Category Archives: diabeticfriendly

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

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

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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.

 

 

 

 

 

 

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

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Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

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Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Ingredients:

  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.