Ingredients:
Moong dal 1 cup
Raw rice 2 cups
Ghee 2 tbsp
Oil 1 tsp
Cumin seeds 1 tsp
Pepper corns 2 tsp
Asafoetida powder 1 pinch
Curry leaves 5 nos
Ginger very little (finely chopped)
Green chillies 3 nos (slit lengthwise)
Cashews As required
Method:
Dry roast moong dal till the raw smell goes out.
Boil 7 cups of water and add washed rice and moong dal.
Add green chillies and ginger.
In a heavy bottomed pan, heat ghee and roast the cashews and keep the cashews aside.
Add oil along with the remaining ghee .
Add now , cumin seeds, pepper,asafoetida powder and curry leaves.
When the rice is cooked, add salt to taste.
Finally add the seasoning and the roasted cashews and mix well.
Now the delicious pongal is ready.Serve along with sambar and coconut chutney.
BITTERGOURD CURRY
Ingredients:
Bittergourds -3 nos(medium)
Onions -2 nos(medium)
Chili powder -1 1/2 tsp
Turmeric powder-1/2 tsp
Salt - as required
Oil -2 tbsp
Fennel powder -1 tsp
Method:
Wash the bittergourds thoroughly and drain them without water.
Cut the Bittergourds into very thin round pieces.
Heat oil in a pan and add half of the sliced onions in to it.
Fry the onions till it becomes transparent.
Add the sliced bittergourd,turmeric powder, chili powder and salt.
When it is half cooked,add the remaining sliced onions .
Fry well till the curry becomes golden brown.
Now add fennel powder and mix well.
Bittergourds -3 nos(medium)
Onions -2 nos(medium)
Chili powder -1 1/2 tsp
Turmeric powder-1/2 tsp
Salt - as required
Oil -2 tbsp
Fennel powder -1 tsp
Method:
Wash the bittergourds thoroughly and drain them without water.
Cut the Bittergourds into very thin round pieces.
Heat oil in a pan and add half of the sliced onions in to it.
Fry the onions till it becomes transparent.
Add the sliced bittergourd,turmeric powder, chili powder and salt.
When it is half cooked,add the remaining sliced onions .
Fry well till the curry becomes golden brown.
Now add fennel powder and mix well.
Curd-Medicinal values
Yoghurt /Curd
Curd is rich in Calcium,Potassium and proteins.
It contains large amount of phosphorus.
The studies show that taking curd/yoghurt daily in our diet will help in the following ways.
Curd is rich in Calcium,Potassium and proteins.
It contains large amount of phosphorus.
The studies show that taking curd/yoghurt daily in our diet will help in the following ways.
- reduces cholesterol in the blood
- aids digestion by producing certain, necessary enzymes
- reduces unhealthy (bad) bacteria in the GI tract
- detoxifies toxic materials in the diet
- reduces high blood pressure
- strengthens our immunity
- assists in elimination of ailments such as colon irritation, constipation, diarrhea
- manufactures and assimilate B complex (which includes niacin, biotin, folic acid, riboflavin & B12)
- produces natural antibiotics to inhibit pathogens.
- produces (cancer or tumour suppressing) compounds
- detoxifies hazardous chemicals added to foods, such as nitrates.
- increases calcium assimilation (thus lowering risks of osteoporosis)
- helps to eliminate bad breath and gas
- retards yeast infection - thrush, vaginitis
- helps to alleviate anxiety and stress
Source:www.eltean.com
Cauliflower curry-A non vegetarian recipe
Ingredients:
Lamb or goat -200 gms
Cloves -2 nos
Cinnamon -2 inch stick
Onion -1 medium sized
Cauliflower -1
Green chillies -2
Oil -1 tbsp
Chilli powder -1 tsp
Turmeric powder-1/2 tsp
Salt -as required
Method:
Clean the meat and cut in to small pieces.
Coat the pieces with chilli powder,turmeric powder and salt.
Pressure cook the meat to 5-6 whistles.
Wash the cauliflower with salted hot water to remove the worms present.
Cut the florets into small pieces.
Heat oil in a pan.
Add the cloves and the cinnamon sticks.
Then add the finely chopped onions till it is transparent.
Add the cauliflower pieces.
Take out the meat from the cooker and mash it well , keeping the stock aside.
Now add the minced meat and the stock .
Add slit green chillies and salt if required.
Cover the pan with a lid and stir it once a while.
When the cauliflower is well cooked, add the curry leaves and remove from the fire.
Lamb or goat -200 gms
Cloves -2 nos
Cinnamon -2 inch stick
Onion -1 medium sized
Cauliflower -1
Green chillies -2
Oil -1 tbsp
Chilli powder -1 tsp
Turmeric powder-1/2 tsp
Salt -as required
Method:
Clean the meat and cut in to small pieces.
Coat the pieces with chilli powder,turmeric powder and salt.
Pressure cook the meat to 5-6 whistles.
Wash the cauliflower with salted hot water to remove the worms present.
Cut the florets into small pieces.
Heat oil in a pan.
Add the cloves and the cinnamon sticks.
Then add the finely chopped onions till it is transparent.
Add the cauliflower pieces.
Take out the meat from the cooker and mash it well , keeping the stock aside.
Now add the minced meat and the stock .
Add slit green chillies and salt if required.
Cover the pan with a lid and stir it once a while.
When the cauliflower is well cooked, add the curry leaves and remove from the fire.
Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.
Epidemiological studies have long suggested a connection between these vegetables and resistance to cancer. However, only in the past decade have we begun to understand how these compounds work. Thanks to www.hwfoods.org
Tip
When you buy a cauliflower,select the one which is (half) white with the florets together.
If the cauliflower is yellow in colour with the separated florets,then it is an older one.
If the cauliflower is yellow in colour with the separated florets,then it is an older one.
Chicken recipes
Chicken-65
Ingredients:
Boneless chicken -1 kg
Chili powder -2 tsp
Turmeric powder -1 tsp
Salt - as required
Vinegar - 1 tbsp
Ginger-garlic paste-1 tsp
Oil - as required for deep frying
Method:
Clean and cut the chicken pieces.
Marinate the chicken with the item number 2 to item number 6 for half an hour .
Add Kesar /tandoori powder if you want more color to your chicken.
Heat oil in a heavy bottomed pan .
Deep fry the chicken pieces till they become golden brown.
Ingredients:
Boneless chicken -1 kg
Chili powder -2 tsp
Turmeric powder -1 tsp
Salt - as required
Vinegar - 1 tbsp
Ginger-garlic paste-1 tsp
Oil - as required for deep frying
Method:
Clean and cut the chicken pieces.
Marinate the chicken with the item number 2 to item number 6 for half an hour .
Add Kesar /tandoori powder if you want more color to your chicken.
Heat oil in a heavy bottomed pan .
Deep fry the chicken pieces till they become golden brown.
Chicken Fry
Ingredients:
Chicken -1 kg
Onion -2 medium sized
Chili powder -1 tsp
Turmeric powder -1 tsp
Salt - as required
pepper powder -1 tsp
Cumin powder -1 tsp
Oil -2 tbsp
Cloves -3 nos
cinnamon sticks - as required
Method:
Clean the chicken well and drain it without water.
Marinate it for half an hour after coating it with chilli powder,turmeric powder and salt.
Heat oil in a heavy bottomed pan.
Add cloves and cinnamon.
Add the marinated chicken pieces.
Fry the chicken pieces till water given out from the chicken evaporates.
Now add the finely chopped onions and fry till it combines with the chicken.
When the chicken is almost ready,add the cumin and the pepper powder.
Add salt if required.
Fry till the raw smell goes out and remove from the heat.
Garnish with fresh coriander and curry leaves.
Serve hot with Fried rice,Ghee rice or Lemon rice.
Ingredients:
Chicken -1 kg
Onion -2 medium sized
Chili powder -1 tsp
Turmeric powder -1 tsp
Salt - as required
pepper powder -1 tsp
Cumin powder -1 tsp
Oil -2 tbsp
Cloves -3 nos
cinnamon sticks - as required
Method:
Clean the chicken well and drain it without water.
Marinate it for half an hour after coating it with chilli powder,turmeric powder and salt.
Heat oil in a heavy bottomed pan.
Add cloves and cinnamon.
Add the marinated chicken pieces.
Fry the chicken pieces till water given out from the chicken evaporates.
Now add the finely chopped onions and fry till it combines with the chicken.
When the chicken is almost ready,add the cumin and the pepper powder.
Add salt if required.
Fry till the raw smell goes out and remove from the heat.
Garnish with fresh coriander and curry leaves.
Serve hot with Fried rice,Ghee rice or Lemon rice.
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