Vinoth Kumar V S

PC:  https://www.flickr.com/photos/gloryfoods/6243726762 Steaming is a healthier choice than many other cooking techniques like frying, boiling, etc.. Steaming the vegetables will help us receive most nutrition and taste out of  the vegetables. Through steaming Vegetables gets cooked in little time (3 to 7 minutes). Idli steamer or a food steamer can be used for steaming vegetables Steamed Vegetable Recipe: Steamed vegetables are soft & tasty, it doesn't require spices and salt for taste but if one is habituated to spices and salt or prefers making it a recipe these guidelines can be followed to create a conservative recipe. Steam vegetables of your choice and transfer it in a large vessel Add coconut gratings and/or a Vegetable Base* Add little amount of Spices as per your taste needs ( pepper, coriander powder, jeera powder,. ) and Salt Season with coriander and greens of your choice Mix all the ingredients *Vegetable Base Recipe: Vegetabl...

Ingredients - For 4 Servings: Tomato ( Ripened)  - 4 Nos Medium Size Curry Leaves - 15 Leaves Coriander - As per taste Garlic - 8 Nos ( Unpeeled) Pepper, Cumin Seeds (Jeera) and Rock Salt  for Taste Preparation: Wash Curry Leaves, Coriander Leaves and Tomatoes Hand pound Garlic with the peel, Pepper and Jeera  Smash the tomatoes with hands, Chop the Curry Leaves and Coriander Leaves Add 4, 5 glasses of water in a broad vessel and add all the ingredients  Cook for few minutes till it starts boiling and switch off the stove Add Salt as per taste Optionally you can add grated carrots, beetroot, ginger, few drops of lemon to prepare different varieties of rasam *No Oil is used in this recipe Register in the link provided to receive alerts for our Wellness Programs:  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Conservative Cooking is an idea/ approach towards creating a Nutritious, Healthy, Balanced and most importantly Tasty Cooked Meal. Key points to be considered while creating a Conservatively Cooked Meal: Use Minimum Heat - Don't overcook the Food, Minimal Heat for longer duration is healthier than High Heat and Quick Preparations Use No or Minimum Pressure Prefer Steaming of Veggies and Greens than Boiling or Frying - Minimal Boiling and Frying will be acceptable in order to create a Taste Use No or Minimal Oil ( Few spoons) - Most of the Veggies can be sauteed by sprinkling water or by using tomato puree Always add Spices, Salt, and Coconut after switching off the stove Use Minimal Spices & Salt Prefer Whole Grains, Millets, and Pulses over polished products Prefer Unrefined Oil, Sugar, Salt, etc.. over refined products Prefer Organic, Naturally Grown products over Chemically grown ones - While using Chemically grown foods ensure cleaning it thoroughly for few ...

Ingredients - For 4 Servings: Radish with Greens - 4 Medium Size Tomato - 4 Medium Size Garlic - 8 Nos ( Peeled) Ginger, Rock Salt and Pepper for Taste Preparation: Peel Radish, Clean Radish Greens and chop it finely. Chop tomatoes, Ginger and Garlic Add 600 ml of water in a Pressure Cooker  and add  all the ingredients Cook it for 3 whistles Add Pepper and Salt as per your taste Mix it well and Serve it in a Bowl with a Spoon Register in the link provided to receive alerts for our Wellness Programs:  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Ingredients - For 4 Servings: Potato - 500 grams Carrot - 250 grams Spring Onion - Handful ( finely chopped) Onion - 1 Medium Size ( finely chopped) Oil - 1 tbsp Ginger, Rock Salt and Pepper for Taste Preparation: Peel and Cut Potato into fine pieces, add finely chopped ginger and cook in pressure cooker for 3 whistles. Cut Carrots into fine pieces and cook in pressure cooker for 1 or 2 whistles. Finely chop Onion and Saute it in oil Smash/ Grind the cooked potatoes with ginger, add enough water and make soup base Boil the base till it is hot to serve Add cooked carrots in to the boiling base Add Chopped spring onions and saute onions  Add Rock salt and pepper for taste Mix it well and Serve it in a Bowl with a Spoon Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

தேவையான பொருட்கள்: ஒரு விதமான நீர் காய்கறி - 500 கிராம் ( சவ் சவ்/ வெண் பூசணி/ புடலங்காய்/ பீர்க்கங்காய் ..) சீரகம் - 1 டேபிள் ஸ்பூன்  தேங்காய் - 1/2 மூடி பச்சை மிளகாய் (அல்லது) காய்ந்த மிளகாய் (அல்லது) மிளகு - தேவையான அளவு உப்பு - தேவையான அளவு செய்முறை: காய்கறிகளை சிறிது சிறிதாக வெட்டி அரை டம்ளர் தண்ணீர் விட்டு குக்கரில் வைக்கவும்     இரண்டு அல்லது மூன்று விசில் வந்தவுடன்  அடுப்பை அணைத்து விடவும் அரை மூடி தேங்காய், 1 டேபிள் ஸ்பூன் சீரகம், காரத்திற்கு சிறிதளவு  பச்சை மிளகாய் (அல்லது) காய்ந்த மிளகாய் (அல்லது) மிளகு ஆகியவற்றை மிக்ஸியில் அரைத்து வேக வைத்த காய்கறியில் சேர்க்கவும் தேவையான அளவு உப்பை சேர்த்து நன்றாக கிளறவும் இட்லி, தோசை, சப்பாத்தி, சாதம் போன்றவற்றுடனோ அல்லது நேரடி உணவாகவோ உட்கொள்ளலாம். குறிப்பு:  *அடுப்பை அணைத்த பிறகு தான் தேங்காய், சீரகம், மிளகாய், உப்பு ஆகியவற்றை சேர்க்க வேண்டும் *காரம் மற்றும் உப்பு  முடிந்த வரை குறைவாக பயன் படுத்தப்பட வேண்டும் *எண்ணெய், கடுகு போன்றவை சேர்க்க தேவ...

Ingredients - For 5 Servings: Raagi Flour - 75 grams (15 grams/person) Country Jaggery Powder - 75 grams (15 grams/person) - As per the taste Coconut - 1 Large Coconut ( Grated) Raisins, Cashews & Badam ( Broken) - For taste Preparation: Grind Grated coconuts in a mixie  Boil 1-liter water  Dilute Raagi Flour in 500 ml water  and add it to the boiling water Keep stirring continuously till the Raagi Flour is cooked properly Add Jaggery Powder and allow it to boil for a minute and switch off the stove Add Raisins, Cashews & Badam and Grounded Coconuts in the Kanji Mix it properly and serve  *Use Water as per the Consistency required *Use Jaggery Powder as per the Taste Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je Credits:  Ananth, Roopa, Arabind, Nisha, Raghu, Suguna Amma and other members of Nature Cure Community With Love, Vinoth Kumar V S, Wellness Coach +91 95978 50102

Ingredients - For 5 Servings: Tomato - 500 grams Coconut - 250 grams (grated) Curry Leaves - 10 grams   Ginger - As per taste (10 grams) Green Chilly - As per taste (2-3 large green chillies) Salt - As per taste Preparation: Cut Tomatoes and Saute it in a pan for few minutes and allow it to cool Chop Ginger and Green Chillies Add Sauteed Tomatoes, Green Chillies, Ginger and Grated coconut, Salt (as per the taste) in a large mixie jar and grind it finely Add Curry Leaves Mix it properly and serve  *No oil is used - Use Spices and Salt conservatively  Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je Credits:  Ananth, Roopa, Arabind, Nisha, Raghu, Suguna Amma and other members of Nature Cure Community With Love, Vinoth Kumar V S, Wellness Coach +91 95978 50102

Agathi Poo (Sesbania grandiflora) from our Garden Ingredients - For 4 Servings: Agathi Poo Petals (As Available) - Max 1 Handfull - Chopped Onion (Medium Size)- 1 No Finely Chopped Tomato (Medium Size) - 2 Nos Finely Chopped Paasi Parupu (Moong Dal) - 1 Handfull Curry Leaves & Corriander Leaves - 1 Handfull Finely Chopped Red Chilly  - 2 Nos ( Medium Size)  Pepper and Salt - As Required Preparation: Add all the ingredients in a Pressure Cooker Add 800 ml of water to it Cook for 4 whistles & switch off the stove Add Salt & Pepper as preferred  Mix it properly and serve in a bowl & spoon *No oil is used - Use Spices and Salt conservatively  Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S, +91 95978 50102

Ingredients For 2 Kg Output For 4 Kg Output Fenugreek Seeds 125 gm 250 gm Black Pepper 500 gm 1 Kg Corriander Seeds 500 gm 1 Kg Cumin Seeds 1 Kg 2 Kg Preparation: 1. Dry Roast each ingredient separately - Use solar or drying in sun instead of roasting as suitable 2. When they are slightly warm from the roasting, grind them together in a mixer 3. The powder can be made as fine as desired 4. Cool the powder before storing in air tight containers Thanks Arabind, Nisha & Raghu, Ananth, Roopa and other members of Life Natural Community who have introduced this Preparatory Notes 😊🍃

தேவையான பொருட்கள் 2 Kg 4 Kg வெந்தயம் 125 gm 250 gm மிளகு 500 gm 1 Kg மல்லி 500 gm 1 Kg சீரகம் 1 Kg 2 Kg செய்முறை:  1.  மேலே தரப்பு பட்ட பொருட்களை தனி தனியே வறுத்துக் கொள்ளவும் 2. வறுத்த சூடு முழுதும் ஆறும் முன், முடிந்த அளவு நைஸ் பொடியாக அரைக்க வேண்டும் 3. அரைத்த தூளை காற்றில் ஆற விடவும் 4. ஆறிய பின்னர் டப்பாவில் அடைக்கவும் நன்றி: அரபிந்த், நிஷா & ரகு, ஆனந்த், ரூபா மற்றும் இந்த தயாரிப்பு முறையை அறிமுக படுத்திய இயற்கை வாழ்வியல் நண்பர்கள் 😊🍃

Ingredients: Carrot - 200 grams Coconut - 1/2  Ash Gourd/ Chow Chow/ Cucumber - 200 grams Greens (Coriander/Curry Leaves/Siru Keerai/Arai Keerai/Manathakali Keerai) - 50 grams Preparation: Peel vegetables and cut it in to small pieces Add the vegetables and greens in the mixer/juicer - add 200 ml of water and juice it  Filter using a white cloth and serve *No need to add any sweetener  Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S, Wellness Coach +91 95978 50102

Ingredients: Ash Gourd Slice - 1/2 Kg Lemon - 1/2  Country Jaggery - 1/2 Kg Cardamon - 3 no's Preparation: Peel Ash Gourd, remove the seeds and the soft part of it, cut in to large thick cubes Prick the Ash Gourd Cubes with a fork all over Boil enough water to soak Ash Gourd Cubes Add Ash Gourd Cubes in boiling water, add lemon juice and cook till it becomes soft and transparent Powder jaggery, add water and mix it well Filter the Jaggery Syrup and boil it till you get one thread consistency Add cardamon powder and mix it well  Add Ash Gourd Cubes in the Jaggery syrup and allow it to cool  Serve in a bowl with a spoon *No oil/ghee used Click here if you are interested in my Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S, +91 95978 50102

Ingredients - For 2 Servings: Agathi Keerai (august tree leaves or humming bird tree leaves) - 2 Handfull - Chopped Onion - 1 No Finely Chopped Tomato - 2 Nos Finely Chopped Paasi Parupu (Moong Dal) - 1 Handfull Curry Leaves - As Required Red Chilly  - 2 Nos Pepper and Jeera Powder - 2 Spoons Salt as Required Preparation: Add Half Glass of water - Add Curry Leaves, Red Chilly, Onion and Tomato - Saute for few mins - Till onion is cooked Add Chopped Agathi Keerai and Paasi Paruppu Add Pepper and Jeera Powder Add Enough Water for Cooking, Close the Lid and allow it for cooking Add Salt for Taste once Greens and Dal is cooked properly Mix it properly and serve with Rice/ Millet *No oil is used - Use Spices and Salt conservatively  Click here if you are interested in my Food & Health Workshops https://goo.gl/P5K6Je With Love, Vinoth Kumar V S, +91 95978 50102

Ingredients - For 5 Servings: Carrot - 400 grams Cucumber - 300 grams Chow Chow - 300 grams Fresh Groundnuts - 2 Handful *Usual Salad Servings Approx 200-300 grams/person. Preparation: Peel Carrot, Cucumber, Chow Chow and Cut them to fine pieces.  Add Fresh Groundnuts to it Mix it well and Serve in a Bowl with a Spoon You can add Coconut Gratings, Chopped Coriander Leaves as Additional Topping *No need to add any spices/salt/lemon/oil to the salad. This salad is Tasty in its Natural Form. *Try different cuts/shapes/ graters to suit your taste buds and bring in variety to the taste.  Click here if you are interested in my future Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Pepper & Seeragam Grounded Manually                                                            Coconut Gratings Ingredients - For 3 Servings: Raw Banana - 3 Big Pieces Pepper - 3 Tea Spoons Seeragam - 3 Tea Spoons Coconut Gratings - Half Coconut Salt - As Needed Preparation Time: 10 - 15 mins Preparation: Peel and Cut Raw Banana in to Small Pieces Add the Pieces it in to a Pressure Cooker, add 300 ml of water and cook it for 3 whistles Finely Ground Pepper and Seeragam Open the Cooker after the steam is settled, Add Pepper, Seeragam Powder, Salt for Taste and Coconut Gratings and Mix Well Serve it hot with Rice *This can be mixed and taken with Boiled Rice or as a Kootu in a Regular Meal *This is a conservatively cooked recipe - No Oil, No Mustard, Spices, Salt & Coconut is added only ...

Ingredients - For 5 Servings: Ridge Gourd - 600 grams Beetroot - 400 grams Fresh Groundnut - 2 Handful Raisins - 5 Tea Spoons *Usual Salad Servings Approx 200-300 grams/person. Preparation: Peel Ridge Gourd, Beetroot and Cut them to fine pieces.  Add Fresh Groundnuts to it Add Raisins Mix it well and Serve in a Bowl with a Spoon You can add Coconut Gratings, Chopped Coriander Leaves as Additional Topping *No need to add any spices/salt/lemon/oil to the salad. This salad is Tasty in its Natural Form. *Try different cuts/shapes/ graters to suit your taste buds and bring in variety to the taste.  Click here if you are interested in my future Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Ingredients - For 5 Servings: Cucumbers - 600 grams Beetroot - 400 grams Capsicum - 50 - 100 grams Coconut - 1 Full Flax seed - 5 Tea Spoons *Usual Salad Servings Approx 200-300 grams/person. Preparation: Cut Cucumbers, Beetroot and Capsicum in to fine pieces.  Grate or Cut Coconut in to fine pieces. Add Flax seed Mix it well and Serve in a Bowl with a Spoon You can add Raisins, Cashews as Additional Topping to make it interesting *No need to add any spices/salt/lemon/oil to the salad. This salad is Tasty in its Natural Form. *Try different cuts/shapes/ graters to suit your taste buds and bring in variety to the taste.  Click here if you are interested in my future Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Ingredients - For 5 Servings: Chow Chow - 500 grams Carrot - 400 grams Capsicum - 100 grams Coconut - 1 *Usual Salad Servings Approx 200-300 grams/person. Preparation: Peel and Cut Chow Chow, Carrot and Capsicum in to fine pieces.  Finely chop/ Grate Coconut Mix Vegetables, Coconut Pieces/Gratings. You can add handful of finely chopped tomatoes and coriander leaves as Additional Topping  Serve in a Bowl with a Spoon *No need to add any spices/salt/lemon/oil to the salad. This salad is Tasty in its Natural Form. Click here if you are interested in my future Food & Health Workshops  https://goo.gl/P5K6Je With Love, Vinoth Kumar V S +91 95978 50102

Ingredients - For 2 Servings: 1 Glass(200 ml) of Kulakar Rice (Soaked Overnight) Handful of Konda Kadalai (Soaked Overnight) 1 Onion, 4 Tomatoes, 4 Green Chili (Make it as a Fine Paste)   Capsicum - 250 Grams - Finely Chopped Ginger - 1 Inch (Finely Chopped) Perunjeeragam - 1 Table Spoon (Optional) Pattai - 1 Inch (Optional) Curry Leaves as Required  Salt as Required Gingely oil - 1 table spoon (optional) Preparation: Add 1 tablespoon of Oil in a Cooker - When it is warm add Pattai, Perunjeeragam - After few seconds add Curry Leaves and Ginger and fry for a minute - Alternately you can add few spoons of water periodically and follow the above procedure till you get the aroma Add Kondaikadalai and Onion, Tomato, Chilli Paste - Wait till it comes to a boil  Add Rice with 4 Glasses of Water Add Salt for Taste Close the Lid and wait for 3 Steams and Switch off the stove Wait till the Steam gets settled Switch on the stove and wait for 5, 6 ...