Goose berry buttermilk gravy

Goose berry buttermilk gravy

Gooseberry or Amla is called a wonder fruit because it has all the qualities required for your health & wellness. Amla or gooseberry is a gift by nature to humans. Gooseberry or amla cures diabetes, cancer, inflammation, rejuvenate health especially after a prolonged illness, helps hair growth, reduces grey hair, benefit the eyes , helps in reduction of blood cholesterol levels, promote longevity of life, boost digestion, take care of constipation, reduce cough, cold and asthma , strengthen the heart, enliven the body , and enhance intellect. The famous Ayurvedic medicine Chyawanprash is prepared from Gooseberries. 

Ingredients

•   Goose berries       -3
•   Grated coconut      -1/2 cup 
•   Green chilies          -3 nos
•   Thick butter milk     -1/2 cup 
•   Salt -  To taste 

Ingredients for grinding

•  Grated coconut      -1/2 cup 
•  Green chilies          -3  n
•  Cooked Goose berries 

Ingredients for seasoning 

• Coconut oil         -1 tsp 
• Mustard seeds    -1/2 tsp 
• Fenugreek seeds -3/4 tsp 
• Curry leaves        -5  leaves 

Method

              Cook the goose berries in a pressure cooker and remove the seeds.
 .

   Add the grated coconut and green chilies to the cooked goose berries and grind in a mixer nicely

Add salt and thick butter milk to the paste of goose berries. heat the pan and add the coconut oil,curry leaves,feenu greek seeds, mustard seeds and heat till it splutters. Mix it with the gooseberry gravy.     Goose berry butter milk gravy is ready !Serve it for lunch as side dish .

Note

 Goose berry buttermilk gravy can be a best combination for a hot lunch.

Coriander Rice

Coriander rice


Ingredients

• raw rice - 1 cup
• Coriander leaves -1 bunch
• Onion -1 cup sliced
• Red Chilies - 1
• Green chili - 2
• Salt as required
• cashew nut- 7-8
• Asafoetida- 1/2 spoon
• Turmeric Powder- 1/2 spoon
• curry leaves-  4-5leaves

For the seasoning

• oil - 2 tsp
• mustard-  1/2 tsp
• carry leaves -5 leaves

Method 

Wash coriander leaves in the running water thoroughly and chop it well, now along with the chopped leaves, add onion and green chilies with a little water, grind it as a paste in the mixer. 




Take a kadai and heat it with the oil add mustard seeds, curry leaves,urad dal and Red chilies and heat it till it splutters. 

Add the coriander paste to it and add salt, Asafoetida and turmeric powder and heat it till the raw smell goes for 15 minutes.



put down the flame and add the fried cashew nuts to it.  





Add this paste to the cooked raw rice and stir it well, serve it with curd, roasted pappad and vadagam.
  

PULIYODHARAI (TAMARIND RICE) a spicy treat

PULIYODHARAI(TAMARIND RICE) 

      INGREDIENTS

•                           Tamarind -                           -  a lemon sized ball 
•                           Gingelly oil                           -  3 ladle 
•                           Mustard seeds -                 -   1 tsp
•                          Fenugreek                         -   ½ tsp 
•                         Red chillies -                          -  3 nos
•                         Turmeric powder      -             -    ½ tsp  
•                         Asafoetida                               -½  tsp 
•                        Jaggery                  -                 -   a little 
•                        Salt                                        -    To taste 
•                       Curry leaves                          -     5 leaves

 Ingredients to be fried and grinded seperately 

•                             Urad dal                  - 1 tsp 
•                             Bengal gram           - 1 tsp 
•                            Red chilies               -4 nos
•                    Coriander seeds               - 1/2 tsp 

 Ingredients to be fried and added last

                            Pea nuts         - 3 tsp

                            Cashew nuts   - 8-10

                           Curry leaves     - 5 leaves 

                           Bengal gram  - ½ tsp  

  Ingredients to be fried, grinded and added last

                               Sesame seeds     - 1½  tsp (Black color )

 Method

              Soak the tamarind in water for 30 minutes and take the thick extract from it and keep it aside.     

Heat the kadai with oil, first add turmeric powder and Asafeotida to it and then add Mustard seeds,Urad dal, Red chilies and curry leaves and heat it till it splutters

Now add the Tamarind extract and salt and boil it for 10 minutes.

Add Fenugreek seeds and jaggery to it and boil it further for 20 more minutes.

Fry Urad dal, Bengal gram, Red chillies, Coriander seeds, seperately in a kadai and grind it and add it to the boiling Tamarind extract and boil for 30 minutes

 When the Tamarind extract becomes concentrate like a paste, put the flame down. Fry the Peanuts, Cashew nuts, Bengal gram and curry leaves slightly and add it to the Tamarind paste and stir it.

 Mix this Tamarind concentrate to the cooked Raw rice 

Now fry the sesame seeds, grind it and add that powder to the rice, mixed with Tamarind concentrate .

         

This Tamarind concentrate can be refrigerated and used for upto 10 days, you can add this to the cooked rice as per the requirement and use it as an instant mix. Curd, roasted Pappad, Vadagam are excellent companions for the Tamarind rice.  

                          

Akkaravadisal /Iyengars Sakkarai pongal

              

 Thiruppavai 

koodaarai vellum seer gOvindhaa undhannai(p)

paadi(p) paRai kondu yaam peRum sammaanam

naadu pugazhum parisinaal nanRaaga(ch)

choodagamE thOL vaLaiyE thOdE sevip poovE

paadagamE enRanaiya palagalanum yaam aNivOm

aadai uduppOm adhan pinnE paaR chORu

mooda ney peydhu muzhangai vazhi vaara(k)

koodi irundhu kulirndhelor embaavaai

Koodaravalli

Koodaravalli - Celebrated on the 27th day of Marghazhi , for acceptance of Andal by Perumal after her 26 days of penance. She and her friends used wake up very early and sing pasurams and  recite Lord's naama throughout the day. They would not engage in any unnecessary talks during this period and keep meditating on the Supreme by fasting, without jewels or silks etc. When she had attained the blessings of lord on 27th Day, they wanted to celebrate the occasion by wearing new cloths, decorating themselves with jewels and ofcourse eating Sarkarai pongal together with everyone.

Akkara Adisal

 Ingredients

•     Raw rice - 1cup 
•     Moong dal - 1/4 cup 
•     Jaggery - 1 1/2 cup 
•     Milk -    500 ml (Boiled milk )
•     Sugar - 3 tsp 
•     Saffron - 1 pinch 
•     Cashew nuts  - 10 nos
•     Raisins   - 5
•     Ghee     - 1/2 cup 
•     Cardamom powder -1/4 Tsp 
•     Edible camphor  - 1 pinch 

   Method 

         Take raw rice and moong dal with 5 cups of water in a pressure cooker and cook it well for 5-7 whistle. Take a kadai and put the cooked rice and dal in it and pour the milk and stir it well for 10 minutes without break. Now add the Jaggery and stir for 2 minutes and add ghee to it and stir again for 15 minutes without break. Now add sugar for shining along with saffron, cardamom powder,edible camphor and bring down the flame. Now add cashew nuts and Raisins  fried in ghee to the preparation and serve hot. 

 .

              Note

                             Jaggery has to be powdered well before using.

(TOMATO DOSAI) Thakkali dosai a healthy breakfast

Why should you eat more tomatoes? 


Scientists have discovered that a chemical called lycopene which makes tomatoes red  is known to break down fatty deposits in the arteries. A pill containing this lycopene boosted blood flow and improved the lining of vessels in patients with pre—existing heart conditions. It could not only limit the damage caused by heart disease but also benefit those with arthritis, diabetes and even slow the progress of cancer.

(TOMATO DOSAI)

 Ingredients 

•     Idly rice - 3 cup
•     Raw rice -  1 cup
•     Urad DAL - 1/2 cup
•     Feenu greek seeds  -1/2 tsp
•     Salt - to taste

  Ingredients for grinding

•     Apple Tomato -   4 nos
•     Red chilli              - 5 nos
•     Ginger  -           a small piece
•    Asafoetida - 1 tsp
•    Coriander leaves -  a little
•    Curry leaves - 10 - 12 leaves

Method 

               Soak Idli rice, Raw rice, Urad dal and feenugreek seeds in water for 5 hours, add salt and grind it to a soft batter. Keep the batter in room temperature for another 5 - 6 hours. Now grind the tomato along with Red chill, Asafoetida, Ginger, Coriander leaves,curry leaves and water separately. Add this tomato mixture to the rice batter nicely. Heat the pan, take a ladle of batter and spread it, pour 1 tsp of  gingely oil and serve it hot.
    Idli dal powder with oil, any chutney and also curd are good combinations. To add taste you can give sliced onion as topping. It is a healthy food. 

PASI PARUPPU DOSAI (Moong Dal Dosa) a healthy breakfast

PASI PARUPPU DOSAI

Ingredients 

• Pasi paruppu or moong dal  -  2 cups
• Raw rice                               -  3  tsp
• sliced ginger                        -   1/2 tsp  
• mustard seeds                    -    1 tsp
• Red chilli                            -    2 nos
• Curry leaves                      -   5 leaves
• asafotida                           -  1/2 tsp
• Salt to taste.

Method:

 Soak the pasi paruppu and rice in water for 1 hour. Grind the pasi paruppu and rice with red chili,ginger and salt and asafoetida make soft batter.  Heat the pan and pour one ladle of batter and spread it .  Add 1 tsp of gingley oil to make it crispy.  Coconut ginger chutney is a good combination for this Dosa. Pasi paruppu is very rich in minerals and very good for health.

Peas pulav (with coconut milk)

Peas pulav (with coconut milk)

Ingredients

• ·       Basmathi   Rice                                         1 cups
• ·          Green peas                         ¼ kg
• ·          Green chillies                     5
• ·          Coconut milk                     2 cups
• ·          Salt                                     as required                   
• ·          Oil                                      2-3 tbsp
• ·          Ghee                                  2tbsp
• ·          Elaichi pods                       3
• ·          Cinnamon stick                 ½  inch
• ·          Coriander leaves               a few
• ·          Onions                               2-3
• ·          Bay leaf                             1
• ·         Jeera seeds                         1tbsp
• ·         Ginger garlic paste             1tbsp
• ·         Cashews                             10 
• 
  
• 
  
• Method

Wash rice and soak for about 15 minutes, Slice the onions lengthwise. Heat a little oil and ghee in the pressure cooker and add jeera seeds. After its splutter, add bay leaf, cinnamon stick, green chilli and elaichi pods after 2 minutes add cashew nuts and green peas. Once u get a rich smell from the mixture, add garlic paste and heat for 1 minute and then add sliced onion and heat it further for 2 minutes.

  Now add coconut milk and salt to it and stir it now add the rice to this mixture and cook it in low flame for 3 whistles. Now peas pulav is ready, spread the coriander leaves little and decorate it to be served hot.

Peas pulav’s best companion is any raitha and Veg Kurma.  

Kerala OLAN

OLAN

Olan is one of the most important dish of Kerala, it is a very tasty preparation which is one of the vital servings in the ONAM Sadya. It is an easy to make dish which can be a part of our lunch anytime.

Ingredients

• ·         Ash gourd(poosanikkai) - 1 cup(chopped into small cubes)
• ·         Pumpkin(parangikkai) – ½  cup(chopped into small cubes)
• ·         Cow gram or black eyed beans (karamani) - 1/4 cup
• ·         Coconut milk - 1/2 cup thick milk
• ·         Green chillies - 3 to 4(cut length wise)
• ·         Coconut oil – 2-3 tbsp
• ·         Curry leaves – As required
• ·         Salt - to taste
• 
  

Method

                Cook pumpkin and ashgaurd along with green chillies and salt in a pressure cooker for 4-5 whistles. Cook and keep the black eyed beans separately.

             Take a large bottomed vessel and boil the cooked vegetables and black eyed beans together for 5-7 minutes, add coconut milk to the same, stir it and switch off the flame. Now add coconut oil to the preparation and OLAN is ready.