Milagu-Podi-with-Flax-seed

#MilaguPodiwithFlaxSeeds : #Blackpepper or simply #Pepper has been in use since centuries for its sharp pungent [ spicy ] taste and medicinal properties such as anti inflammatory & anti flatulance. It is a good source of minerals like potassium, calcium, magnesium, manganese, zinc and iron. It also contains Vitamin C, vitamine A and many B complex group of vitamines.
#Flaxseeds are also called by name #Linseeds. They are rich in essential fatty acid called alpha linolenic acid also known as omega 3, antioxidant and fiber. Researches found that #flaxseeds lower cholesterol level, controls diabetes and reduce hot flashes of postmenopausal women.
Traditionally #Cuminseeds decoction has been used to treat indigestion since centuries. It has also been used along with #blackpepper to treat common cold.
To get all the goodness of these wonderful spices I have prepared a powder for rice using them.

Ingredients :
1/4 cup	Black pepper
1/4 cup	Cumin [ jeera ]
1/4 cup	flax seeds [ linseeds ]
1 Tsp	Salt [ adjust ]
1 handfull	Dried curry leaves

Method :

Heat a kadai on a stove over slow flame.

Dry roast black pepper [ milagu ] till it becomes slightly hot and gives out aroma.

Transfer on to a clean and dry plate.

Now again in the same kadai dry roast cumin [ jeera ] over slow flame until it becomes slightly hot.

Transfer on to the same plate with roasted pepper.

Now dry roast flax seeds. Keep stirring with a ladle until it crackles.

Turn off the stove and transfer into the the same plate.

Add dried curry leaves into the hot kadai to make it crispy.

Allow all the ingredients to cool down to room temperature.

Grind into a nice powder and store in an air tight container.

Take hot white rice in a plate.

Add a Tsp of prepared milagu podi.

Mix well adding a Tsp of ghee.

Enjoy with sambar or papad.

It can also be used in the preparation of omelette and salads.

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Pumpkin-Morekuzhambu

#PumpkinMorekuzhambu  [ #PoosanikkaiMorekuzhambu ] : #WhitePumpkin or commonly #Pumpkin is called #Poosanikkai in Tamil. Tasty Koottu, spicy sambar and marvelous #morekuzhambu can be prepared using pumpkin.
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
150 gms	Pumpkin, cut into 1 in. cubes
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.

Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Note :

• After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

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Vadai Morekuzhambu	vendakkai Morekuzhambu	vazhaipoo kuzhambu
Aviyal	kadappa

Nellikkai Rice

#NellikkaiRice : #CountryNellikkai and #Nellikkai [ #Amla ] have been used in this recipe to prepare a tasty and healthy #mixedrice. The scientific name of #countrynellikkai is Phyllanthus acidus. Locally it is called by name #AraNellikkai. During my schooldays I used to relish on these sour tasting berries from small vendors at the entrance of my school. The other day I saw this tree at the backyard of our apartment. Now my teeth are very sensitive and I couldn't enjoy it anymore. So I plucked some berries from the tree and tried a rice variety. The rice tastes just like lemon rice but with aroma of nellikkai and its nutrients.
Now comes the recipe.

Ingredients :
1 cup	Cooked rice
10 - 15	Country nellikkai
3 - 4	Nellikkai [ Amla ]
1 or 2	Green chilly [ adjust ]
8 - 10	Curry leaves
2 Tbsp	Groundnut [ peanut ]
2 Tsp	Gram dhal
1/2 Tsp	Mustard seed
1/4 Tsp	Asafoetida powder
1/4 Tsp	Turmeric powder
4 Tsp	Gingelly oil [ till / sesame oil ]
1 1/2 Tsp	Salt [ adjust ]

Method :

Wash both nellikkkai varieties and pat dry with a clean cotton cloth.

Remove the seed and chop nicely.

Chop green chilly and tear curry leaves into pieces.

Set aside.

Heat a kadai on a stove over medium heat.
Add oil and add mustard seed once it becomes hot.
Add gram dhal and groundnuts once mustard seeds crackle.
Keep stirring till groundnut crackles and turns golden color.
Now add asafoetida powder, green chilly and curry leaves.
Add turmeric powder & chopped nellikkai and saute till it becomes soft.
Finally add salt and saute for half a minute.
Add cooked rice and mix well.
Adjust salt and mix well.

Turn off the stove and transfer into a serving bowl.
Tasty n tangy nellikkai rice is ready to relish.
Have nellikkai rice with thayir pachadi [ raitha ] or any dry curry.









Other tasty mixed rice varieties you might like to try :