VENDAKKAI PULI KUZHAMBU

I wanted to try vatral kuzhambu with okra for a long time. I made it for today's lunch and i loved it.

INGREDIENTS :

• Okra / lady's finger / vendakkai - 5 nos (Chop into round thin slices)
• Tamarind - small gooseberry size
• **Sambhar powder - 1 - 1.5 tsp
• Salt - as needed
• Turmeric powder - 2 pinches
• Jaggery - a small piece

To temper :

• Cooking oil - 2 tbsp
• Methi seeds / Fenugreek seeds - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Jeera- 1/2 tsp
• Urad dal - 1/2 tsp
• Toor dal - 1/2 tsp
• Small onions - 2 nos (finely chopped)
• Garlic cloves - 4 nos (-do-)
• Curry leaves - few (-do-)

METHOD :

• Soak tamarind in warm water for 20 mins and take the extract. Add salt , sambhar powder and turmeric powder.set aside.
• Now in a kadai , heat oil and add the tempering items in the same order.Saute for a while.Now add the chopped lady's finger pieces and saute well.
• Now add the tamarind extract and allow it to boil till okra gets cooked. Add a small piece of jaggery.
• Switch off the flame.Transfer to a bowl and add a tsp of gingely oil .Cover it and serve after 30 mins.This gives a special flavor for the gravy.

Mix with plain rice & enjoy with sutta appalam :)

** For sambhar powder recipe, please refer the side bar. U can use ur home made or store bought powder too.There will be no change in taste i guess..

KITCHEN CLINIC:

Lady's finger /Okra : Okra, also known as Ladies Fingers, Gombo, Bendi or Gumbo, appears to have originated from the West Africa and is well known for its great health benefits. Benefits of Okra According to research done by Ms. Sylvia Zook (Ph.D, nutrition, University of Illinois), Okra is full of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, thus decreasing the risk of some forms of cancer, especially colon cancer. Colon Cancer is the third most common form of cancer and the second leading cause of cancer-related death in the Western world. The superior fiber found in okra helps to prevent diabetes and constipation. Okra is a rich source of many nutrients, including vitamins A, B6, C, iron and calcium. Ladies finger is a very useful vegetable and inexpensive medicine, as it is available practically round the year in India. Due to its sweet taste, cold potency, vata-pitta pacifier nature, strength promoting aphrodisiac qualities, it is a very useful to ladies close to menopause. It is found beneficial in leucorrhoea and dysuria also. Okra is also reported to be beneficial to those suffering from diabetes as it helps to stabilize the blood sugar. Some people have even claimed to have cured their diabetes or their condition greatly improved with the daily consumption of water that has been soaked with okra. **Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each piece. Also put a small cut in the middle and put these two pieces in glass of water. Cover the glass and keep it at room temperature during night. Early morning, before breakfast simply remove two pieces of lady finger (bhindi) from the glass and drink that water. Keep doing it on daily basis. Within two weeks, you will see remarkable results in reduction of your SUGAR. Health Benefits of Lady's Finger : 1) The vegetable is a good provider of good bacteria called the probiotics. Probiotics helps in biosynhtesis of vitamin B. They also help in proliferation just like the yoghurt. 2) Nurture you hair : Lady's Finger can be applied to hair as the last rinse to make your hair bounce. Follow the steps ahead Slice the lady's finger horizontally and boil it till the is brew is slim. Cool it off and add few drops of lemon juice to it. Apply this to your hair and enjoy the bouncy look. Lady's finger has other health benefits as mentioned below. Excellent laxative. Treats Bowels. Heals Ulcers. Soothes the gastrointestinal tract. Lady finger is also known as Okra. It is a very valuable source of nutrition. It can help with the following health conditions: It helps relieve constipation It helps control blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. It helps in healing acid reflux It contains soluble fibre which helps in controlling the cholesterol level in our bodies. It contains insoluble fiber too which keeps the intestinal track healthy. Lady Finger helps in reducing risks of deadly diseases like cancer. Lady fingers are especially beneficial for the control of colo-rectal cancer . Human body is recommended to have a certain level of vitamin B 6 and folic acid. Half a cup of cooked Lady fingers provide nearly 10% of the recommended levels of vitamin B6 and folic acid. Here are some nutritional facts of Lady fingers: Okra Nutrition (half-cup cooked Lady Finger) contains: Calories : 25 Dietary Fiber : 2 grams Protein : 1.5 grams Carbohydrates : 5.8 grams Vitamin A : 460 IU Vitamin C : 13 mg Folic acid : 36.5 micrograms Calcium : 50 mg Iron : 0.4 mg Potassium : 256 mg Magnesium : 46 mg To retain the nutrients present in lady fingers, it should be cooked as little as possible, eg with low heat or lightly steamed. You can even eat it raw.

OATS KAARA PANIYARAM USING IDLY/DOSA BATTER

                                       

Nowadays i am making oats buttermilk porridge and oats- wheat rava idly for my hubby very often. I wanted to try some other simple and yummy dish with oats. Last weekend i tried this for our breakfast . I got this recipe from aval vikatan supplementary. It was very nice. The actual recipe called for grinding , fermenting and all. But i made an instant paniyaram with little left over idly/dosa batter. The taste was awesome. It was like the usual one we make with idly batter.We loved it. Try this and let me know.I've also written the actual recipe at the end of the post.Please have a look at it.

INGREDIENTS

Quaker quick oats – 1/4 cup Idly / dosa batter – 1/4 cup Salt & water – As needed To temper Olive oil/ Cooking oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/2 tsp Channa dal – 1/2 tsp Big onion – 1 no (chopped finely) Green chilly – 1 no (-do-) Ginger – 1 small piece Curry leaves – a few SOUR CURD – 1.5 TSP (OPTIONAL)

METHOD:

• Dry roast oats for few minutes and grind to make a fine powder.
• Mix  idly batter and powdered oats with the required salt and water. The batter should not be too thick.
• Temper all the items given above and mix in the batter.
• Take a non-stick paniyaram pan and pour the batter. Drizzle little oil if necessary.
• Cover and cook for sometime. Flip and cook the other side for few mins.

Delicious oats paniyaram is ready to savour with coconut chutney or any other chutney of ur choice !!

NOTE:

1. This paniyaram would be very soft inside . So dont think its uncooked. It cooks very fast just like our normal paniyaram . Just cover and cook in sim fire for sometime. Its enough.
2. I dont like the smell of oats to be dominant here . So i've added equal quantity of oats and idly batter. U can lesser the amount of idly batter and try.
3. Sometimes the sourness of batter may reduce if u add oats. Add little sour curd if needed.

ACTUAL RECIPE GIVEN IN THE BOOK OATS – 1 cup Urad dal – 1/2 cup Salt & water – as needed To temper : The same ingredients as mentioned above. METHOD Soak the urad dal for 30 mins and grind with oats in a mixie . Leave it for 4 –5 hrs for fermentation. If u feel the batter is not sour , add little curd to it. Now make the paniyaram with seasoning as mentioned above

.

                                                                

KITCHEN CLINIC

OATS Breakfast is the most important meal of the day as it can affect mood and energy level for the entire day. And the best way to start your day is Oatmeal. Oatmeal has long ranked among the best foods for fighting cholesterol. A single bowl of oatmeal provides all essential nutrients like complexcarbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium. The Oat (Avena sativa) was originally cultivated in southern Europe some 5000 years ago. Hippocrates wrote that oats made into porridge or gruel (a thin porridge) is refreshing and helps hydration. During wars, the Scottish soldiers use to carry a bag of oatmeal as a source of strength. They also believed that it could build and regenerate bones andligaments. We are all aware of the high fiber content of Oats but very few people know about the other benefits of Oats. These include: Lowers cholesterol: Beta-glucans, a soluble fiber present in oats has been proven effective in lowering blood cholesterol thus reducing the risk of cardiovascular disease (CVD).  A study confirms that having a bowl of oat meal everyday reduces the CVD risk by 10%. Reduces high blood sugar: Being a lowglycemic index (GI) food and the fact that it is high in fiber content, it can normalize blood sugar spikes. Type 2 diabetes patients can benefit a lot from a morning breakfast of oatmeal. Boosts Immune system: Selenium and Vitamin E present in Oats significantly enhances the human immune system's response to bacterial infection. This makes oatmeal the perfect food to have on the table during flu season. Zinc, present on oats, helps in metabolism, healing wounds and growth of new cells. Reduces weight: The high amount of soluble fiber in oats forms a gel when digested. This causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays emptying of the stomach making you feel full longer which helps with weight loss. Also, being low in fat content, oats don't add to your weight as well. A new research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it. Good source of Protein: Oats have a higher concentration of well-balanced protein (100 gm of oats have around 17 gm of protein) than other cereals - 100 gm of oats contains twice as much protein as 100 gm of wheat or cornflakes). Also, the quality of the protein is superior to the quality of protein found in wheat or other grains.  Protein is used to build, repair, and maintain all body tissues and provide the body energy. Improves digestion: The high fiber content of Oats makes it an ideal medicine-food for individuals suffering from gastritis, colitis, and other digestive problems. Oats promote healthy bowel movement and cure constipation. Reduces the risk of cancer: Phytochemicals present in oats are thought to reduce a person's risk of getting cancer. Lignan, a type of phytochemical especially abundant in oats has been linked to decreased risk of breast cancer and colon cancer. Whole oats result in bulky stool, which in turn dilutes carcinogens. Stronger bones: Oats are rich in calcium, phosphorus and magnesium. Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis. Excellent for Pregnancy: It is a good source of folic acid, thiamin, riboflavin, and niacin. Pregnant women need 400mcg of folic acid a day. A bowl of oatmeal can reduce the chances of having a baby with spina bifida. Good for skin: Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin. Reduces stress: The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. A mixture of oats, milk and honey reduces stress in the morning and boosts concentration. Energy booster: Being high is carbs, they are excellent when it comes to boosting performance. Other nutrients present in oats like Phosphorus, vitamin B, magnesium and iron help in energy production. The lipids present in oats contain a good balance of essential fatty acids, which has been linked with longevity and general good health. You should aim to eat roughly 1 cooked cup of oatmeal each morning for optimal health benefits. Be sure that you have a bowl of oatmeal every morning. Your body will thank you for it!

Roasted chicken with potato recipe

Photo: Roasted chicken with potato recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted chicken with potato Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted chicken with potato.

Ingredients

1 Whole chicken (1 ½ kg)

½ Cup fresh parsley, chopped

½ Cup green coriander, chopped

2 Tablespoon dill, chopped

  Salt & white pepper

2 Tablespoons soft butter

For stuffing

1 Cup parsley & coriander sprigs

2 Small onions (quarters)

For Potato

1 Kg boiled potato (unpeeled)

1 Teaspoon finely minced garlic

1 Teaspoon nutmeg powder

  Salt & pepper

2 Cups cooking cream

1 Cup milk

Method

Wash chicken with water, drain and set aside.

Mix parsley with coriander, dill in a pot,season with salt and pepper,add butter.

Stuff the chicken with parsley, dill and onions.

Season the chicken under skin with herbs and butter using your fingers carefully fold the wings behind.

Heat oven to 180 °c.

Mash boiled potatoes in a deep pot with garlic,season with nutmeg, salt and pepper.

Add cream and milk and mix the ingredients until we have a thick liquid mixture.

Pour mixture over a rectangular oven tray then place the chicken in the middle and sprinkle with a little salt and pepper.

Place tray in the oven for one and a half hours or until the chicken is well cooked (the cooking duration depends on the chicken's weight).

Serve it warm with mashed potato.

Chef Osama

More Arabic Food Recipes:  

Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots

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Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes: 

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

Save and Share Crispy Falafel with Yogurt Dip Recipe

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Whole lamb stuffed with chickpeas and eggs recipe

Photo: Whole lamb stuffed with chickpeas and eggs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy the Arabic Cuisine and  learn how to make Whole lamb stuffed with chickpeas and eggs.

Ingredients

1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
Salt
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs

Method

- Wash the lamb inside and out then pat dry.
- Mix the saffron water with all the spices and the oil, stir well.
- Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
- In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
- Add green peppers and eggs; season mixture with salt, pepper and spices.
- Preheat oven to 180 C.
- Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
- Garnish with the remaining filling, and serve hot.

More Arabic Food Recipes:  

Roasted chicken with potato
Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)

Save and share Whole lamb stuffed with chickpeas and eggs

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How to Eat for $7 or Less a Day

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Toast stuffed with chicken recipe

Photo: Toast stuffed with chicken recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Toast stuffed with chicken Recipe. Enjoy the Arabic Cuisine and  learn how to make Toast stuffed with chicken.

Ingredients

Slices of fresh toast
Skinned and boneless pieces of chicken
Slices of fried chopped onion
Sumac
Dry thyme
Olive oil
Salt and pepper
Normal flour
Whisked eggs
Bread crumbs
Frying oil

Method

• Cut edges from the toast (can be used in making of bread crumbs). Press them.
• Slice the chicken in thin slices and mix with onion. Add sumac, thyme, olive. Season the filling with salt and pepper.
• Put a suitable amount of the filling on one edge of the toast, roll it to take the shape of a finger, and then press it.
• Roll on the flour and dip it in the whisked egg. Roll it in bread crumbs. Make sure it is covered either with flour or bread crumbs.
• Put in the refrigerator for an hour to stiffen. (They could be put in plastic bags and kept in the freezer to be used later.
• Fry in preheated oil until it becomes brown. Put on kitchen towel paper to absorb excess oil.

More Arabic Food Recipes: 

Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Toast stuffed with chicken recipe

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