காஞ்சிபுரம் IDLI

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
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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

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.

15 ஸ்டெப்ஸ்- TO LIVE HEALTHIER NOW

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.

MILAGU KUZHAMBU

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).

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PARUPPU (DHAL) RASAM

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.