“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, July 23, 2012

DRIED MANGO SEED / KERNEL - USES & HOME REMEDIES


Mango, “The king of the fruits” is one of the delicious tropical seasonal fruits.   All of us know, the mango kernels are used in making dhal, thogayal and  kozhambu. This is  a post on "Patti vaidyam", grandma's natural remedy. Let me call it as a "Grandma's therapy" using the  butter of the kernel.

METHOD:


1. Collect the seeds of fully ripe mango or fully grown raw mango during the mango season. The seeds of ripe mangoes are best.

2. Keep the seed in a shady, warm area to dry. It takes about a week for the seed to completely dry. The seeds will be hollow when you tap it and when you shake the seed you can hear the kernels shaking inside. In that stage, store it in containers.  This can be stored for a year.

3. When needed, break open the hard shell and take out the kernels.

4. It is these kernels which have medicinal properties.

HOW TO USE:

Rub the kernels with 1/4 tsp. of water in a "chandana kal" ( the stone which we use to make sandal paste). Add water in drops and rub till you get a spoon of paste. This paste is called "the butter" and has immense medicinal properties.

USES:

1. The butter is used in curing diarrhoea,dysentery and stomach pain.

2. When taken during periods, it controls excessive bleeding and white discharge.

3. Mango butter taken with a spoon of honey is used as a home remedy for piles.

4. The butter is also used in aromatherapy for haircare and skincare. It is also used in cosmetic trade. for making hair conditioners, face creams, soap and lotions.

Friday, July 20, 2012

MANGO THOKKU / MANGAI THOKKU



WHAT TO DO WITH THE SEEDS? POST FOLLOWS..

INGREDIENTS:

Raw mango - 5 cups (grated and tightly packed)

Gingelly oil - 1 ladle
Salt - 1 tsp. (or as per taste)
Turmeric powder - 1/2 tsp

Chilli powder - 1 1/2 tsp.
Kashmiri chilli powder - 1 tsp.
Fenugreek powder - 1/2 tsp.
Hing - 1/4 tsp.
Mustard seeds - 1 tsp.

METHOD:

Select mangoes which are very firm and wash well. Peel the mangoes and grate it. Discard the seeds. Keep aside.

Dry roast fenugreek seeds and powder it finely.

In a heavy-bottomed pan, heat oil, add mustard seeds. When it splutters, add asafoetida and turmeric powder and add grated mangoes to it. Add salt, chilli powder and stir frequently till it is cooked and oil leaves the sides. Finally, add the fenugreek powder and give a quick mix. Best side dish for curd rice. It can also be mixed with hot rice, ghee and gingelly oil and this thokku sadham will taste excellent.

NOTE: Generally, we use regular chilli powder and I have used kashmiri chilli powder also to get a rich colour.

Monday, July 9, 2012

KARIVEPPILAI PODI / CURRY LEAVES POWDER




INGREDIENTS:

Dried curry leaves – 3 cups(tightly packed)

To dry roast:
Toor dhal - 3/4 cup
Urad dhal - 1/4 cup
Black pepper - 1 tablespoon
Dry red chillies - 5 or 6
Salt (as per taste) 


METHOD:

Wash well and pat dry the curry leaves. Take a fistful and micro-high for 1 minute. Transfer it to another plate. Repeat the procedure with all the leaves. Dry roast the given ingredients till golden brown. Add salt, dried curry leaves and dry grind in a mixie to a fine powder. Store in an air-tight container. Mix with hot rice, ghee and gingelly oil.

Alternatively, instead of microwaving till dry, you can also heat half a spoon of oil and fry the curry leaves till crisp.

Wednesday, July 4, 2012

CUCUMBER STIR FRY


This is a very quick curry, yet tasty and can be done in 5 minutes, especially when you are running short of time.

INGREDIENTS:

Organic cucumber - 1/2 kg.
Sambhar powder - 1 tsp.
Salt - as per taste
Oil - 2 tsp.


For tempering:

Cumin seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Turmeric powder - a pinch

METHOD:

Deseed and chop cucumber into small cubes.

In a kadai, heat oil and temper with the given ingredients. Add chopped cucumber, salt and sambhar powder. Saute well, and cook covered till done. Serve hot. Using sambhar powder gives a good aroma. This can also be had as a dry curry with chappatis. Best with south Indian thali.


NOTE: When salt is added it automatically oozes out water which enables uniform cooking.