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Posts Tagged ‘Healthy Eats’

Maanga Pachadi

Maanga Pachadi

“Maanga Pachadi” is my all time favorites. This is a must in Weddings and Festivals. I would ask even 5 helpings to the serving guy in the wedding, without being ashamed about it. My mom used to do it just like that, coz she knows that I love it. This dish in particular is done on Tamil New Year’s day. The term “arusuvai”- means 6 tastes. The speciality of this dish is, it has all the 6 tastes, our taste buds would recognize and the reason why its done on New Year’s day is to signify,  Life is composed of Ups and Downs and Victory and Defeat, Happiness and Sorrow. These are the ingredients with 6 tastes.

  1. Mango- Sour.                                                                              

    eattasteheal.com

    eattasteheal.com

  2. Jaggery-Sweet.
  3. Green Chilly- Pungent or Hot and Spicy.
  4. Salt-Salty.
  5. Methi seeds & Vepampoo or Neem Flower- Bitter.
  6. Turmeric-Astringent.

“Ayurveda” mentions including all 6 tastes in a meal for optimal nutrition. Each taste feeds our mind, body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals.

The brain sends the body signals when it requires energy in the form of food. By incorporating all 6 Tastes into each meal, we ensure that these signals are adequately met, thus avoiding food cravings or the over-consumption of certain foods.

Taste-Primary actions,(Common Sources)

Sweet -Builds tissues, calms Nerve, (Fruits, Grains, Natural sugars).

Sour -Cleanses tissues, increases absorption of minerals, (Sour fruits, Yogurt, fermented food).

Salt-Improves taste, Stimulates digestion, maintains electrolyte balance, lubricates tissues, ( Natural salts, sea weeds).

Bitter -Detoxifies and lightens tissues, (Dark leafy vegetables, bitter guard, herbs).

Pungent -Stimulates digestion, metabolism, ( Chilly peppers, garlic, herbs,spices).

Astringent– Absorbs water, tightens tissues, antiinflammation, (Turmeric, legumes, raw fruits,veggies). 

Ingredients:

  • Sour Mango-1.                                                               Cooking 003-1
  • Salt- To taste.
  • Turmeric powder-1/2 tsp.
  • Jaggery scraped-1/2 cup.
  • Green chilly-2.
  • Mustard seeds-1/4 tsp.
  • Asafoetida-a pinch.
  • Fenugreek seeds or Methi seeds-1/4 tsp.
  • Curry leaves-5.
  • Neem flowers or Vepampoo-1/4 tsp.
  • Oil-1tsp for seasoning.

Method:

  1. Peel the skin of Mango and cut them into thin sheet like pieces.
  2. Add Salt, turmeric powder and add just enough water and cook it.
  3. Add jaggery, after the mango is cooked and wait until it melts.
  4. Keep oil and add mustard seeds. Once the mustard splatters, add green chilly, methi seeds, asafoetida, curry leaves and finally neem flowers.
  5. Remove from heat and enjoy a tasty and healthy mango pachadi.

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Malabar Adai

Adai is one of this wholesome tiffin dishes that is very filling and healthy. It’s rich in protein from the lentils that are used. It’s easy to prepare. My daughter loves to eat this with sugar and ghee. My husband and I enjoy eating this with Avial,Jaggery and a dollop of butter.

Ingredients:

  • Rice- 1/2 cup.
  • Preboiled rice-1/2 cup.
  • Thoor Dhal-1/4 cup.
  • Channa Dhal- 1/2 cup.
  • Urad Dhal-whole-1/4 cup.
  • Dried Red Chillies-3.
  • Salt to taste.
  • Asafoetida(Hing)-a pinch.
  • Finely chopped onions.
  • Curry leaves-1 arc.
  • Coconut scrapes-2 tbsp.

Method:

  1. Soak the Rice and Dhals for about 2-3 hrs.
  2. Coarsely grind it in a mixer with salt, asafoetida,red chillies.
  3. You can allow it to ferment, if a slight sour taste is required.
  4. Add coconut scrapes,chopped onions and curry leaves just before cooking.
  5. Add water just enough, so the batter becomes easy to handle and pour in a flat pan.
  6. Heat the pan in medium heat and pour the batter with a ladle and make it into a round.
  7. You can make 2 or 3 small holes randomly in the adai, so it gets cooked evenly.
  8. Add oil on the sides and the holes you made,and turn when the bottom looks golden brown.
  9. Let the other side cook well and serve with side dishes shown in the picture.

Note: Other veggies that can be used are cabbage,carrots instead of onions. I usually do plain for my daughter, as she doesn’t like onions in them.

Can also be served with Chutney if desired.

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