TINAI, KAPPA KOZHUKKATTAI

Tinai, kappa pidi kozhukkattai I made it today and had with rasam.  You can also serve it with sambar, chutney,  morukootan etc.

Without much narration about the millets, as everyone knows that it is health friendly, let us look at the recipe now.  The method of preparation is like the normal upma kozhukkatai replacing the rice rava with tinai rava with addition of Kappa.

THINAI UPMA

Millets are highly nutritious and non-glutinous. Milllets are  high in minerals like iron, magnesium, phosphorous and potassium. Foxtail millet is rich in dietary fibre, protein and low in fat  Unlike rice, foxtail millet releases glucose steadily without affecting the metabolism of the body.   Millets are good for the people who are diabetic.  

The consumption of millets should be atleast thrice in a week as it is quite heart healthy. Foxtail millet is known as kangni in Hindi, tinai in tamil, Korra in Telugu and Navane in Kannada and thina in malayalam. 

Since  our life style is very strenuous, we must adopt  health friendly foods.  I have made the upma and upma kozhukkattai with kappa.

MARACHEENI APPALAM, KAPPA PAPADAM

Cassava, often referred to as tapioca from its word in Portuguese, is called Kappa (കപ്പ) Kizhangu or Poola (in northern Kerala) or Maracheeni or Cheeni or Kolli or Mathock (മത്തോക്ക്), Poola (പൂള)in Malayalam.

Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm long or into small 2 cm cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (Chendan Kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).

Mashed Tapioca is paired with Meat / Fish curry. Tapioca with fish curry (especially sardines) is a delicacy in Kerala. Mashed Tapioca with Chutta Unakka Mathi (dry salted sardine directly cooked on charcoal) and Green Chili is another popular combination. Kappa Biriyani is yet another Tapioca dish.

Tapioca can be stored for longer periods by parboiling and drying it, after skinning and slicing it into 0.5 cm thick pieces. This is called Unakka Kappa or Vaattu Kappa (dried tapioca). Unakka Kappa pudding is widely consumed in Kerala. Tapioca Chips, thinly sliced tapioca wafers, similar to potato chips, are also popular.

Sabudana  (in Hindi) , jawarisi ( in Tamil), sago pearls (in English) is made out of this.  Sabaduna kichadi, sabdudana vada   are the  fasting dish of Maharashtrians.

We can make chips,papadam, subzi etc. out of this.

ELAI VADAM, ILAI VADAM

Summer season has started and it is time to make pickle, vadams, masalas, aam ka panha etc.  I have already posted Killu karuvadam, kambu karuvadam, palak papad  & thattai karuvadam.  Here is my post of simple and easy elai vadam.

This elai vadam is eaten by us raw as we love to apply little chutta ennai i.e. after frying any item, the remaining oil is called chutta ennai. my son love this and on normal days also i make it and give him.

The best part of this vadam, is you need not worry about drying it under sun as it can be dried under fan also and for one or two hour, you can keep it under the sun.  elai vadam video

THATTAI VADAM

Vadam is made out of rice basically.  You can also make it  with combination of vazhathandu, kappa, sago  etc.  Normally, it is made during summer as it gets dried up very fast.  Vadam is served with rice, samabar or chitrannam viz. lime rice, puliodarai etc. or can be had it with cup of tea also.

Karuvadam is one of the delicious, ready to fry items from Tamil Nadu. Women  prepare these during the hot summer months of April and May. They are used as accompaniments at lunch or dinner through out the  year but particularly intended to be used during monsoon when fresh veggies are hardly available.

Elai vadam, karuvadam, maracheeni appalam, killu vadam etc is made and stored in airtight containers which is fried and served whenever it is required.  It remains years together if handled properly.

I made this thattai vadam with little kappa, maracheeni and rice flour.  I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and  had to fry it very carefully. I have posted palak papad.   If you make it plain, it becomes Elai vadam.  This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.

 coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai.   hence i called it thattai vadam.  We can also make killu karuvadam by placing the batter with hand and dry it. 

KILLU KARUVADAM

Killu means pinch out hence it is known as killu karuvadam.  What we need is rice, red or green chilli, sesame seeds, hing powder (optional).

This is another way of making karuvadam during summer. 

KAMBU VATHAL, KAMBU KARUVADAM

For making kambu vathal, prepare the batter like we prepared for killu karuvadam. Then it is put in the press and squeezed out on plastic sheet to dry.

with green chilli

with red chilli

CAULIFLOWER SUBZI

Cauliflower is rich in  nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetables. Its compact flower heads hold numerous health benefiting phtyo-nutrients such as vitamins, indole-3-carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers. It is very low in calories.  It comprises of several health-benefiting antioxidants and vitamins in addition to be low in fat and zero cholesterol.

• Fresh cauliflower is an excellent source of vitamin C,  vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
• Further, It is an also good source of minerals such as manganese, copper, iron, calcium and potassium. Manganese is used in the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium. 

KAPPA CURRY, TAPIOCA CURRY

Kappa, poolakizhangu, maracheeni kizhangu, kolli, tapioca , cassava it is known as is root tuber.  When you remove it, there will be lot of mud in it which has to be washed thoroughly.  Then peel the skin and cut them into small pieces.  In the middle, you will get a white string like portion which has to be discarded.

We can make papadam, subzi, chips etc. out of this.  Kappa Puttu is also made with it.  When we were small, we used to cut them into two to three pieces, boil it with salt and turmeric powder and serve with "Ulli Chammandi" means shallot chutney with little coconut oil.  It is known as kappa puzhungiyathu.   The taste is YUM.

Today, I made this curry for chapati and my husband who never tasted this liked it very much, even though it was a very simple preparation.

CUCUMBER BUTTERMILK

Cucumber in your diet- Beauty begins from inside. Cucumbers are 95%water, is a natural coolant and  helps in keeping the body hydrated. Because of the high water content, they help in cleansing the system of toxins. So it is good to include them in our diet in the form of salads, cucumber butter milk, raita etc.  

If you have a puffy ice, keep two slices on your ice, you will feel very comfortable.  In Mumbai, during summer, you can see the gadiwalas selling cucumber with bit salt and chilli powder or as it is you can have it.

It is also used as face pack and other beauty related issues.  Butter milk, cucumber and subja is having cooling effect and it is good for the summer heat to hydrate your body.  In older days, I remember, under the pipal tree, near our Shiva temple,  big earthen pot is filled with neer mor and the passer by can have a glass of this neer mor during summer.

CHUKKU, MILAGU, THIPPALI RASAM

This recipe  is lying in my draft for a long time and could not publish it3 Chuku, milagu, Kandan thippali rasam my mother used to make when we are down with cough, cold and fever.  In fact, the grandma's recipes are quite healthy and good to try before we run to the doctor now a days.

Thippali, when my brother went to native place, asked him to get it from there as I was not knowing where will I get here and no time to go around and find out.

Since I am down with fever and cold, I thought I will make this.  Frankly speaking, rasam is always favourite of mine and my elder brother.  Nothing like rasam rice, any time, we love it.

Some people think rasam is made only when you are sick.  But that is wrong.  It can be served as an appetizer, just have it as soup and of course with  steaming hot rice.

It is known as kanda thippali, thipli, pipli, long pepper etc. 

PAPAD, MANATHAKALI, CHUNDAKKA VATHALKUZHAMBU

Papad, manathakali,chundakka vathalkuzhambu I made because there were little of each ingredients left out in the container.  the papad was in small pieces,  manathakali and chundakka got over, hardly two  tbs each was left.  So decided to make the vathalkuzhambu with these and made rice.  loved it with chapati too.

MANATHAKALI ELAI DAL

Manathakkali or Milagu thakkali or wonder berry is a tiny juicy berry, and its leaves is called  Manathakkali keerai.  This is used mostly  in  South Indian homes.  It is called as Manathakkali in Malayalam, Kamanchi Chettu in Telugu, Makoy in Hindi, Kakkesappu in Kannada, and Black Nightshade in English.

The raw berries are used for making vatha kuzhambu and  ripe berries can be washed and eaten directly. The ripe Manathakkali has a sweet taste and helps alleviate stomach pains and mouth ulcers.

It helps cure liver disorders, chronic skin ailments (psoriasis and ringworm), inflammatory conditions, painful periods, fevers, diarrhoea , eye diseases, and hydrophobia. It is also recommended as a home remedy for mouth ulcers.


I have got a plant in the pot in my balcony.  The plant I saw it in one of the walls outside was picked by me and planted in the pot as I was sure that it will get destroyed over there.  Since it has got medicinal value, I thought I should not miss the chance to bring home.



Coming back to the recipe, I made dal with the greens.

SWISS CHARD PORIYAL

Swiss chard poriyal I made to serve along with chapati, rice.  It is an easy preparation and loved it like the normal green veg poriyals.

Chard  is a leafy  green  vegetable  often used in Mediterranean cooking  Chard has shiny, green, ribbed leaves,  that range from white to yellow to red, depending on the cultivar.  Swiss chard is high in vitamins A, K & C.   It is also rich in minerals, dietary fiber, and protein.

  

MANJAL, MANGA INJI THOGAYAL

 Fresh haldi, ambe halad it is known as, manga inji (mango ginger) chutney.  This is good for the stomach.

KOTHMIR SUBZI

Kothmir or green coriander is very good for health.  The juice taken in empty stomach helps in reducing the sugar level  in the body thus suggested for diabetic patients.  Otherwise also, it gives a good taste and aroma in the subzi or dal or sambar.

The chutney made out of this can be spread in bread while making sandwich, chaat items etc.

The subzi was quite tasty along with carrot.

KUTHIRAVALI RAVA UPMA

Kuthiraivali |barnyard millet is known as Odalu in Kannada, Jhangora in Hindi is a healthy millet.  Millets  are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

I had been to Madras recently, I had asked my sister in law to get some Kuthiravali rava and tinai rava.  I made upma out of the Kuthiravali and liked it very much.  I felt  that I am eating Chama or samai.  Kuthiravali rava upma ( video)  

PURPLE COLOUR CABBAGE SUBZI

Whenever I see something different kind of vegetables,  I always pick up the same.  Though I have seen this purple cabbage, my children never allowed me to buy this.  Yesterday, when I was in the market, I could not resist as it was a small one weighting around 250 gms which I picked it.

After preparing the same, my daughter said, there is no difference in taste between the white one and this one. 

I prepared the thoran differently this time as my daughter would not eat the coconut if I put it. 

ANGAYA PODI

Angayapodi is a nutritious powder which is given to ladies after delivery.  This can be had by all because the ingredients added in this has got medicinal value which cures cold, cough, indigestion,  gas etc.  In short this has got more medicinal values than the taste and flavour which you may like or may not.

All ingredients are dry fried in a  kadai and ground to a smooth powder in   the mixer.   Once you have made the podi and tried it, you can adjust the ingredients to suit your taste.

Angaya podi has been used in many Tamil households for years and is an ancient recipe. This podi or powder is a combination of spices and herbs. 

A little information about the important  ingredients  is given below after the recipe.

Let us look at the recipe now: