Raw Banana Poriyal

Raw Banana Poriyal
INGREDIENTS
1 Raw Banana, peeled, cut into half then sliced,
1 Tbsp Coconut grated.
Tempering ..
1 Tbsp Oil,
1 - 2 pinch of Mustard seeds,
1 pinch of Asafoetida,
1\8 Tsp Urad dal,
1\2 Green chilly cut in slits,
1 Tbsp Onion finely cut,
2 - 3 Curry leaves.
Salt, Red chilly powder and Turmeric powder to taste.
Method
Pee the banana, cut into half then make slices.
Keep in water in which 1- 2 pinch of red chilly powder n turmeric is added.
Put a pan to heat and make a tempering and add ingredients
mentioned under it.
Allow the onion's to soften for few seconds.
Then add the cut pieces of bananas.
Cook on slow flame with few spoons water added to it.
Also sprinkle some salt and turmeric powder.
When the bananas looked cooked and all water has dried off
now is the time to add red chilly powder and grated fresh coconut.
Garnish with fresh cut coriander leaves..

Dry Mix Veg

Dry Mix Veg
Ingredients
1 Tbsp Oil,
1\8 Tsp Cumin seeds,
A pinch Asafoetida,
1\2 Green Chilly cut into slits,
1 Medium size Potato peeled, cut into half then in slices,
1\4 Piece of Capsicum cut into cubes,
4- 5 French beans cut into long pieces,
1 Medium size Brinjal cut into quarters,
1\2 Onion cut into big piece,
1\2 Tomato cut into big pieces,
1\8 Tsp Turmeric powder,
1\2 Tsp Coriander powder,
1\2 Tsp Red Chilly powder,
1\8 Tsp Garam masala,
Salt to taste.
Put a pan to heat add oil, asafoetida, cumin seeds and cut
green chilly.
Now add cut veggies like potato, Capsicum, beans and brinjal.
Also add 2 spoons of water, little salt n turmeric powder.
Keep the flame low, cover with a lid and put little water on the lid.
Cook for 4 - 5 minutes until potato softens.
Then add onion and tomato also rest of the remaining masalas.
Further cook for 2 - 3 minutes until done.
Serve with a garnish of cut coriander leaves..

RAJMA CURRY the North Indian dish . . .

RAJMA CURRY the North Indian dish . . .
Rajma a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular Northern India diet.
Rajma is one meal dish served with steaming hot rice.
The chief ingredient the red kidney bean a valuable source of protein and minerals like potassium, manganese, zinc, copper and iron. Kidney beans are 
an excellent source of cholesterol-lowering fiber, as are most other beans. 
In addition to lowering cholesterol, the high fiber content in kidney-beans prevent blood sugar levels from rising too rapidly after a meal, making these beans a specially good choice for individuals with diabetes.
The term "kidney bean" refers to the shape of the bean.
When boiling or pressure cook the overnight soaked Rajma a spice bag can 
also be added .. i. e
In the spice bag ...
2 - 3 Cloves
2 Green cardamoms
1 Small piece of Cinnamon
1 bay leaf
4 Whole Black peppercorns.

In a spice bag ..

In a spice bag try to put bay leaves, rosemary, peppercorns and whole spice sprigs for flavoring stocks and stew or mulling spices for cider. It helps | allows you to easily fill a spice bag, tie and remove from the cooked item easily.
How To Make a Spice Bag . . .
http://www.youtube.com/watch?v=Svd0xnpMuVI

Cinnamon the oldest known spice.

Cinnamon the oldest known spice.
What is Cinnamon?
Cinnamon is the inner bark of a tropical evergreen tree. Both the bark and leaves are aromatic.The bark is left to dry completely, and when it curls then rolled into quills. The word cinnamon is derived from the Greek word that means "sweet wood".
Cinnamon is the brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill.
Cinnamon bark is widely used as a spice. It is used in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples. It is used in curries and pilaus and in garam masala.
Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly.
Cassia sticks or quills are a light reddish brown in color, and hard and woody in texture as they are made from the entire bark of the tree. True cinnamon is made from the inner bark, lending itself to a finer and less dense texture. It is often said that the quills of the true cinnamon spice roll only towards one side whereas the cassia sticks roll inward from both sides.
Cinnamon is known to contain manganese, iron and calcium.
Cinnamon has the highest anti-oxidant strength of all the food sources in nature.
Do u have a shaker of cinnamon on the spice rack in your kitchens.

Janmashtami the birth of Lord Krishna . . .

Janmashtami the birth of Lord Krishna . . .
Krishna Janmashtami also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu. Janmashtami commemorates the earthly appearance of Krishna, who is described in India’s sacred writings as God Himself. One of the biggest religious festivals in the world, it is celebrated by nine hundred and thirty million people around the world.
The festival is celebrated on the eighth day (Ashtami) of the Krishna Paksha (dark fortnight) of the month of Bhadrapada which is in August–September. Lord Krishna was the 8th son of Devaki and Vasudeva. Hindus celebrate Janmashtami by fasting and staying up until midnight, the time when Krishna is believed to have been born. At midnight, devotees gather around for devotional songs, dance and exchange gifts. A midnight arati (worship ceremony) with a kirtan also done. 
This is the prasad I offered to Lord Krishna . . .
MAKE THE EASY WAY ' COCONUT BURFI '.
INGREDIENTS
1 Cup Milk,
1\2 Cup Fresh grated Coconut,
3 Tbsp Sugar.
Method
Mix in a thick bottomed pan the grated
coconut n milk, put to boil.
Once a boil appears, allow to cook on low| simmer flame,
stirring continuously.
Cook on low heat until all the water evaporates.
Now add the sugar n stir until leaves the sides of the pan.
Pour in a greased plate.
Allow to set. Cut into pieces.

Curd Rice is truly comfort food . Thair Sadam.

Curd Rice is truly comfort food . Thair Sadam.
A Recipe For Yogurt Rice.
One will need cooked rice, rice cooked really soft.
In a bowl take cooked rice, mash lightly using a spoon.
Add beaten curd| yoghurt, 1 spoon cream, if the yoghurt isslightly sour.
Also add Salt, mix well.
A tempering is added on top, so for it heat one spoon oil, add some mustard seeds, few curry leaves, 1-2 pinch Urad dal, cut green Chillies n cut pieces of ginger, add on top, serve with garnish of coriander leaves.
Eat with pickle n Appalams of South India.
Curd rice also called yogurt rice is a dish of India. Actually of South Indian origin.
The word "curd" as used in India usually refers to
a liquidy, sour, unsweetened yoghurt.
It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
In the state of Tamilnadu it is so popular that this food is one of the chief offerings to the God in Sri Vaishnavite Temples which later distributed as 'prasadam'.
It is most easily prepared by simply mixing boiled rice and yogurt.
Rice is boiled so that it breaks down, becoming almost like a paste.
Bring it to room temperature.
It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida.
Finally, milk, yogurt, and salt are added.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime.
Eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes n also said to aid digestion.
So it is served at the end of the meal.
It is a must in most houses.
It cools your stomach.
Garnish vary with region and range from grated carrots, pomegranate seeds, boondi.
It can be served lukewarm or chilled.
Additional options include a pinch of grated carrot.