Home remedies-Karpooravalli to cure kidney stones

Top Home Remedies for Kidney Stones

1.       Karpooravalli /Oomavalli (Plectranthus amboinicus)

Ingredients:

Karpooravalli - 5-10 leaves

Sombu/Perunjeeragam/Fennel seeds - 1 Tablespoon

Panavellam/panakarkandu/palm Jaggery -1 Tablespoon

Water – 1 glass say 200ml

Method:

·         Take a glass of water boil it.

·         Add the karpooravalli leaves and Jaggery in it

·         Make it boil until the leaves become soft and jaggery completely dissolves in it.

·         The boiled water should become 100ml.

·         Take this two times a day until the stone comes out.

south indian recipie-Chilli Paneer /Paneer 65

Chilli paneer/paneer 65

Ingredients

1. Paneer   -250 gm

2.Lemon-half slice

3.Curd -2 Tbsp

4.Chilli powder – ½ tbsp

5.Corn flour-2 Tbsp

6.Rice flour -2 tbsp

7. Ginger- Garlic paste- 1tbsp

8.Colour powder/Kesari powder- a pinch (optional)

9. Salt – As per taste

10.Oil- ½ cup

11.Coriander leaves – to Garnish

12.Curry leaves –To garnish

13.Mint leaves –To Garnish

14.Onion rings –To Garnish

Method:

1.       Cut the paneer into small cubes of required size

2.       Now take a bowl, put these paneer, add the said quantity of chilli powder,corn flour,rice flour , kesari powder,ginger garlic paste , salt, curd and squeeze the half sliced lemon  and mixed it uniformly

3.       Then refrigerate or keep it aside in room temperature for 2 min.

4.       Now take a pan and pour required quantity of oil for deep frying and heat the oil to the required temperature

5.       Add the marinated paneer into the boiled oil and fry till it get golden orange/red

6.       Now garnish it with fried curry leaves,coriander leaves ,mint leaves and onion rings and serve it hot and spicy.

south indian recepies-Chilli prawn / prawn 65/shrimp 65/Chilli shrimp

Chilli prawn / prawn 65/shrimp 65/Chilli shrimp

Ingredients

1. Prawn  -250 gm

2.Lemon-half slice

3.Curd -2 Tbsp

4.Chilli powder – ½ tbsp

5.Corn flour-2 Tbsp

6.Rice flour -2 tbsp

7. Ginger- Garlic paste- 1tbsp

8.Colour powder/Kesari powder- a pinch (optional)

9. Salt – As per taste

10.Oil- ½ cup

11.Coriander leaves – to Garnish

12.Curry leaves –To garnish

13.Mint leaves –To Garnish

14.Onion rings –To Garnish

Method:

1.       Clean the prawn

2.       Now take a bowl, put these prawn, add the said quantity of chilli powder,corn flour,rice flour , kesari powder,ginger garlic paste , salt, curd and squeeze the half sliced lemon  and mixed it uniformly

3.       Then refrigerate or keep it aside in room temperature for 20 min.

4.       Now take a pan and pour required quantity of oil for deep frying and heat the oil to the required temperature

5.       Add the marinated  prawn into the boiled oil and fry till it get golden orange/red

6.       Now garnish it with fried curry leaves,coriander leaves ,mint leaves and onion rings and serve it hot and spicy.

south indian recipies -chilli chicken/chicken65

Chilli chicken / chicken 65

Ingredients

1. chicken boneless  -250 gm

2.Lemon-half slice

3.Curd -2 Tbsp

4.Chilli powder – ½ tbsp

5.Corn flour-2 Tbsp

6.Rice flour -2 tbsp

7. Ginger- Garlic paste- 1tbsp

8.Colour powder/Kesari powder- a pinch (optional)

9. Salt – As per taste

10.Oil- ½ cup

11.Coriander leaves – to Garnish

12.Curry leaves –To garnish

13.Mint leaves –To Garnish

14.Onion rings –To Garnish

Method:

1.       Clean the boneless chicken

2.       Now take a bowl, put these boneless chicken pieces , add the said quantity of chilli powder,corn flour,rice flour , kesari powder,ginger garlic paste , salt, curd and squeeze the half sliced lemon  and mixed it uniformly

3.       Then refrigerate or keep it aside in room temperature for 20 min.

4.       Now take a pan and pour required quantity of oil for deep frying and heat the oil to the required temperature

5.       Add the marinated  chicken  into the boiled oil and fry till it get golden orange/red

6.       Now garnish it with fried curry leaves,coriander leaves ,mint leaves and onion rings and serve it hot and spicy.

south indian recipies-Chilli mushroom/mushroom65/chill kaalaan/kaalaan65

Chilli mushroom/mushroom65/chill kaalaan/kaalaan65

Ingredients

1. Mushroom/Kaalani  -200 gm

2.Lemon-half slice

3.Curd -2 Tbsp

4.Chilli powder – ½ tbsp

5.Corn flour-2 Tbsp

6.Rice flour -2 tbsp

7. Ginger- Garlic paste- 1tbsp

8.Colour powder/Kesari powder- a pinch (optional)

9. Salt – As per taste

10.Oil- ½ cup

11.Coriander leaves – to Garnish

12.Curry leaves –To garnish

13.Mint leaves –To Garnish

14.Onion rings –To Garnish

Method:

1.       Cut the mushroom /kaalaan in two halves  and clean it.

2.       Take a pan and put on the gas stove ,pour some water and add these cleaned gobi and boil it for say 2 mins

3.       Then drain the water and take the boiled mushroom without a drops of water

4.       Now take a bowl, put these  mushroom, add the said quantity of chilli powder,corn flour,rice flour , kesari powder,ginger garlic paste , salt, curd and squeeze the half sliced lemon  and mixed it uniformly

5.       Then refrigerate or keep it aside in room temperature for 20 min.

6.       Now take a pan and pour required quantity of oil for deep frying and heat the oil to the required temperature

7.       Add the marinated  mushroom into the boiled oil and fry till it get golden orange/red

8.       Now garnish it with fried curry leaves,coriander leaves ,mint leaves and onion rings and serve it hot and spicy.

south indian recipies -chilli gobi/gobi 65/chilli cauliflower/cauliflower65

1.Chilli gobi/gobi65/chill cauliflower/cauliflower65

Ingredients

1.Cauliflower/Gobi  -1 flower

2.Lemon-half slice

3.Curd -2 Tbsp

4.Chilli powder – ½ tbsp

5.Corn flour-2 Tbsp

6.Rice flour -2 tbsp

7. Ginger- Garlic paste- 1tbsp

8.Colour powder/Kesari powder- a pinch (optional)

9. Salt – As per taste

10.Oil- ½ cup

11.Coriander leaves – to Garnish

12.Curry leaves –To garnish

13.Mint leaves –To Garnish

14.Onion rings –To Garnish

Half Boiled Cauliflower

Corn Flour

Ginger Garlic crush mix

Salt

Lemon

Rice Flour

Curd 

Red Chilli Powder

Method:

1.       Cut the cauliflower/gobi into separate pieces and clean it.

2.       Take a pan and put on the gas stove ,pour some water and add these cleaned gobi and boil it for say 5 mins

3.       Then drain the water and take the boiled  flower without a drops of water

4.       Now take a bowl, put these flower, add the said quantity of chilli powder,corn flour,rice flour , kesari powder,ginger garlic paste , salt, curd and squeeze the half sliced lemon  and mixed it uniformly

5.       Then refrigerate or keep it aside in room temperature for 20 min.

6.       Now take a pan and pour required quantity of oil for deep frying and heat the oil to the required temperature

7.       Add the marinated  flowers  into the boiled oil and fry till it get golden orange/red

8.       Now garnish it with fried curry leaves,coriander leaves ,mint leaves and onion rings and serve it hot and spicy.

Chettinad chicken special

chettinad chicken curry, based on the authentic recipe many modern versions have been derived, especially by the restaurateurs. Over the years, I got to taste a few which almost tasted same except the texture and the hint of spices. It is one of the most flavorful chicken dishes from the south Indian cuisine.

The recipe shared here is the one I felt close to the restaurant style chettinad chicken curry. After several trials I arrived at this and can say this is one of the best flavorful and delicious curry.

Chicken curry from South India's popular chettinad cuisine. Cooked in flavorful , freshly ground mixture of spices

Author: Sarala Dhavamanoharan

Recipe type: Main

Cuisine: south indian

Yield / Serves: 3

Ingredients (240 ml cup used)

• 500 grams or ½ kg chicken
• 2 tbsp. oil
• 1 large onion finely chopped
• 1 to 2 sprigs of curry leaves
• 2 medium tomatoes (pureed)
• 1 bay leaf

Marination

• ⅛ tsp turmeric
• ¼ tsp chili powder
• 2 tsp. Lemon juice or yogurt (yogurt helps to make the chcken soft)
• 4 garlic cloves + 1 “ginger or 1 tbsp. ginger garlic paste
• Salt as needed

Chettinad masala (roast and grind)

• 1 tbsp. Poppy seeds or pottukadalai or 6 to 8 cashews
• ¼ cup of grated coconut
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin
• ½ tsp pepper corn
• 3 to 5 red chilies (or 1 tsp red chili powder)
• 2 green cardamoms
• 3 cloves
• 1 inch cinnamon stick

Instructions

1. Marinate meat with marination ingredients. Set aside
2. Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool
3. Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside
4. Grind tomatoes to smooth.
5. Heat oil in a pan, add bay leaf, onions and fry till they turn translucent, golden is better.
6. Add chicken, fry for at least 4 to 5 mins
7. Filter pureed tomatoes to the pan, add turmeric, salt, chili powder. Mix well & fry till the oil begins to separate.
8. Add the ground paste and curry leaves. Fry for 2 to 3 mins.
9. Add 1 ¼ cup water. Cover and cook till it is fully done, soft and tender. The gravy becomes thick by then. If not cook the without a lid and evaporate some water. Add more water if needed to get the desired consistency. cook till the chicken gravy thickens. Garnish with fried curry leaves.
10. Serve chettinad chicken curry with rice or phulka.

Nutrition Information

Serving size: 3 Protein: 125 grams