I learnt this from my MIL . I make this at least once in a week, specially in weekends.We have this in evening . If u prefer to have this in the morning use ginger instead of dry ginger/sukku.It increases the appetite , improves digestion and equilizes the bile salts in our body.
- Coriander seeds – 1 tbsp
- Dry ginger – 1 inch piece
- Karuppatti / Palm jaggery / Jaggery – 1 tbsp (adjust )
- Lemon juice – Few drops
- Honey – 1 tsp (optional)
- Take the coriander seeds & dry ginger in a mixer and grind it coarse..
- Add 2 cups of water to the ground mixture.Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity.
- Strain it and add the lime juice.(check for sweetness and add honey if necessary)
Enjoy drinking hot !!
KITCHEN CLINIC :
|GINGER : |
Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb. Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called “ginger root” this is actually the rhizome of the plant which is more of a subterranean stem than a root.
Although you can use dried ginger and powdered ginger for health benefits, fresh ginger is preferred. It is readily available in most supermarkets. Pieces of the rhyzome can be sliced off for use and the remainder stored in the refrigerator where it should keep for about 3 weeks as long as it is not fully peeled.
One of ginger's most touted health benefits is its ameliorating effects on digestive ailments. It can help digest fatty foods and break down proteins. It is excellent for reducing gas. Many people report that it will also relieve nausea, and can be effective in treating morning sickness as well as motion sickness.
Ginger can also help reduce inflammation. So it can be used to treat any disease that is caused by inflammations such as arthritis or ulcerative colitis. Some studies show that it can even help inhibit the replication of the herpes simplex virus.
Being a warming herb, ginger can help knock out a fever. This property also makes it effective in stimulating circulation of the blood. It can also help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.
Recent studies show that ginger might also have a role in lowering LDL cholesterol because the spice can help reduce the amount of cholesterol that is absorbed. It has also been shown in animal trials to help slow or even prevent cancerous tumor growth.
Gingers healing properties come from it’s volatile oils, gingerols and shogaols, which are also responsible for it’s pungent taste. The oils cause more digestive enzymes to be produced which helps with the whole digestion process and neutralizes the acids that can cause nausea, cramps and even diarrhea.
To discover the health benefits of ginger for yourself, simply make a tea by steeping about 5 slices of ginger in hot water. If you prefer it in your food, ginger is excellent in many dishes and is perfect when combined with garlic.
CORIANDER SEEDS :
Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects.
Control of Blood Sugar, Cholesterol and Free Radical Production
Recent research studies (though still on animals) have confirmed all three of these healing effects. When coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When given to rats, coriander reduced the amount of damaged fats (lipid peroxides) in their cell membranes. And when given to rats fed a high-fat, high-cholesterol diet, coriander lowered levels of total and LDL (the "bad" cholesterol), while actually increasing levels of HDL (the "good" cholesterol). Research also suggests that the volatile oils found in the leaves of the coriander plant, commonly known as cilantro, may have antimicrobial properties.
A Phytonutrient-Dense Herb
Many of the above healing properties of coriander can be attributed to its exceptional phytonutrient content. Coriander's volatile oil is rich in beneficial phytonutrients, including carvone,geraniol, limonene, borneol, camphor, elemol, and linalool. Coriander's flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Plus, coridander contains active phenolic acid compounds, including caffeic and chlorogenic acid.
Nutrient As Well As Phytonutrient-Dense
Not only is coriander replete with a variety of phytonutrients, this exceptional herb emerged from our food ranking system as an important source of many traditional nutrients. Based on our nutrient density ranking process, coriander qualified as a very good source of dietary fiber and a good source of iron,magnesium and manganese.
Spice Up Your Life and Subdue the Salmonella
Coriander (also called cilantro) contains an antibacterial compound that may prove to be a safe, natural means of fighting Salmonella, a frequent and sometimes deadly cause of foodborne illness, suggests a study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry.
Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley. This is not surprising owing to the fact that they belong to the same plant family (Umbelliferae).
The fruit of the coriander plant contains two seeds which, when dried, are the parts that are used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. They have a fragrant flavor that is reminiscent of both citrus peel and sage. Coriander seeds are available in whole or ground powder form.
The name coriander is derived from the Greek word koris, which means bug. It may have earned this name because of the "buggy" offensive smell that it has when unripe. The Latin name for coriander is Coriandrum sativum.
Fresh coriander (or cilantro) leaves should look vibrantly fresh and be deep green in color. They should be firm, crisp and free from yellow or brown spots.
Whenever possible, buy whole coriander seeds instead of coriander powder since the latter loses its flavor more quickly, and coriander seeds can be easily ground with a mortar and pestle.
Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets. Just like with other dried spices, try to select organically grown dried coriander since this will give you more assurance that it has not been irradiated.
Coriander seeds and coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and dry place. Ground coriander will keep for about four to six months, while the whole seeds will stay fresh for about one year.
Since it is highly perishable, fresh coriander should always be stored in the refrigerator. If possible, it should stored with its roots still attached by placing the roots in a glass of water and covering the leaves with a loosely fitting plastic bag. If the roots have been removed, wrap the coriander leaves in a damp cloth or paper towel and place them in a plastic bag. Whole coriander will last up to one week, while coriander leaves will last about three days.
Cilantro may also be frozen, either whole or chopped, in airtight containers, yet should not be thawed before use since it will lose much of its crisp texture. Alternatively, you can place it in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
Tips for Preparing Coriander:
Fresh coriander (cilantro) should be washed right before using since it is highly fragile. The best way to clean coriander is just like you would spinach by placing it in a bowl of cold water and swishing it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water, and repeat this process until there is no dirt remaining in the water.
Coriander seeds can be easily ground with a mortar and pestle. You may wish to first soak them in cold water for ten minutes and then drain them, as this process will revive their fragrant aroma.
A Few Quick Serving Ideas:
In a saucepan over low heat, combine vanilla soymilk, honey, coriander and cinnamon for a delicious beverage.
Healthy sauté spinach, fresh garlic and coriander seeds, mix in garbanzo beans, and season with ginger and cumin.
Add coriander seeds to soups and broths.
Use coriander seeds in the poaching liquid when preparing fish.
Adding ground coriander to pancake and waffle mixes will give them a Middle Eastern flavor.
Put coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time.
Coriander seeds are not a commonly allergenic food and are not known to contain measurable amounts of oxalates or purines.