Goat Spleen Fry/Suvarotti/manpaththai

Goat spleen is Hundred times better than taking iron tablet to increase our hemoglobin level.

It you take this goat spleen weekly three time and continue one month definitely your hemoglobin (blood cells) level will increase.

Goat spleen is known as  Hindi – bakre ka tilli बकरी तिल्ली, English - goat spleen, Tamil – மண்பத்தை, மண்ணீரல் Manniiral, maneeral,manpaththai, சுவரொட்டி

 Ingredients

Goat Spleen -  (suvarotti) – ¼ kg

Chilli powder – 1 tbsp

Salt – to taste

Pepper powder – half tspn

Ginger garlic paste – one tspn

Tomato – one no

Cilantro – few

Chopped Green chilli – one no

Gingelly oil ( nallennnai) – one tbspn

Ghee  - one tspn

மன்பத்தை / சுவரொட்டி - Spleen Fry

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Method

Cut small pieces and wash goat spleen with turmeric powder

In bowl add goat spleen,chilli powder, pepper powder,salt,ginger garlic paste, chopped tomato chopped green chilli ,cilantro mix everything and marinate for halfhour.

In a wide pan heat  gingelly oil add marinated goat spleen and cook on low flame 7 to 10minutes.

Finally add ghee sprinkle  little garam masala and heat one minute, remove  from the gas stove transfer it to a serving bowl.

Goat spleen is thousand times better than taking iron tablet to increase our hemoglobin level.

It you take this goat spleen weekly three time and continue one month definitely your hemoglobin level will increase.

Dates and mixed nuts ball

Dates and mixed nuts ball

Dates has iron and other nutrients, which give lot of energy to the body.
To maintain normal and good health, body needs iron content. 

Preparation time : 10 minutes

cooking time 10 minutes

serves :8

Iron Ingredients: Almond, Dates

Ingredients

Dated – 10 nos

Chopped Mixed nuts – almond flakes, pistachio flakes , cashew, walnut – 100 gram 

Coconut flakes – required qty (for rolling)

Roasted sesame seeds – required qty (for rolling)

Ghee – 1 tspn

Method

Remove seeds from dates , roast the nuts with ghee

In a bowl add dates and  nuts make gooseberry size (amla) small ball

Roll it with sesame seeds and coconut flakes 

Easy and healthy rich iron nutritious dates and nuts ball.

Linking to   #livogenironchef the Iron Chef contest on IndiBlogger. 

Tag: Iron Recipes for anemia, Iftar Recipes, evening snacks for kids

Red Spinach Beet Spring Roll

Red Spinach Beet Spring Roll - Iron


Preparation time : 25 minutes
cooking time : 30 min

Spring rolls are a large variety of filled, rolled appetizers, it’s Chinese and Vietnams popular starter recipe. Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level.
I always prepared homemade spring roll for packing my son’s lunch box.

Ingredients

Red Spinach – ½ Chopped

Beetroot – ½ cup grated

Sping onion – ½ cup hopped

Carrot – ½ cup grated

White pepper pwd – ½ tspn

Black pepper pwd- ¼ tspn

Salt – to taste or ( ½ tspn)

Sweet soy sauce -  1 tspn

Chilli tomato ketcup – 1 tpsn

Lemon juice – ½ tpsn

Garlic butter – 1tpsn

Olive oil – 1 tspn

For the dough

Maida (Plain Flour) –  1 cup

Ghee– 1 tspn

Sugar– ½ tspn

Salt– ½

Water – ½ cup (required qty)

Oil – for frying

Heat a non stick pan add olive oil and garlic butter  

Add spring onion, red spinach, beetroot, carrot one by one stir well and cook for 5 minutes.

Add sweet soy sauce, , white pepper,black pepper pwd,lemon juice, chilli tomato ketchup, salt mix well and cook for 3 minutes remove from the heat and cool.

In another wide bowl, mix the Maida , sugar, ghee and salt.

Prepare a soft dough with those ingredients.

Make small lemon size balls and roll it in atta , as needed.

Make a the balls in to a flat Small rotis ( like puris) .

Place the flattened dough Keep 1 heaped teaspoon

Spread the prepared filling. Close two sides and roll it like cylinder shape.

It’s not closed properly seal it with maida paste.

 Heat oil in pan keep the fire in Medium flame deep fry the all Spring Rolls. Cut into bite size pieces.

Serve it hot with ketchup or any chutney..

 It is a great Party Starter/ breakfast/dinner/and lunch box food for Kids and adults too.

This is my entry for  #livogenironchef the Iron Chef contest on IndiBlogger. 

Mango Dalcha / Veg Dalcha - Muslim Home Traditional Side Dish

Dalcha

This dish was prepared traditionally in Muslim houses with Bahara Khana as a side dish. Also it is much favor for pregnant ladies to enjoy the sour taste of mango.

மாங்காய் தால்சா 

Vegetables (cut in to pieces) 

Drum Stick, yam, green banana, brinjal -  ½ kg

Green mango – small 1(sliced)

Onion – 2

Tomato – 2

Green chilli – 2

Red chilli pwd – 1 tspn

Coriander pwd – 2 tbsn

Salt – to taste

Coriander leaves – few

Tamarind - lemon size.(soak and make a pulp)

For dhal

Channa dal ( kadalai paruppu) – 100 gram

Toor dal – 25 gram

Turmeric – ½ tspn

For tempering

Oil – 2 tbspn

Mustard seeds – 1 tspn

Cumin seeds – ½ tspn

Onion – 1

Ginger garlic paste 1 tspn

Curry leaves - few

Coriander leaves – few

Method

Wash two type of dhal and soak it for 5 min.  Add required water and turmeric powder and cook dhal in pressure cooker. Wash and cut all the vegetables.

In a wide pan add all the vegetables (onion, tomato, yam, drumstick, green banana, brinjal) and add masalas, green chili coriander leaves and cook for 15 minutes.

Now add the mango slices and extract the tamarind pulp and add it with cooked vegetables.

Boil for 10 minutes.

Finally temper with the above said ingredients and pour it on a cooked vegetable (Dalcha)

Katta  dalcha.

This dish was prepared traditionally in Muslim houses with Bahara Khana as a side dish. Also it is much favor for pregnant ladies to enjoy the sour taste of mango.

This recipe was published in kunkumam thozi monthly magazine June 2015, Ramadan Recipe

 Tags: Dal Recipes, side dish for Ghee rice/Bahara Khana/Ney sooru,Pregnant Lady recipe, Muslim Home Traditional Side dish, Muslim Home Marriage Recipes.

Sogo/Sabudana/javvarisi Payasam

Sogo/Sabudana/javvarisi Payasam

Sogo (Tapioca Pearls) contains folic acid and vitamin B complex

Preparation Time : 10 Minutes 

Cooking Time : 20 

Serves : 4 Person 

Ingredients

Sogo /Sabudana/javvarisi  – 50 gram (1/4 cup)

Milk – ½ lr ( 2 ½ cup)

Cardamom – 2

Cashew  nut  and Raisins – each 8 nos

Ghee – 1 tbspn

Baadam ( Almond) – 6 Nos ( coarsely grounded)

Sugar – 50 gram

Sweetened condensed milk – 3 tspn

Method

Wash and Soak the sogo (javvarisi) for 10 minutes.

Roast cashew and raisins in ghee till golden colour (without burning)

Soak almond in a hot water remove the skin chop and grind to a coarse paste.

Heat a wok and add one cup of water and soaked sogo and allow it to boil.

After boiling sogo add milk and cardamom and again  boil it for 10 minutes.

Add coarsely ground almond, sugar, condensed milk and cook for 5 minutes.

Finally add roasted cashew nuts and raisins.

Sogo payasam is very well goes with dosa, aappam and idiyappam.

During Iftar (fasting) I will prepare, sogo/javvarisi nonbu kanjsi (Sogo mutton or chicken porridge, Sogo Agar Agar, Sogo Dates Payasam ,Sogo Corn Soup, Sogo kheer/ Payasam, Sogo vadai.

Health Benefits for sogo/javvarisi /Sabudana///ஜவ்வரிசியின் பயன்கள்//

Sogo Recipes are best during fasting time.

Tapioca pearls /Sogo contains folic acid and vitamin B complex, It is a top diet for pregnant women

In taking sogo related recipes it will cure mouth ulcer and stomach ulcer

It’s a very good porridge for babies easy to digest, nice remedy for sick and weak people.

I am a very pet to my Grandmother.

 My Grandmother’s (Tips) Advise: Boil one tbspn of sogo in a ½ cup of water, boil milk and add ¾th cup of boiled milk, add little sugar and drink for 40 days, definitely it will cure who is suffering from severe stomach ulcer and many uterus problems.

Linking to Babi's Recipe Event and giveaway & Shoba's Kitchen Event and Giveaway

1. Boneless Chicken Tikka 

Recipe : 362

Raw mango Chutney - Pacha Manga Chutney

Kerala Special Manga Chutney/Raw Mango Chutney/Pacha Manga Chutney

Ingredients

1. Raw Manga – 1
2. Fresh coconut – ¼ cup
3. Whole red chilli – 3 ( depends on  your spice level)
4. Small onion – 3
5. Salt – to taste
6. Ginger – small piece
7. Garlic – 1 pod

For tempering

1. Mustard seeds – ¼ tspn
2. Oil – ½ tspn
3. Curry leaves – few
4. Urad Dal - 1/2 tspn

Method

1. Wash remove the skin from the raw mango and cut into small pieces.
2. In a mixie add raw mango, coconut, ginger, garlic, salt, small onion grind into coarse paste.
3. In a small pan temper with above ingredients and pour it to mango paste and mix well.
4. We can have this chutney with plain rice or dosa.
5. This chutney gives more taste especially to the pregnant women.

Serves : 3 person

Preparation time: 7 minutes

Giveaway Event @ Full Scoops - First Blog Anniversary 

Flax seed beet Fish Cutlet

Flax seed beetroot Fish Cutlet

Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level. very good for pregnant ladies, it is also cure problems like itching and kidney stone.Normally all are using boiled potato instead we can add beetroot and carrot , it taste very different 

1. Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come fromflax, one of the oldest fiber crops in the world - known to have been cultivated in ancient Egypt and China.

Ingredients

Marinate and cook

Bone less fish ( King Fish) – ½ cup

ginger Garlic paste – ½ tspn

salt – ¼ tspn

pepper pwd – ¼ tspn

 (Mix all the below ingredients with cooked fish)

grated beetroot – 2 nos

boiled potato – 1 no (big) 150 gram

boiled carrot – 2 inch size

chopped onion – 1 nos

chopped green chilli – 1 nos

garam masala wd – ½ tspn

pepper pwd – ½ tspn

coriander leaves – handfull of

bread crumps – 1 tbspn

flax seed powder – ¼ cup

for  coating

crumps pwd – requieed qty ( ¾ cup)

corn flour pwd – 1 tbspn

for dipping

egg – 1 no

Method

1. Clean and wash the fish , add pepper pwd, gg paste, and salt mix well and for 10 minutes.
2. cook it well and keep it aside .
3. In a bowl add , cooked fish, grated beetroot, boiled potato, boiled carrot mash and mix well .
4.  Add chopped onions, green chillis, salt, pepper pwd, garam masala pwd, bread crumps, flax seed pwd mix well and make equal size, playable ball.
   
5. In a bowl beat the egg until it turns in to fluffy texture.
6. In a plate mix corn flour and bread crumps. 
7. Now dip the prepared cutlet balls, dip it in the beaten egg and coat well with bread cramps and corn flour mix, press it lightly and arrange  it  in a plate.
   
    
8. Keep it in the fridge for 1 hour and In a tawa add oil  and shallow fry all the cutlets.
   
9. Healthy Flax seed Beet Cutlet is now ready to serve with mint chutney or ketchup.

Note: (We can store this in a freezer, and when required, defrost it and fry either deep fry or shallow fry.)

Instead of Beetroot you can add any vegetables of your choice.

தமிழில் பார்க்க இங்கே சென்று பார்க்கவும் . பீட்ரூட் ஆளிவிதை மீன் கட்லெட்

Giveaway Event @ Full Scoops - First Blog Anniversary 

Beetroot Biriyani (Pressure Cooker Method)

Serves - 3 person

Preparation time: 15 minutes

Cooking time : 15 minutes 

Beetroot Biriyani (Pressure Cooker Method)

Beetroot  Biriyani is a colourful healthy dish  for kids Lunch box.It enhances hemoglobin who are anemic. 

Chut phut one pot meal  It is very healthy meal, especially for pregnant women.

Ingredients

1. Beetroot – 2 Medium size
2. Onion – 2
3. Tomato – 2
4. Green chilli – 1
5. Red chilli powder – 1//2 tspn
6. Curd – 1 tspn
7. Coriander leaves and mint leaves – few
8. Bay leaves – 2 pcs
9. Cinnamon  , clove,cardamom – each – 1 pc
10. Ginger garlic paste  - 1 ½ tspn
11. Salt – to taste ( 1 tspn)
12. Oil – 5 tspn
13. Ghee – 1 tspn
14. Lemon juice  - ½ tspn
15. Boiled - Egg - 2 nos

Method

1. Soak rice for 10 minutes. Peel and wash the beetroot and cut into small cubes.
2. Cut the onion and tomato lengthwise. Heat oil in a cooker add bay leaves, cinnamon , cardamom, clove when they y start crackle add onion sauté till it  turns pink, add ginger garlic paste and sauté till it’s raw smell goes away, Now add coriander, mint leaves stir it  for 2 minutes and  add tomato and green chilli cook it for about  2 minutes under low flame.
3. Now add beetroot, chilli powder, salt, curd and cook about – 2 minutes .
4. Add water 1: 1 ½  ratio and allow to boil then add soaked rice again boil about 5 minutes now add lemon juice + ghee and close with cooker lid and leave  for 2 whistles.
5. When the pressure completely releases out of the cooker, mix well with fork and transfer it  in to a serving bowl and garnish with coriander leaves and boiled egg serve it with Raita

பீட்ரூட் பிரியாணி  - Tamil version

Pressure cooker - beetroot biriyani