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418. Neemflower Rasam

veppampoo rasam

I got little more of neemflower for Ugadhi.  So, I prepared neemflower(veppampoo) rasam. It tasted good. Of course, we all know the benefits of neemflower for our health.

Ingredients required :

Neem flower – 1 tsp

Tur dal – 1 tbs

Jeera – 1/2 tsp

Kalamirch – 1/2 tsp

Dhania – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Red chilly – 4

Channa dal – 1/2 tsp

Urud dal – 1/2 tsp

Salt – 1/2 tsp

Ghee – 1/2  tsp

Cooking oil – 1/2 tsp

Mustard seeds – 1/2 tsp

Asafoetida – 1/4 tsp

Tamarind water – 1 tsp

Turmeric powder – 1/4 tsp

Curry leaves – 1 bunch

Coriander leaves – 1 bunch

Method of preparation :

First,  pressure cook  turdal with little ghee and turmeric powder. Then,  fry neem flowers in ghee,  in a kadai and keep it aside. In the same kadai put cooking oil and fry channa dal, urud dal, dhania, red chilly, fenugreek seeds, jeera and kalamirch. Make it a coarse powder. In the kadai put ghee and do seasoning with mustard seeds and asafoetida. Pour tamarind water and put salt. When it boils, put the powder, cooked dal, curry leaves, coriander leaves.  Switch off the gas  and add fried neem flowers. The tasty and healthy neemflower rasam is ready. We should not add neemflower  when the gas is on, as it will spoil the taste.

 

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412. Tapioca puttu

DSC01705

First, let us see how to prepare Tapioca sweet puttu.

Ingredients required  :

Tapioca – 1

Grated Coconut  – 2 tsp

Sugar – 1 tsp

Elaichi – 4

Ghee – 1/2 tsp

Method of preparation :

First, we have to remove the skin of tapioca and wash well. Then, we have to grat it and put it in a cup. To this, we have to add  coconut, sugar, elaichi and ghee. We have to mix it well and pressure cook it for 10 minutes. The tasty tapioca sweet puttu is ready.

Shall we see how to prepare Tapioca kara puttu.

Ingredients required  :

Tapioca – 1

Cooking oil – 1/2 tsp

Mustard – 1/2 tsp

Broken Urud dal – 1/2 tsp

Salt – 1/2 tsp

Red chilly powder – 1/2 tsp

Asafoetida – 1/4 tsp

Curry leaves – one bunch

Method of preparation :

We have to remove the skin of tapioca and wash well.  Then we can grat it as before. In a kadai,  we have to put cooking oil and do seasoning with mustard, urud dak and asafoetida. Then, we have to add grated tapioca, salt and chilly powder. After sauting it properly for 10 minutes, we can put curry leaves and switch off the gas.  The tapioca kara puttu is ready now.

406. Vazhaith thandu karamani kootu

vazhai thandu karamani kootu

We  all  know the importance of including fibre in our diet regularly. It helps to keep the digestive system healthy, prevents constipation helps to lower cholesterol levels, controls level of blood sugar and protect against some form of cancer. Plantain stem or vazhaithandu  is a rich source of fibre. We have to take it atleast once in a week.

Ingredients required :

Pasi paruppu – 1/2 cup

Turmeric powder – 1/4 tsp

Gingerly oil – 1/4 tsp

Vazhaith thandu – 1 small piece

White Karamani – 2 tsp

Jeera – 1/2 tsp

Red chilly – 4

Coconut grated – 2 tbs

Salt – 1/2 tsp

Mustard seeds – 1/4 tsp

Asafoetida powder – 1/4 tsp

Cooking oil – 1 tsp

Curry leaves – One bunch

Method of preparation :

First, we have to pressure cook pasi paruppu with a punch of turmeric powder and 1/4 tsp of gingerly oil.   Also, we have to cook karamani with little water separately. Then, we have to remove the outer covering of the stem and cut it into rounds removing the thread like fibres with our index finger .Then we have to  chop it into small thin pieces and keep it in diluted buttermilk to prevent discolouration.

In a kadai, we have to put cooking oil and do seasoning with mustard seeds and asafoetida. Then, we can add chopped vazhaith thandu and cook well for 10 minutes.  After grinding red chilly, coconut and jeera, we have to add this mixture in the kadai. Then, we can add cooked pasi paruppu and karamani.  We can add salt and cook for 5 minutes  so that everything get mixed well. Finally, we have to put curry leaves and switch off gas.

This vazhaith thandu karamani kootu can be used with rice or as a side dish for chapathi/puri.

 

405. Chakka Pradhaman(My style)

chakka pradhaman

I prepared Jackfruit payasam which is popularly known as Chakka Pradhaman in my own style. The taste was good and so, I am sharing the recipe with you.

Ingredients required : 

Ripe Jackfruit  pieces(sulai) – 10

Jaggery – 100 gm

Elaichi powder – 1/2 tsp

Ghee – 1 tsp

Grated Coconut – – 100 gm

Cashew – 5

Dried grapes – 10

Milk – 1/2 cup

Method of preparation :

Boil jackfruit pieces with water for 10 minutes and grind it  coarsely.  Take coconut milk 3 times with grated coconut.  Dissolve jaggery in water and  filter it. Keep a kadai and put ghee. Fry cashew and dried grapes & keep aside. In the ghee, now put jackfruit paste and fry for 2 minutes. Then, add jaggery water and elaichi powder. First put 3rd cocunut milk, then 2nd and finally first.  When everything get mixed well, put milk and boil for 2 minutes. Finally, put roased cashew and grapes. Aha, now the tasty chakka pradhaman is ready.

399. Mudakathan Keerai(Balloon Vine Plant) Chutney

mudakathan keerai chutney

Nowadays, many people suffer with joint pain.  The best remedy for this problem is taking mudakathan keerai, atleast weekly once in our diet.  Mudakathan keerai also treats all cold and cough related problems. This is a very safe herb that can be used even for treating children’s cough & cold. It can also be used to treat ear pain, menstrual cramps, general tiredness and sluggishness.

I tried a simple dish using mudakathan keerai and it was good. So, I wish to share the recipe with you.

Ingredients required for mudakathan keerai chutney :

Mudakathan keerai –  One bunch

Channa dal – 1/2 tsp

Urud dal – 1/2 tsp

Red chilly – 4

Salt – 1/2 tsp

Cooking Oil – 1/2 tsp

Mustard Oil – 1/2 tsp

Method of preparation :

In a kadai,  put 1/4 tsp cooking oil and roast channa dal, urud dal and  red chilly.  Remove  the ingredients from the kadai. Put a little of cooking oil again and  add mudakathan keerai.  After five minutes, remove it from the kadai. Grind roasted dals and keerai with salt. Season mustard seeds  and add to the chutney.  This chutney can be used as a side dish for tiffin items as well as with curd rice.

391. Garlic Chutney

garlic chutney

Nowadays, everybody has started to take care  of his/her health seriously. We all know that  garlic  is very good for the proper functioning of the heart. We shall see a simple dish made of garlic.

Ingredients needed for garlic chutney :

Garlic – 250 grams

Mustard seeds – 1/4 tsp

Urud dal – 1/2 tsp

Cumin seeds – 1 tsp

Sesame – 1 tsp

Red chilly – 10

Salt  – 1/2 tsp

Curry leaves – one bunch

Cooking oil – 1/2 tsp

Method of preparation :

In a kadai put oil and add cumin seeds & sesame. When they splutter, put red chilly and garlic. Roast nicely until the aroma comes. When it becomes cool, add salt and grind it to a paste.  Again put some oil in the kadai,  do seasoning with mustard seeds and urud dal. Add this to the garlic chutney. We can use this chutney as a side dish for tiffin items as well as  like a pickle for curd rice. This is really tasty and good for health also. Please try.

 

385. Healthy banana stem soup

bananastem soup

It is very much important to use banana stem (vazhaithandu)  in our food regularly,  for the proper functioning of kidneys. I tried some dishes using this and a simple soup recipe is here.

Ingredients required :

Tender banana stem(chopped) – 250 gm

Tomato(chopped) – 1

Onion(chopped) –  1

Garlic – 4 leaves

Elaichi – 2

Kalamirch – 1/2 tsp

Clove(lavang) – 1/2 tsp

Salt – 1/2 tsp

Jaggery  powder – 1/2 tsp

Cream – 1/2 tsp

Method of preparation :

Grind all the above ingredients except cream with 1/2 cup of water. In a vessel, put the ground mixture and  boil it for ten minutes. Add cream and taste it. We can give it to children also, as the taste of banana stem soup is very good.

 

 

 

367. Mango Pachadi

mambazha pachadi

We need new and new side dishes for chapathi. I tried this mango sweet  pachadi. It goes well with chapathi and curd rice.

Ingredients required :

Half-riped or fully riped mango – 2

Jaggery – 2 table spoons

Cooking oil – 1/2 tsp

Mustard seeds- 1/4 tsp

Urud dal – 1/4 tsp

Red chilly – 2

Elaichi – 4

Method of preparation :

Cut  mango into small cubes and pressure cook it for 2 whistles. In a vessel put jaggery and 1/4 cup of water. When it dissolves and come to a boil, switch off the gas. When it becomes cool, filter jaggery water. In a kadai, put cooking oil and do seasoning with mustard seeds and chilly. Add cooked mango, elaichi and jaggery water. Stir well and cook for five minutes.  The sweet mango pachadi is ready. The chilly reduces over sweetness. Please try.

 

366. Keerai stew

keerai veg stew

I prepared keerai stew along with some vegetables. It tasted nice and I wish to share the recipe with you.

Ingredients required :

Any type of keerai – one bunch

Carrot – 2

Beans – 10

Green peas(Pattani) – 10

Coconut – 1

Green chilly – 4

Big Onion – 1

Garlic – 2 leaves

Salt – 1/2 tsp

Coconut oil – 1/2 tsp

Method of preparation :

Prepare coconut milk. In a kadai  put coconut oil and saute chillies, garlic and onion. Add finely chopped keerai, carrot, beans and peas. Add salt and little water so that the vegetables cook well. Finally add coconut milk and switch off the gas within two minutes. This keerai stew is a suitable side dish for dosa as well as chapathi.

358. Nuts, Paneer, Corn kurma

nuts-kurma

On festival and special days we won’t  use onion and garlic. We can prepare Nuts, Paneer, Corn kurma as a sidedish for chapathi and puri on these days. Children will also like its taste.

Ingredients required :

Tofu Paneer(small cubes) – 12

Sweet corns(shred) – 1/2 cup

Cashew – 8

Badam – 8

Pista – 8

Green Peas – 1/2 cup

Salt – 1/2 tsp

Green chilly – 5

Dhania leaves – 1 bunch

Ghee – 1/2 tsp

Fresh cream or Milk – 1/4 cup

Method of preparation :

Grind soaked cashew, half of dhania leaves and green chillies. Pressure cook green peas and sweet corn. Put  ghee and fry  tofu, grated pista  & grated badam. Add  ground mixture, salt, cooked peas & corn. After 5 minutes put fresh cream or milk and remaining dhania leaves. This gravy is rich in taste also. Please try once.