Milagu Podi Rice: Milagu Podi Origin Chettinad- Authentic taste of Chettinad. South Indian traditional meal starts with Ghee/Seasame oil and dal or with any rice mix to proceed with sambar, rasam, payasam and many more condiments to have as Rajabogham feast. Grand or simple this rice mix gives yummy start…mix with Ghee or sesame oil gives fantastic taste to go with…
Milagu podi is easy to prepare at home click the link for the preparation method: https://wp.me/p1o34t-hV
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Method to prepare Milagu Podi Rice:
Rice-1 cup Cooked
Milagu podi 3 tbsp
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Ground nut -2 tsp
Curry leaves-1 twig
Heat pan with ghee or oil, season it with mustard seeds and nuts add curry leaves. Milagu Podi and switch off the flame.
Add cooked rice and mix well that’s it simple to start with yummy milagu podi fried rice. Sprinkle with chopped coriander and serve with Potato Masal or mixed vegetable.
Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfaction of the full meal.
Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfactionWhat can be made to have a special touch to treat our taste buds?
Here rice mini-balls spiced with tomato flavour to have as one pot meal no need of any side dish or dip to serve with, this will be an interesting dish among children to enjoy. Actually, a similar variety of Non-vegetarian dish (Rice balls cooked in Chicken Gravy) shared by my friend is here derived to a simple vegetarian breakfast or pack meal to office or school. I made a sweet version filled with coconut and jaggery (Poorna Kozhukkattai) and this as a mildly spiced Tomato flavour version to balance the meal with both categories. According to our preferences vegetables and heavy ground, masala with coconut also can be added. I have done with a very mild touch of masala.
Rice flour(Idiyappam flour)
Oil -1 tsp
Chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Water-2 cups boiled
To Season with Masala:
Mustard -1/2 tsp
Onion fine chopped-1
Curry leaves-1 twig
Chili powder-1 tsp
Garam masala-1/2 tsp
According to our preferences vegetables and heavy fresh grind masala with coconut also can be added.
Step-1: Take a wide bowl add the rice flour, chilli powder, turmeric powder and asafoetida. Boil water with oil and salt, with the help of ladle mix flour with this boiled water to a consistency of the thick dough to make mini balls. Note: Adding a teaspoon of oil and salt in the water helps to make the dough soft and to dissolve salt to mix evenly.
Step-2 : Apply oil to your hands mix the dough to smooth and make mini patties as shown in the picture. Steam cook mini balls for 20 minutes.
Step -3: Heat pan add ghee or oil and season it with mustard and urad, add Chopped onion, tomatoes and curry leaves saute well to a smooth gravy add chilli powder, garam masala powder, sugar and 1/2 cup of water let cook to a gravy.
Step-4: Finally, add boiled mini balls and cook for 3 more minutes the balls absorbs the gravy to give the succulent taste.
Sprinkle some coriander leaves and serve.
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தங்களின் நலமே அனைவரின் பாதுகாப்பு.
Honey Gooseberry/Thean Nellikkai in Tamil, Amla in Hindi- It has innumerable medicinal values but tastes sour and bitter to consume more so we used to dip in salt to have a pleasant taste. We can make many recipes with Gooseberries as Jam, Pickle, juice, in sambar and Rasam too and as dried varieties, even though we can consume these taste very little only, this Honey Amla will be tasty and healthy to consume more as much as we like to enjoy.
It is a great source of Vitamin C and is absorbed easily by the body, unlike Vitamin C supplements. Prepare dried amla using honey to make it even more savoury. … Regular intake of amla not only leads to healthy and glowing skin but also improves eyesight, boosts the immune system, and regulates blood sugar and lipids.his humble fruit, also known as the Indian gooseberry, is one of the most important foods in Ayurvedic medicine and is a storehouse of good health. It has almost twice the antioxidant power of acai berry and about 17 times that of the pomegranate. Use this inexpensive wonder fruit to stay well this winter.
Cures sore throat and cold: Amla is a great source of Vitamin C. Mix 2 teaspoons of amla powder with 2 teaspoons of honey. Have it three to four times a day for immediate and effective results.
Amla reduces constipation: Being rich in fibre, amla manages constipation trouble
Amla helps heal painful mouth ulcers: If taken in liquid form, amla can also cure mouth ulcers. Dilute amla juice in half a cup of water, gargle and you’re set.
Amla has anti-inflammatory properties: Amla helps in reducing arthritis-related pain. Snack on dried amla or have it fresh and raw. Both work.Amla candy is good for eyesight and for the brain. Picture courtesy: Theindianvegan.blogspot.in.
Helps in weight loss: Are you working out hard to reduce your weight? Including amla in your diet will achieve amazing benefits as it improves metabolism and aids in faster digestion.
Here are some ways to use Amla or Amlaki (nectar of life in Sanskrit) in your daily life:
Dried amla for snacking: The luscious, tangy-sweet flavour of this fruit makes it a perfect winter-time snack. It is a great source of Vitamin C and is absorbed easily by the body, unlike Vitamin C supplements. Prepare dried amla using honey to make it even more savoury.
Amla powder for your hair: Amla is one of the most nourishing herbs for the hair. It acts as a natural conditioner for healthy, shiny hair. It also slows down the greying process. Amla helps strengthen hair follicles, and increases blood circulation in the scalp, thus stimulating hair growth. Use amla oil or mix amla powder in henna and apply on your hair.
Amla for glowing skin: This wonder berry is known to be the best anti-ageing fruit according to traditional Indian medicine. Regular intake of amla not only leads to a healthy and glowing skin but also improves eye sight, boosts the immune system, and regulates blood sugar and lipids. Eat as murabba, pickles or candies; but consume it daily.
The easiest way to have amla is either raw or if you have a taste for it, you could even keep some dried amla candy with you to munch on whenever hungry. This will tackle the junk factor in your life without compromising on taste! Even Honey Amla…
Amla reduces constipation: Being rich in fibre, amla manages constipation troubles.
Amla helps heal painful mouth ulcers, Amla has anti-inflammatory properties.
- Wash and wipe gooseberries/Amla with a soft cloth. (Add a pinch of limestone powder to avoid shrinks on gooseberry on the final process).
2. Steam cook gooseberries for 3 minutes, Make sure not to cook for a long time this process is just to deseed. No need to cook soft.
3. Deseed, leave it to dry for 3 hours. Indoor is fine no need to dry under the direct sun.
Take a glass jar and add grated jaggery first then the deseeded Gooseberries.
Leave it for a day it will ooze out juice when it is incorporated with powdered Jaggery.
Now, Remove the liquid separately this can be used as a juice or otherwise bring it to boil the juice for one string consistency and add it to the gooseberries for more sweetness or optionally to have reduced honey to it.
If you do not need more sweetness you can soak in only Honey after the deseeding process. Honey acts as a preservative here
For Amla Candy:
Remove from syrup if excess and dry under hot sun for two days.
Store it in a jar for daily usage.
This is the season we get mango in the markets on less price with good quality, don’t miss it to make pickles and vathals for year-long of usage.
Whenever we saw mango naturally it will be drooling especially raw mango, simply with salt and chili powder, we feel heavenly taste. To enjoy the taste of mango for months, we try to make it in different forms to preserve for consumption. We can make tongue-tickling pickles in many recipes, but this recipe is easy and stays for months under the proper method of preparation. Mango pickle with curd rice is a succulent combination to live with. Good combination with Roti, and a variety of rice recipes.
We know mango pickle in the method of Cut mango pickle, Mango thokku, Avakkai, Kadugu manga here I made a taste combination of Roasted Fennel seeds and garlic flavored Mango pickle with delicious taste. The Aroma of roasted garlic and methi powder is the additional touch to this pickle.
Ingredients to prepare:
Mango-2 nos, 400 gms approx
Salt-2 tbsp(grind rock salt to powder)
Plain chili powder-2 tbsp
Turmeric powder-1/4 tsp
Asafoetida-1/ 8 tsp
Fennel seeds- brown roasted and powdered-1 tbsp
Jaggery powdered- 1 heap tsp (optional)
Garlic-7 to 10 pods peeled and cut in to two halves.
Wash and wipe Mango with a clean cloth, cut into small pieces, add salt mix well and let it stay the whole night.
The next day you can see the mango and salt mix oozes out water. Partially soaked.
Now ready to make the pickle, Heat thick bottom pan with 3 tbsp of oil approximately 50/75 ml, add mustard seeds once splutter add a peel and cut garlic saute for a while not till brown.
Switch off the stove, gradually add all powders in hot oil one by one Asafoetida, turmeric, Methi, chili, and mix in low flame for a minute and add salt-soaked cut raw mango pieces and switch off the flame no need to cook pan heat is fine to absorb the masala added.
Finally, add grated jaggery and mix well let it cool and store in a glass jar. It will be soft and well absorbed after two days. This pickle can be stored for months.
Try and leave your feedback and comments here
Extremely crispy and thin dosa, this can stay soft even on packing for hours to consume. Idli batter is not in stock! Time is short to make any dish! no worries… this recipe will help you. I have used to prepare Rava roast with plain flour and Rava, but this is another fabulous dosa variety to have with any side dishes mostly, Tomato Therakkal or Red chili garlic chutney suits more, even Coconut chutney serves the same.
Always I like to try some different recipes by simple ingredient change which does not make any major difference in the taste of the original flavor if I feel it is good for health and yummy when compared, then it will be added as my regular ingredients of the preparation.
This is one can be considered in that case of my regular method of preparation,
Ingredients to prepare:
Wheat flour-1 cup
Rava White(Sooji)-3/4 cup
Rice flour-1/4 cup or 3 tbsp
Turmeric powder-2 pinches
Pepper corns and cumin coarsely crushed-1/2 tsp
Ginger finely chopped-1 tsp
Coriander leaves and curry leaves-3 tbsp
Butter milk-1/2 cup
Mix all and set for 15 minutes. Stir well add water to the pouring consistency use a cup to pour the batter on a hot pan, not Laddle.
Heat Iron Tawa, pour the batter from the outer circle of the pan to inner, so the batter will not flow on top of the filled layer.
sprinkle some oil, actually, it does not consume more oil it is up to your preference of adding oil.
When it gets roasted around, flip and cook the other side.
It will be very thin and delicious hope you will enjoy it. serve with any desired side dish. Even with grated jaggery will be good children will enjoy it.
Turmeric powder is optional, you can add chili powder if preferred.
Should mix very diluted to get thin roast. Do not use laddle for spreading
Chopped onion and cashews can be sprinkled on top immediately on the batter is poured.