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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.

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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
healthy recipes. indian traditional cooking vegan

CHOW CHOW PORIAL/CHAYOTE PORIAL

Among porial varieties this is one.Easy and simple.
Ingredients:

  • Chow chow…. 1 cup chopped
  • Onion…………..1 chopped
  • Capsicum……..1 chopped
  • Oil………..2 tablespoon
  • Mustard seeds….1/4 tsp
  • Urad dhal….1/2 tsp

For grinding;

  • Porikadalai……3 tsp
  • Cumin seeds…..1/2 tsp
  • Red chillies…..3
  • Coconut scrapings…2 tbs

METHOD

  1. Pour oil in a kadai.Add seasoning s to it.
  2. Add chopped onions and little salt and fry till transparent then add chopped capsicum and fry

Now add chow chow and add little water to it

When it gets cooked add the grounded masala.

I have added little water. If you don’t want to add water can grind without water.

And mix well till it blends well.

Serve with rice and kulambu.

Categories
Cooking Recipes potato cookery snack vegan

CRISPY POTATO CHIPS

An all time favorite for many.

Ingredients:

  • Potatoes
  • Salt
  • Oil
  • Chilli Powder

Method.

Select preferably cylinderical shaped potatoes.

Wash the potatoes well.

Some peel the skin but I didn’t.

Use a thin slicer.

Slice potatoes and immediately put it in water.

Wash the slices in water for two or three times.Till the starch is removed.

Now dry them in a cloth or kitchen towel.

Now heat the oil in a tawa.

When the oil gets heated put one batch of it. Now reduce the flame.

Occasionally stir it so that it gets cooked evenly.

When it turns brown and crisp remove it.

Wait for sometime till oil gets heated and then put the next batch.

Sprinkle salt immediately when you remove it.

Another choice is can toss chilly powder or can use pepper powder.

Points to remember

  • Wash the potatoes well.
  • See that the potatoe slices are dry before you put them in oil.
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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 Recipes diabetic recipe traditional cooking vegan

RAGI DOSAI

Ragi is the king of millets .There are many varieties of ragi. This is a whole grain and is a staple in many parts of South India.

The health benefits of ragi:

  • Ragi is a whole which is gluten free.
  • It is rich in fibre that helps with weight loss and diabetes.
  • It is packed with calcium,good carbs,aminoacids and vit.D
  • Reverts skin ageing,battles anemia also relaxes the body.

This is a whole grain which means that it contains all three parts of the kernel, the bran,germ and the endosperm . So it retains all essential nutrients that are lost due to processing.

Because of its nutritional value it can be placed in the pinnacle of food grains.

Today I am going to share with you ragi dosa recipe.

Ingredients

  • Ragi flour….1 to 11/2 cup
  • Urad dhal…1/4 to 1/2 cup
  • Methi seeds…1 TSP
  • Oil…….1 TBS for seasoning
  • Mustard seeds…1/4 TSP
  • Urad dhal……..1/2 TSP
  • Onion …1 finely chopped
  • Green chillies….2 or 3
  • Curry leaves a few
  • Capsicum a small one finely chopped but it is optional.
  • Oil for making dosa.
  • Salt …..as needed
  • Preparation:
  • Soak urad dhal and methi seeds in water for few hrs.
  • Then grind it into a fine paste.

Method:

  1. First mix grounded urad dhal with the ragi flour with salt and make it in a dosa batter consistency
  2. In a kadai put oil when it gets heated add mustard seeds after spluttering add urad dhal.
  3. When urad dhal turns brown add chopped onions ,curry leaves and green chillies.If u are adding capsicum add it now.
  4. When it is done add it to the batter.
  5. Place a tawa when it gets heated pour a paddle if the batter and sprinkle oil.
  6. When it is done flip it on the other side too till it gets cooked.
  7. When ready serve it with sambar or chutney

Method..2

Can prepare dosa with ragi flour with curd or buttermilk alone and rest of the procedure is same.This is instant dosa.

But I prefer with urad dhal as it will be very soft.

Categories
cooking Cooking Recipes lunch box recipe Neivedyam traditional cooking vegan

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

  • Channa dhal…..2tbs
  • Urad dhal……….2 TBS
  • Coriander seeds..1 TSP
  • Pepper……..1 Tsp
  • Methi seeds..1tsp
  • Red chillies …4 or 5
  • Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

  • Tamarind..lime size
  • Mustard seeds…1/4 TSP
  • Urad dhal……1/2 TSP
  • Channa dhal…1/2 TSP
  • Groundnuts….4 TBS
  • Curry leaves….few
  • Red chillies…..3
  • Jaggery a small piece.
  • Gingelly oil ..4 tbs
  • Turmeric powder…1/4 TSP
  • Salt as required
  • Asafoetida…1/4 TSP

Method

  1. In a kadai add gingelly oil.
  2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
  3. When it gets roasted add red chillies and curry leaves.
  4. Add turmeric powder
  5. Now add ground nuts
  6. Fry a little and add the grounded powder to it.
  7. Now let it mix well
  8. Add tamarind extract to it.
  9. Allow it to boil.
  10. When it starts thickening add required salt.
  11. Till it is like a halwa stage
  12. Remove from fire and store in airtight container.
  13. Take a cup of cooked rice and mix with it.
  14. Serve with papad or vathal.

Categories
Cooking Recipes traditional cooking vegan

DIAMOND CUTS

A very easy snack which is tasty.This can be made with either maida or wheat flour. This recipe is with maida.Spicy cuts when made with Maida is light in texture but when wheat is used it is dense.

Ingredients:

  • Maida………..11/2 cup
  • Asafoetida….1/4 TSP
  • Hot oil…..1 TBS
  • Chilli powder…1/4 TSP or chillies 3 or 4 and garlic 4 pods grinded into paste.
  • Salt to taste.
  • Oil for frying.

Method

  1. Mix flour,salt, asafoetida either chilli powder or chilli paste hot oil.
  2. Now add water to the mixture andmake it as a dough.
  3. Divide into 4 balls.
  4. Roll it into chappathi.
  5. With the help of a knife or cutter begin to cut vertically with 1″ apart straight lines and then cross ways. Now we get diamond shape cuts.
  6. Keep aside.
  7. Heat oil in a kadai. When hot add few cuts.
  8. Fry until golden and crispy.
  9. Fry in batches and store air tight containers after draining oil.

Van increase or decrease the chilli powder or number of chillies according to ones taste.

Categories
Cooking Recipes traditional cooking vegan

PULI MILAGAI/GREEN CHILLI PICKLE

A simple side dish for tiffin as well as curd rice.This is very spicy and tasty.Easy to make recipe.This traditional recipe is made with fresh green chillies.This is also travel friendly.If we store in air tight containers it will be for 3 to 5 days.If refrigerated will stay for longer period.

Ingredients:

  • Green chillies……..50 gm
  • Tamarind a small lemon size
  • Gingelly oil …..4 to 5 tbs
  • Turmeric powder…1/4 tsp
  • Mustard seeds……1/4 tsp
  • Urad dhal….1/2 tsp
  • Jaggery powdered……1 to 2 tbs
  • Asafoetida
  • Salt as required

Method

  1. Chop green chillies.
  2. In a kadai pour gingelly oil and add seasonings to it .
  3. Then add chopped green chillies and fry it.
  4. Now add tamarind extract and allow it to boil after adding turmeric powder and asafoetida.
  5. Now add salt.
  6. When it starts thickening add powdered jaggery.
  7. When it gets thickened like gravy remove it.

This will taste differently.

Goes well with idli dosa. Can serve with curd rice instead of pickle.Can increase or decrease the quantity of jaggery according to the families taste.

Categories
Cooking Recipes traditional cooking vegan

CORIANDER LEAVES CHUTNEY/KOTHAMALLI THUVAIAL

Coriander is a phyto nutrient dense herb rich in geraniol, limonene,campho,elemol and many others,so it helps to control blood sugar cholestrol and free radical.

We have many chutney varieties, Cilantro or KOTHAMALLI chutney is one This is with coriander leaves.

Cilantro is very low in saturated fat and cholestrol and caloric value is nearly non existent. Good in dietary fiber,Vit.A,C,E,K,Calcium,iron, potassium and magnesium. Half cup of fresh cilantro provides 270 IU of vit.A and 16,% of the daily recommended Vit.K. Cilantro gives a fresh boost of flavour without the addition of sea salt or other seasonings.It is rich in phytonutrients,flavonoids andphenotic compounds.

The vit.K and calcium content of cilantro help to build strong bones and hair.It helps to loers anxiety and improves sleep.

Ingredients

  • Coriander leaves……1cup
  • Tamarind……. Little
  • Black urad dhal or white…1tbs
  • Red chillies…….4 to 5
  • Salt as required
  • Oil….1tbs

If frying u need oil,1/4tsp mustard seeds,1/2tsp urad dhal.
Method

  1. Thoroughly wash the coriander leaves.
  2. Put oil in a kadai add urad dhal and red chillies and fry.
  3. After frying a little add coriander leaves which are chopped.
  4. Keep aside and allow till it cools.
  5. Now add salt and tamarind and grind.
  6. Add little water to it. At this stage you can use it like a dip . This will be a different taste.
  7. Another way is that keep kadai again pour little oil add mustard seeds and when it splutters add urad dhal when it turns brown add the grinded chutney to it.The water content in it will be absorbed and it will begin to get thick.

Can eat with dosai also best for curd rice.