NALABHAGAM

Get Smarter Income

2011-03-08T19:32:00.000-08:00

LOSING WEIGHT, THE SMART WAY

2011-03-08T19:29:00.000-08:00

Healthy Weight Loss

The key words involved in weight loss are ‘smart eating’ and ‘physical exercise’. Can you lose weight by just starving yourself? You surely can, but a rigorous, fad diet will leave you feeling sick and the weight will come back soon. Could you lose weight bust by rigorous exercise? The answer is yes, but it will take much longer.

The best way of reaching your ideal weight is to give up the obsession with losing weight and to get passionate about healthy living.

Setting weight loss goals

The reason people flounder when they set out to lose weight is that they do not set specific goals. They are vague about what is healthy weight loss or not realistic enough.

Set yourself achievable goals. If you have to lose 10 kg, give yourself three to six months to lose the first five kgs.. This will help you ease yourself into a healthy eating and exercising routine. A gradual loss of weight is more sustainable. If you want to lose half a kg per week, you need to cut 500 calories per day through both diet and exercise.

Healthy eating

Do not regard healthy eating as a terrible chore which will leave you starving. Healthy eating involves avoiding food that is harmful to you and switching to food that is good for you. Most importantly, eat small quantities frequently. This way you can eat most of your favorite foods.

Work out three days a week

This is not negotiable. If you do not exercise vigorously at least three days a week, you will find it hard to keep the weight off.

The rule of twos

Eat small quantities at short intervals. This will leave you feeling comfortable without feeling deprived.

Eat something soon after you wake up. In the morning, your blood sugar levels are very low. A fruit or a glass of milk will bring your sugar levels up. This way you will not be ravenously hungry when you eat breakfast.

Breakfast can be your usual idlis or dosas or whole wheat toast-but stop at two. If you are having upma, have two small katories.

Eat small quantities after that every two hours. It can be a handful of nuts, a cup of curds, a bowl of sprouts, bhelpuri made with just puffed rice, dry khakra, a chapathi with vegetables or egg, a cup of sundal, a slice of cheese, a handful of peanuts. The choices are there-you have to make an effort to look for them.

Lunch can be two small katories of rice with vegetables or dhal or sambhar.

Dinner can be one or two chapathis with a small cup of curds or vegetables or dhal.

Drink two glasses of water just before your main meals or along with them.

Confine yourself to two spoons of sugar per day. Do not indulge in soft drinks, sweets, chocolates and cakes.

Have your last meal two hours before you go to bed. Brushing your teeth soon after you have had the last meal for the day will prevent you from being tempted to have a bedtime snack.

The author Ms. Gita Arjun is an obstetrician and gynecologist practicing in Chennai and has written the book ‘Passport to a Healthy Pregnancy’.

www.passport2health.in

News courtesy: "THE HINDU"

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2011-01-12T02:35:00.001-08:00

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2011-01-12T02:33:00.000-08:00

MYSORE PAK

2011-01-12T02:29:00.000-08:00

Ingredients

Gram Flour 1 cup
Ghee 1 1/2 cups
Sugar 2 cups

Take a bottom thick kadai, add half of the ghee and gram flour into it. Fry till it comes to brown colour. Keep it aside. Take sugar in the same kadai and add sufficient water (1 cup). Boil it till the pearl consistency comes. Then add the fried gram flour into the sugar liquid. Add the balance ghee and stir it well. It becomes thick and comes without touching the sides of the pan. Pour into ghee coated plate and allow it to cool for 5 minutes. Make diamond slices with a sharp edged knife.

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2011-01-03T20:44:00.000-08:00

VERMICELLI PAKORA

2010-08-01T04:24:00.000-07:00

Ingredients

Vermicelli 1 cup
Basin flour 2 table spoons
Rice flour 1 table spoon
Baked and smashed potato 1
Onion (cut lengthwise) 3
Green chili (cur lengthwise) 4
Ginger and garlic paste ½ tea spoon
Salt To taste
Mint leaves 2 table spoons
Cashew nut 2 table spoons
Coriander leaves (cut finely) 1 table spoon
Oil and ghee

Put ghee in a frying pan, fry vermicelli till it becomes golden brown in colour. Add little warm water and boil it. Then add cool water into it and filter it nicely. Add potato, green chili, onion etc to vermicelli. Make thick dough without water. Then deep fry the pakoras in oil. Serve hot with sauce or chutney.

TOMATO SOUP

2010-04-07T03:20:00.000-07:00

Ingredients

Tomatoes 1 Kg
Onion 2 medium
Fresh Ginger 1 ½ “piece
Carrot 1 chopped finely
Beet root small piece
Salt, pepper and sugar

Dice onions, tomatoes into big pieces. Peel and chop ginger. Take all the chopped vegetables in a vessel and pour enough water to cover the pieces. Cook in medium flame till tomatoes become just tender or pressure cook till one whistle. Cool down thoroughly and discard beet root piece. Blend in mixer and then strain through broad eyed strainer to remove seeds and skin. If necessary dilute it with water and reheat with salt and sugar.

RAVA DOSAI

2010-03-07T20:47:00.001-08:00

Ingredients:

Suji (Rava) 200 gms
Rice flour 200 gms
Maida 100 gms
Cumin seeds ½ tea spoon
Sour butter milk 100 gms
Green chili 1 cut into pieces
Salt To taste
Oil

Pour the buttermilk in a bowl. Add suji, maida, rice flour, cumin seeds, green chili and salt. Make the batter properly like the regular doasi batter. Keep it for 30 minutes. Heat a tawa (dosaikkal), pour a little oil in it and spread evenly. Take one measure of the batter and start pouring from the corners of the tawa in a round shape and finish in the centre. We cannot spread the batter like regular dosai batter. Put oil in the corners of the doasi. Turn the dosai to the other side. It will be crispy. Serve hot with chili powder, onion chutney.

We can add sliced onions to the batter and prepare onion rava dosai.

வெண் PONGAL

2010-02-25T02:29:00.000-08:00

Ingredients

Raw rice 200 Gms
Green dhal 50 Gms
Pepper ½ tea spoon
Cumin seeds ½ tea spoon
Ginger 1 piece finely cut
Cashew nuts 5
Ghee 50 Gms
Curry leases
Salt

Wash rice and green dhal nicely and pressure cook with 800 Gms water. Add salt. Stir it well. Put ghee in a pan, add pepper, cumin seeds, ginger pieces, curry leaves and cashew nuts. Fry it well. Put the fried items into cooked pongal and stir it well. Serve hot with chutney or gotsu.

MASIYAL

2010-02-24T02:09:00.000-08:00

Ingredients

Tur Dhal 50 gms
Mustard seeds ¼ tea spoon
Sambar podi 1 table spoon
Fenugreek ½ tea spoon
Red chili 3
Green chili 3
Tamarind 1 lemon size
Salt To taste
Curry leaves

Banana Flower, yam, chow chow, methi and greens can be used for this masiyal.

Cook dhal and vegetable separately. Make 200 gms of tamarind water, add salt, curry leaves and sambar podi. Boil it for 10 minutes. Season it with mustard seeds, red chili, asafetida, fenugreek one spoon tur dhal and finally add green chili. Put all the seasonings in to the boiling tamarind water. Then smash the dhal and vegetables and add to the boiled tamarind water. Allow it to boil for 2 more minutes. Serve hot.

MAIDA CURD BONDA

2010-01-20T01:36:00.000-08:00

Ingredients

Maida flour 2 cups
Sour curd 1 cup
Baking powder (cooking) 1 pinch
Cumin seeds 2 tea spoons
Asafoetida 1 pinch
Green chili 2
Salt To taste
Oil

Take Maida; add salt, cumin seeds, green chilies, baking powder, and asafetida. Mix it well slowly with sour curd and make a bonda paste. In a frying pan, pour oil. With a little flame, make small bondas and deep fry it. Serve with chutney.

VEGETABLE BIRIYANI

2010-01-20T01:33:00.000-08:00

Ingredients

Basmati Rice 2 cups
Sliced onion 2
Tomato Gravy 1 cup
Vegetables
(Sliced carrot, Potato, Beans,
Peas, Cauliflower) 2 cups
Ghee 5 Table spoon
Turmeric Powder 1 pinch
Briyani leaves 2
Mint and coriander leaves ¼ cup each
Salt To taste

To grind

Red chili 5
Green chili 2
Cardamom 2
Clove 2
Cinnamon 1 small piece
Ginger 1 small piece
Garlic 6 small pieces
Cashew 15

Soak rice in water and keep it aside for 10 minutes. Grind the ingredients. In a pressure cooker, add ghee and fry briyani leaves. Then add sliced onion and ground paste, tomato gravy and turmeric powder. Fry well. Then add the vegetable mix. Put the soaked rice with 4 cups of water. While the rice baked for 3/4th then add mint and coriander leaves and stir it well. Then leave the flame and close the lid. Keep it for 7 minutes. Serve with raitha.

கட் பாசக் ஒன தி FAT

2010-01-07T01:15:00.000-08:00

Regardless of what anyone tells you, I am going to tell you one thing. Fat makes you fat. It is as simple as that. Fat is loaded with calories and you can only lose weight if your calorie ‘input’, which is your food consumption, is less than your calorie ‘output’-which is the calories you burn off through the day. I know how hard it is to cut out the fried stuff, in a weak moment that fried jalebi looks like it is begging to be consumed. Or a pack of chips seems like the answer to life’s problems. Believe me when I say it is simply not worth it. Tell yourself you could consume a delicious, sweet juicy fruit and be just as happy.

Whenever you pass up the medu vada for the idli, congratulate yourself. Once you make the effort, you will find it becomes easier to spurn the samosas and ditch the desserts. Go busy yourself a trendy accessory. Try out a new perfume. These little things work as huge morale boosters, because not only did you say no to fat, you did something special for yourself. As we get further into this chapter, you will fully understand why fat is the single most important factor that leads to a dieter’s downfall.

One gram of fat equals 9 calories. One gram of carbohydrates or one gram of proteins equals 4 calories.

As you can see, compared to proteins and carbohydrates, fats contain more than double the calories-it is obvious why dieters must severely restrict their fat intake. Limiting fat in the diet automatically brings down over call calorie consumption.

Visible fats such as oil, butter, ghee and margarine are easily identified. But there are hidden fats present in almost all foods, in varying amounts. For example, cheese could have milk fat up to 70%. Oily fish such as tuna or sardines also have a high fat content. Even certain fruits, such as avocado for example, are high in fat.

While some amount of fat is required in your diet, it has to be kept to a minimum. In fact, dieters should cut their fat consumption to roughly 15% of their daily calorie intake.

What happens when supply exceeds demand?

If you put extra petrol in a car with a full tank, the tank overflows. In the same way,
Once your body has had its daily requirement of, let us say, 1,700 calories, and you insist on stuffing 2,000 calories, the extra 300 calories “overflow”. This overflow turns into fat and is stored in your fat cells. However, if more and more fat keeps coming in, the cells are forced to expand. There comes a point when the cells expand so much, they can no longer store any more fat, so they multiply, to make room for all the additional fat that is coming in.

When fat intake is reduced, fat cells shrink in size. But once fat cells have been formed, the number of fat cells does not decrease.

ARE ALL TYPES OF OILS AND FATS EQUAL AS FAR AS CALORIES ARE CONCERNED?

Yes. Every type of oil-groundnut, sunflower, mustard, olive, sesame, or any other-all contain 9 calories per gram. Butter and ghee also add up to 9 calories per gram. If you want to lose weight, it is crucial to limit your daily consumption of fats.

WHAT ARE GOOD FATS AND BAD FATS? WHAT DOES IT MEAN?

Examples of good fats are mono unsaturated fats such as olive, peanut and canola oil. Polyunsaturated fats from plant sources such as corn and sunflower are also considered beneficial. These are considered good fats because, when consumed in small quantities, they reduce blood cholesterol and protect against heart disease.

However, ayurveda encourages the consumption of ghee. In India traditional cooking methods make use of ghee, butter and locally available cooking oil.

MYTH: Fats should be eliminated from the diet.

FACT: Limit but do not eliminate fats. Fat is required by the body in small amounts. It is the most misunderstood of all essential nutrients. Fats are needed by the body cells. Provide energy, preserve body heat and protect the organs from damage. Vitamins A, D, E and K are dissolved in fat, and fat is needed for their absorption.

FAT FILE

Did you know, even with a reduced fat supply, your fat cells never disappear? They merely shrink as the fat is depleted, and will expand again if the fat supply increases!

The writer is a certified Clinical Exercise Specialist, Lifestyle and Weight Management Specialist.

This article was read from a daily news paper and published for the use of dieters.

IRON DEFICIENCY ANEMIA

2009-12-23T02:46:00.001-08:00

Iron deficiency anemia is the most common type of anemia. About 20% of women, 50% of pregnant women and 3% of men are iron-deficient.

WHAT IS IRON DEFICIENCY ANEMIA?

Iron is pressed in all cells of the body and plays a key role in improving the quality of blood; it assists in the formation of hemoglobin and increases resistance to stress and disease.

Iron deficiency anemia occurs when there is less iron in the body and can result in symptoms such as fatigue, headache, weakness, pale skin, dizziness, irritability and lack of concentration.

WHAT ARE THE CAUSES?

• Common causes are inadequate consumption of iron or inability to absorb iron from the diet, blood loss, either from disease or injury.
• Low consumption of iron-rich foods.
• Excessive dieting.
• Increased iron loss due to menstruation.
• Deceased iron absorption.
• Increased demand for iron-women who are pregnant or who are breast-feeding may need 2 and ½ times as much as the recommended daily allowance of iron.

IRON IS NECESSARY FOR:

• Energy production.
• Essential for many enzymes.
• Important for growth.
• Production of hemoglobin.

HOW MUCH IRON SHOULD BE CONSUMED DAILY?

The recommended daily allowance of iron for women is 18 mg and for men is 8 mg. However, iron-needs vary based on individual lifestyles and specific conditions.

HOW IS ANEMIA TREATED?

It depends on what’s causing the anemia. For example, if anemia results from losing too much blood, the cause of the blood loss will need to be treated. If anemia results from a diet that’s low in iron, your doctor may recommend a change in your diet or prescribe iron supplements.

IRON-RICH FOODS

Absorption of iron from food is influenced by multiple factor. One important factor is the form of the iron consume. Heme iron, found in animal sources, is well absorbed by the body; whereas non-heme iron, found in vegetable sources, is relatively less absorbed.

HEME IRON SOURCES.

Clams
Pork Liver
Oysters
Meat
Fish
Chicken

NON- HEME IRON SOURCES

Leafy greens/broccoli
Legumes
Fortified cereals
Prunes, raisins, apricots
Watermelon

The writer is a certified Clinical Exercise Specialist, Lifestyle and Weight Management Specialist.

This information is gathered from a health news paper.

LOWER YOUR CHOLESTEROL LEVEL

2009-12-15T01:16:00.000-08:00

Cholesterol is important for good health. But too much of it can lead to heart disease.

THE CHOLESTEROL LEVEL in the body is determined partly by genetics, lifestyle factors such as diet and exercise and even psychological stress. High cholesterol build-up can occur gradually over time without causing any symptoms.

WHAT IS CHOLESTEROL?

Cholesterol is a soft, waxy fat found in the bloodstream. It’s an important component of good health because it’s used to make cell membranes and certain hormones. But too much cholesterol in the blood results in hypercholesterolemia- a major risk factor for coronary disease.

• Reduce total fat and cholesterol from your diet.
• Eat more foods rich in fiber, such as fruits, vegetables and whole grains.
• Eat no more than six ounces of mean meat, fish and poultry per day.
• Consume skim-milk and low-fat dairy products.
• Increase your level of physical activity (walk at least 45-minute daily).
• Maintain a healthy body weight.
• Find ways to de-stress.

The writer is a certified Clinical Exercise Specialist, Lifestyle and Weight Management Specialist.

This valuable information is gathered from daily news paper.

LEMON RASAM

2009-12-06T02:02:00.000-08:00

Tur Dhal 50 gms
Salt To taste
Rasam Powder 1 Table spoon
Tomato 1
Lemon 1 small
Mustard seeds ¼ tea spoon
Asafetida 1 small piece
Coriander seeds ¼ tea spoon
Pepper ¼ tea spoon
Jeera ¼ tea spoon
Curry leaves
Coriander leaves

Cook tur dhal nicely with 100gms of water. Cut tomatoes into pieces and add 200 Gms of water. Add rasam powder, salt, asafetida and boil it for 5 minutes. Then add the cooked tur dhal and enough water. Fry coriander seeds and pepper without oil. Powder the coriander seeds, pepper and jeera. Add the powder into the rasam, we made it ready.
Season it with mustard seeds fried in ghee and garnish with curry leaves and coriander leaves. Squeeze the lemon and the juice should be added to the rasam after the boiling was over.

CAULIFLOWER CUTLET

2009-11-18T21:18:00.000-08:00

Ingredients

Cauliflower 1
Potato 250 gms
Big Onion 2
Ani seeds 1 tea spoon
Garlic ginger paste 1 tea spoon
Garam masala powder 1 tea spoon
Chili powder 1 tea spoon
Dhania (Coriander seeds) Powder 1 tea spoon
Turmeric powder ½ tea spoon
Jeera ½ tea spoon
Green chili 1
Bread or Rusk powder ½ cup
Coriander leaves
Salt to taste
Oil

Put cauliflower in hot water, pick the flowers and add salt, keep aside for 30 minutes. Then cut into pieces. Boil potato, peel and smash it well. In a frying pan, pour oil, add aniseeds, garlic ginger paste, finely sliced onion, green chili and fry it nicely. Add turmeric powder, dhania powder, masala powder and chili powder. Then add the cauliflower pieces. Add water. After 5 minutes put smashed potatoes, corianders leaves and curry leaves. Stir it well and make a fine mixture of all. Prepare balls out of the mixture and dip the balls in bread powder. In a tava or frying pan put oil and fry the cutlets into reddish brown in colour. Serve hot with sauce.

MINT (PUDINA) CHAPPATTI

2009-11-09T21:17:00.000-08:00

Ingredients

Wheat flour 2 cups
Mint leaves (finely cut) 1 cup
Green chili (cut into small pieces) 1 tea spoon
Salt to taste
Oil

In a frying pan, put oil and add green chili and mint leaves. Fry it for 2 minutes and allow it to cool. Take wheat flour; add salt, oil and the mint mix into it. Mix well. Make fine dough. Prepare chapattis. Serve hot.

POTTUKKADALAI URUNDAI (ROASTED GRAM BALLS)

2009-11-02T21:22:00.000-08:00

Ingredients

Roasted gram 1 cup
Sugar 1 cup
Ghee 25 gm
Cardamom powder ½ tea spoon

Fry the roasted gram slightly without oil. In a strong bottomed pan, put sugar and a little water. Boil till 2 string consistency paagu (liquid paste) comes. Add roasted gram and cardamom powder in to the paagu. With slightly melted ghee, make balls with the roasted gram and sugar mixture. Allow it to cool.

KEEPING FIT IN THE OFFICE

2009-10-27T21:45:00.000-07:00

• Be physically active. Take the stairs, not the lift. Take a short walk, post lunch. Take short ‘work-out’ breaks. Get off the bus/auto a couple of stops earlier, and walk the rest of the way.
• Take up a sport/fitness activity, at least during the weekend.
• Discuss your fitness activity with colleagues, and help others who want to pursue an activity too.
• Organize office-bonding activities around sports such as athletics, a football match or a Sunday cycling event.
• Say ‘NO’ to tobacco.
• Relax by doing deep breathing exercises or pranayama. The risk of coronary heart disease will be halved within a year and eventually be eliminated altogether.

The theme is being expressed by Ms. Hema Vijay in a daily news paper.

It is WORLD HEART DAY on September 27 with the theme “WORK WITH HEART”. One can incorporate work-outs into office hours.

A ‘HEARTY’ DIET

2009-10-21T21:40:00.000-07:00

• Eat at least five servings of fruits and vegetables a day.
• Eat plenty of green leafy vegetables, especially spinach and sprouted grams which are rich in vitamins and minerals. Don’t overcook food, as it destroys nutrients.
• Eat plenty of salads.
• If you are a non-vegetarian, avoid red meat (lamb beef pork). Settle for lean meat like chicken and fish.
• Avoid oil rich in saturated fatty acids such as palm oil and coconut oil and vanaspathi, margarine, butter and ghee. Opt for oil rich in poly-unsaturated fatty acids such as olive, corn, soya bean, sunflower or gingelly oil. Go for a mixture of oils.
• Limit your salt intake to two teaspoons a day. Stay off processed foods, as they have high salt content.
• Maintain a healthy weight. This, along with lowered salt intake, will
• lower blood pressure.

This article was read from a daily newspaper.

SIMPLE WAY TO STAY SLIM

2009-10-15T03:21:00.000-07:00

• Eat small meals at regular intervals of 3 hours.
• Use whole grains, multi grain flour, barley, oat meals, millets (ragi, jowar, bajra) in your regular diet.
• Eat a minimum of 3 fresh fruits and 2.5 cups (standard measuring cup) of high fiber vegetables everyday.
• Eat your dinner 3 hours before bedtime.
• Buttermilk, fresh lime, green tea, herb tea, soups can be used as fillers between meals.
• Limit salt and sugar to 2 tsp per day.
• Keep away from hydrogenated fats, baked foods, refined flour (Maida based foods), excess sugar, oil and salt.
• Choose low fat milk and milk products. Prepare paneer at home with low fat milk.
• Include a handful of raw, unsalted nuts everyday to keep cholesterol in check.
• Limit whole eggs to 2-3 per week.
• Choose white meat and limit red meat to once/twice a month.
• Colorful fruits and vegetables like purple cabbage, capsicums, brinjal are loaded with anti oxidants which protect your heart-include them everyday.
• Oil-3 tsp per day.
• Exercise for 1 hour everyday. Meet a qualified fitness trainer before you embark on a program. Get your physician’s nod if you have suffered any serious health problem before you start your exercise regimen.
• Avoid active and passive cigarette smoking and excessive intake of alcohol.

These important tips are given Nutritionist Shiny Chandran

This news is read and published in support of “WORLD HEART DAY” for the diet conscious users.

பாரத Matrimony

2009-10-04T03:35:00.000-07:00

12 WAYS TO AVOID WEIGHT GAIN

2009-10-04T03:08:00.000-07:00

How is it possible? Here are 12 commandments that will help you avoid weight gain. The three keys are attitude, planning and determination.

1. SEPARATE FOOD FROM TELEVISION

Eating, drinking, napping and channel-surfing. If these consume most of your leisure hours, you will end up gaining weight. Make healthy and light food choices; fill your plate with the quantity right for you. Be fully aware of what and how much goes into your system.

2. AVOID SKIPPING MEALS BEFORE A PARTY

Don’t starve yourself during the day in anticipation of an evening party. If you eat at regular intervals during the day, you are less likely to over-eat at night. The body has an internal clock and the metabolism is regulated by regular cycles. Learn to respect these cycles. When you are fuelled right, it is easier to avoid a feeling of “out-of-control” hunger.

3. WIN AT THE DRINKING GAME

Savor alcohol in small quantities instead of guzzling down your drinks. Mix your drink with carbonated water to cut back on calories. Alcohol consumption slows down the fat burning capabilities of the body. One gram pf fat is 9 calories and alcohol is 7 calories per gram. Too much will inhibit your inhibitions, making you careless about what you eat.

4. NIBBLE ON NUTS

When you drink, your body naturally loses salt, which is why you readily reach out for salted peanuts. A couple of handfuls, instead of one fistful can be a cause of concern. Instead, check if pretzels, popcorn or other low fat savories are available.

5. DIVIDE BEFORE YOU DEVOUR

Don’t desert the dessert. Divide it. Pleasure is best when shared. This way your taste buds are satisfied, portion size decreased and calorie intake reduced.

6. LEAVE SOMETHING ON YOUR PLATE

No one believes you’ve eaten enough if your plate is empty. If your plate has a little food you won’t be coaxed to eat more.

7. “EAT” LOTS OF WATER WITH OUR MEALS

Eat high water content foods that will fill you up and help you lose weight. Examples are watermelon, oranges, sweet lime, grape fruit, pineapple, tomatoes and cucumber. Starchy vegetables, on the other hand, such as corn and potatoes are harder to digest than those that contain more water. In addition, drink at least eight glasses of water a day.

8. TAKE BREAKS TO DEEP BREATH.

Do you binge eat when you are bored, angry or tense? Relax, deep breathe several times. Decide to do something to take your mind off food. This will help you distinguish between actual hunger and eating due to emotional responses.

9. DO NOT GET DERAILED IF YOU GO OFF TRACK

It is inevitable that even the most determined, get off track occasionally. Just remember, it’s the final goal that’s important. So get back on track as soon as possible. Do not get immobilized with quilt.

10. “EXCUSE PROOF” YOUR EXERCISE ROUTINE

Schedule “workout” in your daily planner. Find an exercise trainer or a workout
Buddy to help you stay committed. Make exercise an important part of your daily life and write it down so that you are more likely to keep the “appointment”. Adding a well programmed weight training and cardiovascular workout will work wonders for you. You will burn calories, boost your metabolic rate and shape up.

11. REWARD YOURSELF

Book yourself a relaxing massage or a spa treatment you enjoy. Buy yourself an outfit that looks good on you.

12. BROADEN YOUR PALETTE ON PLEASURES

Avoid rich gravies, creamy sauces or dressings. They are laden with high fat. Instead, order sauces and dressings on the side and go easy on them. Eat in a way that doesn’t place all the emphasis on the pleasure of food alone-lay emphasis on ambiance, well-presented meals and good company.

When planning your meals make sure you eat five to six small meals a day. Your body needs only few calories at a time for energy and metabolism. Large meals overload the body’s digestive system, excess is stored as fat.

This useful information is gathered from a daily news paper.

The writer is a certified Clinical Exercise Specialist, Lifestyle and Weight Management Specialist, as per the information.

VERKKADALAI URUNDAI (PEANUTS BALLS)

2009-09-26T02:02:00.000-07:00

Ingredients

Dried Verkkadalai without oil 3 cup
Jaggery ½ cup
Rice flour 2 table spoon
Cardamom Powder ½ tea spoon

Clean the jaggery and make thick paagu (liquid paste) with 3 string consistency. Add the skin removed verkkadalai, cardamom powder to that paagu and stir it well. With the help of rice flour, make balls from the verkkadalai mixture and allow it to cool.

SPECIAL VEGETABLE CUTLET

2009-09-20T23:39:00.000-07:00

Ingredients

For this vegetable cutlet we can use keerai (green leaves).

Carrot, beans, cauliflower sliced 1 cup
Green peas ¼ cup
Potato 1
Bengal gram flour ½ cup
Roasted gram flour ½ cup
Garlic ginger and chili paste 2 tea spoons
Coriander leaves (cut into pieces) 1 table spoon
Turmeric powder ½ tea spoon
Bread powder ¼ cup
Oil
Salt to taste

Boil all vegetables individually. Add Bengal gram flour, roasted gram flour, vegetables, garlic ginger chili paste, salt coriander leaves and turmeric powder. Mix it well. Make desired shape of cutlets and deep fry it in a non stick pan with oil. Boil it till deep brown colour comes. Serve with sauce.

POTATO THATTAI

2009-09-13T08:29:00.000-07:00

Ingredients

Potato 250 Gms
Rice flour 400 Gms
Peeled broken green gram 50 Gms
Roasted gram 50 Gms
Verkkadalai (Pea nut) 50 Gms
Green chili 10
Coconut scrapped 1 cup
Oil
Salt to taste

Soak the green gram, pea nut and roasted gram in water. Add salt, green chili and scrapped coconut. Grind it well. Boil the potatoes, peel and smash it well.
In the rice flour, add smashed potatoes and the ground mixture. Prepare thick dough. Make small balls. Prepare small round size thattai from the balls, with the help of oil touch. Deep fry the thattais in oil. Make it in slight brown colour. The thattais will be crispy.

RASAM PODI

2009-09-08T03:22:00.000-07:00

Ingredients

Red chili 5 cups
Coriander seeds 3 cups
Red gram dhal (Tuar dhal) 2 cups
Pepper seeds 1 cup
Jeera 50 gms
Dry coriander leaves
Turmeric pieces 4

Dry all the ingredients except jeera for a few minutes. Allow it to cool. Powder it along with jeera coarsely (i.e. not 100% nice powder). To prepare any rasam make use of this powder.

STEAMED RICE CUTLET

2009-09-01T22:08:00.000-07:00

Ingredients

Boiled Rice 2 cups
Red chili 3
Asafetida 1 small pinch
Mustard seeds 1 tea spoon
Black gram 1 tea spoon
Cabbage 1 cup (sliced nicely)
Carrot 1 cup (sliced nicely)
Coconut scrapped 1 cup
Green peas ½ cup
Curry leaves
Salt to taste
Oil

Soak boiled rice in water for 2 hours. Then grind rice salt, asafetida, red chili into medium coarse mix (like sooji). In a pan put oil and add mustard seeds, black gram. Roast well. Then add green peas and other vegetables with scrapped coconut. Add curry leaves and keep it for 3 to 4 minutes. Boil water and add the rice mix and cook it without oil. Let it cool. Add all the baked vegetable mix in it. Steam cook the entire thing like idlis and after that cut the cooked idlis into pieces. Serve with tomato sauce or pudina (mint) chutney.

BEAUTY TIPS

2009-08-25T21:48:00.000-07:00

1. Cucumber seed powder 100 Gms
Barley Powder 100 Gms
Sandal wood Powder 10 Gms
Pachai Karpooram 5 Gms
Milk 2 Tea spoon

Make a powder with all the ingredients. Take one spoon of this powder and add milk in that. Apply evenly in the face and other parts of the neck. Leave it for 15 minutes and wash with warm water.

Effective natural bleach is ready.

2. Take cucumber juice 2 tea spoons, lemon juice ½ tea spoons, and ½ gram flour ½ tea spoons. Mix it well. Apply it on the fact and other parts of the neck regularly. Wash with warm water. The sun pigmentation (black colour) will go soon.

3. For softness and freshness paste the coriander leaves and applies it on the face and other parts of the neck. Allow it for 10 minutes. Wash with cool water.

GOTTU KUZHAMBHU

2009-08-19T22:58:00.000-07:00

Ingredients

Any vegetable like bringal, Ladies finger 100 Gms
Tamarind 1 small lemon size
Mustard seeds ¼ tea spoon
Fenugreek seeds ¼ tea spoon
Bengal gram 1 table spoon
Red chili 1
Asafoetida 1 small pinch
Sambar Podi 1 Table spoon
Curry leaves
Salt

Prepare 250 Gms of tamarind water with enough water. In a pan, pour oil, add mustard seeds, Bengal gram, red chili, and asafetida. Fry it well. Add 150 Gms of tamarind water into it. Add the cut vegetable. Allow it to boil for 5 minutes. Then add the balance 100 Gms of tamarind water, sambar podi and salt. Boil it well for 5 minutes. Add curry leaves.

POTATO SUBJI

2009-08-19T22:55:00.000-07:00

Ingredients:

Potato (cut into small pieces) ½ cups
Tur Dhal ¼ cup
Green Dhal ¼ cup
Green chili 3
Onion (cut into pieces) ¼ cups
Tomato (cut into pieces) ¼ cups
Sambar Podi ½ tea spoon
Mustard seeds ¼ tea spoon
Salt To taste
Oil
Coriander leaves

Put oil in a pan season with mustard seeds. Add onion, green chilies and fry it well. After it turns brown colour, add tomato, sambar podi and potato. Fry it for 5 minutes. Add 1 cup of water and boil it well. Then put both the dhal and add enough water and salt. Pressure cooks it and serves hot with coriander leaves.

PARUPPU URNDAI (BALLS) KUZHAMBU

2009-08-02T05:48:00.000-07:00

Ingredients:

Tur Dhal (Tuvaram Paruppu) 200 gms
Red Chilies 4
Tamarind 1 Big lemon size
Asafetida 1 small piece
Sambar podi 2 Table spoon
Salt 3 Tea spoon
Mustard seeds 1 tea spoon
Oil
Curry leaves

Soak tur dhal in water for 2 hours. Filter it nicely and add red chilies, asafetida and little salt. Make a nice paste. In a frying pan pour little oil and add the grounded paste. Stir it well for 2 minutes. Make small balls from that.

Soak tamarind in water and prepare 250 Gms of tamarind water. Add sambar podi,
Salt and allow it to boil. While boiling, put three dhal balls. After 5 minutes the balls will come up. After that add 3 more dhal balls into the boiling tamarind water.. Like that all dhal balls should be put into the tamarind water and allow them to boil well and come up. Season it with mustard seeds and curry leaves.

Photo Courtesy: Aayis recipes.com

LEMON RASAM

2009-07-25T21:51:00.000-07:00

Ingredients

Tur Dhal 50 gms
Salt To taste
Rasam Powder 1 Table spoon
Tomato 1
Lemon 1 small
Mustard seeds ¼ tea spoon
Asafetida 1 small piece
Coriander seeds ¼ tea spoon
Pepper ¼ tea spoon
Jeera ¼ tea spoon
Curry leaves
Coriander leaves

Cook tur dhal nicely with 100gms of water. Cut tomatoes into pieces and add 200 Gms of water. Add rasam powder, salt, asafetida and boil it for 5 minutes. Then add the cooked tur dhal and enough water. Fry coriander seeds and pepper without oil. Powder the coriander seeds, pepper and jeera. Add the powder into the rasam, we made it ready. Season it with mustard seeds fried in ghee and garnish with curry leaves and coriander leaves. Squeeze the lemon and the juice should be added to the rasam after the boiling was over.

காஞ்சிபுரம் IDLI

2009-05-24T21:58:00.000-07:00

Ingredients:

• Raw rice 1/2 cup
• Idly rice 1/2 cup
• Black gram dhal 1/4 cup
• Fenugreek seeds 1/4 tsp
• Curd 1 spoon
• Cumin seeds 1 tsp
• Pepper 2 tsp
• Dry ginger powder (sukku) 1/4 tsp
• Oil, ghee and Salt
•
•
Soak raw rice, idly rice, Fenugreek seeds and Black gram dhal for 4 to 5 hours. Prepare the batter by grinding the soaked ingredients coarsely (to the size of rava). Don’t grind it nicely. Add Salt and Curd to the batter. Allow the idly batter to ferment. Heat Oil in a pan. Add Cumin seeds, Pepper, Ginger powder and fry for a minute. Then mix the fried items to the fermented idly batter. Boil water in a cooker. Pour a spoon full of batter to the idly plates and place the plates in to the cooker. Cover the cooker with a lid. After about 10 to 20 minutes the idlies will be cooked and soft. Insert a knife to the idly and it shouldn’t stick with the batter. Remove the idlies from the plates and serve hot with chutney, sambar and idli podi (idli chili powder).

TOMATO SOUP

2009-04-11T07:15:00.000-07:00

15 ஸ்டெப்ஸ்- TO LIVE HEALTHIER NOW

2009-04-11T07:12:00.000-07:00

1. Eat as if your life depended upon it. Our cosmic origin requires high
octane fuels.
2. Chew foods well to begin the process of digestion.
3. Leave stomach 20% empty for digestion, discover the benefits of
calorie restriction.
4. Combine foods properly for assimilation.
5. Consume 8-12 glasses of quality water daily but not with meals. Drink
water from a closed container with a straw.
6. Diet should be 75% alkaline ash forming foods and 25% acid forming
foods. This is very critical.
7. Consume organically grown fruits and vegetables when possible.
Avoid chemically laden and over-processed foods in cans or boxes.
8. Consume enzymatically alive foods full of organic water, various
colours, as well as phytochemicals and anti-oxidants. Eat 6 servings
of vegetables, three of fruit daily. Do not overcook vegetables.
9. Reinoculate the colon by eating plain, unsweetened yogurt daily.
10. Keep the colon clean.
11. Take time to breathe deeply. Reduce stress naturally. Rejoice in life.
12. Sleep sufficiently for your needs and exercise daily.
13. Expose your skin and eyes to sunlight, daily, at only the appropriate
times, avoid burns; never look at the sun directly.
14. Reach out with love and compassion to others and see them as your
own. Do not criticize.
15. Meditate and pray to calm our bodies and minds, think good thoughts,
do right actions, be truthful in speech. Smile, it is magical.

Avoid excess protein, alcohol, and sugars, excess salt, overly processed foods, tobacco, tea, carbonated beverages, margarine, coffee, refined foods, hydrogenated or rancid oils, fried foods and sweetened foods.

2009-04-04T04:19:00.000-07:00

MILAGU KUZHAMBU

2009-04-04T04:10:00.000-07:00

THEVAIYANA PORUTKAL

Puli 1 siriya yelumichambazha alavu
Milagu 1 spoon
Varral Milagai 3 alladu 4
Uluthamparuppu 1 spoon
Tuvaramparuppu 1 spoon
Perungayam 1 thundu
Uppu 1 spoon
Karuveppilai

Puliyaik karaithu 2 aazhakku puli jalam yeduthukkondu uppu, karuveppilai podavum. Milagu, milagai, uluthamparuppu, tuvaramparuppu, perungayam ivarrai yennayil varuthu (thevaiyanal siridu karuveppilaiyaiyum kooda vaithu) nangu araithukkondu, puli jalathodu serthu siridu sundum varaik kodikkavittu, maavu karaithuvittu oru kodhi vandavudan irakkivaithu, kadugu thalithuk kottavum. (Pidithavargal siridu vellam serthuk kollalam).

2009-04-03T03:55:00.001-07:00

Shaadi.com Matrimonials

PARUPPU (DHAL) RASAM

2009-03-25T03:42:00.000-07:00

Ingredients:

Tuar Dhal 50 gms
Rasam Powder 1 Table Spoon
Tamarind small lemon size
Tomato 1 small
Salt 1 table spoon
Mustard seeds ¼ tea spoon
Asafoetida 1 small piece
Cumin seeds ½ tea spoon
Ghee 1 tea spoon
Coriander leaves
Curry leaves

Soak the tamarind in the water for 10 minutes. Cook the tuar dhal with 100 Gms of water. Prepare tamarind water measuring 200 Gms. Add salt, asafetida and pieces of tomato. Boil it for 10 minutes. Add rasam powder. Allow it to boil for 2 minutes. Then add the cooked tuar dhal into it. Season it with mustard seeds and cumin seeds in ghee. Then garnish with curry leaves and coriander leaves. Serve hot.

OATS BAGALABATH

2009-02-22T00:02:00.000-08:00

Ingredients:

White Oats 1 cup
Milk 1 cup
Good Curd ½ cups
Chili 2 sliced nicely
Ghee 2 table spoons
Crated Cucumber 1 small cup
Ginger 1 small piece
Pomegranate Pearls 2 table spoons
Green Grapes and Raisins each 10 nos.
Mustard seeds ½ tea spoon
Cumin Seeds ½ tea spoon
Curry Leaves Little
Salt To taste
Coriander Leaves Little

Cook oats nicely. In a pan, put ghee and add green chili, ginger, mustard seeds, curry leaves and cumin seeds for seasoning the bath. Add curd, salt and cooked oats. Add the seasoning. Stir it well. Decorate with cucumber, pomegranate pearls, green grapes, raisins and coriander leaves. Serve cool.

CORN PAKORA

2009-02-08T00:00:00.000-08:00

Ingredients:

Fresh corn 200 Gms
Gram flour (Besan) 5 table spoon
Chilly ginger paste 3 tea spoon
Red chilly powder 1 tea spoon
Amchoor powder (Day mango powder) 1 tea spoon
Chopped coriander leaves 2 table spoons
Salt to taste
Oil for frying

Grind the corn coarsely and add all the other ingredients except oil. Make a batter by using a very little water. Mix well. Heat the oil. Make small balls from the corn mix and drop them into the oil. Fry them till it becomes brown in colour. Serve hot with spicy chutney or sauce.

TOMATO KURMA

2009-01-18T19:57:00.000-08:00

Ingredients:

Onion 2 small
Tomatoes 250 gms
Coconut 100 gms scraped
Cashew nut 3
Red Chili 3
Green Chili 2
Poppy Seeds ½ table spoon
Jaggery ½ tea spoon
Garam Masala Powder ¼ tea spoon
Coriander seeds ½ tea spoon
Ani seeds ¼ tea spoon
Cumin seeds ¼ tea spoon
Oil and salt to taste

Wash and cut onion and tomatoes into small pieces. Grind coconut, cashew nut, poppy seeds, red chili, green chili and coriander seeds into coarse paste. In a frying pan, put oil and heat it. Season the kurma with aniseeds, cumin seeds and add onions. Fry it till it becomes brown in colour. Then add tomatoes. Fry for 5 minutes. Add the ground paste, salt, jaggery and water. Allow it to boil for 10 minutes. The gravy becomes thick. Garnish with coriander leaves. The kurma is ready.

VERMICELLI PAYASAM (GHEER)

2008-12-31T21:09:00.000-08:00

Ingredients

Vermicelli Milk 500 gms Ghee 50 gms Sugar 150 gms Cashew nuts 25 gms Cardamoms 3

Heat ghee and fry cashew nuts and vermicelli into a light brown colour. Boil the vermicelli. Boil the milk into half. Add sugar and boiled vermicelli into the milk. Decorate with sliced badam and pista. Add crushed cardamom powder.

MOONG DAL PAYASAM

2008-08-29T23:14:00.000-07:00

Ingredients:

Moong Dal 200gms
Coconut 1 1/2
Jaggery 400 gms

Scrape the coconut and remove the first extract of thick milk. put the grating in the mixer and remove the second and third extract of milk (three cups each).

Roast the dal to a golden brown and cook it in the third extract milk . Cook till soft. Add jaggery and the second extract milk and cook till milk thickens. When ready, take off and pour the first thick milk. Mix well.

GREEN PEAS PULAV

2008-08-23T08:15:00.000-07:00

Ingredients:

Rice 3 cups green peas 3 cups Onion 2(chop lengthwise) Ghee or oil 100gms, Salt To taste

Grind to a paste: 1 cup grated fresh coconut, 1 little-mint leaves, 1 little-coriander leaves, 4 tbsp-poppy seeds, 6-green chilies, 1 small ginger, 10 flakes-garlic.

Wash the rice and soak in water for 20 minutes, drain and add green peas together into the rice with double volume of the water and cook and keep cool.Heat oil or ghee in a pressure pan, add onions and fry till soft, add ground paste and stir-fry till thick, add salt and cooked rice. Stir, keep covered lid and keep under slow fire for 5 minutes. Stir.

Open and garnish with coriander leaves and serve hot with curd raitha.

KEERAI (GREENS) SOUP

2008-08-07T03:08:00.000-07:00

Ingredients:

Finely cut Keerai (greens) 1 cup
Finely cut onion 1 table spoon
Bar lie 1 table spoon
Butter 1 tea spoon
Salt and pepper powder to taste
Lemon Juice ½ tea spoon

Wash keerai and cook it with salt and a little water. Cook barlie with half cup of water and filter the water alone. Put the cooked keerai in a mixer and make it a fine paste. In a pan add butter and onion and fry it nicely. Then add keerai mix, barlie water and allow it to boil. Add pepper powder and lemon juice.

TANJORE MOREKUZHAMBU (BUTTERMILK KUZHAMBU)

2008-08-07T03:06:00.000-07:00

Ingredients:

White pumpkin 1 small bar
Green Chili 4
Red Chili 2 Asafotetida 1 pinch
Coconut scrapped 3 table spoons
Curd 1 big cup
Fenugreek 1 tea spoon
Mustard seeds 2 tea spoons
Cumin seeds 1 table spoon
Curry leaves for garnishing
Salt and oil to taste

Cut pumpkin into small square pieces. Cook it with salt. Grind coconut, cumin seeds, fenugreek, red chili, green chili and asafotetida into a coarse paste. Prepare buttermilk from the curd with 2 cups of water. Add salt and ground paste and cooked pumpkin. Stir it well. Boil it for 5 – 7 minutes. Season with mustard seeds and curry leaves. If the coconut oil is used for seasoning, the flavor will be more.

BEAUTY TIPS

2008-08-01T04:13:00.000-07:00

CUCUMBER BLEACH

Ingredients:

Cucumber seed powder 100 Gms
Barley powder 100 Gms
Sandalwood powder 10 Gms.
Pachai Kalpooram 5 Gms

Make powder all the above ingredients. Take one spoon of this powder and add one tea spoon of milk. Apply in face and other parts of neck also.
Allow it to dry for 10 minutes. Then wash with warm water. The effective herbal bleach is ready

VADAI

2008-07-19T09:15:00.000-07:00

Ingredients

Black Gram (Urad Dhal) 100 Gms
Green chili 2
Ginger 1 medium size piece
Salt to taste

Soak black gram in water for 2 hours. Then wash it well. Put in a grinder along with salt ginger, chili and a little water. Make the dough into a coarse thick paste. Put oil in a pan. From the vadai maavu (Dough) prepare medium sized balls. Put a little water in a small plantain leaf, keep the vadai maavu ball on that, and flatten it with a little water. Make a hole in the centre. Prepare all the vadais. Deep fry it. Serve with coconut chutney.

RAVA DOSAI

2008-07-19T09:13:00.000-07:00

Ingredients:

Sujee (Ravai) 1 cup
Rice flour ½ cup
Jeera ½ teaspoon
Salt to taste
Sour butter milk ¼ cup
Green chili 1
Oil desired

In a vessel, add buttermilk, salt, jeera, finely cut green chili, rice flour and sujee. Mix with water,to make dosai maavu (semi solid state). Keep the dosai maavu for 30 minutes. After that put the dosai pan, allow it to heat. Add a little oil to make the pan prepared for making dosa well. Pour150 gm of dosai maavu in the pan starting from the corners and end in the centre. Add oil in the corners and turn it the other side. We can a crispy rava dosai.

CUCUMBER RAITHA

2008-07-12T04:38:00.000-07:00

Ingredients:

2 cups - yogurt, well beaten
half (aprox. 6” long) - cucumber
½ - tomato, medium, finely chopped to taste, finely chopped Green chili
¼ tsp - cumin, roasted and coarsely ground
¼ tsp - red chili powder
½ tsp - chat masala
¼ tsp - mint powder, optional
5 springs - cilantro, (Optional) To taste Salt

Method:

1. Grate cucumber with or without skin.
2. Squeeze out the water from grated Cucumber.
3. Add all the ingredients into the beaten yogurt and mix well.

Serves: 4 to 6.

Tips:
1. If salad Cucumber is not available, use the regular one but make sure to de-seed and peel it.
2. Serve with a rice dish or with any Indian meal.

CAULIFLOWER SUBJEE ( SIDE DISH)

2008-07-12T04:36:00.000-07:00

Ingredients

Cauliflower 1 big
Tomatoes 3
Onions 3
Garam Masala Powder 1 tea spoon
Ginger garlic paste 1 tea spoon
Coconut scrapped 2 table spoons
Poppy seeds 1 table spoon
Aniseed ½ tea spoon
Turmeric powder ½ tea spoon
Chili powder 1 teaspoon
Oil and salt to taste

Soak cauliflower in warm water with salt and keep for 10 minutes. Separate cauliflower into big flowers and wash it well. Cut onions and tomatoes into small pieces. Grind scraped coconut and poppy seeds in to mixture. In a frying pan, heat oil and season with aniseeds. Put onions and fry till it browns then add tomatoes and allow it to fry for few more minutes. Add cauliflower fry it till tender and then add turmeric powder, salt, chili powder, ground paste and enough water. Mix it well. Add garam masala powder. Cover the pan with a plate and cook on medium heat till cauliflower is soft and till the gravy thickens. Add cut coriander leaves for garnishing.

BEETROOT CUTLET

2008-07-03T02:38:00.000-07:00

Ingredients:

Beetroot 3
Potato ½ Kg
Onion (sliced nicely) 1 cup
Ginger-garlic paste 1 tea spoon
Green chili (sliced) 1 tea spoon
Aniseed (sombu) ½ tea spoon
Chili Powder ½ tea spoon
Dhania (Coriander seeds) Powder ½ tea spoon
Dry Mango Powder (Amchur Powder) ½ tea spoon
Garam Masala Powder ¾ tea spoon
Bread Powder ½ cup
Oil and Salt to taste

Boil beet root for 7 minutes. Peel it and make into small pieces. Boil potatoes, peel it and smash nicely. In a pan, pour a little oil and add onions, ginger-garlic paste, green chili, aniseeds, dhania powder, garam masala powder, chili powder and stir it well. Then add boiled and sliced beetroot. After the water drains, add smashed potato into it. After 5 to 7 minutes add dry mango powder and stir it well.

Allow the mixture to cool. Then shape the cutlet to our choice, and dip it nicely in bread powder. In a frying pan, put the cutlets with little oil and boil it nicely.

RICE FLAKES CUTLET

2008-07-03T02:36:00.000-07:00

Ingredients:

Rice Flakes 1 cup
Potato 2
Green Peas 2 Table spoon
Corn flour 2 Table spoon
Green chili 2
Ginger and garlic paste 2 Tea spoon
Salt To taste
Oil

Boil potatoes, peel it and smash it well. Wash ½ cup of rice flakes well and keep it aside for 20 minutes. Then add smashed potatoes, green chili, green peas, garlic ginger paste and salt to taste, into the rice flakes and prepare thick dough with all the items. Make corn four into a thick liquid. From the potato dough make different shapes of cutlets we like. Dip the cutlets one by one, into the corn flour and again into the leftover rice flakes for crispy cutlets. In a hot pan heat the cutlets with little oil and cook it till it becomes golden brown.

POTATO KACHORI

2008-07-03T02:32:00.000-07:00

Ingredients:

Bengal Gram Powder 2 cups
Potato 5
Jeera 1 tea spoon
Coriander leaves 1 table spoon
Coconut (Scrapped) 1 cup
Green chili 2
Sugar ½ tea spoon
Oil
Salt to taste

Boil potatoes and peel it. Smash it well. Add Bengal gram powder and salt. Mix it well. In a separate bowl, add coriander leaves, jeera, coconut, sliced chilies and mix it well. Keep it aside. Make balls from the potato mix and shape it as a small katori (cup), with a little water. Keep inside the coconut masala mix in every potato cup and close it well. Deep fry all the cups in oil.

KASI HALWA

2008-06-06T23:16:00.000-07:00

Ingredients: White Pumpkin 250 Gms

Milk 200 ml

Sugar 200 Gms

Ghee 75 Gms

Cashew Nuts 10 pieces

Yelaichi Powder 2 tea spoon

Saffron A small pinch

Cut pumpkin into pieces. Steam cook it and mashes it well. In a strong bottomed pan, fry cashew nuts with a tea spoon of ghee and keep it aside.

Add milk, sugar and mashed pumpkin in to the pan. Keep the flame low.

Stir it well. It will become a slight thick paste. Add the remaining ghee, and yelaichi powder. The halwa will separate the ghee and come to a stage, without touching the walls of the pan. Add saffron with milk and fried cashew nuts. Transfer the halwa into a ghee laid plate. After 5 minutes, make into diamond shaped pieces

CORIANDER POWDER (FOR RICE)

2008-06-06T23:14:00.000-07:00

Ingredients: Black Gram 25 Gms

Bengal Gram 25 Gms

Coriander Seeds (Dhania) 50 Gms

Pepper 10 Gms

Red Chilies 3

Asafotetida 1 small piece

Oil 1 tea spoon

Salt To taste

In a frying pan put oil and roast all the ingredients. Make a nice powder. This powder can be used to make dhania rice.

COCONUT POWDER(FOR RICE)

2008-06-06T23:13:00.000-07:00

Ingredients: Black Gram Dhal 50 Gms

Bengal Gram Dhal 50 Gms

Red Chilies 3

Asafotetida 1 small piece

Mustard Seeds 10 Gms

Coconut (scrapped) 200 Gms

Ghee ½ teaspoon

Salt To taste

Dry roast all the ingredients except scrapped coconut. In a frying pan, add ghee and roast the scrapped coconut nicely till it becomes red. Grind everything into medium powder.

DHAL POWDER (FOR RICE)

2008-06-06T23:11:00.000-07:00

Ingredients: Tur Dhal (Red Gram) 200 Gms

Pepper 10 Gms

Red Chilies 1 No

Salt To taste

Dry roast all the ingredients except salt. Then salt crystals separately. Grind everything into a nice powder.

IDLI CHILI POWDER

2008-06-06T23:09:00.000-07:00

Ingredients: Red Chilies 200 Gms

Black Gram 50 Gms

Mustard Seeds 10 Gms

Bengal Gram 50 Gms

Asafotetida 1 small piece

Sesame seeds 10 Gms

Oil 2 Teaspoon

Clean all the ingredients. Roast all the ingredients with oil except sesame

seeds. Roast till the dhal become red. Then grind all along with sesame seeds and

salt into a medium powder.

SAMBAR PODI

2008-06-06T23:08:00.000-07:00

Ingredients: Coriander Seeds 600 Gms

Pepper Black 200 Gms

Tur Dhal 200 Gms

Bengal Gram 200 Gms

Fenugreek 50 Gms

Mustard Seeds 50 Gms

Turmeric 10

Red Chilies 1 Kg

Dry roast all the ingredients and make a nice powder. This measure will come for 2 months for a small family.

KEERAI CHAPPATHI

2008-05-18T01:18:00.000-07:00

Ingredients: Wheat Flour 2 ½ cups
Mulaikkeerai (Amaranath
Leaves) 1 Medium size
Onion 3
Green Chillies 10 (Or chilli powder)
Salt To taste
Oil

Cut keerai and onion into small pieces. Grind green chillies and salt into a thick paste. Add everything to the wheat flour along with salt and make dough for chappathi. Make small balls from the dough and prepare chappathis immediately. Otherwise the dough will get loosen. Heat the tava and make the chappathis with pouring oil on both the sides of the chappathi. Serve hot. Chappattis can be prepared with other vegetables like, carrot, beans and methi.

TOMATO RICE

2008-05-10T00:02:00.000-07:00

TOMATO RICE

Ingredients:

Rice 1 ½ cups
Tomatoes 200 gms
Oil 4 tablespoon
Mustard seeds 1 teaspoon
Black gram dhal 2 teaspoon
Peanuts 2 teaspoon
Cashew Nut 4 pieces
Curry Leaves 6 or 7 leaves
Onion 1 cup finely chopped
Kasuri Methi 2 teaspoon
Chilli Powder 1 teaspoon
Coriander Powder 1 teaspoon
Turmeric Powder ½ teaspoon
Salt To taste

Blanch and peel the tomatoes. Remove the seeds and blend in the mixer. Add enough water to make 4 ½ cups. Wash the rice, drain and place over the cooking bowl of the automatic rice cooker. Add the tomato liquid and salt. Press the switch to cooking. Heat oil in a kadai, add season with mustard seeds, dhal peanuts, onion cashew nuts and curry leaves. Fry till it becomes light brown in colour. Add kasuri methi, chilli, turmeric powder and coriander powders. Add to the rice and stir gently. When the rice is done, the switch will move automatically to keep warm. Switch off the cooker after 15 minutes; stir the rice gently before serving. Or allow keeping warm till time to serve up to 3 to 4 hours.

POTATO SAGU

2008-05-04T02:43:00.000-07:00

Ingredients: Potatoes ½ kg
Curd ½ cup
Tamarind A small lime sized
Green Chillies 2
Red Chilli Powder 1½ teaspoon
Turmeric Powder ½ teaspoon
Jeera ½ teaspoon
Oil 3 to 4 tablespoon
Salt To taste
Garam Masala Powder ½ teaspoon

Soak the tamarind in water. After 10 minutes, make a thick pulp of it. Boil potatoes nicely. Peel the skin. Mash two potatoes nicely. Cut the remaining potatoes into square pieces. Heat oil in frying pan, add jeera in that. When it splutters, add split green chillies, turmeric powder, Red chilli powder and garam masala powder in it. Fry for 2 minutes. Then add curd and mix well. Add potatoes and tamarind pulp. Fry well till oil separates. Garnish with coriander leaves.

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DOODH PEDA

2008-04-27T08:32:00.000-07:00

Ingredients:

Milk 500 ml
Sugar 200 Gms
Ghee 50 Gms
Yelaichi Powder 2 tea spoon

Make the sugar into a nice powder. In a strong bottomed pan, add milk and boil into half. Add sugar powder. While it is coming to a solid stage, switch off the flame and add ghee. Add yelaichi powder and leave it for 10 minutes.

Pour the entire paste into a plate. Make small balls from that paste. Add a badam or cashew on the top of every ball. Serve after 2 hours.

CARROT HALWA

2008-04-05T03:17:00.000-07:00

Ingredients:

Carrot 200 Gms
Sugar 200 Gms
Milk 250 M.Litres.
Cashew Nuts 10 Nos.
Ghee 2 Table spoon
Yelaichi Powder 1 pinch

Wash the carrots and scrap them into small pieces. In a strong bottomed pan, add scrapped carrot, sugar and milk. Stir it well. While the carrot is half-baked add the ghee. After 7 to 8 minutes, it will come without touching the sides of the vessel and fully baked. Add roasted cashew nuts and Yelaichi powder in it.

VENDAYA KUZHAMBU

2008-03-22T00:38:00.000-07:00

Ingredients: Tamarind One small lemon size
Salt 1 ½ tea spoon
Sambar Powder 1 table spoon
Mustard seeds ¼ tea spoon
Fenugreek ½ tea spoon
Red chilies 4
Asafotetida 1 small piece
Tur dhal 1 tea spoon
Gingelly oil 3 table spoon
Curry leaves

Take tamarind and soak in water for 20 minutes. In a vessel, add salt, sambar powder and filtered tamarind water 400 Gms. In a frying pan, pour oil and allow it to heat. Add mustard seeds, broken red chilies, fenugreek seeds , Asafotetida and Tur dhal. The dhal will become red then add tamarind water mix into the pan. Allow it to boil for 10 to 15 minutes. The oil
will be separated. The the kuzambhu is ready.

DIET RECEIPE

2008-03-22T00:36:00.000-07:00

CORIANDER LEAVES CHUTNEY

Ingredients: Washed coriander leaves one cup
Dry grams 1 teaspoon
Green chili 1
Ginger 1 small piece
Tamarind a small lemon ball
Size
Salt To taste

Clean all the ingredients. Add salt. Make a nice paste in a mixie. It contains vitamin A fully. The children can be given regularly. It strengthens the eye nerves. It is a healthy chutney and suitable for digestion also.

LEMON PICKLE

2008-03-06T02:32:00.001-08:00

Ingredients: Lemon 12 to 15 pieces
Chili powder 150 gms.
Turmeric Powder 1 table spoon
Mustard seeds 2 table spoons
Fenugreek 2 table spoons
Asafoetida Powder 1 table spoon
Gingelly oil 250 ml

Method: Dry roast fenugreek and powder it. Wash the lemons and wipe them nicely. Then cut all the lemons into pieces. Remove the seeds. Add salt and turmeric powder. Heat a small portion of oil in a kadai, add mustard seeds and asafoetida. Then add them to lemon pieces. Add chili powder, fenugreek powder and the remaining oil. Allow it for two or three days. In between shake well daily. The fourth day, the pickle is ready for use.

LEMON THOKKU

2008-03-06T02:32:00.000-08:00

VATHAL KUZHAMBU

2008-02-25T02:03:00.000-08:00

Ingredients: Tamarind A small ball size
Ging illy Oil 3 Table spoon
Mustard seed 1 tea spoon
Fenugreek 1 t. spoon
Vathal Kuzhambu podi 2 table spoon
Tur Dhal 1 t. spoon
Asafoetida one small pinch
Salt To taste
Vathal Sundaikai, Manathakali or kothavaraikai any one of
this.
Preparation: Soak required quantity of Tamarid in water and make 2 tumblers of tamarind liquid. Pour gingilly oil into the frying pan placed on the stove. When the oil gets sufficient heated up, put mustard seeds, fenugreek, tur dhal, asafoetida and curry leaves. Any one of the vathal may be fried in oil and kept ready. Enough quantity of vathal kuzhambu podi according to the spicy requirements may be taken and put into the pan containing the fried vathal along with the fried dhal and tamarind liquid. Place the pan on the stove, and when the whole thing begins to boil for 15 minutes, add salt to taste and remove the pan from the stove . Brinjal and onion can also be used.

FIVE STAR BURFI

2008-02-20T02:12:00.000-08:00

Ingredients. Milk 1 cup
Ghee 1 cup
Sugar 1 cup
Coconut srapped 1 cup
Basin Flour
(Bengal gram flour) 1 cup

Method: Mix all ingredients in a pan. Heat it in a light flame. Stir it well.
After 10 minutes it will come without touching the pan and ghee will come out. Transfer the same into ghee laid plate and make into diamond pieces. The five star burfi is ready.

PARUPPU SAMBAR

2008-02-11T02:15:00.000-08:00

Ingredients: Tur Dhal Half measure
Turmeric Powder One pinch
Tamarind A small ball (like a small lemon)
Sambar Podi 1 Table spoon
Red chillies 2
Mustard Seeds 1/2 Teaspoon
Fenugreek seeds 1/2 Teaspoon
Salt To taste
Asafoetida One small piece
Coariander leaves
Green chilli 1
Oil 2 Tablespoon

Pressure cook the dhal and keep it aside. Put tamarind in water for 10 minutes. Make a thick paste of tamarind and in that, add salt, sambarpodi and any vegetable. Make the tamarid water to boil for nearly 15 minutes. Then add cooked dhal in it. In a frying pan, pour oil. Then add, mustard seeds, red chillies, green chilli and fenugreek seeds. Fry it and add to the sambar. To garnish add coriander leaves and curry leaves. Serve hot.

HOW TO KEEP RICE IN PRESSURE COOKER

2008-02-10T08:39:00.000-08:00

Keep the pressure cooker in the stove, and pour one tumbler of water in it. In a vessel put one measure (200gms) of rice.Wash and drain the water. Pour 3 measures( i.e. 600 gms) of water and place a lid on the vessel. Close the pressure cooker with the gasket. Put the waiter on the steam hole after the steam comes forcely. Switch off the flame, after five whistles have come. After 10 minutes, open the lid after the pressure's gone.

PAAL PAYASAM (MILK GHEER)

2008-02-10T01:59:00.000-08:00

Ingredients: Milk 1 litre
Sugar 300 gms
Cashew 50 gms
Elaichi Powder 1 tea spoon
Saffron one small pinch
Rice 100 gms

With 200 gms of milk, pressure cook the rice nicely. Boil the balance milk into half. Then add the cooked rice into the milk. Allow it to boil for 5 minutes. Add sugar and minimise the flame. Switch off the flame after the sugar dissolves. Add roasted cashews. Put the saffron in milk and add to the payasam. Instead of sugar, we can add milk maid also. In that case, minimise the quantity of sugar.

COMPLETE KITCHEN RECEIPES

2008-02-10T01:56:00.000-08:00

This nalabhagam blog is created to help the housewives, newly married girls and who wants to enjoy cooking as a hobby.