MORINGA SOUP, How to make Drumsticks Soup sans butter, fresh cream

 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

PRESSURE COOKER KEERAI MASIYAL, How to make a quick Keerai masiyal

 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

MULTIPURPOSE CHUTNEY, An amazing Chutney to go with many...

 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

BRINJAL / KATHIRIKKAI MASIYAL, how to make easy Kathirikkai masiyal

 

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