Egg Kuzhambhu

Egg Kuzhambhu

Ingredients:

   Small onions - 12(peel it)

   Tomatoes - 3 (Chopped)

   Garlic - 10(peel)

   Egg - As required.

    Big lemon size tamarind - Soak it in water atleast for 15 minutes.After 15 minutes,squeeze the tamarind and take the juice.

    Sesame oil

    Chili powder - 3 spoons

    Coriander powder - 2 spoons

    Salt - As required

    Turmeric powder - 1/2 teaspoon

    Mustard 

    Curry leaves

    Fenugreek seeds

Blending process:

  Churn 1/4 of small onions with 1/4 of tomatoes t in the mixer and keep it ready.

Procedure:

   Add oil to the pan,once oil is heated add curry leaves , mustard,fenugreek seeds.

   Once the above mixture sputters,add 3/4 of small onions,3/4th of chopped tomatoes,garlic to the pan and stir it

   Take a bowl and add tamarind juice,churned onion,tomato mixture and stir it.

   Add salt,chili powder,coriander powder and turmeric powder to the above mixture which is in the bowl.

   Add this mixture to the pan and allow it to boil until it oozes out  oil.Then add egg to it and keep in medium flame.Once eggs are cooked,switch off the stove.

   Garnish it with coriander leaf.

   

Karakuzhambu is ready to serve!

    

Manathakali Coconut Milk Sodhi

Manathakali Coconut Milk Sodhi

Ingredients:

Manathakali green - 1 cup (cut into small pieces)
Green chillies - 1 or 2 ( as per your taste)
Jeera - 1 tbls
Garlic pods - 8
coconut milk - 1 cup
Small onions - 10
Oil - 1 tsp
Salt - to taste

Procedure:

Clean and cut the green.  Add oil to the pan along with jeera, onion and green chillies.  Once the onion got cooked add garlic and wait till the garlic to cook.
Now add the green and stir for a minute.  Now add salt and some water to the Keerai to cook.  Once the Keerai got cooked and make sure all water is observed.  Now turn off the stove and add the coconut milk and stir well.

Here is delicious mathakali coconut sodhi ready.  

Nutritional Values:

The following are ways in which you can use Black Nightshade(manathakkali) in your homes and communities; Liver Disorders; Solanum nigrum is most effective for liver disorders such as chronic enlargement of the liver and associated symptons, eg. haemoptesis (blood from the mouth, mucoid stools, and other skin manifestations). The juice of the plant can be taken for this. Chronic Skin Ailments; For example Psoriasis and Ringworm, the tender plant is used as a vegetable and a paste (as a poultice) of the plant is applied locally. Inflammatory Conditions; The plant is taken internally as a vegetable and applied externally as a paste. Alternatively the hot leaves can be applied to the swellings. Painful periods: the leaves are used. Crush a handful of (about 20) leaves and boil the paste with ¼ cup of water and pinch of salt, to extract the juice. Dosage; take ¼ cup of boiled leaf juice, along with meals thrice a day for 5 days during menstruation. Repeat for three cycles. For fevers, diarrhoea, eye diseases, hydrophobia; the berries are used. Decoction of leaves; diuretic, laxative. Decoction of berries and flowers; prescribed in cough and cold. Manathakkali Keerai – has lot of vitamins in it. Is good for mouth & stomach ulcers.

Ice lemon ginger tea

Ice lemon ginger tea

Ingredients:

Lemon - 1/2
Ginger - 1 inch
Tea dust - 1/2 tsp
Water - 1 cup
Sugar - to taste

Procedure

Boil water in a teacup and add grated ginger to it.  Make it to boil till the water gets all the essence of the ginger.  Now add tea dust and sugar leave it to get a nice black tea.  In this stage turn off the heat and add lemon juice and filter the tea.  Now your delicious lemon ginger tea is ready.  Refrigerate the tea for your ice lemon ginger tea. Else this can be taken hot.

Good for digestion and subside the body heat.




Nutritional values:

Folk medicine

A packet of ginger powder from thePhilippines used in brewing salabat (ginger tea).

Ginger house rum, Madagascar

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminativeand used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines.^[33]

Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.^{[citation needed]} Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.^[34]

Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.

• In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu.
• In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.^[35] "Ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing.^{[citation needed]} The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.^[21]
• In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea.
• In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea.
• In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.
• In Nepal, ginger is called aduwa, अदुवा and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea.
• In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known assalabat.^[36][37]
• In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement. Ginger water was also used to avoid heat cramps in the United States.
• In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusión de Kión.
• In Japan it is purported to aid blood circulation. Scientific studies investigating these effects have been inconclusive.

[edit]Nutritional information

100g of Ginger contains the following nutritional information according to the USDA:^[39]

• Calories : 80
• Fat: 0.75
• Carbohydrates: 17.77
• Fibers: 2
• Protein: 1.82
• Cholesterol: 0

[edit]Safety

Ginger is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones, as it promotes the production of bile.

An acute overdose of ginger is usually in excess of about 2 grams of ginger per kilogram of body mass,^[40] dependent on level of ginger tolerance, and can result in a state of central nervous system over-stimulation called ginger intoxication or colloquially the "ginger jitters".

Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger. Ginger can also adversely affect individuals with gallstones.There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.

Products in Taiwan made from Hebo Natural Products Limited (禾博天然產物有限公司) of China contained ginger contaminated with DIBP, some 80,000 nutritional supplement capsules made with imported ginger powder were seized by the Public Health Department of Taiwan in June 2011.

Pesaratu

Pesaratu (Green gram dosa)

Ingredients:

 Green gram - 1 cup
 Rice - 1 spoon
 Green chilis - 4
 Ginger - 2 inches
 Curry leaves - 1 spoon







Procedure:


  Grind the above ingredients in the mixer and add salt to the dough as required.Prepare dosa with the dough and serve it with onion chutney
















Nutritional values:

Nutritional value per 100 g (3.5 oz)
Energy	126 kJ (30 kcal)
Carbohydrates	5.94 g
- Sugars	4.13 g
- Dietary fiber	1.8 g
Fat	0.18 g
Protein	3.04 g
Vitamin C	13.2 mg (16%)
Calcium	13 mg (1%)
Magnesium	21 mg (6%)
Phosphorus	54 mg (8%)
Potassium	149 mg (3%)
Sodium	6 mg (0%)

Drumstick Sambar

Drumstick Sambar

Ingredients:

    Drumstick - 3 (chopped)

   Small onions - 12

   Tomatoes - 4

   Toor dhal - 3/4 cup

   Moong dhal - 1/4 cup (Wash moong dhal and toor dhal in water)

   Tamarind - 1/2 lemon size (Soak in water for few minutes,squeeze and keep the tamarind juice ready)

   Green chili - 3

   Jeera - 1 tablespoon

   Mustard - 1 teaspoon

   Curry leaves 

   Garlic - 10 pods

   Oil - 4 tablespoon

   Asafoeteda - 1/2 teaspoon

   Turmeric powder - 1 spoon

   Sambar powder - 2 spoons

   Salt - As required

   

Procedure

   Add toor dal, moong dhal,turmeric powder,asafetida,garlic,1/2 Jeera,1 table spoon of oil  and 3 cups water(add more water if required as the content has to be dipped completely in water)  to the pressure pan.Allow the mixture to get boiled.Smash dal mixture.

   Wait till the pressure pan releases 4 whistles.(Number of whistles may vary.Please make sure that the content is cooked).Once the steam is completely released,open the lid and smash the content.

   Add 3 tablespoons of oil , mustard and jeera to the pan.

   Once the mixture sputters,add small onions to the pan and stir the same.

   Once small onions are cooked,add tomatoes, sambar powder,salt  and wait till it gets cooked.

   Add drumstick once tomatoes are cooked.

   Stir the mixture until vegetables are cooked.

   Add tamarind juice (make sure all vegetables are cooked before adding tamarind juice) to the mixture.Allow it to boil until it completely releases its raw smell.

   Add dal mixture from the pressure pan to the tamarind juice vegetable mixture.Allow the content to boil.

   Taste the mixture and add salt or sambar powder as per the demand.

   Garnish it with coriander and serve it.

Nutritional value of drumstick

The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft. The seed pods are particularly high in vitamin C.

  

Mint Chutney

Mint Chutney

Ingredients:

Mint leaves - 3 cups

Urid dhal - 1 spoon

Green chili - 6

Ginger - 1 piece

Tamarind - grape size

Procedure:

   Apply oil to the pan and fry dal separately until it turns to reddish brown colour .Once it is fried,take dal separately.

   Fry green chilis and once it is fried,transfeer to the bowl 

   Now fry mint and tamarind.

   Once all ingredients are fried,add salt as required and blend the same in the mixer.

Nutritional values:

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisineand American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.

Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste,chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.