Wednesday, April 16, 2014

Capsicum And Flax Seeds Chutney


A traditional South Indian meal - whether  breakfast, lunch or dinner -  is not complete without chutney. Even tea time snacks known as  tiffin taste  more delicious when accompanied by a chutney. Apart from the traditional coconut chutney my family loves to relish chutneys prepared using a variety of vegetables. Capsicum and flax seeds chutney is a healthy variation and it tastes good with steaming hot rice. It can be relished with all tiffin items. It serves as a good bread spread as well. 


Green Capsicums - 3
Bengal gram dal - 1 tsp
Split black gram dal - 1 tsp
Flax seeds - 1 tbsp
Asafoetida - 1 pinch
Red chillies - 2
Sesame oil - 2 tsps
Tamarind - 1 marble size ball
Salt - 1/2 tsp
1. Wash and cut capsicums into cubes after removing the seeds.
2. Heat oil in a pan and add the Bengal gram dal and split black gram dal.
3. Fry till the dals turn golden in colour and immediately throw in the red chillies followed by asafoetida.
4. Add the flax seeds and allow to splutter.
5. Stir in the capsicum pieces and saute till tender.


6. Allow to cool .
7. Blend the sauteed ingredients with tamarind and salt till it becomes a smooth chutney.
8. Garnish with a spoon of finely minced raw capsicum to add texture and a delicious  crunch to the chutney.

Enjoy the healthy and delicious Capsicum and Flax seeds Chutney with your favourite meal.

Monday, April 7, 2014

Vallarai Panagam and Vallarai Neer Mor - Herbal Thirst Quenchers


It is time to celebrate Lord Sri Rama's birthday. Panagam and Neer Mor are offered to the Lord and then the thirst quenchers are shared by one and all. As my family  liked the  Ondelaga Kheer which I tried out last week, I was inspired to prepare  Vallarai Panagam / Ondelaga Panaka ( a herbal juice using Centella ) and Vallarai Neer Mor / Ondelaga Tambli - Butter milk with Centella and spice - for this Sri Rama Navami season. Vallarai / Ondelaga has a very appealing flavour and it smells like crushed fresh turmeric and turmeric leaves. It lends a unique  flavour to the customary Panagam and Neer Mor.


Centella / Vallarai / Ondelaga - 1/2 bunch
Powdered jaggery -  1/4 cup
Salt - 1 pinch
Cardamom powder - 1 pinch
Juice of one big lime
1. Wash Vallarai / Ondelaga  leaves without discarding the tender stems and grind them into a smooth paste adding water.
2. Dissolve jaggery in half a liter of warm water and filter .
3. Boil the jaggery water till it gives out a pleasant aroma.
4. Cool the jaggery water and mix in the Vallarai / Ondelaga paste and salt.
5. Squeeze in the lime juice. More water can be added to adjust the taste.
6. Stir in the cardamom powder and chill the Panagam.

Enjoy the healthy and refreshing Centella herbal juice / Vallarai panagam / Ondelaga panaka topped with ice cubes.


Centella / Vallarai / Ondelaga - 1/2 bunch
Fresh grated coconut - 1 tbsp
Green chilly ( chopped )- 1/4 tsp
Fresh ginger - ( Peeled and chopped ) - 1/4 tsp
Butter milk - 1/2 liter
Salt - 1/4 tsp
Cumin powder - 1/4 tsp
1. Wash the Vallarai/ Ondelaga and grind the herb with coconut gratings, green chilly and fresh ginger into a very smooth paste adding water.
2. Blend the paste with butter milk and mix in the salt. 
3. Stir in cumin powder and chill.

Enjoy the delicious Vallarai Neer Mor / Ondelaga Tambli topped with ice cubes.