GOTTU KUZHAMBHU

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

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

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

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

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

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.