Bitter gourd is my husband’s one of favourite vegetables… though I don’t like it much but take it for its medicinal value. Bitter gourd can be make in a variety of ways… simple sabzi, barwan karela (north indian), pitlai (south indian), karela podi and more… Here, I am posting a simple sabzi recipe which can be taken with roti or rice and sambhar. Will try to post the other karela recipes soon… as karela is something I make almost very week.
Soya is a very good source of protein. It contains more protein than Egg, Meat, Wheat and Milk. Helps in prevention of blood pressure, controls hypertension and is also excellent as part of low-calorie diet for weight watchers.
I love pudina rice for its nice aroma and flavour. It fills the entire house with its nice minty smell and makes you feel fresh. My friend introduced me to veragu arisi / kodo millet as called in English. She told me the fiber content in veragu arisi is 10.5% as compared to wheat (1.5%) and rice (0.02%); may be that’s the reason why 1/2 cup of veragu arisi is enough for 2 adults. The method of cooking this millet is similar like rice – 1 : 2 (i.e., one portion of rice and 2 portions of water), cook it in pressure cooker for 3 whistles. It will be gooey in the beginning but after 4 – 5 hours, it will turn flowery and would be best for making pulao, vegetable rice, biryani etc. So, if you want to make pulao and all, cook it atleast 4- 5 hrs in advance. Its a healthy replacement for rice and dalia, good for weight watchers and tastes just like rice… you really can’t make out the difference except the size. Each grain of uncooked kodo millet is as small as mustard seeds and cooked grain as big as pepper corns.
My mother-in-law introduced me to Mysore Rasam and my mother never knew this rasam. I fell in love with this rasam instantly…. tastes so yummm. Then, I made it at my mom’s place and my appa, who prefers rasam over sambhar liked it so much that whenever I go to my parents house, they would ask me to make it the very day I land. The speciality of this rasam is its sour, spicy and sweet taste.
We always make mor kuzhambu during important festivals / pandigai (as called in Tamil). One of the easiest recipes of south india and one of my favourite too. Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi). My husband likes it with yellow pumpkin for the sweet, sour and salty taste.