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Monday, February 20, 2017

MANGA CARROT PICKLE


NEEDED
Raw mango /manga - 1 big
carrot - 1
chilly powder
salt
methi powder  - little (1/2  tsp )
til oil - 2 tbsp
mustard - 1 tsp

METHOD

  • finely Chop manga and carrot  and transfer it to a bowl .
  • add chilly powder , salt , methi powder.
  • temper mustard in til oil and add to the manga.
  • mix well and keep aside.......... . pickle is ready .
  • tastes very good with curd rice.........


Wednesday, February 15, 2017

CHANNA SATTHU


CHANNA SATTU  IS VERY GOOD FOR HEALTH. IT GIVES INSTANT ENERGY.

Take 1 sp of sattu powder ,add little salt , pinch chat masala ,and 1 cup luke warm water.
Mix well and drink daily.

IF IT IS ROASTED CHANNA WITH SKIN , 1ST REMOVE THE  SKIN AND POWDER IT .
(U CAN EVEN ADD ROASTED JEERA AND POWDER IT )

Monday, February 06, 2017

GARLIC COCONUT CHUTNEY


NEEDED
garlic - 6 flakes
coconut -grated 1/2 cup
red chilly - 1
salt

METHOD
In a wok add 1 tsp oil and roast the red chilly , then add the garlic and fry slightly.
remove and keep aside.
Then in the same pan roast the coconut slightly.
then grind the coconut,  red chilly 1st adding salt .
add garlic and grind again .
add water as required and grind .
Transfer  the chutney to a bowl.
in a wok temper mustard and add to the chutney,  mix well .
good with idly , disa , curd rice.



Tuesday, January 31, 2017

KARUNAI CURRY


NEEDED
karunai kilangu - 1/2 kg
Thick tamarind pulp -  1/4 cup
Salt to taste
2 tsp oil , mustard -1 tsp
1 tsp - urad dal
Hing
Turmeric powder - 1/2 tsp

TO DRY ROAST AND POWDER
Red chilly - 3
Channa dal - 2 tsp
Dhaniya / corriander seeds - 2tsp
Raw rice - 4 tsp

In a wok dry roast the above ingredients .
Remove and powder it. Keep aside .

METHOD
Clean and pressure cook the karunai kilangu.
Then remove , peel the skin  and mash it.
Add tamarind pulp to the mashed karunai, mix well .
( karunai has a itching  tendency , so we add tamarind)
In a wok add 2 tsp oil and temper mustard , urad dal .
Then add the mashed karunai , salt and  the ground powder.
Cook on a low flame adding little oil.
Cook for 5 min , till its slightly roasted.
Remove and serve with  curd rice.



GRANDMA USEFUL TIPS




Monday, January 30, 2017

BROAD BEANS CURRY

THIS VEGETABLE LOOKS LIKE FLAT BEANS with little more flesh , BUT TASTES LIKE FRENCH BEANS.
I MADE  THIS ,SAME AS WE MAKE BEANS CURRY ADDIING COCONUT.

NEEDED
BROAD BEANS - 1/4 kg - chop
2 tsp oil
1 tsp mustard
1 tsp urad dal
Hing
Haldi
2 red chilly - broken
Salt
Little grated coconut

METHOD

  • in a wok add 2 tsp oil and temper mustard , urad dal red chilli.
  • Add the chopped  beans.
  • Add salt , haldi , hing.
  • Mix well .
  • Sprinkle some water, close the lid and cook till beans is soft.(stir occasionally)
  • When its done add the coconut , cook for 2 minutes and remove.


Wednesday, January 25, 2017

MIRCHI KA SALAN


NEEDED
bawanagri mirchi / bajii mellagai - 4 - cut into small rounds
Salt
Tamarind water - 1/2 cup
Turmeric powder
Hing
Very little chilly powder
Water - 1 cup
1 tsp oil , 1tsp mustard, 1 tsp jeera

TO GRIND
Groundnut - 2 tbsp
Dhaniya - 1 1/2 tsp
Jeera - 1 1/2 tsp
white til - 1 tsp
Powder all the above 4 items.

METHOD
In a pan temper mustard , jeera  in 2 tsp oil.
And the chilly and fry for few minutes.
Add tamarind water , turmeric,  hing , chilly powder.
Add 1 cup water , close the lid and cook on medium flame.
Add water if required.
Then add the ground powder , 1/2 tsp sugar and cook for  few minutes and remove .
Good with roti , fried rice.......

NOTE
The seeds will come out while washing the chilly .
IF u think the chilly is to spicy  , do not add chilly powder.
adjust ingredients tobur taste.

Saturday, January 21, 2017

TUDHUVALAI DOSA





SOLANUM TRILOBATUM / TUDHUVALAI  is a thorny creeper , which bears a purple flower and a small fruit. The whole plant is used as medicine and a home remedy for variuos condition.
it can be cooked to make tasty and healthy  dishes.

HEALTH BENEFITS:
contains natural steroid.
Has been traditionally used to treat respiratory disease.
Good for cough.
cures astma


CLEAN THE THDHUVALAI  LEAVES ,(there will be small thorns, so cut the thorns.)
 MAKE DOSAI IN A TAWA and add the leaves (5) .cook both sides .
remove and serve with chutney.