Vangi Bath /Brinjal Rice

Ingredients:

Rice - 1 cup

Tender purple brinjals - 200 gms

Dry red chillies - 8

Hing - a pinch

Ghee - 1 Tblsp

Oil

Curry leaves few

Cashew nuts - 10-12

Salt as required

Big onion- 1

For seasoning:

Mustard seeds - 1 tsp

Jeera - 1/2 tsp

Urad dal - 1 tsp

Chana dal- 1 tsp

Curry leaves - few

For masala powder:

Poppy seeds - 2 tsps

Grated dry coconut - 1 1/2 tblsps

Cinnamon - 1/2 inch piece

Elaichi (Cardomom) - 2

Coriander seeds -3 tsps

Method:

Cook rice cool and then keep aside.

Cut the brinjal into small cubes.

Cut the onion into slices.

Roast the items to powder and dry grind them into powder and keep aside.

Heat oil in a kadai and add the seasonings and then add the sliced onions and fry the onion slices and then add the hing and brinjals.

Fry and cook in medium flame till it is cooked well.

Now add the powdered masala spices and stir and mix well.

Add salt and mix nicely and fry for few more minutes.

after the brinjal is cooked well remove from fire and mix the masala brinjals with rice nicely.

Take a kadai put ghee in it and add broken cashewnuts and roast nicely and add to the rice.

Now the Vangi bath is ready to be served with any raitha of your choice.

Potato Roast

Ingredients:

Small potatoes - 1/2 kg

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Hing - 1/4 tsp

Red chilly powder - 1 1/2 tsps

Salt as required

Oil for cooking

Gram flour (besan)

Method:

Boil the potatoes with skin and remove the skin.

You can boil the potatoes either in a vessel in the pressure cooker or put them in a microwave bowl with some water and boil for 12 minutes and then peel the skin.

After the potatoes are boiled and peeled keep them aside.

Take a kadai pour some oil in it and add mustard seeds and urad dal and hing and season them

Now put the boiled potatoes and stir fry nicely.

Add salt and red chilly powder and mix nicely.

Now you can add some more oil and keep stirring the potatoes to cook and roast nicely.

You can add little besan powder and spread on the potatoes and mix nicely so that they will be crispy.

After the potatoes are cooked crispily remove from fire and transfer to a bowl.

Now nicely roasted potatoes are ready to be eaten with rasam rice or sambar rice or even curd rice or even as a side dish for chappathis.

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Rava Kesari /Suji ka Halwa

Ingredients:

Rava - 1 cup

Sugar - 3/4 cup

Ghee - 3/4 cup

Elaichi -6

Cashew nuts - 8-10

Raisins - 1 tblsp

Saffron - a pinch

Water - 2 cups

Kesari powder - less than a 1/4 tsp

Method:

Powder the elaichi.

Break the cashew nuts into small pieces.

Fry the nuts and raisins in 1 Tblsp of ghee till the nuts turn brown.

Pour 2 tblsps of ghee in the kadai and fry the rava to a golden colour.

Add 2 to 2 1/2 cups of water and ensure that no lumps are formed and cook for some time.

When it is cooked,add the sugar and continue to stir and add the saffron and mix well.

Now add the kesari powder and mix well.

Add the rest of the ghee in small quantities and stir for some more time.

Now add 3/4 of the fried nuts and raisins as well as the elaichi powder and mix well.

Transfer the halwa on to a bowl and garnish with the rest of the nuts and raisins.

Now the Rava Kesari is ready to be eaten hot.

It is our custom to prepare Rava Kesari (Suji Halwa) for all auspicious occasions since every one likes and relishes it. Even in our Temples this halwa is always prepared as a prasadam for God and given to the people. This is a very popular sweet.

Aadi velli kizhamai neivedhiyams Sakkarai pongal and aama vadai

Aadi velli kizhamai is very auspicious for us. We invite suhagan ladies to our house and offer haldi kumkum and also do puja and offer neivedhiyams to God.In our south india ,in the villages as well as cities like Chennai it is celebrated very grandly. the last friday of this auspicious month I made sweet pongal and paruppu vadai as an offering to God.

Sakkarai Pongal

Ingredients:

Rice - 1 cup

Moong dal - 1/3 cup

Jaggery

Cashew nuts - 8-10

Raisins - 1 Tblsp

Elaichi powder - 1/4 tsp

Ghee

pachai karpuram (edible camphor) - a pinch

Saffron - a pinch

Method:

Dry roast the moong dal in a pan and wash it along with rice and put in a vessel with 3 1/2 cups of water and cook outside on the gas.

When the rice and moongdal gets cooked nicely add the jaggery pieces as per your taste into the vessel and mix nicely and allow it to cook.

After the jaggery gets dissolved nicely and mixes with the rice and dal you get a nice colour.

Now add the edible camphor for extra flavour and taste and mix nicely and also add a pinch of saffron and mix nicely.

Now take a kadai add lots of ghee and cashew nuts and roast nicely and add raisins and stir in the ghee and pour over the sweet pongal.

The sweet pongal is ready to be eaten.

Parupu Vadai

Ingredients:

Toor dal - 1/2 cup

Chana dal - 1/2 cup

Dry red chillies - 4-5

Hing - a pinch

Curry leaves - few

Salt as required

Ghee - 2 tsps

Method:

Soak the dals for 1/2 an hour in water.

Drain the water and grind without water by adding red chillies and hing into a coarse paste.

Now put the coarse dal paste in a vessel and add salt and pinched curryleaves and mix nicely.

Add 2 tsps ghee and mix in the coarse paste.

Take a kadai pour some oil in it and let it get heated.

Now take small balls of the paste by wetting your inner palm and flatten and drop one by one into the oil.

Turn on both the sides and cook.

After making all the vadais,put them in a container and keep it closed.

Now nice crispy parupu vadais are ready for neivedhyam.

Manga Urga /Instant raw mango pickle

I have prepared raw sour green mango pickle which is made instantly and is also known as kalyana manga oorga since this is served in our tamilian weddings to have it with curd rice.

This pickle is very much in demand in our house and whenever I happen to spot raw green mangoes anywhere I just make a dash and go and grab them to make this instant pickle.

Ingredients:

Raw sour green mangoes - 3-4 medium size

Mustard seeds - 1 tsp

Red chilly powder - 2 tsps

Hing -1/4 tsp

Salt as required

Oil for seasoning

Method:

Wash the green mangoes nicely and cut into small pieces.

Take a kadai and season with 1 Tblsp oil and add mustard seeds and hing.

After the mustard seeds splutter put off the gas and add the chilly powder and just stir in the seasoning

Since the oil is hoteven after putting off the fire the chilly powder gets mixed well.

Now add salt to the mango pieces in the vessel and pour the seasoning over it.

The instant raw mango pickle is ready to be had with Curd rice.

Pachai Manga Masiyal /Raw Mango Masiyal

Ingredients:
Raw sour mangoes - 3-4 medium ones
Toor dal - 1/2 cup
Haldi powder - 1/2 tsp
Green chillies (slit) - 6-7
Sambar powder - 1 1/2 tsps
Curry leaves - few
Salt as required
Hing a pinch
Coriander leaves for garnishing
Mustard seeds- 1 tsp
Urad dal - 1/2 tsp
Ghee for seaoning


Method:
Wash the sour raw mangas and cut them into small pieces.
Put the manga pieces in a vessel with water and add salt, haldi powder,sambar powder,slit green chillies, curry leaves and hing.
Allow the mango pieces to be boiled and cooked.
In the mean while cook the toor dal with water in the pressure cooker.
After the masiyal is cooked add the cooked toor dal to it and mix nicely.
Now garnish with coriander leaves.
Season in a kadai with 1 tsp ghee and add urad dal, mustard seeds, and hing and 2 dry red chillies pour on the cooked masiyal.
Now the manga masiyal is ready and hot to be had with plain rice or even with chappathis as a side dish since it will be tangy and nice.

shenai kizhangu stir fry Curry /Yam stir fry Curry

Ingredients:

Shenai (Yam) - 1/2 kg

Urad dal - 1 1/2 tsps

Mustard seeds - 1 tsp

Hing - 1/4 tsp

Sambar powder - 2-3 tsps

Salt as required

Oil

Method:

Remove the muddy skin of the shenai thoroughly and cut into small cubed pieces and wash nicely.

Take a kadai and season with mustard seeds, urad dal and hing pouring little oil

In the meanwhile put the cut yam pieces in a microwave bowl with water and cook for 12 minutes.

Now remove the microwave cooked shenai pieces and discard the water.

Add the cut pieces to the seasoning in the kadai and pour some more oil and stir fry and let it cook for some time.

In between stir fry occasionally and let it cook.

After it is cooked nicely remove from fire and put it in a serving dish.

Now you can have the delicious shenai (yam) stir fry curry with sambar rice or rasam rice or whatever rice you want.

Hypothyrodism

Hypothyrodism is a very common disorder affecting mostly women, but men could also be affected by it. It results from the under production of thyroxine, a hormone that primarily regulates the metabolism of the body and also responsible for the proper functioning of other hormones in the body.



The common reason for Hypothyrodism is under activity of the gland. Other causes include neck surgery certain medications and prior exposure to radiation.

Symptoms
Depending on the degree of severeity some or all of the symptoms described below may occur.
1. Fatigue and weakness: May be associated with increased sleep or lethargy.

2.Weight gain: Patients feel they cannot lose weight inspite of excercise and a poor appetite.

3. Constipation: There may be a sudden or gradual decrease in bowel movement or a change from the usual habit. It may be associated with bloating and abdominal pain.

4.Neck swelling and hoarseness of voice. There may be a gradual or sudden increase in the size of the lower neck due to enlargement in the thyroid gland (goiter). It is usually painless but at times it may be associated with pain. Hoarseness in voice is usually a feature of severe hypothyrodism.

5. Cold intolerance: (inability to bear cold climate) Patients are usually cold at night and feel colder than others around them even when the room temperature is normal.

6. Coarse dry skin: The skin usually feels rough even with regular application of creams and lotions.There may be decreased sweating, acne and brittle nails, and swelling around the eyes.

7.Hair Loss: Sudden falling of hair is reported in more than 50% of cases.

8. Menstrual abnormalities: Menses may be heavy, irregular and painful. It may lead to difficulty in getting pregnant.

9.Muscle pain: Muscle ache and back pain is common.

10. Respiratory disturbance: Respiratory muscles may be weak causing shortness of breath and inability of excercise or climb stairs.

11. Memory loss: Loss in memory and poor concentration.

Hypothyrodism may also lead to elevated cholestrol, anemia (low red blood cells) slow heart beat and edema (swelling in the legs)
Thyroxine is an essential hormone for brain development in infants and children under 2 yrs. A low level of this hormone at that early age could lead to mental retardation.

All infants born in hospitals are screened for the adequacy of this hormone and if found to be low must be treated early to prevent mental problems.

Diagnosis
Hypothyrodism, if suspected must be confirmed before treatment is initiated. A simple laboratory blood test can conform this. The usual test obtained is thyroid function tests which include TSH, T4, and T3 levels in the blood.The test results are usually back the same day or the next day.

Treatment:
Treatment requires a synthetic form of the hormone thyroxine (L-Thyroxine) It is in the form of a tablet and has to be taken once a day on an empty stomach (usually before breakfast) The medication is generally safe for children and adults as long as the appropriate dose is followed.

In most cases symptoms of hypothyrodism begins to improve within two weeks. However those with more severe symptoms may require several months of treatment for full recovery.

Most people require to take the medication life long.Blood tests are needed every 6 weeks to 6 months to adjust the dose.

Pregnant women need a slightly higher dose of the medication and women who are on levothyroxine and get pregnant are asked to get a thyroid function test at the time they find out they are pregnant. This medication is safe to take during pregnancy.

Mysore Rasam

Ingredients:

Tuvar dal - 1 cup

tamarind - 1 lemon sized

Curry leaves - few

Coriander leaves

Haldi powder - 1/2 tsp

salt as required

Fry in 1 tsp oil and grind to paste:

Coriander seeds - 3 tsps

Jeera - 1 tsp

Black peppercorns - 1 tsp

Dry red chillies - 3

Hing - 1/4 tsp

Fresh grated coconut.

Seasoning:

Ghee -2 tsps

Mustard seeds - 1 tsp

Dry red chilly - 1

Method:

Boil the tur dal with some water in a pressure cooker and set aside.

Soak tamarind in water and extract thick liquid,add some water, salt, haldi powder, curry leaves and boil till the quantity is reduced to less than half.

Mix the masala paste and add it to the boiling tamarind water along with the dal.

Allow it to simmer for a while.

Season the mustard and red chilly in ghee and pour into the rasam.

Add the coriander leaves and garnish and serve hot with plain rice and some curry and fried appalams.

Verkadalai Podi /Roasted peanut powder

I am a podi freak and love all kinds of podis be it parupu podi, thenga podi,Karuvepallai podi,daniya podi, pudina podi etc----------- to name a few. I love to have these podis with ghee and hot rice which when eaten makes you feel you are in heaven. I can can roasted appalam along with podi sadam.

Whenever I visit somebody and they have laid the table with lots of dishes like a feast and by chance if I happen to see some podi in some corner I just grab it and start my meal with it no matter whoever thinks what. Have you seen such a crazy podi fan ever?

Now I shall give you all the recipe to make verkadalai podi /roasted peanut powder.

Ingredients:

Peanuts - 1 cup

Urad dal - 2 Tblsps

Dry red chillies - 7-8

Hing - 1/4 tsp

Salt as required

Oil

Method:

Roast the peanuts nicely till nice and light brown

Pour 1/2 tsp oil in a kadai and roast Urad dal and Dry red chilly and Hing till slight brown.

All the roasted items to cool and keep aside.

Now take a dry mixie and put the roasted items little by little and grind to a powder.

You can either make a fine powder or I chose to make a coarse powder so that while having it with rice it will be a little crunchy and tasty too.

Now pour the ground podi into a bowl and add the required amount of salt and mix nicely.

The peanut podi is ready to be had with hot plain rice with dollops of ghee and chutta appalam /roasted appalam.

Hope you all will enjoy and like this podi.

It can be stored in an airtight container and do not prolong it for too long a time.