Vegetable aviyal kootu

Aviyal





Ingredients
chopped carrot, chow chow(chayote), potato, beans, onion - alltogether 300gm
curd - 60 ml
sugar - 5 gm
Paste of 200gm coconut, chilli - 1 and 1 tsp cumin - 30gm
boiled moongdal - 1/2 cup
salt to taste

For seasoning
coconut oil - 5 ml
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method

Boil all vegetables except onion adding enough water and sugar. Heat oil in tava, fry onions. Add boiled vegetables. Mix well and add cococnut paste. As it boils add boiled dal and salt. At last add curd and mix well. Garnish with tampering.

This dish goes well with rice, chapathi and idli also.

The addition of curd and coconut paste enhances the growth of good bacteria and also soothes the stomach wound or say ulcer. The food is easily digestible and is very nutritious for kids as well as old people.

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Ladies finger stir fry

Ladies finger - stir fry

Ingredients
Baby ladies fingers  - 400gm
tomato - 1/2 or a small one
cumin seeds - 1 tspn
dry red chilli - 2 or more to your taste
turmeric powder - 1/4 tspn
salt - to taste
oil - 4-5 tspn ( till seed oil preferred)

Ladies finger - stir fry

Method

Wash the ladies finger and pat dry. Spread on a newspaper to absorb any extra moisture. Meanwhile make a paste of tomato, dry chilli, cumin seeds, turmeric powder in a blender. Once the ladies fingers are thoroughly dry, cut into slit pieces. Heat 2 tspn oil in tava. Add the paste first, with salt. When tomato is much cooked and the raw smell is gone add the vege and mix well. Pour the remaining oil and stir fry then and then. Need not close the lid. Stir fry till the vege is cooked. Serve hot with chapathi or goes well with any sorts of rice.

Noted: Extra care must be taken to not allow any moist in vegetable before cook or it will spoil the flavour of the dish.

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Kitchen Maintenance

Tiring to clean up your refrigerator?

• Start with checking what leftovers can be discarded.
• Find out which of the bottles of water or sauces are almost empty, or are too old.
• Remove the shelves, wash and them.
• Clean the outside as well as the inside of the fridge with a soft cloth.
• More Kitchen tips....

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Capsicum stuffed with Macaroni

Capsicum stuffed with Macaroni

Ingredients

Macaroni (Different shapes) - 2 cups

Frozen mixed vegetables - 1 cup

Salt to taste

Red Chilli flakes - 2-3 tsps

olive oil - 1 tsp
cheddar cheese - 1 cup
Capsicum - 4-5 depending on the size (Smaller preferred)

Method

Cut the top of capsicum and remove the seeds inside it so that the capsicum is empty and is like a cup. Wash it and keep aside.

Stuff preparation: In a pan bring water to boil. Add salt and olive oil and then add the macaroni of different varieties to it. Allow it to get cooked. Meanwhile in a pan saute the frozen vegetables and keep ready. Once the macaroni is cooked, drain if there is excess water and add them to the vegetables. Add enough salt and chilli flakes. Saute well and the stuff is now ready.

Fill the capsicum with this stuff and close it with cheddar cheese. Microwave in high for 4-5min till cheese melts.

This dish will be fine for dinner and can be attractive to guests especially sudden guests also as this dish can be quickly prepared.

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Aval Uppuma (Flaked Rice Uppuma)

Avul Uppuma

Ingredients:

Aval (Flaked rice)- 1 cup
Big onion - 1
Green chili- 2
Curry leaves- 10
Coriander leaves- few to garnish
Bengal gram dal - 1/2 spoon
Mustard and Urad dal- 1/4 tsp
Turmeric powder- 1/4 tsp
Lemon juice-1 to 2 spoons
Oil - 1 spoon
Salt to taste

Method:

Wash the flaked rice in water. Drain the water immediately as they might get smashed. Steam cook the Aval in a idly cooker or in idly molds for 3-5 minutes and keep aside. Heat Oil in a pan. Add Mustard seeds, Urad dal and Bengal gram. Once it splutters add onion, green chili, curry leaves. Fry till onion turns into golden brown. Then add cooked aval, salt, turmeric powder, lemon juice. Saute it for 2 minutes in low flame.

Flaked rice Uppuma

Finally garnish with coriander leaves and mix well and saute for a minute more. Now its ready to eat. It is mostly taken for breakfast or evening snack as it is a very light meal rich in fibre. It gives lots of calories and satiety and high in carbohydrate. It is also referred as Beaten rice or poha or powa.

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Recipes with Mango

Mango

Being summer, its time for mangoes. There are lots and lots of recipes using mangoes. This is the right time to go for mango recipes. These recipes last for long when refrigerated due to its tangy content.

• Mango Jam

Peel off the skin of sourless raw mangoes bring the pieces to boil. Add sugar syrup to it and continue boiling till a paste like texture occurs. Homemade mango jam is ready. Goes well with idly and chapathi.

• Aamchur powder

If you have sour mangoes, then grate it and powder it. Homemade Aamchur powder is ready.

• Mango Syrup

Smash the boiled skinless mangoes, add equal amount of water and twice the amount of sugar and mix well as on the stove. After sugar melts, allow i to cool and pack in bottles to refrigerate. Homemade mango syrup is ready. For every spoon of syrup, four glasses of water can be added to get an yummy mango juice.

Note: Know the health benefits of mangoes

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Spicy egg masala

Spicy egg masala

Ingredients
Boiled eggs - 4
onion - 1
ginger paste - 2 tsp
salt to taste
garam masala - 1/2 tsp
chilli/pepper powder to taste
oil  - 2 tsp

To garnish
corriander leaves - handful
sliced cucumbers
olives

spicy egg masala

Method

Slice the onions lengthy. Slice the boiled eggs. Heat oil in pan. Add onions. Saute it and add ginger paste, salt. Mix well an add sliced eggs. Add garam masala and chilli or pepper powder. Mix well carefully. Allow in simmer for 10 minutes with then and then stir. Can add fennel seeds if required.

Now garnish with corrianer leaves an others. This is a fast recipe to please sudden guests during lunch.

Tip: Wet the knife with cold water before you slice the knife.

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Strawberry Smoothie

Ingredients

Ripen strawberries - 4 cups
Plain yogurt - 1 cup
Fresh orange juice - 1/2 cup
Sugar - 1 tbs

Method

Add the hulled strawberries to a blender. Add the yogurt, orange juice, and sugar. Process it on the high speed till the puree is well-blended. Taste the mixture and sweeten with more sugar, if you wish.

Note: Adding orange juice enhances the taste of smoothie. This is a quick recipe of 15 minutes to refresh your day.

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Egg salad

Egg salad

 Ingredients

Boiled eggs - 2
Capsicum as cubes - 1 cup
Baby corn - 4
virgin olive oil - 1 tsp
salt to taste
pepper to sprinkle
mint leaves to garnish

Method

Slit the boiled eggs into thin slices. Before cutting egg, wet the knife to have perfect slices. In a pan, add olive oil and then add capsicum and slit baby corns to it. Stir well for a minute and remove off from stove. Mix eggs along with. Sprinkle salt and pepper. The salad is ready to eat.......

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