MOR KUZHAMBU WITH OATS VADA

I learnt this method from my MIL.My mom’s method is completely different from this.Soon I'll post that too..Most of us add veggies like okra, pumpkin, cucumber etc in mor kuzhambu.But we always make masal vada and dump into it.Kuzhambu gets absorbed into vada and it tastes excellent..My husband likes this combination very much.Once , I added oats and made the vada..There was no difference in taste, flavor , crispness etc.It was equally good to the usual masal vada & at  the same time healthy too:)Then i started making oats vada every time i prepare mor kuzhambu.U can enjoy this vada as a snack too ..

So here is the recipe for mor kuzhambu and vada,

• Sour curd – 1 cup
• Salt & water – as needed.

TO grind:

• Grated Coconut – 1- 2 tsp
• Green chilly –2 nos(increase based on the sourness of curd)
• Coriander seeds – 2 tsp
• Curry leaves – 2 sprigs
• Ginger – 1 inch size
• Small onion  / Sambhar onion– 2 nos
• Cumin seeds / Jeera – 1/2 tsp

To season:

• Oil – 1tsp
• Mustard seeds – 1/2 tsp
• Methi seeds – a few
• Urad dal – 1/2 tsp
• Red chilly –1 no

For Vada :

• White Oats – 1 handful ( i used Quaker brand )
• Channa dal – 3/4 hand
• toor dal – 1/2  - 3/4 hand
• Red chilly – 4-5 nos (adjust as per ur taste)
• Asafetida/Hing – 1/4 tsp
• Salt & water – as needed
• Oil – to deep fry
  

How to prepare mor kuzhambu:

• Beat the sour curd with little water and add salt to it(Don’t worry even if it becomes watery, vada will absorb everything).Set aside.
• Grind the first four items given under “to grind” with water.
• Then add the last three ingredients and run once or twice.Make it a paste.
• Now add the ground mixture to the beaten curd and check for salt.
• Now keep the bowl on the stove and simmer it.Let it boil for 3-4 mins.By this time, the mor kuzhambu becomes frothy .
• Remove from the flame and don’t close it with the lid.Let it be open for sometime (otherwise it’ll become watery)
• Now heat a kadai with oil and do the seasoning part.Add it to the mor kuzhambu.

How to make vada:

• Soak the dals together for 2 hrs and grind it with redchillies, hing , oats and salt.
• Add less water to grind.Batter should be thick and coarse.
• Now heat oil in a kadai and make vada of ur desired shape.
• Deep Fry on both sides.

Now dump these vadas into mor kuzhambu and keep it immersed for 10-15 mins.

Then take the vadas out and keep it in a separate plate because it will absorb the kuzhambu/gravy.

Yummy mor kuzhambu with oats vada is ready to serve with plain rice :)

KITCHEN CLINIC:

Buttermilk: Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk. One cup of buttermilk has 99 calories and 2.2 grams of fat, whereas whole milk has 157 calories and 8.9 grams of fat. Do check the labels as some brands of buttermilk are higher in fat than others. For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes as a substitution for sour cream or butter. You will get both the buttery flavor and the slight tang of sour cream with a fraction of the calories. You can also make mock sour cream using buttermilk powder. Buttermilk is a Probiotic food. These contain living microorganisms, that can survive the passage through the stomach and become active in the intestines. Healthy bacteria reside in everybody's colon, and in return for food and a warm place to live these resident bacteria contribute to your health. One of the most intestinal-friendly resident bacteria is the family of lacto bacteria, so-called because they thrive on lactose sugars. The commonest form is L.acidophilus. Here are some healthy things these bacteria do to your body: > Manufacture vitamins > Improve digestion > Boost Immunity > Manufacture nutrients > Protect against cardiovascular diseases > Protect against carcinogens The most of the buttermilk is produced by culture. The milk is turned to curd and is churned to produce the cream and buttermilk. Buttermilk is low fat skimmed milk almost 2% of the fat content. This almost same like milk in appearance. The most buttermilk produced is produced by the bacterial reaction of the lactobacillus. It is responsible for the formation of the curd from milk. The cultured buttermilk is somewhat thicker than traditional buttermilk but is similar to it in all other respects. The butter supposed to be containing the 90% water , 5% milk sugar and 3% milk protein and 2% fat . The buttermilk is somewhat salty and sour in taste that is due to the is lactic acid produced because the action of the bacteria. The protein of buttermilk is more easily digestible as compared with milk.  The buttermilk is imparting more benefits to . Now days the pasturi digestive health milk is used to produce the buttermilk. Following bacteria’s are used for the culture purpose-Streptococcus lactis, S. cremoris, Leuconostoc citrovorum , and L. dextranicum.  The buttermilk is used for various purposes. Ayurveda has described it as good digestive and carminative drink , appetizer and used for treating obesity normally .

SUNNUNDALU , CORN FLOUR MURUKKU | DIWALI RECIPES

I saw this sunnundaa in a cookery show (Vijay tv – samayal  samayal kitchen killaadigal ) . It is very easy to make @ the same time tasty & healthy .Last time when i went to my mom’s place, she gave me **roasted and ground urad dal for making murukku/Then kuzhal.I made murukku but still i had some more.After seeing that program ,i thought to use the flour in a healthy way.So here comes the recipe for u all,
Ingredients:

• **Roasted and ground white urad dal flour– 5 tsp
• Powdered jaggery – 3-4 tsp(increase if u want more )
• Cardamom – 2 nos(powdered)
• Ghee – 3-4 tsp (melted)
• Roasted cashews pieces – a few

Method:

• Mix all the ingredients and make even sized balls,store in an air tight container.(Adjust ghee as such u make balls)

Try this for ur kids, sure they’ll like it:)

CORN FLOUR MURUKKU

Ingredients:

• Corn flour – 4 cups
• Rice flour – 1 cup
• **Roasted & ground urad dal flour – 1 tbsp
• Cooking oil - 1 tbsp ( hot oil )
• Jeera/cumin seeds – 2 tsp
• Oil – to fry
• Salt & water – as needed.

Method:

• Mix all the flour,Jeera together with the required salt and add 1 tbsp of cooking oil (better if it is hot ) .Then add the required water.
• Make it like a chapatti dough.
• Heat a kadai with cooking oil.
• Now fill the murukku maker ( with single holed mould ) with this dough and press in the hot oil.
• Make ur desired shape and fry on both sides.
• Store in an air tight container and enjoy with ur coffee/tea.

***** Roasted and ground urad dal : Heat a kadai and dry roast white round shaped urad dal till it starts to change from white to light golden brown color with nice aroma .Then cool it and grind in a mixie to a fine powder.(u can grind in mill too)

Note : If u want u can replace the cooking oil with butter / ghee for making th
e dough.



AWARD

I sincerely thank phanitha and suparna for passing me this lovable award:)

I wish to pass this award to all the people who land in my blog and leave their wonderful comments.Please accept it;)
KITCHEN CLINIC:

CORNFLOUR Description: Corn flour is obtained by finely milling the dried corn grain. Commercially available corn flour has additives added to increase its shelf life. A powdery flour made of finely ground cornmeal, NOT to be confused with cornstarch. The exception is in British recipes where the term "corn flour" is used synonymously with the U.S. word cornstarch. How to select: Corn flour is fine, white and soft in appearance. It is odorless and has a mild taste. Although corn flour is opaque and remains white when dissolved in water, heat turns the solution transparent . Use: Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour blends well with other food ingredients and can be blended with wheat flour to reduce gluten for cakes, cookies, pastries and crackers. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries. How to store: store in a airtight container in a cool dry place. Butter: According to USDA figures, one tablespoon of butter (14 grams/0.5 ounces) contains 420 kilojoules (100 kcal), all from fat, 11 grams (0.4 oz) of fat, of which 7 grams (0.25 oz) are saturated fat, and 30 milligrams (0.46 gr) of cholesterol.[32] In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. In recent decades, though, it has become accepted that the trans fats contained in partially hydrogenated oils used in typical margarines significantly raise undesirable LDL cholesterol levels as well.[33] Trans-fat free margarines have since been developed. Butter contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant.[34] People with milk allergies need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.[35] Butter can form a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may stave off feelings of hunger.

KATHIRIKAI KHICHIDI / BRINJAL GRAVY FOR IDLY

My mom calls this sambhar as khichidi .  So I've mentioned the same name.. This is  favorite sambhar..My mom makes especially for me when i visit her place.

I basically love brinjals and my husband is just the reverse.Last week i got some fresh brinjals from my uncle’s garden.I made this khichidi for me and tomato sambhar for my husband..

It came out exactly like my mom’s preparation..I felt like eating from my mom’s hand:)

Here comes the recipe,

Ingredients:

• Brinjal  - 4 nos ( medium size) (Finely chopped )
• Green chilly –1- 2 nos ( slit cut )
• Tamarind – 2 – 3 seeds ( soak in water )
• Small onions – 10 nos ( finely chopped )
• Hing / Asafetida – 2 pinches

To season:

• Mustard seeds- 1/4 tsp
• Hing – a pinch
• Urad dal – 1/4 tsp
• Channa dal – 1/4 tsp 
• Oil - tbsp

To garnish:

• Coriander leaves – little ( must add )

Method:

• Heat a kadai with very little oil and saute the green chillies.
• Add the sautéed chillies to the finely chopped brinjals with required water and pressure cook it for 1-2 whistles till brinjal turns mushy.
• Once it is done, mash it further with a ladle.It looks like a paste with brinjal pieces here and there.
• Now extract the juice from tamarind and add it to the above brinjal mixture.
• Season with all the items given under “ to season “ section. Add small onions and saute well.Add the brinjal mixture to it and let it boil  for 5 mins by adding hing , salt & required water.Onions get cooked nicely.Now remove from the flame by garnishing with coriander leaves.

Delectable brinjal khichidi is ready to eat with idly with sesame oil on top!! It tastes out of the world !!

Note : Please don’t forget to add the Hing 2 times and coriander leaves for garnishing.They are most important for this side dish.

 

This khichidi is on its way to WYF – Side dish event by our dear blogger EC.

KITCHEN CLINIC:

BRINJAL: Properties: Brinjal is sweet, sharp, hot, cures fever excessive humor of phlegm and flatulation. It is an appetizer, increases virility and is light.Brinjals of small size is very delicate and it cures excessive phlegm and bile in the body. Uses Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body. Soup made up of brinjal and tomato increases the appetite and helps in digestion. Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria. Taking soft and baked brinjal with honey in the evening leering sound sleep. Using it for some days cures insomnia. The use of brinjal destroys the stones in its initial stage. If brinjal is taken in its mashed form or as soup with asafetida OR garlic, it cures flatulation. Note : Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use.

RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES

Wish u all a very happy and prosperous Tamil new year:).
We usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice ,  sambar  , Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery , coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet , salt , tangy , sour , spicy and saline which denotes our life with all the stages.. . Try these recipes , offer to god and have a great new year ..Color of payasam and pachadi may vary based on the color of jaggery ..

RICE PAYASAM / RICE KHEER

 

Ingredients

Raw Rice – 1/4 cup Moong dal – 1.5 tbsp Powdered jaggery – 3/4 - 1 cup (adjust to ur taste) Thick coconut milk – 1/4 cup Milk – 3/4 – 1 cup Cardamom powder – 1/4 tsp or 2 cardamoms powdered. Water – 3 cups (depends on the quality of rice ) Fried Cashew nuts – to decorate Fried cloves – 2-3 nos Roasted and powdered jaathikkai /Mace – a pinch

Method

Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown. Now transfer the roasted items into a cooker with adequate water.Pressure cook for 1- 2 whistles till it turns mushy. Once it is done , mash the rice well and add the jaggery and let it melt .Boil till the raw smell leaves and becomes frothy.Add water if necessary so that it doesn’t get burnt.Stir constantly.Boil in low flame..( Or u can make jaggery syrup and add to it) Mix well and then add the thick coconut milk,stir it well. Let it boil once and transfer it to the serving bowl. Then add the cardamom powder,fried cashews,cloves and jathikaai powder along with 1/4 cup of milk. As time proceeds, this payasam may get thicker , so add milk accordingly to make it watery and check for sweetness.. Decorate it with saffron if u wish:)

MANGO PACHADI

 

Ingredients

Raw mango – 1.25 cups ( 300 gms ) Green chilly – 1 no (Finely chopped) Powdered jaggery – 1/2 cup Grated coconut – 1/4 cup Salt – very little Water – as needed. Neem flower – 1/2 tsp ( dry roast till nice aroma & crush it with hands) To season Oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Red chilly – 1 no (pinched) Curry leaves – a sprig

Method

Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well. Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame..Mean while grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture. Mix it well and season with mustard,urad dal , red chilly and curry leaves. Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve.. Pachadi is ready !!

NOTE

• If the mango is too sour , u may have to add more jaggery. To avoid this ,add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
• U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..

KITCHEN CLINIC

MANGO Nutrient and antioxidant properties Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 g serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids. The edible mango peel has considerable value as a source of dietary fiber and antioxidant pigments.Contained within the peel and pulp are rich contents of polysaccharides as fiber sources, especially starch and pectins. Antioxidants of the peel and pulp include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin, any of which may counteract free radicals in various disease mechanisms as revealed in preliminary research. Contents of these phytochemicals and nutrients appear to vary across different mango species. Up to 25 different carotenoids have been isolated from mango pulp, the densest content for which was beta-carotene accounting for the yellow-orange pigmentation of most mango species. Peel and leaves also have significant content of polyphenols, including xanthones, mangiferin and gallic acid. The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

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VENDHAYA DOSAI WITH POONDU MOLAAPDI –BREAKFAST RECIPES

We make this dosa at least once in a month.This is very good for health.It reduces the body heat and good for stomach ulcer & diabetes.I learnt this recipe from my MIL and i made it yesterday.It was crispy , spongy and tasted great.Poondu molaapdi is the best combination for this dosa.I have tasted this dosa with sambar,chutney , korma etc.But nothing can beat this poondu molaapdi..U can have this dosa with coconut milk or milk mixed with jaggery syrup.I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So i make thick ones for me & crispy for my husband. It tastes & comes out great in either ways!

INGREDIENTS

Idli rice/ salem rice / boiled rice – 4 cups Fenugreek seeds / Methi seeds – 1/4 cup Urad dal – 2 tbsp Toor dal – 1 tsp Salt & water – as needed.

METHOD

Wash and soak the rice for 2 hrs. Similarly , wash and soak urad dal, toor dal and methi seeds for 2 hrs. Now grind the methi seeds along with dals with water for 10 mins.Batter will be fluffy becomes smooth.. Then add the rice with required water and salt to it , grind to make a smooth batter. Remove and transfer it to a bowl.Check for salt. Let it ferment for 10 hrs or over night. The next day ,mix the batter well with the ladle and pour it on the hot dosa tawa.Spread a little , pour sesame oil around it and cover cook for 1- 2 mins .No need to flip over.Make it thick or thin as per ur wish.. Remove the dosa and serve hot with poondu molaapdi or coconut milk.

POONDU MOLAPDI / GARLIC CHUTNEY

INGREDIENTS

Garlic – 1 bulb or 15 flakes. Red chilly – 5 -7 nos Grated Coconut – 1 tbsp (For spice lovers , this is Optional .I usually add  to reduce the spice.) Salt – as needed. Oil – 1 tsp

METHOD

How to grind: Peel the garlic and keep it aside. Heat a kadai with oil and roast the red chillies till it turns dark brown. Now grind the garlic flakes,roasted red chillies , grated coconut with the required salt. Please don’t add water. This chutney should be coarse.. Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil.This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too

KITCHEN CLINIC

Fenugreek seeds: The seeds of the fenugreek herb are an effective nutritional supplement and have also been used by herbalists for many centuries for the health benefits it provides. Fenugreek seeds contain protein, vitamin C, niacin, potassium, and diosgenin (a phytoestrogen compound that seems to mimic the effects of the hormone estrogen). The diosgenin in fenugreek is thought to help increase libido and lessen the effects of hot flashes and hormone-induced mood fluctuations. More active constituents in fenugreek are alkaloids, lysine and L-tryptophan. It also contains steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fiber which are believed to be responsible for many of the beneficial effects fenugreek exhibits. What are the Benefits of Fenugreek? Fenugreek is an amazing magic herb that can cure number of ailments. Indian Ayurvedic and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain. Recent studies have shown that Fenugreek helps lower blood glucose and cholesterol levels, and may be an effective treatment for both type 1 and 2 diabetes. Fenugreek is also being studied for its cardiovascular benefits. Uses of Fenugreek Home Remedy for Balancing Cholesterol A study in India found people who took 2 ounces of fenugreek seed each day had significantly (around 14 percent) lower cholesterol levels after 24 weeks, and had lowered their risk of heart attack by more than 25 percent. Therefore, a recommended remedy for lowering cholesterol is to take 2 ounces of Fenugreek seeds as part of one meal each day. The seeds can be sprinkled onto prepared food, or they can be consumed with water if they are in capsule form. Treating Diabetes and Lowering Blood Sugar Levels Studies have shown that participants with type 2 diabetes had significantly lower blood sugar levels after eating fenugreek. Therefore, a recommended home remedy for treating Type 2 diabetes is to consume 500mg of fenugreek twice daily. Herbal Cure for Skin Inflammation A German research group has approved Fenugreek as an effective topical treatment for skin problems such as abscesses, boils, burns, eczema, gout and ulceration of the skin. Therefore, a simple skin inflammation remedy is to take a spoonful of fenugreek and grind it into powder. Mix it with warm water to make a poultice and apply it directly onto the inflamed skin. (A poultice is simply a piece of cloth that has been soaked into the warm water mixture and then applied to the skin). Natural Cure for Heartburn and Acid Reflux Fenugreek seeds contain a lot of mucilage, which helps sooth gastrointestinal inflammation by coating the lining of the stomach and intestine. Therefore, for an effective remedy against heartburn or Acid Reflux, simply sprinkle 1 teaspoon of fenugreek seeds onto your food. Another option is to take one teaspoon of Fenugreek seeds and swallow them with water or juice before you start to eat. Home Remedy for Fever The Fenugreek herb has been known to help reduce fever when taken with lemon and honey, since it nourishes the body during an illness. Therefore, to treat a fever, simply consume one to two teaspoons of Fenugreek seeds three times a day along with an herbal tea (such as green tea) with a teaspoon of honey and lemon juice. Some health food stores also sell herbal Fenugreek teas (see below), which can be used instead of the green tea. Breast Enlargement Fenugreek is often used in commercial preparations and teas formulated to help balance women's hormones and/or enlarge the breasts. Therefore, a simple remedy is to make Fenugreek a part of your regular diet. Remedy to Ease Child Birth for Pregnant Women Fenugreek stimulates uterine contractions and can be helpful to induce childbirth. However, pregnant women should only use Fenugreek for inducing labor after consulting with their doctor. Remedy to Aid Milk Production in Lactating Women Since ancient times, Fenugreek has been known to increase milk production in lactating women. Research has even shown that milk production can increase by over 500 percent within 24 to 72 hours after consuming fenugreek. Although it is not known why this happens, researchers speculate that the oil contained in fenugreek seeds plays a role. Therefore, a recommended remedy to increase milk flow is to consume one capsule of fenugreek seed (at least 500mg) three times a day. What are the Side Effects of Fenugreek? While Fenugreek is generally considered to be safe, there have been reports of a few minor side-effects. For example, some people have reported that it can make them feel nauseous. High doses of fenugreek seed may also cause gastrointestinal discomfort, including diarrhea and gas. Frequent topical use of fenugreek preparations may cause skin irritation and sensitization. Fenugreek fiber can interfere with the absorption of oral medications because its fiber is mucilaginous (moist and sticky). Therefore, Fenugreek should be taken at least 2 hours before or after other drugs are taken. Fenugreek use during pregnancy is discouraged and should only be taken under a doctor's recommendation (since it can be used to induce labor). GARLIC: The extracts of Allium sativum(garlic) bulb and compound preparation possess pharmacodynamic properties. The extract of garlic was found to have a significant protective action against a fat induced increase in serum cholesterol and plasma fibrinogen and in fibrinolytic activity. Garlic is used as a carminative, aphrodisiac, expectorant, and stimulant.Anticancer Actions: Human population studies show that eating garlic regularly reduces the risk of esophageal, stomach, and colon cancer. This is partly due to garlic's ability to reduce the formation of carcinogenic compounds. Animal and test tube studies also show that garlic, and its sulfur compounds, inhibit the growth of different types of cancer-especially breast and skin tumors. Circulatory Effects: More than 250 publications have shown that garlic supports the cardiovascular system. It may lower cholesterol and triglyceride levels in the blood, inhibit platelet stickiness (aggregation), and increase fibrinolysis-which results in a slowing of blood coagulation. It is mildly antihypertensive and has antioxidant activity. Antimicrobial Actions: Garlic has antibacterial, antiviral, and anti-fungal activity' It may work against some intestinal parasites. Garlic appears to have roughly 1 % the strength of penicillin against certain types of bacteria. This means it is not a substitute for antibiotics, but it can be considered as a support against some bacterial infections. Candida albicans growth is inhibited by garlic, and garlic has shown long-term benefit for recurrent yeast infections. High Blood Pressure: Garlic is regarded as one of the most effective remedies to lower blood pressure. The pressure and tension are reduced because it has the power to ease the spasm of the small arteries. It also slows the pulse and modifies the heart rhythm, besides relieving the symptoms of dizziness, shortness of breath and the formation of gas within the digestive track. As these days garlic capsules are available with the chemist shops, the average dosage of two to three capsules a day to be given to make a dent in the blood pressure. Digestive System Disorders: Garlic is one of the most beneficial foods for the digestive system. It exercises a beneficial effect on the lymph, aids in elimination of noxious waste matter in the body. It stimulates peristaltic action and the secretion of the digestive juices. Crushed cloves of garlic may be infused in water or milk and taken for all types of disorders of the digestion. It has an antiseptic effect and is an excellent remedy for infectious diseases and inflammations of the stomach and intestine. The oil of garlic is absorbed into the alimentary tract and is eliminated partly through the urine. Garlic produces a very marked effects on the intestine. It is an excellent agent as a worm expeller. It has also a soothing effect on the various forms of diarrhea. Problems such as colitis, dysentery and many other intestinal upsets can be successfully treated with fresh garlic or garlic capsules One garlic capsule taken three times a day is usually sufficient to correct mild cases of diarrhea or dysentery. For more persistent cases, up to six capsules a day can be taken. Garlic has the ability to destroy harmful bacteria in the intestines without affecting the beneficial organisms which aid digestion. Skin Disorders: Garlic has also been used successfully for a variety of skin disorders Pimples disappear without scar when rubbed with raw garlic several times a day. Even very persistent form of acne, suffered by some adults, has also been healed with garlic. The external use of garlic helps to clear the skin of spots and pimple, and boils. The process is further helped by taking the garlic orally also, to purify the blood-steam so as to secure a long term clearance of the skin. A regular course of three garlic capsules per day should help to clear minor skin infections quickly. Whooping Cough: Garlic is an excellent remedy for whooping cough. Syrup of garlic should be given in doses of five drops to a teaspoonful two or three times a day in this condition. It should be given more often if the coughing spells are frequent and violent.

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SUNDAKKAI PORITHA KUZHAMBU / PEA AUBERGINE GRAVY

It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)

I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

Ingredients:

• Sundakkai – 1 cup
• Moong dal – 1 – 2 tbsp
• Tamarind – Medium gooseberry size
• Sambhar powder – 1 tsp ( u can use any sambhar powder )
• Tomato – 1 no (Chopped)
• Turmeric powder – a pinch
• Salt & water – as needed.

To season:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tbsp

To Grind:

• Grated coconut – 1/4 cup

Method:

• Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.

• Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white and gets shrunken & slightly reduced in quantity.

 

• Now Pressure cook the sundakkai along with moong dal and chopped tomato .
• Mean while soak the tamarind in water and extract the juice from it.Add the sambhar powder , salt  and a pinch of turmeric powder to it.Keep aside.
• Grind the coconut with water and make it to a paste.Set aside.
• Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
• Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
• If u feel the water is more, u can add little rice flour/corn flour to make it thick.
• Finally, temper with all the items given under “to season”.

Healthy sundakkai poricha kuzhambu is ready to serve.

Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

This Tanjore district - village special recipe goes to Grammathu kaimanam event by shama.

KITCHEN CLINIC

Sundakkai In Tamil Nadu, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral. It contains Vitamin E & K. In siddha medicine on of the traditional systems of India ,Sundaivattral Choornam is used to improve digestion. Other uses The wood is soft and light and of little use except for emergency fuel. Extracts of the plant are reported to be useful in the treatment of hyperactivity , colds and cough , pimples, skin diseases, and leprosy .

PAZHANG CURRY / SUNDA CURRY

Pazhang curry = Gravy using left over sambhar+kootu+poriyal.

Pazhang curry is my favorite.My mom used to make this on festive days like diwali,pongal and on No/Full Moon Days.On these days,we all prepare sambhar,poriyal,kootu/avial,pachadi,Vadai and Payasam .Not only on these days, we do all these items whenever we have guest at home.Sometimes the recipes may left over excessively.During those times,my mom do this pazhang curry on that night or the next day morning  by refrigerating it.It is also known as Sunda curry.It serves as an excellent accompaniment for Rice,Idly/dosa.

People from tirunelveli and tanjore must have tasted this i guess..Very easy to make, at the same time we can utilize left over recipes effectively without wasting them.

Ingredients:

• Left over sambhar,kootu/avial,poriyal – 2 cups
• Sesame oil – 1 tbsp
• Water & salt – if required. (optional)

Method:

• Mix all the left over sambhar,kootu/avial,poriyal together with little water and salt if required.
• Heat a kadai with a tbsp of sesame/gingely oil and add the mixture to it.
• Boil for sometime till the gravy becomes thick.

Yummy pazhang curry is ready to eat!! 

Can be had with plain rice,dosa/idly by adding sesame/gingely oil.Tastes divine!!

Hope u all will try this :)

KITCHEN CLINIC:

GINGELY OIL / SESAME OIL : Sesame oil makes a wonderful moisturizer for the skin. Distinctively sweet and nutty in aroma, it is light yellow in color. Also known as gingelly oil and til oil, Sesame oil boasts of its distinctive fragrance. Consistency wise, it is neither too thin nor too thick. Rich in Vitamin E and B complex, it is extremely beneficial for health. It also has a high content of minerals such as calcium, magnesium and phosphorus. To know about the uses and health benefits of Sesame oil, read on… Some people find the fragrance of Sesame oil a bit strong; therefore, it is usually mixed with some other base oil such as Almond oil or Grape seed oil to make its aroma lighter. Sesame oil massage works wonders in relieving tiredness of the body. It is known to possess soothing and tranquilizing properties. It also plays the role of sun blocker, thereby preventing the skin from being tanned or destroyed by the harmful Ultraviolet rays. The irony is that, despite its sun screening properties; its use in the making of sun screen lotions is not preferred. Sesame oil is known for its healing power. The presence of high levels of polyunsaturated fatty acids in the oil is of great value in controlling high blood pressure. It makes it possible to lessen the dose of medication required to combat hypertension. It possesses Vitamin E and thus serves as a great antioxidant, which in turn helps to lower the cholesterol level. Sesame oil massage protects the skin from being victimized by problems such as Eczema, Psoriasis, and Blemishes. It has also proved to be effective in treating toothache and problem of gums. Sesame oil is an excellent emollient and is beneficial in alleviating tension and stress. It has been observed that people suffering from the problem of hypertension are usually prone to anxiety, poor circulation, nerve and bone disorders. Thus, Sesame oil application protects the body from various disorders associated with nervous system. It also keeps away the problem of insomnia and mental fatigue. Sesame oil is an energy rejuvenator, thus is the best remedy for the tired and aching body. It also helps in treating blurred vision. Uses: Cooking Despite sesame oil's high proportion(41%) of polyunsaturated (Omega-6 fatty acids), it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open.This is due to the natural antioxidants present in the oil.  Because of this, it carries a premium relative to other cooking oils. Light sesame oil has a high smoke point, and is suitable for deep-frying, while heavy (dark) sesame oil (from roasted sesame seeds) has a slightly lower smoke point is unsuitable for deep-frying, instead it can be used for stir frying of meats or vegetables; making of omelette. Most in Asia used Roasted Sesame Oil for seasoning, particularly in East Asian cuisine. Chinese uses Sesame Oil for preparation of meals for women during confinement (a period after a lady given birth). Sesame oil is most popular in Asia, including the South Indian state of Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean. Body massage Sesame oil is reputed to penetrate the skin easily, and is used in India for oil massage. Hair treatment Applying sesame oil to the hair is said to result in darker hair. It may be used for hair and scalp massage. It is believed to reduce the heat of the body and thus helps in preventing hair loss. Food manufacture Sesame oil is used in the manufacture of pickles. Refined sesame oil is used to make margarine in Western countries. Drug manufacture Sesame oil is used in the manufacture of Ayurvedic drugs. Worship Sesame or Til oil is used in brass or silver lamps kept in front of gods and goddess of Hindus. Sesame oil is used for performing pooja in Hindu temples. Industrial uses In industry, sesame oil may be used as: a solvent in injected drugs or intravenous drip solutions, a cosmetics carrier oil, coating stored grains to prevent weevil attacks. The oil also has synergy with some insecticides.[12] Alternative medicine Vitamins and Minerals Sesame oil is a source of vitamin E. Vitamin E is an anti-oxidant and has been correlated with lowering cholesterol levels. As with most plant based condiments, sesame oil contains magnesium, copper, calcium, iron, zinc and vitamin B6. Copper provides relief for rheumatoid arthritis. Magnesium supports vascular and respiratory health. Calcium helps prevent colon cancer, osteoporosis, migraine and PMS. Zinc promotes bone health. Besides being rich in Vitamin E, there is insufficient research on the medicinal properties of sesame oil. However, the following claims have been made. Blood pressure Sesame oil has a high percentage of polyunsaturated fatty acids[15] (omega-6 fatty acids) - but it is unique in that it keeps at room temperature. This is because it contains two naturally-occurring preservatives, sesamol and sesamin. (Normally, only oils predominately composed of the omega-9 monounsaturated oil, like olive oil, keep at room temperature.) It has been suggested that due to the presence of high levels of Polyunsaturated fatty acids in sesame oil, it may help to control blood pressure. It could be used in cooking in place of other edible oils and to help reduce high blood pressure and lower the amount of medication needed to control hypertension. The effect of the oil on blood pressure may be due to polyunsaturated fatty acids (PUFA) and the compound sesamin – a lignan present in sesame oil. There is evidence suggesting that both compounds reduce blood pressure in hypertensive rats. Sesame lignans also inhibit the synthesis and absorption of cholesterol in these rats. Oil pulling Sesame oil is one of the few oils recommended for use in oil pulling. (sunflower oil is the other oil recommended). Stress and tension Various constituents present in the sesame oil have anti-oxidant and anti-depressant properties. Therefore proponents encourage its use to help fight senile changes and bring about a sense of well-being. Adherents for its therapeutic use reports claims of feeling better than when not using it. General claims While not approved by the Food and Drug Administration (FDA), sesame oil is reputed to have a number of therapeutic uses. As with cure-all claims of other folk and therapeutic medicines, it is suggested that regular topical application and/or consumption of sesame oil should mitigate effects of anxiety, nerve and bone disorders, poor circulation, lowered immunity and bowel problems. It is suggested such use would also relieve lethargy, fatigue and insomnia, while promoting strength and vitality, enhancing blood circulation. There are claims that its use has relaxing properties which eases pain and muscle spasm, such as sciatica, dysmenorrhoea, colic, backache and joint pain. Sesame oil massage to babies, it is claimed, helps to calm them and lull them to sleep and improves growth of the brain and the nervous system. These are claims similar to other therapeutic medicines, that its having antioxidants explains beliefs that it slows the aging process and promotes longevity. It is suggested that sesame oil, when consumed and/or topically applied, should relieve dryness both externally and internally. Sesame oil is sometimes recommended to alleviate the dryness associated with menopause. It is believed that its use "restores moisture to the skin, keeping it soft, flexible and young looking". It is suggested that it relieves "dryness of joints" and bowels, and eases symptoms of dryness such as irritating coughs, cracking joints and hard stools. Since "dryness of joints" is not a medically classifiable condition, it would be difficult to medically comprehend or verify these claims of panacea. Other uses include as a laxative, as a remedy for toothaches and gum disease and in the treatment of blurred vision, dizziness, and headaches. It is suggested that sesame oil could be used in the treatment of dry nose, reduction of cholestrol levels (due to presence of Lignans which are phytoestrogens), anti-bacterial effects, and even slowing down certain types of cancer (due to the anti-oxidant properties of the Lignans). Adverse effects Sesame oil is not known to be harmful when taken in recommended dosages, though the long-term effects of taking sesame-derived remedies (in any amount) have not been investigated. Due to lack of sufficient medical study, sesame oil should be used with caution in children, women who are pregnant or breast-feeding, and people with liver or kidney disease. Because of its laxative effects, sesame oil should not be used by people who have diarrhea. No more than 10% of a person's total caloric intake should be derived from polyunsaturated fats such as those found in sesame oil, according to the American Heart Association. Oil massage should be avoided immediately after administering enemas, emetics or purgatives, during the first stages of fever or if suffering from indigestion. People who are allergic to peanuts are likely to be more susceptible to sesame allergy. Allergy to peanuts is one of the most common allergies, and can lead to anaphylactic shock which can be fatal. Persons allergic to sesame seeds should be cautious about using sesame oil.

DOSA VARIETIES AND DOSA UPMA

I loveee dosas a lot.. Whenever i go to restaurants, i never fail to order dosa.. My mom makes varieties of dosa @home to make us eat more. I too follow the same technique for my husband to have more dosas...
       Last week, i conducted a mini dosa mela at home:)Yup,I made 4 +1 dosas and dosa upma .I made 2-3 dosas in each variety..
So here are the dosa varieties,

COCONUT DOSA

Ingredients:

• Idli / Dosa batter – 1 cup
• Grated Coconut – 1/2 cup
• Oil – to sprinkle

How to make:

• Heat dosa tawa by greasing with oil and pour a ladleful of batter.
• Spread a little.Don’t make it too thin, at the same time not like uthappam.Thickness should be in between.
• Now sprinkle the grated coconut and pour little oil/ghee around the dosa and cook for a min.
• Flip the dosa and leave till coconut turns light golden brown.This gives the nice aroma & flavor for this dosa.

Yummy coconut dosa is ready to eat!!No side dish is  needed!!Coconut lovers can surely give this a try:)

ONION DOSA

Ingredients:

• Dosa Batter – 1 cup
• Big onions – 3 nos (Grated )
• Green chillies - 1 no ( finely chopped , optional)
• Sesame oil – to sprinkle.

How to make:

• Repeat the first two steps given above and spread the grated onions around with a tsp of sesame oil.
• Cover cook for a minute and then flip the dosa.
• Cover again and leave till onions turn golden brown.Flame should be medium.

Serve hot with ur desired chutney.Usually ,my hubby doesn’t need any side dish for this dosa.
My MIL used to make this dosa in a kadai.Heat the kadai with little oil and pour half-ladle of batter.Top up with grated onions and cover the onions by pouring another half-ladle of batter.Cover cook by pricking in the center.Serve hot!!

 

MIXED VEGETABLE DOSA

Ingredients:

• Dosa batter – 1 cup
• Carrot – 1 no (Finely chopped )
• Beans – 4-5 nos (Finely chopped)
• Big onion – 1 no (-do-)
• Green chilly – 1 no (-Do-)
• Ginger – 1/2 inch piece (-do-)
• Oil – to saute & sprinkle

How to make:

• Heat a kadai with a tbsp of oil and  add all the finely chopped veggies (chop it like how u chop for fried rice!!)
• Saute the chopped onions ,green chillies,ginger and then veggies.Keep aside.
• Then heat the dosa tawa and pour the ladleful of batter.
• Make it thick like uthappam.
• Sprinkle the sautéed veggies and pour little oil around it.
• Cook for a minute and flip it over.
• Cook the other side and serve hot.

My husband liked this dosa the most!!

ERRA KARAM MASALA DOSA

I took this recipe from srivalli’s blog.It tasted excellent!! We loved it.It was bit spicy..Please find the recipe here.

PAPER ROAST

Grease the tawa with little oil .Take a ladleful of batter and pour it on the hot tawa.Spread it as much as possible and make it thin.Drizzle little oil around it.Keep in flame high and leave it for 1 min.Sides will rise.By this time, u can see the other side of dosa becoming golden brown and the dosa will be cooked completely on both sides(No need to cover it).Now flip the dosa.Keep it for a second and serve it!!

Last but not the least , dosa upma

DOSA UPMA

Ingredients:

• Dosa – 2-3 nos (dosa shouldn’t be thin,should be slightly thicker)
• Big onion – 2 nos (slice cut )
• Red chilly – 2 nos (split into two ) or chilli powder – 1/4 tsp ( i used red chilly )
• Mustard seeds – 1/4 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Curry leaves – a sprig
• Coriander leaves – to garnish
• Lemon juice – a few drops.
• Oil - 1tbsp

Method:

• Cut the dosa into bite sized pieces. set aside.
• Heat the kadai with oil and add mustard,urad,channa dal,red chilly and curry leaves and onion slices in the same order.
• Fry till onion turns transparent.
• Now add the dosa pieces and toss it well. 
• Add salt if required.
• Sprinkle very little water and cover cook for a minute.Stir it in between.
• Remove from the flame and garnish with coriander leaves.
• Add 2-3 drops of lemon at the end just before serving.

Yummy dosa upma is ready.Make & give it ur kids.Sure,they’ll love it:) If u want ,add some boiled veggies like carrot,peas,potato etc and temper with ghee if it is for kids:)

Enjoy!!

Iam very happy in sending this to Monthly Mingle 31– Kids Launches hosted by Srivalli and originally started by Meeta.



Ok friends, i hope u enjoyed reading all dosa varieties and i am sure u will try it.I am leaving to my native place tomorrow and will be back on Monday.See u all on Tuesday. Bye for now.
Have a great weekend ahead!!Take care:)