26 ABSOLUTELY AMAZING

Got this thru a forwarded mail sent in by a friend. Just thought of sharing this in my blog.

These are best & most powerful when eaten raw.
We're such slow learners...

God left us great clues as to what foods help what part of our body! Earth 's Pharmacy! Amazing!


A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart.
Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen
neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones.
These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.


Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods
(modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries


Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes.
A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Read more of "ABSOLUTELY AMAZING"

25 BEANS PORIYAL

Simple Green Beans Poriyal/Koora


Beans - 2 cups chopped
Onion - 1 small chopped fine
Garlic - 3 flakes crushed
Coconut grated - 2 tbsp
Green chillies - 3 slit/chopped
Curry leaves - few
Mustard seeds and urad dhal - 1/2 tsp together
Salt as needed
Oil - 1 tbsp

Place beans in a microwavable container and sprinkle some water and cook in the microwave for 8 - 10 minutes alternatively you can cook on stove top by adding water just enough for immersing and cook till they are soft.

Heat oil in a pan and add mustard seeds , urad dhal and curry leaves. When they splutter up add chopped onions, green chillies and crushed garlic( optional). Fry till onions turn nice brown and add cooked beans and salt. Mix in well and add grated coconut. Mix everything together again for 1- 2 minutes and remove. This goes well as a side dish with rice.

The curry leaves placed on top are plucked fresh from my pot :D. Will post some pictures from my garden very soon. They are still coming up with great difficulty with all those little bunnies in the garden.

Read more of "BEANS PORIYAL"

26 VEGETABLE PAKODA

Vegetable Pakoda/Pakora with maida


I can say that this is one of the dish that I tried first in the kitchen back home in Bangalore before my marriage. The first try itself it turned out so good that I used to prepare this often to help my mom whenever we had guests at home. It tasted so good that I got so much appreciation from everyone at home.

Maida/ All purpose Flour - 2 cups
Onion - 1/2 of a small chopped fine
Green chillies - 3 chopped fine
Curry leaves - few chopped
Carrot - 1 grated
Cabbage -1/2 cup grated
Potato -1 small grated ( grate it last or it will turn brown)
Ginger - one inch piece grated
Salt as needed
Butter or any other fat - 1 1/2 tbsp
Oil for deep frying


In a bowl take maida, to it add salt chopped onions, green chillies,melted butter and curry leaves. Mix well with hands. Next add grated ginger and all the grated vegetables ( first drain of the water or squeeze ). No need to add additional water as the water from the vegetables itself will be more than enough, add only if required or use the squeezed out water. The consistency should be like a thick dough of dropping consistency.


In a kadai heat oil for frying. Just drop the pakodas little by little ( use both hands to pull and add to the oil) and deep fry till nice golden brown. This pakoda will be crispier for a longer time.
Adding ginger gives a very good flavor when frying and make sure you add butter or it will be very crispy that you can find it hard to bite.

Read more of "VEGETABLE PAKODA"

34 RAJMA/KIDNEY BEANS DIP

Rajma/kidney beans Dip


Partially Indianised version of dip suited for any kind of chips preferably tostitos. This is a perfect snack/appetiser for any gatherings( small or large). You can prepare this way ahead or previous day and just top it with cheese and place them in the oven/microwave just few minutes before serving. This is one of my sister Vimala's favourite dish. She used to tell about this dish often over the phone, but I never really gave it a try. But, when she came down to my place to attend my younger one's First birthday she insisted on making this dish for the party with guest nearing 100. Since we had already ordered snacks and other foods outside, I was not in a mood to try something else at home as I was totally tired with the arranging and packing goodies to around 40 + kids. The other reason was she was already in her 6th month pregnancy and tired travelling with her older one all the way from California as she had reached just the previous day. But she was not the one to leave for all those reasons, just was asking me to show the pantry to look for some rajma for soaking. So she just did it and the dip was such a hit at the party good that we did not miss it. All the friends just enjoyed the dip with tostitos and went in for many rounds. Since then I make this often for our gatherings, makes me easy to cook other dishes making this dish ahead and just topping with the cheese and placing in the oven.

Rajma - 1 cup
Onion - 1 small chopped fine
Tomato - 1 chopped fine
Ginger garlic paste - 1 tsp
Chilli powder - 3/4 tsp
Dhaniya/coriander/garam masala powder - 3/4 tsp
Salsa( can use mild, medium or hot) - 3 tbsp depending upon the spice needed
Jalapeno - 1
Colby and monterary Jack cheddar cheese(grated) - 2 - 3 tbsp
Oil - 1tbsp
Salt as needed

Soak rajma over night and next day drain water and add cook in a pressure by adding water just enough for immersing for 3 - 4 whistles. Cool and mash well with a masher/churner to a fine paste.
Heat oil in a pan and add chopped onions, fry till nice brown and add ginger and garlic paste. Saute for a minute and add chopped tomatoes. Fry to cook till they are soft and pulpy. Next add some sliced jalapeno and fry together for 2 - 3 minutes. Also add all the powders and just salt enough for these. Remove and keep aside.


Transfer the cooked and mashed rajma( paste) on a microwavable container/pan/tray or oven safe container and add the onion tomato and jalapeno mixture. Also add some salsa and mix well. Check for salt and add required salt. Add the grated cheese on top and microwave for 3 - 4 minutes ( till the cheese on top melts). If you are preparing in large quantity then you get best taste when you cook in the oven. Place them in the oven under 350 degrees for 12 - 15 minutes or until the cheese on top melts. You can as well prepare this just by adding salsa and cheese and if needed the spice powders to make it much more simpler ;) .


Serve with any kind of chips/nachos/tostitos and enjoy your delicious rajma dip.

Reposting this entry to send it to Priya of Akshayapatram's Spill the Beans-Sunday Snacks

Read more of "RAJMA/KIDNEY BEANS DIP"

27 PEPPER CHICKEN FRY

Dry Pepper Chicken Fry


This is a recipe shared in by my friend Athi , who makes excellent non - veg dishes. This is a simple fry that take very less time to prepare and goes well as a great side dish.

Chicken - 2 lbs
Bell pepper/capsicum - 1 or 2 medium
Onion - 1 big
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tbsp
Dhaniya/coriander powder - 3/4 tbsp
Salt as needed
Oil - 2 tbsp
Butter - 1 tbsp

Cut chicken pieces into medium pieces. To it add turmeric powder and wash well and drain. Take them in a bowl and to it add ginger and garlic paste( can also use finely minced ginger and garlic), chilli powder and dhaniya powder. Mix well and keep aside for 20 - 30 minutes.


Heat a frying pan and add 1 tbsp of oil and butter. To it add the chicken pieces and keep frying till the water leaves out and dries. Reduce flame and cook till done.
In a different pan heat the remaining oil and add thinly sliced onions, fry till nice brown and then add thinly sliced bell pepper and fry together for few mts. It should be soft but crisp. Transfer the onion and bell pepper mixture to the frying chicken with salt and mix together well. Fry for another 4 - 5 minutes until everything is mixed well.

Sending this to Viki's - The Potluck Chicken Event


Also sending this to Priya's AFAM-Bell Peppers event started by Maheswari

Read more of "PEPPER CHICKEN FRY"

32 POONDU PULI KUZHAMBU/GARLIC IN TAMARIND GRAVY

Poondu Puli kuzhambu(kulambu) / Garlic in tamarind gravy or in my native/home language we call it as thelligaya pulusu.


There is a lot of benefits in using garlic. To know more about it and the medicinal value - click here

In my family/house they make this curry a lot and serve it with rice. The flavor of garlic in curry is too good and also they do not add any other vegetables with it . Back home the garlic that we get is very difficult to peel/remove as the pods are very small. So usually they apply some oil all over and keep it under hot sun for couple of hours and then peel. If it is done in small quantity then it would not have been a problem , with so many members at home, they surely have to cook lots in quantity. Nowadays with the use of microwave that problem has simplified. They just keep it in the microwave for 15 - 20 seconds and the peeling problem is solved.
My hubby always prefers this curry over ladies finger in tamarind gravy( vendakkai/okra puli kuzhambu)

Onion - 1 big or shallots( 1 cup) - chopped fine
Tomato - 1 medium ripe one( optional)
Garlic - around 20 flakes( can also add more)
Tamarind - 3 inch piece soaked in water for 20 minutes and pulp extracted
Chilli powder - 1 tbsp
Dhaniya /coriander powder - 3/4 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
oil - 2 tbsp

For tempering:
Mustard seeds - few
Urad dhal - few
Curry leaves - one sprig
Gingelly/sesame oil - 1 tsp

Use of tomato is optional, at home they do not add tomato.But I love to add them.

Heat oil in a frying pan and add chopped onions. Fry till nice brown and add garlic. Saute for a minute and add chopped tomatoes. Mash the tomatoes and cook till pulpy till oil floats on top. Now add all the powders and mix once. ( you can substitute the powders with sambar powder/home made curry powder/mulagai thool/pulusu podi). Then add the tamrind pulp along with a cup of water. Reduce flame and cook till the garlic is soft but still firm. Next add coconut paste( grind grated coconuts with little water to a fine paste) , salt and water according to thickness needed and allow to cook till the raw smell leaves for about 8 - 10 minutes. Temper it with the tempering ingredients preferebaly with gingelly oil to give a good flavor/taste to the curry. You can also do the tempering part in the beginning itself before adding onions with the same oil, but I always prefer the tempering to be done at the end.

Read more of "POONDU PULI KUZHAMBU/GARLIC IN TAMARIND GRAVY"

28 GREEN PEAS SUNDAL AND AN AWARD

Green Peas Sundal / Pattaani sundal

I usually try to make this peas sundal with dry peas. They taste more good. You can serve this along with tea/coffee as a snack. It does not take long to prepare this dish, can also have as a dry side dish with rice and curry.


Dry peas - 1 cup
Onion - 1 small chopped fine
Red chillies - 2 or 3 broken into half
Curry leaves - few
Coconut grated - 2 tbsp
Ginger - a small piece ( chopped fine or grated) - optional use
Mustard seeds, urad dhal and cumin seeds - all combined 3/4 tbsp
Salt as needed
Hing - a pinch
Oil - 1 1/2 tbsp

Soak green peas atleast for 4 hours or overnight. Later change water and add water just enough of immersing and pressure cook for 2 whistle till soft but not mushy. Remove and drain water. Keep aside.


Heat oil in a frying pan and add mustard seeds, urad dhal,hing and cumin seeds . Wait till they splutter out and add broken red chillies and chopped onions. Fry well , also add chopped ginger and fry till onions turns nice brown. Next add the cooked peas along with salt. Also and add grated coconut and mix well.

For beach sundal/Thenga manga sundal recipe click here


Pooja of Experiments in my Kitchen and Hari Chandana of Indian Cuisine has shared this lovely award with me. Thanks so much Pooja and Chandana :D

Read more of "GREEN PEAS SUNDAL AND AN AWARD"

32 CHICKEN 65

Chicken 65 or chilli chicken dry

Chicken 65, How the name came?
There is a story. When British people ruling us, they couldn't pronounce most of our dish names(eg. kozhi-varuval). In the military menu list, this item was 65th item. So, they started calling the dish name as chicken65. Since most of the british people liked this dish, the name remained. - Details given by one of my reader in my comment box, so thought of posting it so the other readers can know about chicken 65 .


This is a recipe shared in by my friend Sheela. This dish can be served as a starter or as dry side dish with some spicy rice or chicken biryani :)

Bone less chicken - 3 lbs
Corn flour - 5 tsp
All purpose flour/maida - 3 tsp
Ginger garlic paste - 2 tbsp
Salt as needed
Chilli powder - 1 1/2 tbsp
Red food colour - a pinch ( optional)
Egg white - 2
Turmeric powder - 1/4 tsp
Oil for deep frying

Clean and cut chicken into small pieces, apply turmeric powder and wash well. Drain water and keep aside.

In a mixing bowl take corn flour, all purpose flour, ginger garlic paste and mix lightly. To it add 2 egg white and with a whisk/churner whisk well till the foam from the egg white comes up. To it add salt, chilli powder and food colour and mix. Then add the cut chicken pieces and mix well so everything gets mixed up and keep it aside for 2 - 3 hours.
Heat oil in a frying pan and drop the marinated chicken pieces in small batches and deep fry till crisp. The egg binding will help to retain the juice inside, so when you have a bind you can feel the crispness and also the juicy taste of the chicken.

Sending this entry to Viki's "The Potluck Chicken"

Read more of "CHICKEN 65"

33 TOMATO DOSA AND AN AWARD

Tomato Dosa


Got this recipe from Pavithra . Being a dosa lover and trying a variety of tiffin items wanted to try her method immediately( on the same day for dinner). Her variation was very different than mine and also instant. Usually I used to grind the tomatoes with a small piece of ginger, cumin seeds and fennel seeds. Then mix it with the fermented dosa batter and prepare dosas immediately. This time I tried her method with very little minor changes, that is added 1/2 tsp of fennel seeds and used two types of rice together. It came out too good and hubby dear too had some extra dosa's. Will definitely try this method again sometime (many times) :D

I am posting the recipe again for future reference. You can also check here recipe here :)


Rice - 1 cup ( I used half of raw rice(sona masoori) and half of boiled rice(idli/ponni boiled rice)
Tomato - 2 nice ripe and tangy ones
Red chillies - 3 or 4
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Coconut grated - 1/4 cup
Salt as needed
Oil for spraying

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

Wash and soak rice for few hours ( 3 - 4 hours). Next transfer it to a mixer or blender along with thickly chopped tomatoes, cumin seeds, fennel seeds, coconut and salt. Grind them to a paste. You can make the batter very dilute but not very watery. Temper it with the tempering ingredients.
Heat a tawa/griddle and pour a ladle full of batter as thin dosas. You cannot spread this batter , so just pour it all the way as dosas. Spray some oil on top and cook till crisp. Turn and cook the other side too. Enjoy your delicious tomato dosa. Thanks Pavithra for this lovely recipe.

Got this award from Ammu of Nature Kitchen . Thanks so much Ammu for passing on this award to me. I am really honored :D

Read more of "TOMATO DOSA AND AN AWARD"

24 SAMBAR/MINI IDLI'S

Mini idlis - around 12
Sambar - 2 laddle full
Ghee - 1/2 tsp
Mini idli plates


For idli and sambar recipes click below on the ones needed.
Idli Batter
Sambar


Grease the mini idli plates with oil and with a spoon pour some batter in each holes. Steam in a cooker for 10 - 12 minutes. Transfer mini idlis in a serving bowl and pour in hot sambar. Top it with some ghee and serve delicious sambar/mini idlis.


Reposting this recipe to send it to Divya of Dil Se's Show Me your Breakfast


Also sending it to Srilekha's "EFM Theme - Breakfast Series"

Read more of "SAMBAR/MINI IDLI'S"