20 handfuls of Puffed rice. I use the (This recipe is for 4 people; I use about 5 handfuls of puffed rice)
1 big onion, chopped
5-6 green chillies, chopped fine
1 big tomato, chopped
2 tbsp, ground Chana gram flour (பொட்டுக் கடலை மாவு)
Oil, salt as required
Mustard, urad dal, Chana dal, jeera, curry leaves, asafoetida, dry redchilly for tadka (seasoning)
1/2 tsp Turmeric powder
Juice of one lemon
- Soak the puffed rice in water for about 15 minutes
- In the meantime, heat oil in a frying pan
- Add seasoning – Start wit mustard and once mustard splits, add Chana dal. After the dal fries to golden brown, add urad dal. Once that is also fried, add red chilly seeds, curry leaves and jeera. Add a pinch of asafoetida
- Now add onions and green chilies and fry well
- Now add tomatoes
- Add salt and turmeric powder
- Fry until the tomatoes are cooked and oil separates
- Turn the flame off and squeeze the lemon into the mixture, filtering out the seeds
- Now squeeze the water out of puffed rice and transfer the puffed rice to a wide pan
- Add Chana gram flour and mix
- Now add the fried tomato paste and mix it well
- Garnish with chopped coriander
This is a famous snack/ breakfast in Bellary area. It is usually served with chili bajjis.
Mango – 2 numbers
Powdered Jaggery – 1 cup
coconut – 1/2 cup
mustard – 1 spoon
dried red chilly – 2
Cut the mango into big pieces. Cook the mango pieces along with the powdered jaggery and a pinch of salt.
Grind the coconut along with dried red chilly, mustard and water to a fine paste. Add the ground paste to the cooked mango and let it boil for a minute or two.
Switch of the stove. Season it with mustard and curry leaves. Maampazha pachadi is ready! It goes well with sambar rice or puli kuzhambu or vathakuzhambu rice.
Rajma is called as king of dal by punjabi’s.it’s a famous dish in Punjab.
Rajma _1 1/4 cup
Ginger garlic paste _1 nd half tea sp
Green chilli _1 or 2
Black elaichi _2
Chilli powder _as per ur taste
Dhania powder _1 1/2 sp
Turmeric powder _ 1/4
Garam masala 1/2 sp
Chopped coriander to garnish
Soak rajma for 6 to 8 hour.Cook 20 to 30 minutes or till soft in a cooker.mash some dal with the help of spoon. Grind ginger ,garlic, green chilli and tomatoes. In a heavy bottom kadai add little oil and grinded gravy. Add a pinch of salt and saute till oil comes out.cook with closed lid.once oil comes out add chillipowder, coriander powder nd turmeric. Add little water to avoid burning. Add this to cooker nd add garam masala nd whole elaichi.Actually this gravy will be watery.so add water accordingly. Check salt nd chilli.give a whistle. Finely add chopped coriander leaves.
U can have this with normal rice or jeera rice, or chapati .Best combination with this raita nd papad.
If u didn’t soaked Rajma.no problem. Wash nd add this to cooker directly. Keepin low flame for 10.after some time check water add if needed nd again cook.,till ur rajma is soft nd mashed.u can do thisfor channa too.
Thinai -fox millet -1 cup
Varagu-kodu millet-1 cup
Samai- little millet -1 cup
Kudiraivali -barnyard millet -1 cup
Idly rice -1 cup
Whole black gram-ulundhu -1 cup
Fenugreek seeds -1sp
Soak dal , rice fenugreek separate nd millets nd rice together. Grind dal and fenugreek .then grind rice and millets together. Add salt and mix the batter.keep for fermentation. Now ur millet idly batter is ready.
Palak Methi Daal
Thuvaram parupu- half cup
Tomato -1 big natti chopped
Onion -1 chopped or (8to 10 small onion chopped)
Tamarind -small lemon size soak in water
Palak one bunch Methi one bunch.
Add all the above mentioned ingredients except the greens and tamarind in a pressure cooker with one and a half cup of water.
Once daal is cooked, add washed and chopped methi and palak leaves to the cooker and give a whistle.
In a small kadai add oil or ghee add mustard seeds. When it starts to splutter add fenugreek seeds, cumin seeds and asafoetida. Now add the tamarind extract and allow it to boil. Add this to the cooked daal and let it boil for about 1 to 2 minutes. Relish the Palak Methi daal with hot rice or rotis or phulkas.
We all wish we could do without the pain and discomfort that stalks during those days of the month.
Here is a Yoga sequence to practice during periods. These poses stretch the back and leg muscles relieving the pain we usually feel during those days. The poses also help with eliminating the cramps and ensuring healthy blood flow.
As a general rule, do not do any exercises that involve lifting your legs up while lying down or bending backwards. Most front bending exercises are ok to do during this time.
- Start with Uttanasana – This is basically bending forward and touching your feet without bending your knees. If you cannot reach your toes, place a few hard books on the floor and rest your hands at that height.
- Downward Dog – From Uttanasana, move your legs back and get into the Downward dog pose (Adho Mukha svanasana). You should be like an inverted V, with your palms and feet on the floor and pelvis lifted up. Focus on pushing your hip up and letting your spine fall down. Pull your stomach in. You should feel a stretch on your lower back and calf muscles.
- Stand up and relax in Tadasana – Mountain pose. Stand with your feet hip width apart and align your knees to be on top of your ankles, hips in line with your knees, straight spine, tummy pulled in, thigh muscles pulled up, shoulder on top of your hips, neck and shoulders relaxed and head in the centre of your shoulders.
- Now widen your legs to upto four feet and bend down keeping the spine straight. This is Prasarita Padottasana or wide legged forward bend. You can easily touch the floor in this pose. Drop your head down as much as possible. This pose relieves stress we usually feel during this time.
- Come up. Turn right foot outward. Turn your body right. Bend down and touch your right knee with your right forehead. If you cannot touch the knee, bend down as much as possible. Rest the hands on alternate sides of the right leg on the floor or on some hard books. This is Parsvottasana. This is one of my favourites during this time. The entire leg feels stretched, especially the knees. Repeat using the left leg.
- Come back to Tadasana. Now bend the right leg and hold the right toe with your right hand. Slowly extend the right leg and bring it up to be straight and parallel to the ground. Now slowly rotate the leg outwards. This is called the Extended Hand-to-big-toe pose. Try to hold for 10 seconds. Switch legs.
- Next is Ardha Chandrasana, my favourite among the standing poses. Move into Downward Dog, lift right leg and right hand up and turn your hip to the front. Your leg should be parallel to the ground and hand should go vertically up. Your body is balanced on left leg and left hand. This is great for the spine and lower back. Hold a table or chair if you find it difficult to balance.
- That brings us to the end of standing poses. Now sit down on your mat and get into Padmasana if you can. If Padmasana does not work, you can do Artha Padmasana, where you bring only one leg on top of the thigh. From Padmasana, bend down and touch the floor in front of you with your head.
- Come up and slowly bend backward into the Fish pose. Lie down while still in Padmasana and slowly life your chest up balancing on your hands, and bend backwards placing the crown of your head on the mat. This asana is excellent for relaxing all the organs inside the abdomen which is exactly what we need at this point. For beginners to Yoga, place a firm pillow behind you and lie back on the pillow instead of bending backward and arching your back to let your head drop.
- The above two – forward bending and going back to rest on the head can also be done from Vajrasana. This is slightly easier than Padmasana.
- Now to my most favourite pose in this sequence – the Supta Virasana. Sit on your buttocks with your legs bent outside. Your feet should be near your thighs and bent outwards from your knees. If you are able to sit like this and then slowly lie backward. If you are a beginner, keep a firm pillow or a few folded blankets and lie on that. This pose pulls the chest up and hip down, creating a lot of space in the tummy. This is excellent for relieving cramps. I used to lie down in this position for even up to 5 minutes because it feels so relaxing.
- Sit up, bring the soles of your feet together and drop your knees down into what kids call the Butterfly pose or Badhakonasana. This is the most recommended pose for women of any age as it opens up the pelvis like no other.
- Finally the Bridge pose or Sethubandanasana. Lie down on your back and bend your knees. Now lift your hips putting weight on your feet. Life the hips as high as you can. Your entire back should be in a straight line.
- You did it! Now lie down and relax in Savasana.
Stay in every pose for a minimum of 10 seconds and maximum of 30. The entire sequence takes me 15 – 20 minutes to complete.
If you are pressed for time, just do the following:
- Downward Dog
- Artha Chandrasana
- Supta Virasana
- Badha Konasana
- Bridge pose
I will try and post pictures shortly. For now, the links should help. One word of caution – move slowly. You might hurt yourself by rushing into poses or trying to do more than what your body is used to. As you practice, the final poses will automatically come. Just stay with it.
Bitter Gourd is hailed for its medicinal properties, especially its effect on regulating blood sugar, but hated more vehemently due to its taste. Many recipes try to cut down the bitterness of this vegetable so that it is more palatable, but this recipe of my mother-in-law turns the bitterness into a strength and makes a tangy, spicy, complex sauce that is incredibly tasty. This recipe is not for the light hearted. So tread with care!
- Bitter gourd – 500 gm cut into small pieces
- One large tomato
- One large onion
- Red chilli powder – 4 tea spoons
- Salt – 1 table spoon
- Tamarind – one small lime size, soaked for 30 min in water
- Dhania powder – 2 tea spoons
- Jaggery – 2 table spoons
- Half cup grated coconut
- 8 garlic pods
- 1/2 an inch piece of fresh ginger
- Mustard, urad dal, jeera and curry leaves for seasoning
- Oil – 1 table spoon
Cooking time: 40 minutes
- Grind together coconut, garlic and ginger into a smooth paste
- In a heavy bottomed skillet, heat the oil
- Add the seasoning
- Once the mustard splutters, add onions and cook till translucent
- Add tomatoes and cook for a minute
- Now add the ground coconut and cook until raw smell leaves
- Add salt, chilli powder and dhania powder and cook for a minute
- Now add bitter gourd pieces and add enough water to cover it
- Cook for 30 minutes under medium heat or until the bitter gourd pieces become soft
- Squeeze tamarind to extract the juice
- Add the tamarind extract
- Cook for about 2-3 minutes
- Add jaggery
- Check the taste and adjust spice and salt at this point
- You are all ready. Take a bite of this to to experience bitterness coating the back of your throat while the heat from the chilli gives you a kick with jaggery closing it off in a smooth finish
- Serve it with chappathi or jowar roti for a perfect combination