Latest Post

Friday, July 29, 2011

Miracle Drink / Carrot, Beet Root and Apple

Print Friendly and PDF

For more Video recipes Subscribe here

Miracle Drink  :  Carrot, Beet Root and Apple:

I got to know about this Miracle drink from my Hubby’s friend,    Dr. Sanjeevi. He adviced  us to drink this juice  frequently, explaining its amazing medicinal facts.  This  is very simple to make,  just  we need is one beetroot, one carrot and one apple. 
Give a try and enjoy..!
Glad to share with you the  benefits of this nutritious drink:
1.     It’s a very effective drink,  to loose extra weight.
2.     Strengthen the  immune system.
3.     Prevent cancer cells to develop. It will restrain cancer cells to grow.
4.     Prevent lung, kidney, pancreas disease and it can cure ulcer as well.
5.     Strengthen the lung, prevent heart attack and high blood pressure.
6.     Good for the eyesight, eliminate red and tired eyes or dry eyes.
7.     Help to eliminate pain from physical training, muscle ache.
8.     Detoxify, assist bowel movement, eliminate constipation. Therefore, it will make skin healthy & LOOK more radiant. It is God sent for acne problem.
9.     Improve bad breath due to indigestion, throat infection.
10.  Lessen menstrual pain.
11.  Assist Hay Fever sufferer from Hay Fever attack.
When to Drink it:
·         Drink it first thing in the morning with the empty stomach. After one hour we can take breakfast.
·         Please make sure to drink immediately from the juicer for best effect.
·         Carrot                           - 1
·         Beetroot                        - 1
·         Apple                            - 1
·         Honey or lemon juice      - 1 tbsp
1.     Wash and remove the dirt from the skin.
2.     Chop into small pieces.
3.     Add them to juicer and blend well.
4.     Add little chilled water as required.
5.     Transfer to glass, add a tbsp of honey or fresh lemon juice.
6.     Stir and immediately drink the juice.!
Related Recipes:
·       Mint Lemon Juice
·       Mint Ice Tea
·       Ginger LemonJuice
·       Fresh Green Grape Juice

Tuesday, July 26, 2011

Keerai Kootu / Green Spinach Moongdal

Print Friendly and PDF

Keerai Kootu:

My recipe for today is Keerai Kootu or very healthy moongdal spinach, a delicious favorite...!

This simple dish is very quick to prepare. It is just a good combination of green leaves and lentils. My mom advises to make habit of eating keerai atleast twice a week.

This kootu tastes great with sambar and rasam rice. And it is very rich in  nutritional values. Greens are helpful in lowering blood sugar level, to loose weight and get in shape. Also this is packed with valuable source of nutrients, iron, calcium and vitamins.

Here comes the  delicious spinach recipe with spices…!


·         Fresh greens ( any greens )        - 1 bunch
·         Moong dal                                 - ½ cup
·         Shredded coconut                     - 3 tbsp
·         Oil                                            - 1 tsp
·         Mustard                                    - ¼ tsp
·         Cumin                                       - ½ tsp
·         Urad dal                                    - ½ tsp
·         Hing                                          - a pinch
·         Chopped onion                           - 2 tbsp
·         Turmeric pwd                             - a pinch
·         Red chilly                                  - 2
            Salt to taste     


1.     Pressure cook moong dal with turmeric pwd and hing.
2.     Rinse the greens in running water and chop finely
3.     Grate coconut to fine shreds.
4.     In a pan, add greens, salt and little water.
5.     Allow to cook in medium flame.
6.     Do not cover  with lid and don’t overcook the greens as it may  loose its nutritional value.
7.     Remove from flame.
8.     Mash the contents slightly.
9.     Heat oil in a small fry pan.
10.  Temper with mustard, cumin, split urad dal  and red chilly.
11.  Add onion and sauté for few seconds.
12.  Add it to the greens and mix well.
13.  Garnish with coconut shreds. ( using dal sprouts is also a healthy option )

13.  Healthy & heart warming keerai kootu ready to be served with rice.

Related Recipes:
·        Murungai Keerai Sambar

·        Keerai Masiyal

·        Keerai Vadai

·        Red Spinach Masiyal

·        Palak Paneer

Sunday, July 24, 2011

South Indian VathaKuzhambu Thokku Recipe / Sundried Black Night Shade Gravy

Print Friendly and PDF
South Indian VathaKuzhambu Thokku Recipe:
This is my MIL’s Signature recipe. She used to prepare this once in two weeks and  I   love this spicy tangy thokku with hot white rice topped with  a tsp of ghee. This delicious gravy is very simple and is a boon as it has more shelf life. 
Here goes the easy version of this traditional gravy..!

For more Video recipes Subscribe here


  • Tamarind                                   - lemon sized ball
  • Chana dal                                  - 1 tbsp
  • Pepper                                      - 1 ½ tsp
  • Red chilly                                  - 5 or 6
  • Coriander seeds                       - 1 tbsp
  • Red gram                                  - ½ tbsp
  • Cumin seeds                             - 1 tsp
  • Urad dal                                    - 1 tsp
  • Fenugreek                                 - 1 tsp
  • Sun dried manathakkali vathal  -  handful
  • Oil                                            -  4 to 5 tbsp
  • Mustard                                    - ¼  tsp
  • Curry leaves                              - handful
  • Turmeric pwd                             - ¼ tsp
  • Asafetida                                   - ¼ tsp
  • Jaggery powdered                      - 1 tsp
  • Salt to taste                             
  1. Soak tamarind in warm water and extract thick juice.
  2. Dry roast the ingredients chana dal, pepper, red chillies, coriander seeds, red gram, cumin seeds, urad dal and fenugreek.
  3. Roast  in medium flame, until they let spicy aroma.
  4. Turn off flame and allow to cool.
  5. Grind to coarse pwd.
  6. Heat oil in a fry pan.
  7. Add sun dried manathakkali vathal ( Solanum nigrum )
  8. Sauté until it turns dark  brown.
  9. Drain and reserve.
  10. In the same pan, add mustard, curry leaves.
  11. Wait till mustard crackle.
  12. Add the tamarind juice and allow to boil well.
  13. Once it got thickened, add the ground pwd, turmeric pwd, asafetida, salt and jaggery.
  14. Stir well, add fried manathakkali vathal  and allow to boil.
  15. Simmer and cover for 5 minutes.
  16. Once it attains the thokku consistency, and the oil separates, remove from flame.
  17. Allow to cool.
  18. Serve hot with plain white rice.
  1. You can store the thokku in air tight container for later use.
    Lipsmaking Vathalkuzhambu thokku ready to taste....:)

Saturday, July 23, 2011

Thenga Manga Pattani Sundal - Marina Beach Special at home..!

Print Friendly and PDF
Thenga Manga Pattani Sundal :

For more Video recipes Subscribe here

As  I am  basically, a  born and brought up Chennaian,  am a proud lover of second longest beach in the world, Marina...!!!  It is also the favorite meeting point for young lovers. 
Whenever, we find free time, we won't miss our chance to enjoy the nature of roaring beach and the lipsmacking beach sundal...!   Lots of good memories and times spent here..!
We can see grown up kids selling Thenga  Manga  Pattani  Sundal  all  over.  Tasting the hot and tangy sundals, wrapped in newspaper cones, with watching the sea waves is absolutely unforgettable..! 
Love you Marina.. ;)
Let  me  have  the  pleasure  of sharing  this  delicious  recipe  with  you..!
·         Dried white Peas                                    - 1 cup
·         Grated coconut                                      - 3 tbsp
·         Grated mango                                        - 3 tbsp
·         Oil                                                        - 1 tsp
·         Mustard                                                - ¼ tsp
·         Asafetida                                               - a pinch
·         Red chilly                                              - 1 or 2
·         Curry leaves                                          - a few
·         Split urad dal                                         - ½ tsp
·         Cumin                                                   - ½ tsp
·         Salt to taste
·         Fresh coriander leaves
1.     Soak peas in water overnight.
2.     Pressure cook along with a pinch of salt for 3 whistles.
3.     Simmer for 3 to 4 minutes.
4.     Drain the excess water and keep aside.
5.     Chop the coconut, coriander and raw mango into thin and small pieces
6.     Split the red chillies to small pieces.
7.     Heat oil in a pan.
8.     Add mustard, asafetida, red chilly, curry leaves, split urad dal and cumin.
9.     Wait to crackle.
10.  Add cooked peas and combine.
11.  Check for salt.
12.  Add grated coconut and mango pieces.
13.  Mix well and remove from flame.
14.  Garnish with freshly chopped coriander leaves.

Wishing  a lovely day to all..!