Thursday, 1 April 2021

DETAILED VIDEO RECIPE OF KEEZHANELLI RASAM/SOUP/GALE OF THE WIND SOUP/BHUMI AMLA SOUP/RASAM



Keezhanelli herbs tend to grow on their own without requiring any maintenance as weeds
in soil. They consist of so many medicinal properties but we never care about this Magical herb.
Its various names are Keezhakkai nelli or Kerezhvai nelli. Gale of the wind and stone breaker in English and Bhumi amla in hindi, Bhumyamalaki in Sanskrit.

The leaves of the plant contain Phyllanthus,  an Active ingredient that add strong bitterness to the leaves.

Its unripe fruits resemble nellikkai, amla or Gooseberry but smaller in size and grow beneath the leaves and hence the name Keezhanelli.




Scientific name: Phyllanthus niruri

 Its medicinal properties:


As a Herbal medicine, it works miraculously on serious ailments since unknown times.

* Urinary tract stones 
* Inflammation
* Dysentry
* Ulcers
* Diseases that mainly affect the genetals and uri
   -nary tract
* Diabetes 
* Scabies and skin sores
* Jaundice

Keezhanelli is predominantly a cure sure for Jaundice since very long time.

Sunday, 7 March 2021

BANANA BLOSSOM CHUTNEY


Health benefits of Banana blossom:

Banana blossom is one of the super foods that treats infections naturally. In this way, it keeps infections at bay. 

Good support for women by dealing with abdominal pain during menstrual period and regulates menstrual bleeding.

It maintains  blood Sugar levels and thereby treats diabetes.

Banana flowers contain phenolix acids, tannins, flavanoids and so many antioxidants that reduces the risk of heart diseases and cancer.

It improves lactation because of its galactagogue contents. It is helping to support the health of uterus and reduces blending post delivery.

Banana flower is rich in Vitamin C and a potential source of antioxidants thereby sowing the ageing process. 

This blossom is packed with richness of iron and improve the tiredness due to anaemia combats iron dificency. 

 It is an alkaline food balancing the stomach acid secretions and heals ulcers and pain.

Banana blossom  is a high dietery fibre that is a natural way to treat constipation and regulates the bowel movement.

Banana blossom is a natural GIFT of treasure trove of Nutrients including fibre, potassium, Calcium, Copper, phosphorous,  Iron, magnesium and vitamin C and E.

Low in calories and rich amino acids and Vitamins.

Hence it is great to overall wellness. We should add this wonderful banana flowers in our regular diet weekly once or twice.







How to make this tasty banana blossom chutney?


Ingredients:

Banana blossom  cleaned and chopped one bowlful
Dried red chillies 2 pcs 
Groundnut Oil Coldpressed  2 tbsp
Tamarind one Gooseberry size 
Curry leaves 10-15 pcs
Roasted gram 50 g 
Shredded Coconut 3/4 cup/75 gm
Jaggery powder 1 tsp
Himalayan pink rock salt 3/4 tsp
Garlic clove one chopped


Procedure:

Step one:

Peel off the overlapping bracts of banana blossom and pluck out the row of flowers tucked in each bract.

We have to peel off 12 bracts to collect one big bowlful flowers.

Apply coconut oil with hands because slimy discharge doesnt stick  on hands.

Remove the stigma or pistil and transparent scale from each flower.

Pour little coconut oil over the flowers before chopping why because it prevents colour change.

Chop them using a Quick chopper.

STEP TWO:

Heat oil on medium heat
Add red chillies, tamarind,  curry leaves respectively.
Add chopped banana flowers and saute for five minutes on medium heat.
Reduce the heat.
Add roasted gram and next shredded Coconut.
Add jaggery powder and salt.
Saute again on low heat
Add chopped garlic.
Sprinkle Asafoetida optional.
Turn off the heat.
Set aside to cool down.
Transfer the saute ingredients to the mixie jar.
Add water and grind coarsely

Banana blossom Chutney/Thuvaiyal is ready to be served with hot steamed Rice and a dash of fresh ghee. It pairs very well with Idlis dosas, Chapatis and Rotis, pooris and any one pot meal.

Preparing time 15 minutes
cooking time  15 minutes
servings: 4 persons






Wednesday, 3 March 2021

EASY BASIL PESTO PASTTA



The appealing Basil pesto Pasta is a quick and p dish as breakfast or dinner meal. I would recommend to use fresh basil (to be grown in each home garden or terrace garden) for making basil pesto that is healthy, delicious and nutritious.  This basil loves abundant sunlight and frequent water spray. It will take just 8 minutes to make your own pesto. Pesto means paste or chutney.

The Traditional basil pesto is using toasted Pine nuts as it is originated from Italy. Here, We are using Cashews nuts to make this yummy pesto. We substitute cheese instead of parmesan cheese used in Italian method.

The pesto pasta is pretty easy to make, including the preparation of your own pesto.. 

How to make basil pesto in my method:

basil greens one bowlful
Cashewnuts raw 10-15 pcs
Garlic clove one
Himalayan pink salt 1/2 tsp
Crushed Pepper 3/4 tsp
Olive oil one tablespoon
Grated cheese one cube
Lemon juice half Lemon

Blend to  coarse paste. Set aside.

How to make basil pesto pasta?

Pasta used for this recipe is Bambino pasta including pasta mix powder. 

Cook the pasta in boiling water for just 3 minutes. You should add 200 ml water per 120 gm pasta. Add the pasta maker mix and stir well.
Cook on medium heat until no water remains. 
Now add basil pesto 3-4 tbsp and mix well on low heat. Once mixed well, turn off the heat.

Serve hot or warm.






 



 

Monday, 1 March 2021

CHERRY TOMATOES PICKLE/THOKKU


This is one of the delicious and easiest pickles that can be done within minutes. The tomato pickle is so versatile either as chutney to Idlis, Dosas, upma or chapatis  or it can be relished with hot steamed Rice. It can be packed for travel or picnic. 

I shared some popular Chutney, Thuvayal and Thokku subtly differ each other based on the ingredients I added. 

Like other authentic pickle, it doesnt have strong flavour or spicy.  It is mild in flavour yet tastes heavenly.

How to make?

Ingredients 

Garden Fresh Cherry tomatoes/Store-bought Cherry tomatoes 500 g
Cold pressed Gingelly oil 
Mustard seeds 
Whole Urad Dal 2 tips
Curry leaves 15-20 pcs
Dry roasted Mustard seeds+ Fenugreek seeds 3/4 tsp
Himalayan pink rock salt 1 tsp
Jaggery powder 1 tsp
Red Chilly powder 1 tsp
Turmeric 1/2 tsp
Asafoetida 2 pinches

 
















 

Sunday, 31 January 2021

PUMPKIN BREAD/PUMPKIN LOAF CAKE


Pumpkin is an incredible power house of nutrients and antioxidants. Ultimately rich in Vitamins i.e., beta carotene, Vitamins E, C and some important Vitamins we need and minerals like potassium, magnesium, iron and calcium.

Pumpkin supports our whole immune system and prevents the development of metabolic syndrome.

Whats the most important matter is pumpkin is an excellent source of dietary fiber.

This winter veggie is highly appreciated for its nutrients and one of the low calorie food supporting weight loss. Sure, eating Pumpkin can make you sharp visioned person of its beta carotene content.

There are so many delicious Recipes across the globe, to include Pumpkin in your food menu. This is one of the smart way to feed our younger people with Pumpkin.

Ho to make this super soft Pumpkin loaf cake/bread?

Ingredients:

Half portion of Pumpkin
Eggs 3 pcs
Cane Sugar 3/4 cup/bowl/200 gm
You can use white sugar instead of Cane sugar. But Cane sugar does the best taste.
All purpose flour (mixed with 1 tsp baking powder+1/2 tsp Cooking soda 1.5 cups/bowls/250 gm
1.5 tsp of spice mix( 1/2 tsp Cinnamon powder+1/2 tsp Nutmeg powder+1/2 tsp Dry Ginger powder)
Cardamom powder 1/2 tsp
Vanilla essence optional. I didn't use in this recipe. I like the mild flavor of Cardamom and spice mix. Home you too like.
Cold pressed Sun flower oil 75 ml
Powdered Salt 1/2 tsp
Pumpkin seeds 20-30 pcs 
1/2 tsp Sunflower Oil to grease the cake pan







 

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