Recipes and Health tips

Tomato Chetney

2008-11-10T02:53:00.000-08:00

Southindian Style
Cut 2 big ripe tomatoes, 1 smallbunch corriender leaves, 1 big onion ,5 green chillies. Heat a kadai and saute onion cut into small slices, tomatoes,greenchilies and finally corriender leaves washed and cleaned. Allow it to cool and add 1 teaspoon salt. Grind it in a mixer. You can have it as an accompliment to idly,dosa, and pongal. Heat 1 teaspoon oil and add mustard seeds allow it to splutter and add the ground paste. cook in slim fire and mix it throughly till it reaches the jam consistency. Cool and store it an airtight container, refrigerate. Tastes well as a side dish for curd rice and other variety rice. can mix with steamed rice and have it as a tomato rice with potato chips

Mambazha mor kulambu

2008-06-30T00:59:00.000-07:00

Mambazha Mor Kulambu.
Roast 1 teaspoon of corriender seeds, 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of toor dal, 5 red chilies. Allow it to cool and soak it in water for 15 minutes.Wash and Pierce the mangoes with a fork on all side or slightly slit on all sides.Cook this mangoes in 1 cup of water.Grind 3 tablespoons of scrapped coconut, 1 teaspoon of jeera/cummin, and roasted ingredients to a smooth paste.Add this paste and salt to taste.Cook well until the raw smell disappears.Add 1 cup of sour curd beaten well into a smooth concistency or 2 cups of thick buttermilk.Allow it for 5 minute in low flame till a smoth froth is formed.Season it with 2 teaspoon of coconut oil, mustard seeds and few curry leaves.

Recipe column- madras sambar commonly known as arachuvitta sambar

2008-05-09T01:17:00.000-07:00

Roast 1 teaspoon of gram dal, 8 red chilies, 1 teaspoon of corriender seeds, 1/4 teaspoon of methi seeds, in little oil.
Add 3 teaspoons of grated coconut to the ingredients above and grind well to a smooth paste in a mixer.
Cook 1 cup of toor dal with your choice of vegetables(carrot, onion, capsicum, pumpkin, chow chow, beans, squash, tomatoes) . Add 1 teaspoon of tarmarind paste and allow it to boil for 5 minutes. Add salt and the paste. Mix well in slowflame. Allow it to boil for 3 more minutes and season it with curry leaves, 2 red chilies and mustard seeds in a teaspoon of gingely oil. Garnish with corriender leaves.

Recipe column-Vathal kulambu

2008-05-09T01:08:00.000-07:00

Vathal kulambu or vatha kulambu different style:
Soak a big lemon size tarmarind in water or 2 table spoon of tarmarind paste.
Heat 2 table spoon of gingely oil in a kadai and add mustard seeds. Wait till it splutter and add 1 teaspoon of gram dal, 1 teaspoon of toor dal, 1/2 teaspoon of methi seeds or fenugreek, 5 red chilies, a pinch of turmeric and hing powder. Allow it to turn brown, add few curry leaves and 2 teaspoons of sambar powder. Add the tarmarind paste or the extract. Allow it to boil thick. Add salt and a teaspoon of jaggery. When oil gets seperated from the gravy or oil oozes out of the kulambu remove it from flame. Allow it to cool and store it in an air tight container.

Recipe column- Badam kheer

2008-05-03T08:07:00.000-07:00

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Recipe column- Kadambam

2008-05-03T07:46:00.000-07:00

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Recipe column- Mor melagai

2008-05-01T01:25:00.001-07:00

Mor Melagai:
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.

Recipe column- Mixed vegetable pickle

2008-05-01T01:24:00.000-07:00

Mixed vegetable pickle:
Steam the chopped pieces of 1lemon, 2 carrots, Few pods of green peas, Small mango, 1 capsicum, a small piece of ginger skin peeled, few pods of garlic, and cabbage(optional) with salt for 10 minutes. When half cooked, heat 2 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier and the cooked vegetables to the hot oil and mix well in slow flame. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.

Recipe column- mango pickles

2008-05-01T01:20:00.000-07:00

Mango Pickles:
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.

Recipe column- lemon pickles

2008-05-01T01:19:00.000-07:00

Lemon Pickle:
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.

Recipe column-pickles

2008-05-01T01:10:00.000-07:00

Basic powder for most of the pickles:
Roast 1 cup of Red chilies, 2 tablespoons of mustard seeds, 1 teaspoon of methi seeds and 1 teaspoon of hing powder.Grind it into a fine powder in a mixer or coffee grinder. Store it in an airtight container.If you wish 1 cup of red chilly powder could be added instead of roasting and grinding chilies.

Recipe column- Rasam

2008-04-13T07:57:00.000-07:00

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Recipe column- Thakkali masiyal

2008-04-06T07:55:00.000-07:00

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Recipe column- Parangikkai Kootu

2008-04-02T22:45:00.000-07:00

Parangikkai pulipu poriyal:Cook 1 cup of parangikkai cut into small cubes with 1/4 cup of toor dal in 2 teaspoon of tarmirind paste and water.When half done heat a kadai and allow the mustard seeds to splutter and add 1/2 teaspoon of urad dal, 4 red chilies,5 nos of fenugreek/methiseeds, 5 curry leaves and a pinch of hing.Add this to the cooking vegetable and add salt, 2 teaspoon of grated coconut. Mix well. When done remove from flame and serve with steamed rice.This recipe could also be tried with brinjal and ladies finger.

Recipe column- Thayir pachidi

2008-03-31T08:00:00.001-07:00

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For More Unique Recipes

2008-03-26T22:14:00.000-07:00

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Recipe column- Carrot Halwa

2008-03-18T22:02:00.000-07:00

200 gms of carrots skin peeled and shredded, 250 gms of khoa, 200gms of sugar, 1/2 liter of milk, cardomom 10 pods, 3 tablespoons of ghee, Cashewnuts, raisins, and artificial food colour.
Cook carrot and milk in a nonstick pan. When half cooked add Khoa, a pinch of food color powder and sugar. Mix well and allow it to thicken and add ghee. Fry cashewnuts and raisins in ghee. Add it to the halwa and flovour it with cardomom.To do it easily add all the ingredients in a pressure cooker and cook. Then add sugar and ghee to make delicious Halwa.

Recipe column- Carrot kheer

2008-03-18T22:00:00.001-07:00

Clean the 10 small carrots and pressure cook. Allow it to cool and remove the skin. Smash the carrots to a smooth paste in a mixer adding milk and sugar. Boil it to thicken in a low flame, add cashewnuts and raisins fried in ghee. Flavour it with cardomom and kheer is ready to serve.

Recipe column-Carrot Juice

2008-03-18T21:56:00.000-07:00

Half boil 3 carrot and 1 tomato with skin after cleaning. Remove the skin when it is cool. Make it a smooth paste in a mixer or food processer. Add 1 cup of musambi( sweet lime) or orange juice. Salt and pepper or sugar could be added to relish the health drink.

Recipe column- Carrot Soup

2008-03-18T21:52:00.000-07:00

Healthy diet, an appetizer:
10 nos of small carrots skin peeled, 2 small potatoes skin peeled, 50 gms of fresh green peas, few pods of cauliflower, 1 big onion, 2 pods of garlic, 10 pods of black pepper, small bunch of mint leaves, few leaves of spinach, 1 inch piece of ginger.
(Except the carrot,onion, garlic, pepper, ginger and mint other vegetables are optional).Cook all the above vegetables in pressure cooker. Allow it to cool and remove the carrots, onions, garlic, ginger, and potatoes to grind it into a smooth paste. Add this paste to the other vegetables in the pressure cooker and allow it to boil for 2 minutes adding salt to taste. Add 1 teaspoon of fresh lime juice and garnish with butter and corriender leaves.

Recipe column-Avial

2008-03-07T22:13:00.000-08:00

Vegetables needed: 9 varieties-3 greens, 3 roots, 3 juicy vegetables.
For example: Greens=All varieties of Beans, Carrot, Green peas, Capsicum, (do not use pungent or bitter tasting vegetables).
Roots=Potato, Sweet potato, yam, and No Beetroot.Juicy= Pumpkin, chow chow, snakeguord.
Cut, wash and clean 9 varieties of vegetablesinto a 2 inch cubes (a large sized with or without skin as you desire). Pressure cook vegetables.
Grind 1 portion i.e half the cocunut,12 medium sized green chilies and 2 teaspoons of cummin seeds into a smooth paste.
Add this paste to the vegetable and mix gently for 5 to 7minutes. Add salt and curry leaves.
Remove from fire and add 2 cups of smooth and thick curd.
Avial is ready to serve. You can add or reduce the amount of curd and green chilies according to the quantity of vegetables and your taste.

Recipe column-besi bele bathe

2008-03-07T22:12:00.000-08:00

Chop 2 big onions or 250 gms of small onions skin peeled.
Green peas,Carrots,Tomatoes, Groundnuts fresh are all optional.
Roast each one seperately or one by one; equal measures of i.e 1 teaspoon of urad dal,1 teaspoon of gram dal and 1 teaspoon of corriender seeds. 1 inch piece of cinnamon, 5 pods of cardomom and 1/4 teaspoon of methi seeds to enhance the taste and flavour. Add 2 to 3 table spoon of dry coconut and roast it to light brown. Copra available in stores is also fine. Grind these to a coarse powder. you can store this in an airtight container and refrigerate for weeks.
Pressure cook 2 cups of rice and 1 cup of toor dal and keep aside.Heat oil in a kadai fry the onion and other optional vegetables. Add 2 teaspoon of tarmirind paste. if you do not like hot and sour reduce the amount of tarmirind paste. Allow it to cook for 7 minutes and add the cooked rice and dal. Add curry leaves and mix well for 2 minutes.
Add salt and the powder. Pour 2teaspoons of gingily oil and 2 teaspoons of ghee on the dish and mix well. garnish with corriender leaves. Remove from flame and serve it with chips,potato curry or papads.

Recipe column- Parankikai kootu

2008-03-03T07:41:00.000-08:00

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Recipe column- pachadi

2008-03-01T07:53:00.000-08:00

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Recipe column- pazham pori

2008-02-26T23:56:00.000-08:00

Cut bananas into thin slices length wise preferably neantheran pazham. Mix a thick batter with 1 cup of maida flour, 1/2 teaspoon of chily powder, 2 teaspoon of sugar,cardomom powder for flavour, salt and a pinch of ajwan for a new taste. Dip the fruit slices in the batter and dep fry in hot oil. When it turns light brown remove it from the kadai.
A nice crispy snack ready to eat with hot tea or coffee.

Recipe column- mor kulambu

2008-02-25T05:55:00.000-08:00

Method 1:

Roast 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of corriender seeds, 1 teaspoon of toor dal. Add 1 teaspoon of cummin and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.
Pour it into the kulambu and garnish with corriender leaves.

Method 2:

Soak 1 teaspoon of corriender seeds, 1 teaspoon of toor dal and 1 teaspoon of cummin for 20 minutes. Roast 1/4 teaspoon of fenugreek/methi seeds and 2 tablespoon of coconuts. Grind it to a smooth paste.Cook the vegetable and add the paste. Allow it to boil for 2 minutes and add 1 cup of curd beaten to a smooth texture. Heat up a kadai, add 1 teaspoon of coconut oil allow the mustard seeds to splitter and 5 curry leaves.Pour it into the kulambu and garnish with corriender leaves.

Recipe column- Sabudana

2008-02-23T07:59:00.000-08:00

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Recipe column- Muruku

2008-02-23T07:51:00.000-08:00

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Recipe column- Rasam

2008-02-12T21:37:00.000-08:00

Rasam an appetizer could also be prepared with the curry powder I have given in this column earlier. Rasam is an excellent diet drink or a delicious side dish with Steamed rice.
Intake of 1 bowl or a cup of rasam daily will regulate and improve your digestive system.
Roast 1 teaspoon of cummin and 1 teaspoon of pepper in a little ghee and grind it into a coarse powder. Store it in an airtight container.
Easy to make Rasam:
Mix 1 teaspoon of tarmirind paste in 1 cup of water and add a pinch of termeric powder.
Allow it to boil till the raw flavour eliminates.
Add 1 teaspoon of sambar powder and salt.
Pressure cook 2 tablespoon of toordal in 1 cup of water and smash it into a thin paste.
Add the dal water paste and allow it to boil for 2 minutes.
Add 1 teaspoon of the pepper cummin powder.
Do not allow it to boil when a layer of froth is formed remove it from the flame.
Heat up a kadai and add 1/2 teaspoon of ghee and a pinch of hing. Allow 1/2 teaspoon of mustard seeds to splitterand add 5 curry leaves. Pour the garnish into the Rasam.
Garnish with corriender leaves.
Various Rasam with flavour:
Tomato rasam: Same procedure but when you cook toor dal add 2 tomatoes and cook well.
Tomato puree can also be used.
Lemon Rasam: Same procedure as tomato rasam but 1/2 teaspoon of tarmarind paste is enough. After removing from flame add fresh juice of 1 small lemon.
Pineapple Rasam: Same procedure as lemon rasam but add 1 cup of Pineapple juice before removing from flame.
Ginger rasam: Same procedure as tomato rasam but add 1 teaspoon of ginger juice finally.
Garlic Rasam: Same procedure as tomato rasam but crush 4 or 5 garlic pods and add it to boiling tarmarind water.

Recipe column-kothusu

2008-02-04T21:11:00.000-08:00

Tips to prepare kothsu (Brinjal or Capsicum)
1 onion cut into small pieces, 2 tomatoes cut into small pieces, 5 Brinjal or Capsicum cut into small pieces,Fry all this one by one in a little oil. Add tarmarind paste and add 1 cup of water.Allow it to cook.Add Sambar powder and salt.Allow it to cook for 3 minutes and remove it from the flame.
Goes well with Idlies, Pongal, Adai, Upuma and also with rice.
For the Sambar powder look into the Curry powder column

Recipe column- vathal kulambu

2008-02-04T21:09:00.000-08:00

Tips to prepare Vathal kulambu(Brinjal,Ladies finger,Manathakkali seeds, Sundaikai,Or Muthuku vathal)
Same as puli kulambu (look into side dished column) and add 1 teaspoon of vathal kulambu powder before removing from flame.Instead of vegetable try with onions, tomatoes,or vathals.

Recipe column- Easy to make Kootu

2008-02-04T21:07:00.000-08:00

Tips to prepare Kootu (chow-chow: bangalore kathirikkai, Beans, Cluster beans, or Any other juicy vegetable)
Cook the 1 cup of Moongdal and 1 cup of the vegetable of your choice cut into small pieces in a pressure cookerAdd salt and 1/2 teaspoon of sambar powder and 1 teaspoon of kootu powder.Add 2 teaspoon of coconut or grind it in a mixer or a coffee grinder and add(optional- avoid coconut when dieting).Add 1/2 to 1 cup of water if needed to maintain the consistency.Allow it to boil for 2 minutes in low flame.Tastes well with Rice and Roti and when had as a meal in a bowl during dieting regime.

Recipe column-Puli kulambu

2008-02-04T21:02:00.001-08:00

Tips to prepare Puli Kulambu(Brinjal, Capsicum,Ladies finger, or Onions)
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add ginger and garlic cut into small pieces or 1 teaspoon paste(optional).
Add tarmrind paste,a pinch of hing and water. Allow it for 3 minutes to cook well. Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar powder Look into the curry powder column

Recipe column-Puli kulambu

2008-02-04T21:02:00.000-08:00

Tips to prepare Puli Kulambu (Brinjal, Capsicum,Ladies finger, or Onions)
Heat oil in a kadai add mustard seeds and allow it to splitter. Add 1/2 cup of the vegetable of your choice cut into small pieces and fry for 1 minute. Add tarmrind paste,a pinch of hing and water.Allow it for 3 minutes to cook well.Add the Sambar powder and salt.Allow it to boil and when the gravy is thick remove it from the flame. Garnish with corriender leaves.
Goes well with Rice, Appams and Idyappams.
For Sambar Powder look into Curry Powder Column

Easy to make and Simple Madras Sambar

2008-02-04T20:59:00.000-08:00

Tips to prepare Madaras sambar (Brinjal,Pumpkin, Ladies finger, Capsicum, or Onions)
Cook the 1 cup of Toordal and 1/2 cup of the vegetable of your choice cut into small pieces in a pressure cooker.Add tarmarind paste and salt.Add water if needed.Allow it to boil for 1 minutes.Add the Curry powder and allow it boil for 3 more minutes.Grind 2 teaspoon of coconut and add it before removing from the flame(optional)
Delicious Sambar is ready to have with rice,idly,Upuma,Pongal or dosa.
For Sambar powder look into Curry powder column

Recipe column- Curry powder-Vathal kulambu

2008-02-04T20:55:00.000-08:00

Easy to make Vatha kulambu powder:
Spices: 1 portion of Urad dal, 1 portion of toor dal, 1 portion of gram dal, 1 teaspoon of fenugreek/methi seeds, 1 handful of Dried curry leaves, 2 teaspoon of sesame/dil, 1 teaspoon of black pepper, 1/2 portion of Red chilies approximately 10 nos.
Roast all the ingredents and cool it. Grind it to a fine powder.

Recipe column- Curry powder-Kootu

2008-02-04T20:53:00.000-08:00

Easy to make Kootu powder:
Spices: 1 cup of Urad dal, 2 teaspoon of cummin, 1 teaspoon of black pepper,
Roast it in 1 teaspoon of oil.Do not allow cummin to burn do it carefully.
Allow it to cool and grind it in a mixer or a coffee grinder.Store it in an airtight container.
Shelf life for more than 1 month, but refregirate it for the aroma to last long.

Recipe column- Curry powder

2008-02-04T20:49:00.000-08:00

Easy to make Madras Sambar powder often known as curry powder:
Spices: 1 cup of corriender seeds, 1/2 cup of gram dal, 1 teaspoon fenugreek/methi seeds, 2 cups of red chilies approximately 25-30, 1 handful of dried Curry leaves(optional)-
To prepare dried curry leaves clean it and keep it in an open container in the refrigerator for 5 days.
Dry Roast all the ingredents seperately in a kadai or in an oven.Grind it into a fine powder in a mixer or a coffee grinder.Add 1 teaspoon of turmeric powder.Store it in an airtight container.
Shelf life for more than 1 month, but refregirate it for the aroma to last long say 6 months.

Recipe column- Curd rice

2008-02-03T07:39:00.000-08:00

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Recipe column- fried banana

2008-02-02T07:48:00.000-08:00

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Recipe column-Vendaikai pachadi

2008-01-30T20:53:00.000-08:00

Vendaikai Masiyal, Vendaikai Pachadi

Cook 1 cup of toor dal in a pressure cooker

Heat up a Kadai and fry 15 ladiesfingers cut into small pieces in a little oil.

Add this to the dal. Add a pinch of turmeric powder,hing and 1 teaspoon of coriender powder.

Split 2 green chilies vertically and add it.

Allow it to boil and add 1 teaspoon of tarmarind paste.

Add 1 teaspoon oil and allow mustard seeds to splitter and add 1/4 teaspoon of fenugreek / methi seeds, 3 red chilies and few curry leaves.

When it turns light brown in colour pour it into the boiling dal.

Add salt and mix well

Garnish with corriender leaves.

Taste this with rice.

Recipe column- Masiyal dal

2008-01-30T08:03:00.000-08:00

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Recipe column- keerai masiyal

2008-01-28T22:20:00.000-08:00

Keerai Msiyal
Clean the greens like spinach or any other green leaves of your choice and finely chop it.Cook 1 cup of toor dal.Add 1 teaspoon of gramdal,1/4 teaspoon of methi/fenugreek seed powder ,1/2 teaspoon corriender seeds powder, 1/2 teaspoon of cummin, A pinch of turmeric powder, A pinch of hing, 3 redchillies and if you need more spice add 2 green chillies fry it for a while and Add 2 to 3 chopped tomatoes. Finally Add Greens and cooked Dal.Mix well and leave it in the slow flame for 2 minutes. If necessary add water.Garnish with Curry leaves and corriender leaves.Easy to cook Keerai Masiyal is ready to serve.
For melagai masiyal http://tamilvegnhealth.blogspot.com/2007/12/recipe-column_3689.html

Health tips- Honey and Cinnamon

2008-01-11T21:18:00.000-08:00

HAIR LOSS:
Those suffering from hair loss or baldness, may apply a paste of hot olive oil,
one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep
it for approx. 15 min. and then wash the hair. It is effective if kept for
5 mins. also.
BLADDER INFECTIONS:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of
luke warm water and drink it. It destroys the germs of the bladder.
TOOTHACHE:
Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and
apply on the aching tooth. This may be done 3 times a day till the tooth has stopped aching.
CHOLESTEROL:
Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16
ounces of tea water, if given to a cholesterol patient, it reduces the level of cholesterol
in the blood by 10% within 2 hours. As mentioned for arthritic patients, if taken 3
times a day any chronic cholesterol is cured. Pure honey taken with food daily relieves complains of cholesterol.
COLDS:
Those suffering from common or severe colds should take one tablespoon luke
warm honey with 1/4 teaspoon cinnamon powder daily for 3 days. This will cure most chronic cough, cold and clear the sinuses.
UPSET STOMACH:
Honey taken with cinnamon powder cures stomachache and also clears stomach
ulcers from the root.
GAS:
If honey is taken with cinnamon powder the stomach is relieved of gas.
HEART DISEASES:
Make a paste of honey and cinnamon powder, apply on bread or chappati instead
of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the
arteries and saves the patient from heart attack. For those who have already had an attack, if they do this process daily, are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heartbeat. .
INDIGESTION:
Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.
INFLUENZA
Honey contains a natural ingredient, which kills the influenza germs and saves the patient from flu.
LONGEVITY:
Tea made with honey and cinnamon powder, when taken regularly arrests the
ravages of old age. Take 4 spoons of honey, 1spoon of cinnamon powder and 3
cups of water and boil to make like tea. Drink 1/4 cup, 3 to 4 times a day. It keeps
the skin fresh and soft and arrests old age. Life span also increases.
PIMPLES:
Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply
this paste on the pimples before sleeping and wash it next morning with warm
water. If done daily for two weeks, it removes pimples from the root.
SKIN INFECTIONS:
Applying honey and cinnamon powder in equal parts on the affected parts cures
eczema, ringworm and all types of skin infections.
WEIGHT LOSS:
Daily in the morning, 1/2 hour before breakfast on an empty stomach and at
night before sleeping, drink honey and cinnamon powder boiled in one cup water.
If taken regularly it reduces the weight of even the most obese person. Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

Recipe column- Sago / Sabudana- A Light Snack

2008-01-09T05:49:00.000-08:00

Sago patties
Wash 1/2 cup Sago in cooled water and soak it in warm water for two hours. When it is puffed drain the water completely.
Boil 2 big Potatoes, remove the skin.and smash it.Add 1 small onion finely chopped, coriender leaves, 1 teaspoon Red chily powder, 1/2 teaspoon garam masala,and salt to taste.Green fresh peas can also be added.
Mix every thing and roll into small balls.Press the balls with your palm slightly.
Heat up the tawa and fry the patties with little oil in slow flame.
Turn both the sides and allow it to fry little brown.Crispy and soft patties to serve with tea is ready.
Serve it hot.
Slightly sprinkle few drops of lime juice on the patties and taste it with pudina chetney.

Sabudana upuma
Wash 1 cup Sago in cooled water and soak it in warm water for two hours. When it is puffed drain the water completely.
Heat 1 teaspoon of oil in a kadai
Allow mustard seeds to splitter
Add 1 small onion chopped, 1 potato cut into small cubes, 3 nos of Green chilies cut into small pieces, fresh green peas, 1 carrot cut into small cubes,(optional-Capsicum,Cabbage,and Beans)If you like garlic flavour, add ginger and garlic finely chopped
Cook the vegetables and Add soaked and drained sago
Reduce the flame.Add salt and a pinch of termeric powder.
Mix gently.If you feel it is sticky add coarsly grind peanuts.
Add 1 teaspoon of lemon juice to enhance the taste. Garnish with coriender leaves.
A stomach filling and mouth appealing Upuma ready to serve.It tastes good when it is warm.

Recipe column-Vendaikai thayir pachadi

2008-01-02T22:42:00.000-08:00

A crispy, crunchy yet a smooth salad recipe
Ladies Finger / Vendaikai thayir pachadi
Wash and dry 10 nos of Ladies finger with a towel.
Cut it into small pieces.
Heat 1 table spoon oil in a kadai and fry the vegetable till it is crispy
Take a cup of thick and fresh curd (*not sour*) add salt and beat it with a spoon to mix well and smooth.
Add the fried vegetable
Heat up the kadai, allow mustard to splitter, and add 3 chilies sliced vertically,a pinch of asefotedia. Do not cut chilies into small pieces.
Pour this into the salad and mix well.
Top it up with some coriander leaves.
Do not prepare this earlier. Orelse you can fry the vegetable and keep it aside mix everything when you are ready to eat. Otherwise the cripness won’t be there and ladies finger when soft will not taste good.
It goes well with sambar rice, all mixed rice and with Roti.

Recipe column-Poriyal

2008-01-02T07:44:00.000-08:00

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Spice'N'Sweet - Simply Vegetarian: Gardening and organic farming

2008-01-01T21:08:00.000-08:00

Spice'N'Sweet - Simply Vegetarian: Gardening and organic farming

Recipe column- Melagai Masiyal

2007-12-31T07:45:00.001-08:00

Green Chillies/Melagai Masiyal
Wash Chillies and dry it with a towel.Grind chillies and salt in a mixer into a coarse paste without adding waterHeat up a kadai and add 2 tablespoons of oilAllow mustard to splitter and fry 1 teaspoon of fenugreek,pinch of termeric powderAdd the chillies paste and fry till the colour changes(Ginger chopped into small pieces can also be added to enhance the taste)Add tarmirind paste and waterAdd salt and allow it to thicken in slow fireWhen it is done oil added will seperate from the masiyalRemove it from the heat and allow it to coolStore it in an air tight containerKeep it in room temperature for 1 day and then refrigerate.Tastes great when mixed with rice or can be used as pickle

Recipe column- mor menthiya kulambu

2007-12-31T07:42:00.001-08:00

Cluster beans,Ladies finger,
Mor Menthiya Kulambu
Heat up a kadai and Add 2 teaspoons of cooking oil in itAdd Mustard allow it to splitter Add 1 teaspoon of gram dal, 1/2 teaspoon methi seeds, 3 greenchillies splited, 2 red chillies, 1 pinch of asafoetida, 2 pinch of termericFry it and add the veg cut into small pieces of your choice listed above(10 small pieces is enough)Saute for a whileAdd 1/2 or 1 teaspoon of tarmarind paste(according to the sourness of the buttermilk)Add 1 cup of water, salt and cook the vegetableFinally switch off the flame and add 1 cup of buttermilk.Tastes yummy with rice and iddiappam

Health tips- Simple and Easy Remidies

2007-12-31T07:27:00.000-08:00

Simple and Easy Remidies
Insomnia: Honey
Use honey as a tranquilizer and sedative.Asthma: OnionsEating onions helps ease constriction of bronchial tubes.
Headaches: Fish
Eat plenty of fish - fish oil helps prevent headaches.So does ginger, which reduces inflammation and pain.
Hay Fever: Yogurt
Eat lots of yogurt before pollen season
Strokes: Tea
Prevent buildup of fatty deposits on artery walls with regular doses of tea.
Arthritis: Fish
Salmon, tuna, mackerel and sardines actually prevent arthritis.
Upset Stomach: Bananas,Ginger
Bananas will settle an upset stomach.Ginger will cure morning sickness and nausea.
Bladder Infections: Cranberry Juice
High-acid cranberry juice controls harmful bacteria
Bone Problems: Pineapple
Bone fractures and osteoporosis can be prevented by the manganese in pineapple.
PMS: Cornflakes
Women can ward off the effects of PMS with cornflakes, which help reduce depression, anxiety and fatigue.
Memory Problems: Oysters
Oysters help improve your mental functioning by supplying much-needed zinc.
Colds: Garlic
Clear up that stuffy head with garlic.
Cough: Red Pepper
A substance similar to that found in the cough syrups is found in hot red pepper.
Breast Cancer: Wheat, Bran, Cabbage
Wheat, bran and cabbage help maintain estrogen at healthy levels.
Lung Cancer: Orange & Green Veggies
A good antidote is beta carotene, a form of Vitamin A found in dark green and orange vegetables.
Ulcers: Cabbage
Cabbage contains chemicals that help heal both gastric and duodenal ulcers.
Diarrhea: Apples
Grate an apple with its skin, let it turn brown and eat it to cure this condition.
Clogged Arteries: Avocados
Monounsaturated fat in avocados lowers cholesterol.
High Blood Pressure: Olive Oil, Celery
Olive oil has been shown to lower blood pressure. Celery contains a chemical that lowers pressure, too.
Blood Sugar Imbalance: Broccoli, Peanuts
The chromium in broccoli and peanuts helps regulate insulin and blood sugar.

Recipe column- Ennai Kathirikai

2007-12-31T07:22:00.001-08:00

Ennai Kathirikai:

Wash 10 very small brinjals and split it into four without breaking into peicesFry 1 tablespoon urad dal, 2 table spoon gram dal, 1 table spoon toor dal, 5-6 red chillies, asafoetidaCool it add salt and grind into a course powderPut some oil in a kadai and add mustard and curry leaves allow it to splitterFill the powder in splits of brinjalAdd it to the oil and Mix it slowley in slow fireAdd 1/2 teaspoon of tarmarind paste and sprinkle some waterMix gently without breaking the brinjalSprinkle water till brijal is cooked wellCan also add some grated coconut for flavourEnnai kathirikai readyIf you add coconut milk it can be used for idiappam, appam and rice.This could be prepared in both dry and gravy consistency

Health Drink

2007-12-31T07:14:00.000-08:00

Badam Health Drink:
Badam: 15 nos
Millet/Ragi: 50 gms
Corn: 25 gms
Soy: 25 gms
Cashews: 10 nos
Peanuts: 25 gms
Fried Gram dal: 25 gms
Green Mong dal: 25 gms
Sampa Wheat: 25 gms
Sago: 15 gms
Cardomom: 10 pods
Dry ginger powder: 5 gms
Roast all the ingredients seperately. Allow it to cool Grind to a fine powder in a mixer Add 50 gms of cocoa powder(optional for kids) and store it in an airtight container.Serves for 1 week for a family of 4.Make two halfs and mix cocoa to one part and use it for KidsUse the other part plain for adults

Recipe column- Buttermilk

2007-12-31T07:10:00.000-08:00

Recipe column/Drinks
Buttermilk:1 green chilly,A small bunch of coriander washed and cleaned, 1 inch ginger, Cocunut 1 tablespoon(optional)Grind all the ingredents into a smooth paste.Mix it to the buttermilk and add salt, a pinch of cumin powder, a dash of pepper powder and a dash of asafoetida powder.If the buttermilk is not sour add a teaspoon of lemon juice or vinegar.A delicious low fat drink for fitness freaks.

Recipe column- Brinjal Pulipu kootu

2007-12-30T08:08:00.000-08:00

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Health tips-Super Fruits

2007-12-28T22:47:00.000-08:00

Health Tips – Super Fruits
Kiwi : Tiny but mighty This is a good source of potassium, magnesium, Vitamin E & fiber. Its Vitamin C content is twice that of an orange.
Apple : An apple a day keeps the doctor away? Although an apple has a low Vitamin C content, it has antioxidants & flavonoids which enhances the activity of Vitamin C thereby helping to lower the risks of colon cancer, heart attach & stroke.
Strawberry : Protective Fruit Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer causing, blood vessels clogging free radicals. Orange: Sweetest medicine Taking 2 –4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessen the risk of colon cancer. Watermelon: Coolest Thirst Quencher Composed of 92% water, it is also packed with a giant dose of glutathione which helps boost our immune system. They are also a key source of lycopene–the cancer fighting oxidant. Other nutrients found in watermelon are Vitamin C & Potassium.
Guava & Papaya: Top awards for Vitamin C They are the clear winners for their high Vitamin C content. Guava is also rich in fiber which helps prevent constipation. Papaya is rich in carotene, this is good for your eyes.

2007-12-27T22:17:00.000-08:00

South Indian Menu-Simply Vegetarian
Specially for those who are fed up and disgusted with daily menu's entremetses like sambar and rasam are for sure to find some yummy, uncomplicated and easy to prepare dishes that tickles your taste buds, relishes and appealing to your sense of taste.

Recipe column- mor kulambu

2007-12-13T08:05:00.000-08:00

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Recipe column- Mor kootu

2007-12-01T07:49:00.000-08:00

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