Aam Panna - Taste of Mango and Lemon

AAM PANNA RECIPE

 Ingredients:

6 medium sized Green Mango (Aam)
33/4th cup Water
1 tsp dry­roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder (Lal Mirchi)
1 tsp Salt (Namak)
3 tblsp Sugar (Cheeni)
3 tblsp chopped Mint Leaves (Pudina Leaves)

12 crushed Ice­cubes

How to make aam panna:

Place the mangoes with water to cover in a sauce­pan and bring to boil.
Simmer for 10 minutes.
Drain off the water and then peel, stone and pulp the mango with a spoon.
Place the pulp in a deep bowl.
Add water, sugar, salt, chili and cumin.
Whisk thoroughly.
Stir in the mint and whisk again.
Transfer it to a jug.
Serve chilled with crushed ice.

Kambu Koulukattai(Navarathiri Special)

Kambu kolukkattai

Kambu ­ pearl millet (bajira ­ Hindi), kolukkattai / kozhukkattai ­ steamed sweet
dumbling

Few generations ago this must have been a staple snack / breakfast among the village
people of Tamilnadu. I have read about this in Tamil folk tales and tasted a few
times.Then I tried to bring out that ancient snack and here goes the recipe.

Ingredients:

Kambu ­ 1 cup
rice ­ 2 tbsp
coconut (shredded) ­ 1/2 cup (optional)
cardamom powder ­ 1/2 tsp
jaggery (crushed) ­ 3/4 cup (or lesser)

Method:

Dry roast the kambu, rice till the kambu smells good.
Let it cool and powder it.
Add 1/2 cup water to jaggery and dissolve it by heating.
Filter and remove any impurities.
Pour the hot solution to a mixing bowl. Add the flour, cardamom powder and kambu
flour. Mix well to get something like hard chapathi dough. Take a ball and press well
inside the palm to get a rough oval shape. Grease an idly mold with very little sesame
oil and place the dumplings. Cook in idly cooker for 5 minutes (full steam).

Kambu kolukkattai is ready!

Mooligai Rasam

Mooligai Rasam - A mooligai samayal reciepe

Need of Mooligai Samayal Recipes Tamil Nadu

From ancient days Tamil people give more importance to food and health. A Tamil

quote says that Unave marunthu. The meaning for this quote is Food is Medicine.  In

ancient days there was no enough growth in medicine field so people practiced to cure

diseased by using some medicinal plants and they are called herbal medicines.

 

 
 
Sanjeevi mooligai was used more to cure many diseases. Instead of taking directly they

started to use them with their food and they are called Mooligai Samayal Recipes Tamil

Nadu in maruthuvam . By using these herbal plants they prepare delicious food recipes,

which not only give stamina but also prevent from serious health hazards.  Kids are

continuously affected by cold, cough and congestion, the allopathic medicines won’t

work with this problems so Mooligai Samayal Recipes Tamil Nadu Mooligai Rasam is

the best medicine to cure this problem.

 

 
The herbal medicinal plants Kandan Thippili , Arisi Thippili and Tulsi leaves are the

main ingredients of Mooligai Samayal.

 

Tamil Mooligai Samayal Recipes Rasam Ingredients

Mooligai samayal Rasam Powder

First you have to prepare Rasam power or rasam paste by using some powerful

medicinal plants.

 

Tulsi leaves ­ 15
Kandan Thippili –3
Arisi Thippli – 4
Neem flower ­ 5
Ulundu – 1 tsp
Dried chilli ­ 2
Cumin seeds – 2tsp
Pepper seeds ­ 2 tsp
Fry the above Mooligai Samayal Recipes ingredients and prepare a powder by grinding

them.

 

Mooligai samayal Rasam Ingredients

Toor dal water extraction_ 2 cups
Tamarind paste – 1tsp
Tomato – 1
Mustard seeds– 1 tsp
Curry leaves – as required
Turmeric powder– ½ tsp
Garlic past – 1tsp
Asafoetida – ¼ tsp
Salt ­ for taste
Oil ­ - 1tsp
Coriander leaves –for garnishing

Mooligai Samayal Recipes Tamil Nadu Style Preparation

1. Mix Toor dal juice and tamarind paste by adding salt.
2. Mix well and adjust the salt and sour taste accounting to your taste.
3. Then mix the ground mooligai samayal Rasam Powder with the liquid.
4. Then add the turmeric powder, asafetida and garlic paste. Crush tomato and add with the mixture.
5. Keep the vessel on fire and let it to boil( remove in the foam stage like usual tomato rasam )
6. Give a sauté by adding mustard and curry leaves. Add with the mooligai rasam.
7. One of the best Mooligai Samayal Recipes Mooligai Rasam is ready to taste.
8. You can have directly like soup or add with rice to get rid of cold, cough and congestion.

Angaya Podi

Angaya Podi ­ Great Grandma's Ancient Tamil Recipe.

A Short Description About Tamil Recipe Angaya Podi

Ancient Tamil Recipe Angaya Podi is popular among Brahmin Community in South
India especially in TamilNadu. It's my Great Grandma's Recipe and we have this Tamil
Recipe Angaya Podi at our home's all time.Even though it is used as a part of normal
diet, it has it's own medicinal value. It relieves stomach upset, cures indigestion and
vomiting, loss of appetite and so on. This Tamil Recipe Angaya Podi is prepared and
given especially to delivered women who gave birth to new borns. It is the main course
of food included in 'Pathiya Samayal'.

Medicinal Value of Tamil Recipe Angaya Podi:

 

The ingredients included in the Tamil Recipe Angaya Podi, has its own medicinal value
for example Arisithippili, Kandathippili (Long pepper) cures cold and infection, Dry
Ginger(Chukku), Pepper and Cummin(Milagu Jeeragam) improves digestion, Dry
Manathakkali cures soar throat and ulcer. Dry Neem flower(Vempampoo) and
Sathakuppai removes all impurities from our stomach, cleanses and refreshes our
digestive system. All the ingredients are availabe at all Sidha Medicine (Naatu
Marunthu Kadai)
shops.
 
Let's see what are all the ingredients required and preparation method of Tamil Recipe
Angaya Podi.

 

Ingredients Required for Tamil Recipe Angaya Podi:

 
Ingredients No.1: (Dry Fry)

Toor dal (Thuvaram Paruppu) ­ 200gms
Bengal gram dal (Kadalai Paruppu) ­ 200gms
Urad dal (Ulutham Paruppu) ­ 50gms
Crystal salt (Kal Uppu) ­ 2 tablespoonful
 
Ingredients No.2: (Oil Fry)

Asafoetida (Perungayam) ­ 1 piece
Dry Ginger (Chukku) ­ 20gms
Arisithippili ­ 20gms
Kandathippili ­ 20gms
Sathakuppai ­ 5gms
Dry Neem flower (Vepam poo) ­ 10gms
Coriander seeds (Dhaniya) ­ 50gms
Dry Manathakkali Vathal ­ 50gms
Black Pepper (Milagu) ­ 25gms
Red chillies ­ 50 gms

Ingredients No.3:
 
Cummin (Jeeragam) ­ 25 gms.
 
Method of How To Make Tamil Recipe Angaya Podi:

1. Heat the fry pan and dry fry toor dal, bengal gram dal and urad dal one by one,
separately till they becomes light brown in colour and keep it aside.
 
2. Dry fry crystal salt, just one fry is enough and keep it aside.
 
3. Fry each items separately listed in the Ingredients No.2, by adding two to three drops
of oil in a fry pan and set aside.
 
4. Now mix all the above oil fried and dry fried items along with jeeragam mentioned in
Ingredient No.3.
 
5. Put all the ingredients in a dry blender and make a very fine powder. But it would be
extra fine and even more smooth powder when ground in a flour mill.
 
6. Angaya Podi Tamil Recipe is ready now.
 
7. It lasts for 3 to 4 years when refrigerated.
 
How to make Angaya Podi Rice (Angaya Podi Sadham):
 
Just add 2 to 3 teaspoons (according to your taste) of Tamil Recipe Angaya Podi to
Steamed Rice added with ghee and mix well. It goes well with Illai vadam, Sambar
Onion and Onion Pachadi (Raitha).