Inchi Curry/Injipuli/Puli inji

Inchi Curry/Injipuli/Puli inji

Ingredients 

Inji/Ginger – 250gm  cut into thin slices or finely chopped
Shallots – 5 chopped
Green chilies – 4 – 5 chopped
Chilly powder – 3  teaspoon
Fenugreek powder/uluva podi – 1/2 teaspoon
Hing/Asafoetida – A pinch 
Tamarind/puli – Small lime-sized or to taste
Jaggery water – 2 tbsp
Curry leaves – 3 sprigs
Mustard – 1/2 teaspoon
Dry red chilies – 2
Coconut oil – 1/2 cup ( Or as required to fry ginger)
Salt – To taste

Method of preparation:

1.  Fry ginger pieces in oil until brown and crispy.  When it cools down, 

  2.grind finely  in a mixie.

 3.  Soak the tamarind in warm water and extract its juice.
4. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. 
5. Add dry red chilies, chopped shallots  and saute until the shallots turn brown.
6 .Now add the green chilies, curry leaves and saute for a few more minutes.

6. Add the strained tamarind extract to it. Bring it to a boil and add chilly powder, 
   fenugreek powder and hing. 

7.Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. 

8.Cook for another 10 – 15 minutes stirring in between and switch off. 

9.Adjust the gravy according to your consistency. 

              Serve with onam sadhya 😋😋

Garden@2017

 Garden@2017

How to:Plant Seeds Using Egg shell

Paddy Seed Growing

Turmeric plant and Ginger

Jack fruit plant

Rosemary plant

Sarkara Varatti / Sarkkara Upperi /Jaggery Coated Banana Chips

Sarkara Varatti – Sarkkara Upperi – Jaggery Coated Banana Chips

Ingredients


Raw Plantain (pacha ethakka) - 3 to 4 medium
Jaggery (sarkara) - 400 gm
dried ginger (chukkupodi) -1/2 tsp
cardamaom (elakka podi) -1/2 tsp
Rice flour or powdered sugar - 2 tsp
Water - 1/2 cup
Coconut oil - 2 cup

Method of preparation

1. Peel the banana. cut  the banana lengthwise and cut it into 1/4" pieces.

2.Heat coconut oil in a pan. Add the plantain pieces and fry until it is crispy.

  Transfer the fried pieces in to a tissue paper and let it cool.

3.In a thick bottomed pan heat jaggery and 1/2 cup of water till jaggery melts. Strain this to      removes any impurities.
4 .Now reheat the strained syrup on a low to medium heat, stirring frequently till it reaches a thick  consistency.
5.Remove from heat and add the dried ginger and cardamom powder to them and mix well

6.Add the fried and cooled plantain pieces into the jaggery syrup and mix well.

 then add powdered sugar/rice flour and mix well. This gives a nice appearance to the sharkara  upperi and the slices do not stick to one another.

7.Finally just sprinkle the rice flour.

Tasty Homemade Sarkara Varatti is ready to be served. Enjoy!!!😋😋👌👌

KERALA-STYLE MANGO PICKLE

KERALA-STYLE MANGO PICKLE RECIPE

INGREDIENTS:

 Raw mangoes(pachamanga), with skin,  : 2 large(cut into cubes)
 Garlic chopped :15 nos
 Salt (you may need to adjust this):2 Tablespoon
 Oil : 1/4 cup (we use seasme oil)
 Mustard seeds (kaduku) :2 teaspoon
 Fenugreek seeds (uluva) :1/2 teaspoon
 Curry leaves :2 strands
 Red chilli powder:3 tablespoon
 vinegar (optional)

Method Of Preparation:

1 .Take the chopped mango in a bowl and add salt, turmeric, roasted fenugreek powder and red chili powder and mix well and set aside for 30 mins.

2 .In a pan add the seasme oil  heat and then add mustard seeds.
3.When mustard start to crackle then add asafoetida ,chopped garlic and curry leaves.

4.Now add the mango mixture and stir to mix well.
5.Switch off the heat and let the mixture cool down in the pan.
6.Fill the pickle in a glass jar and keep refrigerated.

 Serving- can serve with rice, Kanji, and Office lunch box 😄😄:)

Organic Broccoli & Carrot Puree:)

 ingredients:

  organic broccoli-1 cup
  organic baby  carrots-1 cup

Directions:

1.Clean broccoli and carrot.

2.Chop one cup of each and steam for 8-10 minutes

3.Using an immersion blender, blend to desired consistency and serve.

Broccoli is a wonderful source of vitamin C & vitamin K and carrots are a great source of vitamin A.
The combination of carrots and broccoli will provide your baby with the nutrients they need for healthy growth and development.

Avacado or Butter Fruit Puree:)

       Ingredients:

     Organic Avacado-1
     water-1/2 cup

    
    Directions:

     1.Mash the avocado with a fork or blend it in a food processor.

     2.Mix with milk or water to reach desired consistency.

 


    Avocados also contain:

    Folate
    Fiber
    Potassium
    Vitamin E
    Iron
    Healthy fats that help with brain and nervous system development..

Baby Carrot Puree:)

Ingrediants:Organic Baby Carrot-5 to 10 nos
Water-1/2 cup or breast milk or formulae

 Dirctions:

1. Wash and peel the Carrot.

2.Boil the Carrot  in a bowl with just enough water to slightly . Cover and cook. Take care not to over cook as overcooking will destroy most of their nutrient.

3.Once the Carrot  cook, remove from heat and let it cool.

4.Puree it in a blender until smooth. ,blend it to a puree with a little water. Feed the baby with a baby spoon.

5. Cool a serving in the refrigerator before use. . Root vegetables tend to thicken during freezing, so you may need to add extra liquid to get a smooth consistency after thawing.

Organic Carrot is Good for Helth...

Nutrient analysis per 2 tablespoons 

 
  fiber-1 gram

 Vitamin A- 30%

 Manganese- 50%

 Potassium- 10%
 Total  calories-17 

Home made Baby food apple puree recipe:)

Ingrediants:

Organic Apple-2 nos.
Water-1 cup.

Directions:
 
1.Wash and peel the apple. Cut it into small cubes.

2.Boil the apple cubes in a pan with just enough water to slightly . Cover and cook. Take care not to over cook as overcooking will destroy most of their nutrient.

3.Once the apples are fork tender, remove from heat and let it cool.

4.Puree it in a blender until smooth. ,blend it to a puree with a little water. Feed the baby with a baby spoon.

Once the baby is comfortable with the cooked apple puree, you can start giving raw apple puree (from 9 months onward) without cooking it. .

Use Organic apples is good for Helth.

My Jasmin Plant @2015:)