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Ishaan is turning 5 soon. After the spiderman craze, he moved on to Ninja Turtles sometime last year. He heard about them from his friends at school. He would come home and ask more about them and I had no clue. Then I got him a book about these mutant turtles. No looking back ever since […]
|Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு|
|Punjabi menu - Baingan Bharta, Dhabewali Dal, Parathas|
Salted lassi, namkeen lassi – healthy summer drinks of Indiasalt lassi drink
Salted lassi, India’s traditional drink, is one of the best healthy drinks recipes to beat the heat and protects us from sun strokes. Similar to the sweet lassi recipe I blogged earlier, the ingredients to make salted lassi recipe are also minimal. Basic salted lassi recipe needs thick yogurt, salt and water. You can flavor the lassi with either ginger juice, green chili, black pepper, mint, coriander leaves or black salt.salted lassi
Lassi benefits are many according to Ayurveda. Salted lassi with ginger is nutritive, aids in digestion, acts as a general laxative and provides calcium, potassium and Vitamin B12 to the body. Lassi contains good bacteria that lubricate the intestines, aid digestion and helps to reduce gas and bloating. It helps to pacify Vatta imbalances. Use thick homemade yogurt with either full fat or skimmed milk when making salt lassi drink at home. During summer months, make yogurt on a regular basis and drink salted lassi to beat the heat. Best summer drink to beat the heat.
Follow the instructions below to learn how to make namkeen lassi at home
Do you eat together as a family or does each member eat by themselves? I recently came across an ad that struck a chord with me. The theme of the ad was a grandmother selling off family dining table on an online site, since it was no longer being used!
Well, I still remember my sis-in-law Divya’s expression during her early days at our home when she found out that we rarely eat together as a family!! With both parents working, my brother Appu and myself having different class timings, coaching classes, tuition classes and what not… the family meal kinda became non existent. My parents are not the type who fuss over whether we’ve eaten or not, their policy is very simple “if you are hungry, you eat what’s there on the table”.
I can see a slight change in their attitude with the new additions to our family and them being more relaxed with their time (ok I sugar coated that part, I actually wanted to say; with them getting a bit older ;).
So once I got reacquainted with family meals, I decided that when I have a family of my own, I would make sure that we would have at least one meal together every day. You think it’s easy because there’s just two of us, but it doesn’t happen that way. I think we did it for the first few years and then it got derailed somehow. Since eating a meal together was getting kinda difficult, we make sure to have the evening coffee together. At least something to hold on to, right? :)
The reason why I was going on about this “eating together” thingy was, this recipe calls for a family meal and is a bit extravagant compared to the regular Chicken curry. Special food calls for special gatherings, right?
Coming to the recipe… The chicken is marinated in a rich blend of spices and cooked in a well balanced masala and coated with the flavoured coconut gravy in the end. I guess this description should get you to the kitchen right?
You can serve it with:
Here is the recipe…
Recipe adapted from “The Flavours of Spice Coast” by Mrs.K.M. Mathew
Grind together ingredients listed under “to grind” with 3 tbsp water to a smooth paste. Marinate the cleaned chicken pieces with the ground masala for half an hour…
Heat oil in a deep and wide pan. Add sliced small onion. Cook till it turns golden brown, add crushed ginger and garlic. Cook till the raw smell goes, around 3-4 mins…
Add chicken pieces and mix well. Add thin coconut milk, bring it to a boil. Reduce the flame to the lowest and cook till the chicken is done and the gravy is reduced…
Separate the chicken pieces from the gravy…
Shallow fry the cooked chicken pieces till it becomes rich brown colour…
Add gravy to the fried chicken pieces and cook till the gravy is dried and the chicken pieces are coated well with the masala…
Fried Chicken Roast Print Author: Maria Jose Martin Recipe type: Side dish Cuisine: Kerala, South Indian, Indian Serves: 6-7 Ingredients
Diego Rivera, best known of the Mexican muralists, to Detroit in April 1932, accompanied by his much younger wife, Frida Kahlo, also an artist. Over the next 11 months, Rivera researched, designed and painted the frescoes that cover the four vaulting walls of the museum’s courtyard, now known as the Rivera Court. It features heroic scenes of muscular workers and even more idealized earth mothers grasping sheaths of wheat or armloads of fruit. All told, the “Detroit Industry” frescoes are probably as close as this country gets to the ceiling of the Sistine Chapel.
Lassi recipe, sweet lassi to beat the summer heat – Punjabi food recipesLassi
Lassi is a traditional summer drink from the state of Punjab. This popular, creamy, sweetened yogurt drink is a gem among Punjabi food recipes. It is a common sight in the North especially in Punjab, Rajasthan, UP and Delhi to find street vendors selling frothy lassi in matka (clay pots). There are three versions of lassi – salted, sweet and masala. Sweet lassi is slightly heavy due to the use of rich milk and sugar. The key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled and hand blended with a wooden churner. The yogurt should be fresh and sweet in flavor. Lassi makes for a filling breakfast and you are good to go for the day.Sweet Lassi
There are many variants to the basic lassi recipe. You can flavor with cardamom powder, saffron, dry fruits, nuts, fruits like mango, papaya, banana and more. Street vendors sell a plethora of lassi varieties in matkas by garnishing the sweet lassi with dollops of either fresh cream, makhan (butter), khoya, rabri or malai. Inspite of the lassi varieties that are sold in the market, nothing to beat homemade lassi to combat the summer heat. One of India’s best summer drinks.
Follow the instructions below to learn how to make lassi recipe or sweet lassi
Sabja lemonade – Sweet basil seeds lemon drink, how to make summer drinks with sabja seeds
Sabja lemonade or sweet basil seeds lemonade is one of the healthiest summer drinks. Sabja seeds are basically sweet basil seeds that have a nice crunchy texture. The scientific name is Ocimum basilicum. In India, they are popular as sabja or falooda seeds. Another popular name is tukmaria and sabja seeds in telugu is known as sabja ginjalu. These healthy seeds are from maruwa or rudra jada plant of the tulsi family and should not be mistaken for holy basil or tulsi.Sabja Lemonade
The health benefits of sabja seeds are tremendous. It is antioxidant rich, cools the body, aids digestion, cures constipation, cold, skin infections and respiratory disorders. For excessive pitta dosha one can consume sabja seeds to reduce body heat. It has many more medicinal values according to Ayurvedic texts. Sabja seeds when soaked in water, appear like tapioca on swelling, crunchy on bite with a bland flavor. You can add the bloomed seeds to almost any drink, juice or dessert of your choice. The famous dessert, falooda, is incomplete without the addition of sabja.Sabja seeds – bloomed basil seeds
The next time you make shikanji or lemonade, nannari sharbat, bel ka sharbat, rooh afza lemonade or any sharbat, do add a heaped tbsp of bloomed sabja as garnish. It is cooling to the body and protects us from intense heat. Sabja lemonade recipe is nothing but addition of sabja seeds to your basic nimbu pani aka lemonade.
Follow the instructions below to make sabja lemonade
A few weeks ago, I decided I’ll post here twice a week, instead of once. Did that for a week or two and then my computer hard disk crashed! I thought universe was supposed to conspire for me to make my decision happen, looks like universe had something else in mind rather than conspiring for my blogging frequency.
Anyways, I managed to do the Easter posts from Jose’s computer. But it didn’t work out, our working styles are different. You see, my desktop is like a crowded day at the mall, full of pictures and folders and his desktop is like a Kerala road on a hartal day! So you can imagine how it ended, I thought it was time to take a short break.
Somehow I wasn’t too keen to get my computer fixed… With the excuse of a non working computer, I was a “serial-” serial & movie watcher on Netflix and made sure that all of our internet bandwidth was used up a week before the monthly reset. Finally my eyes started hurting and my sleep was all upside down. It was time to call it quits and get my computer fixed.
Got the computer up and running the day before yesterday and Jose was a bit over excited about the whole thing. I think it had more to do with a faster internet connection, now that my binge watching had come to an end.
Have you had one of those days, when nothing works Or when you binge on something to compensate, that you feel sick of it?
So, coming to this recipe, it’s a simple and easy Payasam recipe, that you can make quickly. Since it’s made in a pressure cooker, there is not much stirring and it gets cooked fast. Hope you get to make it for Vishu.
We wish you and your loved ones a Happy Vishu!!
Here is the recipe:
Palada Pradhaman Print Author: Maria Jose Martin Recipe type: Dessert Cuisine: Kerala, South Indian, Indian Serves: 4 Ingredients
Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world.
The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries).
Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and Thailand. The 60-year cycle is ancient and is observed by most traditional calendars of India and China, and is related to 5 revolutions of Jupiter, or to 60-year orbit of Nakshatras (stars) as described in the Surya Siddhanta.
The 60 year cycle comes by 5 revolutions of Jupiter and 2 revolutions of Saturn. The relative position of Jupiter and Saturn in one particular year will be repeated after 60 years. The 60 year cycle was essentially conceived for predicting the climate of a particular year, as the relative position of the two major planets, Jupiter and Saturn, is recognized for its alleged impact on climate.
On the new year’s eve we arrange tray full of fruits, flowers, gold, silver, money and place it in front of a mirror in the puja room. It is a custom or ritual that as soon as we wake up on the next day we go straight to the puja room with eyes closed and this will be the first sight on the beginning of this year. It is believed that this positive beginning brings wonderful things to our life through out the year.
We also prepare a vegetarian feast and enjoy with our family. I have shared a few recipes from the list of items we prepare on this day.Paruppu Payasam
As a kid growing up in Kuwait, I remember eating mangoes in abundance during the summer months. For the entire months of April-June, our king-sized fridge would have a whole shelf dedicated to this princely fruit. My Dad would buy them by the boxes at the beginning of each week, and we just could never get […]
|Granola -- Before Baking|
|Granola -- After Baking|
|a most superb cup of filter kaapi had at Hallimane, Bangalore, this morning|
Few days back my friend Mahi had invited us for dinner and she made a delicious mango dal. It reminded me of the big batch of frozen mangoes I had bought from Costco. It was another purchase on the whim. I never made anything with them. I usually make mango dal using this recipe. This […]
Meetha Sattu or sattu meetha sharbat – healthy summer drinks with sattu flour (roasted gram flour)
Yesterday, I posted the savory version of Sattu drink, a traditional, nutrition rich summer drink from Bihar and UP. For those of you who are new to sattu, do read this post on sattu health benefits. Sattu is roasted gram flour (roasted chane) that is rich in natural fibre, has low glycemic index, detoxes and cleanses the system and helps in weight loss too. Other than roasted gram flour, there are number of sattu varieties made with millets, pulses and cereals. Sattu, a staple diet of the farming community of Bihar and UP, is sold as health food in major grocery stores all over the country.
Today, I am sharing the sweet version of sattu drink which is more popular as meetha sattu or sattu meetha sharbat. I love the simplicity of this summer drink recipe. It is high on flavor with minimal ingredients. Only 3 ingredients go into the making of meetha sattu – sattu flour, jaggery and water. A refreshing, thirst quenching drink that is cooling to the body. One of the best traditional summer drinks of India and the most flavorful drink I have had in a long time.Meetha Sattu
Follow the instructions below to learn how to make meetha sattu or sattu meetha sharbat
Sattu drink or sattu namkeen sharbat – summer drinks with chane ka sattu flour (roasted gram flour)Sattu Drink
Sattu drink is one of the most popular, traditional, healthy summer drinks from Bihar and UP. What is sattu and is it good for health? Sattu is roasted gram flour. Sattu is full of nutrition with cooling properties, rich in soluble fibre, high in protein and good for the digestive system. Its low glycemic index makes it suitable for diabetics. In fact, it is considered a detox food that cleanses the system and aids in weight loss.
Other than chane ka sattu (roasted gram flour) there are many sattu varieties that are available in the market. Sattu is a mixture of 7 varieties of pulses, millets and cereals which include horsegram, wheat, barley and maize and is consumed all over Bihar and Uttar Pradesh especially by the farmering community and those who labor in the hot sun. This healthy mix is available in major supermarkets all over India. A variety of dishes like litti, parathas and laddus are prepared with sattu flour.Roasted gram or chane ~ Sattu flour
One can prepare sattu flour or roasted gram flour from scratch at home but it is a labour intensive process. Basically black chickpeas or kala chana (not kabuli channa) are cleaned, boiled in hot water for 3-4 mts, drained and allowed to rest for 2 hours, covered. The chane is spread out on a cloth to dry completely and is roasted in an iron kadai long with sand. The roasted chane and sand are sieved to separate the chana. The roasted chane is ground to a fine powder and stored in an air tight container. The best alternative would be to use store bought roasted chana, roast it on medium flame for 3 mts, allow to cool and grind to a fine powder. I have followed the easy way out to make sattu flour at home.
There are two versions of sattu drink – meetha (sweet) and namkeen (savory). Sattu namkeen sharbat is a salted version where black salt, black pepper, roasted cumin powder, lemon juice and mint leaves are used. The sattu drink recipe or sattu namkeen sharbat that I am posting today is prepared with roasted gram flour or chane ka sattu. An energizing drink that not only quenches our thirst but also protects us from heat strokes due to intense summer heat. In fact, roasted barley flour (jau ka sattu) which is known for its cooling and hydrating nature is also added to sattu drink. I love the flavor of this healthy drink. I also enjoy the sweet version of sattu drink, the recipe of which I will post tomorrow.Sattu ka sharbat
Follow the instructions below to learn how to make sattu drink or sattu ka sharbat
Hi guys! Here is a recipe video for Jeera Alu. It’s really quick and simple to make and is absolutely delicious with some plain Dal and rotis on the side. I first blogged about this recipe a long time ago in one of my Indian Cooking 101 posts, introducing you all to various spices used […]
|Murungai Keerai Adai - முருங்கை கீரை அடை|
I always get asked by other moms how and when I introduced Baby Dear to spicy food. The truth is, I never did. It is widely known in our family and friends circle that Baby Dear shies away from spicy food. It is also understood, however, that the kid will eat anything that’s tasty. Anything. […]
Recipe of Virgin Mojito – how to make mocktail – mocktail recipes
Mojito is basically a alchohol based drink that has mint leaves, lemon juice (citrus flavors) and sugar. A mojito that does not have alchohol in it is a ‘virgin mojito’ and is categorized as a mocktail. So, what is a mocktail? Mocktail is a non alchoholic drink which consists of a mixture of fruit juices, syrups or soft drinks. Mocktails like fruit punches can be consumed by all those who relish flavorful drinks without alcohol.virgin mojito
Preparation of virgin mojito involves adding lime juice, sugar syrup and mint leaves in a serving glass. With the helps of a muddler or spoon this mixture is gently crushed to lightly bruise the mint leaves so that the essential oils are released. Chilled aerated drink like spirte is slowly poured into the glass and stirred to mix. This mocktail drink can be garnished with a lemon slice and few mint leaves. Add some ice cubes and you are ready to beat the heat with a glass of refreshing virgin mojito.
This chilled carbonated beverage is perfect to serve a crowd during the hot summer months since it is incredibly easy to make. And let me tell you that mocktail recipes like home made virgin mojito will beat the ones served at KFC.virgin mojito mocktail
Follow the instructions below to learn the recipe of virgin mojito
|Homemade Peanut Butter|
Here is a simple sweet treat to whip up quickly for your Easter party. This is the kind of pudding we used to have at home during my childhood days. It’s a milk based pudding with three different flavours that works well together.
I’ve bookmarked this recipe sometime ago when I saw it on my friend Gayathri’s blog. Finally got around to make it the other day and it was just like what I expected. It has a nice creamy texture with mild sweetness that’s perfectly balanced by the Vanilla, Coffee and Chocolate flavours.
Hope you’ll also enjoy this.
Wish you and your loved ones a wonderful Easter! Stay Blessed!
Rainbow Pudding Print Author: Maria Jose Martin Serves: 6-8 Ingredients