MILAKOOLAM (CURD BASED CURRY)

MILAKOOLAM


Milakoolam is a simple curry which goes well along with rice, dhalia, kitchadi etc.  It is a simple moru curry (curd curry) with flavour of kala miri  and jeera (black pepper and cumin seeds).  During my childhood, my class mates aunty used to prepare this and i used to love it along with the pulungalarisi chadam (brown boiled  rice).

Easy to prepare, tasty too.  Even if you do not use vegetables, you can use some manathakali vattal, chundakka vattal or lotus stem vattal (tamarakizhangu vattal). vattal is a dried variety of any vegetable viz turkey berry, lotus stem, black night shade or black berry night shade or Mokoi in Hindi.

 

Another variation is to prepare  the same with White and Yellow Pumpkin with little  moongdal in it and temper with crushed Black Pepper and Cumin seeds.

MANGO GINGER THOKU (MANGO GINGER PICKLE, AMBE HALAD PICKLE),MANGA INJI THOKU

 Jai sri ram.

MANGO GINGER THOKU (MANGO GINGER PICKLE) AMBE HALAD PICKLE, MANGA INJI THOKU

Maanga inji thoku (ambe halad pickle)

HEALTH BENEFITS:

Mango ginger (Curcuma amada), Ambe halad  is a unique species having mango flavour in its rhizomes and is of high medicinal importance. Curcuma amada is traditionally used as carminative and stomachic.  According to Unani systems of medicine, it is a diuretic, emollient, expectorant, antipyretic and appetizer. The scientific investigation explores the antioxidant activity, cytotoxicity and platelet aggregation inhibitory potential of different mango ginger rhizome extracts.

YAM PORIYAL (CHENAI PORIYAL)

Om kasi visalakshy namah:

YAM PORIYAL (ELEPHANT FOOT, CHENAI, SURAN)

Chenai mezhukupuratti, chenai poriyal, chenai varuthathu, Chenai kooto , chenai erissery, chenai poricha kuzhambu , suran pattice etc. I love all these items.   

This is a simple and easy preparation and tasty too as a side dish for sambar rice, dal rice and chapati too.  Yam is also called as elephant foot, chenai, suran

yam poriyal (chena poriyal)

We can make various delicious items with this vegetables.

PANEER MAKHANWALA (BUTTER PANEER)

Paneer Makhanwala or butter paneer is a popular Indian Main dish which goes well with any kind of Indian bread viz. Butter naan, Butter roti, phulka, chapati, jeera rice etc.  Whenever we go out to eat at the restaurant, we order for this along with butter naan or roti.

My daughter and son like paneer preparations very much.  Paneer packet has been lying in the fridge for the last one week.   So decided to make the same today for dinner.  Paneer i used to make it at home with low fat milk.  my daughter says, mummy, home made paneer is 100% better than the store bought one.

Paneer Makhanwala

DOSA MILAGAI PODI (GUN POWDER)

Idli/Dosa milagai podi is our favourite even though we make sambhar and chutney for the idli/dosa.  My mother in law used to add sesame seeds and curry leaves in it.  In my house, we used to make it only with urid dal, red chilli and little bit or rice roasted and added to it while grinding.

My mother in law's version of idli podi was really tasty and I started following her method.  One of my aunty used to put little tamarind and jaggery also while making this podi but my children did not like that taste.  We can also add chana dal in it.

I prefer to have the same along with gingelly oil than the normal oil.  I used to put this podi while making the stirfry vegetables sometime.
This is a main item in the kitchen store of all South Indians.  It is a combination of fried  red chilli, urid dal,sesame seeds and curry leaves.

  For Idli, dosa, adai, I even use the same for making some vegetables and we all love the same.  Different way of making the same by different people, but my way i am presenting here.

gun powder (dosa milagai podi)

TOMATO RICE

Tomato rice is prepared with plain rice and the tomato paste.  tomato paste is made with onion and tomato with red chilli powder in it.   How to make tomato paste: tomato paste.  We make various kind of rice  - lime rice, coconut rice, puliyodare, etc.

Tomato rice is one of the favourite dish in my house as my children prefer it any time.  It is very easy to make even if you do not have the tomato paste with you.

We need fully ripe red tomatoes for this then only the colour of the same will look beautiful and attractive.  So while choosing tomato for the tomato rice, kindly keep this in mind.

Tomato rice

TOMATO PASTE (MASALA)

Tomato paste or tomato masala is prepared and kept in the fridge by me for making any tomato based gravy subzi.  It saves a lot of time if this is ready with you in the fridge like your ginger garlic paste, chilli paste etc.  though freshly prepared ones are always preferred, working women can opt for this method as it remains in the fridge for about a month, if handled properly.

This paste can be used for making tomato rice too.  Since the rice is favourite dish of my children, I always keep the paste in fridge. refer the link for tomato rice 



I make most of the subzis with this paste, tomato rice etc.  video :

MANGO BURFI (WITH VARI TANDUL, samo seeds, bhagar, varicha tandul, jungle rice)

Mango burfi with  Vari Tandul is a delicious sweet dish which I tasted from my neighbour.  When Ashwini gave me the burfi to eat, I was quite impressed with it and asked her for the recipe.

When she told me how to make it, I did not waste time as it was the mango season and immediately tried the same.  This mango burfi is made with mango pulp, sugar and vari tandul (chama arisi, samo seeds, varichatandul, bhagar, jungle rice).

During the season, we must enjoy all the raw materials which we are getting whether it is fruits, vegetables or any other things.

Fresh mango is a good source of potassium.  Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.  It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. 

HEALTH BENEFITS OF METHI LEAVES

 

Fenugreek (methi) seeds

 

methi seeds

 Nutritional information of Fenugreek (Methi)

Since fenugreek is used in seed, leaf and sprouted forms let us look at the nutritional information of each of these.

methi sprouts

 

Methi Leaves

methi leaves

Fenugreek Leaves Nutrition: Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb. 100gms of fenugreek leaves contribute to about 50 calories of energy.

Fenugreek Seeds Nutrition: Fenugreek or methi seeds are also very rich in dietary fiber and can provide about 65% of daily value requirements in about 100gms of seeds and mainly comprises of NSP or “non-starch polysaccharides” a very important ingredient for the control of cholesterol and other toxins. The presence of 4-hydroxy isoleucine promotes insulin formation. The phyto-compounds contribute greatly to its medicinal properties. The mineral components include iron, potassium, calcium, zinc, manganese, selenium, magnesium and copper provide essential controls on body fluids, blood pressure and heart rate. The vital nutrients and vitamins include thiamin, riboflavin, folic acid, niacin, vitamins A, C and B6.

About a spoon full of fenugreek sprouts  give you just 12 calories and about 0.9 g fiber, 0.24 g fat, 0.85 g protein, 1.24 mg iron, 11 mg phosphorus, 7 mg calcium, 7 mg magnesium and 28 mg potassium.

Health Benefits of Fenugreek (Methi)

• As poultice fenugreek is used sometimes to treat inflammations, lymphadentis condition (swelling of lumphnodes), gout and eczema.
• Fenugreek is often used to treat problems related to digestive system such as stomach upset, as well as constipation condition and gastritis.
• Some conditions that lead to heart ailments such as arteries hardening, medically known as atherosclerosis, high levels of blood fats including triglycerides and cholesterol. Fenugreek will help to reduce such symptoms.
• Fenugreek was found to be very useful in the treatment of kidney problems, beriberi disease, boils and mouth ulcers, bronchical condition, swelling of skin tissues called cellulitis condition, tuberculosis, persistent cough, chapped lips, to combat baldness, diabetes and cancer.
• Some studies indicated the use of fenugreek to treat conditions of erectile dysfunction and hernia.
• Fenugreek was found to be very useful to help milk flow in breast feeding mothers.
• Fenugreek leaves alleviate arthritis condition and rheumatism. Being a rich source of iron, fenugreek leaves are very useful in treating anemic condition.
• Herbal tea made out of fenugreek powder is very good in bringing down the temperature during high fevers.
• Fenugreek paste is also used in treating burning sensation in hands, feet, palm and soles.

Beauty Benefits of Fenugreek (Methi)

• A paste of fenugreek leaves in coconut milk applied on the scalp prevents many hair related problems such as hair loss, hair turning grey and to make it soft and silky.
• Premature hair graying can be avoided by massaging the scalp with fenugreek powder mixed in coconut oil.
• Fenugreek leaves mixed in vinegar is an excellent preparation in the treatment of dandruff.
• A face pack made of fenugreek leaves and turmeric powder is a good preventive for pimples and black heads.
• Fenugreek is very good in the treatment of wrinkles and lines and for improved complexion. Use it with boiled milk.

Culinary uses and best methods to consume fenugreek

• For the best result oriented use, germinate the fenugreeks, dehydrate the sprouted fenugreek seeds, powder them and make it a regular ingredient of your meal. It can be used for flavouring your dishes and also to make herbal tea.
• Soak a table spoon of fenugreek seeds overnight in water and consume them along with the water for medicinal purposes.
• Fenugreek leaves makes a good, tastier and healthier dish along with “tur dal” for regular consumption in various Oriental meals. It is also used as herbal seasoning in some vegetarian dishes.
• Dried fenugreek leaves are commonly used in Indian origin fast foods.
• The culinary use of fenugreek and fenugreek leaves is largely prevalent in India, Central Asian countries, Middle-East and Mediterranean regions.

Other General uses

• Fenugreek is used in the manufacture of cosmetics and soaps by some companies.
• In terms of odour and taste fenugreek reminds you of maple syrup and some pharmaceutical companies’ use fenugreek extract to cover up the tastes of tablets and medicines especially in some ayurvedic or natural product extract based medicines.
• It is used as a flavinoid in tobacco, foods and beverages and as a spice in some food preparations. In India fenugreek leaves are used as a leafy vegetable.

Selection and storage of fenugreek variants

Fenugreek seeds are better stored in air tight jars for several days, but powder and paste have very short shelf life and need to be stored in refrigerators.  Leaves can stay fresh for a day maximum in humid conditions. It is advisable to store fenugreek leaves and sprouts in refrigerator for a week long use. Dried fenugreek leaves stay for long in air tight containers. Select your favourite fenugreek variants from an established shop for quality and freshness.

learn how to make methi thepla :  methi thepla

METHI THEPLA (FENUGREEK LEAVES THEPLA)

Methi thepla  is made with methi leaves, gram flour, wheat flour and the masalas added in it.  It  is anytime snack, for lunch, breakfast or while travelling, it is handy.  

Since the fenugreek has got medicinal values and good for health, I always make this thepla or subzi out of the leaves when it is in season.  When it is out of season also you can make it with kasoori methi.  But I prefer the fresh tender leaves.  

Fenugreek or methi leaves are very rich in vitamins and minerals and they get easily absorbed by the body. Some major ingredients include calcium, potassium, phosphorus, iron and dietary fiber in its naturally occurring form as in other vegetables. The availability of vitamin K is as good as spinach. The protein rich fenugreek leaves can be treated as a wonder herb.

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