“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Monday, May 30, 2016

CHUKKUTTI KEERAI JUICE / MANATHAKKALI KEERAI JUICE / BLACKNIGHTSHADE JUICE

CHUKKUTTI KEERAI JUICE,MANATHAKKALI KEERAI JUICE, BLACKNIGHTSHADE JUICE

Manathakkali keerai, Blacknightshade in English, is a greens which has high nutirtional value with vitamins and minerals. In Coimbatore and suburbs they call this as Chukkutti keerai. You can see sellers promote this sukkutti juice in parks, while going for morning walks.  I heard that they sell manathakkali juice in marina beach during early morning hours. It is easily available in all places. The greens vendors bring it regularly. We can also grow it in our home. During my childhood, I often used to get mouth ulcers. My grandma will give some manathakkali leaves and will ask me to chew it raw, as it enables quick healing of mouth ulcers. We grew it in our home and all of us like the black shiny fruits. The juice from the leaves also gives relief from painful periods, urinary infection, constipation and dysentry. The juice also reduces nausea during pregnancy. Apart from this, all recipes like koottu, rasam, soup, kuzhambu, poriyal etc. can be made with these leaves. 

Recently my friends son met with an accident, and during the treatment, due to drug allergy he got severe stomach ulcers. They were reluctant to take any medicines. I suggested to take this juice in empty stomach daily and voila his ulcers were cured!!! So, I thought of sharing my grandma’s easy therapy which cures mouth and stomach ulcers. It is more a therapy than a recipe.


INGREDIENTS:

Manathakkali leaves - 1 cup
Fresh buttermilk - 1 or 2 cups
Salt / Black salt - to taste
Roasted pepper- jeera powder - ¼ tsp.

METHOD:

Take the leaves off the stem. Wash well and grind in a mixie alongwith salt and little water, to a fine paste. You can use this paste as it is or strain.

Add buttermilk, pepper-jeera powder, mix well and pour into a serving glass. (Drinking plain juice does wonders).

Manathakkali juice is ready!

Thursday, May 26, 2016

DILL LEAVES PULAV / SABSIGE SOPPU PULAV / SABSIGE SOPPINA PULAV

DILL LEAVES PULAV,SABSIGE SOPPU PULAV,SABSIGE SOPPINA PULAV

Dill leaves has a unique taste and a distinct flavour. Dill leaves are available in plenty in Karnataka. The leaves are low in calories and high in nutrients, which have been widely used since ancient times for its amazing medicinal properties. It is widely used in different recipes like dhal, thogayal, chutney etc. during post-partum period as it increases lactation and appetite.

My daughter made dill leaves pulao and sent me the above picture which was decorated by my son-in-law. It's always nice to see your loved ones taking effort to cook, is it not? Now, off to the recipe.

INGREDIENTS:

Basmati rice - 1 cup
Sabsige soppu (Dill leaves) - 2 cups (finely chopped)
Peeled and diced potatoes - 1/8 cup
Peeled and cubed carrot - 1/8 cup
Frozen peas / Shelled peas - 1/8 cup
Onion - 1
Ginger-garlic paste - 1/2 tsp.
Cinnamon - 1" stick
Bay leaf - 1
Cloves - 2
Oil - 3 tsp.
Pepper powder - 1/2 tsp
Salt - as per your taste

To grind to a paste:
Cumin seeds -1/2 tsp
Whole pepper - 1/8 tsp.
Green chillies - 1 (Do not use this if giving to new moms)
Onion -1/2

METHOD:

Wash basmati rice well and soak in 2 cups of water for half an hour.

Chop veggies, put diced potatoes in water to prevent discolouration. Chop onions into thin slices. Keep aside. Meanwhile, grind the items give in "To grind to a paste" to a smooth paste.

Heat oil in a pressure pan, add cinnamon, cloves, bay leaf and slit onions and saute until onions are translucent. Now, add gg paste, the diced and cubed veggies saute in medium flame for 2-3 minutes and then add dill leaves.Saute until they wilt. Add ground paste, soaked rice alongwith soaked water, salt and pepper powder. Mix well, allow it to boil. Now add peas and close the lid. Pressure cook for 3 whistles.

When the steam subsides, open the cooker and fluff it up with a fork, gently, without breaking the grains.

Tasty and healthy dill leaves pulav is ready. Serve hot with chips, papad, or any raita of your choice.

Thursday, May 12, 2016

ENNAI KATHIRIKKAI KARIYAMUDHU / STUFFED BRINJAL FRY

ENNAI KATHIRIKKAI KARIYAMUDHU,STUFFED BRINJAL FRY, ENNAI KATHIRIKKAI CURRY RECIPE

INGREDIENTS:

Brinjal - Round variety - 10
All purpose kariyamudhu podi - as needed
(I used 3/4 cup for 15 brinjals. This depends on the size of the brinjal and the quantity of stuffing)
Oil - 4 to 5 tablespoons
Mustard seeds -1/4 teaspoon
Hing - a generous pinch
Turmeric powder - 1/4 teaspoon
Salt - to taste

ENNAI KATHIRIKKAI KARIYAMUDHU,STUFFED BRINJAL FRY, ENNAI KATHIRIKKAI CURRY

METHOD:

Select round variety brinjals, cut only the stem. Do not cut the sepals (pavadai in tamil, see pic.). Cut as shown in the picture like a "+" or "x" on the smooth end of the brinjal leaving the bottom portion intact with the sepals. Put in water to prevent discolouring.


Meantime, mix All Purpose Karaiyamudhu Powder and little salt. Take all the brinjals out from water. Stuff with the powder. Check for worms while stuffing.

Heat oil, temper with mustard seeds, add turmeric powder, hing and stuffed brinjals. Add little more salt for the brinjals, mix well, but gently without breaking the brinjals. Cook it covered in a medium-low flame for a few minutes until done. Stir in between so that all sides of the brinjal is roasted/fried well. Tasty ennai kathirikkai kariamudhu is ready. Serve hot as a side dish for south indian thali. Goes well with phulka as a dry curry.  

VARIATION: Karamudhu podi version1 can also be used for stuffing. 

Wednesday, May 11, 2016

ALL PURPOSE KARIYAMUDHU PODI / ALL PURPOSE SPICE POWDER

All purpose curry powder, Karaiyamudhu podi,How to make Kariyamudhu podi,

I am happy to share my secret APP with you. This is a flavourful and aromatic powder which can be used in all dishes and this my APP (All purpose podi). I say it as All Purpose Kariyamudhu Podi (APKP). Click here for Kariyamudhu podi version 1. Karamudhu podi can be done in many ways. I will post some other versions in the coming days. 

Kariyamudhu podi version 2:



INGREDIENTS:

Coriander seeds - 1 cup
Chenna dal - 8 teaspoons
Methi seeds - 2 teaspoons
Pepper - 1 teaspoon
Dry red chillies - 16
Curry leaves - 3 strands
Salt - to taste
Asafoetida - a small piece or hing powder -1/4 tsp.
Oil - 2 teaspoons

METHOD:

Heat a spoon of oil in a kadai and fry chillies without burning. Keep aside. In the same pan, using drops of oil, fry other ingredients one by one separately until golden brown. Powder coarsely in a mixie alongwith salt. 
The texture should be coarse as shown in picture. Store in an air-tight container.

This powder can be used in sambhar, instead of grinding the paste, you can use this in arachuvitta sambhar and arachuvitta vatha kuzhambu, rasam, ennai kathirikkai kuzhambu, podi curry, ennai kathirikkai kariyamudhu(curry), any stuffed vegetable fries like karela, gourds, puliyodharai, puli koottu, kadamba sadham, sambar sadham, bisibele bhath, mixed rice, and many.


Monday, May 2, 2016

MURUNGAI ILAI PODI / DRUMSTICK LEAVES POWDER

How to make drumstick leaves powder? How to clean murungai ilai easily? How to make murungai ilai podi?

How to make drumstick leaves powder? How to clean murungai ilai easily? How to make murungai ilai podi?

Murungai ilai / Drumstick leaves are known for its medicinal values . It aids in lowering blood sugar, cholestrol, and blood pressure. It is effective in treating anaemia as it is rich in iron. It aids in milk secretion for lactating mothers. Also it has enormous health benefits. You can google for it. To be precise it is nature's multi-vitamin.

HOW TO CLEAN DRUMSTICK LEAVES EASILY?
Many people do not buy these leaves because removing the leaves from the stalk is a troublesome job. To make it easy, just roll the drumstick leaves tightly in a newspaper and leave it overnight. The next day, tap it on the paper and leaves will shed by themselves. Discard the yellow leaves. After tapping like this, few very small stems can be removed easily. Left out tiny stems will stay at the bottom when washing the leaves. This is the easy way to clean drumstick leaves.

This powder can be made with more dhals, but I prefer to have it rich-green coloured, with more leaves, as I like the flavour of leaves to be more than the dhals. A big bunch of leaves bought will make only 1 or 2 cups after dried.

INGREDIENTS:

Drumstick leaves /Murunga ilai (dried) - 2 cups tightly packed
Toor dhal - 2 teaspoons
Chenna dhal - 1 teaspoon
Urad dhal - 1 1/2 tablespoons
Dry red chillies - 3
Salt - to taste
Oil - 1 teaspoon

METHOD:

Wash drumstick leaves, take just the leaves, discard the stem, pat them in a towel without water and dry it in shade, on a newspaper for a couple of hours.

Heat oil in a pan and fry dhal and chillies until golden brown, transfer it to a plate. In the same pan, dry roast drumstick leaves until crisp and transfer to a plate OR microwave for a few minutes, stirring in between until dry. When cool, dry grind the dhals & chillies first coarsely. Add drumstick leaves and salt and grind to a fine powder. Store in an air-tight container. Tastes awesome with hot rice and ghee. 
Goes well with idli, dosa and curd rice as accompaniment. You can sprinkle this powder on dosas and eat like podi dosa.