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.

We can get the amazing benefits of keezhanelli/gale of the wind by consuming keezhanelli rasam or as soup every 15 days once.

How to make this irresistable Keezhanelli Rasam?

INGREDIENTS 

Sesame oil 2 tbsp

Mustard seeds 3/4 tsp

Curry leaves 10-20 pcs

Asafoetida 2 pinch

Slit red Chilly one

Gale of the wind/ Keezhanelli leaves and its tender stem

Gooseberry size Tamarind

Grated Garlic 1 tsp

Jaggery powder 3/4 tsp

Ground mix of roasted cumin seeds and Pepper 1 tbsp

Himalayan pink rock salt 3/4 tsp

Cooked Dal contents with water 2 cups

PROCEDURE:

Soak Tamarind in 2 cups of water for 15 minutes.

Pressure cook the Toor dal 75 gms + one whole tomato with 1/2 tsp and 4 drops of Castor oil until 3 whistles. Set aside to cool down.

Take out the cooked tomato and add to the soaked Tamarind contents.

Make the cooked dal mushy using a ladle.

Add water as needed. Set ready.

Heat the Coldpressed Sesame Oil in a pan

Add Mustard seeds to splutter 

Reduce the heat to low level.

Once the Mustard seeds start to splutter, add Curry leaves and slit red Chilly.

Sprinkle Asafoetida 

Saute for a second.

Strain the Tamarind and one tomato extract directly into the pan.

Now increases the heat to medium level.

Add salt, jaggery powder, Ground mixture of roasted cumin seeds and Pepper.

Add Grated garlic

Allow boiling for 2 minutes.

Add the cooked dal contents.

Stir to combine.

Let them start boiling.

Switch off the heat Once Rasam is just about to boil.

Done.

Rasam is ready to be served with hot steamed Rice or consume as the hot soup. 

Healthy and comfort Rasam!

Enjoy. 

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

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.

 

 

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

 

 

KUSHBOO IDLIS

 How to make Kushboo Idlis?

Ingredients:

Idli Rice 4 cups

Whole Urad 1 cup

Fenugreek seeds 1 tsp

Sabudana 1/2 cup

Water as needed 

Himalayan pink rock salt 1.5 tsp

Sesame Oil or ghee 1 tbsp to smear the Idli mould

Procedure:

STEP one:

Soak the Rice, Urad Dal with fenugreek seeds and Sabudana in water separately for four hours. Stir well.

STEP two:

Rinse thoroughly and drain the water and add  Urad Dal and fenugreek seeds to the grinder first.

Water should be added little by little while Thegrinding.

Once the Urad batter comes up fluffy, add

drained rice and sabudana with little water 

Add Himalayan pink rock salt 1.5 tsp

Cover and let grinding until smooth.

Transfer the batter to a bigger vessel and Cover tightly with lid

Let fermenting overnight or 8 hours.

Note: We need thick batter for Idlis, so add 100+20 ml water little by little while grinding Urad Dal. The water absorbed by Rice and Sabudana during soaking hours is sufficient so done add water while grinding Rice with dal batter.

STEP three:

Stir the batter well.

Smear the Idli mould with little Sesame oil or ghee.

Add 3 cups of water to Idli steam vessel and heat it.

Place the Idli mould and pour the batter in each cavity. 

Cover and steam cook for 8 minutes on high flame.

If the fermented batter is refrigerated, steam cook for 10 minutes on high flame.

Sprinkle some water over the hot Idlis. Remove the Idlis with a help of a spoon.

Serve withChutney/Sambar/kurma/Thuvaiyal.

 

BEETROOT HALWA

 Beetroot halwa is incredibly delicious. It brighten up any special family occasion. Beetroot is a chockful of potassium, folate manganese, Vitamin C, B. It is simply available almost all around the year in markets and departmental stores.

The best matter is, its pretty easy to make. Even you are not an expecting in making this yummy dessert, this sweet is something that you will be thrilled to make hassle-free.

Ingredients:

Peeled and shredded Beetroots 250 gms

Water 100 ml

Organic Sugar/normal Sugar 200 gms

Corn flour mix Corn flour 1/2 tsp+ 1 tsp water)

Milk 50 ml

Whole cashews 8 pcs

Pistachios 8 pcs

Raisins 8 pcs

Fresh Ghee 3 tbsp-4 tbsp

Cardamom powder 1/2 tsp

BREAK THE RULES-BASIL PESTO EGG SANDWICH

Basil pesto is a one of the staple Traditional zesty Italian recipes. This is a very nutritional thick paste or makes it as a thick sauce that is a wholesome part of their dietary menu.

Traditionally, pesto is made out of Extra virgin Olive oil, basil greens, Pine nuts, Parmesan cheese, Garlic, Pepper, Lemon Juice and Salt. 

There are so many versions in adding the ingredients.  Each ingredient has its own calories and fat contents. Just one tbsp Olive oil contains 120 calories and 14 gms of unsaturated fat. Pine nuts 1 tbsp contains 57 calories  and 6 gms fat Parmesan cheese contains 22 calories and 1.4 gms fat.

Being rich in Vitamins, minerals antioxidants and mono-unsaturated fat contents, Pesto supports our heart-health and health of cells.

Instead of pine nuts, we can substitute Almonds or Cashews. Cashews give an incredible nutty taste and flavour to the pesto.

The most important rule of making Pesto is not to cook. Prepare it and enjoy with its tremendous raw

flavor side to Garlic bread, Idlis, Dosas, Oothappams or Chapati roll or Poori or Rotis or Pizza or spaghetti or pasta or have it as a spread for Bread Sandwich or Egg sandwich. The incredible taste you, surely love it!

How can we make this Basil Pesto?

It is a gluten-free/vegan or lazy summer-perfect recipe.

Just a few steps, we can make it instantly

A perfect blend of fresh basil leaves, garlic, crushed coarse pepper, Himalayan pink rock salt, Whole Cashews, Extra virgin Olive Oil, unsalted Cheese and fresh Lemon Juice.

Ingredients to be collected on the table:

Pluck the fresh basil leaves and with their tender stem.

Wash them thoroughly to remove dust.

Collect them in a bowlful quantity.

Do observe the step-by-step images for the recipe too.

 

Peel off the garlic pods 

Fill the mixie jar with basil green leaves.

Shred the cheese if you have any. 

Pulse for a while to reduce the volume.

Add salt, pepper powder and garlic.

You can skip the addition of cheese if you want vegan.

Add whole Cashews 10-15 pcs

Add Olive oil

Add Lemon Juice

Grind to a coarse paste

If it is very thick, you can dilute it with little Olive Oil and Lemon Juice.

The yummy choice is tossing pesto with pasta. My option is also not stopping with it. I opt for making an egg basil pesto sandwich with the two dollops of pesto in between the plain omelette squares and enjoy it with my loved ones.

Replace the pine nuts with almonds or cashews or pistachios or walnuts or peanuts.

So the possibilities are endless.

Pesto is richly loaded with antioxidants such as Vitamin E and Vitamin C. 

Basil is the star ingredient in the pesto. It is said that Basil contains 1 mg of Vitamin C per 2 tbsp.

One tbsp Olive oil contains an impressive amount of Vitamin E.