HERBAL SOUP

Herbal Soup

Cold and cough will never leave us in any season.If we are low immune then this dragon will live with us for ever.Cough ll never leave us even to sleep.Even kids will suffer a lot of cold and cough........Medicines for cough will give you relief but not immediately.......I present you hear a herbal payasam which will give immediate relief and  comfort from severe cold..............

I got this recipe from my aunty and she got this from her mom,may be she got from her mom.................................It is so authentic and tested recipe.So you can try this without any fear......................very simple and yummy medicine The ingredients given below are full herbal products you can find these items in a departmental store or in an organic shop in your locality...............

Serves-3 persons  

 prep time-`5 mins 

cooking time-5 mins

Ingredients:

Raw rice-2 tbsp

   chitharathai(galangal roots)- 1 stick 

 Thippili(long pepper)-1/2 stick,Break into two 

  vaalmilagu(Tailed pepper,Jawa pepper)-3-4 corns  

      panam kalkandu(crystalized palm sugar or rock candy)-3 tbsp   

jaggery-1/4 cup,grated  

coconut grated-2 tbsp or coconut milk-1/2 cup 

water-1 cup ground paste :3 cups water 

a pinch of salt

Method:

Soak raw rice in water for 20 mins.

Grind chitharathai(galangal roots),Thippili(long pepper), vaalmilagu(Tailed pepper,Jawa pepper) grind them to a course powder and take 1/2 tsp from that powder.You can preserve the remaining for next time.Add soaked Raw rice and ground powder to the mixer and grind to a fine paste with some water.

In a nonstick pan put ground paste stir well with water if you are using coconut milk use instead of water,milk should be watery in 1:3 ratio and heat them....stir continuously because it may create lumps.When the mixture thickens add panam kalkandu(crystalized palm sugar or rock candy) stir till it dissolves.Mix in grated jaggery,salt and coconut grated,if not using coconut milk.Stir well and remove from fire and serve hot..............!!!!!!!!!!

Note:

• Use Raw rice(paccharisi)
• mix the ground paste either in water or in coconut milk
• Use coconut milk or grated coconut 
• While boiling stir continuously to prevent lumps you can use ballon whisk too..
• For grated jaggery slice the jaggery with knife.
• you can make this in drinking cosistency or in soup consistency.For drink,use some more water or coconut milk.
• It is very effective when drink in empty stomach.

Do it drink it and keep yourself and your family away from this nasty cold.........

chitharathai(galangal roots)

Thippili(long pepper)

Vaal milagu(tailed pepper corns)

ground herbs

Heats up

Herbal soup with coconut milk

Herbal soup with grated coconut

CABBAGE ROLLS IN TOMATO SAUCE

                      

yummy cabbage rolls in tomato sauce

   Cabbage rolls in tomato sauce

                                   These Cabbage rolls are awesome,I have tried these for the first time.Got good response among my friends and family circle.It has three main things to do,so i have seperated my work.

                                 I have blanched the cabbage in morning,seperated the leaves and drain them on a damp cloth.In the afternoon i managed to make the filling along with my lunch preparation i have made an Indian type of filling to give the cabbage rolls an extra flavour and leasurely i've done the final cooking of cabbages in the evening.Its really a fun making job to do these rolls.I'm going to teach these rolls in my cookeryclass today.You also try this recipe friends......feel free to ask me if you have any doubts............

Ingredients:

Cabbage-1 medium size

 minced mutton-1 cup

 boiled rice-3/4 cup 

cumin seeds-1/2 tsp 

onion-1 big,finely chopped 

 ripened tomato-1/2 kg or tomato puree-1 cup 

 redchilly powder-1 tsp 

garam masala(grounded spices)-1 tsp

garlic-4 pods,finely choppped  

olive oil-2 tbsp 

salt and pepper to taste

Dry thyme-1/2 tsp

 Dry rosemary-1/2 tsp

For veg filling:

mashed potatoes-1 cup 

boiled corn kernels-1/2 cup 

onion-1/2 chopped

 tomato-1/2 chopped 

redchilly powder-1 tsp 

garam masala(grounded spices)-1/2 tsp

 oil-1 tsp 

salt to taste

 In a pan add oil add onion saute well add tomato,mashed potato,corn saute a little add redchilly pr,grounded spices salt and mix till it rolls like a ball and cool them.

Method:

Boil water in a large pot so that u can immerse the whole cabbage.To avoid overflowing place the cabbage inside the pot and fill water,then remove the cabbage and boil the water with some salt.This is just to make the cabbage salty not for the whole recipe.When the water begins to boil immerse the cabbage with fork pricked in middle so that you can remove it easily.Boil them for 10-15 mins and remove from water and cool them.

Now remve the leaves seperately and cut the stem of the cabbage leaf then drain them in a damp cloth.

Filling:

          In a pan add 1 tbsp olive/refined oil add half of chopped garlic and half of onion saute till it becomes translucent.now add in redchilly pr,garam masala(grounded spices),salt and pepper  minced mutton and saute them and add some water cook till the water absorbs and the meat is done.remove from heat and cool them.When its cool mix boiled rice and meat mixture mash well.

                 Take one leaf of cabbage and fill one spoon of the mixture,fold in and roll the cabbage and set aside.

fold in sides and roll them tight

rolled cabbage

                                  Heat non-stick pan add oil 1 tbsp and add rem.chopped garlic add chopped onion saute well add tomato puree cook till the raw smell dissappears add in redchilly pr,dry rosemary,dry thyme salt to taste add in water aand cook till it boils.arrange the rolled cabbages cover with lid and cook till the cabbages cooks well.Can bake in oven at 160°c for 1 hr.

Can fry the rolls 

                            

KURMURA MURUKKU

                                   

kurmura murukku

This is a rice dish made of raw rice flour and urad dal its is a fried dish.we indians make it for festivals and special occasions.we can preserve it for a month or soo but in an airtight container.my kids love it....................u can try it its very easy to make but very tasty snack can go with evening tea.

For murukku flour:

Raw rice-1cup

urad dal-1/4cup

soak rice &dal for 2hrs and drain water grind in a food processor a fine powder and seive.(you can preserve this in fridge for 6mths)

murukku:

Ingredients:

murukku flour -1cup

butter-1tbsp

salt to taste

ajwain(Omam)-1/2tsp

oil to fry

Method:

Mix murkku flour,salt add butter mix with crumble texture and add some water to make a soft dough.heat oil in a medium heat fill the mixture in a pipping bag and squeeze like roundels/straight strips and fry till it slightly change its color not till golden.strain excess oil and store in an air tight container.