#brindhastips

I am posting this recipe again as the pictures went missing during words edit: My fingers are still not listening

Three Greens Spicy Thokku with Kokum

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I made thokku with the memory enhancing Brahmi/Vallarai leaves, healthy Curry leaves and Cilantro.

Use only sesame oil:

To saute:

Remove stems and rinse Brahmi leaves in water and drain.

Chop the cilantro stems separate , wash and drain.

Wash cilantro, drain and chop.

Remove the curry leaves from stems , wash and drain.

In a few tsp of sesame oil, saute the curry leaves, brahmi leaves and the cilantro stems together. Once they wilt and become soft add the cilantro and a few spicy chopped green chillies. Saute just enough taking care not to lose the green colour. Leave it to cool.

All the wilted leaves together yielded 2 cups.

Roast 3 tbsp of split urad lentils to golden. If needed roast a few red chillies.

Take 8 to 10 kokum depending upon your tangy requirement.

1/4 tsp of black pepper.

2 tsp or more of crystal salt.

Grind everything together with as little water as possible to a paste.

In a wide pan add a few tsp of sesame oil and temper mustard seeds and 1/4 tsp asafoetida. Add the paste and saute till the oil gets separated. Add 1/4 tsp of dry roasted fenugreek powder and 1 tbsp of brown sugar. I added Kittul Jaggery. Mix well. Let it cool. Transfer to a glass bottle and store it in the fridge.

Brindha's tips:

Use dates or plumped figs instead of jaggery. In that case grind them together with the other ingredients.

You can add fresh moringa leaves and fresh ginger.

Can be used as a spread on your toast or roti or on your tortilla wraps.

Can be used as a side dish for idli , dosai or uppuma.

Can be mixed with plain hot rice and sesame oil and eaten.

Substitute the pickle with the healthy 3 greens thokku.

Too much Vallarai may constipate. Rather this can be eaten if one has diarrhea.

Eating healthy is easier than you think.

Banana Appam

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1cup whole wheat flour

1 tsp rawa

2 tsp almond flour

3 tsp rice flour

1 tsp unsweetened dessicated coconut (store bought)

1/2 tsp ginger powder

1/4 tsp cardamom powder

1 pinch salt

1/2 cup Punjabi shakkar/powdered Indian sugar/golden brown sugar

2 large bananas mashed

1/2 to 3/4 cup water /as needed

1tsp melted ghee

Yield is 22 Appams

Tools used:

Cookie dough dispenser for Appam drop

A pair of Wooden chop sticks to flip and pick the Appams

#cbkt #canbrindha #cbkt #appam #kitchenchronicles

#banana #dessert

Ghee residue: நெய்க் கசண்டு

When ghee is made at home, there is invariably a brown protein residue at the bottom of the pan.

We can use it in several ways.

Make sweet laddu with roasted wheat flour and sugar. Mix rice or boil kuzhambu, rasam , etc. Mix with pickle and rice...yum.

Here is another way to use.

Add a cup of water to the pan. When warm, turn off the stove. Add enough wheat flour and salt , mix it so that it has a dough consistency and keep it covered. After half an hour knead well which will be pretty easy at this point.

Make rotis.

You can store the residue in the fridge and when needed warm in the microwave , add it to wheat flour and salt. Mix warm water and do as mentioned above.

Super soft rotis guaranteed.

Ghee residue: நெய்க் கசண்டு

When ghee is made at home, there is invariably a brown protein residue at the bottom of the pan.

We can use it in several ways.

Make sweet laddu with roasted wheat flour and sugar. Mix rice or boil kuzhambu, rasam , etc. Mix with pickle and rice...yum.

Here is another way to use.

Add a cup of water to the pan. When warm, turn off the stove. Add enough wheat flour and salt , mix it so that it has a dough consistency and keep it covered. After half an hour knead well which will be pretty easy at this point.

Make rotis.

You can store the residue in the fridge and when needed warm in the microwave , add it to wheat flour and salt. Mix warm water and do as mentioned above.

Super soft rotis guaranteed.