Vendakkai thayir pachadi / Bhindi Raita

  

Ingredients

15 Ladies finder/ okra/ vendakkai - small

1 cup curd 

¼ cup Coconut grated

2 Green chillies

Salt

1tbsp Sesame oil

To temper

1 tsp Oil

½ tsp Mustard seeds

1 tsp Urad dal

Asafoetida generous pinch

1sprig Curry leaves

 

Preparations Slice the okra into thin circles. Saute in sesame oil until the slime property goes away. Grind coconut, chilli with little water smoothly.

In a bowl, mix sauteed okra, beaten curd, ground coconut, salt. Temper the items given under 'To temper' table.Add to the pachadi and mix everything.

Notes

Sesame oil helps in reducing the sliminess of the okra.

Adjust curd and ladies finger as per your need.

Make sure to fry the okra well.

 

 

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Sabudana Khichdi

 Ingredients

 1 cup sabudana

1/2 cup peanuts

2 tbsp ghee

1/2 tsp jeera

1 sprig curry leaves washed and finely chopped

1 to 2 green chillies

1 medium boiled potato

1/2 tsp rock salt

2 tbsp coriander leaves, finely chopped

1/2 tsp sugar ( optional)

1 tbsp lemon juice

 

Preparations

 Drench the sabudana in water, rubbing the pearls between your hands and then drain the water - repeat this thrice then soak for 4 to 6 hours. After that drain it well.

Begin by separately roasting the peanuts. Cool and coarsely ground the peanuts

In a separate pan, heat the ghee then add jeera, chilli and curry leaves. Saute for 2 minutes before adding the potatoes and sauteing for another minute.

Mix the sabudana, salt and sugar and add to the pan. Stir for 2 to 3 minutes until they start turning transparent. Remove from heat and squeeze in the lemon juice, add coriander leaves and roasted peanuts.

Serve with dahi.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Kalan / Yam in coconut gravy

 

Ingredients:

1 Bowl Suran/ yam 

1/4  tsp Turmeric

3/4  tsp Black pepper  

Salt as per taste

1/2 Cup Water  

3/4 cup Freshly grated coconut

3 Green chilies  

1 tsp Cumin seeds

1 Cup Curd (preferably sour) 

For Tempering:

2 tbsp Coconut oil  

1 tsp Mustard seeds

1/4  tsp Fenugreek seeds  

3 nos. Dry red chilies

Curry leaves

 

Preparations

First, wash and clean the yam and add turmeric, salt, and black pepper to it. Now add this to a pan and add just enough water to cover the yams (you may even add plantains if you like). Cover the pan with a lid and on a low flame allow the yam to cook until it is tender.

While the yams cook, make a coconut paste, by adding fresh coconut, green chilies, cumin and little water to a blender. Grind until you get a smooth paste.

Transfer the curd to a big bowl and whisk the curd to get a smooth consistency.

Once the yams are cooked make sure there is little or no water left in the pan. In the same pan, add the coconut paste and stir, then add the smooth curd and stir some more. If the gravy gets too thick to handle, add very little amount of water to it.

Take a tempering pan and heat some oil in it. Add the fenugreek seeds and allow them to darken slightly. Now add the mustard seeds. Once the seeds crackle, add the curry leaves and add the dry chillies as well.

Finally, add the coconut to the tempering and allow it to turn lightly golden.

Pour the tempering into the Kalan and mix very well.

Serve this Kalan with hot steamed rice and enjoy. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Protein and fiber rich Poha

 Ingredients

poha 1bowl wash it well, drain and keep aside

onion 1 finely chopped

tomato 1 finely chopped

green chilies 2-3 finely chopped as per taste

curry leaves 1 sprig finely chopped

coriander leaves finely chopped 1-2 tbsp

lime juice as per taste

salt to taste

boiled white chickpeas 1/2 cup

peanuts 1-2 tbsp

chana dal 1 tbsp

urad dal 1 tbsp

mustard seeds 1/2 tsp

jeera 1/2 tsp

hing little

ginger finely chopped 1 tsp

turmeric pdr 1/4 tsp

oil 1 tsp

 

Preparations

in a kadai heat oil, add mustard seeds and jeera, once it crackles, add the dals, peanuts fry well till dals are golden, add curry leaves, ginger,hing fry well, add chilies, onion wee bit of salt for the onion to fry well,

once onion if light brown, add tomatoes fry well adding some turmeric pdr, once tomatoes are cooked, add the boiled  chana, mix well adding 1 tsp of water, let it cook for 2 minutes on low flame

add poha, salt mix well adding half of the chopped coriander leaves,keeping rest for garnishing.

mix well, cover and let it cook for 2 minutes on very low flame

remove from the gas, add lime juice mix well, garnish with coriander leaves and serve hot.

NOTE- you can add peas, cauliflower, potatoes, carrot also, that's what I used to do adding as much vegetables or even more than poha.

This snack will give you carbs, protein, vitamins, fiber and minerals, iron from poha. It will be more nutritious if you can cook with red poha to get more iron. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs