Shanthi Krishnakumar's cook book: Convalescent dishes

Showing posts with label Convalescent dishes. Show all posts

Friday, September 30, 2016

VALLARAI MILAGU KUZHAMBU / PENNYWORT PEPPER KUZHAMBU / VALLARAI KEERAI MILAGU KUZHAMBU

How to make vallarai milagu kuzhambu, How to make pennywort pepper kuzhambu

Vallarai/brahmi/gotu kola also known as pennywort, is a herb which has many medicinal benefits. The leaves and roots are used widely in ayurveda and siddha to treat and cure many diseases. It has all the necessary nutrients needed for blood in a balanced scale. It improves memory power. It is used to regulate menstrual cycle, and strengthens nerves. It is helpful in reducing anxiety and provides good sleep for people suffering from mental fatigue. It has been proven effective in the treatment of varicose veins and skin problems. Google to know more.

INGREDIENTS:

Vallarai leaves - 1 cup
Curry leaves - 1 cup
Tamarind - size of a key lime
Turmeric powder- 1/4 tsp.
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dal - 2 tsp.
Toor dhal - 1 tsp.
Sesame oil - 3 tablespoons
Mustard - 1/2 tsp.
Asafoetida - 1/4 tsp.
Salt - to taste

METHOD:

Wash the greens, take out only the leaves and keep aside.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, urad dal, tur dal, chillies until golden brown. Transfer it to a plate. In the same pan, again add a spoon of oil and saute the curry leaves and vallarai well. When cool, grind it alongwith the dhals in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds and hing. When it splutters, pour in the tamarind extract, turmeric powder and salt and allow it to boil until the raw smell goes. Now add the ground paste, mix well and allow it boil until it thickens.

Delicious and healthy Vallarai milagu kuzhambu is ready. Mix with hot rice and a dollop of ghee.

Monday, May 30, 2016

CHUKKUTTI KEERAI JUICE / MANATHAKKALI KEERAI JUICE / BLACKNIGHTSHADE JUICE

Manathakkali keerai, Blacknightshade in English, is a greens which has high nutirtional value with vitamins and minerals. In Coimbatore and suburbs they call this as Chukkutti keerai. You can see sellers promote this sukkutti juice in parks, while going for morning walks. I heard that they sell manathakkali juice in marina beach during early morning hours. It is easily available in all places. The greens vendors bring it regularly. We can also grow it in our home. During my childhood, I often used to get mouth ulcers. My grandma will give some manathakkali leaves and will ask me to chew it raw, as it enables quick healing of mouth ulcers. We grew it in our home and all of us like the black shiny fruits. The juice from the leaves also gives relief from painful periods, urinary infection, constipation and dysentry. The juice also reduces nausea during pregnancy. Apart from this, all recipes like koottu, rasam, soup, kuzhambu, poriyal etc. can be made with these leaves.

Recently my friends son met with an accident, and during the treatment, due to drug allergy he got severe stomach ulcers. They were reluctant to take any medicines. I suggested to take this juice in empty stomach daily and voila his ulcers were cured!!! So, I thought of sharing my grandma’s easy therapy which cures mouth and stomach ulcers. It is more a therapy than a recipe.

INGREDIENTS:

Manathakkali leaves - 1 cup
Fresh buttermilk - 1 or 2 cups
Salt / Black salt - to taste
Roasted pepper- jeera powder - ¼ tsp.

METHOD:

Take the leaves off the stem. Wash well and grind in a mixie alongwith salt and little water, to a fine paste. You can use this paste as it is or strain.

Add buttermilk, pepper-jeera powder, mix well and pour into a serving glass. (Drinking plain juice does wonders).

Manathakkali juice is ready!

Monday, April 30, 2012

KARUVEPPILAI THOKKU / CURRY LEAVES THOKKU

THIS THOKKU CURES INDIGESTION AND STOMACH UPSETS. THIS IS VERY EFFECTIVE FOR ANNADWESHAM (WHEN WE DO NOT FEEL LIKE EATING).

INGREDIENTS:

Curry leaves - 4 cups tightly packed
Tamarind - a lemon sized ball
Dry red chillies - 4
Pepper - 1/4 tsp.
Dried sundakkai (Turkey berry) - 10
Cumin seeds - 1/2 tsp
Salt - as per taste
Ghee - 1 tsp.
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Soak tamarind in a ladle of water.

In a heavy-bottomed pan, heat a spoon of ghee and saute the sundakkai till black, but should not be burnt. Transfer to a vessel. Keep aside. In the same pan, heat a spoon of oil and fry the pepper and chillies. Keep aside.

Take out the curry leaves from the stem. Wash well. Heat a pan and saute the leaves without moisture. Keep aside.to cool. When cool, grind alongwith tamarind, pepper and chillies to a smooth paste.

In the same pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add cumin seeds. When they sizzle , add the ground paste and fried sundakkais. Add salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa, adai and curd rice. But it will be best when mixed with hot cooked rice with a little gingelly oil and ghee added to it.

Goes well with roasted appalam or papad.

Monday, October 31, 2011

PIRANDAI THOGAYAL

Pirandai / Perandai in Tamil, with ribbed veins, is a medicinal plant grown in kitchen garden. A small piece of stem planted in a pot grows abundantly, and it does magic in one's health. It is also known as bonevine, adamant creeper, and veldt grape.

Pirandai made in the form of thogayal or thuvaiyal can be had atleast once a week as it has many health benefits.

MEDICINAL BENEFITS OF PIRANDAI :

Pirandai has enormous medicinal benefits. It is useful in curing digestive problems , breathing problems, cough, piles, nausea, flatulence (vaayu or gas in digestive track, stomach and bowels). It acts as an appetiser.

IMPORTANT NOTE WHILE CLEANING PIRANDAI:

1. Pirandai makes the hand a little itchy. So, do not use your hand while washing the stem. Run under tap water.
2. Apply little gingelly oil to hand before cleaning and chopping. After chopping or cleaning again apply gingelly oil, rub a little salt over your hands and rinse your hand OR use a glove.
3. Adding tamarind to pirandai dishes is a must as it neutralises the itching tendency of this stem.

INGREDIENTS:

Pirandai - 1/4 cup (chopped)
Tamarind - half the lemon size
Scraped coconut - 1/2 cup
Curry leaves - a fistful
Jaggery - a turkey berry(sundakkai) size (optional...I didn't use)
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - as per taste
Oil - 1 tablespoon

METHOD:

Pluck or select tender stems of pirandai. Wash well. Peel off the ribbed, hard veins. Chop into small pieces.

1. Heat a kadai, add a tsp. of oil and fry the red chillies, pepper and urad dhal to golden brown. Keep aside.

2. In the same kadai, saute the curry leaves without moisture. Keep aside.

3. Again in the same kadai, heat the remaining oil and add the chopped pirandai, simmer the stove and saute well for 5 minutes.

Grind 1,2 and 3 alongwith scraped coconut, tamarind and salt to a coarse paste.

Pirandai thogayal is ready to be mixed with hot cooked rice and ghee.

Monday, April 25, 2011

OATS SOUP

Oats have enormous health benefits and the dietary fibre present in oats is very good in dealing with heart diseases, diabetes, cholesterol and obesity. This is a simple and energy packed soup which can be had for breakfast and also as an appetizer before a meal. Its easily digestible and can also be given to convalescent people as it is packed with nutrition.

INGREDIENTS:

Oats - 1/2 cup
Water - 1 1/2 cup
Beans - 8
Carrot - 1
Shelled peas - a fistful
Salt - as per taste
Butter - 1 tsp.
White pepper powder - 1/8 tsp.

METHOD:

Powder oats using a mixie.

Slice beans and carrot using a slicer to very fine slices. Micro high alongwith shelled peas for 2 minutes.

In a separate micro-proof dish, mix powdered oats and water and micro- high for 3 minutes.

Mix this with the microwaved vegetables. Add salt and micro high for 1 minute.

Transfer to individual serving bowls. Add pepper powder and butter while serving.

Tuesday, March 15, 2011

NAARTHANGAI OORUGAI (DRY) / NAARTHANGAI SALT PICKLE

Some say it as citron, not sure about the english name though. This is a salty, dry pickle and can be preserved for even 2 years. When stored for years the colour becomes black, yet EDIBLE. This pickle is given to women during their postpartum period. This pickle is an accompaniment with milk rice (paal saadham) given to convalescent people. Best home remedy for common cold, nausea, vomiting, indigestion, stomach upset, and travel sickness.

There are two ways of cutting narthangai. One way is to cut spirally, called "SuruL narthangai oorugai" and the other is to cut into pieces. This is called uppu narthangai oorugai.

INGREDIENTS:

Narthangai - 15
Sea salt - see the method for ratio.
Turmeric powder - 2 tsps.

METHOD :

SALT RATIO : Cut pieces - 8 measures : Salt - 1 measure.

Wash the narthangais well and pat it dry. Cut spirally as shown in the picture. Stuff with salt. (OR)
If cut into easy-bite pieces.....Take a clean bowl, spread a layer of cut narthangais, and then a layer of salt and turmeric powder. Repeat the procedure.

Mix well and close tightly with a lid. Mix well daily using a dry spatula for 5 days. After 5 days, the salt will be absorbed and the pickle will become soft.

Spread in a clean plastic sheet and sun dry till hard and store in airtight containers.

Friday, September 3, 2010

JEERA KASHAYAM

This gives relief from stomach ache. This kashayam is given when the labour pain starts. If it is a false pain, the pain will subside. If it is a labour pain, it will start intensifying.

INGREDIENTS:

Jeera - 2 tsp.
Water - 2 cups
Crushed panamkalkandu(Palm candy) - 4 tsp.
Ghee OR butter - 1 tsp.

Heat a kadai and dry roast jeera nearly black. Add water & boil till it reduces to half. Add crushed panamkalkandu. Stir well & add ghee. Drink it hot.

Saturday, June 27, 2009

VEGETABLE OATS PORRIDGE(KANJI)

INGREDIENTS:

Oats flakes - 1 cup
Water - 2 cups
Salt
Shelled peas - a handful
Carrot finely chopped - a handful
Rasam - 1/2 cup
White pepper powder - 1/2 tsp.

METHOD:

Mix oats , salt and water together in a bowl.

Heat a pan and pour in the mixture and stir continuously for 3 minutes. Now add carrot and peas. Cover the pan with a lid and simmer the stove. Allow it to cook. (It will take approximately 3-4 minutes). Add 1/2 a cup of rasam, mix well, and transfer the porridge to soup cups. Serve hot. Sprinkle pepper powder while serving.

Friday, June 5, 2009

KANDATHIPPILI SATHAMUDHU / KANDATHIPPILI RASAM

KANDATHIPPILI SATTUMUDHU

After a week long travel, I felt very feverish and had body pain. This rasam came to my mind.

INGREDIENTS:

Tamarind - half the size of a lemon
Salt
Pepper - 1/2 tsp.
Cumin seeds - 1 tsp.
Kandathippili - 1 tsp.
Toor dhal - 1/2 tsp.
Dry red chillies - 1
Hing - a pinch
Mustard seeds - 1/4 tsp.
Curry leaves - few
Ghee - 1 tsp.

METHOD:

Fry pepper, cumin seeds, kandathippili, toor dhal and red chillies in a spoon of ghee till golden brown and grind to a powder.

In a vessel, pour a cup of water, add tamarind, salt and hing and allow it to boil till raw smell of the tamarind goes. Now add the ground powder and bring it to a boil. Add 3 more cups of water and bring to a boil till frothy.

In a kadai, heat ghee and temper it with mustard seeds and curry leaves and pour it over the rasam. Kandathippili rasam is ready.

Wednesday, May 20, 2009

Wheat Rawa kanji(porridge)

INGREDIENTS:

Wheat rawa - 1 cup
Water - 2 cups
Salt
Rasam-1 cup

METHOD:

Pressure cook wheat rawa with water and salt. Take out, add a cup of rasam
Mix well and drink. This is very good for convalescent people and healthy also. Easy for digestion with nutrients.

Friday, May 8, 2009

CONVALESCENT KOOTU

This kootu is very healthy for convalescent people. No tamarind and no chillies but still tasty.

INGREDIENTS:

All fresh vegetables (preferably naatu karikai) - Ash gourd, avarakkai, brinjal, kovakkai, shelled peas, etc. - 3 cups
Tomato - 2 large
Toor dal ( boiled) - 1 cup
Curry leaves - few
Coriander leaves - few
Mustard seeds - a pinch
Cumin seeds - 1 teaspoon
Turmeric powder - 1 pinch
Hing - 1 pinch
Oil
Salt

METHOD:

Chop all the vegetables and tomatoes.

Boil toor dhal and keep aside.

In a kadai, heat little oil, add mustard seeds and when it splutters, add cumin seeds. Now add tomatoes, curry leaves, turmeric powder, hing and fry for a while till the raw smell of the tomato goes. Now add the chopped vegetables and salt and mix well. Sprinkle some water and cover it with a lid till it gets cooked. Add the boiled toor dhal, mix well and stir it for some time. Now your kootu is ready. Garnish with coriander leaves.

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