Moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf

Moong dal khichdi is a very popular comfort food. It is sure to soothe you and make you feel better when you are of colour, especially if you are down with a fever or stomach ache!

Dal and rice cooked together with peppercorns and flavoured with ghee, it is a light and healthy meal despite the rich texture that the ghee and dal impart to it. - See more at https://www.tarladalal.com/Moong-Dal-Khichdi-Gujarati-Recipe-621r#sthash.4J7XHavh.dpuf

CHETTINAAD STYLE POTATO ROAST

     Life has changed a lot in recent years, trying to be health-conscious, dieting, food control,  exercising?!!! etc & etc., One major thing which got along with these habits - eating at the right time. Especially we have our dinner around 6 to 6:30 p.m in the evening and finish off with a cup of fruits or fresh juice before sleeping.
     Why I happen to say this is, earlier when we were in India, we would wait for Chef Dhamu's show. If I am not wrong, the name of the show was 'Samayal Samayal' which would be telecasted at 7 p.m.in Jaya T.V. If the recipe fancies us, immediately my husband would suggest let's try it out for dinner.  He loves his recipes and we end up cooking the recipes most of the days.  And if at all we end up without some of the ingredients, we go out shopping for them, come back around 8-8:30 p.m.come back and then cook our dinner.  By the time we eat our dinner it would be almost 9.30 - 10 p.m.  And even I might save a batch for lunch the next day.
   Most of all, the highlight is that the recipes turn out to be so good that we repeat them as and when possible.  Chef Dhamu's recipes are down to earth ones with a note of tradition and flavour of nature.  I have a long list of his recipes, the taste and perfection of those recipes have made me an ardent fan of Dr.Chef Damodharan. Most of all I love the authentic Gramathu(Village) Style of cooking in an Earthenware with freshly ground masalas.
     This recipe is one similar recipe adapted from the show.  A simple, easy to prepare, aromatic & spicy Potato Roast.

Course - Side dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 5- 10 Minutes

INGREDIENTS :

Potatoes - 1/4 Kg
Turmeric Powder - 1/4 Tspn
Ginger - a Small Piece
Garlic - 4 Cloves
Curry Leaves - 2 Sprigs
Oil - 2 Tbspn
Salt - To Taste

To Dry Roast & Grind :

Tuvar Dhal/Pigeon Pea - 3 Tspn
Bengal Gram Dhal - 4 Tspn
Dry Red Chillies - 6 - 8 Nos.
Pepper - 1 Tspn
Coriander Seeds - 4 Tspn

METHOD :

• Clean, wash and cut Potatoes into cubes and boil them with a dash of Salt and Turmeric Powder.
• Alternatively, it can be pressure cooked for a whistle.
• Dry Roast the ingredients mentioned under ' To Dry Roast & Grind' one by one, on a very low flame.
• The dhals should turn slightly red and fragrant.
• Dry roast the Dry Red Chillies until they fluff-up.
• Dry roast the Coriander seeds until fragrant for few minutes.
• Allow the dry roasted ingredients to cool down and then grind it into a coarse powder.
• Pound Ginger and Garlic and keep it aside.
• Heat Oil in a pan, splutter Curry Leaves.
• Saute Ginger-Garlic paste until the raw flavour goes.
• Toss in the boiled Potatoes and give a quick stir.
• Sprinkle the ground Masala and mix well until Potatoes are well coated with the spices.
• Leave this on low flame and roast the Potatoes until it turns dry and fragrant.
• Serve it along with Rice Varieties or accompany it as a side dish Rice along with Rasam, Sambar or Yogurt(Curd).

NOTES :

• Can use Baby Potatoes for the recipe.
• Dry Roasting the spices and dhals on a low flame until fragrant is the key factor.
• Roast the cooked Potatoes along with the ground masala on a very low flame until dry and fragrant.
• Adjust the number of Dry Red Chillies and Pepper to suit your spice level.

TULSI - THE HOLY BASIL

     Tulsi - The Holy Basil is considered as the Queen of Herbs and a powerful herb according to the Ayurvedic scriptures. These natures wonder can naturally support your body’s harmony and balance. It helps the body adapt to stress and supports the body’s immune system. It also helps to support emotional health. It supports mental alertness by providing healthy oxygen flow to the brain. It also helps maintain blood sugar levels within a normal range, promote longevity, and elevates the spirit. Tulsi/Holy Basil has many nutrients including Vitamin A and Minerals like Calcium, Iron, Potassium and Zinc. 
     According to Hindu Mythology Tulsi is regarded as the holiest of all plants.  A Hindu home is incomplete without a Tulsi Plant. According to Ayurveda, Tulsi - The Holy Basil is known as the "incomparable herb" & "Elixir of Life."  This Holy Basi/Tulsi is a close relative of the Culinary Basil and belongs to the same family, but is differentiated with its medicinal properties and physical characteristics. High levels of phenol chemicals are found in Tulsi & it is the reason behind the innumerable health benefits.

Commonly we can find 3 types of Tulsi - The Holy Basil

Krishna Tulsi -

     Also known as Shyama(dark coloured) Tulsi which has purple shaded leaves.  The Krishna Tulsi variety (black/purple) has more phenols than the Vana Tulsi(white) variety. It has a mild clove-like aroma and peppery flavour.

Rama Tulsi - 

     Also known as Green Leaf Tulsi, which has Green Leaves with light purple coloured flowers. It has a clove-like aroma due to the presence of chemical component Eugenol(which is found in Cloves too) and a mellower flavour.

Vana Tulsi -

      Also known as Wild Leaf Tulsi, which has light Green coloured Leaves. Vana Tulsi grows wild and is indigenous to many areas of Asian and North/East Africa regions. It is considered as the most flavourful and also hardest to grow. Vana Tulsi is very fragrant with the notes of Kaffir Limes, Orange, Mint and Cloves.

TULSI - THE HOLY BASIL

Health Benefits of Tulsi

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DISCLAIMER:

     Please remember these treatments options are for information purpose & only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

CHICKEN 65

    

     Chicken 65 is an easy fried Chicken recipe with boneless Chicken bytes.  There are many variations of fried chicken, but this is the most sought after 'Starter' in fast food joints.  Though they look red and fiery, they are not as spicy as they look.
     Chicken 65 is a spicy, deep-fried chicken dish believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai.  It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless or bone-in chicken and is usually served with Sliced Onions and Lemon wedges. Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.  Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
       Though the name 'Chicken 65' has a long running theory and story behind it.  It serves as a classic Chicken Fry with minimal ingredients.  Every South Indian state has its own variation of this recipe.  In Coimbatore, this dish is commonly called as 'Chilli Chicken', it is literally Chicken 65 rather different from its original recipe which is more or less Schezwan like.
     The flavour of the dish can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.  But whatever may be the recipe -its the one & only, Chicken 65 or Chilli Chicken as commonly named in our household.

Cuisine : South Indian
Course : Appetizer / Starter
Spice Level : Medium
Difficulty : Easy
Serves :3-4
Author : SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

INGREDIENTS :

To Marinate:

Boneless Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

• Clean and cut the chicken into small cubes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Chicken Pieces to the Marinade and mix well.
• Leave the marinated Chicken for at least 1 hour or over night in the refrigerator.
• Heat cooking oil and deep fry the chicken in small batches until they are well cooked and the sizzling stops in medium heat.
• Remove the fried Chicken pieces and allow it to drain on a paper towel.
• Serve hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the chicken pieces well, before marinating them.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to your preference.
• Kashmiri chilli powder is less hot and gives a red colour to the dish, even without adding food colour.
• I have not used the food colouring in this recipe.
• Longer marination time ensures soft and succulent fried Chicken.

    Coming to lunch box story, I never used to take non-vegetarian food to school.  I had quite a few vegetarian friends in my class that I usually avoid such food in my lunch box.  So if it had to be one special lunch which I would anticipate then it would be Vegetable Biriyani.  The aroma it brings when we open the lunch box makes noteworthy turn heads and comments from classmates. Oh! You have bought a Biriyani today. I can never forget the nostalgic irresistible whiff of my lovable Biriyani.  The highlight of this story that it vanishes off from the lunch box within seconds. Knowing the fact, my mom always makes sure to pack some extra servings in my lunch box.  Her speciality is to add a few fried Bread Pieces in Vegetable Biriyani.


For AMBUR/VANIYAMBADI MUTTON BIRIYANI, Click here...


Cuisine - South Indian (Ambur, Vaniyambadi, Tamilnadu)
Course - Main
Spice Level  - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes


For more recipes of BIRIYANI, Click here...

HOW TO COOK AMBUR VEGETABLE BIRIYANI

INGREDIENTS :

Seeraga Samba Rice/ Basmati Rice - 3 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Cauliflower - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 2" Piece
Garlic - 12-15 Cloves
Green Chillies - 2-3 Nos.
Dry Red Chillies - 4-5 Nos.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/4 Cup
Lemon Juice - 1-11/2Tbspn
Oil - 4-5 Tbspns
Ghee - 2 Tbspns

Spices :

Cinnamon  - 2" Stick
Cloves - 3-4 Nos.
Cardamom - 3-4 Pods
Bay Leaf - 2 Leaves

METHOD :

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Clean and cut the Vegetables into desired sizes.
• Soak Dry Red Chillies in few tablespoons of hot water.
• Grind it along with Ginger and Garlic, keep it aside.
• Heat Oil in a pan once heated pour in the curd.
• Simmer the flame and wait until it stops spluttering.
• Splutter the ingredients mentioned under ' Spices' until aromatic on a very low flame.
• Add finely chopped Onions and saute until it turns translucent.
• Add Ginger-Garlic and Dry Red Chilli Paste to the above and saute until fragrant.
• Add finely chopped Tomatoes and cook until it turns soft.
• Add slit Green Chillies and fry for a while.
• Add the Vegetables along with salt and mix well.  
• Leave this on a low flame until Vegetables are half cooked.
• Cook the Rice with a dash of salt, in a separate vessel until 3/4 done and then drain the excess water.
• In a heavy-bottomed Vessel, arrange the Vegetable Mix and cooked rice in layers.
• Melt and Sprinkle the ghee as you layer the rice and the vegetable mix.
• Finally, sprinkle finely chopped Mint and Coriander Leaves.
• Sprinkle in the Lemon Juice over the layer.
• Cover the vessel with a lid.  
• Seal the brim of the lid and vessel with the flour dough.
• Cook this on a very low flame for about 10 minutes in 'Dhum'.
• Once done leave this untouched for about 20-30 minutes.
• Just before serving, scrape off the dough and remove the lid.
• Drizzle few teaspoons of Ghee and mix it well.
• Serve Ambur Vegetable Biriyani hot with Curd-Onion Raitha and Kathirikai Pachadi.

NOTES :

• The same recipe can be prepared with Mutton/Beef/Chicken/Prawns instead of Vegetables in the Biriyani. Cook the Meat with the Masala and then combine it with cooked rice.  
• Adjust the cooking time suitable for the meat used.
• Can use Red Chilli Powder instead of soaked Dry Red Chillies.
• Adjust the amount of spices to your preference.
• I usually cook biriyanis with Basmati Rice, as it's  difficult to get Seeraga Samba here.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice getting burnt at the bottom of the vessel.
• Can prepare this Biriyani with Mushroom/Soy Chunks instead of Meat/Vegetables.
• Normally vegetables like Carrot, Beans, Green Peas, Cauliflower, Potatoes are used.
• Can add Vegetable like Chow-Chow, Turnips, English Gourd etc., along with the above vegetables.

MOONG DHAL

     Yellow Moong Dhal are Mung Beans that have been skinned and split from the whole Green Moong Bean. They are flat and yellow in colour. Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be super foods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses. As it is one of the easily digestible dhal, it is free from gas too. But it lacks fibre compared to Green Moong Dhal. It is a good source of Protein for vegetarians.



For more FOOD AS MEDICINE, Click here...

Energy 347 kcal
Protein 23.86g
Total Fat 1.15g
Cholesterol 0mg
Sodium 15mg
Total Carbohydrates 62.62g
Dietary Fiber 16.3g
Sugars 6.6g

YELLOW MOONG DHAL - USAGE, HEALTH BENEFITS & AYURVEDIC QUALITIES

USES OF MOONG DHAL :

• Wash and remove any debris from the Dhal before cooking.
• It can be cooked as such, in a sauce pan or can also be pressure cooked.
• Can also soak Yellow Moong Dhals for about 3-4 hours before cooking.
• Soaked Moong Dhal is used in a South Indian dish called Kosmalli.
• Some recipes call for dry roasting the Dhal until fragrant before cooking them.
• Moong Dhals are dry roasted for recipes like Ven Pongal, Sarkkarai Pongal, Parippu Pradhaman, Moong Dhal Sundal etc.,
• Soak or dry roast/just clean and wash the Dhals, add enough water to cover the dhal and cook as required for the recipe.
• They are also used in Porridge and Kichdis.
• Moong dhal Vadais are a popular snack in South India
• Cooked Moong Dhals do not hold their shape well.
• So they are mostly used in soups and as Purees in Desserts like Moong Dhal Halwa, Pradhamans etc.,
• Moong Dhal Paste is used as stuffing for Parathas.
• Moong Dhal Namkeens are one best snack prepared with Yellow Moong Dhal.
• Moong Dhal is used to make Dhal Fries, Sambars and in various curries.
• Chinese Desserts like Moong Bean Cake (Ivdougao) and a dessert called Goankann are prepared with cooked Moong Beans
• Ang Ku Kueh or Steamed Tortoise Cake uses Moong Bean paste as stuffing.
• Chè hoa cau is a popular Vietnamese mung bean dessert soup.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
  
  

  HOW TO STORE MOONG DHAL : 

• Pre-packed Moong Dhal is easily available in grocery stores.
• Check the expiry date on the package before buying them.
• Also, ensure that there is no evidence of moisture.
• Moong Bean tends to lose its freshness over a long period of time.
• So buy the required amount for your household use.
• Store them in airtight containers, free from moisture in a cool and dry place.
  
  
  

  HEALTH BENEFITS OF MOONG DHAL :

• It is considered to be a super food, as it is a good source of Protein with essential amino acids.
• Moong beans are considered as an alkaline food, as they have high quantities of alkaline minerals - Calcium, Magnesium, Potassium and Sodium.
• They are also rich in Vitamin C and Vitamin B.
• They contain both Carbohydrates and Proteins.
• They also have a very low GI (glycemic index)
• It is one of the easily digestible Dhals/Lentils.
• It is free from gas and does not cause flatulence.
• Dieticians recommend eating Yellow Moong Dhal frequently compared to other dhals.
• It also helps in cooling down the body heat.
• It has the special quality of nourishing the tissues and immune system.
• It has a calming and grounding effect on the mind/body.
• This lentil also helps to decrease high cholesterol.
• The astringent taste of Moong Dhal helps tone your digestive organs.
• It helps in cleansing the gut, by getting rid of toxins and parasites from the intestines.
• Moong Dhal is one dhal which can be eaten while you are sick, and Ayurveda prescribes this in your dietary schedule during treatments.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
   

AYURVEDIC QUALITIES OF MOONG DHAL : 

From an Ayurvedic perspective, moong dhal have the following qualities :

• Rasa: Sweet, Astringent
• Virya: Cooling
• Vipaka: Sweet
• Qualities: Light, Dry
• Actions on the Doshas: Tridoshic, balances Vata, Pitta and Kapha
• Action on the mind: Sattvic
  
  _______________________________________________________________________________
  

  DISCLAIMER:

  Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

  
  

  
  
  

PULIYODHARI / PULI SADHAM

     Puliyodharai or colloquially Puli Sadham is a simple yet special dish with divine taste - literally divine in its real sense. Puli means Tamarind and Sadham means Rice in Tamil. It has always kept me in awe, every time I have tasted this rice and  I wonder why Kovil Puliyodharais have a special extra note of taste in it. I love dishes that are tangy and I end up eating at least one extra serving, and Puliyodharai is one rice dish which tops its mark on my list in this category.  Simply serve it with Appalams/Vadagams or some Potato Varuvals to combine with it.
      This rice dish lasts long mainly due to its tangy nature.  May be we can prepare the Puli Kachal(Tamarind Mix) in advance, it stays good for about 3-4 days at room temperature and be stored for at least a month in the refrigerator, if prepared perfectly.  Traditionally  Pulikachal is a thick paste made of tamarind, dhals, groundnuts and flavoured with spices. Most people staying away from home prefer to carry a bottle of Puli Kachal for later use, mix it up with white rice and there you go with an instant wonder rice dish. Even this rice dish is one best travel-friendly take out.
     There are many variations in this humble Tamarind Rice.  A popular variation is Kovil Puliyodharai, which is usually served as Prasadhams, has a rich flavour of pepper and a divine taste.  Iyengar Puliyodharai is prepared with powdered spices and roasted sesame seeds.  Tamarind Rice is also called as Puliyogare in Kannada and it is prepared with slight variations.  From Andhra comes a spicier and nutty version. This recipe is a simple method made with Puli Kachal.

Cuisine : South Indian (Tamilnadu)
Course : Main
Spice Level  : Medium
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

Raw Rice - 11/2 Cup

For Puli Kachal/ Tamarind Mix :

Tamarind - 75 Gms
Dry Red chillies - 2-3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Mustard Seeds - 1 Tspn
Roasted Ground Nuts - 1/4 Cup
Bengal Gram Dhal - 1 Tbspn
Fenugreek Seeds Powder - 1 Tspn
Asafoetida Powder - 1/2 Tspn
Curry Leaves - 2 Sprigs
Gingelly Oil - 2-3 Tbspns
Salt - To Taste
Jaggery - 1 Small Piece

METHOD :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Gingelly Oil and leave it aside.
• Soak Tamarind in warm water for about 10 minutes.
• Extract Tamarind Juice, add Salt to it and leave it aside.
• Dry roast Fenugreek seeds in low flame until aromatic and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Mustard seeds, Dry Red Chillies and Curry Leaves. 
• Add roasted Ground Nuts, Bengal Gram Dhal and fry for a while until they turn into golden brown colour.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir, let the flame be at the low.
• Add roasted Fenugreek Powder and Asafoetida Powder to the above and mix well.
• Immediately pour in the Tamarind Extract and leave it on a low flame for few minutes until Oil separates from the mix.
• Add Jaggery piece and mix well, wait until it is well dissolved.
• Add the cooked Rice and mix it until well combined in a very low flame.
• Keep the rice aside for at least an hour before serving.
• This is to ensure that all the flavours get infused into the rice.
• Serve hot or cold with any veggie of your choice, or just eat it with Appalams or Vadagams.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the amount of Red Chilly Powder and Dry Red Chillies to suit your spice preference.
• Gingelly (Sesame) Oil would suit best for the dish. 
• Adjust the amount of Tamarind to suit your level of tanginess.
• The Tamarind Mix/Puli Kachal stays good for about 3-4 days at room temperature and for at least a month when kept in the refrigerator.
• Make sure the mix is well cooked without any trace of water.
• Store it in a dry, airtight container for later use, preferably glass/plastic containers.
• Use dry spoons while handling the mix.
• Do not cook or store this Tamarind Mix in Copper/ Iron pans, tamarind tends to react with the metals.