Preparation time: 10 | Cooking time: 10 | Serves: 2
Carrots – 2 big nos.
Beans – 15 to 20 nos.
Mustard seeds (kadugu) – 1 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Red chillies – 3 numbers (you can increase the red chillies based on your spice level)
Curry leaves (karuvepillai) – 1 sprig
Asafoetida (perungayam) – a pinch
Oil – 2 teaspoons
Salt – as desired
Preparation time. 15 minutes
Marination time. 1 hour to 2 days
Cook time. 25 to 30 minutes
Chicken legs – 1 kg
Thick curd/yogurt – 2 cups
Ginger garlic paste – 2 teaspoons
Turmeric powder – 1 teaspoon (If using saffron color, add 1/2 teaspoon of it and omit turmeric powder)
Chilli powder – 4 teaspoons
Garam masala – 1 teaspoon
Coriander powder (daniya thool) – 1 teaspoon
Lemon juice – 2 tablespoons
Finely chopped coriander leaves – 1/2 bunch
Black salt – 1 teaspoon
Oil – 8 teaspoons
Sore throats are usually painful and annoying. They cause discomfort, pain, or scratchiness in the throat and worsens when you swallow.
Sore throats are common and can affect people of all ages. Usually soreness is worse in the morning and improves gradually as the day progresses.
Generally sore throats are minor illness and go away without medical treatment. Home treatment provides temporary relief for sore throat. The following tips are safe, effective and help you feel better.
Figure 1. Sore throat – Pain or scratchiness in the throat.
Gargling with warm salt water is an old-fashioned effective treatment to relieve pain and swelling from throat. The hot water soothes the achy sore throat. The salt water component loosens the mucus and helps to flush out the bacteria.
In a glass of warm water, dissolve a half teaspoon of salt. Gargle the solution and spit it out. Gargle for about one to two minutes. Repeat up to four times a day with an interval of at least two hours. If you do not like salty taste, then add 1/4 teaspoon of honey to the salty warm water.
Figure 2. Dissolve half teaspoon of salt in a glass of Figure 3. Gargle the salt water.
warm water.
Brussel sprouts – 2 cups
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 2 teaspoons (you can add more chilli powder to make the dish spicy)
Salt – as desired
Oil – 2 teaspoons
1. Remove the outer covering of the brussel sprouts. Cut each sprout into 2 to 4 pieces. In a pan, heat 2 teaspoons of oil, and add the cut brussel sprouts. Fry for 5 minutes and then add 1/2 teaspoon of turmeric powder. Saute for 3 minutes.
Notes
You can season with mustard seeds, urad dal and asafoetida but I have not used any of these.
2. Now add chilli powder followed by salt, and stir fry for 5 to 6 minutes. When brussel sprouts become soft, switch off the stove.
Now, Brussel Sprouts is ready to be served.
Shelf Life. 2 to 3 days. Store it in an airtight container.
Raw rice (pacharisi) – 1 cup
Rice flour (arisi mavu) – 1 tablespoon
Jaggery (vellam) – 3/4 cup
Cardamom powder (elakka powder) – 1 teaspoon
Baking soda – 1/2 to 3/4th teaspoon
Banana – 1 no.
Grated coconut or coconut strips – 1 tablespoon (optional)
Oil or Ghee – as desired for deep frying
Salt – as desired
Chopped broccoli – 1 cup (You can also cut it lengthwise – size is your choice)
Toor dal (thuvaram paruppu) – 1/2 cup
Channa dal/Bengal gram (kadalai paruppu) - 1/2 cup
Red chillies – 2 to 3 nos.
Asafoetida (perungayam) – a pinch
Turmeric powder – 1/2 teaspoon
Recipe Source. Chef Dhamu
Chicken – 1/2 kg
Coriander leaves – 1 bunch
Chopped onion – 2 handful
Green chillies – 2 nos. (You could add more based on your spice level)
Tamarind – 1 small gooseberry size
Ginger garlic paste – 2 teaspoons
Coriander powder (daniya thool) – 3 teaspoons
Fennel seeds (sombu) – 1 teaspoon
Chilli powder (milaga thool) – 2 teaspoons
Curry leaves (karuvepillai) – 2 sprigs
Butter – 3 teaspoons
Salt – as desired
Grated paneer – 200 gm (1 cup)
Finely chopped small onions – 1 cup
Finely chopped green chillies – 2 to 3 nos.
Finely chopped ginger (enji) – 1 small piece
Finely chopped garlic (poondu) – 6 to 8 nos.
Pepper powder (milagu thool) – 1/2 teaspoon
Turmeric powder (manjal thool) – 1/4 teaspoon
Cumin powder (seeraga thool) – 1/4 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Coriander leaves – for garnishing
Salt – as desired
Oil – 2 teaspoons
Serves. 3-4
Shelf Life. 2 to 3 days. Store it in an airtight container.
Cashew nuts – 1 glass
Sugar – 1 glass
Water – 1/2 glass
Milk – 3 tablespoons
Ghee – as desired
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