Thursday 29 October 2015

AGATHIPOO RASAM/SESBANIA FLOWER STEW

The Agathi flowers are also bitter and astringent, but the white are less so than the red. It’s possible to reduce the bitterness by removing the stamen. The flower’s texture is mildly crunchy and fibrous, but pressure cooking or steaming for ten minutes will soften it. It’s also best to choose the flowers that have not yet bloomed, as these too will be softer and less leathery.

Nutritional Value

According to the USDA nutrient database, 100g of Sesbania flower contains the following values:
91.58g Water
27 kcal
113 kJ
1.28g Protein
.04g Fat
.38g Ash
6.73g Carb
18mg Calcium
.84g Iron
12mg Magnesium
30mg Phosphorous
184mg Potassium
15mg Sodium
.8ug Selenium
73mg Vitamin C
.083mg Thiamin
.081mg Riboflavin
.430 Niacin
102ug Folate
102ug Folate (food)

To prepare the flower rasam, remove the stamen and calyx. This will improve the flavor substantially—otherwise, expect the flower to taste bitter. Wash gently. Some recommend squeezing the flowers to drain its water, while others insist that this clears the flower of its sweet nectar. Prepare by deep-frying in batter, sautéing, stewing, steaming, grilling or simply eat raw. If steaming the flowers, do so for ten minutes, and then transfer to cold water. Adding salt to the warm water will also boost the flavor.
I use red sesbania flower to prepare this delicious stew. There is white sesbania flower also. You can use white flower for making of this yummy and nutritious soup.



Ingredients:

Red Agathi flowers 250 gms
shallots peeled off and chopped half cup
curryleaves chopped half cup
garlic pulses grated one tablespoon
pepper powder one and a half spoon
roasted cumin seeds powder one spoon
chopped coriander leaves chopped optional
asafoetida one pinch
cooked dal one cup
you may use toor dal or masoor dal or huskless moong dal as per your option.
I opted for masoor dal for this stew or rasam.
turmeric powder one spoon
Tamarind extract one cup
tomato pulp half cup
salt as required
cooking oil one tablespoon
red chilly one

Procedure:

Wash the Agathi flowers.
Remove calyx to avoid bitterness
Chop the flowers with the scissors
Heat the cooking oil in a pan and add mustard seeds to crackle.
Add red chilly and curry leaves and finely chopped shallots.
Add turmeric powder
Add flowers and fry for some time.
Allow to cook. The red colour completely disappears and shrinks.
Add a pinch of asafoetida and tamarind and cooked tomato extract.
Add salt and little jaggery.
Allow to boil for some time.
Meanwhile,  mash the cooked dal and add two cups of water.
Add garlic grates, cumin powder, and pepper powder.
Transfer this mixture into the boiling extract.
Check the salt.
Add coriander leaves and pepper for flavor and spicy taste.
Sesbania spicy stew or agathipoo rasam is ready to serve as starter or with hot steamed rice.
Relish this vegan soup or stew or rasam as your dietary food. It is packed with calcium and iron. It is of high protein value since this stew has dal content.

So give a try ..
:)

Sunday 25 October 2015

KATHIRIKKA PULI KULAMBU/BRINJAL TAMARIND CURRY

Today we are going to make brinjal tamarind curry which is so yummy with hot rice. As you already know, brinjal has some nutritional qualities which is beneficial to our health.
Ingredients:
Medium size Brinjals 10 nos
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Shallots peeled off and chopped half cup
Curry leaves one spig
Turmeric powder one spoon
Sambar powder one tablespoon.( you may use sakthi sambar powder or achi sambar powder or any other sambar powder available in your nearby shop.)
Tamarind extract one cup
Jaggery half piece
Salt as required
Gingelly oil one tablespoon
Coriander leaves chopped optional
Procedure:
Heat the pan with cooking oil. 
Add mustard seeds to splutter
Add shallots, curry leaves, turmeric powder, sambar powder, asafoetida respectively.
Let the flame in sim level.
Then add brinjal pieces and saute a while.
Then add tamarind extract.
Add jaggery and salt 
Allow to boil by increasing the level of flame to medium.
Close the lid and cook for ten minutes.
Finally add gingelly oil and switch off the flame.
Relish this kuzhambu with steamed rice.

Saturday 24 October 2015

PEPPER MURUKKU BITS

Pepper Murukku is one of the most favorite snacks of Kongu people. It is good for health. It is so delicious and also nutritious. These crunchy murukku bits are made with the fried channa dal flour and raw rice flour as major ingredients. Ajwain seeds powder added to easy digestion and mild flavour. Coarse pepper powder is added to dominate the taste.

Ingredients:

Raw rice flour two cups
fried channa dal flour two cups
ajwain seeds powder one spoon
crushed coarse pepper powder one and half tablespoon
hot oil one spoon
water as required to knead a soft and nonsticky dough
salt as required
cooking oil as required

Procedure:

Mix the two flours, salt, pepper, ajwain powder well in dry condition.
Add enough water to get nonsticky and soft dough.
Add hot oil one spoon and knead softly.
Use murukku maker with star holes to squeeze murukku directly into the hot oil.
Heat the cooking oil to the right temperature to fry.
Squeeze the murukku directly into the oil carefully.
when sizzling sound ceases, take out the murukku with the laddle.
Collect all the murukkus into a dry bowl.
Break them softly.
Serve with tea.

How is it? How do you like this crunchy and tasty murukku bits with pepper flavour?

Thursday 22 October 2015

CARROT GREENS PORIAL

These greens are packed with chlorophyll, a phytochemical that gives plants their green colour and pigmentation. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and has been noted to purify the blood, lymph nodes and adrenal glands

They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.

What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth.

Carrot greens contain alkaloids (which are toxic bitter compounds produced by a plant) and all alkaloids are bad because substances like caffeine and cocaine are alkaloids. BUT! - all leafy greens (including “good for you” greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others. Alkaloids are chemical compounds believed to be part of a plant’s defence mechanisms.

This applies to both Wild Carrot leaves as well as domestic.

Source: www.carrotmuseum.co.uk

My son went to kodaikanal to enjoy his holidays and purchased beetroot with green tops and carrots with topleaves and asked me to prepare any dish using this greens. Just I tried cooking in our kongu traditional method as porial and the cooked greens tasted excellent with steamed rice and ghee.

When I googled to trace the nutritional qualities of carrot greens for blogging, I came to know about the alkaloid qualities of carrot top green, however it has high nutritional value. Practically it did good for us without any reaction. 

I think that well cooked carrot greens are having no side effects. 

Cook this greens in the same manner as we cooked our domestic greens with coconut grates.

Ingredients:

Carrot greens 

shallots one cup

green chillies two

mustard seeds one spoon

chick pea one spoon

cooking oil one tablespoon

curry leaves one cup

coconut grates half cup

Procedure:

Wash and chop the carrot greens using scissors.

Heat the cooking oil and add mustard seeds.

When the crackling sound seems less, add shallots chopped, green chillies, chick peas and curry leaves.

Add little turmeric.

Add the greens and salt required.

Saute for some time and sprinkle some water and close the lid

Let the flame be medium.

After five minutes, remove the lid.

Saute again till the water completely evaporated.

Incorporate coconut grates softly and transfer the cooked greens in a serving bowl.

Yummy carrot greens porial is ready to relish. Combine your cooking intelligence and creativity.  You will rock the kitchen world..!!

:)

Understanding ways to use the greens, and how best to cook them, can bring a whole new green vegetable into your meals.

Carrot greens are highly packed with chlorophyl and potassium. Don't forget..!

Wednesday 21 October 2015

BEETROOT KEERAI PORIAL/BEETGREENS STIR FRY

Beet tops are one of very versatile and nutritious green leafy vegetables. The greens indeed very low in calories; 100 g hold just 22 calories. Nonetheless, they are one of the healthiest greens recommended in the diet for their low fat, no cholesterol but health benefiting vitamins, minerals and anti-oxidants.
Just as in the case of beetroot, its top greens too are good source of phytochemical compound, glycine betaine (Trimethyglycine). Betaine has the property of lowering homocysteine levels in the blood, especially in persons with inherited homocystine metabolism disease known as homocystinuria. Homocysteine is one of highly toxic metabolite which promotes platelet clot as well as atherosclerotic-plaque formation inside the blood vessels. Excess amount of this compound in the blood can damage blood vessels resulting in the development of coronary heart disease (CHD), stroke, and peripheral vascular diseases.
Beet greens carry more minerals, vitamins, and fiber than beetroot (except for the folate vitamin), yet they are low in calories, fat and sugar.
Beet greens are very fine source of β-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted into vitamin-A inside the body.
Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the elderly.
The top greens are an excellent sources of vitamin-A; 100 g leaves provide 6326 IU or 211% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Diet rich in this vitamin are known to offer protection against lung and oral cavity cancers.
They are excellent vegetable sources for vitamin-K; 100 g provides 400 ug of this vitamin that is about 333% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
100 g of fresh leaves contain 30 mg or 50% of daily-recommended levels of vitamin C. Vitamin C is a moderately powerful water-soluble antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
This leafy vegetable is notably good in many B-complex groups of vitamins such as riboflavin, folate, niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential to the body as part of co-enzymes during the metabolism in the body.
Its leaves are also rich source of minerals like magnesium, copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
High quality nutrition ingredients in the beet greens offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and possibly colon and leukemia cancers.
             source nutrition and you.com
Now we are going to make beet greens porial.
Ingredients :
Beetgreens washed and chopped into pieces. 300 gm.
Sallots chopped half cup
Red chillies two split into half.
Curry leaves half cup.
Urad dal split one spoon
Cooking oil one tablespoon
Salt as required
Shredded coconut half cup
no water needed after washing.
Procedure:
Wash the beet greens several times to remove the dirts.
Chop into small pieces
Soak them in fresh water.
Chop the shallots.
Shredd the coconut
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Add shallots, red chillies, curry leaves.
Add urad dal.
Saute them well.
Allow to turn the shallots into fine pieces.
Add little turmeric.
Finally add beetgreens.
Add salt needed.
Saute several times to cook evenly.
Finally add cocinut grates.
Mix well.
Beet greens porial is ready to serve
:)

VAZHAITHANDU PORIAL/BANANA STEM PORIAL


We are going to know about the wonderful health benefits of a cheapest Banana stem. It is not actually stem but it is a stalk of the banana flower. its cost is amazingly very less but its health benefits are very high.

Banana stem is a rich source of fibre and helps in weight loss. Its high fibre content creates a feeling of satiation and hence, reduces the intake of food. It also helps ease constipation. Banana stem is rich in potassium and vitamin B6 just like the fruit. Vitamin B6 helps in production of haemoglobin and insulin. Again, it improves the ability of the body to fight infection. Potassium helps in the proper functioning of muscles, including the cardiac muscles. It also helps prevent high blood pressure, and maintain fluid balance within the body. Banana stem is said to be a diuretic and helps detoxify the body. It is used prevent and treat kidney stones.

Banana stem juice is beneficial to health, according to Ayurveda. To make the juice, combine chopped banana stem and water and grind it in a mixer till it becomes smooth. Add some buttermilk and salt. Mix well and drink it immediately. It will be a little astringent and bitter to taste. Banana stem juice combined with buttermilk and taken on an empty stomach helps in weight reduction. The juice also relieves ulcers, burning sensation and acidity. Its astringent quality helps in blood coagulation. Banana stem is believed to have a cooling effect on the body and hence, is recommended in tropical climates.

Kongu people cook this stem and consume this stem in their regular meals thrice in a month. They know its benefits from the ancient days onwards. In fact, their food is their medicine ; meducines as their food.
They are the fore runners of the quote of Hypicrates.

How to make banana stem porial?

Ingredients:

Banana stem medium size one
shallots chopped one cup
green chillies two
channa dal one spoon
curry leaves half cup
cooking oil one tablespoon
shredded coconut half cup
coriander leaves optional

Procedure:

Remove the outer ring and oeel off the stemm
Cut them into number of discs.
Chop the discs into small cubes.
Chop the shallots.
Cut the green chillies into two halves each.
Soak the pieces of stem in water and with a new bottle brush, rotate several times and take out the unwanted fibres caught by the brush. The pieces of banana stem is now ready to cook.
Drain the water completely.
Heat the pan with cooking oil.
Allow mustard seeds to crackle.
Add channa dal.
followed by shallots, green chillies, curry leaves.
Saute for a while until the shallots turn translucent.
Add the banana stem pieces.
no need to add water.
Add required powder salt and saute again.
Let the flame in medium position.
No overcook please. Semicooking is enough.
Add coconut grates and coriander leaves.
Mix well.

Are you ready to relish the banana stem porial with hot rice? you will appreciate its yummy taste. feed back please..

:)

Tuesday 20 October 2015

SURAIKKAI KUZHAMBU/BOTTLEGOURD GRAVY

Bottle gourd is one of the least calorie vegetable, providing just 14 calories per 100 g. It is one of the vegetables recommended by the dieticians in weight-control programs.

Fresh gourds contain small quantities of folates, contain about 6 µg/100g (Provide just 1.5% of RDA). Folate helps reduce the incidence of neural tube defects in the newborns when taken by anticipant mothers during their early months of pregnancy.

Fresh calabash-gourd is a moderate source of vitamin-C (100 g of raw frit provides 10 mg or about 17% of RDA). Vitamin-C, one of the powerful natural antioxidants that helps human body scavenge deleterious free radicals one of the reasons for cancer development.

Calabash facilitates easy digestion and movement of food through the bowel until it is excreted from the body. Thus, it helps in relieving indigestion and constipation problems.

In addition, the vegetable is also a moderate source of thiamin, niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as calcium, iron, zinc, potassium, manganese and magnesium.

Bottle gourd tender leaves and tendrils are also edible and indeed contain higher concentrations of vitamins and minerals than its fruit.
                            source:  nutrition and you

Bottlegourd gravy is an excellent combination with hot steamed rice. Kongu folks are experts in trying various versions with bottlegourd. This is also one of the versions.

Ingredients:

bottlegourd one medium size
shallots one cup
redchillies three
mustard seeds one spoon
gingelly oil to temper one tablespoon
roasted and powdered coriander seeds one tablespoon
cumin seeds one spoon
pepper one spoon
curry leaves one or two spigs
fenugreek seeds roasted and powdered half pinch
shredded coconut half cup
garlic pulses two
asafoetida half pinch
bengal gram fried one teaspoon
tomato diced one

Procedure:

Wash and peel off the bottlegourd.
Chop the bottlegourd into cubes.
Grind the coconut grates, coriander seeds,
cumin seeds, pepper, garlic pulses, fried bengal gram and red chillies  into a fine paste.
Heat the pan with gingelly oil and add mustard seeds.
Add shallots. and curryleaves.
Saute them for a while.
Add turmeric, asafoetida, bottlegourd cubes and saute a while.
Add fenugreed powder.
Then add tomato pieces.
Add coconut paste with required water.
Add salt required.
Allow to cook for ten to fifteen minutes.
Finally add coriander leaves.

Tasty bottlegourd gravy is ready to serve.

Tuesday 13 October 2015

PEANUT CHUTNEY/ VAERKADALAI THUVAIYAL

This chutney is one of the best combinations for idlis, dosais, oothappams, paniyarams and any other south indian dishes.
very nutritious and tasty. you never forget its unique roasted peanut flavour. It contains high protein contents.

How to make this yummy chutney..here it is :)

Ingredients :

Roasted peanuts one cup
shredded coconut half cup
tamarind small gooseberry size
jaggery small piece
garlic pulses two
red chillies two
curry leaves one spig

salt to taste

coriander leaves fresh optional half cup

Procedure

Dry roast the groundnuts or peanuts in a pan and keep aside to cool down.
Shred the coconut.
Peel off the garlic pulses.
Clean the groundnuts and remove the skins.
Put all the ingredients above mentioned together in the mixie jar with required water and salt.
Grind them into a smooth paste.
Add water if you want to dilute.
Tempering is your choice. no need to temper and no oil.
The simple raw chutney is pretty enough to make  your main dish as heavenly breakfast.

Try out and come back..

:)




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