Showing posts from 2014

Mixed Vegetables in raw coconut and Curd gravy or Avial

Mixed Vegetables in raw coconut and Curd gravy or Avial

This recipe is my take on the traditional Avial. I happened to have a different combination of vegetables at home, but wanted to eat them in curd gravy. So here it is. It is very easy to make, since you can literally take any vegetables, in any proportion. You can adjust the quantity of curd to suit your palate. If you want it to be more spicy, you can use red chillies along with curry leaves for garnishing. 
Ingredients: Potato – 250 gms. Carrot – 250 gms. Pumpkin – 250 gms. French beans – 150 gms. Brinjal,  medium size – 1 no. Curd – 500 ml. Rice flour – 2 tsp. Grated raw Coconut – ¼ coconut Salt – to taste Green chillies – 2 nos. (optional) Curry leaves – a few (optional) Oil – 2 tbs. Rayi (mustard seeds), Jeera (Cumin seeds) together – 1 tsp. Method: Chop carrots, beans length wise and other vegetables into cubes. Whisk curd to a smooth paste. Grind coconut, rice flour, and green chillies to a smooth paste. Cook the vegetables in enough water t…

Tomato Chutney for Idlis

Tomato chutney for Idlis:
This is a very simple chutney; gets done fast and tastes yummy with idlis; Can also be eaten with rice or rotis. Long time back, I had it at a friend’s place in Chennai. Made the recipe from the taste I remembered all these years. It is one of those recipes you cannot go wrong with.
Tomato chutney
Ingredients: Tomatoes – ¼ kg. Oil – 2 tbs. Rayi (Mustard seeds), Jeera (Cumin seeds), Methi (Fenugreek seeds) – together 1 tsp. Green chilli / red chilli – 1 no. (2 or more if you want spicy) Onion, chopped – 1 no. Garlic pods – 4 nos. Chopped Coriander leaves – small bunch Salt to taste
Preparation: ·Chop tomatoes roughly. ·Heat oil in a pan, add ½ tsp. of rayi, Jeera, and methi seeds. Put 2 nos. garlic pods and fry. ·Add the chopped green chilli / red chilli and chopped onion when the above start spluttering. ·After the onion is fried to a light brown colour, add chopped tomatoes.

Gooseberry (Amla) Pickle

Gooseberry Pickle:
Gooseberry or Amla (in Hindi), is a seasonal fruit. In south India, it is harvested in December – January. All the Amla preparations are done around this time of the year. Amla is known to contain very high levels of Vitamin C. So eat Healthy and stay Healthy. I watched my mom make this pickle as a youngster, but never took the recipe from her. After her demise, I wanted to make it; neither my sister nor my sister-in-law knew exactly what went into the pickle. So, with trial and error, I got the hang of it, finally. The pickle does not stay long; may be a month or two max. So please keep it in the refrigerator. Do not change the proportion of the spices. You may increase or decrease the number of gooseberries, depending on how spicy you can eat.

Ingredients: Gooseberries or Amla – 1 kg. Oil – 250 ml. Chilli powder – 50 gms. Salt – 50 gms. Mustard powder (Rayi) - 50 gms. For garnishing – 1 tsp. (together) of rayi (mustard seeds), methi (fenugreek seeds) seeds Asafoetida powder–…

Some important formulae useful in day-to-day life

Here are some important formulae that we need to know in our day-to-day life.
1. Compound Interest:     CI (Compound Interest) = P(1 + r/100)n Where P = Principal  r = rate of interest (per year) n = no. of years

    2. The Rule of 72: Number of years it takes the Principal to double is - N = 72/r where r = rate of interest n = no. of years eg 1:  If rate of interest is 6% No. of years for the money to double = 72/6 = 12 years.
eg 2:  If you want the money to double in 5 yrs., The rate of interest should be: 72/r = 5, r = 72/5 = 14.4%
The Rule of 72 Total return % Years required to double investment 1% 70 4% 18 5%

Puliogare or Pulihora recipe

Puliogare or Pulihora Recipe
I watched my mom make it umpteen times. It is the best food for journeys, picnics, when you feel like eating something sour and tangy! and it lasts for nearly 2 days even without refrigeration! Very easy to prepare. I always got it tasty. The leftover tamarind juice can be used another time or for 'Rasam' or 'Sambar' or any other recipe which uses tamarind juice. Adjust the tamarind, chillies, salt and asafoetida (Hing) to suit your palate. Those of you who donot like sour taste much, can add half tsp. of sugar while the tamarind is cooking or to the cooked rice. It will balance the sour taste.
Rice – 2 cups Tamarind – 1 cup Green chillies, slit length wise – 2 nos. Red chillies (dry) – 6 nos. Salt – to taste Turmeric powder – 1 tsp. Mustard seeds – ½ tsp. Cumin seeds – ½ tsp. Black gram (without skin) – 1 tsp. Ground nuts – 1 tbsp. Curry leaves – a few Oil – 4 tbs. Asafoetida (Hing) – ¼ tsp.
Clean and wash tamarind. Soak it in 1 cup w…

Important points to follow in Personal Finance

Important points to follow in Personal Finance
One is never too old to set one's finances right.From my learning of the Dynamics of Personal Finance, the following points are very important:

A. Know your ‘Average monthly expenses’.
B.Always remember the difference between an Asset and a Liability. Buy Assets. Never buy a liability (believing it is an Asset).

C.Multiple sources of income is the way to becoming rich; however small, those sources of income may be.

D.Diversify; Diversify; Diversify! Diversify your investments. More the diversity, lesser the risk.

E.Saving / Investment in the following order:
·Emergency cash (anywhere between 3 months to 12 months expense money), 
·Life insurance,
·Medical insurance (of the earning member),
·Money for dependent’s (parents’ and / or children’s) needs,
·Fixed Deposits in banks,
·Bonds (other than FDs in banks),
·Equities (Stocks / Mutual funds),
·Real estate etc.

F.Pay yourself first. Save first from the income, and then pay others.

G.Have a good tax co…

Trek to Siddha Parvat in Bhatti, Sanguem, Goa

Dt: 16-11-14

Trek to Siddha Parvat in Bhatti, Sanguem Taluka, Goa
It turned out to be another memorable trek with Eco Treks! I am glad I talked myself into going! 

Siddha Parbat is in Sanguem Taluka, in South Goa. So, about hundred of us eager trekkers started on our south Goa journey on a bright November 16th. Morning at 7.30 am. We travelled for a couple of hrs. and reached the entrance gate to the Siddha Parvat. By now we were on the ghat roads. Someone pointed a huge mountain in front and said we have climb it. I could not see a trail leave alone a path!

Entrance gate
As per the schedule, we were served breakfast of Pav bread, peas curry and Ragi sweet: of course as much tea as we want! After we partook the hot food, there was the usual round of introductions by all. 
Introductions going on
The newcomers / first timers are welcomed with hearty clapping. The trek in-charge discharged a few instructions, and we all started walking / climbing at our own pace. There was no flat ground anyw…

Toor dal with Methi (fenugreek) leaves

Methi (Fenugreek) leaves Toor dal with Methi (Pigeon peas & fenugreek leaves) Toor dal with methi leaves
Toor dal / Arhar dal (Pigeon Pea) - 1 cup.            Methi leaves (fenugreek) – 1 small bunch Salt – to taste Turmeric (Haldi) - pinch Green Chillies – 2 nos. Mustard seeds & cumin seeds (Rayi & jeera) – ½ tsp Curry leaves – a few         Oil for seasoning (tadka) – 1 tbs   Method 1: Wash and separate methi leaves.Add methi leaves, Haldi, chopped green chillies to dal in a pressure cooker. Add 3 cups of water and cook for 2 or 3 whistles or until dal is cooked soft.When cooled, mash the dal to a coarse paste. Put salt into the dal mixture and cook it on stove without lid. When it is done, remove from stove.Heat oil in a sauce pan (kadai), add mustard seeds, cumin seeds, and curry leaves. When they start spluttering pout the oil over the dal.This dal can be eaten with rice or roti.

Suji (semolina) & Atta (wheat flour) Halwa

Suji & Atta Halwa:
This is a very easy recipe to make; very wholesome, healthy and tasty too. Try it with small quantities initially.
Ingredients: ·Atta (wheat flour) – 1 cup    ·Suji (Rawa / semolina) – ½ cup ·Water – 6 cups ·Ghee (clarified butter) – 2 or 3 tbs. (more is better) ·Sugar – 1 cup ·Dry fruits (assorted) for garnishing
Preparation: ·Chop and fry dry fruits in a tsp. of ghee and keep aside. ·Heat ghee in a frying pan and roast atta and suji until golden brown. ·Add water and let it cook. Keep stirring to make sure it does not stick to the base.