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Indonesian Food Recipe | Traditional indonesian food recipes

2011-04-15T20:35:00.000-07:00

Click here for Candil Porridge
Indonesian Food Recipe | Traditional indonesian food recipes

Tnt-cook: Croque Madame

2011-04-15T20:32:00.000-07:00

Click here Tnt-cook: Croque Madame: "I was in the mood for a grilled cheese sandwich. Tony was in the mood for an egg sandwich. I combined the two and made Croque M..."

Green Chile Cheeseburger

2011-04-15T20:22:00.000-07:00

Click here Green Chile Cheeseburger

Sautéed Mixed Greens Recipe

2011-04-15T20:14:00.000-07:00

Click here Sautéed Mixed Greens Recipe

Bikaneri Parantha

2011-02-26T00:43:00.000-08:00

Bikaneri paratha / Bikaner purotta

Ingredients:

· Maida (All purpose flour): 500 gm

· Edible oil: 200 gm

· Red chili powder: 1 tsp

· Coriander powder (Malli podi / Dhaniya powder): 1 tsp.

· Split chick peas (Kadalai paruppu / Chana dal: 250 gm

· Garam masala powder: 1 tsp.

· Salt: 1 tsp

Method of preparation:

· Soak chana dal for about six hours.

· Cook in a pressure cooker with a glassful of water.

· Wait for 1 whistle.

· Remove from flame.

· Drain water and grind to paste.

· Take maida, add salt and 2 tbsp of oil.

· Mix well.

· Add water and prepare dough.

· The dough will be soft.

· Make balls.

· Heat two tbsp of oil in a wok (Iruppuchchatti / Vaanali / kadai).

· Add the dal paste and fry for about four minutes.

· Add masala powder.

· After cooling, stuff this paste into all maida balls.

· Press these balls one by one with the help of rolling pin (chakla and belan), chapatti press or poori kattai into papad like thin disks. Make soft paranthas on hot plate (Dosai kal / tawa).

Serve with Aloo Dum Masala, Raita and Chutney.

What is chakla belan?

Chakla - belan is a combination of a wooden or marble platform and a wooden or metallic rolling pin, used for rolling doughs in the preparation of puri (poori), chapatti, papad, samosa, etc.

Bread Pakora

2011-02-22T01:29:00.000-08:00

Bread Pakoda / Bread Pakkoda / Bread Bajji

Ingredients:

· Gram flour (Kadalai maavu / besan): 1 cup

· Bread slices: 8

· Asafetida (Perungayam / hing): ¼ tsp

· Baking powder: ¼ tsp

· Thymol seeds (Omam/ajwain/ajowan/Trachyspermum copticum): ½ tsp

· Potatoes: 2

· Ginger: ½ inch piece

· Garlic: 2 pods

· Edible oil: 1 cup

· Garam masala powder: ¼ tsp

· Turmeric powder: ½ tsp

· Mustard: ½ tsp

· Onion: 1

· Red chili powder: ½ tsp

· Salt to taste

Method of preparation:

· Grind the ginger and garlic together into a paste.

· Chop the onion.

· Mix the gram flour, thymol seeds (ajwain), asafetida, baking powder and salt in a bowl.

· Add water gradually and mix well to obtain a smooth and thick batter.

· Boil, peel and mash the potatoes.

· Heat two tsp of oil in a frying pan.

· Add mustard seeds.

· When the mustard seeds start spluttering, add chopped onion and fry till the onions turn brown.

· Add ginger-garlic paste and fry for a while.

· Add turmeric powder, red chili powder and salt.

· Mix and fry for a very short time.

· Add the mashed potatoes and garam masala powder, mix and fry for a minute.

· Remove this filling for bread pakora from flame and transfer it to a bowl.

· Cut each bread slice diagonally, to get triangle pieces.

· Make a sandwich by spreading the filling between two triangular bread pieces.

· Repeat this for all bread pieces.

· Heat oil in a deep frying pan.

· Dip the above prepared sandwiches one after the other in the batter and put in hot oil.

· Deep fry on medium heat.

· Remove from oil and place them on a plate covered by a blotting paper (Paper to remove excessive oil).

Serve hot with tomato sauce, green chili chutney, or pickle.

Dal Fry

2011-02-21T22:01:00.001-08:00

Ingredients:

Split pigeon pea (Thuvaram paruppu/Arhar dal/Toor dal/Toovar Dal): 1 cup
Onions (chopped): ¾ cup
Edible oil: 3 tbsp
Garlic (chopped): 1 tsp
Turmeric Powder: ½ tsp
Ginger (chopped): 1 tsp
Green Chilies (chopped): 1 tsp
Cumin Seeds: ½ tsp
Tomatoes (chopped): 1 cup
Chili Powder: 1 tsp
Coriander Leaves (chopped): 3 tsp
Salt to taste

Method of preparation:

· Wash the dal and soak in three cups of water for about 30 minutes.

· Pressure cook the dal in water as it is.

· Heat oil in a frying pan.

· Add ginger, garlic, onion, green chilies and cumin seeds.

· Fry on a medium flame stirring occasionally for about four minutes.

· Add tomatoes, chili powder, turmeric powder, and salt.

· Fry again on a high flame for about three minutes.

· After frying transfer the content into the cooked dal and stir.

· Garnish with chopped coriander leaves and server hot.

Mutton Pickle

2011-02-21T21:36:00.000-08:00

Ingredients:

Boneless mutton: 1 kg

For masala:

· Coriander powder: 6 tsp

· Ginger paste: 2 tsp

· Garlic paste: 2 tsp

· Turmeric powder: 1 tsp

· Fennel (sombu / saunf): 2 tsp

· Red chili powder: 1.5 tsp

· Black pepper powder: 1.5 tsp

· Edible oil: as required

To roast and powder:

· Cinnamon stick (Pattai / Dalchini): 3

· Cloves: 8

· Star Anise (Annasippoo / Anasipu / Anasphal / Badian): 2

Ingredients for seasoning:

· Curry leaves: 3 sprigs

· Vinegar: 1 cup

· Red chili: 8 nos

· Asafetida (Perungayam / Hing): ½ tsp

· Salt to taste

Method of preparation:

· Cut the mutton into small pieces.

· Heat some edible oil in a skillet on medium flame.

· Add Cinnamon stick, Cloves, Star Anise and fry for about two minutes.

· Take the spices out of oil and dry them on a blotting paper.

· Grind them into powder.

· Heat about half a cup of edible oil in a heavy bottom large skillet on medium flame.

· Add ginger paste and garlic paste and fry till light brown.

· Add red chili powder, black pepper powder, turmeric powder, coriander powder and fennel seeds.

· Fry for about a minute on low heat.

· Add mutton pieces and stir well with the spices.

· Add a little water and salt to taste.

· Continue cooking on low heat until the meat is very well cooked.

· Add a cup of oil and fry meat till light brown.

· Heat about half cup of oil in a pan.

· Add curry leaves, red chili, and asafetida, powder of star anise, clove and cinnamon.

· Fry for about a minute.

· Transfer all to the mutton, stir, and fry for some time.

· Add vinegar and cook for two minutes.

· Remove from flame.

· Allow it to cool of its own.

· Store the pickle in a dry container for a day and thereafter keep the container in refrigerator so as to consume and enjoy its taste from the third day onwards.

Paneer

2011-02-14T20:46:00.000-08:00

Indian Cheese, Cottage Cheese, paneer, or panir gives a rich and creamy flavour when used in cooking.

Ingredients:

· Full cream milk: 1 Litre

· Lemon juice: 1tblsp

Method of preparation:

· Boil the milk and add the lemon juice.

· Continue boiling till the milk curdles completely.

· Filter with the help of a muslin cloth.

· Add water generously and continue filtering to remove the sour taste.

· Wrap the muslin cloth and squeeze so as to get paneer.

· Place this wrapped paneer on a stainer and place any heavy weight on top of it so as to drain the left over traces of water and to obtain firm paneer.

· Wait for about an hour or more and take out the paneer from the cloth.

· Cut into pieces according to your requirement.

Paneer is used in dishes like Mattar paneer, Saag paneer or Palak paneer, Shahi paneer, Shahi tukda, Paneer tikka, Kadai paneer, Chili Paneer, Paneer pakora or Paneer fritters, Rasmalai, Rasgulla, Paneer Capsicum, etc.

Food Quotations

2011-02-11T01:23:00.000-08:00

Quotations on Food

· Facts are to the mind what food is to the body. -- Edmund Burke

· Food is a central activity of mankind and one of the single most significant trademarks of a culture. -- Mark Kurlansky

· Food is an important part of a balanced diet. -- Fran Lebowitz

· Food is our common ground, a universal experience. -- James Beard

· Food probably has a very great influence on the condition of men. Wine exercises a more visible influence, food does it more slowly but perhaps just as surely. Who knows if a well-prepared soup was not responsible for the pneumatic pump or a poor one for a war? -- George C. Lichtenberg

· Food should be enjoyed rather than endured. -- Steve Hamilton

· God comes to the hungry in the form of food. --Mahatma Gandhi

· God gives all birds their food but does not drop it into their nests. -- Danish Proverb

· Good food ends with good talk. --Geoffrey Neighbor

· I no longer prepare food or drink with more than one ingredient. -- Cyra McFadden

· If food is poetry, is not poetry also food? -- Joyce Carol Oates

· If junk food is the devil, then a sweet orange is as scripture. -- Audrey Foris

· If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -- J. R. R. Tolkien

· If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. -- Sally Edwards

· In terms of fast food and deep understanding of the culture of fast food, I'm your man. -- Bill Gates

· Laughter is brightest where food is best. -- Irish Proverb

· Never order food in excess of your body weight. -- Erma Bombeck

· Sharing food with another human being is an intimate act that should not be indulged in lightly. -- M. F. K. Fisher

· There are people in the world so hungry, that God cannot appear to them except in the form of bread. -- Mahatma Gandhi

· There is no love sincerer than the love of food. -- George Bernard Shaw

· There is nothing to which men, while they have food and drink, cannot reconcile themselves. -- George Santayana

· They are all but stomachs, and we all but food; they eat us hungrily, and when they are full, they belch us. -- William Shakespeare

· Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. -- Alice May Brock

· What is food to one, is to others bitter poison. -- Lucretius

Fenugreek Paratha

2011-01-26T08:03:00.000-08:00

It is a type of Indian flat bread with layers.

Tamil name: Venthaya Roti or Vendhaya purotta

Hindi name: Methi Paratha

Ingredients:

· Whole wheat flour: 2 cups

· Edible oil or ghee: 2 tbsp

· Chopped fenugreek leaves (methi): ½ cup

· Oil to shallow fry

· Salt to taste

Method of preparation:

· Mix wheat flour, salt, ghee/oil and methi (fenugreek) leaves.

· Using warm water, make a smooth, soft and pliable dough.

· Take table tennis ball sized dough.

· Roll it into flat parathas of about ½ cm thickness.

· Use dry plain flour for dusting, to help in rolling.

· Heat skillet or tava.

· Place paratha on the hot skillet.

· After a while flip the paratha and put some oil on top.

· Again flip it and put oil on top.

· Cook on both sides until nice brown spots occur.

· Repeat for all the dough.

Serve hot with chutney.

Types of paratha

2011-01-26T07:57:00.000-08:00

Paratha or parantha means layered Indian flat bread or simply layered roti.

Some varieties of paratha, palata or farata are given here.

Ajwain paratha (layered paratha laced with carom seeds called omam in Tamil and ajwain in Hindi)

Aloo paratha or Aalu paratha (stuffed with spicy boiled potato and onions mix)

Band gobi paratha (stuffed with cabbage)

Batuha Paratha

Boondi Paratha (stuffed with salty boondi & baked with ghee)

Bottle gourd Paratha or Lauki Paratha

Ceylon paratha

Channa Dal paratha (stuffed with Bengal gram or chick peas)

Chena Paratha

Chicken Paratha

Chili paratha or Mirchi Paratha

Dal paratha (stuffed with boiled and mashed dal)

Dhaniya Paratha

Egg paratha, Muttai purotta or Anda paratha

Gajar Paratha or carrot paratha

Gobhi paratha or cauliflower paratha

Jaipuri paratha

Keema paratha or Qeema Paratha (Paratha stuffed with minced meats)

Kerala paratha or porotta

Lachha paratha - Tandoori (Round in shape with multiple layers traditionally prepared in a tandoor)

Lachha paratha - Tawa wali (Triangular in shape with multiple layers interspaced with ghee)

Mattar paratha (stuffed with boiled, mashed and flavoured green peas)

Meetha Paratha (Stuffed with sugar)

Methi paratha (stuffed with fenugreek leaves)

Mooli Paratha (Raddish stuffed paratha)

Mughlai paratha (a deep fried stuffed paratha filled with egg and minced meat)

Mutton Paratha

Onion paratha, Vengaya paratha or Pyaz ka paratha

Palak Paratha

Paneer paratha or cottage cheese paratha

Parton wala Paratha

Plain paratha (layered roti without any stuffing except ghee and baked with ghee)

Pork Paratha

Pudina purotta or Podeena paratha (laced with dry mint)

Putthay taway ka Paratha

Roti paratha

Sattu paratha (stuffed with spiced roasted gram flour)

Sugar paratha (layered with caramelized sugar, taken as dessert)

Tandoori Paratha

Tomato paratha

Boneless Chicken Pakoda

2011-01-09T04:48:00.000-08:00

It is a crispy, delicious tea time snack, also called chicken pakora and kozhi pakkoda.

Ingredients:

· Boneless chicken pieces (small): 250 gram

· Gram flour: 200gram

· Turmeric powder: a pinch

· Lemon juice: 1 tbsp

· Ginger garlic paste: 1 tbsp

· Red chili powder: 2 tbsp

· Garam masala powder: 1tsp

· Chopped curry leaves: a little

· Chopped coriander leaves: a little

· Edible oil for frying

· Salt to taste

Method of preparation:

· Prepare marinade using turmeric powder, lemon juice, ginger garlic paste and salt.

· Marinate the chicken pieces for about 30 minutes.

· In a bowl, add gram flour, red chili powder, garam masala powder, curry leaves and coriander leaves.

· Add a little water and make a thick batter.

· Transfer the marinated chicken pieces to this batter, mix well and wait for about 5 minutes.

· Heat oil in a frying pan.

· Deep fry chicken with batter.

· Remove from oil.

· Serve hot with or without chutney or ketch up.

Bread Upma

2010-10-21T07:51:00.000-07:00

Bread Upma, Bread Uppuma,

Double Roti Upma

Ingredients:

· Bread slices: 6

· Yoghurt: 1 cup

· Tomatoes: 1

· Mustard: 1 teaspoon

· Cumin seeds: 1 teaspoon

· Turmeric powder: ½ teaspoon

· Chili powder: ½ teaspoon

· Green chilies: 4

· Curry leaves: 6

· Edible oil: 2 tablespoons

· Salt to taste

For garnishing:

· coriander leaves

Method of preparation:

· Finely cut and soak the bread pieces in well beaten yoghurt (curd) for about 10 minutes.

· Heat the oil in a pan and toss in mustard seeds and cumin seeds one after the other.

· Let them splutter.

· Add curry leaves, finely chopped green chilies and finely chopped tomatoes.

· Stir on medium flame till the tomatoes become soft.

· Add the bread, salt, turmeric and chili powder and stir.

· Garnish with finely chopped coriander leaves.

Serve hot with any type of sauce, pickle, thokku, thuvaiyal, or chutney.

Spicy Carrot Soup

2010-10-06T19:40:00.000-07:00

Ingredients:

Carrots: 8
Celery sticks (Celery stalks): 5
Garlic cloves: 2
Large onion: 1
Water: 4 cups
Olive oil: 1 tablespoon
Curry powder: 1 teaspoon
Salt: To taste

Method of preparation:

Chop the carrots, garlic, and onion.
Cut the celery sticks into pieces.
Heat olive oil in a frying pan.
Fry the chopped garlic and chopped onion for about five minutes.
Add curry powder and stir.
Add carrots, celery sticks and four cups of water.
Cook until the vegetables become tender.
Add salt to taste.
Mix in a blender to get a smooth and spicy carrot soup.
Serve with pleasure.

About Celery:

Celery is an aromatic, herbaceous plant, grown for its leaves, seeds, oleoresin and essential oil.

Dried ripped celery fruit are used as spice. Leaves and stalks of celery are used to prepare salads and soups. It is useful in the treatments of Asthma and liver diseases.

Botanical name: Apium graveolens L.

Celery in Arabic: Karafs
Celery in Bengali: Bandhuri, Chanur
Celery in Chinese: Chin
Celery in Dutch: Selderij
Celery in French: Celeri
Celery in German: Sellerie
Celery in Gujarati: Bodiajmoda
Celery in Hindi: Shalari, Ajmud, Randhuni
Celery in Italian: Sedano
Celery in Japanese: Serorii
Celery in Malayalam: Ayamodakam
Celery in Marathi: Ajmoda
Celery in Portuguese: Apio
Celery in Punjabi: Kernauli
Celery in Russian: Syel'derey
Celery in Sanskrit: Ajmoda
Celery in Slovenian: Zelena
Celery in Spanish: Aipo
Celery in Swedish: Selleri
Celery in Tamil: Ajmoda, sallari or selari
Celery in Urdu: Ajmod
Celery in Vietnamese: Cần tây

Achari Mutton

2010-08-13T02:29:00.000-07:00

Ingredients:

· Mutton – ¾ of a kilo (750 gm)

· Cloves - 5

· Chopped Coriander leaves – ½ cup

· Onion seeds (Fennel flower, Kalo jira, Kalaunji, or Kalonji ) – 1 tsp

· Mustard oil - 7 tbsp

· Fenugreek seeds – ½ tsp

· Chopped Ginger – 2 tbsp

· Fennel seeds – 1 tsp

· Chopped Garlic – 1 tbsp

· Cumin seeds – ½ tsp

· Mustard seeds – 1 tsp

· Turmeric powder – 1 tsp

· Onions, medium - 4

· Red chilies, whole - 8

· Red chili powder – 1 tsp

· Tomato medium Sized- 4

· Salt to taste

Method of preparation:

· Wash and cut the mutton into small pieces.

· Cut the onions and tomatoes.

· Roast the whole spices separately and grind everything coarsely.

· Heat the oil in a thick-bottomed vessel and fry the onions till brown.

· Add the chopped ginger-garlic.

· Then add coarsely ground masala powder.

· Stir-fry for about 30 seconds, with constant stirring.

· Add mutton.

· Continue stirring on high flame so as to make the mutton pieces well browned.

· Add tomatoes, turmeric powder, red chili powder and salt.

· Mix well.

· Stir-fry till oil leaves the masala.

· Pour about 2 ½ cups of water.

· Wait for boiling and cover the vessel / pot with a lid.

· Stir-fry till the mutton is fully done.

· Serve hot decorated with coriander leaves.

Bangla Khichdi

2010-08-13T01:38:00.001-07:00

Bangla Khichdi

Bengal Khichchadi / Bengal Kichri/ Bangla Khichudi / Bengali Khichdi / khichri, khichdee, khichadi, khichuri, khichari

Ingredients:

Rice: 1 Cup

Masoor dal (skinned split red lentils): 1 Cup

Channa dal (chickpea, Cicer arietinum, Garbanzo bean, Indian pea, Ceci bean, or Bengal gram): 1 tbsp

Bay leaf: 1

Cardamom: 3

Cinnamon: 1" Stick

Cloves: 3

Cumin seeds: ½ tsp

Small Onions: 10

Baby potatoes: 10

Peas, shelled: 1/2 Cup

Carrot: 1

Ginger, grated: 1 tsp

Garlic, grated: 1 tsp

Green chilies: 3

Turmeric powder: 1/2 tsp

Garam masala powder: 1/2 tsp

Ghee: 4 tbsp

Chopped coriander leaves, for garnishing

Salt to taste

Method of preparation:

Wash and soak separately the rice, masoor dal, and channa dal.

Peel the onions.

Wash and clean the baby potatoes.

Finely chop the green chili.

Dice the carrot.

Drain dals and rice in a colander and keep aside.

Semi crush spices (cardamom, cinnamon and cloves).

Heat about three tbsp of ghee in a large skillet.

Add cumin seeds, bay leaf and crushed spices.

Add ginger, garlic and chilies. Stir-fry for a moment.

Add onions and potatoes (with skin). Stir-fry for 2 minutes.

Add carrot, peas, turmeric, garam masala and salt.

Add dals and rice. Gently stir-fry for 1 minute.

Add five cups of water.

Stir, bring to a boil, cover and simmer till done.

When done, pour remaining ghee and sprinkle coriander leaves.

Serve this Bangla Khichdi piping hot (very hot), with yogurt / curd, chutney / thuvaiyal, kadhi, papad, beguni (deep fried eggplant in a besan batter), ghee (clarified butter), or pickle (achar / oorukai).

Egg parotta

2010-06-10T07:42:00.000-07:00

Egg Parotta / Muttai Purotta / Anda Parantha / Koththu purotta / kothu parotta

Ingredients:

Cooked parotta- 3
Onion- 1
Ginger garlic paste- 1tsp
Tomato-1
Green chillies-3
Turmeric- 1/4 tsp
Curry leaves
Eggs-2
Gravy / kuzhambu / salna / chalna- 1 cup

Method of preparation:

Heat oil in Dosaikkal/ lat kadai/iruppuchchatti and fry pattai (dal chini /Cinnamon) and cloves.

Add fine pieces of onions, ginger garlic paste, chilies, turmeric & curry leaves.

When the onion gets cooked add tomato.

Sauté for some time.

Add parotta and fry for about two minutes.

Add eggs, salt and pepper.

Blend everything together.

When the egg is almost done add gravy.

Cut each and every item on the kadai into very small pieces using two spatula shaped dosaikkarandi or flat metal sheets or inverted tumblers.

Add coriander leaves for decoration.

Vegetable Pulao / Pulav

2010-03-13T23:43:00.000-08:00

It’s an easy to prepare rice variety. It is also called mixed vegetable pulavu.

Ingredients:

Cooked rice: 3 cups

Coriander leaves: 1 bunch
Green chilies: 3

Shredded coconut: 2 tsp

Fine onion slices: from 3 onions
Chopped onions: from 1/2 onion
Cinnamon: a few sticks

Cardamom: a few

Cloves: a few
Red chili powder: 1 ½ tsp

Cauliflower: 1 cup
Garlic: 2 flakes
Ginger: a small piece
Ghee : 3 tbsp
Beans, carrots, green peas etc.: as required
Ghee for frying
Salt to taste

Method of preparation:

Grind together the chopped onions from ½ onion, shredded coconut, garlic, ginger and coriander into smooth paste. This is the masala.

Fry the onions in ghee.

Add cloves, cinnamon and cardamom.

When onions become brown, add red chili powder and fry for a while.

Add all the vegetables including the cauliflower.

Sprinkle some water, close the lid and cook under low flame for about 20 minutes.

Sprinkle water as and when required.

Remove from flame and transfer the content into a large vessel.

Add cooked rice, masala and salt.

Mix thoroughly and heat a little.

Serve with kuruma (kurma), salna, Raita and pickle.

Ice Tea for losing weight

2010-02-21T05:19:00.000-08:00

Ice tea is a calorie free, easy to prepare, delicious beverage with antioxidants and flavor of your choice. Drink this tea and stay healthy.

Boil water.
Turn off the stove.
Dip tea bags of any type and brand according to your choice into the boiling water.
Wait for about ten minutes.
Discard the teabags.
Pour the content into a pitcher.
Fill the pitcher up with cold water.
Stir and place it in the fridge.
Serve.
Alternatively, you can add ice cubes and serve.
Calorie free sweetener may be added if desired.

Nannari sarbath

2010-02-13T21:16:00.000-08:00

It is a non alcoholic herbal drink we can enjoy drinking during summer seasons.

Nannari sarbath is also called sarvath or sarsaparilla sherbet.

Sarsaparilla is a medicinal herb. `Nannari' is Indian Sarsaparilla’s name in Tamil. The Hindi name for it is Anantamool literally means endless root. It is Narunenti in Malayalam, Suganda pala in Telugu.

Botanical name: Hemidesmus indicus

Family: Asclepiadaceae

It is a natural coolant. It is effective in healing diseases. It rejuvenates body. Sarsaparilla is said to be effective for inflammation of liver and spleen, urinary disorders, wheezing, anaemia and rheumatoid arthritis.

During the summer season, its root is immersed in potable water.

Simple method:

Take three tablespoon of Nannary syrup (available in bottles in markets) in a large glass tumbler.

Add two tsp of lemon juice.

Add ice cold water, stir and serve.

Simple recipe for Lemonade

2010-01-19T23:36:00.000-08:00

Simple lemonade is usually prepared at home. Varieties of it are sold as a summer refresher at parks, restaurants, hotels, summer outdoor events, fairs, festivals, cinemas, picnic spots, etc.

Ingredients:

Lemon
sugar
water
ice – cubes

Procedure:

Take a lemon.
Cut it into two.
Squeeze the halves in a crusher.
Collect the juice in a glass.
Filter it.
Pour water.
Add sugar.
Stir the solution.
Put some ice - cubes and serve.

Slices of lemon are added, if it is prepared for guests or during dinner parties.

Instead ice-cubes, shaved ice can be added and served in the name of slush or lemon shake up.

Lemonade and beer make a shandy.

Sometimes salt, pepper powder and water are mixed with lemon juice and ice- cubes added.

Carbonated water is also used instead of water to make the lemonade fizzy.

Cranberry juice is added to get Pink Lemonade.

Quick Kichadi

2009-10-23T04:56:00.000-07:00

It is an easy to prepare, healthy and delicious food with rice and lentil as major ingredients. We can have and enjoy this food with chutney, thuvaiyal, pickle, thokku, curd etc.

Ingredients:

Rice: 2 cups
Green gram (Paasip paruppu / Moong dal): 1 cup
Mustard (Katuku / Rai): 1 tsp
Curry leaves (Kariveppilai / Karipaththa): A few
Green chili: 3
Onion: 1
Tomato: 1
Garlic: A few
Coriander leaves (Kothumalli thazhai / Dhania paththa): As required
Cooking oil / Edible oil: As required
Turmeric powder: A little
Ghee / Clarified butter: As required
Salt: As required

Method of preparation:

Take a cooker and heat oil in it.
Add muster, curry leaves, chopped green chili, garlic, onion and tomato one after the other and sauté for about two minutes.
Add six cups of water and boil the contents.
Add salt and turmeric powder.
Add rice and green gram.
Pressure cook for three whistles.
Add a little ghee and decorate with coriander leaves.

Chinese style fried rice

2009-10-06T22:55:00.000-07:00

It is a type of delicious fast food, can be prepared easily at home.

Ingredients:

Cooked Rice: Two cups
The following item are used on an as required basis:
Carrot
Beans
Onion
Capsicum
Chopped scallions (Spring Onion, green onion, or salad onion)
Cabbage
Green Chili
Chopped Garlic
Chopped Ginger
Pepper Powder
Soy Sauce
Red chili
Sauce
Sesame oil or any edible oil
Salt

Method of preparation:

Cut all the vegetables into small pieces.
Heat oil in a frying pan.
Add cumin seeds. When they splutter, add chopped ginger and chopped garlic and fry for about a minute on medium-high flame.
Add green chili, carrots, beans and fry for about three minutes.
Add capsicum and continue frying for about three minutes, without overcooking.
Add onions and cabbage and stir well for further about three minutes.
Sprinkle pepper powder.
Add soy sauce, red chili sauce and a little vinegar. Stir and cook for about two to three minutes.
Add cooked rice and required salt and mix well followed by addition of some chopped spring onion.
Remove from flame.
Serve hot with sauce.

Egg fried rice

2009-10-05T08:14:00.000-07:00

It is an easy to prepare delicious food, contains egg, rice and vegetables.

Method of preparation:

Heat 2 tbsp of oil in a pan.
Fry a finely chopped onion till golden brown.
Add a tbsp of ginger-garlic paste and 3 finely chopped green chilies.
Reduce flame and stir.
After a minute, add ½ tsp each of turmeric powder and red chili powder with a stir.
After about two minutes, add 4 well beaten eggs and stir continuously for about five minutes.
Add 1/4 cup each of finely chopped and boiled French beans, carrots and peas.
Stir for about two minutes.
Add salt and 1/2 tsp of garam masala.
Add 3 cups of cooked rice and mix well.
Close the lid and cook for about five minutes.
Garnish with coriander leaves.
Serve hot with or without soy sauce.

Papaya shake

2009-10-03T02:36:00.000-07:00

It is a very tasty non alcoholic golden yellow drink, both appetizing and nourishing.

Ingredients:

Ripe papaya: 400 gm
Ripe banana: 100 gm
Honey: 2 tbsp
Cardamom powder: one or two pinches

Method of preparation:

Blend the pulp of both the fruits with a little water.
Add honey and cardamom powder.
Mix well.
Serve cold.

Lassi

2009-07-23T06:07:00.000-07:00

Lassi is a popular curd / yogurt based non alcoholic drink, enjoyed chilled during summer season.

Yogurt (curd / Thayir) is blended with water to prepare lassi.

Sweet Lassi:

Mix 500 ml of yogurt, 250 ml of water, 4 tbsp of sugar and some crushed ice.
Rose water, fruit juices, saffron or butter may be added as per choice.
Blend in a blender / mixer.
Serve chilled (with the froth which forms while preparing lassi).
If mango juice is added , the sweet lassi will be called Mango Lassi.
Similarly Pineapple Lassi, Grapes Lassi etc.
If saffron (Kesar / Kungumappoo) is added it will be called kesar Lassi.
If butter is added, it will be called Makkhaniya Lassi. (Makkhan means butter / Vennai)

Salty Lassi:

Mix 500 ml of yogurt, 250 ml of water, a little salt, pepper and some crushed ice.(Roasted cumin seeds: optional)
Blend in a blender / mixer.
Serve chilled (with the froth which forms while preparing lassi).

Chaas / chaach / moru / neer moru:

It is a very good non alcoholic summer drink for refreshment.

It is fatless.

Butter is removed from curd by churning.
More water is added.
Required amount of salt and cumin seeds / jeerakam / jeera are added as flavor.
Freshly ground ginger, green chilies and curry leaves may also be added as seasoning.
Can be served chiller or cold.

Negative calorie food and weight loss

2009-07-14T01:18:00.000-07:00

To digest the negative calorie foods, we need to spend more calories than the calorie content of the food itself. We can make use of this as an advantage to reduce body weight. To lose weight, burning of more calories than its intake is very much essential.

Our digestive system works hard to digest the zero calorie diet (negative calorie diet).

It is useful to consume negative calorie diet to burn excessive and unwanted fat.

Eat fruits. Avoid drinking juice. The fibres / fibers that give the roughage to bowel movement are not discarded when the fruit is eaten.

Some negative calorie fruits and vegetables:

Fruits:

Apple, Blueberries, Cantaloupe (Cantaloup, Musk melon or rock melon), Cranberry, Grapefruit, Honeydew, Lemon, Mango, Orange, Papaya, Peach, Pineapple, Raspberry, Strawberry, Tomato, Tangerine, Turnip, Watermelon, etc.

Vegetables:

Asparagus, Beet root, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Cucumber, Beans, Lettuce, Onion , Radish, Spinach, Turnip, Zucchini, etc.

Green Tea

2009-07-02T04:14:00.000-07:00

Drinking green tea:

Lowers total cholesterol level, improves the ratio of good cholesterol (HDL) to bad cholesterol (LDL)
Reduces the risk of cancer
Inhibits cancer growth
Inhibits HIV
Reduces rheumatoid arthritis
Reduces cardiovascular disease
Reduces infection
Helps prevent tooth decay

Green tea is to be prepared for drinking without over brewing. There are many varieties of green tea. The brewing varies accordingly.

General method of preparation:

Take 1 or 2 tsp of green tea.
Add 200 ml of hot water (not boiling water).
Wait for about 3 minutes.
Filter and drink.

If brewing tea using tea bag:

Take a glass tumbler.
Put the tea bag.
Add hot water.
Wait for 3 minutes.
Discard the tea bag.
Drink the green tea.

Chicken 65

2009-06-28T00:12:00.000-07:00

It is a popular fast food item, which can easily be prepared at home.

Ingredients:

Chicken (boneless, legs, or thighs: 1/2 kg, cut into small pieces)
Chili powder: 4 tsp
Coriander (Dhania) powder: 2tsp
Turmeric powder: ¼ tsp
Garam masala powder: ¼ tsp
Lemon juice: 5 tsp
Yogurt/curd: 2 tsp
Ginger-garlic paste: 1 tsp
Food color: 3 pinch
Oil for deep frying: 2 cups
Coriander leaves (for garnishing): 4 stalks
Salt to taste.

Method of preparation:

Mix red chili powder, coriander powder, turmeric powder, salt, garam masala, color, ginger garlic paste, lemon juice and curd in a deep bowl.
Prepare a thick paste.
Add chicken pieces and stir well so that the masala is coated all over the pieces. Marinate for about an hour.
Heat edible oil in a wok.
Deep fry on medium flame until brown color.
Drain excess oil.
Garnish with coriander leaves.
Serve with onion – lemon – tomato salad.

Very tasty to have with rice, biriyani, pulav, kushka, puri, purotta (parantha), etc.

Badam milk shake (Almond milk shake)

2009-06-14T07:51:00.000-07:00

It is an easy to prepare, energetic, tasty drink, also called Badaam pal or Baadaam paal.

Ingredients:

Milk: 1litre / 1 liter (4 cups)
Almond: ¼ cup
Sugar: 1 cup
Cardamom (elaichi / elakkai / yelakkai): 5
Saffron (kesar / kungumappoo): 1 pinch

Method of preparation:

Boil the almonds and remove their skin.
Grind with sugar to obtain a fine paste.
Boil milk.
While boiling, add crushed cardamom and the almond paste.
Stir and continue boiling for about two minutes more.
Remove from flame.
Garnish with saffron.
Serve hot or cold.

Cabbage Pickle / Pickled Cabbage

2009-06-09T19:02:00.000-07:00

Cabbage pickle is an easy to prepare tasty pickle. It will last for about ten days, if preserved properly in a fridge.

Ingredients:

Grated cabbage – 1 cup
Chili powder – 1 tsp
Mustard powder –1tsp
Finely grated Garlic pods – 4
Edible oil – 2 tsp
Salt – 1 tsp

Method of preparation:

Sprinkle salt on grated cabbage.
Leave it for about an hour.
Separate water by squeezing the cabbage completely.
Discard the water.
Add all other ingredients one after the other.
Cabbage pickle will automatically be ready within about five hours.
Tastes good with cooked rice, parotha, chapatti, etc.

Kadhai Chicken

2009-04-05T00:35:00.000-07:00

It is also called Kadai chicken curry, murg kadhai, kadhai murghee, Iruppuchchatti kozhi curry, Wok chicken curry and so on.

Ingredients:

Chicken: 1
Onion: 4
Tomato: 6
Ginger garlic Paste: 4 tsp
Green Chili: 3
Coriander Powder: 2 tsp
Garam masala: 2 tsp
Red chili powder: 2tsp
Turmeric Powder: ½ tsp
Salt to taste
Edible oil: as required
Coriander leaves: for garnishing

Method of preparation:

Dress the chicken and cut into pieces.
Chop the onions, tomatoes and green chilies.
Heat oil in a kadhai.
Add chopped onions and green chilies and sauté until light golden brown.
Add red chili powder, turmeric powder, garam masala, coriander powder and salt.
Mix well.
Add tomatoes, gingergarlic paste and sauté until the tomatoes become half cooked.
Add a little water and bring it to boil.
When the gravy becomes slightly thick, add chicken pieces and stir well.
Reduce heat. Cover and thoroughly cook.
Garnish with coriander leaves.
Serve hot.

Taken well with rice, biriyani / biriani, kushka, chapathi, roti, bread, puri / poori, paratha / purotta, dosa / dosai, idli / idly, oothappam / uthappam etc.

Jigarthanda

2009-04-01T07:03:00.000-07:00

Jigarthanda, a unique Madurai cool drink is very nice and healthy to have in summer.
Jigar in Hindi language means heart and Thanda means cold. So we can make out it’s meaning as the cooler of heart. It is a type of falooda (faluda), which gives pleasure. Jigar Thanda means Manam kulir panam (Ullaththaik kuliravaikkum panam) in Tamil.

Many attractive names like jil jil jigarthanda, jum jum jigarthanda can be heard in Madurai.

Ingredients:

Milk: 600 ml
Almond pisin (Badam pisin): 3 tbsp
Rose syrub: 2 tbsp (or nannari syrup 60 ml)
Ice cream: 1 small size

Method of preparation:

Soak badam pisin in water for about eight hours to convert it from gum form into enlarged jelly form.
Boil milk in low flame. Continue boiling so as to reduce the quantity to 300 ml (half of 600 ml).
Allow for cooling and keep it in refrigerator.
Fill half of a glass tumbler with this chilled milk.
Add soaked badam pisin, rose / nannari syrup and ice cream.
Tasty, healthy and cool Jigarthanda is ready.

Nannari is a natural coolant. It is called sarsaparilla.
Edible alga / algae (Kadal pasi) can also be used instead of badam pisin.

Chili bajji

2009-03-28T04:31:00.000-07:00

It is a tasty snack, also called chilli bajji, milakai bajji, milagai bajji, mirchi pakora, mirch pakoda or mirchi vada.

Ingredients:

Green chilies (pachchai milakai / hari mirchi): 10
Chickpea flour (gram flour / kadalaimavu / besan): 100gms
Rice flour (arisi mavu / chaval ka atta): 1 tbsp
Cumin seed powder (jeeragappodi / jeera powder): 1 tsp
Red chili powder (vara milakai / lal mirchi / sabath mirch): 1 tsp
Turmeric powder (manjal podi / haldi powder): 1/4 tsp
Asafetida (perungayam / hing): 1 Pinch
Oil for deep frying
Salt to taste.

Method:

Mix everything (except the green chilies and oil)
Prepare a thick batter using water.
Cut the chilies lengthwise.
Dip the chilies in the batter and deep fry in oil.
Serve hot with or without chutney or sauce.

Spring salad bowl

2009-03-19T06:19:00.000-07:00

A low calorie tasty salad.

Ingredients:

Lettuce : 100 gms
Radish : 100 gms
Cucumber : 200 gms
Onion : 50 gms
Tomato : 50 gms
Honey : 10 ml
Salt : to taste

Procedure:

Slice tomatoes, cucumber and onions into thin round discs.
Shred lettuce and chop radish.
Mix everything well with honey and salt.
Serve for 4 without delay.

Summer retreat

2009-03-15T08:00:00.000-07:00

This low calorie delicious salad is preferred most in summer. It fills the stomach. It is useful for less intake of further food and so useful for weight reduction.

Ingredients:

Cucumber : 200gms
Onion : 50gms
Tomato : 200gms
Lemon juice : 1 tbsp
Honey : 1 tbsp
Salt : to taste

Procedure:

Slice cucumber, onion and tomato finely.
Arrange on a plate.
Add honey and lemon juice.
Sprinkle salt to taste.
Garnish with coriander leaves or pudina leaves.
Serve for four.

Chilli Paratha (Milakai Parotta, Mirchi paratha)

2009-02-08T04:44:00.000-08:00

Ordinary Paratha is also called parota, parotha or purotta in many places.
Chilli Paratha is much delicious and can be served as breakfast, brunch, lunch or even as dinner.

Ingredients:

Parathas: 5 to 8
Edible oil: for frying
Onion: 1
Tomatoes: 2
Capsicum / Shimla mirchi / kudai milakai : 1
Cumin Seeds: 1 tsp
Curry leaves: 5
Green Chilies: 3
Red Chili Powder: 1 tbsp
Turmeric powder: 1/4 tsp
Ginger - garlic paste: 1 tbsp
Garam masala: 1 tsp
Lemon juice: 1 tsp
Salt: as required

Procedure:

Cut capsicum crosswise into pieces, green chilies lengthwise and finely chop tomatoes and onion.
Heat edible oil in a pan.
Add cumin seeds.
When they splutter, add onion.
When onion turns into golden brown add green chilies and ginger - garlic paste.
Sauté for about three minutes.
Add Tomatoes, curry leaves and salt.
Continue cooking in medium flame for about five minutes.
Add garam masala, red chili powder and turmeric powder.
After about three minutes, add capsicum, stir and fry a little.
Cut or tear parathas into pieces and mix them with the fried mixture.
Cook till the masalas and parathas are mixed together.
Remove from heat.
Squeeze lime juice on top of it and garnish with onions and coriander leaves.
Serve hot with yogurt / curd / raitha or vegetable curry.

Badam Halwa: A delicious sweet / dessert

2008-12-27T02:35:00.000-08:00

Soak 1 cup of almonds in a bowl of boiling water.
Remove and discard skin.
Grind to make a fine paste.
Boil 2 1/2 cups sugar with 1 cup of water to get syrup.
Add the paste of almond to the boiling syrup and stir well.
Dissolve 1 pinch of saffron in a little water and add to the syrup.
Add 1 cup of ghee and stir.
Wait for the contents to become like paste and add one more cup of ghee gradually.
Maintain medium flame. Remove from flame when we get a batter like result.
This tasty Badam Halwa, can be served hot or cold.

Coconut Burfi: A tasty dessert (Tengai Burfi)

2008-12-14T18:52:00.000-08:00

Take 1 tbsp of ghee in a saucepan.
Heat it under low flame.
Add 2 cups each of grated coconut and sugar.
Stir constantly to get the contents thick.
Grease a plate with ghee.
Transfer the preparation to the plate and level it.
Wait for cooling a little.
Cut into required shapes like square, rectangle, diamond, etc.
Decorate each piece with almond or cashew nut.

Kolukattai / Kozhukkattai, a special sweet for Ganesh Chaturti (Vinayakar Chaturthi / Pillaiyar Chaturthi)

2008-09-02T05:10:00.000-07:00

Roast lightly 2 cups of rice flour in a skillet.
Allow it to cool by spreading on a tray.
Add 1 cup of jaggery which is shredded, ¼ cup of finely sliced coconut and 1 tsp of salt.
Mix together with required quantity of water so as to be well-kneaded and firm.
Make lemon sized balls.
By gripping each ball within palm, knuckle shaped kolukkattais can be made easily.
Arrange the kolukattais in idli cooker so that they don't contact each other.
Steam cook until light brown in color.
This is similar to modhakam or modhak.
Serve hot or cold.

Green gram Payasam (Paasipparuppu Payasam / Split Moong dal Payasam) : A dessert

2008-08-15T05:38:00.000-07:00

Take 1 cup of water in a pressure cooker.
Add ½ cup of slightly fried split green gram.
Boil under low flame.
While boiling, add ½ cup each of grated jaggery and grated coconut.
Fry qty 6 each cashew nuts and raisins in 2 table spoons of ghee.
Add this also to the boiling content along with some cardamom powder and 1 cup of milk.
Boil further for 5 minutes.

Glossary

English --------------------- Tamil -------------- Hindi
Green gram (split) - Paasipparuppu / Payattham paruppu - Mung dal
Jaggery ------------------ Vellam -------- Gud
Coconut ----------------- Tengai --------- Nariyal
Cashew nut -------------- Mundhiri paruppu ------ Kaju
Raisin ------------------ Ular Drakshai ----- Kismis
Cardamom ------------------- Elakkai --------- Elaichi
Milk -------------------- Pal / Paal --------- Dhoodh
Ghee -------------------- Nei ------------ Desi Ghee

Pal Kozhukkattai / Paal Kolukkattai / Sweet Milk- Rice flour Ball Dessert

2008-08-07T22:42:00.000-07:00

Mix 1 cup of rice flour and required warm water so as to make thick dough.
From this, make small balls of uniform size.
Boil 1 cup of milk with 1 cup of water, ½ cup of shredded jaggery (Traditional unrefined sugar called vellam in Tamil), 1/4 cup of grated coconut and a little cardamom powder.
Add the balls and cook for about 8 minutes under low flame.
Serve hot or cold.

Venpongal (pongal)

2008-07-24T03:13:00.000-07:00

Wash 2 cups of raw rice (pacharisi) and ½ cup of husked green gram (pasipparuppu / moong wash).
Add 6 cups of water, some fresh grated ginger (inji / adharak), salt and asafetida / asafoetida (perungayam / hing).
Pressure cook for a duration of three whistles.
Meanwhile fry some cashew nuts, one teaspoon of black pepper (milagu / Kala mirch / kali mirchi), one teaspoon of cumin seeds (Jeera, Jeeragam) and some curry leaves (kariveppilai / karipatha) in four tablespoon of ghee in a deep vessel using low heat.
Mix well with cooked rice.
Serve hot either with sambar or chutney or with both.

Idli (Idly)

2008-07-16T07:20:00.000-07:00

Wash 4 cups of parboiled rice (pulungal arisi).
Wash 1 cup of urad dal (husked black gram / ulundham paruppu) + a tsp of fenugreek (methi / vendhayam). (Wash only a little to retain available yeast, which is useful for fermentation).
Soak them separately in water for about 2 hours.
Grind rice and dal separately to a smooth fine paste. Add water little by little while grinding to achieve desired result. Cold grinding is preferable.
Mix together with 2 teaspoon of salt with your hand and make a thick batter and just cover the container.
Leave it for not less than 8 hours to ferment. The duration of fermentation is more during winter or in cold countries. The volume of batter increases and becomes almost double at the required fermentation stage. So select the container accordingly.
Boil water in idli cooker.
Apply oil over plates of idli stand.
Stir the batter a little (If you stir more air bubbles will come out resulting in less spongy idlies), pour in the idli plate with the help of a spoon and place it inside the cooker.
You can use normal cooker without the weight.
Steam for about 10 minutes.
Take out the stand, remove idlies from plates by using a sharp wet spoon.
Serve hot with sambar, chutney, mutton /chicken gravy, or milagai podi with gingelly oil.

Mango Rice, Coconut Rice, Potato chips, Salad, Sambar Vadai, Payasam (Kheer), Sweet Porridge, Rava (Suji) Laddu, Halwa, Nellikkai(Amla) Chutney,etc.

2008-06-01T01:38:00.000-07:00

Mango Rice (Mangai Sadam)
Cook 1 cup of Rice. Cut a small piece of ginger and 2 green chilies (chillies) into very small pieces. Peel and grate a raw mango. Fry 1/4 Cup of Peanuts(ground nuts) for about one minute, by using 2 tsp Oil,1 tsp Mustard seeds and fresh Curry leaves. Add ginger, green chilies and grated mangoes. Stir, till the mango gets cooked. Remove from flame. Mix with rice and Salt to taste. Serve hot or cold.

Coconut Rice (Tengai Sadam)
Fry 1 Cup of grated coconut, by using 2 tsp coconut oil, 1/4 tsp each of mustard seeds, black gram(ulundam paruppu,urad dal), Bengal gram(kadalai paruppu,channa dal), some peanuts (ground nuts), cashew nuts, fresh Curry leaves and 2 green chilies. Continue frying on a medium heat till the appearance of golden color. Mix this well with 2 cups of cooked rice and salt to taste.

Potato chips
Slice potatoes thin and round. Add some salt in a bowl of water, soak the slices for 5 minutes and dry. Deep fry them in oil. Mix with red chilly powder.

Mixed fruit salad
Cut required quantity of fruits like grapes, banana, papaya, orange, apple, pineapple, and dates. Boil some jaggery in a little milk and filter. Mix every thing slowly with pre boiled cold milk and keep in refrigerator. Serve cold.

Idli Podi
Roast and grind 100 gm each of Black gram (ulundam paruppu,urad dal), Bengal gram (kadalai paruppu,channa dal ), 50 gm each of red chilly, white sesame and a few curry leaves, separately. Mix all with a little asafoetida (perungayam,hing) and required amount of salt. Store in air tight container.

Sambar Vadai
Soak 1 cup of urad dal (husked black gram, ulundham paruppu) for ½ an hour. Grind to a smooth paste and mix well with a tbsp of rice flour (arisi mavu) , 1/2 chopped onion, 1 chopped green chilli, 2 coarsely broken blackpepper, a handful of mixture of chopped coriander leaves and curry leaves and salt to taste. Shape into vadais of preferable size and deep fry.Put them in hot sambar. They float,absorb sambar, and become smooth and tasty Sambar vadais.

Quick Pal Payasam (Kheer).
Take 1 litre of milk, ½ Kg of sugar, a handful of washed rice of your preference & a pinch of cardamom in a pressure cooker. Cook for one whistle and then for about 5 minutes.

Sweet Porridge
Boil 100 gms of broken wheat with 100 ml of milk, a tablespoonful of coconut turnings and a little water, till the broken wheat becomes soft. Add 50 gms of jaggery and a pinch of cardamom powder. Boil further for 5 minutes. Serve for 5.

Rava Laddu
Roast 1 cup of rava slowly until it gives an aroma. Allow it to cool. Grind it soft. Grind 1 cup of sugar into powder. Mix them with ½ tsp of cardamom powder. Fry qty 6 cashew nuts and qty 10 raisins (kismis) in ¼ cup of ghee and mix well with the powdered mixture of rava, sugar and cardamom. Make laddus (round balls). Add hot ghee if required to make laddus conveniently.

Carrot Halwa
Boil 500 gm of grated carrots in 750 ml of milk. Stir intermittently at the beginning and continuously when it starts thickening. Reduce flame; add 200gm of sugar, a tsp of ghee and a pinch of cardamom powder. Stir until the ghee comes out. Serve hot with decoration of your choice.

Nellikkai (Amla) Chutney
Take 100 gms of nellikkai. Remove seeds. Grind with a green chili, a little ginger, garlic, salt and jaggery (optional).Season with mustard seed, jeeragam (jeera or cumin seed) and oil.

Ginger Tea
Boil 500 ml of water. Add some slices of fresh ginger root. Reduce flame. Cook for 10 minutes and strain. Add honey and/or lemon juice of your choice. Drink hot. (Good remedy for sore throat, cold, etc.)

Introduction

2008-05-31T07:59:00.000-07:00

Good health and fitness mainly depends on nutrition. The intake of food largely determines our health. Let us see an overview of preparation of a variety of simple, hygienic, tasty and nutritive food.