Locally known as Chinch, it is called Guamachil, Manila Tamarind, Kodukkai Puli/Kodi-kai-puli, Sweet Tamarind, Thai-Sweet Tamarind, Madras Thorn, Monkey Pod, Jungle Jilebi, Bilayati Imli, Seema Chintakayalu (Foreign Tamarind), Kona Puliyankai (Twisted Tamarind). It is not so - common fruit in market. Is often sold by vendors going around streets and in front of school, or in the prime markets where the local vendors sell it.
During our school days, we have seen it hanging on the tree which was looking so beautiful but never ventured to find out what exactly it is. \
Recently, when I went to Jambli Naka, I happened to see this and checked with the lady who was selling this what is the use of it. She said it is just to be eaten like that. I bought it only for Rs.10/- since I never tasted it. I opened the pods and found some whitish thick pulp in it with black seeds. The seeds had the resemblance of the normal tamarind seeds.
The pods contain a thick, sweetish, acidic pulp that is eaten raw or made into a drink similar to lemonade. The plants can be seen on highways and plenty near Powai lake route.
When I get something new, if it is edible, I always try some cuisines with it. I made salad, a curry with radish and a drink out of it. shall upload one by one.
Neem flower rasam is made during the Tamil, Telugu New year day. Sour, bitter, sweet, salt & spice everything is mixed and the same should continue in the following days that is why on the new year day, these kind of dishes are made
Neem flower can be purchased form the Tamilians stores or if you have the tree nearby, can collect the flowers. Yesterday, I had been to the market to buy certain things for the GUDI PADVA, i.e. the New year day of Maharashtrians, I happened to see the bunches of neem leaves full of flower and could not resist myself from buying the bunch as the New Year is on April 14, Monday, 2014, I wanted to make the rasam or raita or thogayal or pachadi out of it.
Neem flower, vepampoo
This recipe is lying in my folder since last year and I forgot about it. I thought I had already posted it. when I was checking it today, found that I have not posted it. Hence sacrificing my sleep, I decided to upload the same and then go to sleep.
If you put them in a paper, pack it tightly and keep it in fridge and forget. you will get the dried flowers. there is no need to keep them in the hot sun for drying or you can use the fresh flowers too.
Idli is basically made with rice and urid dal. It is a South Indian dish, however, made all over the world now. It is served normally with coconut chutney, sambar, milagai podi. It is a very tasty and healthy dish as the doctors recommend to give the patients this for breakfast as it does not do any harm since it is steamed and no oil. However, I have been advised not to eat this since I have some stomach related issues as fermented food does not suit me. I used to take proportion 3:1 or 4:1 depending upon the combination of rice. If I am using only raw rice I used to put 3:1 and boiled rice 3 cups boiled rice, 1 cup raw rice and 1 cup urid dal.
Green chana curry is made with green chana or cholia it is known as like the normal choley or Kadala Curry, brown chana curry. A good combination with Puttu, Aappam, roti, chapati etc. Very easy to prepare and tasty to relish.
corn meal dosa is very easy to prepare. I adapted this recipe from www.simpleindianrecipes.com but slightly modified it and there is difference between my recipe and the original one. It can be prepared quickly and serve hot with any kind of chutney. I served it with green chutney and sauce and it was awesome. Thanks to Dahlia for this wonderful recipe.
Nendran pazham pulissery is a coconut, curd based curry which goes well with plain rice, idli, dosa, adai, sevai etc. I like to have it with chapati too. We can replace the pazham (banana) with pineapple, ripe mango. I even make this with vegetables viz. drumstick, ash gourd and mango. During the mango season, almost every second day,we used to make it as we all used to love this curry along with plain rice (red boiled rice) especially. It is very easy to make, enjoy it.
Besan puda is made with besan or chickpea flour or gram flour it is known as along with rice flour. Some veggies are also added to it and can be instantly made and served with chutney. If you have sudden visitors at home, this one is an ideal breakfast or evening snack for them.
This item I tasted when we went for a picnic. I was attracted to it when I saw the board and checked with the boy who was on the counter. He said it is basically made with besan and rice flour. I though to trying it and liked it. since then, I wanted to make it but I could make it only recently. Here is the recipe for you.
Curry leaf is a good source of vitamin A, calcium and folic acid. It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too. Normally, everyone throw the curry leaves from the curry but one of my fried used to eat that saying it is good for hair. My mother in law used to grind it along with the masalas so that it goes into the stomach without any problem, unknowingly. But I must tell you that if it is ground along with Sambar Masala, the sambar tastes divine and I love it. After she taught me this, I still follow her recipe of sambar. Coming back to Curry leaves chutney, it was an instant chutney for me to serve with besan puda for my husband. Curry leaves with some roasted urid dal, red chilli is a lovely instant chutney and good for health.
Raj kachori is a chaat item which can be enjoyed with the sweet chutney, green chutney, curd, boiled sprouted moong or chana, boiled potatoes etc. To top it with fine sev, pomegranate and chopped green coriander leaves. One of my colleague brought this items in the office for celebrating his birthday and I loved it. Since then, I wanted to make it and tried twice and failed as the kachori was not puffing properly and becoming crisp. Third time I succeeded and served the same to my judges and neighbours and it was awesome. Though I had made it just two days before my wedding anniversary as I wanted to serve them for my guests, clicked photographs and completely forgotten about it. Yesterday, again I was told by my friends to make it for the get together today, then I remembered decorating this with pomegranate, sev, coriander leaves and the rich look of it, I remembered clicking the photographs. So after making a lot of kachoris today for the get together, I thought of shooting it and uploading the video too.
Tender coconut is a natural refreshing drink worldwide. It contains sugar, vitamins, minerals, electrolyte, enzymes, amino acids etc. It hydrates the body hence it is given to the patients those who are dehydrated. It also contains the B Complex vitamins viz. riboflavin, niacin, thiamin and folates etc.
Cucumber juice is a very healthy drink. It has high content of water and good source of potassium, silica, vitamin A, C, floate and chlorophyll among other nutrients. To improve the quality of skin, nails, hair people drink this juice. If you have burning sensation in eyes and irritation, while sleeping keep a thin slice of cucumber on your eyes after closing, it cools your eyes. If consumed regularly, this wonderful drink can help in treating blood pressure and kidney stones. It can be be prepared with nothing or you can add bit cumin seeds, black salt, pudina, coriander leaves,black pepper, sugar, honey etc.
enjoy this super drink during the summer to quench your thirst.
Lassi is made with thick yoghurt with sugar and it is quite soothing when served chilled during hot season. I love to drink lassi, butter milk etc. during the hot season from February to May and in October when the October heat starts. The vendor used to make it in a cheeni mati bharani with the wooden churner and it was awesome.
It is quite easy to prepare any time by anyone if you have curd, sugar at home.
Capsicum or Shimla Mirch or Kodamulagai it is known as is basically used with mix vegetables or for stuffing. As I was not liking this vegetable much, I always used to prepare the same with other vegetables. But one of my colleage used to bring the subzi only made out this veg and after eating that, I started liking it.
Today, I made the same in a little different way which I liked it with roti. Here I am sharing with you the said recipe. Basically, Maharashtrians make the masala which I have followed in this recipe.
Since children are going out of their own home and settle down for jobs in another parts of the world, they find it difficult to get the food they want. If they have the willingness to cook on their own, it is always good.
Hence I thought of pen down whatever comes in my mind called BACHELORS TIP of course, it is useful for the working women and housewives too.
I shall be updating it on a day to day basis or on weekly basis as and when I get time since I am also a working woman. Hence you are requested to go through this link and update yourself.
You are always welcome to post your queries if you have and wants to know anything please do e mail me at rajirk22111989@gmail.com or post your comments in the comment column of the blog. Though I am not a Catering qualified Chef to give you the exact reasons and comments and tips, to some extent these tips are useful as the experience taught me to follow and the guidance from my parents and my mother in law. Of course, friends and neighbours are also part of it.
Youtube channel: 19.03.2014 While boiling milk, first add little water in the vessel and then pour the milk. this will prevent the milk sticking to the bottom of the vessel.. 17.03.2014. Today is Holi an auspicious day and am starting the TIPS for everyone. Happy Holi, may GOD bless all of us to have a healthy, wealthy, peaceful life in the years ahead. TIPS: ALWAYS KEEP MEASURING CUPS, SPOONS ETC WITH YOU WHICH IS HANDY FOR THE BACHELORS.
1) Always keep some TOMATO PASTE and TOMATO PUREE in the freezer. when you want to use it, take out from the freezer and keep it out to bring to the room temperature. It is always handy.
2) Wash, pat dry and cut the vegetables and put in ziplock bag and store in fridge. this will ease your preparation of food.
3) Always soak the dals in water for 15-30 minutes for easy cooking.
4) Keep boiled potatoes in fridge if you intend to make the stuff within 2-3 days. take out from fridge and put in hot water for 10 minutes and then peel off the skin.
5) Look for cut vegetables, cleaned methi / palak/ chowli / lal math leaves if you can get in the near by store. Beans will not stay for more than two days. always bring fresh these kind of veggies.
7) Keep 3G paste i.e. ginger, garlic, green chilli paste. It is always handy. this can be made and stored when you are having weekly off or you get store bought ones. But preparing at home is always best.
8) For peeling garlic, put them in water and peel.
9) While making dosa, it might stick to the pan. what you do is apply little oil on the tava, preferably sesame seed oil and rub it with a cut potato or onion. the cut portion should touch the tava. and always make a small uttappa first then start making the normal dosa.
10) Keep the spatula in water. whenever you try to remove the dosa from the tava, it will be easy.
11) While preparing sticky vegetables viz. bhindi, arbi etc. add one teaspoon of rava, semolina, suji in the subji (dry vegetables). it will not stick to each other.
12) After cutting the brinjal/kathrikka/vazhuthalanga put them in salt/turmeric water to avoid discoloration.
13) Banana flower, banana stem also can be put in butter milk/salt/turmeric water.
14) To clean the cauliflower, put them in water with one teaspoon vinegar. it will help in clearing the dirt if any in the florets and the worms in it. or you can put them in lukewarm water with salt.
15) During summer season, always keep lime in fridge. can make lime juice which will help in rebuilding the energy.
16) Butter milk is another source to quench your thirst.
16) A tender coconut once in two days is always good to avoid de hydration.
17) Make curd at home. Take milk in a bowl. Put 1/4 to 1/2 tsp curd in it. Pour it in a glass and back to the vessel. Repeat the process two to three times. Cover and Keep for setting. Another tip is cover the vessel with another big vessel or you must be having an invitation card. Keep that on top of the vessel and place the plate on top. The curd will set very nicely.
18) Keep bread at home, sandwiches are easy to make provided you have cucumber, tomato, carrots, sandwich masala etc. at home. if you do not have sandwich masala, just put little black salt and black pepper powder.
THANKS FOR VISITING THE BLOG. FOLLOW BY E MAIL. EAT HEALTHY, STAY HEALTHY.
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Bachelors are finding it very difficult when they settle down in some other parts of the world, once they leave home. Some are smart enough to manage and some are not. Food is a major issue for them.
The world has advanced to such an extent, everything is a click away. You get any information you want through internet. There are various sites and blogs to help you out to cook easily within a short span of time.
Hence I have decided to plan shoot videos, cook some easy dishes for them and upload on blog as well as on YouTube. I hope they will definitely take advantage of these kind of blogs and YouTube and solve their problems and issues related with food.
Karadaiyan Nombu is a traditional fasting festival of the Tamil Brahmins in which the married women pray for the well being and long life of her husband. It is celebrated during the transition of Tamil months Maasi and Panguni. There is a story behind it. Savithri brought back her husband from "Yama". To celebrate this, she picked up some mud in the jungle and made the adai out of it. the rice powder resembles the mud and the cow pea resembles the stones. In short, it is followed by the women for the well being of her husband and long life.
This special dish during this festival made is called Nombu Adai. It is made in two ways one is sweet and aother savoury. Here is the savory version link: nombu-uppu-adai-nombu-adai-savoury Let us look at the recipe now:
Karadaiyan Nombu is a traditional fasting festival observed by tamil brahmins. The married women pray for the well being and long life of their husband. It is celebrated during the transition of tamil months Maasi and Panguni.
A sweet adai or vella adai is made for the neivedyam. It is made out of rice flour and jaggery and steamed like idli. It is called the karadaiyan nombu adai. Sweet adai, vella adai
It can be made in savory too which can be served as evening snacks on normal days. All the festival items are we make only during festivals and on normal days, we feel lazy to make it. But certain items can be prepared for breakfast or for evening snacks. This savory version I make it frequently like we make the uppu kozhukkatai which we make for Ganesh Festival.
Thandai is basically made with almonds, pistachios, milk and sugar. This is a summer cooler and healthy too. It is associated with festivals viz. Mahashivaratri and Holi and we used to gulp this chilled drink. It is quite tasty especially when it is made with raw milk. It is heavenly when the temperature soars and cools you down.
My friend has shared this recipe with me which I am sharing with you all and am sure will definitely like it.
I have already posted one kind of tender coconut kheer or elaneer payasam. This is another method of preparing this lovely kheer. This kheer has to be served cold, the taste is yummy.
Sweet items are always liked by everyone. When natural things are added to the dish, it has got a different taste and value for it nutritionally. This natural summer cooler and healthy elaneer added to the roasted rice flour, milk is very delicious and would be a unique dish for your party.
Pooran poli is a sweet bread made out of wheat flour, maida for outer cover with the stuffing of chana dal and jaggery. It is basically a Maharashtrian dish and mostly are prepared during festivals especially for HOLI which is on 17th of March this year.
I love this dish and one of my colleague always used to bring this for me after the festival. This can be served any time. You can make the puran ahead and keep it in fridge. whenever you want to make the poli, only have to prepare the dough.
All parts of Banana Plant is useful for us. The banana stem, flower, fruit are used for making various delicacies. I have already posted the banana flower sambar.
Today, I made raita out of it and it was very delicious. I wanted to eat rice today and do not want to make any dishes which are time consuming as I had planned to make the vada which has taken a lot of time in cleaning the flower.
Since Holi festival is on 17th March 2014, I had planned to upload pooran poli and thandai recipe hence settled down for the simple raita, rice and papad for the day.
I really enjoyed it. Now it is your turn to enjoy this simple, healthy recipe.
Arbi green peas tikki is a snack item I made for the evening tea. Instead of using potato, I used arbi and was liked by everyone. For a change, you can avoid potato and enjoy this dish. You can use this tikki for making ragada pattice too.
Banana flower or banana blossom or khel phool or vazhapoo it is known as is useful to make various dishes. One of the dish is the vada which is made for the evening snacks.
Since so many days, I am planning to make this but got the chance only to make it today. With one flower, I made vada, sambar and raita today.
Summer has started and everyone will be interested in drinking something cold, eating some desserts chilled. I have already posted the tender coconut falooda, tender coconut payasam, as a summer cooler. Here is the favourite fruit custard of my children especially my son.
It is basically made with milk and cut fruits are added to it to make it. It is a healthy dessert after dinner or lunch. one bowl ful is sufficient enough to fill your stomach if you do not wish to eat any other thing.
Makai palak is a very tasty dish with hot roti, parantha, rice. I love to eat with rice any kind of palak preparation. The combination of sweet corn and palak makes this wonderful and will be liked by everyone as I have made it less spicy. If you wish, can add more spices according to your requirement. Palak has abundance of Vitamin K, A, magnesium, iron, calcium, Vitam K, A, C, B2, B6, C. It is also a great source of protein, phosphorus, vitamin E, zin, dietary fiber and copper and omega 3 fatty acids. It is less in calories, fat free and cholesterol free. Also available in abundance.
I made arbi vada instead of making the normal batata vada. Arbi dry subzi is a lovely side dish for sambar rice, curd rice, or dal rice and with roti too. I was bored of eating the normal batata vada so thought of changing the routine thus this recipe was formed.
As usual you need the ingredients of normal batata vada with the exception of batata, use arbi.
Raw papya curry made with coconut milk and normal milk is a very good side dish for chapati, roti. It can be served with plain rice too.
My children do not like this either raw or ripe. I always make them to eat in some other form by making curry or juice or soup or salad etc. the things which are not eaten by them. I also try with parthas.
Green papaya is a fruit with essential ntrients and enzymes to promote disgestive health. When it ripesn, the enzyme levels declines hence it is picked when it is still green to retain the qualities. It also contains vital nutrients viz. potassium, magnesium, vitamns A, C, E and B. It actually improves digestion and the uptake of nutrients rasing enzyme levels and improve assimilation. It aids in strengthening the body's natural immune system.
Moongdal kheer is very easy to prepare and a nice sweet dish served during feasts or festivals. Normally, the moongdal kanji is also known as paruppu kanji, prepared during fast without adding much sweet in it. It can be prepared with sugar and milk and with jaggery and coconut milk. Here I am presenting the second method i.e. with jaggery and coconut milk.
Coconut milk is used for kheer or payasam which is made with jaggery or for sol kadhi or some curries. It is very easy to make. I do not prefer the store bought ones as when we can make fresh, why to go for store bought ones.
Let us look at the recipe now:
Ingredients:
1 coconut grated.
1 cup of water
Method:
Put the coconut and water in blender and grind. pass through the sieve to extract the milk. this is the first thick milk.
Again put water 1-2 cups of water in it and extract the second milk and repeat the process for the the third milk. This is used for making kheer.
use it immediately for the curries or kheer or for sol kadhi.
Note: when you choose the coconut for preparing coconut milk, should choose the paal thengai. If you ask the coconut vendor, they will give you the exact one to be used.
Beetroot tomato soup is made up of beetroot and tomato. This soup is quite different from the normal soup we make as I wanted to make something and landed up in making the soup in a different way. You can serve this hot or cold as you wish.
I wanted to post this recipe when I made Beetroot, tomato saar. But somehow could not make it. Tomato puree can be made and kept in freezer. Either you keep it in container or make cubes by putting them in ice tray and keep in ziplock bags. One hour before making any dish, remove it from freezer to bring to room temperature. I always used to keep tomato paste, tomato puree, ginger, garlic, and green chilli paste in fridge for a week as it is quite handy for me to make the dishes in the morning rush hour.
Jeera rice, cumin seed rice is favourite of my daughter. She loves to eat with tomato, cucumber raita. whenever we go to a new hotel, she always order hara bara kabab as starter, Jeera rice and raita.
It is an easy and simple rice preparation and everyone will love to eat it. Watch Youtube: Jeera rice, Jeera rice part 2
A special pickle made out of vegetable viz. Ivy gourd or kovakkai or thenli for today being International Women's day, apart from making the paal payasam, Beetroot soup, Dahiwale tomato. I am fond of pickles, espcially, Vadu Mangai. Vadu Mangai recipe is already posted in simpleindianrecipes.com. and the link is here. Pickles can be stored for a long time if you make it in a proper way and handle the same carefully. However, it is not much good if you consider health issues hence better to consume the same very rarely.
Ivy gourd pickle is very easy to make and we all loved it. We can make Ivy gourd kootu, dry subzi, poriyal and with black chana. Watch on Youtube: ivy gourd pickle, thenli pickle
Paal payasam or milk and rice kheer is the favourite dish of Lord Krishna. Ambalapuzha Paal Payasam is famous in Kerala. Last year when I went to Kerala, I got a chance to visit the temple and was truly blessed to witness the abishekam of Lord Krishna.
Paal payasm is made with rice, milk and sugar and I just love it. I always make the same with Mahananda Milk I prefer that because it tastes awesome. When you reduce the milk the colour changes and the taste of the dish is also yummy.
In Kerala, a vessel called uruli, see the picture below, the kheer is made it in it.
Today is International Women's day. Co - incidentally, our friends and neighbours decided to host the Kitty Party today. Hence I decided to make this kheer. Although I have made this and clicked the photographs so many times, could not post it as I totally forgot about this. Hence I thought I will post the same today.
Ginger, garlic, green chilli paste is an integral part of all Indian cuisines. Those who are working can make their day easy by making and storing the same in fridge. Although I prefer freshly made, due to lack of time, I make all these three pastes and tomato puree, tomato paste and store it in fridge which is quite handy early in the morning/evening while cooking.
Here is yet another post of summer cooler. Tender coconut itself is cooling. Added to that is sabja or known as basil seeds makes it more effective.
Today was my friend's son's birthday and we made this as a surprise for them. It was liked by all and her sister specially told me to make it some other day as she could not have it with ice cream due to her sore throat. She said she will come with her husband specially to have this.
Pickles are part of the menu in Indian Cuisine. Varieties of pickles are made by using various ingredients and style. However, basically, it is made with chilli powder, mustard seeds, salt and oil. Here is a variety with vegetables. The rich nutrients flower vegetable is used for subzi, pav bhaji, for making bhajias etc.
Excellent source of vitamin C. Vitamin C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers.
It contains good amount of many Vital B Complex group. It is also a good source minerals such as manganese, copper, iron, calcium and potassium.
Apart from making bhaji, I have made pickles out of it and we all loved it. Here I am sharing with you the recipe which is very simple, easy to make and can be made instantly.
My 450th Post. unknowingly, it became a sweet, lovely summer cooler drink. After posting only, I noticed it was my 450th post.
Thank you everyone who stood beside me to happen this blog and the lovely journey from 5th May 2013 onwards. My sincere thanks to Madhura, Dahlia Twinkle & Kaveri Venkatesh, My son Krishnan Iyer, My nephew Shankar for inspiring me to create the blog.
I am loving it. Ofcourse, I cannot forget my husband, my daughter, my neighbours and my judges Rinku, Anjali, Trushma and my office colleagues and friends for tasting the dishes and their lovely comments, critics, advise etc.
Summer has started and the the heat is on. Everyone wants cold drinks, be it lassi, butter milk sugar cane juice, whatever it is. But it should be healthy at the same time cooling the body. We have natural resources to quench our thirst and cool the body. tender coconut water is one of the best summer cooler. If added something extra to it, makes it yummy, healthy and tasty.
Yes, I am talking about tender coconut milk shake or payasam, elaneer payasam or milk shake. No need to cook. you can make it instantly and drink it with ice cubes or refrigerate it and serve cold.
Bhaingan bhartha is made out of the purple colour big brinjal (egg plant) by roasting the same on the gas stove. In the beginning I never used to like this dish as it had a peculiar smell. But during our visit to Delhi, in one of our friend's house,we had this dish along with roti for lunch. I could not make out that it was bhaingan bharta. It was made so tasty, even my husband who never used to like brinjal started eating this stuff. After coming from Delhi, it used to be one dish compulsorily in our house every week.
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