KARISALANGANNI PASIPARUPPU CURRY/KOOTU

White karisalanganni is termed as Eclipta Prostata in Botanical world. There are two important varieties of this species which are grown in marshy areas of Tamilnadu during the rainy season. The nutritional values and medicinal properties of this herb are highly admired  and used by the people.

One is having white flowers and another species consists of yellow flowers. Even the leaves are also different. 

You can purchase these greens in the market. Nowadays people are learnt about the medicinal values of the greens and herbs and they begin to use them in culinary part of their life. They feed their kids and parents by cooking in their home.

This herb is familiar for the treatment of jaundice. The herb rejuvenates the liver and improves the secretion of bile.

Another important property is the protection of eyes from night blindness and other eye related problems.

It is good for skin, eyes, teeth and hair. 

It heals the ulcer. 

Regular intake of these leaves of karisalanganni strengthen the inner organs.

It prevents grey hair and promotes the abundant, black and shiny hair. It is a natural hair tonic.

In Tamilnadu, the Karisalanganni or all greens are cooked with lentils. We are also going to make kootu with moong dal and karisalanganni greens.

Ingredients:

Moong dal 200 gms cooked with one spoon of turmeric and castor oil three drops.

Karisalanganni green leaves three cups washed and chopped using scissor

Shallots one cup

Green chillies two

Curry leaves six nos

Tomato half finely chopped

Cumin seeds one spoon

Sesame oil one tablespoon

ghee one tablespoon

Mustard seeds one spoon

Turmeric one spoon

Salt to taste

Procedure:

Heat the wok with sesame oil.

Add mustard seeds to crackle.

Add shallots, green chillies and curry leaves 

Saute them for a minute till the shallots turn translucent.

Add turmeric.

Saute again.

Add tomato dices and the karisalanganni leaves and saute for a few minutes until the leaves  get swirled and cooked.

Transfer the cooked moong dal and add salt.

Add little water to adjust the consistency.

Allow to blend and cook both the dal and greens.

Heat the tempering pan with ghee.

Rub the cumin seeds using your palms and add them in ghee.

Switch off the flame and transfer the fried ingredient into the green dal mixture.

Yummy karisalanganni kootu is ready.

This kootu can be served with hot steamed  rice.

Happy cooking and happy serving..

KOZHIMUTTAI PANIYARAMS/EGG DUMPLINGS

Eggs have been a staple part of our diet across the world from ancient times onwards as the ancestors discovered that the eggs as a safest and nutritious form of food. Eggs themselves prove that they are unique and loved by all because they are the powerhouse of high profile nutrients in their tiny oval shaped package. There are two parts namely the albumen and the yolk. The yolk is suspended in the liquid of albumen and contains 80 % of the nutrients and almost all the fats. The albumen contains water compounds and protein. It contains significantly the vitamins A, B complex, vitamin D, E. phosphorous, zinc and calcium. The key organic compounds in the egg, highlighted are the omega 3 compounds, high profiled protein and antioxidants.

Most of the scientific studies have shown that the eggs support in preventing stroke, heart attack and other cardiovascular diseases as they contain good cholesterol (HDL CHOLESTEROL) which improve heart health.

It prevents cataract to a certain extent.

It is recommended that the organic eggs are to be consumed. It may be costly but it is worth and beneficial to our health.

We are going to make country eggs paniyarams right now..

Ingredients:

Fresh Country eggs five

Bellary onion one finely chopped half cup

Coriander leaves finely chopped half cup

Baby curry leaves finely chopped half cup

Pepper powder one spoon

Salt to taste

Green chillies three optional

Procedure:

Check the genuine eggs by placing the eggs in the water. A fresh egg will sink in water while the stale egg will float in the water. Choose eggs from organically raised chicken. It is advisable to check the eggs visually whether they are having cracks or oozing out in the box during purchase. The selected organic eggs must be stored in the refrigerator up to one month.

Wash the eggs well.

Break the eggs using a spoon into two parts.

Pour the yolk and albumen in a dry bowl.

Add required salt.

Whisk well by a spoon

Add onions, green chillies, coriander leaves and curry leaves.

Whisk again for a couple of minutes.

Heat the paniyaram pan with half spoon of ghee or sesame oil in each slit.

Pour the whisked egg mixture into an each slit and cover with the lid.

Allow o cook for a minute.

Flip the other side of the panyarams with the needle.

Take the cooked paniyarams away from the pan and collect in a serving bowl.

Sprinkle salt and pepper, if you opted

Enjoy..Kids will love them to eat more.

 

PALAK KEERAI POORIAL/PALAK STIR FRY

PALAK KEERAI OR SPINACH is packed with rich vitamin A that reduces the risk of eye related problems. It  also regulates the blood pressure since it contains potassium and sodium. The amount of folate contains in palak or spinach or pasalai regulates  hypertension, relax the blood vessels and induce the prompt blood flow.

The spinach proteins are controlling the cholesterol levels and fat deposits thereby render a great support in preventing stroke and heart attacks. The magnesium contained in the spinach is reducing and controlling the blood sugar levels and it is a  good source for diabetic people.

The minerals such as manganese, magnesium, zinc and phosphorous in spinach help in strengthening  the bones and prevent the risk of osteoporosis and strengthen the bones. It contains vitamin K also.

It is good for pregnant women since it contains folate to a considerable extent. It builds red blood cells and good for growing fetus by developing a  new nervous system.

It fights against free radicals and prevents the risk of all types of cancer by 34 % 

In conclusion, the regular consumption of the spinach is recommended to the health and immune system of our body.

PALAK KEERAI PORIAL;

Ingredients:

Palak keerai two bunch

Shallots chopped one cup

Curry leaves one sprig

Green chilies three

Sesame oil one tablespoon

Turmeric one spoon

Mustard seeds one spoon
urad dal and channa dal mixed one spoon

Cumin seeds (dry roasted powder one spoon

Salt to taste

Coconut grates one cup

Procedure:

Clean the  palak/spinach by washing several times to remove the mud.

Chop them using a scissor.

Peel off the shallots and chop them into fine pieces

Heat the wok with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add shallots, green chillies, curry leaves, dals and turmeric.

Saute them for a couple of minutes.

Add the chopped spinach and wait for a minute.

Let the greens be swirled and cooked

Add salt and mix well.

No need of addition of water. The water absorbed in the leaves is sufficient for cooking.

Saute them until the entire water absorbed.

Add coconut grates and mix well so as to combine the greens and grates together.

Your nutritious palak keerai porial is ready to serve with ghee and hot steamed rice. 

Enjoy its rich taste.

You will name this side dish as an appetizing star..!!!!  

INSTANT BUTTERMILK KUZHAMBU

This is a simple and quick fix side dish.

Its flavour and taste are too rich to have with hot rice.

Ingredients:

Thick buttermilk two cups (left over)

Shallots one cup

Red chillies three

Curry leaves one sprig

Mustard seeds one spoon

Sesame oil one tablespoon

Asafoetida one pinch

Cumin seeds one spoon

Cilantro leaves finely chopped half cup

Sambar powder one spoon

Turmeric one spoon.

Salt to taste

Procedure:

Add salt to the buttermilk and mix.

Keep aside.

Heat the oil in a tempering pan over a medium flame.

Add mustard seeds to crackle.

Add shallots, red chillies and curry leaves.

Saute for few minutes till the shallots become translucent.

Now simmer the flame.

Add asafoetida, cumin seeds, turmeric and sambar powder.

Add cilantro leaves.

Transfer the sauteed ingredients to the buttermilk and blend well using spatula.

Yummy and instant buttermilk kuzhabu with hot steamed rice are the best accompaniments to each other..

Any side dish such as pickle, greens stir fry, veg.porial  combine well with this instant morekuzhabu satham.

APPLE HALWA SPECIAL

A charismatic dessert is posted today for your kind attention..!

The titillating sweetness of apple with the crunchy nuttiness of almonds make this day as " Red letter Day".

How to make apple halwa?

Ingredients:

Two apples

Sugar with five almonds one cup (ground into the grainy texture)

Cardamom only one crushed

Almonds four

Cow ghee one cup

Cow milk half cup

Procedure:

Wash the apples and peel off.

Cut into small portions and remove the seed part.

Blend them with milk to a paste.

Heat the apple paste in a wok over a medium flame.

Saute for a couple of minutes.

Add powdered sugar with almonds.

Mix and cook in a medium flame.

The mixture is getting concentrated to a gravy texture.

Add ghee little by little.

Cook in a low flame for five minutes, until the halwa non sticky.

Add one tablespoon of ghee and mix again.

Switch off the flame and keep the halwa aside.

Now crush the cardamom seeds and sprinkle over the halwa.

Just grate the four almonds and sprinkle them over the halwa.

Mix them gently.

Now your delectable dessert is ready to enjoy with your kids.

While the perfect blend of apple pulp, milk, sugar, almonds and ghee give fantastic taste and texture, a dash of cardamom powder imparts a mesmerising aroma that anyone can resist. You can prepare this dessert for any family special occasion, you celebrate in your home with your kith and kin. One important thing I forget to tell you .. No food colour powder added. apple has its own unique colour.. 

Happy celebrations..!!!!!!!

:-)

VALLARAI KEERAI PARUPPU KOOTU

Vallarai is otherwise called as brahmi leaves are well known for South Indian people as brain booster, The leaves are slightly bitter in the taste. When they saute in the heat, it will be tasteful with cooked dal and spices.

Vallarai has diuretic property. It is a memory booster and our elders always try to feed us with these greens, whenever the herb is available in the market. this is good for entire nervous system. Moreover, it has anti inflammatory quality and treats joint pain. It is a memory enhancer and gives mental clarity.

It treats epilepsy, alchemier disease wonderfully. This greens are well known from the very ancient period for its miraculous health service naturally. 

There are so many versions of cooking for obtaining its benefits directly.

I posted many versions already. This is an another version with protein contents. 

The kootu is made with mazoor dal and vallarai greens mingled with few spices.

Try this kootu and feed your loving kids weekly once and you will wonder how they are active throughout the day, in studies and sports.

Do view the method I am using to make this yummy kootu.

Ingredients:

Vallarai two small bunches

Cooked toor dal/mazoor dal two cups

Cumin seeds roasted and powdered one spoon

Green chillies two or three as per your option

Curry leaves ten

Shallots peeled off and chopped half cup

Salt to taste

Cooking oil (I am always using organic sesame oil)

Mustard seeds one spoon

Half a tomato

Procedure:

Pluck the leaves, clean and wash the leaves.

Chop them.

Pressure cook the mazoor dal/toor dal with three whistles.

Saute the leaves with one spoon of oil for a few minutes.

Add sallots, green chillies, cumin seeds, curry leaves.

Saute for two minutes in a low flame.

Set aside to cool down.

Blend the greens along with sauted ingredients into a coarse paste.

Heat the remaining sesame oil in a wok and add mustard seeds.

allow them to splutter.

Add some chopped shallots and curry leaves and finely chopped tomato

Add turmeric powder and transfer the green paste with half a cup of water.

Add salt required.

Allow to boil for a few minutes.

Transfer the cooked dal and mix well gently so as to combine together.

Check the salt and adjust the taste.

Let the mixture be boil for a couple of minutes in a low flame.

Switch off the flame.

Yummy vallarai keerai paruppu kootu is ready to have with hot steamed rice and a spoon of cow ghee.

An overwhelming taste you will enjoy..!!!!!!!!

Here are the image tutorials for your reference: