Sepang kizhangu thick varuval (Taro deep dry) - Preparation time 25 to 30 mins
Sepang kizhangu fry will be tasty. Will be slightly crisp on outside and soft in inside. Rarely mom used to make this one because it will take little more time than the dry curry. People of all age group will love it. You can try it out. Consume hot or it might become soggy.
Ingredients:-
Taro (Sepang kizhangu) - 10 pieces
Red Chili powder - 1 tsp
Salt - to taste
Asafoetida - 1/4 tsp
Rice flour - 3 tbsp
Bengal gram flour - 3 tbsp
Turmeric - A pinch
Oil - to fry
Preparation method
Cook sepang kizhangu with required amount of water(Taro should be immersed). When it is cooked soft (try to insert knife it will go in smoothly) peel the skin and chop to small thin cylinders.
In a cup mix the flour's, chili, salt, asafoetida and keep aside. Heat oil for deep frying.
In a large bowl take few chop sepang kizhangu and mix little amount of flour mixture so that it will be slightly coated.
When oil is hot bring the flame to medium and start deep frying the sepang kizhangu. Don't fry in high flame because it will get burned with cooking.
Colour changes slightly once the fry is cooked. Transfer to and dry bowl with tissue to remove excess oil.
Goes well with rasam rice and sambar rice.
Provide your feedback after trying it out. Surely it will be different and yummy recipe.
Monday, February 14, 2011
Friday, February 4, 2011
Keerai & Pasiparuppu kootu (Green & Mung dhal gravy)
Mulai keerai pasiparuppu kootu - Preparation time 25 to 20 mins
Keerai is available in south india don't know whether it is available in other places. I tried this kootu with mullai keerai you can try out with the keerai available in your place. This kootu will go well with rice and chapati.
Ingredients:-
Keerai - Washed and chopped to small pieces 1 cup
Pasiparuppu (mung dhal) - 1 cup
Pepper - 1 tbsp
Cumin seed - 1 tbsp
Grated coconut - 2 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Mustard, cumin - 1 tsp
Sesame oil - 1 tsp
Preparation method:-
Pressure cook pasiparuppu for 2 or 3 whistle (according to your taste. some people like when it is cooked well some don't like that way). If you want you can cook in vessel also. For that boil the water and add the washed pasiparuppu and cook till it is boiled well.
Boil water with turmeric, salt. Add keerai and cook till it is soft. Cooked mung dhal is added and bring to boil. Switch off the flame.
In a mixer grind coconut, pepper & cumin to coarse paste. Mix this with keerai kootu.
In a tawa add oil, mustard & cumin to splutter. Garnish this on keerai.
This kootu will be very light and easy to make. Take this as side dish with rasam rice or curd rice or chapati.
Keerai is available in south india don't know whether it is available in other places. I tried this kootu with mullai keerai you can try out with the keerai available in your place. This kootu will go well with rice and chapati.
Ingredients:-
Keerai - Washed and chopped to small pieces 1 cup
Pasiparuppu (mung dhal) - 1 cup
Pepper - 1 tbsp
Cumin seed - 1 tbsp
Grated coconut - 2 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Mustard, cumin - 1 tsp
Sesame oil - 1 tsp
Preparation method:-
Pressure cook pasiparuppu for 2 or 3 whistle (according to your taste. some people like when it is cooked well some don't like that way). If you want you can cook in vessel also. For that boil the water and add the washed pasiparuppu and cook till it is boiled well.
Boil water with turmeric, salt. Add keerai and cook till it is soft. Cooked mung dhal is added and bring to boil. Switch off the flame.
In a mixer grind coconut, pepper & cumin to coarse paste. Mix this with keerai kootu.
In a tawa add oil, mustard & cumin to splutter. Garnish this on keerai.
This kootu will be very light and easy to make. Take this as side dish with rasam rice or curd rice or chapati.
Thursday, February 3, 2011
Milagu & Jeeraga Dosai (Pepper & cummin dosai)
Milagu & Jeeraga dosai - Preparation time 10 mins if dosai flour is available
I ate this dosai in my aunt's home when i went on a summer vacation during my school days. I liked in very much. She used to make paper roast when we visit her home. This dosa she made as dosa with this healthy topping (Our south indian pizza topping). We will get bored to take regular dosai so we can make different toppings like this.
Health Tip:-Pepper is good for cold and cumin is good for digestion so you can make this dosa just like that.
Ingredients:-
Dosai flour - 2 cups or 200 gms
Pepper (coarsely ground) - 1 tbsp
Cumin (coarsely ground) - 1 tbsp
Sesame oil - As required
Salt - If required because dosa flour will contain salt
Preparation method:-
Mix ground pepper, cumin and little salt in cup.
Heat a dosa tawa and make thin dosa. Sprinkle the mixture of spice over the dosa and slightly press.
When the base is cooked turn the dosai add oil and roast it. Take care else the spice will be burnt.
As it is spicy you don't require any side dish. You can serve this dosai with ghee (only for kids).
Even if you make dosa thick it will be good only.
Note:- Another method is you can mix the spice with flour and make dosa but, it might change the white colour of dosai. When dosai flour is sour you can try this one as the spice will remove the sour taste little bit. Have a great day.
I ate this dosai in my aunt's home when i went on a summer vacation during my school days. I liked in very much. She used to make paper roast when we visit her home. This dosa she made as dosa with this healthy topping (Our south indian pizza topping). We will get bored to take regular dosai so we can make different toppings like this.
Health Tip:-Pepper is good for cold and cumin is good for digestion so you can make this dosa just like that.
Ingredients:-
Dosai flour - 2 cups or 200 gms
Pepper (coarsely ground) - 1 tbsp
Cumin (coarsely ground) - 1 tbsp
Sesame oil - As required
Salt - If required because dosa flour will contain salt
Preparation method:-
Mix ground pepper, cumin and little salt in cup.
Heat a dosa tawa and make thin dosa. Sprinkle the mixture of spice over the dosa and slightly press.
When the base is cooked turn the dosai add oil and roast it. Take care else the spice will be burnt.
As it is spicy you don't require any side dish. You can serve this dosai with ghee (only for kids).
Even if you make dosa thick it will be good only.
Note:- Another method is you can mix the spice with flour and make dosa but, it might change the white colour of dosai. When dosai flour is sour you can try this one as the spice will remove the sour taste little bit. Have a great day.
Wednesday, February 2, 2011
Herbal leaves in our daily life - Part II
Herbal leaves in our daily life - Part II
Kindly use only if they are not allergic to you. I am providing inputs which i got from people who follow in village and sometime we also use to get immediate relief and avoid other medicine. If problem persist kindly consult a physician.
Ponnanganni keerai (Alternanthera sessilis/Dwarf copper leaf)
Ponnaganni keerai is very good source of iron. Improves the eye sight. Can be cooked as kootu and consumed with white rice. The juice can be extracted and boiled with sesame oil or coconut oil to prepare home made hair oil and used for Kanmai (kajal). This will be a body coolant so can be consumed to reduce body heat. Now a days lactation is becoming problem for ladies during child birth, this will improve lactation. As it is cool add pepper to the keerai kootu for feeding women. Try it out in small quantity and consume it only when it goes well with you. Brings down the constipation and piles problem
Veppa ellai or vembu (Neem leaves/ Melia Azaridacta Indica)
Leaves are good antibacterial and antifungal. This is a good air purifier. The leaves can be put in bath water and kept in sun for few hrs to get the extract of leaves. If your skin is not allergic to neem you can make the baby leaves of neem and make paste with kasturi manjal and apply for skin to remove the marks for skin. When my father suffered from chest cold the village people made kashayam using Veppam ellai, Thulasi & Adathodai leaves. They boiled the leave with water for 30 to 40 mins and shrinked the water to 1/3rd proportion and gave him. The chest cold gradually came down. We wont get Adathodai leaf so you can use Karpura valli. My grandma used to give paste ball of veppa elai so it will kill the germs in stomach. People who are trying for child don't consume it might bring down the sperm count.
Pudina ellai (Mint/Mentha leaves)
Mint is good for easy digestion, increases hunger. Mint is rich in antioxidant, vitamin A, C, potassium, folates, etc. We can make pudina thogayal using mint and keep for few days and use as a sidedish for idli, dosai, curd rice or mix and take with white rice. It is good for nerves when taken regularly, cold, and avoid vomiting sensation so, pregnant ladies can include this in leaf diet. you can also dry the mint leaves and keep. Dry leaves can be crushed and added to tea which provides good flavour to tea and health benefits to our body. Good for teeth so juice can be extracted and applied on teeth, also bring down the bad odour in mouth. Juice can be applied for leg joint pain also.
Thulasi (Ocimum tenuiflorum)
Thulasi is one of our holy herb. Good to reduce cold. Chromium salt is important to reduce the cholesterol level and sugar in blood so try to consume to keep your health. Thulasi can be used for cough, asthma and other breathing problem. When consumed along with medicine it will bring down the temperature during high fever. For kids thulasi leaf juice can be mixed with honey and given. The best and simple way for me is to consume few thulasi leaves daily
Vallarai keerai (Centella asiatica)
Vallarai is called brahmi and good to improve the memory power, removes absent minded, strengthen body, ulcer, arthritis and mental ability. Try to add vallarai keerai in our food from childhood. I used to make vallarai thogayal so required spices can be added and give with white rice or curd rice. It is an antioxidant, reduce anxiety, hypertension. The leaves can be dried in shade and boiled with water to make an energy drink (same as green tea). Don't use more frequently, use once a month or whenever possible.
you can try vallarai thogayal
Thuthuvalai keerai (Solanum trilobatum L.)
Thuthuvalai is good for liver, asthma & cancer treatment. We have to remove the thorn in leaves and make thogayal. Good to reduce cough, body pain. Chest cold can be reduced. According to siddhar's it is a kayakalpam and used for longitivity). This is a blood thining agent. Brings down body heat. You can add this to wheat flour and make rotis and consumed or can make rasam with the leaves.
Instead of using tablets for even small problem why dont we use the naturally available herbs and leaves. Simply including in our daily food also keeps us healthy and fit.
Also refer Herbal vegetables part I & part II
Kindly use only if they are not allergic to you. I am providing inputs which i got from people who follow in village and sometime we also use to get immediate relief and avoid other medicine. If problem persist kindly consult a physician.
Ponnanganni keerai (Alternanthera sessilis/Dwarf copper leaf)
Ponnaganni keerai is very good source of iron. Improves the eye sight. Can be cooked as kootu and consumed with white rice. The juice can be extracted and boiled with sesame oil or coconut oil to prepare home made hair oil and used for Kanmai (kajal). This will be a body coolant so can be consumed to reduce body heat. Now a days lactation is becoming problem for ladies during child birth, this will improve lactation. As it is cool add pepper to the keerai kootu for feeding women. Try it out in small quantity and consume it only when it goes well with you. Brings down the constipation and piles problem
Veppa ellai or vembu (Neem leaves/ Melia Azaridacta Indica)
Leaves are good antibacterial and antifungal. This is a good air purifier. The leaves can be put in bath water and kept in sun for few hrs to get the extract of leaves. If your skin is not allergic to neem you can make the baby leaves of neem and make paste with kasturi manjal and apply for skin to remove the marks for skin. When my father suffered from chest cold the village people made kashayam using Veppam ellai, Thulasi & Adathodai leaves. They boiled the leave with water for 30 to 40 mins and shrinked the water to 1/3rd proportion and gave him. The chest cold gradually came down. We wont get Adathodai leaf so you can use Karpura valli. My grandma used to give paste ball of veppa elai so it will kill the germs in stomach. People who are trying for child don't consume it might bring down the sperm count.
Pudina ellai (Mint/Mentha leaves)
Mint is good for easy digestion, increases hunger. Mint is rich in antioxidant, vitamin A, C, potassium, folates, etc. We can make pudina thogayal using mint and keep for few days and use as a sidedish for idli, dosai, curd rice or mix and take with white rice. It is good for nerves when taken regularly, cold, and avoid vomiting sensation so, pregnant ladies can include this in leaf diet. you can also dry the mint leaves and keep. Dry leaves can be crushed and added to tea which provides good flavour to tea and health benefits to our body. Good for teeth so juice can be extracted and applied on teeth, also bring down the bad odour in mouth. Juice can be applied for leg joint pain also.
Thulasi (Ocimum tenuiflorum)
Thulasi is one of our holy herb. Good to reduce cold. Chromium salt is important to reduce the cholesterol level and sugar in blood so try to consume to keep your health. Thulasi can be used for cough, asthma and other breathing problem. When consumed along with medicine it will bring down the temperature during high fever. For kids thulasi leaf juice can be mixed with honey and given. The best and simple way for me is to consume few thulasi leaves daily
Vallarai keerai (Centella asiatica)
Vallarai is called brahmi and good to improve the memory power, removes absent minded, strengthen body, ulcer, arthritis and mental ability. Try to add vallarai keerai in our food from childhood. I used to make vallarai thogayal so required spices can be added and give with white rice or curd rice. It is an antioxidant, reduce anxiety, hypertension. The leaves can be dried in shade and boiled with water to make an energy drink (same as green tea). Don't use more frequently, use once a month or whenever possible.
you can try vallarai thogayal
Thuthuvalai keerai (Solanum trilobatum L.)
Thuthuvalai is good for liver, asthma & cancer treatment. We have to remove the thorn in leaves and make thogayal. Good to reduce cough, body pain. Chest cold can be reduced. According to siddhar's it is a kayakalpam and used for longitivity). This is a blood thining agent. Brings down body heat. You can add this to wheat flour and make rotis and consumed or can make rasam with the leaves.
Instead of using tablets for even small problem why dont we use the naturally available herbs and leaves. Simply including in our daily food also keeps us healthy and fit.
Also refer Herbal vegetables part I & part II
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