Tomato Thokku

Tomato improves eye sight, lower hypertension, relief from diabetes, relief from skin problems and urinary tract infections. It consists of a large number of antioxidants which have been proven to fight different forms of cancer. So, we will make use of tomato everyday. 

Ingredients:

Tomato - 1/2 kg
Salt - as per taste
Red Chilli - 2 or 3
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch

Method:

• Bring Water to boil. Wash and cut tomatoes in to two halves. Put the tomatoes in boiling water. Switch off the flame and close it with a lid for 10 min.
• Peel off the skin and puree the tomatoes in a blender or mixer.
• Heat oil in a heavy bottomed pan, add mustard seeds. After it splutters, add urad dal, red chillies, channa dal and asafoetida. Once it turns golden brown, pour tomato puree and add turmeric powder and salt.
• Cook covered in medium flame, stirring in between till it leaves oil on the side.
• Once it cools, store it in an air-tight container and refrigerate it.

Beetroot Kuzhambhu

Beetroot increases blood flow to the brain. It is also used to treat fever, constipation, wounds and skin problems. It contains Potassium, Magnesium, Iron, Vitamin A, B6, C, Folic acid, Carbohydrates, Protein and soluble fiber.

Ingredients:

Beetroot - 1 Medium
Turmeric Powder - 1/4 tsp
Salt - as per taste
Tamarind - medium lemon size
Rice Flour - 1 1/2 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Kuzhambhu Powder - 1 1/2 tsp

Method:

• Peel, wash and cut Beetroot in to cubes. Half boil it with little water and salt. Keep aside.
• Soak Tamarind in hot water for 10 min and pulp it with little water.
• Heat oil in a deep heavy bottomed pan on low flame. Add Mustard seeds. Let it splutter. Then, add urad dal, channa dal, fenugreek seeds and curry leaves, let it turn to light golden brown.
• Add Kuzhambhu Powder and fry for a minute or till raw smell goes. 
• Add Tamarind pulp,turmeric powder, salt and stir it well. Let it boil for 5 min.
• Add 1/2 cup water, cooked Beetroot cubes and make it to boil further for 10 min.
• Mix rice flour with 1/2 cup of water and pour it to Kuzhambhu to thicken it. Stir it continuously for 5 min. Take away from flame. Serve hot with rice.

Coconut Chutney

Ingredients:

Grated Coconut - 1 cup
Green chillies - 2 medium
Grated Ginger - 1 tsp
Roasted Channa dal - 1tbsp
Salt - as per required

For Tempering:

Oil - 1tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Curry leaves and Coriander leaves - few

Method:

• Add Roasted Channa dal, Grated Ginger, Salt and Green chillies in a mixer and grind it to a paste with little water. 
• Add Grated Coconut at the last and grind it again for just a few seconds. 
• Heat Oil in a heavy bottomed pan, add mustard seeds. Let it splutter completely. 
• Add Red chilli, Asafoetida, Coriander leaves and Curry leaves, stir it well.
• Pour it over Chutney and mix well.

Potato Bajji

Ingredients:

Besan Flour - 3/4 cup
Rice four - 1/4 cup
Baking soda - 1/4 tsp
Salt - as per required
Chilli powder - 1 tsp
Potato - 2 medium sized
Orange Food Colour - a pinch ( Optional )
Oil - for deep fry

Method:

1. Wash the Potatoes and pat them dry. Peel off the skin. Then slice it in the slicer. Set aside.
2. In a bowl add Besan flour, Rice flour, Baking soda, Salt, Chilli Powder and Orange food colour. Mix well using little water to form a thick batter. The batter should be like dosa batter.
3. Heat Oil in a heavy bottomed pan in low flame.
4. Dip each slice of the potato in the batter and make sure that both sides are coated well.
5. Put it in to the preheated oil carefully. Turn both sides to cook well till golden brown.
6. Serve Bajji's hot with Coconut chutney.

Tofu Kuzhambhu

Consuming Tofu regularly helps lower bad cholesterol., alleviates symptoms associated with Menopause and even lowers the risk of Cancer. 

Tofu is a great source of Calcium and Vitamin E. Every 100 gms of Tofu yield's 17.19 gram of Protein. The primary health benefit of tofu is to lower your risk of atherosclerosis, hypertension and cardiovascular diseases.

I tried to use Tofu in our daily food. It is practically difficult to make Butter masala or kofta etc. daily. So, i used Tofu in our daily making Kuzhambhu and it was fantastic. Here is how i prepared Tofu Kuzhambhu...

Ingredients:

Tofu - 1 packet or 200 gms
Tamarind - a gooseberry size
Turmeric Powder - 1/2 tsp
Salt - as required
Sambar Powder - 2 tsp
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch

Method:

1. Soak Tamarind in hot water for 5 min and make pulp using little water. Keep aside.
2. Wash properly and squeeze the extra water from tofu. Cut in to cubes. 
3. Heat oil in a pan, add Mustard seeds, Urad dal, Channa dal, Fenugreek seeds, Curry leaves, Asafoetida and Cubed Tofu and saute for 5 min on medium flame or till golden brown.
4. Add Tamarind Pulp to it. Add Turmeric Powder,Salt and let it boil for 10 min or till tamarind's raw smell goes.
5. Now add Sambar powder and 1/4 cup water and cook till oil starts to leave the side of the pan, on medium heat.
6. This can be served with Rice.

Notes:

• If Kuzhambhu becomes too runny you can thicken them by adding 1 tbsp of rice flour with water and make it to a paste. Then pour it to Kuzhambhu and boil for few min stirring constantly.

Coconut Rice

The combination of grated coconut, channa dal and rice make a delectable serve. Coconut rice is a easy to prepare meal. 

Ingredients:

1. Grated coconut - 1 cup
2. Cooked Rice -  1 cup
3. Coconut oil - 2 tbsp
4. Mustard seeds - 1 tsp
5. Channa dal - 1/2 tsp
6. Urad dal - 1/2 tsp
7. Red Chillies - 2 or 3
8. Curry leaves - few
9. Salt - as required

Method:

• Heat oil in a pan, add mustard seeds. When it crackles, add Channa dal, Urad dal, Red chilli and fry till golden brown. Add Curry leaves and stir. Now add Grated coconut and fry on low flame stirring continously. Fry until golden brown. Add Salt and mix well. Now, our coconut rice powder is ready. You can save this in an air-tight container and keep it in refrigerator for 1 or 2 days.
• To make Coconut rice, Add few tbsp of Coconut rice powder in cooked and cooled rice along with required salt and few tsp of coconut oil and mix well.
• Serve with Appalam or Pappad.

Omakkuzhambhu

Omum has more medicinal value. It is a digestive aid and an antiseptic. It helps for good digestion.

Omum consist of moisture, protein, fat, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamin, riboflavin and niacin. The Oil  in the seed, is strongly antiseptic, antispasmodic, digestive, diuretic and expectorant.

It helps to cure even Ulcers, Pimples, Kidney stones, Toothache and Earache. It is used internally for the treatment of Colds, Coughs and Asthma.

So, it is good to intake omum on daily basis or atleast once in a week.

Ingredients:

1. Omum - 2 tsp
2. Oil - 2 tbsp
3. Turmeric powder - 1/2 tsp
4. Tamarind - gooseberry size
5. Mustard seeds - 1/2 tsp
6. Urad dal  - 1/2 tsp
7. Channa dal - 1/2 tsp
8. Fenugreek seeds - 1/2 tsp
9. Curry leaves - few
10. Salt - as required
11. Asafoetida - a pinch
12. Jaggery - 1 tsp

To Grind For Sambar Powder :

1. Coriander seeds - 3 tbsp
2. Channa dal - 2 tbsp
3. Urad dal - 1 tbsp
4. Black pepper - 1 tbsp
5. Cumin Seeds - 1/2 tbsp
6. Fenugreek Seeds - 1/4 tsp
7. Red chilli - 1 or 2

Method :

1. Soak Tamarind in hot water and make it to pulp. Keep aside.
2. Add little oil in a pan and fry the ingredients for Sambar Powder till golden brown. Cool and grind it to  a fine powder.
3. Heat oil in a pan on low flame and add Mustard seeds, Urad dal, Channa dal, Fenugreek seeds, Curry leaves, Asafoetida , fry till golden brown. Add Omum and fry for a minute. Be careful, otherwise the ingredients will get burnt.
4. Add Tamarind pulp which we have prepared earlier. 
5. Add Turmeric powder and salt. Let it boil for 5 min. Add 2 cups of  water and make it to boil again.
6. Now add Sambar powder which we have prepared and stir it thoroughly and make it to boil for another 15 minutes in medium heat.
7. Add Jaggery and cook until the oil starts to leave the side of the pan. The consistency should be semi-solid. ( If Kuzhambhu is too runny, you can mix 1 tbsp of rice flour with water and make it to a paste and stir it in Kuzhambhu ).
8. This can be served with Rice. While serving add 1 or 2 tsp of sesame oil to enhance taste.

Lemon rice

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and they can be used as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.

So, making use of lemon in our diet is sagacious.

Ingredients:

Rice - 1 cup

Water - 1 3/4 cup

Salt - as required

Oil - 2 tbsp

Lemon Juice - 1/4 cup

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp

Red Chilli - 2

Green Chilli - 1 ( cut in to long narrow pieces )

Chana dal Pre-soaked in water for atleast half an hour - 1 tbsp

Unsalted Peanuts - 1/4 cup

Curry leaves - few

Asafoetida - a pinch

Method:

• Wash and cook rice in the ratio 1: 1 3/4 with water. Cool and keep aside.

• Heat oil in a frying pan on medium flame, fry peanuts till colour changes to light brown. Remove and keep aside.

• On that remaining oil, add Mustard seeds, Cumin seeds, Red chilli, Green chilli, Curry leaves, Asafoetida, Chana dal, Turmeric powder and stir for a minute.

• Add Cooked rice, Fried Peanuts, Lemon juice and salt over it.

• Mix gently. Do not break the rice and stir fry for about 2 minutes. Enjoy...

Garlic Rasam

Ingredients:

Garlic - 15 cloves

Tamarind - Gooseberry size

Salt - as per required

Toor dhal - 1 tbsp

Tomato - 1 medium ( cut in to pieces )

Turmeric Powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - few

Coriander leaves - few

Red chillies - 2

Ghee - 3 tsp

Rasam Powder :

Black Peppercorns - 8 

Cumin seeds - 1tsp

Red Chillies - 4

Coriander seeds - 1 tbsp

Bengal Gram - 1 tsp

Method:

• Add Ghee to a pan and fry garlic till golden brown. Set aside.

• Pressure cook dhal and tomato with little turmeric powder and water till soft. Mash and set aside.

• In a pan, add little oil and roast all ingredients for rasam powder to light brown. Cool and grind it to  powder.

• Pulp the tamarind, add water and make it to boil along with turmeric powder, salt and rasam powder till raw smell of tamarind disappears.

• Add dhal and bring it to boil again.

• For tempering, Splutter mustard seeds,red chillies, curry leaves and bengal gram in ghee and add it to rasam.

• Add Roasted Garlic, coriander leaves and enjoy it.

Notes:

You can also grind tomato and half of the garlic to a paste and add to rasam for extra flavour.

Pudhina thuvayal

Ingredients:

Pudina ( Mint Leaves ) - 1 1/2 cups

Grated Ginger - 1 tbsp

Pepper Powder - 1/2 tsp

Green Chilli - 2 - 3

Urad dhal - 2 tbsp

Tamarind - a small piece

Salt - as per required

Oil - 2 tsp

Asafoetida - 1/4 tsp

Pudhina thuvayal

Method:

• Clean, wash and drain Mint leaves nicely. Keep it aside.

• In a pan, add oil and fry Urad dhal, Green Chilli, Asafoetida, Tamarind in low flame, till dhal turns golden brown.

• Switch off the flame and add mint leaves and saute it on the pan heat for a few minutes. 

• Cool it completely and grind this to a fine thick paste along with Salt, Pepper powder and Grated Ginger. Do not add more water while grinding. Just add 1 or 1 1/2 tbsp water and make it to a thick thuvayal.

• Store it in an air tight container and refrigerate.

Notes:

• You can also add Scrapped Coconut when you add mint leaves in order to enhance taste.

Strawberry Jelly Recipe

Ingredients:

Strawberry - 500 gms

Sugar - 4 cups

Pectin - 1 pkg

Method:

• Wash , Hull and chop strawberries in to pieces.

• In a fruit steamer fill the top part with strawberry. Fill water to the bottom basin and place over high heat for 40 to 50 min. ( I did it in the pressure cooker itself. Filled water in the cooker. Then placed strawberry in a vessel over the stand. The vessel should not touch the water. The strawberries should cook only from the steam coming from water. You can open the pressure cooker lid in every 5 or 10 min to check the water level. If it is needed you can add more ).

• Drain the juice through the muslin cloth 2 or 3 times to remove seeds and to get clear jelly.

• In a stainless steel pot pour 3 1/2 cup juice, add Pectin and whisk well till pectin dissolves.

• Place it on the flame over medium high.

• Bring this mixture to a boil, stirring constantly.

• Add sugar and bring back to boil stirring constantly for 1 minute. Remove from heat.

• Strain this through muslin cloth to get crystal clear jelly.

• Then, Pour it to the Jelly Mold and seal it. ( As i doesn't have jelly mold, i poured it in a vessel ).

• Refrigerate for 2 or 3 hours after it cools.

Mor Kuzhambu Recipe

Ingredients:

Buttermilk - 3 cups

Oil - 2 tsp

Mustard - for seasoning

Urad Dhal - for seasoning

Curry leaves - few

Red chilly - 2

Grated Ginger - 1 tsp

Green chillies ( medium ) - 4 or 5

Coriander leaves - few

Turmeric powder - 1/2 tsp

Salt - as per taste

White Pumpkin - 250 gms

Channa Dhal - 3 tbsp

Grated Coconut - 1 cup

Cumin seeds - 1 tsp

Method:

• Soak Channa dhal for an hour.

• Wash and Peel Pumpkin. Cook with less amount of water for 5 min.

• Grind Cumin seeds, grated coconut, grated ginger, soaked channa dhal and green chillies and make a paste.

• Add this paste to buttermilk along with turmeric powder.

• Drain the excess water from cooked pumpkin and add it to the buttermilk mixture.

• Heat oil in a pan, add urad dhal and mustard. When they crackle add curry leaves and red chillies.

• Add the buttermilk mixture to this pan. When it becomes frothy and about to boil, remove from heat.

• In the serving vessel add salt and coriander leaves. Pour the Kuzhambu over it and cover with lid.

• Serve after 5 minutes.