Friday 7 June 2013

Grapefruit and Orange Juice



Grapefruit and Orange Juice with Pulp!

Grapefruit is an excellent source of anti-oxidant Vitamin C, Vitamin A, and dietary fibre. (To
name a few, it has numerous other health benefits)

When you combine Grapefruit with Orange Juice, it’s much more palatable.

Ingredients:







 
Grapefruit – 2

Orange – 4

Glucolin Glucose – 2 tsp.

Water – ½ Cup

 
Method:


Squeeze juice from Grapefruit and Orange, using a Citrus Juicer.  I use Braun Citrus Juicer, it comes in very handy.

For Children you may wish to strain the pulp, using large strainer.  Add water and mix well.  Toss in 1 tsp. of Glucose per cup.

For adults, you need not add glucose, you can relish as it is, because bitterness and sourness of the Grapefruit will be mitigated by adding Orange juice. 

It’s purely acquired taste, so with the frequency of drinking you will start liking it.

Enjoy a healthy Drink!




Grapefruit and Orange Juice Without Pulp!

Thursday 6 June 2013

Rich and Creamy Coconut Chutney


Rich and Creamy Coconut Chutney

 

 

Coconuts are excellent for one’s immunity.  It’s also nutritious source of fiber,

 Vitamins, minerals and Amino acids. It has tons of calcium, potassium, magnesium,

and electrolytes.

My father use to tell, when we use fresh coconut, it’s good for health and can be

easily digested, recent researches also confirm this fact.
 

Ingredients:
 

Lemon and cashews!




Fresh Grated Coconut – ½ Cup

Juice of 1 Lime

Salt – to taste

Green Chilli – 2 to 3 (according to spice level)

Cashew nuts – 8

 

Tempering:

 

Mustard Seeds/Kadugu – ½ tsp.

Black Gram/Ulundu – ½ tsp.

Crushed dry red Chilli powder – ¼ tsp. (or)

Dry Red Chilli – 1

Asafoetida/hing/Perungayam – ¼ tsp.

Curry leaves – few

 

Method:

 

Combine fresh Coconut, lime juice, Cashews, Green Chilli and salt, add half cup water,

 grind it into smooth paste, using a blender.

 

In a pan pour 1 tsp. of oil and fry the tempering ingredients, make sure the curry leaves

are roasted well, will be super crispy and you can eat them. Toss in the tempering items

on top of the Chutney.

 

Fresh, Creamy and delicious Coconut Chutney is ready to be served with Idly/Dosa

and Pongal.









Coconut Chutney with Pongal!



 
 Pongal is a famous South Indian breakfast item, which is made of Raw rice, Split Green
Grams, Pepper, Cumin and Ghee.

Pasiparuppu Payasam/Moong Dhal Kheer/Split Green Gram Dessert


Pasiparuppu Payasam/Moong Dhal Kheer/Split Green Gram Dessert

Split Green Gram is rich in Protein, yet it is easily digested. It doesn’t cause flatulence
like other grams, that’s why it often finds its place in baby food and restricted diet
(pathiyam) for sick and elderly. 

Paruppu payasam or Split Green gram dessert is made during festivals and Poojas as
‘Prasad’/’Offerings for God’.

It’s a Chettinad traditional dessert, which is suitable even for ‘toddlers’.


Ingredients:


Pasiparuppu/Split Green gram/Moong dhal – ½ Cup

Elakkai/Cardamom – 2

Grated Coconut – 2 tbsp. (or)

Fresh Coconut milk – ¼ Cup

Crushed Jaggery/Natural Palm Sugar – ½ Cup

Cashews – 5

Ghee – 2 tsp.


Method:
Cooked Split Green Gram/Pasiparuppu




Crushed Jaggery/Palm Sugar








Fresh Coconut Milk!
  
Roasted Cashews with Ghee
Cook the Moong dhal/split Green gram for 10 to 12 minutes in pressure cooker,

with crushed Cardamom.  Mash it well and set aside.

Roast Cashews in 2 tsp. of ghee and save it for ‘garnishing’.

In a pan, add crushed jaggery and the mashed green grams, mix well add little water. 

Let it boil for few minutes.  Switch off, add quarter cup of fresh coconut milk,

Combine well and toss in the cashews with ghee.  Protein packed mild sweet dessert

is ready to serve.


Pasiparuppu Payasam/Moong Dhal Kheer/Split Green Gram Dessert


I’ve explained the procedure to make fresh coconut milk, in the recipe for ‘Appam’.


Tuesday 4 June 2013

Chettinad Chicken Kozhambu/Chicken Gravy



Chicken Gravy with Sponge Idlis!
 
 
 
 
 
Chicken Gravy with Rice!
 
 
 
 
 

This is very popular in Chettinad, which tastes great with Sponge Idlis/thick Uthappam style Dosas, Rice and Roti Prata.


This is my mother's special recipe, simple with few ingredients, which we all of us enjoy.
 
 
Dry Roasted Spices

 




Masala

 




 




Masala soaked in water

 
 
 

Masala:

Fenugreek /Vendhyam - 2 tsp.

Fennel Seeds/Sombu - 2 tsp.

Whole Black Pepper - 2tsp.

Cumin Seeds/Jeera - 2 tsp.

Dry roast all the above and grind into powder.

Turmeric Powder - 1 tsp.

Red Chilli Powder - 2 tsp.

Coriander Powder - 2 tsp.

Mix all the above with little water and set aside.

Ingredients:


Cubed Chicken with bone - 250 gm.

Shallots/Small onions (sliced) - 12

Garlic Cloves (sliced) - 10

Ripe Tomato (finely chopped) - 2

Tempering:

Star Anise - 2

Cinnamon Stick - 1 small piece

Curry leaves - few

Oil - 2 tsp.
 
Ingredients

 


 
Chicken Marinade

 
 


Marinade:


Turmeric powder - 1/2 tsp.

Ginger-garlic Paste - 1 tsp.

Coat the Chicken with lemon juice and turmeric powder to get rid of the raw smell, for 10 minutes. Wash and mix turmeric and ginger-garlic paste.

Method:
 
 
 



 
 


 
 
 
 
 
In a large cooking pot, pour oil, (we won't need more than 2 tsp., because the chicken has its own natural oil) followed by tempering ingredients.

Add onion and garlic fry for few minutes until golden; add tomato fry for two more minutes. Stir in the Chicken pieces, salt and masala. Add 4 to 5 cups of water. Cover and cook in low-medium heat until, the chicken is cooked.

Garnish with coriander leaves.

Delicious Chicken gravy is ready to be served with Idli/Dosa/Roti Prata/Rice.
 
 
Chettinad Chicken Kozhambu/Gravy!