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cooking healthy recipes. traditional cooking vegan

HOW TO MAKE GHEE FROM CLARIFIED BUTTER

Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.

Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.

Method.

  • Keep butter in room temperature
  • Place it in a sauce pan.
  • Heat the butter over medium heat until completely melted and reduce to dinner.
  • Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
  • After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
  • Finally add morning leave or curry leaves.
  • You can strain and store it.
  • After few hours it will set.
  • Can store in refrigerator.
  • Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.

How to use ghee.

Ghee can be used in place of most cooking oils and is great for sauteeing.

It is used for toasting a bread.

It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.

Categories
cooking Cooking Recipes North Indian vegan

CAPSICUM CURRY/CAPSICUM GRAVY/BELL PEPPER CURRY

Bell pepper s green are low in calories and rich in Vit.C and other antioxidants making them an excellent addition to a healthy diet.

Capsicum comes in various colors such as red, yellow ,orange and green.

Greens are the unripe ones.It is a decent source of fiber. It is loaded with Vitamins and minerals.

It is high in Vit. C and minerals which include Vit.K, Vit E Vit A,folate and potassium. Rich in carotenoid s.

Bell peppers have many health benefits including improved eye health and reducing the risk of anemia.

Ingredients

  • Capsicum chopped…3 cups
  • Tomato…………….2 cups
  • Onion ………1 cup.

Spice powder

  • Coriander powder…1tsp
  • Chilli powder….1/2 tsp
  • Turmeric powder…1/4 tsp

To grind

  • Grated coconut……1/3rd cup
  • Ginger… A Small piece
  • Green chillies……2
  • Garlic…….3.
  • For frying
  • Oil
  • Cumin seeds…1 tsp
  • Corianderleaves chopped ….1 Tbs

Method:

  • Heat oil in a kadai and add cumin seeds add onions with little salt and fry.
  • When it is translucent add tomatoes when it be ones mushy add coconut paste and add all spice powders and cook till the raw smell goes .
  • Now add capsicum and cook for few minutes.
  • If needed add little water.
  • When done add chopped coriander leaves.
  • Serve with roti, poori, jeerrice or ghee rice.
Categories
cooking pineapple recipe tomato recipes traditional cooking

PINEAPPLE RASAM

There are different types of rasam.Today going to share pineapple recipe.

INGREDIENTS:

  • Pineapple slices……2 slices
  • Tomato pieces………2
  • Toor dhal cooked water
  • Rasam powder…1 tsp

For Powder;

  • Peppercorns….1 tsp
  • Cumin seeds….1 tsp
  • Garlic pods…..few pods

Seasoning

  • Oil…2 TBS
  • Mustard seeds…1/4 TSP
  • Urad dhal…..1/2 TSP
  • Red chillies..2
  • Curry leaves few
  • Coriander leaves

PREPARATION

  • Pineapple Slice 1 cut into pieces
  • Pineapple slice to be mashed
  • Tomato 1 to be chopped into pieces
  • Tomato 1 to made into puree
  • Powder peppercorns,cumin seeds and garlic pods

METHOD

  1. In a kadai add 1 Tbs oil.
  2. Add mustard seeds when it splutters add urad dhal when it turns brown add redchillies,curry leaves and 1/4 of the powder.
  3. Add tomato pieces and pineapple pieced and fry a little.
  4. Meanwhile in a bowl add dhal water,tomato puree, pineapple paste and balance powder,salt and mix well.
  5. Add the mix to the kadai and allow it to boil.
  6. When raw smell goes switch off the stove.
  7. Add coriander leaves.
Categories
cooking desert healthy recipes. milk cookery

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

  • Carrot….450 gms
  • Milk…….1 lit
  • Sugar…..2 cups
  • Cardomom powder,..5 gms
  • Cashews.. 50 to 100 gms
  • Ghee…..4 tbs

METHOD

  • Grate carrot keep aside.
  • In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
  • Add half of the milk and cookies the carrots in it.
  • When cool put in a mixer and blend well.
  • If you want to serve as a PAYASAM add sugar and cardomom toit.

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.

Categories
cooking Cooking Recipes tomato recipes traditional cooking

TOMATO KULAMBU/EASY TOMATO CURRY

Bored with regular sambar, rasam pulikulambu wanted to try a different one.As a result tried this receipe with tomatoes.

Ingredients:

  • Tomatoes…….1/2 kg
  • Onion ………..6
  • Green chillies….2
  • Curry leaves a few
  • Turmeric powder…1/4 tsp
  • Ginger small piece grated
  • Garlic….few pods
  • Coconut scrapings… 1/2 cup
  • Oil…..2 tbs

For grinding masala:

  • Red chillies…….6
  • Jeeragam……..1 tsp
  • Coconut scrapings…..2 tbs

Extract milk from Coconut scrapings .

Make tomato puree.

Method:

  1. Put oil in a kadai.when heated add seasonings.
  2. Add chopped green chillies,curry leaves ,grated ginger,onion and fry a little.
  3. Then add tomato puree.
  4. To it add turmeric powder,masala salt and fry a little.Allow it cook or add very little water to cook.
  5. Finally add coconut milk.
  6. When it gets cooked remove from fire.
  7. Add chopped coriander leaves.

If you like masala taste can add 1 piece cinnamon,4 cloves,2 staranise to the seasonings.

Also if you want more gravy can add poppyseed while grinding masala.

Categories
cooking Cooking Recipes diabetic recipe healthy recipes. traditional cooking

COCONUT RICE WITH BROWN RICE

For this coconut rice using brown rice. Brown riceis a whole grain rice with the inedible outer_hull removed.This has lower carbohydrates and helps in overall digestion. Has zero cholesterol. It is considered much healthier than white. It is a whole grain that is relatively low in calories,high in fiber in fiber,gluten free. This is low glycemic index food.

It is rich B.Vit.,folate,iron, magnesium,selenium and calcium.

Method of cooking:

  • Wash the rice thoroughly
  • Cook with 2 parts of water.
  • Cook for 3 to 4 whistles.
  • Keep the rice aside when pressure releases.

Now making of coconut rice:

Ingredients

  • Brown rice cooked……1 cup
  • Coconut scrapings…1/2 cup
  • Coconut oil………1 to 2 TBS
  • Mustard seeds….1/4TSP
  • Urad dhal….. 1/2 TSP
  • Onion chopped or cut length wise….2 TBS
  • Green chillies..2 nos.
  • Curry leaves a few
  • Salt as needed

Method:

  1. Keep a kadai and put oil
  2. Add mustard seeds when it splutters add urad dhal.
  3. When urad dhal turns brown add onions and green chillies and fry a little add curry leaves.
  4. Now add coconut scrapings just fry a little.
  5. Add salt.
  6. Add cooked rice and mix well.
Categories
cooking desert Fruit recipes indian Neivedyam traditional cooking

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

  • Rawa…..1 cup
  • Sugar…..1/2 to 1 cup
  • Pineapple…. 1cup cut into small pieces.
  • Cardomom….3 to 4 nos
  • Cashews…….few
  • Kismis……few
  • Ghee……..2 to 3 Tbs
  • Color few drops
  • Pineapple essence 1/2 tsp it is optional.

Method

  1. In a kadai add ghee. Fry cashews and kismis keep aside.
  2. Now add Rawa and fry till aroma comes.
  3. In the mean time boil 21/2 cups of water.
  4. Add water to the Rawa.
  5. Add pineapple pieces.
  6. Mix well till it cooks.
  7. Now add Color,elaichi powder and if u need add pineapple essence.
  8. Add sugar and cook till it is cooked.
  9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

Categories
cooking desert indian milk cookery Neivedyam traditional cooking

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

  • Kerala raw rice or chemba pachari……1/2 cup
  • Milk…………1 litre
  • Sugar……….3/4 cup
  • Water………3/4 cup
  • Ghee…….2tbs

Method:

  1. Take 1/2 cup raw rice rinse it well and keep it aside.
  2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
  3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

Categories
cooking diabetic recipe indian traditional cooking vegan

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

  • Barnyard millets….1 cup
  • Urad dhal……..1/4 cup
  • Fenugreek seeds…1 TSP
  • Salt to taste
  • Oil for dosa
  • Method
  • First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
  • Grind it into fine paste
  • Keep aside for few hours.
  • Prepare dosa.
  • Serve hot with sambar or chutney.
Categories
cooking Cooking Recipes diabetic recipe lunch box recipe

CAPSICUM FRY/ BELL PEPPER FRY

Capsicum is available in multitude of colors. Capsicum are called peppers,red pepper,green pepper,chilli pepper and bell pepper.

They are good source s of dietary fibre,Vit.E,B6,VitB9,Vit.K,folate,Maganese and potassium.

Red capsicum are sweeter than green capsicum.

The sweetness of capsicum is due to their natural sugars.

Ingredients:

  • Capsicum…….1 cup (cut into cubes)
  • Onion………….2 cut into small pieces.
  • Garlic……few pods.
  • Mustard…1/4 tsp
  • Urad dhal…1/2 tsp
  • Oil…2 tbs
  • Turmeric powder a pinch
  • Chilli powder…1/2tsp or porial powder
  • Salt as needed

Method:

  1. Put oil in a kadai.
  2. First add mustard seeds and when it splutters add urad dhal when it turns brown add onion.
  3. Add chopped garlic.
  4. Now add cut capsicum.
  5. Fry a little add turmeric powder and chilli powder or porial powder.
  6. Fry till it blends.

Serve with rice and sambar or roti.

  • Porial podi:
  • Red gram dhal….1/2 cup
  • Coriander seeds…1/2 cup
  • Cumin seeds………1 tsp
  • Fenugreek seeds..1/2 tsp
  • Red chillies……..5 nos( can increase or decrease accdg. to taste)
  • Dry roast and powder it.
  • Suggestion
  • Can use different colour capsicum
  • Can add tomorrow’s to it.
  • Can use left over fry with rice convert it as capsicum rice.