Ginger Pachadi

Madappalli provides a simple recipe to make Ginger Pachadi.

Ingredients:

 Fresh Ginger piece – 1 Big

Fresh Grated Coconut- ¼ cup

Green Chilies – 5 no

Plain Yogurt/ Curd – 1 cup

Salt to taste

Seasonings:

Oil- ½ tsp

Mustard Seeds – 1 tsp

Asafetida – ¼ tsp

Curry leaves – few (optional)

Method :

Wash and ‘grate the ginger.

Grind coconut  with ginger, green chillies and salt coarsely.

Churn the curd very well and mix with grounded ginger masala.

Season with the above seasonings ingredients.

Serve with rice.

Ginger Pachadi

Inji Thogayal ( Ginger Thogayal)

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.

Health benefits of ginger

Ovarian Cancer Treatment: ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention: ginger may slow the growth of colorectal cancer cells.

 Reduce the Morning Sickness.

Heartburn Relief.

Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the flu

 Menstrual Cramp Relief : In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy:    ginger had a reduced incidence of diabetic nephropathy (kidney damage).

 For those who love the flavor of ginger, it is a pure bliss to eat this thogayal .Great for digestion.

Ingredients:

 Chopped Fresh ginger                    – ½ cup

 Curry leaves                               – 1 stem

Red Chillies                                  – 2 no

Bengal gram dhal                      – 1 tablespoon

Urad dhal                                    – 1 teaspoon

Asafetida                                  – a pinch

Tamarind                                   – a small gooseberry size

Salt                                        – ½ teaspoon

Oil                                          – 1 teaspoon

Method:

• Soak tamarind in little hot water.
• Wash the ginger, scrap the skin and cut it into small pieces.
• Put oil in a kadai, fry the dhals, red chillies, asafetida and curry leaves. Keep aside.
• Fry the chopped  ginger in the same oil for two minute.
•  Add tamarind, and salt and grind to a coarse paste.
• Serve with hot rice,pappad , Milaghu Kuzhambhu.
  
  
  

  

  
  
  
  
  
  

Coconut thogayal

Coconut thogayal is different from Coconut chutney. Mix coconut thogayal with hot steaming rice topped with a tsp of ghee or sesame seed oil - it will taste heavenly. This is a very simple recipe which can be  make it with in 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Urdh dhal                               – 2tsp

Chenna dhal                           – 2 tsp

Coconut (grated)                     -1/2 cup

Red chillies                             - 3 no

Tamarind                                 - small pea sized ball

Hing/ Asafetida                      - a pinch

Oil                                        - 2 tsp

Curry leaves                           - 1 sprigs (optional)

Chopped coriander leaves        – 2 tbsp

Mustards seeds                       -1/2 tsp

Salt                                        to taste

Method

• Heat 2 tsp of oil, add Urad dal,chenna dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind  along with tamarind,coriander leaves and salt to a coarse paste. Do not add too much water. It should be thick.
• Heat  oil in kadai add mustard seeds when it splutters add to the thogayal.
• Serve with hot rice.

Pudina Thogayal

Pudina is the most traditionally used herb in Ayurveda. It has various health benefits. Ayurvedic physicians recommend pudina leaves and its preparations for indigestion. It has antibacterial and antifebrile properties. Essential oils and menthol are extracted from pudina plant. The oil is an effective treatment for headache, cough and vomiting.

Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a pungent aftertaste. In Indian cuisine, mint is used in chutneys, tea and Biryani.

Ingredients

Mint leaves                        -  2 cups

Urad dal                             - 2 tbsp.

Grated coconut                    – 2 tbsp

Red Chili                              - 2 or 3

Asafetida                            - 1 pinch

Tamarind                   - a marble sized ball

Salt                               - as needed

Oil                                   - 1 tsp.

Water                            - a little to grind

Method:

• Wash and clean the mint leaves.
• Heat oil and add the Ural dal, red chili, tamarind. Fry till the Urad dal starts to turn light red. Set aside.
• In the same pan, add the cleaned mint leaves and sauté for a minute.
• Transfer all the roasted ingredients to the mixer and grind along with coconut, Asafetida, salt and little water.
• Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.

Pudina Thogayal

Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Tomatillos

Tomatillos                      -  4 no

Urdh dhal                       – 2tsp

Chenna dhal                    – 2 tsp

Coconut (grated)               -2 tsp

Red chilies                        - 5no

Hing/ Asafetida                    - a pinch

Oil                                  - 2 tsp

Curry leaves                     - 1 sprigs (optional)

Salt                                  to taste

Method

• Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
• Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
• Serve with hot rice, dosa, Idly.

Gobi Manchurian ( Cauliflower Manchurian)

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!. Gobi Manchurian is also famous and known as a Cauliflower Manchurian. You can easily find the Gobi Manchurian in any restaurant menu. Gobi Manchurian is also one of the ultimate party food. Learn How to make Gobi Manchurian(especially without garlic and onion)  and make your party an exceptional one

Ingredients:

For Gobi Manchurian florets

Cauliflower                            – 1 medium sized cut into medium sized florets

All Purpose flour  Or Maida         – ½ cup

Cornflour                               - ½ cup

Ginger Paste                        –  1 tbsp

Red chili powder                     – 1 tsp

Cooking oil                          – to  deep fry

Red color                            – few drops

Salt                                      – to taste

 Method:

• Wash the cauliflower and steam cook the flower for few minutes and keep aside.
• Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
•  Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
• Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Fried Cauliflower

For Gobi Manchurian Gravy

Cooking oil                                    as needed

Julienned ginger                            1 tsp

Mixed color capsicums                  1 cup (cut into1/2’ pieces)

Shredded cabbage                        1/4 cup

Sweet and sour sauce

Red chilli powder                          1/2 tsp

Chopped green chillies                  1 tsp

Green chili sauce                           1 tsp

Soy sauce                                    2 tbsp

 Organic Tomato sauce                  3 tbsp
Sweet and sour sauce                  2tbsp 

Vinegar                                      1 tsp

Hot water                                 ½ cup

Corn flour                                  1tsp

fresh coriander leaves, finely chopped for garnish

Method for Gravy:         

• Fine chop the  capsicums, green chillies.
• Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
• Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar .  Mix them well.
• Pour hot water in it. Let it  boil for 3-4 minutes in a low flame.
• Now add a fried cauliflower florets in it.
• Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
• Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
• Garnish with freshly  chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.

Pineapple sathamudhu

Being a pineapple lover, I used to make this Sathumamuthu very often. I always call it “Katta Meeta Sathumamuthu”. This rasam will earn a lot of appreciation for you - so good it is!

 Making Sathuamuthu in Eeya Sombhu

Eeya sombu Saathuamuthu or rasam is the sole discovery of Tamil Brahmins.  When entire Greece Empire was dying because of excessive lead (Eeyam), related diseases our great ancestors discovered Eeyam + Tin and other metals making it as an alloy. The shape of Eeya sombu is peculiar compared to any other kitchen utensils.  It will have a narrow opening at the top, helps in retaining the flavor of rasam for a longer duration, little taller than its base or diameter to withstand little careless ness by the cook.  Similar discovery by our good old people are the mavadu in long Jadis. Vatha kolambu in kachatti (Kal satti a stone ware). We must enjoy all traditional things by experience only. Kumbakonam is the place in South, where we can get ஈயச்சொம்பு even today.

Eeya Sombu

Ingredients: 

Finely Chopped Pineapple                     – 1 cup

Tovar dhal                                        – 2 tbsp.

Finely chopped tomato                       – 1 no

Green chilies                                    – 1 no.

Grated ginger                                      1tsp.

 Sathamudhu podi                            – 2.5 tablespoons

 Salt                                                to taste

Asafetida powder                               – ¼ tsp.

Lime juice                                      – 1 tbsp.

Curry leaves                                     1 stem

 Chopped Coriander leaves                   – 1 tbsp.

To tamper:
Ghee                                             -1 tsp
Mustard seeds                               -1/2 tsp.
Jeera                                           -1/2 tsp.
Black Pepper                                 – ¼ tsp.

Sathuamuthu powder                       - ¼ tsp.

Method

• Pressure cooks the toor dal with a pinch of turmeric powder and keep aside.
• Cook together chopped tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft and blend the mixture using a hand blender to a smooth paste.
• Shift the above pineapple paste into the eeya sombu.
• To this add green chili, grated ginger, rasam powder, salt, hing and cooked dal mixed with 3 cups of water.
• Let the Sathuamudhu boil till the raw smell of Sathumamuthu powder goes and the Asafetida smell comes out well.
• Chop the curry leaves and coriander leaves finely and add them. Switch off the stove.
•  Tamper and add lime juice.
• Top with finely chopped coriander leaves & pineapple pieces. 

 Note:

• Always keep an eye on the eeya  vessel when you make rasam. Let it boil only in low flame. Otherwise the vessel will melt!
• Switch of the gas when you see froth forming on top.

Elumichai sathuamudu( lemon rasam)

Saathuamuth is a staple south Indian sour soup which is done in most South Indian homes, almost every day. Rasam is made in many different ways using different ingredients like Tamarind/ Tomato/Pineapple/ Neem leaves and many more… and each one of them has its own distinct flavor. Lemon Rasam is my favorite one and it can be eaten mixed with rice or drunk as it is. 

Ingredients

Toor dal                                        – 1/4 cup

Turmeric powder                           – ¼ tsp.

 Chopped Tomato                          – ½ cup

Lemon                                          – 1 no

Curry leaves                                -2 strings

Chopped ginger                           – 2 tbsp.

Asafetida powder                        ½ tsp.

Rasam Powder                              2 tbsp.

 Chopped coriander leaves             – 4 tbsp.

Salt to taste

Seasonings:

Ghee                                          1 tbsp.

Curry leaves                                  – 1tsp

 Black Peppercorns                        – 1 tsp.

Jeera                                         - ½ tsp.

Rasam powder                            -1/4 tsp.

Method:

• Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
• Transfer the cooked dhal in the sauce pan; add Rasam powder, chopped tomatoes, green chills, ginger, Hing, and salt, in it.  Let this cook for 5-10 minutes.
• Add 1 cup of water to it. Simmer the stove and let this cook for 4 more mins.
• Heat ghee in a frying pan, fry all seasonings and add to the prepared Rasam.
• Transfer to a serving bowl and add juice extracted from 1 lemon.
• Garnish with chopped cilantro and serve hot.

Thippili Sathuamudhu (Long Pepper Rasam)

Botanical name for long pepper is Piper Lon gum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.

More details about Thippili. Here you go …

http://www.tattvaloka.com/magazine/january-2011/article/pippal-thip http://www.theherbdepot.com/uses-of-herbs_piper-longum-to-blow-away-your-illnesses-10-benefits-of-long-pepper_162.htmlpili

Kandan and Arisi Thippili

 This Sathuamuthu is traditionally prepared to alleviate gastric issues .This sathumudu (Rasam) is very effective remedy for common cold and cough and body aches.

Ingredients

Tamarind                                       a small lemon size

Salt                                                to taste

Coriander leaves 

Roast and grind to  Powder

Kandathippili                                 4 sticks

Arisi Thippili                                  4-5 grains

Dry ginger powder                      1 tsp

Black pepper                                1 tsp

Jeera/cumin                               1 tsp

Red chillies                                 4 no

Toovar dhal                                1 tsp

Asafetida                                   1/2 tsp

 curry leaves                              Few

Turmeric                                    a pinch

For seasoning:

Ghee                                       1tbsp

Mustard                                  1/2 tsp

Black Pepper                            ¼ tsp

Jeera                                        1/4 tsp

Red chili                                   1 no

Curry leaves                             few

 Method:

• Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside.
• Heat up a small pan and dry roast all above items and dry grind coarsely. (This powder can be made in excess and store for few days in an airtight container).
• Stir the ground powder into the tamarind water.
• Add salt into it and cook on medium heat until the raw smell of tamarind disappears (about 8 min). Add 2 cups of water.
• When it begins to boil, remove from stove.
• Temper with all seasonings in ghee. Garnish with fresh coriander leaves.
• Rasam can be served with rice or as a soup.

Neem Sathuamuthu- Veepampoo Rasam

Neem Rasam

Neem Flower

All parts of neem tree (the sacred tree of Hindu religion) have medicinal value. Neem flowers are known for improving digestive health and are used in Indian cooking. Neem flowers are available in fresh, dry or powder form. They are roasted, boiled and fried for use in sauces and rice dishes. Neem honey, also used in cooking, is extracted from neem flowers.

Read more: http://www.livestrong.com/article/159090-uses-of-the-neem-flower/#ixzz1P7z6FXlP

In my sister’s home, she has a Neem tree at her house. My mom used to collect the flowers, wash it, dry it in the sunlight and store for future use.

This Neem rasam is slightly bitter in taste, but it is very good for health.

Ingredients:

Tomatoes chopped                     – ½ cup

Tamarind extracts water               – ½ cup

Turmeric Powder                          – 1 pinch

Salt                                               to taste

For the Rasam powder:

Roast; coarsely grind the following into a powder.

Pepper                                          – 1/2 tbsp

Cumin seeds                                   – 1/4 tbsp

Coriander seeds                               – 1/2 tsp

Red chilies                                        – 2no

Seasonings:

Ghee                                               – 2 tbsp, 

Coriander and Curry Leaves

Mustard                                              1/4tsp.

Asafetida                                             ½ tsp

Dried Neem flower                                  – 3 tbsp

Method:

• Soak tamarind in hot water and extract the juice. Boil together with chopped tomatoes, turmeric, rasam   powder and salt. Let it boil for few minutes.
• In another pan, add 1 tbsp of ghee and fry the seasonings and mix with rasam.
• Take a tbsp of ghee and fry the dried neem flower (vepampoo) until dark brown and crispy.
• Add this in the hot rasam and mix well, add chopped coriander leaves, tomato pieces and mix well.
• Now, rich aroma of Vepampoo Sathuamuthu invites all to dining table.
• It tastes divine, when it is served with hot ghee and white rice and fire roasted pappad.