Quick Almond or Badam halwa

Blanched Almonds - 1 cup
Ghee - 1 cup (I used half a cup)
Milk -  1 cup + 2 tbsp
White sugar - 2 cups. 

Saffron - 1 large pinch

Method

Soak the almonds for an hour. Blend almonds and 1 cup milk together. Heat the 2 tbsp of milk in a heavy bottom pan (preferably non stick). Add saffron to the milk. When the milk is hot and about to boil, add the almond paste. On medium heat, stir continuously. After 8-10 min, the almonds paste changes color, at this point start adding sugar and ghee little by little at a time. After 10 mins, halwa will be ready and all the ghee will be absorbed. Decorate the halwa with almonds & pistachios. Serve this halwa hot.

Puli upma or tamarind upma

Ingredients

Rice flour: 1 cup
Tamarind juice: a little more than 1/4th cup
Mor molagai(chily soaked in curd and sun dried) or dried red chillies
Mustard seeds: 1/2 tsp
Asofoetida: a lavish pinch
Gingelly Oil: around 4 tbsp
Salt to taste

Procedure

In a bowl mix rice flour, tamarind juice, asofoetida and salt. The mixture should be free of lumps and consistency should be semi soild. In a pan add 4 tbsp oil. Once it is hot, add mustard seeds. When it splutters, add dried red chillies. Keep the flame in medium and add the flour mixture and keep stirring.(If not stirred, the mixture gets stuck at the bottom. The Mixture should come togehter like a ball. At this stage pat the mixture with a flat ladle, holding it vertically. Keep doing this till the mixture dries up and separates out and becomes like upma.(around 10 minutes). Remove from heat and serve.

Milagu kuzhambu or pepper gravy

Ingredient:

Garlic - 10 cloves

Tamarind (Soaked in warm water)-lemon size

Turmeric powder - 1/2 tsp

Salt - To taste

To roast and grind:

Black Pepper- 5 tsp
Urad dal - 2 tsps
Toor dal - 2 tsps

Red chillies - 3

Asafoetida - a small piece

Jeera - 1 tsp

To temper:

Gingely oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Preparation:

Soak tamarind in hot water and extract the juice from it. Roast and grind the ingredients in little oil. In a pan, add gingely oil and throw in the tempering agents.  On the mustard seeds splutter, add in curry leaves, garlic and pour in the extracted tamarind juice.

Add turmeric powder, salt, and the ground mixture. Let this boil for some 10 to 15 minutes until the gravy has become in thicker consistency and the garlic is completely cooked. Mix with rice and you get great taste

Lemon rice - quick lunch recipe

Benefits of lemon


1. Lemon being a citrus fruit, fights against infection.

It helps in production of WBC's and antibodies in blood which attacks the invading microorganism and prevents infection.

2. Lemon is an antioxidant which deactivates the free radicals preventing many dangerous diseases like stroke, cardiovascular diseases and cancers.

3. Lemon lowers blood pressure and increases the levels of HDL (good cholesterol) .

4. Lemon is found to be anti-carcinogenic which lower the rates of colon, prostate, and breast cancer.

They prevent faulty metabolism in the cell, which can predispose a cell to becoming carcinogenic.

Also blocks the formation of nitrosamines in the gut.

5. Lemon juice is said to give a glow to the skin.

6. A few drops of lemon juice in hot water are believed to clear the digestive system and purify liver as well.

7. The skin of lemon dried under the sun and then ground to make powder can be applied to the hair for a

few minutes before bath which relieves head ache and cools the body.

8. Applying lemon juice to acne dries the existing ones and prevents from getting more.

9. Lemon juice acts as a natural hair lightner and skin bleach which reduces the pigment melanin and prevents

the risk of chemical allergic reactions which is common with hair dyes and bleaches.

10. Lemon juice is given to relieve gingivitis, stomatitis, and inflammation of the tongue.

11. Lemon juice is given to prevent common cold.

12. Lemon juice is given to prevent or treat urinary tract infection and gonorrhea.

13. Lemon juice is applied to the sites of bites and stings of certain insects to relieve its poison and pain.

14. Lemon juice relieves colic pain and gastric problems.

15. Lemon juice soothes the dry skin when applied with little glycerin.

16. Lemon juice used for marinating seafood or meat kills bacteria and other organisms present in them,

thereby prevents many gastro-intestinal tract infections.

17. Lemon juice with a pinch of salt (warm) every morning lowers cholesterol levels and brings down your weight.

18. Lemon juice is the best drink to prevent dehydration and shock in case of diarrhea.

19. Lemon juice can also be used as a mouthwash. It removes plaque, whitens the teeth and strengthens the enamel.

20. A table spoon on thick lemon syrup everyday relieves asthma.

21. Lemon juice relieves chilblains and itchy skin.

22. Gargling lemon juice relieves throat infection and also used as a treatment for diphtheria.

23. Lemon juice is an excellent treatment for dandruff and greasy hair.

24. Lemon applied over the face removes wrinkles and keeps you young.

25. Lemon juice helps to prevent and cure osteoarthritis.

Ingredients:

1 cup raw rice, cook rice with each grain separate (to get separate grains add a tsp of gingelly oil on washed rice before cooking the rice)

8-10 curry leaves

juice of 3 lemons (approx 6-7 tbsps) 

salt to taste

For Tempering

1 tbsp oil

1/2 tsp mustard seeds

1 1/2 tsps urad dal

1 tbsp channa dal

2 dry chillis, 

pinch of asfoetida

1/2 tsp grated ginger

2 green chillis (slit )

1/4 tsp turmeric powder

 Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric powder.

Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.

 Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Serve with spicy potatoe curry or appalam/pickle.