After making oats jackfruit appam i was left with half of the jackfruit preserve which i made before.Since onam is nearing i want to make pradhaman with it and post it before.I make pudding/dessert only week ends and hence a week before i made this on a Sunday.Making this is so simple just mix the jam /preserve in thin coconut milk milk,add in sweetening agent,then thick coconut milk and switch off.Lets see it in details.
Wednesday, August 26, 2015
Tuesday, August 25, 2015
Sunday, August 23, 2015
Ginger which we know aid for digestion ,high in gingerol as substance high in anti-inflammatory and antioxidant property.Ginger can be used either in fresh or dried form.It cures stomach upsets,diarrhea,morning sickness nausea and vomiting after surgery, as well as loss of appetite.Try to add this ginger in any food in you meal either while cooking or while making any beverages.This chutney is one form of eating ,if don't like the aroma of ginger it will be difficult for you to eat this,in that case add little jaggery with it.
Thursday, August 20, 2015
With onam ,state festival of Kerala fast approaching i decided to post few onam recipe this year.When i made jackfruit preserve/jam i first think i made was this appam and that too with oats and some millets.Its super easy ,healthy and can be made instantly.
Tuesday, August 18, 2015
Pasta is a staple food of traditional Italian cuisine.Typically pasta is a noodles made with durum wheat flour mixed with water and formed in to different sheets or various size which is then cooked and form various dishes.Pastas may be available in two categories fresh and dried.Fresh pasta are traditionally produced by hands with a aid of simple machine where else dried pasta commercially produced by food extrusion process.
Basic pasta dough is made with wheat flour or semolina with durum wheat used mainly in south Italy.Other grains like barley,buckwheat,rye,rice and even chestnut and chickpeas flour were regionally used.
Monday, August 17, 2015
Pesarattu is one of Andhra's delicacies which is made with moong dal and no urad dal is added to it.It is nutritious and high in fibre. While searching i read that this dosa is served along with upma in restaurants there but i just serve with coconut chutney.Since it has more fibre it will be hard to eat more that two and make us feel full in stomach.Fermentation is not required for this dosa variety you directly make dosa once you ground the batter only the soaking time.Do try this healthy dosa with mung beans.