Wholesome Ada Dosa
Shobha N Kumar, Dubai
Raw Rice – ½ cup
Broken Rice – ½ cup
Urad Dal – ¼ cup
Toor Dal – ¼ cup
Green Gram Dal – ¼ cup
Chana Dal – ¼ cup
Asafetida Powder – 1 Pinch
Curry leaves – 4 to 5 springs
Salt – To Taste
Dried Red Chilies – 10 – 15
Coconut Gratings – 1 Cup (optional )
Ginger Piece – 1 ( Optional )
Soak the rice and dal together for three hours. Grind all ingredients together coarsely to paste ( just as thick as Idly dough ) . Immediately dosa can be made ( meaning, there is no need to ferment as we do in the case of regular dosa or Idly ) in a the regular dosa tawa.
Ada Dosa can be had with out any chutney or side dishes. It is excellent to have it with hot tea, on a rainy day. It makes an excellent for breakfast, fast and easy to prepare..
Mango fruit sauce
S. Devi, Dubai
Ripe Mango – 4 numbers
Red Chilly – 4 medium ones
Salt – to taste
Coconut Oil – 1 table spoon
Wash welland gently shave the skin of the mangofruit. Cut the flesh into small pieces. Put these pieces together with red
chilly and salt in a mixi and beat well to render them in pulp form. Transfer them into a bowl. Add coconut oil and mix well. Serve with hot rice, chappathy, poori etc.
Can also use grinding stone instead of mixi, if you are the adventurous type.
1. Chicken – 800 gms – Cut into small pieces
2. Thick Curd – 1 cup
3. Kashmiri Chilly powder – 2 tsp
4. Ginger Paste – 1 ½ tsp
5. Garlic paste – ½ tsp
6. Salt – as required
7. Lemon Juice – 1 Tbsp
8. Garam Masala – ½ tsp
9. Onion (Medium size) – 1 Cut into big pieces
10. Tomato (Big Size) – 3 – cut into big pieces
11. Tomato puree (Optional) – 2 Tbsp
12. Green Chilly – 3 pcs – Cut into big pieces
13. Ginger Paste – 1 tsp
14. Garlic Paste – ½ tsp
15. Cinnamon – A small piece
16. Cloves – 4 Nos.
17. Cardamom – 4 Nos.
18. Black Peppercorns – 6 Nos.
19. Cumin Seeds – ½ tsp
20. Kashmiri Chilly Powder – 1 tsp
21. Salt – As required
22. Butter – 3 tbsp
23. Cream – 3 tbsp
24. Red food color – few drops
25. Water – as required
- Cut the chicken into small pieces, wash and clean thoroughly
- Drain the water completely
- Add lemon juice, 1 tsp salt and 1 tsp chilly powder and mix well
- Set aside for 30 minutes.
- Mix curd with 1 tsp chilly powder.
- Add this mixture to the marinated chicken pieces, along with ginger and garlic paste and salt.
- Marinate well, and refrigerate overnight. If marinating for more than 12 hrs, keep it in the freezer
- Roast these chicken pieces in a preheated oven for 7-10 minutes on a medium temperature or in a tandoor (Optional)
- Crush cardamom, cinnamon, peppercorns and cloves and set aside
- Grind onion, tomatoes and green chilly well, set aside
- Heat 2 tsp of Butter, add cumin seeds and splutter it.
- Add the crushed spices to this and fry it.
- Add the grinded onion-tomato mixture to this, along with ginger and garlic paste and mix well.
- Add required salt, 1 tsp chilly powder along with the cream
- Mix well
- Once started boiling, add the marinated, roasted chicken pieces and mix well
- Add food color if required
- Cook till chicken is soft and tender in low heat
- Add 1 tsp of butter and serve hot.
PAAVAKKA PITLA ( BITTER GUARD)
Veda Gopakumar, Chennai
1. Paavakka………… 1/4 kg (cut into medium size)
2. Thoor dhal………. 1/2 cup
3. Tamarind……….. one lemon size (make tamarind water)
4. Turmeric Powder … Little.
4. Salt ……………. to taste
1. Thoordhal……….. 2 Tablespoons
2. Dhaniya…………. 2 Tablespoons
3. Red chiili………… 8 nos.
4. Asafetida……… a pinch
At the outset, pressure cook Thoor dhal with enough water to mash well and keep it aside.
Take a kadai add 2 tablespoon of cooking oil and fry the above mentioned items. Cool it down and then grind it in a grinder as a paste, adding little water from time to time.
Then in the same kadai, heat 1 teaspoon oil; add paavakka, enough water to cook and add little turmeric powder. When the paavakka becomes tender add tamarind water and boil it till the raw smell goes. Then add dhal mash, grounded paste and enough water and boil it for two minutes. Now the gravy is ready. Seasoned it with the above mentioned items for
seasoning and serve hot.
While cutting paavakka do not throw the seeds inside. That bitter taste is very good for health.
– Veda Gopakumar, Chennai.
Neyy Manakkum Kathrikka
(നെയ് മണക്കും കത്രിക്ക ) – A Tamil Dish
by Vijay Nair, Edappally
1 . Brinjals ( also known as Egg Plant = ( വഴുതിനങ്ങ – Small round variety – not the long regular ones ) 1/2 kg
2. Grated coconut 1 cup
3. Coriander powder 2 table spoon.
4 Red chilly powder 1 1/2 tea spoon
5. Groundnut 4 table spoon.
6. Turmeric powder 1/2 tea spoon
7. Onion 2.
8 Tomato 2
9 Green chilly 3
10 Tamarind one small lemon size.
11. Til oil OR Ghee 2 or 3 table spoon
12. Coconut oil 1/4 cup
Fry grated coconut, coriander , ,Chilly powder and groundnut .After all the ingredients have become browned in colour , switch off the fire. Grind all together without adding water and keep aside. Chop the onions, green chilies and tomatoes very nicely. Mix all these ingredients well with the ground masala and add til oil ( or ghee, as the name of the dish implies ) , turmeric powder and salt Keep this mixture separately.
Wash and slit the Brinjals lengthwise without cutting and separating the pieces totally. ( All cut pieces are still held together by the end – much like a lotus flower . Now fill the masala inside the cut Brinjals one by one .
Keep a kadai on fire, pour oil and put the Brinjals one by one slowly. Add the rest of the masala on top and cook in slow fire – stir occasionally. When the Brinjals become soft pour tamarind juice . Allow to boil for 5 to 6 minutes and switch off the fire. – Arrange neatly in a white plate and present.
For a healthy Heart and Natural Cholesterol inhibition
by Dr.KP Suresh Kumar
Tips for a healthy Heart
TAKE HEALTHY FOOD-Plenty of fruits and vegetables. Avoid saturated fats and processed foods. It is advisable to take fruits than fruit juices,because we get plenty of fibres from the whole fruit.Fibres gives protection against peptic ulcer,gastrointestinal cancers and constipation. It reduces blood cholesterol also.
2 . 30 mts of exercise/ day. Always look for an opportunity to walk ( eg- shoppingmalls, Airports , office and residence compounds)
3. Say no to tobacco.
4. Maintain a healthy weight- Reduce the consumption of sweets and free sugars. Plenty of water. Early dinner.
5.Stress relaxation- Yoga,Meditation, Art of leaving, Spending quality time with family, friends and relatives.
6. Check BP, SURARS, LIPID LEVELS 0nce in an year.
7. people above 40 yrs with a family history of heart disease, should do Treadmill test once in an year.
For a healthy Heart and Natural Cholesterol inhibition
NATURAL CHOLESTEROL BUSTERS
STATINS are the group of drugs that reduce blood cholesterol. However it has to be taken life long, to keep cholesterol under control, and it has some minor adverse effects.
The best option is to control cholesterol by the natural way. The following is a list of natural cholesterol busters.
OATS , WALNUTS, ALMONDS. OLIVE AND OLIVE OIL, FLAXSEED POWDER AND OIL , ( Flaxseed can lower BP also .It can be added to milk, fruit juices, oats, soups etc ) , CRANBERRY-GRAPE JUICE ( Excellent antioxidant also.), FISH AND FISH OIL. BLACKSOYBEANS. POMEGRANATE JUICE. YOGURT.
Kidangoor Kaalan ( കിടങ്ങൂര് കാളന് )
by Shobha N Kumar
When I got married and became part of Kanandanat Family, I realized Kidangoor Kaalan was a celebrity in my husband’s home. I learnt the recipe from my mother in law , who used to make this dish exceedingly well. ( Just as she makes any other dish ) . This is how she used to make it :
Cut the yam into cubes. Slit the banana into two halves and cut into small but thick pieces like how we slice it for jaggery-chips. Green chilli is to be slit into two or three long pieces. Fry pepper and red chilli and grind them to a fine paste. Cook the yam and banana pieces with this paste . Add salt and turmeric. Towards the end add jaggery, butter milk, curry leaves, sliced green chilli. Continue boiling till the gravy becomes thicker . Add ground coconut and boil for 2 -3 minutes more. Sprinkle fenugreek powder. Season with mustard , red chilli and curry leaves.
The name of this dish is derived from a place near Kottayam, where it is a specialty.