Prepare Ladies finger-Okra pachadi in the authentic Kerala style

Ladies finger pachadi is a popular dish during a sadhya or special occasions in Kerala. Pachadi is a mandatory dish during sadhya on occasions like Onam and Vishu. Pachadi / Kichadi is made with ash gourd, beetroot, cucumber etc. Lichadi / pachadi looks like a raitha mixed with mustard seeds.

The milky white color of pachadi / kichadi is very attractive and is healthy too. Ladies finger pachadi / Okra pachadi is easy to cook and can be included on your menu especially on days planned for vegetarian meals.

My son likes the blend of colors that kichadi / pachadi generates especially when made with beetroot and cucumber.

Ingredients for Ladies finger pachadi: 

Ladies finger / Okra/ Vendakka : 15 nos

Green chillies : 2 nos

Coconut: ½ cup grated

Yoghurt / Thick curd: 1 cup

Cooking Oil : 4 tbpn

Mustard seeds: 2 tsp

Jeera: ½ tsp

Garlic-3 slices

Curry leaves: few

Dry red chilly: 2 nos

Salt: to taste

Procedure for preparing Ladies finger/ Vendakka pachadi:

Method:

·        Wash the ladies finger / vendakka and pat dry. Cut okra into round slices, cut them as thin as possible.

·        Heat 2 tablespoon of oil in a pan and fry them until crisp. Ensure they do not get burnt.

·        Grind grated coconut along with a pinch of jeera and 3 slices of garlic.

·        Powder mustard coarsely.

·        In a bowl mix coconut paste, thick curd, fried ladies finger, mustard coarse powder, salt as required and mix well. Heat the base for a minute.

·        Heat the remaining oil in a pan. Do seasoning with mustard, jeera, dry red chilli, curry leaves and add into the bowl.

·        Vendakka pachadi/Okra kichadi is ready to serve with hot rice or rotis too.

This is the authentic way of cooking vendakka pachadi. Your family will appreciate your original cooking bringing nostalgic memories of grandma’s cooking. The family will is gonna relish your cooking.

Try this recipe and enjoy healthy cooking. For more healthy and tasty recipes visit ourFacebook page and Google+ page

 

Bake a Sponge cake with Caramelized sugar

Cakes are universally popular during birthdays and special occasions at home. We have a practice of baking cake additionally from the home made butter. The butter is fresh and ideal for making soft and spongy cakes.

Cake baking is no great skill. The secret of baking cake successfully lies with the proportions of the ingredients. Any mismatch will make the cake become a disaster. Therefore recommend you to go by weight and not measures for basic ingredients.

Cake baking process is no rocket science but basic awareness of the role for each of the ingredients during the basic process needs understanding for the users.

You can bake cakes in various different ways by experimenting with different fruits and flavors. Today we shall go thru the recipe of baking a sponge cake with caramelized sugar.

Ingredients for Sponge cake with Caramelized Sugar:

• All-purpose flour /Maida: 200 gm
• Butter (home made or saltless variety): 200 gm
• Sugar:175 gm+ 25 gm for caramelization
• Eggs: 200 gm
• Cardamom / Elaichi: 6 nos
• Patta : 1 inch piece
• Vanilla essence: 1.5 tsp
• Cashewnut / Kaaju: 10 nos
• Raisins / Kismis: 10 nos
• Baking powder: 1+1/2 tsp

Procedure for preparing Sponge cake with Caramelized Sugar :

Method:

• Sieve maida and baking powder together for 2 times, this will ensure uniform mixing. Powder sugar in a mixer. Transfer in a mixing bowl.
• Eggs also needs to be weighed, you can only use the white of the egg to balance the weight. Beat eggs in the same mixer.
• Add butter ( kept at room temperature) to the powdered sugar in the mixing bowl. Mix well with a plastic ladle or with your hand. After 3 to 4 mins of constant mixing add beaten eggs. Mix all the ingredients again for 3 to 4 mins.
• To this base add maida and mix vigorously to remove any lumps of unmixed flour. Add the caramelized sugar and thoroughly mix the batter.
• After 5 mins add cashew,raisins and vanilla essence. It is ready to transfer into the baking oven.Retain a few for decorating the cake.
• Meanwhile grease the baking pan with butter. Sprinkle some dry maida onto the baking pan to form a thin layer of maida. Now pour the cake batter into the pan.Decorate with cashew and raisin on top.
• If you are using the micro oven, preheat oven to 200 deg C for 10mins. Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins.
• Take a tooth pick and prick the cake till the base to check whether it comes out clean or not. If the mixture is still sticky, then bake it for another 10 minutes. Check it again and turn off the oven.
• Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Use a butter knife to lightly run along the edges of the cake; make sure that the edges are all loose before you flip it.
• I use the cake oven with a sand tray accessory at the bottom. I heat the sand tray for 4 to 5 mins and then decrease the flame of the gas stove. I place the cake pan above the sand tray. The oven has to be kept at low flame for 25 mins.
• Sponge Cake with caramelized sugar is ready. Let it cool down for a while and then separate it from the pan with the help of a knife. Cut the cake in the shapes you desire and serve it.
• Pre-work: You need to caramelize sugar on the pan. Heat sugar on a thick bottomed pan. When it melts and become liquid keep stirring. It will start changing color and when it becomes dark brown you can add a few spoons of water and put off the flame. The other option will be to cool caramelized sugar on a tray of ice.

You will receive a lot of appreciation for the baked cake. The aroma of fresh cake baking will be all over your house and out in the open air too.

My kids will visit the kitchen often mainly because of the aroma and the curiosity to know what other varieties I’m actually attempting that day.

Try this recipe and enjoy healthy cooking. For more tasty recipes visit our Facebook page and Google+ page.

My experiences in the kitchen-Part 2

For a beginner in the kitchen all the activities will feel like a huge task. As you experience with cooking several dishes you start gaining confidence and the tasks start looking simpler and less complicated. Here are a few tips from my experiences in the kitchen in continuation to the previous posts that was shared.

Watch out for the tips and tricks that has to be managed while working in the kitchen.

Cutting or chopping vegetables

• Sharpen your knife with a stone. Soak the stone in water and then rub the knife in an angle to get a better finish. Avoid the electric sharpener as much metal will be rubbed off in the process.
• To avoid crying while cutting onions refrigerate  and then cut. If you have not refrigerated then  place an onion on the tip of the knife you use to cut the onion. No shedding of tears.
• To avoid itching after cutting elephant foot take a small piece and place it on flame using a pincer. Your itching will minimize and gradually stop.
• Vara pindi / Banana stem dish is tasty. While chopping banana stem you need to remove the fibers that is present between the stem. Ideal method cut the inner white stem in ½ inch circular pieces. While segregating you will observe long hairy threads along with the circular piece. Roll this hairy threads on your finger and proceed to cut another circular slice. This way unwanted threads can be removed and finally hold 4 to 5 circular slices and chop them fine.
• Do not throw away the water in which rice is washed prior to cooking. Raw banana , banana stem , banana flower chopped for torran i.e a dry vegetable dish: can be soaked in this water. This will avoid becoming black. Drain water and squeeze the ingredients well prior to cooking.
• Add chopped Potato, brinjal (egg plant) ,elephant foot in water to avoid blackening. The actual color of the vegetable is retained.
• To keep the green chillies fresh for a longer time, remove the stems before storing.
• Wash and dry ladies finger prior to chopping. This will relieve you of stickiness.
• Reduce bitterness of Karela. Slit karelas ( bitter gourd) length wise and apply a mixture of salt. Keep aside for ½ hour and then cook.

Cooking tips:

• While boiling pasta and noodles, use some oil in the water to avoid sticking. When the noodles  are boiled, drain all the hot water and then add cold water. This way all the noodles will get separated.
• To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
• Before cooking cauliflower florets soak them in warm salted water for a while to get rid of any tiny insects that may be present deep inside the florets and not visible to the eye.
• A little rice flour added to bhajia batter will not only make the bhajias crisper but also less oily.
• Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
• If you want the onion to change color during sautéing on a low flame, add ½ tsp of sugar and you will see a coloration appear .

Safety tips:

• If you are not using a chopping board, then it is advised to use finger gloves while cutting vegetables.
• Fry the fat of chicken in a kadai on a low flame. The oil that is collected can be stored in a clean and dry bottle. This oil is ideal to apply on minor burns in the kitchen. It gives cooling effect and heals faster too. Shelf life: 3 years

General tips:

• If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze. Also lemon can be used while washing chicken, fish, meat to remove that raw blood smell, cleansing properties too.
• To remove fish and meat odor from your hands rub with lemon rind.
• Always keep dough (atta/ maida flour) covered with a moist cloth to avoid a dry crust from forming on it.
• Crust removed from bread for making sandwiches etc., can be sun dried or oven dried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required. You can make tikkis or use in cutlets.
• Commonly observed that jam bottle cap does not open as it is seal locked. Make a small dent on the cap with a knife to remove the vacuum and you will be able to open the cap.
• Soak and cook dhals ,you can save cooking gas.  For more tips on gas saving methods check out- Great tips to save LPG in your kitchen.
• Keep a scissor, bottle opener, stone for sharpening knives handy in the kitchen to avoid delays.

An organized kitchen is the key to work efficiently. Once a week organize the racks to ensure you get your containers and spoons on time.

Related reading:

My experiences in the kitchen-Part 1

How to Prepare Basic Garam Masala at Home

How to make Ginger Garlic paste at home

How to make thick curd

How to extract fresh Coconut milk at home

My experiences in the kitchen-Part 1

Working in the kitchen is fun. If the day is hot and not going good you will end up with more mess. Here are few special tricks that I have learnt along with the art of cooking . I started off with great experiences and at times disastrous ones too during experimentation in the kitchen. I wish to share these tricks and kitchen tips to the beginners and newbies experimenting in the kitchen.

Indian cooking involves lots of masalas, powdering and grinding in the cooking process You can save time and effort, also learn from experiences rather than inventing the wheel again.

Frying papad at home:

• Prick at least two holes to avoid papad bulging. Store in tight containers to avoid fried papad becoming soft.
• Place unfried papad in the refrigerator.  To prevent stiffening and breakage of the papads once the cover is opened, place the unfried papads in a polythene cover this will prevent stiffening and breakage.

Boiling milk:

• Dispense packet milk into container and only then place on the stove. If not the milk catches at the base leaving a burnt smell. Low or Medium flame should be maintained while boiling milk.
• While boiling milk at medium heat stir the milk with a spoon. It will avoid milk sticking at the bottom of the vessel.

Handling hot oil:

• While frying puris in oil, immerse in oil and then press with a flat spoon such that the puri will puff like a ball. Do not leave the dough for a long time, it’ll absorb oil. Instant frying is the key to avoid oil absorption for puri.
• To check oil is hot, put a small piece of the dough / batter. If it comes up boiling,  the oil is hot enough to fry. If the batter is lying at the base, oil needs more heating.
• To cool the oil and avoid fumes after frying activity, switch off flame and put 8-10 cooked rice into the oil. It will absorb the heat.
• Fry papad in medium flame. To retain color of fryums while frying, heat the oil sufficiently, lower the flame completely and then add fryums to avoid the deep brown color

Cake baking tips:

• Weigh and add quantities while you plan to make a cake. Measuring can be tricky and the cake baking will not be accurate.
• If you plan to add soaked nuts and raisins while baking. Coat them with All purpose flour (maida) and then add when the baking is half way through. This will avoid the nuts and raisins reaching the bottom.
• After applying butter on the cake tin, sprinkle maida and then pour the batter. The baked cake will come off easily.

Making soft idli and crispy dosa

• If you add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp, idlis will be soft.
• Apply ghee in the idli tray prior to dispensing the batter. The idlis will come away freely without sticking at the base.
• To check tawa has become hot , sprinkle few drops of water. If it sizzles with steam coming out it  indicates tawa is hot.
• Rub slices of onion on dosa tawa (griddle) before spreading dosas. This will avoid the dosa from stubbornly sticking to the griddle or tawa.

Preparing cutlet with a crispy covering

• To prevent oil foaming while frying cutlets- use only egg white. Make a small hole on one end of the egg. Let the egg white flow freely into a bowl. Whisk the egg white thoroughly and the process will not be messy.
• To get a crispy covering for your cutlets, powder fresh bread. Dip the cutlet balls in egg white (pepper and salt included) and finally coat with powdered fresh bread.
• If you have to make cutlets in a hurry and have no breadcrumbs use semolina for coating them.

There is a popular saying, “ The best way to win a man’s heart is thru’ his stomach”. You can also win the hearts of your family members by cooking good and healthy food.

Remember to cook as per the need. Avoid wastage as there are thousands of people going without a meal every day.

Related reading:

How to Prepare Garam Masala at Home

How to make Ginger Garlic paste at home

How to make thick curd

Simple way to prepare fresh Moong gram sprouts at home

Healthy and Delicious Sweet Corn Paratha

Sweet corns are available during winter days. In monsoon people usually have corn roasted by at road side vendors. Sweet corn is mostly steamed and eaten with a garnish of lime juice and salt. Sweet corn is full of vitamins and fiber. Sweet corn can be included in your wheat dough to make delicious sweet corn paratha.

Here’s the recipe for sweet corn paratha also referred to as Makai ki roti.

Ingredients for Sweet Corn Paratha:

• Wheat flour: 2cups
• Sweet corn: 1 cup
• Green chilly: 2 nos ( chopped finely)
• Coriander leaves: 3 tsp (finely chopped)
• Ajwain ( Carom seeds or Bishop’s weed): ¼ tsp
• Ginger-garlic paste: ¼ tsp
• Cooking oil / Ghee: 4 tbsp
• Salt: as per taste
• Water: as required

Procedure for preparing Sweet Corn Paratha:

Method:

• Remove the corn from the cob and grind in the mixer to form a smooth paste.You can even grate the cob and remove the pulp.
• Add the sweet corn pulp into the dough along with 1 tbsp of oil.Knead the flour to form a hard flour.
• Cover the dough with a wet cloth and let it remain for 20 to 30 mins. The dough will become fluffy and will set.
• Smoothen the dough by kneading for a few minutes.
• Make small rolls (size of a lemon} and roll the dough with a rolling pin. Dip the balls into wheat flour to avoid sticking to the base.
• Put 2 drops of oil a little wheat flour and fold the paratha at 1/3 length. Place the other 1/3^rd length over the first fold. Fold both the open end one over the other like a handkerchief.
• Dip the dough into wheat flour and with a rolling pin to make a thick paratha. Make sure the spread is even i.e not too thick nor thin.
• Heat a tawa / pan and apply little oil on the pan. Place the paratha on the pan. When one side is heated flip the paratha.
• Apply oil / ghee on the top side. Flip the paratha and apply oil on the second side too.
• Maintain low heat to avoid burning of paratha. You will observe the paratha is golden brown color indicating it has cooked.
• Prepare the sweet corn parathas with the remaining dough and place it in a hot pack-casserole or serve them hot.

A good combination with green peas curry, kaju curry,mixed vegetable curry. You can also Makai ki roti serve with raitha, pickle or chutney.

Delicious and healthy Sweet Corn Paratha is ready to serve. You will enjoy the taste and also benefit with the vitamins and fibers that are within the Sweet corn. The aroma of carom seeds and the flavors while making the parathas will increase your appetite.

Please add a comment and, if you like the post, feel free to share it with your friends.

Chatpati Chammandhi for Idli-Dosa

Chammandhi or chutney is an essential part of a menu in South Indian homes in addition to Sambhar. There are several varieties of Chutneys and Sambars made in South India.

The recipe I’m sharing today is a chatpati chutney loved by my kids and they empty the tiffin box clean. Chatpati Chammandhi is a great combination with Idli-dosa. My son shares his tiffin box and his friends also have given me compliments on this chutney and on few other dishes.

Ingredients :

Idli dhal: ½ cup

Ginger: 3 table spoon (chopped)

Garlic: 3 small cloves ( chop into fine pieces)

Curry leaves: 1 sprig

Onion: 1 small

Dry Red chilli:3 nos ( cut them into halves)

Jeera: ½ tsp

Jaggery: 3 table spoon (crushed)

Tamarind : size of a big lemon

Oil: 2 tsp

Salt: to taste

Procedure for preparing Chatpati Chammandhi for Idli-Dosa:

Method:

• Soak tamarind for 30 mins. Use warm water to speeden the process. Make a thick pulp.Remove all strands.
• Heat oil in a flat pan, add Idli dhal. When idli dhal turns color add onion, ginger, garlic, curry leaves, jeera, dry red chilli .Roast the ingredients on low flame.
• Remove from flame and allow to cool.
• Grind all the fried ingredients, crushed jaggery, tamarind pulp, salt to a fine paste.
• Chutney is ready to serve. You can apply on one side of the dosa and roll for their lunch boxes.

Chatpati Chammandhi is ideal for tiffin boxes as the consistency is thick and therefore less chances of spilling. Once a batch is made my kids will have it with vada, kuzhi paniyaram and complete the stock.

Quick to make recipe. No need of coconut and will last for 2 to 3 days. All the ingredients are commonly available in every house hold. Try this recipe and just watch. Your kids are going to demand for more quantity.

You may also like:

• Hotel Masala Dosa Recipe
• Red Chilly Chutney for Masala Dosa
• Tangy and Healthy Dates Chutney
• Prepare special Chettinad Kuzhi Paniyaram with left over dosa batter
• Mint Chutney

Special prawns fry at home –a look alike of a hotel dish

Prawns fry is an all time favorite among kids and elders too. Usually we prepare prawns curry as children enjoy the dish. They call it ‘buttons curry’ as the prawns curl into a circular pattern.

These days people have become very health conscious but indulging once a month is fine. The small variety prawns is an ideal choice for this recipe. Cleaning the small prawns is a pain but then the taste and the satisfaction that is seen on the faces of our loved ones after a meal makes us forget all the back pain and the tiring hours to get the prawns clean.

However our fish wala was helpful enough. He cleaned all the pods and even the vein (causes indigestion if not removed ). Usually after cleaning 1 kg of small prawns (with pod) the flesh quantity will be around 550 to 600 gms flesh. You can accordingly plan the quantity for your recipe.

I made it a point to check each prawn in the bowl. I washed it with lime juice and then the clean look was a green signal to start cooking.

I’m sharing a special prawns fry recipe generated from experiences in the kitchen. It has become a hit in our home and family too.

Ingredients :

Prawns: 250 gms (cleaned and de-veined)

Ginger garlic paste-1 table spoon

Chilli powder: 2 tsp

Turmeric powder: ½ tsp

Pepper powder: 1.5 tsp

Salt:1 tsp

Lemon juice: 1 lemon

Corn flour:2 table spoons

Cooking Oil: 1 cup

Procedure for preparing Special Prawns fry recipe:

Method:

• De-vein prawns ,wash them in lime juice and strain complete water
• Steam the prawns with 1/3 cup water, salt and turmeric powder.
• When the water is absorbed completely switch off the flame. Let the prawns cool down, then add the remaining ingredients except oil.
• Allow it to marinate for 30 mins.
• Shallow fry in hot oil and drain on an absorbent paper. You can add a few curry leaves in the oil to lend a nice aroma. Maintain medium flame and remove the prawns before it gets a dark color.

Do not deep fry as the prawns are already steam cooked. The corn flour added in the base will make the prawns crispy from the exterior and will remain soft inside.

Special prawns fry is a good combination with hot rice, tomato rasam prepared without dhal, papad or pickle.

Children have become so demanding that they actually check the quantity being served for each member.

Make this special prawn fry recipe and let your family enjoy the distinct taste of prawns. A look alike of a hotel dish.

Try making Fish pickle / meen achar

Prepare special Chettinad Kuzhi Paniyaram with left over dosa batter

Special Chettinad Kuzhi Paniyaram is prepared with left over idli-dosa batter. A quick and healthy recipe. Consumption of oil is very less. The crispy Chettinad Kuzhi Paniyaram is in great demand. You can make use of the left over idli- dosa batter, be creative and your family is going to ask you for more numbers.

Kuzhi Paniyaram has various name like paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu in various languages. The name kuzhi means a hole, the mould into which the batter is poured.

Ingredients :

Idli – Dosa batter: 2 cups

Shallots: 20 to 22  or 1 large onion

Green chilly: 3 nos

Urad dhal: 3 tsp

Mustard seeds: 1.5 tsp

Jeera: ½ tsp

Curry leaves:2 sprigs

Hing / Asafetida: 2 pinches

Fresh grated coconut: 3 tbsp

Fresh ginger: ½ tsp

Salt – 2 pinches

Oil: 8 tsp

Procedure for preparing Chettinad Kuzhi Paniyaram:

Method:

• Chop shallots, green chillies and curry leaves.
• Heat oil in a pan and add mustard, when they splutter add jeera, urad dhal. Roast till the dhal turns light brown. Lower flame and add asafetida.
• Continue to add the chopped shallots, green chilly and curry leaves.Add 2 pinches of salt and continue stirring. When the onions become translucent put off the flame.
• Add fresh grated coconut and finely chopped ginger. Mix well. It will get sauted in the heat of the pan.
• Transfer the contents in the pan to the batter. Mix well. No need to add salt as this is left over batter of idli -dosa.
• Heat the paniyaram pan, add few drops of oil in each mould. Pour the batter in each mould upto 3/4^th level. Close the pan with a lid and allow this to cook  at medium flame for 2 to 3 mins.
• Now turn each paniyaram in the pan upside down with a fork / spoon. If required pour a drop of oil on the mould. Let it remain for 2-3 mins, there is no need to place the lid.
• You will observe a crispy texture on the cooked side and a soft, spongy texture inside. Check if the batter has cooked by pricking a toothpick into the paniyaram, the stick should come out clean. Take off all the kuzhi paniyarams into a serving bowl.
• Now repeat the process to complete the batter. Serve hot Chettinad kuzhi paniyaram with roasted onion chutney or any chutney of your choice.

Ginger is an optional ingredient in the Chettinad kuzhi paniyaram. Including ginger in the batter gives a distinct aroma and is liked by elders in masala idli too. You can use onions in place of shallots ( sambhar onions) , the fact is that shallots add to the unique taste of chettinad kuzhi paniyaram.

This special Chettinad paniyaram can be prepared for breakfast or as a snack too. Oil consumption is less, cooked by steam and therefore a healthy breakfast.During festival time sweet paniyaram is made adding jaggery and banana.

Make use of your left over idli- dosa batter and let your preparation do the talking for you.

TANGY AND HEALTHY DATES CHUTNEY

Dates chutney is a healthy recipe. Dates are delicious and one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. Available round the year, the recipe is simple and can be prepared with ease at home.

Fresh dates has soft, easily digestible flesh and simple sugars like fructose and dextrose. When eaten, they reload energy and revitalize the body instantly. For these qualities, they are being used to break the fast during Ramadan month since ancient times.

The recipe mentioned today is to make use of that delicious soft flesh of dates in a chutney .Read thru’ to understand how to make tangy and healthy Dates Chutney at home.

 Ingredients :

Seedless dates: 15 nos

Green chilli: 1 tsp (finely chopped)

Red chilli powder: ½ tsp

Ginger: 1 tsp ( finely chopped)

Garlic: 4 cloves

Vinegar:4 tsp

Sugar: 1 table spoon

Turmeric powder: 2 pinch(s)

Fenugreek powder/ Methi powder: ¼ tsp(roasted and powdered)

Asafoetida / Hing: ¼ tsp

Water – ¼ cup

Salt:  to taste

For Seasoning:

Oil: 3 tbsp

Curry leaves: 4 stems

Mustard seeds: ¼ tsp

Cumin seeds / Jeera: 1 pinch

Procedure for preparing tangy and healthy Dates Chutney:

Method:

• Cut the dates into small pieces. De-seed the dates if any.
• In a flat kadai add oil, when hot add curry leaves, mustard and cumin seeds, chopped green chillies,ginger and garlic. Saute on a medium flame for a minute.
• Minimize flame and add the powders to the base. Mix well and avoid  burning at the base.
• Add vinegar and water to the base. Mix well and increase flame. When the mixture comes to a boil, add the salt and sugar. Reduce flame and keep stirring till the mixture is uniform.
• Switch off flame. Allow the chutney mix to cool.
• Serve this tangy and healthy dates chutney along with chapathi, dosa. Refrigerate for further use. Good for 2 months if dispensed with a dry spoon.

Health Benefits of eating Dates:

• Dates are extremely rich in minerals as well as Vitamins A, B1,B2,B3 ,C and K. They do not contain Cholesterol and other harmful fats.
• Dates is rich in dietary fiber, which prevents LDL cholesterol absorption in the gut. Additionally, the fiber works as a bulk laxative.
• Dates contain health benefiting antioxidants known as tannins. Tannins are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic properties i.e it prevents easy bleeding tendencies
• Dates are an excellent source of iron. Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.
• Dates are very good in potassium. Potassium is an important component of cell and body fluids that help controlling heart rate and blood pressure. Thus consuming dates offers protection against stroke and coronary heart diseases.
• Dates are also rich in minerals like calcium, manganese, copper, and magnesium. Calcium is an important mineral that is an essential constituent of bone and teeth, and required by the body for muscle contraction, blood clotting, and nerve impulse conduction. Manganese is used by the body as a co-factor for the antioxidant enzyme. Copper is required for the production of red blood cells. Magnesium is essential for bone growth.

Go ahead and try the tangy dates chutney that can be served along with rice / chapathis.  Can be stored for 2 months by dispensing with a dry spoon.

If you like this recipe or know of any variations do let us know in the comments.

TAMARIND RASAM RECIPE WITHOUT TOMATO AND DAL

Rasam is popular among South Indians .Tamarind rasam is ideal when you are feeling down and need an energy boost. Rasams are made in different styles in different parts of South India. Addition of dhal or tomato is commonly seen in preparation. Basic ingredients are tamarind pulp, tomato and rasam powder.

In a formal meal, the rasam course is served after the sambhar course and followed by curd rice. Served to eat with rice or few people enjoy drinking the light soup by itself. Rasam is consumed as an appetizer before the beginning of a meal.Rasam can be considered daily, a mandatory curry in most homes.

Today I’m sharing a tamarind rasam recipe without tomato and dal. The recipe is simple and can be followed with ease. This rasam is ideal during winter and cold evenings.

Ingredients :

Tamarind: Medium Lemon sized ball

Garlic cloves: 3 to 4 nos (crush them lightly)

Fenugreek seed powder(Methi / Menthulu): ¼ tsp

Turmeric powder: ¼ tsp

Pepper powder: 1.5 tsp

Salt ( to taste)

Asafoetida (Hing): 2 pinches

For seasoning:

Mustard seeds: 1 tsp

Cumin seeds( Jeera): 1 tsp

Curry leaves: 1 stalk

Dry red chillies: 2 nos

For garnishing:

Chopped coriander leaves : 2 tbsp

Procedure for preparing Tamarind rasam without tomato and dal:

Method:

• Soak tamarind in 1 cup water for 30 mins. Strain the pulp by adding water.
• Heat oil in a kadhai and add mustard seeds. Add garlic pods, cumin seeds, curry leaves, dry red chilies.
• Saute a while and add pepper powder, Fenugreek seed powder and asofoetida. Add tamarind water along with squeezed pulp.
• To this add 1 cup water and turmeric powder.
• Mix the watery solution, add salt as per taste. Cook till it boils.
• Garnish with chopped coriander and serve with steamed rice.

The pepper aroma will be strong and smells perfect. Remembering the catchy words of a popular ad: Ee rasam bahu kemam (this rasam taste excellent)

Benefits of having Rasam:

• Rasam when had at the beginning of the meal is said to increases the appetite.
• Rasam contains many spices which are considered beneficial to health.
• Steaming hot rasam is soothing when you are suffering from a cold, cough or sore throat.
• When you have a headache plan for a rasam preparation, it will relieve your headache.
• Rasam is served  to the person who is sick with fever and has no appetite and feels tastelessness in the mouth, it not only increases the appetite but also the spices in the rasam hit the mouth and throat increasing the taste in the mouth.

If you like this recipe or know of any variations do let us know in the comments.

Summer special recipes for further reading: Buttermilk, Ragi Java, Green Mango drink, Pudina Pani

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