Archive for July 3rd, 2010

This is a time-pass item for the  children.
boiled rice-1cup,
chana dal-1/2cup,
moong dal-1/2cup,
red chillies-6,
coconut oil(for use while eating)
hing powder- a pinch and
salt to taste.
Wash the rice and strain water.
Wash the nachni and strain water.
Roast  separately the rice,nachni and dals(together).
Roast  pepper and the chillies for 2 to 3 mts.
On getting cooled, grind all the items together to a fine powder.
Add hing powder and salt and mix.
Eat, mixed with oil.

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This is prepared as neivedyam for the sixth during Navaratri.
chana dal-2cup,
coconut scrapings-1cup,
til-1/2 cup,
cardamom powder-1tsp,
cashewnuts-a few.
Roast  the dal.
Roast the til dry.
Cut the  cashewnuts into small pieces and saute in a little ghee.
Saute the coconut scrapings in a bit of ghee.
Powder the dal.
Mix all the  items thoroughly well along with sugar.
This powder is made as the neivedyam.

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Porridge(kanji) can be made with this powder.  It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.
whole wheat-1/4kg,
chana dal-1/4kg,
moong dal-1/4kg,
soyabean-1/4kg and
Clean and roast all the items separately and grind together to a fine powder, on cooling.
Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.
This powder can be stored for a long time and used as and when required.
Porridge/Kanji can be made with this powder, which is very nutritious.
Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it. 
The plain porridge is ready for use.
A tbsp  of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.
Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.
The quantity of sugar and milk can be altered  as per the individual taste. 
Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.
A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.  
Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.
A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.
For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.
However, in place of wheat flour, health powder should be used.
To make it more appetizing, chopped  onions, green chillies, ginger and chopped curry leaves  can be added while making the dough.  
For making dosa, mix the required quantity of the powder with water to get  a  dosa batter consistency.Add the required salt and mix it.
Plain dosa can be made with this batter.
To have a nice flavour and taste,  chopped onions, green chillies, ginger and curry leaves can be added while making the batter.

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Whenever the children or the adults are hungry and ask for some immediate relief, the homemaker resort to this dish, which is very tasty and spicy, at the same time, wholesome. It is also a very healthy dish as it does not contan any unhealthy add-ons. It is a very easy and simple preparation. This is an instant snack and cannot be kept for a longer time.
thin poha -1/4kg,
green chillies-2,
coconut scrapings-1 cup,
salt to taste,
 small onion-1/2 cup(optional)chopped and
 coconut oil-2tsps.
Mix  poha and coconut scrapings together and mash it well with hand to make it soft. No water is used.
Add finely cut chillies, chopped onions, sugar and salt and mix well.
Add coconut oil and mix.
The dish is ready.

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Chips are prepared from  jeeve kelein(nenthrakkai,large raw kerala banana), jeeve ponsa goro(raw jackfruit bulb), landhe gudhgo(breadfruit), a sort of large root veg. called Kandi chembu in Konkani and jeeve kappe(tapioca).
any one of the item mentioned above,
salt – a very small quantity and
oil for frying.


Peel the skin and wash the vegetable.
Cut them into thin chips. In the case of banana, tapioca, lande gudugo and kandichembu it can be done with the help of a chips maker. For jackfruit, chips can be cut with the help of a knife(cut into thin long pieces).
Make a dense salt solution, using more of salt and less water(Mix 2 tsps of salt in 3 tbsp of water).
Deep fry the chips/pieces in oil, till they are completely cooked and takes a bit of crispy texture. The foam which gets formed on the top of hot oil will start subsiding when the chips are almost getting done.
Sprinkle a little salt solution over the frying chips, just before it is done, stir the frying contents well to have uniform spread of salt.
When the bubbles which rise on the surface of hot oil almost stop forming, remove the chips from oil with the help of a perforated laddle to remove the excess oil and spread them on a large paper napkin.
On getting cooled, transfer them to an air-tight container for storing.
1. Alternatively, salt can be sprinkled over the chips, after the chips are taken out of the oil. Mix and roll the chips to have a uniform spread.

2. Pepper and red chilly powder can also be sprinkled on the chips in a similar way,after it is removed from the oil, to get an enhanced flavour and spiciness.

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