Low Fat/Low Cal. Lunch Items

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 14, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Garlic Thuvaial





    1 cup garlic flakes

    10 - 12 Red chilies

    A small lemon size tamarind

    1/2 spoon fried and powdered fenugreek

    Salt

    Oil to fry garlic

    1/2 sp Mustard seeds

    1/2 sp Udad dal

    Method:

    Fry garlic pieces well with red chilly.

    Soak tamarind in water.

    Grind garlic, red chilly, powdered fenugreek, tamarind and salt.

    Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.

    Mix well and serve with hot rice and ghee.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kari Pattha Thuvaial


    Ingredients:

    2 Cup Fresh Kari Pattha
    1/2 spoon Mustard Seeds
    2 spoon Udad Dhal
    2 spoon Channa dal
    2 spoons Coriander Seeds
    10-15 Red Chilies
    1 Pinch asafetida
    1 spoon Oil
    1/2 the small lemon size Tamarind
    Salt to taste
    Black Pepper (optional)

    Method:

    Fry Kari Pattha without oil. Fry it till it becomes crispy

    (after frying, the Pattha should be crushable) and keep it aside.

    Soak Tamarind in water.

    Fry all the other ingredients except Tamarind.

    Put everything in Mixer Grinder and grind with less water.

    Make Thuvaiyal some what thick.

    You can mix with hot or cold cooked rice and eat by adding Ghee.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mint/Pudina Thuvaial




    Ingredients:

    2 Cup Fresh Mint leaves
    1/2 spoon Mustard Seeds
    2 spoon Udad Dhal
    2 spoon Channa dal
    2 spoons Coriander Seeds
    10-15 Red Chilies
    1 Pinch asafetida
    1 spoon Oil
    1/2 the small lemon size Tamarind
    Salt to taste
    Black Pepper

    Method:

    Wash, clean and drain water from mint leaves.

    Soak Tamarind in water.

    First fry pudina leaves with 1/2 sp oil and make it crushable.

    Then fry all the other ingredients except Tamarind.

    Put everything in Mixer Grinder and grind with water.

    Make Thuvaiyal some what thick.

    You can mix with hot or cold cooked rice and eat by adding Ghee.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Onion Thuvaial


    Ingredients:

    1 - 2 Onions

    4 - 5 Red chilies

    A small piece of Tamarind

    1/2 spoon Mustard seeds

    1/2 spoon Udad dal

    Salt

    Oil to fry onions.

    Method:

    Chop onions and fry them with red chilies in a pan.

    Fry them well till they become golden brown.

    Soak tamarind and grind all of them in a mixer grinder.

    Remove and add salt.

    Make seasoning with mustard seeds and udad dal.

    You can use this onion Thuvaiyal with rice or side dish for chapatti

     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Onion & Tomato Thuvaial

    Ingredients:

    2 - 3 Onions

    2 Tomatoes or 2 - 3 spoons Tomato paste

    10 - 12 Red chilies

    1 spoon mustard seeds

    1 spoon Udad dal

    Oil to fry

    Salt

    Cut onions. Cut tomatoes.

    Make seasoning with mustard seeds, Udad dal and red chilies. Add onions and fry them well

    Remove from the fire and grind with tomatoes.

    Add salt and mix well

    Serve with rice, chapatti or Dosa.

    Note: If you want you can fry tomatoes too.

    You can use Tomatoes and Tamarind both in one thuvial.



     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Perkangai Thuvaial



    Ingredients:

    250 gms Perkangai

    A small lemon size Tamarind

    10 - 12 Red chilies

    1 spoon mustard seeds

    1 spoon Udad dal

    2 tea sp Sesame seeds

    Oil to fry 1 sp only

    Salt

    Method

    Take perkangai , Clean and make them into pieces.

    Soak tamarind in water.

    Make seasoning with red chilies and fry the vegetable with that.

    Grind with tamarind and salt.

    Dry fry some seasam seeds and grind with the thuvaiyal.

    Remove from the mixer grinder and serve with hot cooked rice.

    Note: You can prepare this thuvaiyal with the skin of perkangai, and use perkangai for kuttu.

    Or Use the veg. with skin to make thuvaial.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Snake Gourd Thuvaial


    Ingredients:

    250 gms Snake Gourd

    A small lemon size Tamarind

    10 - 12 Red chilies

    1 spoon mustard seeds

    1 spoon Udad dal

    2 tea spoon sesame seeds

    Oil to fry 1 sp only

    Salt

    Method:

    Take fresh and soft snake gourd. Clean and make them into pieces.

    Soak tamarind in water.

    Make seasoning with red chilies and fry the vegetable with that.

    Grind with tamarind and salt.

    Dry fry some seasam seeds and grind with the thuvaiyal.

    Remove from the mixer grinder and serve with hot cooked rice.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thuvaials with various Veg.


    Cabbage, Bottle Gourd, Beet Root, Brinjal & Carrot Thuvaiyals.



    Take any one of the above vegetable. Clean and make them into pieces.

    Soak tamarind in water.

    Make seasoning with red chilies and fry the vegetable with that.

    Grind with tamarind and salt.

    (Dry fry some sesame seeds and grind with the thuvaiyal.)

    Remove from the mixer grinder and serve with hot cooked rice.

    If you want you can add 2 - 3 garlic while frying the ingredients.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Santhra/ Loose Jacket Skin Thuvaial



    Without wasting loose jacket fruit's skin we can make Thuvaiyal.

    That is a good medicine for indigestion.

    Take one cup of Loose jacket fruit's skin and fry with red chilies and grind with

    soaked tamarind.

    Add salt and make seasoning with mustard seeds and udad dal.

    Serve with hot cooked rice and ghee.

    This Thuvaiyal will have a bitter taste even then this will help us for digestion.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rasam - Introduction

    We South Indians prefer Rasam very much.

    Let us see the varieties here.

    Before that we have to prepare Rasam Powder as Sambar Powder.

    We feel light when we have rasam for lunch.

    Ingredients :

    200 Gms. Black Pepper
    800 Gms. Coriander Seeds
    200 Gms. Thur Dal
    2 spoon Turmeric Powder
    10 - 15 Red Chilies
    2 - 3 table spoon Cumin seeds


    Put all the ingredients in a mixer grinder and grind them coarse. Mix it well and store it in a container. I have given this already in Ready made Powders.

    Note: You can add 10 – 15 garlic while grinding rasam powder and keep the powder in the fridge. Because you are adding raw garlic. It is sure that there wont be any wet in the ‘rasam powder’ but if you keep it in the fridge it will remain fresh.

     

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