BUN DOSA

Dosa is  made for breakfast by every one.  It is a very simple and tasty dish served along with sambhar or chutney or milagai podi.

There are varieties of dosas which can be made with and without urid dal.  Here another version of dosa without urid dal.  This recipe is shared by my dearest  friend Mrs. Sandhya Phadnis, who is also a very good cook and enjoys sharing her recipes and brings a lot to eat for the whole office.

Urid dal is not advisable to those who are having gas problems this was advised to me by an Ayurvedic doctor.  Hence I also prefer to make dosas without urid dal as far as possible.

Bun dosa with tomato and cherry chutney

HEALTH BENEFITS OF AJWAIN.

Om namashivaya

Health benefits of Ajwain

• Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound, which gives aromatic fragrances to seeds. In addition, they also comprise in small amounts other phyto-chemicals such as pinene, cymene, limonene and terpinene.
• The active principles in the ajwain may help increase the digestive function of the intestinal tract by increasing gut juices (gastro-intestinal secretions).
• Thymol, the essential oil obtained from ajwain has local anaesthetic, anti-bacterial and antifungal properties.
• Like caraway, ajowan seeds are rich in fiber, minerals, vitamins, and anti-oxidants.

Selection and storage

Ajwain is readily available in spice stores specialized in Indian or Middle-Eastern items. In general, whole ajwain seeds displayed for sale unlike in other spices such as dill, cumin, coriander, etc. Buy fresh, wholesome, compact seeds that give rich thyme like flavor when rubbed between fingers.

Once at home, store the seeds in an airtight container and place in cool dark place away from sunlight, and humidity. Generally, ajowan seeds should be used as early as possible since they lose flavor rather quickly, largely because of evaporation of essential oils.

Medicinal uses

• Ajwain seeds have long been used in traditional ayurvedic and unani medicines for various ailments. Extraction obtained from this spice is sometimes used as carminative in treating flatulence and indigestion.
• Thymol's germicide and antiseptic properties utilized in many cough remedies. In India, the seeds are used to ease asthma.
• Ajwain seed oil has the highest percentage of thymol. (Medical disclaimer).

Culinary uses

Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern cooking. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.

• In Punjab province of India and Pakistan, the spice seeds particularly added to make bread known as ajwain paratha.
• Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice and in the Middle East, it is used to flavor meat and rice dishes.
• The seeds used generously as condiment in snacks, spicy biscuits, to flavor drinks, soups, sauces in India.
• They also used in pickling along with fenugreek, mustard seeds, turmeric, etc.

Safety profile

Since ajwain seeds induce gut secretions, they may exacerbate existing stomach ulcer/ulcer bleeding conditions.
In addition, recipes prepared using this spice may be avoided in individuals with liver diseases, ulcerative colitis, and diverticulitis conditions. (Medical disclaimer).

PANIKOORKA ELAI, KANNIKOORKA ELAI, OMAVALLI ELAI.BHAJIA

Panikoorka elai has got lots of medicinal values.  It is known as  ajwain ka patta, oma elai, karpoora valli elai.  The bhajia made out of this is heavenly.

When we had this in our balcony garden, one day our watchman came and asked my mother in law to spare some leaves.  When she asked him for what, he said we make bhajia out of it.  That time only we came to know about this.

Immediately my mother in law also tried the bhaji since we had plenty in our garden.


My mother used to make kashayam also known as  Kaada and helps in digesting the food as well as is a cure for cough and cold.  refer Kashayam, Kaada recipe/kashayam-kada.html

Coconut oil applied on the leaves are kept on the tava for  making it slightly hot and kept on the head for small children to cure  the cold.  My mother used to do it for my younger brothers whenever they have cold.

MILAGU RASAM (BLACK PEPPER RASAM)

Milagu rasam or black pepper rasam is a favourite of my brother and myself.  When we have cough and cold and fever, my mother used to make milagu rasam along with hot rice and roasted papad.  The taste of it is awesome.  This is the way my mother makes it.

Since it was raining today very heavily, I told my husband I am making this rasam and ivy gourd poriyal as only this vegetable was available in my fridge and was lazy to go out and get some vegetables.  This can be had as an appetizer during rainy and winter season also.

ready to serve

CABBAGE SUBZI

Cabbage is an excellent source of Vitamin C and K. It provides fibre and manganese.  It is also a source of molybdenum, Vitamin B 6, potassium, thiamin (Vitamin B1) and calcium.

Cabbage juice is used in stomach ulcers. Gargle and swallo fresh cabbage juice to treat for sore throats.

We can make kootu with cabbage or stir fry subzi to serve along with rice, roti etc.  This can be used for making salads also.  My son does not like it over cooked.  If I make subzi for him, it should be crunchy.

cabbage subzi

GRAIN FRITTERS CURRY

Monsoon has set in almost all parts of the country.  Everywhere waterlogging, making life miserable for commuters as usual in Mumbai by road or train.  When all the members are at home, we feel like eating some hot bhajias, fritters with a cup of tea/coffee.  awesome isn't it?  The grain fritters link is here

When you have left over Vada either dal wada or medu vada, we can make curry out of this.  You can also make nice rasam or sambhar and put the vadas in it.  It is really yummy to have it with rice.

I had some left over grain fritters with me and made the subzi out of it.

grain fritters curry and fritters.

GRAIN FRITTERS.

Grain fritters are made with rice, dals and deep fried in oil.  Though I do not prefer oily food, once in a while that too during heavy rain compulsorily make you to sit at home and watch through the window or balcony, nothing to do, munching something crispy and fried with a cup of coffee / tea is  really you look forward.

Hence thought of making this crispy grain fritters and enjoyed with the tea.



grain fritters

RAJASTHANI BHINDI (OKRA, LADY'S FINGER, VENDAKKAYA)

Rajasthani Bhindi is a dry subzi made out of Bhindi with gram flour and masala.  You can serve this as it is or with rice as a side dish.

Few months back, I had gone to attend a party where I happened to taste this dish.  You will not believe, I forgot all other items and was concentrating only eating this stuff. 

I asked my Rajasthani friend  the recipe who is staying one floor above mine and made it on the next day being Sunday.  It was liked by all at home.  Since now a days, everyone is health cautious, fried items can be avoided.    But still once in a while chalte hai yaar  attitude can be adopted and enjoyed as the climate also demanded something hot, crispy, crunchy.  So the dish was made today which I am sharing with you.



Rajasthani bhindi

MANATHAKALI LEAVES SAMBHAR(Black Nighshade)

Manthakali or Black nightshade  - it has got a tiny fruit almost purplish  in colour is eaten  as it is whereas the raw ones are used for making curry.    The raw ones are put in curd and salt and sun dried which is called Manathakali Vathal.  This vathal is stored and can be fried whenever you want.


The leaves are also having lots of medicinal value it is believed that it cures the stomach related ailments.   For your ready referene, here is the link for the  healthbenefits  of this plant and the fruit.  : manathakali-plant-and-its-benefits.html.

The leaves sambhar is made as you make the normal sambhar so there is no tension.  Instead of using vegetables, we are using the leaves here.



manathakali leaf sambar with ragidosa

manathakali leaves

Link for Manathakali soup, Manathakali Vathalkuzhambu

MANATHAKALI PLANT AND ITS BENEFITS

Om shyamaye namah"



MANATHAKALI PLANT



Culinary usage

S.nigrum has been widely used as a food since early times, and the fruit was recorded as a famine food in 15th Century China.^[17] Despite toxicity issues with some forms (see Toxicity section), the ripe berries and boiled leaves of edible strains are eaten. The thoroughly boiled leaves — although strong and slightly bitter flavoured — are used like spinach as horta, in fataya pies and quiches. The ripe black berries are described as sweet and salty, with hints of liquorice and melon.^[18]
In India, the berries are casually grown and eaten; but not cultivated for commercial use. The berries are referred to as "fragrant tomato." Although not very popular across much of its growing region, the fruit and dish are common in Tamil Nadu (மணத்தக்காளி in Tamil),^[19] Kerala, Southern Andhra Pradesh and Southern Karnataka.

In Ethiopia, the ripe berries are picked and eaten by children in normal times, while during famines all affected people would eat berries. In addition the leaves are collected by women and children, who cook the leaves in salty water and consumed like any other vegetable. Farmers in the Konso Special Woreda report that because S. nigrum matures before the maize is ready for harvesting, it is used as a food source until their crops are ready.^[20] The Welayta people in the nearby Wolayita Zone do not weed out S. nigrum that appear in their gardens since they likewise cook and eat the leaves.^[21]
In Ghana, the unripe green berries are called "kwaansusuaa" or "abedru", and are used in preparing various soups and stews, including the popular palm nut soup commonly eaten with banku or fufu.^[22]
In South Africa, the very ripe and hand-selected fruit (nastergal in Afrikaans and umsobo in Zulu) is cooked into a beautiful but quite runny purple jam.^[23]
In Greece and Turkey the leaves are called "istifno", and in Crete known as "stifno". They are one of the ingredients included in the salad of boiled greens known as horta.^[24]
In Indonesia, the young fruits and leaves of cultivated forms are used and are known as "ranti" (Javanese) or "leunca" (Sundanese). The fruit and leaves are eaten raw as part of a traditional salad lalapan, or the fruit is cooked (fried) with oncom.^[25]
It was imported into Australia from Mauritius in the 1850s as a vegetable during the gold rush,^[18] but S. nigrum is now prohibited for trade as a food by the Australian New Zealand Food Standards Code.^[26]

Medicinal usage[edit]

The plant has a long history of medicinal usage, dating back to ancient Greece. "... In the fourteenth century, we hear of the plant under the name of Petty Morel being used for canker and with Horehound and wine taken for dropsy."^[27] It was a traditional European medicine used as a strong sudorific, analgesic and sedative with powerful narcotic properties, but was considered a "somewhat dangerous remedy".^[27][28] Internal use has fallen out of favor in Western herbalism due to its variable chemistry and toxicity, but it is used topically as a treatment for herpes zoster.^{[29][30][31][32]}
S. nigrum is an important ingredient in traditional Indian medicines. Infusions are used in dysentery, stomach complaints and fever.^[33] The juice of the plant is used on ulcers and other skin diseases.^[33] The fruits are used as a tonic, laxative, appetite stimulant; and also for treating asthma and "excessive thirst".^[33] Traditionally the plant was used to treat tuberculosis.^[34] It is known as Peddakasha pandla koora in the Telangana region. This plant's leaves are used to treat mouth ulcers that happen during winter periods of Tamil Nadu, India. It is known as Manathakkali keerai in Tamil Nadu and Kaachi Soppu in Karnataka, and apart from its use as a home remedy for mouth ulcers, is used in cooking like spinach. In North India, the boiled extracts of leaves and berries are also used to alleviate liver-related ailments, including jaundice. In Assam, the juice from its roots is used against asthma and whooping cough.^[35]
S. nigrum is a widely used plant in oriental medicine where it is considered to be antitumorigenic, antioxidant, anti-inflammatory, hepatoprotective, diuretic, and antipyretic.^[36]
Chinese experiments confirm that the plant inhibits growth of cervical carcinoma in mice.^[37]