Turmeric Tea

Turmeric Tea helps to reduce belly fat and weight loss. It helps to reduce stomach bloating. It is good for people who has respiratory issues like Asthma and also a good immunity booster.

Ingredients

Turmeric Powder – ½ tsp

Cinnamon Powder – ¼ tsp

Pepper Powder – ¼ tsp

Dry Ginger Powder – ½ tsp

Honey – 1 tsp

Water – 250 ml

Method

In a saucepan, bring water to boil.

Add turmeric powder, cinnamon powder, pepper powder and dry ginger powder. Mix well. Let it cook for 5 min on low flame.

Then filter and transfer into serving glass. Add honey and mix well.

Toor Dal/ Yellow Lentil Fry

Ingredients

Toor Dal /Yellow Lentil – 1 cup

Chopped Red Onion (Big) – 1

Chopped Tomatoes (medium) – 2

Crushed Ginger Garlic – 1 tsp

Turmeric Powder – 1

Salt to taste

To Temper

Cumin Seeds – 1 tsp

Dry Red Chilli – 3

Hing/Asafoetida – a pinch

Oil – 2 tsp

Chopped Coriander Leaves – a handful

Method

In a pressure cooker, add toor dal, 4 cups of water, salt and turmeric, cook till it becomes mushy.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few min.

Now add chopped onions and saute it for few min. Then add crushed ginger and garlic, chopped tomato pieces. Keep cook till it becomes mushy.

Then add the cooked dal into a pan. Let it cook for another few min. Then add the chopped coriander leaves. Serve with rice/dosa/idli.

Kerala Style Aviyal

Aviyal is one of the traditional recipe in Kerala (Indian State). This is one of the healthiest dish as it contains many vegetable mixes. It can be eaten with rice or can be used as a side dish for Adai Dosa.

Ingredients

Lengthwise Chopped Mixed Veggies – 2 cups

(Carrots, Beans, Potato, Plantain, Cucumber and Eggplant)

Finely Chopped Shallots – ¼ cup

Yogurt – ½ cup

Salt to taste

(For Masala)

Grated Coconut – ¼ cup

Chopped Green Chilli – 2

To Temper

Coconut Oil – 2 tsp

Mustard Seeds – 1 tsp

Chopped Curry Leaves – few

Urad Dal – 1 tsp

Dry Red Chilli – 2

Method

In a pressure cooker, add mixed vegetables, salt and enough water and cook till first whistles comes out.

Once it ready, then add yogurt and coconut paste. Cook for another 5 min on medium flame.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few minutes. 

Transfer these tempering ingredients into aviyal and serve with rice/adai.

Mutton Sukka/ Mutton Chukka

Ingredients

Baby Goat (Cleaned & Chopped) – 1lb

Chopped Red Onions – 2 (Big)

Chopped Tomato – 1 (medium)

Ginger Garlic Paste – 2 tsp

Salt to taste

Coriander Powder – 2 tsp

Chilli Powder – 1 ½ tsp

To Temper

Cinnamon Sticks – 1 inch

Bay Leaves – 2

Clove – 2

Cardamom – 1

Peppercorn – ¼ tsp

Anise – 1

Dry Roast & grind

Cumin/jeera Seeds – 1 tsp

Fennel Seeds – 1 tsp

Peppercorn – 1 tsp

Garlic Cloves – 3 pods

Grated Coconut – 4 tsp

To Garnish

Chopped Coriander Leaves

Method

In a pressure cooker, heat oil. Add the tempering ingredients one by one. Fry for few seconds.

Now add chopped onions and little salt. Then add chopped baby goat and saute for few min.

Add ginger garlic paste, chopped tomato pieces with 2 cups of water and cook until the meat becomes soft & cooked well (at least 5 to 7 whistles).

Once it done, add coriander powder, chilli powder and ground masala. Then keep cook until masala gets coated well with mutton. Let it cook for 10 to 15 minutes in low flame (until it becomes dry).

Switched off the flame, and garnish with chopped coriander leaves. 

Mutton sukka is ready to serve with rice/roti.

Cinnamon Tea (with Ginger & Lemon)

Cinnamon tea is a healthy beverage prepared with cinnamon powder. It is one of the easiest ways to access these health benefits and is also very simple to prepare. cinnamon can also help the body store less fat. Cinnamon tea has been shown to reduce inflammation and pain in many cases, making it a soothing and relaxing remedy for many conditions.

Cinnamon tea is a delicious and easy to prepare beverage that offers a wide range of health benefits. These include its ability to aid in weight loss, regulate blood sugar lower cholesterol levels prevent chronic diseases, improve digestion, strengthen the immune system, and boost cognitive function, among others.

      

It’s a healthy drink. It helps to reduce your weight. Taking this drink in every morning in your empty stomach will help to stay healthy and fitness. I have added ginger and lemon juice into it.

  

Ingredients

Crushed Ginger – a small piece

Cinnamon Powder – 1 tsp

Lemon Juice - 2 tsp

Water – 2 cups

Method

In a sauce pan, bring water to boil.

Add crushed ginger and cinnamon powder.

Mix well and let it be for another 10 min on low flame.

Switch off the flame and transfer into serving bowl. 

Then mix lemon juice and drink it well.

Macaroni Elbows with Alfredo Sauce

Ingredients

Macaroni Elbows – 2 cups

Finely Chopped Garlic – 2 tsp

Finely Chopped Cilantro – 3 tsp

Finely Chopped Red Onions – 1 (small)

Parmesan Cheese – ¼ cup

Alfredo Sauce – 3 tsp

Butter – ¼ cup

Salt to taste

Pepper Powder to taste

Whole Oregano – ¼ tsp

Method

Fill a large soup pot with cold water and add little salt. Stir and taste. Cover the pot and heat the water until it boils.
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Drop the macaroni into the boiling salted water with olive oil and cook for about 10 to 12 minutes. Drain fully and keep it aside.
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In a large sauté pan, heat the butter. Add finely chopped garlic and saute it well.
 

Then add chopped onions and saute it well.  Now add the chopped cilantro and saute it for a min.

Add cooked macaroni elbow and mix well. Then add alfredo sauce, parmesan cheese.

Then add a cup of milk, pepper powder, whole oregano and mix well. 

Let it be for 5 min on low flame, then garnish with chopped cilantro.

Indian Style Ginger & Cardamom Tea/Chai

Black tea leaves are brewed with creamy milk, flavorful spices (ginger and cardamom) to give this aromatic and soothing beverage, tea or chai. Here is the simplest flavorful tea. Chai is delightful blend of tea, herbs, and spices which has been prepared for centuries in India to promote health and peace of mind, enhance digestion and immunity as well as reduce inflammation.

Ingredients

Black Tea Leaves – 1 Tbsp

Crushed Ginger – small piece

Crushed Cardamom – 1 Tbsp

Whole Milk – 1 Cup

Water – 1/4 Cup

Method

In a sauce pan, add water, crushed ginger, cardamom and bring it to boil.

Now add milk, tea leaves, sugar and mix well.

Bring the milk to boil.

Reduce the flame to low and cover the pan to boil it for 5 mins. 

Switch off the flame and filter into a glass. Then serve hot flavorful tea with biscuits/Pakora/fritter.

Chayote Kootu - How to make chow chow kootu

Ingredients

Chopped Chayote/ Chow Chow -  1 (big)
Toor Dal – ¼ cup
Finely Chopped Onions – 1 (big)

Chopped Carrots - a handful
Turmeric Powder – a pinch
Salt to taste

To Grind
Cumin Seeds/Jeera – 1 tsp
Grated Coconut – 2 tsp
To Temper
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Hing – a pinch
Curry Leaves – few
Slitted Green Chillies – 1
Oil – 1 tsp
Method
In a blender, add grated coconut and jeera. Then grind it as a fine paste. Then keep it aside.
Pressure cook dal with water until mushy and soft. Mash it well with a ladle and set aside.
In a pan, heat oil. Add the tempering ingredients one by one and fry it for few sec.
Now add onions, hing and saute it well. Add chayote , carrot along with turmeric powder, saute for few min.
Then add cooked dal with enough water, cook covered until the veggie becomes soft. Add required salt. Allow it to boil for few min.
Now add the coconut paste and let it boil till it becomes thick. Switch off the flame. Serve with hot steamed rice.

Chinese Eggplant Peanut Curry

Ingredients

Sliced Chinese Eggplants – 2
Chopped Onion – 1 (big)
Chopped Tomato – 1 (medium)
Red Chilli Powder – ½ tsp
Sambar Powder – ½ tsp
Salt to taste
Oil – 2 tsp
For Dry Roast
Urad Dal – 1 tsp
Channa Dal – ½ tsp
Peanuts – 2 tsp
Sesame Seeds – 1 tsp
Coriander Seed – 1 tsp
Grated Coconut – 3 tsp
Dry Red Chilli – 2
Method

In a pan, dry roast all the ingredients which are under “for dry roast” and saute it for few min. Then switch off the flame, and let it cool down. Then grind it as fine powder and keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and fry it for few min. Now add onions, fry until slightly browned. Then add tomatoes fry until mushy and raw smell leaves. Add sambar powder.

Add the eggplants and fry until it shrinks, add water till immersing level and cook covered until the eggplants turn soft and the water evaporates completely.

Now add the ground powder, chilli powder, and required salt. Fry until nice aroma comes out. Switch off the flame and serve with any rice varieties.