Raw turmeric has a lot of health benefit. No wonder that it is used widely in Indian cooking. It is considered to have antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic and anti-inflammatory properties. It helps in aiding digestion, regulating blood sugar besides curing various skin problems. Preserving them in pickle form not only makes it palatable but also helps in consuming it regularly. Along with lemon the health benefit of this pickle increases further.
raw turmeric
Ingredients:
Raw turmeric -100 gms
Lemon - 5
Mustard seeds -1 tsp
Asafoetida powder -1/2 tsp
Sesame oil -4 tsps
Chilly powder - 8 tsps
Salt to taste
Chopped raw turmeric and lemon
Method:
Wash and scrap the outer skin of the raw turmeric. Cut it into small pieces. Cut the lemon also into small pieces. Add the required salt and chilly powder. Set it aside for five or six days. Keep stirring it daily during this period. On the sixth day, temper mustard seeds and asofoetida in sesame oil and add to the pickle. Stir well and store it in airtight jars.
There are various types of kuzhambu that are eaten with steamed rice. Kara kuzhambu is one such tangy spicy gravy that does not use lentils in its preparation.The name of the kuzhambu also changes with the type of ingredients that is used. If eggplant is used then it is called kathrika kuzhambu. If dried beeries are used then it becomes vathal kuzhambu. Unlike other kuzhambu, kara kuzhambu generally has onion, garlic and tomato in its prepartion.
Here, I am presenting a special kara kuzhambu that has the ingrediets of vathal kuzhambu and kara kuzhambu.
Ingredients:
Drumstick -1
Shallots - 250 gm
Tomato - 2
Grated coconut - 1/2 cup
Tamarind - lemon size
Brown sugar - 1 tsp (optional)
Dried black night shade berries - 2 tsp
Garlic - few pods
Turmeric powder - 1 tsp
Chilli powder - 3 tsp
Sambhar powder -4 tsp
Asofetida powder/hing - 1 tsp
Curry leaves - few sprigs
Mustard seeds -1 tsp
Black gram - 1tsp
Sesame oil - 1/2 cup
Salt to taste
Method:
Soak the tamarind in water. Extract the pulp from it. Add all the powders to the tamarind water. Keep it aside.
Cut the drumstick into 1 inch length. Skin the shallots. Stir fry half the shallots and drumstick. Fry the night shade berries in oil. Add the fried berries and vegetables to the tamarind water. Cook till the vegetables are done.
In the meantime, chop the garlic and balance shallots. Fry them in generous amount of oil. When the onions turn translucent, add the tomatoes. Keep frying till it turns mushy. Then, add the grated coconut. Stir fry for few seconds. Set aside to cool. Then, grind it into a smooth paste.
Combine the ground paste, brown sugar and curry leaves with the cooked vegetables. Add more water and check the consistency. Bring it to a boil. Temper mustard seeds and black gram in little oil and garnish the kuzhambu. Serve along with steamed rice.
Note:
Black night shade berry is known as manathakali in Tamil and makoy in Hindi. The leaves of this plant are prepared as vegetable, while its berries are made into vathal(sun dried preserve). Vathal is prepared by soaking the green berries in salt and buttermilk for few days and drying it in sun till it becomes hard and crispy. It is stored in air tight containers for over a year. The dried berries are fried and added to kuzhambu or eaten along with curd rice. This berry is considered to have a lot of health benefits, besides aiding in digestion and keeping the tummy clean.
Extract the tamarind pulp from tamarind
Add the turmeric powder, chilli powder, sambhar powder and asafoetida powder
The tamarind water will look like this
Add the sauteed shallots and drumstick
Add the fried night shade berries to it and boil till the vegetables are cooked well.
Chop the balance shallots and garlic
When it becomes translucent add the tomatoes
When it becomes mushy add the grated coconuts
Stir fry for few seconds
Cool it well before grinding
Grind it to a smooth paste
Add the ground paste and curry leaves to the prepared vegetable
Check for consistency and bring to a boil.
Finally, add the mustard seeds and black gram tempered in oil
yummy ! kara kuzhambu is ready to be served
Spinach or palak as it is called in Hindi is rich in fiber besides vitamin A and C. When combined with cottage cheese/paneer its calcium content also increases. Hence, this is ideally suited for women and growing kids and particularly diabetics.
Ingredients:
Chopped spinach leaves -3 cup
Whole wheat flour -5 cup
Green chillies -2
Coriander leaves -1/2 cup
Cottage cheese/paneer - 100 gm
Chilly flakes 1 tsp
Cheddar cheese cube -1 (optional)
Salt and oil - As required
Method:
To prepare filling:
Wash the cottage cheese. Chop the coriander leaves and green chillies finely. Mash the cheese cube and the cottage cheese along with the chopped green chillies and coriander leaves.
Divide it equally and prepare round balls with it. This becomes the filling for the flat bread.
To prepare the dough:
Add little salt to the spinach and stir fry till it changes colour. Set it aside to cool. Then, combine it with chilli flakes and wheat flour. Prepare a soft dough by adding spoonfuls of water if required. Rest for few minutes not more. Divide it into equal parts.
To prepare the parota:
Flatten one part of the dough a little. Place the filling and seal it completely. Shape it form small balls. Roll out each of the ball with the filling into round flat breads.
Heat a griddle and cook each flat breads on both sides using little oil. Serve hot with red chutney, tomato sauce and green chutney.
Ingredients
Onion - 2
Blanched broccoli - 2 cups
Onion -2
Garlic -few pods
Skimmed milk -1 cup
Grated cheddar cheese -1 cup
Milk powder -2 tsp
Oil as required
Salt to taste
Seasonings:
Oregano powder/pizza seasoning -1 tsp
White pepper powder -2 tsp
Chilli flakes – 3 tbsp
Method:
Chop the onions finely. Crush the garlic pods coarsely. Combine the seasonings and milk powder with the milk. Keep it aside.
In a non-stick wok or kadai, stir fry the chopped onions with little oil. When it turns translucent add the garlic. Cook till the raw smell of garlic goes away. Then, add the blanched broccoli, milk mixture, grated cheese and salt. Cook stirring continously for seconds till everything is blended well. Serve hot.
