June 12, 2015

How to clean Grapes

     Chemicals and pesticides are being used by formers for all fruits and vegetables. We intake them unknowingly even while eating fruits like grapes. My friend Manju brought to my notice the importance of cleaning grapes properly before using to avoid cold.



Ingredients:
Grapes
½ kg
Salt
1 tbsp
Turmeric
½ tesp
Water
As required
 Procedure:
1.  Remove the grapes from the stem and put them in a wide bowl.
2. Add water and wash the grapes. Then drain the water completely.
3. Add water till the grapes immersed in it and then add salt. Shake it gently and keep it aside for 5 mins. After 5 mins, drain the water completely.
4. Again add water till the grapes immersed in the water and then add turmeric. Shake it gently and keep it aside for 5 more mins. After 5 mins, drain the water completely.

5. Again rinse the grapes with pure water and drain it and then use.

June 11, 2015

Baby Medicinal Hair Oil (for cold)

     Today, we have been accustomed to use allopathic chemical medicines for simple ailments. But there is a growing awareness to avoid them as much as possible. 
     Baby medicinal hair oil is a very good remedy for headaches and cold, especially for babies (adults also).
     In my personal experience, this has been very effective and I highly recommend to everyone to try and benefit.




Ingredients:
Coconut Oil
200 ml
Betel Leaves / Vettrilai
2
Indian Borange / Karpooravalli
4
Solanum Trilobatum / Thoothuvalai
6
Sweet Basil
4
Holi Basil
15

Procedure:
1. Wash all the leaves and dry them using a clean cloth.
2. Heat the oil in a vessel, then add all the leaves and mix them well with ladle.
3. Now a sizzle sound starts from the oil because of the water content in the leaves.
4. Heat the oil till the sizzle sound sets off.
5.  Allow it to cool down and strain the oil using the steel filter. Then store it in a air tight container.
       Medicinal baby hair oil is ready to use.


June 9, 2015

Rose Sweet Lassi | Lassi Recipes

     Hyderabad Heritage Rose lassi is one of my Hubby’s favorite drinks. I tried to prepare it at home itself. We used to make this very frequently while we were in Hyderabad. I am  sharing this simple but excellent staple drink recipe.


 Ingredients:
Curd
1 cup
Milk
¼ cup
Sugar
3 tbsp
Rose Syrup
2 tbsp
Ice Cubes
5-7
 Procedure:
1. Mix all the ingredients together and blend it using the blender or mixie. Just pulse it till they mix thoroughly.
2. Don’t over beat the mixture, because it becomes curdle.
     Serve it chilled.
Note:
Adjust the sugar level according to your taste.

May 28, 2015

My Recipes in Hindu

     I have crossed a new milestone in my blogging history.

Hindu NewsPaper (www.thehindu.com) has published two of my recipes in its publication. I am very happy that such as reputed magazine has published my recipes.

I need first to thank The Hindu team, Archana and  her colleagues, for taking the initiative to publish my recipes.

I am including a screenshot of the recipe as published in their site and the link to the same.








May 22, 2015

Wheat Flour / Gouthmai Halwa

     Wheat flour halwa is a easy and quick sweet to celebrate an occasion.



Ingredients:
Wheat Flour
½ cup
Sugar
¾ cup
Ghee
½ cup
Water
1 ½ cup
Cardamom Powder
A pinch
Nuts (cashew or badam)
10
Food Color (optional)
Few drops
 Procedure:
1. In a heavy bottomed pan, add ghee and fry the nuts and then add wheat flour. Fry till a nice aroma comes out from the flour.
2. Meanwhile, mix the sugar and water, then boil the mixture till the sugar dissolves completely.
3. Now add this sugar syrup into the wheat flour, mix slowly. If any lumps gets formed, don’t worry about it. It will get dissolved.
4. Then stir the flour mixture continuously. Add the cardamom powder and food color. You should keep the flame in medium.
5.  Stir well and cook till it looks glossy and leaves the sides of the pan.

     Superb and tempting wheat flour halwa is ready to serve.

May 21, 2015

Ripe Mango Sweet Rice / Mambazha Inippu Satham

     Looking to prepare a sweet rice based dish? You should definitely try this ripe mango sweet rice. Few recipes I have prepared are as mouthwatering as this. All members of my family really relished this rice.


 Ingredients:
Raw Rice
½ cup
Ripe Mango Puree
1 cup
Boiled cold Milk
½ cup
Sugar
1/4 cup
Ghee
2 tbsp
Cardamom Pods
2
Cashew Nuts
10
Dry Grapes
15
 Procedure:
1. Wash and the soak the rice with 2 cups of water for ½ an hour.
2. Pressure cook the rice for 3-4 whistles in medium flame. Switch off the flame and allow it to cool down.
3. Cut the mango into two halves and scoop out the pulp. Using the mixer grinder, grind the mango scoops into a fine paste.
4. Now mix the sugar with milk till the sugar dissolves completely.
5. Then add the mango puree with the milk and mix them well.  Then add the cardamom and heat the mixture for 2-3 mins.
6. Now mix this mixture with the cooked rice and mix them well.
7. Meanwhile, heat the ghee in a pan, fry cashews and dry grapes.
8. Mix these nuts with the mango rice and serve it hot or chill.
     Yummy and mouthwatering mango rice is ready to serve.
Note:

You can use any variety of Mango which is sweet and pulpy.

May 20, 2015

Garlic Tomato Chutney / Thakkali Poondu Chutney

      Want to prepare a healthy chutney with just a few ingredients and also very quickly? Garlic Tomato chutney is a good choice for you in that case.



 Ingredients:
Garlic Pods
¼ cup
Tomato
1
Red Chilli
2-3
Channa Dal / Kadalai Paruppu
1 tbsp
Oil            
2 tesp
Salt
As required
To Temper

Sesame Oil
1 tbsp
Mustard Seeds
½ tesp
Urad Dal
½ tesp
Curry Leaves
1 spring
Procedure:
1. Remove the skin from the garlic pods and cut them into small pieces.
2. Heat the oil in a pan, add Channa dal and fry till it turns into golden color.
3. Then add the red chillies and fry for a min, and then, add chopped garlic pods and fry till nice aroma comes out.
4. Now add the chopped tomato and fry till the tomato becomes mushy.
5. Allow it to cool down completely, then add salt and grind it into a fine paste using little water. Transfer the chutney into the bowl.
6. Heat the sesame oil in the same pan, add mustard seeds and allow it into splutter. Then add urad dal and curry leaves. Mix this with the ground paste and serve.

   This goes well with paratha, dosai and Idli.

May 3, 2015

Mango Lassi

     Lassi is one of the best way to beat the heat during the summer. Adding flavours like mango, strawberry etc., gives lassi a special spin.



 Ingredients:
Curd
1 cup
Mango Pulp
½ cup
Cardamom
1
Sugar
2 tbsp

Procedure:
1. Peel the skin of the mango and cut the pulp into small pieces. Discard the seed.
2. Grind the mango pieces, cardamom and sugar together using the mixer grinder.
3. In a wide bowl, add curd and the ground mango pulp. Mix them well with the wisk.

    Serve it after chilling.

April 28, 2015

Sundal / Channa Biriyani

     The sundal gives a slightly different taste to the normal plain biriyani. This is a healthy and vegetarian biriyani which can be tried for vegetarians especially.



Ingredients:
Basmathi / Seeraga Samba /
Normal Rice
1 cup
Channa / Sundal
¾ cup
Onion
1
Tomato
1
1 tesp
1 tbsp
Turmeric Powder
½ tesp
Garam Masala Powder
½ tesp
Mint / Puthina leaves
Handful
Coriander Leaves
Handful
Ginger Garlic Paste
1 tbsp
Salt
As required / 1 1/2 tesp
Water
2 cups
To Temper:

Oil
1 tbsp
Ghee
1 tbsp
Cinnamon
1 inch
Cloves
2
Cardamom
1
Bay leaf
1

Procedure:
1. Wash and soak the channa dal for 8 hrs or overnight.  Pressure cook for 1 whistle and keep it aside.
2. Wash and soak the rice for 15 mins and drain the water completely.
3. Peel, wash and cut the onion into small pieces.
4. Heat the oil and ghee in a pressure cooker, add bay leaf, cinnamon, cloves and cardamom. Fry them for a min.
5. Then add the chopped onion and fry till it becomes translucent.
6. Next Add the chopped tomato and fry till it becomes mushy.
7. Then add chopped mint leaves and coriander leaves and fry for a min. Now add the soaked rice, red chilly powder, coriander powder, turmeric powder and salt. Mix them well.
8. Add channa dal and 2 cups of water-  (you can use rice soaked water also). Mix them well and add garam masala.  Again give a stir and close the lid of the cooker.
9. Put the whistle and keep it in full simmer after the steam has come out. Cook for 10 - 12 mins.

10. Open the cooker after the pressure has gone. Give a gentle mix with fork and serve with raitha.
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