yum n fit

Ingredients • Tomato ketchup - 1 tablespoons. • Chilly paste - 1 tablespoons. • Sugar - 1 tablespoons. • Chopped garlic - 3 tablespoons. • Oil - 100 ml. • Vinegar - 1 tablespoons. • Jaggery - 2 tablespoons. Method: 1. Heat oil in a pan and switch off the flame. Take a bowl add chopped garlic, sugar, chilly paste, tomato ketchup, vinegar, jaggery, mix this till sugar jaggry is nicely dissolved. 2. Add the mixture into hot oil and mix it, do not serve this sauce with fried foods. To be served with steamed foods.

To make softer chapattis, take the flour, add warm water and some warm milk and knead the dough. Let it rest for 15 minutes before making chapattis.  Use heavy bottomed vessel for boiling milk and for preparations using milk like kheer. Before adding the milk, a little water can be added to the vessel to avoid the milk from sticking to the bottom and getting burnt.  Toasting nuts, rice, rava and dal (lentils) before cooking with it increases its flavors considerably.  Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.  Use the excess dal water from boiling dal to make rasam. Similarly, after boiling vegetables if you do not want the extra water, the liquid can be used in gravies or for making chapatti dough.  Rub your hands in a stainless steel sink or vessel to remove the strong smell of onions or garlic.  When boiling potatoes or eggs, add a pinch of salt to the water. This will help peel the skin easily later.  To separate each st

Ingredients   Split Bengal gram (chana dal)  1 1/4 cups Jaggery (gur) grated  1 1/2 cups Saffron (kesar)  a pinch Green cardamom powder  1/4 teaspoon Nutmeg powder  a pinch FOR THE DOUGH Refined flour (maida)  1 1/2 cups Salt  a pinch Pure ghee  1/2 cup puran puran poli Method Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well. Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls. Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough. Cover with a damp cloth and keep aside for one hour. Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges. Dust it with flou

UGADHI Ugadi is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh. Significance of Ugadi: The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. It is believed that the creator according to Hinduism, Lord Brahma started his work of creation on the Chaitra suddha padhyami(Ugadi). Customs IN UGADHI Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. On Ugadi Day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to

Choco cookie fruit cooler Hot summer and sweaty days huhhh.... thought of taking watery yet filling for my stomach for mid afternoon.....Searched the fruit basket and kitchen shelf.....saw few unibic breakfast cookies, chocolate syurup, melon, apple,......list goes like that... Chose melon, apple, cookie and syrup.....here comes yummy milkshake.... Ingredients: serves 2 Unibic breakfast cookies-2 Melon-50gms apple-2 pieces water little suagr as needed chilled milk as needed chocolate syrup Method: Grind cookies, melon, apple and sugar. Add little cool water, chocolate syrup and blend further. Pour in a vessel add chilled milk and mix and serve chilled. Nutrtional Info: approximately Calories-400 Loaded with protein, fat, carbohydrates, dietary fiber, sodium, vitamin A, Vitamin C, Traces of bcomplex vitamins, Folates  and other minerals. Very good stomach filler. Gives you energy. Variation for routine milkshakes. You can add strawberries or si

SAGO KUNUGULU Ingredients: Sago(sabbiyam/javvarisi)-1cup Idli batter-2cups rice flour-2 to 3 tbsp green chillies as needed-2 to 3 finely chopped or use chillie powder-1tbsp carrots grated-2tbsp You can add any vegetables that are chopped finely like carrots, green peas, bean,etc onions 1 big size chopped finely salt as needed oil for frying Curry leaves chopped-1tbsp coriander or mint chopped-1tbsp Method: Mix all ingredients except oil. Let the sago chok in the mix for 1 hour atleast. Then heat oil and fry the shapes you want. Serve hot with sauce or chutney. Nutritive Value: High in carbohydrates so is energy, traces of iron, sodium, Vitamin C,etc.

Ingredients: Radish greens- 1 cup approximately 200gms Salt as needed more milagai or green or red chilli-as needed Garlic cloves-5 to 7nos chopped onions-1/2 onion mustard seeds-1/2 tsp Green Gram Dhal Soaked for 5 to 10 mts Method: Heat oil and pop the mustard seeds. Then add the onions and garlic and saute until they are cooked and add chillis(if u r using more milagai u can reduce the salt content and you need to fry with the onion or before the onion itself). Then add the greens and split green gram dhal. sprinkle litle water. Cover and cook for 5 to 10 mts. Remove once the greens and dhal is cooked(dhal should not be too soft). Serve with your favourite dish. Nutritive value: High in fiber, calcium, phosphoros, Vitamin C, folic acid , traces of minerals and elements.

Ingredients: sour Buttermilk-250ml Green Chillies-100gms Cut raw Mangoes-50 gms salt as needed Method: Soak chilli and cut mango in a ceramic container and tie the mouth with white cloth an keep it in sun for a week until the salt and the sourness is transferred to chillie and mango. Then drain and dry it in sun until completely dry. Once dried you can fry the chillies and use as a side for curd rice as pickle. The dried mangoes can be used to make sambar or pickle.

Ingredients: 3/4 cup Processed grated cheese 1/2 teaspoon Garlic cloves paste 1/4 teaspoon Green chilli paste to taste Salt 2 tablespoons Corn flour 1/4 cup Sweet corn (you can use whole or slightly squished) For Coating 6 tablespoons Flour Water (Enough to make a medium-thick batter) Breadcrumbs for coating Method: In a bowl, mix the grated cheese, garlic, chilli paste, salt, corn flour and corn and mix well to form a soft dough. Make small balls and flatten them into desired shapes. Meanwhile, in a bowl mix the flour and water to form a medium-thick batter. Dip each nugget into the batter and roll on the breadcrumbs so that each nugget is evenly coated. Heat oil and drop the nuggets into the hot oil. Take out when they turn golden brown and place on absorbant paper. Cheesy Corn Nuggets are ready!! Eat it plain or have it with tomato sauce. Nutritive Info: High in calcium, calories, fibre, carbohydrates, sodium, little protein, cholestrol.... watch out how much you take a

THEEKURAKU INGREDIENTS: serves one Molaikeerai(Amaranth Leaves)-2 cups Garlic cloves-3 more Milaghai(green chilli soaked in salted buttermilk and dried)-2nos as per spiciness salt as needed Mustard seeds oil Method: Take the tip leaves from the keerai as we need only tender leaves. Wash and add little water approximately 5tbsp as leaves itself has water content and boil them lightly for 5 minutes with closed lid. Remove from fire take the leaves out add chilli, garlic and mash them nicely like a paste. or you can use mixer grinder. Add salt if needed because the chilli itself has salt. Season it with popped mustard and fried urad dhal. After everything is done if you feel you need little spicy fry red chillie in the oil and add.  Nutritional Info: Very healthy high fibre, high Vitamin A, Vitamin C, Folate, carbohydrates, proteins,little fat, omega 3 and 6 fatty acids, and minerals in it.Good for all sorts of people. NUTRITION INFORMATION for amarant