Tuesday, October 13, 2009
Lets see some benefits of having ghee in our diet.
Ghee has full of nutritional benefits and medicinal qualities. Ayurveda recognizes ghee is an essential part of a balanced diet and considered it to be the best fat that one can eat. Ghee contain Omega 3 and Omega 9 essential fatty acids along with Vitamins A, D, E and K. and numerous other minerals are present in ghee.
Ghee helps to control eye pressure and is beneficial for who are suffering from glaucoma. Ghee is said to be stimulate the secretion of stomach acids and helps with digestion. Ghee is rich in antioxidants. It also contain anti viral properties. It is good for treatment of burns and helps in learning better and helps in memory retention. Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat.
This Nendra Baale (Nendra Banana Fruit) Gulab Jamoon is purely my style a healthy and yummy sweet dish having a healthy concept and it will be liked by all age group and every one I am sure.
Honey : 3 to 4 Tablespoons
Almonds powder : 2 Tablespoons ( 8 to 10 Almonds)
Method :1. Dry roast almonds and remove the outer layer of cardamom and dry grind cardamom seeds and almonds. Keep it aside.
2. Remove the skin of the nendra banana fruit and slice them into circle (very thin slices).
5. Now turn the other side and spread another half tablespoon of ghee on top. Let it turn golden brown on the other side.
7. Pour honey on the top again (a tablespoon will do on each side).
8. Sprinkle almonds and cardamom powder on the top of honey.
9. Nendra Baale Jamoon is ready to serve.
Note ;Should be done on the low flame to get the good result. You can add more almonds. You ca also prepare sugar syrup and dip shallow fried bananas in the sugar syrup. I have used Honey instead of sugar syrup. Add honey to nendra baale when it is completely shallow fried and removed from the pan. Honey should not be cooked since it looses its good properties in high temperature.
Time : 15 minutes. (Total time)
Serves : 2 to 3
Monday, October 12, 2009
Yereappa or Yere means put and appa means something sweet. Yereappa is prepared using raw rice, jaggery, coconut and cardamom.
You may think it is oily but as the weather starts cooling down and bringing cold breeze on the land, your skin gets effected by the cold wind in the atmosphere. Oil is very much needed for the body during winter. These things are well known by our elders and they practices the food habit according to it. There is no harm in eating just enough and right kind of food for the seasons. These are completely my opinion.
Here is a recipe of " Yereappa", that is what we call for this dish which is very easy to prepare and yummy to have. I am sure all age group will definitely love eating this traditional dish and enjoy each bit of it
Salt : a pinch
Methi Seeds " 1/4 Tea spoon
Urid dal : 2 Tea spoons.
2. Wash and drain water from rice and grind with beaten rice and coconut . It should be a fine paste.
4. Now keep a frying pan on the fire and heat oil.
5.When oil is heated put a spoonful of ground paste and deep fry on both sides on medium flame. Remove once it turns golden red. Place on kitchen tissue so that tissue absorbs extra oil. Repeat the same with remaining dough and prepare Yereappa same way.
6. Yereyappa is ready to serve.
Note :The dough should not be watery..You can add little rice powder to thicken the dough if it turns watery. If the dough is watery Yereappa may take (absorb) more oil which is not good. Adding cashew nuts is also an optional. Adding more or less jaggery is according to your wish. Do not soak rice mixture more than 2 hours. Prepare Yereappa just after grinding the dough. Do not allow them to get savoury. ( It absorb more oil if it is left ).
Time : 2 hours to soak.
Preparation time : 30 minutes.
10 to 12 Yereappa can be prepared.. (According to the size of the spoon you use).
Wednesday, October 7, 2009
Dosa is a breakfast dish and you can have them as snack in the evening also. It is one of the healthy dish that we can eat them in the morning for breakfast.
There are different types of dosa now a days. With this dosa dough you can prepare plain crisp dosa, fluffy set dosa or Masala dosa and guli appa. The rice and urid has to be soaked for 2 to 3 hours and then ground with urid and methi seeds. It has to left to get naturally ferment at least for 6 to 8 hours. Then you can prepare soft dosas.
Method :1. Soak rice, urid dal and fenugrik seeds together for 3 to 4 hours.
2. Wash and soak Avalakki/Beaten rice separately.
3. Grind it together little by little till paste and remove from the mixi jar.
5. Keep a dosa tava on the fire. Sprinkle oil and clean it nicely. Keep on medium heat.
6. Add a ladle of ready dough and spread it slowly.
7. Sprinkle oil on the top of dosa, cover and cook for a minute.
9.Now dosa is ready to serve.
11. Add little ghee or butter just before serving.
12.Repeat the same with remaining dough.
Note :You can use grinder or mixit to grind it . Grinding in the grinder adds to the taste. If you are using mixi jar use very less water. You can add a tablespoon of toor dal while soaking. Adding boiled rice is optional. (I have added 1/2 cup of boiled rice). Dosa dough should be little thinner than idli dough. If it turns very thin add some maida and rava .
Soaking : 4 hours + grinding : 15 to 20 minutes (grinder) + Fermentation : 6 to8 hours.
Preparation : 15 to 20 minutes.
Serves : 5 to 6 .
Kesu/Colocasia is grown plenty during the rainy season. In some parts of South Canara there were some rains and Colocasia has grown nicely f...
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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