BEANS (KIDNEYS)

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They're even called Kidney Beans.
And through their color and shape Mother Nature is perhaps hinting that kidney beans actually reduce the risk of chronic Kidney disease.
They also indirectly help boost kidney health by stabilizing blood sugar and strengthening heart function.

THE AVOCADO (UTERUS)

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THE AVOCADO (UTERUS)

 

The Avocado resembles the uterus, perhaps for a very good reason.

It’s a great source of folic acid.Research proves that folates reduce the risk of cervical dysplasia ,a precancerous condition.Which means this beautiful light bulb-shaped fruit can actually protect you from uterine cancer. 

PEPPER CHICKEN MASALA

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INGREDIENTS :

COCONUT POWDER  -2 tsp

GINGER – 2 inches

GARLIC – 12 pieces

RED CHILLY -5

PEPPER – 1 tsp

CUMIN SEEDS – 1 tsp

CUMIN BLACK SEEDS – 1 tsp

CLOVES – 3

CINNAMON – ½ inch

CORIANDER SEEDS – 1 tsp

CURRY  LEAVES  AND  CORIANDER LEAVES – ½ cup

FRY ALL THE ABOVE INGREDIENTS IN 2 tsp OF OIL AND GRIND IT TO A FINE POWDER.

CHICKEN -1 kg

FINELY  CHOPPED ONION -2 cups

FINELY  CHOPPED TOMATO -3 cups

TURMERIC POWDER – ½ tsp

OIL – ½ cup

METHOD:

 Heat ½  cup of oil in a cooking vessel, add the onions and saute till pink.

Add tomatoes and saute further for another 4-5 mts on medium heat.

 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.

 Then, add the turmeric powder and again mix well.

 Reduce heat to medium, cook covered for another 4-5 mts.

 Let the chicken cook in its own water, covered for 4-5 mts. ,then add half a cup of warm  water and cook covered for another 4-5 mts or till you get the desired gravy consistency.

Now add the masala powder and mix well..again cook it in slow flame until the oil splits.

Garnish with Coriander leaves and serve hot with Rice or Chappathi.

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Sweet bholi

 Ingredients:

Chana Dal -- 1 cup ( half cooked and water to be drained completely)

Jaggery -- 1 cup

Cardamom - 2 or 3

Grated coconut -- 1/2 cup

Maida -- 1 1/2 cup

Refined oil - 1 cup

Colour powder -- a little

Soda salt -- a pinch

Salt to taste

Ghee 


Method :

Chana Dal boiled, Jaggery, Grated coconut  and Cardamom are ground together and heated to form a thick paste.

In a big bowl add maida flour, salt, colour powder along with the oil.  

Make it into dough.  

The dough should be mixed well for smooth finish.

Add more oil and keep it aside for one hour.

Take little dough and flatten it with hand.   

Place a small ball of the stuffing in the flattened dough and close it completely. 

Then apply oil to the back side of a banana leaf.  

The closed side of the ball should rest on the oily side of banana leaf. 

Spread  the ball using hand moistened with oil.

On a preheated pan , place the flattened bholi.

Heat the bholi on the pan for few min. applying ghee on both sides of bholi.
Serve hot with ghee .

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CHICKEN GRAVY

Ingredients:

Chicken...1/2 kg

Finely Chopped Onion...2 cups

Finely chooped Tomato medium sized....3

Ginger Garlic Paste......2 tsp

red chillli powder.....4 tsp

coriander powder......4 tsp

turmeric powder.....1 tsp

Coriander leaves,Curry leaves.....as you wish

cumin seeds,,,5 tsp

aniseeds....2 tsp

cloves.... 3

cinnamon....a small piece

coconut powder......3 tsp

Salt to taste

Oil

Method:

In a  frying pressure pan add cumin seeds,aniseeds,cloves,cinnamon and allow it to get heat.

Fry it till it becomes light brown..

Now grind it with coconut powder make it to a fine paste.

In a frying  pan add oil, allow it to get heat.Then add onions ,tomato and keep frying, when it is done, add coriander and curry leaves,ginger - garlic paste , red chilli powder,coriander powder,turmeric powder saute them well so that they get mixed well with each other.

Now add chicken and stir it around so that  the masala spreads evenly all over the chicken, pour water until the chicken is immersed to 3/4 level. Add salt as per taste.

Allow the chicken  to cook for 15 mins and now add the masala powder.

Again cook for 15 mins garnish with coriander leaves .and serve hot with rice ,chappathi  or idli.

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TRI COLOUR BOONDI

Ingredients:

Gram flour - 1 cup

Rice flour - 1 tsp

Salt - a little

Soda salt - a little

Colour powder - a little ( orange , yellow, green)

Oil

Method:

To make sugar syrup:

Sugar - 2 cups
Water - 1/2 cup
Take sugar and water in a vessel and boil to make a thick syrup.

Mix all the ingredients except the colour powders.

Gradually mix the water into the flour to make a smooth batter.Whisk well.

Now divide the batter into three equal parts.

Add the three colours with the  three batters.

Heat the oil in a heavy-bottomed pan using perforated spoon with round holes,

pour the batter into the oil, shaking the spoon so that the batter drops fall through in pieces.

Use a little of batter at a time.

Use a clean, perforated spoon to turn the boondi and to take them from the oil. 

Fry them till oil sizzles.

Remove them and Drain the boondi on sugar syrup.

Do the same for other two coloured batters and finally mix all the boondies.

And store in an airtight container.

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KAIMA IDLI

Ingredients:

Idli   - 10

Finely  chopped  onion  --  1  cup

Finely  chopped  tomato  -- 1 cup 

Chilly  powder  --  1  tsp
Turmeric  powder  -- a little

Oil  --  3  tsp
Salt  -  to  taste
Coriander leaves --  a  little  

Tomato sauce -2 tsp

Method:

Cut all idlies to small pieces and keep aside.

Place  a pan  on  fire  and  pour  the oil and heat. Now  add  onions  and  tomatoes  one by  one  and  fry  it until it becomes light brown. Then  add chilli , turmeric  powders   and  again  fry  it to a fine paste. Add salt to taste.Now add the chopped idlies and mix well.Stop the fire and then add tomato sauce to it...

Garnish  with  coriander  leaves  and  serve  hot.

ANKUR BOONDHI

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INGREDIENTS:
Maida - 1 cup
Rice Flour - 1 cup
Urad Dal Flour -1 tsp
Soda Salt - a little
Salt - a little
Colour Powder - Green , Orange , Yellow
Water

To make sugar syrup:
Sugar - 2 cups
Water - 1/2 cup
Take sugar and water in a vessel and boil to make a thick syrup.

METHOD:
Mix all the ingredients except the colour powders.
Add water to make a paste like bajji mix.It should not be very light.
Meanwhile heat the oil for frying.
Now divide the batter into four equal parts and keep one part as its original colour.
Now add the three colours with the other three batters.
First drop small pieces of the white coloured batter.
Fry them till oil sizzles.
Don't make it crispy.
Remove and immerse in sugar syrup and then transfer to a different vessel.
Repeat the same for the other coloured batters  and prepare four different coloured boondhies.
Mix them and garnish with cashews or any other nuts as you wish.

THENGAI PAL MURUKKU

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INGREDIENTS:

RICE FLOUR - 4 CUPS

URAD DAL FLOUR - 1 CUP

BUTTER - 60 Gms

GRATED COCONUT - 2 CUPS

ASAFOETIDA - 1 tsp

WHITE SESAME - 4 tsp

SALT - TO TASTE

OIL - 1 Kg

WATER - 1 OR 2 CUPS.

TO PREPARE RICE FLOUR: 

Soak 4 cups of rice in water for 2 hrs .
Drain water and spread out in a dry cloth in a shady place for  1 hr.
When there is no moisture ,grind it to a fine powder.
Place a kadai on fire and fry all the powder and sieve it to make a nice powder.

TO MAKE DAL POWDER:
Roast 1 cup of dal , without oil,in a low flame and spread out in a plate to cool off.
Then grind it to a nice flour and sieve it.

METHOD:
Mix all the ingredients except coconut, oil and water.
Now make 2 or 3 cups of coconut milk and mix it in the flour and make a soft dough.
Add water to it , if coconut milk is not enough for the dough.
Stuff the maker with dough.
Now press the murukku onto an oil greased plate.
Heat oil for frying ,in a kadai,and drop 3 or 4 murukkus gently at a time.
Fry till crisp on medium flame.
Drain excess oil and spread it on a plate.
Store in an air tight container.

Crab fry

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Ingredients:

crab pieces  --  10

finely chopped onion --  1 cup

finely chopped tomato  --  1 cup

sambar onion -- 6 or 7

garlic  -- 5

chilly powder  --  2 tsp

coriander powder  --  2 tsp

turmeric powder  --  1/4 tsp

grated coconut  --  1/2 cup

oil  -- 1/4 cup

salt -- to taste







 

Method:

Grind coconut to a fine paste and finally add sambar onion and garlic and

grind them to small pieces.

Place a thick bottomed frying pan on fire and pour oil and heat.

Now add onion and stir-fry until it becomes golden brown.

Then add tomatoes and again fry them.

Now add crab , chilly powder,coriander powder,turmeric powder, salt,coconut

paste and fry them well until it becomes deep brown.

Serve hot. 

Malbuva

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Ingredients:
Milk - 1 litre
Maida  --  1/4 cup
Soda salt --  a little
Ghee  --  1/2 litre
Sugar  syrup  --  2 cups

Method :
Place a thick bottomed pan on fire and pour the milk and bring it to a boil.

When the milk reduced to half litre stop the fire and allow it to cool.
Then add maida and soda salt and mix well to a thick batter.
Now place a kadai  on fire and pour the ghee and heat .
Now drop one spoon of batter to the ghee and fry, keeping the flame uniform.
Then drop it into sugar syrup and do the same for the remaining batter.
Soak all the malbuva in the syrup .
Serve hot .
No need to refrigerate.Malbuva will stay fresh for two days.

BREAD BAJJI

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Ingredients:

Bread slices  --  10
Bengal gram flour -- 1 cup
Chilly powder -- 1 tsp
Turmeric powder -- 1/4 tsp
Salt -- to taste
Rice flour -- 2 tsp
Asafoetida  -- a little
Oil  --  3 cups
Water  -- 1/2 cup

Method  :

Cut bread into 2 pieces. Mix all the ingredients well except oil and bread. Make it to a thick batter.Now dip bread slices one by one and fry it in oil.Serve hot with tomato sauce.

Mixed Vegetable Idli

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Ingredients:

Idli  batter -  4  cups
Mustard  seeds -- 1/2 tsp
Urad dal -- 1/2 tsp
Bengal  gram --  1 tsp
Asafoetida  --  a  little
Green  chillies  -- 2 (cut into small pieces)
Grated Carrot  --  3 tsp
Beans --  3  tsp
Cabbage -- 3 tsp
Chopped onion  --  3 tsp
Grated Beetroot  --  2 tsp (to garnish)
Coriander leaves  -- a few
Salt  -- a little
Oil  --  2 tsp

Method :

Heat  oil in a pan and add mustard  seeds ,urad dal  and  bengal gram.
When the seeds starts to splutter add asafoetida , onion, green chillies one by one and stir-fry until onion becomes light brown.
Now add all the vegetables one by one except beetroot and fry it.
Add salt to it.
Now transfer the ingredients to a bowl.
Add idli batter, coriander leaves and mix them well.
Pour them in idli plate and garnish with grated beetroot and cook.
Serve hot with sambar or chutney.

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BREAD KOFTA GRAVY

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 Ingredients :

For  Kofta :
Bread slices -   8
Mashed  Potatoes   --   3
Chilly  powder  --  1  tsp
Salt  --  to taste
Coriander  leaves  --  a little
Oil  --   2 cups

Dip all the bread  slices in water  and  mash them well.
Mix  them with mashed potatoes , chilly powder,salt and coriander leaves .
Make them into small balls .
Heat oil  and  fry all the koftas.

 For  gravy :
Finely chopped onions  --   2 cups
Finely chopped  tomatoes  --  2  cups
Ginger and garlic paste  --  1  tsp
Garam masala powder  -- 1/4 tsp
Chilly powder  --  2 tsp
Turmeric powder  --  1/4 tsp
Salt  - to taste
Coriander leaves  -- a  little
Sugar  --  1/4 tsp
Oil -- 5 tsp

Method :
Place bowl on fire and pour oil in it.
Add onions and tomatoes one by one and fry.
Then add ginger and garlic paste and stir - fry for some time.
Now add water ,garam masala powder, chilly powder, turmeric powder and  close the bowl with a  lid  for sometime.
Finally  add sugar and salt and stir the gravy.
Stop the fire and transfer the gravy to a bowl and then add all the koftas .
Garnish with coriander leaves serve hot with Chappathies.

BEETROOT HALVA

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 Ingredients:

Beetroot - 1 kg (finely grated)

Sugar --  3/4kg

Milk  --  2 cups

Water  -- 1/2 cup
 
Ghee  --1/2 cup

Nuts  -- To garnish

Cardamom  powder  --  1/2 tsp

Method :
Cook beetroot along with milk and water for 15 minutes.

Now add  sugar and stir well until the halva becomes thick.

Add ghee little by little while stirring.

Stop the fire and transfer it into a plate.

Garnish with nuts and serve hot.

Nuts Paniyaram

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Ingredients :
Fried rava -- 2 cups

Sugar  --  2 cups

Water  -- 1 cup

Chopped Cashew  --  1 tsp

Sliced  Almond  -- 1 tsp

Chopped dates   -- 1 tsp

Sliced Pistachios -- 1 tsp

Oil -- 3 tsp

Cardamom powder -- 1/2 tsp

Method :

Soak  rava  in water for half an hour.

Then grind to a fine paste.

Add sugar and again grind well.

Transfer it to a bowl.

Mix all nuts and cardamom powder.

Place paniyaram pan on fire and make paniyarams.

Serve hot.


A simple and healthy evening dish along with hot tea.

CHILLY PAROTTA

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Ingredients:

Parotta  --  10
green  chillies --  4
onion --  1 cup (finely chopped)
cornflour --  1/2 cup
maida -- 1/4 cup
pink colour - a pinch
salt  -- to taste
ajino moto --  1/2 tsp
water --  1/2 cup
oil --  1 cup
ginger -- 1 inch ( cut into small pieces)
garlic --  5 cloves(cut into small pieces)

Method:

Cut  all  parottas  into small pieces.
Mix half of the cornflour, maida, ajino moto ,colour powder, water and  salt to a thick dosa batter.
Now dip all parottas in the batter.
Place a kadai on fire and heat the oil and fry all the parottas one by one and keep it aside.
Now  place a pan on fire and heat 3 spoons of oil.
Add chopped  onions and green chillies one by one.
When the onion becomes golden brown add garlic and ginger pieces and fry.
Finally add all parottas and fry .
Mix the remaining cornflour and water and drop it into the parottas and again fry a little.
Garnish with coriander leaves and serve hot.     

PRAWN FRY

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Ingredients:

Prawns  --  1/2  kg
onions -- 1 cup (finely chopped)
tomatoes  -- 1/2  cup (finely  chopped)
turmeric  powder -- 1 tsp
chilly  powder --  4  tsp
coriander powder -- 4  tsp
grated coconut  --  1/2 cup
aniseed  -- 1 tsp
garlic  -- 4  or 5  cloves
salt  --  to taste
curry leaves - a  few leaves
oil  --  5 tsp

Method :

Grind  coconut , aniseed and  garlic  to a  fine paste.
Place  a  kadai  and  heat the oil.
Add  onions  and  tomatoes  and fry.
Then add  prawns and turmeric paste  , chilly  powder, coriander powder  and fry it for sometime.
Finally add  the  coconut  paste  , salt  and  curry  leaves  and fry  until  deep brown  and  serve  hot.

FISH FRY

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Ingredients:

Fish  --  12  pieces

Chilly powder  --  2  tsp
Coriander powder  --  2 tsp
Turmeric powder  --  1/2 tsp
Tamarind  paste  --  1 tsp
salt  -- to taste
oil   --  1/2 cup

Method:

Mix  all  the  ingredients  except oil .
Add  all  the fish  pieces and  keep it aside  for  1  hour.
Place  a frying  pan and  heat  the oil.
Add  3  or 4 pieces  and  fry.
Like this fry  all the  pieces .
Serve  hot.