471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels

Gastrointestinal Protection                    Good for Eyesight

Anti-Diabetic Properties                        Fights Cancer

Protects the Liver                                 Good for Hair Growth

very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:Sadhana Padmanabhan

Ingredients

Tamarind Extract              1 cup

Turmeric Powder               ¼ teaspoon

Salt                                 To taste

Black pepper powder          a Pinch

Fry and Grind
  Sesame oil                      1 teaspoon

Black gram dhal                 1 tablespoon

Chenna dhal                      1 tablespoon

Fresh coconut                    1 teaspoon

Red chilies                         4 no.

Fresh ginger                      1 teaspoon

Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 

Sesame oil                        4 Tablespoon

Mustard seeds                   1 teaspoon

Red chilies                         2  no.
Curry Leaves                      Few  

Asafetida                           ¼ teaspoon                               

 

Method 

• Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
• In the same oil saute the curry leaves till it shrinks little.
• Grind them with fried ingredients to a smooth paste with little water.
• Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
•  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
•  Let it boil for 15 to 20 minutes till it gets thickened.  
• Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
• Serve hot with steamed white rice and  Gingerly oil.

Note:

• Always use fresh curry leaves for this kuzhambhu.
• Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

• 
  

470: Fast and Simple Diabetes Menus- 31 Recipes

Even if you are pre-diabetic or borderline diabetic, or diabetes is part of your family, it is important to follow a diabetic diet to prevent diabetes. This title includes 31 mouthwatering recipes to simplify your meal planning for diabetes control!

Please see the Link:

http://sadhanakitchen.blogspot.com/search/label/Diabetic%20Food

Re Think Your Drink:

469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.

Thick Plain Curd                        1 ½ cup

Thick  Warm Milk                       ½ cup

Green chilies                             2 no. (Finely Chopped)

Grated fresh Ginger                   1 Tbsp.

Butter                                       1 Tsp.

Curry leaves                               few

Asafetida/ Hing                          a pinch

Oil                                            ½ Tsp.

Mustard seeds                           ½ Tsp.

Chopped coriander leaves           for decoration.

Method:

• Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
• In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
• Add enough curd and check the consistency. Do not make it run thin
• Heat oil in a pan for seasoning.
• Add the mustard seeds and let them splutter.
• Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
• Pour this to over the Poha mixture and mix until well combined.
• Garnish with chopped coriander leaves.
• Serve immediately with Pickle.

 Tip: 

• Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

              

  

Dahi Poha

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Ingredients:

Beetroot                                         1 cup (Chopped like cubes)

Tamarind                                       1 gooseberry sized

Green chilies, halved vertically-        2 no.

Curry leaves-                                  2 sprigs

Salt-                                              To taste

Asafetida Powder                            ¼ Tsp.

Red Chili powder-                            1/2 tsp or adjust according to your taste

Sambhar Powder                             2 Tbsp.

Coriander leaves (chopped)               1 Tbsp.

To pressure cook dal:

Tovar Dhal/Sambhar Lentil                ½ cup

Water                                              1 cup

Turmeric powder-                             1/4 tsp

Tomato -                                          1 medium sized

Coconut Oil                                       1 Tsp.

For tempering:

Coconut oil                                        1 tbsp.

Black mustard seeds                          ½ Tsp.

Fenugreek seeds                                1/8 Tsp.

Asafetida Powder                                ½ Tsp.   

Method:

• Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
• Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
• Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
• In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
• Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
• If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
• Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
• Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
• Serve piping hot with rice and ghee and vegetables.
• This recipe serves 6.

Beetroot Sambhar

467: Paneer Recipes

Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It's a special favorite with North Indians, and in eastern parts of the Indian Subcontinent, it is generally referred to as chhena.Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. 

Here is my 20 best paneer recipes that will bring back warm memories and tickle your taste buds. Please see the Link

http://sadhanakitchen.blogspot.com/search/label/Paneer

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

 Ingredients:

Indian Baby Brinjals

Kutti Kathirikkai/ Baby Brinjals            10 nos.

Tomatoes                                            4 nos.

Tamarind Extract                                  2 Tbsp.                                        

Grated Coconut                                     5 Tbsp.

Red chili Powder                                    3 Tbsp.

Coriander Powder                                  3 Tbsp.

Turmeric Powder                                    ½ Tsp.

Fennel powder                                        ½ Tsp.

Salt                                                       To Taste.

Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.

Mustard seeds                                       1 Tsp.

Curry leaves                                          few

Fenugreek seeds                                   ¼ Tsp.

Asafetida powder                                   ½ Tsp.

Method:

• Wash and chop the tomatoes. 
• Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
• Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
• Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
• Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
• In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
• Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
• Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
• Turn off the heat when gravy thickens and oil oozes on the sides of pan.
• Finally garnish with fresh coriander leaves, and serve with hot rice. 
• It will stay 2 weeks in the refrigerator.

Note:

• Use only  baby Brinjals. Here I used Indian  baby brinjals
• Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Ennai KathirikkaiKuzhambhu

465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.

Ingredients

Paneer                        1 cup (Cut into cubes)

Vegetables                   2 cups (Here I used carrot, tri color capsicums)

Ginger Paste                1 Tbsp.

Tomatoes                    3 no.

Red chili Powder           1 1/2 Tsp.

Garam Masala powder   1 tsp.

Vinegar                       1 Tsp.

Sugar                          1 Tsp.

Salt                             As required

To Temper

 Oil                               3 Tsp.

Cumin seed                  ½ Tsp.

Fennel seed/Sombhu     ½ Tsp.

Method:

•   Wash all vegetables and cut into cubes. Keep aside.
• Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
• Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
• Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
• Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
• Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
• Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
• Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

• Garnish with coriander leaves.
• Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

Vegetable JalFrezi