MURUNGAI KEERAI THOKKU/DRUMSTIC GREENS THOKKU

Dears!

Here is one nutritious and delicious thokku, to pair with hot steamed rice and idlis! You will go addicted to this flavorful thokku badly!

How to make this yummy thokku I'll define it as yummiest thokku!😜

Ingredients:

Young fresh drumstick leaves one bowl
Tamarind marble size soaked in water
Jaggery marble size
Garlic four nos
Salt to taste
Red chilly powder one spoon
Sesame oil (cold pressed) two tablespoons
Mustard seeds one spoon
Curry leaves one sprig
Asafoetida one pinch
Roasted fenugreek powder one spoon
Required water half a cup to blend leaves

Procedure:

Wash the leaves and blend with soaked tamarind and garlic to get the thick paste.
Heat the wok with one tablespoon of oil.
Add mustard seeds to crack
Once the seeds start spluttering, add curry leaves in low flame.
Transfer the paste to the wok and give a gentle stir.
Add salt and jaggery.
Raise the flame.
Allow boiling to cook and get thickness.
Check the taste. If needed add things to balance the taste.
Pour the remaining oil and set aside to cool down.
Store in a dry and airtight container.
Now you serve with steamed meal or idlis.

This is a tricky and wonderful alternative.😊😍
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POTATO CURD GRAVY

This is a curd based potato curry.
Well paired with hot steamed rice, poori, chapati and other South Indian main dishes.

How to make this yummy curry?


Ingredients:

Potato  4 nos
Fresh cow curd one bowl
Bay leaf one
Mustard seeds
Curry leaves one sprig
Cloves four
Cinnamon two
Fennel powder one spoon
Ginger and garlic gratings one tablespoon
Cardamom four
Turmeric one spoon
Red chilly powder one spoon
Asafoetida one pinch
Cumin seeds powder (roasted) one spoon
Coriander leaves chopped must
Salt to taste
Sesame Oil one and half a tablespoon
Garam masala powder one tablespoon
Coriander powder one spoon

Procedure:

Pressure cook or cook the potatoes until soft.
Peel off and cut them into big pieces.
Churn the curd.
Heat the frying pan with sesame oil.
Add mustard seeds to pop
Add cloves, bay leaf, cinnamon sticks, cardamom.
Switch off the flame to avoid burning. 
Add ginger and garlic gratings and potato dices and fry for few minutes.
Add turmeric, saunf/fennel powder, coriander powder, cumin powder, red chilly powder, curry leaves and asafoetida.
Add salt.
Mix again to incorporate everything.
Add the curd now and mix well.
Finally, sprinkle the coriander leaves over the gravy.
If you want the thin gravy, just dilute with little hot water.

Serve hot with steamed rice, or curd rice or poori or chapati. Whatever the main dish. it suits excellently with the fine aroma of the spices.


Quick fix recipe! Try out!

PERU NELLI THOKKU

Amla/Indian gooseberry/nellikkai is a wonderful package of vitamin C. Vitamin A and other important minerals for our optimal health. 

How to make Amla thokku?

Ingredients:

Gooseberry fresh  10 nos

Tamarind gooseberry size

Jaggery one piece

Mustard seeds one spoon

Salt to taste

Asafoetida one generous pinch

Roasted Fenugreek powder half spoon

Sesame oil two tablespoons

Curry leaves one sprig

Garlic pods three

Red chilly powder one spoon

Turmeric one spoon

Procedure:

Cut the gooseberries into wedges deseeding the seed.

Blend the gooseberry wedges, tamarind, jaggery, salt, garlic with required water.

into a coarse paste.

Heat the frying pan with one tablespoon of oil over a medium flame.

Add mustard seeds.

Once it starts to crackle. add curry leaves. Switch off the flame to avoid burning.

Add turmeric, red chilly powder, asafoetida, roasted fenugreek powder, to the oil.

Stir for a while and add the gooseberry paste and stir again.

Now switch on the flame and allow boiling for few minutes.

Pour the remaining oil.

Once the oil separates from the gooseberry mixture, switch off the flame.

Set aside to cool.

Now the glossy classic amla thokku is ready to have with urd rice, or any fried rice or dosa. or idlies.

PERU NELLI RASAM

Peru nelli is called as amla in Hindi Indian gooseberry in English. Amla is observed from the very ancient period, as one of the most useful and medicinal herbs for improving our stamina and well being. It is mixed as the major part of Triphala soornam, the powerful combination of three potent herbs. According to Ayurvedha, the regular consumption of amla balances the all three doshas such as Vadha, Pitta and khalpa doshas of the body.

Amla is promoting the longevity and good respiratory system since it is packed with vitamin C, A and many important minerals that are essential for our good health.

In short, we can say about the healthy benefits of amla is that it provides a wide array of health benefits owing to its high contents of nutrients.

It strengthens the nervous system. It is good for eyesight. It regulates the respiratory system. Its antioxidants check the free radicals. It is good for cardiovascular health. It promotes bone heath and development.

It has anti-aging properties.

Regular consumption of amla in any form is good for our health.

How to make Nelli rasam?

Ingredients:

Amala two nos

Toor dal cooked one cup with turmeric one spoon and five drops of castor oil

Tamarind one amla size

Tomato half

Garlic pods four

Cumin seeds roasted powder one teaspoon

Pepper powder one spoon

Coriander leaves finely chopped half cup

Red chilies three

Curry leaves one sprig

Asafoetida one pinch

Mustard seeds one spoon

Sesame oil two spoons

Salt to taste

Jaggery one amla size

Procedure:

Soak tamarind in once cup of water for half an hour and get the extract.

Pressure cook dal with turmeric, half tomato and castor oil and dilute with water up to three cups

Heat the wok with oil over a medium flame.

Add mustard seeds to pop up/

Add curry leaves and split chilies.

Add asafoetida one pinch

Let the flame is off now.

Add the tamarind extract with jaggery and salt.

Raise the flame.

Allow boiling for few minutes.

Meanwhile, blend the chopped amlas and garlic pods.( You can add cumin powder and pepper powder in this stage)

Transfer the cooked Toor dal and its extract to the boiling tamarind extract.

Add cumin powder and pepper powder.

Transfer the amala paste.

Allow to the boiling point.

Add coriander leaves.

Check the salt and switch off the flame.

Transfer this flavorful amala rasam to a serving bowl.

Serve hot with steamed hot rice.

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KUDAMILAKAI CHUTNEY

Capsicums are rich in Vitamin C and A and many minerals that are supporting our optimum health. Hence we can add this capsicum in our regular diet.

How to make kudamilakai chutney for idlies and dosais?

This chutney is a good alternative version of side dishes for idlies and dosais.

Ingredients:

Kudamilakai or capsicum green one chopped

Bellary onion finely chopped half cup

Garlic pods four nos

Shredded coconut half cup

Tamarind one amla size

Jaggery one piece
Half tomato

Urad dal half cup

Chana dal half cup

Sesame oil one tablespoon

Curry leaves one sprig

Red chilies three

Asafoetida one pinch

Salt to taste

Procedure:

Fry all the ingredients in a frying pan in sesame oil adding one by one starting from the red chilies, dals, capsicum, coconut, half tomato, tamarind, garlic pods and shallots or onion, curry leaves, asafoetida and everything.

Set aside to cool down.

Blend all the ingredients with required water to get the smooth paste or coarse paste as per your choice.

Transfer the chutney to a serving bowl.

You can temper it with sesame oil and mustard seeds and curry leaves. (Optional)

Chutney ready with the unique flavor of kudamilakai.

It is a tasty accompaniment with idlies.

CAPSICUM STIR FRY/KUDAMILAKAI PORIAL

We should know about the health benefits o capsicum since it has numerous health values. It gives the best relief from peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. It has amazing anti-inflammatory and analgesic contents. Alkaloids and tannins are also present. It gives treatment to arthritis too. The beneficial vitamins and minerals are well packed with this capsicum. The flavonoids are present in capsicum.

It contains dietary fiber, vitamins A.C, B6, Vitamin K.

It contains certain important minerals such as manganes, potassium, copper and phosporous.

It is very beneficial in preventing diabetes, and diabetic neuropathic pain.

Beneficial in treating with peptic ulcer, and damaged brain tissues.

Helps in reducing factors of anti aging 

Helps o improve skin health and  treating hepatic and gastric and pulmonary cancers

from www. organicfacts.net.

How to make capsicum stir fry?

Ingredients:

Capsicum two nos chopped

Shallots or Bellary onion half finely chopped

Green chilies two nos

Curry leaves one sprig

Coriander leaves finely chopped

Salt to taste

Sesame oil one tablespoon

Mustard seeds one spoon

Salt to taste

Water to sprinkle

Shredded coconut one tablespoon

Turmeric one spoon

Asafoetida one pinch

Procedure:

Heat the wok with one tablespoon of sesame oil over a medium flame.

Add mustard seeds.

Once mustard seeds start to crackle, add shallots, green chilies and curry leaves.

While the onion turns transparent, add turmeric powder.

Add chopped capsicum. Saute for few minutes.

Add required salt and sprinkle water.

Stir occasionally in medium flame.

It will be cooked quickly

Add chopped coriander leaves and shredded coconut.

Mix gently.

Switch off the flame.

Transfer the cooked capsicum to a serving bowl.

Serve hot with dal, rasam and curd. It will go very well with any meal.