Vanga Samaikalam: MEDICINE FOOD

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Showing posts with label MEDICINE FOOD. Show all posts

Showing posts with label MEDICINE FOOD. Show all posts

Nov 6, 2015

DRY GINGER LEHYAM

Recipe Highlights
Dry ginger lehyam is a medicine food.It made with dry ginger powder(Sukku).You can also do the same procedure for fresh ginger also.Just cut and wash the ginger, peel them and grind it and do the same procedure by omitting dry ginger powder.Eat a teaspoon of dry ginger lehyam to avoid indigestion problems.

Ingredients	Cooking Time : 30 Mins
To Grind Dry ginger powder – 3 teaspoon or Dry ginger –a small piece Coriander seeds – 2 teaspoon Cumin seeds – 1/4 teaspoon Pepper – 1/2 teaspoon Ajwain – 1 teaspoon	Jaggery or palm sugar – 1/2 cup Water – less than 1/4 cup Ghee – 2 teaspoon Honey – 1 teaspoon

Method
Step :1 Grind the ingredients given above in the column “To Grind”.Make a fine powder and Keep it aside.
Step 2: Take a pan and melt the palm sugar or jaggery,when it dissolves strain them, to remove impurities.
Step 3: Now boil the palm sugar or jaggery syrup, then add the grinded powder into it. cook it in a low flame and stir it continuously.
Step 4: Now add the ghee and honey in to it and cook till it starts to leaving the sides of the pan. Switch off the flame and let it cool down for some time and make small balls. Store it in an airtight container and keep in refrigerator.
Dry Ginger Lehyam is now ready.

Oct 9, 2015

URAD DAL KAZHI/ULUNTHAN KALI

Recipe Highlights
Ulantha kazhi is more good for health especially for ladies.

Ingredients	Cooking Time : 15- 20 Mins
Sesame oil – 3 to 4 tbsp Palm jaggery – 1 (full) Water – 2 1/2 cup Grinded powder(Rice & Split Black Urad dal) – 1 cup	Ratio To Grind Rice – 1 cup Split Black Urad dal – 4 cup (Grind it in a flour mill or in a mixer grinder nicely.Keep the remaining flour in a box and use it later.)

Method
Step :1 First take 1 cup of grounded powder.Mix it well with little water to make it dilute.
Step 2: Break palm jaggery .Heat exactly 1 cup of water.When it starts to boil,add palm jaggery.Wait till it dissolves.Switch off the flame.
Step 3: Filter the jaggery syrup into a pan.
Step 4: To this add the dilute urad dal powder which we already mix.
Step 5: stir it well continuously without lumps.Do not stop stirring.
Step 6: Add sesame oil into it simultaneously.. Check the kazhi is boiled properly by touching it with wet hand.if it is not sticky,then it boiled properly. Let it allow to cool and apply some sesame oil in your palm and make it into balls.
Ulunthan kazhi is now ready to serve.

Oct 9, 2014

GINGER PACHADI(SOTHI SIDE DISH)

Recipe Highlights
Ginger pachadi is more great in taste.It is well going with sothi,curd rice.

Ingredients	Cooking Time : 15 - 20Mins
Ginger – 250 g small onions- 8 to 10 nos. Red chili – 6 to 7 Scrubbed coconut- 1 tbsp coriander seeds – 1 tbsp Palm jaggery/jaggery – small piece. Oil – 3 to 4 tsp Salt as per taste

Method
Step :1 .Chop the onions and ginger finely.Then fry chopped ginger,coriander seeds,scurbbed coconut,Red chili one by one.Keep it aside.
Step :2 Then Grind all the roasted things finely like a paste as shown in the figure.Add salt at last.
Step :3 Heat oil in a pan.Fry chopped onions first,Till it turns into transparent.
Step :4 Add the ground paste into it and let it allow to boil ,till oil leaves the sides of the pan.Add palm jaggery into it.allow to boil for another five min..

Now Ginger pachadi is ready to taste.

Aug 19, 2014

BITTER GOURD SAMBAR / PAKARKAAI SAMBAR

Ingredients
Bitter gourd – 2 nos. Tamarind - small lemon size Turmeric powder - 1/4 teaspoon Hing - 1/4 teaspoon Chilli powder - 1 teaspoon Oil - 3 teaspoon Redchilli – 2 Jaggery or sugar – small amount (optional) Salt - to taste	Pressure Cook it: Toor dal - 1cup Water - 3 1/2 cups To Grind Coconut - 2 teaspoon Cumin seeds – 1 teaspoon Small onion – 3 Cooking Time : 30 - 45 Mins

Method
Step :1 Soak tamarind in a hot water for 10 min. Take a cup of toor dal, wash it and add water and cook it in a pressure cooker for 3 to 4 whistles.
Step 2: Cut the bitter gourd into circle and remove the seed.
Step 3: Heat oil in a pan and add mustard and urad dal when it started crackling add red chilli then add bitter gourd and fry it for 10 minutes.
Step 4: Prepare tamarind juice add turmeric powder, hing , chilli powder and salt in it.
Step 5: After 10 minutes add the tamarind juice and boil it for 20 minutes or till the bitter gourd gets soft in texture.
Step 6: Grind the ingredients given above in the column “To grind” .
Step 7: Now add the cooked toor dal and boil it for 3 to 4 minutes then add the coconut paste.
Step 8: Add half a teaspoon of sugar or small piece of jaggery in it.(optional).Add chopped coriander leaves.

Bitter gourd Sambar is now ready to serve.

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