Tuesday, February 28, 2006

FRUITARIANS AND VEGETARIANS

Eat plenty of

FRUITS AND VEGETABLES

They just protect us.

They contain almost all the vitamins and minerals required to keep us healthy.

They can easily chase away all unwanted diseases.

Daily have more vegetables and fruits for your betterment.

Potatoes and other yams are excluded here.

Monday, February 27, 2006

IMPORTANT NOTICE

Important notice:

everything you buy for cooking should be kept safely away from rodents, insects.etc.
Grains , legumes etc should be cleaned and whatever possible to be washed , dried and kept in proper containers.
Vegetables, fruits , leaves, herbs must be cleaned and washed.
When you shallow fry mustards continue until they sputter.

Sunday, February 26, 2006

WAY TO FITNESS

vegetarian mess

THE SIMPLE WAY TO FITNESS

You don't have to join a gym, buy a treadmill, or wear a
heart monitor and count your heart beats,
You just have to move your body with some regularity
at a moderate intensity: a brisk WALK, gardening,
cycling, WALKING up steps. It all counts towards
protecting your heart."

http://www.webmd.com/content/Article/110/109808.htm?pagenumber=3

Thursday, February 23, 2006

Mochchai kulambu

vegetarian mess


MOCHCHA BEANS KULAMBU

(Indian hot side dish)

Required:

Dried mochchai beans: 100 grams,

Tamarind: 25 grams,

Oil: 50 milli liters,

Onions small: 22 numbers,

Tomato small: 2 numbers,

Chilies powdered: 2 tea spoons full,

Coconut: 1 small half,

Salt: as per taste

Mustard: little

Method:

Roast mocchca with little oil.

Now boil the mochcha

Dilute tamarind in water and add ground coconut and onions and add chilies powder and salt mix them all and add to the mochchai.

Mochchai boiled water too can be added to this mixture.

Instead of chilies powder, you may add chilies a few number while grinding coconut and onions.

If you prefer, you may add brinjals, karunai yam, potatoes, drum stick vegetable and any others depending on your taste.

Put oil in a vessel roast the mustard in it, when they sputters, add them to mochchai.

Let simmer for a few moments then remove from fire.

Try and see, then let us know the results.

Tuesday, February 21, 2006

SAAMBAAR

vegetarian mess

ONION SAAMBAAR

Requirements:

Onions: 250 grams

Toor dhal: 200 grams

Tamarind: tiny sized

Coriander seeds: 2 tea spoons full

Chilies: 6 numbers

Black pepper: 2 tea spoons full

Cumin seeds; 1 tea spoon full

Fenu Greek: ½ tea spoon

Coconut: small half

Oil: 4 teaspoons full

Salt: as preferred

Mustard: little

Asafetida: tiny piece

Method:

Boil the Toor dhal first.

Clean the onions and shallow fry until red in color

Shallow fry, Chilies, mustard, cumin seeds, fenugreek, and coriander seeds until they become red in color.

Add these with the scraped coco nut and grind them all together.

Add the shallow fried onions first to the boiled dhal and let it boil once.

Now add ground paste with salt, coriander leaves, and curry leaves into the dhal.

Once boiled add stir fried asafetida and mustard and remove from fire.

You may try any main dish with this side dish to add more taste.

Saturday, February 18, 2006

STARCH AND FIBRE

STARCH AND FIBRE

Take plenty of food rich in starch and fiber during all your meals. More people usually do not take plenty of starchy foods. They are valuable sources of fiber. They could be easily turned into a lot of interesting and variety of meals. Daily you must have three times at least of starchy foods items. Orientals are very lucky in this way. Most space on a plate should be occupied by starchy and vegetable foods.

Monday, February 13, 2006

BUSY BHELA BATH

vegetarian mess

BUSY BHELA BATH

Required:

Rice: 500 grams

Toor dhal: 100grams

Bengal grams: 2 teaspoons full

Oriddhal: 2 teaspoons full

Coriander seeds: 2 teaspoons full

Fenugreek: 1 teaspoonful

Cinnamon bark: tiny piece

Cloves: 5 numbers

Dried chilies: 10 numbers

Asafetida: tiny piece

Coconut: half of a nut

Mustard: 1 teaspoon

Potatoes: 100grams

Salt: as preferred

Tamarind: 1 lime size

Method:

Shallow fry in oil the following: Bengal grams, Coriander seeds, Orid dhal, cinnamon bark, cloves, fenugreek, chilies, asafetida, upto become golden color and then add coconut and grind.

Pour 1 liter of water to a vessel, add toor dhal when boiled, ad rice when boiled, add potatoes cut into pieces, then add tamarind diluted in water.

Now add already ground masaalaa and mix well remove from fire before it gets burnt. Now add shallow fried mustard finally

Thursday, February 09, 2006

DHALLED RICE PUDDING

DHALLED RICE PUDDING

Required:

Rice: 1 Kilo
Toor dhal: 500 grams
Oil: 250 grams
Fenugreek: 4 teaspoons full
Coriander seeds: 4 teaspoonfuls
Mustard: 2 tea spoons full
Cadju: 50 grams
Coriander leaves: little
Curry masaalaa powder: 4 tea spoons full
Cloves: 10 numbers
Poppy seeds: 4 tea spoons full
Tamarind: 75 grams
Dried chilies: 20 numbers
Green chilies: 10 numbers
Coconut: Half
Asafetida:Tiny piece
Curry leaves: 1 hand full
Ghee; 25 grams
Salt: as preferred

Method:

Shallow fry: Chilies, fenugreek, coriander in oil
Scrape the coconut and shallow fry to become gold in color.
Powder all these.

Boil toor dhal in 1 lire of water, add turmeric powder also.
When cooked add six liters of water and add rice also.
When both are fully cooked and ready, add diluted tamarind in water and also salt.
Add shallow fried mustard, dried chilies to the already prepared rice.
Shallow fry cadju in ghee and add.
Now add Masaalaa powder, asafetida powder, coriander leaves and curry leaves
Mix them all well.
Let it cool down before serving.

Almost all these items will be available from Sri Lankan and Indian grocery shops.


Saturday, February 04, 2006

EAT VARIETIES

EAT VARIETIES:
Always you must have variety of different kinds of foods for your palette. There is no one and only food item that can easily provide all the nutrients we require daily for our smooth living in this world.
Exceptional case is the human milk food that gives us all that needed by a baby for the growth during the initial few months. This is provided for the baby only.
Hence it is very important to have more varieties of food for all your meals daily. Also make sure that you include all kinds of foods from the main food groups recommended by the food specialists.
Better consult your Dietician.

Friday, February 03, 2006

vegetarian mess

vegetarian mess

ENJOY FOOD

Food must be one of your pleasures in your life on this earth. It should be properly savoured and enjoyed promptly by you. Do not stress your self unnecessarily about worrying about your food. If possible make your own food and enjoy it all by yourself. Always take time to enjoy your food all by yourself along with your family and your friends. Why not try new recipes and new methods of cooking? Even these are also more enjoyable. Send us your experiences and be more and more adventurous. Best of luck.

vegetarian mess

vegetarian mess

ENJOY FOOD

Food must be one of your pleasures in your life on this earth. It should be properly savoured and enjoyed promptly by you. Do not stress your self unnecessarily about worrying about your food. If possible make your own food and enjoy it all by yourself. Always take time to enjoy your food all by yourself along with your family and your friends. Why not try new recipes and new methods of cooking? Even these are also more enjoyable. Send us your experiences and be more and more adventurous. Best of luck.

Thursday, February 02, 2006

vegetarian mess

vegetarian mess

YOGHURTED RICE PUDDING

Requirements:

Rice: 500grams
Milk: 500 milli litres
Curd / Yoghurt: 2 Tea spoons
Green chilies: 5 numbers
Ginger: 1 small piece
Salt: as per required
Mustard: 1 Tea spoon
Orid dhal: 1 teaspoon
Asafetida: tiny piece
Oil: 4 teaspoons
Curry leaves: One hand full

Method:

Cook rice into a paste form.
Cook the milk and let it cool down.
Pour the milk into the hot rice and mix well
Put oil in a pan shallow fry mustard and add Orid dhal, Asafetida,
Green chilies pieces, Ginger, Curry leaves, shallow fry and add to the rice
Add salt and curd / yoghurt and mix well.

Wednesday, February 01, 2006

vegetarian mess

vegetarian mess

COCONUTTY RICE PUDDING [II]

Required:

Raw rice: 500 grams
Coconut: 1 number
Cadjunuts: 75 grams
Cardamom; 5 numbers
Curry masaalaa mixture: a pinch
Salt as per your preference
Ghee: 75 grams

Method:

Soak the rice in water.
Extract milk from the coconut as usual. Add water 1litre, to the coconut milk.
Pour this into the rice cooker, once boiled add rice and cook as usual.
Shallow fry Cadju, cardamom, curry masala, curry leaves, salt in ghee.
Put the cooked rice into this mixture, mix well, and serve.