0 VEGETABLE SAGU / SAAGU

Mixed Vegetable Sagu / Saagu

This is an other version of my vegetable kurma called as sagu which is very famous in Bangalore and is usually served with dosas/poori/chapathis/rava idli.

Mixed Vegetables - chopped 2 - 3 cups
Onion - 1 small chopped fine
Green chillies - 6 - 7
Garlic - 3 flakes
Ginger - 1/2 inch piece
Coconut grated - 1/4 to 1/2 cup
Poppy seeds - 1 tbsp ( optional)
Dalia split/pottu kadalai/fried grams - 3 tbsp
Jeera/cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp( optional)
Cinnamon - 1 small piece
Cardamom - 2
Mustard seeds - few
Curry leaves - few
Cilantro/coriander leaves - few sprigs
Salt as needed
Oil - 1 tbsp

Vegetables that can be added for this saagu are potato, beans, carrot, peas, beetroot, knol khol(kohlrabi/turnip)and also cauliflower.

Clean and cut the veggies as per requirement. Parboil the vegetables or steam until they are soft but firm.

Grind together :

Coconut, garlic, ginger, green chillies, dalia split, poppy seeds, cinnamon, jeera/cumin, fennel(sompu) seeds, cilantro/coriander leaves with little water to a fine paste...keep it aside.
 

 

Heat oil in a kadai/pan and add mustard seeds, curry leaves and cardamom...when they splutter up add the ground paste and cook for 5 minutes...next add the vegetables and salt.... reduce flame and cook for amother 8 - 10 minutes or till the raw smell leaves... you can make it thicker or thinner by adding water accordingly. Goes well with pooris/chapathis/dosas.

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3 FOOD AS MEDICINE

GUD HEALTH
Food as Medicine

HEADACHE? EAT FISH!
Eat plenty of fish -- fish oil helps
prevent headaches.
So does ginger, which reduces inflammation
and pain.

HAY FEVER? EAT YOGURT!
Eat lots of yogurt before pollen season.
Also-eat honey from your area (local region)
daily.

TO PREVENT STROKE DRINK TEA!
Prevent buildup of fatty deposits on artery
walls with regular doses of tea.. (actually,
tea suppresses my appetite and keeps the pounds
from invading....Green tea is great for our immune
system)!

INSOMNIA (CAN'T SLEEP?) HONEY!
Use honey as a tranquilizer and sedative.

ASTHMA? EAT ONIONS!!!!
Eating onions helps ease constriction of bronchial
tubes. (when I was young, my mother would make onion
packs to place on our chest, helped the respiratory
ailments and actually made us breathe better).

ARTHRITIS? EAT FISH, TOO!!
Salmon, tuna, mackerel and sardines actually prevent
arthritis. (fish has omega oils, good for our immune system)

UPSET STOMACH? BANANAS - GINGER!!!!!
Bananas will settle an upset stomach.
Ginger will cure morning sickness and nausea.

BLADDER INFECTION? DRINK CRANBERRY JUICE!!!!
High-acid cranberry juice controls harmful bacteria.

BONE PROBLEMS? EAT PINEAPPLE!!!
Bone fractures and osteoporosis can be prevented by
the manganese in pineapple.

PREMENSTRUAL SYNDROME? EAT CORNFLAKES!!!!
Women can ward off the effects of PMS with cornflakes,
which help reduce depression, anxiety and fatigue.

MEMORY PROBLEMS? EAT OYSTERS!
Oysters help improve your mental functioning by
supplying much-needed zinc.

COLDS? EAT GARLIC!
Clear up that stuffy head with garlic. (remember,
garlic lowers cholesterol, too.)

COUGHING? USE RED PEPPERS!!
A substance similar to that found in the cough
syrups is found in hot red pepper. Use red (cayenne)
pepper with caution-it can irritate your tummy.

BREAST CANCER? EAT Wheat, bran and cabbage
Helps to maintain estrogen at healthy levels.

LUNG CANCER? EAT DARK GREEN AND ORANGE AND VEGGIES!!!
A good antidote is beta carotene, a form of Vitamin
A found in dark green and orange vegetables.

ULCERS? EAT CABBAGE ALSO!!!
Cabbage contains chemicals that help heal both gastric
and duodenal ulcers.

DIARRHEA? EAT APPLES!
Grate an apple with its skin, let it turn brown and
eat it to cure this condition. (Bananas are good for
this ailment)

CLOGGED ARTERIES? EAT AVOCADO!
Mono unsaturated fat in avocados lowers cholesterol.

HIGH BLOOD PRESSURE? EAT CELERY AND OLIVE OIL!!!
Olive oil has been shown to lower blood pressure.
Celery contains a chemical that lowers pressure too.

BLOOD SUGAR IMBALANCE? EAT BROCCOLI AND PEANUTS!!!
The chromium in broccoli and peanuts helps regulate
insulin and blood sugar.

Kiwi: Tiny but mighty. This is a good source of
potassium, magnesium, Vitamin E & fiber. It's Vitamin C
content is twice that of an orange.

Apple: An apple a day keeps the doctor away? Although
an apple has a low Vitamin C content, it has antioxidants
& flavonoids which enhances the activity of Vitamin C
thereby helping to lower the risks of colon cancer,
heart attack & stroke.

Strawberry: Protective fruit. Strawberries have the
highest total antioxidant power among major fruits &
protects the body from cancer causing, blood vessels
clogging free radicals. (Actually, any berry is good
for you..they're high in anti-oxidants and they actually
keep us young.........blueberries are the best and very
versatile in the health field........they get rid of all
the free-radicals that invade our bodies)

Orange: Sweetest medicine. Taking 2 - 4 oranges a day may
help keep colds away, lower cholesterol, prevent & dissolve
kidney stones as well as lessen the risk of colon cancer.

Watermelon: Coolest Thirst Quencher. Composed of 92% water,
it is also packed with a giant dose of glutathione which
helps boost our immune system. They are also a key source
of lycopene - the cancer fighting oxidant. Other nutrients
found in watermelon are Vitamin C & Potassium. (watermelon
also has natural substances [natural SPF sources] that keep
our skin healthy, protecting our skin from those darn uv
rays)


Guava & Papaya: Top awards for Vitamin C. They are the clear
winners for their high Vitamin C content. Guava is also rich
in fiber which helps prevent constipation.

Papaya is rich in carotene, this is good for your eyes.
(also good for gas and indigestion)

Tomatoes are very good as a preventative measure for men,
keeps those prostate problems from invading their bodies.

Got these information from my friend Gayathri. Thanks Gayathri.

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0 HEALTH IS WEALTH - 2

KNOW ABOUT THE BENEFITS OF HAVING FRUITS AND VEGETABLES REGARDS, MANIKANDAN,
Fruit	Benefit	Benefit
apples	Protects your heart	prevents constipation
apricots	Combats cancer	Controls blood pressure
artichokes	Aids digestion	Lowers cholesterol
avocados	Battles diabetes	Lowers cholesterol
bananas	Protects your heart	Quiets a cough
beans	Prevents constipation	Helps hemorrhoids
beets	Controls blood pressure	Combats cancer
blueberries	Combats cancer
broccoli	Strengthens bones	Saves eyesight
cabbage	Combats cancer	Prevents constipation
cantaloupe	Saves eyesight

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4 HEALTH IS WEALTH

Health - Very Very Important Tips

Answer the phone by LEFT ear.

Do not drink coffee TWICE a day.

Do not take pills with COOL water.

Do not have HUGE meals after 5pm.

Reduce the amount of OILY food you consume.

Drink more WATER in the morning, less at night.

Keep your distance from hand phone CHARGERS.

Do not use headphones/earphone for LONG period of time.

Best sleeping time is from 10pm at night to 6am in the morning.

Do not lie down immediately after taking medicine before sleeping.

When battery is down to the LAST grid/bar, do not answer the phone as the radiation is 1000 times.

Forward this to those whom you CARE about!

Here are some healthy tip for your smartness & physical fitness.

Prevention is better than cure.

HEALTHY JUICES

Carrot + Ginger + Apple - Boost and cleanse our system.

Apple + Cucumber + Celery - Prevent cancer, reduce cholesterol, and eliminate stomach upset and headache.

Tomato + Carrot + Apple - Improve skin complexion and eliminate bad breath.

Bitter gou rd + Apple + Milk - Avoid bad breath and reduce internal body heat.

Orange + Ginger + Cucumber - Improve Skin texture and moisture and reduce body heat.

Pineapple + Apple + Watermelon - To dispel excess salts, nourishes the bladder and kidney.

Apple + Cucumber + Kiwi - To improve skin complexion.

Pear & Banana - regulates sugar content.

Carrot + Apple + Pear + Mango - Clear body heat, counteracts toxicity, decreased blood pressure and fight oxidization .

Honeydew + Grape + Watermelon + Milk - Rich in vitamin C + Vitamin B2 that increase cell activity and str engthen body immunity.

Papaya + Pineapple + Milk - Rich in vitamin C, E, Iron. Improve skin complexion and metabolism.

Banana + Pineapple + Milk - Rich in vitamin with nutritious and prevent constipation

Quite interesting!

Keep Walking.....

Jus to check this out......

The Organs of your body have their sensory touches at the bottom of your foot, if you massage these points you will find relief from aches and pains as you can see the heart is on the left foot.

Typically they are shown as points and arrows to show which organ it connects to.

It is indeed correct since the nerves connected to these organs terminate here.

This is covered in great details in Acupressure studies or textbooks.

God created our body so well that he thought of even this. He made us walk so that we will always be pressing these pressure points and thus keeping these organs activated at all times.

So, keep walking...

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0 TOMATO DHAL

Tomato Dhal/pappu/parrupu is a simple dish. Since dhal is cooked mostly in every houses, we can change it with different styles and tastes so that it differs.

Toor dhal - 3/4 cup( can also use masoor dhal)
Onion - 1 small chopped fine
Tomato - 3
Green chillies - 3
Ginger - 1 inch piece
Garlic - 3 flakes
Sambar or chillie powder - 1/2 tbsp
Turmeric powder - a pinch
Jeera/cumin seeds - 1/2 tsp
Salt as needed
Lime juice - few drops ( optional)
Oil - 1 tbsp

Cook dhal in a pressure cooker with 2 times water, turmeric powder, garlic for 2 - 3 whistles...remove and mash lightly.
Heat a tsp of oil and fry tomatoes, green chillies and ginger until tomatoes are little soft...cool and make a paste in a mixer.
Heat oil in a kadai and add jeera..when it starts to splutter up add onions and fry till transculent...next add cooked dhal and sambar powder ...also add tomato ground paste...add salt and allow it come upto to a boil... cook for 3 - 4 minutes...garnsih with chopped cilantro and also if needed can add few drops of lime juice...goes well with rice and or chapathis.
Variation: If you do not want to fry you can chop tomatoes and add it after frying onions, then add crushed ginger and next add chopped tomatoes..fry till they are soft and then add cooked dhal.

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2 CARROT KOSAMBARI

Kosambari can be made with carrot, cucumber or moong sprouts. It can be termed as Indian salad. It is usually served as prasadam in temples or during pooja's done at home with simple gatherings. Kosambari with carrot, cucumber or with both is usually served in most of the marriages or even in simple house functions.

Moong dhal - 3/4 cup
Carrot - 2 - 3 peeled and grated
Green chillies - 3
Curry leaves - 2 broken
Mustard seeds - very few
Urad dhal - very few
Hing/asafoetida - a pinch
Salt as needed
Lime juice - few drops
Grated coconut - 1 or 2 tbsp ( optional)


Wash and soak moong dhal for 1 to 2 hours ( you can also add little salt, so the salt enters the dhal little bit)...later drain the water.
In a bowl add soaked moong dhal, grated carrot and little salt and mix.
Heat a tsp of oil in a small kadai and add mustard seeds, urad dhal, hing, chopped green chillies and curry leaves...when they splutter up...pour it on the carrot salad and mix well...add some lime juice. grated coconut also and mix....serve it immediately. If you want to serve it later, then add salt just before serving , since it will leave out water.

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7 RAGI ROTTI

Ragi flour/Finger millet flour - 2 cups
Onion - 1 medium chopped fine
Green chillies - 4 chopped fine
Curry leaves - few broken
Grated coconut - 2 tbsp( optional)
Salt as needed
Oil - 1 tsp for each rotti


Variation:

Can use chopped capsicum or some grated carrot or some grated ginger , crushed peanuts to mix with the flour.
I have used chopped capsicum here.

Take a mixing bowl and add ragi flour, onion, green chillies, curry leaves, grated coconut and salt and mix well ...then add water slowly and make a stiff dough...cover with a wet cloth and set aside for 10 to 15 minutes.


Heat a tawa/griddle...next take a plastic sheet and apply some oil and spread all over...take a small ball of the ragi mix and press with your fingers to flatten as thin as possible...if the sides get away..just push it back to fix on or shape up as round as possible. Slowly tansfer it to the tawa, apply/spray some oil and cook both sides under medium flame.

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1 THENGA MANGA PATTAANI SUNDAL

Thenga manga pattaani sundal meaning peas sundal with coconut and raw mango. This sundal usually reminds everyone as beach sundal sold in paper rolls that we get in Madras/Chennai.

White dry peas/vatana - 1 cup
Onion - 1 small chopped fine(optional)
Coconut - 2 tbsp grated
Green chillies - 3
Ginger - 1 inch piece
Raw mango - 3 or 4 tbsp grated
Mustard seeds - few
Urad dhal - few

Asafoetida/Hing - 2 pinch
Curry leaves - few
Salt as needed
Oil - 1 tbsp

 

Soak peas over night or atleast for 4 hours, next place them in a pressure cooker using just water enough for immersing and cook for just one whistle..remove and drain water.

Grind coconut, green chillies and ginger in a mixer without adding any water..so it is just dry...you can say it as grind coarsely or pound the mixture in a stone mortal.

Heat oil in kadai and add mustard seeds, urad dhal asafoetida and curry leaves...when they start to splutter up add chopped onions(optional use) and fry till transculent...then add coconut ,ginger and green chillies mixture and mix well......next add cooked peas and saute for a minute... then add grated raw mango , salt and mix well and fry for a minute..you can also add some grated carrot for extra colour and flavor with also some chopped coriander leaves and enjoy your home made beach sundal.

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2 GREEN ONIONS PORIYAL

Green or sping onions/vengaya thala can also be made of use in the form of poriyal/dry curry. This is one of my mom's special. In Bangalore we used to get it in big bunches and very often my mom used to make this dish. This is a very simple and easy dish. The quantity that we get out of it is very less, so you can have some papads, egg along with your meal. My mom sometimes make this dish and in that itself she adds 2 or 3 egg and scrambles them. This also comes out very tasty and you can good quantity also .
So next time you see green onions, don't think it can be used just for garnishing or used in any chinese dish.

Green onions - 5 - 6 bunches( the small bunch that we get here in meijer/walmart)
Chilli powder - 1/2 tbsp
Coconut grated - 1 tbsp
Mustard seeds - very few
Urad dhal - very few
Salt as needed
Oil - 1 tsp

Wash and pat dry the green onions...late just cut the root. Try to cut the bottom stem part( white/pink in colour) and the green part seperately...The white part which looks like small onions can be used as onions for this dish, so no need for extra onions.You can look at the picture above to get an idea.
Heat oil in a kadai/pan and add mustard seeds and urad dhal...when they start to splutter up add the chopped white part/small onions...fry for a minute and add the chopped green onions...fry well till they are cooked( will take 5 - 6 minutes only..so not a big frying process)....finally add salt, chilli powder and grated coconut and mix well. Usually the greens will shrink a lot...so try to add many bunches or if not just use 2 or 3 bunch and add some broken eggs and scramble them, later add chillie powder and salt. This dish also is very tasty and simple and a different variety. Can use this with rice and or chapathis.

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0 SNAKEGOURD KOOTTU

Snakegourd or podalangai koottu is a simple and tasty dish with less spice.
Moong dhal - 1/2 cup
Snake gourd - 1/s cup chopped
Coconut grated - 1 or 2 tbsp
Green chillies - 3
Ginger - 1 inch piece
Jeera/cumin seeds - 1/2 tsp
Turmeric powder
Salt as needed

For tempering:
Oil - 1 tsp
Mustard seeds - very few
Urad dhal - very few
Curry leaves - very few
Hing - a pinch

Grind coconut,green chillies, ginger and jeera in a mixer with little water to a fine paste.
Cook moong dhal, chopped snakegourd till very soft...can also cook in a pressure cooker adding 1 1/2 cups of water and turmeric powder for 2 whistles. Next transfer it to a vessel and add the ground paste with salt and let it to cook for few minutes( like around 5 minutes)...heat oil in a kadai and add the tempering ingredients and pour it on the cooked dhal/koottu and enjoy with hot rice.

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0 CARROT KHEER/PAYASAM

Carrot kheer/ payasam is an other simple and tasty recipe that can be served hot or cold. It is my son Harsha's favourite.

Carrot - 3
Milk - 2 cups
Ghee - 2 tbsp
Sugar - 6 - 7 tbsp ( can add more if needed depending upon the sweetness)
Cardamom powder - a pinch
Cashew - few pieces around 10

Peel and chop carrot into thick pieces...put them in a vessel along with a cup of water and pressure cook for 3 whistles...when done remove and cool. Later grind to fine paste..keep aside.
In a thick vesselt add milk and allow it to boil well...once that is done add the carrot paste , sugar and let it to cook for another 5 - 6 minutes....add a tbsp of ghee and cardamom powder and remove...heat a tbsp of oil and fry cashew and pour it on the carrot kheer. can also fry some raisins too and add.

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0 DAHI VADA/ THAYIR VADAI

Dahi vada or Thayir vada tastes good when it is soaked well.


Vada - 10
Yogurt/curd - 1 - 2 cups
Butter milk - 1 cup
Salt as needed
Green chillies - 2 chopped fine
Curry leaves - few broken
Ginger - one small piece chopped fine
Carrot - 2 or 3 tbsp chopped or grated
oil - 1 tsp
Cilantro/coriander leaves - few chopped for garnishing


In a mixing bowl take yogurt or curd , add salt and mix well.
Take butter milk in a cup and keep aside. Heat a tbsp of oil add green chillies, ginger and curry leaves...fry and pour it to the butter milk...keep aside for 45 - 60 minutes and later strain it with a strainer... keep aside.
Immserse the vadas in water for less than a minute and squeeze out water... arrange them in a bowl and first pour in the yogurt. Later pour in the buttermilk and just before serving can garnsih with chopped/grated carrot and or chopped cilantro.

For making vada
Urad dhal - 1 cup ( can use split or whole/gota)
Raw rice - 1 tbsp
Green chillies - 3 or 4
Ginger - 1 inch piece
Onion - 1 small chopped fine
Curry leaves - a sprig ( chop coarsely)
Salt as needed
Oil for frying

Wash and soak urad dhal and rice for just one hour...do not soak for a longer period, as this will let the vadas to shrink and absorb more oil.
Add just enough water to soak . Grind them by draining any excess water to a smooth and fluffy paste...just add few drops of water only or can add salt that is needed for it when grinding for vadas, as this will leave out water for grinding them.
Grind green chillies and ginger to a coarse paste.
In a mixing bowl add the paste, green chillies and ginger paste, onions and curry leaves and mix well in one direction.
Heat oil for deep frying...take a plastic cover and a small amount of batter and press on the plastic cover and flatten them...make a small hole in the centre and drop them in the oil ( medium flame)...repeat the process by dropping vadas as much as they fit in that kadai...fry both sides till golden brown.

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3 SAMBAR VADA

vada - 8( or as needed)
Sambar - 8 - 10 ladle full.

Take vadas and immerse them in hot water for less than a minute and then squeeze of out excess water lightly and transfer to a bowl...pour on top some hot sambar...The vadas taste good , when it is soaked well.. Just pour in half of the sambar first and pour the remaining just before serving

For making vada:( or check this link here)
Urad dhal - 1 cup ( can use split or whole/gota)
Raw rice - 1 tbsp
Green chillies - 3 or 4
Ginger - 1 inch piece
Onion - 1 small chopped fine
Curry leaves - a sprig ( chop coarsely)
Salt as needed
Oil for frying


Wash and soak urad dhal and rice for just one hour...do not soak for a longer period, as this will let the vadas to shrink and absorb more oil.
Add just enough water to soak . Grind them by draining any excess water to a smooth and fluffy paste...just add few drops of water only or can add salt that is needed for it when grinding for vadas, as this will leave out water for grinding them.
Grind green chillies and ginger to a coarse paste.
In a mixing bowl add the paste, green chillies and ginger paste, onions and curry leaves and mix well in one direction.
Heat oil for deep frying...take a plastic cover and a small amount of batter and press on the plastic cover and flatten them...make a small hole in the centre and drop them in the oil ( medium flame)...repeat the process by dropping vadas as much as they fit in that kadai...fry both sides till golden brown....remove and serve with chutney/sambar.

Sambar can use any variety of sambars.

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