ABC – The Miracle Drink

With the onset of summer constant consumption of liquids is a must to keep the body hydrated. Fruit juices without additives like sugar or preservatives is most ideal. Given below is the recipe that promises you the best of health and taste.The ABC drink – a flavorful concoction of Apple, Beetroot & Carrot juice.

Health Benefits:
Researchers claim that constant intake of this juice will help prevent cancer, blood pressure and diseases of the kidney and liver.
Improves eyesight and helps relieve bad breath.
Helps strengthen Immune system
Eliminates Constipation
Helps to achieve healthy and glowing skin.

Ingredients:
Apple – 1
Carrot – 1
Beetroot – 1 small
Honey – to taste
Pepper powder – as required
Salt – a pinch
Crushed Ice

Method:
Peel the skin off the carrot & and beetroot and cut them into small pieces.
Combine these with sliced apple and blend well in a mixer to get a smooth liquid. Add water if required
Strain and add honey, salt & pepper powder as per taste.
Add crushed ice and serve.

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Mixed Vegetable Pickle

Ingredients:

Chopped vegetables – 4 cups
This can include Cauliflower, Carrot, Peas, Bitter Gourd, Lime, Capsicum, Raw Mango, Beet root, Beans & Lime.
Small onions – 10 nos optional.
Garlic – 10 pods
Ginger – 50 gms
Turmeric Powder – 1 tsp
Powdered Fenugreek – 2 tsp
Chili Powder – as per spice requirement
Sesame Oil – 1 cup
Lime juice – 4 big lemons
Asafeoetida – 1 tsp
Salt – to taste

Method:

Wash all vegetables thoroughly and pat them dry. Dry it under the fan for a while to get rid of moisture if any.
Cut into small cubes. Carrots and beetroot can be gated too.
Heat oil in pan and add Mustard. When it splutters add the small onions, ginger and garlic.
Fry for a while and add Asafoetida.
Add rest of the vegetables and all other ingredients and fry in low flame for a couple of minutes to remove moisture completely.
Remove from heat and allow to cool.
Add lime juice after it has cooled down and mix well.
Transfer to a dry jar and store inside the refrigerator.

Tips:
If you add plenty of Raw Mango you can reduce quantity of lime juice.
Ensure there is sufficient oil to cover the pickle. This helps preserve it longer.
Vegetables should be totally dry before using them.

No Cook 5 Minute Recipes – Vazhaithandu [Raw Banana Stem] Dip

These recipes involve no cooking and can be brought about with basic ingredients at home. Now if you were to ask if Milkmaid or Yoghurt is a basic ingredient ….well if it‘s not there go for the next available stuff at home.

Supplement ….Experiment ….and Share it with us as well…

Happy no – sweat cooking!!!

Vazhaithandu [Raw Banana Stem] Dip

Grind together finely:
Finely chopped Vazhaithandu – 1 cup
Grated coconut – ½ cup
Green Chillies – 2 or 3 as per spice requirement

Add the mix with well beaten curd. Add cumin powder and salt to taste. Serve chilled with raw carrot & cucumber fingers.

BY Mrs. Mira Balachandran; mira.balachandran@gmail.com

Rava Idly

Ingredients

Rava – I cup

Thick Curds – 2 ½ cups

Mustard Seeds – ½ tsp

Channa Dal –  ½ tsp

Green Chillies – 2

Chopped Cashew – 1 tlbsp

Fruit Salt – 1 tsp

Salt

Curry Leaves

Oil

 Variation [Optional]

Finely chopped onions – 1 small

Grated Carrot – 2 tlbsp heaped

Finely chopped tomato – 1 tbsp

Finely chopped ginger – 1tsp

Fry onions till golden brown. Add the rest of the ingredients and sauté for a minute. Add to batter and mix well.

Method

Pour 2tlbsp oil in a pan. Add mustard seeds. When it splutters add Channa Dal and green chilies.

When Channa dal is golden brown add Rava and fry in low flame till well roasted. Switch off stove and cool.

Add half the curds and salt and mix well. Let is rest for 10 minutes.

Add rest of the curds and the vegetable mix [Given above as ;Variation’. This is optional] to the batter and mix well. Add fruit salt and mix. Check for salt.

Grease Idly plates and pour the batter and steam for 5 to 7 mins or till it is done.

Serve hot with chutney of your choice.

Payasam

 Payasam in Tamil or Sanskrit and Payesh in Bengali  – this dish is indeed unique for one cannot find an equivalent to this in the English language except for a generic term like ‘Dessert’.

 

Payasam is a South Indian sweet dish made in every household on any occasion that calls for spiritual, religious or any happy occasion / celebrations. The word Payasam immediately conjures up happy moments and sweet memories and is generally associated with a soothing and pleasant emotion. It is also served as a dessert at the end of a sumptuous 4 course meal.

In North India it is popularly known as ‘Kheer’.They can be in liquid or semi solid form. The ingredients that form an integral part of any payasam is – Milk, Sugar, Jaggery, Cardamom, Coconut Milk, Dry Fruits & Ghee.

From the health point of view it has much to offer depending on the ingredients used and when consumed in moderation. Although the general misconception is that it adds calories to your intake, it can be full of carbohydrates, proteins, vitamins and minerals.

The varieties are innumerable and the range of ingredients used astounding. Right from rice & spices to fruits and vegetables several elements can be used to make payasam. The sweet element here could be sugar, jaggery, honey or any other sweetening agent.

Tamilnadu is famous for its ‘Paal [MILK] Payasam’ & ‘Akara Vadasal’ while Kerala is renowned for its’ Chakka [JACKFRUIT] Pradaman’, ‘Ada Pradaman’ and ‘Aravana Payasam’ that is offered to Lord Ayyappa at Sabarimala. Other varieties include Semiya [VERMICELLI] payasam, Javvarisi [SAGO] payasam, Paruppu [LENTIL] Payasam, Carrot Kheer, Nendhra Pazha [ETHNIC VARIETY OF BANANA] Payasam, Coconut Payasam, Badam [ALMONDS] Kheer, Channa Dal [BLACK CHICK PEAS] Kheer…. the list is endless indeed!!!