Try this recipe and scrap your comment!!!

Friday, October 31, 2008

Nourish your new born with nutrients


Your young kid is totally dependent on you, so take the responsibility of giving absolute care. The food which is feed to your kid helps to determine his or her mental and physical health. The food which contains all the nutrients in itself is yet to be found or discovered. So we must opt for variety of food which gives the sufficient nutrients required for kid’s growth.

There are different food groups like

Cereals
Green Vegetables
Fresh Fruits
Milk and Milk products

It is more necessary to feed your kid with Calcium and Protein rich food items.

Some of the calcium rich foods are Milk, Cheese, and Yogurt.
Some of the Protein rich foods are Fish, Poultry, Eggs, Dry Beans, and Nuts.


Mentioning preferable diet plan for Four to six year old kid

Cereal Group:
1 Slice of Bread
½ cup of cooked rice
½ cup of cooked Cereals

Green Vegetable Group:
½ cup of cooked or raw vegetables
1 cup of raw or cooked leafy vegetables

Fresh Fruit Group:
1 piece of Fruit [Can be apple, Banana, melon etc.]
¾ cup of Juice
¼ cup of dried fruit

Calcium Group:
1 cup of milk or yogurt
1 piece/ounce of Cheese

Protein Group:
1 piece of cooked fish
1 egg
2 tsp of Peanuts or any nuts
½ cup of dry cooked beans.

Beware of the limit of fats and sweets that you include in your child’s diet, although fats are necessary for early growth and development of kids.

A good diet is the one which is low in carbohydrates and sugar. Nurturing includes providing a balanced and varied diet for your child. Children’s appetites change with their growth patterns. Each child’s metabolism is different with its own food requirements. Children grown up as lean or fat, this is normal. But kid will eat as much as his or her system demands at any time if you provide enough varied food at appropriate intervals.

Your attitude toward food can encourage your child to develop a healthy and good food habits.

So enjoy feeding your kid with healthy and nutritious food and see them growing in a healthy manner.

Friday, October 24, 2008

Healthy Eating Habits



First let me share some diets for your healthy diet:


  • Include very less of non-vegetarian items in your diet.

  • Avoid eating frozen and processed food items

  • Increase the frequency of your intake at the same time in every intake reduce the serving size

  • Avoid Deep fried and items which has more fat/Cholestral in it.

  • Try to make your intake timings punctual, that will make your metabolism grow stronger .

  • Have atleast 8 cups of water daily, to be more specific in that fill your used sprite/Coco cola 2 litre bottle every morning and try to finish it before you sleep. By doing this you are making sure that you water intake in sufficient for digestion and other activities happening in your body.
Below is the diet list which you can follow, to build healty eating habits:

Morning:[Around 8 am]



  • Oats/Brown Bread/Idlies - 2 nos/Corn flakes with milk - 1 cup

  • Fresh Fruits - just 5 pieces - Mixed fruit will surface

  • Lime juice
Afternoon:[Around 12:30 - 1 pm]



  • One small bowl of rice

  • Vegetables [ 2 ] - Preferrably no fried vegetables

  • chappathi's, small bowl of Dal [ Any of any variety of Dal]
Evening:[Around 4 pm]

Have either of them
  • Fresh corns

  • Fresh salad - Carrot/Cucumber

  • Fresh fruit juice
Dinner - Have you dinner [between 7:30 - 8:30]

  • Avoid intake of rice during dinner

  • Can have Chappatis with vegetables

  • Wheatrava Upma mixed with vegetables

  • Small bowl of fresh fruits.
Aleast allow gap of 2 hours between your dinner and sleep

This will reduce the amount of toxins produced in your body.
Exercise regularly
Do brisk walking

I hope these tips will guide to build up a strong metabolism.

I will write more on diet for small kids what is good for healthy growing of your loving ones. Keep referring and commenting.

Wednesday, October 22, 2008

Cook and Feel


What is Cooking:

It is an art of presenting the nutritions provided by the nature in a consumable form.
Consumable form can be solid, liquid or semi solid form.

Cooking, once you say the word you get any things popping in your brain.

Example: your kitchen, your gas stove, any vegetables etc. The list can go on.

I am writing this article to just get awareness about cooking and in the mean time I will also learn by reading and collecting information on that.

More about cooking:
  • Cooking is the act of preparing food for consuming by the application of heat or cold. It encompasses a vast range of procedures, tools and Mixing of ingredients to alter the flavor or digestibility of food.

  • It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

Our ancient times includes cooking by different techniques, different tools/vessels, obviously they were difficult to handle but the taste that we could acquire after the hardwork is awesome and simply unbeatable


We can start understanding what is a healty food plan in a routine life in the next brief article.

Tuesday, October 21, 2008

Pooricha Kuzhambhu/No puli sambhar


This sambhar is prepared without tamarind.
Ingredients:

Onion - Chooped
Tomato - Chooped
Mangai[Mango],Murungai[Drum stick],kathirikai[Brinjal] - Mixed[1 cup]
Cooked Toor Dal
Chilli powder
Vadagam - Thalika
cocunut milk - 1/4 cup
Oil.

Preparation Method:

Heat Tava
Add 1 tsp of oil, Add Kaduku
when Kaduku Spilts, add chopped onion.
Once the Onion becomes transparent, add Tomato and salt
Let the Tomato get mushy.
Then add all the vegetables, add some water - allow it to cook for 2 min[closed]
Now add Chilli powder to taste - some water [ allow it boil, till the chilli smell goes]
Then add the cooked dal.
In the mean time - Grind the coconut[2tsp] with water - Add the coconut to the boil mixture
Allow it to boil for a minute
Finally Vadagam Thalithu Kotavum.

Serve with hot rice,Briyani or Dosa.

Green Kurma


Ingrediants:

For grinding :
Corriander Leaves with stem - 1/4 bunch
Green chilles - Taste
Ginger
Garlic
Coconut - 4 Tsp[Big Spoon]
Others:
Onion chopped - 1
Tomato chopped - 2
oil for frying
Sombhu - 1/2 tsp
Pattai - 1/2 inch
Kiranbhu - 2 nos
Chilli powder - taste
Tumeric powder - little
Garam masala powder - taste
lime juice - 2 tsp

Preparation Method:


  • Grind all the ingrediants in the mixe and keep it aside.

  • Heat oil in the pan, add sombhu,patti and kirambu, then add chopped onions - once they become transparent.

  • Add Chopped tomato and salt, once the Tomato becomes mushy.

  • Add the grounded paste, add it boil till the raw smell goes, with glass of water

  • Then add tumeric powder, chilli and Garam masala powder again allow it to boil till the raw smell goes. and the liquid thickens

  • Finally add lime juice.

This can be served with hot rice, chappati,poori,parota and Idlis

Dal Palak

Ingrediants:

Palak/Spinach - 1 bunch [washed and cut into pieces]

Toor dal - 150 gms [ cooked ]

Onion - 1 finely chopped

Tomato - 2 finely chopped

Dry red chilles - 3

Hing - Pinch

Mustard seeds - 1/2 tsp

tumeric powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Ghee - 2 tsp

Salt - Taste

Preparation Method:

  • Wash and cook toor dal. keep it aside

  • Keep ghee in a kadai, once it is hot add Mustard seeds,cumin seeds,dry chillies hing and tumeric powder

  • Now add the chooped onion, fry till they are light brown

  • Add the chopped tomatoes and salt, mix well

  • Close it and cook for 2 min

  • Once the tomatoes are mashy, add the Palak leaves mix well.

  • Close and cook for 3 min

  • Now add the cooked dal, add water if required

  • Adjust salt and spicy.

  • allow it to boil for 5 min.

Serve hot for chappatis or plain rice. Palak is rich in Iron and dish is easy to cook.


Monday, October 20, 2008

Gobi 65


Ingrediants :

Cauliflower - 1
Maida/All purpose Flour - 1/2 cup
Ginger Garlic paste - 2 tsp
green chilli paste - 2 tsp
Pepper powder - 1tsp
Salt - To taste
Oil - To deep fry.

Preparation Method:

Cut the cauliflower into separate florets, Make sure the florets are medium in size with the stem.

Boil the florets in water for about 10 min. Drain and keep aside

Make a thick batter with Maida,ginger garlic paste,green chilli paste,pepper powder and salt adding required quantity of water.

Heat oil in the kadai.

Dip each floret in the batter and deep fry in the hot oil.

Garnish with curry leaves.

Excellent Snack with Coke or sprite!!!

Protein Rich Masala Rice


Ingrediants:

Chickpeas and Dry peanuts[mixed] - 1 cup [ Soak it for 5 hrs atleast]
Cooked rice - 1 cup
Hing - 1 pinch
Mustard seeds[Kadugu] - 1 tsp
Curry leaves - 1 string.
Sesame oil
Salt - To taste

Items to Roast:

Urad dal - 2 tsp
Channa dal - 2tsp
Corriander seeds - 2 tsp
Dry red chillies - 5 nos
Fresh shredded coconut - 3 tsp
White sesame seeds[Yellu] - 1 tsp

Preparation Method:

Cook the Chickpeas and Dry peanuts and keep it aside

Heat pan, add 2 tps of sesame oil, roast all the items specified under "Items to roast". Cool it and powder it with a blender and keep it aside

Heat again 2 tsp of oil in the pan, add mustard seeds, Hing,Curry leaves. After some time, add the cooked peas and peanuts, saute it for few min, now add the powdered masala, mix well and salt to taste. Now add the cooked rice. Mix well and serve hot.

Excellent receipe for Picnic

Friday, October 17, 2008

Hot Hot Masal Vadai !!!


Ingrediants:

Kadalai Paruppu/Channa Dal - 200 gms
Green chillies - 2 nos
Dried Red chilli - 2 nos
onion - 1 finely chopped
Curry leaves - 1 string
Cumin seeds - 1 tsp
Cinnamom sticks - 4[inch size]
Saunf - 1 tsp
corriander leaves - 1 handfull chopped
Oil for frying

Preparation Method:

1.Soak channa dal for 5 hours
2.Drain water for channa dal. Totally drain it
3. Add saunf,cinnamom sticks,red chillies and channa dal in a blender
4. grind it to coarse mixture. don't grind it into a fine paste
5. Add chopped onion,green chillies chopped,cumin seeds and corriander leaves to the mixture
6. Now just test the consistency my pressing the mixture in ur hand
7. If it is remains solid then ur consistency is perfect
8. Else adjust by adding bengal gram flour little bit, just to get the consistency
9. Now add 2 tsp of hot oil to the mixture.
10. Make small vadas out of the mixure.
11. Heat oil in a pan, add 3 to 4 vadas at a time in the oil.
12. Deep fry them. Remove them from oil once they are golden in color
13. Serve hot

Excellent for Evening tiffen with Ginger tea.



Cabbage Masala Kootu


Ingrediants:

Cabbage chopped - 200 gm - Half cooked
Bengal Gram[Kadalai Parupu] - 50gm Half cooked
Half onion - Chopped
Tomato - 1 chopped
Curry leaves - 1 string.
Garlic - 4 pods[chopped]
Salt
Oil - 2tsp

Fresh grind following items:

Coconut - 4tsp
Saunf - 1tsp
Chillies - 3nos, keep it aside

Preparation Method:


  • Boil water and cook the cabbage, drain water and keep it aside. Mash half portion of it.Let the other half be as it is.

  • Half cook the channa dal-Can cook it a pressure cooker[1 whistle will do]

  • Heat oil in a pan, add chopped onion,garlic,curry leaves, saute it till raw smell goes and onion gets transparent

  • Then add tomato and salt, mash the tomatoes and allow it cook for some time

  • add the grounded paste masala and allow it to boil till raw smell goes off.

  • Add cooked Dal, stir it.

  • Now add the cooked and mashed cabbage. Mix well

  • Allow the total mixture to boil for 10 min.

  • Garnish with corriander leaves

Goes well with Rice and Chappati.


Arachivita Sambhar

Dry Roast following ingrediants:

Dried red chilli : 6
Coriander seeds : 2 tsp
Chana dal : 1 1/2 tsp
Pepper: 1 tsp
Fenugreek : 1/4 tsp
Grated coconut : 3 tsp

Cool it,Grind it and Keep it separately.

Others:
Cooked Toor Dal - 200 gm
Tamarind Water - 1/2 cup
Any vegetable - carrot/Drumstick/Brinjal
Kadugu[Rai]
Perugayam
Oil
Salt - To taste
Corriander leaves for garnish

1. Add oil in the Kadai, Kaduku and perugayam thalichu
2. Cut small onion into 2 halves, and add to the oil, Fry till transparent
3. Then add vegetable[It can be carrot,Drumstick,Brinjal] any one of these fry till raw smell goes.
4. then add the powdered curry and salt to taste[add some water to get cooked].
5. Allow it to boil to some 5 min
6. Add the cooked Toor dal and allow it to boil
7. Now add Puli water and allow it to boil for 5 min
8. Finally garnish with corriander leaves.

This goes well with Dosa and Idli and rice.

Thursday, October 16, 2008

Crispy Wheat Dosa


Easy and Healthy Breakfast

Ingrediants:

Wheat flour - 1 cup
Rava[sooji] - 1/4 cup
Cumin powder - 1 1/2 tsp
Pepper powder - 1 tsp
Salt - To taste

Preparation Method:


  • Heat tava, dry roast rava for 5 min, be careful as it will burn if high heat is kept.

  • In a separate bowl mix all the ingrediants with sufficient water add the roasted rava to this mixture, mix all the ingrediants together to get a watery batter, little more watery than normal dosa batter

  • Keep dosa tava, once it is hot, just take one scoup of the batter and pour it in a circular motion, don't try to mess up the batter on the pan with the spoon.

  • Just leave it the way it is.

  • This will take little extra cooking time

  • Once it is cooked properly on one side, then cautiously turn it to the other side.

  • Add oil if required.

  • Serve hot with Tomato chutney or sambhar.


Green Beans & Green Peas Fry


This side dish is very special to me, an excellent receipe I adopted from my Mom.

Ingrediants:

Green Beans - 200gm
Green Peas - 50gm[Frozen or Fresh] Fresh would give u better taste
Salt - To taste
Oil to fry

Items to be grounded:

Coconut - 4 tsp
Poppy seeds[Khus Khus] - 1/4 tsp
Dried Red chilli - 3 nos
Pepper - 1/2 tsp
Saunf[Sombhu] - 1/2 tsp
Cumin Seeds - 1/2 tsp


Preparation Method:

  • Cut Green beans 1 inch size. Wash Green peas.
  • Blend all the ingrediants specified under "Items to be grounded" and keep it aside
  • Heat around 5 tsp of oil in a pan, once it is hot add the cut green beans and peas together and saute it for sometime around 3 min.
  • Add the ground paste to it and salt. Add some water around 50 ml
  • allow the ingrediants to fry totally, don't close it at any point
  • This has to be very dry, Keep stiring it then and there or else it will burn at the bottom.
  • Once the mixture color turns brown and totally dry
  • Switch off the heat

Goes well with any rice varieties,Chappatis and Pooris. Just try once and you will love it !!!

Wednesday, October 15, 2008

Moodhagam


Ingrediants:

Rice - 1 1/2 cups[soaked overnight]

For Puranam

Jaggery - 1 cups
cococunt - 1/4 cup
Cardomom - 3 nos
Ghee - 4 tsp

Preparation method:

Making Purnam:

Boil 2 cups of water
Grate the Jaggery, and add to the boiling water.
Mash all the clumps and wait till all the jaggery gets dissolved in water. Once done, turn off the heat and filter the jaggery.
Heat pan, add ghee, once it is hot add cardomom, then add coocunt and stir for 3 min, then add the jaggery, mix when till the water evaporates, turn off the heat when u see everything rolls together.
Cool it aside

Making outer cover:

Grind the soak rice in a blender, with some salt to taste.[Grind it like dosa batter]
Heat the pan, add the grinded mix, keep stiring it continously, till all the water evaporates
and the mixture rolls to a soft dough.Turn off the heat

Grease ur add with ghee or oil, knead the dough well.

Make small balls of the dough, press it to ur desired size, Keep 2 tsp of Puranam in the dough, close all the sides, press it properly, handle it softly

Steam all the Moodhagam in an idli steamer.

Strawberry Shake


Ingrediants:

Serves two
Fresh Strawberry fruit - 10 nos
sugar - Taste [ 4 tsp]
Icecream essense[any flavour] - 1/2 tsp[Optional]
Milk - 1 1/4 Glass

Preparation Method:

Remove the leaves from the strawberry Fruit, Cut into 2 halves. Add all the above mentioned ingrediants in a blender, mix till juicy.

Cool it for 1/2 hr and serve in a tall glass

Rice in Vitamin C and gives an excellent Filling feel

Tuesday, October 14, 2008

Raw Banana Fry

Ingrediants:

Raw Banana - 2

Saunf[sombhu]-1tsp

Ginger-2 inch

Small onion - 5

Chill powder - Taste

Tumeric powder

Hing-1 pinch

Salt - Taste

Oil for frying

Preparation method:

Cut the raw banana into small squares. Keep it in water as they will turn color

Grind following ingrediants to a fine paste using mixer/blender

Ginger

onion

Saunf

chilli powder

tumeric powder

Add the grinded paste to the chopped to the raw banana[after draining water] in plate, mix well with the paste[Paste should get coated in all the pieces] then add salt, hing to it, Let it side aside for 15-20 min[ this time allow the raw banana to suck the masala into it]. Heat oil in a kadai[around 5 spoons] add the banana mix well, keep stiring it every 5 min as it may burn at the bottom, add oil whenever required. You can remove it from fire, when the banana is gloden brown it may take around 1/2 an hour time.

Excellent with sambhar rice and curd rice. Should try this.


Monday, October 13, 2008

Bisebelabath


Ingredients:
Rice - 1/2 Cup
Toor Dhal -1/ 2 cup
Small Onion - 1 Cup
Potato
Peas
Beans
Carrot
all vegetables mentioned above mixed - 1/2 cup
Tamarind Juice - 1/4 Cup (or tamarind paste 1 Tsp as per your taste)
TspSalt As Required Ghee - 3
TbspOil- 4 Tbsp

For Masala:
[Roast and Grind]
Coriander seeds - 2 tsp
Cinnamon - 1"
Dry red chilli - 4
Urad dal - 1/4 tsp
Moong dal - 1/4 tsp
Channa dal - 1/2 tsp
Grated coconut 3 Tsp

Method:
cook toor dal separately and keep it aside
Cook rice with vegetables and keep it aside
Heat pan, Add ghee 2 tsp, Oil 4 tsp, Temper with Mustard seeds and Curry leaves
Filter the tamarind water separately add 3 tsp of grounded powder to it. Mix it well
Add it to the in the kadai.
Allow it to boil for 7 min, till the raw smell goes off
Now add the Cooked toor dal, mix well, add salt now
Boil it to boil,Prior to it check the salt and spice, if more spice is required add 1 tsp of grounded powder
Once the liquid boil.
Add the rice with vegetables, Mix well, Keep the gas in a less flame.
Once Everything mixes well, Add 2 tsp of ghee. switch of the gas.
Granish with corriander leaves.
Goes well with Chips,Cauliflower Fry.

Black Eye Pea Gravy


Ingrediants:

1 cup Whole Black-eyed Peas soaked overnight and boiled till tender
1/2 cup onion finely chopped
1/2 cup tomato puree/1 tomato chopped fine
1tsp curry powder of your choice (garam masala/sambar masala etc)
1 tsp salt to taste
Tempering:
1 tbsp oil
1/2 tsp mustard seeds
4-5 curry leaves
1/8 tsp asafoetida
1/2 tsp turmeric

For masala paste[Roast and Grind]

1 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp coriander seeds
1/2 tsp fenugreek seeds
3-4 red chillies
1 tsp cumin seeds
1 onion chopped
3 tbsp grated unsweetened coconut

Method:
1. Make masala paste by frying all the ingredients in the oil till lightly toasted and then grind fine. 2. Hest oil then add the rest of the ingredients and frying for a minute or two. Add the sliced onion and fry till golden brown
3. Add tomato, salt, all curry powders and masala paste and fry well. 4. Add the boiled pea, bring to a boil, simmer for 5 minutes, then serve hot garnished with cilantro.

Pooricha kulambu


Ingredients:

Onion - Chooped
Tomato - Chooped
Mangai,Murungai,kathirikai - Mixed[1 cup]
Cooked Dal
Chilli powder
Vadagam - Thalika
Shreeded Coconut - 2 tsp.
Oil.

Preparation Method:

Heat Tava
Add 1 tsp of oil, Add Kaduku
when Kaduku Spilts, add chopped onion.
Once the Onion becomes transparent, add Tomato and salt
Let the Tomato become Mashy
Then add all the vegetables, add some water - allow it to cook for 2 min[closed]
Now add Chilli powder to taste - some water [ allow it boil, till the chilli smell goes]
Then add the cooked dal.
In the mean time - Grind the coconut[2tsp] with water - Add the coconut to the boil mixture
Allow it to boil for a minute
Finally Vadagam Thalithu Kotavum.
Serve with hot rice,Briyani or Dosa.

Parota Chalna

Ingredients:
For grinding
Corriander Leaves with stem - 1/4 bunch
Green chilles - Taste
Ginger
Garlic
Coconut - 4 Tsp[Big Spoon]
Others:
Onion chopped
Tomato chopped
oil for frying
Sombhu
Pattai
Kiranbhu
Chilli powder - taste
Tumeric powder - little
Garam masala powder - taste
lime juice - 2 tsp
Preparation Method:
Grind all the ingrediants in the mixe and keep it aside, Heat oil in the pan, add sombhu,patti and kirambu, then add chopped onions - once they become transparent, add Chopped tomato and salt, once the Tomato becomes mushy, add the grounded paste, add it boil till the raw smell goes, with glass of water, then add tumeric powder, chilli and Garam masala powder again allow it to boil till the raw smell goes. and the liquid thickens, finally add lime juice.
This can be served with hot rice, chappati,poori,parota and Idlis
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