Chenai Arachukalakki (Yam raita)

Chenai Arachukalakki

Prepare time..................10min
Serve..............................6


Ingredients

• Fresh Chenai (frozen yam),,,,,,,....,1/2 cup
• Red Chili......................................3
• Grated Coconut..........................1/2cup
• Yogurt.........................................1cup
• Salt to taste

Method

• Grind coconut, chili and yam in a mixer by adding little water. 
• Mix this paste with the yogurt and add salt. 
• Heat a pan with little oil, add 1tsp mustard seeds and curry leaves.  
• When the seeds crackle add to the raita

Mulahushiyam

Mulahushyam

 
















Ingredients

• Elavan (Poosanikai)........... 1/2 kg
• Raw Banana.......................1
• Yam (Chenai)....................100gms
• Pepper Jeera Powder..........1tsp
• Turmeric powder.................1/2 tsp
• Moong Dhal.........................1 cup
• Podaval..............................100 gms (optional)
• Avarakai.............................50gms(optional)
• Mustard Seeds and Jeera.....1tsp each
• Curry Leaves.......................few
• Salt To Taste

Method

• Wash and cut the vegetables into small pieces. 
• Boil the vegetables with moong dal and water.
• Add turmeric powder, pepper jeera powder.
• When the vegetables are cooked add salt and stir nicel. 
• Heat a pan with oil or ghee, add mustard seeds, jeera and curry leaves. 
• When the mustard seeds crackle add to the mulahushiyam.
• Serve this hot dish with rice and pappad.
• If you have fever,cough and cold this is the best food .

(Muli Bhaji (Radish curry)

Muli Bhaji( simple recipe and easy to make. Good for health

• Radish.........................2
• Carrots........................2
• Spring Onions.............2
• Chili Powder,.............1tsp
• Dhania Powder...........1tsp
• Jeera...........................1tsp
• Salt...to Taste

All the vegetables cut in julienne

 Method

• Heat a pan with oil add mustard and jeera. 
• When mustard crackles add chilli powder, dhania powder and fry for a minute.
• Add all the vegetables (radish,carrots,spring onions) 
• Add little water,turmeric,salt and cover the pan. 
• Steam the vegetables about 5 minutes. 
• When the water dried up mix them and serve with chapathi,sambhar, Rasam etc. .

Green Drink

Spinach,Lime,Apple and ginger

Breakfast Green Drink

(Dr Oz showed how to prepare this healthy juice)
I made this juice using apple,ginger,lime' and celery. it was very refreshing drink.Here is Dr Oz original juice recipe
http://hitsusa.com/blog/277/dr-oz-green-drink/

Healthy Green Drink

• Apple..........1
• Spinach.......6 leaves
• Ginger.........small piece
• Lime............1
• Celery..........1 stick
• Water............3cups
• Salt to taste

 
Method

• Cut the vegetables,grind them with into paste. add lime juice and water.
• Filter this juice and drink in the morning.
• Add a pinch of salt.(optional)
• You can make tasty chutney with the pulp adding toffu , salt, and 3 or 4 green chillis

Thair Sadham(curd rice) தயிர் சாதம்

Thair Satham

rice)

தயிர் சாதம் is the best one to eat.you can have thogayal vagaikal, thair mulakai, urukai , sambar with thair sadham. சுவையே தனி .

Method

• Cooked Rice.......... 2cups
• Curd(Thair).............1cup
• Green Chili..............2
• Mustard Seeds........1tsp
• Curry Leaves...........few
• Salt to Taste

Method

• Mash the cooked rice add salt, curd and mix .If it is sour add little warm milk.
• Heat a pan add oil, mustard seeds, urad dal, slit chili's and curry leaves.. When the mustard seeds crackle, add to the curd rice.( you can add dry ginger powder 1/2 tsp- optional)
• 
  

Kothamalli Thogayal Coriander Chutney)

Red Chili,Dhals asafotida

Coriander Chutney(கொத்தமல்லி தொகையல் )

Ingredients

• Kothamalli............... 1 bunch
• Urad dal...................1/4 cup
• chana dal..................1/4 cup
• Red chilli..................12
• Asafoetida...............small piece
• Tamarind.................small lemon size
• Salt to taste

Method

Coriander Thogayal

• Wash the coriander(kothamalli) leaves and chopped into small pieces.
  Fry the dhals, chilli asafoetida with 1tsp oil. 
• When the dals are fried, add tamarind and grind into powder 
• Add coriander leaves,salt and grind into paste. 
• Do not add water.
• Serve this chutney for dosa, idli and curd rice.

Capsicum Thokku

Green Pepper

Ingredients

• Green capsicums............................3 (large)
• Chili Powder..................................half cup..
• Hing................................................1tsp
• Sesame Oil.....................................1/4 cup
• Mustard............................................1tsp
• Salt to Taste 

Method

• Grate all the capsicums,Heat a tawa with oil add mustard to splutter.
• Then add the capsicum and fry. 
• When the capsicum fried add chili powder, salt and hing.Stir nicely.
• When oil separates remove,let it cool and fill it in jars.(it is like manga thokku)

Storage tips:

• You can keep this thokku in bottles for months.
• Any additional information:
• Serve this thokku with idlis,dosas,puris and chapathis

Parippu thogayal(Dal chutney)

Coconut and Dhals

• Ingredients

• Moong Dhall............ 1cup
• Grated Coconut......1cup
• Red Chili..................1
• Mustard Seeds......1/2 tsp
• Curry Leaves...........few
• Salt to Taste

Method

• Fry the moong dhal in a pan till it becomes red and aromatic.
• Grind coconut, dhal red chili and salt with 1 cup of water.
• heat a pan with 1tsp oil add mustard seeds and curry leaves
• When it crackles add to the chutney.
• You can make this chutney with any dal.
• This is a side dish for vaththakozhambu, sambar and rasam.

Sprouted Moong Dhal

Sprouted Moong Dhal

Moong Dhal fry

Sprouted Moong Dhal

How to sprout moong dhal

Wash and soak 1 cup whole moong dhal overnight. Next day remove the excess water and cover it. After one day you can see sprouted dhal.

Sprouted grains are good for health with lots of proteins and vitamins.

Ingredients

• Sprouted Moong Dhal.......... 1cup
• Tomato.................................1
• Onion...................................1
• Green Chili (slitted)...............2
• Chili Powder........................1tsp
• Garam Masala......................1/2 tsp
• Musatrd Seeds.....................1tsp
• Jeera (Cumin Seeds)............1tsp
• Turmeric Powder..................1/2sp
• Coriander Leaves (Chopped)..2 tsp
• Salt to Taste

Method

• Cut onion and tomato into small pieces.
• Heat a pan with oil add mustard seeds and cumin seeds.
• When the mustard seeds crackle add the onion and then tomato.add turmeric powder, chili powder and garam masala.
• When the onion is fried add the dhal,salt and 2 cups water.
• Cook for 10 minutes. sprinkle coriander leaves.
• Serve hot for chapathi /rice.

Kitchen Tips

Kitchen Tips 

• 
  
• When making idli mixture,mix it thoroughly the night before
• . Put it in to a deep bowl and tie a thick cloth on top of it. 
• Don't stir the batter next morning. 
• Just pour the dough into the molds and you will be surprised at the light spongy idlis you get.
• To peel tomatoes quickly place the tomato on a fork and hold it over the gas flame till the skin busts. 
• Keep turning it for a few minutes, then peel with out any trouble.
• To prevent coconut oil from freezing in winter, add a few drops of castor oil to the coconut oil.Shake well and store.
• To make karela's (bitter gourd) less bitter, rub them with wheat flour and salt and set aside for half an hour.
•  Wash thoroughly before cooking them.
• To prevent boiled potatoes from breaking,boil over a low flame and remove immediately when soft enough
• When making mooli roti(radish parathas) the radish juice which is squeezed out after grating, should not be thrown away as it contains most of the nourishment. 
• Use it to knead the dough for the parathas instead of water.
• To make rava kesari roast the rava in ghee and add milk. Soak for 30 minutes in the milk. Then make sugar paku and make rava kesari.