Category Archives: herbal

Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) is prepared during winters in most of the Indian families. Turmeric milk is known as Panagarkandu Paal (பணங்கற்கண்டு பால்) or Manjal Milakku Paal (Turmeric Pepper Milk) in Tamil and known as Haldi Dhoodh in Hindi. In Tamil nadu, we use to prepare this milk with fresh turmeric, dates palm jaggery (panangarkandu), black pepper. Turmeric Milk (Manjal Panangarkandu Paal), is good for sore throat and cold. It helps in weight loss and also helps in better sleeping during nights.

I got Dates Palm Jaggery from Ekgaon, an online portal that connects farmers across India. Click Here for purchase from Ekgaon.

CLICK HERE for more Beverages recipe.

Turmeric Milk (Manjal Panangarkandu Paal)

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Turmeric Milk (Manjal Panagarkandu Paal)

Turmeric Milk (Panagarkandu Paal) can also prepared with turmeric powder instead of fresh turmeric roots and Jaggery instead of Dates Palm Sugar. A very simple but healthy drink that can be prepared in minutes, with perfection even by beginners. Give a try and share your feedback.

Turmeric milk (Panangarkandu Paal), Haldi doodh, fresh turmeric recipes

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Ingredients:

  • Turmeric Roots / மஞ்சள் – 30 to 50 gm
  • Milk / பால் – 1 litre
  • Dates Palm Jaggery / பணங்கறகண்டு – ½ cup
  • Black pepper / மிளகு – 2 tsp

Making of Turmeric Milk / Panangarkandu Paal / Haldi Doodh –

 

Preparation:

  • Peel and chop the turmeric roots.
  • Crush the turmeric roots using mortar and pestle.
  • Add black pepper to turmeric and coarsely crush it.
  • Boil milk in a heavy bottom pan, add in the coarsely crushed turmeric roots and black pepper.
  • Bring it to boil, add in the dates palm jaggery to it.
  • Mix it well, let it boil for few mins in low flame or until the milk thickens.
  • Remove it from fire, strain the milk, and transfer it to vessel.

Serve hot or warm.

Note: Make sure to serve hot or warm, otherwise it never works and the taste of black pepper would make the milk more spicy and uncomfortable to drink. You can adjust the quantity of black pepper and dates palm jaggery as you required.

 

 

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves Powder recipe / Karuvepillai (Karuveppilai) Podi recipe

Curry leaves is a must in Indian cooking, because of health benefits. Curry leaves is consumed in too many forms, mostly as a tempering ingredient in almost all the south Indian dishes, in chutney’s, may be deep fried as crisps along with deep fry like chicken 65, fish fry and so on. There is one more take on this curry leaves as Curry leaves powder commonly known as KARUVEPPILAI PODI in tamil / Karibevu pudi in Kannada.

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Curry leaves powder recipe / Karuvepillai podi recipe

This curry leaves powder / Karuveppilai Podi can be served along with steamed rice with a tbsp of ghee/gingelly oil, can be served along with idli and dosa with some gingelly oil. This powder can be prepared and stored in an air tight container and it stays fresh for months’ time, so that it will be easy to use.  All it takes just 10 mins to prepare, but a life saver, that can be used for lunch or breakfast or dinner.

For more basic ingredients recipes, CLICK HERE and for more Chutney Recipes CLICK HERE.

Curry leaves has too many medicinal health benefits as it is rich in calcium and vitamin A, the most common among them are our hair growth – this helps in dense hair growth, prevent hair fall and also delays hair greying. Let me share the recipe…

Ingredients:

  • Ulundam paruppu / White lentils / Urad dal – 3 tbsp
  • Tuvaram paruppu / Split pigeon peas / Toor dal – 2 tbsp
  • Kadala paruppu / Split chick pea (gram) / Channa dal – 2 tbsp
  • Curry leaves / Karuveppilai – 1 ½ cups
  • Cumin seeds / Jeeragam – 1 ½ tsp
  • Black peppercorns / Milagu – 1 ½ tsp
  • Red chillies – 4 nos
  • Garlic – 3 cloves
  • Salt to taste

Preparation:

  • Wash the curry leaves in running water, drain the water, spread it over a cloth and dry it for almost an hour.
  • Heat a heavy bottomed vessel, add all the lentils (white lentils, split pigeon peas, split chick pea) followed by cumin seeds, pepper corns and red chillies.
  • Cook in medium flame until it turns golden brown in color, remove it from fire and spread it over a plate.
  • Add the curry leaves and garlic to the same vessel, and cook until the leaves turn crispy.
  • Remove it from fire and spread it over a plate.
  • Grind the lentils, spices, red chillies and cumin seeds to a fine powder.
  • Add the curry leaves and garlic to the ground powder and grind it to a fine powder.
  • Transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Transfer it to an air tight container.

Stay fresh for months’ time. Serve with idli, dosai or steamed rice topped with gingelly oil or ghee/clarified butter.

 

Palm Jaggery Syrup / Karuppati Paagu with Palm Jaggery / Karuppati From EKGAON

Palm Jaggery Syrup / Karuppati Paagu with Palm Jaggery / Karuppati From EKGAON

Palmyra Palm Jaggery, is a traditional sweetener obtained from the sap of palmyra palm trees. In Tamil Nadu, we call it as Karuppati or Panankarupatti, and when compared with white sugar this has too many health benefits. This has been used more than thousands of years as the only source of sugar but later after the incoming of white refined sugar, we all forgot this palm jaggery and its health benefits.

CLICK HERE for DIY Food / Basic Food recipes and I am taking it to Fiesta Friday #162 hosted by Angie@thenvoicegarderner.

About Palm Jaggery – Palm Jaggery is dark brown in color, which has a silky flavor, rich aroma and tastes delicious when compared with sugar. Palm jaggery is obtained from Palm Tree or Palmyra Tree. It is prepared form the sap or juice of palm tree.

My childhood love with Palm Jaggery – To be honest my family uses palm jaggery during the period of my great grandmother, but later after her it was sugar that entered our kitchen. My grandmother and mom use to prepare coffee with palm jaggery, when I was kid and I love it to the core. Even now I could feel the aroma, taste as I would grab a cup of coffee, sit in our garden, early morning feeling the fragrance of beautiful flowers and chirping of birds – missing my old golden days.

Later after sugar, I hate coffee and never consume coffee, instead I consume coffee from my neighbor’s house as they use palm jaggery.

Usage – Not only in coffee, we use it in most of the dishes like appam as Karuppati appam, idiyappam / Sting hoppers as Karuppati Idiyappam, Kolukattai / Rice flour Dumplings as karuppati kolukattai, laddu’s, peanut laddu that I love to the core, pori urundai, for kashayam (as a sweetener to medicinal syrups), kheer, many savories, snacks. Also, it can be powdered finely or coarsely and can be used as a side dish for idly, dosa, also it can be eaten as such. Last but not least it can be used as a substitute for molasses in baking.

The reason behind its disappearance from our kitchen was totally shocked when I heard from my mom, as sugar can be used as instant, whereas palm jaggery has impurities which needs to be cleaned.

Health benefits of Palm Jaggery / Karuppati – Jaggery is a cleaning agent, which cleans the unwanted particles form the body and relieves through constipation, helps in digestion after a heavy meal, helps in relieving from Migraine (my personal experience, I take Dry Ginger Coffee / Sukku Malli Kappi (black coffee with ginger, coriander and palm jaggery during migraine), rich source of iron, mixture of jaggery and dry ginger powder with warm water can stop hiccups, helps in reduction of bloating and so on.

 

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Palm Jaggery Sryup / Karuppati Paagu

When there are more such health benefits, why don’t we move back to our Palm Jaggery? – I frequently use palm jaggery in most of dishes in dialy life, but I found it little expensive and difficult to get good quality one in the market. So, whenever I go to my hometown, I get 2 kgs of palm jaggery and prepare palm jaggery syrup with half the quantity and refrigerate in a glass bottle, that stays fresh for few months. In the form of syrup, palm jaggery can be used directly to the food no worry about impurities, I prefer this method.

Where to buy palm Jaggery? But now I got it through online shopping – EKGAON where they connect farmers all over India in a platform. I look for organic products wherever possible, so placed my order for Palm Jaggery and few more products in this site.

Review of EKGAON – I received the product before the delivery time, moreover when I opened the pack, I could get the wonderful aroma, and usually my grandmother use to say that organic palm jaggery needs more force to break into pieces – I found the perfect texture what she told, also the palm jaggery syrup was thick with perfect aroma, flavor and color. The price was very reasonable considering the quality. Also, I feel very comfortable ordering over Ekgaon, based on their delivery time, less time consumption in ordering, no hunting all over the city in search of organic products, also happy that I support farmers.

Let me share the recipe of PALM JAGGERY SYRUP / KARUPPATI PAAGU

Ingredients:

  • Crushed Palm Jaggery – 1 cup
  • Water – ½ cup
Making of Palm Jaggery Syrup / Karuppati Paagu –

Preparation:

  • Boil the water, add the crushed palm jaggery once the water starts boiling.
  • Stir until palm jaggery dissolves.
  • Cook in medium flame for 15 mins or until the palm jaggery starts thickening.
  • Remove from fire, once it starts thickening, else it would crystallize.
  • Bring it to room temperature, strain the syrup through a thick strainer, to separate the impurities from the syrup.
  • Transfer it to an air-tight container and refrigerate.
  • Stays for few months.

Note: You can also flavor like dry ginger (sukku) / Dry ginger powder and cardamom or cardamom powder after the palm jaggery gets dissolved.

Here are some recipes with Palm Jaggery syrup, stay tuned more will be coming – Dry ginger Coffee / Sukku Malli Kaapi, Palm Jaggery Candy / Karuppati Mittai, Lemonade with Palm Jaggery, Palm jaggery rice buns / Karupatti Kulipaniyaram, Sesame laddu / Ellu Urundai, Peanut Laddu / Nilakadalai Laddu, Mini Jack Fruit Idly.