Turmeric Pepper Milk

For those who have a bad cold, throat infection or congestion in chest or that you simply got drenched in rain, this recipe is a prevention and relief from pain that gives evident results. Turmeric increases immunity while pepper has lots of healing properties. I had learnt this from my mom which in turn is probably from my pattama (maternal granny). Right from my childhood, I hardly take any antibiotics for common cold; this had been the one and only savior for me ever since I can remember. Many relatives and friends had tried and adapted this part of their lives and don’t worry this is not one of those bitter kashayams or kaadas, it is very very soothing as you sip it hot; personally, I love the taste and color.

Serves: 2

Preparation Time: No preparation required

Cooking Time: 5 min

Ingredients:

1. Milk – 2 cups

2. Sugar – 1 tbsp.

3. Turmeric powder – 2 tsp

           4.  Crushed pepper – 1 tsp

Method:

Step 1: Boil the milk in a pan.

Step 2: Add sugar, turmeric, freshly crushed pepper to it and simmer it for 2 minutes.

Step 3: Filter it in a cup and sip it when hot.

TIPS:

* Having it continuously for 3 days will reduce infection and give great results.

Zuppa di Minestrone

Zuppa is 'soup' in Italian and the class of soups with pasta and veggies are called 'Minestrone' (pronounced as minis-troney) which is the most popular soup in Italy. I had some leftover pasta and coming across this recipe was very coincidental. I had made this zuppa (I like the sound of this word itself) last night; both of us liked it. Most recipes from internet had almost same recipe and I had given a small twist by adding Szechuan sauce to make it spicy which you can avoid if you prefer to follow the authentic recipe.

Serves: 2

Preparation Time: 15 min

Cooking Time: 20 min

Ingredients:

1.     Cooked pasta – 1 cup

2.     Carrot – 2 medium

3.     Bush beans – 6

4.     Shallots – 6 (Can replace with 2 small onions)

5.     Tomato – 2 small

6.     Garlic – 4 cloves

7.  Bay leaf – 1

8.     Italian seasoning – ¼  tsp

9.     Crushed pepper – ¼ tsp

10.  Salt to taste

11. Olive oil – ½ tbsp.

12. Stock – 3 cups (if unavailable use water)

13. Szechuan sauce – 1 tbsp (Optional)

Method:

Step 1: Clean and dice the vegetables; if cooked pasta is not there, cook it in parallel while cutting vegetables.

Step 2: In a handi, pour oil and add bay leaf, minced garlic and onions. When the onion softens add all other vegetables and toss for a minute with a pinch of salt.

Step 3: Now pour in the stock and add enough salt. Cover and let it cook for 10 minutes.

Step 4: Now open and dissolve a spoon of Szechuan sauce (if you are using); sprinkle Italian seasoning, crushed pepper and put in pasta.

Step 5: Let it cook open for another 5 minutes.

Step 6: Serve hot with bread sticks or relish it as is.

Idli Milagai Podi (Paruppu Podi)

Idli podi or thool or chutney podi as some call it, is a staple in any south Indian or at least Tamil kitchen. There are several variants and slightly varying domestic recipe versions for each of them which result in different heat level (chilies), coarseness, color, flavour and so. At home we call this paruppu milakai podi to differentiate from others like ellu podi, mallatai podi, etc.  Fortunately both my mother-in-law’s and mom’s recipe are almost the same (except that my mom doesn't add curry leaves), so our tastes on this match pretty well.

Yield: 3 cups

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ingredients:

1.     Dry red chilies – 15

2.     Bengal gram – 1 cup

3.     Urad dal – 1/2 cup

4.     Coriander seeds – 1/3 cup

5.     Curry leaves – fistful

6.     Salt to taste

7.     Asafoetida – 1/4 tsp

8.     Oil – 1 tbsp

Method:

Step 1: Heat a pan and roast Bengal gram, urad dal, coriander seeds and chilies each separately using few drops of oil preferably in simmered mode.

Step 2: Spread the curry leaves in the hot pan and let them turn crisp.

Step 3: Remove stem part from the chilies and in a mixer jar finely powder chilies, curry leaves and coriander seeds.

Step 4: Add the pulses, salt and asafoetida and grind until required texture is obtained. We at home prefer coarse one.

Step 5: Let it cool down; then store in a air tight container. This goes well with idli, dosa and other south Indian tiffin items.

 TIPS:

* I have heard Rajee aunty, one of our relatives had added some horse gram replacing a portion of bengal gram in idli podi recipe once; I’ve tried it and it indeed is flavorful and healthy.

* It is important that the dals are roasted well else it will have a flour kind of smell. If you are not sure, it is okay to slightly darken them rather than having them under done.

 * My mom prepares almost every week or once in 10 days but they stay good for even up to 3 months. Fresher and crispier podis are better in taste and flavor.