Drumstick Sambar

Drumstick Sambar

Ingredients:

    Drumstick - 3 (chopped)

   Small onions - 12

   Tomatoes - 4

   Toor dhal - 3/4 cup

   Moong dhal - 1/4 cup (Wash moong dhal and toor dhal in water)

   Tamarind - 1/2 lemon size (Soak in water for few minutes,squeeze and keep the tamarind juice ready)

   Green chili - 3

   Jeera - 1 tablespoon

   Mustard - 1 teaspoon

   Curry leaves 

   Garlic - 10 pods

   Oil - 4 tablespoon

   Asafoeteda - 1/2 teaspoon

   Turmeric powder - 1 spoon

   Sambar powder - 2 spoons

   Salt - As required

   

Procedure

   Add toor dal, moong dhal,turmeric powder,asafetida,garlic,1/2 Jeera,1 table spoon of oil  and 3 cups water(add more water if required as the content has to be dipped completely in water)  to the pressure pan.Allow the mixture to get boiled.Smash dal mixture.

   Wait till the pressure pan releases 4 whistles.(Number of whistles may vary.Please make sure that the content is cooked).Once the steam is completely released,open the lid and smash the content.

   Add 3 tablespoons of oil , mustard and jeera to the pan.

   Once the mixture sputters,add small onions to the pan and stir the same.

   Once small onions are cooked,add tomatoes, sambar powder,salt  and wait till it gets cooked.

   Add drumstick once tomatoes are cooked.

   Stir the mixture until vegetables are cooked.

   Add tamarind juice (make sure all vegetables are cooked before adding tamarind juice) to the mixture.Allow it to boil until it completely releases its raw smell.

   Add dal mixture from the pressure pan to the tamarind juice vegetable mixture.Allow the content to boil.

   Taste the mixture and add salt or sambar powder as per the demand.

   Garnish it with coriander and serve it.

Nutritional value of drumstick

The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft. The seed pods are particularly high in vitamin C.

  

Mint Chutney

Mint Chutney

Ingredients:

Mint leaves - 3 cups

Urid dhal - 1 spoon

Green chili - 6

Ginger - 1 piece

Tamarind - grape size

Procedure:

   Apply oil to the pan and fry dal separately until it turns to reddish brown colour .Once it is fried,take dal separately.

   Fry green chilis and once it is fried,transfeer to the bowl 

   Now fry mint and tamarind.

   Once all ingredients are fried,add salt as required and blend the same in the mixer.

Nutritional values:

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisineand American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.

Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste,chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.

Chicken in tomato puree

Chicken in tomato puree

Ingredients:

Chicken-1/2 Kg

Onion - 4

Tomato - 5

Red chillies - 10

Coriander seeds - 1 tbls

cinnamon - 1 inch

Cardamon - 2

Cloves - 2

Ginger - 1 inch

Garlic - 5 pods

Chili powder - 1 tsp (if necessary)

Cashew nut paste - 1 tbls

Oil - 3 tbls

Turmeric powder - 1 tsp

Salt - to taste

Paste 1:

Onion

Paste 2:

Tomato puree

Paste 3:

red chillies , ginger, garlic, cinnamon , cardamon, cloves and coriander seeds

Procedure:

Heat oil in the pan.  Then add onion paste to it. Stir it well so that onion will lose its raw smell.  Now add paste 3 to it and stir it well (in this stage if you need more spice chili powder can be added).  Once the mixture got cooked (loses its raw smell) add the chicken with salt and turmeric powder.  stir chicken for some time  so that the masala coats it.  In this stage add the tomato puree to it and make it cook for 20 min.

After 20 min the chicken will be cooked tender and the tomato got cooked and the whole masala coats the chicken.  Now add the Cashew nut paste to the gravy and leave it for 2 min and serve it with rotis or rice.

Raw banana chips

Raw banana chips

Ingredients:

Raw banana  -1

Oil - 2 cups

Salt - to taste

Chilli - 3/4 tsp

Procedure:

   Apply  oil in the pan . Raw banana should be sliced directly in the boiling oil. Allow the chips to be crisp and then remove from oil.  Place it in the tissue paper to absorb the excess oil.  Now transfer the chips to the vessel and add salt and chilli powder.  

Mix it very well and serve it for snacks.

Lemon Rasam

Lemon Rasam

Ingredients:

Medium size tomato - 3

Rasam powder - 2tsp (optional)

Water- 4 cups

Pepper - 1 tbls

Jeera - 1 tbls

Turmeric powder-1/2 tsp

Mustard seeds-1tbls

Curry leaves - little bit

Oil -1tbls

Lemon - 1

Garlic- 5 pods

Procedure:

  Squeeze tomatoes, turmeric powder,rasam powder and salt in water.  Keep this mixture in stove and allow it to boil for 2 minutes.  Make a coarse grind of pepper, jeera and garlic.  Now add the grinded mixture to the rasam. Now leave the rasam to bubble and turnoff the flame and add the lemon juice.

Now place a pan in the stove and add oil to it.  Put some mustards seeds to sputter and add asofodita, curry leaves and transfer the mixture to the rasam.

Lemon rasam is ready to serve.  Garnish with some coriander leaves.

Vaazhappu Vadai

Vaazhappu Vadai

Ingredients:


    Vaazhappu - cut into small pieces

     Butter milk  - Add the cut pieces of vaazhappu to the butter milk

     Channa Dal - 1 cup

     Green chilis - 6

     Ginger - 1

     Garlic - 8 ponds 

     Aniseed 

     Cumin seeds

Blending process -  Grind Green chili's,ginger,garlic,aniseed and Jeera in the mixer.Once it is in the paste form,add Channa Dal to the mixer.it shouldn't be  grinded coarsely.

Procedure:

   Keep the vaazhappu in the oven for 5 minutes and keep it aside.

   Take the blended mixture and add vaazhappu,salt to it and stir it.

   Make small vadas and keep it ready

   Place pan on the stove and apply oil to it.

   Place the vada to it.Turn the vada for every 2minutes and remove it from the pan once it is reddish brown colour.

Delicious vadas are ready!

Nutritional Value:

         Plantain is a carbohydrate source. Its utilizable protein content as percentage of calorie ingestion is higher than sago and cassava, but is much lower than other staples such as yam, maize, rice, potato and wheat. On per gram consumed basis, plantain's essential amino acid concentrations are very low, even lower than cassava. The low fat content of plantain, coupled with its high starch content, makes it a possible food for geriatric patients. It may also be a possible food alternative for people suffering from gastric ulcer, coeliac disease and in the relief of colitis.

Plantain contains very little beta-carotene. The vitamin C content of plantain is very similar to those of sweet potato, cassava and potato, but the concentration may vary with the crop, maturity at harvest, soil, and farming conditions.

Mutton Pepper Fry

Mutton Pepper Fry

Ingredients:

Mutton -1/2 kg

Onion -  3

Tomato - 4

Jeera powder - 1 tbls

Pepper powder(pepper should be fried without oil and powder it)  - 2tbls

Chili powder - 1/2 spoon

Coriander leaves - little

Freshly blended ginger garlic and cashewnut paste- 1tbls

Turmeric powder- 1/4tsp

Aniseed - 1tsp

Oil - 2 tbls

Salt - taste

Butter - small piece

Procedure

Take a pressure pan add oil and aniseed. Once the aniseed sputters add onion and ginger garlic & cashew paste. Once the ingredients cooked add tomatoes and wait till the tomatoes cooked.  Now add mutton,salt,pepper powder jeera powder and salt .  Stir the mixture for 5 minutes and add 1 cup of water and close the pan.  Now wait for 4 whistles I the pan.  After the steam stops open the pan and transfer the content to the tava who has oil and aniseeds in it. While it is boiling add pepper and chili powder and stir it until the masala is coated with masala. Transfer to the serving bowl and garnish with coriander and butter.  Your delicious mutton fry is ready.