Tag Archives: Bangalore food blogger

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai Chutney Recipe / Adamant Creeper Recipes – Chutney Recipes

Pirandai is a creeper with too many health benefits. It is called as “Adamant Creeper or Devil’s Back Bone or Veldt Grape” in English. This is grown mostly in lots of home. It helps in digestions, relieves pitta, helps in menstrual problems, also helps in De worming.

Pirandai Chutney Recipe / Chutney Recipes

Pirandai can be used in dosa, chutney, thuvaiyal and so on. Since it’s little itchy in nature, smear your hands with sesame oil before you handle them. Break the pirandai at the nodes, remove the nodes, wash thrice in water and continue cooking. Always use only tender pirandai, since it’s very tender and easy to break.

CLICK HERE for 25+ more Chutney Recipes

Pirandai Chutney is one such delicious and healthy chutney, also kids eat them without hesitation when it’s prepared in the form chutney. Let me share the recipe, give a try and share your feed back…

Taking this to Fiesta Friday #205 hosted by Angie@thenovicegarderner and co-hosts Mollie and Petra

Ingredients:

  • Pirandai / Adamant Creeper / Devil’s Backbone – 15 stalks
  • Grated Coconut – ½ cup
  • Tamarind – a small gooseberry size
  • Urad dal / Ulundam paruppu – 2 tbsp
  • Red chillies – 3 nos
  • Garlic – 2 cloves
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp

Preparation:

  • Clean the pirandai and keep it aside.
  • Take a heavy bottom vessel, pour ½ tsp of oil, roast black lentil (ulundam paruppu), garlic, tamarind, red chillies together, remove it from fire, once they golden brown in color.
  • Pour ½ tsp of oil, add the cleaned pirandai, cook until it becomes tender or turns to dark green in color.
  • Remove it to a plate, wait until it reaches room temperature.
  • Grind the roasted black lentil, along with garlic, red chillies and tamarind.
  • Add the roasted pirandai, and grind it to a fine paste by sprinkling water and transfer it to a bowl.
  • Heat the leftover oil in a vessel, add the mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Pour it to the chutney, add salt and mix it well.

Serve with Idly or Dosa for breakfast or dinner.

Preethi Zodiac Review / How to assemble and use Preethi Zodiac 3-in-1 Juicer Jar / Making of Juice, Mocktail, Milkshake using Preethi Zodiac Mixer Grinder

Preethi Zodiac Review / How to assemble and use Preethi Zodiac 3-in-1 Juicer Jar / Making of Juice, Mocktail, Milkshake using Preethi Zodiac Mixer Grinder

 

As a part of Preethi Zodiac Mixer Grinder, now I am going to share how to assemble and use the Preethi Zodiac 3-in-1 Juicer Jar. This 3-in-1 juicer jar can perform juicing, blending and extracting actions – which helps you to prepare fresh fruit juice, milkshakes, lassi, mocktails or cocktails, coconut milk, tamarind extract for your daily use within a time 5 mins in your own kitchen.

CLICK HERE for Preethi Zodiac Unboxing, specification and features.

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Preethi Zodiac Review / How to assemble and use Preethi Zodiac 3-in-1 Juicer Jar / Making of Juice, Mocktail, Milkshake using Preethi Zodiac Mixer Grinder

Preethi Zodiac 3-in-1 juicer jar has two different blades, along with a housing unit, spout, spout cap, two lids one with pusher and the other a regular one, a transparent plastic jar and a filter.

  • Blades – There are two blades one for blending and the other for extracting and juicing.
  • Housing unit – Housing unit is the main part of the juicer jar which helps in replacing the blade and holds the jar.
  • Jar – The jar is transparent which has an opening at the bottom for releasing the juice at the same time of juicing.
  • Spout – The spout gets fit to the bottom opening of the jar and helps in the perfect flow of the juice to the glass or jar. This is used only during the Juicing process.
  • Spout Cap – The spout cap helps in closing the bottom opening of the jar, which stops the flowing of the juice while the action is performed. This is used during the extraction and blending process.
  • Lid – One lid comes with the opening in the top and pusher, where the fruits are added and pusher pushes the fruits to the mixer jar which is used only for juicing and the other one is regular lid, used for blending and extracting.
  • Filter – Filter gets set in the jar, which helps to filtering the juice and collecting the flesh part. This is used only for juicing and extracting process.

How to assemble and make use of Preethi Zodiac Juicer Jar for Juicing, Extracting and Blending:

Why 3-in-1?

As the Mixer can perform three different process like Juicing, blending and extracting it is called a 3-in-1 Juicer Jar. More over you can use only fruits for juicing and not recommended for small citrus fruits like lemon. These jars are assembled differently for these three processes.

I have prepared a Fresh Watermelon juice using the Juicer, Pomegranate Lemonade using the extractor and Apple Milkshake using the blender. All these are made in just few mins, and the drinks was done to perfect texture.

CLICK HERE to read how to make use of the Preethi Zodiac Basic Mixer Jars.

I would say this 3-in1 Juicer jar as a boon to my life, as it would be very easy for me to include juices and mocktails to my kid’s diet compared to cut fruits, as a south Indian coconut milk and tamarind paste is a must in my kitchen, now it’s made very easy with no stress like searching for filter, filtering to perfection and so on, also our whole family is a great fan of lassi and now preparing lassi is made easy.

Thanks to Preethi Kitchen Appliances for bringing out this Preethi Zodiac 3-in-1 Juicer Jar as a part of Preethi Zodiac Mixer Grinder and making our life happy, easy and healthy. Stay tuned with us for the next review of Master Chef Jar from Preethi Zodiac Mixer Grinder.

 

 

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

CLICK HERE for more Vegetarian recipes

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Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

CLICK HERE for more Diabetic-Friendly recipes.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…

Ingredients:

  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp

Preparation:

  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.