Kerala, TamilNadu , South Indian, North Indian, Chinese and Continental recipes

Chicken Pepper Fry -Ramadan Special

2011-08-02T03:21:00.000-07:00

Ingredients

1.Chicken 300 gms

2.Onion 75 gms

3.Curry leaves 5 gms

4.Salt to taste

5.Oil 20 ml

6.Garlic 10 gms

Grinding:

1.Turmeric 2 gms

2.Chilly powder 5 gms

3.Pepper corns 10 gms

4.Cumin 3 gms

5.Ginger 5 gms

Preparation Method

•Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender.

•Fry chopped onion and curry leaves in oil till golden brown.

•Add the cooked chicken and fry for few minutes.

Another Method

•Boil the chicken pieces in salt and turmeric.

•Then fry onion and curry leaves and add the boiled chicken and

•Then the masalas and

•fry for few minutes

Kerala Beef Fry recipe -Ramadan Special

2011-08-02T03:15:00.000-07:00

Ingredients

1.Beef -1kg

2.onions -2medium(sliced)

3.green chillies -6-8

4.ginger -1 chopped

5.coriander pwdr -2tsp

6.Garlic -8 pods

7.Tomatoes -2chopped

8.Cinnamon -1

9.Cloves -5

10.cardomom-5

11.Perunjeerakam 4 tsp

12.Blackpeppercorns 20

13.turmeric pwdr 1/2 tsp

14.pepper pwdr 1/2 tsp

Preparation Method

•Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.

•Grind the above 4 spices to a masala.

•Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.

•Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.

•Now add the meat &cook till gravy is dry & dark brown

Ramadan special -Beef Ularthiyathu

2011-08-02T00:24:00.000-07:00

Ingredients

1.Beef (trimmed) ½ kg

2.Red chilli powder ¾ spoon

3.Coriander powder 1 tsp

4.Turmeric powder ½ tsp

5.Pepper powder ¼ tsp

6.Cummins (Jeera) 1 pinch

7.Cinnamon 2 pinch

8.Cloves 3-4

9.Cardamom 2

10.Shallots (sliced) 100 g

11.Garlic (flakes) 1 big clove

12.Ginger 1 piece

13.Curry leaves 2 sprigs

14.Coconut (cut into small pieces) 100 g

15.Vinegar ½ tsp

16.Salt to taste

17.Coconut oil 50 ml

18.Mustard seeds 1 tsp

Preparation Method

•Grind all spices together into a fine paste.

•Marinate beef with the spice paste and keep aside.

•Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.

•Cook meat on a slow fire till tender.

•Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.

•Serve hot.

Nombu Kanji - Ramadan special Recipe

2011-08-02T00:17:00.000-07:00

Ingredients for Nombu Kanji

Lamb or beef(minced) – ½ cup
Broken rice – 2 small cups (soaked in water and later drained)
Green gram(Cheruparipppu) – ½ cup (soaked in water and later drained)
Vegetables(chopped) – 1 cup
Onion(medium) – 2 nos (thinly sliced)
Tomato(medium) – 1 no (finely chopped)
Green chillies – 2 - 3 nos
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Cumin seeds(Jeerakam) – ½ tsp
Coconut – ½ no
Cinnamon(Karugapatta) sticks – 1 – 2 nos
Cloves(Grambu) – 3 - 4 nos
Salt – As reqd
Coriander leaves(chopped) – A little
Mint leaves – A few
Ghee/oil – 1 – 2 tbsp

Preparation Method of Nombu Kanji - Ramzan special Recipe

1)Heat oil or ghee in a pressure cooker.

2)Splutter cumin seeds followed by cinnamon sticks and cloves.

3)Add onion and green chillies and sauté till the onions turn light brown.

4)Add the meat and sauté again till it too turns light brown.

5)Add ginger-garlic paste and sauté till you get rid of the raw smell.

6)Add tomato and sauté well till it gets blended well.

7)Add turmeric powder and chilly powder and stir well.

8)Add the vegetables, mix well and sauté for a while.

9)Add green gram and broken rice and mix well.

10)Fry the rice and dhal for a while.

11)Add about 4 cups of water and mix well again.

12)Add salt and mix well.

13)Pressure cook for 5 –10 mins or till done.

14)Add thick coconut milk and mix well, if more water is reqd.:- Serve hot or warm.

Natural Benefits and Curative Properties of Barley

2011-07-04T04:15:00.000-07:00

Image via Wikipedia Barley has many medicinal virtues. Pearled barley, which is the form the grain is largely eaten and consumed as a food by invalids. The malt prepared from barley is used in the preparation of malt extract for the incorporation in the diet of the infant and the invalid.

The partially germinated and dried grain is the source of malt extract which is more nutritious than the un malted barley. Malt extract consists chiefly of dextrin and malt sugar and contains the ferment diastase enzyme which is developed during the malting process. This ferment diastase possesses the power of converting starch into dextrin and sugar, thus assisting in the digestive of starchy or farinaceous foods.

•Digestive System Disorders :- The pearl barley has always been used by orient traditional physicians for the healing and the rejuvenation of the digestive system. A simple, yet effective folk remedy was to make a barley

Barley contains eight essential amino acids.[35][36] According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

Hulled barley (or covered barley) is eaten after removing the inedible, fibrous outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley).Considered a whole grain, dehulled barley still has its bran and germ making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran.[38] It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits.

Barley—Low GI, Low GL

Now let’s get back to barley, an exceptionally nutritious and healthy food for humans. On average, pearl barleys have an extremely low GI—25—and a relatively low GL—11—an excellent combination. We say “on average” because for most foods, many factors can affect these values, e.g., age, ripeness, processing method, cooking method, the presence of additives (salt, sugar, spices, butter, etc.), and the presence of other foods in the same meal. Any of these could significantly change the GI and, therefore, the GL of the individual food in question—and, therefore, of the overall meal. For that matter, these values can vary from person to person and even in the same person from day to day. So averages are all we can go on.

There are also differences among the different varieties of a given food, such as the cultivars of barley (cultivars are to barley as varietals are to grapes—they’re members of the same species, but with significant, sometimes dramatic, differences in composition and appearance). One barley cultivar that stands out is called Prowashonupana. “Prowash,” as it’s called for short, was developed in the 1990s by plant breeders at Montana State University as a hulless cultivar that’s low in starch, high in protein, and very high in fiber—it has two to three times the amount of fiber as most other cereal grains.2

Prowash Is Naturally Rich in Healthful Beta-Glucan

A major portion of the fiber in Prowash is a highly beneficial soluble fiber. It takes the form of viscous polysaccharides called beta-glucans, which are known for their ability to reduce cholesterol levels.*3 In barley, the beta-glucans are found throughout the entire kernel, whereas in most other grains, they’re concentrated in the outer bran layer and can thus easily be lost in processing.

brew and sip throughout the day, while restricting intake of other foods. This folk remedy has helped many people even to this day.

The barely brew is prepared by boiling one-quarter cup of all natural pearled barley in about 2.5 litres of water. When the water has boiled down to about 1.25 litres, it should be strained carefully. This all natural barley brew helps digestive rejuvenation in two ways. It has a demulcent or soothing

response and relieves the burning digestive actions. It has also a mucilaginous response and introduces a natural oily substance which helps to protect the abraded mucous membrane of the digestive system. Once the digestive system is thus soothed and healed, it can promote better assimilation of foods.

•Fever :- Barley is also useful in fever and all inflammatory conditions on account of its soothing properties.

• Urinary Disorders :- Barley gruel with butter milk and lime juice is an excellent diuretic carbohydrate food. It is highly beneficial in the treatment of urinarv disorders like nephritis and cystitis.

Cranberry juice-The health enhancing benefit

2011-07-04T04:11:00.000-07:00

Cranberry juice was first made by American settlers in 1683. It is a love it or hate it beverage. For those who like it, it has a number of health benefits. Let me share some of those.

Emulsifies Fat

This is for all of you that have some excess fat to lose. According to Nutritionist Ann Louise Gittleman, Ph.D., C.N.S., Cranberry juice contains high levels of organic acids, which have an emulsifying effect upon fat deposits. She generally suggests it along with some flax seed or flax seed oil.

Urinary infections

When it comes to urinary tract infections caused by a strain of E coli bacteria, cranberry juice compounds may help. Some of the compounds in the juice block the bacteria from sticking to the cells in the body, so that the body can more easily flush the bacteria out.

Respiratory Infections

Study results in 2002 suggest that cranberry juice may inhibit a type of bacteria that is a common cause of ear and respiratory infections in children. This is according to researchers at the annual meeting of the Infectious Diseases Society of America.

In this study it was found that cranberry juice can inhibit certain strains of Haemophilus influenzae, a type of bacteria found in the nose and throat of 75% of healthy children and adults. The bacteria can also cause infections, and may be responsible for up to 40% of bacterially-derived middle ear infections.

In this study, the researchers found that the juice could prevent certain strains of the bacteria from sticking to red blood cells or mouth cells, a step that can allow the bacteria to linger in the body. It seemed that the juice inhibited the bacteria's pili, the hair-like structures that allow them to adhere to surfaces. The juice had no effect on strains of Haemophilus influenza that lacked pili.

While the results took place in test tubes, this certainly would be something to keep in mind for children and adults who get throat and ear infections.

Don't overdo the juice!

I do want to warn you that excessive consumption of juices. Drinking too much fruit juice can contribute to obesity, the development of cavities (dental caries), diarrhea, and other gastrointestinal problems, such as excessive gas, bloating and abdominal pain. Children especially, as their bodies are smaller for the amount of juice ingested.

Recipe

Consider this more of a medicinal drink than a beverage, and you will do fine. Probably 3 cups a day for an adult, and a half cup 3 times a day for a child, until symptoms abate.

1 tea bag of Green Tea or Chai Green Tea

(Chia green tea contains ginger, cinnamon, allspice, nutmeg, and clove along with green tea)

2 cups unsweetened Cranberry Juice

Bring one pint of water to a rolling boil. Insert your tea bag and steep 3 to 6 minutes. Pour into a one quart container. Add two cups of unsweetened Cranberry Juice. Store in the refrigerator and use within three days.You can drink this cold or warm it up and drink. If you have used regular green tea you can add a very small pinch of any of the spices mentioned above that is in the Chia tea, for more flavor.

Health benefits

Cranberry juice is known to have various health benefits. These include: Cranberry juice contains phytochemicals, which may help prevent cancer and cardiovascular disease. Cranberry juice is high in oxalate, and has been suggested to increase the risk for developing kidney stones, although more recent studies have indicated it may lower the risk.Cranberry Juices are usually free from artificial colourings, making them suitable for those who do not consume food dyes.

Cranberry juice and urinary tract infection (UTI)

A known claim is that cranberry juice may help prevent and relieve the symptoms of urinary tract infections by primary and secondary means. The primary means works on the bacteria directly by altering the molecular structure of the fimbriae on the pathogenic strains of the bacteria that cause the infections.The properties of the proanthocyanidins in cranberries prevents the bacteria from adhering to the surface of the bladder and urinary tract.[5] The secondary means works indirectly on the bacteria by changing the intravesical pH (the pH of the bladder's contents) making it more acidic.

However, a recent randomized control trial was unable to show that among women with an acute UTI, drinking cranberry juice (8 oz of 27% twice daily) would reduce the incidence of a second UTI.

Health issues

Although cranberry juice may help prevent growth of bacteria, its pH may be as acidic as 2.3–2.5, which is more acidic than most soft drinks, which could potentially dissolve tooth enamel over time.

Historically, cranberry fruits and leaves were used for a variety of problems, such as wounds, diarrhea, diabetes, stomach ailments, and liver problems. Most notably, cranberry products have been used in the hope of preventing or treating urinary tract infections. The berries are used to produce beverages and many other food products, as well as dietary supplements in the form of extracts, capsules, or tablets.

Research has examined the use of cranberry in preventing urinary tract infections but study sizes have been too small to provide a definitive answer. Recently, an NCCAM-funded study in Clinical Infectious Diseases found that cranberry juice—given to college-aged women who just recovered from a bladder infection—did not prevent urinary tract infections from coming back.

Traditional Kozhikode Halwa

2011-05-17T03:31:00.000-07:00

EVERY city has at least one sweet named after it and in Kozhikode; it is the thick, black, yellow and white glutinous Kozhikode Halwa. Every sweet shop, every bakery, every major store selling food items and packaged foods, sells the ever-present Calicut Halwa. You will find the Halwa stacked behind a glass counter, a big, fat, black mass, glistening with oil, and with a sickly sweet smell about it. Visitors to the city are initiated into developing a Kozhikode Halwa fix by crafty salespersons in these stores who cut a thin slice of the sweetmeat and offer it for sampling. Once tasted, the visitor gets hooked onto the Halwa.

Kozhikode/Calicut has an entire street with stores selling colourful Halwa. Locally called Aluva, it is a made from flour, sugar and lot of stirring to a sticky/rubbery consistency and the mouth-watering smell of cooked sugar and coconut oil. This is the traditional way of making it.

Ingredients

• 2 cups of all-purpose flour

• 4 cup of sugar

• 1 cup water

• 1 tsp cardamom seeds, crushed.

• 1.5 liter coconut oil(or vegetable oil)

• •dry coconut slices(optional)

Directions

Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add make up the water again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.

Remove the water form top and filter out any lumpy portions from the flour paste. Heat the oil to 350 degrees and keep it aside. Boil the sugar with 1 cup of water and add the flour paste and cardamom seeds. Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together. Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size.Don't worry about 1.5 liters of oil, it will separate out and can be reused later. Cooking in excess hot oil is a key step in getting the correct consistency and finishing it faster

Carrot Halwa Recipe

2011-05-17T03:03:00.000-07:00

Indian tasty delight “Carrot Halwa Recipe” (Gajar Halwa). Carrots are great for eyes so drink fresh carrot juice every morning instead of unhealthy beverages like coffee. Carrots are rich in vitamins so know how to prepare the carrot halwa recipe in as less as 3 steps. Take a look.

Ingredients-

1.3 carrots (peeled, grated and boiled)

2.1 cup sugar

3.½ cup milkmaid (condensed milk)

4.2 big tsps of ghee

5.½ cup cashews and raisins (ghee fried)

6.Pinch of saffron powder

7.Pinch of cardamom powder

Carrot Halwa Preparation:

1.In a pan, add sugar with 1/4 cup of water and keep stirring until thick syrup.

2.Add the grated carrot into the syrup and stir well.

3.Then add milkmaid, ghee, pinch of saffron and cardamom and stir continuously until the mixture is semi solid.Garnish with fried raisins and nuts. Tasty carrot halwa (gajar halwa) is ready.This mouth watering gajar halwa serves 3 and can be stored fresh (refrigerate) for atleast 5 days.

22 Disease Fighting Super foods

2011-05-16T02:21:00.000-07:00

Some foods get all of the glory. (Pomegranates, we’re looking at you.) But new research is uncovering the age-defying, disease-fighting, fat-blasting superpowers of common foods you already love. These 22 edibles are cheap, quick to prep, mouth wateringly delicious — and most are probably already in your kitchen. And to make it even easier for you to tap into their head-to-toe benefits, we created a tasty seven-day diet plan featuring every age eraser on our list. A diet that fights fine lines, fatigue and heart disease and helps you lose 2 pounds per week — what are you waiting for? Dig in!

Almonds - Savor this snack. Dieters who noshed on almonds daily shed 62 present more weight and 56 percent more fat than those who didn’t, a study from Loma Linda University in California finds. “The fiber in nuts may prevent your body from absorbing some fat, speeding weight loss,” says lead author Michelle Wien, R.D. Almond eaters also lowered their blood pressure, and the vitamin E in these nuts may keep skin supple.Reap the rewards. Chomp on 1 ounce (about 35) raw or roasted almonds daily.

Barley - Give your usual brown rice an upgrade. Barley has almost twice the fiber, plus cancer-fighting selenium. And beta glucan, a form of fiber in barley, helps lower cholesterol and reduces your body’s rate of fat absorption. When people with high cholesterol ate 3 to 10 grams of beta glucan daily, their levels of LDL (“bad”) cholesterol and triglycerides fell, a study in the Annals of Family Medicine shows.Reap the rewards. Quick-cook barley takes less time to prep but offers the same perks.

Bison - To sculpt sexy muscles, try this healthy beef alternative. The proof is in the patty: Three oz of ground bison deliver 50 fewer calories and nearly half the fat of a 70 percent lean beef burger. Choose grass-fed varieties; they contain more heart-healthy omega-3 fatty acids than beef from conventionally grain-fed cows.Reap the rewards. When you’re making bison burgers, avoid flare-ups and charring on the grill — both may be linked to higher cancer risk.

Black beans - Basic black is always in style; the darker a bean’s coat, the higher its antioxidant activity. Beans are so good for you, they straddle two slots on the food pyramid. “They have enough protein to be a meat, and the vitamins and fiber of a veggie,” says Christine Gerbstadt, M.D., spokeswoman in Sarasota, Florida, for the American Dietetic Association (ADA). One cup packs half your daily folate, blood pressure–regulating magnesium and energizing iron.Reap the rewards. Canned beans are as healthy as dried and don’t need soaking. Look for no salt added or rinse them to limit sodium.

Brussels sprouts - The vegetable you hated as a kid could help restore your youthful glow. Sprouts contain vitamin A to keep your immune system healthy and vitamin C to aid collagen building and fight wrinkles. Plus, they offer a phytonutrient that can help clear away carcinogenic substances in the body, says Keri Gans, R.D., spokeswoman in New York City for the ADA.Reap the rewards. Cook sprouts briefly and add olive oil; both help you nab more nutrients.

Cabbage - Be-leaf it! Women who ate more than three-cup servings of cabbage weekly slashed their breast cancer risk by 50 to 70 percent, a study from Michigan State University in East Lansing notes. Cabbage has phytochemicals that may ward off the disease. And it may lower your cholesterol nearly as much as oat bran, a study in Nutrition Research reveals.Reap the rewards. Steaming enhances cabbage’s cholesterol-lowering ability. To fight disease, serve slaw: Phytochemicals form only after vigorous cutting or chewing.

Coffee - Far from a vice, downing 1 to 3 cups of java daily might slash your risk for death from heart disease by as much as 25 percent, a study in The American Journal of Clinical Nutrition shows. The combination of antioxidants and certain acids in coffee may work together to soothe inflammation.Reap the rewards. Choose a medium roast for the most antioxidants. And pick a drip brew: Filter papers catch coffee compounds that may raise cholesterol.

Curry - Don’t save this spice for takeout night. Early research suggests that eating curry once or twice a week might halve your dementia risk. Curcumin, a pigment in curry, may dissolve Alzheimer plaques. It may also fight cancer. When patients took a curcumin supplement, the size and number of colon polyps they had was cut in half, a study in Clinical Gastroenterology and Hepatology notes.Reap the rewards. Pair curry with black pepper (sprinkle on vegetables) to absorb 2,000 percent more of its potent compounds.

Farmed rainbow trout - Eco-friendly farmed trout contains energizing B vitamins and brain-helping omega-3s. And eating any fish once or twice a week might make your brain function as if it were three to four years younger, a study from Rush University in Chicago reveals. The DHA in fish may replenish DHA stores in your brain.Reap the rewards. Eat this lean protein once a week.

Grapes - Like vino, the skin of fresh red grapes contains the protective chemical resveratrol, which may sharpen your brain and reduce your risk for both heart disease and cancer. “And there’s no alcohol, which has been linked to certain cancers,” Gerbstadt says. Pop a bunch for a ticker-saving dessert: Eating 1 to 2 cups of red and green grapes protects against the heart-harming effects of a fatty meal, a study in Vascular Pharmacology concludes.Reap the rewards. Go organic. Imported grapes, in particular, tend to have high levels of pesticides, reports the Environmental Working Group (EWG) in Washington, D.C.

Kiwifruit - Great things come in small packages: One kiwi packs more skin-brightening vitamin C than an orange, helping you get 94 percent of your daily quota. And unlike most fruit, kiwi provides some vitamin E to fend off free radicals and keep skin smooth. Plus, people who ate kiwis twice a day for 28 days were less prone to blood clots and lowered their blood triglycerides by 15 percent, a study from the University of Oslo in Norway finds.Reap the rewards. Hot fuzz! You can eat the outside of a raw kiwi; it contains filling fiber.

Mushrooms - Make room for ’shrooms. Adding mushrooms to animals’ diets stimulated the animals’ immune system in a way that might help ward off infections and cancer, researchers from Penn State University at University Park say. They speculate that the same would likely be true in humans, and that beneficial bacteria or nutrients within fungi’s cell walls may strengthen your defenses against disease.Reap the rewards. Aim for 2 teaspoons per day. This amount can cut women’s breast cancer risk by about two-thirds, a study in the International Journal of Cancer indicates.

Onions - Onions offer a trifecta of compounds to fight disease on all fronts: fructans, flavonoids and organosulfur. Fructans encourage the growth of beneficial bacteria in your gut, to thwart infection-causing bugs. Flavonoids prevent DNA damage that might lead to cancer. And organosulfur may keep blood clots at bay.Reap the rewards. Buy stronger onions such as northern yellow. They’re best for inhibiting liver and colon cancer cell growth. Sauté, simmer, grill and roast away — their superpowers can stand the heat.

Oregano - Mamma mia! A mere .5 tsp of dried oregano contains the same amount of antioxidants as 3 cups of raw spinach, says Wendy Bazilian, R.D., author of "The SuperFoodsRx Diet" (Rodale). The pizza and pasta topper is also a surprising source of fiber (1 tsp has 0.8 grams) and bone-building vitamin K.Reap the rewards. Dried and fresh oregano pack the same antioxidant punch. Sprinkle either version on chicken, omelets or fish.

Peanuts - What do wine and peanuts have in common? They both provide off-the-chart levels of resveratrol. And in addition to lowering cardiovascular disease and cancer risk, the high-fiber, protein-filled nibble also fights hunger, making it an ideal afternoon snack.Reap the rewards. Eat an ounce of roasted, toasted or boiled nuts. They contain more disease-fighting polyphenols than raw ones.

Pumpkin seeds - Mellow out with this soothing snack. Pumpkin seeds are rich in the calming amino acid tryptophan. The seeds also deliver phytosterols that may help lower cholesterol and help fend off certain cancers. Smashing!Reap the rewards. Toss seeds into granola, cereal, oatmeal, yogurt or salad to add crunch.

Shrimp - These little guys are a calorie bargain. One 4 oz serving sets you back only 119 calories but supplies 23 g of protein, omega-3 fatty acids and selenium, an antioxidant linked to lower rates of colon and lung cancer. Plus, eating about 10 oz of shrimp daily can raise your HDL (“good”) cholesterol by about 12 percent, researchers at The Rockefeller University in New York City have determined.

Reap the rewards. Look for Canada-caught shrimp for fewer contaminants. Frozen is fine; the big chill doesn’t nix the benefits.

Skim milk - It’s not only a bone builder. People who drank more than one glass of skim milk a day lowered their risk for colon cancer by 15 percent, a study from Harvard Medical School in Boston finds. The calcium and vitamin D in milk may work together to halt the growth of cancer cells. Sip a glass as a postworkout snack. “It helps your muscles recover faster, so you can get up and work out just as hard the next day,” Bazilian says.Reap the rewards. Buy organic or look for milk without antibiotics or hormones such as rBST.

Tart cherries - This red-letter fruit is a firmer, more sour variety than the sweet cherries you usually eat. They provide relief from inflammation and pain and may help you sleep. The red globes might make dieting hurt less, too: Rats that were fed the equivalent of 1.5 cups of tart cherries for 90 days metabolized sugar better and had less belly fat than those who didn’t consume cherries, a study from the University of Michigan at Ann Arbor shows.Reap the rewards. Look for dried or frozen tart cherries or juices without added sugar, and buy organic — conventionally grown cherries are high in pesticides, the EWG notes.

Watermelon -Tomatoes get all the buzz for lycopene, a pigment that reduces your risk for heart disease and may help ward off certain cancers. But watermelon supplies more of the carotenoid, says Elizabeth Somer, R.D., of Salem, Oregon. The juicy fruit is also brimming with citrulline and arginine, which keep arteries healthy and help increase blood flow. Bikini bonus: One cup has only 46 calories and is 92 percent HO, quenching your thirst and helping you stay slim. Reap the rewards. Leave your melon on the counter to maximize its antioxidant content. A watermelon produces more carotenoids at room temperature than it does when chilled, according to USDA research.

Whole-wheat pasta - Surprise! These heart-helping noodles have a lower glycemic index than whole-wheat bread, says SELF contributing editor Janis Jibrin, R.D. That means they won’t cause blood sugar spikes. “Pasta gets a bad rap, but 1 cup of whole-wheat pasta has triple the fiber of regular pasta, so it’s really satisfying” Gans says. And people on a diet featuring whole grains lost more belly fat than those on a plan that included refined carbohydrates, a study from Penn State University College of Medicine in Hershey indicates.Reap the rewards. Not a fan of whole-wheat pasta’s chewy texture? Mix it with regular pasta at first, then slowly skew the ratio.

Yellow corn - Lend us an ear: This grain is healthful in all forms, be it baby corn or popcorn. Research from Purdue University in West Lafayette, Indiana, reveals that milled yellow corn products — such as cornmeal, grits and corn flour — are rich in the carotenoids zeaxanthin and lutein, two antioxidants that protect your eyes and skin from UV damage.Reap the rewards. Steam corn briefly to maintain the cholesterol and blood sugar–lowering benefits of the kernels.

Masala Fried Fish- Kerala Easter recipes

2011-04-18T04:43:00.000-07:00

Masala Fried Fish is made by marinating fish in an onion-green chilly paste, then frying it in oil. Onions are potatoes are fried in oil along with the left-over marinade and then served with the fish. The onion-green chilly paste imparts a nice flavor to the fish. It is better to marinate the fish for a few hours so that all flavors are absorbed by the fish. You can serve this dish when you have guests. The fried onions and potatoes definitely make this dish savory

Ingredients

1.Fish (cut into medium sized pieces) – 8 to 10 pieces (I used Tilapia)

2.Sliced Red Onions – 1 large

3.Potato (sliced into thin discs) – 1 small

4.Lemon Juice – 1 tbsp

For Marinade

1.Kashmiri Chilly Powder – 1 tsp

2.Turmeric Powder – 1/2 tsp

3.Fish Masala Powder – 1 tbsp (optional – I used Eastern Fish Masala)

4.Ginger Garlic Paste – 1 tbsp

5.Black Pepper Powder – 1 tsp

6.Fenugreek Powder (Uluva Podi) – 1/4 tsp

7.Lemon Juice – 1 tbsp

8.Salt – to taste

For Grinding

1.Diced Onions – 1 small

2.Green Chillies – 4 (Please alter according to your taste buds)

Preparation Method

1.Clean the fish thoroughly and soak it in water along with 1 tbsp lemon juice for a few minutes.

2.Drain and cut it into medium sized pieces suitable for frying.

3.Grind the onions and green chillies into a smooth and thick paste adding very little water.

4.Prepare a marinade using this onion-green chilly paste and all the other ingredients mentioned above.

5.Apply the marinade on the fish thoroughly. Refrigerate the marinated fish for around 2 hours. The longer you marinate the better it tastes.

6.Heat oil in a non stick frying pan for shallow frying. Place the fish carefully in the pan so that oil doesn’t splutter. Reserve the marinade.

7.Shallow fry the pieces on medium heat, turning sides occasionally.

8.Make sure to fry the fishes on medium heat so that the masala doesn’t get burnt. Drain the fish onto paper towels.

9.Add the onions and potatoes to the same oil and saute until soft.

10.Add the leftover marinade and continue sauteing until the onions are brown and the potatoes have been cooked. It will take around 20 minutes for the onions to brown.

11.Transfer the onion-potato masala to a serving bowl and place the fried fish on this masala.

12.Serve this Masala Fried Fish as a starter or as a side with Rice.

Fried Masala Shrimps - Kerala Easter Recipes

2011-04-17T01:42:00.000-07:00

Ingredients

1.Shrimps (Peeled and deveined) – 20 Nos.

2.Lemon Juice – 2 tbsp

3.Oil – 1 tsp

For Marinade

1.Chilly Powder – 1 tsp

2.Turmeric Powder – 1/2 tsp

3.Fenugreek Powder (Uluva Podi) – A pinch

4.Black pepper Powder – 1/4 tsp

5.Fish Masala Powder – 1 tsp (optional)

6.Ginger Garlic Paste – 1 tbsp

7.Lemon Juice – 2 tbsp

8.Salt – to taste

Preparation Method

1.Clean and wash the shrimps thoroughly. Add 2 tbsp of lemon juice to the shrimps and soak it in water for 5-10 minutes. This will help in eliminating any unwanted odour from the shrimps. Drain the water and keep the shrimps aside.

2.Prepare a marinade using the above ingredients and apply it on the shrimp. Keep it in the refrigerator for half an hour.

3.Heat a non stick Tava (Griddle) or Frying Pan and spread a few drops of oil on the surface (Alternatively, you can use cooking spray).

4.Place the marinated shrimps on the hot pan and cook covered on medium heat for 3-5 minutes.

5.Flip the shrimps and fry for another 3-4 minutes till they begin to brown.

6.Be careful not to burn the shrimps as the taste will change drastically.

7.Remove from pan and serve immediately along with a wedge of lemon.

Spicy Beef Tomato Curry - Kerala Easter Recipes

2011-04-17T01:26:00.000-07:00

Ingredients

1.Cubed Beef – 2 lbs or 1 kg approx

2.Diced Onions – 1 big

3.Ginger Garlic Paste – 1 tbsp

4.Coriander Powder – 1 tbsp

5.Red Chilly Powder – 1 tsp

6.Meat Masala Powder – 1 tbsp

7.Home Made Garam Masala Powder – 2 tsp

8.Crushed Tomatoes – 1 can (approx 1 cup)

9.Oil – 2 tbsp

10.Mustard Seeds – 1/2 tsp

11.Salt – to taste

12.Water – as needed

Home Made Garam Masala Powder

You can dry roast and grind the following ingredients to make Fresh Garam Masala Powder.

1.Cloves (Gramboo) – 10

2.Cardamom (Elakka) – 4

3.Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each

4.Star Anise (Thakkolam/Nakshathra Poo) – 1

5.Fennel seeds (Perinjeerakam) – 1 tbsp

For Marinating the Beef

1.Home Made Garam Masala Powder – 2 tsp

2.Meat Masala Powder – 2 tbsp

3.Red Chilly Powder – 1 tbsp

4.Coriander Powder – 1 tbsp

5.Turmeric Powder – 1 tsp

6.Pepper Powder – 1 tsp

7.Minced Garlic – 5 or 6 cloves

8.Minced Ginger – 2 tbsp

9.Slit Green Chillies – 4

10.Curry Leaves – A sprig

11.Salt – to taste

Preparation Method

1.Wash the beef thoroughly and allow the water to drain.

2.Marinate the beef with all the above ingredients and keep it aside for 30 minutes to 1 hour.

3.Pressure cook the beef with 1/2 cup water. The cooking time varies depending on the beef used. For stew beef, I pressure cook it on medium heat for 2 whistles. The beef which we get in Kerala has a longer cooking time. So pressure cook accordingly. If you don’t have a pressure cooker, you can cover and cook the beef in any big pan for around 45 minutes to 1 hour until tender.

4.Meanwhile heat oil in a non stick pan and splutter mustard seeds. Add onions and saute until the onions become translucent.

5.Add ginger garlic paste and saute for a few more minutes until the raw smell disappears.

6.Reduce heat and add red chilly powder, meat masala powder, garam masala powder and coriander powder. Saute for 2 minutes.

7.Add the crushed tomatoes along with 1 cup water and salt to taste. Cover and cook for around 10 minutes until the tomatoes are cooked thoroughly.

8.Open the pressure cooker and transfer the cooked meat along with its gravy to the above pan. Mix everything well.

9.Cover and cook on medium heat for 5-7 minutes so that the masala gets coated on the meat. Add salt if needed.

10.Serve this Beef Curry with Rotis or Appam.

Easter in Kerala

2011-04-17T01:07:00.000-07:00

Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. Christians typically celebrate this resurrection on Easter Day or Easter Sunday (also Resurrection Day or Resurrection Sunday), two days after Good Friday and three days after Maundy Thursday. The chronology of his death and resurrection is variously interpreted to be between AD 26 and 36, traditionally

The content of Easter was gradually analyzed into historical events and each began to be celebrated on a different day. As a result, Easter grew into a Holy Week and came to have a preparatory season to precede and a festive season to follow. Thus we have four distinct periods in connection with the observance of Easter –

1. Lent, the forty preparatory penitential days.

2. Holy Week including the Thursday, Friday, Saturday and Sunday.

3. The Octave of Easter (classical time for Baptism) and

4. The paschal season or Easter time extending over forty more days.

On Holy Thursday the Lord's supper is held in the evening. The washing of feet is a remarkable trait, emphasizing the love for one another. At home there will be the rite of the paschal bread. After supper, the 'cross cake' is brought out and cut into pieces. A piece is broken, dipped into sauce and handed over to each member of the family in due order. Good Friday is a day of grief when churches are empty and dark. Services are held in the afternoon. In most churches one finds a bitter drink prepared from leaves, vinegar, etc for everyone to taste after the service. Holy Saturday is a day of mourning and wailing. A total silence reigns the church from morning to dusk. But by ten at night the church is full to observe the Easter Vigil. In the gloom which envelops the church, new fire is struck from flint and blessed. A big candle is then consecrated and from it is lighted many candled indicating the resurrection. Bells peal, music fills the air and light floods the hall. Hallelujah is the joyous word of Easter wish. Easter Sunday is a quiet day and the celebrations rather spiritual and inward rather than social and showy. There will be grand dinner at homes and visit of relatives

Vishu Recipe –Payaru Olan (Steamed Vegetables & Whole Pulse)

2011-03-21T00:36:00.000-07:00

Ingredients

To Pressure Cook

1 kg white Bopla

4 tbsp Chowli seeds

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

½ Coconut

Making

Peel and cut white bopla.and add chowli seeds .wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Thengai Paal Olan (Steamed Vegetables in Coconut Milk)

2011-03-21T00:29:00.001-07:00

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

½ Coconut

3 tbsp. coconut oil

Making

Peel and cut white bopla and green pumpkin to big pieces .(4 cm * 4cm pieces, but tin). Cut chowlito 4cm pieces.wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Olan (Steamed white pumpkin)

2011-03-21T00:22:00.000-07:00

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

Making

Vishu Recipes -Keerai chundal (Dry Leafy Vegetable Curry)

2011-03-20T04:14:00.000-07:00

Ingredients

3 bundles chowli leaves

½ tsp. turmeric powder

1 ½ tbsp. curry powder

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

2 tbsp. oil

Making

Clean, cut and wash chowli leaves. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add chowli leaves, salt and turmeric powder. Cook on a low fire till done .Add curry powder and cook for a few minutes. Serve hot.

Vishu Recipe -Mendhiya Keerai Chundal (Dry Fenugreek Leaf Curry)

2011-03-20T03:49:00.000-07:00

Ingredients

3 bundles methi leaves

2 potatoes

½ tsp. turmeric powder

1 tbsp. curry powder

Juice of 1 lemon

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

3 tbsp. oil

Making

Clean, cut and wash methi leaves. Peel and chop potatoes as for finger chips. Proceed as for keerai chundal, in following recipe .Add lemon juice before serving.

Vishu Recipe - Idichchakkai Poduthuval (Dry Raw Jack-Fruit Curry)

2011-03-20T03:17:00.000-07:00

Ingredients

To pressure cook

1 ½ kg raw jack-fruit (kathal)

1 tsp. turmeric powder

Salt to taste

For Garnishing

½ coconuts (grated)

8 green chilies

For Seasoning

1 ¼ tsp. mustard seeds

2 tsp. black gram dal

3 red chilies

5 tbsp. coconut oil

Making

Peel and cut jack-fruit into big pieces (2 inches).Pressure cook along with salt and turmeric powder till done. Cool the vegetables .run the vegetables. A few pieces at a time, in a mixie till well mashed.

Heat oil and add mustard seeds, black gram dal and red chilies .when brown add vegetables and cook on a low fire till dry. Run the grated coconut and green chilies in a mixie for a minute and add to vegetables. Serve hot.

Vishu Recipe -Mezhukkuvaratti (Dry Mixed Vegetables Curry)

2011-03-20T00:32:00.000-07:00

Ingredients

To pressure cook

¼ kg suran

¼ kg beans

3 raw bananas

100 gms green peas

1 tsp. turmeric powder

Salt to taste

For seasoning

4 tbsp. coconut oil

Making

Peel, cut and wash the vegetables. Shell and clean green peas. Pressure cook the vegetables together with turmeric powder and salt. Set aside .Heat oil and add the cooked vegetables. Cook on a slow fire till the vegetables are dry .serve hot.

Vishu Recipe - Vazhakkai Poduthuval (Dry Raw Banana Curry)

2011-03-20T00:25:00.000-07:00

Ingredients

To pressure cook

8 raw bananas

½ tsp. turmeric powder

Salt to taste

For Garnishing

½ coconuts (grated)

6 green chilies

For Seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

4 tbsp. oil

Making

Peel and cut raw bananas into small pieces. Pressure cook along with turmeric powder and salt and set aside. Heat oil. Add mustard seeds, black grams dal and red chillies.when brown add the cooked vegetables. Cook the vegetables on a low fire till dry. Run the grated coconut and green chilies in a mixie for a minute and add to the vegetables. Serve hot

Ø You can substitute vazhakkai (raw bananas) with ¾ kg chenai(suran)

Vishu Recipe -Beans Poduthuval (Dry beans Curry)

2011-03-20T00:15:00.000-07:00

Ingredients

To pressure cook

½ kg beans

½ tsp. turmeric powder

Salt to taste

For Garnishing

¼ coconuts (grated)

4 green chilies

For seasoning

1 tsp. mustard seeds

1tsp black gram dal

2 red chilies (broken)

2 tbsp. oil

Making

Wash and chop the beans into very fine pieces. Add turmeric powder and salt, then pressure cook. Set aside. Heat the oil and add mustard seeds, black gram dal and red chillies.when brown, add the cooked vegetables. Cook on a low fire till the vegetables become dry. Run the grated coconut and green chilies in the mixie for a minute and add to the vegetables. Serve hot.

You can substitute beans with cluster or string beans.
You can also add 100 gms shelled green peas along with the beans while cooking.

Semiya Payasam

2010-08-22T02:54:00.000-07:00

Ingredients

Vermicelli/semiya – 200gm

Milk – 2 ltrs

Condensed milk – 1 tin

Sugar – 5tbsp

Cashew nuts & raisins – 1/2 cup each

Cardamom – 2 big, crushed

Ghee/clarified butter – 2 1/2 tbsp

Method of preparation

Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. Add milk to it and cook on low flame till semiya is fully done. Keep stirring in between. Add condensed milk and sugar and stir, till it is well combined with milk. Add crushed cardamom and remove from fire.

Heat 1/2 tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.

Note: Since one tin condensed milk is used, this payasam is rich and has a creamy texture.If you prefer less creamier payasam substitute condensed milk with 2 cups sugar.

Adjust the quantity of sugar and condensed milk to suit your taste. The quantity prescribed above gives a medium-high sweetened payasam.

Parippu Payasam

2010-08-22T02:44:00.000-07:00

The favourite desert of the keralites. You cant stop with just 1 serving.
Ingredents

Cherupayar Parippu – 200gm

Jaggery -400gm

Thick coconut milk – 1 1/2 cups

Medium thick coconut milk – 4 cups

Light coconut milk – 4 cups

Ghee – 3 tablespoon

Cashenut & Coconut pieces – 50 gm each

Method of preparation

Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.

Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.

Theeyal Kerala Style

2010-08-22T02:13:00.000-07:00

Ingredients

Large onions - 2(sliced fine)

Garlic cloves - 2

Grated coconut - 1 cup

Shallots -1 cup

Fenugreek seeds - 1 tsp

Chili powder - 1 tbsp

Jackfruit seed- 100 gm(cut into 4)

Tuvar dal-1/3cup

Coriander seeds - 1 tsp

Green Chilly(slit)-3

Salt to taste

Oil-4 tsp

Tamarind extract - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - a few

Method of preparation

Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Sambar -Onam special

2010-08-22T02:06:00.000-07:00

Ingredients

Toor dal-1 cup(washed and soaked for 30 minutes)

Tamarind-size of a golf ball or Tamcon paste-1 tsp

Turmeric powder-1/2 tsp

Mustard seeds pinch

Salt-as required

Oil-2 tsp

Mustard seeds-1/2 tsp

Dry grated coconut-3 tsp

Cilantro/coriander leaves- (optional)

Curry leaves(a few)

Jaggery or sugar- 1 tsp

Fenugreek seeds -1/2 tsp

Green chillies- 3

Red chillies-5

Cilantro seeds -3 tsp

Bengal gram -2 tsp

Cumin seeds -1/2 tsp

Onion -1

Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions

Method of preparation

Cook the toor daal in the pressure cooker with double quantity of water, turmeric and salt. Keep aside to cool. Now, heat oil in a separate pan for about a minute and roast together whole chillies, bengal gram, coconut, curryleaves, coriander, cumin and fenugreek seeds till coconut turns golden brown. Then, grind all of these into a smooth paste , adding a little water from time to time. Put the tamarind with salt and water into a pan. Bring it to a boil. Add this to the toor dal and let it boil for sometime.

Add the vegetables and cook till done. Finally, mash the pressure cooked toor daal, Mix everything and let it simmer for 5 minutes. Season with mustard seeds.

Ulli Theeyal (Button onion Curry) - Onam special Recipe

2010-08-22T01:59:00.000-07:00

Incredients

Button onion 100 gm
Coconut Grated ½
Tamarind Paste 25 gm
Ginger Chopped 2 gm
Coconut oil 25 ml
Curry leaves 5-6
Mustard seeds 1 tsp
Coriander powder 1tsp
Chilli powder 1tsp
Pieces of red chillies 3-4
A pinch of turmeric powder
Salt to taste
Preparation

Peel and wash onions. Roast grated coconut and grind in to paste. Heat the coconut oil in a pan. Add mustard seeds, curry leaves, red chillies and chopped ginger. Add spices and coconut paste. Add onions to boiling curry and cook until tender. Add tamarind paste. Serve hot.

Vishu 2010- Vishu Kanji/Vishu Katta Kerala Traditional style

2010-04-08T08:03:00.000-07:00

Ingredients

Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)

Grated Coconut-4

Salt-to taste

cumin seeds-1/2tsp

Cooking Time-1/2hour

Method

Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).

Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).

Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .

When it began to boil, pour the rice into it,close the vessel with a lid and cook well.

When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.

..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)

Vishu 2010 -Vishu Traditions and Customs

2010-04-08T07:43:00.000-07:00

Vishukani or Kani Kanal is the most popular tradition followed by people of Kerela. As per the popular belief, year's prosperity depends upon the type of the first object viewed in the morning. There is a list which tells about various auspicious items to be seen on Vishu morning. Ladies keep all the prescribed items ready a night before the Vishu. A Cadian leaf book, gold ornaments, a new white cloth, raw rice, yellow cucumber, betel leaves, flowers of the Konna tree, halved jack fruits, holy grantha and coconut are kept in a bell metal vessel called 'uruli'. Behind the vessel is kept a bell metal mirror and a Lord Krishna deity. Two lighted oil lamp called Nilavilakku is also placed alongside. The head of the family is the first person to see the holy things. Children are brought blindfold. Special care is taken that family members do not see any other thing except Vishukani. Later, Vishukani is offered to God and distributed amongst poor. Children and other young members of the family get a small gift on this day and this tradition of gift-giving is called Vishu Kaineetam.

Vishu 2010 - New year of Kerala

2010-04-08T07:38:00.000-07:00

Vishu is the New Year of Malayalis – it is the astronomical or zodiac New Year in Kerala and is observed on the first day of the Malayalam month of ‘medam.’ In 2010, the date of Vishu is April 15. Historically the festival is closely associated with the agrarian economy of Kerala – a state is the southern part of India. The highlight of the festival is Vishukani, Vishukaineetam and Vishubhalam.

Please note that in 2010, Medam 1 is marked on April 14 but Vishu is celebrated on April 15. This is because the Surya Sankramana takes place late on April 14.

The Vishu day celebrations begin with the ‘Vishukani.’ ‘Vishu Kani’ is the first auspicious thing that people see on the day and this takes place during the Brahma Muhurta or ideally between 0400 hrs and 0600 hrs.

The ‘Vishukani’ is usually prepared on the night before the Vishu day. Immediately on awakening from sleep, people close their eyes and proceed towards the place where Vishukani is placed. This is known as Kani Kanal – kani means ‘that which is seen first.’

Vishukani consists of rice, kasavu mundu (traditional cloth of Kerala), gold, silver, coins, mirror (usually Aranmula Kannadi or mirror with a tail), cucumber, mango, jackfruit, coconut, banana, and Kanikonna (yellow flower known as Indian Laburnum). The Vishukani is exhibited in an ‘urali’ – a traditional vessel of Kerala. It is placed in front of an idol or portrait of Lord Krishna. Traditional Kerala lamp is lit near it.

Then, the eldest member in the family gives ‘Vishukaineetam’ to the family members. The Vishukaineetam is usually coins but nowadays people also prefer other expensive gifts. Hindus then worship at nearby Sri Krishna temples.

Vegetarian food, consisting of traditional Kerala fare, is prepared on the day and includes the mouthwatering ‘payasam.’

From an astrological point of view, Vishu is of immense significance. The day and night are of equal duration on the Vishu day (12 hours). ‘Vishubhalam’ or the predictions for the next year is read on the day.

The preparation for next agricultural season begins on the Vishu day. Earlier, farmers used to plough the land on this day and it was referred as ‘Vishupootu.’

It must be noted that Vishu is not the first day in the regional solar calendar followed in Kerala. The Malayalam Calendar begins in Chingam (August).

Kerala Style Nadan Beef Fry

2010-03-24T05:37:00.000-07:00

Ingredients for Nadan Beef Fry Recipe
Beef - 1 kg
Button onions(Kunjulli) - 1/2 cup
Bay leaves - 2 nos
Garlic û 1 full pod / 10 nos cloves
Ginger - A thumb size piece
Fresh coconut slices û 1/2 cup
Red chilli powder - 1 1/2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala(Kerala style) - 1 tbsp
(Heat and powder 4 cloves, 3 cardamoms, 1 long cinnamon stick, 2 tbsp fennel seeds, 8 black peppercorns, 4 fenugreek seeds, 2 red chilly)
Curry leaves - 4 sprigs
Salt - As reqd
Coconut oil - 2 tbsp
Preparation Method of Nadan Beef Fry Recipe
1)Cut beef into small pieces and wash it well.
2)Chop onions into 2 pieces.
3)Heat oil in a heavy bottomed pan.
4)Add ginger, garlic and 3/4th of the chopped onion.
5)Stir it well until it╝s a completely sautى, slightly golden in colour.
6)Make a paste of Garam masala, chilly powder, coriander powder, turmeric powder and salt.
7)Add this paste to the onion ginger, garlic mixture and sautى on slow fire till and the oil separates from the masala.
8)At this point, add the beef and saute again on slow flame till the water comes out of the beef.
9)Once the water is fully out of the beef, add the curry leaves and coconut pieces.
10)Cover and cook, adding ╒ cup more hot water to cook again on medium flame.
Tips/Suggestions:-
Once the beef starts to cook and you find on an open vessel it takes time, you can use pressure cooker and wait for 3 to 4 whistles and it should be cooked properly. You can add 2 tbsp of vinegar too to the beef to cook it properly.

Masala Chai Recipe

2009-10-11T02:16:00.000-07:00

Chai is a Hindi word for tea - which was originated from Cha - the Chinese word for tea. Masala is a Hindi word meaning spice. Masala Chai is a hot spiced tea blended with aromatic herbs. Masala Chai is a very popular drink not only in India, but also in western countries like the United States, UK and Australia. Unlike in the western countries, tea is never served cold in India.

Tea or Chai is the most popular drink in India and it is served anywhere - from street-side vendors to luxurious restaurants. Traditionally, Indians welcome their guests with a cup of Chai. Recipes for making masala chai varies from state to state and from family to family. Howver, the most common ingredients (spices) for bringing out the flavors in Masala Chai are

Cardamon : Only green cardamon is used in making Masala Chai. Cardamon has a wonderful flavor which goes perfectly well with tea. It could be used in ground form or in the form of slightly crushed pods.

Cinnamon : Cinnamon is another fragrant spice commonly used in Masala Chai. It could be used in ground form or in the form of crushed cinnamon sticks.

Nutmeg : Nutmeg has a subtle cinnamon like flavor which is often used in Masala Chai. It is always used in powder form.

Ginger : Only fresh Ginger in crushed form is used in making Masala Chai. Its pungent taste bring out a warming effect. It also has medicinal properities in curing colds and cough.

Cloves : Cloves are not very popular in making Masala chai, as they are very pungent. They are used only in whole form. Normally one or two cloves are enough for making 4 cups of Chai.

Black Pepper : Black pepper is freshly ground before using it for tea. Again it should be used sparingly.

Here’s a popular yet simple recipe for making Masala Chai.

Serves : 4

Ingredients :
2 cardamom pods
1 cinnamon stick, lighlty crushed
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper (optional)
2 whole cloves (optional)
3 cups water
1/2 cup milk
2 tablespoons Black tea
3 tablespoons granulated sugar (or to taste)

Method :

Lightly crush Cardamon pods and Cinnamon in a mortar.

Put water in a pan. Add crushed Cardamon, Cinnamon, ground Ginger, black pepper and cloves to water. Bring the mixture to boil. Let it simmer for few minutes.

Remove the pan from fire and let the spices infuse their flavor for about 3-4 minutes.

Add the sugar and milk to the pan and bring to a boil.

Remove from heat and add tea leaves. Cover the pan, remove from hear and let it steep for 4-5 minutes.

Masala Chai is ready. Just strain it into a teapot or directly into tea cups.

Hydrabadi Biriyani

2009-10-11T02:08:00.000-07:00

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method of making :

1.Grind the red chilies and cashewnuts to a fine paste.
2.To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
3.Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
4.Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
5.Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
6.Add the rice and fry a little. Add the green chilies and salt to taste.
7.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
8.Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
9.Take a heavy bottlomed dekchi and line it with ghee.
10.Spread a layer of rice and cover it with half of the mutton.
11.Sprinkle half of the pudina / kothmir mixture and juice of lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Mango Pickle

2009-08-25T03:57:00.000-07:00

Ingredients12 medium size raw mangoes 300 gms mustard powder 250 gms red chili powder 250 gms salt (not more than 150 to 200 gms if using iodised salt) 50 gms fenugreek seeds 1 1/2 kgs sesame seed oil optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned
MethodLeave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.
TipsFor those who have never tried making this delicacy at home a few tips may come in handy.
1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars

Onam Recipe - Mango Pickle Kerala style

2009-08-25T03:18:00.000-07:00

1 4cups green mango lightly pared and diced
2 Salt to taste
3 1/4cup gingely oil
4 1/4tsp mustard powder
5 1/4cup turmeric powder
6 1/2cup chilli powder
7 1tsp asafetida powder
8 1/4tsp fenugreek powder
9 A few curry leaves
10 2cups water,boiled and cooled
Method
1 Toss the diced mango in salt. Set aside for two hours.
2 Heat the gingely oil and fry the nustard, turmeric, chilli, asafetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3 Remove from fire and cool
4 Stir in the marinated mango .Mix well and bottle

Onam Recipe - Pachady

2009-08-17T00:59:00.000-07:00

Cucumber 1 (or 1/4th small white pumkin)

Salt As per taste

Yogurt 1 cup

Mustard seeds 2 tspn

Green chilly 1-2

Coconut 1 cup

cooking oil / coconut oil 1 tbsn

Red Chilly 2

Curry leaves 1 sprig

1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.

Onam Recipes - Payar Thoran

2009-08-17T00:48:00.000-07:00

Payar (Long beans) 2 cups (chopped fine)

Salt As per taste

Turmeric ¼ tspn

Green chilly 3-4

Garlic 3-4 cloves

Coconut oil 1 tbsn

Mustard seeds 1 tspn

Urid dal 1 tspn

Curry leaves 1 sprig

Coconut 1/2 cup shredded
1. Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. 2. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. 3. Add long beans to pan along with 1 cup of water and cook on medium heat. 4. When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated.

Onam Recipe Avial

2009-08-15T00:16:00.000-07:00

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Traditional Kerala Pork Curry Recipe

2009-04-22T05:26:00.000-07:00

Ingredients:

* Pork - 500 gm

* Vinegar - 2 desert spoon

* Salt - As required

* Long sliced Onion - 1

* Long sliced Ginger - 1 tsp

* Chilly powder - 1 tsp

* Coriander powder - 1 desert spoon

* Turmeric powder - ½ tsp

* Cinnamon - 2 pieces

* Cardamom - 3

* Cloves - 6

* Garlic - 12

* Oil - 2 desert spoon

Procedure:

Clean pork and cut into small pieces.

In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

Heat oil in a kadai, sauté onion, curry leaves till golden.

Add the cooked pork and sauté well until dry and gets brown.

Serve hot with Bread, Chappathi and Appam.

Traditional Kerala Recipe for Vishu - Kalan

2009-04-12T05:38:00.000-07:00

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig

Method:

1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kerala Avial Recipe for Vishu

2009-04-12T05:31:00.000-07:00

Ingredients:1. Elephant yam (Chena) 500 gm
Cucumber (Vellarika) 500 gm
Carrot 100 gm
Raw banana 1
Drumstick 2
Snake gourd (Padavalanga) 50 gm

2. Salt As required

3. Coconut 1 cup
Shallot 4
Green chilly 2
Chilly powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon

4. Curd 2 tablespoon

5. Curry leaves 2 stem

6. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces.

Add required water and salt and cook.

Grind ingredients Coconut 1 cup , Shallot 4 , Green chilly 2 , Chilly powder 1 teaspoon , Turmeric powder ½ teaspoon, Cumin powder ¼ teaspoon coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well.
Add coconut oil and remove from fire.

Vishu Kanji/Vishu Katta Kerala style

2009-04-09T05:16:00.000-07:00

Vishu is celebrated on a grand way by malayalis in Kerala and across the globe. Most of these traditions are based on a belief that Vishu must be celebrated well as the good things of the first day of the New Year determines the fortune of the year. Vishu becomes all the more important for the Malayalees regardless of their religion or sect. This occasion signifies the Sun's transit to the zodiac - Mesha Raasi (first zodiac sign) as per Indian astrological calculations. Vishu is also considered as the harvest festival of Kerala and thus the importance of this day to all Malayalees. In Assam this day is called Bihu, in Punjab Baisakhi (originally Vaishakhi) and in Tamil Nadu Tamil Puthandu or Vishu punyakalam.The word "Vishu" in Sanskrit means "equal". Therefore Vishu is more probably denoting one of the equinox days.
Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu
Ingredients
Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Grated Coconut-4
Salt-to taste
cumin seeds-1/2tsp
Cooking Time-1/2hour

Method
Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).
Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).
Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .
When it began to boil, pour the rice into it,close the vessel with a lid and cook well.
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)By Veena

Dry Ckicken curry Keral style

2009-03-10T04:34:00.000-07:00

Ingrediants:

1.Chicken - 1 Kg

2.Coconut,grated - 2 tsp

3.Coriander Seeds - 2 tsp

4.Cinnamon - 4

5.Cloves - 6 Nos.

6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes

8.Ginger - 1 Inch Piece

9.Red Chillies - 10 Nos.

10.Coriander Leaves - A handful

11.Onions, cut finely - 2 Nos.

12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required

14.Salt - To Taste
Procedure:

1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry

Kerala Sarkkara Ada

2009-03-10T04:13:00.000-07:00

Ingrediants:

Rice flour (Unboiled) - 2 cups
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip

Procedure:

Roast the rice flour for few minutes.
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm

Yogurt Indian dessert - Srikhand or Shrikhand

2009-02-08T05:03:00.000-08:00

This dish is delicious, cooling and simple to make. It makes a great sweet yogurt snack, dessert or fruit topping.
Ingredients
4 cups thick natural yoghurt, drained.
10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of warm milk or water (optional)
A few pistachio's crushed
Method:
If using home made yoghurt, hang it in a muslin cloth for 2 hours, allow the whey to drain.
Mix the yogurt and all the rest of te ingredients in a bowl and mix well.
Serve chilled garnished with pistachio and rose petals.

Vegetables curry

2009-02-08T05:01:00.000-08:00

Ingredients:
Choose from fresh green beans cut into 1 inch lengths or any other vegetable like 1 cup cauliflower florets or c arrots and peas.4 tbsp. vegetable oil 1 tbsp. black mustard seed4 curry leaves 1 cloves garlic (peeled & finely chopped)1 inch ginger paste1 hot red dried chili (crushed) 1 tsp. turmeric1 tsp. salt ½ tbsp. coconut flakes
lime juice to taste
Method:
1. Heat the oil in a large frying pan over a medium flame. When hot put in the curry leaves and mustard seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown. Add the crushed red chili and stir for a few seconds. Add the green beans, salt and jaggery and coconut. Stir to mix.
2. Turn heat to medium/low. Add 1/4 cup water. Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors. Pay attention to the water there should be enough for a good steaming.
3. Add lemon juice, mix and serve

Chicken Koruma

2009-01-04T01:34:00.000-08:00

Ingredients

1 tablespoon fresh ginger,
finely minced 4 cloves garlic,
finely crushed 1 teaspoon ground cumin
1 teaspoon ground almonds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground garam massala
½ teaspoon ground cardamom
1½ cups low fat yoghurt or 375 g
1 kg skinned chicken drumsticks
2 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
1 cup water or 250 ml
2 cubes MAGGI Chicken Less Salt Bouillon
1 tablespoon coriander leaves
Preparation--------------------------------------------------------------------------------
Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour.
Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes.
Add water, MAGGI Chicken Less Salt Bouillon cubes. Cover and simmer for 20–25 minutes. Add coriander leaves and cook for another 10 minutes stirring gently from time to time until chicken is cooked.
Serve with boiled rice

Ramadan Fasting: Health Benefits and Problems

2008-08-25T05:59:00.000-07:00

Muslims from across the world stay ordained to the Quran and fast for the whole of Ramadan month. Fasting is a part of pleasing God, in almost all religions. Probably, the health benefits of fasting were known to our forefathers several centuries ago.

Though the primary aim of fasting by Muslims is to conform to religious norms, fasting brings in several health benefits too. While considering health benefits, there are also a few problems to consider and precautions to take while fasting.

Those who suffer from medical conditions like coronary artery disease, kidney stones, etc are exempt from fasting. The negative effects of total fasting include hypokalemia (drastic drop of blood potassium levels), cardiac arrhythmia (abnormal heart beat), etc. Ramadan fasting is not total fasting and believers take nutrients needed for the body, through the systematically planned early morning and evening food.

Lowering of blood sugar levels, cholesterol and blood pressure are the first notable physiological changes.

Diabetes patients need to take extra care while fasting. Hypoglycaemia, a condition characterised by abnormal drop of blood sugar levels can cause health problems. Diabetic patients should reduce intake of medicines or insulin injection during fasting. Monitoring of blood sugar levels is also desirable. Conditions like tiredness, sweating, headaches, unconsciousness, etc are the symptoms of abnormally low levels of blood sugar levels.

Hyperglycaemia- this is the reverse of hypoglycaemia, characterised by increase of blood sugar levels. This is mainly due to the medicines you take to sustain blood sugar levels. Increase in blood sugar levels can cause problems to kidney and eyes.

Problems of Acidity and Ulcer – bile can get filled up in stomach, which causes acidity and ulcer.

Healthy individuals have considerable health benefits from Ramadan fasting. It is an effective detoxification therapy. Toxins accumulated in the body break down and pass out of the body.

Fasting is ideal for both overweight and underweight persons. It is commonsense how fasting works to reduce weight. During fasting, deposited fat gets used and burns down and facilitates weight loss.

Fasting also normalizes the digestive system of underweight persons, and equips body to digest and assimilate nutrients from the food they eat.Fasting can also clear many skin problems. This is because of the elimination of toxic materials from the body and generally cleansing the blood.

Fasting has advantages in getting rid of addictions and unhealthy habits like smoking and taking alcohol.
Ramadan fasting improves the health condition of healthy people. But for people who suffer from any medical condition should monitor their body and physiology more closely.
Pregnant and feeding women are exempted from fasting and they shall not attempt fasting, as it can deprive nutrition to both mother and child.

Vermicili Biryani.

2008-08-18T05:17:00.000-07:00

Ingredients Needed:
1. Vermicili (Semiya) 1 cup
2. Cubed Vegetables (Carrot, Beans, Peas, Cauliflower, Potato, peas) 2 cups
3. Onion - Sliced lengthwise 1
4. Salt to taste
5. Water 1-3/4 cup
6. Ghee - 1 tsp
7. Oil - 3 tsp
8. Chopped Tomato - 1

Grind into Paste
1. Onion - 1/2
2. Ginger - 1inch Piece
3. Garlic Pods - 2
4. Coriander Powder - 1/2 tsp
5. Green Chillies (According to taste)
6. Fennel Seeds - 1/4 tsp
7. Garam Masala - 1 tsp
8. Grated Coconut - 2 tsps
9. Turmeric powder - 1/2 tsp
Grind the above items into paste.

Ingredients for Tempering
1. Bay leaf - 1
2. Cumin Seeds - 1/4 tsp
3. Pepper - few

Method:
1. Heat Ghee in a pan and fry semiya till golden brown and keep it aside.
2. Heat Oil and add tempering Ingredients.
3. Fry Onions till golden brown.
4. Now goes the Paste, Cubed Vegetables and fry in slow fire for 5 minutes or till Oil floats on top.
5. Now add water and chopped tomatoes, let it boil.
6. Add Semiya and Cook till done.
Garnish with Coriander and Mint leaves

Semiya Payasam Onam special

2008-08-18T05:08:00.000-07:00

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Vegetable Cutlet Onam special

2008-08-18T05:03:00.000-07:00

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Indian style Crab Soup

2008-07-20T02:21:00.000-07:00

Ingredients:
1/2 cup butter 1/4 cup all-purpose flour 4 cups milk 2 tbsp finely chopped onions2 tsp chicken base or bouillon granules1/8 tsp pepper 2 tbsp chopped flat-leaf parsley1 pound crabmeat

Method:
Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick. Stir in crab meat; heat through.

Chicken Sweet Corn Soup

2008-07-20T02:11:00.000-07:00

Ingredients:
1 tin sweet corn-cream style*4 cups chicken stock2 tbsp cornflour1 1/2 tsp salt1/4 tsp ajino moto (optional)1 egg, slightly beaten1/2 cup cooked diced chicken.

Method:
Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot.

* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.

ഇടിചമ്മന്തി

2008-07-01T05:52:00.001-07:00

ഇടിചമ്മന്തി.. ഊണിനു വേണ്ടി ഉണ്ടാക്കി സൂക്ഷിക്കാവുന്ന ഒരു വിഭവം ഇതാ.. നല്ല രുചി.. ജോലി കുറവും...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍

തേങ്ങ 4 മുറി
പരിപ്പ്‌ 700 ഗ്രാം
മുളക്‌20 എണ്ണം
നാരകത്തില/ കറിവേപ്പില
വെളിച്ചെണ്ണ , ഉപ്പ് പാകത്തിന്‌

പാകം ചെയ്യേണ്ട വിധം

പരിപ്പും മുളകും വറുത്ത ശേഷം പൊടിച്ചെടുക്കുക. തേങ്ങ വറുത്ത് കോരാറാകുമ്പോ നാരകത്തില ഇടുക. ആ തേങ്ങ ഇപൊടിച്ചെടുത്ത്‌ പരിപ്പുകൂട്ടില്‍ ചേര്‍ക്കുക. പാകത്തിന്‌ ഉപ്പും ചേര്‍ക്കുക നന്നായി കൂട്ടികലര്‍ത്തിയ ശേഷം ഉപയോഗിക്കാം.

മട്ടന്‍-ഒണിയന്‍ സൂപ്പ്‌

2008-07-01T05:47:00.001-07:00

ഉള്ളി ശരീരത്തിന് തണുപ്പു നല്‍കുമെന്നു മാത്രമല്ല ആരോഗ്യവും മെച്ചപ്പെടുത്തും. ഇതാ ഈ ഒണിയന്‍ സൂപ്പ് ഒന്നു പരീക്ഷിച്ചോളൂ...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

ആട്ടിറച്ചി അര കിലോ
വിനാഗിരി 1 സ്പൂണ്‍
വെള്ളം 8 കപ്പ്‌
പൊടിയുപ്പ്‌ പാകത്തിന്‌
നെയ്യ്‌ 2 വലിയ സ്പൂണ്‍
സവാള 4 എണ്ണം

പാകം ചെയ്യേണ്ട വിധം:

ഒന്നാമത്തെ ചേരുവ കഴുകി മുറിച്ച്‌ പാകത്തിന്‌ വെള്ളവും വിനാഗിരിയും ഉപ്പും ചേര്‍ത്ത്‌ വേവിക്കുക. കഷണങ്ങള്‍ വെന്ത്‌ വെള്ളം കാല്‍ ഭാഗം വറ്റാറുകുമ്പോള്‍ പറഞ്ഞിരിക്കുന്ന അളവ്‌ നെയ്യില്‍ നീളത്തില്‍ അരിഞ്ഞ്‌ വച്ചിരിക്കുന്ന സവാള കഷണങ്ങള്‍ ഇട്ട്‌ ഇളക്കി ഒന്ന്‌ വാടുമ്പോള്‍ ഇറക്കി വയ്ക്കണം. കഷണങ്ങള്‍ വെന്ത്‌ പകുതി വെള്ളം വറ്റുമ്പോള്‍ ഇറക്കി വച്ച്‌ ഒരു പാത്രത്തില്‍ അരിച്ചൊഴിച്ച്‌ വഴറ്റി വച്ചിരിക്കുന്ന ഉള്ളി വേവിച്ച്‌ സൂപ്പില്‍ ചേര്‍ത്ത്‌ ഉപയോഗിക്കാം.

തക്കാളി സ്റ്റൂ

2008-06-19T03:47:00.000-07:00

ചോറിനോടൊപ്പം കഴിക്കാന്‍ ഒരുഗ്രന്‍ വിഭവം. കൂടെ ഒരല്‍പ്പം കൈപ്പുണ്യവും ചേര്‍ക്കാമെങ്കില്‍ തീന്‍‌മേശയില്‍ തിളക്കം നിങ്ങള്‍ക്കു തന്നെ.

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

തക്കാളി 3 എണ്ണം
കാരറ്റ് 1 എണ്ണം
ഏലയ്ക്ക 3 എണ്ണം
വെള്ളം 3 കപ്പ്
സവാള 2 എണ്ണം
തേങ്ങാപ്പാല്‍ 1/2 കപ്പ്
എണ്ണ 2 ടേബിള്‍ സ്പൂണ്‍
കറുവാപ്പട്ട 1 കഷ്ണം
കുരുമുളക് 15 എണ്ണം
ഉപ്പ് പാകത്തിന്

2008-05-25T07:08:00.000-07:00

ചമ്മന്തിയില്‍ വ്യത്യതതയ്ക്ക് അല്‍പ്പം മാങ്ങായിഞ്ചി തന്നെ ആയാലോ. കൈപുണ്യം ഉണ്ടെന്ന് മറ്റുള്ളവര്‍ പറയട്ടെ

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍

മാങ്ങായിഞ്ചി 4 എണ്ണം
മുളക്‌ 10 എണ്ണം
ഉള്ളി ഒരുപിടി
തേങ്ങ ഒന്നര മുറിയുടേത്‌
പച്ചമുളക്‌ 6 എണ്ണം
ഉപ്പ്‌ ആവശ്യത്തിന്‌
കറിവേപ്പില പാകത്തിന്‌

പാകം ചെയ്യേണ്ട വിധം

മാങ്ങയിഞ്ചിയുടെ തൊലി കളഞ്ഞ്‌ ചെറുതായി അരിഞ്ഞെടുക്കുക. ചുരണ്ടിയ തേങ്ങയും മറ്റു ചേരുവകളും മാങ്ങായിഞ്ചിയും ഒരുമിച്ച്‌ അരച്ചെടുക്കുക. മാങ്ങായിഞ്ചി ചമ്മന്തി തയ്യാര്‍.

കട്ടത്തൈര് ഉണ്ടാക്കാന്‍

2008-05-13T03:39:00.001-07:00

എല്ലാവര്‍ക്കും ഇഷ്ടം കട്ടത്തൈരാണ്...ഉറയൊഴിച്ചിട്ട് ഒക്കുന്നുമില്ല...ഊണിന്‍റെ ബഹളമാണ്..ഉറയൊഴിച്ചിട്ട് കട്ടത്തൈര് കിട്ടാത്തതാണ് പ്രശ്നം.

ഇതിനൊരു മാര്‍ഗ്ഗമുണ്ട്...ഉറയൊഴിക്കുന്ന പാലില്‍ ഒട്ടും വെള്ളം കലരാതെ നോക്കുക..എങ്കില്‍ കട്ടത്തൈര് റെഡി...