Tuesday, 20 September 2016
Kathirikkai poricha kuzhamb
soak thattai payar previous day itself. Cook kathirikkai and payar adding turmeric salt and koncham jaggery. Lemon size tamarind soak panni water eduthu add with cooked veg. 2 Thalia vandathum coconut urad Dahl milakai milaku and curry leaves(ROASTED) grind it and add with kathrikkai. Kaduku jeera and milakaivathal porichu kottinal kuzhambu ready
pomegranate Gulkand icecream without sugar
• 500 ml low fat fresh cream
2-3 Table spoon of gulkand
• 2 pomegranates
• juice of 1/2 lemon
2-3 Table spoon of gulkand
• 2 pomegranates
• juice of 1/2 lemon
Method
1. juice the pomegranate with the blender and add lime juice to it.
2. whip up the cream and gulkand till soft peaks are formed.
3. add the pomegranate juice to the cream and gulkand mixture.
4. mix it well.
5. pour in a container and freeze for 5-6 hours .
6. Garnish with powdered almond and walnut topping
2. whip up the cream and gulkand till soft peaks are formed.
3. add the pomegranate juice to the cream and gulkand mixture.
4. mix it well.
5. pour in a container and freeze for 5-6 hours .
6. Garnish with powdered almond and walnut topping
surnoli
1/2 cup aval soaked
1/2 cup- 3/4 grated jaggery
1 tsp methi ( venthiam)
1 cup grated fresh coconut
1 cup Sour curds or thick buttermilk
1 tsp haldi
Soak the rice, poha and methi for 4 hrs .
Grind along with the jaggery , coconut, . Rice , curds, poha and methi with a little water . Add salt to taste and haldi and mix well .
Let ferment overnight.
If it is too sour , you can add a karandi of milk .
In a flat tava , add 1/ 2 tsp of oil , and pour 2 karandis of batter in the center of the tava .spread lightly . Not like a dosa . Close with a lid and let steam and cook . The stove should be at low to medium flame . The bottom of the dosa should look lightly golden .
Enjoy with a dollop of butter on top . It does not need any side dish .
Iyengar style puliyodharai
1. Prepare (mael) podi by grinding dry roasted fenugreek, coriander seeds and black pepper ( little quantity fenugreek, equal quantity coriander seeds and pepper)
2. Dry roast ground nuts and remove its skin. Keep it separately
3. Prepare tamarind water using a big lemon size tamarind..
4. Take gingelly (4-5 tablespoon) oil in the kadai. Heat it well.
5. Put the kati perungayam(non powdered asafoetida)( Heeng) in the oil, so that it will be roasted
6. As the perungayam (non powdered asafoetida) gets fried, add 1 spoon of mustard and let it crackle.
7. Add 1-2 table spoon urad dhal and channa dhal
8. Remove the red chillies' top and add 12-14 red chillies to it.
9. When red chillies are fried well, add the tamarind water prepared above
10. Add curry leaves,turmeric powder and salt as per the requirement
11. When the above mixture is boiling well, the red chillies added to it would have been cooked well, at that time,remove all the red chillies alone and grind it in the mixie to a smooth paste and add it to the mixture, so that we will get the thick consistency very quickly
12. Allow the mixture to boil till it forms bubbles. Switch off the stove as soon as you get the required consistency. Now the pulikachal is ready
13. Spread the cooked rice in a plate, add gingelly oil to it and mix it well
14. Add 1-2 raw curry leaves to the rice
15. Then add the pulikachal prepared above to the rice and mix it well
16. Add the above prepared mael podi ( which has been mentioned in point 1) and mix it well
17. Add the roasted skin removed ground nut to it.
18. Garnish with curry leaves ( optional)
2. Dry roast ground nuts and remove its skin. Keep it separately
3. Prepare tamarind water using a big lemon size tamarind..
4. Take gingelly (4-5 tablespoon) oil in the kadai. Heat it well.
5. Put the kati perungayam(non powdered asafoetida)( Heeng) in the oil, so that it will be roasted
6. As the perungayam (non powdered asafoetida) gets fried, add 1 spoon of mustard and let it crackle.
7. Add 1-2 table spoon urad dhal and channa dhal
8. Remove the red chillies' top and add 12-14 red chillies to it.
9. When red chillies are fried well, add the tamarind water prepared above
10. Add curry leaves,turmeric powder and salt as per the requirement
11. When the above mixture is boiling well, the red chillies added to it would have been cooked well, at that time,remove all the red chillies alone and grind it in the mixie to a smooth paste and add it to the mixture, so that we will get the thick consistency very quickly
12. Allow the mixture to boil till it forms bubbles. Switch off the stove as soon as you get the required consistency. Now the pulikachal is ready
13. Spread the cooked rice in a plate, add gingelly oil to it and mix it well
14. Add 1-2 raw curry leaves to the rice
15. Then add the pulikachal prepared above to the rice and mix it well
16. Add the above prepared mael podi ( which has been mentioned in point 1) and mix it well
17. Add the roasted skin removed ground nut to it.
18. Garnish with curry leaves ( optional)
dhodak
Spread it out on a towel and let air dry .
Powder Ina mixie with a fine rava consistency .
Soak in sour buttermilk overnight . This can be done instantly too . No fermentation required.
1-1/2 cups coconut , grated .
1- 1/2 cups the white rind of watermelon
Grated or grated dosakai .
3-4 green chilies finely chopped .
Chopped curry leaves .
4-5 black pepper corns crushed .
1 tsp sugar
Salt to taste.
METHOD
mix into thick batter . Spread as things possible on a hot griddle . Make a small hole in the center . Put a little oil in this and around the dhodak . . Close with a lid and cook on medium heat . Once crisp , flip and cook on other side .
Enjoy with a dollop of butter and Molgai podi . Or any other condiment . .
Channa(white kondakadalai) Halwa
Soak & pressure cook white channa. Dry dry a tsp of w.ellu, add a tbsp of coconut & grind all together to a paste. Sauté some cashews in ghee & keep(add at the last). Add a cup of jaggery, little water & dissolve it. Add the paste & cook till it comes to a halwa consistency. Avlo daan..
HONEY AND HIMALAYAN PINK SEA SALT - energy drink
Friends believe me.Fantastic wonderful medicine(food) for Fresh and energy wake up in the morning.Due to heavy and hectic work sleeping trouble in night is settled by this simple food.For the past 2 and half years my whole family is taking this.(First two months nanum yen hubby yum try pannittu apparam kutties kku kudukka arambichom).Last 2 years a for me very hectic mental and physical work.My day starts by 4 o clock in the morning and yeppo thoonga mudiyum ne teriyathu.That time my doctor friend told this remedy..Yes whole day i feel very fresh.Romba nala yenakku oru confusion intha post podalama vendamannu.
Honey 5tsp,Himalayan pink sea salt 1tsp.(it is available in all organic shops and in online also) It is available both in crystal form and powder form.Crystal form is RS 90 1/4 kg.Powder form is RS.140.(nan only crystal form he he konjam money mitcham aahum) Crystal salt break panna konjam hard a irukkum.put in mixi and grind it to very fine powder.Just mix both ING.well and put it in the glass jar.Other wise appo appo ready pannikalam.HEALTH BENEFITS: Himalayan pink sea salt has incredible nutrient density.It provides the body with essential nutrients.It has more than 80 minerals.Nama yellarukuum terijathutha honey contains glucose that provides our cells with energy.This powerful combination increases our serotonin levels.Effectively making us feel fresh in the morning.HOW TO USE: Put a teaspoon of this under your tongue before you go to SLEEP and let it dissolve.(takkunnu muzhunga vendam) OR put it into a glass of warm water and drink.(Yella work kkum pannitu warm water vaikka yennala suttama mudiyalai.so under nakku than namakku best.
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