GLUTEN FREE COOKING workshop by smita ganesh-nutrition and food consultant

 

smita - NUTRITION AND DIET CONSULTANT

asmi.food4soul@gmail.com
+91-9820022715
www.facebook.com/asmi.food4so
Asmi
🍎
Food4soul
🍎
ऊदर भरण नोहे जाणीजे यज्ञ कर्म
🍎
Food is an (inevitable/ indispensable / any better word?) part of our life
To make it nutritious & healthy without compromising on the taste is our mission

traditional recipes are modified to suit certain dietary requirements , by substituting certain ingredients with healthy alternatives

All recipes use natural home made colors & flavors

We can still enjoy sweets & savories with small modifications 😊
Small changes go long healthy way
https://www.facebook.com/asmi.food4soul/
Food is a fundamental part of life. Our mission is to provide you with food that not only ticks the boxes as far as nutrition is concerned, but also satisfies all of your taste buds.

We can tailor traditional recipes to suit any dietary requirements by substituting certain ingredients* with more healthy alternatives

Whether it be sweet or savoury, with a few small changes to how we prepare our meals, there's no reason why anything should be off limits!
Asmi - Food4Soul
Healthy, Nutritious, Tasty Food made with Natural Ingredients........

geetus verdict....

If not the distance this place shall be the one I would head out to when I am craving for tasty glutten free recipes workshop by my fav food consultant , friend , all rouder, masters in all cuisines @smita ganesh..
Let me begin by stating – I have always been someone who is constantly eating/munching. Ask my friends/colleagues, they will testify.

when i got an special invite from Gowri Rameshas a food blogger, as a master chef season 4 finalists, i was flying in the sky as i love attending masterclass, as a foodie as a chef want to learn more till my death

WORDS FAIL me when i have to describe about the class, but i cannot stop without writing about this excellent class taken by my fav nutrition and food consultant . smita ganesh....

asmi.food4soul@gmail.com
+91-9820022715
www.facebook.com/asmi.food4so

The results were delicious, and the food enthusiasts and parents were charmed by smita sense of humour!

smita has designed gluten free menu for people with foodd lovers It will provide a taste of varied, delicious and healthy culinary choices that adhere to the calorific and dietary requirements ..

SO GO VISIT to her page asmi.food4soul@gmail.com
+91-9820022715
www.facebook.com/asmi.food4soul

 

my passion for food makes me more mad and my friends  will testify. its worth for me to attend this gluten free workshop , and i learnt a lot from her....

 

started with a yummy welcome drink

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she made five recipes for us ....

 

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1. Power Packed Breakfast
Ingredients:
2 cups Thin pohe (rice flakes)
1/4 cup sprouts
2 tbsp boiled peanuts
2 tbsp boiled sweet corn
1 medium size tomato chopped
2 tbsp coriander leaves finely chopped
1 cucumber grated
2 tbsp oil
1/2 tbsp mustard seeds
1 tbsp turmeric powder
1 green chilly finely chopped
1 lemon
Salt
Method:
Dry roast thin pohe in a pan till crunchy.
Set it aside
Heat up oil in a pan -
Add mustard seeds, green chillies
Turmeric powder
Add it to pohe
Add all other ingredients
Adjust seasoning
Serve at room temperature
Tips :
Pohe is a great gluten free option
Its power packed with iron . Helps cure anemia .
It has a great satiety value
Good for diabetics as it releases sugar slowly

2. Chickpea Apricot Tikki
Ingredients:
1/2 cup chick pea (chole)
10 dry apricots
1 boiled mashed potatoes
1/4 cup rice flour
2 tbsp coriander leaves finely chopped
1 tbsp ginger grated
2 green chilies finely chopped
Handful walnuts crushed
1 lemon
Salt
Oil to shallow fry
Method :
Wash & Soak choke overnight
Pressure cook well
Mash & set aside
Add all other ingredients
Mash it well
Adjust seasoning
Make small tikkis
Roll in dry rice flour
Shallow fry & serve hot with
Coriander chutney
Tips :

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Chickpea is a great gluten free option. Rich in protein, manganese & folate , high in dietary
fiber
Good for diabetics
Sweet potatoes are rich source of vitamin A , C , B1, B2 also rich in dietary fiber, copper &
phosphorus
Dry apricots are rich source of vitamin A , high in dietary fiber , potassium & anti oxidants

3. Mix Veg Paratha
Ingredients:
1/2 cup jowar - sorghum flour
1/2 cup rajgira - amaranth flour
1 sweet potato- (ratale) boiled
1 onion chopped
1 tbsp garlic grated
2 green chillies finely chopped
1 tsp turmeric powder
2 tbsp each finely chopped palak. Coriander leaves. Carrots
Sesame seeds
Salt
Water
Method :
Mix the flours
Add water
Add Sweet potato
Add other ingredients
Adjust seasoning
Make a soft dough
Smear the tava - fry pan with oil
Place the dough
Shape it into a thick paratha
Cook on both sides with the help of oil
Serve hot

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Tips
Sorghum & amaranth are great alternative to wheat breads
These gluten flours are very rich calcium , magnesium, iron
Very good source of protein
High in dietary fiber

4. Quinoa Pulao
Ingredients:
2 cups quinoa cooked
1/4 cup each onions, red capsicum, green capsicum, green peas,
sweet corn, carrots, green beans
2 tbsp green chillies
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped
1 tbsp lemon juice
1/4 cup Roasted crushed peanuts
Salt to taste
3 tbsp olive oil

 

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Method
Bring 2 1/2 cups water to boil
Add 1 cup washed quinoa
Cover & cook on slow heat for 12-15 mts
Set it aside
Put olive oil in a pan
Add garlic & green chillies
Add onions cook
Add other blanched vegetables
Add ginger
Add cooked quinoa
Add lemon juice
Add salt
Mix well
Adjust the seasoning
Add crushed peanuts &
Serve hot
Tips
Quinoa - is a great protein source containing all essential amino acids
Its high fiber & high protein quality adds to great satiety value
Rich source of iron & many other minerals

EVEN glutten free PERSON CAN EAT THIS YUMMY DESSERT ..HOW …
smita ganesh TEACHED US HOW TO MAKE …

IS THAT COOL AND DROOLING

5. Ragi Mini Muffins
Ingredients:
1/4 cup Ragi- finger millet flour
1/4 cup Almond flour
1/4 cup Cashew nuts flour
1/4 cup olive oil
1/4 cup dates puree
1/4 cup honey
2 tbsp cocoa powder
2 tbsp flax seeds powder soaked in 4 tbsp warm water
1/4 tsp vanilla essence
1/4 cup crushed walnuts
1/4 tsp eno salt
1/4 tsp lemon juice mixed in 1 tbsp water
1/4 tsp salt
Method:
Pre heat the oven @ 180 dc for 20 minutes
Grease the muffin tray Or place the cup cakes case in a tray
Mix in the dry ingredients- ragi flour + almond flour+ cashew nuts flour + salt + cocoa
powder
In another bowl, mix in the wet ingredients- dates puree + honey+ vanilla essence + olive
oil + flax seeds water
Add the dry ingredients to above wet ingredients bowl mix
Mix walnuts
Add lemon water on top , Add eno salt to the water. Give it a quick mix
Spoon into muffin mould
Bake for 18-20 minutes or till the tooth pick cones out clean
Place the tray on a cooling rack. Rest for 10 - 15 minutes
Serve at normal temperature

 

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Tips :
Ragi- finger millet is a rich source of iron & calcium
Its low fat content makes a great weight loss meal plan . Also tryptophan amino acid
present on ragi helps reduce appetite
Its great food for diabetics
Antioxidants & minerals in ragi work against anxiety & stress by helping to relax and calmdown the body

THE GLUTEN FREE WORKSHOP IS A HUMBLE INITIATIVE TO MAKE PEOPLE AWARE AND CREATE GLUTEN FREE RECIPES AT HOME ...

MRS. SMITA GANESH SAID , WE STARTED THE GLUTEN FREE INITAITIVE LAST YEAR , TO URGE RESTAURANTS TO CURATE AND SERVE A GLUTEN FREE ,, HEALTHY AND TASTY MENU.ITS A SMALL EFFORT TO REVOLUTIONISE THE WAY THE FOOD INDUSTRY CATERS TO THE VAST NUMBER OF GLUTEN FREE PUPIL...WHERE PEOPLE WITH GLUTEN FREE OR THE HEALTH CONSCIOUS , CAN MAKE A PREFERRED SELECTION FROM A MENU, BASED ON THE NUTRITIONAL VALUE OF THE FOOD SERVED.



OUR VISION IS TO SEE A HEALTHY, GLUTEN FREE MENU SERVED IN EVERY HOME AND RESTAURANT IN INDIA, SO PEOPLE WITH GLUTEN FREE CAN MAKE AN INFORMED CHOICE ABOUT WHAT TO EAT..

Hershey's Cook Along with celebrity chef Rakhee Vaswani

 

Hershey's Cook Along with celebrity chef Rakhee Vaswani



Chef Rakhi Vaswani demonstrated some very innovative and creative recipes by making use of these syrups.

Rakhee Vaswani

Chef, Entrepreneur

---

Know More About Rakhee

Certified by Le Cordon Bleu at Gordon Ramsay’s Tante Marie in London, Rakhee began her culinary journey at the tender age of 11, keenly observing her aunts cook delicious food that caught her fancy (and her heart). Touted to be the ‘Desi Nigella’ of India, Rakhee is a natural with flavors and textures, her biggest asset being her strong palate and a deep rooted passion for the culinary arts and food the industry.

Rakhee’s vision to make world cuisines easily available in our city led her to pioneer the birth of the first set of cooking studios in India with Palate Culinary Studio (erstwhile in Khar, now in Santacruz) taking form in early 2010. Over two decades of experience in the culinary business and her natural gift for teaching have catapulted Palate Culinary Studio from a small mom-and-pop shop to a state of the art international cooking school where she trains budding chefs, amateurs, professionals and food enthusiasts alike, all within 4 years time!

An ardent travel buff, Celebrity Chef Rakhee’s extensive trips and brushes with reputed chefs across the globe help further enhanced her knowledge of different cuisines and translate into her studio tutorials and teaching sessions. Currently, she has over 99 classes to boast of, spreading across a wide repertoire of Indian, Lebanese, Japanese Chinese, Mexican, Sugar Craft and many more.

An all-rounder when it comes to food, Rakhee has also covered the taste of London for the FBAI where she interviewed chef Atul Kochhar and went on to work and experience a hectic day in the kitchen of his Benares. Her interviews with food Gods like Chef Raymond Blanc and Eric Lanlart have helped her gain expertise in varied cuisines. Her domestic travel trails led her to meet Chef Ajit Ramon from Jaivilas Oberoi who put up a royal sampler menu based on the diverse culture of India.

 



Caramel flavor syrup she used in oats preparation, topped with some fresh and dry fruits. This one was healthy breakfast option.


Second recipe was of veg roll with barbeque flavor stuffing. Ingredients were paneer,fresh veggies, crushed garlic,salt,pepper,mixed herbs and chocolate syrups added in it and tossed on firefor barbeque flavor. Amazing tiffin roll for children.
Last she made tokari chaat. In khatta mitha chautney. Jaggery replaced by strawberry syrup. Which was again fantastic evening snacks . chaat where you can’t make out the use strawberry syrup instead of jaggery.

Palate Culinary Studio offers multiple courses like One-Day Workshops, ABC of cooking, a certified Boutique Bakery Intensive Course, a UK-certified Culinary Course and the likes that serve as the stepping stone to all that is culinary. Each class teaches more than five recipes over 3 workstations - the industrial, a state if the art induction hob and lastly a regular state of the art glass finish hob so students get to experience all the cooking methods.

Palate Culinary Studio enjoys people from the age of 5 years to 80 year olds, people from all walks of life, from Mumbai as well as other cities and countries, home-chefs, amateurs, even professionals who come to learn from a large variety of cuisines under the umbrella of cooking / baking workshops.


Excited and waiting , to cook with Chef Rakhi , and she was really loving, friendly , creative and interactive with audiences, waiting for such more workshops from Palate Culinary Academy and Hersheys.

#Snackonyoghurt - HEALTHY RECIPES BY CHEF. VARUN-I don't really believe in diets. I love food... If I deprive myself, I'm going to snack on DANONE yogurt

I feel better all day if I start off by eating healthy. Breakfast is simple: multigrain toast with natural peanut butter, oatmeal, yogurt, fruit, or healthy cereal.
I wasn't eating the right kinds of calories. I didn't know about healthy carbs such as brown rice and lentils. Now I eat small meals throughout the day: oatmeal with cinnamon to start, fruit and yogurt as a snack, and vegetables or with chicken or tuna, and a healthy carb, like a yam, for lunch.

yoghurt - a healthy and tasty snack  NEWLY LAUNCED TODAY by @danone Danone #Snackonyoghurt - yoghurt is a cultured milk product that is soured and thickenened by the action of specific lactic acid- prducing cultures added to milk.. the lactic acid produced by the culture coagulates the milk protein , thickening the milk and adding the characteristic sour flavor.. the starter cultures (bacteria) used to make yoghurt and llactobacillus bulgaricus and streptococcus thermophilus....

 

yoghurt is differnt from curd or dahi.. the basic differnce lies in its method of preperation and also the beneficial bacterial strains that are used for the fermentation of milk. yoghurt is created by bacteria fermentation of milk using the above mentioned bacterial strains, while curd is processed by curdling milk with rennet or an acidic substance like vinegar or lemon juice ,...

chef . varuninamdar teached us three types of recipes by using danone products......



he talked baout the nutrilicious snack otpion..... he made us aware by advising how it helps in our day to day life.. he made it a point by saying danone yoghurt is the healthier option , yoghurts nutrient density is better than other snacks.... he made me understand the value of my health...being a mother of 28 cancer kids.. he teached us how yoghurt has a huge potential to occupy the healthy snack and dessert space in the cnahging indian diets....

 

thanks varun, yesterday itself i had for dinner two cups danone yoghurt,,,, i loved both the flavours....

KOTHUMAI MAVU URUNDAI

Coarsly ground wheat flour 3cups (here in MUMBAI  we get ready made coarsely ground flour in the flour mill.If you don't get such flour in your place than buy wheat rava that you get from supermarket grind it in mixer nd you shall get the same consistency .) 1 cup wheat flour (regular one)
Oil more than 1/2litre to fry the muthias.
Ghee 50 grams
Jaggery the soft one 2cups shredded
Elaichi 5 pods peeled nd grains can be added to the muthiyas while grinding.

 


Method:-
Put the coarse wheat flour nd the regular one together in wide mouthed deep bottomed plate add one table spoon oil nd mix thoroughly.Add water nd form a stiff dough.From this dough make muthias of equal size.
Now fry this muthias in a medium low flame to golden brown.you can fry two to three muthias at a time.remove the muthias on tissue papers to remove the extra fat.
Allow the muthias to attain room temparature nd break the muthias to small pieces nd dry grind it in a mixer along with elaichi granules.
Now you get a rava like texture after grinding .gather this rava in a vessel nd set aside.
Now mount the kadahi on the gas .add ghee first on a medium low flame.once the ghee melts add jaggery(grated) nd within minutes you can see jaggery too melts nd forms a mixture with ghee floating.stop the gas nd shift the mixture to the vessel with wheat rava.mix properly nd form the laddoos immediately.

HEALTHY PIZZAAAA FOR RUNNERS

Add a little yeast and a pinch of sugar to Luke warm water and let it sit for 10 mins. To this add chili powder, little ajwain, salt. Some yogurt, wheat flour and little olive oil and mix it. Leave it to ferment, udually 4 to 5 hours. Once it rises, usd a cast iron pan. Grease it with Some olive oil. Take some dough and spread it out. Spread some pizza sauce or marinara sauce . Let it bake a little at 350 degrees Fahrenheit. Then add mozzarella cheese and load it with all of your favorite veggies and let it bake for some time until done. Usually abt 20 to 30 mins. Enjoy your yummy healthy pizza!

HEALTHY PIZZAAAA FOR RUNNERS

Add a little yeast and a pinch of sugar to Luke warm water and let it sit for 10 mins. To this add chili powder, little ajwain, salt. Some yogurt, wheat flour and little olive oil and mix it. Leave it to ferment, udually 4 to 5 hours. Once it rises, usd a cast iron pan. Grease it with Some olive oil. Take some dough and spread it out. Spread some pizza sauce or marinara sauce . Let it bake a little at 350 degrees Fahrenheit. Then add mozzarella cheese and load it with all of your favorite veggies and let it bake for some time until done. Usually abt 20 to 30 mins. Enjoy your yummy healthy pizza!

Schzewan fried rice and Gobi 65(non gravy) for lunch.

Schzewan fried rice recipe - Soak 7-8 red chillies in hot water.
Cut diff colors of bell pepper, carrot and cabbage and keep it aside. After 10 min of soaking grind the chillies along with 3 pieces of garlic, 2-3 tap of white vinegar and 2 tsp of gingely oil, salt and sugar. Now take a pan add gingely oil and ginger garlic paste and saute the veggies and when they r half done add the ground schezwan sauce and add little salt and switch off the gas. The veggies should not be cooked fully. Now mix this with rice and njoy. Only use gingely oil for this recipe. Add spring onion before serving.

Gobi 65 recipe -
Cut cauliflower into medium florets. Add corn flour, rice flour, maida, chilli powder ginger garlic paste and salt and make a paste and marinate the florets and keep aside for 20 min. Cut onions,bell pepper and saute it with ginger garlic paste, green chilli and add soya sauce and tomato ketchep and keep aside. The bell pepper should not be cooked fully. It should be crisp. Now deep fry the marinated florets in oil and saute along with the bellpepper and onion mix and add salt accor to taste. Add spring onion on top and serve.

Schzewan fried rice and Gobi 65(non gravy) for lunch.

Schzewan fried rice recipe - Soak 7-8 red chillies in hot water.
Cut diff colors of bell pepper, carrot and cabbage and keep it aside. After 10 min of soaking grind the chillies along with 3 pieces of garlic, 2-3 tap of white vinegar and 2 tsp of gingely oil, salt and sugar. Now take a pan add gingely oil and ginger garlic paste and saute the veggies and when they r half done add the ground schezwan sauce and add little salt and switch off the gas. The veggies should not be cooked fully. Now mix this with rice and njoy. Only use gingely oil for this recipe. Add spring onion before serving.

Gobi 65 recipe -
Cut cauliflower into medium florets. Add corn flour, rice flour, maida, chilli powder ginger garlic paste and salt and make a paste and marinate the florets and keep aside for 20 min. Cut onions,bell pepper and saute it with ginger garlic paste, green chilli and add soya sauce and tomato ketchep and keep aside. The bell pepper should not be cooked fully. It should be crisp. Now deep fry the marinated florets in oil and saute along with the bellpepper and onion mix and add salt accor to taste. Add spring onion on top and serve.

SWEET POTATO POLI

First boil 2 big sweet potatoes and smash t well. Then add to it coconut gratings one small cup, elachi powder and jaggery accordingly (if sweet potato s sweetish then reduce d amount if jagger y) ssy roughly about 200 gms and then mix well. Then n a kadai add a tbsp ghee and then add this mixture and saute well till it becomes thick and allow t to cool. then make round balls and keep aside.
In d meanwhile take wheat flour and add little salt and 2 tbsp oil and add little water and make t to a dough consistency.Then make into small tikki then place the sweet potato poornam made and kept and close well and make like chapathis slowly and heat tawa and make like rotis wid ghee. Ur poli s ready. Serve hot.

Orange peel pickle:

Orange peel from 2 oranges
Lemon 4
Green chilli 5 cut into pieces
Lemon juice from 4 lemons
Haldi powder 1 tsp
Salt to taste
Method
First remove the white inner parts from the skin by scrapping with knife and cut into pieces.
Just steam them for 5 min.Let them cool and dry completely.
Cut the lemon into small pieces.
Add all ingredients together and mix well.
Close the jar with clean clothe.
Shuffle daily.
After 5 days the pickle will be ready.
You can have it with curd rice.
Note:
If you want the pickle more spicy then you can skip green chilli.
After 5 days heat some gingeli oil in a pan,add mustard seeds,hing powder and switch off the flame.
After cooling add haldi powder and red chilli powder(according taste).
Mix well.
The pickle is ready

BEETROOT CHUTNEY

-in a kadai add gingely oil then roast uraddhal redchilles tamarind onion coconut nicely and then add the beetroot and soon after that add req salt and a small chopped tomato and fry till it is soggy and then after it gets cool grind it into a coarse chutney and temper with mustard seeds nd curry leaves

Thiruvathirai Kali

Thiruvathirai Kali is prepared on the auspicious occasion of Thiruvathirai. Cendanar of Naukoor, a disciple of Paddinattu Adigal, used to eat only after feeding some Saiva devotees. Due to a constant bad weather he could not get together all the essentials for a proper meal. He had no option but to mix water with flour and prepare a mashed paste. Lord Siva understood his predicament. He wanted the people to know how sincere his devotee was to him. Therefore he disguised himself as a Siva devotee and visited Cendanar’s hut and enjoyed what was given to him as food. The temple attendants saw the premises scattered with the mashed paste the following morning. Inquiries led to an understanding of Cendanar’s piety and he was thereafter bestowed with all due respect. This incident took place in a Markali Thiruvathirai. This is why Thiruvathirai Kali forms an important prasad on this holy day.

2 aazhakku raw rice and one karandi pasi paruppu irandaiyum oru kadayil pottu nandraga sivakka varuthu ariyavudan ravai pol potithu vaikkavum.

Oru kadayil 4 tumbler thanneer ootri kothithathum athil 2 tumbler poditha vellam pottu nandrga karainthathum athai oru kukkaril vadikatti ootra vum, athanudan konjam elapodi serthu poditha ravaiyai konjam konjama pottu katti thattamal kilari moodi, aduppai simmil vaithu 2 visil vittu irrakkavum

Oru kadayil oru kuzhi karandi nei vittu athil 100 gram cashew varuthu eduthu kollavum piragu athe neiyil konjam thuruviya thengai pottu nandraga sivalka thengai vasanai varum vari varuthu cashew and varutha thengai irandaiyum kukkaril pottu nandraga kilarinal gama gama endru vasanaiyudan superana samiye eppo neivethiyam pannuvargal endru ninaikumpadi suvaiyana thiruvadirai kali ready

"ஊர்திரை வேலை யுலாவும் உயர்மலைக்
கூர்தரு வேல்வல்லார் கோற்றங் கோள் சேரிதனில்
கார்தரு சோலைக் கபாலீச்சரம் அமர்ந்தான்
ஆதிரைநாள் காணாதே போதியார் பூம்பாவாய்"

Thengai Arisi Payasam

Take one fistful of raw rice and 3-4 tbsp of grated coconut and grind both into a coarse paste. And enough water and cook it. When cooked add jaggery to this and let it boil. Finally add 1 cup coconut milk to this and just heat it. Add elachi powder and add cashew and raisins roasted in ghee.

KALAN

vegetables for rasakalan poosanikai parangikai and drumstick uppu manjal podi potu vega vekavum meanwhile chinna pan one spoon oil vitu red chill a fry pannikungom(for your spycy) thengai and varutha red chilli ya peaste aa arachu kai vendadhum enda paste a add oru kodi vandadhum eraki vechu curd vitu curry leaves potu tempering mustard seed vendayam and one redchilli.

BLUE FLOWER JUICE

நீல நிற சங்கு புஷ்பம் உண்ணக் கூடிய, பல அற்புதமான மருத்துவ குணங்கள் கொண்ட பூ வகைகளில் ஒன்றாகும். சிறுநீரக கோளாறுகளை சரி செய்ய உதவும். கண் பார்வை கூர்மை அடையவும் கண் நோய்களை குணமாக்கவும் உதவும்.உடலில் உள்ள நச்சு தன்மையை நீக்கும். மற்றும் தேவையான பல வைட்டமின்கள் மினரல்கள் கொண்டது.
ஜில்லென்ற சங்கு புஷ்பம் தேநீர்! 10 சங்கு புஷ்பங்களை கழுவி அதன் காம்பருகில் உள்ள பச்சை நிற பகுதியை நீக்கி விடவும். பூக்களை மட்டும் ஒரு பாத்திரத்தில் இட்டு ஒரு கப் தண்ணீர் சேர்த்து 5 நிமிடங்கள் கொதிக்கவிடவும். தண்ணீர் நீல நிறமாக மாறி விடும். நீலத்தேநீரை வடி கட்டி அதில் 1/2 டீ ஸ்பூன் எலுமிச்சை சாறு சேர்க்கவும். நீலத்தேநீர் அற்புதமான அழகிய ஊதா நிறமாக மாறி விடும் அற்புதம் பாருங்கள். ஃரிட்ஜில் 2-3 மணி நேரம் வரை குளிர வைக்கவும். ருசிக்கு தேவையான தேன் சேர்த்து குடித்து பயன் பெறுங்கள். சூடாகவும் அருந்தலாம். ருசித்துப்பாருங்கள்.

SIGAPPY AVAL KOZHAKATTAI

red aval fry and put mixie. light grind then one kadai put oil kadugu uluthamparupu green chilly perungayam. mesurethe poha rava. one tumblet rava one water. after kadaugu and all put water. add salt.when boil add this rava. i add keeai also. then make balls steam it. serve with any chutney

Thoothuvalai keerai SADAM

 Trim the stem. Use a small scissors to trim the stem as this keerai has nasty little thorns . No need to remove the thorns from the leaves. Wash well in water. Heat a tea spoon of oil in a frying pan and add in 2 green chillies and a cup of thoothuvalai and sauté for a few seconds. Add a handful of cilantro/ kothamalli and sauté for a few more minutes. Grind it to a fine paste. In a mixing bowl stir in 1/2 cup curd and beat well. Put in a cup of cubed paneer, thoothuvalai paste, salt, one tea spoon ginger garlic paste, one tea spoon biryani masala , 2 table spoons pudina and one medium sized onion cut into thin slices. Mix well gently, cover and let it sit for an hour. Rinse and soak 1 + 1/2 cup basmati rice in 2+1/2 cup water for an hour. Heat one tea spoon oil and one tea spoon ghee in a frying pan or pressure cooker pan. Add in a bay leaf, an inch piece of cinnamon, 3-4 cloves and fry for a few seconds. Add in 2 medium sized onions cut into thin slices and fry until light brown over medium heat. Stir in the marinating paneer and the rice along with the water. Adjust salt. Cover the pressure pan with the lid and cook until one whistle. Reduce the heat and cook for 10-12 minutes over low heat. I prefer electric rice cooker to pressure cooker. When done, fluff the rice with a fork and serve hot with your favourite side dish. 

PACHA PAYURU LADDU

pachai payaru one cup fry well till become red and powder in mixie .nattusarkarai onecup powde with hand add half karandi hot milk..add elakaipowder and grinded payaru powder in this and make balls.vey nutriious

Eggless gulab jamun cake

Gulab jamun mix 3/4 cup
Whole wheat flour 3/4 cup
Powdered sugar 3/4 cup
Milk 1 cup
Oil 1/4 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Chopped cashew or almonds 2-3 tbsps(optional)
Cardamom powder 1/4 tsp

Method:

Sift the whole wheat flour with baking powder and soda well..

Add the powdered sugar and gulab jamun mix and mix well...

Add the oil and add the milk little by little till a lump free batter is formed.

Pour batter in greased tin and bake it 180 degrees for 25-30 mins or till done..

venthaya keerai kari

Soak one small katori of methi seeds n d previous day morning and at night filter t and tie n a small cloth and allow t to sprout. In d next day morning small spouts wud have come out. Pressure cook by adding a little salt for 2 whistles. Keep aside. Cut one small onion, 5 pods of garlic and one tomato. In a kadai add 2 tbsp of oil and add mustard and jeera and allow t to splutter. Then add garlic and saute well. Then add onion and saute till semi golden brown. Then add meti leaves (optional) and saute well and add tomatoes. Saute well and add a tsp of turmeric powder, 2 tsp chilli powder, 2 tsp mango powder, a pinch haldi, 1tsp garam masala powder, 2 tsp of coriander powder and salt to taste ( salt to b added little as we add salt n d methi seeds while pressure cooking). Then add to t d boiled methi dana with little water and a small piece of jaggery and allow t to boil for 10 mins. Switch off d flame and add cilantro. This will b very yummy and will not have bitter taste as we soak and pressure cook. Good for diabetics