Sweet Bholi Recipe

Sweet Bholi Recipe

Sweet Bholi Recipe

Sweet Bholi

Sweet Bholi

Sweet Bholi is a indian traditional Sweet made in South India. It mostly prepared on the auspicious day of Bohi, a day before Pongal. Bohi is the day we celebrate to trash the old and worn out things, thoughts from our mind and start the year afresh from Pongal. The recipe is made simple for easy and quick preparation. The recipe is categorized into 3 steps for easy planning before preparation.

Please checkout the Video of the recipe here

Ingredients

Maida – 2 cup

Jaggery – 1 cup

Grated coconut – 1 cup

Split Bengal gram – 1 cup (kadalaiparuppu)

Salt and turmeric powder – a small pinch

Cardamom – 5 nos

 

Preparation

For dough :

Add maida a pinch of salt and a small pinch of turmeric. Add little water and knead it well until the dough becomes soft. Keep it aside for 2 hours.

For stuffing (pooranam):

Boil the split Bengal gram a little (until you can break easily with your fingers). To this add grated coconut, jaggery and cardamom grind it well without adding water. This is the stuffing or pooranam.

For bholi:

Spread the kneaded maida into a small circle, now keep the stuffing or pooranam in the middle and make it into a ball. Now spread the dough along with the stuffing into circles. Put this on a pan and apply ghee and fry until it turns golden brown on both the sides.

Bholi is now ready!

Kashayam for Easy and Normal Delivery

Kashayam for Easy and Normal Delivery

Kashayam for easy and normal delivery and good health of mother and baby.

Delivery Kashayam

Delivery Kashayam

 

Ingredients:

  1. Charana Root 20 grams,
  2. Kurunthatti root 20 grams (Sida rhombifolia),
  3. black pepper 10 Nos.
  4. Palm sugar or Jaggery or honey as per taste.

For convenience, the ingredients can also be powdered as per the given ratio and stored to be used everyday.

Method:

Take 500 ml of water in mud pot or brass vessel.

Add all the ingredients and boil the water until it becomes less than half(200 ml). Filter and ready to be consumed.Pregnent women should drink this Kashayam every night after end of 8 month to ensure easy and normal delivery.

Benifits:

The oily nature (valuvaluppu) of the roots helps the baby to come out easily.

More over, the herbs will improve the immunity and health of mother and the baby.

 

Kashayam/ home medicine/ hand remedy for phlegm, body ache, cough, cold

Kashayam/ home medicine/ hand remedy for phlegm, body ache, cough, cold
Kashayam

Kashayam

 

Kashayam/ home medicine/ hand remedy for phlegm, body ache, cough, cold

Ingredients:

Ginger -1 small piece
Pepper – 6 numbers
Cumin seeds – 2 teaspoons
Coriander seeds – 2 teaspoons
Carom seeds – 2 teaspoons
Basil leaf – 1 handful
Betel leaf – 1  no

Method:

  1. Pound all of the above lightly and mix it with around 250ml of water.
  2. Leave it to boil, until the water evaporates and gets reduced to 100ml. Add a small pinch of turmeric powder. Now, pour it in a glass and add little honey and squeeze half lemon.

This kashayam is an immediate cure for cold and body ache.

Health benefits of adding ginger
Ginger is the best cure for digestion problems and cold. It is also an appetizer. It also cures blood pressure. It also used in treating nausea and vomitting. It is an effective medicine for weight loss.

Health benefits of adding pepper
Black pepper stimulates secretion of hydrochloric acid in the stomach. This
Black peppers digestive benefits are caused by stimulating taste buds which increases the amount of hydrochloric acid that the stomach produces. This additional secretion improves digestion of food once it reaches the stomach. This is one of the most notable attributes of black pepper. This increase in acid is effective in decreasing the amount of intestinal gas, reducing the embarrassing side effect of passing gas along with preventing constipation and heartburn.It eliminates bacteria in the stomach, thereby acting as a best antibacterial agent. Black pepper, rich in antioxidants, effectively controls blood pressure and heart rate. Pepper corns contains carotenes which help the body to fight cancers.  Piperine, found in peppercorns, effectively counteracts the development of cancer. This along with turmeric is the best and natural anti-cancer agent.

Health benefits of adding cumin seeds
Another natural medicine that acts as appetizer, boosts up immune systems, relieves cold, reduces excess fat accumulated in the body, aids easy digestion. Another main use of cumin seeds is that it helps in normal labour.
It eliminates false delivery pain. And when it is boiled in water and given it facilitates normal and easy delivery of the baby.

Health benefits of adding turmeric
This traditional anti-septic, anti-bacterial,anti-fungal,anti-inflammatory  herb is definitely God’s gift to mankind. That is why our ancestors used it in almost in every possible way in their day-to-day life. Be it in kitchen, where almost all the food is prepared using turmeric, in the bathroom where ladies apply it on their face (a natural fairness cream, eradicates pimples and black spots, removes excess hair growth on the face, and also treats white discharge problems in women). In temples, where it is an important offering to God. Giving betel leaf, Areca nut ( supari or pakku) and turmeric piece to the guests is our traditional practice, needless to say why our ancestors followed this procedure for generations due to their rich medicinal benefits.

Thazha kozhambu/ Thalaha kulambu/Thalaga Kulambu or 7 vegetable kozhzambu

Thazha kozhambu/ Thalaha kulambu/Thalaga Kulambu  or 7 vegetable kozhzambu
This kozhambu/kulambu is prepared along with the Thiruvathirai kali on
the day of Aruthra darshan/arudhra tharisanam or Thiruvathirai. The
general custom is that to take all the tastes namely salt, sweet, sour
and spicy chili, which means life is also a mixture of good and hard
times.

Ingredients

1. red chili –  3 numbers
2. corriander seeds-  2 table spoon
3. bengalgram dhal – 1 table spoon
4.pepper  -  ¼ teaspoon
5.cumin seed  ¼ teaspoon
6. tamarind  - 1 small size lemon
6.grated coconut    3 table spoon
7.fenugreek seed  ¼ teaspoon

Vegetables: 
1.brinjal –  1
2.pumkin  - 1 medium slice
3.drumstick  -  1 number
4. beans  -  4 numbers
5.tomato –    2 numbers
6.potato  -    1 small
7.Green plantain –  1/2

Method:
Put the pan on the stove, add 2 teaspoon oil and fry all the ingredients.
When they come to room temperature, grind it coarsely.
Now, put another pan add some oil and fry all the vegetables.
Add tamarind juice, to the vegetables and add some salt and turmeric powder.
Now when they start to boil, add the grinded powder and let it to boil
for 8-10 minutes.
Then, season with mustard seeds, fenu greek seeds, curry leaves, red
chili and asafetida.
Turn off the flame and the thalaha kulambu is ready.

Thiruvathirai Kazhi / Thiruvadharai kali

Thiruvathirai Kazhi /Thiruvadharai kali

Thiruvathirai Kazhi /Thiruvadharai kali

Thiruvathirai Kazhi /Thiruvadharai kali

Ingredients:
1. Raw rice – 1 cup
2. jaggery powder – 1 ½ cup
3.moong dhal(pasi parupu) – ½ cup
4.cardamaom powder – ¼ teaspoon
5.grated coconut – ¾ cup
6. ghee – 2 cup
7.cashewnut – 20grams

Method:

  1. Put a pan on the stove and roast rice and moong dhal without oil, until they change colour lightly.
  2. Grind the above until they are coarse.
  3. Pour 3 cups of water in the pan. When it comes to boil, add the powder slowly. Keep stirring until they begin to cook. It will take about 5minutes to cook.
  4. Add powdered jaggery and mix it well. Stir, again for another 5 minutes.
  5. Fry the grated coconut in ghee and add to the above mixture. Also fry cashewnuts in the ghee and add this along with the cardamom powder to the above. Turn off the flame.

Thiruvathirai kali is now ready.

Please check out our Youtube video for Full recipe of Thiruvathirai Kali / Thiruvathira Kali:

Traditional Recipe ( Naivedyam) for Lord Ram and Lord Ayyappan (Iyappan) – Panakam / Panaka (Summer cooler)

Traditional Recipe ( Naivedyam) for Lord Ram and Lord Ayyappan (Iyappan) – Panakam / Panaka (Summer cooler)

Lord Swami Ayyappan‘s (Iyappan, Ayapan, Sasta, Manikandan, Iyappa ) main naivediyam (offering) is Panakamall that is why he is called Panaka Priyare. This is one of the traditional hindu prasadam prepared for puja. This traditional drink panakam is also main Naivedyam for Rama during Rama Navami/ Ram Navami, radha kalyanam.
The Panakam is also given as prasadam in temples. It is a best summer drink and cools our body.
paanaham

paanaham

Ingredients
  • Jaggery powder – Half Cup
  • Dry Ginger powder / Sukku Powder / shunthi, shunthee – 1 Spoon
  • Small Lemon-1
  • Elachi/cardamom - 2 nos
  • Pachai karpooram/edible camphor - A small pinch (Optional)
  • Plain Water-2 cups
  • Holy Basil /Thulasi leaves – 5 pcs
Method:
1. Add Jagerry powder, dry giner powder, Elachi powder with water
2. Squeeze the Lemon into it.
3. Put the Basil leaves
4. Now Panaka is ready
About Dry Ginger and its is medical Use:
Dry ginger (Dry Ginger powder / Sukku Powder / shunthi, shunthee ) is mainly used in ayurvedic and siddha medicines to heal stomach and throat related problems.
This is the home remedy for cold and cough. It also is a healthy drink for kids.

It aids digestion, burning sensation, burping problems and is also an appetizer.

Tamil: Sukku,
Assamese:Adasuth, Aadar shuth
Bengali:Suntha, Sunthi
English:Ginger root Ginger
Gujrati :Sunth, Sundh, Suntha
Hindi Sonth
Kannada:Shunthi
Kashmiri:Shonth
Malayalam:Chukku
Marathi:SunthOriya
SunthiPunjabi:Sund
Sanskrit:Ardraka, Ausadha, Mahausadha, Visvabhesaja, Srngavera, Visva,Visvausadha
Telugu :Sonthi, SuntiUrdu :Sonth, Zanjabeel

Mango- ginger pickle/ manga inji pickle / alma-haldi/ mamidallam pickle / Curcuma Amada Pickle

Mango- ginger pickle/ manga inji pickle/ alma-haldi/mamidallam pickle /Curcuma Amada Pickle

This mango  – giner (manga inji) is one of the very old traditional pickle (oorugai) item in south indian cusine. In olden days, this pickle will be prepared in almost all the houses. It is also eaten raw as we get direct health benefits.

Curcuma Amada is the botanical name. French, it is Ginermbre Mangue, german it is called mangoingwer, hindi: Am Haldi, Amada, tamil :Manga Injee

gingermango

gingermango

Ingredients:

  • Mango ginger – 500 grams
  • Lemon – 1
  • asafetida -1 tsp
  • Mustard seeds – 1 tsp
  • Green chilli – 2 nos
  • Urad dal – 1 tsp
  • Salt – to taste
  • Curry leaves – little

Method:
1) Wash the mango ginge/manga inji well.
2) scrap off the skin well and wash again, so that there are no sand particles.
3) Cut the mango ginger into small pieces.
4) Cut the green chilies into small pieces.
5) Mix the mango ginger/ manga ingi and chilies and mix well.
6) Squeeze the lemon into it and add salt. Mix it well.
7) Turn on the flame, and pour 2 tea spoons of oil.
8) Season with mustard seeds, urad dal, curry leaves and asafetida.
9) Now add the seasoning to the mango ginger mix and stir well.
10) mango ginger is now ready.

Benefits of mango- ginger:
Mango-ginger/ manga inji aids digestion. It is also a good appetizer.The pulp of mango ginger is applied over sprains and bruises to rapid healing. It controls cholesterol in the blood. Stimulates blood circulation. To obtain maximum benefits you cut mango ginger raw ie without cooking. It cleans the stomach and clears gastric trouble. It also treats certain skin diseases.  Researchers in Germany have recently discovered that it is a good medicine for obesity. People who are fat have taken mango-ginger regularly, and they have gradually lost weight. It is good to eat mango ginger during winter season.

Please check out the full video Recipe on Youtube for Mango- ginger pickle/ manga inji pickle / alma-haldi/ mamidallam pickle / Curcuma Amada Pickle:

Karthigai sweet pori

Karthigai sweet pori/ Aval pori/Puffed rice flakes pori/ karthigai pori urundai/ south Indian recipe

karthigai/ karthihai pori is a very important dish/ sweet prepared on the day of karthigai. This is a neivadhiyam for lord annamalayar on the day of karthigai. Lamps are lit all over the house on karthigai.

Karthigai Pori

Karthigai Pori

 

INGREDIENTS: 

  • Aval pori/ puffed rice flakes – 4 cups
  • Jaggery – 2 cups
  • Coconut cut into small pieces – 1 cup
  • Cardamom powder – 1 tsp
  • Dried ginger powder (sukku podi) -  1 tsp
  • Ghee – 2 tsps

RECIPE: 
1)Pour little water in the jaggery, and filter it as there might be some sand particles in the jaggery.
2) Pour half cup of water in a pan and add jaggery and turn on the flame.
3) Keep stirring the jaggery until it solidifies and comes to a state when a small spoon of this jaggery syrup (paghu) is put into water it could be rolled into a ball with your fingers.
4) At this stage add cardamom powder, dried ginger powder, coconut, ghee and turn off the flame.
5) Now, add the pori or puffed rice flakes to the jaggery syrup and mix it well.
6)Grease your hands with ghee and roll it into small balls. It is often better to roll the balls when it is bearable hot, otherwise the jaggery syrup will become hard.

 

 

Indian Traditional Medicine Omam Kali Recipe

Indian Traditional Medicine Omam Kali Recipe

omam Ajwain  Bishop's weed  carom seeds

omam Ajwain Bishop’s weed carom seeds

Hindi-Ajwain English – Bishop’s weed or carom seeds

Ingredients:

  • Omam(carom seeds) – 100 grams
  • Palm sugar – 150 grams
  • Gingelly Oil – 250 ml
  • Honey – 2 teaspoon

 

Recipe:

1) Soak omam/carom seeds for at least one hour and grind it well adding little water.

2) Mix it with little water so that it becomes semi-solid. (as thick as dosa batter)

3. Turn on the flame, pour the above mixture in a pan.

4. Keep stirring the mixture for 3-4 minutes, now add gingelly oil and continue stirring.

5. When it starts to solidify, add palm sugar and stir.

6) When all these comes together and thickens (ie. this stage is when you pour the kali with a spoon it should fall down. If it solidifies too much, it becomes hard  to eat) add honey and turn off the flame.

Health Benifits:

Omam kali is an important post-natal recipe. It is given as a food to women after delivery, as it helps them regain health during delivery.It is also good for feeding mothers as it aids the digestion of babies. Apart from this, this is a natural cure for digestion related problems. Omam is a traditional medicine for phlegm. This recipe is used to get rid of indigestion, constipation and gastric trouble. Palm sugar which is added in this kali is rich in protein, calcium and iron. Gingelly oil, another ingredient , which has antioxidant properties are effective in the lowering of blood pressure and cholesterol. Thus, omam kali is a very healthy and nutritious recipe yet yummy!

Note:

Do not drink water for two hours after eating this omam kali. It is best to eat it at night before going to bed.

 

 

PIRANDAI THUVAIYL

PIRANDAI THUVAIYL

pirandai

pirandai

 

Botonical name – Cissus quandrangularis, English: Edible Stemmed Vine, Tamil: pirandai/ peerandai, Telugu: nalleru, Hindi: hadjod, Sanskrit name is Asthisrinkhala, Vajravalli, Dharavalli, Chaturdhara, Vajralatha, Bengali: hasjora; harbhanga, Marathi: chaudhari; kandavela, Gujrati: chadhuri; vedhari, Canarese: mangaroli

 

Please check out the full video of Pirandai Thuvaiyal on Youtube:

 

pirandai thuvaiyal

pirandai thuvaiyal

 

 

 

 

 

 

Ingredients:

  • Tender Edible Stemmed Vine  (pirandai)cut into pieces – 1 cup
  • Red chili – 8 nos
  • Urad dal – 2 table spoons
  • Sesame seeds – 2 table spoons
  • Tamarind – size of a gooseberry
  • Asafetida – 1/2 tea spoon
  • Salt – to taste

Recipe:
1) Pour a little oil in a pan and sauté urad dal, asafetida, sesame seeds till they turn brown. Keep it aside.
2) Add little more oil and sauté the pirandai well, until the color changes.
3) It is important that the pirandai is fried well otherwise it may cause itchiness in the throat.
4) Grind tamarind, chilies and salt without water.
5) To this add fried pirandai and grind well.
6) Then add urad dal,asafetida and sesame seeds that was fried before and grind it once again.
7) Edible Stemmed Vine  (Pirandai ) Chutney ( Thuvaiyal ) is now ready

 

Health benefits of Edible Stemmed Vine  (Pirandai)
Edible Stemmed Vine has long been used in treatment of bone fracture. It also aids digestion.
The juice extracted from the stem and leaf of the plant is mixed with honey and is given for irregular menstruation in Siddha treatment

The plant is anti-osteo, anti-bacterial, anti-inflammatory, anti-osteoporotic and its is like analgesic painkiller.  This is one of the famous ayurvedic treatment for injuries and muscle exertion. Sports injuries, to tendons, bones, cartilage and nerves.

Pirandai extract and its stems is one of the best treatment to cure piles, diarrhoea with bleeding, ear-aches, hemmorrhoid, gasric ulcer, cough, asthma.

Women irregular periods can be controlled with this plant. This is acid reflux . irregular periods of women and Acid Reflux.