Friday, August 22, 2014

Indian Gooseberry juice/ Amla (Nellikai) juice with ginger and curry leaves

                                
                       Initially, my chithi (mother's younger sister) will be threatening me with a glass of this juice. I will just hate to have it because of the taste of this gooseberry. But, the juice made along with ginger and curry leaves, gave an improved taste, so I stopped running away from it. My chithi says that, she is feeling too active after having this juice continuously. So, it is proven Energy Boosting Juice for me.

                       Being a teacher, I remember my amma (mother) comparing Studies with this gooseberry, in my childhood days. Similar to the gooseberries sour taste at the first and ending up with sweet taste, studies will be hard (for some) initially, but when completed will give a good shape to life.





                       Amla or Indian gooseberry is a not just a fruit, but a boon to the people on the earth. The benefits of amla are numerous. Amla in any form like fruit, juice or even dried when consumed will show a great improvement in your health. Amla oil is one of the best medicines for hair care. And, so obviously this amla tree, is considered to be sacred here in India. It is also one among the various reasons, giving fame to India.  

                                                                              



Prep time 15 mins
Cooking time Nil

Ingredients

3 nos Gooseberry (Chopped and Deseeded) 
1 inch sized Ginger
3 Springs of Curry Leaves 
1 tsp Salt
1- 1&1/2 cup of Water 



Procedure

1. Remove the seeds and and chop the gooseberry.

2. Then in a blender put the chopped gooseberry, ginger and curry leaves. Blend it, then add a cup of water and salt. Again blend it.

3.  Now strain the extracted juice and transfer it to a container.


                         The juice for keeping you always young, active n healthy is ready.









Tuesday, August 5, 2014

Ulundhu Kali (ulunthangali) / Foods for puberty in Girls- Urad Dal Balls (Tirunelveli Special Recipe)


                               Ulundhu Kali is a traditional, authentic, flavorful dish of TamilNadu. Still in most villages of Southern TamilNadu, there is a practice of making this kali at least once in a weak. It is a great challenge to make this soft kali without any lumps. My chithi (mom’s younger sister) is an expert in doing this kali. The kali, she makes, will not stay in the tongue, but will go slipping straight into the stomach, she makes such a soft kali and no need to chew.
                                        
                             In my village, they advise to give lots of ulunthu (urad dal) and sesame oil, for girls even from five years. Ulutham Kali is very healthy combination of all good ingredients; Proteins (from Urad Dal), Iron and Calcium (from Palm Jaggery), Omega 6 and Vitamin E (from Sesame Oil). So it is like a must food for girls who have attained puberty, for strengthening their uterus.



Prep time 10 mins
Cooking time 15 - 20 mins    

1 cup Urad Dal (with skin)
1/2 cup Raw Rice
1&1/2 -2 cups Palm jaggery /Jaggery (Crushed)
3 cups Water 
2 tbsp Coconut Grated
6 tbsp Gingelly oil
1 tbsp Ghee (optional) 
4-5 nos Cardamom (Crushed) (optional)

Procedure

1) First grind urad dal and raw rice together into a fine powder.

2) Dissolve the palm jaggery  in one cup of water, heat till the lump goes off and then filter it. 
3) Add the remaining water along with the above palm jaggery water and allow it to boil.
When boiling, reduce the flame to simmer position and now add the urad dal (and rice)powder, grated coconut and crushed cardamom.


   

4) Keep the vessel closed, with flame in simmer position. Stir the flour to get mixed with water.
When the water is completely absorbed, stir it, and add oil/ ghee in the intermediates (one tbsp oil each time). 


   
 
 5) Add the oil and stir continuously. You can see the kali rolling as ball and it is done.


                   Hence, a very healthy ulunthangali/urad dal ball is ready. Make small small balls out of the made kali, using sesame oil/ ghee.


                        Note:
  • You can make this Kali flour in large amounts and store it; can be used when needed. 
  • Some will change the ratio of urad dal and the raw rice; It can be 1:3 or 1:4 respectively.
  • Instead of Palm jaggery, normal jaggery can also be added. But palm jaggery will give a unique taste.
  • Add jaggery according to your taste. Normal ratio is 1:1, urad dal flour and jaggery respectively.
  • The ratio of the flour and water is 1:2 respectively.
  • Dry ginger/ sukku can also be added.