Category Archives: weight loss

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.

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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.

 

 

 

 

 

 

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

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Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Ingredients:

  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp

Preparation:

  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Kambu Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

Kambu Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.

It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

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Kambu / Pearl Millet / Bajra IDly Dosa Batter

Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.

This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…

Ingredients:

  • Kambu / Pearl Millet / Bajra flour – 3 cups
  • White Lentils / Ulundu / Urad dal – 1 cup
  • Salt to taste

Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –

Preparation:

  • Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
  • Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
  • Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
  • Cover and let it ferment overnight.
  • After fermented, transfer it to an air-tight container.
  • Refrigerate as it stays fresh for 4 to 5 days.

Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.