homeculinary.blogspot.com
Padmini's Kitchen: Vazhai Poo (banana blossom) Paruppu Usli
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Sunday, February 15, 2009. Vazhai Poo (banana blossom) Paruppu Usli. As usual my husband and I pushed the cart through the aisles as I picked vegetables examining them as if I had microscope embedded in my eyes. And lo! It is a little consuming recipe but rewarding. My motivation to make this is Mahesh. It is all worth when I see him enjoy his meal. Banana blossom – 1 medium size. Thur dhal (Thoram paruppu) cup. Channa Dhal (kalla paruppu) – ½ cup. Dry chilies – 2. Asefotida – a pinch. Remove the main st...
homeculinary.blogspot.com
Padmini's Kitchen: Ridged gourd (Peerkanga/Heere Kai) Thohaiyal
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Saturday, March 7, 2009. Ridged gourd (Peerkanga/Heere Kai) Thohaiyal. Ridged gourd is low in saturated fat and Cholesterol and hence suitable for people on a healthy diet. It is also high in dietary fiber, vitamin C, riboflavin, thiamin, iron, magnesium, manganese and zinc. Ridged gourd: 1 (diced). Dry chilly: 1 (small size). Tamarind: size of chick peas (or ¼ tsp concentrate). Split gram (ulutham paruppu, urud dal): 1 tbsp. Asefotida (perungayam): 1 pinch. Cooking Oil: 2 tsp. Take a little oil in a pan.
homeculinary.blogspot.com
Padmini's Kitchen: Boondi Raitha
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Sunday, January 25, 2009. Ready made Boondi is available in all the India stores, so making the raitha is very simple and quick. Chili powder: ¼ tsp. Cumin powder: ½ tsp. Soak the boondi in warm water for about 10 mins. Beat the yogurt to get a smooth consistency (add a little water if required). Add the chilly and cumin powder to the yogurt. Gently squeeze the water from the boondi and add it into the yogurt. Garnish with coriander leaves and a pinch of chili powder. Refrigerate and serve it chill.
homeculinary.blogspot.com
Padmini's Kitchen: Cocunut Chutney (Thenga Chutney)
http://homeculinary.blogspot.com/2008/04/cocunut-chutney-thenga-chutney.html
Sunday, March 1, 2009. Cocunut Chutney (Thenga Chutney). There are many ways to prepare coconut chutney. The recipe below is very easy and can be made in a jiffy. Goes well with idlis, dosas, ven pongal, oothappam etc. Coconut: ½ cup (grated). Skinned Bengal gram (kala channa dhuli, pottu kadalai): ½ cup. Green chillies - 1 no. Mustard seeds - 1 tsp. Split black gram dal (urud dal, ulutham paruppu) – 1 tsp. Curry leaves – 3-4. Oil - 1 tsp. Heat the oil in a panSplutter mustard seeds.
homeculinary.blogspot.com
Padmini's Kitchen: Bindi (Okra) Masala
http://homeculinary.blogspot.com/2008/04/bindi-masala.html
Saturday, February 7, 2009. Okra is low in calories and is a good source nutrients including vitamin B6, vitamin C, thiamin, fiber, calcium, and folic acid. It is recommended for pregnant woman for it is rich in folic acid which is essential in the neural tube formation of the fetus. Below is a way of cooking this tasty vegetable. Okra : 1/2 Kg (1.2 Lb) (cut into 1 inch piecies or whole baby okra). Onion : 2 (medium size cut into thin slices). Chilly powder: ½ tsp. Coriander seeds: 1 tbsp. Split Green Gr...
medical-products.blogspot.com
Medical Matters: July 2007
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Subscribe in a reader. Enter your search terms. Disclaimer: This site is not for medical advice. Consult your doctor for medical problems. Nutritional Supplements - How To Choose A High Quality Product. Sunday, July 15, 2007. Nutritional Supplements - How To Choose A High Quality Product. Remember, if a supplement is priced far below its competitors, they had to find some way to trim down the costs.are you willing to risk finding out what it was? A site that discusses supplements and their potential ther...
homeculinary.blogspot.com
Padmini's Kitchen: Coriander leaves Chutney (Kotthamalli Thohaiyal)
http://homeculinary.blogspot.com/2009/03/coriander-leaves-chutney-kotthamalli.html
Wednesday, March 11, 2009. Coriander leaves Chutney (Kotthamalli Thohaiyal). 10 mins (seperating the leaflets will take abt 10-15 mins). Coriander leaves: 2-3 bunches (seperate the leaflets from the stalk). Ginger: 1.5 inches. Split gram (urud dal, ulutham parruppu): 3 tsps. Tamarind: size of a small goose berry. Take a little oil in a pan and add the split gram and fry till it turns light brown. Add the dry chilies, green chilies and ginger in the same order and fry for ½ minute. Grind all of the above.
homeculinary.blogspot.com
Padmini's Kitchen: More Kuzhambu
http://homeculinary.blogspot.com/2008/02/moore-kuzhambu.html
Sunday, February 22, 2009. This is a recipe from Tamil Nadu and is one of my favorites. Once you grind the necessary ingredients, the remaining can be done in a jiffy. Coconut: 2 tbsp (grated). Toor dal: 2 tbsp. Urad Dal: 1 tbsp. Cumin seeds: 1 tsp. Mustard seeds: 1 tsp. Turmeric powder: ¼ tsp. Soak the toor and urad dal in water for 20 mins. Grind the soaked dal with grated coconut, green chillies, cumin seeds. Add salt and water to the yogurt and beat it to butter milk consistency. Serve it with rice.
weight-lifting-supplements.org
How to Choose a High Quality Product-Weight Lifting Supplements
http://www.weight-lifting-supplements.org/choosingaqualityproduct.html
Nutritional Supplements - How To Choose A High Quality Product. Another thing you want to check is whether or not the nutritional supplements. Remember, if a supplement is priced far below its competitors, they had to find some way to trim down the costs.are you willing to risk finding out what it was? Mass produced nutritional supplements are often made in huge batches with equipment intended to churn out as much of the stuff as possible in the shortest amount of time, and often the quality of the suppl...
homeculinary.blogspot.com
Padmini's Kitchen: Chayote (Bangalore Katrikka) Kootu
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Saturday, January 17, 2009. Chayote (Bangalore Katrikka) Kootu. Chayote is called 'Bangalore katrikka' in tamil and 'seeme badane kayi' in kannada. Chayote is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese. Chayote: 2 (remove seeds and cut into small cubes). Split Bengal gram (channa dal): ¼ cup. Cumin seeds: 2 tsp.