Wednesday, March 31, 2021

ಜೀರ್ಣಶಕ್ತಿಗೆ ಸಹಾಯ ಮಾಡುವ ವೀಳ್ಯದೆಲೆ ಲಾಡು/ಪಾನ್ ಲಾಡು./ Pan Laadu or Paan Laddu.

Pan is prepared using betel leaf and Areca Nut and Chuna./Slaked lime. Slaked lime is filled with calcium.

We had some betel leaves left after the function of our daughter in law's Seemantha.
The leaves were so fresh and I did not want to throw them or leave them to dry.
So thought of doing this Pan Laddu and it came out very well.
The procedure is very simple.
Let us see the recipe.
First we need to wash and dry the betel leaves nicely. It should be completely dry.
Then it should be dry roasted after cutting into small pieces.
Then add some Supari /Areca nuts. Fry nicely and take it out to a plate. Add a pinch of Chuna.
Let it cool. Add 10 to 15 Almonds and dry grind into powder. Keep it aside.
Now take some 250 gr dates and take out the seeds. 
Dry grind the dates into powder. Use soft dates. It should not turn as liquid but should have some moisture in it.
Mix dry ground betel mixture and ground dates. 
Take a small amount of the mixture and make small goose berry size laddu.
Laddu is ready to serve after food. 
Enjoy this laddu after food so that it is good for digestion, helps to remove the bad cholesterol and  adds minerals and vitamins to your body.
Time : 30 Minutes.
About 35 to 40 laddu can be prepared. (According to the size).

Friday, March 26, 2021

Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.

So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch

Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.

6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 


8. Add jaggery and let it boil for 2 to 3 minutes.

9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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