HOW TO MAKE MORINGA TEA

HOW TO MAKE MORINGA TEA

• Clean & wash Moringa Leaves.
• Boil 1 Cup of Water along with fresh Moringa Leaves.
• Boil it for about 5 minutes or until the leaves turn tender and soft.
• Add a teaspoon of Honey(Optional) and give a quick stir.
• Cover and keep it aside.
• Serve Moringa Tea hot or @ room temperature.
• Can Drink this as your Morning Tea or any time of the day.

• Fresh Moringa Leaves do not impart much of a taste or flavour into this Tea.
• If you cannot get hold of fresh Moringa Leaves, substitute it with Store-bought Moringa Powder.
• Moringa Powder imparts a strong metallic taste into this tea.
• Adding Honey is purely optional.  I do not add Honey or any other sweeteners while making this Moringa Tea.
• And I do not strain out the leaves.  We can also eat those blanched Moringa Leaves from the Tea.

MORINGA/DRUMSTICK TREE - "NATURE'S MIRACLE TREE"

MORINGA - NUTRITIONAL VALUE & USES

• Food
• Oil
• Medicine
• Perfume
• Beauty Products
• Water Purifier
• Cattle Fodder
• Fertiliser
• Natural pesticide
• Machine Lubricant
• Fuelwood and other uses

HEALTH BENEFITS OF MORINGA

Treats Anemia:

Treats High Blood Pressure:

Regulate Blood Sugar Levels:

Bone Health & Reduces Joint Pain:

Treats Edema:

Protects the Liver:

For Skin & Hair

Treats Bacterial Infections:

Aids Digestion & Treats Stomach Complaints:

Aids Weight Loss:

Treats Mood disorders:

Healthy Heart

Treating Asthma:

Protects against Kidney Disorders:

Eye Health

Moringa is a good source of Vitamin A and with its Antioxidant properties, Moringa helps to improve eyesight and also is used in treating infants with Vitamin A deficiency. Moringa may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

 

Treat Malnourishment:

Moringa has been used to treat undernourished children.  Malnourishment is a condition caused by poor diet or inability to absorb nutrients into the body.  Regular intake of Moringa helps improve the weight facilitating alongside with required Nutrients.

 

Breast-feeding:

Home remedies suggest that Moringa helps in increasing breast milk production. It is a regular scenario in any South Indian household to induce recipes with Moringa Leaves, Flowers & Pods to Mother's during the postpartum period.

 

Reduces Symptoms of Menopause:

Regular intake of Moringa by women during Post-menopause period has proven beneficial in easing up the menopausal symptoms such as hot flashes and sleeping disorders.

MORINGA LEAVES

Moringa in Daily Cooking:

Moringa Leaves, Moringa Flowers and Drumsticks are common ingredients used in Indian Cuisine.

DRUMSTICK/MORINGA PODS:

Drumstick or the long pods of Moringa are used while making Sambar, Curries, Stir-fries etc.,

MORINGA LEAVES:

• The Leaves can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Murungai Keerai Kootu or added into Sambar & Curries.
• Can add these Moringa Leaves in Adai, Pesarattu, Thepla etc.,
• Can make Keera Vadai with Moringa Leaves.
• Leaves can be used to prepare Murungai Keerai Thuvayal(Chutney).
• Can add few leaves while making Scrambled Eggs.
• I stealthily sneak Moringa leaves along with Curry Leaves while tempering Sambar & Rasam.
• Moringa Leaves can be used for making Murungai Keerai Podi or can be added into Paruppu Podi/Idli Podi/Karuveppilai Podi etc.,
• Can make Moringa Tea with fresh or dried Moringa Leaves.
• Can make a simple Soup with Drumstick Leaves.
• Adding Moringa Leaves while making Homemade Ghee increases its Shelf life.

MORINGA FLOWERS:

• Moringa Flowers can also be cooked in the same way as Moringa Leaves.
• Moringa Flowers can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Kootu or added into Sambar & Curries.

MORINGA BARK:

• I even happen to eat a unique Sauce(Chutney) prepared using the Bark of Moringa Tree by my Husband's Grandmother Clemmi Thathi.
• This was served as a side relish for Roasted Pork.
• It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.,
• This sauce can be seen as an integral sauce on every Anglo-Indian table during the Christmas and Easter Season

FOOD SAFETY:

     Using Moringa Leaves, Flowers or Pods as a Vegetable in normal cooking or in small proportions doesn't cater to any risk or side effects.  Moringa may possess anti-fertility qualities and is therefore not recommended for pregnant women.

DISCLAIMER:

• Kuthiraivali in Tamil.
• Kavadapullu in Malayalam, 
• Oodalu in Kannada, 
• Udalu in Telugu,
• Sanwa in Hindi,
• Shyama in Bengali,
• Moraiyo in Gujarati.

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

INGREDIENTS:

To Cook the Millet:

For Kuthiraivali Thayir Sadham:

For Tempering :

For Garnishing :

METHOD:

• Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear. 
• Some Millets have dust and husk in it, so make sure to wash it thoroughly.
• Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
• There is no need to soak Kuthiraivali.  It tends to get cooked soon.
• I cooked this Millet in a Pressure Cooker.
• Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
• Drizzle a teaspoon of Oil to the millet and give a quick stir.
• Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
• Cover the lid of the Pressure Cooker and place the Vent Cap.
• Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
• Switch off the flame and allow the pressure to release.
• Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
• You can slightly mash it up for this recipe. Allow it to cool down.

• Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
• Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
• Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
• Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
• Pour Milk and Curd/Yogurt to the above and mix well.
• Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
• Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
• Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
• Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

• I have cooked this Millet in a Pressure cooker.
• Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
• Barnyard Millet/Kuthiraivali needn't be soaked.  It needs very less cooking time.
• Can cook the same recipe with Millets like Samai/Thinai or Varagu.
• Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
• Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
• Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
• If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
• If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
• Never add Curd when the Millet is warm.  This will curdle the curd and make the dish watery.
• Tempering the ingredients in ghee would enhance the flavour.
• Adding Raisins and a pinch of Sugar to the recipe is truly optional.
• Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
• Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
• You can even serve it by just adding Curd. No need for tempering it too.

 

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

INGREDIENTS:

Green Chillies - 30 Nos.

Sour Curd - 1 Cup

Salt - To Taste

• Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
• You would need Sour Curd/Yogurt for the recipe.
• Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
• Leave the Stalks intact.
• Make a small slit on each of the Green Chillies and keep it aside.
• Take a Cupful of Curd, add salt into it and give a thorough whisk.
• If the Yogurt/Curd is thick, add a little bit of water and dilute it.
• Add the slit Green Chillies into the Curd and mix it gently.
• Cover & leave the Green Chillies to get soaked and marinated for a whole day.
• Next day, drain and remove the Green Chillies from the Curd Mixture.
• Reserve the Curd Mixture and store it in the refrigerator.
• Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
• Make sure the Chillies are not overcrowded.  Leave some space between each Chillies while lining it up.
• Leave it under direct sunlight for a whole day.
• Just before Sunset remove the plate from outdoors.
• Remove the Green Chillies from the plate or the cloth.
• And again soak them in the reserved Curd Mixture overnight.
• Next day remove the soaked Green Chillies again from the Curd Mixture.
• Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
• Repeat the process until all the Curd Mixture is absorbed.
• Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
• Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
• Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.

NOTES:

• You can use any variety of Green Chillies.
• Use Sour Curd/Yogurt for the purpose.
• If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
• Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
• Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
• Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
• It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
• This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
• Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
• Make sure to leave the Mor Milagai indoors during the night time.
• During peak summer these Mor Milagai get dried soon.
• Adjust the drying time according to the Climatic condition.
• Once dried, store the Mor Milagai in a clean & dry airtight container.
• Stays good up to a year or so.
• Can refrigerate it for longer shelf life.

HOW TO DEEP FRY MOR MILAGAI

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

     Deep frying these Mor Milagai is a simple task.  You can deep fry or shallow fry them.  When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container.  Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.

GULAB PHIRNI - ROSE FIRNI

INGREDIENTS:

METHOD :

• Dry roast the saffron strands for few seconds, soak it in 1 Tbspn of warm milk & keep it aside.
• Blanch the Almonds and cut them into small pieces.
• Cut Cashew Nuts and Pistachios into small pieces.
• Powder the Cardamoms and keep it aside.
• Wash and soak Basmati Rice for 2 Hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Mix the rice powder in cold milk and stir well until there are no lumps.
• Boil the rest of the milk in a heavy-bottomed pan.
• Add rice mix gradually into the boiling milk and stir well.
• Cook on a very low flame for 10-15 minutes, stirring continuously.
• Add powdered Cardamom and drizzle few drops of Kewra Essence and give a quick stir.
• When the rice is cooked, stir in the sugar and mix well.
• Now pour in the Rose Syrup and mix well.
• Cook on low flame for few more minutes.
• Chill Gulab Phirni/Rose Firni for few hours in the refrigerator.
• Serve Gulab Phirni/Rose Firni chilled garnished with Cashew Nuts, Almonds, Pistachios, Saffron strands & fresh/dry Rose Petals.

GULAB PHIRNI - ROSE FIRNI

NOTES:

• Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
• If using normal rice, can add a few drops of Kewra Essence.
• Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
• Do not grind the rice into a paste or grind it into a fine powder.
• Mix the rice powder in cold milk just before adding it to the boiling milk.
• Stirring it continuously is to ensure there are no lumps and to avoid the mixture getting scorched at the bottom.
• Use a heavy-bottomed pan, to avoid sticking and scorching at the bottom, which will spoil the taste of Gulab Phirni/Rose Firni.
• I have used Rose Syrup in this recipe.
• Can substitute it with few teaspoons of Rose Essence and few drops of Pink Food Colouring.
• Authentic Gulab Phirni calls for flavouring the dessert with fresh Rose Petals/Gulkand.
• The Rose Syrup I used had sweet in it.  Adjust the amount of Sugar accordingly & to suit your preference.
• Adding Saffron & Kewra Essence are purely optional.
• Can grind few soaked Almonds/Pistachios along with Rice for Almond/Pistachios Firni/Phirni.

HOW TO MAKE POPCORN CHICKEN

POPCORN CHICKEN

INGREDIENTS:

To Marinate:

For Coating the Popcorn Chicken: