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Nike Ask 4 Peace

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Rasam-pepper Rasam-pepper Soup.

Rasam is a special type of "soup" prepared regularly in South India mostly from Lentils.
There are several varities of rasam. Rasam is highly nutritious ;
It can be had as a soup or can be eaten along with Rice
.Ingredients:
 water--3Cups
tamarind--small lemon size
tomato --1 medium size
Salt to taste
Oil for seasoning
mustard seeds--1 tsp
fenugreek seeds--1 tsp
red chillies--2
hing --a Pinch
fresh coriander leaves--1 small bunch 
Curry leaves--1strand
turmeric powder--1 tsp

For Rasam Powder:
Black peppar--1 tsp
Cumin seeds--1 1/2 tsp
garlic--2flakes
Method:
Grind rasam powder with all the ingredients.take a bowl pour water,tamarind,tomato,salt,turmeric,coriander little,curry leves little,smach all the ingredients in water with hand , Take a sauce pan,heat oil for 2 mins. Put muster seeds,cumin seeds hing, red chilis,curryleaves in oil.Fry till mustard splutters then add smached ingredients water to it..add 2 tsp rasam powder to it.now keep the flame in high,when the rasam is about to boil off the flame,sprinkle rest of the curry&coriander leaves&close it with lid.
serve hot with steamed rice,or can be taken as a starter soup.

Tip:do not strain the smached ingredients water,use the whole content.

Millet rice. Korra annam

 

Ingredients:
millet (korralu, foxtail millet)--1 cup
water--2 cups
salt  to taste
Method:
Take millets,water &salt in a bowl Cover the bowl with a lid and cook it,
If this is your first time, take some time&follow the cooking process of the grains,after 5-7mins you can see water boiling,thn simmer the flame &cook till all the water evaporates and the millets are soft& supple like cooked rice now,turnoff the flame.  
Serve hot with,peanutchutney&ghee or any other gravys & dhals as per your choice.

Tomato Dhal-Tomato Pappu.

Ingredients
Toor dal (split red gram) – 1 1/2 cup
Onion--1 big size [cut big pcs]
Tomato – 2 Big
Green chillis – 10 nos
Oil 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Turmeric – a pinch
Curry leaves 5-6
Dry red chilly-1
Taste maker powder – 1/2 tsp
Ghee/Butter – 1 spoon
Salt to taste
Method:
1.Wash toor dal and put it in a pressure cooker. Add 1 1/2 cup water,turmeric powder,Onion, tomato       pieces and green chillis. Cook until 2 whistles
2. Heat 1 tsp oil & ghee in a vessel
3. Add mustard ,cumin seeds and Dry red chilly and let it splutter add curry leaves,Taste maker powder
4. Add cooked toor daal in it,add salt.
 Serve hot with white rice, chapati , roti [jonna rotta]/korra annam.

add ghee to hot rice or korra annam mix with this pappu & enjoy.

Uttapam-SouthIndian Pancake.

Always some extra  idli and dosa batter is left over & becomes sore.
There are many delicious ways this leftover batter can be made. One among my favorites is the uthappam.It is a filling meal and you can have it at anytime of the day. It is good for breakfast or dinner. It can also be eaten as evening snack. Doesn’t matter when. It is good to eat any time and for any meal....you can double the quantity & quality of dosa by adding those extra ingredients,my recipe is a quick uttapam,there are somany other ways & ingredients for an authentic one.
Ingredients:
Sour leftover Dosa batter - 2 Cups
Onion - 1 Finely chopped
Coriander Leave - a small bunch finely chopped
Green Chilli - 2-3 finely chopped.
Oil - 2 tbsp

Method
Mix all the ingredients with the batter. Heat a non stick shallow pan or cast iron skillet.

Once it is hot(put heat on medium - sprinkle water if the water sizzles then it is ready). Pour a big ladle of the batter onto the skillet and spread a Little to make a thick pancake. Pour 1 tsp of the oil alongside the edge of the uthappam and a drop of oil on the top.Cook until the bottom is golden brown, carefully turn it up side down.
cook for another 3 -4 minutes, until the batter is cooked and you get a nice golden brown on top . Remove from heat and serve with chutney ,pappulupodi with oil(refer andhra specials for recipe) or pickle. You can also sprinkle the pappulapodi  to the uttappam, This would make it spicy and can be eaten on its own.

Enjoy the sour tase of the batter with a dash of half cooked crunchy onions bits with chille adding spice touch to it,small pieces of the uttappam just melts in your mouth leaving behind refreshing feel of coriender &makes you ask for one more..........

Tip: 1.You can keep the dosa batter in the fridge for a week and use it when you want

stir the batter every time you pour the batter.

Majjiga pulusu...with pakoras.[moru kulambu]

Ingredients:
curd :1 cup
pakoras--11/2cup
water--1/4cup
basin powder--1tbs.
chilly powder--pinch
oil--1tbs
Mustard Seeds--1/4tsp
cumin seeds--1/4tsp
curry leaves--1 strand
salt to taste.
Method:
In a bowl mix water & basin with out any lups,add curd mix well. Prepare popu & pour curd mixture in a low flame.About to boil off the flame. Now add pakoras. In a tea spoon of hot oil add chilly powder pour on it. After 1/2 hr serve it ,so all the pakoras absorb the curd.

Tip: Donot close the lid until the pulusu is hot. the curd will get spoiled.

Crispy Crunchy Onion Pakodas

Ingredients:
basin flore:3cups
rice flore:1cup
onions:2cups(finely chopped)
greenchillies:8(very finely chopped)
coriender leaves:1/2bunch(finely chopped)
curry leaves:4 strands
cooking soda:2pinch.
oil:for deep frying
salt:to taste.


Method: mix all the ingredients togather with water &make it to a thick consistancy.heat oil in a pan,take the batter in hand,drop medium sized balls slowely into the oil,fry till  golden brown. serve hot as evening snack..

Tip: pour 5tbs of hot oil to the flore,followed by the ingredients for more crispy crunchy pakodas.

LadiesFinger Pakora Fry (thalimpu/porial)

LadiesFinger Pakora Fry is Andhra special,soft ladiesfinger mixed with crisp pakora's is a soft& crunchy side dish for lunch time..For all the ladiesfinger lovers this will be a treat to your taste buds,with lots of spice.

Ingredients: LadiesFinger:1/4kg
                  CashewNuts:10nos
                   Peanuts:10 nos
                   CurryLeaves:1 strand 
For Pakoras: BasinFlore(saynagapindi/kadalamavu):1cup
                     TymolSeeds(vamu/omam):1/4 tsp
                      RedChilliePowder:1/4tsp
                      Cooking Soda:1 pinch
                       Oil:for deep frying
                       Salt: to taste.

Method: Take a kadai add 3tbs of oil,add finely sliced ladiesfinger,until it is cooked well.keep it seperately.
For Pakoras:make a thick batter of basin flore with  water & ingredients, in a thick kadai heat oil for deep frying.take a portion of batter with hand&put small balls like marbles,fry til golden brown.

deepfry cashewnuts,peanuts&curryleaves keep aside.take a kadai put the ladiesfinger,pakoras,nuts,curryleaves,chilly powder,jeera powder&salt,saute well,slit few pakoras with the ladle.fry for sometime.serve hot with sambar rice/rasam rice/pappu/curd rice.   

Almond burfi- In 3Steps.

Almond burfi is 3steps with 3ingredients.This recipe will satisfie the sweet thooth craving people during diet or even if you are just trying to eat healthier,you can try this out &enjoy.

Ingredients:
Almonds:1cup
sugar:1/2 cup
ghee:2tbs(optional)

Method: 1.Soak almonds over night in water,next day remove the skin take the almonds in a mixer sprinkle very little water &make a smooth paste.                                                                   2. Take a dry non-stick kadai pour in the paste&sugar keep stirring constantly so no lumps are form,the entire mixture becoms watery keep stirring till it reaches a ball consistancy,now add 1tbs ghee if required because almond paste itself gives out oil.after reaching ball consistancy cook for some more time till it becomes a bit hard.3.take a plate spread it evenly allow it cool,cut into pieces serve.

TasteMaker-For All Dishes.

This TasteMaker is just with two ingredients but, Really Making Wonders To All Kinds Of Dishes.Specially Dhal Varaties & Gravys.This was told to me by my sister,i tried it&it is adding good flavour to food.I strongly advice everyone to prepare this&use it,you can really taste the difference in your usual recipe."i belive if you start using this you will not buy any masalas from shops".

Ingredients:  Jeera-1cup
                      Fenugreek seeds-1/2 cup
Method: In a hot dry pan,fry the ingredients for just 5-7min,you can smell the real aroma of fenugreek with jeera.Allow it to cool,take it in a mixer & run it to a dry very fine powder,let it to cool store it in an air-tight container.it remains fresh until it is stored dry.

Use 1/4 spoon of this tastemaker at the end of the seasonings(popu) mix it &then add the seasonings to dhal varieties.Add this to gravys (veg&non-veg) bring it to a boil &thn serve. you can adjust the quantity of the tasemaker as per ur taste and quantity of the food.

i never knew that jeera & fenugreek powder enhances the flavour of the food,i just cant explain more in words you got to experience it by your self.........

Rainy day

Remedie for Pimples & PimpleMarks.

You will not belive if you read this tip,you got to try & feel the difference.When my friend told this to me i was shocked&scared to experiment it,i first did a preliminary test on my chin,no side effects,so i used, got very good results in 7days,pimples&its marks just disappeared&never came back. Now am not spending money on expensive Creams for pimple treatment..

   Tip:take 1/4spn of Cooking soda (aapam soda) in your palm add few drops of water mix apply on your face let it to dry,wash it.repeat this for 7days...You will see a soft,smooth,flawless skin.So now run to ur Kitchen for an inexpensive MakeOver.  

Indian Filter Coffee

i make it this way, boil water about one medium size glass till very hot and bubbly.take the coffee filter the one which is stainless steel .on the top jar put any filter coffee powder abt three spoons on top of the small mesh which is provided along with the filter .now pour the piping hot water in the top jar and close the lid .it takes about 5 min for the decoction to come through.take half cup of it  add 1 tsp sugar and 1/2 cup milk according to your taste . have a nice strong coffee!




Tip: Buy fresh ground coffee powder mixed with chicory.

Suresh ------"Photo Shop Creation"

I Will Propose My Girl Friend on this Day

Original Photo

                                                 Suresh ------"Photo Shop Creation"

Peanut Chutney/ Verukadalai chutney.

Ingredients:

Peanuts - 1 cup
Big  onion - cut in to 4 pcs.
Dried red chillies -  10nos
Tamarind - small lemon size
Garlic- 4 flakes.
Jaggery pieces - 11/2 tbs   (optional)
Oil:1 tsp
Salt - to taste
Method:
Roast peanuts to light brown color in a dry kadai. Cool and remove the skins.
In a kadai heat a tablespoon oil add dried red chillies fry to brown color. Let them cool to room temperature. In remaining oil fry onion pieces separately. Soak tamarind in a quarter cup of water for about 10 minutes, to soften. Take them all (tamarind water,peanuts,garlic,jaggery,dried red chillies,salt,exept fried onions) in a mixier, Grind to smooth consistency,now add the fried onions run the mixer just once. Transfer to a bowl now serve with pulagam /all breakfast items/chapati /rice along with ghee.

Tip:  thick chutney can be stored in a air tight container and refrigerated for 4 days.when required  take some quantity add water mix and serve.

Pulagam--- High Protien & High FiberRich Food.

The combination of grains and lentils make for complete protein complementarity and wholesomeness.

It can serve as an inexpensive yet attractive, filling, and delicious meal any time of the day.
It is definitely part of the repertoire of comfort foods in our household.

Ingredients:

Rice - 1cups
Moong dal/Pesara Pappu - 1 cup
Turmeric Powder - 1/4 tsp
Asafoetida-- pinch

Water - 4 cups
Ghee-optional
Salt to taste
Procedure:
Wash rice and moong dal in a bowl and add water.

Add salt, turmeric and asefoetida mix it.Cook the rice.
Serve hot with peanut chutney/coconut chutney/stuffed brinjal curry/ pacchi pulusu.

Tip:    Highly recomended for calorie concious people.

Fish Gravy(Chepala Pulusu/Meen Kolambu)

A finger licking dish made with fish and tangy tamarind sauce is the traditional delicacy of andhra Pradesh & tamilnadu. Although a variety of fish are used to make this pulusu, korameenu is the most popular of all. Interesting thing is that the pulusu tastes amazing when eaten the next day but if you could’nt resist yourself, give it atleast 2 hours after you cook it. All types of fish variety goes well with this basic gravy.

                    
Ingredients:

Fish- 500g cut into medium size pieces
Tamarind –big lemon size (squeeze the pulp from it)
Lemon- 1
Turmeric powder- 1/4 spn
Coriander powder-2 tsp-optional
Red chili powder-1 tsp
Onion-1 big- finely chopped
Tomato- 1 finely chopped
Green chilli-2(slitted)
curry leaves-1strand
Oil -6 tbs
Coriander leaves-1/4 bunch
Preparation:

1.Wash all the fish pieces thoroughly with salt and turmeric powder. Marinate it with a pinch of turmeric, lemon juice&salt ,keep it aside for 15-30 min.
2.Heat oil in a large bottomed vessel. Add cumin, Methi seeds, and curry leaves. Once they are fried, add onions and green chillies, Saute them till onions turn soft. Then add tomatoes, salt,red chilli powder, Coriander powder, tamarind juice, add water to the gravy until the right sour taste and consistency is reached, and make sure the salt and chili powder is enough, Let it come to a boil, then simmer for 10 min. It becomes semi thick tasty gravy (pulusu).
4.Finally add fishes let them cook simmer for 15 min. Finally add coriander leaves.

Enjoy with steamed rice /roti /parathas.

Note:Do not stir vigrously after adding fish to the gravy,  fish pieces will break, be gentle while stirring.

Serve it after a couple of hours of cooking so that the fish pieces absorb the tangy flavour of the tamarind sauce and spices.Do not add lots of water to the gravy&make it watery.










                                                                                                                                                             

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rainy day

A Sudden Rain in Chennai

I was on a ride on my Car , with my Friend, I have a habit of taking pics with my mobile..so i have taken this pic..Howz it....??

Suddenly Thunder stormed...And its started raining.., so I started to sing..

Rain.....

Rain, Rain don’t go away
Rain, Rain I hope you stay
You make my friends think what they have lost
You make my friends happy for the one wish they made
Rain, Rain don’t stop falling
So they can feel something one last time
Rain, Rain I hope you kill the one who put pain in-
my friends of shame
Rain, Rain stop my friends from falling
Rain, Rain.I hoping it’ll put my friends pain in-
someone else vase before its to late
Rain, Rain help them out so they will be amazed
for there is no pain

This is the Pic again i shot thru my Cars Window, while its raining....., Its amazing...to see naa......

Suddenly a full of water poured on me....I thought of its Rain..but its my Dad who woke up me...with Bucket full of Water, Dad said,"Its alrdy 10'o clock in the morning".

Dont think too much of this pics....its just a photoshop effect added to the Original Pics.... 
............composed by suri ........thank u.........
 

Sambar-TamilNadu Style

This Sambar recipe is one of the most loved dishes in South Indian cuisine. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the o

Ingredients:
1 cup Toor Dal (or red lentils)
1/2 lime sized ball Tamarind
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
1 medium onion
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 large drum stick
Method:

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion ,tomatos and drumstick pieces let them cook Add the tamarind extract and let boil lightly . Add this mixture to the dal with asafoetida,  and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with coriander leaves
Sambar Powder:
High quality Sambar powders can be bought pre-mixed at the store. If you do not have that available you can make it yourself by adding the following ingredients:
1/2 cups coriander seeds
1/2 cups red chilies (or to taste)
1/8 cup Bengal gram
1 Tbsp. cumin seeds
1 Tbsp. pepper corn
1/2 tsp mustard seeds
1/4 tbsp raw rice
1/2 tsp. Turmeric powder
Traditionally, these ingredients would be roast in dry kadai separately and ground and stored. Use pre-ground if you desire.

Beauty Tip Of The Day.

If you want happy skin, cucumber is your answer


Cucumber beauty tips:


Puffy Eyes.. Just lie down, relax, and place a thick pack of grated cucumber over each eye. The coolness of the cucumber will sooth your eyes, ...

Facial Toner:grate cucumber with hand vegetable grater 1/2 cup, refrigerate for 15min.keep cotton balls into ears,lie down&relax,just put a thick pack of the grated cucumber with the juice&relax for 30mins.  

Jawaharlal Nehru Stadium, Chennai

Months

Pappula podi (Putnala podi) ,Vorchakadalai podi.Spicey ChickPea Powder.

Paruppu Podi/Pappula Podi an authentic Andhra delicacy,termed as Parrupu podi in Tamil and Pappula Podi in Telugu.Bascially a dry powder that's prepared using chickpea /dalia ,which acts as a major ingredient and few other spices.In some parts of Andhra this is also called gunpowder. We add it to season the curries and also to prepare chutneys and to spread on dosas, idly, pongal and upma. Pappula Podi not only spicey but also adds a mild sweetness to the preparation.  If you are used to tur dhal &gram flour preparations, try this one instead. You will be delighted.

Ingrediants:
1 cup - Pappulu
6 to 8 - dried red chillies
½ tsp- salt or to taste
4 garlic cloves

Method:

Take pappulu, chillies,  garlic and salt in a clean and dry mixer jar or food processor. Grind to fine powder. This is a dry preparation and do not add water. Store the powder in a clean, dry, airtight container. This will stay fresh as long as it remains dry.

The following are the most common ways you can relish the Pappula Podi:
* Add  Podi to  cooked rice. Add a teaspoon of ghee. Mix and make small rounds.Eat.
* Add a tablespoon of Podi to cooked rice and dal (tomato or spinach etc). Add a teaspoon of ghee. Mix and eat.
* Prepare dosas and spread the pappula Podi on the dosa for podi Dosa.....very tasty!!!
* coat the Idly, Upma and pongal morsels in Pappula Podi, and eat.

*  add pappula Podi to vegetable curries. Cabbage, bell pepper, green beans, with these vegetables taste great spiced with pappula Podi. sprinkle one tablespoon of this powder before turning off the heat.

pappula podi chutney:
 Add roasted onion, garlic and few branches of fresh coriander leaves to Pappula Podi, along with about half glass of water. Grind to smooth to make an instant chutney.

Instant pappula podi chutney:
mix pappula podi with curd and make it to a chutney consistensy it tastes good with chapathi,dosa,idly.....yummy........

Tip:in a dry kadai slightly heat the pappulu&red chillies.to get a very fine dry powder.

Wheat Rava upma.

Even though Wheat Rava upma is very easy to prepare, there is no compromise in its taste. Its melt-in-the-mouth, soft texture and the great aromas will be a great treat to your taste buds. The dish tastes best when it is served hot.So don’t miss this one out  Its a true South-India dish.

                                                                 

Wheat Rava Upma Ingredients :

WheatRava : 1 cup
Channa dal : 1 tsp
Mustard seeds : 1/2 tsp
Green chillies : 2-3
Onions (chopped) : 1/2 cup
Curry leaves : 1 strand
Coriander leaves (chopped) :2tsp
Oil : 2 tbs
Water : 2 1/2 cup
Salt to taste


Preparation Method :Place a pan on the stove and heat the oil
Add mustard seeds,  channa dal  fry til golden brown, Be careful here as the mustard seeds start to splutter as soon as they are dropped in oil.To this, add chopped green chillies and fry for another minute.Now, add chopped onions and fry it till the onions start turning transperent. , add water ,salt and let the mixture boil for 5 more minutes (approx.). Now add the wheat rava  to this liquid  mixture and start stirring briskly. Also make sure that no lumps are formed during the stirring process.Cover the vessel with a lid for about 6-8 minutes or till it is fully cooked. Next, reduce the flame and add the chopped coriander leaves and some curry leaves and mix it a little. Turn off the flame.
 Rava upma is ready. Serve hot with pappula podi(paruppu podi)&lime,chutney or sugar.

optional:if required add finely sliced tomatos, fresh green peas,carrots cut into small cubes,french beans cut into small pieces to the oil after adding onions.&follow the same procedure after that. 

 

Tip:this recipe is highly recommended for diabetic patient&diet concious people.                                                                                                       

Egg with Spicy Coconut Masala

A.P Special Egg Fry with Coconut Masala is a  Spicy dish with the real taste of fresh coconut. Shallow Fried masala topped with cooked eggs always gives a different aroma& flavour.

Ingredients

eggs:3 boil in water and remove the outer cover
fresh coconut:1/4 cup sliced
chickpea:1tbs
chilli powder:3 tbs
turmeric powder:1/2 tsp
ginger:1/2"
garlic:6 flakes
coriender leaves:1tbs
salt as required.

Method:
Grind all ingredients with little water in a mixer.Make a very fine paste,cut the boiled eggs into two apply a thick paste to the inner side of the egg(do not remove the yolk),add oil to thava heat it,arrange the inner side of the egg with the paste on to the thava,shallow fry till the masala truns golden brown in sim flame with good aroma...served as a side dish with white rice,sambar,rasam,curd.....

Tip: boil eggs in a pressure cooker for one whistle, to get soft&tender eggs.