Wednesday, June 18, 2008

cooking tips....

I would like to share some of cooking tips that i have heard and used....

  • Whenever you make idli dough or kuli paniyaram dough , you can soak little aval(flattened rice) along with the rice and make dough....... this will soften the idli or kuli paniyaram.

  • For kuli paniyaram, instead of aval, you can add left over cooked rice... this will also give soft paniyarams.

  • In any dish , if you have added too much of salt, you can drop a sphere of chapathi dough in the dish, this will take off excess salt.

  • Do not re-heat the used oil, using re-heated oil only adds saturated fat to our body, which is not good for health.

  • Try to switch to canola oil , instead of vegetable oil.

  • Whenever you make vegetable biryani, you can add cocount milk to the grinded masala, this will increase the taste of the biryani.

  • When using microwave at home, try not to boil water in microwave. This could be dangerous. Over heatin of water in microwave can cause to burst it.

Friday, March 14, 2008

BROCCOLI - a health fact

BROCCOLI is a powerhouse of various vitamins, minerals and other medicinal facts. It is a good anti-oxidant and a very much healthy vegetable.

So, i tried to put down some information about broccoli here....along with a simple recipe...

Broccoli is a store of Vitamins B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate), Vitamin C and A. And it also has various minerals like calcium, iron, magnesium, phosphorus, potassium, and zinc.

In the recent past, a lot of experiments had been carried over broccoli for its medicinal values and it has been found that the nutritional value of broccoli lies in a substance called isothiocyanates. Isothiocyanates are a class of potent anti-carcinogens. Meaning, they fight and help prevent cancer. Another study shows that broccoli is associated with reduced risk of coronary heart disease.

Coming to the cooking part, it is very important that broccoli should be only lightly boiled, for it may loose its healthy content if over boiled. Lightly boiled broccoli , by itself makes a healthy recipe. Another way to have it, is to saute the lighlty boiled broccoli in little oil along with mustard seeds, black gram, green chilli and salt.

So, just try it and add it to your food chart!!!!!

Wednesday, March 12, 2008


well..... what could be more satisfying than to eat good healthy food and to maintain a perfectly fit body??!!!

I would like to brief about RED KIDNEY BEANS (or rajma as we call it), which is an excellent source of proteins, fibre, vitamins and minerals and what not!!!!

Rajma forms an integral part of north-indian cuisine. Its an wholesome source of proteins, fibre and some vitamins. Also its low in total fat and it has a low glycemic index(GI).

Nutritional Highlights:
Kidney beans (boiled, red), 1 cup (177g)
Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fiber: 11.3g

Rajma is a treasure of nutrition, but, consumption of raw red kidney beans may lead to acute gastroenteritis, which may be severe.
Beans should be boiled for at least 10 minutes to degrade a toxic compound - the lectin phytohaemagglutinin - found in the beans, which can cause severe gastric upset. This compound is present in many varieties of beans, but is especially concentrated in red kidney beans. So, its always good to boil the beans in fresh water for atleast 1o minutes before cooking.

So make rajma an essential part in your diet chart and reap its benefits!!!!!!

To start of with a simple rajma recipe visit:

Tuesday, March 11, 2008

"CHETTINAD" - rich culture and tradition....

The rich culture and traditions of the CHETTINAD community has always fascinated me......

The truely enormous chettiar mansions, the uniquely tasting chettinad food, the grandly arranged chettiar marraige,etc.... all these have aroused my curiosity to look into deeper roots the community. So, i tried to collect some information about chettiars and enlighten about the community.......

also see..

The nagarathar society is divided into nine temples(koil):

  • illaiyathangudi

  • mathur

  • vairavan koil

  • nemam koil

  • illupaikudi

  • surakudi

  • velangudi

  • irani koil

  • pillayarpatti

some of these temples have further divisions called pirivu.

There are about 75 villages now in the chettiar community.Devakottai and Karaikudi are the two major towns of chettiar clan. The regions with significant chettiar population now incudes Tamil Nadu, Sri Lanka, Singapore,Malaysia. To know about the detailed history of the nattukotai chettiars visit:


Sri Thendayuthapani Temple(singapore) also known as Chettiars Temple is one of the oldest temple built by nattukotai chettiars in the year 1859 A.D. , some of the functions that are grandly celebrated in this temple are thai pusam, skanda shasti, thiru karthigai, letcha archanai and navarathri. Even today this temple is being maintained by the chettiars residing in singapore and each and every function is celebrated traditionally.

Another temple which reflects the chettiar tradition , even today, is the Arulmigu Thandayuthapani Temple also known as
Nattukotai Chettiars Waterfall Temple is located in Penang, Malaysia. An estimated 100,000 people attend the Thai pusam festival at the temple, making it the largest festival and human gathering in Penang. It is also a leading tourist attraction.


hiiiii all.... this is my mom's recipe.... which i tried recently , and it came out really good... its very simple and easy to try in, just give it a shot!!!!!....

Sugar 2 cups
Coconut 1 1/2 cups
Cocoa powder 2 tablspoons
Water 1/2 cup
Ghee 1 tablspoon

Grind the coconut in a blender to a fine powder like mixture and keep it. In a vessel add the sugar and water and heat it to a slightly thicker consistency (to check the correct consistency, take little water in a plate and add two drops of the liquid, if it does not dissolve in water,then it is in required consistency). Then add the coconut to the sugar and stir it, till it thickens a little. When its thickens, add the cocoa powder and stir, then add the ghee and continue stirring. When the whole mixture thickens a little, pour it in a plate(greased with ghee) and cut it into pieces.