Thursday, March 21, 2024

 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








1:00:00 AM Mala Thiagu

 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








Tuesday, March 19, 2024

 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
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 and methi


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


Now add the onions and garlic pods, 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












2:00:00 AM Mala Thiagu

 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
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 and methi


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


Now add the onions and garlic pods, 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












Monday, September 11, 2023

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!


He loves  Kozhukkattais, Modhakaas.....
But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!


Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)
1 1/2 measure water
1/4 tsp salt
1 tsp cooking or gingely oil
1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 


Take one measure flour. Use a non stick pan only


add 1 1/2 measure water


add salt


add gingely/cooking oil


add 1 tsp milk


Mix everything well into a lump - free mixture


Start cooking on a medium flame


It will slowly start thickening


and will leave the sides and form a thick ball


flames on the lowest, keep it covered for 2 - 3 minutes


This is the best way to check...wet your fingers, touch and see...the batter should not stick


Cover with a wet towel


Cover with a lid, allow to rest for 15 - 20 minutes


Knead to a soft dough, dipping your fingers in a drop of oil 


See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off


Isn't it perfect???


You can make my special Salem style Dhal pockets






Our Tanjore style Urad dhal kozhukkattais




Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com










8:30:00 PM Mala Thiagu

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!


He loves  Kozhukkattais, Modhakaas.....
But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!


Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)
1 1/2 measure water
1/4 tsp salt
1 tsp cooking or gingely oil
1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 


Take one measure flour. Use a non stick pan only


add 1 1/2 measure water


add salt


add gingely/cooking oil


add 1 tsp milk


Mix everything well into a lump - free mixture


Start cooking on a medium flame


It will slowly start thickening


and will leave the sides and form a thick ball


flames on the lowest, keep it covered for 2 - 3 minutes


This is the best way to check...wet your fingers, touch and see...the batter should not stick


Cover with a wet towel


Cover with a lid, allow to rest for 15 - 20 minutes


Knead to a soft dough, dipping your fingers in a drop of oil 


See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off


Isn't it perfect???


You can make my special Salem style Dhal pockets






Our Tanjore style Urad dhal kozhukkattais




Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com