Rich in Iron, Calcium, fibre 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 which 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.
Wheat flour -1 cup
Ragi flour-1 cup
Rice flour-1/4 cup
Buttermilk 1/4 cup
Cumin seeds-1/2 tsp crushed
Curry leaves+ coriander leaves
Chop onion, green chilli, Curry leaves and coriander leaves.
Add above mention flour items in a wide bowl add buttermilk and water mix well without any lumps.
Add chopped veggies, salt and crushed cumin.
let it sit for 5 minutes, Heat mini uthappam pan, pour on it and cook both the sides, sprinkle some oil or butter while making.
Serve hot with the desired combination as mentioned above.
We cook vegetables in the different combination of a meal as mild and spicy to satisfy our taste buds and balance the health benefits according to our weather conditions. Koottu, Poriyal, Avial, Perattal, Mandi, Pachadi. Puli
The mixed vegetable is a delicious and nutritious dish to go with Roti or plain cooked rice with the combination of rasam or sambar.
Mixed Vegetables as you wish -500 gram
Carrot, Beans, Beetroot, Capsicum, Potato, Green peas, and cauliflower.
Soya (Meal maker) optional
Tomato- 1 big
Masala powder-1 teaspoon
Chilli powder-2 teaspoon
Ginger garlic paste
Fennel seeds-1/2 tsp
Cumin- 1/2 tsp
Method to Prepare:
Clean and cut all the vegetables in equal size(to the size of peas)
Heat oil in a thick bottom pan, season with fennel and cumin seeds.
Add Onion and saute for 2 minutes, add ginger garlic paste and stir for a while.
Add cut potatoes and beetroot saute for more 2 minutes.
Now add all other vegetables and Tomatoes, saute for 2 more minutes.
Add masala powder, salt, and chili powder, mix well.
Add a half cup of water and close cook for 5 minutes in a medium flame.
Allow it to cook soft. Now mixed vegetable is ready to serve with rice or roti.
According to your preference, you can add little coconut milk or grind 2 table spoon of coconut and cumin seeds to a smooth paste and mix with the vegetables while cooking. This helps to increase the quantity, aroma, and flavor.
Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.
Taste: Mild spice, creamy and Aromatic with moderate spices.
Ginger garlic paste 1 teaspoon
Tomato -1 big
hili powder-1/4 tsp
Garam masala-1/2 tsp
Coconut milk-1/2 cup
chopped coriander leaves
Fennel seeds-1/2 tsp
Cumin seeds-1/2 tsp
Pepper few corns
Whole cashews- 3 nos
Coconut grated-2 tbsp
grind to a smooth paste.
1. Clean Cauliflower florets,
Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go
Aromatic Indian spices have innumerable health benefits, which adds taste and smell to the non-vegetarian dishes. Indigenous food of Chettinad is prepared with aromatic spices in a specific proportion as masala. Nowadays, we travel overseas for the sake of job and studies, conventionally we are adapted to that taste. Even though, we hang on our mouthwatering aboriginal recipes. It has an unshakable unique place.
Prawn Pepper Curry is simply awesome with the roasted fresh ground masala. Combination-Roti, Naan, Plain cooked rice, and rasam.
Masala Ingredients to grind:
Pepper – 1/2 tsp
Fennel seeds-1/2 tsp
Cinnamon- 1/2 inch
Coriander seeds-1 tbsp
Coconut grated -2 tsp (for aroma)
Roast all and grind to a smooth paste.
Ingredients to prepare Curry:
Prawn- 500 gram
Tomato 1 big
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Ginger garlic paste-1 tsp
Curry leaves-1 twig
Coriander leaves chopped to garnish
Oil for seasoning
1.Deshell and devein prawn, wash thoroughly mix with the turmeric powder and salt, keep aside to prepare.
2. Roast above-mentioned masala in a teaspoon of oil and grind to a smooth paste.
3. Heat 1 tablespoon of oil season it with few fennel seeds, add ginger garlic paste saute for a while, add chopped onion saute till it gets translucent now add chopped tomato and little salt cook it becomes mushy.
4. Mix fresh ground aromatic masala with the other ingredients, add one cup of water allow it to boil well for 5 minutes.
5. Finally, add prawn and cook for 3 more minutes in medium flame, sprinkle some pepper powder mix well.
Scrumptious Prawn pepper curry is ready to serve, garnish with chopped coriander leaves.
The traditional method of preparing soup gives a mild taste and soothing effect to the throat and tummy, from Child to Adult. These type of soups can be consumed as a warm drink or with plain cooked rice, both has wonderful taste. Consistency- not very thick, gluey or clear soup.
Easy to prepare with minimal effort and ingredients.
Ingredients to prepare:
Moong dal- 1 tbsp (to enhance the taste and consistency of the soup, alternative to mashed potato)
Turmeric powder-1/2 tsp
Salt- 1 tsp
Garam masala powder-1/2 tsp
Fennel seeds-1/4 tsp
Cumin seeds-1/4 tsp
Curry leaves-1 twig
Method to prepare:
Boil, moong dal for 3 whistles in a pressure pan.
Once the steam released, add chopped onion, Tomato, green chili and cook for more 3 whistles.
Mash all together to a smooth consistency, add 2 cups of water salt and turmeric powder.
Heat another pan with a teaspoon of ghee and add fennel seeds and cumin.
Add garam masala powder and curry leaves, add the soup in, allow it to boil for 3 minutes in medium flame.
Transfer and garnish with chopped coriander leaves, add pepper if necessary.
Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.
Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.
Ladies finger-500 gram
Tomato -1 medium size
Chili powder-1/2 tsp
Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)
Garlic cloves-3, peeled and crushed
Oil -75 ml (shallow fry)
Method to prepare:
Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.
Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.
Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.
Fry little by little to have an even fried vegetable.
Drain oil, collect it in a paper towel.
Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.
Add crushed garlic to golden fry, now add onion saute for a while till golden brown.
Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.
Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.
Most part of the Banana tree is used in our cooking, raw banana, flower, and shoot. We know the complete plant is nutritionally rich and contain numerous medicinal value to consume.
The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This stem is rich in fiber include banana stem at least weekly once in your lunch and love to have it with rice.
Here are some health benefits of banana stem:
1. For Kidney Stones: Nowadays even doctors recommend including banana stem in the diet, for patients who suffer from gall bladder stones. If you are suffering from gall bladder stones, include banana stem in the diet at least weekly once.
2. For Weight Loss: Banana stem is full of fiber, a cup of a banana stem is very filling and will keep you satiated for a long time. Try to include it in your weight loss plan for fast results 3. Hyper Acidity: Drinking a cup of banana stem juice helps in treating
3. Hyper Acidity: Drinking a cup of banana stem juice helps in treating hyperacidity. You can also have it in empty stomach 4. For
4. For Constipation: Since plantain stem is full of fiber, it will greatly help people who are constipated. If you want to consume it as a juice for treating constipation, make sure not to strain the juice. 5. For Diabetic Patients:
5. For Diabetic Patients: Banana stem is excellent for diabetics, as it does not raise the blood sugar level sharply but drink the juice without straining it to retain the fiber.
6. For Urinary Tract Infections:Banana stem juice is also very effective for treating urinary tract infections. Clears the infection in the urinary track.
Many people don’t use banana stem in their diet because it takes the time to clean and cut the banana stem. But banana stem once cleaned and cut can be soaked in buttermilk. This buttermilk can be consumed by adding a little salt to it.
Method to prepare Poriyal :
It is very simple to prepare in few minutes after chopping. This healthiest dish can be taken with rice and sambar.
Plantain stem (Vazhaithandu)- 500 gram
Turmeric powder optional
Mustard seed-1/2 tsp
Urad dal-1/2 tsp
Curry leaves few
Step:1- Peel the outer layer of the shoot and chop the softer part of the stem into small pieces, drop into the buttermilk mixed water to avoid discoloration, this water can be consumed by adding a little salt in it, peel and chop onion and green chilies.
Step:2- Heat pan with oil and season it with the above mentioned to temper ingredients.
Step: 3- Add chopped onion and green chilies along with the curry leaves.
Step:4- Squeeze or drain water from the chopped plantain stem and drop it into the pan, saute altogether in medium flame until the stem gets soft cooked.(Chopped stem can be steam cooked to add)
Step:4- Finally add salt, pepper powder, and fresh grated coconut to enhance the taste.