Essence of Life - Food

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

     When you are in need of a quick Sweet/Dessert Kesari/Kesaribhath comes for the rescue. Kesari is a popular sweet prepared in Indian households during festivals. It is a simple dessert served in Marriage functions, festive Lunch/Breakfast Menus. Colloquially called Kesari/Kesaribhath in South India and as Sheera/Halwa in North India. There are quite a number of variations to the same dish that it is converted into fancy and tasty delicacies by just adding few additions to the classic Kesari Recipe. Rava Kesari, Milk Kesari, Pineapple Kesari, Fruit Kesari, Aval/Poha Kesari, Broken Wheat Kesari, Vermicelli Kesari, Apple Kesari etc., & etc., The list gets longer with whims & fancies in converting the simple dessert into a delectable delicacy.
     "Pineapple Kesari / Pineapple Kesaribhath" is a recipe with a twist to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Pineapple Kesari is prepared by adding Pineapple Juice & Pineapple Cubes to the classic Rava Kesari Recipe. But the addition of these ingredients converts the classic Rava Kesari into an aromatic treat. Some recipes even call for adding Pineapple Essence(Artificial flavourings). But fresh Pineapple Juice gives a natural flavour and a wonderful aroma to this Pineapple Kesari.
This Pineapple Kesari is a simple recipe prepared with roasted White Semolina/Rava, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins. The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't give a bright hue to this Pineapple Kesari. Perfectly roasted White Semolina/Rava yields perfectly textured Kesari. Simply serve this Pineapple Kesari as a snack or when a pang of Sweet Tooth hits you. It is also suitable to be served as a Naivedhyam/Prasadham.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

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HOW TO MAKE PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

PINEAPPLE KESARI - PINEAPPLE KESARIBHATH

INGREDIENTS :

White Semolina/Rava - 1/2 Cup
Sugar - 1/2 Cup
Pineapple Juice - 1/2 Cup
Pineapple Chunks - 1/4 Cup(Optional)
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD:

Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
Extract some Pineapple juice from the Pineapple and keep it aside.
Peel, Core & Cut the Pineapple and then finely chop the Pineapple into small Cubes.
Take 1/4 Cup of Pineapple Cubes & Sprinkle 3 Tbspns of Sugar to it and keep it aside for about 20-30 minutes.
The Pineapple Cubes would have oozed out the juice. Drain the Cubes and retain the Juice.
Just use about 1/2 a Cup of Pineapple Juice for the recipe.
Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew Nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Add few more teaspoons of Ghee to the same Pan and roast White Semolina/Rava on a very low flame.
Roast the White Semolina/Rava until it turns aromatic, it will take approximately 5-7 minutes.
Care should be taken while roasting the White Semolina/Rava. The trick is to roast it without changing its colour.
Meanwhile, boil the Water in a separate Pan.
Gradually add the roasted White Semolina/Rava to the boiling water.
Stir continuously while adding the White Semolina/Rava until it absorbs the water and there are no lumps.
Pour in the Pineapple Juice and give a quick stir.
Add in the Pineapple Cubes and mix well.
Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
Once the White Semolina/Rava & Pineapple pieces are cooked, add Sugar and a pinch of Salt, mix well.
Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
Add Cardamom powder to the Pineapple Kesari and mix well.
Add the remaining Ghee and stir continuously.
Cook on a very low flame.
Stir the Pineapple Kesari and mix it well all along, until the Kesari starts to separate from the pan.
Finally, add the roasted Cashew Nuts & Raisins to the Pineapple Kesari and give a quick stir.
Serve Pineapple Kesari/ Pineapple Kesaribhath hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

Perfectly roasted White Semolina/Rava yields perfectly textured Pineapple Kesari.
Care should be taken not to burn the White Semolina/Rava. Least to mention even the colour shouldn't change.
Roast it on a very low flame, stirring and tossing it continuously.
Adjust the amount of Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Pineapple Kesari.
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional.
The colour from Saffron will not yield you a vibrant coloured Pineapple Kesari.
Can prepare the same recipe without adding Pineapple cubes.
If you do not have fresh Pineapples, add Pineapple essence instead of Pineapple Juice.
Recipe prepared with fresh Pineapple Juice yields a better aroma.

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

     Thakkali Thokku can be categorized into Chutney or into Pickle. I would more or less say that it plays its role to its best as a Chutney & a Pickle bringing best of its character. A simple South Indian style Tomato Pickle with overwhelming & intriguing notes of tastes. Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.
     I have already mentioned that Tomato is one Vegetable which sees its ups & downs with its counterpart Onion. It shows tremendous Highs and Lows in its price journey in an Indian market. Even recently Onions & Tomatoes reached its epic high price that the social media was loaded with enormous & all the more -funny & thoughtful memes. Tomatoes sometimes priced high and sometimes at its low - it scares us with its price most of the time. On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. The market gets loaded with Tomatoes during the season & you get it at an unbelievable cheap price. That is the time Indian kitchens line up with Tomato dishes on a row. I have seen the women-folks in the neighbourhood buy and stock Tomatoes. There often comes a point in the season in which the bounty greatly exceeds one’s ability to consume it as such. And in those days without refrigerators, storing was a tough job. That is when recipes like Thakkali Thokku/Tomato Pickle comes into limelight.
     My friend Bala's mother makes the best Thakkali Thokku, until we lived in Gandhipuram she always used to send me a batch of Thakkali Thokku whenever she makes it. Its long time, but I still remember the taste and flavour of this Tomato Pickle. But to my irony, those were my school days & I had no interest in cooking. I still want to replicate a wonderful Cauliflower Curry she makes with Coconut Milk with my taste instincts, but haven't yet got it as she makes. I deeply regret not thinking of getting those recipes from her.
   Thakkali Thokku tastes great when made with Local Tomatoes/Naatu Thakkali, which is known for its tangy nature. I do not get such varieties here and so I have added an extra-bit of Tamarind to bring out the needed tanginess in Thakkali Thokku. Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour to the Pickle.

For more PICKLE Recipes, Click here...

Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 10-15 Minutes
Maturing Time - Immediate

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

INGREDIENTS :

For Macerating the Tomatoes:

Tomatoes - 10-15 Nos.

Tamarind - 1 Lime sized.

Red Chilli Powder - 1 Tbspn

Salt - To Taste

To Dry Roast & Grind:

Fenugreek Seeds - 1 Tspn.

Cumin Seeds - 11/2 Tspn

Mustard Seeds - 11/2 Tspn

For Thakkali Thokku/Tomato Pickle:

Gingelly Oil - 1/2 Cup

Mustard Seeds - 1/2 Tspn

Dry Red Chillies - 2-3 Nos.

Curry Leaves - a Sprig

Asafoetida - 3/4 Tspn

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 2 Tbspn

Jaggery - a Small Piece

METHOD :

Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
Cool and powder it.
Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
Do not add water while grinding the Tomatoes.
Heat the Sesame Oil in a pan.
Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
Lower the flame, then add Asafoetida Powder and fry for a while.
Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
Pour in the ground Tomatoes puree and mix well.
Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
Care should be taken so that it doesn;t get scorched at the bottom.
Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
Store it in clean & dry airtight bottles.
Stays good up to a month.
Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

NOTES :

Adjust the amount of Salt and Chilli powder as per your taste preference.
Pour some extra oil if you feel the Thakkali Thokku is dry.
Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
Allow it to cool completely before storing it into sterilized bottles.
If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
For longer shelf life, refrigerate the Thakkali Thokku. It can stay good even with less oil and preservatives.

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TRIVIA: A SIMPLE NOTE

Gingelly Oil & Sesame Oil are two types of Oil extracted from Sesame Seeds. But the extraction method makes both the Oils different in nature, colour, taste & aroma. Gingelly Oil is in Amber colour but Sesame Oil is Pale Yellowish in colour. Sesame Oil is extracted from raw Sesame Seeds in a cold extraction process, whereas Gingelly Oil is extracted from raw Sesame Seeds using hot extraction process, which gives it an Amber colour. There is yet another variation in Sesame Oil where the Seeds are roasted and then the oil is extracted out of it which gives a dark brown colour. This type of Oil is used in some recipes in South East Asian Cuisine. All 3 types of Oil is used in different ways.

Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

MINI IDLI

     IDLI - Steamed Goodness, a wonderful & a healthy comfort food. I grew up eating Idli at least once or twice a week. As a kid, Idli never fancied me unless otherwise it was paired with my favourite Rojapoo Chutney - a pink coloured Onion Chutney my Mom convinced me as it was made from Rose flower. For the love of Rose, I used to gobble up Idlis with that wonderful Onion Chutney and I still do.
     Then, it was always those traditional regular-sized Idlis, cooked by placing a cloth over the Moulds. I had never come across these Mini Idlis. One day my son came with this Idli Mould. He convinced my SIL and got this Mini Idli mould from her, and as usual, asked me to make Mini Idlis for his Lunch Box the next day. He even told the story about Mini Idlis to my MOM and she had few of those Mini Idli Moulds ready for him when he visited her next time. The most exciting fact about this anecdote is that how kids get fancied with such things and even they eat something which never fancied them. Small, tiny, bite-sized things. My daughter always says anything Bite-sized comes under her category. I have to make small tiny sized Cutlets, Kozhukattais, Elayada etc & etc., for her and the routine still continues.
   So one thing I understood as I grew up with my kids is that if you have to fancy picky eaters at home with your culinary skills, convert the dishes into byte-sized or give it a colourful twist. And when it comes to Idli, give your Idlis a twist by making them bite-sized/button-sized. There is nothing new when it comes to making these Mini Idlis. The batter is the same as the ones we use for regular Idlis. The only difference is the mould in which it is prepared.
     Idli is considered to be one of the most healthy and nutritious dishes. Above all, it is also light on the stomach, a perfect breakfast dish. It suits to be served even for toddlers, as it is easily digestible. As such Idli is plain & bland, but if you wish to spice it up, then the options line up in a queue and we are spoilt with choices. As traditional as it is, eat Idlis with Chutney and/or Sambar. Or just pair it up with Idli Milagai Podi, a spice powder traditional made to pair it up Idlis.
     Now talking about Mini Idlis you can easily convert it into various fancy dishes with it like Pepper Idli, Masala Idli, Idli Manchurian, Coloured-Mini Idlis, Chilli Idli, Curd Idli or into
Mini Idli Sambar - dunk it up in piping hot Sambar and serve it with a hearty drizzle of Ghee.
Podi Idli - Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
Fried Idli - Deep Fry these tiny byte-sized Idlis and serve it along with a sprinkle of Idli Podi(Optional).

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium

Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 10 - 15 Minutes

HOW TO MAKE MINI IDLI

MINI IDLI

INGREDIENTS :

For Idli Batter:

Idli Rice - 2 Cups

Whole Urad Dhal(Black Gram Dhal) - 1/2 Cup

Fenugreek Seeds - 1/2 Tbspn

Rock Salt - To Taste

For a detailed Recipe on HOW TO MAKE IDLI, Click here...

METHOD:

For Idli Batter :

Clean, Wash and Soak Idli Rice/Par-boiled Rice in ample of Water.
Clean, Wash and Soak Urad Dhal in ample of Water.
Soak the ingredients separately for about 8-10 hours or overnight.
First, drain the Urad Dhal, Fenugreek Seeds and grind it with little water at a time in a Mixer/Grinder.
If grinding the batter in a Mixer/Blender use Ice-cold water.
Add water at intervals and grind Urad dhal into a soft and fluffy batter.
Transfer the Urad Dhal batter from the mixer/grinder into a bowl.
Now drain the soaked rice and grind into a fine paste.
Add just enough Water to grind the rice
Transfer the Rice batter from the mixer/grinder, mix it along with Urad Dhal batter.
Mix the combined batter with hands until well incorporated.
Add Salt to the batter at this stage or alternatively allow the batter to ferment and then add Salt to the Idli batter.
Close the bowl with a lid and allow the batter to ferment for about 8-10 hours/overnight.
It might take longer to ferment if you are living in a cold place.

STEAM COOKING THE IDLIS :

Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
Grease the Mini Idli moulds. (Some lay Muslin cloths over the Idli Moulds)
Pour a ladle full of Idli batter into each mould. Follow the suit with the rest of the Mini Idli Plate/Moulds.
Carefully place theMini Idli Moulds into the Idli Vessel and cover it tightly with the lid.
Steam cook the Mini Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
Do not overcook the Mini Idlis.
The right time to remove the Mini Idlis is when the steam emanates a wonderful aroma of steamed Idlis.
Remove the Mini Idli Moulds from the Idli Vessel/steamer and leave it aside for a few minutes.
Do not remove the Mini Idlis from the Idli moulds immediately, they would be sticky.
Once the Mini Idlis has slightly cooled down, gently dip a spoon in cold water and carefully remove the Idlis from the mould.
Serve Mini Idlis hot with Sambar or any Chutney of your choice.
Or simply sprinkle some Simply sprinkle Idli Podi and combine it up Gingelly Oil/Coconut Oil/Ghee.
Deep Fry these tiny byte-sized Idlis and convert it into Fried Idlis, serve it along with a sprinkle of Idli Podi(Optional) for a wonderful quick snack.

MINI IDLI MOULDS

STEAM COOKING THE MINI IDLIS IN A PRESSURE COOKER:

*Can steam cook the Mini Idlis in a Pressure Cooker too. Fill the Cooker with some water, place the Mini Idli Moulds inside the Pressure Cooker, cover the lid of the Pressure cooker and steam cook the Idlis. (Do not place the Pressure Regulator in the Vent Pipe). Steam cook the Mini Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes.

NOTES :

Using ice water while grinding Urad Dhal helps in not heating up the mixer/grinder while grinding.
Do not add too much water to the batter, at any stage.
A watery batter doesn’t ferment well and the Idlis would turn out to be flat and hard.
Mix the Idli batter thoroughly once it has fermented and then store it in the refrigerator.
If you do not have Mini Idli Moulds, try cutting it into small cubes.
Can make these Idlis colourful by adding some Vegetable Juice in it.
If doing so grind the batter with the Juice instead of water.
For Orange Coloured Mini Idlis, try adding Carrot Juice, for bright Magenta Colour add Beet Root Juice, For Green Coloured Mini Idli add Spinach/Palak Juice. This way this tiny goodness becomes colourful and nutritious.
Mini Idli/Button Idli can be prepared with leftover Dosa/Idli batter.

PODI IDLI

    'Podi Idli' is nothing but Idli combined up with Idli Podi and a hearty drizzle of Gingelly Oil. A quick fix Breakfast/Snack and an easy recipe for Kid's Lunch Box. What you need for making this recipe are just 3 items - Idli, Idli Podi & your preferred Vegetable Oil/Ghee. If you have Idlis ready and a batch of store-bought/homemade Idli Milagai Podi, then this Podi Idli Recipe can be fixed within no time. Gingelly Oil(Sesame Oil) is the most commonly used Oil, can also use Coconut Oil or Ghee for an extravagantly Podi smeared Idlis.
     Most of the South Indian Kitchen would have Idli Podi/Idli Milagai Podi, a simple ready to use Spice Powder especially eaten along with Idli/Dosa/Uthappam etc., I have already shared the recipe for IDLI PODI. Pour a hearty drizzle of Gingelly Oil or Ghee into it and there you go with a ready to use Spice Powder which can be paired with your choice of Tiffin item like Idli/Dosa. But when you combine it up with Idlis and convert it into Podi Idlis, it gives a new dimension to the so-called bland & plain Idli.
     Podi Idli - as such the dish is HOT, I should say really hot depending on the Spiciness in your Idli Podi. Though Spice Powders call for using several Dry Chillies, adjust it to suit your spice level. Use store-bought or homemade Idli Podi as per your convenience. Though this Podi Idli can be tough on your tongue, the Oil/Ghee does the balancing act. Gingelly(Sesame) Oil has cooling nature and that is the reason most of the South Indian Kitchen pairs Idli Milagai Podi with Gingelly Oil. It emanates an extremely delicious nutty aroma too.


For a detailed Recipe on HOW TO MAKE IDLI, Click here...

MINI IDLI

I have been making this Podi Idli since my kids' school days. Now that they are out of schools and no more Lunch Box business, I make this only when I have to fancy my Son to eat Idlis. I would always have to get a big batch of Idli Podi ready when he is home. He loves it to be smeared it up in Dosai - Podi Dosai or over Egg Dosai or in Mysore Masala Dosai. And Podi Idli when I have to convince him to eat Idlis. My kids even love those IDLI FRY/FRIED IDLIS with a sprinkle of Idli Podi. I usually make tiny sized Mini Idlis for the purpose. And if you do not have the mould, then make Normal Idlis, smear the spice powder on it or cut it into small pieces and then follow the suit. Some recipe even calls for tempering the Podi Idlis with Mustard Seeds & curry Leaves.

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Cuisine - South Indian
Course - Main Course
Difficulty - Medium - High
Author - SM

Preparation Time - 10 -15 Minutes

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

PODI IDLI

For a detailed Recipe on IDLI PODI, Click here...

INGREDIENTS:

Mini Idlis - 30- 45 Nos.
Idli Podi - 2-3 Tbspn
Gingelly Oil/Ghee - 3 Tbspn

MINI IDLI

METHOD:

Pour in the Idli Batter to the Mini Idli moulds/regular sized Moulds.
Steam cook the Idlis.
Once cooked, remove the moulds from the steamer and allow it to cool for few minutes.
Gently remove the Idlis from the mould with a spoon.
I have used about 30-45 Mini Idlis(2-3 Moulds) in this recipe.
If using normal-sized Idlis use 8-10 Idlis(Can cut it into small pieces).
Let the Idlis slightly cool down before adding Idli Milagai Podi.
Sprinkle a hearty amount of Idli Podi over the Idlis.
Warm up the Gingelly Oil and drizzle it over the Idlis.
Toss them up well until each Idli is well coated with the Idli Podi and smeared with Oil.
Serve Podi Idli warm or at room temperature.
Serves best to be packed in a Lunch Box or simply serve it as a snack.

NOTES:

Can prepare Podi Idli recipe with Mini Idlis or Normal Idlis.
Add more Oil & Idli Podi if you feel the Idlis aren't totally smeared up with the spice powder.
Adjust the amount of Idli Podi & Oil to suit your preference.
I have used Gingelly Oil(Nallennai) in this recipe and have used homemade Idli Podi.
Can prepare the same recipe with store-bought Idli Milagai Podi.
Can give this Podi Idli a twist by adding Paruppu Podi instead of Idli Podi or try combing both. Tastes great with Paruppu Podi too.
Can substitute Gingelly Oil with melted Ghee/Coconut Oil.
Some recipes of Podi Idli calls for tempering it with Mustard Seeds & Curry Leaves.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

Crispy Podi Dosai

Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Podi Idli, to mix Idli Podi, drizzle over Dosa etc.,)
Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

HEALTH BENEFITS OF GRAPES

Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. A popular and refreshing fruit. There are many types of grapes including Green, Red, Black, Yellow, Pink, Purple, etc., They grow in clusters and come in seeded and seedless varieties. A grape can be eaten raw or processed in a variety of food products such as Jam, Juice, Wine, Raisins, or Grape Seed Oil.
Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents. Grapes are a good source of Vitamin C, A & K and B-complex. It is loaded with Minerals like Calcium, Magnesium & Phosphorus. Resveratrol, an Antioxidant found in Grapes may help fight against health issues like Alzheimer's, Diabetes, Osteoarthritis and also is believed to boost the immune system.

HEALTH BENEFITS OF GRAPES

KEEP YOUR BODY HYDRATED:

Grapes contain 82% of water, it can hydrate the body and maintain the body fluids, which alternatively benefit in skin appearance, cell regeneration and overall health. You get H2O(Water) not only from drinking beverages. Fruits/Vegetables with High-water content can also help in hydrating the body and Grapes is one fruit which comes under this category.

WEIGHT LOSS:

The high water content in the fruit proves beneficial for Weight Loss. Grapes are a low-calorie, fat-free food with a low Glycemic Index. These vine-growing goodies also contain compounds with antioxidant properties. Resveratrol is thought to trigger certain reactions that may improve energy metabolism.

DIABETES:

Naturally, Grapes are high in Sugar, but they have a low Glycemic Index. compounds found in grapes may even decrease blood sugar. Additionally, Resveratrol found in Grapes has shown to increase insulin sensitivity, which improves the ability of the body to use Glucose efficiently and hence lower blood sugar levels.

EYE HEALTH:

Vitamin A in Grapes helps maintain a healthy Eye and vision. Antioxidants like Lutein and Zeaxanthin, present in Grapes help maintain eye health. These antioxidants are believed to neutralize unstable molecules known as free radicals which may reduce oxidative stress and damage to the retina. This may even help prevent cataracts and other age-related eye conditions like age-related Macular Degeneration, Glaucoma.

CANCER:

Grapes contain powerful antioxidants known as Polyphenols. These are thought to have anti-inflammatory and antioxidant properties. One of these is resveratrol. It is found in the skins of Red Grapes. Another natural anti-inflammatory compound that is found in grapes is the Flavonoid Quercetin which may help prevent or slow cancer growth.

HEART HEALTH:

Antioxidants in Grapes help to reduce inflammation from oxidative stress, improve blood flow, and protect the Cardio-Vascular system. The soluble fibres in the fruit also help to reduce high Cholesterol level. Grapes contain Fiber and Potassium, both of which support heart health. High Potassium intake can help with a reduced risk of stroke, protection against loss of muscle mass and preservation of bone mineral density.

BLOOD PRESSURE:

Some compounds in Grapes can help regulate Blood Pressure. Grapes have a high Potassium content which helps to reduce the effects of Sodium in people with High Blood Pressure.

HEALTHY BOWEL:

Grapes are a good source of fiber. It soothes the stomach and promotes digestion. It also hydrates the body and helps in regular bowel movements which may reduce the risk of constipation and protect against bowel diseases. It also strengthens the Kidneys by flushing out the toxins.

IMMUNITY:

Resveratrol, one of the immune-boosting antioxidants and other essential Vitamins and Minerals boosts the overall immune system.

BONE HEALTH:

The Calcium content in the fruit helps maintain healthy teeth and bones. The vitamin K in Grapes supports healthy bones and tissues.

HEALTHY SKIN:

Vitamin C in the fruit proves beneficial for the skin. The vitamin K in Grapes supports healthy bones and tissues, while the antioxidant vitamin C promotes healing and helps your body absorb Iron. Antioxidants in grapes may reduce cellular damage by protecting cell membranes.

FUNGAL INFECTIONS:

Grapes provide protection against viral and fungal infections. Grapes, which are rich in Vitamin C, Vitamin A, K, and B-complex, provides protection against viral and fungal infections.

HOW TO SELECT & STORE GRAPES

Grapes are available year-round. Select grapes that are tight to the touch and free of wrinkles. They are best stored in the refrigerator and should be washed before eaten.

GRAPES IN YOUR DAILY DIET

Grapes are naturally sweet, eat them as such or prepare a Sugarless Grape Juice it becomes a healthy way to cut down your calories. Both red and green grapes contain Resveratrol, but red grapes, and specifically their skins, contain more. Eating Grapes is considered to be more beneficial rather than drinking wine.

Grapes can be added into your daily diet, some easy ways to enjoy Grapes are to :

Eat grapes plain as a snack.
Drink it as a Grape Juice.
Use Grapes in a Fruit Salad.
Add Grapes or Grape Juice to a smoothie.
Add Grapes & Pineapple to a piece of Cheese and serve it as an appetizer or dessert.
Can convert it into Wines.