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Cooking in Naturalway[Pragrithy pajagam]

Discussion in 'Indian Diet & Nutrition' started by tsseethalakshmi, Sep 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Raitha or kichadi some others call it patchadi,arachukallkki

    Can use vegitables like BANANA STEM,TOMATO, CARROT,CUCUMBER,ASH GOURD without cooking it.grate it in a grater and add with curd.Remove seeds fron green chilli,coconut grated grind them and add with curd mixer.Mustard seeds may be added when grinding optional] last add green coriander leave and curry leave.

    gooseberry,mango may be grind with coconut and green chilli.

    Ladies finger,beetroot,potato cut into cubs and cook and add with curd mixer.
     
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    salads

    In natural living only sprouted pulses should be used for health sake.Greengram,bengal gram,horsegram,peas,peanut etc can be sprouted.
    Soak the pulse over night drain the water.Bundle it in a porouscloth.Sprinkle water once a while.Within two days it will germinate.
    The sprouts should be used in raw is best.Can be steamed and used in the salad.cooking will destry the nutrients of the sprout.
    Vegitable may be added grated or finly choped.Carrot,cucumber,banana stem,tomato,snakegourd,beans,ashgourd,Half ripe papaya,cabbage etc.
    ginger,coriander leave curry leave,seed removed green chilli,salt,lemon juice.
    or curd.coconut grated also may be added[optional]
    Muster powder, pepper powder may also added for flavour.
     
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    whey

    Boil milk and add few teaspoon of lemon juice.Allow to stand for some time.Strain.Watery substance is whey.the residue is channa.
    a cooling drink.May be given for morning sicknesss,fainting,anemia.
     
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Istue

    Istue may be cooked with Beans,carrot,tender ladies finger,long beans,snakegourd,Kovaikkai[kunthru],potate,califlower,ash guard,greenpeas.
    One or two to three vegetables may be added.

    one or two to three available vegetables 2 cup
    coconut milk 1st and IInd milk 1+1 cup
    green chilli deseeded 2
    ginger 1" piece cut small pieces
    salt
    curry leave

    In IInd coconut milk add vegetable pieces,green chilli splitted,ginger cook
    tender. Remove from fire and add Ist coconut milk,curry leave and salt and mix well.
     
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Pachadi[woodapple]

    Select ripe woodapple.Break and remove pulp.
    add jaggary syrup and coconut grated.

    pumkin[mathan,kalyanapushani],half ripe pappaya,ladiesfinger,mango,[rope and raw] may be used for pachadi.

    cut the vegitable in squire pieces and cook with turmaric and salt.After cooked tender add jaggary and coconut grated.Coconut may be ground with deseeded green chilli and added with pachadi.
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Kitchadi or Pachadi

    Pumkin[mathan],mango,tomato,ash gourd with these vegitables we can make pachadi or some others call it kichadi.

    Cut the vegitable in squire pieces.Take a vessal with turmaric added water boil it and add the vegitable pieces cook well.Add salt and jaggary boil a while.Remove from fire and add grouind coconut paste.
     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    aviyal

    cucumber,drumstick,snakegourd,ash gourd,raw papaya,plantain,tomato,beans,
    avaraikkai,Long beans any of four or five vegetables cut into one inch length.
    coconut grated 1
    cumin seeds 1tsp
    turmaric powder
    green chilli deseeded 4
    curry leave
    coconut oil 2 tbs
    salt

    In a vessal boil water and add turmaric and add vegetable pieces.cook till tender.Grind deseeded green chilli and coconut grated,cumin seeds coursely.When the water absorbed by the vegetables add coconut masala mix well.remove from fire add salt curry leave,coconut oil mix well.


    All may think that what is new in this natural cooking.Please note small changes in the ingreadians, method of cooking[deseeding of green chilli avoiding red chilli etc].Avoiding aluminusm vessels.Using Mut vessels etc.,If we follow this cooking the toxins in take will be reduced a lot.Healthy living is the gift of this method.
     
  8. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Morekuzhambu

    Nenthiram kai,chenai[yam],ashguard,tomato, may be used.

    vegetable pieces 1 cup
    coconut grated 1 cup
    greenchilli deceeded 4
    fenucreek 1 tsp
    curd not sour 2 cup
    turmaric
    salt
    dry roast the fenucreek and grind with coconut,green chilli as paste.
    Cook the vegatables in turmaric water and add beaten curd and remove from fire.Add coconut masala.
    temper with mustard and fenucreek and curry leave.
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    chammanthi[Thukayal]

    green mango 1/2
    salt
    green chilli 2 remove seeds
    coconut grated 1/2 cup
    coriander leaves one small bundle

    Remove thick stems and wash well the leave and tender stems.Grind togather with all increadians.
    We can make variety of chammanthi.In the place of coriander we can add curry leave,carrot,cucumber, Kovaikkai,beetroot etc.The name will be the added vegitable.
     
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Thayir[curd]

    Thayir in the naturaopathy should not be sour.
    Boil the milk well.Remove from fire.Let it be cool.When it is in the warm stage add curd and mix well and let it to set.Just to set .sorness should not be allowed to come. If we keep it long time the curd become sour.Use it immediately for curd recipes and curd rice etc
     

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