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March 26, 2012

MINT LIME JUICE | PUDINA LIME JUICE


pudhina lemon juice
My husband told me to prepare mint lemon juice after having this in a juice corner. I googled the recipe and found it very simple. I tried immediately and we loved it. Its a refreshing , coolant for summer. Do try this,u’ll like it.

                                                                 INGREDIENTS
Name Quantity
Mint leaves 1/4 cup
Lime juice 1 tbsp ( adjust)
Water 1 cup
Salt As needed
Sugar A pinch
Pepper powder 1/4 tsp (optional)

 

METHOD


Remove the mint leaves from the stem and wash it well. Now grind it along with lime juice to make a smooth paste by adding required water.Now drain the juice and add more water. Add the required salt.Sprinkle pepper powder on top and serve chill!!

 

NOTE

  • If u wish to make a sweet juice add a tsp of sugar for the above mentioned recipe.
  • U can add more mint leaves if u want a strong flavor of mint in the juice.Also adjust the lime juice accordingly.
  • I’ve used pepper powder but its purely optional. It doesn’t blend with the juice . It just floats on top but it doesn’t spoil the taste.So its ur choice of adding it.

 

KITCHEN CLINIC

Pudina leaves is also known as mint leaves. It has got both medicinal properties as well as cosmetic properties. Pudina leaves is well known for its pleasant aroma andis  mainly used in cooking,
for garnishing foods. Its one of the handy herb to have in kitchen. In India, pudina leaves are used in vegetarian dish as well as in non-vegetarian dish. It adds flavour and aroma to the dish.
Here are some useful tips using pudina leaves:
For Indigestion:
Mint leaves juice mixed with a tsp of lime juice and honey treats indigestion. They are largely used in medicine for stomach disorders.
Morning sickness:
Mix mint leaves juice with ginger juice and honey and have it twice a day.  This gets relief from morning sickness.
Mouth freshener:
It also acts as an excellent mouth freshner. Boil the mint leaves in water and allow it to cool for a while. Gargle  this water to get rid from bad breath.
Abdominal pain:
In a glass of milk add few mint leaves and bring it boil and drinking it after it gets warm. This gets relief from abdominal pain.
Mint leaves juice is applied to insect bite areas, so that it gets healed quickly.

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March 14, 2012

VEGETABLE STEW– SIDE DISH FOR AAPAM


VEG STEW

I wanted to try a traditional vegetable stew recipe for a long time and i finally got it from my neighbour.Big thanks to her. It was a super hit @home. We loved it. It was very simple to prepare , flavourful and delicious to relish with aapam. I’ll soon post the traditional aapam recipe.My husband loved this combo. What else i need Smile
Do check out my aapam recipe using idli,dosa batter if interested.

 

INGREDIENTS

Thick Coconut milk 1/2 cup
Boiled Milk 1/2 cup
Carrot 1 no
Potato 1 no
Big onion 2 nos
Green chilly 2 nos
Ginger 1 inch piece
Salt As needed
Water As needed
Curry leaves Few
Coconut oil 2 tbsp
Cinnamon 1 inch piece
Cloves 2 nos
Black pepper 1/2 tsp             
Cardamom 1 no

      METHOD
      1. Heat coconut oil in a kadai,saute the spices.Then add onion slices. Sauté till it turns transparent . Now add the slit green chillies and chopped ginger pieces.Sauté for a minute.Then add the chopped carrot and potato pieces. Toss well.
      2. Now add the water and salt to cook the vegetables. Close the kadai with a lid and allow the veggies to cook completely. Meanwhile , add little warm water to the grated coconut and grind in the mixie. Extract the thick milk from it. Set aside.
      3. After the vegetables are cooked , add the coconut milk and boil for few seconds.Remove the kadai from stove and add the boiled milk. Stir well & transfer the stew into a serving bowl and add the raw pinched curry leaves. Close it with a lid to retain the aroma.
      Enjoy with hot appam !!
      AAPAM STEW


      NOTES
      1. Coconut oil gives the flavor to this stew. So please don’t substitute it with cooking oil.
      2. If u feel the gravy is very thick , u can add milk at any time even during serving. Also adjust the salt accordingly.
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      March 8, 2012

      PULI SADAM / TAMARIND RICE RECIPE / PULIYOGARE


      tamarind rice



      Puli sadham/Tamarind rice/Puliyodharai is loved by all. Its one of the best lunch box recipes..Ideal for travel too..With papad or vathal as accompaniment , it tastes divine!!
                        I would say my MIL makes the best puliodharai which i’ve tasted so far. Its taste would be equivalent to temple puliogare.(Kovil puliodharai). We are a big fan of her tamarind rice.Yesterday we made this for our trip to tirupathi. It was very flavorful and tasty.Though there are many varieties of pulikachal recipes in this blogosphere ,I wanted to share my version..I’ve tried to give the step by step pictures for beginners & bachelors.Thanks a to ton to my MIL for teaching me this wonderful keeper recipe..Please have a look at the “points to remember “ section before proceeding ..
      INGREDIENTS FOR PULIYOGARE PASTE


      • Tamarind – Big lemon size
      • Turmeric powder – 1/2 tsp
      • Curry leaves – 2 sprigs
      • Hing / Asafetida – 3 generous pinches.
      • Salt – As needed
      • Powdered Jaggery – 1 tsp
      • Water – 3 cups
      To temper:
      • Cooking oil – 3 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal –1 tsp
      • Channa dal – 2 tbsp
      • Red chillies – 10 nos (pinched..refer the picture)
      • Hing – 2 pinches.
      • Curry leaves –  1 sprig
      To dry roast and grind:
      • Methi seeds – 1.5 tsp – Roast separately.
      • Channa dal – 1 tbsp}
      • Red chilly – 1 no}----------> Roast together.
                  ingredients

      METHOD


      • Soak tamarind in one cup of hot water for 20 mins . Extract the tamarind juice using 2 cups of water.Totally it comes to 3 cups of tamarind juice. Pinch red chillies and keep it ready for tempering.
      tampinched chillies
      • Add the turmeric powder , salt , curry leaves and hing as give above. (everything should be raw)
      hing & cury
      • In a kadai , dry roast the methi seeds till it crackles. Keep aside.
      roasted methi
      • In the same kadai , dry roast channa dal and red chilly till golden brown.
      roasted channa
      • Now powder the roasted methi seeds ,channa dal and red chilly to a coarse powder.Set aside. (just run the mixie once or twice)
      • Heat the kadai with 2 tbsp of cooking oil and temper all the items in the same order.
      tempering
      • Then add the tamarind extract and allow it to boil for 10-15 mins  or till the mixture reduces to half.It depends on the flame u keep.
      boil
      • After it reduced to half add the powdered jaggery , ground powder and allow it to boil..
      IMG_4069
      • As soon as u add the powder , gravy starts to thicken and bubbles arise with a  gala gala sound. Please watch the video if u r interested.I hope most of u know this sound. This is for beginners & bachelors..My MIL says this is the important step to know the final stage of tamarind paste getting ready. So i thought of inserting a video here..Winking smile

      • We call it salangai satham in tamil..Boil it for few seconds and switch off the flame..(Make sure the gravy is in semi solid consistency.Don’t allow it to boil much after adding the powder because the gravy would thicken and there would not be enough paste to mix in rice.. )
      IMG_4070
      • Allow it to cool down. Store in air tight container.
      HOME MADE PULIKACHAL / PULIYOGARE PASTE IS READY..For the above measurements u can make 2-3 cups of tamarind rice for 5 people.

       


      PULI SADHAM COLLAGE

       

      How to mix

      INGREDIENTS

      • Cooked rice – 2 cups
      • Tamarind paste – As needed
      • Sesame oil – 3 tbsp ( use as needed)

      METHOD
      • Pressure cook the rice in the ratio of 1:2 if u use basmati rice,We always use steamed rice , so i add 2.5-3 cups of water. Add a tsp of oil in the rice before cooking to get the rice separate.
      • Take the cooked plain rice in a wide plate or bowl and add sesame oil.Allow it to cool a little.
      • Add the puliogare paste little by little and mix well using a fork like ladle.
      • Enjoy with papad !!


      POINTS TO REMEMBER


      1. Raw curry leaves, hing and roasted methi seeds gives the flavor to puli sadham .So do not compromise in adding those ingredients. Please don’t forget to add raw curry leaves and hing in the tamarind extract as well as while tempering.That’s the imp step.
      2. My MIL sometimes reserve a tsp of the roasted powder and adds at the end on the plain rice before mixing the paste.She says this gives an additional flavour. But this step is purely optional.
      3. Always make the paste minimum one day in advance because it takes time to get all the taste blends into it.
      4. The shelf life of the paste is 1 week without refrigeration. U can keep it for two weeks provided u reheat it every 3 days by adding little water.If refrigerated it stays good for a month too..
      5. The taste of tamarind paste increases day by day..
      6. U can try adding coriander seeds while roasting the channa dal and red chilly. It gives an additional flavour.But some people may not like this.
      7. Also add the roasted peanuts in the end before switching off the flame if u wish to use it. We don’t like peanuts in tamarind rice,so i’ve not added it..
      8. After mixing the paste and rice check for salt , add more if necessary.Add more sesame oil if it looks dry.
      9. If u feel its too spicy for u , add more sesame oil and little salt to reduce the spiciness.Here i’ve given measurements for mild spiciness.That would be enough..
      10. If u love to have more spicy rice , then add 2 more red chillies while roasting and powder it along with methi seeds and channa dal. .
      11. Also to reduce the tanginess in tamarind paste, just pinch and roast more red chillies and add it to the paste , mix well and add it to the rice after some time.
      12. Please prepare the tamarind rice at least one hour before serving.We should give some setting time for the rice to absorb all the taste in the paste.
      13. When u make it for lunch box or travel , use ladle to mix the rice and paste . Please don’t use ur hands to mix it.Rice will spoil quickly.
      14. Vadagam or vathal would be the best accompaniment for puli sadham. My mom makes a thogayal with fried gram dal /pottukadalai. I’ll post it soon. It goes well for tamarind & lemon rice.


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