GAUVA,LEMON JUICE


Both fruits contain loads of Vitamin C is a boost

to your immunity ! You could try with orange ,

opting out the lemon .

INGREDIENTS

4 gauva fruits

1 lime / orange

Sweetners of your choice

A pinch of salt

A pinch of turmeric

METHOD

Blend all these together with water ( to your

preference).

Strain and serve ! You could serve like a

smoothie too .

Do try this breakfast juices and send in your

comments!

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

SRILANKAN ALUWA (2 variations)


This is a traditional sweet of Srilanka ,one is

made with sugar,and another is made with

treacle ,jaggery syrup.

Few ingredients and can be made easily within

minutes.

Roasted rice flour is the main ingredient in this

sweet.It is difficult to give the measurements,

precise as it depends on how much the rice and

treacle / sugar syrup blend to the correct

consistency .

So to the first recipe variation with sugar.

INGREDIENTS

250 gm rice flour

150 sugar

A little water just to sink the sugar

1 tsp.cardamon powder

Cashewnuts

A pinch of salt

METHOD

Roast the rice flour till light brown.Sieve and

set aside.

Melt the sugar,till it bubbles and slightly thick.

Add cashew nuts, cardamon powder,salt and

remove from fire .

Now quickly add the rice flour, gradually to get

a consistency of a firm dough ( not dry)

Quickly transfer on to floured board (roasted

rice flour only). Sprinkle some on top and press

down with your hands, to flatten .

Cut into desired shapes . This can be stored for

some time.

Note : Always keep a little rice flour aside

for sprinkling ,before adding to the syrup

2. With Treacle

INGREDIENTS

1 cup rice flour ( roasted)

1.5 cup coconut treacle /treacle / melted jaggery

1 -2 tblsp sugar

A handful of peanuts ( roasted)

A handful of cashewnuts

1/4 tsp dry ginger powder ( optional)

A pinch of salt

1/2 tsp cardamon powder

METHOD

Method is the same as the first.

URAD DAL KALI


This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like

CRAB KORMA MASALA


This is a different type of Masala ,prepared like

a spicy korma and made to a thick gravy.

Crab is considered good ,for treating cold and

phlegm,so if you are lucky enough to get crab ,

it’s good to make a soup or your favourite dish

with it .

Anyway ,let’s move on to the recipe now..

INGREDIENTS

1 kg crab ( cleaned and cut)

3 onions sliced

4 tomatoes ground coarsely

1 tblsp ginger garlic paste.

1 tblsp chilli powder

1/4 tsp pepper

1 tsp. garam masala powder

A handful cashewnuts

1 tsp.saunf

Few mint leaves

1 green chilli

2 tblsp oil

METHOD

Heat oil and fry the onions brown.

Remove half of the fried onions ,and grind with

the bold listed and set aside.

Now into the remaining onions add the ground

tomatoes with the rest of the ingredients,and

cook till the tomatoes are soft ,and oil comes

out.

Now add the cleaned crab,mix well and allow

to cook on a slow fire ,covered for 5 minutes.

Finally add the cashew – onion paste, and cook

till slightly thick .

Serve with rice,roti,hoppers,string hoppers.

If you try this recipe , please do post in your

comments and suggestions!

MOONG MOTICHUR LADOO


The story of this recipe began,when besan flour

stock was over in my kitchen,and there was no

way to order online due to lockdown.

I had moong dal flour in the fridge which I use

for cosmetic purposes. If besan,which is also a

lentil can be used why not moong ?So started

to make , the same recipe for Motichoor ladoo.

It worked and no one knew that it was moong

dal flour ,till I revealed the secret .

It’s the same recipe of gram dal flour ladoo.

https://calinskitchen.com/2019/02/09/boondhi-laddu/

Follow this link for the recipe .You can omit mawa .

Try this and send in your comments!

THUTHAVALAI,TULSI,TOMATO CHUTNEY


After I typed the title, only I realised that I

could have named it TTT chutney .Anyway,I

made this for breakfast with ragi iddli,and it

tasted good .Fingerlicking and healthy .Good

for respiratory problems.

When ,I use herbs like this in my preparation,I

never tell my kids the ingredients. Once they

like it only I reveal what’s in it . Hope all mom’s

know the reason.

Do try it , these times to keep your immunity

levels good .

To the recipe now .

INGREDIENTS

Few thuthuvalai leaves

5-6 tulsi leaves

1/2 tsp black cummin seeds( kalonji)

1 onion

3-4 tomatoes

small piece of ginger

4-5 cloves of garlic

1 tsp chilli powder

2-3 tblsp urad dal/ channa dal

Salt

A small piece of jaggery

1 tblsp oil

METHOD

Heat oil , add the urad dal,kalonji seeds,onions

and sauté till onion changes color.

Add tomato with salt, garlic and cook till

tomatoes are soft .

Next add the thuthuvalai leaves and sauté for

another 2 minutes.

Add the rest of the ingredients, and switch off

flame.

Grind to a paste and serve .

You can temper if you prefer to temper .

Good with iddlis, dosa,rice .

WATERMELON +GRAPE JUICE


Watermelon containing 90 percent water,good

antioxidant .Rich in VitaminC both grapes and

watermelon are a good combination to a

healthy hydrating drink.

INGREDIENTS

3-4 cups watermelon cubes

1 cup grapes

A small piece ginger

2-4 tulsi /basil/ mint leaves

A pinch of salt

A pinch of turmeric

Sweetners of your choice

METHOD

Blend all together,with water to your

preference .Strain and serve !

MINT,GREEN APPLE CHUTNEY


This chutney is lovely with the addition of

green apple.

Today, I tried with the basic coconut chutney,

and it was yum!

You can serve this with any South Indian dish.

To the recipe now

INGREDIENTS

1 cup fresh mint leaves

A small piece ginger

A handful of roasted gram dal

1/2 cup grated coconut

1/2 of a green apple

1/4 tsp.cummin seeds ( optional)

Salt to taste.

METHOD

Grind all together fine .Optional to temper.

You can serve without tempering too.

Note: Mint, and Coriander leaves can be combined for a variation.

BEETROOT WINE BUNS


This is the recipe of ‘Kimbula banis’ meaning

crocodile buns as it resembles a crocodile in

shape.(Kimbula means crocodile in Sinhala)

This bun is available, in all bakeries of Srilanka

It is crisp on the outside, with a good sprinkle

of sugar on the top , and soft on the inside.

I had made beetroot wine before,and thought

to include this in the preparation!

Trust me the wine , made the dough so

velvety ,it looked smooth as silk . ( I forgot to

take photo of the dough).

Added some pumpkin seeds only for sprinkle .

( you can add seeds and nuts of your choice).

To the recipe now

INGREDIENTS

3-4 cups flour

2 tsp instant yeast

1/2 cup sugar

1/2 cup milk

50 gm butter/ oil

1/4 -1/2 cup beetroot wine

1/2 tsp salt

METHOD

Mix all the ingredients together and knead for

10- 15 minutes in your mixer, or by hand.

Cover and allow to rise double in size.

After the dough has risen . Divide into portions.

Roll out,cut into triangles and roll out like a

croissant , but a little longer,

Place each on a greased tray,apply sugar syrup

and sprinkle some sugar and nuts( your choice)

Bake in a 200C oven for 20-25 minutes!

For the sugar syrup

1/4 cup sugar with a little water ( no need to

heat) just mix till sugar is slightly dissolved .

Note: You can opt out the wine and make the

authentic sugary buns.