My father never missed to treat me with a glass of delicious mixed fruit juice whenever he took me out for shopping during my childhood days. I still remember how I relished this refreshing drink particularly during hot sunny days. This fruit juice can be enjoyed by chewing but not by sipping through a straw as it was served neither diluted like juice nor concentrated as smoothie. My father always preferred to take fresh mixed fruit juice without ice & sugar, hence I got motivated to prepare fruit juice without ice (or ice cream) and to use unprocessed sugar in place of refined sugar. My father also made us to realize that taking the food made of assorted fruits, vegetables, grains, legumes, or lentils is essential for children’s growth as it prevents vitamin deficiency.
Generally I prefer to bake moist spongy cakes and drizzle them with honey, fruit juice, or chocolate syrup before serving, and they are healthier guilt-free cakes than the ones served with buttery sugary frosting available in the bakery or restaurants. Now I have baked a spongy cake using cornmeal & wholewheat flour glazed with jackfruit pulp dotted with cucumber seeds.
Cottonseed milk is the traditional vegan milk used by the people in the villages near Madurai, my home town, for making nutritious desserts. As a part of my college education, I served as an NSS (National Service Scheme) volunteer. We used to camp in the surrounding villages during summer vacation to understand the living conditions of the people and also help them improve their standard of living. We were always greeted with a glass of delicious cottonseed milk dessert in almost every household in those villages. Normally they used to grind large quantity of cottonseeds everyday and used as a fodder feed particularly to milking cows. Apparently cottonseed milk is beneficial to lactating mothers as well. Besides it is useful to everyone during summer to keep the body cool.
Few years ago I had a serendipitous encounter with an amazing fruit kudampuli while I was looking for a gut-friendly substitute for tamarind used in south Indian cuisine. Kudampuli (Garcinia Cambogia or malabar tamarind) is a rich source of an interesting chemical compound hydroxycitric acid (HCA). HCA is well known to western medicine for its astounding property to convert food into energy and also hinder the accumulation of fat in our body. Thus HCA extracted from Garcinia Cambogia is mostly used in the manufacture of weight loss supplements and they are recommended to treat obese particularly diabetics.
I feel it is more beneficial to take cornmeal than cornflakes for breakfast, so I prefer to make gluten-free cornmeal puttu and protein-rich green gram sundal for breakfast. Puttu is usually prepared using rice flour, but you may refer the table below to find out how cornmeal serves good for making puttu.
We normally celebrate every new beginning with sweets, but we follow a tradition of serving sumptuous meal consisting of 6 tastes viz., sweet, sour, bitter, astringent, salt & pungent on our New Year usually celebrated on the 14th of April. This tradition is being followed in our society to encourage us to embrace each season of a year. So we never miss to include bitter neem flower pachadi to our elaborate lunch meal specially prepared on the occasion of Chithirai Vishu every year.
Whenever I heard the word payasam, I was visualizing jaggery payasam (made using rice & lentil) aka anna payasam during my childhood days. It was a delicious staple dessert prepared in our family whether to treat our guests, or ourselves on our birthdays/ festivals, or simply to offer to deities at home on Fridays. However we gradually switched to other payasam made of rice adai, vermicelli (semiya), tapioca pearls (javvarisi), jackfruits, etc. Nevertheless we still follow the tradition of feeding the traditional anna payasam to babies in front of the deities at home or in a temple when solid foods are introduced to them for the first time.
As a child I hated few things imposed by my grandparents during our visit every summer. It was disgusting to find all our clothes reeked of bitter neem oil as they were washed using neem detergents. We also disliked to gobble up extremely bitter balls made of neem leaves paste forcibly given by our grandmother. But now I have been yearning for such eco-friendly chemical-free detergents suitable for my washing machine, and also I feel guilty to give de-worming tablet to my son as I am unable to persuade him to take the home-made herbal substitute available plentiful around us. Nevertheless I feel contented that I can prepare delicious soup using neem flowers that possess almost same properties as that of neem leaves.
Our traditional method of making pickles using raw mangoes, amla, lemon, etc. is a time-consuming process as these vegetables are left in the mixture of oil, spices & salt for fermentation for few days and hence a longer shelf life. But I like to make instant pickles that can be consumed immediately and has limited shelf life, besides I like to relish melt-in-mouth mango pickle unlike the conventional one made al dente.
Ever since I realized the weight loss properties of musk melons I started including them in my diet as much as possible during the entire summer. Generally musk melons are used to prepare refreshing juice or milkshake by adding milk & sugar (or condensed milk) but people, who are calorie conscious, would prefer to make guilt-free salad using musk melon to enjoy its health benefits completely.
It is really challenging for every mother to cook the vegetables that are her family’s bêtes noires to their liking. Yard-long beans (karamani) is one such insipid vegetable but is full of nourishment compared to the commonly used green beans. So it is impossible for us to ignore the properties of these beans and include tender green beans often instead of fibrous long beans.
I have been receiving complimentary reviews from unexpected people who are away from homeland for their studies or jobs preparing their meal themselves by looking at videos or by reading recipes and I thank all those visitors for their support & feedback. Now I am posting a multi-purpose one-pot recipe ideally suitable for such busy bees who are unable to spend much time for cooking.
Nowadays drumstick (moringa) pods are grown abundantly in my mother’s garden, and she used to keep sending me a batch of these pods every now & then. But it has been boring to see these drumsticks (murungakkai) in our sambar, kuzhambu, kootu & poriyal on our plates every day. Nevertheless I don’t have the heart to waste these amazing fruits of a “miracle” tree considering their nutritive values and health benefits.
Turmeric rhizomes are inextricably intertwined with our culture & traditions, all our religious rituals are performed only in the presence of turmeric powder. Even the family ties are religiously acknowledged by tying a turmeric smeared thread around the wrist or neck (for women) before the deities, priests & other elders. Women used to observe fasting until the sacred turmeric thread is tied around the neck when they get married and also on the day of Karadaiyan nonbu usually falls in the middle of March.
It is needless to say that the stuffed bell peppers laid into spicy creamy sauce is an absolute crowd-pleaser at every family gatherings or children’s birthday parties. So we can impress our guests or kids by serving delicious curry with colorful stuffed capsicum garnished with grated cottage cheese along with rice/ pulao, and any Indian bread like roti, naan, etc.
Ashoka halwa is a protein-rich sweetmeat usually prepared during festivals or special occasions. Ashoka halwa is also offered to deities as neivedyam and served as prasadam particularly for Navarathri. It is one of my favorite sweets for its beautiful silky texture and the sweet aroma, and I find this as the best alternate for kesari. So I like to prepare this often and serve for the breakfast on any special occasion.
Vada pav, a popular street food in Mumbai, is much similar to American burger in which a spicy potato dumpling is kept inside the pav bread. Anyone traveling to Mumbai does not return home before relishing the delicious street foods like vada pav, pav bhaji, etc. It is so fascinating to find people from every walk of life whether a celebrity or a taxi driver dropping in to such eateries to savor these tantalizingly delicious goodies.
One of the most indelible joyful moments of any mother would be seeing her children relish the healthy food prepared by her. Serving home-made whole wheat pav bread with mixed vegetables curry (bhaji) to my family is one such moment that I wish to cherish forever. If we serve oven-fresh flavorful pav breads with delectable bhaji to our children, then there is no need for them to visit an eatery for a plateful of high caloric pav bhaji which is a major cause of juvenile obesity nowadays.
Baking bread at home is not as exhausting as making roti/ chapathi, it is actually a time consuming preparation and hence it just requires a planning well ahead of our meal. It is truly a rewarding experience to bake bread at home with various flours and spices of our choice and also to serve oven-fresh flavorful fluffy bread to our family for dinner.
Generally truffles are made of nuts, dry fruits and dark chocolate that are rich sources of vitamins, minerals & anti-oxidants; dark chocolate is good for healthy heart & brain. So truffles are not only delicious but nutritious treats that can be ideally prepared to gift our loved ones on any special occasion. These chocolate coated truffles act like protein-rich energy balls and may be packed as a mid-morning snack for school-going children.
Appalam making is a leading cottage industry prevalent in my maternal grandfather’s village. As a kid I was completely awestruck watching women & girls in our neighbourhood kneading mountainous dough, rolling appalam at lightning speed, and stacking dried appalam like a tower. Whenever I was upset with my cousins or siblings I used to run to one of those houses and spend endless hours there watching them making appalam while enjoying their warmth & the food. During my mother’s recent visit there, they fondly remembered my childhood favorite appala-poo and prepared them along with appalam specially for me, even though they are not into this business currently.
Crispy Masala Dosa was the only Indian food appeared in the list of World’s Best 50 foods compiled based on the online poll conducted worldwide by CNN Travel in 2017. Dosa is a savory south Indian dish generally prepared for breakfast or dinner and it can be prepared thin paper-like crispy crepe or soft spongy pancake. Although there are numerous varieties of dosa prepared by south Indians, masala dosa is the most popular dosa wherein savory potato is stuffed inside the crispy dosa.
About 1000 years old south Indian delicacy, idli, is now gaining popularity all over the world as a healthy breakfast. Various studies conducted by renowned institutions around the globe state in unison that idli is one of the best breakfasts as naturally fermented rice & lentil batter is used in its preparation. Idli is a soft spongy steamed cake made using fermented rice & lentil batter prepared often in almost every South Indian’s household.
At the mere sight of a canister filled with idli-dosa batter inside my refrigerator I feel totally relaxed as it helps my meal planning easier. With this multi-purpose batter I can make simple podi-dosa when I feel lazy, or treat ourselves with a sumptuous feast, or give a traditional twist to overcome our meal monotony. It is needless to say that this batter is the quintessential stock inside the refrigerator in every South Indian’s home across the globe.
Pongal is a harvest festival celebrated by worshiping Sun & earth to show our gratitude for the entire year’s harvests. On this day we all follow the traditional method of cooking rice in pot(s) decorated with ginger sprouts or turmeric sprouts rather than cooking in modern electric cooker or pressure cooker. It is considered auspicious to have boiled over while making pongal (meaning spilling over) which is otherwise impossible.
Kadamba sambar is a traditional flavorful curry prepared with assorted (kadambam) vegetables & tubers. Kadamba sambar is popularly known as idi sambar (meaning pounded sambar) in Tirunelveli & Kanyakumari regions, as the spice powder was earlier prepared by pounding in a large stone mortar (ural) using a 3-feet long metal-tipped wooden pestle (ulakkai).
Indians usually celebrate every new beginning by distributing sweet boondi laddu, but we follow a tradition of serving sweet boondi to celebrate a new beginning in our family particularly when a new-born arrives home. Today I follow the same tradition and serve tapioca pearls payasam garnished with sweet boondhi (chickpea flour pearls) on this New Year.
Indian medicine system recommends anything that tastes astringent such as banana flowers, pomegranate, red gram (toor dal), Indian blackberry (black plum), etc. for women’s health as they keep uterus healthy. Consuming cooked banana flower with curd or yoghurt is believed to be one of the most efficient ways of treating excessive bleeding during menstruation as it increases the level of progesterone. So it is always better to prepare banana flower lentil crumble (vazhaipoo paruppu usili) and serve with yoghurt curry (mor-kulambu).
Since moringa trees are primarily grown for their seed pods (drumsticks), moringa flowers are hardly available in the market. So we prepare poriyal in small quantity exclusively for a lactating mother in our family. It is preferred to cook buds & young white blossoms gently and use them in salad, soup, or curry. Please beware that it is not recommended to take moringa flowers during pregnancy as it may lead to miscarriage.
Idli with ketti chutney is a popular street food among bachelors who miss their home-cooked food for breakfast. Both my grandmothers prepared ketti chutney (meaning thick chutney) everyday, and they taste delicious when served particularly with spongy idli/ dosa. Nowadays we don’t prepare this chutney often, and we prefer to make a quick watery chutney that does not require any tempering.