Milagu Poondu thakkali Rasam / Garlic Pepper and Tomato Soup Recipe

                              There is a popular saying in Tamil that, "உணவே மருந்து". Meaning the food we eat itself is a medicine. Rasam is the dish which is apt for the above saying. I remember my grandma making rasam almost all the days for lunch. I am fond of drinking the rasam, which my kid follows too:-)

                                     The Pepper, Cumin, Garlic, Tomato, Tamarind syrup, and the coriander leaves, will make wonders in ailing your digestion. Want to treat your cold and cough without seeking doctor, then having rasam for a week along with cooked rice will help you. This helps in relieving constipation and gastric problems also. The first baby food with rice will be mashed rasam rice in my native regions.

Tuna Garlic Fry or Tuna Fish Fry with dash of Garlic...

                               Whenever I go to fish market, I prefer a safe play to buy fishes which are well known to me. Recently, my friend accompanied me(to the market), fishes available they were out of our encyclopedias. So, had to try new varieties with help of the fish vendor. My choice was tuna, as the thorns are less.  

                              Tuna, this sounded new to me, but sounds good. when the fish was sliced, the flesh was red in color too, so little more confused now. Once at home, started my fact-finding about Tuna. Came to know that Tuna is also a super food fish similar to the salmon. Has abundant of omega-3 fatty acids in it and selenium too. Researchers have found that mercury related issues is less in tuna, as to others.

                                                
                              Gave a try of tuna fry with added flavor of garlic and cumin seeds along with chilly powder, turmeric powder and salt. 99% of indian cooking includes turmeric powder (excluding sweets).


Prep Time 5-10 mins
Cooking Time 10-15 mins(changes depending on quantity)


Ingredients
5-6 nos Sliced Tuna Fish
1/2 tbsp Red Chilly Powder
1/2 tsp Turmeric Powder
For shallow frying Cooking Oil
As per Taste Salt

To grind and Make paste
8-10 pods of Garlic
1 tsp Cumin Seeds
1 tsp Sesame Oil (for making paste) 

Procedure

1) Wash the sliced tuna and let the water to drain off. I usually wash fish using salt and turmeric powder added.(see note for procedure). Take the ingredients needed for making the fry.

2) Make the paste of garlic and cumin seeds.

3) Mix the garlic paste, chilly powder, turmeric powder and salt using sesame oil and little water(if needed). Now marinate the fish in the mixture.

4) Then shallow fry the marinated tuna and enjoy.

                                   Note:

• Adding cumin seeds along with garlic will give an enhanced taste. If new to cumin or not needed can omit it.
• Marinating with sesame oil, makes the fish soft.

                         Procedure to wash fish

• I usually wash any type of fish adding salt and turmeric powder. When washing with salt and turmeric they both act as an antiseptic. Hence improved health benefit.
• First I wash normally in running water for two times to remove impurities.
• Then by adding salt and wash again.
• And finally with turmeric powder. Hence clean fish.

Ulutham Paruppu Kuzhambu/ Foods for puberty in girls/ Urad Dal Curry (Tirunelveli Special Recipe)

                               Opps! I am too lazy to cook today, but still I want to give my family a healthy food. It might be the mind voice of many homemakers and mothers, sometimes. Your search for easy, simple, quick yet too healthy dish will end up with uluntham paruppu kuzhambu/ urad dal gravy.

             This recipe may sound new to many and it belongs to Tirunelveli (down south district of Tamil Nadu,India) cuisine. It is same as the dal recipe we make using toor dal or moong dal. Urad dal has abundant nutrients in it; calcium, iron, folic acid, magnesium, potassium, etc,. It is highly  recommended for pregnant women and girls who attained their puberty. Urad dal can be taken in various forms like ulunthu kali , ulunthu kanji. and kuzhambu.                         

Prep Time 2-3 mins
Cooking Time 12-15 mins

Ingredients

1/2 cup Urad Dal (without skin)  
1 tsp Chilly Powder (or as per taste)
1/4 tsp Turmeric Powder
A pinch Asafoetida
As per Taste Salt


To grind
1 tbsp coconut grated
2 nos Green Chilly
2-3 nos Small Onion
1 tsp Cumin Seeds


To Temper
1 tbsp  Oil
1 tsp Mustard Seeds
1 tbsp Small onion Chopped
1 sprig of Curry Leaves



Procedure

1) Pressure cook the urad dal with turmeric and asafoetida added. It takes around 10 minutes.

2) Once the urad dal is pressure cooked, now we can temper it, using mustard seeds, chopped onions and curry leaves. 

3) Once the added onion for tempering has turned into brown colour, pour the cooked urad dal into it. 
4) Then coarsely grind the coconut along with onion and cumin seeds. Now add the coarsely grinded paste and salt to the urad dal mixture.

5) Allow it to boil for 10 minutes for the raw smell of coconut to go off.
6) Now you are done with the urad dal gravy.

                            Note:

• Even little amount of urad dal will yield more when cooked. So take the lesser amount than the normal amount (of dal you take) during cooking.
• Green chilly and chilly powder can be increased or reduced as per your taste.
• Need not be worried of the sticky texture of the gravy, it is it's property.

                        This gravy will be sticky, because of the mucinous of the urad dal. The mucinous property is good for diabetics and anti-cancerous too.
                        When taken along with hot steamed rice and ellu thuvaiyal, you will fall in love with this new dish.

Mushroom Pepper Gravy(Curry) with Coconut Milk

                               I remember having hot spicy mushroom soup, during cool and calm evenings, just after my work, in Chennai (South India). Yes, there are some roads which are calm in Chennai too. The hot mushroom soup after a hectic work will be soothing for my throat as well as energizing for the remaining day. I am a huge fan of mushroom always. 
                           

                                This time when I got mushrooms, my mind flashed about milagu kuzhambu served with parota,instead of non-veg we use mushrooms here. The recipe is similar to the milagu kulambu served in Arumugam parotta kadai (arumugam parotta stall), Madurai, in the area Tallakulam. If you got to try it, then whenever you hear the name milagu (pepper), your mind will think of the taste of milagu kuzhambu (served with parota) and nothing else. So tried the mushroom pepper gravy with some coconut milk. The taste was nearing the taste which I had in my mind and craving to eat.

Prep time 15 mins
Cooking time 15 mins                 
                       
Ingredients

2 cups Mushroom Chopped
3/4 -1 cup Coconut Milk
1 Onion Chopped
1 Tomato Chopped
1/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
1/2 tbsp Ginger and Garlic paste
1 tbsp Oil
As per Taste Salt
As needed Water

To Crush
2 tsp Pepper Black
2 tsp Cumin Seeds

To Saute and Add
Crushed Pepper and Cumin Seeds
1/2 tbsp Coriander Powder
1 tsp Chilly Powder

For Garnishing
2 tbsp Coriander Leaves

Procedure
1) In a Kadai in medium flame, put 1/2 tbsp oil, add chopped onion, after they become translucent, put the ginger garlic paste, saute well. Once the raw smell of the ginger garlic paste goes off, add the chopped tomatoes.
2) Then add the chopped mushrooms . Saute them till they are half cooked. You can sprinkle water if needed. Add the turmeric powder by now.

3) In another kadai, add a little oil, put the crushed pepper and jeera, followed by the chilly and coriander powder. Saute for few seconds and add it to the above cooked mushroom.
4) Then finally add the coconut milk and garam masala and allow it to cook for 5 minutes. Switch off the stove and sprinkle the chopped coriander leaves.

5) Hence the mushroom pepper gravy will be ready in lesser time, but the taste will be great. The flavor of coconut milk with mushroom will give the gravy to an enriched taste.

                               Note:
         You can add water depending on the consistency of the gravy you need. If you need it bit dry then coconut milk will be enough or else add water as per your need.

Daal Palak Ka Shorba /Spinach and Lentil Soup

                              Whenever I come across Palak/Spinach, I can't restrict my mind flashing about the great cartoon character POPEYE- The Sailor Man. Unlike the kids today aware of more cartoon characters, I just remember few cartoon characters in my earlier days. Popeye is the one who lives from my childhood days. As yet, no other cartoon character is so impressive as of popeye (for myself). As of Chotta bheem's laddu, Palak/Spinach was the energy booster for popeye. Popeye will have raw spinach for his ultimate superman energy, for knocking down the mighty Bluto. 

                        Spinach has bunch of health benefits in it,in addition to the Popeyes instant energy. Travelling away from India, I could find mere greens available. Spinach (except cilantro n mint) is the one easily available. So my greens is strictly restricted to Spinach. Trying out different recipes with spinach and yielded to this healthy dal and greens combo- Spinach and lentil soup.

   

                                            My husband always stays away from the greens, that too him having a soup with only spinach will not happen in my dream too. So tried adding moong dal with spinach. Moong dal when added to any recipe it will surely give an enhanced taste, either payasam, sambar, even rice which turns to ven pongal. Yes and finally my Daal Palak Shorba/ Spinach lentil soup was made.

Prep time 10 mins

Cooking time 15 mins

Ingredients 

1 cup Spinach (tightly packed)
1/2 cup Moong Dal
1/2 tsp Turmeric powder

as per taste Pepper powder  

as per taste Salt

                     
To make Spinach Puree

1 cup Spinach (tightly packed)

1/2 tbsp Onion finely chopped

1/2 tbsp Garlic finely chopped

1 tsp Cumin Seeds

To garnish
1 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds

Procedure

1. First cook the moong dal for 4-5 whistles in pressure cooker, with turmeric added to it.
2. Meanwhile clean and chop the spinach. 
3. In medium flame, we have to cook the spinach. In a pan put the cumin seeds, chopped onion and garlic, followed by spinach. Saute it for few minutes and then allow it to cook. The water in the spinach will itself be enough. If water is needed just sprinkle some water. Spinach will be cooked in 5-6 minutes.
4. When the spinach is cooked, cool it and make puree out of it. 
5. Add the spinach puree with the cooked moong dal and salt, mix it well. Cook it for 4-5 minutes in low flame.
6. Switch off and transfer the spinach dal mixture to a bowl.
7. In a frying pan, in low fame, add ghee. After it gets heated add the mustard seeds. Wait it to splutter and add cumin seeds. 
8. Pour the above on the soup. Hence we are done with the soup.
9. Add pepper as per your taste. The soup was tasty when plain even without pepper. 

                  

                     Note:

• While making puree, you can also avoid onion and garlic. So this soup can be made by people who avoids onion and garlic.
• Instead of moong dal, toor dal, masoor dal can also be added.
• For onions,  I prefer shallots or sambar onion.

                            Simple, healthy, stomach friendly, diet friendly spinach lentil soup is made ready.

Milagu Poondu Kuzhambu / Garlic Pepper Kuzhambu

     
                             It was the day, that my sister has to treat her friends with self cooked food. That too it should be a puli kuzhambu type ( made with tamarind syrup). So she was asking for some good recipe and got the recipe from my grandma. Each and every dish made by my grandma is 200% healthy. And so this milagu poondu kuzhambu. Poondu (Garlic) and milagu (Pepper) is full of anti-oxidants and much more benefits...

                           With my lil little guidance, she did it, and the taste was really good. And so the weekend lunch was prepared by my sister. Felt highly relaxed...

                          On the next day, my sister packed the milagu poondu kuzhambu accompanied by some dal and poriyal (for her friends). And they too relished the lunch platter.

Prep time 15 mins
Cooking time 30 mins


Ingredients

25-30 nos Garlic Peeled 
Small lemon sized Tamarind

To dry roast and grind
2 tbsp Urad Dal 
2 tbsp Channa Dal
2 tbsp Coriander Seeds
1 tbsp Pepper
1/2 tbsp Cumin Seeds
8-10 nos Dried Chilies 
5 springs Curry Leaves

To Temper
1 tbsp Sesame Oil
1 tsp Mustard Seeds
1 spring Curry Leaves


Procedure:

1) Soak the tamarind, for atleast half an hour. Peel the garlic and keep aside. 
Dry roast all ingredients and grind it a fine powder.

2) Extract the juice of the tamarind. Put the ground powder along with the juice.

• In a thick bottomed vessel, put the sesame oil, followed by mustard and allow it to splutter. Then put the curry leaves and peeled garlic. 
• Saute till the garlic is half cooked. 
• Now pour the above tamarind syrup with ground powder.

3) Keep on stirring in intermediates till a rolling consistency is obtained, and so you are done.

                                         Note:

• Instead of garlic, you can also add malai poondu (bigger one, than the country type).
• You can also add few chopped small onions while tempering. But without onions also the taste was good.
• You can also increase and decrease the pepper and the dried chillies count accordingly.

Thalicha Mor /Neer Mor /Spiced Buttermilk Recipe

                          I remember learning that, there are 3 seasons in India; Summer, Winter and Monsoon. But it is only the climate Summmer that always persist here in Chennai, its too hot always. Inspite of the hot climate, the metro work, so riding in Chennai is becoming more than meditating (as it is stealing our patience).

                         And coming back to Spiced Buttermilk or thalicha mor; In my village, the farmers back from the fields will be welcomed by this thalicha mor only. The relishing taste; will be a treat for the taste buds, as well a coolant for our body. You too can feel it up.

                        Using the butter milk left out while churning the milk (for butter) can also be used. This churned buttermilk is very good for health as it is fat free, especially for diabetics. But instead, the thick curd or yogurt can be diluted.

Prep time 5 mins

Cooking time 5 mins

Ingredients

1 cup Thick Curd/ Indian Yogurt (Plain and unsalted)

3 cups of Water

1/2 tbsp Curry Leaves Chopped

1 tbsp Coriander Leaves (Cilantro) Chopped

1 pinch Asafoetida

As per Taste Salt

To Temper

1 tsp Oil
1 tsp Mustard

3 nos Dried Chilly / Green Chilly

1 inch sized Ginger Chopped

1/2 tbsp Curry Leaves Chopped

Procedure

1) Beat the curd with 3 cups of water.

2) Chop the chilies, ginger,curry leaves and cilantro.

3) Add the salt, chopped cilantro and a pinch of Asafoetida and mix well.

4) In a frying pan heat oil, add mustard, after it splutters add the chopped dried chilies, ginger, curry leaves and Asafoetida.

5) Add the above to the buttermilk, mix well.

Ready to be served.

                     Note:

• Instead of dried chilly, green chilly can also be added. But reduce the count for green chilly.
• The left out buttermilk while churning for butter can also be used.

Kadai Vegetable Sabzi/ Kadai vegetables Dry

                            Some two to three years back, when I was working we used to go out for lunch when our project gets completed successfully. In the same way, I along with some of my colleagues accompanied with some of our global partners. By that time I was very new to the company, so I was very quiet and didn't go for any choices in ordering the dishes. Just accepted that anything is fine for me. One of my colleague ordered this yummy Kadai Vegetables and from that day I am a very big fan of it.

                      I was very new to that dish by that time and so was very eagerly waiting for the dish. According to my imagination, I thought the dish would be served in a the Kadai and so the name. But it was not served so in that hotel and the tasty was really good. Having tried only veg kurmas, it was new to me and had some healthy quotient in it too.

Prep time 15 mins
Cooking time 20 mins                 
                       
Ingredients

1 Onion Chopped
1 Tomato Chopped
1 tsp Chilly Powder
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
As per Taste Salt
As needed Water

Vegetables for Kurma
1/4 cup Green Peas
1 Carrot
5-6 nos Beans
1/2 cup Cauliflower (Optional)
1 number Capsicum Green

To Dry Roast and Powder
2 tsp Coriander Seeds
1 tsp Cumin Seeds
2-3 nos Dried Chilies


For Ginger, Garlic and Chilly Paste
1 inch sized Ginger
6-7  nos Garlic Pods
1-2 nos Green Chilies


To Temper
1 tbsp Oil
1 inch sized Cinnamon
2 nos Cloves

For Garnishing
2 tbsp Coriander Leaves

Procedure

1. First dry roast coriander seeds, cumin seeds and dried chilies and powder it finely.
2. Then make the paste of ginger, garlic and green chilies.
3. In a Kadai in medium flame, put 1 tbsp oil followed by cinnamon and cloves. Add the dry roast and ground powder. Add chopped onion, after they become translucent, put the ginger, garlic and chilly paste. Saute well.  
4. Put all the vegetables chopped, except the tomato and capsicum. Allow it to cook in low heat. Sprinkle some water if needed.
5. Once the veges are cooked add all the powders, turmeric, chilly and coriander powder. After stirring them uniformly, add the chopped tomatoes and salt. Sprinkle water (if needed) for the veges to get cooked completely. 
6. After the water is completely absorbed, put the chopped capsicum. In low heat, cook for 4-5 minutes. Finally add the garam masala powder. Switch off the stove and garnish it with chopped coriander leaves.

                           Note:

• Need not add tomatoes immediately after adding the onions.
• Adjusting the chilly powder according to your taste can be done.
• Too much adding of water will turn the whole mushy, so just add water by sprinkling.

                       Enjoy with rotis or chapattis.