Monday, October 29, 2012

Gobi Paratha

Last week I was in Bangalore. The weather in Bangalore was really breezy, chilly with drizzling now and then. It was just perfect to curl up with a nice book and a hot cup of tea. And on most of the days, during my stay, I did just that. I sat and enjoyed my mom’s delicacies.
 With the onset of the chilly weather, Bangalore’s markets get flooded with fresh veggies like cauliflower, radish, peas etc. It’s a delight to shop and cook these.
Stuffed parathas are our family favorite. They are relished by kids and adults alike.  They are also a great way to sneak in some vegetables into your kid’s meal. On one of the chilly evenings, we prepared these hot and delicious parathas with cauliflower. Hot from the tawa with a dollop of butter, these parathas are to die for. Serve them with a pickle and raita of your choice.

What you’ll need

For the dough
  1. Wheat Flour – 2 ½ cup + little extra for dusting
  2. Ajwain/Omam – 2 pinches
  3. Oil – 1 tbsp
  4. Salt to taste
  5. Water as required for kneading
  6. Oil/ ghee/butter for frying the parathas

For the filling
  1. Grated Gobi – 2 ½ cup, tightly packed
  2. Turmeric Powder – ¼ tsp
  3. Chilly Powder – ½ tsp
  4. Coriander Powder – 1 tsp
  5. Garam Masala – 1 pinch
  6. Salt to taste
  7. Fresh Coriander Leaves – 1 tbsp, finely chopped
  8. Oil – 2 tsp


For the dough
  1. In a wide bowl, add the wheat flour, ajwain, salt to taste and mix well with hands.
  2. Now add the oil and rub it well.
  3. Add water little by little and knead in smooth and pliable dough.
  4. For the filling
  5. Break the cauliflower in florets, wash well.
  6. Grate them.                        
  7. Heat a Kadai with oil, add the grated cauliflower, turmeric powder, coriander powder, chilly powder and salt to taste.
  8. Mix well, cover and cook for 5 minutes.
  9. Remove cover and add garam masala powder and mix well. Fry for another 3 to 4 minutes without the cover.
  10. Add finely chopped coriander leaves.
  11. Allow to cool.

To prepare the parathas
  1. For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. 
  2. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.

Delicious parathas are ready. Serve with a pickle and raita of your choice.

  1. You can use finely chopped green chillies instead of red chilly powder.
  2. Adding Ajwain or Omam is optional. I like the flavor and hence add it.
  3. To get perfect parathas, without the stuffing coming out, make sure there is no moisture in your filling. Also, the outer dough should not be too tight or too sticky. The trick of making good parathas lies in these two points.
  4. If you feel your filling has some moisture, add a spoon or two of wheat flour or roasted gram flour, this will absorb all the moisture.

Sunday, October 21, 2012

Karamani/Vellapayaru Sundal

In our house, this Karamani or vellapayaru Sundal is prepared on Saraswathi Pooja along with Paal Payasam. 

As a child I was never a fan of the sweet sundals, but as the saying goes, "Change is a constant", my tastebuds too have changed, and I have taken a liking towards these sweet sundals.

What you’ll need
Karamani/Vellapayaru/Cowpeas – 1 cup
Powdered Jaggery – 1 cup
Coconut – ¼ to ½ cup, cut into small pieces
Ghee – 1 tbsp

Soak the Karamani for 30 min to 1 hr.
Drain the water, rinse in 2 to 3 exchanges of water .
Pressure cook this with just enough water to cover the karamani. Cook for 3 to 4 whishtles.
Let this cool. Open strain the water and add it to a Kadai. Also add the powdered jaggery to this and heat till the jaggery dissolves completely.
Strain for impurities and pour it back into the kadai. Also add the coconut pieces.
Heat on medium flame stirring once in a while till it reaches a soft ball consistency. To check consistency, add a drop of the syrup to water, and try to collect the dropped jaggery in the form of a ball.
Add the cooked karamani and mix well. Add the ghee and cook on medium flame till it leaves the sides of the Kadai.

Delicious sundal is ready.

Tuesday, October 16, 2012

Ellu Saadam / Sesame Rice

My younger one loves any kind of mixed rice. I prepare some kind of rice for my elder one’s lunch box. I always make a little extra as my younger one prefers to have this rice as her breakfast. She is not the idly, dosa kid. Every day morning after waking up, her very first demand will be to switch on the television and watch Chota Bheem and next she will ask for her bowl of rice. If by chance on some day I prepare anything other than rice for my elder one, then it becomes very difficult for the younger one to finish her breakfast. She has been following this routine since when she was 1 and half years old.

This Ellu Saadam is one such rice, which both my kids love.  Variety rice like Lemon Rice, Tamarind Rice and this Sesame rice are also offered as neivedyam. So here’s my way of making it.

What you’ll need
  1. Rice – 1 cup
  2. White Sesame Seeds – 2 heaped tbsp
  3. Urad Dal – 1 tsp
  4. Dried Red Chillies – 1 or 2
  5. Scraped fresh coconut – 1 to 2 tbsp (optional)

For tempering
  1. Oil – 1 tbsp
  2. Mustard Seeds – ½ tsp
  3. Peanuts – 2 tbsp
  4. Curry Leaves – few sprigs

  1. Cook the rice. Spread on a wide plate and separate the grains with a fork. Allow to cool.
  2. Heat a pan, dry roast the sesame seeds in low flame till light brown in color.
  3. Heat ½ tsp of oil and urad dal and red chillies.
  4. Powder the sesame seeds. While grinding, do not run mixer for a long time. Give short pulses.
  5. Powder fried urad dal and chillies. Keep aside.
  6. Heat rest of the oil in a kadai, add mustard seeds and peanuts. Fry till peanuts are roasted. Then add the curry leaves.
  7. If adding coconut, add now and fry for 2 to 3 minutes.
  8. Add cooked rice, the powders and salt to taste. Mix well.

Serve hot with some papads.
  1. Adding coconut is completely optional. You can skip it if you do not like.

Sunday, October 14, 2012

Channa Sundal/Chickpea Sundal

Navarathri starts tomorrow. Most houses would be abuzz with preparations for the upcoming 10 days. My mom never arranged golu, – (the tradition of arranging dolls) but Mil does, and after marriage, navarathri was a whole new experience to me. MIL has been keeping Golu for many years now. I started this tradition the year my daughter was born, i.e. 7 years back. We arrange dolls, recite lalitha Sahastranamam, invite ladies and children home, and visit other homes. So basically it is 10 days of fun and happiness.

But last year I had not arranged golu as my second daughter is very mischievous and I was sure there wouldn’t be even a single doll intact in the arrangement. Due to the same reasons, we decided not to go for elaborate arrangement this year tooL. But that doesn’t prevent from performing poojas and making prasadams.

So here is a simple and very common sundal.

What you’ll need
  1. Kabuli Channa – 1 cup
  2. Scraped Fresh Coconut – 2 or 3 tbsp
  3. Green Chillies – 1
  4. Ginger – 1 inch piece
  5. Salt to taste
  6. Oil – 2 tsp
  7. Mustard Seeds – 1 tsp
  8. Split Urad Dal – 1 tsp
  9. Dry Red Chillies - 2
  10. Asafoetida – a generous pinch
  11. Curry Leaves – few sprigs

  1. Soak the Channa overnight or for minimum 6 to 7 hours.
  2. Discard the soaked water, rinse in 2 to 3 exchanges of water and pressure cook for 3 to 4 whistles. Let the cooker cool naturally.
  3. Once cool, remove the channa and keep aside.
  4. Grind the ginger, green chilly and coconut coarsely without adding any water.
  5. Heat a kadai, with oil. Add mustard seeds, as they start spluttering, add the urad dal.
  6. Once the dal starts browning add asafoetida and dried red chillies. Finally add the curry leaves.
  7. Now add the cooked channa, salt and fry for a minute.
  8. Add the ground coconut, ginger and green chilly. Mix well and fry for another 3 to 4 minutes.

That’s it healthy and tasty sundal is ready.

  1. Adjust the spice level according to your taste. I omitted the green chillies totally for my children.
  2. Instead of grinding the green chilly and ginger you can chop them and add just before adding the channa. And add only the scraped coconut at the end.

Tuesday, October 9, 2012

Idiyappam / String Hoppers

Idiyappam was one of my favorite breakfast items in the hostel. But I never liked the combo they served it with i.e. the Peas curry. The peas would be all mushy and the whole curry would be thick and pasty. So I always used to opt for sugar.

Once I started making it at home, just like Roshan,  from whose blog I chose to make this recipe, I found that there are different ways and different ratios  of water for each kind of flour. Until today, I had followed the practice of boiling water with salt and oil and adding it little by little to the idiyappam flour, mixing it simultaneously to form a pliable dough and prepared idiyappams out of it. I always use only the store bought rice flour. But this time when I brought home the idiyappam flour packet, I was in for a surprise. The directions for preparing the dough had changed. Following the directions also led to the same soft idiyappams.

I can have it with just fresh scraped coconut and sugar but H requires some side dish so I usually prepare, Vegetable Kurma or Kadala Curry. But today, since I was pressed for time, I simply served it with some coconut coriander chutney and this tasted good too.

Serves 3 to 4

What you’ll need
  1. Idiyappam Flour – 3 cups*
  2. Water – 4 cups
  3. Salt to taste
  4. Oil – 2 tbsp + a little for greasing
  5. Freshly Scraped Coconut – as required (Optional)

  1. Heat a non stick kadai with 4 cups of water.
  2. Once water starts boiling add oil and salt to taste. Mix well.
  3. Now add the idiyappam flour and mix thoroughly with the help of a wooden spatula.
  4. All the flour will come together and form a ball. Remove from flame at this stage.
  5. Let it cool for 5 minutes or till you are able to handle the dough with your hands. But do not let it become cold. Knead well with your hands to form smooth dough. Keep covered.
  6. Divide the dough into equal portions, fill it in the idiyappam press, and squeeze out the dough on to a greased idiyappam plate or idly stand.
  7. Sprinkle freshly scraped coconut. This is optional.
  8. Steam in the pressure cooker for 5 to 7 minutes. Do not place the whistle. Cook as you would for idly.

* I used the store bought idiyappam flour, Nirapara Brand. I followed the instructions given at the back of the pack for making the dough.

Linking this to Blog Hop Wednesday.
Also linking to Swathi's Event Favorite Recipes - Vegetarian Recipes

Sunday, October 7, 2012

Thenga Aracha Kuzhambu

It’s time for this month’s magic mingle. The magic ingredients for the month are coconut and fenugreek seeds. When I saw the ingredients, I had no doubt of what I’ll be making. It had to be this Thenga Aracha Kuzhambu literally translates into Ground Coconut Gravy

This is a typical, Trivandrum side kuzhambu, which I learnt from my SIL who hails from the land of Lord Padmanabha. It is a very flavorful kuzhambu with the lovely aroma of fenugreek seeds. A great alternative if you are bored of your regular Sambar. Tastes great with plain white rice and any vegetable stir fry or thoran.

Serves 3 to 4

What you’ll need
  1. Drumstick – 1, cut into finger sized pieces
  2. Pumpkin – 100 gms, cut into big cubes
  3. Tamarind – A gooseberry size ball
  4. Turmeric Powder – ¼ tsp
  5. Salt to taste
  6. Jaggery – 1 tsp

For the spice paste
  1. Split Urad Dal – ½ tsp
  2. Fenugreek seeds – 1 tsp
  3. Dried Red Chilly – 3 to 4
  4. Fresh scraped coconut – 1 ½ cup

For Tempering
  1. Coconut oil – 2 tsp
  2. Mustard Seeds – 1 tsp
  3. Curry Leaves – few sprigs

  1. Soak the tamarind in hot water for 10 minutes and extract the juice from it, by adding about 2 cups of water.
  2. Add the chopped vegetables, turmeric powder, salt to taste and jaggery.
  3. Bring to boil and cook on medium flame till the vegetables are done.
  4. In the meanwhile, heat a small frying pan, with ½ tsp of oil, fry the urad dal,  fenugreek seeds and red chillies. Take care not to burn the fenugreek at the same time it should be fried well else it will give a bitter taste.
  5. Grind the above with fresh coconut into a smooth paste adding little water.
  6. Once the veggies are cooked add the ground paste, mix well. Check for seasoning.
  7. Let this simmer on low flame, remove from flame when the kuzhambu starts frothing. Do not allow to boil.
  8. Heat a frying pan with the remaining oil, temper with mustard seeds and curry leaves.

Serve hot with plain rice and any thoran or poryial.

Roundup - Show Me Your HITS - Greens

Hello Friends,

Here I am with the roundup of the Show me your HITS event. The theme for the event was Greens. I thank Sangee for giving me this wonderful opportunity to host this beautiful event. I would also like to thank all my friends who sent in their entries and supported the event. I would like to especially thank Raji a non blogger who has sent in 12 entries.

The first entry is from Farah of My Cookbook. She has sent in a healthy Broccoli Soup.

Bhavya of Bhavya’s Cuisine has sent in 2 entries Palak Roti

Shabna of Shabbu’s Kitchen has sent in Spinach Pulao

There are two entries from the blog Blog ExploreMethiMoong Dal


Roshni of Roshni’s Kitchen has sent in 3 entries

Sangeetha of Spicy Treats has also sent in 3 entries

Here are 12, very innovative, interesting and healthy entries from a Non Blogger Friend Raji, who has taken efforts to prepare these dishes, photograph then and send it to me with its health benefits.


All ingredients with medicinal value keeps the cold and cough away from you.

Preparation time: 10 minutes
Cooking time:  15 minutes
Serves: 4


5-6 basil leaves
5-6 tulsi leaves
2-3 bettle leaves
2-3 leaves of ajwain
1 pc of ginger
1 tsp cumin seeds
1 tsp ajwain
2-3 pods of garlic
5-6 black pepper
1-2 cloves
400 ml water


Slightly dry roast the cumin seed and ajwain and add the water. Add all other ingredients and boil for 10-15 minutes. Reduce to half, strain and serve hot. This green wonder taken 2-3 times a day  reduce the cold and cough.

Children can have it with  little honey.


A good remedy for those who are suffering from diabetic.  ¼ glass juice consumed everyday over a period of time helps in controlling the diabetic.

Preparation time:  5 minutes
Serves: 1

Ingredient and method:

Take a handful of coriander leaves, wash.  Put it in mixer along with ¼ cup water and grind, strain and serve immediately. A natural remedy to control the diabetes.


Prepartion time : 10 minutes
Cooking time:  20 - 30 minutes
Serves : 1


½ cup dill leaves
¼ cup raw rice
¼ cup tur dal
2 tbsp grated coconut
1-2 green chilli
A small piece of ginger
2 garlic pods
¼ tsp cumin seeds
5-6 black  pepper corns
A pinch of asafetida
1 small piece of jaggery


Wash and soak the rice and tur dal for 2 hrs.  In a mixer, add all the ingredients and grind to a smooth batter like you grind for dosa.

Heat a non stick tava and smear with little oil. When it becomes hot, pour one ladle of batter on it and prepare the dosa the way you prepare the normal dosas.  Serve hot with jaggery, chutney, molagai podi, pickle  and Chunda, muramba etc.  for kids, you can make small dosas on the tava like the one shown in the picture and top it with Jam, Honey, muramba, chunda, cheese, coconut and sugar, jaggery, sauce etc. and serve as green canapés.


Preparation time:  15-20 minutes
Cooking time:  20-25 minutes
Serves: 1


¼ cup raw rice
¼ cup red boiled rice
½ cup murunga elai
Gingelly oil


Wash and soak the rice for 5-6 hours.  Grind smoothly like dosa batter. Add salt and keep it for 5-6 hours.  Then add murunga elai mix well.  Heat a non stick tava and pour a ladle of batter on the tava, sprinkle one to two teaspoon oil when it is done on one side, flip it to cook the other side till you get a crispy adai.  Cook the same on slow flame.   Serve with chutney/molagai podi/curd/pickle/sambar of your choice.


Dill leaves helps in reducing gas and acidity.

Preparation time: 10-15 minutes
Cooking time: less than 10 minutes
Serves: 1-2


Dill leaves chopped finely ½ cup
1 small onion finely chopped
2-3 garlic pods finely chopped
2 tbsp moong dal soaked
1 tbsp roasted peanut crushed
1 tbsp grated coconut
1 tsp ginger chopped
¼ tsp turmeric powder
A pinch of  asafoetida
2-3 green chilly chopped
½ tsp cumin seed
¼ tsp sugar or sugarite
2 tbsp oil


Heat oil in a kadai, add cumin seeds when it splutters, add the onion, garlic pods, ginger, green chilli.  Sauté for a minute, add the moong dal and sauté for another two minutes, add the dill leaves, salt, asafetida, sugar and keep on stirring till it is cooked.
Add the peanut powder mix well and serve hot with chapatti or dal rice.


These leaves are good for stomach to reduce the acidity as was told by one of my friend.  I had it for a period of one month and 50% of my problem was sloved.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 1


½ cup ivy gourd leaves  chopped
½ onion finely chopped
¼ tsp cumin seeds
1-2 garlic pods chopped
2 tsp moong dal soaked
A pinch of turmeric powder
A pinch of asafetida
2 green chilly finely chopped
2 tsp oil


Heat oil in a kadai, add the cumin seeds, when it splutters, add the chopped green chillies, onion, garlic pods and sauté for a minute. Add the moongdal and sauté for another two minutes, add the chopped leaves, salt, turmeric powder and sauté till it is cooked.  Serve hot with dal rice, sambar rice, and chapatti.


Preparation time: 10-15 minutes
Cookingtime: 25-30  minutes
Serves: 3-4


1 bunch of spinach
1 handful of peanuts soaked in water
Turmeric powder
1 small piece of ginger
2-3 garlic pods
½ cup coconut
¼ tsp cumin seeds
1 cup curd
1tsp rice powder
1 tsp gram flour
½ tsp sugar or sugarite’


1 tsp mustard seeds
¼ tsp fenugreek seeds
1 red chilli
1 tbsp oil


In a kadai,cook the peanuts till soft. In the meantime, blanch the spinach, run through cold water. Grind in the mixer coarsely. Add to the peanuts.  Grind coconut, ginger, garlic, cumin seeds,  and mix it with the spinach. Mix the gram flour and rice flour in little water and add to the mix. Add salt, turmeric powder and boil.  Once it is cooked, add the beaten curd and allow to simmer for a minute. After adding the curd, do not boil.  Finally temper with the ingredients mentioned  and serve hot with rice, chapatti.


This soup is different from the normal soup.  when it is hot, we feel like having something cold. This soup is not only healthy but also enough to cool your stomach.
It is named FOUR C because it is made out of Cabbage, the greens,  corn, capsicum, cabbage and coconut.
Cabbage is abundant of Vitamin C Cabbage is abundant of Vitamin C
Corn is a surprising source of several vitamins, including folic acid, niacin, and vitamin C
Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains vitamin A, which is good for eyes and helps prevent eye diseases.
 Coconut is to stabilize blood sugar; lowering cholesterol; healing; hydration; and even replacing blood plasma in an emergency.

Preparation time: 15-20 minutes
Cooking time:  less than 15 minutes
Serves: 1

 1/2 cup chopped cabbage
1 capsicum medium size
1/2 cup crushed sweet corn
3 tbsp butter (Nutralite)
2 cups tender coconut water 
black pepper powder 
 1 tsp sautéed cabbage
1 tsp sautéed corn
1 tsp sautéed capsicum
2 tbsp chopped tender coconut malai 
 In a kadai add 1 tbsp butter, add sweet corn, add little salt and saute for 2-3 minutes, keep aside
similarly saute the cabbage and capsicum  by adding little salt  separately and keep aside.
allow to cool.  grind  all the sauted vegetables  in mixer adding 1 cup of tender coconut water.
transfer the puree into a mixing bowl and add the remaining 1 cup coconut water
add black pepper powder, salt as per taste.serve chilled.
Here are the pictures of the Navadhanya Plant she has grown and also prepared a healthy dish with it


Greens are always good for health.  what about navadanya greens?  PREPARE and enjoy

The greens are grown in my balcony.  Navdanyam, garlic, colacasia etc.

Prepration time; 10 minutes
cooking time: 45 minutes.
servdes : one


I cup navdanya plants chopped finely
1 onion finely chopped
2-3 garlic with greens (fresh)
a pinch of turmeric powder
salt as per taste
masalas as per your requirement
(i used only sambar powder and little ghoda masala)
2-3 tbsp tur dal boiled and mashed.


1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
few curry leaves
oil or ghee 1 - 2 tsp


Heat oil/ghee in kadai.  add the mustard seeds, cumin seeds, asafoetida,when it splutters, add the curry leaves, chopped onion and saute for 2 minutes.  add the chopped greens, salt, turmeric powder and saute for 5 minutes.  add the masalas,  of your choice and saute for another two minutes. add the mashed dal and boil.  remvove from gas and serve hot with rice, chappati.

Pumpkins are loaded with the antioxidant beta-carotene. This can reduce the risk of some cancers and protect against heart disease. They're also high in fiber, potassium, and magnesium to help keep your body running in tip-top shape.
Vitamin A
Pumpkin flowers are a source of vitamin A. This nutrient is important for immunity because it makes white blood cells, which fight off infections, bacteria and viruses that cause many types of illnesses. It also keeps your mucous linings healthy, another way your body prevents bacteria and viruses from entering your body and making you sick. Vitamin A also protects your bones, vision and reproduction.
Vitamin C
Vitamin C is a nutrient that is necessary for wound healing because it forms collagen in your skin. It also allows your body to more efficiently absorb iron from the foods that you eat. Vitamin C is considered an antioxidant and protects your body from the free-radical damage that occurs due to exposure to environmental toxins, helping prevent the development of cancer. 
 Potassium regulates your blood pressure, important for protecting you from heart disease. It also plays a role in muscle and bone contraction and healthy digestion. A potassium deficiency could result in weakness, lack of energy, muscle cramps, stomach upset and an irregular heartbeat.

Pumpkin Flowers Subzi

Preparation time: 15 minutes
Cooking time:15-20 minutes
Serves: 2


3 bunch of pumpkin flowers (around 5-6 in a bunch) chopped
1 green chilli
2 garlic cloves
1 small piece ginger (julienne the same)
A pinch of turmeric powder
1 tsp tuvar dal  or moong dal
1medium sized onion chopped
2 tsp oil
1 dry red chilli  broken into 2-3 pcs.
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafetida
2-3 tbsp grated coconut.
Few curry leaves.
Salt as per taste


Wash the flowers and pat dry
Soak the tuvar dal/ moong dal  for half an hour. Coarsely grind the same with green chilli, ginger and garlic cloves and keep aside.
 Chop the flowers and keep aside.
Heat oil in  a kadai, add the mustard seeds, cumin seeds, asafetida, broken red chilly, curry leaves, then add the chopped onions, sauté till it is soft.
Add  tuvardal mix and sauté for few minutes.
Add the turmeric powder, pumpkin flowers, salt and sauté the same till the flowers are cooked.

Lapsi Upma with Pumpkin Flower


Preparation time: 15 minutes
cooking time: 30-45 minutes
serves: 2

1/2 cup lapsi (broken wheat/Dalia)
refer pumpkin flower subzi
1 tsp sambar powder
ghee 2-3 tbsp


Cook the dalia separately in cooker with 1 cup water.
the same should not be mushy
keep the pumpkin flower subzi ready.

Heat  ghee in a kadai.
add the pumpkin flower subzi and sambar powder
saute the same for few minutes till the sambar powder gets mixed with the subzi
add the cooked dalia in it and mix well.
garnish with coriander leaves, fresh grated coconut.
serve hot with manga inchi chutney salad papad etc.


1 big piece of manga inchi
1 green chilli
2-3 tbsp grated coconut
3-4 tbsp curd


1 tsp oil
1 tsp mustard seeds
1/2 dry red chilli
curry leaves
a pinch of asafoetida


wash and scrape the manga inchi to remove the skin
chop them finely. add all the ingredients and grind to a smooth paste.
if need be add little water.
temper with the ingrendients mentioned above.


Curry leaf is a good source of vitamin A, calcium and folic acid. Its richness in vitamin A and antioxidants may help explain its use in preventing early development of cataract. Being a fairly good source of folic acid, the leaves can also help in absorption of iron. Other proposed benefits include boost in circulation and anti-inflammation. It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too. While some of these benefits have been documented in preliminary scientific trials, more studies are required to establish them in human trials.


Curry Leaves—  1Cup
Daniya            _ 2Table Spoon
Tuvar Dal        _ 2Table Spoon
Urad dal         _ 2Table Spoon
Rice                 _ 2 table Spoon
RedChilli         _5 or 7 nos
Pepper            _1Table Spoon
Jeera                _ 1Table Spoon
Tamarind   Pulp - 1 cup (lemon sized ball you take)
Salt as required
Til oil (seasme oil) 1 cup (you can use normal oil if you do not like til oil)
Mustard seeds  1 tsp

Initial Preparation:

Wash the curry leaves and put in on a cloth for drying or pat dry.    dry roast  all the Ingredients  except mustard seed  till they turn brown and keep aside to cool.  when it is cooled down, make powder of it.  grind the curry leaves by adding little water to a paste.  


Heat oil in a kadai and add the mustard seeds. when it splutters, add the tamarind pulp.  allow to boil.  add the curry leaves paste, the powdered masala, salt and cook the same till it thickens at the same time should be little watery like kuzhambu.   Serve with hot rice, ghee. or curd rice, chappati.



tender radish with greens                 one bunch 
green chilli                                      one
grated coconut                                2 tsp
ginger                                             a small piece
turmeric powder                               a pinch
cumin seeds                                   1/4 tsp
mustard seeds                                 1/2 tsp
oil                                                   2 tsp


wash and chop the radish with greens in a chopper (food processor) finely. 
take a kadai,heat it, pour oil, when it becomes hot, add mustard seeds, cumin seeds
after it splutters, add the chopped vegetables in it.  add turmeric powder, salt as per taste. mix, cover and allow to cook for 5 minutes.
In a mixer, coarsely grind the chilli, grated coconut and ginger. 
after the veg is cooked, add the grinded coconut mixer in it, mix and serve hot.


Variation:  when it becomes cool, add beaten curd in it.  Becomes a lovely raita.  Can add little bit, chat masala, black salt, pepper powder etc. as per your choice.

Coriander Leaves Health Benefits:
Coriander leaves and coriander seeds provide many importanthealth benefits. These are:
1. Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
2. A very good food for digestive system. Promotes liver functions and bowel movements.
3. Coriander is good for diabetes patients. It can stimulate the insulin secretion and lower theblood sugar levels.  Quarter cup of coriander juice in the morning in empty stomach taken controls the diabetic very effectively.
4. Phytonutrients in coriander such as elemol, camphor, borneol, carvone, quercetin, keampferol and epigenin, give protection from free radical damage.
5. Vitamin K in it is good for the treatment of Alzheimer's disease.


Besan (Gram Flour) - 1 cup
Corriander Leaves (chopped) - 2 cups 
Chilli Powder - 1 tsp
White Sesame Seeds (roasted) - 1 tsp
Asafoetida - a pinch
Turmeric Powder - a pinch
Salt - to taste
Baking Soda - 1/4 tsp
Oil - 2 tsp
Water - 
Oil - for frying

1. Take a bowl and mix in the besan, coriander leaves, salt, baking soda, turmeric powder, hing (asafoetida) powder.
2. Add water and mix the ingredients into a pouring consistency.
3. Heat a kadai, heat 2 tsp oil and pour in the mixture and mix again.
4. Take a plate, grease the same and pour the mixture in it. Steam the same for 15 minutes on high flame. check whether it is cooked properly with a skewer.
5. Cool it, cut it and deep fry. serve hot with chutney. I like it with mint chutney.


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