The benefit of Jay food

Jay Food For Health

• A lower intake of saturated fatty acid. All most fatty acids come from animal product, but vegetarian foods eat vegetable and fruit. Vegetarian diet received lower fat and eat bean and mushroom replace meat.

• A higher intake of dietary fiber. Vegetarian usually eat a greater number of high fiber foods such as tomato, carrot, broccoli, squash, cauliflower, onions, mixed lettuce salad, leeks, apples, pearsand citrus fruits. Vegetarian have a reduced risk of non-Hodgkin's lymphoma and cancer.

• A higher intake of antioxidant nutrients. The vitamins such as vitamin C and E are antioxidants which are found in certain fruits, vegetarian and plant oils and respectively.

Jay Food For Mind

• Composure of mind cause to kindheartedness, be in a good temper that the basic of perform meritorious acts.
• Stop feud each other human and animal (forgive for every things).
• Always be apperception, unshackle and do not frighten with every event this will be save you from danger such as natural disaster, animal danger and destiny danger.
• Gods and holy things will bless you and wish you well being.

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Egg Noodles (Egg Hakka Noodles)

I can have noodles only occasionally but this is hubbys favourite. He loves most of the chinese dishes and egg noodles is his most favorite. I was in a hurry after I cooked the noodles and to add on, the climate was so dull so clicked very few pics as I didnt want to miss posting it :)

Egg Noodles Recipe

Ingredients:

• Egg/ Veg pack of Hakka Noodles - 1 cup
• Veggies - 1/4 cup of finely chopped (I used carrot and capsicum)
• Soya Sauce - 1 tsp
• Pasta/ Pizza Sauce - 1/2 tbsp(optional)
• Tomato Sauce - 1/2 tbsp
• Vinegar - 1/2 tsp (U can use lemon juice alternatively)
• Egg - 2
• Garlic - 3 tsp chopped finely
• Onion - 1 chopped
• Pepper powder - 1/2 tsp
• Olive Oil - 2 tbsp
• Salt - as required

NOTE: I have used the veggies had in hand, You can use any veggies of your choice.

Method:

You can check the stepwise here

1. Boil water(around 2 cups well enough for the noodles to immerse fully) and add a tsp of oil in water. In boiling water add the hakka noodles, Let it boil for 3-4 mins . Check if its cooked then drain the water and keep the noodles aside.
2. Heat 1/2 tsp oil in a pan, then break the eggs and add it with a pinch of salt and pepper. Scramble it well, till the egg is completely cooked. Keep aside.
3. Heat remaining oil in the same pan. Add garlic, onions and fry for 2mins.Then add finely chopped vegetables. Sprinkle water just to let the veggies get cooked without losing the crunchiness. Add soya sauce keeping in high flame stir well then again simmer. The add pasta sauce,tomato sauce, required salt, pepper powder and mix well.
4. Stir well until veggies gets mixed well with the sauces.Add scrambled egg and give a quick stir. Now add boiled and drained noodles to the pan and mix well with sauces and veggies. Toss the noodles for 2mins. Squeeze lemon juice / vinegar . Switch off the flame and Serve hot!

My Notes :

• You can make the noodles saucy by adding in more sauces and little water.

• Add oil to boiling water so that the noodles dont stick to each other once cooked.


• After the veggies are added dont overcook as the veggies will become very soft. The veggies should be crunchy not soft.

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Pongal Puli Curry Recipe(Pongal Kuzhambu)

Hope you all had a great pongal so did we. I was waiting to post this puli curry since long and this year got some time to click though in a hurry. It is the best combination with both sweet and milk pongal. Amma says its a custom to add 5 types of country veggies and it can be to our own liking but we add the veggies given below mostly.

Pongal Puli Curry Recipe - Ingredients

• Pumpkin(Parangikai) - 1/2 cup
• Potato - 1/2 cup
• Broad beans(Avarai) - 1/2 cup
• Field beans(Mochai) - 1/2 cup
• Sweet potato(Sakarai valli kilangu) - 1 cut into cubes
• Small onion - 8 to 10 halved
• Tomato - 2 chopped
• Garlic - 8 to 10 flakes
• Tamarind pulp - 1/4 cup
• Jaggery - 1/2 tbsp (optional)
• Toor Dhal - little less than 1/4 cup (Pressure cooked until mushy)
• Red Chilli Powder - 2 tsp
• Coriander powder - 2 tsp
• Salt - for taste

To Temper

• Cumin(Jeera) - 1 tsp
• Vadagam (for tempering) - 1/4 tsp
• Curry leaves - few

Method:

1. Pressure cook toor dhal until mushy, keep aside. Add tamarind in warm water and take pulp, set aside. Pressure cook field beans for 3 whistles and keep aside.

2. Heat oil in a pan - add jeera, vadagam and curry leaves let it temper then add onion, garlic and tomato and saute well. Then add broadbeans, potato and sweet potato saut for 2mins. Then add red chilli powder, coriander powder and required salt. Then add water till immersing level.

3. Once the veggies are cooked then add pumpkin(as it gets cooked faster add it after the other veggies get cooked). Then add little more water if required for pumpkin to get cooked. Once all the veggies turn soft, add mashed toor dhal, jaggery and mix well.

4. Then add tamarind pulp and mix well. Give it a boil then add cooked mochai and allow it to get thicker. Once the veggies are nicely blended with the gravy and is semi thick switch off.

This is called as puli curry as amma calls it and is popularly called as pongal kuzhambu.

My Notes:

• We usually add 5 veggies for this pongal kuzhambu as a custom and the choice of veggies can be anything we like. But make sure to add the veggies according to the fastness each veggie gets cooked.
• Adding jaggery is also optional but I recommend it as the tangy tastes compliments well with the mild sweetness

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Keerai Kootu (Greens with Dhal)

I have my school alumini meet tomorrow and am pretty much excited to see the school, friends and teachers after almost 15 years. So waiting for the autograph moments!!

Keerai kootu is mittus fav and am happy that she has not adapted her mothers habit of ignoring this healthy veggie ;) so keerai kootu is made often for her sake.

Keerai Kootu Recipe

Ingredients:

• Keerai(Greens) - 1 cup
• Moong dal - 4 tbsp
• Small onion - 4 to 5
• Tomato - 1 small sized
• Turmeric powder - a pinch
• Salt- to taste

To grind:

• Coconut - 1/8 cup
• Raw Rice - 1/2 tbsp (You can use rice flour too)
• Water - little enough to grind to a paste

To Temper :

• Oil - 1tbsp
• Mustard 1 tsp
• Urad dal 1/2 tsp
• Jeera - 1 tsp
• Hing - a generous pinch
• Green Chilli - 1 chopped

Method:

1. Clean the greens by removing the root part. Wash it twice atleast, keep aside and let it dry.Then chop it finely.
2. Pressure cook moong dhal with turmeric powder for 4-5 whistles until mushy and smash it well with a laddle, set aside. Grind coconut with raw rice and water to a fine paste and set aside.
3. In a vessel add greens and water till immersing level and cook the greens with required salt. Then add the dal, grinded paste - Check and adjust the salt and bring it to a boil.
4. Meanwhile heat oil in a pan - Add mustard seeds, urad dhal and jeera let it splutter then add hing and green chilli saute for 2mins. Then add onion and tomato saute until onions turns golden brown and raw smell of tomato leaves. Now add the cooked greens and mix well. and switch off. Serve with rice and ghee.

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Soya Chunks Cutlet Recipe

I had a great and super bc weekend with the alumini meet on saturday and a visit to the kovai flower show yesterday and a bday party in the evening. It was a completely packed weekend and I enjoyed every bit of it.

I had such a memorable moment meeting friends and the teachers in our school campus after almost 15 yrs. I felt like even the corridors and classes spoke to me and had goosebumps when I entered the campus. I felt even more special when teachers and even the principal remembered me as a quiet girl hehe but yes I was calm and quiet during my school days and college days was totally different ;) I was totally moved when the principal asked me to give the url of sharmispassions :)

And about the kovai flower show : I felt this year it was more of commercial exhibits and the flowers arrangements were less , it was a colorful sight everywhere. Last year I had my dslr new so clicked all the pics in P mode and this time made up my mind to use only manual mode and got pretty decent pics.

Now onto the recipe : I was very tempted seeing the recipe in vardhinis space and here goes the recipe with my own adjustments.

Soya Chunks Cutlet Recipe
Recipe Referrence : Zesty Palette

Ingredients:

• Soya chunks - 1 cup
• Onion - 1 medium sized
• Potato - 1 cup boiled and mashed
• Red chilli powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - 2 tbsp
• Oil - as required to toast / deep fry
• Salt- to taste

For coating:

• Oats powdered - 2 tbsp
• Breadcrumbs - 4 tbsp

Method :

1. Pressure cook soya chunks for 1 whistle until soft. Wash it well atleast twice to get rid of the soya raw smell. Drain water completely and squeeze to remove excess water. Then mash it well.

2. Now in a wide bowl, add mashed potatoes, soya chunks, chopped onion, coriander leaves, red chilli, garam masala powder, required salt and mix well. Then saute the mixture in low flame for 3mins(this step is purely optional my mixture was little watery so did this)

3. Make the coating ready by mixing breadcrumbs with powdered oats. Make small round or oval shaped patties. Dip it in the breadcrumbs-oats mixture until coated well on both the sides.

4. Heat dosa pan with oil and toast it on both sides until golden brown. Serve hot with ketchup or green chutney. You can deep fry the cutlets too.

It is apt for getogether and even kids parties. You can serve it with tomato ketchup or green chutney .

The cutlets are very soft and tastes soo good that even my little one liked it. Sure to be kids favourite and its healthy too with the addition of soya chunks and veggies in it. You can make the mixture in advance(not more than a day but) and then shallow fry it when needed.

My Notes :

• You can just soak the soya chunks in water for 15mins , squeeze the water completely then powder to a coarse mixture as mentioned in the orginal recipe. I preferred the pressure cooking way.
• You can use other veggies like carrot and peas too.
• When made for a gathering then deep frying is easy as toasting will be sure time consuming.

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