Manathakkali keerai paal kootu

Akkama, my granny used to say that this particular green vegetable is so very soothing for stomach ulcers and mouth ulcers. She had prepared it every fortnight for us when we grew up.

Ingredients:

1.       Black nightshade leaves (Manathakkali keerai) – 1 bunch, cleaned and chopped

2.       Moong dal – ¼ cup

3.       Milk – ½ cup

4.       Rice flour – 1 tbsp

5.       Salt as per taste

6.       Sugar – ½ tsp

Tempering:

1.       Ghee – ½ tbsp.

2.       Pepper – ½ tsp crushed

3.       Red chili – 1 halved

Method:

Step 1: In a pan boil moong dal (It is better if you soak 15 minutes before cooking); when it is half done add green leaves to it and cover to cook.

Step 2: When it once done add milk, rice flour and stir for 2 minute until milk thickens

Step 3: Sprinkle salt, sugar, mix well and turn off heat.

Step 4: For tempering in a tadka pan, heat ghee add halved red chili, crushed pepper and empty it over the dish and serve hot with stead rice.

Lauki Muthiya

I have adopted this recipe from nishamadhulika.com.  Bottle gourd is a pathetic vegetable that never gets standing votes in the house holds though this is a worshiped vegetable in Ayurvedha. Nevertheless  this is a versatile vegetable with which we can make different courses from soups to desserts. Muthiya or Mukhia means fistful; this dish is shaped with the fist and hence the name; these steamed and spiced dish can be had both as snack or tiffin.

Ingredients:

1.       Bottle gourd – 1 grated

2.       Wheat flour – 1 cup

3.       Bengal gram flour – ½ cup

4.       Semolina – ½ cup

5.       Green chilies – 1 tbsp finely chopped

6.       Ginger – ½ tbsp grated

7.       Coriander – 2 tbsp finely chopped

8.       Red chili powder – 1 tsp

9.       Coriander powder – 1 tbsp

10.   Salt as per taste

11.   Turmeric powder – 1 tsp

12.   Baking soda – 1 tsp

13.   Oil – 2 tbsp

For seasoning:

14.   Oil - 1 tbsp

15.   Mustard seeds – 1 tsp

16.   Cumin seeds – 1 tsp

17.   Sesame seeds – 1 tbsp

18.   Curry leaves – 1 sprig

19.   Salt as per taste

20.   Coriander powder

21.   Red chili powder – 1 tsp

22.   Grated ginger – 1 tsp

23.   Chopped green chilies – ½ tbsp

24.   Dry mango powder – 1 tsp

25.   Coriander – 2 tbsp finely chopped

Method:

Step 1: Get the steamer ready on stove with water in it. Add all the ingredients from 1-13 and mix thoroughly; you should be able to make oblong shapes out of them. Do not add water, the juice of bottle gourd should be sufficient, if the dough is sticky or too watery, add more wheat flour to get the right consistency. You can add little water if required.

                                                

Step 2:  Form oblong shapes from the dough and steam cook them for 10 minutes. Verify if they are done with a toothpick or knife.

                                                   

Step 3: Let them cool for some time. Cut them into ½” slices

Step 4: Now in non-stick pan heat oil, add mustard seeds, cumin seeds and sesame seeds, curry leaves and let them crackle. Add chillies and ginger and sauté for a minute.

Step 5: Simmer the heat and add all dry ingredients; beware not to burn them. Toss the sliced muthias along with coriander.

Step 6: Serve hot as a snack or tiffin.

Banana Walnut Milkshake

Walnuts are brain foods and are the main source of Omega-3 fatty acids especially for vegetarians. As a nut, unlike cashew or almonds, they are not very pleasant tasting as it is full of oil. Generally it is consumed in baked dishes and enhanced with banana flavour. With the same combo, I tried this banana-walnut milkshake.

Ingredients:

1.       Milk – 2 cups

2.       Walnuts – 4 + 2

3.       Banana – 2

4.       Sugar – 2 tbsp

Method:

Step 1: Peel and slice the bananas; mash them in a mixer jar along with the sugar

Step 2: Pour milk into the bananas and whip it for few seconds.

Step 3: Now crush the walnuts and add into the jar and whip for one final time.

Step 4: Fold the shake into two glasses and chill it covered.

Step 5: Garnish with whole walnuts before serving.