Kitchen Tips

1. Clean the kothamalli /Coriander leaves chop them and put them into the ice tray with little water. It remains green and take one and add to the dhal/ curry/sambar.

2. To keep the vegetables fresh for longer time , wrap them on a newspaper wrap them in newspaper before keeping in the fridge.
3.To prevent chopped brinjals from getting discoloured , keep them in salt water.

Aval Raitha (Puffed Rice Raitha)

Aval Raitha

This recipe is very easy to prepare.

Ingredients

Cauliflower Curry

• Aval............................ 1cup
• Yogurt.........................1 and 1/2 cup
• Green Chili..................2
• Ginger.........................1tsp
• Coriander Leaves.......1tsp
• Grated Carrot.............2tsp
• Mustard Seeds............1tsp
• Salt to Taste.

Method

• Soak the aval in water for 30 minutes.
• Add the yogurt, salt, carrot chopped green chili, ginger and coriander leaves. 
• Mix well. Heat a pan with oil add mustard seeds and when it splutter add to the raitha.

Uses of Methi seeds

Methi (Fenugreek seeds) is used in Indian recipes and consumed in both leaf and seed.

The leaves are used in chapathi, curry and dhal. To marrinate the curries we use methi powder.

The leaves are having cooling effect and good for diabetes. It is rich in minerals and vitamins.

It speeds the metabolism and helps to improve our body function .
Soak 1 tsp methi seeds and take next day morning on empty stomach.It helps in the treatment of diabetes.

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