real food simple: slow cooker greek yogurt

real food simple: slow cooker greek yogurt: This is a simple way to make yogurt at home in your slow cooker. And if you like the thick, Greek-style yogurt, you can easily get that ...

Massoor Dal and Spinach Curry

Masoor Dal  and Spinach Curry

Ingredients

1.masoor dal                                    2 cups
2.spinach                                          4 cups
3.tomato                                            6 nos
4.fresh ginger garlic paste                 3 tbs
5.cumin (jeera) powder                     1 1/2 tbs
6.turmeric powder                             1 tsp
7.coriander powder                               1 tbs              
9.oil                                                   3 tbs
10.salt                                               to taste


Method  of preparation

pressure cook masoor dal with quarted tomato's.

cook spinach and blend in a blender.

saute all the other ingredients except salt in oil.

blend sauteed ingredients with spinach and dal 
add salt.
 

 

Ginger pickle(inji curry)

Ginger. 100 grams
Chilly powder. 1 tbs
Turmeric powder. 1 tsp
Fenugreek powder. 1/2 tsp
Red chilly. 3 nos
Tamarind pulp. 1 tbs
(Thick)
Molasses(jaggery). 2 tbs
Salt
Curry leaves
Oil to fry
METHOD OF PREPARATION
Slice Ginger.--should be thin.
Heat a thick bottomed pan.
Deep fry ginger till it becomes crisp.Take out from the oil.
Grind coarsly.
Take out the oil from the pan.
Heat one tbs oil.fry red chilly cut ino two pieces.
Add chilly powder,turmeric powder and saute till it becomes hot.
Take out from fire and add ginger,molasses , fenugreek and salt.
Add curry leaves.
Add enough hot water to make it a thick pasted tamarind pulp.
Let it boil.
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MIXED VEGETABLE THORAN

CABBAGE 100 GRAMS
CARROT 100 GRAMS
BEANS 100 GRAMS
ONION 100 GRAMS
5.GREEN CHILLIES 10 NOS
TURMERIC POWDER 1 TSP

COCONUT GROUND 1 CUP
OIL 2 TBS
MUSTARD I TSP
CURRY LEAVES

METHOD OF COOKING

1.CLEAN AND CHOP 1-5 INGREDIENTS

2.KEEP A THICK PAN ON FIRE.

3.HEAT OIL.SPLUTTER MUSTARD.

4.ADD TURMERIC AND CHOPPED VEGETABLES.

5.ADD SALT MIX WELL AND COVER WITH A LID

6.COOK IN LOW FIRE.

7.WHEN THE VEGETABLES ARE COOKED--SAUTE

WELL AND MAKE THE VEGETABLES DRY.

8.ADD COARSELY GROUND COCONUT.

9.MIX WELL AND TAKE OUT FROM FIRE GARNISHED

WITH CURRY LEAVES.

AVIYAL

AVIYAL is a mixed vegetable preparation.Root vegetables like
Yam,chinese potato(koorka)etc
Are used and for sour taste
Mango,tamarind or curds can be
Used.
Ingredients
1Raw Banana. 100 grams.

2.Yam. 100 grams
3.Cucumber. 100 grams
4.Snake gourd. 50 grams
5.Drum stick. 3 nos

6.Cow pea
(Achinga). 20 grams

Raw mango. 50 grams
Shallots(small
Onion). 20 grams
Curry leaves. Few
Coconut oil. 3 tbs
Salt. To taste
Red chilly powder. 2 tbs
Turmeric powder. 1 tea spoon
Coconut scraped. 4 cups
Cumin seeds
(Jeera). 1 tea spoon
Method of preparation

1.Wash and cut vegetables from
1 to 6. Into thick julienne shape
3 inches long.
.Cook these vegetables with
Just enough water ,chilly powder
And turmeric powder.
.Add mango-cut into same shape.
Add slitted green chillies.
.Coarsely grind scraped coconut
Small onion and jeera.
.Mix this with the vegetables.
.Take out from the fire and add
curry leaves and oil.keep it
Covered for 10 minutes.

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KICHADY

INGREDIENTS

1.CUCUMBER 200 GRAMS
2.GREEN CHILLY 4 NOS
3.RED CHILLY 2 NOS
4.OIL 2 TBS
5.YOGURT (CURD) 2 CUPS
6.SCRAPED COCONUT 1 CUP
7.MUSTARD 10 GRAMS
8.CURRY LEAVES
9.SALT

METHOD OF PREPARATION

CHOP CUCUMBER.CHOP GREEN CHILLIES. CUT RED CHILLY --(1/2 INCH PIECE)

GRIND COCONUT ADDING ENOUGH CURDS TO MAKE IT A PASTE.DO NOT MAKE

IT VERY SMOOTH. CRUSH 5 GRAMS OF MUSTARD.

SPLUTTER MUSTARD IN HOT OIL.PUT RED CHILLY--WHEN IT BECOMES LIGHT

BROWN ADD CUCUMBER.SAUTE WELL.ADD GREEN CHILLY AND SALT.COVER WITH A LID.WHEN DONE

ADD CURRY LEAVES,COCONUT PASTE,REMAINING CURD AND MUSTARD.WHEN THE

CURRY STARTS TO SIMMER TAKE OUT FROM FIRE.(SHOULD NOT LET IT BOIL)

PARIPPU

PARIPPU CURRY

INGREDIENTS

1.LENTIL (GREEN GRAM) 100 GRAMS
(skinned green gram-pale yellow colour)

2.GREEN CHILLY 2 NOS

3.JEERA (CUMIN SEEDS) 1 TSP

4.COCONUT SCRAPED 1 CUP

5.MUSTARD SEEDS I TBS

6.OIL 2 TBS

7.CURRY LEAVES

8.SALT

METHOD OF PREPARATION

COOK LENTIL TILL IT BECOME VERY SOFT.PUT SLITTED GREEN CHILLY AND LET

IT BOIL FOR 3 MINUTES.

GRIND CUMIN AND COCONUT ADDING LITTLE WATER.ADD THIS PASTE TO THE

BOILED LENTIL.ADD SALT AND CURRY LEAVES.

SPLUTTER MUSTARD IN HOT OIL.POUR IT INTO THE CURRY.

MANGO PICKLE

Ingredients

1.Mango

1 kg

2.Red chilly powder 150 grms

3.Garlic 150 grms

4.Ginger 100 grms

5.Asafoitida 25 grms

6.Fenugreek powder (uluva) 50 grms

7.Mustard 15 grms

8.Sesame oil (gingelly oil) 150

9.Turmeric powder 20 grms

10.Salt - to taste

Method of preparation


1. Wash and dice the raw mangoes into small pieces with skin on.

2. Peal and chop the ginger and garlic

3. Keep a thick pan on fire.

4. Pour oil--when it become hot put mustard and let it splutter.Add ginger and garlic.Saute well.

5.Turn off the fire.Add chilly powder,turmeric powder,fenugreek powder and salt and mix well.

6.Turn on fire,mix well and when the mixture becomes really hot take out from fire and let it cool.

7.Add mangoes ---mix well. Transfer the mixture into an air tight container.

Enjoy the pickle with rice or rotis.

BANANA CHIPS

1. Peel the raw bananas and and soak it in water for 30 minutes.
2. Slice the bananas and add turmeric.
3. Deep fry the bananas in oil. Make sure that the oil is sufficiently hot at the time of frying.
4. Once the bananas are golden brown/crispy,take them out and sprinkle enough salt.

FRUIT SALAD

FRUIT SALAD

PINEAPPLE 200 GRMS

APPLE 2OO GRMS

ORANGE 150 GRMS

POMAGRANATE 100 GRMS

ALMOND(BADAM) 50 GRMS

CASHEW NUTS 50 GRMS

SCRAPED COCONUT OR

TENDER COCONUT 150 GRMS

HONEY 100 GRMS


METHOD OF PREPARATION


PEAL AND DICE PINEAPPLE AND APPLE.FLAKE ORANGE.TAKE OUT THE SEEDS OF POMAGRANITE.

SOAK ALMOND IN WARM WATER FOR 15 MINUTES.TAKE OUT THE SKIN AND CUT INTO 3 PIECES.

CUT NUTS INTO 2 PIECES.MIX THE FRUITS,HONEY AND COCONUT.

KADALA WITH PEPPER

INGREDIANTS
1.KADALA(GARBANZO BEANS)
IN HINDI CHANNA 200 GRMS

2.CARROT 150 GRMS

3.BIG ONION 150 GRMS

4.COCONUT SCRAPED 75 GRMS

5.BLACK PEPPER POWDER 2 TBS

6.CURRY LEAVES

7.URUD DAL 2 TBS

8.RED CHILLY(CUT INTO TWO
PIECES) 2 NOS
9.OIL 2TBS

METHOD OF PREPARATION

SOAK CHANNA(KADALA) OVERNIGHT.COOK WELL IN A PRESSURE COOKER WITH SALT.PEAL AND CUT CARROT

INTO 1/2 INCH PIECES.SLICE ONION.

HEAT A PAN AND POUR OIL.WHEN THE OIL BECOMES HOT ADD RED CHILLIES AND URUD DAL.WHEN IT BECOMES RED

ADD ONION AND SAUTE TILL IT BECOMES LIGHT BROWN.ADD CARROTS ,PEPPER AND HALF CUP WATER.WHEN

CARROT GET COOKED ADD COOKED CHANNA,COCONUT AND CURRY LEAVES.TAKE OUT FROM FIRE WHEN

ALL THE WATER IS ABSORBED.

CORIANDER CHUTNY

CORIANDER CHUTNEY

INGREDIANTS

1.coconut scraped 2 cups

2.chopped coriander leaves 1 cup

3.green chillies 3 nos

4.onion(shallots) 4 nos

5.lemon juice 1 tea spoon

6.salt

7.oil 1 tbs


METHOD OF PREPARATION


Heat oil in a pan.Fry the coconut till light brown.Add coriander leaves.Fry for five

minutes in a very slow fire.Add onion.Grind the ingrediants coarsly with green

chillies ,lemon juice and salt.Add enough water to make it little loose.

consult inn: PICKLE

consult inn: PICKLE

PICKLE

DRIED TOMATO PICKLE

RIPE TOMATO 1 KG
GARLIC 200 GRM
MUSTARD 1 TBS
PEPPER POWDER 1 TBS
CHILLY POWDER 150 GRM
GINGELLY OIL 100 GRM
CURRY LEAVES
SALT
METHOD OF PREPARATION

CUT EACH TOMATOS INTO 6 PIECES.MIX WITH SALT AND CHILLY PWDER.
SUN DRY FOR 5 DAYS.HEAT A PAN AND POUR OIL.PUT MUSTARD AND LET
IT SPLUTTER.ADD GARLIC AND SAUTE TILL IT BECOMES LIGHT BROWN.
PUT PEPPER POWDER CURRY LEAVES AND TOMATOS.TAKE OUT FROM
FIRE AND COOL.KEEP IN A BOTTLE.

VISHU

Vishu is on april 14th.This is the malayalam new year.The day of vishu -kani kanal-kanal means
viewing .Kani is made in a vessel called -uruly-
Eve of vishu ladies of the house make kani.White cloth,lord krishnas photo,gold ornaments,money,flowers of konna (yellow) ,rice ,cucumber,fruits,mirror etc.arranged in uruly is called kani.
Early morning of the vishu day head of the family take youngsters blind folded to view the vishu
kani.Viewing kani is believed to bring good luck for the next year.Vishu kai neettam--money---
is given to youngsters by elders of the family and bless them.Lunch is served in banana leaf with
---Payasam(sweet),parippu(lentils --cooked mixed with coconut)sambar,avial(mixture of
cooked vegetables ,coconut,green chillies,onion and coconut oil),thran,pickle,olan,kalan(made
with curd),banana chips,jackfruit chips,sharkaravaraty(sweet banana chips)--of course with
rice.

Fruit Delight

FRUIT DELIGHT
Ingrediants
1.dates 1/4 cup(chopped)
2.kismiss 1/4 cup
3.lemon juice 1/4 cup
4.honey 1/4 cup
5.water melon
juice 1 cup

Blend well in a blender and serve with ice cubes.

consult inn: Cooking

consult inn: Cooking

ALOE VERA

ALOE VERA JUICE
Aloe vera juice is good for--
1 digestion
2 energy
3 skin rejuanation
4 immune function and support
We can referigerate aloe vera juice.

Ingrediants for juice
1.aloe vera leaves 4 nos(big)
2.Honey 500 grms
3.Brandy 100 ml

Clean and wash leaves.Chop finely.Put in a blender and blend well.Mix with honey
and brandy.Referigerate.
Have 4 tbs every day in empty stomach.

Cooking

Wheat and vegetable Roti

Ingrediants
1.wheat powder 200 grms
2.carrot chopped 50 grms
3.onion chopped 50 grms
4.coriander leaves
chopped 25 grms
5.green chillies
chopped 2 nos.
6.ginger chopped 15 grms
salt

Method of preparation
Saute all the chopped ingrediants in one table spoon oil.Let it cool.Mix it with wheat powder.Add
salt.Add enough water to make the batter to be spread on a hot tawa(heavy iron tawa is good) with hand.When spreading the batter dip hand in cold water in between so that batter will not
stick on hand.Take out the roti when it is done.Make this roti in a very slow fire.