MODI JI'S FAVORITE PARATHA, How to make parathas with Drumstick pulp and leaves

 I happened to read in Times of India , where Modi ji himself has said, his mom used to make this paratha twice a week and now he makes it himself.

This paratha basically has Drumstick pulp and leaves with some spices added. 

Drumsticks' health benefits are too many.....

They contain Vitamin A, B, and C Complex vitamins, furthermore, drumsticks are a good source of Calcium, Phosphorous and Iron, and hence prevent anaemia.

The anti oxidants present in Drumsticks are, Beta Carotene, Vitamin C, and  Quercetin, an antioxidant which helps to lower Blood pressure.

Controls blood sugar, reduces inflammation, reduces cholesterol, improves vision, helps during pregnancy and lactation, improves bone strength and acts as Aphrodisiac, reducing the stress levels in body..

And we must all remember, drumsticks are sold at very affordable, nominal prices!!!

Please go through my drumstick soup , drumstick rasam and moringa recipes

Ingredients

Drumsticks - 5 - 6

Moringa leaves - a handful

Whole wheat flour - 1 heaped cup

Turmeric powder - a pinch

Hing - a pinch

Chilli powder - 1/4 tsp

Ajwain - 1/2 tsp

Salt to taste

Gingely oil to add and smear

Ghee to cook the parathas

Recipe cuisine : North/South; Category: Main dish

Prep time: 20 mts; Cooking time : 20 mts

Yields 8 parathas

Drumsticks cooked for 3 whistles, after adding turmeric and a pinch of salt

After cooling, take out the pulp, and if need be, coarsely pulse it in blender, also save the water cooked in, so that we can use it to knead the atta

Pulp and moringa leaves, washed well and drained, added

Ajwain, chilli powder, hing,  salt to taste added

2 tsps of gingely oil added

all kneaded into a smooth dough, some oil smeared on top, allowed to rest for a couple of hours

Balls made and kept 

First rolled to a round, some ghee smeared, then folded and rolled into a triangle paratha

first dry roasted on both sides

Then ghee added and cooked to a golden color

Kept on a plate

Served with Tirangi dhal and Mango Shrikhand...Wow!!!! What a sumptuous, simple meal it was!!!! 

This post first appeared in www.malpatskitchen.com

*Mainly to highlight the taste of drumsticks and leaves, other spices have been avoided.

MORINGA THOGAYAL, how to make a yumm yumm thogayal with drumstick leaves

 Well…….about Moringa leaves…..I have mentioned in several of my posts….

Moringa Recipes

This thogayal is the latest addition to my Moringa Recipes.....the super fresh, tender, light green colored Drumstick leaves are specially plucked from a tree in our native place, Thanjavur, where I had recently been !!!!

This thogayal is not only good to eat with rice, it is also a nice chutney for dosas and idlies.

Ingredients

Drumstick leaves - 2 handfuls

Small onion - 10 - 15

Chopped ginger - 1 tsp

Garlic - 2 pods

Curry leaves - a few

A small piece hing

Split urad dhal - 2 tsps

Channa dhal - 2 tsps

Red chillies - 4 - 5

Grated coconut - 2 tsps

Tamarind paste - 1/2 tsp

Salt to taste

Any cooking oil - 2-3 tsps to season

Recipe cuisine: South Indian; Category: Side dish; Lunch/breakfast/dinner

Prep time: 10 mts; Cooking time: 10 mts

Yields roughly a cup full

Oil heated in pan, hing, urad and channa dhals, red chillies seasoned

Then small onions, garlic and ginger added

After the onions become golden in color, washed and drained moringa leaves along with curry leaves added

Salt to taste and tamarind paste added, after the leaves are sauteed well

grated coconut added

everything mixed well

after the whole thing cools down, loaded into a blender jar, and ground to a thogayal

See how nice it looks!!! I am not proudly boasting about the heavenly taste.......because as Kannadasan says, சொல்லாத சொல்லுக்கு விலை ஏதும் இல்லை!!!!! Am I right or wrong???

This post first appeared in www.malpatskitchen.com

TIRUNELVELI SODHI, How to make a Coconut milk based , tasty Veg side dish

 TIRUNELVELI......

 A Great name,....."Thiru" means, auspicious; "Nel" means, paddy; "Veli" means, fence....this is a famous place, where Lord Shiva guarded his devotee's paddy field, putting  a fence around!!

The very famous Nelliappar -Kanthimathi temple is here, with its beautiful architecture. This temple is very renowned for its musical pillars, which when struck produce Sa Re Ga Ma Pa Dha Ni , the Saptha swarams, and they are highly esteemed!!!

Tirunelveli is also famous for its Iruttukkadai halwa, which I have already posted.

Now I am going to give you another typical Tirunelveli side dish, SODHI, which is an amazing combo for chapathi varieties, idiyappam, aappam, Jeera rice, Peas pulao etc

So, instead of the usual Vegetable Stew, we can make this Sodhi too.

It is called Mappillai Sodhi , a special dish, made when the sons in law come  . Just another kuzhambu recipe like Mappillai sambhar 

Today is my Grand daughter's Birthday, this is her favourite!!!!!

Ingredients

Small Onions - 15 - 20

Cut ginger pieces - 1 tsp

Garlic pods - 3 - 4

Few curry leaves

Coarsely pulsed Green Chillies - 3

Moong dhal - 2 tbsps, soaked in hot water, pressure cooked, with a pinch of turmeric

Potato - 1, thinly sliced

Carrot - 1, thinly sliced

Drumstick - 1, cut

Beans - about 10, slit lengthwise

Green peas - 1/2 cup

Thin coconut milk - 1 1/2 cups

Thick coconut milk - 1 1/2 cups

Salt to taste

For seasoning

Coconut oil - 3 tbsps

Hing powder a pinch

Jeera - 1 tsp

Recipe Cuisine: South Indian; Category: Anytime side dish

Prep time: 10 mts; Cooking time: 15 - 20 mts

Serves 3

                                                                                                              

                                                               All Veggies kept ready

                                           

                                                                                Cooked Moong dhal

                                                                      Thin coconut milk

                                Pressure pan heated with 3 tsps of Coconut oil, hing and jeera seasoned

                                                        Onions, ginger, garlic and pulsed green chillies added 

                                                    all veggies added, sauteed on low flames

                                                                                 Salt to taste

                                                    Thin coconut milk added, cooked for 2 whistles

                                                     After opening, this is how it looks

  Cooked moong and thick coconut milk added, mixed well, on low flames, allow to boil for 2-3 minutes

                                              The flavorful, yumm yumm SODHI is ready!!!!

                            Enjoy it with the super soft, fluffy and amazing AAPPAMS!!!!

This post first appeared in www.malpatskitchen.com

 

 

 

 

 

    

 

                                        

MALPATS KITCHEN turns 9!!!! Grandma thaali - 54

 Malpatskitchen turns 9 today, and presents a sumptuous and beautiful thaali for you all!! Thanks to you all for making it possible for me to post 685 tried and tested recipes!!

The main ingredient in Malpats kitchen is LOVE!

Food is passionately made with  a lot of “Shraddha”

Food is nothing but a Pooja, created with a lot of “Saburi”

Food is seasoned with positive thoughts

Food is simmered with Happiness

Food is cooked with Shloka chanting

Which instills the right taste and flavor into the food

Food made is mentally first offered to GODS

Then served , brimming with Divinity

Always bearing in mind the Goddess Annapurani

Who  sits graciously with a Golden Ladle! 

This is the secret of MALPATS KITCHEN!!!

And here is the SPECIAL THAALI!!!

Recipes for the items in this thali:

Chutney Bombs -> CHUTNEY BOMBS, how to make veggie muffins bursting with chutney flavor

Green Moong Dhal -> GREEN GRAM DHAL

Kadai Paneer ->  KADAI PANEER (Cottage cheese chunks in aromatic tomato gravy)

Mango Pickle -> CUT MANGO PICKLE / THUNDU MANGA PICKLE (Instant mango pickle)

Pineapple Kesari -> MANGO-PINEAPPLE KESARI

Onion Pakoda -> ONION PAKODA

Tomato Pulav -> TOMATO PULAV, how to make tomato pulav

Phulkas -> ROTIS

* This post first appeared on www.malpatskitchen.com

* Shraddha means perseverance 

* Saburi means patience

!

BROCCOLI ALMOND SOUP, How to make a healthy and tasty Broccoli soup

 BROCCOLI.........

Will words suffice to explain and express this Wonderful Green flower's health benefits???

This vegetable is packed with nutrients and benefits, boosts immunity in your system.

Provides Fiber, keeps you hydrated, helps lubrication for your joints, prevents constipation.

Broccoli is a member of Cruciferous Veggie Family and this family contains natural compounds linked to Cancer Prevention, protects your Heart, reduce damage to arteries that leads to hardening, which is often a precursor to a Heart -attack or Stroke!

Enhances Brain Health, improves Bone strength, fights Inflammation, provides protective Antioxidants!

Eaten raw in salads or cooked, it is highly nutritious, like the Bhagawan in any AVATAR.

These Green Florets are combined with almonds which are loaded with antioxidants, high in Vitamin E, Can assist with blood sugar control, high in Magnesium which benefits blood pressure levels, can lower cholesterol levels, and  prevent harmful oxidation of LDL cholesterol.

Ingredients

Medium sized Broccoli - 3

Milk - 2 - 2 1/2 cups

Onions - 2, chopped fine

Garlic - 6 - 7 pods

Basil - 1 1/2 tsps

Olive oil to season - 2 tbsps

Salt to taste

Pepper powder to taste

Recipe cuisine: Continental; Category: Lunch/Dinner

Prep time: 20 mts; Cooking time: 15 mts

Serves 4 - 5

Three Broccoli florets washed and , first florets chopped and then the soft portion of the stalks too. They too contain lot of nutrition, cannot afford to waste them!

                                    

Heat a pressure pan with Olive oil, saute chopped onions and garlic pods

Then add the broccoli florets and stalks

Mix well

Add the basil

Pour water, not to immerse the florets, but to a lower level, cook for one whistle, switch off.

After opening, will look like this, of course, we cannot expect the same green color.

Strain, drain in a colander, taking care to collect the extra water in a container below

After cooling down, add to a blender jar

Ground nicely

Pour milk into the blender jar to bring out the whole thing cleanly

Add salt to taste

Add pepper to taste, of course, if you need more, can always be added at the time of serving

Toasted almonds slivered, then add to the soup, at the time of heating or serving, choice is yours.

Serve this power packed SOUP with Grilled Paneer sandwiches

This post first appeared in www.malpatskitchen.com