MEALMAKER (SOYACHUNKS)GREEN TOMATO KOZHAMBU

MEALMAKER(SOYA BALLS) GREEN TOMATO KARAKOZHAMBU

INGREDIENTS:

Green tomatoes- 4nos cut into big size

Soya balls(mealmaker)-1 cup

Red tomato-1 chopped

Onion chopped-1 medium size

Tamarind water-as per taste. If tomato is sour then tamarind water can be reduced.

salt as needed

chilli powder as need

oil-1 tbsp

\cumin seeds-1 tswp

mustard seeds-1/2 tsp

Garlic cloves-7nos

water as desired

METHOD:

Heat oil and let mustard pop. Add onions and let it fry till transparent. Add cumin seeds, chopped red tomatoes, salt and chilli powder. Let it fry till juicy. Add garlic and fry for 2 minute and add chopped green tomato, boiled and squeezed soyaballs and desired water. Let it boil,. Add tamarind water and allow to simmer for 3 to 4 minutes and remove. Serve hot with rice.

Nutritional Info:

Full of vitamin C, High fiber and protein. Good for dieters who want to eat less but need protein and fill.

Comments

MUDAKATHAN KEERAI / BALOON VINE PLANT

MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong anti-inflammatory properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...

INDIAN basic gravies

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...

PUDDING-Sago pudding

SAGO PUDDING INGREDIENTS: 2 cups trim milk 1/2 cup sago 2 eggs 1/4 cup sugar 1 teaspoon vanilla essence METHOD: Pour milk into a large microwaveable dish. Add sago and let it soak for 1 hour. Microwave sago on high for 4 minutes. Stir. Microwave sago on high for 4 more minutes. Stir then microwave sago on medium for 5 minutes. By now mixture should be thick, with glassy beads of sago showing through. If not, microwave again on medium for 1 minute at a time until cooked. Beat eggs, sugar and vanilla together in a cup then quickly stir it into hot sago mixture. Microwave sago on medium for 2 minutes then serve hot. Serving suggestion This pudding is delicious with a fruit salad or with a tablespoon of jam. Variations You can add a subtle flavour to the dish by using dark sugar or honey. Use sugar free instead of sugar for a less energy-rich dessert. Try sprinkling some cinnamon, nutmeg or cardamom on top of the pudding just before serving. TIPS Use oven gloves to remove the dish from th...

yum n fit

Search This Blog