A simple, healthy and flavourful tea, this drink comes with a host of nutritional goodness from apple and medicinal properties of cinnamon. It is not just the fruity and spicy taste that you will enjoy; with every sip you will savour hidden health that your body will thank you for in the long run.
While the sweet spice - cinnamon is known to lower cholesterol and aid in regulating blood sugar, apples are rich in fibre, vitamins and antioxidants. Fortified with two amazing ingredients, does tea get any better?
Hot or cold, this tea is perfect anytime of the day.
Apple – 1, cut into medium-sized cubes.
Cinnamon barks (medium) – 2
Water – 4 to 6 cups
Honey (optional) – To taste
The versatile yoghurt comes to the rescue when you want something delish, nutritious creamy and not very fattening. This time the humble yoghurt comes in the form of a spicy, curried, low-fat dip.
This dip is simple to put together, requires very few ingredients, tastes fabulous and keeps well in the fridge for up to a week. Sounds like a winner, doesn't it?
Low-fat, thick yoghurt or Greek yoghurt - 2 cups
Curry powder - 3/4 to 1 tblspn.
Garlic powder (optional) - 1/2 tspn.
Spring onions (optional) - 2, white and light green parts chopped finely
Chilli flakes - 1/4 tspn.
Cracked black pepper - To taste
Salt - To taste
Vegetable manchow soup is an Indo-Chinese soup; this soup enjoys popularity in large & small restaurants and in the street-side food carts.
Making this soup has marked a couple of firsts for me – this my first attempt at making an Indo-Chinese soup and this is the first time I am using corn flour ever in my life. I was super happy with the output. Not only did it taste like the ones I have had in restaurants, it also helped my bad cold. This may just be what the doctor ordered.
With loads of veggies and little salt, this makes for a healthy soup. Although I was not too kicked about the idea of using corn flour, it did thicken up the soup beautifully. So I guess I will overlook this aspect. :)
One of the highlight dishes for Tamil New Year’s day/ Ugadi is the Manga pacchadi; it is a chutney of sorts made with raw mangoes, jaggery, a few dry spices, and is sprinkled with fried neem flowers for bitterness. This sparked the idea for me to try my hand at making chutney with an assortment of berries.
With a tweak or two or more, I made the spicy berry chutney that will work well as an accompaniment for crackers, chips and parathas. This chutney has a lovely balance of sweetness, tanginess, bitterness that will dance in your mouth with each bite. This chutney is loaded with anti-oxidants, and is low in added sugar, making it a guilt-free condiment.
This particular dish holds a lot of fond childhood memories for me, and is a beautiful reminder of our summer holiday in our great grandmum’s place in Tirunelveli. I do not remember a lot of dishes that were made by her except this one, which stood out for me. The maanga (raw mango) mor kozhambu she made for was a Nagercoil-style version, with small whole raw mangoes from the backyard in the curry.
Unfortunately, my great grandmum is no more, and her recipe was never passed on; it went with her. So, I decided to try my hand at making a Nagercoil-style mor kozhambu with inputs from family and friends from the town, and came up with this.
Combining two sour elements – yoghurt and raw mango may seem overpowering but surprisingly, the dish works well. Thanks to the addition of okra, coconut and other ingredients that balance the flavours well.
Here’s to fond childhood memories. :)
Raw mango – 1 (cut into small cubes)
Okra/ lady’s finger/ vendakkai – 4, ends trimmed and chopped into medium-size pieces
Sour yoghurt – 1 ¼ cup
Water – 2 cups (To thin down the yoghurt) + 3/4 of a cup to cook the mango
Turmeric – ¼ tspn.
Raw rice – 4 tspns.
Grated coconut – 5 heaped tblspns.
Green chillies – 5 (increase or decrease number to suit your taste)
Red chillies – 1
Mustard seeds – 1 tspn.
Fenugreek seeds – ¼ tspn.
Curry leaves - `1 sprig
Asafoetida – 1 pinch
Oil – 1 tblspn.
Salt – To taste
Whisk the yoghurt smooth. Add water and turmeric powder, and churn it till the ingredients are combined well to make buttermilk out of it Add more water, if you want the mor kozhambu dilute.
Soak the raw rice for about 7-10 minutes.
Bring ¾ of a cup of water to a boil. Add the raw mango pieces, and let it simmer for about 3 minutes till the mango becomes tender. Once done, drain the water and keep the cooked mango aside.
Drain water from the soaking rice.
Place the rice in a blending jar along with grated coconut, green chillies and red chilli.
Add about a tablespoon or two of water and grind the mixture to a smooth paste.
Mix this paste with the buttermilk. Keep aside.
Heat oil in a heavy-bottomed pot.
Add the mustard seeds, let it splutter.
Add the fenugreek seeds and curry leaves.
Allow the fenugreek seeds to brown a little. Add the asafoetida and sauté for a few seconds.
Add the okra and sauté for about 2 minutes or till it is cooked.
Toss in the cooked mango pieces, and allow it to cook for about a minute.
Finally pour the buttermilk mixed with the ground paste into the pot with the sautéed vegetables.
Turn the flame to medium-low.
Add salt and stir the mor kozhambu.
Keep stirring the curry to prevent the yoghurt from splitting.
Bring it to a boil and turn the stove off.
Serve it with hot, steamed rice.
-Use gourds, cucumber, pumpkin, drumsticks in place of okra.
- You could also use small, whole mangoes in the place of the chopped ones.
Street-Style Veg Chutney Sandwich
Here is a quick, tasty and wholesome sandwich, perfect for breakfast or lunch. With very few ingredients going into it, this sandwich can be a lifesaver for your workday mornings. To make it even easier, prep for the sandwich the night before.
PS: The chutney recipe was given by a sandwich vendor himself :)
Cauliflower ‘rice’ has been favoured by those on a grain-free, gluten-free, low-carb diet, and the Paleo community. Ever since I heard about it, I’ve been waiting to try this ‘rice’; after much research I realised it was easy peasy and incredibly tasty.
When grated/put through the chopper, the cauliflower florets resemble rice/cous cous. Those on the above-mentioned diet prefer this over actual rice. This dish is low in calories, carbs and is rich in fibre, vitamins and other micro-nutrients. It is quite versatile, and can be prepared in so many different ways. Here’s my version.
This is a tasty soup combining three very nutritious veggies. Rich in iron, folate, Vitamin A, Vitamin D, minerals, this soup is a great way to include greens in your diet. This fortified soup is ideal for weight watchers and those looking to make a healthy addition to their diet.