Oats-Mango drink

A healthy yet tasty drink with oats and mango.

Ingredients:

Makes 2 glasses

1.Oats........5 to 6 tbsp

2.Mango fruit(cut)......1 cup

3.Sugar.............2 to 3 tbsp

4.Milk..............1 cup

5.Hot water.........1/2 cup

Procedure:

1.Boil oats with 2 cups of water for 3 to 5 minutes or until it is cooked.

2.Now take a mixer,add in all the ingredients,grind well until it turns to a smooth consistency.If u feel it is too thick,add required milk.

3.Serve chilled or unchilled.

Note:If u want to convert this in to a shake or smoothie,just add one or two scoops of desired icecream before u blend.

Here i've added chocolate ice cream,thats y it looks lil brownish :) Eat healthy,live healthy...Njoyy summer!!

Pudhina Rice / Mint Rice 1

Hi all,its been a very long time since i blogged.Had a long vacation,and now have come with new energy and variety of dishes.

Pudhina rice,a simple yet quick-tasty dish needs very simple ingredients.Here comes the method..

Ingredients:

1.Pudhina / Mint leaves.......2 cups

2.Cilantro........1 cup

3.Red chilli........3 or 4

4.Tamarind......a peanut size

5.Channa dhal........2 tbsp

6.Ground nuts..........25 gms

7.Cashew nuts.......a few.

8.Oil.....2 to4 tsp

9.Ghee.....2 tsp

10.salt to taste.

11.Mustard seeds.........1 tbsp

12.Cooked Rice.......2 to 3 cups

 

Procedure:

1.Firstly,heat 2 tsp of oil in kadai,add red chillies and tamarind,once they r done add the pudhina leaves and cilantro.Roast for 1 min then switch off the flame.

2.Grind the roasted pudhina mix without water.

3.Heat a kadai,splutter mustard seeds,channa dhal,ground nuts & cashews with oil & a tsp of ghee.Add the grounded paste.Stir it well for 2 mins and switch off the flame.

Note:As this is a simple version i avoided peas n other masala items.If u want it a bit rich,then add cinnamon stick-2,cardamom - 2,cloves-3 and a tsp of ginger-garlic paste while seasoning and boiled green peas after adding grounded paste.U also use green chillies instead of red one for strong flavor.Pudhina rice 2 is coming up soon ;-).

4.To this add cooked rice and salt.Mix well until all flavour binds together.

5.Serve it simply with papad or any raita.

Mango Thokku

Mango season has started and its time to celebrate with variety of mango pickles,salads and shakes.

Here given some benefits of mango..

Cures:

• Kidney problems including nephrititis.
• Fever
• Respiratory problems
• Constipation

Health benefits:

• Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
• Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
• Mango is effective in relieving clogged pores of the skin.
• It is also valuable to combat acidity and poor digestion.
• Mango is high in antioxidant and low in carbohydrates.
• Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments

Nutritive Values : Per 100 gm.

• Vitamin A : 6,350 I.U.
• Vitamin B : Thiamine .06 mg.;
• Vitamin C : 41 mg.
• Calcium : 9 mg.
• Phosphorus : 13 mg.
• Protein : .7 gm.
• Calories : 66

Mango Thokku :

Ingredients:

1.Mango(un ripped)..........2

2.Oil..........5 to 8 tbsps

3.Salt needed.

4.Hing.... 2 pinch

5.Turmeric powder........1 tsp

6.Mustard seeds......2 tsps

7.Powdered jaggery........1 tbsp


To grind(for making chilli powder):

1.Dry red chili.........10 to 12

2.Menthya/fenugreek seeds..........3 tsps

Procedure:

1.Wash the mangoes,Grate it and keep it aside.

2.Fry the 'to grind' items with 1/2 tsp of oil till golden.Grind it to a fine powder.

3.Take a deep kadai,heat oil and splutter mustard seeds.Add grated mango,turmeric powder and hing.

4.Stir it nicely until it is cooked well.

5.When oil starts coming out,add the salt and grounded chilli powder,and mix it well until it binds.Some add jaggery powder (a tbsp)for tangy taste.But its totally optional.

6.Switch off when oil gets out.

Note:The thooku will look like halwa in the end.Non-sticky,roll like a ball when u stir.


This tasty thokku should be stored in refrigerator after it cools down.Consume within a week.Store in a clean,dry container(Avoid plastic containers,ceramic or stainless steel is preferred).

Have this ultimately delicious pickle with creamy curd rice,roti or with any of ur choice.Njoy summer with varieties of mango recipes and stay healthy...cheers!!!

Ribbon Bakoda

Its been a very long time since i blogged.I was bit busy with guests and travel.Have been to nagercoil,kutralam,kanyakumari for the vacation with my family and the trip was so memorable that i njoyed it to the fullest.Here posting my latest recipe,did this for the guests and writing it here as everyone said that it tasted good :)

Ribbon Bakoda:


Ingredients:

1.Besan flour..........2 cups


2.Rice flour............. 1 cup


3.Hing a pinch


4.Red chilli powder.........1 tsp


5.salt to taste


6.Butter.............. 4 tbsp


7.White sesame seeds..........1 tbsp(soaked and drained)

Procedure:

1.Sieve gram flour and rice flour in a deep wide bowl.Bring in the chilli powder,salt,hing and sesame seeds and give it a nice mix.


2.Later add butter and blend well.At last add needed water and make it like a chapati dough.


Note:If u r doing in a large volume,divide the dry flour into small portions.Use the wet flour immediately,otherwise the bakodas will turn too dark in color.

3.Put a small portion of it in ribbon press and press it in hot oil.Fry till it reaches the golden color or until the bubbles in oil settle down.

4.Remove excess oil and store it in an air tight container after it cools.


5.Can be stored for 2 weeks or more.A Good home-made snack is ready to make any evening really special.


U can do this for any family function(like seemantham,naming function etc)or for occasions like diwali,janmaashtami...so adding this to savouries n snack list.Njoy eating:)

Methi Paratha

Methi tastes great in any form.Say Methi-mung dhal gravy,methi raita,simple methi-coconut poriyal/palya or whatever it is,methi just stands out in taste.I wanted to try paratas with this combo,though this is not a new invention,wanted to give it a try,and it came out very well.Hope u all like my snaps :)..Come lets enter the kitchen :)!!!

Ingredients:

1.Whole wheat flour...............3 cups

2.Methi leaves(fresh)..............3/4 cup

3.Salt to taste

4.Ghee....1/2 tbsp

5.Water needed

6.Chilli flakes..........1/4 tsp(optional)

7.Ghee/ sun flower oil.....to toast

Procedure:

1.Firstly clean methi leaves and fry it with ghee and chilli flakes for 2 to 3 minutes.

2.Take deep-wide bowl,bring in wheat flour,salt and fried methi,give a good mix with ur palm.

3.Add sufficient water to make it to a soft parata dough.

4.Allow this to set for 2 to 3 hours.

5.Make small balls out of dough and spread it like paratas(round shapes),dust with dry wheat flour when needed.

6.Toast both the sides of paratha,with ghee or any desired oil(veg/corn/sunflower oil).

7.Serve with any rich gravy or simply with yummy jam or chutneys :)

Aval Puttu

Aval puttu is a simple and easy recipe.This doesn't need any special ingredients,can be made in minutes with what we have in our kitchen.Ok come on lets do it...

Ingredients:

1.Poha(thick)....1 cup

2.Jaggery ..........1/2  to 3/4 cup

3.Milk..........3 tbsp

4.Elachi powder.........a pinch

5.Scrapped coconut........1/4 cup

6.Water........1 cup

7.Roasted cashews......few

8.Melted Ghee.....1/2 spoon

Procedure:

1.Grind poha to a coarse powder.

2.Boil jaggery with little water(take less than quater cup) to make a sticky syrup.

3.Boil water nicely,pour it immediately on to the poha powder and close it with an air tight lid.

Note:  1 cup of powdered poha needs 1 cup of water.

4.After 10 minutes open the lid and mix it well.Add jaggery syrup,milk,scrapped coconut,elachi powder,roasted cashews and 1/2 spoon of melted ghee.

5.Give a fine mix and close it to set,for 5-10 minutes.

6.Serve n njoy.


Preparing time hardly takes 15 to 20 minutes.Children like this very much,the best-healthy snack for a hungry evening.

Spiced up Butter - Milk

Thinned Butter milk with a pinch of salt taste ultimate,cools even a deadly summer.Think how it wud be when spiced up with ginger,onion & mango...?Curious about the taste?!!Come lets beat this summer with spicy-tangy butter milk.Adding this to summer - fest beverages.

I always use thinned butter milk to get off the thirst and for the special,unique taste.I wud say,thick butter milk gives the taste of lazzy and it wont rises the taste when spiced up.Hence i use 1 cup of beaten curd  with 1 1/2 cups of water,this ratio really works and always tempts me to have some more... Pack this when u go out for shopping,u will feel completely energetic and refreshed.



Ingredients:

For making 6 cups


1.Beaten curd................2 cups

2.Water.................3 to 4 cups

3.Salt to taste

4.Grated Ginger ...............1/4 tbsp

5.Green chillies...................1/4 tsp(optional)

6.Finely chopped small onion............2 to 4 tbsp

7.Grated mango.............2 to 4 tbsp

8.Grated cucumber...........4to 5 tbsp

9.Hing/asafotida........2 pinch

10.Very finely chopped coriander........3 tbsp

11.Very finely chopped curry leaves........ 2 tbsp

12.Lime juice.........1 tsp(optional)

Procedure:

Mix up all the ingredients one by one,stir it and allow this to set for 15 to 20 minutes.

Note: If u can,use vadi kanji(rice porridge) instead of water,that will add more taste and very healthy too.

Serve chilled or unchilled.

Give a stir with a spoon before each sip so that u get the crunchy bite every time and also they don't settle / float in the glass.Fight this summer with such home made,natural,fresh beverages!!Njoy the summer :-)