Pumpkin Soup

Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.

Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well contents may protect your eyes against sight loss, which becomes more common with age.

Pumpkin is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It’s also a good source of fiber, which may suppress your appetite.

Consistency you prefer to serve:

Soup is a simple method to prepare and consume any time. This can be made diluted to have as a drink soup,

Bit thicker by adding some cream to have rich creamy soup.

Semi gravy consistency to have with Roti or Bread this can be made as a dip according to our necessity and preference of meal to decide to serve.

Ingredients:

Pumpkin-150 gms

Onion shallots-4 nos

Garlic-3 pods

Green chili-1 small

Tomato small or half

Salt-1/4 tsp

Pepper

Roasted bread pieces few

Pumpkin seeds few to have a crunchy bite

To season:

Gram masala powder a pinch

Butter-1/2 tsp

Method:

Peel skin and wash, pressure cook for 2 whistles, pumpkin, onion, garlic, and tomato.

Once it comes to normal temperature, drain the water

(broth) in the cooked vegetable keep aside we can add it in the next step.

Grind the cooked ingredients to get a smooth consistency of soup.

Now add cooked veg broth and water according to your preferrable consistency.

Now, season it with the above-mentioned butter and garam masala a pinch for mild aroma add the soup allow it to boil for few seconds, add pepper and salt.

Serve warm with the roasted bread pieces and pumpkin seeds and pepper powder. which makes you heavenly delight.

Ladies Finger Soup

Ladies Finger Soup:

Soup is primarily liquid food helps in easy digestion for all including baby, soup for children, soup for all men and women. No age barrier to having soup healthy or sick, soup is served. It increases your appetite, mild and yummy drink before your main meal.

Ingredients:

Ladies finger (woody is good)-4nos

Garlic-3pods

Onion-3nos

Green chilli-1

Salt-1/2 tsp

Pepper powder-1/4 tsp

Turmeric powder-2 pinches

Toor dal-1 tbsp

To season:

Butter-1/2 tsp

Cumin or Fennel-1/4 tsp

Garam masala powder-a pinch

Method:

  1. Boil Toor dal, onion, garlic, green chilli three to four whistle.
  2. Let it cool, mash it and add 3 cups of water strain it if you prefer here I have not done and kept ready.
  3. Heat pan, add butter and season it with your interesting spices, now add the cut ladies finger and saute for 3 minutes in medium flame partially roasted, add the soup prepared and allow it to boil.
  4. Add Turmeric powder and salt.
  5. Once the ladies finger is cooked, transfer to a serving bowl and sprinkle some pepper and chopped coriander.

Choco Kesari

Making sweet is an interesting activity for us and who consume, most welcoming to bring some innovative ideas tradition with trendy flavour. Here we play with flavour, the lip-smacking taste of Chocolate +Kesari unbelievably brings the similar taste of brownie, method and ingredients from Kesari. Think different and enjoy!!!

As a healthy part, wise choice of adding jaggery in the place of white sugar in followed in this recipe.

Recipe courtesy- Bakespeare Tales Arthi

Ingredients:

Rava(Sooji white)-1 cup

Jaggery powdered-1 cup

Cocoa powder-1 tbsp

Water-2 1/2cups

Ghee-3 tbsp

Method to follow:

  • Roast Cashews to golden brown collect and do roast Rava in the same ghee for 2 to 3 minutes in medium flame.
  • In the same pan add 21/2 cups of water, add the jaggery once it is dissolved completely strain it and bring it to boil again, add cocoa powder.

In the boiling syrup add roasted Rava and cook add ghee in the middle stir continuously.

Gradually it will be able to make a rolling consistency in the pan.

Grease a tray and transfer decorate with cashews, let it cool and cut to your desired shape and serve.

Feel proud to serve this innovative sweet, easy to prepare in a minute to surprise your special.guest.

Rasam Varieties

We know that rasam is good to consume everyday in our main meal it is understood to have rasam in our everyday meal for digestion, easy to prepare with less ingredients, minimal effort to prepare and stomach filling satisfaction at all condition of our body. Medicinal ingredients are added in balanced quantity.

As we include rasam in our daily basis of cooking recipes we need to have some different flavor, aroma and varieties to make our meal interesting. Here we have provided many varieties of rasam preparation links in simple changes and great taste to enjoy in our daily meal.

Mysore Rasam:

https://wp.me/p1o34t-1up

Pineapple Rasam: https://chettinadcookbook.org/2014/09/10/pineapple-rasam/

Malli Rasam/ Coriander seeds Rasam: https://chettinadcookbook.org/2017/09/06/malli-rasam/

Thakkali/ Tomato Rasam: https://wp.me/p1o34t-zU

Kollu Rasam: https://wp.me/p1o34t-1kK see

Goose berry Rasam / Nellikkai https://wp.me/p1o34t-UI

Pori Rasam/ Instant Rasam: https://wp.me/p1o34t-zU

Chicken Rasam: https://wp.me/p1o34t-zU

Mutton Rasam: https://wp.me/p1o34t-zU

Mysore rasam is very flavorful and aromatic with added digestional values. Fresh ground rasam powder makes the Rasam a wonderful and aromatic to drink or eat with plain cooked rice. The main ingredients are roasted and ground to granules, not a fine powder, added grated coconut is a special ingredient here no garlic added aroma, roasted ingredients with chopped coriander leave asafoetida and curry leaves. This helps in a great deal for good digestion during heavy meal intake.

This will be very soothing on throat infection and common cold even during fever this can be consumed.

Pine apple Rasam:
https://chettinadcookbook.org/2014/09/10/pineapple-rasam/

We know many fruits are used in cooking like Banana in Appam, fruit flavoured chappathi, Kesari, Mango sambar, Papaya kottu, and Pineapple kesari and in Rasam it has unique flavour and smell, which is liked commonly by all age group. I made this for first time today with Salmon fry really it was yummy!!!.

Malli Rasam:https://chettinadcookbook.org/2017/09/06/malli-rasam/

Generally, rasam which makes our meal more special in many ways by its digestive property, aroma, and flavor. We have plenty of interesting recipes to prepare Rasam. It is a fluid in consistency basically prepared with Tamarind extract and Indian pepper. Aromatic substances like Lemon, Pineapple, Rosewater, and Gooseberry can be added. Here we make rasam with the healthy seed.

Kollu Rasam:

https://wp.me/p1o34t-1kK

Horse gram rasam

which helps in a great deal to treat cough and cold during winter. Added fresh ground peppercorns, coriander seeds and cumin powder will increase digestion and free from congestion. Easy and healthy Rasam during this winter season. Another benefit of horse gram is used to reduce weight it burns the excess cholesterol to keep us healthy.

Goose berry Rasam:

https://wp.me/p1o34t-UI

Nellikkai Rasam / Gooseberry Rasam:

We can consume Gooseberry directly as it contains numerous health benefits. Gooseberry is very rich in Vitamin C. If it is not preferred to have as such because of its tanginess, we have many recipes like nellikaai podi, thuvayal, rasam, juice, jam, raitha, etc…. I like to share this fantastic rasam recipe, actually, rasam is included in our south Indian regular menu for good digestion and to increases our appetite. Here no need to add tamarind or tomato, a complete taste of gooseberry enhances the taste of rasam,

Gooseberries enhance food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. Gooseberries reduce blood sugar in the diabetic patients. It strengthens the heart muscles. It improves body resistance “.

Nellikkai Rasam / Gooseber

Thakkali Poondu Rasam:

https://wp.me/p1o34t-zU

Rasam is a spicy soup made in south India using tamarind juice, pepper, tomato, cumin, and other spices. Lentils are also added to it for extra nutrition. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base. It is usually difficult to find a healthy dish that is also appetizing, but rasam is one of those dishes, served in everyday meal.

Pori Rasam/Instant Rasam

Pori means literally tempering the ingredients in Tamil, that is the special in this rasam is to temper with proper ingredients, not to allow it to boil for long. The smell itself makes us feel hungry.

Rasam is mild, soothing for cold and cough also made every day for proper digestion, it can be served with rice or to drink hot as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. The only rasam with rice is suggested by doctors to have during fever such a good medicine harmless and easy to digest, pepper, cumin garlic, added in it reduces cough and cold. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients.

Mutton Rasam:

https://wp.me/p1o34t-Vf

Mutton is considered one of the rich and tasty non-vegetarian dishes used in olden days broiler chicken is not preferred or bought to replace this taste mutton has its unique taste and flavor. Mutton was the main item served for the feast in a non-veg meal, nowadays mostly it has been replaced by chicken. Spicy mutton rasam is one of my mother’s special dish loved by all, this is more or less the same as chicken rasam. Simple with little ingredients, only a few steps to be followed with care to enjoy this scrumptious mutton rasam.

Since meat contains a large amount of protein, this could be beneficial to the body as the need for protein is an important one for body growth.

Chicken Rasam:

https://wp.me/p1o34t-og

Chicken rasam is a very popular dish in Chettinad district, Nattu kozhi rasam is made by my mother during winter, it is good for common cold, cough, body pain and fever. This can be served to drink and with steam cooked rice.

Mysore Rasam

Mysore rasam is very flavorful and aromatic with added digestional values. Fresh ground rasam powder makes the Rasam a wonderful and aromatic to drink or eat with plain cooked rice. The main ingredients are roasted and ground to granules, not a fine powder, added grated coconut is a special ingredient here no garlic added aroma, roasted ingredients with chopped coriander leave asafoetida and curry leaves. This helps in a great deal for good digestion during heavy meal intake.

This will be very soothing on throat infection and common cold even during fever this can be consumed.

Ingredients to make Mysore rasam mix:

Red chilli-2

Pepper corns-1 tsp

Toor dal-1 teaspooon

Raw rice (optional)-1/2 ts

Coriander seeds-1 tsp

Asafoetida-1/4 tsp

Cumin seeds-1/2 tsp

Grated coconut-1 tsp

Curry leaves -1 twig

Turmeric powder-1/4 tsp

Roast all the above ingredients except turmeric powder, roast till golden brown add curry leaves and grated coconut finally and roast for few minute you will get fantastic aroma.

Cool the roasted ingredients add turmeric powder and grind to a coarse powder.

Ingredients to prepare:

Ingredients to Prepare Rasam:

Tomato-1

Tamarind-1 gooseberry sized

Salt-1 tsp

Rasam powder-1tbsp

Jaggery-1/2 tsp

Chopped coriander leaves

Water from cooked dal can be used to enhance the taste of rasam.

To Season:

Oil-1 tbsp

Mustard seed-1/2 tsp

Green chilli-1

Method to prepare:

Extract tamarind juice by soaking in a warm water.

Take a bowl, add tamarind juice, salt, and Mysore rasam powder add 3 cups of water/Dal cooked water is good to make this rasam to enhance the taste..

Heat pan season it with mustard seeds and green chilies few curry leaves if preferred, because we have added in the rasam mix also.

Add chopped tomato saute till it leaves the skin, Add the rasam mixture we prepared already.

Allow it to boil for few minutes carefully not for long time which changes the taste.

Add jaggery, chopped coriander leaves. Mysore rasam is Ready to serve .

Herb clear soup

Herb clear soup:

Sounds different right?

Yes, taste and aroma are awesome everyone will like it. Easy to prepare in minutes, no wastage policy. Normally we throw the Coriander stem, Mint stem, curry leaves twigs here we use these as main ingredient to make soup. Surprisingly unbelievable taste to say, try you will realize it.

Now we will try to keep herbs in stock for usage. Normally, we collect leaves to store in the refrigerator and throw the stem as unwanted now on-words don’t throw it collect and make soup. The same method can be followed to prepare drumstick stem soup.

Healthy soup ingredients:

To Boil:

Coriander stem, Mint stem ( Pudhina) Curry leaves-1 cup

Clean and cut roughly to cook.

Toor Dal cooked 1 tablespoon

Onion shallots-4

Garlic pods-3

Green chilli-1

Tomato one half

To Season:

Butter-1/4 tsp

Cumin seeds-a pinch/Garam masala 1 pinch

Cury leaves

Turmeric powder-2 pinch

Salt-1/4 tsp

Pepper-2 pinch

Few drops of lime juice on serving

Method:

Boil the above mentioned “To Boil ingredients” in the pressure cooker for 3 to 5 whistles.

Once it cools down mash it well and strain using the stainless steel strainer.

Note: If you prefer the soup bit thicker consistency you can grind in the mixie for second add water and strain it. (Remove sticks in the boiled soup and grind)

Heat pan, add butter and season it with “To season” ingredients. Add salt, turmeric powder and curry leaves, allow it to boil for 2 to 3 minutes.

Now sprinkle pepper and serve, garnish with few chopped coriander leaves and lime juice if prefered.

For children, a tablespoon of coconut milk can be added while boiling. add milk and switch off immediately it gets curdle if allowed to boil for a long time.

Yummy Herb clear soup is ready to serve with some vegetable fritters.

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Ragi Rotti

Ragi Roti:

Rich in Iron, Calcium, fiber and gluten-free. It’s packed with calcium, good carbs, amino acids, and Vitamin D. Easy to prepare, healthy to have as breakfast. Tomato chutney and the combination of coconut chutney will enhance the taste to enjoy the breakfast, simply awesome with powdered sugar cane jaggery. (Nattu chakarai)

A whole grain is one that contains all three parts of the kernel – the bran, germ, and endosperm while refined grains are processed to retain only the endosperm. This makes whole grains healthier as they contain the fibre-dense bran and along with other essential nutrients that are not lost due to processing.

Sweet Ragi Roti:

Sweet Ragi Roti is very delicious to eat at any time. Iron-rich roti with the enhanced taste and aroma of cardamom.

Its nutritional value increases the immunity and keep us healthy to fight with unknown viral infections.

Ingredients to prepare sweet Roti:

Ragi Flour-1 cup

Jaggery powdered-1/4 cup

Elaichi powder-a pinch

Coconut grated-1/4 cup

water-1 1/2cup

Method to prepare:

Take a pan, add one-half cup of water bring it to boil. Add powdered jaggery to the boiling water once the jaggery dissolves, filter the syrup and bring it to the pan again.

Add, grated coconut, elaichi powder and Ragi flour to the syrup.

Cook on the medium flame till it becomes thick to make patties (partially cooked form)

switch off stove, devide the cooked flour to equal balls.

Take a piece of Banana leaf/ butter paper grease the leaf, place a ball and make it to thin patties as much as possible. wet your hands or grease it to make the process easy.

Heat Iron tawa, place the patties and cook both the sides smear some ghee or butter cook both the side in medium flame.

Serve rotties hot. It can be store for 3 days to consume.