Ona Sadya – recipes..

Onam is here..so here are some Onam recipes for Ona Sadya. Please enjoy Onam with your beloved ones.

‘Onasadhya’ is the grand feast served during the celebration of Onam in Kerala. It is served in Banana leafs. There is a way of placing the leaf and an order of serving the dishes. The picture given below shows the serving order beginning from the left with ‘Upperies’. PARIPPU CURRY SAMBAR AVIAL KALAN OLAN THORAN PULIINJI INJITHAIR PINEAPPLE PACHHADY ERISSERY KOOTUCURRY NARANGA PICKLE MANGA CURRY BANANA CHIPS SARKARAPURATTY PAYASAM PRATHAMAN LADY’S FINGER KICHADI Rice is the main course. With rice, various kinds of dishes are served… curries, ‘upperies’ (things fried in oil), ‘pappadams’ (round crisp flour paste cakes of peculiar make), ‘achchars’ (pickles of various kinds), ‘payasams’ and ‘prathamans’ (Desserts). Fruits are also served, mainly plantain. Click on each dish above for individual recipes. Will be glad to help if anyone needs any help in tasting these dishes which they have prepared J PARIPPUCURRY Ingredients : 1. Lentils (green gram dal) – 1cup Water – 3cups Turmeric powder – 1/2tsp 2. Salt – to taste Ghee – 2tsp Method of Preparation : Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire. SAMBAR The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India. Ingredients – Serves 10 1. Bitter gourd – 1/2 Brinjal (egg plant) – 1no Drum Stick – 1no Ladies finger – 4nos Red chillies – 4nos (split into2) 2. Sambar dal (Red gram dal) – 1cup Turmeric powder – 1/2tsp Curry leaves – 1sprig Water – 3cup 3… Tamarind – size of a golf ball Water – 1cup Red chilli powder – 1tsp Salt – to taste Curry leaves – 1sprig Asafoetida powder – 1/4tsp Grated molasses – 1/4tsp Coconut oil – 2tbs White gram dal – 1/4tsp Fenugreek – 1/4tsp Dried chilli – 4nos Coconut oil – 1/2tsp 4. Dried coriander seeds – 2tbs 5. Coconut oil – 2tsp Mustard – 1tsp Dried chillies split into 2 – 2nos 6. Coriander leaves – few Method of Preparation : Clean the vegetables and slice into long pieces. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar. AVIAL This is a semi-dry preparation which is a mixture of all sorts of vegetables. Ingredients – Serves 10 1. Yam sliced thinly into 11/2″ length pieces – 1cup Cucumber sliced lengthy into 11/2″ thick pieces – 1cup Snake gourd sliced into 11/2″ length pieces – 1cup Carrot sliced into into 11/2″ length pieces – 1/4cup Long runner-beans sliced into 11/2″ length pieces – 1/2cup Drumstick cut into 2″ length pieces – 2nos 2. Raw bananas sliced into 11/2″ length pieces – 1no Mango pieces – for sour 3. Turmeric powder – 1/2tsp Salt – to taste 4. Grated coconut – 1/2quantity Green chillies – 5nos Cumin seeds – 1/2tsp 5. Curry leaves – 2sprigs Coconut oil – 3tbs Method of Preparation : Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside. Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial. KALAN It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil. Ingredients – Serves 10 1. Yam sliced into small pieces – 100gm Small raw banana – 1no Green chillies (slit the edge) – 3nos 2. Pepper powder – 1tsp Water – 1cup Turmeric powder – 1/4tsp Salt – to taste 3. Ghee – 1tsp Curry leaves – 1sprig 4. Mashed yogurt (without water) – 1/2litre 5. Grated coconut – 1/2quantity Cumin seeds – 1/2tsp 6. Fried and powdered fenugreek – 1/2tsp 7. Ghee – 3tsp Dried chilli (split into 2) – 2nos Mustard – 1tsp Method of Preparation: Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.. Season with mustard, dried chillies and curry leaves. OLAN Ingredients – Serves 10 1. Ash gourd – 100gm Pumpkin – 100gm Green chillies – 4nos (split the edge) Red gram dal – 1tbs (soaked in the water for about 6 hours) 2. Grated coconut – 1/2quantity (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut) 3. Salt – to taste 4. Coconut oil – 1tbs Curry leaves – 1sprig Method of Preparation : Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well. THORAN Ingredients : 1. Cabbage, long runner-beans or any other vegetable, cut in to small pieces – 500gm 2. Coconut oil -2tsp Mustard seeds – 1/2tsp Black gram – 1tsp Dried red Chilly (cut into 2-3 pieces) – 4 no. 3. Salt – to taste Turmeric powder – 1/4tsp Red chilly powder – 1/4tsp 4. Coconut – 1 cup Cumin Seeds – 1/4tsp Curry leaves -2 sprigs Garlic cloves – 2 Method of Preparation : Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and saut? 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot. PULIINJI This is a preparation where ginger is the main ingredient. Ingredients 1. inger – 25gm Green Chilly – 4nos. 2. coconut oil – 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds – 1/2tsp 3. Tamarind – size of a lemon Water -2cups 4. Turmeric powder – 1/4tsp Chilly Powder -1/4tsp Asafoetida powder -1/4tsp Jaggery (grated) – 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch Method of preparation: Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and saut? the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire. INJITHAIR Ingredients Nicely chopped ginger – 4 spoons Curd – 6 spoons Salt – as required Method of preparation Mix all the ingredients and stir well. The injithair is ready. PINEAPPLE PACHHADY Ingredients : 1.. Ripe pineapple cut into 1/2″ square pieces – 2cups Turmeric powder – 1/2tsp Salt – to taste 2. Grated coconut – 1cup Dried red chilli – 1 3. Coconut oil – 2dsp Mustard seeds – 1/2tsp Dried red chillies – 3 (cut into 6 pieces) Curry leaves – 1sprig 4. Crushed mustard – 1tsp Method of Preparation : Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire. ERISSERY It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below. ERISSERY WITH YAM Ingredients : Yam cut into small pieces – 60gms Big raw banana – 1 Pepper powder – 1tsp Turmeric powder – 1/4tsp Water – 1cup Salt – to taste Grated coconut – 1/2coconut Cumin seeds – a pinch Ghee – 10gm Coconut oil – 1tbs Mustard seeds – 1/4tsp Method : Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.. Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it. /span>Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside. Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well. ERISSERY WITH PUMPKIN Ingredients : Ripe Pumpkin sliced into pieces – 2 cups Red oriental bean – 1/2 cup Oil – 2 dsp Squeezed coconut milk – 1 dsp Dried chilli – 2 nos Mustard – 1 tsp Curry leaves – 2 springs Water Salt to taste To be Ground: Grated Coconut – 1 cup Small onions – 1 or 2 nos Garlic – 2 nos Cumin – 1/2 tsp Turmeric powder – 1/2 tsp Green chilli – 2 or 3 nos Method: Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served. KOOTTUCURRY In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and ‘Aviyal’ is that no tamarind is added. Ingredients : Bengal gram dal – 1/2cup Pumpkin, snake gourd, Long runner beans, yam, Cucumber – 1/4kg (all together) Inner flesh of drum stick – 1/2cup Grated coconut – 1/2cup Turmeric powder – 1/4tsp Green chillies – 3 (split into 2) Salt to taste Coconut oil – 1/4cup Mustard – 1tsp White gram dal – 2dsp Dried red chillies – 3 (each sliced into 3) Curry leaves – 2sprigs Ghee – 1dsp Grated coconut – 1/4cup Method of Preparation : Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well. LIME PICKLE Ingredients : 1. Big size ripe lemon – 12nos Salt – 2dsp 4. Green chillies – 18nos (split the end) Chopped ginger – 1/2dsp 2. Gingelly oil – 2dsp Garlic flakes – 1dsp 3. Mustard – 1/4tsp Fenugreek – 1/4tsp 5. Water – 1/2cup Vinegar – 2dsp Sugar – 1tsp Method : Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and saut? the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside. Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready. MANGA CURRY (I) Ingredients: Raw mango (sour) -1 Turmeric Powder – 1 pinch Chilly Powder – 1 tsp Fenugreek – 1 pinch Asafoetida – 1 pinch Gingelly oil – 1tbs Salt – to taste Method of Preparation: Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces. MANGO CURRY (II) Ingredients: Ripe Mango – 1 or 2 Green chilli – 2 or 3 Mustard – 1tsp Turmeric powder – 1/2 tsp Chilli powder – 1tsp Coconut milk- 2 cups Method of Preparation: Chop mango and green chillies into very small pieces. Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time. Season mustard and curry leaves, saut? mango, salt and green chilli, add coconut milk and boil. When it thickens remove from fire. SARKARAPURATTY (FRIED BANANAS CHIPS IN MOLASSES) Ingredients : Semi ripe Banana – 1 Coconut oil – 100gms Molasses or Jaggery – 75gms Dried ginger powder – 5gms Ghee – 1tsp Water – 1/4glass Method of Preparation : Peel the bananas and split it into two pieces. Cut it into 1/4″ thick pieces. Fry it in warm coconut oil. Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates. KAYA VARUTHATHU (BANANA FRY) Ingredients : Semi ripe banana – 1 Coconut oil – 150gm Turmeric powder – 1/4tsp Salt – to taste Method : Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well. PAPPADAM Pappadam’s are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams are now avilable. You can pick one according to your choice. PAYASAM There are several varieties of ‘payasams’. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of ‘pal payasam’. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices. PAL PAYASAM Ingredients : Milk – 3litres Dried red rice – 180gm Sugar – 700gm Method of Preparation : Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot. SEMIYA PAYASAM Ingredients : Vermicelli – 1 cup Cashew nuts – handful Raisins – handful Water – 3/4cup Sugar – a cup Saffron – a pinch Milk – a cup Cardamom – two or three pods Method of preparation : Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold. WHEAT PAYASAM Ingredients: Broken Wheat – 250g Coconut – 2 Jaggery – 500g Raisins -10g Cashew Nuts -10g Ghee -3tbs Cardamom -5g Dry ginger powder-10g Cumin Powder-10g Method of Preparation: Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot. PARIPPU PAYASAM Ingredients: Parippu (Green gram dal) – 250gm Sarkara (Jaggery) – 250gm Coconut milk – From 2 coconuts Ghee – 2 tbs Cashew nuts, Raisins – As required for seasoning Method of preparation : Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire. PRATHAMAN There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans. In ‘Ada prathaman’, rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee. In ‘pazham prathaman’, plantain fruits of a special kind known as ‘Nentra Pazham’ are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it. The main ingredient used in ‘parippu prathaman’ is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc. PALADA PRATHAMAN In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms. Ingredients : Thick milk – 3litre Par boiled rice (dried red rice) – 250gm Water to mix flour Coconut oil – 1tbs Sugar – 2tbs Plantain leaf pieces – as required Sugar – 625gm Cardamom powder (optional) Method of Preparation : Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire http://www.globinch.com/recipie/ VELLARICKA PACHADY Aviyal – Aviyal recipie ,the famous kerala onam curry. OLAN Kozhikode Biriyani, Kozhikodan Biriyani recipe, Malabar Biriyani,Kerala Biriyani.

Tiffin Recipes

Here are some easy-to-fix tiffin recipes which you would love to eat. Grilled Mushroom Sandwich Ingredients: * 4 Toasted buns * 4 Portobello mushroom * 2 Garlic flakes * 4 Leaf lettuces * 1/2 Cup vinegar * Mozzarella cheese * 1 tsp Pepper * Salt to taste How to prepare: * Chop the garlic flakes. * Mix olive oil, chopped garlic, vinegar,pepper and salt. * Marinate Mushrooms in this mixture for 2 hours. * Grill the marinated mushrooms till they turn soft. * Spread chesse slice on buns. * Top with a mushroom and lettuce leaf. * Top with another bun. Puliyogare Rice Ingredients: * 2 cups Cooked Rice * 1 cup Tamarind Juice * 1 tbsp Sugar * 4 tsp Coriander Seeds * 2 tsp Mustard Seeds * 2 tsp Cumin Seeds * 4 tsp Seasme Seeds * 1 cup Grated Coconut * 1 tsp Hing * 2 tsp Urad Dal * 1 tsp Channa Dal * Jaggery (1 small piece) * 5 Red Chillies * 1/2 cup Oil * Few Curry Leaves How to prepare: * Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one. * Grind it to make a fine powder. * Roast the coconut. * Mix the roasted coconut and powder. * Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal. * Add the tamarind juice and jaggery. * Mix salt and allow it to boil. * Add the powdered masala and boil till it turns thick. * Mix it with the cooked rice. * Serve hot Gobi Pakora Recipe Ingredients: * 1 Cauliflower * 1 Cup Besan * 1/2 tsp Red chili powder * 1 Cup water * 4 Cups oil * 1 tsp Mango powder * Salt to taste How to prepare: * Wash Cauliflower and cut into pieces. * Add water to besan and make a thick batter. * Add red chili powder,mango powder. * Blend it well. * Heat the oil. * Dip each piece of cauliflower in batter. * Fry these pieces one by one till they turn golden brown. * Serve hot Gobhi Pakora with green chutney.

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Oil-free recipes

Oil-free recipes Thinking about fat free foods? Then put the oil out of your kitchen and try this delicious oil-free recipes! Chicken Fry sans oil Ingredients: Chicken – 1 kg Curd – 1 cup Chilly powder – 1 tbs Salt – as required Method of preparation: Add all the above ingredients together and leave aside for just 10 minutes. Then cook in a pressure pan for about 10minutes. After that fry it in a nonstick pan, till it becomes dry. Now decorate with coriander leaves, spring onions and capsicum. Chicken fry without oil is ready to serve. Capsicum Rice Pulao Ingredients: 6 medium capsicums 500 grams fatless minced mutton or kheema 1 tomato, peeled and chopped 1 big onion minced 1 tblsp chopped parsley ¾ cup almost cooked rice 1/2 cup tomato sauce 1 cup water Salt and pepper to taste. Method of preparation: Cut each capsicum halfway through scoop out the seeds. Combine together the remaining ingredients and stuff into these capsicums, lay them side by side in a baking pan, pour on top water mixed with tomato sauce. Bake in a moderate oven for 1 hour or till cooked. Fish In Plantain Leaf Ingredients: 1 pomfret, sliced Square pieces of plantain leaves For chutney: ½ coconut 1 bunch coriander leaves 5 green chilies 1 tsp. cumin seeds 12 mint leaves 4 flakes garlic 1 small onion 1 small green mango or juice of 1 lime 1 tsp. Sugar Salt and chili powder to taste Grind all the chutney ingredients together to a paste. Method of preparation: Coat each slice of fish on either side with the chutney and set aside for 1/2 an hour. Spread plantain leaves on a platform and place a slice of fish in middle of each leaf. Roll the leaf gently into a tight roll and tie with a piece of thread. Steam the fish ten minutes on either side. If you don’t have plantain leaves then steam in brown paper. Delicious Baked Brinjals Ingredients: 2 medium purple brinjals, cut into round slices 2 large onions, sliced into thin rings 2 large tomatoes sliced into thin rings 1 inch piece ginger 6 flakes garlic 4 green chilies, handful of coriander leaves 1 tblsps dhaniajeera Salt and chili powder to taste. Method of preparation: Grind all the above ingredients to a paste with the exception of vegetables. Arrange onions, tomatoes in alternate layers in a shallow pan sprinkle ground paste in between each layer. Pour a little water on top. Bake 20 minutes in a moderate oven till the vegetables are cooked and a thick gravy is left. Serve with rice and phulkas.

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Fuel for Love

Researchers have found that many foods contain hundreds of chemical compounds that have very specific, and sometimes sex-enhancing, effects Chilies They contain capsaicin, a chemical compound that causes your heart to race and your skin to flush—a sure sign that blood flow is on the fast track. They dilate blood vessels and help all of that blood get where it’s needed. Chocolate There’s a good reason women often call it the love food. The cocoa in chocolate contains stimulants that increase skin sensitivity. Chocolate also contains compounds that are chemically similar to the euphoria-inducing hormone your body produces when you’re in love. Citrus Nearly all fresh and frozen fruits are high in vitamin C; oranges, grapefruit, and other citrus fruits are C standouts. University of Texas researchers report that men who get at least 200 milligrams of vitamin C a day have higher sperm counts than those who consume less. Vitamin C also keeps your sperm from clumping, so your boys have a better chance of hitting pay dirt. Vanilla ice cream The age-old argument about the respective merits of chocolate and vanilla ice cream is now settled: Go for the white stuff. Any ice cream is good, as long as it’s low-fat, because it’s high in calcium and phosphorus, minerals that build muscular energy reserves and boost libido. All of that calcium can also make orgasms more powerful since the muscles that control ejaculation need calcium in order to contract properly. Why vanilla over, say, Cherry Garcia? A study conducted at Chicago’s Smell and Taste Treatment and Research Foundation found that when men smell the scent of vanilla, it relaxes them and reduces anxiety and inhibitions. Fish Yep, caviar, oysters, lobster, and other delicacies from the sea deserve their sexy reputations. They’re loaded with zinc, the mineral that increases the production of testosterone and promotes male fertility and prostate health. Brazil nuts All sorts of environmental toxins, including cigarette smoke and air pollution, can damage sperm and increase the risk of birth defects. Brazil nuts are a top source of selenium, a mineral that helps keep sperm cells healthy while also helping them swim faster. United Kingdom researchers report that men with fertility problems who increase their selenium intake have hardier, more viable sperm. Brazil nuts are also high in vitamin E, an antioxidant that helps protect sperm cells from free-radical damage. Peaches Oranges get the good press as a vitamin C source, but frozen peaches are a better choice. That’s important if you’re looking to add some deductions to your 1040, because men who don’t take in enough vitamin C produce lower-quality sperm. Keep a bag of frozen peach slices—they have more C than fresh ones do—in your freezer to dump in smoothies or add to your morning cereal. A single cup of the fruit has more than twice your daily vitamin C requirement. Blueberries Forget Viagra. Mother Nature’s original blue potency capsules may do even more for you. Blueberries are high in soluble fiber, which helps remove excess cholesterol from the blood before it gets absorbed and deposited on artery walls. Blueberries also relax blood vessels and improve blood flow. What that means, of course, is that more blood enters the penis to produce stronger erections. For maximum potency and performance, eat a serving of blueberries at least three or four times a week. Eggs Every man gets a little nervous when he’s with a new partner, and that nervousness can, well, you know. A plateful of eggs in the morning can help because they’re high in B vitamins, nutrients that help reduce anxiety—and get depleted during high-stress times. The B vitamins have also been shown to help keep libido high. It turns out real men should eat quiche. The eggs and milk make it high in protein, which helps control SHBG—a substance that makes it harder for your body to use testosterone and arginine. Arginine is an amino acid that improves the flow of blood to the penis and may improve sexual stamina for both men and women. Go ahead and add some asparagus and potatoes to the quiche: They contain magnesium and potassium, minerals that help prevent an ill-timed charley horse from putting a damper on your fun. Liver It doesn’t sound sexy, but ounce for ounce, there are few better sources of fertility-boosting vitamin A than liver. Studies show that men who get plenty of A each day have higher sperm counts and perform better sexually than men who don’t. Liver is also an excellent source of zinc. Your body expels 5 milligrams of zinc—a third of your daily requirement—every time you ejaculate, so a single amorous weekend could leave your body’s zinc reserves on empty. Cinnamon Researchers at Chicago’s Smell and Taste Treatment and Research Foundation noted an increased number of erections in men who sniffed the spice. Orange juice If you don’t have enough beneficial HDL cholesterol scouring your arteries, even low amounts of harmful LDL can form blockages that could reduce your ability to have erections. The higher the HDL, the better. Once you get more than 60 milligrams per deciliter of blood, it can help protect your heart as well. One of the best ways to boost HDL is to drink at least three glasses of OJ a week—along with running or fast-walking at least 7 miles a week and dropping at least 10 pounds if you’re overweight.

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Egg Mania! (Recipes)

When you are hungry but have no time, try this easy egg recipes to kill your hunger. Chicken egg omelette Ingredients 3 eggs 2 tablespoon heavy cream 2 tablespoon butter 3 tablespoon finely diced chicken 1 tablespoon finely diced green onions 1/4 cup hot curry sauce 2 tablespoon chopped tomatoes How to Cook: Beat eggs with cream. In skillet, heat butter. Add chicken & green onions. Saute until onions are tender. Add eggs. Cook until firm enough to turn over. Flip over & cook 1 1/2-2 minutes. Fold in half. Place on plate. Pour sauce over omelette & sprinkle with tomatoes. Serve at once. Egg Roast Ingredients Egg – 4 ( boiled ) Grounded ginger & garlic – 1 tablespoon each Green chilli – 2 slit lengthwise Onion – 2 medium Tomato – 1 big Chilli powder – 1 tablespoon Coriander powder – 2 tablespoon Turmeric powder – 1/2 teaspoon Garam Masala – 1/2 teaspoon Oil – Accordingly Salt – to taste Water Curry leaves How to Cook: Heat oil in a pan. Add grounded ginger& garlic & green chillies. Add onion & stir. Mix all the masala’s together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste. When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add 1/2 cup thick coconut milk. Easy Egg Salad Ingredients 4 hard-boiled eggs, peeled 1/4 – 1/2 C. mayonnaise 1 – 2 t. Coleman’s mustard powder salt and freshly ground pepper, to taste How to Cook: 1.Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped. 2.Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste. 3.Season well with salt and pepper. 4.Serve on your choice of bread.

Yummy cake recipes

Coconut Cake Ingredients: 1-1/2 cups Unsweetened Desiccated Coconut 1 cup Unsalted Butter, softened 2 cups –All-Purpose Flour 1 tsp Baking Powder 1 tsp Vanilla Essence 1-1/3 cups Sugar 1 cup Whole Milk 1/2 tsp Salt 3 Eggs How to make Coconut Cake: Preheat the oven to 175 degrees C. Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour. Combine flour, baking powder and salt, mix well. Beat butter with mixer till creamy. Gradually beat in sugar on medium speed till pale and smooth. Add vanilla essence to it, keep stirring. Beat in eggs, 1 at a time, mixture may look curdled at this time. Alternately beat in flour mixture and milk in 3 batches over low speed. Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut. Spoon batter into the cake pan and spread uniformly. Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C. Cool cake in the pan on a rack for about 1 hour, then invert onto the rack. Remove paper and invert again onto another rack to cool completely. Coconut Cake is ready to serve. Chocolate Cake Ingredients: 2 eggs 1/2 cup warm water 1 1/2 cups sugar 2 cups sifted cake flour 2/3 cup unsweetened cocoa 1/2 teaspoon baking soda 2 teaspoons baking powder 2/3 cup shortening 1 teaspoon vanilla 2/3 cup milk 1/4 teaspoon salt Directions: Grease and flour two medium layer baking pans. Mix flour, cocoa, sugar, baking powder, salt and soda . Add eggs, shortening, vanilla, water and milk; beat on low speed for 3 minutes. Pour batter into pans. Bake in preheated 350° oven for 30 to 35 minutes. Let cool in pans on a rack for 15 minutes; remove and place layers directly on racks. Cool completely.

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