Galangal – Pippal Syrup / Chittarattai – Thippili kashayam for elder kids and adults

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Yesterday we saw the kashayam for infants and younger kids. Now this home made syrup is for elder kids and adults to fight cough and sore throat. Thippili is known for its expectorant properties and chittarattai is known for clearing sore throat.  Thippli/long pepper is comparatively sweeter than regular black pepper. Now adding panagal kandu/rock candy/ palm sugar makes this kashayam more yummy for kids.

(The one I am using is arisithippili, you can also use the kandathippili, the long stemmed ones for this)

For me in US, there is no over the counter medicine for cough. So I need to rely on these home made remedies. I always keep thippili and chittarattai at home.

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Thippili/Pippal/Long Pepper

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Galangal / Chittarattai

 

Notes:

You can also add tulsi leaves to this.

Here are ingredients:

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  • Chittarattai/Galangal – 1 inch piece
  • Thippili/Pippal/Long Pepper – 2 tsps
  • Pepper – 2 tsps
  • Panagal Kandu/Palm Sugar/Rock Candy – 2 tbsps
  • Turmeric – a pinch
  • Water – 3 cups

Steps:

  • Boil everything in 3 cups of water, till it reduces to 1 cup.

Filter it and drink it warm. (Panangal kandu may have some impurities, so filtering always helps)

Note:

You can use the same ingredients twice. You can boil them again in 3 cups of water. You still get the essence.

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Betel leaf syrup / Vethalai kashayam for kids

In the home remedies theme, today I am going to post the betel leaf syrup for cough and congestion for kids. We regularly use this kashayam and this recipe was given by my ammama(Grandma). Betel leaf contains essential oils that has rich antiseptic properties and when combined with garlic it fights cold and flu more effectively. This kashayam can be given regularly to kids (infants from 6 months to 8-9 years) on the day of oil bath to prevent congestion and cough.

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Milahu Kuzhambu | Pepper Sambar | Pepper Garlic Gravy

Milahu Kuzhambu or Milagu Kuzhambu is one among the popular pathiya samayal recipes. Milagu or Milahu means pepper corns in Tamil and as the name suggests this gravy is prepared with pepper.  Loaded with pepper corns and curry leaves, this gravy is very good for health and aids in digestion. Also the addition of garlic pods, helps in clearing gastric troubles and increases milk production in lactating moms. (But this kuzhambu can be prepared without garlic too.) Also gingelly oil is used for this recipe which adds unique and distinct flavor. 

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No chilly,no coconut Spinach Mor Kuzhambu with white pepper

As a part of the postpartum recipes, the second recipe that I am going to share is spinach butter milk sambhar. In this dish we use white pepper, instead of black pepper.  White pepper is really mild when compared to black pepper. Again instead of coconut, we use daliya here. I love this kuzhambu very much and every other day my MIL used to make this and even now I make it for a change.

Here are the ingredients:

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Ingredients:

  • Salt – 1.5 (as per taste of the butter milk)
  • Butter milk – 2 cups (not too sour)
  • Turmeric – ½ tsp
  • Spinach – 1 bunch

For seasoning:

  • Regular Oil – 1 tsp
  • mustard seeds – 1tsp
  • Methi seeds (vendiyam) – 1tsp
  • Heeng 1/2 tsp
  • Curry leaves – 1 strand

For Grinding:

  • White pepper – 1 tbsp
  • Jeera – 1/2 tsp
  • Kadalai paruppu / channa dhal – 1 tsp
  • Dhaniya – 1/2 tsp (Just for aroma)
  • Daliya – 1 tbsp

Steps:

1)      Grind the given ingredients under grinding into smooth paste by adding water.

2)      Add the grinder mixture to the butter milk. Also add salt and turmeric powder. Keep aside.

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3)      If you use vegetables like pumpkin, squash, chow chow boil them before hand.

4)      Heat the kadai and add oil.

5)      Once the oil is heated add mustard seeds, methi and heeng.

6)      Once they splutter add the spinach and sauté them.

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7)      Once they are half cooked, add the butter milk mixture.

8)      Add curry leaves and let it simmer for 8-10 minutes.

Serve hot with rice.

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No chilly No coconut Peerkangai(Ridgegourd) kootu with black pepper

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We are in the last week of this month’s blogging marathon. The 4th weeks theme is our own. So I picked the post partum recipes. I really like out traditional food and recipes, especially for the postpartum. The reason for using specific ingredient is really amazing and how they food as medicine is fascinating. I can keep on talking about this theme and process. You can see my thoughts on Pathiya samayal here.

So the first dish, that we are going to see is Peerkangai/Ridgegourd kootu without chillies and coconut. Red chillies increases the body heat, so they don’t use it for three months after delivery. Pepper takes the place of red chilly and they don’t use coconut also. The food needs to as light as possible, so as to prevent colic in babies. So here is the recipe

Ingredients:
Ridgegourd – 2 (peel the skin and cube them)
Salt – 1.5 tsp
Tumeric powder – ½ tsp
Moong dhal – ¼ cup
For seasoning:
Oil 1tsp
mustard seeds 1tsp
Jeera –  2 tsps
Hing – 1/2 tsp
For Grinding:
Dalia (pottu kadalai)–2 tbsps
Jeera – 1tbsp
Black Pepper : 1 tbsp
Steps:
  • Grind dalia, jeera and pepper into a smooth paste by adding water.

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  • Pressure cook the moong dal and ridge gourd together

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  • Head the kadai and add oil.
  • Once the oil is heated add mustard seeds, jeera and heeng.
  • Once they splutter add the boiled dhal and veggie.
  • Add salt, turmeric powder.
  • Let it cook for couple of minutes and then add the grinded mixture.
  • If you want thin consistency add more water, if not let it boil for 5 minutes and it is done.

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Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging Marathoners doing BM#43


Jeera Milahu Rasam (Cumin -Pepper Rasam)

Jeera and Pepper Rasam is one among the Tamil Nadu’s comfort food. All the rasam varieties are great, but this one with loads of jeera and pepper has medicinal values. It helps in digestion and it’s soothing for common cold and flu. This rasam doesn’t need boiled toor dhal, it’s easy to make and less time consuming than regular paruppu rasam.During postpartum they prepare this rasam and its very good for lactating mothers.

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