To Cook Tapioca :

METHOD  :

To Boil Tapioca :

EGGPLANT STIR FRIED IN SOY SAUCE

INGREDIENTS :

BOK CHOY STIR FRY

BOK CHOY STIR FRY

    HOW TO COOK BOK CHOY STIR FRY

BOK CHOY STIR FRY

INGREDIENTS :

METHOD :

• Clean, trim & cut the Bok Choy into halves or as preferred.
• Wash and allow it to drain on a colander.
• Heat Oil in a Wok/Pan over high heat.
• Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
• Add Bok Choy and Sugar, stir fry in quick strokes. 
• When the Bok Choy starts to soften, add Oyster Sauce.
• Sprinkle Salt.
• Stir-fry until well combined.
• Immediately, serve Bok Choy Stir Fry hot.
• Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.
  

NOTES :

• Do not add extra water while cooking Bok Choy.
• Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
• Do not cover the pan while cooking.
• Stir fry the Bok Choy on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
• Do not brown the garlic, as they would tend to give a bitter taste to the dish.
• Adding Bird's eye Chilli is purely optional.
• Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.
  

TOMATO DOSAI /THAKKALI DOSAI

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

To Sauté & Grind:

For Tomato Dosai/Thakkali Dosai :

METHOD :

For Dosai Batter :

• Clean, Wash & Soak Par-boiled Rice with ample of Water.
• In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
• Soak the ingredients for about 6–8 hours.
• Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
• Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
• Grind the ingredients for about 15-20 minutes.
• Once the Urad Dhal is well ground, it would turn up fluffy.
  
• If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
• Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
• Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
• Grind the Rice into a smooth batter.
• Combine the Rice Batter and Urad Dhal Batter.
• Mix both the batters thoroughly until well combined.
• Cover the Bowl and leave the batter aside.
• Allow it to ferment for about 8-10 hours/overnight.
• Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

• Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
• Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.  
• Immediately add Asafoetida and give a quick stir.
• Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
• Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
• Switch off the flame and allow the ingredients to cool.
• Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
• Leave the Tomato Dosa Batter aside for an hour.
• Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
• Smear the Griddle with oil.
• Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
• Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
• Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
• Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

• Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
• The ingredients should be finely ground to a thick/thin batter.
• Allow the batter to ferment for about 8-10 hours/overnight.
• If you live in a cold climate, leave it in a warm place until the batter ferments.
• If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
• Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
• If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
• Adjust the number of Dry Chillies to suit your spice level.
• Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
• Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
• Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
• Red colour Tomatoes yields you bright-coloured Tomato Dosais.

HEALTH BENEFITS OF TOMATO

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Blood Pressure :

Healthy Heart :

Lowers Cholesterol :

Lowers Hypertension :

Diabetics :

Constipation:

Prevent Gall Bladder Stones :

Eye Health:

Skin:

Pregnancy:

Counter the effect of Smoking :

RECIPES WITH TOMATOES

• Make fresh Tomato Juice or convert it into wonderful Cocktails/Mocktails.
• Dip grape or cherry tomatoes in hummus or plain yoghurt dip and consume them as a side or a snack.
• Add diced, canned tomatoes to homemade or jarred marinara sauces when making pasta.
• Used canned, diced, or stewed tomatoes in soups.
• Eat a piece of toast with Tomato Slices and Salad Leaves.
• Make a quick Salsa with diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime.
• Dice fresh tomatoes and add them to rice and beans, quesadillas, or tacos.
• Add them to Omelets or scrambles for breakfast.
• Add a few slices of fresh Tomatoes in your Sandwich/Wrap.
• Top Pizzas/Baguette slices with freshly sliced tomatoes and sliced mozzarella with balsamic vinegar, and top with chopped basil.
• Make a bruschetta as an appetizer.
• Lets Indianize the use of Tomatoes by making Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc.,
• Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis.
• For yet another delicacy try making Tomato Dosa(Indian Pancakes).

DISCLAIMER:

HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

INGREDIENTS:

To Saute & Grind :

For Tempering :

For Garnishing :

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

Health benefits of coriander leaves:

• Coriander helps to induce digestion & improves bowel movement.
• It also promotes Liver function.
• Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
• Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
• As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease. 
• Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
• Coriander contains anti-inflammatory properties too.

HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

INGREDIENTS :

METHOD :

• Cut off the roots, clean & wash the Coriander Leaves.
• Allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
• Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the Coriander Leaves just fry until the leaves wilt.
• Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.