Health Benefits of Using Crud

தயிர் உங்களுக்கு கிடைத்தால் என்ன வெல்லாம் செய்யலாம்..?

1. ஒரு கை நிறைய தயிரை எடுத்து தலையில் நன்றாக தேய்த்தால் தூக்கம் நன்றாக வரும்.
2. தயிரில் உள்ள புரோட்டீன், பாலில் உள்ள புரோட்டீனை விட சீக்கிரமாகவே ஜீரணமாகிவிடும்.
3. தயிர் நம் உடலுக்கு ஒரு அரு மருந்து.
4. குளிர்ச்சியைத் தரும். நல்ல ஜீரண சக்தியை தருவது தயிர்தான்.
5. பால் சாப்பிட்டால் ஒரு மணி நேரம் கழித்து 32% பால்தான் ஜீரணமாகியிருக்கும்.
ஆனால், தயிர் சாப்பிட்ட ஒரு மணி நேரத்தில் 91% உடனே ஜீரணிக்கப்பட்டிருக்கும்.
6. பாலைத் தயிராக மாற்றும் பாக்டீரியா குடலில் உருவாகும் நோய் கிருமி பாக்டீரியாவின் வளர்ச்சியை தடுக்கிறது.
7. த‌‌யி‌ரி‌ல் இரு‌க்கு‌ம் பா‌க்டீ‌ரியா ஜீரண சக்தியை அதிகரிக்கும் நன்மை செய்யும் பாக்டீரியாவை உருவாக்குகிறது.
8. பாலில் LACTO இருக்கிறது. தயிரில் இருப்பது LACTOBACIL. இது ஜீரண சக்தியை
தூண்டி வயிற்றின் உபாதைகளை சரி செய்கிறது.
9. வயிறு சரியில்லாத பொழுது வெறும் தயிர் சோறு மட்டுமாவது உணவாக உட்கொள்ளச் சொல்லி மருத்துவர்கள் சொல்வார்கள்.
10. அதிகமாக வயிற்றுபோக்கு ஏற்படும் பொழுது வெந்தயம் + தயிர் 1 கப் சாப்பிட்டால் வயிற்று பொருமல் அடங்கும்.
11. பிரியாணி போன்று உடலுக்கு சூடு தரும் உணவுவகைகளை சாப்பிடும்பொழுது வயிற்றுக்கு அதிகம் கேடு விளைவிக்காமல் இருக்கத்தான் தயிர் 'ரயித்தா' சாப்பிடுகிறோம்.
12. மெனோபாஸ் பருவத்தை எட்டப்போகும் பெண்களுக்கு தயிர் மிகவும் உபயோகமாகிறது. உடலுக்குத் தேவையான அதிக கால்சியத்தை தயிர் வழங்குகிறது.
13. வெண்ணெய் காய்ச்சி இறக்கும் பொழுது சிறிது தயிர் சேர்த்தால் நெய் வாசமாக இருக்கும்.
14. புளித்த தயிரை தலையில் தேய்த்து சுத்தம் செய்தால் தலை முடி மிருதுவாக இருக்கும்.
15. தயிர் புளிக்காமல் 2-3 நாள் இருக்க தேங்காய் சிறிய துண்டாக்கி சேர்த்தால் புளிக்காது.
16. வெண்டைகாய் வதக்கும் பொழுது ஒரு ஸ்பூன் தயிர் சேர்த்தால் நிறம் மறாமல், பிசுபிசுக்காமல் இருக்கும்.
17. வாழைப்பூ, வாழைத்தண்டு இவற்றை தயிர் கலந்த நீரில் போட்டு வைத்தால் நிறம் மாறாது.
18. மண்ணெண்ணெய் வாசம் போக தயிர் கொண்டு கை கழுவலாம்.
19. மோராக கடைந்து உப்பு,கொத்தமல்லி, கறிவேப்பிலை, பெருங்காயம் சேர்த்து நீர் மோராக்கி குடிக்கலாம்.
20. தயிருடன் + சர்க்கரை சேர்த்து கலக்கி லஸ்ஸியாக உண்ணலாம்.

Ketti Urundai

Ingredients

Moong Dal (skin removed) - 1kg

Jaggery - 600gm

Bengal Gram Dhal (Pottukadalai) - 40gm

Toasted Diced Coconut - 40gm

Cardamon Powder - 1 tsp

Sesame Seeds - 1 tsp

Ketti Urundai Preparation Method

Roast the Moong Dhal and grind it to a fine powder.

Mix Moong dal poweder, bengal gram dhal, diced cocunt, sesame seeds and cardamom powder in a bowl.

Melt jaggery with small amount of water (1/2 cup) in low heat. Then strain the impurities. Again bring the mixture back to boil stage until you get a soft ball stage liquid. Then remove from heat and allow it to cool slightly.

Finally add the melted jaggery to the mixed dhal in small amounts. Then roll the mixture like balls by grasping the flour in your palms.

Sweet Ketti Urundai is ready to serve. This can be stored for one month.

Note: Hot Jaggery will burn your hand so before pouring it to the flour slightly cool it.

The balls will get hard with time so be careful while eating ;)

Cauliflower Kurma – South Indian Recipes

Cauliflower Kurma with South Indian masala is yummy to eat with roti, poori, dosa, vegetable pulaos and Ghee rice.

Here is how easily you can prepare this simple south Indian dish with the ingredients that are easily available

Ingredients for Cauliflower Kurma Recipe

Cauliflower -1 medium sized flower

Onion chopped -1/2 cup

Tomato -1 big chopped

Ginger -1 inch piece

Garlic - 4 cloves

Green chillies -3

Oil -3 tsp

Turmeric powder -1/4 tsp

Coconut grated - 1/3 cup

Cashew nuts-1 tbsp

Salt as required

Chillie powder - 1 tsp

Coriander powder -2 tsp

Cumin Powder -1 tsp

Jeera seeds /cumin seeds -1 tsp

Cauliflower Kurma Preparation Method

Cut the cauliflower into small pieces, wash it and soak in boiling water for some time, then drain the water and keep the florets aside.

Then finely paste the cashew nut along with coconut and set them aside.

Then make ginger garlic paste with Ginger, Garlic and Green Chilies.

In a pan heat some oil, then add cumin seeds, once it splutters add onion and fry till they turn are cooked.

Then add the ginger garlic paste and fry for few minutes. Now add tomatoes and fry for some 2 to 3 minutes.

Then add cauliflower florets, turmeric powder, chili powder, coriander powder, cumin powder, salt and enough water.

Cook till the cauliflower turns soft, over cooking will spoil the dish.

Lastly add the grounded coconut paste, lower the flame and cook till everything gets combined well.

Garnish with coriander leaves.

The consistency of the kurma can be adjusted as per your preferences.

Ennai Kathirikkai Kulambu Recipe - Brinjal Curry

Brinjals when cooked with lots of oil and tamarind juice is very delicious to taste as they become very tender.

Have you tried South Indian Ennai Kathirikkai Recipe before why not try it now and enjoy a delicious meal…

If anyone has not tried it before, then do give it a try as I am sure you will love this South Indian Ennai kathirikkai recipe very much. It is nothing but stuffed brinjals in tamarind sauce or can be called stuffed brinjal kulambu.

Ingredients:

• Small Brinjals - 10-12
• Tamarind - golf ball sized lump
• Channa dal/bengal gram - 2 tbsp
• Coriander seeds/Dhania -3 tbsp
• Urad dal - 1 1/2 tbsp
• Red chillies -10-12
• Coconut - 2 tbsp
• Mustard seeds -1 tsp
• Fenugreek - 1/2 tsp
• Curry leaves - few
• Oil - 4 1/2 tbsp Crystal Salt - 1 1/4 tbsp or as required.

Ennai Kathirikkai Kuzhambu - Spicy Brinjal Curry Prepartion Method

Soak the tamarind in hot water for 15 minutes and then extract the tamarind juice from it. Discharge the pulp.

In a pan (kadai) heat one tsp of oil and add Bengal gram, coriander seeds, urad dal, red chillies and coconut. Fry the ingredients till the raw smell goes. Then powder it coarsely in the blender.

Keep them as aside. Now was the brinjals, remove the stem and cut the brinjal in to four pieces leaving the stem intact.

Then stuff the brinjals with the prepared powder.

Now it’s time to make sure masala stuff brinjal in to Spicy Ennai Kathirikkai Kuzhambu

In a pan add oil, once it is heated add mustard seeds, once they splutter add fenugreek seeds, hing and curry leaves.

Then add the brinjals stuffed with masala, turmeric powder and then salt.

Reduce the flames and cook for some time stirring it now and then.

When the brinjal is half cooked add the tamarind juice to it, you can also add if the spice powder is left after stuffing them in the brinjal. Last add salt if you require.

Continue cooking till you find the gravy thickening and oil floats on the top.

Now the Spicy South Indian Ennai Kathirikai Kulambu (gravy) is ready to be served with hot rice.

Gothumai Rava Kesari

It is just like ravai Kesari but with Gothumai.

Ingredients

• Gothumai Rava - 2 cups
• Sugar - 1.5 cup
• Ghee - 5 tbsp
• Pistachios - chopped 2 tbsp
• Cardamom a pinch

How to Make Gothumai Rava Kesari?

Heat a dry pan and add Rava to it. Roast until you feel the rava aroma coming from the pan.

Then put the rava in a pan and allow it to cool. To the same pan add some ghee, then add pista and roast it.

Now add some water to the pan and allow it to boil.

When the water starts to boil, add the roasted ravai to it little by little and keep stirring.

Then add sugar.

To avoid lumps keep stirring till you get the consistency.

End up with little more ghee and garnish with pista.

Serve it hot.

Lemon Rice - Elumichai Sadham

Elumichai Sadham is a simple traditional South Indian Recipe to make which is full of flavor and it is also healthy.

Ingredients needed to make Elumichia Sadham (Lemon Rice)

• Rice – 1 ½ cup
• Peanuts – ½ cup
• Lemon Juice – 3 to 4 tbsp
• Mustard seeds – ½ tsp
  Urad Dal – 1 tsp
• Bengal Gram – 1 tbsp
• Ginger – 1 tbsp (chopped)
• Green chilies – 2 slit
• Turmeric powder – ½ tsp
• Curry leaves – 10
• Salt to taste
• Oil

How to make lemon rice? (elumichai sadham cooking method)

Soak 1 ½ cup of rice in water for half an hour. Cook the rice with enough salt (each grain should be separate and not sticky).

In a pan add little oil and roast the peanuts and keep them aside.

Then heat 1 tbsp of oil in a pan and add mustard seeds and let them splutter. Then add Urad Dal, Bengal Gram, chopped ginger, and green chilies fry till the added dal turns brown (it may take 2 minutes) on medium heat. Then add turmeric powder and curry leaves and cook for 15 seconds.

Then add lemon juice to the mixture allow it to boil. Once it starts boiling remove from flame and add cooked rice to the lemon mixture. Also add the roasted peanuts to the mixture and combine well.

Adjust salt and lemon juice as per your need.

This is one of the simplest as well as light dishes in South India. This recipe is suitable for long journey as well as picnics as they make the work of the house wife easier. This is also a healthy lunch box recipe because of the nutritive value of ginger and turmeric.

How To Make Kothamalli Chutney – Raw Coriander Chutney?

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 4 to 5 (chopped length wise)
• Tamarind Paste – 2 tbsp
• Salt to taste

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Just grind well all the above ingredients.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

This recipe is easy to make and just take few minutes to prepare. In case of any unexpected guest for dinner or breakfast you can prepare this healthy and easy recipe and serve with idli and dosa.

South Indian Coriander Chutney - Kothamalli Chutney - Kothamalli Thogayal

Ingredients Needed for Coriander Chutney (Kothamalli Thovayal )

• Fresh Coriander Leaves – 2 big bunches (washed and chopped)
• Green Chilies – 2 (chopped length wise)
• Red Chilies – 2
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Cumin Seeds – ¼ tsp
• Tamarind Paste – 1 ½ tbsp
• Mustard Seeds – 1 tsp
• Few Curry Leaves
• Salt to taste
• Oil

How to make Kothamalli Thogayal – green chutney – spicy coriander chutney?

Heat 1 tbsp of oil in a pan. Add cumin seeds, let them splutter. Add dry red chilies, urad dal, channa dal and fry till brown color (approx. 3 minutes on medium heat).

Remove the mixture from pan and keep it aside.

Then to the same oil add the coriander leaves and green chills and fry for 3-4 minutes on medium heat.

Remove from heat and allow it cool.

Add the fried dals mixture, coriander leaves, green chilies, tamarind and salt in a grinder and grind well to till they become a coarse paste.

Serving Tips

Dishes that can be served with kothamalli thogayal are idli, dosa, vadai, rice and sandwich too.

I love this chutney as my mom prepares this one with my favorite vegetable biryani. Eating spicy veg. biryani with healthy kothamalli thovayal is yummy.

Spicy Coriander chutney or kothamalli thogayal is also very healthy as it is prepared with all Indian natural herbs which all are good for health.

Try this yummy recipe and share your experience!

Famous Indian Cookbooks

A good cookbook will surely act as a cultural guideline that helps us to celebrate our daily activities like making, sharing and eating. Till the modern century the Indian cookery were not recorded manually. The daughters directly learned from their mothers the art of cooking. This was the culture that was followed from the ancient times and still it prevails in all the parts of the world.

But now as the technologies flourish there is a change in the cooking also. Records of all the cooking are done in all the sorts. Now we are able to see the cooking methods and their ingredients in the form of books, magazines and it's available in through websites also.

Hundreds of cookbooks are available in the market. It is necessary to choose the correct one to making your useful. Here we have listed the famous Indian cookbooks that are coming up for years.

• Vegetarian Cuisine From South India - Dakshin
• Art of south Indian cooking - Alamelu Vairavan
• Quick and easy Indian cooking - Madhur Jaffrey
• Madhur Jaffrey Indian cooking - Madhur Jaffrey
• Classic Indian vegetarian and grain cooking - Julie Sahni
• Sanjeev Kapoor's Non-Vegetarian Cooking - Sanjeev kapoor
• 100 veg soups and soft drinks - Mallika Badrinath
• 500 Easy Recipes - Narayani V. Nayak
•  Moti Mahal-Tandoori Trails - Monish Gujral

Tips On Fruits & Vegetables Storage

How to store chilies for long days?

Place the green chilies into airtight container and kept it in fridge.

How to stop tears while cutting/Peeling onion:

Peel the onions under the water.
Put one candle in front of u and cut.
Keep the onions in the refrigerator for sometimes before cutting.

How to store Mushrooms

Cover the mushrooms with a soggy cloth or use paper bag with holes in the cloth/bag for ventilation. This will keep them dry and refrigerate for long life.

Fruits life extension

To extend the life of the fruits it is necessary to select the fruit depending on their various level of ripeness. Then use them as they ripen

Weekly shopping

If you have the habit of weekly shopping then choose the vegetables and fruits that will last long. For example potatoes, carrots, root vegetables, onion etc.

Avoiding discoloration of vegetables:

Some green leafy vegetables start to discolor after they are chopped. To prevent this you can add a pinch of common salt and sugar to the vegetable while cooking.

Storing Green Leafy Vegetables:

To keep the green leafy vegetables fresh for a long time you need to wrap them in a newspaper before placing them in the vegetable tray.

South Indian Cooking Tips by my grandma

Curry turned out a bit oily and pungent:

No problem take 2 bread slices and make it like a powder. Now add to curry and mix well. Bread absorbs the excess oil and spice.

Want to make a fluffy omelet:

Heat the pan add some oil or butter, then beat the egg and pour into the pan and stir with a fork. The air goes inside omelet, making light and fluffy. Serve hot.

How to make idly soft:

While you make urad dal paste, in a hot water add half cup of rava (semolina) and rest for 2 to 3 minutes. Now compress it and add into urad dal paste. Next day you get soft idly recipe.

How to preserve ginger-garlic paste:

Before grinding ginger garlic fry them in oil and store in the same oil.

To avoid sticky rice:

1. Soak the rice in water 10 mins before cooking.
2. Add a teaspoon of oil to the cooked rice.

To avoid foaming hot oil:

During any deep fry some times oil foam and rise up in the pan, For that add small piece of tamarind to the oil.

Reducing fat in chicken:

Before marinating the skin of the chicken has to be reduced this will decrease the fat in the chicken by 10 grams per serving.

Forgot to soak chana:

If you forgot to soak chana overnight, no problem soak the chana in a flask filled with boiling water for an hour. The chana will be ready for cooking.

To fry onions faster:

While frying the onions if you add ½ tsp of salt it will become brown faster.

To remove garlic skin easily:

The skin of garlic can be easily removed if the garlic's are warmed little before you start peeling.

Oil safety cooking:

When cooking with oil you need be very careful sometime the boiling oil stars foaming rising out of the pan. You can avoid this by adding a small size of tamarind ball to the oil.

How to make soft chapati:

To make chapati soft there are two steps do be done.

1. While making dough use milk or yoghurt instead of water.

2. The more pressing the dough by your hand gives more smother.

Finally cover with a soggy cloth and set sideways for half an hour before using.

Easy Mash Potatoes:

Mash potatoes while it is hot, because mashing is easy and fine mash will done.

Cooking vegetables in microwave:

While cooking in the microwave to maintain the fresh green colour add pinch of soda bicarb to green vegetables

Peel Tomato Skin:

To easy peel skin of tomato place tomatoes in hot water for 5-7 minutes before use for peeling.

Indian Plantain Fry Recipe (valakai varuval)

Ingredients:

• Plantain (valakai) - 2 
• Oil
• Sombu (Fennel seeds)- 1 tsp
• Garlic pieces -3
• Ginger - 1 inch
• Turmeric powder- 1/2tsp
• Red chili powder -1tsp
• Salt -as needed

How to make south Indian Valakai Varuval?

Remove the skin of raw banana and cut them in to small thin pieces.

Grind sombu, garlic, ginger, turmeric powder, red chili powder, salt and add little water.

Then boil the raw banana lightly and magnate with the paste for 15 min.

Now heat the pan with oil and add the marinated plantain mixture and fry. (Or)

Instead of deep fry try below method.

Heat the pan with 2 tbsp of oil and add curry leaves.

Now add the paste stir well for some time until the light color change comes.

Then add the boiled plantain and mix well.

Allow to roast in low flame.

Plantain fry Indian valakai varuval is ready to taste.

It goes well with curd rice. 

Valakai Varuval

Khara Pongal Recipe-Ven Pongal

South Indian Ven Pongal Recipe (Khara Pongal Recipe, Ghee Pongal Recipe)

Ingredients needed to make Ven Pongal 

• Raw Rice - 1 Cup
• Yellow Moong Dal - 1/2 Cup
• Ghee - 2 Tbsp
• Cumin Seeds - 1 Tsp
• Black Pepper - 1/2 Tsp
• Salt as per requirement
• Ginger - 1/2 Tblsp (Grated)
• Curry Leaves Few
• Cashew Nuts - 10 No.

How to make South Indian Spcial Ghee Khara Ven Pongal Recipe?

Wash the rice, dal, salt and add 4-5 cups of water.

Pressure cook till 4-5 whistles.

When it is done, mash this nicely with the back of the ladle.

In a kadai, add the ghee and throw in the black pepper and when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.

Lastly add the cumin seeds and switch off the flame in few seconds. Add curry leaves and ginger to this and saute for a few seconds.

Switch off the flame.

Mix the spices to the cooked rice and dal.

Mix well.

If you want just add a spoon of ghee to this and mix well.

Serving Tips

Enjoy ven pongal with Sambar and Cocnut Chutney.

Gravy Dosa

Ingredients:

• Thick & Spongy Dosa – 2
• Onion – 2
• Tomato – 2
• Green Capsicum – 1
• Oil – 3 tsp
• Red Chili Powder – ½ tsp
• Garam Masala Powder – ½ tsp
• Salt as per requirement

How to prepare Gravy Dosa:

Cut the dosa into small pieces. Heat oil, fry the onions till it turn golden brown.

Then add 2 tomatoes, chili powder, garam masala powder, and salt to taste.

Cook till the tomatoes turn mushy.

Add capsicum and fry for few seconds. Do not cook the capsicum fully.

Then add dosa and mix well till the dosa pieces get coated with the masala well.

Note: Instead of dosa you can also add idli to the masala to make masala idli.

Indian Spices

Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times.

Here is a list of commonly used Indian Spices

Asafoetida (Hing)

Bay leaves

Cardamom (Elaichi)

Chilies (Mirchi)

Chili powder

Cilantro (Hara Dhaniya)

Cinnamon (Dalchni)

Cloves (Luong)

Cokum

Coriander seeds (Dhaniya)

Cumin (Jeera)

Curry leaves (Kari putha or Neem)

Curry Powder

Fennel (Soonf)

Fenugreek (Kasuri Methi)

Garam Masala

Garlic (Lassan)

Ginger (Adrak)

Mint (Pudina)

Mustard seeds (Rai)

Peppercorns (Kali Mirchi)

Tamarind (Amli)

Turmeric (Haldi)