POMEGRANATE JUICE

Pomegranate juice provides vitamins and minerals, it is loaded with sugar. A glass of pomegranate juice provides approximately 50% of an adult's recommended daily allowance (RDA) of the vitamin A,C and E, 100% RDA of folic acid, and 13% RDA of potassium.

INGREDIENTS :

Pomegranate - 1 (medium size )

Sugar or honey to taste.

METHOD OF PREPARATION :

Put the fleshy seeds into a mixer grinder, then strain the juice .Serve with sugar.You can refrigerate them and have it chill.

This juice goes to FIC - Purple & Black - Color Event and Sangeeth's EH -Fight Diabetes contest .

My other entries for Sangeeth's EH -Fight Diabetes contest .

Keerai Poriyal

Garlic Rice

Garlic kulambu

Sprouted Moong Dal Salad

SESAME OR TIL OR ELL CHUTNEY

INGREDIENTS :

Sesame (black) - 50 g

Coconut - 6-7 pieces

Red Chillies - 3-4

Garlic cloves - 5

Tamarind - a small piece

Salt to taste

METHOD OF PREPARATION:

1 ) Dry fry sesame separately till roasted not very much fried.Leave it aside.

2) Heat a spoon of gingelly oil,add other ingredients and fry them for 2 minutes.

3) Then, add fried sesame to the mixture and fry for 2 minutes.Allow it to cool.

4) Then grind them with little water.

Serve hot with dosa's or idlis.

This chutney goes to FIC - Purple & Black - Color Event

DRY FISH THOKKU / NETHILLI KARUVADU GRAVY

INGREDIENTS:

Dry fish (Nethilli)- 1 1/2 cup(head removed)
Tomato -4 (medium)
Onion - 2 large
Garlic cloves - 6 nos
Ginger - 1 small piece
Grinded Coconut-1 tbsp
Mustard,Jeera - 1/2 tsp
Tamarind juice - 2 tbsps
Salt to taste
curry leaves
Chilli powder - 1 1/2 tsp
Coriander powder ,turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai.Once hot,add mustard seeds,jeera.When it splutters,add chopped ginger and garlic fry till garlic becomes tender.Add curry leaves and saute for a minute.
2) Add chopped onion and fry till onion becomes golden brown.
3) Add chopped tomato and saute till mixture forms thick gravy.
4) Add chilli powder,salt,turmeric powder and coconut.Fry for 2 minutes till the raw
smell leaves.Then add tamarind juice and mix well.
5) Add cleaned dry fish to the mixture and mix well for 5 minutes.Add little water and allow to boil.Leave in slow flame.Turn off the flame when the oil separates and they form thick gravy. Add coriander leaves before turning off.

Serve hot with rice or idlis.

OATS IDLI

INGREDIENTS :

Oats - 1 cup
Urat dal - 1 cup
Ginger - 1 small piece
Green Chillies - 2
Salt to taste

METHOD OF PREPARATION :

1 ) Soak dal for 1 hour.
2) Then ,grind dal with ginger and chillies .
3) Soak oats for 10 minutes .
4) Mix oats,salt and dal batter .Leave for 6 - 8 hours.
5) Then make idlis . Serve hot with sambar or chutney .

MY OTHER OATS RECIPES :
OATS DOSA
HEALTHY CRUNCY OATS DELIGHT
OATS UPMA

Sending these recipes to sangeeth's EH -Fight Diabetes contest .

COCONUT MILK VEGETABLE RICE

This recipe goes to Srivalli's Rice mela event.



Here is my recipe,

INGRDIENTS :

Rice- 1 cup
Green peas-1/4 cup
Grated Carrot-1/4 cup
Green Chillies-3
Mint Leaves(Pudina),Coriander and curry leaves.
Salt to taste
Chopped Onion-1(Medium)
Cashew nuts-5
Coconut milk-1 cup
Ginger-1 small piece
Potato-2 medium,finely chopped
Cloves-3
Cinnamon sticks-3
Bay leaves-2

METHOD OF PREPARATION:

1) Heat a 3 tbsps of ghee in a kadai.Add onion,Fry then till onion becomes transparent.
2) Add cloves,bayleaves,cinnamon sticks,green chillies,Pudina,curry ,coriander leaves and finely chopped ginger.
3) Then add green peas ,potatoes and carrot.Fry them with 1 ladle of water till the raw smell goes and the vegetables are part cooked.
4) Add rice to the mixture and mix well.Then add coconut milk and a cup of water.Add salt to taste.Leave in slow flame until rice is cooked well without any water.Turn off the flame.Serve hot with raitha or any spicy vegetable kurma.

RAVA DOSAI

INGREDIENTS :

• Rava - 1 cup
• Curd - 2 cups
• Green chillies - 3
• Onion - 1 (Medium)
• Mustard,Urat Dal ,Jeera - 1 tsp each
• Curry and coriander leaves
• Salt to taste
• Rice flour - 2 tsp

 

METHOD OF PREPARATION :

1 ) Saute Mustard ,urat dal,jeera ,chopped onion,green chillies and curry leaves in oil for 2 minutes till onion becomes tender.

2) Meanwhile , make a thin batter with rava, curd and rice flour with sufficient water. Add little salt.

3) Mix the sauteed ingredients in the batter. Allow it to set for 20 minutes.

4) Heat dosa pan. Once hot, pour the batter from a little height above the pan to have proper texture of dosai. Flip to its side till crispy.

Serve hot with chutney.

PARUPPU KEERAI DOSAI

INGREDIENTS :

Dosa batter - 4 - 5 ladles

Dal keerai curry - 4-5 ladles

Salt and chilli powder - if needed for ur taste.

METHOD OF PREPARATION :

1) Mix all the dal keerai curry to the batter with little salt and water. 

2) Heat Dosa tawa. Once, hot. Spread the batter thin and even. Spray oil. 

3) Flip to its side. Till roasted.

Serve hot with chutney or sambar.

Thank you Ramya Vijayakumar of http://memoryarchieved.blogspot.com for passing me this award.........it means a lot to me.Thankful to god for giving me more friends through blogging......

I am feeling happy and excited............no words to share my feelings.

MASALA MURUNGAIKKAI/DRUMSTICK MASALA

INGREDIENTS:

Drumstick - 2 

Onion - 7-8 nos(small) 

Mustard,Urat dal,Jeera - 1/2 tsp 

Curry leaves 

Sambar powder - 2 tsp 

Grinded coconut paste -3 tbsp 

Pepper powder - 1/2 tsp 

Salt to taste

METHOD OF PREPARATION:

1) Clean the drumstick and cut them into small pieces.Boil them in bowl covered with lid for 10 minutes.Then turn off the flame and keep aside. 

2) Heat oil in a kadai.Once hot add mustard,jeera and urat dal.When it pops out,add curry leaves and chopped onion.Fry till onion is golden brown. Then, add in the drumstick. 

3) Add in the grinded coconut, sambar powder, turmeric powder and salt. Cover with lid and leave in slow flame for 3-4 minutes. Cook till the masala thickens.

Serve hot with Rice. 

Thank you my friends for passing me these sweet awards........it means a lot to me....feeling happy and thrilled to get these awards. yasmeen of http://yasmeen-healthnut.blogspot.com/ , gita of http://gitaskitchen.blogspot.com/ ,Vidas of http://vidhas-jg.blogspot.com/and priya of http://priyaeasyntastyrecipes.blogspot.com/ has shared me this award.

yasmeen of http://yasmeen-healthnut.blogspot.com/ , gita of http://gitaskitchen.blogspot.com/and priya of http://priyaeasyntastyrecipes.blogspot.com/ has given me this award.

ramya of http://ramya65.blogspot.com/ ,priya of http://priyaeasyntastyrecipes.blogspot.com/ and hema of http://adlakstinyworld.blogspot.com/ has passed this award to me.

I am glad to get these awards from my friends.I would like to share these awards with all my friends.

CAULIFLOWER RICE

INGREDIENTS : 

Rice - 1 cup 

Cauliflower - 1 (small) 

Onion - 1 large,chopped  

Green Chillies - 6

Whole spices - few

Garam masala - 1 tsp

Chilli powder - 1 tsp

Pepper powder - 1 tsp

Salt to taste

METHOD OF PREPARATION: 

1) Soak rice in 2 cups of water for 10 minutes.

2) Heat ghee in a pan and fry rice till it splutters. 

3) Then add the filtered stock to rice and cook till soft and tender. Keep it aside.

4)Meanwhile,wash cauliflower florets with a pinch of turmeric powder and salt in luke warm water. 

5) Heat oil in a pan.Add chopped onion and saute till golden brown. 

6)Add Chillies, florets and spice powders with salt. Cook till the florets are soft. 

7) Finally, add cooked rice and mix them well. Ready to serve with onion or cucumber raitha.

This recipe goes to Srivalli's Rice mela event.

OATS FRUITS PORRIDGE

INGREDIENTS:

Oats Flakes - 1 cup

Apple - 1 (sliced)
Banana slices - few
Sugar - 2 tbsps
Hot milk - 2 cups
Honey - 1 tsp (for topping)

METHOD PREPARATION :

1) Boil milk, when it starts boiling, add in oats and stir it continuously till done.

Serve hot with fruits topping and honey.

Linking it up with Know your natural sweetness event - Honey .

KITCHEN TIPS

Here are some of the tips to have a clean kitchen .

 1) Cover your gas stove .

            Take aluminium foil , mark the size for the burner and cut that exact portion . Clean the stove,place the foil leaving the burners in the exact position and then place the stove tops,stands. Burnt or any splilled food will fall only in the foil . Remove the f

oil , everyday/once in 2 days as per your need . This is help to you stove looks as good as new without scratches.

 2) Kitchen cleaning clothes . 

  I normally use cotton / soft baniyan clothes for cleaning the kitchen cabinets/platform . This will be very soft , cleans the dirt neatly , absorbs water properly and leave your platform perfect clean.

 3) You can either tape aluminium foil in the walls behind the stove . Sometimes , pressure cooker splills oil or dal water to your walls . Remove them after cleaning and cooking . Place them at the time of cooking .

4) Wash  the kitchen clothes daily with dettol / soap solution to avoid smell and dry them in sunlight .

5) Wash and dry up your vessel cleaning scruppers in sun .Wash them frequently while cleaning vessels , as some may have hard strains . Dipping of the same scrupper with clean in solution to clean up the next vessel is useless and food smell will not leave them.

6) Leave a small piece of coal in refrigerator to avoid bad smell when you keep cut veggies inside .Clean up your freezer with lemon juice to avoid fungus growth due to condensation.

7) Don't stuff you fridge . Get your veggies on daily basis ...and leave them only in Vegetable Tray to avoid spoiling of Veggies.

8) Store tamarind only in plastic containers, sugar in glass bottles/plastic containers . 

9) Dry up your vessels completely after washing and then place them in Cabinets as sometimes the moisture in them causes smell in cabinets/will spoil the cabinets.

10) Clean you lunch boxes and water bottles with hot water to avoid smell and remove oil/food smell in it ....

OATS UPMA

INGREDIENTS :

• Oats - 1 cup
• Onion - 1 medium
• Curry leaves and coriander leaves
• Ginger - 1 small piece
• Green Chillies - 3
• Channa Dal - 1 tsp
• Boiled mixed vegetables
• Mustard - 1 tsp
• Cumin Seeds - 1 tsp
• Salt to taste

METHOD OF PREPARATION :

1) Fry oats in a kadai with out oil for 2 minutes and keep aside.

2) Heat oil in a kadai.Add mustard,jeera and channa dal.Once it splutters,add chopped onion and saute till golden brown.

3)Add chopped chillies , ginger, blended tomato, chilli powder, boiled mixed vegetables and Salt. Saute for 3 minutes.

4)Add 1 cup of water for rolled oats or 1/4 cup of water for Porridge oats .Allow it to boil. 

5)When it starts boiling add oats and stir well.Cover with a lid and cook till oats is cooked without water. 

Serve with spicy chutney.

I would like to share this award with all my blogger friends who encouraged me to develop my blog by their valuable comments. 

CAPSICUM CHEESE OMELET

INGREDIENTS:

Egg -2

Onion- 1 (small)

Salt to taste

Turmeric powder - a pinch

Cheese slice - 1 

Capsicum- 1(small)

Jeera - 1 / 2 tsp each

Parsley leaves - few

METHOD OF PREPARATION:

1) Mix in eggs,jeera, chopped onion, chopped capsicum,a pinch of turmeric powder, grated cheese and little salt.

2) Heat oil in a dosa tawa and make omelette.