very small residues.
5. Store it in an air tight container for later use and keep small quantity in a small jar for daily use. Use dry spoon only to take this powder.         
How to use this powder?
Child:
1. For kids above one year old age, take a pinch of the powder mix it with honey and lick it on their tongue daily before breakfast. This will improve the immunity of the child.
2. When the kid is having cough and cold, give this dosage both morning and night.
Adult:
1. For adults having cough and cold,  increase the dosage to half table spoon and make them take both morning and evening.

February 3, 2016

Eggless Custard Powder Cookies without Raising Agent | 4 Ingredient Cookie

     The Eggless Custard Powder Cookies is a very popular biscuit recipe; However this recipe is my own variant with unique combination. It was very tasty and kids had good fun having it because of the attractive shape.




Recipe Cuisine: Indian | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 35 cookies

Ingredients:
Maida
1 cup -  2 tbsp
Custard Powder
½ cup
Fat ( Vanaspathi or Butter)
½ cup
Homemade Icing Sugar (click here for the recipe)
1/3 cup

Procedure:
1. Cream the butter / fat with hand beater or electric beater.
2. Then add the icing sugar and beat them till they reach the soft peak consistency.
3. Now sieve the maida and custard powder together. Pour this mixture into the creamy butter.
4. Now mix them gently and knead it into a soft and pliable dough using your fingers.
5. Leave it for 5 mins, meanwhile preheat the oven at 200 degree Celsius for 10 minutes.
6. Now make gooseberry size balls from the dough. Then press each balls gently with fork to get the impression.
7.  Place the pressed cookies on the ungreased tray and bake it for 10 mins at 180 degree Celsius.
8. Allow it to cool down completely and store it in a airtight container for later use.
     Soft and mouth melting cookies are ready for your kids snacks box.
Note:
1. I have used vanilla flavor custard powder. But you can use any flavor custard powder.
2. You can use odorless oil instead of fat.   
3. Creaming the fat well is very very important.

Click here for more Cookies Recipes.

February 2, 2016

Horse Gram Rasam / Kollu Rasam

For General Fever and Cold/Cough, Horse Gram Rasam is a good remedy. It is actually a Soup which can be drunk separately just like normal soups. I recommend having this atleast once in a week as it is very good for health.



Ingredients:      
Horse Gram Cooked Water (click here for the recipe)
1 cup
Tomato
1
Tamarind
½ gooseberry size
Homemade Rasam Powder (click here for the recipe)
1 tsp
Salt
As Required
To Temper:

Oil
1 tsp
Mustard Seeds
¼ tsp
Curry Leaves
 1 spring
Red Chilly
1
Hing / Asafoedita
1 tsp
Garlic Pods
3
To Garnish:

Coriander leaves
handful

Procedure:
Preparation Procedure:
1. Wash and soak the tamarind in hot water for 2 mins. Then extract the juice from the tamarind using little water.
2. Wash and chop the coriander leaves into small pieces.
3. Cook the horse gram and drain the water from the dal.
4. Wash and chop the tomato into small pieces.
5. Just crush the garlic pods and keep it aside. No need to remove the skin of the garlic pods.
Cooking Procedure:
6. Mix the tamarind puree (from 1), horse gram water, tomato, rasam powder and salt. Add water (1 cup) and mix them well with your hand. Adjust the water level according to your taste.
7. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the curry leaves, red chilly (split into two halves), crushed garlic pods (from 5). Sauté till the garlic pods becomes brown color.
8. Then add the horse gram rasam mixture (from 6) and hing. Keep the flame at simmer. Cook till the rasam become frothy. Switch off the flame when it starts to boil.
9. Put the coriander leaves in the serving bowl, now transfer the rasam into the serving bowl. Immediately close the lid of the bowl. Leave it for 2 mins and then serve.
      Healthy and really yummy rasam is ready.
Note:
1. You can add more horse gram water and reduce the normal water level.
2. Adjust the red chilly level according to your taste.
3. If you don’t have rasam powder, just grind the
( cumin seeds-1/2 tsp, pepper-5, channa dal-1 tsp, coriander seeds – 1 tsp and curry leaves 1 spring ) into a coarse powder and use this instead of rasam powder. 

Related Links:

Horse Gram Masiyal / Kollu Kadaiyal / Kollu Masiyal

Horse Gram Masiyal is the Horse Gram equivalent of yellow dal maisyal which is very popular; I find it surprising that people outside of Kongu region do not prepare this regularly; This is a very energetic as this was given to Horses earlier for giving them high energy.






Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:
Cooked Horsegram / Kollu (click here for the recipe)
1 cup
Onion
¼ cup
Tomato
1 (small size)
Salt
As required
To Temper:

Oil
1 tsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Coriander Seeds
½ tsp
Urad Dal
½ tsp
Curry Leaves
1 spring
Red Chilly
1
To Garnish:

Finely Chopped Coriander Leaves
2 tbsp

Procedure:
1. Peel the skin of the onion and wash them well. Then chop them into fine pieces.
2. Wash and chop the tomato into small cubes.
3. Wash and chop the coriander leaves into very fine pieces.
4. Heat the oil in a pan, add mustard seeds and wait for splutter.
5. Then add urad dal, cumin seeds, coriander seeds, red chilly (split it into two halves) and curry leaves. Sauté for a min.
6. Then add the chopped onion (from 1) and fry till the onion becomes translucent.
7. Now add the chopped tomato (from 2) and fry till the tomato becomes mushy.
8. Now add the cooked dal and salt. Add little water and cook for 5 mins.
9. Switch off the flame and add the coriander leaves (from 3). Then blend it into a fine paste using the hand blender or electric blender.
          Serve this masiyal with hot white rice.
Click here for more horse gram / kollu recipes.

How to cook Horse Gram / Kollu?

Eventhough Kollu based recipes are very traditional and prepared by all, especially in kongu region,  I want to share a simple tip on how to cook the Kollu very soft as this is a very essential.



Recipe Cuisine : South Indian | Recipe Category: Kitchen Basics
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:
Horse gram / Kollu
½ cup
Water
2 Cups
Castor Oil
2 tsp

Procedure:
1. Remove the stones from the horse gram.
2. Wash the horse gram thoroughly, 2 – 3 times.
3. Add the horse gram, 2 cups of water and castor oil in a pressure cooker.
4. Pressure cook the horse gram for 1 whistle in high flame and keep the flame in medium.
5. Then leave it for 3 more whistles. After the pressure has gone, check the horse gram. If it is cooked, then use this for masiyal and rasam.
6. Otherwise,if  it is not cooked well then again do the steps 4 and 5. This time definitely the horse gram cooked well.
7. Drain the water for rasam or soup, and the hores gram for masiyal or thokku or kuruma.

February 1, 2016

Soya Chunks Kuruma / Meal Maker Gravy | Side dish for chapathi

     If you are bored with making vegetable kuruma as side dish for chappathis, Soya Chunks Kuruma is a good and healthy alternative. It is also very tasty and a good vegetarian alternative for those who can’t have non-veg kurumas.



Recipe Cuisine: Indian | Recipe Category: Side dish for roti
Preparation Time: 20 mins  | Cooking Time: 20 mins | Yields: 3 cups

Ingredients:
Soya Chunks (small size )
1 cup
Onion (medium size)
3
Tomato (medium size)
2
Dry Powders:

Turmeric Powder
½ tsp
Red Chilly Powder
1 tsp
Coriander Powder
2 tbsp
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Bay Leaf
1
Curry Leaves
1 spring
To roast and grind into paste:

Oil
1 tsp
Cinnamon
1 inch
Clove
2
Cardamom
1
Fennel Seeds / Sombu
2 tsp
Ginger
1 inch
Garlic Pods
3
Poppy Seeds / Kasa kasa
1 tsp
Roasted Gram/Pottukadalai
1 tbsp
Badam
3
Roasted Ground Nut
2 tbsp
Coconut
¼ cup
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
Preparation Procedure:
1. Remove the skin of the onion and wash them. Then cut them into small pieces.
2. Wash and chop the tomato into small cubes.
3. Wash and remove the skin of the ginger and chop it into small pieces.
4. Remove the skin of the garlic and cut them into small pieces.
5. Wash and chop the coriander leaves into very small pieces.
Cooking Procedure:
6. Heat 2 cups of water and put the soya chunks into the warm water. Keep it aside for 15 mins. Then drain the water and rinse them 2 times with fresh water. Keep it aside.
7. Heat the oil in a pan, add cinnamon, cloves, cardamom and fennel seeds. Fry for few seconds, then add poppy seeds, ginger (from 3) and garlic (from 4). Saute till the garlic becomes golden color.
8. Now add the roasted gram, badam and roasted ground nuts. Switch off the flame and allow them to cool down completely.
9. Then grind this roasted mixture with coconut into smooth paste using little water. Keep it aside.
10. Heat the oil in a pressure cooker, add mustard seeds and wait for popping. Then add the bay leaf and curry leaves. Sauté till the leaves becomes crisp.
11. Then add the chopped onion (from 1) and sauté till the onion becomes transparent.
12. Now add the chopped tomatoes (from 2) and fry till the tomatoes becomes mushy.
13. Add soya chunks ( from 6), turmeric powder, red chilly powder, coriander powder and salt. Mix them well and fry for 2 mins.
14. Now add the ground paste (from 9) and required water, mix them well and pressure cook for 1 whistle in high flame. Then switch off the flame and allow it to cool down.
15. After the pressure has gone, add the chopped coriander leaves (from 5) and give a stir. Transfer the kuruma into serving bowl,
     Yummy and delicious kuruma is ready to serve with roti and dosai.
Note:
1. Adjust the water level according to your requirement. Because for rotis we want the kuruma to be little bit thicker than dosai.

    Click here for more kuruma recipes.



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