Just dry roast methi seeds (1/2 tsp) till it splutters. Pound it coarsely and add to half a glass of
buttermilk/curd with a pinch of salt. Drink this and you will get immediate relief from the stomach ache due to indigestion.
Ofcourse if pain is severe/persists see a Doctor
Dedicated to "Amma" my mother, the best cook in the world !!! Sharing her tried and tested recipes here!
About Me
- Grandma Lilly -
- I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.
Tuesday, April 04, 2006
Calories Free Chutney(no coconut)
Ridge Gourd peel Chutney /Tomato Chutney
Ingredients:
Peel of ridge gourd (without the ‘ridgy’ portion) of 1/2 kg ridgegourd(Tamil: Peerkankai,Kannada:Peerakkai).
Dry Red chillies ; 3 or 4
Green chillies : 2
Urad dhal : 1 ½ Tbs Methi seeds : 8 or 10
Hing : a pinch garlic: 2/3 pods fresh coriander leaves : a few sprigs
Tamarind : a little (small gooseberry size)
Method:
Pour 1 Tbs oil in a pan and add urad dhal , red chillies and methi seeds and roast for a while. Now add the peel, and rest of the ingredients with salt and roast dry till the peel gets cooked- changes to dull green colour.
Remove from fire and cool. Grind in mixie without adding any water to as smooth a chutney as possible.
Serve with hot rice and ghee or use as chutney for dosa
Replace the peel with ripe tomatoes cut into pieces and cook without adding water to a pulp and grind to smooth paste in a mixie. Mmmmm....this goes well with hot rice or dosas..
Ingredients:
Peel of ridge gourd (without the ‘ridgy’ portion) of 1/2 kg ridgegourd(Tamil: Peerkankai,Kannada:Peerakkai).
Dry Red chillies ; 3 or 4
Green chillies : 2
Urad dhal : 1 ½ Tbs Methi seeds : 8 or 10
Hing : a pinch garlic: 2/3 pods fresh coriander leaves : a few sprigs
Tamarind : a little (small gooseberry size)
Method:
Pour 1 Tbs oil in a pan and add urad dhal , red chillies and methi seeds and roast for a while. Now add the peel, and rest of the ingredients with salt and roast dry till the peel gets cooked- changes to dull green colour.
Remove from fire and cool. Grind in mixie without adding any water to as smooth a chutney as possible.
Serve with hot rice and ghee or use as chutney for dosa
Replace the peel with ripe tomatoes cut into pieces and cook without adding water to a pulp and grind to smooth paste in a mixie. Mmmmm....this goes well with hot rice or dosas..
Thursday, March 23, 2006
Savoury Pooris
Maida Flour 1/2 lb
Cumin Seeds 1 Tsp
Pepper 1 tsp coarsely ground
coriander seend 1 Tbsp
Green chillies 5
Cloves or garlic 1
Salt to taste
Preparation:
Sieve the flour and salt together and cumin seeds and pepper. Grind garlic coriander and chillies and add to the floor. Rub little ghee intot he flour adding warm water gradually. Knead into stiff dough and make samll balls fo the dough and roll out into puris and fry in hot ghee or oirl. Do not roll and keep. Make two puris at a stretch.
Cumin Seeds 1 Tsp
Pepper 1 tsp coarsely ground
coriander seend 1 Tbsp
Green chillies 5
Cloves or garlic 1
Salt to taste
Preparation:
Sieve the flour and salt together and cumin seeds and pepper. Grind garlic coriander and chillies and add to the floor. Rub little ghee intot he flour adding warm water gradually. Knead into stiff dough and make samll balls fo the dough and roll out into puris and fry in hot ghee or oirl. Do not roll and keep. Make two puris at a stretch.
Chow Chow Curry
Beans 1/2 kg
Peas
Caauliflower 1 large
Potatoes 4-5
Carrots 3-4
Red chillies 3
Coconut 1 small
Cinnamon 2-3
Cloves 2-3
Tamarind size of a marble
Pepper Corns 4-5
COriander 1 tsp seeds
Curry Leaves 10-12
Onions 2
Preparation:
Grate the coconut and fry it to a brown colour.Fry the chillies cinammon, cloves pepper and coriander seeds and curry leaves in a teaspoon of oil.Grind them to a smooth paste with coconut and tamarind.Cut up the vegetables and cook them in salted water. Slice and fry the onions to a golden brown colour.Mix the masala paste witht he vegetables and fried onions. Cook till the curry is quite thick. Serve hot with Chappatthis or puris.
Peas
Caauliflower 1 large
Potatoes 4-5
Carrots 3-4
Red chillies 3
Coconut 1 small
Cinnamon 2-3
Cloves 2-3
Tamarind size of a marble
Pepper Corns 4-5
COriander 1 tsp seeds
Curry Leaves 10-12
Onions 2
Preparation:
Grate the coconut and fry it to a brown colour.Fry the chillies cinammon, cloves pepper and coriander seeds and curry leaves in a teaspoon of oil.Grind them to a smooth paste with coconut and tamarind.Cut up the vegetables and cook them in salted water. Slice and fry the onions to a golden brown colour.Mix the masala paste witht he vegetables and fried onions. Cook till the curry is quite thick. Serve hot with Chappatthis or puris.
Alooo ki roti
Wheat Flour 2lb
Potatoes 1lb
Onions 2
Green chillies 4
Coriander leaves 1 bunch
Ginger a small piece.
coriander seeds 1 teaspoon roasted and ground
Back Pepper 1/2 teaspoon freshly ground
Salt to taste
Preparation:
Chop onion green chillies, coriander leaves and garlic finely boil potatoes peel and chop them.
Heat a little ghee in a panand fry the onions till brown and add all the remaining ingerdients into this incluiding the potatoes and remove from the fire, cool and mash coarsely with a fork. Knead the flour with little wate ran a pinch of salt as for plain rotis. Make 8 equal portions of the potato stuffing. Roll out puris making 8 equal portions of the dough also. Place the stuffing in the centre of the puri. Hold bringing the edges to the center and then flatten the chapatthis and fry on a Tava.
Potatoes 1lb
Onions 2
Green chillies 4
Coriander leaves 1 bunch
Ginger a small piece.
coriander seeds 1 teaspoon roasted and ground
Back Pepper 1/2 teaspoon freshly ground
Salt to taste
Preparation:
Chop onion green chillies, coriander leaves and garlic finely boil potatoes peel and chop them.
Heat a little ghee in a panand fry the onions till brown and add all the remaining ingerdients into this incluiding the potatoes and remove from the fire, cool and mash coarsely with a fork. Knead the flour with little wate ran a pinch of salt as for plain rotis. Make 8 equal portions of the potato stuffing. Roll out puris making 8 equal portions of the dough also. Place the stuffing in the centre of the puri. Hold bringing the edges to the center and then flatten the chapatthis and fry on a Tava.
Saturday, March 04, 2006
Mysore Idlis
Vermacelli 1 1/2 lbs
Sooji (Semolin) 1/2 lbs
Curds 2 Cups
Ginger Piece 1 pod
Mustard 1 tbsp
Black Gram Dhal 1 1/2 Tbsp
Curry Leaves One twig
Corianger Leaves 1Tbsp Chopped
Hingu 1 pinch
Ghee 2 Tbsp or more
Cashewnuts 1 Cup
Salt to taste
Chop the green chillies finely and the cashewnuts coarsely. Heat ghee in a kadai and fry the bengal gram Dhal, mustard, chopped ginger, coprianderand curry leaves finely chopped,green chillies, cashewnuts and lastly fry vermacelli to light brown, add samolin and fry fopr a mixture. Remove from the fire and allow to cool. Mix the curd and enough water tomake a thick batter, adding hingu (asafoetida) and salt to taste. Leave to soak for 2 hours or more covered with a piece of cloth. Fill the idli katoris with this batter and steam in a idli steamer until done (7-10 minutes) Serve with coconut chutney and sambar.
Sooji (Semolin) 1/2 lbs
Curds 2 Cups
Ginger Piece 1 pod
Mustard 1 tbsp
Black Gram Dhal 1 1/2 Tbsp
Curry Leaves One twig
Corianger Leaves 1Tbsp Chopped
Hingu 1 pinch
Ghee 2 Tbsp or more
Cashewnuts 1 Cup
Salt to taste
Chop the green chillies finely and the cashewnuts coarsely. Heat ghee in a kadai and fry the bengal gram Dhal, mustard, chopped ginger, coprianderand curry leaves finely chopped,green chillies, cashewnuts and lastly fry vermacelli to light brown, add samolin and fry fopr a mixture. Remove from the fire and allow to cool. Mix the curd and enough water tomake a thick batter, adding hingu (asafoetida) and salt to taste. Leave to soak for 2 hours or more covered with a piece of cloth. Fill the idli katoris with this batter and steam in a idli steamer until done (7-10 minutes) Serve with coconut chutney and sambar.
Friday, March 03, 2006
Masala Brinjal Curry
Brinjals - 6 small
Coconut milk - 1/2 cup
Salt to taste
Garlic 1 pod
Black Gram dhal - 2tbsp
Grated coconut 1/4 coconut
Ghee 3tbsp
Preparation:
Fry the above ingredients except coconut milk in a small quantity of ghee and grind to a fine paste. Remove the stalks from the brinjal and slit the quarters not cutting right through. Heat some ghee in a pan and pour in the coconut milk, water and salt. Put the brinjal in and cook until all the gravy is absorbed. Remove from the fire and fill in the masala, fry the brinjals carefully in ghee or oil and serve immediately.
Coconut milk - 1/2 cup
Salt to taste
Garlic 1 pod
Black Gram dhal - 2tbsp
Grated coconut 1/4 coconut
Ghee 3tbsp
Preparation:
Fry the above ingredients except coconut milk in a small quantity of ghee and grind to a fine paste. Remove the stalks from the brinjal and slit the quarters not cutting right through. Heat some ghee in a pan and pour in the coconut milk, water and salt. Put the brinjal in and cook until all the gravy is absorbed. Remove from the fire and fill in the masala, fry the brinjals carefully in ghee or oil and serve immediately.
Wednesday, March 01, 2006
Quick Dahi Vada
4 Cloves
Bread 1 lb
Gram Flour 1 lb
1 Small Onion
Curds 4 Tbsp.
Cumin Seeds (Jeera) 2 Tbsp.
Red Chilli Powder 1/2 Tbsp.
1 Bunch coriander leaves
1 Ginger
Oil to fry
Preparation:
Cut the bread into square pieces of medium size, say 1/4 inch thick. Roast the cumin seeds and cloves on a tava. Grind this finely into a powder and keep aside.Cut the onions, green chillies, ginger and coriander leaves and grind them into a smooth paste. Keep Dahi ready with salt. Mix all of the above adding water and make a thick mixture as you would make for pakoras.
Heat Ghee in a Kadai, dip the pieces of bread carefully in the mixture one at a time and fry in oil. Put all these pieces in the seasoned curd when cool, sprinkle powdered masala and chilli powder. Fry mustard seeds in ghee when they crackle pour the vadais.and you vadais are ready.
Bread 1 lb
Gram Flour 1 lb
1 Small Onion
Curds 4 Tbsp.
Cumin Seeds (Jeera) 2 Tbsp.
Red Chilli Powder 1/2 Tbsp.
1 Bunch coriander leaves
1 Ginger
Oil to fry
Preparation:
Cut the bread into square pieces of medium size, say 1/4 inch thick. Roast the cumin seeds and cloves on a tava. Grind this finely into a powder and keep aside.Cut the onions, green chillies, ginger and coriander leaves and grind them into a smooth paste. Keep Dahi ready with salt. Mix all of the above adding water and make a thick mixture as you would make for pakoras.
Heat Ghee in a Kadai, dip the pieces of bread carefully in the mixture one at a time and fry in oil. Put all these pieces in the seasoned curd when cool, sprinkle powdered masala and chilli powder. Fry mustard seeds in ghee when they crackle pour the vadais.and you vadais are ready.
Mamamma's Discourse on cooking !!
Hi my little friends out here on the internet. I am 83 and am happy that the internet world has so much to offer today. I am taking this opportunity to make optimum use of the same and publish some of the best recipes which I have personally prepared and tasted over the past 60+ years. 
For this effort I thank my grandson Arvind who has always stood by me through my slow but steady journey on something that totally amazes me, the internet !
For this effort I thank my grandson Arvind who has always stood by me through my slow but steady journey on something that totally amazes me, the internet !I look forward to bringing out one recipe every week and I shall love to see all of you on this this website give me your inputs on how tasty these dishes turned out to be. Happy browsing. Most of the recipes listed here will be archived and will be available for use all through the year.
Please feel free to use the comments section to get back to me on any sugfgestions or improvements that you may feel are required in making this a positive experience.
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