Sunday, March 26, 2023

 MORINGA........

DRUMSTICKS..........

However it is called, we all know it is so very nutritious....

I have always enjoyed this soup at Annalakshmi Restaurant.......Since my friend mami , who usually makes this wasn't around, I just concocted this recipe, hoping it will be the same as that!!

* Augments Immune system, being high on Vitamin C and antioxidants

*Rich in Vitamin B, promotes Gut Health

*Regulates Hypertension

*Regular addition of drumstick helps in reducing stones in kidney and bladder

*Lowers risk of Cancer

*Improves Liver health

*Cures Edema

*Fights infection

*Regulates Diabetes

*Treats cataracts and dryness in eyes

*Improves secretion of milk during lactation

*Enhances skin health and glow

*Delays sign of ageing

*Prevents acne

*Improves vitality and fertility


Please check without fail these recipes of mine:

Moringa Rava dosa

Moringa adas

Moringa podi/powder 

Drumstick leaves dosa

Drumstick leaves curry

A "Rose is a Rose by any other name" says, Shakespeare...likewise, be it Moringa, Drumsticks (English), Murungakkai (Tamil), Munna kaya (Telugu), Nuggekai (Kannada) or Saigan (Hindi)....its healthy benefits and nutritional facts never change or vary...and unlike several seasonal and expensive vegetables, it is so moderately priced, available throughout the year....



Ingredients
Drumsticks - 4, cut into long strips
Onion - 1, chopped fine
Potato - 1 small, peeled and cubed
Garlic - 2 pods
Ginger paste - 1/4 tsp
Turmeric powder - a pinch
Split moong dhal - 1 tbsp
Jeera powder - 1/2 tsp
Pepper powder to taste
Salt to taste
Olive oil - 2 tbsps
Ghee - 2 tbsps

Recipe cuisine: South Indian;  Category: Soups
Prep time: 5 mts; Cooking time: 10 minutes

Serves 2 - 3

Oil and ghee heated in pressure pan, garlic and onion added and sauteed


Till they become translucent


Now add drumsticks, potato pieces


split moong and a pinch of turneric


Water poured till immersing level, lid closed, cooked for 3-4 whistles


after pressure releases naturally, this is how it looks


drained in a colander, not forgetting to collect the water


After it cools down, drumstick pieces picked and kept in a plate separately


The pulp/flesh taken out


skins to be discarded


Pulp added to the potato-onion-dhal mixture in the colander


Loaded into the blender jar with 1/2 tsp ginger paste and jeera powder


The healthy, boiled water collected, also poured and blended to a smooth mixture


Salt and pepper to taste added


and simmered for 3-4 minutes


Tada!!! The not only healthy, extremely tasty and very light on your tummy Soup served with Paneer-bell pepper grilled sandwiches!!! Isn't it a sumptuous, guilt free meal????



*This post first appeared in www.malpatskitchen.com


















3:30:00 AM Mala Thiagu

 MORINGA........

DRUMSTICKS..........

However it is called, we all know it is so very nutritious....

I have always enjoyed this soup at Annalakshmi Restaurant.......Since my friend mami , who usually makes this wasn't around, I just concocted this recipe, hoping it will be the same as that!!

* Augments Immune system, being high on Vitamin C and antioxidants

*Rich in Vitamin B, promotes Gut Health

*Regulates Hypertension

*Regular addition of drumstick helps in reducing stones in kidney and bladder

*Lowers risk of Cancer

*Improves Liver health

*Cures Edema

*Fights infection

*Regulates Diabetes

*Treats cataracts and dryness in eyes

*Improves secretion of milk during lactation

*Enhances skin health and glow

*Delays sign of ageing

*Prevents acne

*Improves vitality and fertility


Please check without fail these recipes of mine:

Moringa Rava dosa

Moringa adas

Moringa podi/powder 

Drumstick leaves dosa

Drumstick leaves curry

A "Rose is a Rose by any other name" says, Shakespeare...likewise, be it Moringa, Drumsticks (English), Murungakkai (Tamil), Munna kaya (Telugu), Nuggekai (Kannada) or Saigan (Hindi)....its healthy benefits and nutritional facts never change or vary...and unlike several seasonal and expensive vegetables, it is so moderately priced, available throughout the year....



Ingredients
Drumsticks - 4, cut into long strips
Onion - 1, chopped fine
Potato - 1 small, peeled and cubed
Garlic - 2 pods
Ginger paste - 1/4 tsp
Turmeric powder - a pinch
Split moong dhal - 1 tbsp
Jeera powder - 1/2 tsp
Pepper powder to taste
Salt to taste
Olive oil - 2 tbsps
Ghee - 2 tbsps

Recipe cuisine: South Indian;  Category: Soups
Prep time: 5 mts; Cooking time: 10 minutes

Serves 2 - 3

Oil and ghee heated in pressure pan, garlic and onion added and sauteed


Till they become translucent


Now add drumsticks, potato pieces


split moong and a pinch of turneric


Water poured till immersing level, lid closed, cooked for 3-4 whistles


after pressure releases naturally, this is how it looks


drained in a colander, not forgetting to collect the water


After it cools down, drumstick pieces picked and kept in a plate separately


The pulp/flesh taken out


skins to be discarded


Pulp added to the potato-onion-dhal mixture in the colander


Loaded into the blender jar with 1/2 tsp ginger paste and jeera powder


The healthy, boiled water collected, also poured and blended to a smooth mixture


Salt and pepper to taste added


and simmered for 3-4 minutes


Tada!!! The not only healthy, extremely tasty and very light on your tummy Soup served with Paneer-bell pepper grilled sandwiches!!! Isn't it a sumptuous, guilt free meal????



*This post first appeared in www.malpatskitchen.com


















Tuesday, March 21, 2023

 Here are my traditionally made Keerai masiyals

Regular keerai masiyal

Andhra style keerai masiyal

I thought for every day use, this Pressure cooker style is the best. Andhra style Masiyal can be made in pressure cooker too


Ingredients
Palak - 1 bunch
Salt to taste
Jeera - 1 tsp
Hing powder - 1/4 tsp
Rice flour - 1 tsp

To season
Cooking / gingely oil - 2 tsps
Mustard seeds - 1/2 tsp
Broken urad dhal - 1 tsp
Jeera - 1 tsp
Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3

In a pressure pan, 1/4 cup water is taken and 1 tsp rice flour added 


and mixed well


Hing powder and jeera added


Washed and chopped palak added


Lid closed, cooked for 2 whistles, opened after pressure cools down naturally


Cooked palak shifted into a deep vessel and hand blended


Salt to taste added


Oil heated, seasonings above mentioned, done


Poured to the blended palak and simmered for 2 minutes


Keerai masiyal ready in a JIFFY!!!!!


This post first appeared in www.malpatskitchen.com























4:30:00 AM Mala Thiagu

 Here are my traditionally made Keerai masiyals

Regular keerai masiyal

Andhra style keerai masiyal

I thought for every day use, this Pressure cooker style is the best. Andhra style Masiyal can be made in pressure cooker too


Ingredients
Palak - 1 bunch
Salt to taste
Jeera - 1 tsp
Hing powder - 1/4 tsp
Rice flour - 1 tsp

To season
Cooking / gingely oil - 2 tsps
Mustard seeds - 1/2 tsp
Broken urad dhal - 1 tsp
Jeera - 1 tsp
Red chillies - 2, broken

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 5 mts

Serves 2-3

In a pressure pan, 1/4 cup water is taken and 1 tsp rice flour added 


and mixed well


Hing powder and jeera added


Washed and chopped palak added


Lid closed, cooked for 2 whistles, opened after pressure cools down naturally


Cooked palak shifted into a deep vessel and hand blended


Salt to taste added


Oil heated, seasonings above mentioned, done


Poured to the blended palak and simmered for 2 minutes


Keerai masiyal ready in a JIFFY!!!!!


This post first appeared in www.malpatskitchen.com























Friday, September 30, 2022

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!


I have served with Wheat dosas!!!


Ingredients
Small Onions - 1 small cup
Big Onion - 1, chopped
Tomatoes - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 4 pods
Curry leaves - 1 small cup
Coriander leaves - 1 small cup
Mint leaves - 1 small cup
Fresh grated coconut - 2 tbsps
Tamarind paste - 3/4 tsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 2 - 3 tbsps
Hing powder 
Mustard seeds - 1 tsp
Split Urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4



Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added


Sauteed till the seasoning become golden in color and mustards splutter


Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes


Big onions, chopped, are added now


Now enter the chopped tomatoes


jaggery and salt to taste added


After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander


Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell


Switch off, now add the coconut


Mix well, allow the mixture to cool nicely


Load into a blender jar, and grind to a smooth chutney!


Here it is!!!


Served with  Godhumai dosas


This post first appeared in www.malpatskitchen.com

Notes
* Garlic is optional











4:30:00 PM Mala Thiagu

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!


I have served with Wheat dosas!!!


Ingredients
Small Onions - 1 small cup
Big Onion - 1, chopped
Tomatoes - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 4 pods
Curry leaves - 1 small cup
Coriander leaves - 1 small cup
Mint leaves - 1 small cup
Fresh grated coconut - 2 tbsps
Tamarind paste - 3/4 tsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 2 - 3 tbsps
Hing powder 
Mustard seeds - 1 tsp
Split Urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4



Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added


Sauteed till the seasoning become golden in color and mustards splutter


Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes


Big onions, chopped, are added now


Now enter the chopped tomatoes


jaggery and salt to taste added


After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander


Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell


Switch off, now add the coconut


Mix well, allow the mixture to cool nicely


Load into a blender jar, and grind to a smooth chutney!


Here it is!!!


Served with  Godhumai dosas


This post first appeared in www.malpatskitchen.com

Notes
* Garlic is optional











Thursday, April 21, 2022

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com








12:51:00 AM Mala Thiagu

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com