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.
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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.
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