July 29, 2016

Berry Citrus Smoothie | Antioxidant Rich Weight Loss Smoothie

Berry Citrus Smoothie

There is nothing tough or time taking in making a smoothie. It is one of the light and healthy breakfast you could make for your weight loss day. I love having smoothies. Infact, smoothies make me a guiltless breakfast everyday. This citrus berry smoothie is one I found in a magazine. You can make this with any kind of berry. Strawberry, blueberry, raspberry anything will go with this very well. I love the flavor and taste. One important thing is there is no need to add sugar to this smoothie. This will taste very sweet without sugar. It will also be tangy and with a very nice flavor from the kind of berry we use. It is better to use only frozen oranges. If the orange is fresh and not a frozen one, the smoothie will be with more flesh from oranges, which is absolutely undesirable.


Notes

  1. Soak chia seeds in advance. Never use dry chia seeds. it is not good for health.
  2. Use only frozen orange slices. If it is unfrozen, it will affect the smoothness. If will not result in a smoothie at all.

Berry Citrus Smoothie

Berry Citrus Smoothie | Antioxidant Rich Weight Loss Smoothie

Preparation time: Cooking Time: Yield 2 cups (2 servings)
Serving size: 2 cups | Calories per serving: 160

Ingredients
  • Frozen Orange Slices - 1 cup
  • Berries - 1/4 cup
  • Soaked Chia Seeds - 1 tablespoon

Quick Procedure
  • Take frozen orange slices, berries and chia seeds in a blender and grind them to a puree.
  • Add a cup of water and grind it again to a fine smoothie.
  • Chill it if needed. Adding Sugar is optional.

Step-wise Pictures

1. Take frozen orange slices, berries and chia seeds in a blender and grind them to a puree.
2. Add a cup of water and grind it again to a fine smoothie.
3. Chill it if needed. Adding Sugar is optional.
preparation

Berry Citrus Smoothie

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July 27, 2016

Quick and Instant Oats Dosa | Diet Style Dosa Recipe

oats dosa

Mostly people who plan for a weight loss diet will have oats handy. Though most of us don't know the health benefits of oats, we think that it is good for our weight loss diet. Oats has more soluble fibers and thereby helps in absorption, assimilation and throw out of bad cholestrol. It is also something quick to prepare and working people feel the comfort. I am not a great fan of oats. But if I am pretty lazy to prepare a good breakfast, I would use oats and make porridge.

This oats dosa is something new to me and I learnt it from Padhus Kitchen. I tried it with some modification as per my taste. In simple words, I did not add the additional flavoring ingredients like onion and chillies. Also I added some wheat flour for making the batter smooth. It was really to asy to make these dosas. And the dosa was very soft to chew and was good in taste. Hope I will make this often for my breakfast. Check out other dosas for diet recipes too..


Notes
  1. This dosa will not be crispy and all. It will be soft and soggy only.
  2. Follow the exact measurements for best results.
  3. Be careful while adding water. Too much of water will spoil the recipe. Less water will yield a thick dosa without bubbles.
  4. Don't let it rest for more than an hour. It will be difficult to make the dosa. Better make the batter and make dosas immediately for best results.
Recipe Source : Padhu's Kitchen - Oats Dosa (Modified)

oats dosa

Instant Oats Dosa

Prep Time :
Cooking Time:
Yield:
6 to 8 Dosas
Serving Size: 3 Dosas Calories per Serving: 250

Ingredients
  • 1 cup of oats, instant or rolled
  • 1/4 cup of sooji
  • 1/4 cup of rice flour
  • 1/4 cup of wheat flour
  • 1/2 teaspoon cumin seeds
  • a pinch of asafoetida
  • 1 tablespoon of curd
  • one or two cups of water
  • oil for greasing
  • salt for taste

Quick Procedure
  • Take oats, rice flour, wheat flour and sooji in a blender. Grind them once or twice. Add curd and a cup of water. Grind them once again.
  • Transfer to a bowl and add cumin seeds, salt and asafoetida. Add little more water to make the batter thin.
  • Heat a griddle and make dosas. You should pour the batter from a feet of height and around the corners first. Then fill the gap at the center, little by little. Use non-stick griddle for better results.

Step-wise Pictures

1. Take oats, rice flour, wheat flour and sooji in a blender.
2. Grind them once or twice.
preparation

3. Add curd and a cup of water.
4. Grind them once again.
preparation

5. Transfer to a bowl and add cumin seeds, salt and asafoetida.
6. Add little more water to make the batter thin.
preparation

7. Heat a griddle and make dosas. You should pour the batter from a feet of height and around the corners first. Then fill the gap at the center, little by little. Use non-stick griddle for better results.
preparation

oats dosa

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Kudampuli Charu | Kudampuli and Weight Loss | Indian Weight Loss Herb

kudampuli for weight loss

I have heard a lot about Garcinia Cambogia in advertisements. I thought that it is something like a chemical extraction. I don't believe in weight loss products and hence, never tried to learn about it. Later in one television show, one doctor was explaining about Kudam Puli and told that it is good for weight loss. He showed one type of puli. I felt like I am familiar with it. But where exactly never stroke in my mind. I dug in a few memory pages and at last found that it is the pathiya puli we used post-pregnancy.

My mom's native is Nagercoil and in the cuisine, there is a significant importance to Kudam Puli. They kept it as a secret ingredient while making some fish kuzhambu, prawn kuzhambu and panakams. Because of this reason, they themselves don't know the health benefit. Other than pathiya samayal, they never used it for anything else. I wanted to learn more about it. Hence, ringed up my dad. My dad is good in explaining origin of food. He answered my questions. He told that tamarind we regularly use is not good for health, as it causes calcification in kidneys. It is also a reason for fat around abdomen. Paunch or Thoppai is a gift of the regularly used tamarind, which is of African origin. Kudampuli had been our traditionally food and replaced by tamarind in later years. Finally, he surprised me that Kudampuli dissolves fat around abdomen. Kudampuli dissolves fat and at the time stops accumulation of bad fat around tissues. Even before knowing the health benefits, I have been using it in Pathiya Kuzhambu. After knowing the benefits, I have started using it often. Will post a few more recipes using Kudampuli soon.

When I purchased it, took it and smelled, I was shocked. It smelled awful. It was an undesirable flavor. Later my mom taught me how to use it. It required soaking, extracting and boiling methods to eliminate the pungent odour. If it is treated properly, it can be added to regular puli kuzhambu, rasam or sambhar. It can be also made as soup or sweet juice (panakam) and included in our daily food.

Other topics on Cooking Basics
How to cook Red Rice or Kerala Matta Rice
How to make cook Varagarisi or Kodo Millet ?
How to make cook Brown Rice ?
How to make soft Chapathis ?
How to make make Moong Dal Sprouts ?

kudampuli for weight loss

Kudampuli Charu | kudampuli for weight loss | Indian Weight Loss Herb


Prep Time :
Cooking Time:
Yield:
xx
Serving Size: xx Calories per Serving: xx

Ingredients
  • Kudampuli
  • Water

Quick Procedure
  • Take required quantity of kudampuli and soak it in water for 30 minutes
  • Mash kudampuli with hands and extract the water to a vessel.
  • Again add water, mash and extract water. You could repeat this step for 5 to 6 times.
  • Boil the extracted water for 15 to 20 minutes and let it to settle down.
  • Using a sieve, strain the boiled extract.
  • Store this in a bottle. You can refrigerate this and use in kuzhambu, sambhar or rasam.

Step-wise Pictures

1. Take required quantity of kudampuli and soak it in water for 30 minutes
preparation

2. Mash kudampuli with hands and extract the water to a vessel.
3. Again add water, mash and extract water. You could repeat this step for 5 to 6 times.
preparation

4. Boil the extracted water for 15 to 20 minutes and let it to settle down.
5. Using a sieve, strain the boiled extract.
6. Store this in a bottle. You can refridgerate this and use in kuzhambu, sambhar or rasam.
preparation

kudampuli

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July 26, 2016

Chow Chow Paruppu Kootu | Chayote Dhal Stew

chow chow kootu

Chow Chow has a lot of health benefits. It is good for heart, brain and digestive system. It is rich in vitamin C, vitamin K and vitamin B6. It also has a lot of fiber. If you include it in your good, your diet will become healthy. As I told you earlier, this recipe is weight loss favoring and diabetic friendly.

This is stew is a quite common one that we do in our home. I love having it with rasam rice or puli kuzhambu. Right from my school days, I am a great fan of chayote and this chayote stew with dhal. This version has a good flavor and taste.


Check out other Chow Chow Recipes too.
Chow Chow Kollu Kootu
Chow Chow Paal Kootu

Notes:
  1. Cook chow chow till it becomes soft and then add the ground paste. If  this step fails, the taste will be horrible. In case you have done a mistake, don't worry. Pressure cook the entire thing and then add seasoning. The taste will be little bit less. But it is the possible adjustment.
  2. You can also pressure cook the chow chow and moong dhal together, if the chow chow is hard and having more fiber.
  3. Grind the paste smoothly for a tasty and smooth stew.

chow chow kootu

Chow Chow Paruppu Kootu | Chayote Dhal Stew

Prep Time :
Cooking Time:
Yield:
2 cups
Serving Size: 1/2 cup Calories per Serving: 50

Ingredients
  • Chow Chow - 1 medium size, chopped and small sized
  • Moong Dhal - 1/4 cup
  • Turmeric Powder

To grind
  • Grated Coconut - 2 teaspoons
  • Shallot -1
  • Cumin Seeds - 1/2 teaspoon
  • red chilly - 1

Tempering

  • mustard seeds, urid dhal - 1/2 teaspoon
  • Curry Leaves
  • Sliced Shallot - 1

Quick Procedure

  • Take washed and drained moong dhal or siruparuppu and chopped chayote in a vessel. Add some water and salt. Cook it till it becomes soft. You can also pressure cook it for one or two whistles in medium flame.
  • Once it is cooked, add little turmeric powder.
  • Take grated coconut,shallot,cumin seeds and red chilly in a blender and grind it to a smooth paste.
  • Add this fine paste to cooked vegetable and dhal. Mix well and cook till the raw smell goes off.
  • Heat little oil in a pan.Add the ingredients given under tempering and add this to cooked chayote or chow chow.Mix well and allow it to settle for a few minutes.Paruppu kootu is ready.

Step-wise Pictures

Take washed and drained moong dhal or siruparuppu and chopped chayote in a vessel.
Add some water and salt. Cook it till it becomes soft. You can also pressure cook it for one or two whistles in medium flame.
Once it is cooked, add little turmeric powder.
preparation

Take grated coconut,shallot,cumin seeds and red chilly in a blender and grind it to a smooth paste.
Add this fine paste to cooked vegetable and dhal.
Mix well and cook till the raw smell goes off.
preparation

Heat little oil in a pan.
Add the ingredients given under tempering and add this to cooked chayote or chow chow.
Mix well and allow it to settle for a few minutes.
Paruppu kootu is ready.
preparation



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July 25, 2016

Kothamalli Thokku | Coriander Paste | Increases HDL or Good Cholesterol

kothamalli thokku

Coriander Thokku is my favorite side dish for curd rice. This is one of the traditional methods we use while preparing thokku. But I needed some reference to make sure the outcome is better. I referred a few blogs and at last was satisfied with this recipe from "Suvayo Suvai" Click here for the original recipe . The ingredients we add will make it more tasty.

You may think why I am adding this recipe in this Indian Diet Recipes. If I explain the health benefits of coriander, you might exclaim. Coriander is rich in vitamin A and C. It reduces LDL (bad cholesterol) and increases HDL (good cholesterol). It also has some traces of minerals like calcium and potassium. It improves digestion and thereby helps in intestinal absorption.

Notes
  1. Wash clean and drain coriander leaves in advance.
  2. Be careful while tempering and dry roasting. Over burning may result in a bitter thokku.
  3. Don't add too much of water and make the coriander paste watery. It will spoil the thokku.
  4. Allow it to cool down and then store it in a container.
  5. Refrigerate and use for 15 to 20 days. No preservatives needed.
Check out my other Thokku recipes too.

Recipe Source: Suvayo Suvai (modified)

kothamalli thokku

Kothamalli Thokku | Coriander Paste | Increases HDL or Good Cholesterol

Prep Time :
Cooking Time:
Yield:
xx
Serving Size: xx Calories per Serving: xx

Ingredients
  • Coriander Leaves - 1 bundle
  • Tamarind - a lemon ball sized
  • Gingelly Oil - 4 Tablespoons
  • Refined Oil - 2 Teaspoons

Grinding to coarse paste
  • Coriander Seeds - 2 Tablespoons
  • Red Chillies - 5 to 6
  • fenugreek Seeds - 1/2 Teaspoon

Tempering
  • Mustard Seeds, Urid Dhal, Chana Dhal (optional) - 2 Teaspoons
  • Curry Leaves - a handful
  • Asafoetida - a pinch

Quick Procedure
  • Heat a pan. Add little oil. Add washed and cleaned coriander leaves till the water drains. Remove it to a separate bowl.
  • Heat a pan. Add little oil. Add washed and cleaned coriander leaves till the water drains. Remove it to a separate bowl.
  • Heat little oil and add tamarind to it. Once it gets fried, remove it to the bowl and let it cool down.
  • Take coriander leaves and tamarind in a blender and grind it. Don't add water more than a tablespoon, while grinding.
  • Heat a pan. Add 2 tablespoons of gingelly oil. Add mustard seeds, urid dhal, chana dhal and curry leaves. Let them sputter. Add asafoetida and reduce the flame to low.
  • Add ground coriander paste and the powder we prepared earlier.Saute well till the raw smell of coriander paste goes off. Add some salt.
  • Switch off the flame and add 2 tablespoons of gingelly oil.Coriander thokku is ready to serve with hot rice or idlis.

Stepwise Pictures

Heat a pan. Add little oil.
Add washed and cleaned coriander leaves till the water drains.
Remove it to a separate bowl.
kothamalli thokku

Heat little oil and add tamarind to it.
Once it gets fried, remove it to the bowl and let it cool down.
kothamalli thokku

Take coriander leaves and tamarind in a blender and grind it. Don't add water more than a tablespoon, while grinding.
kothamalli thokku

Dry roast red chillies, coriander seeds and fenugreek till they become crispy. Grind it to a coarse powder in a blender.

Heat a pan. Add 2 tablespoons of gingelly oil. Add mustard seeds, urid dhal, chana dhal and curry leaves. Let them sputter.
Add asafoetida and reduce the flame to low.
Add ground coriander paste and the powder we prepared earlier.
kothamalli thokku

Saute well till the raw smell of coriander paste goes off.
Add some salt.
Switch off the flame and add 2 tablespoons of gingelly oil.
Coriander thokku is ready to serve with hot rice or idlis.
Let it cool down and then store in an airtight container in refrigerator.
kothamalli thokku

kothamalli thokku
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July 22, 2016

Chow Chow Paal Kootu | Chayote and Milk Stew

chow chow stew

Chow Chow is my kid's favorite vegetable. It is my favorite vegetable too. As I am still on a weight management diet, I am including this vegetable often. I love this traditional way that my mom makes and it would taste amazingly with curd rice or rasam sadham.

The entire flavor lies in the masala we are grinding and adding . The tempering with little coconut oil adds some extra flavor and makes it fantastic. I would advice everyone to include more and more water vegetables in their diet for a slim and fit body. But keep in mind, you need to cook it in right way to avoid the unwanted smell any water vegetable has. Cheers !!


Notes:
  1. Cook chow chow till it becomes soft and then add the ground paste. If  this step fails, the taste will be horrible. In case you have done a mistake, don't worry. Pressure cook the entire thing and then add seasoning. The taste will be little bit less. But it is the possible adjustment.
  2. You can also pressure cook the chow chow and moong dhal together, if the chow chow is hard and having more fiber.
  3. Don't add too much of rice flour.
  4. Grind the paste very smoothly for a tasty and smooth stew.
Recipe Source:  Jeyashri's Kitchen (Modified here)

chow chow stew

Chow Chow Paal Kootu | Chayote and Milk Stew

Prep Time :
10
Cooking Time:
30
Yield:
2 cups
Serving Size: 1 cup Calories per Serving: 100

Ingredients
  • Chow Chow - 1 medium
  • Moong Dhal - 2 Tablespoons
  • Rice Flour - 1 Teaspoon
  • Grated Coconut - 2 Tablespoons
  • Cumin Seeds - 1/4 teaspoon for grinding
  • Green Chilly - 1
  • Coconut Oil - 1 tablespoon
  • Cumin Seeds - 1/4 teaspoon for tempering
  • Mustard Seeds, Urid Dhal - 1/2 teaspoon (for tempering)
  • Curry leaves - a handful

Quick Procedure
  • Take chopped chow chow and washed moong dhal in a vessel. Add little salt and water. Cook it till it becomes soft. You can also pressure cook it for one or two whistles at medium flame.
  • Grind coconut, green chillies, rice flour and cumin seeds to a fine paste. Add half cup of water. Strain this mixture and take the milk.
  • Add this milk to cooked vegetables and cook till the raw smell goes off. Stir often to avoid getting burnt at the bottom.
  • Heat a pan. Add coconut oil. Add mustard seeds, cumin seeds and urid dhal. Let them sputter. Add curry leaves and switch off the flame.
  • Add this tempering to cooked chow chow. Mix and let it rest for few minutes. The stew is ready.

Stepwise Pictures

Grind coconut, green chilly, rice flour and cumin seeds to a fine paste. Add half cup of water.
Strain this and extract the milk.

chow chow stew

Take chopped chow chow and washed moong dhal in a vessel.
Add little salt and water. Cook it till it becomes soft. You can also pressure cook for 2 whistles at medium flame.
Add the milk extracted to the cooked chow chow and dhal. Mix well and cook till the raw smell goes off.
chow chow stew

Heat a pan. Add coconut oil.
 Add mustard seeds, cumin seeds and Urid Dhal. Let them sputter.
Add curry leaves and switch off the flame.
Add this tempering to cooked chow chow. Mix and let it rest for few minutes. The stew is ready. chow chow stew

chow chow stew
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July 21, 2016

Samba Wheat Carrot Pancake | Gluten Free Pancake Recipe

carrot pancake

If you ask me what is the simple breakfast you could have for a change, I will definitely reply "its a pancake". Pancakes are kid's friendly recipe too. In a regular pancake recipe, we use all purpose flour or maida. Nowadays, it is a fast spread news that bleached all purpose flour or maida is not good for health. Hence, I started making pancakes with wheat flour. But it became sticky and required more oil for greasing. This made me to take a turn to samba wheat flour. It resulted in non-sticky and fiber rich oancakes. Then what, I started making pancakes with samba wheat flour and still following the recipe. I have a few eggless pancake recipes too. Will share with you soon.

This carrot pancakes can be included as a healthy breakfast in your weight loss diet. It will make your stomach feel full and it releases sugar or glucose very slowly. It is a diabetic friendly recipe too. Try this breakfast recipe and I hope you would love the flavor.


Recipe Source: Book - Gluten Free Baking Recipes

carrot pancake

Samba Wheat Carrot Pancake | Gluten Free Pancake Recipe

Prep Time :
10
Cooking Time:
20
Yield:
6 pancakes
Serving Size: 
2 pancakes
Calories per Serving: 
230

Ingredients
Dry Ingredients
  • Samba Wheat Flour - 2/3 cup
  • Grated Carrot - 1/3 cup
  • Chopped Walnut - a handful
  • Sugar - 2 Teaspoons
  • Salt - a pinch
  • Baking Powder - 1/3 Teaspoon
Wet Ingredients
  • Milk - 1/2 cup
  • Curd - 1 Tablespoon
  • Egg - 1
  • Vanila Extract - little
  • Oil - 1 Tablespoon
  • Honey for drizzling
  • Little Oil and Butter for sides

Quick Procedure

  • Crack and Egg and beat it well with a fork.
  • Add milk,curd, vannila extract and oil. Mix well. This forms the wet ingredients.
  • Mix wheat flour, baking powder, sugar, salt and chopped walnuts together.
  • Combine the wet and dry ingredients together at the time of making pancakes.
  • Add grated carrots. Mix well. The batter is ready.
  • Heat a pan. Grease some oil or butter and make small pancakes.

Stepwise Pictures

1. Crack and Egg and beat it well with a fork.
2. Add milk,curd, vanila extract and oil. Mix well. This forms the wet ingredients. carrot pancake

3. Mix wheat flour, baking powder, sugar, salt and chopped walnuts together.
4. Combine the wet and dry ingredients together at the time of making pancakes.
carrot pancake

5. Add grated carrots. Mix well. The batter is ready.
carrot pancake

6. Heat a pan. Grease some oil or butter and make small pancakes.
carrot pancake


carrot pancake


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Green Chilli Onion Chutney | Pachai Milagai Chutney

chilli onion chutney

We have discussed a lot on quick, easy and spicy chutneys for millet dosas. Why this "chutney puranam" again and again ? If you are on diet and having millet dosas often, you will definitely understand the reason. It is that much difficult to manage with only two or three types of chutneys. I am posting a few varieties I know. Hope this will be useful to you.

This chilli and onion chutney is one which my mom makes rarely. In case we don't have coconut or we don't have enough time to prepare or the dosa batter is very much fermented and have become sour, she will make this chutney. It will be very spicy and hot. Adding coconut or gingelly oil is much needed to manage the hotness. Never imagine to smell this chutney, your nose will turn red. For those who love spicy food, I am listing this chutney. Try and let me know.


Try my other chutney recipes,



chilli onion chutney

Chilli Onion Chutney | Pachai Milagai Chutney

Prep Time :
Cooking Time:
Yield:
1/2 cup
Serving Size: 1 tablespoon Calories per Serving: 20

Ingredients
  • Green Chillies - 4
  • Shallots - 5 to 7
  • Curry Leaves - a handful
  • Garlic - one clove
  • Rock Slat - little
  • Coconut Oil or Gingelly Oil - 1 tablespoon

Quick Procedure
  • 1. Take all the ingredients except coconut oil in a mixer jar.
  • 2. Grind them into a coarse paste. It will be better, if you don;t add water
  • 3. Transfer it to a bowl and add coconut oil or gingelly oil. Mix well.

Stepwise Pictures

1. Take all the ingredients except coconut oil in a mixer jar.
2. Grind them into a coarse paste. It will be better, if you don't add water
preparation

3. Transfer it to a bowl and add coconut oil or gingelly oil. Mix well.
preparation

chilli onion chutney


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