Beans parupu usli is a traditional recipe. This is common in Tamil brahmin house.We can use cluster beans and banana flower too.This is served for festivals and for auspicious functions. Vegetable is cooked with crumled soft dhal.
Soak Dal’s for 2 hrs
Beans finely chopped….250 gms
Salt as required
Turmeric powder…..1/4 tsp
Split Bengal gram….1/4 cup
After soaking for few hours grind into paste with red chillies and a little salt and keep aside.
Chop beans and cook till tender now add the ground paste in the centre and cover it and cook
This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.
Soak white peas for 8 hrs or overnight
White peas…….1 cup
Raw Mango..5 TBS Coconut…..3 TBS Onion……3 TBS Green chillies….1 to 2
Ginger…..1/2 inch piece
Red chilli powder..1 TSP Mustard seeds…..1/4Tsp Urad dhal…..1/2 tsp
Garlic is closely related to onion family.Each segment of a garlic ball is called a clove.There are about 15 to 20 cloves.It is popular ingredient in cooking cos of it’s smell and taste.We have health benefits once when it chopped or crushed.It contains sulphur componds.It is very nutritious and has few calories.It is rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure. It also improves cholesterol levels.It is delicious and can add to savoury dishes,soups, sauces dressings and more.
Cumin seeds…1 tsp
Garlic cloves…3 or 4
Have to powder these ingredientsGarlic cloves to be crushed.
Red chillies…. 2
Turneric powder…1/4 tsp
Hing a pinch.
Mustard seeds…1/4 tsp
Urad dhal split….1/2 tsp
Curry leaves few
Tamarind small lime size and extract pulp
In a pan add oil and seasonings to it with red chillies.
Add crushed garlic to it
Fry a little and add tomatoes to it.
Now add the rasam powder to it.
Add asafoetida and then tamarind extract.
When it starts to boil add Coriander leaves and switch it off.
Serve with rice.
I have used red chillies for the powder with seeds but can deseed and use it.
Garlic is closely related to onion family. Each segment of a garlic ball is called a clove.There are about 20 to 15 cloves.It is popular ingredient in cooking cos. Of its smell and taste.The health benefits comes when it is chewed or chopped or crushed due to presence of sulphur compounds. It is very nutritious an has few calories.Rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like the flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure.Garlic improve s cholesterol level.Garlic is delicious and easy to add to your diet.You can use it in savoury dishes,soups,sausages dressings and more.Ingredients:
For rasam powder:
Cumin seeds…1 tsp
Garlic cloves…2 to 3
For crushingGarlic cloves……8 to 10
Mustard seeds….1/4 tsp
Urad dhal…..1/2 tsp
Curry leaves…a few
Turmeric powder….1/4 tsp
Tamarind .. little
Extract pulp from tamarind
In a kadai put oil add mustard seeds and when it splutters add urad dhal
Add curry leaves and red chillies then crushed garlic when it turns brown add turmeric and tomatoes.
Add rasam powder and fry for few mts
Now add tamarind extract to it
When it starts boiling add chopped coriander leaves.
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.
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.