Kugan's Kitchen Part 7

Thanks Dev, for starting the subject on curry leaves.
As I know there are two types of curry leaves.
One type the leaves will be big, but with no aroma.
The other type is the leaves will be small with nice curry leaves aroma.
I have the second type in my house.

I am posting some facts about curry leaves that I remember reading somewhere.
Thanks to the owner.

NUTRITIONAL VALUE:
The bitter nature of curry leaf has two wonderful
properties-essentially 'cooling' nature and antibacterial activity.
Hence it is not only a friend of our digestive system, but also a
wonderfully soothing way to treat minor burns, skin eruptions, burning
sensation in the skin and infections like allergic skin rashes from
insect bites, etc.
Curry leaf is laden with Vitamin E (powerful antioxidant) and you have
the perfect skin and hair food/tonic.
It is also high in vitamins - A, B and C.
It also has vital minerals like iron, calcium and phosphorous, the
levels of iron high enough to be used to treat anaemia.

MEDICINAL USES:
Curry leaf powder can be eaten with chapatis, rice, used as a
sandwich-spread which is good for people with diabetes.
Coconut-curry leaf oil when massaged on the scalp (leave for about
30-50 minutes and shampoo thoroughly) cures dandruff.
Consumption of curry leaf paste cures diarrhoea, dysentery and also
removes worms from the stomach.
Hibiscus-curry leaf hair wash is a very good remedy for dry and dull hair.
Coconut-curry leaf oil (gently apply on the affected area) cures
eczema, allergic skin rash, burning sensation and dry, dull skin.
Curry leaves are said to be very useful in treating non- insulin
dependable diabetes. Eating 5 or 6 fresh curry leaves empty stomach in
the morning helps control diabetes. Chew curry leaves and water, it
acts as a herbal mouthwash.
Include few curry leaves in your daily diet, to maintain optimum
weight. Curry leaves contains beta- carotene (antioxidant) which helps
prevent certain cancers. And studies show that, these leaves can
reduce LDL cholesterol and increase HDL cholesterol.
Curry leaves gives best results when used fresh, but it does not lose
much benefits when refrigerated. So what else do we need; start adding
more curry leaves into your menu.


The Small Type With Good Aroma:

http://farm9.staticflickr.com/8053/8...15644ba9_z.jpg

CURRY LEAVES THOGAYAL

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

½ tbs gingelly oil
1 tbs urad dal
A big pinch of asafetida powder
3 red chillies cut into pieces
2 small shallots sliced
2 tbs grated coconut

½ tsp tamarind paste
Salt to taste

Method:
Wash and dry the curry leaves on a kitchen towel.
Heat the ¼ tsp of the gingelly oil.
Add in the dry curry leaves and roast it on medium heat.
Remove and keep aside.

Now add in the ½ tbs of the gingelly oil.
Add in the urad dal, red chillies and the asafetida powder.
Stir fry for a minute, add in the sliced shallots and the coconut.
Stir fry for 5 minutes and remove.

When cooled, add in all the ingredients, tamarind paste and salt.
Add in little water and grind to a thick paste.
Remove and serve.

http://farm9.staticflickr.com/8329/8...71f67ffd_z.jpg

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

http://sphotos-h.ak.fbcdn.net/hphoto...60580309_n.jpg

Fruit Raita

Ingredients :-
1 tsp Sugar
2 firm Bananas
Rock Salt to taste
1 tsp Ground Cumin
350 ml Plain Curd
50 gms Shelled Walnuts
75 gms Seedless Grapes
Roasted Cumin Seeds,
Chilli powder

Procedure :-
1. Place the curd in a chilled bowl and add the grapes and walnuts.
2. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.
3. Add the sugar, salt and ground cumin, and gently mix together.
4. Chill and sprinkle the cumin seeds, chilli powder just before serving.

Text Copyright by : Zeenews
Image Copyright by : nikadon

NOV anna... andha fruit raitha mela konjam pomegranate muthooooos thoovi vidunga.. :slurp:

Quote:

---

Originally Posted by madhu

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

---

Madhu anneh, thanks for your nice post.
Sad to hear about your small curry plant.

Dev, what are you waiting for?
Send our Madhu anneh a packet of fertilizer, or transport a nice curry leave plant to his house.:-D

Thanks and take care, Kugan

Thanks NOV anneh for the mouth watering fruit raitha.
A nice change from our usual vege raithas.
Hope to try it soon. Thanks and take care, Kugan

Here is the curry leaves chutney.


CURRY LEAVES CHUTNEY

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

1 tsp gingelly oil
1 tbs channa dal
1 tsp urad dal
4 shallots sliced
5 green chillies sliced
A small piece og ginger (optional )
¼ cup grated coconut

1 tbs or to taste tamarind paste
Salt to taste
Little jiggery (optional )

2 tsp gingelly oil
½ tsp mustard seeds
A big pinch of asafetida powder
2 red chillies cut into pieces

Method:
Heat the ¼ tsp gingelly oil in a pan and add in the curry leaves.
Stir fry for a moment in low flame and remove.

Heat the 1 tsp gingelly oil in the same pan.
Add in the channa dal and the urad dal.
Sauté until little golden, add in the shallots, green chillies.
Stir fry for a minute, add in the grated coconut, stir fry and remove.

Let the contents cool, now in a mixie, add in the contents,
Curry leaves, tamarind paste, salt to taste and jiggery if added.
Add little water and grind to a smooth paste to a chutney consistency.

Heat a pan with the 1 tsp gingelly oil. Add in the mustard seeds,
Asafetida powder and the dry red chillies. Season well and pour on the chutney.
Mix well and serve with dosai, iddli or as a spread on bread.

http://farm9.staticflickr.com/8056/8...316cbb6d_z.jpg

My dear friends, I will be away for two days.
See you all on friday. Thanks and take care, Kugan

Take care K and wishing you and your loved ones a fantastic Saraswathi Poojai.... :bow:
Here is something for the day...

http://sphotos-f.ak.fbcdn.net/hphoto...33492331_n.jpg


Sabudana (Sago) Kheer

Ingredients:
1. Sabudana or Sago 1 cup
2. Milk 2 cups
3. Jaggery or sugar ½ cup
4. Cardamom powder 1 teaspoon
5. Raisins 10
6. Almonds 10
7. Cashew 10
8. Margarine 1 tablespoon
9. Kesar or saffron 1 pinch

Procedure:
1. Use small sized sabudana or sago for preparing this dessert. You need to soak for maximum an hour for it to soften. This will quicken your cooking process. You can also use the bigger sago balls but it is not preferred.
2. Boil the milk in a deep pan and let it come to bubbling before you add the sugar or jaggery. Jaggery is healthier so use it if you find it. You need to melt jaggery in a pan with little water to form a thick brown solution. You can do

this while the milk boils.
3. Add this to the milk and let it boil for 2 minutes. Then add the sabudana and let it cook for 10 to 12 minutes.
4. Meanwhile heat the margarine on low flame; add cinnamon powder and the dry fruits to it for tempering. Heat it for a minutes and pout it over the boiling liquid.
5. Add a pinch of saffron for garnishing and scent. Refrigerate for at least 2 hours before you serve.