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

MORINGA KHICHDI, how to make a healthy khichdi with drumstick leaves

 MORINGA LEAVES!!!!!

It contains no harmful cholesterol, is loaded with several Vitamins, Calcium, Potassium, Iron, Magnesium and Phosphorous...

It protects and nourishes skin and hair....

Treats Edema...

Protects Liver...

Prevents and treats Cancer...

Handles stomach upset in a beautiful way...

Fights food borne bacterial infections...

Prevents rheumatoid arthritis...

Is great in treating the mood and nervous system disorders...

Protects the Cardiovascular system...

Treats diabetes...

Treats asthma...

Prevents kidney stones...

Reduces High blood pressure...

Improves eye health

Treats anemia and sickle cell disease...

I have already posted various recipes with Moringa leaves...

Moringa Rava  dosa

Drumstick leaves dosa

Drumstick leaves powder

Moringa adais

Moringa koottu

Moringa curry

This Khichdi recipe is protein loaded too, with the goodness of Tur and Moong dhals. It turned out to be very tasty too.

Ingredients

Moringa leaves - 2 - 3 cups

Rice - 1/2 cup

Moong dhal - 1/4 cup

Tur dhal - 1/4 cup

Water - 4 cups

Sambar powder - 1 tsp

Small onions - 1 cup

Garlic - 4 - 5 pods

Tomatoes - 3, chopped fine

Salt to taste

To season

Cooking oil - 2 tsps

Ghee - 2 tsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Coarsely powdered pepper

Methi seeds - 1 tsp

Broken red chillies - 2 to 3

Recipe Cuisine: Indian; Category: Lunch/Dinner

Prep time: 20 - 25 mts; Cooking time: 20 mts

Serves 2 - 3

Take Rice, Tur and Moong dhals, wash well

Soak in hot water for 30 to 45 minutes

Drumstick leaves cleaned, washed and drained

Take a pressure cooker, heat with oil and ghee, season hing and turmeric powders, mustard, jeera, methi and pepper powder

After the mustard seeds splutter, add the red chillies too, so that they won't turn blackish

Now add the onions and garlic pods, they can be chopped too….. flames on the lowest, saute well

Now add the chopped tomatoes, continue sauteeing

Add sambar powder

Add the moringa leaves too and …..

Now add the washed and soaked rice and dhals

Salt to taste

Add 4 cups of hot water, cover the lid, and after 1 whistle, keep the flames on the lowest and leave for 8 - 10 minutes. Let the pressure release by itself,.

This is how it looks after opening, the whole house wafting with the mixed flavors!!

If need be, pour 1/2 cup hot water (I didn't have to) and mash well. Like Venpongal, this too proved to be  a real delicacy, so soothing and comforting for the throat!

Serve this power-packed Khichdi with chips, papad, raita or khadi!!! 

This post first appeared in www.malpatskitchen.com