Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

 மிகச் சுலபமாக செய்யக்கூடிய இந்த தோசை, வயதாகி, பல் இல்லாமல், ஜீரணசக்தி குறைந்தவர்களுக்கு ஏற்றது. தேவையான பொருட்கள் (Ingredients) 3 கப் பச்சை பயிறு (முழுமையாக உள்ள) 6 மேசைக்கரண்டி இட்லி அரிசி 6 மேசைக்கரண்டி கடலைப்பருப்பு  மேலே குறிப்பிட்டப்பொருட்களை நான்கு மணிநேரம் ஊற வைத்து, மிருதுவாக அரைத்தால்,சுவையான பச்சைப்பயிறு தோசை தயார். This is a recipe that best suits kids and elderly who have digestion issues and is soft for those lacking teeth. Ingredients 3 cups of Green gram 6 tbsp of Idli rice 6 tbsp of Channa dhal Soak the above for about 4 hours and you can grind it into a soft batter and make dosa after adding salt. This dosa can be made with or without fermentation.

 I had tried Poli for a few times but got the best after listening to Ms. Revathi Shanmugam's video. I am capturing what I tried here in my online cookbook. Ingredients: 1. Channa dhal- 1 cup 2. Maida- 2 cups 3. Turmeric- a pinch 4.Jaggery- 1cup 5.Ground nut oil- around six spoonful 6. Ghee as needed 7. Salt- a small pinch 8. Coconut- 1/2 cup (optional). Adding coconut enhanced the taste and I liked it this way. Soak channa dhal in water for 4 hours and pressure cook for 3-4 whistles. Cool and blend in mixie. Add jaggery to a wide bottomed pan and add 1/4 cup of water. When jaggery starts to boil, add channa dhal, grated coconut and a scoop of ghee. Keep stirring until it becomes thick. Keep the stove in medium flame. The stuffing (pooran) is ready. Take a wide bowl, add maida, salt, turmeric and oil. Mix well with your hands. Sprinkle little water and make a soft dough. Do not add any cooking soda. Do the maida mixture only at the time of making Poli. If you store maida batter in

 Kesari is a very easy sweet that is made by everyone including beginners. Secret for good kesari, lies in standard of roasting of Suji (Rava). Yesterday I made Kesari and Vada for my family as evening snack. Here is the recipe. Ingredients: 1. Rava- 1 cup 2. Water-3 cups 3. Sugar- 1 cup 4. Saffron strands- few 5. Cardamom powder- 1/2 tbsp 6. Cashew nuts- 8 7. Raisins- 2 tbsp 8. Ghee- 4 tbsp. Procedure: 1. Take a thick bottom pan. Add 2 tbsp of ghee and add raisins and cashew nuts. 2. Once Raisins puff up, remove raisins and cashews from the stove. 3. Add one more tbsp of ghee and roast the rava in medium flame for atleast 4- 5 minutes and transfer it to a bowl 4. In the same pan, Boil 3 cups of water and once it starts boiling, add rava and mix slowly. 5. Add sugar slowly and ensure there are no lumps. 6. Add one more scoop of ghee, add cashewnuts, cardamom powder and raisins. 7. Add saffron strands and food colour soaked in few tablespoons of milk. 8. Keep stove in medium flame and t

  This is indeed a beautiful moon lit, full moon morning. After jogging for a while, and making breakfast, I tried cooking jam for the first time and it came out delicious. All we need are, Red apples- cut (2 cups) Sugar- 1 cup Lemon juice- 1/2 lemon Cinnamon powder- 3/4 tbsp In a broad pan, add apples, sugar and cinnamon powder and stir well for some time. Add lemon juice to avoid crystallizing of sugar. Add 1/2 cup of water and let the apples cook, in sugar and cinnamon mixture Mash the apples using a thick ladle. After a while, the texture will be like what I have shown. Store in a air tight bottle. Jam without preservatives is ready முழுமையான பௌர்ணமி காலை. அதிகாலை நடைபயிற்சிக்குப்பிறகு, இன்றைய பொழுதின் காலை நேர வேலைகள் முடிந்தபின்னர் நான் ஆப்பிள் லவங்க ஜாம் செய்தேன். இத்தனை சுலபமா என்று ஆச்சர்யமாக இருந்தது. இதை செய்ய மிகக்குறைவான பொருட்களே தேவை ஆப்பிள்- 2 கப் லவங்க பட்டை தூள்- 3/4 தே.கரண்டி சர்க்கரை- 1கப் எலுமிச்சை சாறு- 4 தே.கரண்டி ஆப்பிளையும் லவங்கப்பட்டை, சர்க்கரை சேர்த்து ஒரு க

Thattu idli, is a special variety of idli, prepared with sago. Adding sago makes it very soft. 1. Raw rice- 2 cups 2. Idli rice-2 cups 3. Urad dhal- 1 cup 4. Sago- 2 cups 5. Fenugreek - 1 tbsp. We tasted this Thatte Idli during our last visit to Karnataka,India and have always wanted to try this recipe. Soak all the rice and sago together for 4 hours. Soak Urad dhal and Fenugreek separately. Grind together adding salt in a wet grinder. Allow to ferment overnight. I have only an idiappam stand and here is how I managed. I bought some banana leaves, cut them to suit the idiappam plates and I greased the leaves with sesame oil and steamed them.   In ten minutes, we got best thattu idlies that goes well with chutneys, sambar or podi. Happy Cooking! These idlies were not very white as these were cooked in leaves. That is okay for someone like me who does not want to add another utensil to my small kitchen.

We are constantly being lured to buy instant foods... instant noodles, instant coffee, what not? Here is a healthy recipe of previous generation. The term Kadakada means, doing in a hurry. Imagine life hundred years back, life was never easy in terms of kitchen gadgets. With firewood for cooking, even to cook lentils will take longer. If there are guests who come without notifying, how to cook and give them an instant lunch? This was one such recipe that could be done with roasting and grinding by hand. Lets go some centuries back... with this lockdown and pause to ponder about how life would have been. This recipe has good proportion of lentils and is also delicious. Most of the ingredients we would anyway have at home and there is nothing that you would need to buy, if you are someone who cooks regularly. Ingredients: 1. Toor dhal- 2 tbsp 2. Urad dhal- 2 tbsp 3. Moong dhal- 2 tbsp 4. Channa dhal- 2 tbsp 5. Coriander seeds- 2 tbsp 6. Fenugreek (Venthayam): 1 tbsp 7. Black Pepper corns