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

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

MORINGA RAVA DOSA, how to make Rava dosas with Moringa leaves

I  have already posted Drumstick leaves dosa

Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!

Ingredients

Rice flour - 11/2 cups

Refined flour/maida - 1 cup

Sooji/semolina - 1/2 cup

Wheat flour - 1/2 cup

Jeera - 1 tsp

Salt to taste

Enough cooking oil to make dosas

To Saute

Hing powder - 1/2 tsp

Moringa leaves - 1 cup

Coriander leaves - 1 cup

Curry leaves - 1 cup

Green chillies - 2

Ginger - a small piece

Enough oil to saute all these

                                                                             

                               Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime

                                           Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

                                                                          Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves

Add salt to taste

Saute till they shrink well

After cooling down, grind to a smooth mixture 

As mentioned above, take the flours for rava dosa, add jeera, and salt as needed

Pour the ground mixture and mix well

The batter should be watery and runny

Pour like this...forgot to click a moringa batter picture!!!

This post first appeared in www.malpatskitchen.com