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:

MIX VEG SUBZI WITH DRY FRUITS (NO ONION NO GARLIC)

Mix vegetable subzi with dry fruits is very tasty without onion and garlic.  When I recently visited my cousin's place, she had made this subzi and told me Didi, a recipe for you.  She gave me the recipe and i am sharing it with you all.  I am sure, you all will love it along with roti, chapati, phulka whatever.

very easy to make and will be loved by all as we are including lot of vegetables and nuts.

AMLA PAV BHAJI, GOOSEBERRY PAV BHAJI

Pav bhaji is the special street food of Mumbai liked by one and all.  Atleast once in a month, get out of the house to have this tasty and yummy pav bhaji is a regular feature in Mumbai ofcourse, you cannot ignore the pani puri, bhelpuri, dahi puri and ragda pattice. click for  pav bhaji recipe here.

Even though, we make it at home tastier, the street food still attract us.  

Amla or gooseberry is storehouse of Vitamin C.  this is also used for various medicinal purpose.  amla juice, amla pickle, amla thoku, amla rice are certain dishes made out of it.

Coming back to the recipe, when I was in the market, had bought a kilo of amla and kept in the fridge. due to lack of time, could not do anything and was lying in the fridge.    Today being Friday, in a relaxed mood as I do not have to get up early to go to office, thought of trying this dish and was quite happy with the outcome.