Tuesday, March 24, 2015

BEETROOT LEMONADE

Fresh juices are the best and among them is Beetroot juices.  Beets relieves many cases of disease related with eye problems, arthritis, heart disease, cancer and many more. Having raw beets boost your immune system also.

Now coming back with recipe, people who don't like beets strong flavour, can add orange or apple to it. I have added lime juices which brings a tangy taste plus a secret ingredient ie Dry Basil Leaves which tastes heavenly. One of the best things about juicing is the vibrant colours.


INGREDIENTS

1 Big Beetroot.

1 tbsp Lime juice.

1 tbsp Sugar

1/2 inch of Ginger

Pinch of Dry Basil Leaves.

1/2 cup Cold Water.


METHOD

Blend all the ingredients into mixer for about 1 min. Strain and serve :)

Enjoy!!

Tuesday, March 17, 2015

CAPSICUM CHUTNEY

Here is a very simple and tasty capsicum chutney which goes well with idly, dosa, or even with chappati rolls. It is an innovative chutney with capsicum and onion chunks. Capsicum chutney a perfect blend of dip to which makes a great accompaniment  for any South Indian delicacy.


INGREDIENTS.

2 Capsicum

2 Onion

1 tsp Ginger

3 Cloves of Garlic

2 Green chilly

2 tsp Oil

Salt to taste

INGREDIENTS FOR TEMPER

2 tsp Coconut oil

1 tsp Mustard seeds.

1/2 tsp Jeera

Few Curry leaves.

Ping of hing


METHOD

Cut capsicum and onion into regular piece. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fryed, add capsicum and onion  at once and continue frying for about 2 min or till its well cooked. Stir occasionly. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.

Next to make tadka. Heat oil in pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.

Enjoy!!

Monday, March 9, 2015

SEMIYA KESARI


This is one of the delicious try ed recipe from one of my fav blogger RAKS ANAND who has a lovely tempting blog Raks kitchen. I have tried many of her recipe which was almost superhit one for my family and friends. No words to appreciate her cooking and her innovative ideas. Between a big thanks to you dear for sharing this awesome sweet dish. For the ingredients please click here


Tuesday, March 3, 2015

PAZHA PRADAMAN

Pazha pradaman nothing but payasam made with banana or plantain is one of the popular and traditional payasam of kerala. Most of the people prepare this payasam on Vishu, Also onam celebration feels incomplete without a bowl of pazha pradaman.

In this the banana is cutted into chunks, fried and is mixed up with jaggery and coconut milk with lots of cashews. Tastes awesome.



INGREDIENTS.

2 Plantain.

1/2 Cup Filtered Jaggery syrup.

1/2 Cup Thick Coconut milk.

1 Cup Second Coconut milk.

Pinch of Cardamon pd.

2 tbsp Ghee.

Handful of fried cashews (sauteed in ghee)


METHOD.

Peel and chop the plantain into small piece. Add little water and allow to cook. Stir in between. Once banana gets cooked, add the filtered jaggery syrup and second coconut milk. Allow the mixture to boil. When it starts thickening add the first milk and switch off immediately. Add cardamon pd and fried cashews on  top.

Enjoy!!

Wednesday, February 25, 2015

TOMATO PARATHAS

My family loves chapatti and parathas more than rice. I try to make it even more special adding some hidden veggies or greens  to taste a bit different than a usual one. So here is one special parathas from Tomatoes. A very healthy variation to the usual parathas. Its spicy, tangy and flavourful.


INGREDIENTS.

2 Cup Wheat flour.

2 Medium Size Tomatoes.(ripe)

1 tbsp Red chilly pd (kashmiri pd)

1 tsp Grated Ginger.

1/2 Jeera pd.

1/2 tsp Ajwain.

1 tsp Ghee.

1 tsp Oil.

Salt to taste.

Water as needed.

METHOD.

Heat oil in a kadai. Add roughly chopped tomato followed by salt and stir till it becomes mushy. Add red chilly powder, jeera pd and mix well. Keep it aside. Now take a big vessel, Drop in wheat flour, grated ginger, tomato mixture, ajwain, ghee and knead it a soft dough adding adequate amount of water. Then divide the dough into small balls and roll out little thicker parathas. Heat pan, drizzle some oil or ghee and cook these parathas on both the sides.

Enjoy!!