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DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

     

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes


HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)


DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg
Water - To cover the Tapioca pieces
Salt - a Pinch.

For Candied Tapiocas :

Steam Cooked Tapiocas - 1/2 Kg
Sugar/Palm Sugar - 3/4 Cup - 1 Cup
Water - 1 Cup
Pandan Leaves/Screwpine Leaves - 1 Leaf
Yellow Food Colouring -2-3 Drops(Optional)

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

Thick Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)


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METHOD  :

To Boil Tapioca :

  • Peel the Tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water runs clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

 

For Candied Tapiocas:

  • Combine Sugar & Water in a Sauce pa.
  • Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
  • Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
  • Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
  • Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
  • Switch off the flame and leave it aside.

 

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

  • Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
  • Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
  • Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Lower the flame and boil for another 2-3 minutes.
  • Switch off the flame.
  • Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

  • Take a few pieces of Candied Tapiocas and place it on a serving plate.
  • Let the Tapiocas be hot.
  • Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
  • Let it sit for about 5-7 Minutes
  • Let the Candied Tapiocas absorb the Coconut Milk.
  • Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
  • Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

  • Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
  • This will enable the Tapiocas to absorb the Coconut Milk.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
  • This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
  • I have used Thick Coconut Milk in the recipe(home-made).
  • Can use Coconut Cream instead of Coconut Milk.
  • Adding Food Colour to Steamed Tapioca is purely optional.



________________________________________________________________________________

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated



STIR FRY
 EGGPLANT STIR FRIED IN SOY SAUCE



     I love Eggplants and I love to cook it up in so many ways. When perfectly cooked Eggplants can even taste better than meats. This is a very simple and a traditional Chinese style home cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     With the upcoming Lunar New Year, I thought of hitting upon few Asian delicacies suitable for a New Year Eve Dinner. It’s all about having a different culture’s cuisine as often as possible. Spice is definitely something I do not hold back on as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Eggplant Stir fry is no excuse. In this Chinese Eggplant Stir Fry, I have cooked Eggplants along with Garlic in Dark Soy Sauce with a mild note of Spiciness from Birdseye Chilli. For a mild sweet note substitute Dark Soy Sauce with ABC Sauce(Kicap Manis). This Chinese Eggplant Stir Fry is one delicious meal which can be prepared within 15 minutes.
     Eggplants can be converted into various dishes and it is one vegetable which is quite versatile and adapted my most of Cuisines around the world.  Even there is a Haiku(short form of Japanese poetry in 3 phrases)written by Matsuo Basho in the name of EGGPLANT, may be writer felt the vegetable to be so special that he wrote a poem in its name.
In this warm spring rain
     tiny leaves are sprouting
          from the eggplant seed!


For more EGGPLANT/BRINJAL RECIPES, Click here...


Cuisine - Chinese (Southeast Asia)
Course  - Side Dish
Spice Level  - Medium-High
Difficulty - Easy
 Serves - 3-4
Author - SM



Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes


HOW TO COOK EGGPLANT STIR FRIED IN SOY SAUCE


INGREDIENTS :

Eggplant/Brinjal – 2 Nos. (Long & Tender)
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Dark Soy Sauce/ABC Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn
 

METHOD :

  • Rinse the eggplant with water and cut into 5cm pieces.
  • Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add the Eggplant along with a dash of Salt and gently stir-fry on a medium-high flame until the eggplant turns soft.
  • Add Dark Soy Sauce/ABC Sauce and Sugar.
  • Sprinkle some water at this stage if necessary.
  • Cover and cook on a medium flame for a minute.
  • Stir-fry until well combined..
  • Immediately, serve Eggplant Stir Fry hot.
  • Eggplant Stir Fry goes well with Fragrant Rice or Fried Rice/Noodles recipe.

NOTES :

  • Add some water while cooking Eggplants, if necessary.
  • Certain varieties of Eggplants need to be cooked long.
  • Cook Eggplants to suit your preference.
  • I usually stir fry the Eggplants on high heat for a short time. This will retain its nutrients and keep them fresh, soft and meaty. Do not overcook the Eggplants.
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Birds-eye Chilli is purely optional.
  • Can also add Dry Chilli flakes instead of Birds-eye Chillies.
  • Adjust the number of chillies to your preferred spice level.

 

 

STIR FRY
BOK CHOY STIR FRY
     
      Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants.  There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc.,  The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.

    


STIR FRY
BOK CHOY STIR FRY


     I happen to eat these greens after coming down to Malaysia.  I have not seen these varieties in India then.  Initially, I felt these greens were undercooked.  But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens.  I have tried my hand with all the above varieties of greens and my daughter loves them all.  She says she can have a whole bowl of greens all alone...
     This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking.   I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
 Serves - 2- 3
Author -SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes



    HOW TO COOK BOK CHOY STIR FRY



STIR FRY
BOK CHOY STIR FRY

INGREDIENTS :

Bok Choy - 300 – 350 Gms
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Oyster sauce / Light Soy Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn



METHOD :

  • Clean, trim & cut the Bok Choy into halves or as preferred.
  • Wash and allow it to drain on a colander.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add Bok Choy and Sugar, stir fry in quick strokes. 
  • When the Bok Choy starts to soften, add Oyster Sauce.
  • Sprinkle Salt.
  • Stir-fry until well combined.
  • Immediately, serve Bok Choy Stir Fry hot.
  • Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.


NOTES :

  • Do not add extra water while cooking Bok Choy.
  • Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
  • Do not cover the pan while cooking.
  • Stir fry the Bok Choy on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Bird's eye Chilli is purely optional.
  • Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.



Kondaikadalai black chickpeas sundal garnished with grated coconut, urad dal, curry leaves and dry red chillies, served in a traditional coconut shell bowl
Kondaikadalai Sundal – Karuppu Kondaikadalai sundal, a temple-style South Indian festive snack

Kondaikadalai Sundal: Quick, Protein-Rich South Indian Festive Snack

This Kondaikadalai sundal recipe, also known as black chickpea sundal or karuppu kondaikadalai sundal, is a quick and protein-packed South Indian snack tempered with mustard seeds, urad dal, curry leaves, dry red chillies and fresh grated coconut. Made without onion, it is the perfect Navratri naivedyam and prasadham, and just as lovely as a healthy evening snack or a simple side for lunch. Soak overnight, pressure cooker cook and temper, and you have temple-style sundal at home.
↓ JUMP TO RECIPE

  
CHUTNEYS & CONDIMENTS
ONION CHUTNEY /ROJA POO CHUTNEY

     Onion Chutney/Roja Poo Chutney is a spicy condiment which goes well with Idli, Dosai, Uthappam & Paniyaram.  There are many versions of this Chutney.  My Mom makes this Onion Chutney with Onions/Shallots ground along with Green Chillies.  She used to say this is Roja Poo Chutney(Rose Flower) when I was a kid. I thought it was prepared with Rose Petals and that is the reason it has a beautiful pink colour. Anything in the name of a flower I used to fall head over heels then and the love for this Roja Poo Chutney is no wonder. My Mom had her own tactics to make me and my brother eat.  As I was(am) fond of flowers I used to simply gobble up Idlis with this Chutney. She serves this Roja Poo Chutney with a drizzle of Coconut Oil. This trick also helps to subtle out the spiciness of the Onion Chutney. 
      To date, this Onion Chutney is called as Roja Poo(Rose) Chutney at home. Even during my last visit home, Amma asked me whether I wanted Roja Poo Chutney for Idli, and as always I happily said okay. Only Moms can bring out our childhood Nostalgias.
      During a TV show when Chef Damodar gave a recipe for a simple onion chutney to go along with Gothumai(Wheat Flour) Dosai and he said it is colloquially called Roja Poo Chutney.  I was immensely fascinated by the utter coincidence.  Even my friend Sasi used to bring soft white Dosa with this Onion Chutney/Roja Poo Chutney. The whole meal had an overwhelming flavour of Coconut Oil, Dosas were prepared with Coconut oil and the Chutney had a hearty drizzle of Coconut Oil, which took over my senses immediately. What so ever, this is my all time favourite chutney for too many reasons, it has a beautiful light pink colour, comes with the name Roja Poo Chutney, above all this Onion Chutney is an easy recipe which can be prepared within minutes and it is a wonderful chutney with an overall balance of tastes and flavours. Too many memories related to this Chutney...
    The spiciness from Onions and Green Chillies along with a tangy note from Tamarind makes this Chutney a wonderful combination to go along with Idli, Dosai, Uthappam, Paniyaram etc., Milagai Chutney - A similar recipe where Green Chillies are substituted with Red Chilli Powder is another simple Chutney I frequent at home.



For more CHUTNEY varieties, Click here...


Cuisine - South India
Recipe Type - Chutney/Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


INGREDIENTS :

Shallots - 12 - 15 Nos.
Green Chillies - 3-4 Nos.
Tamarind Paste - 1 Tspn
Salt - To Taste
Sugar - a Pinch


For Seasoning :

Coconut Oil - 2 Tspn


METHOD :

  • Grind Chopped Shallots, Green Chillies, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
  • Do not add Water while grinding the Onion Chutney.
  • Remove the Chutney from the blender.
  • Serve this Onion Chutney/Roja Poo Chutney with a hearty drizzle of Coconut Oil.
  • Serve the Onion Chutney/Roja Poo Chutney along with Idli, Dosai, Uthappam or Paniyaram.

NOTES :

  • This is a raw chutney, mix all the ingredients and grind it into a fine paste.
  • Do not add water while grinding the Onion Chutney/Roja Poo Chutney.
  • Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
  • Can use Onions instead of Shallots.
  • Adjust the number of Green Chillies to suit your spice level.
  • Remove seeds if any and shred the tamarind into very small pieces before grinding it along with other ingredients. I have used Tamarind Paste in the recipe.
  • Adding Sugar is purely optional.


TIFFIN ITEMS
TOMATO DOSAI /THAKKALI DOSAI


     Tomato Dosai/Thakkali Dosai is a twist given to the normal Dosa by flavouring it with Tomatoes. Tomato Dosa is a common Dosa variety served in Tattu Kadais/Kaiyendhi Bhavans. The street food stalls which pop up every evening are colloquially called Tattu Kadais/Kaiyendhi Bhavans. They cater to a wide range of local delicacy/fast food varieties, these small eateries along the roadside serve cheap and homely food. Kaiyendhi Bhavans mostly with a limited/regular customer crowd has grown gradually to cater the needs for a demanding crowd in the meantime.  Most of the Kaiyendhi Bhavans commonly serve Idlis, a variety of Dosas, Sevai, Paniyaram, Chapathi & the alltime popular Kothu Parottas etc., but I feel that it is this sheer variety and homely dishes which attracts the crowd.  The variety of Dosas and Sevais they serve are unique to these Kaiyendhi Bhavans.
     I tasted dosa varieties like Tomato Dosa, Ragi Dosai, Chola(Corn) Dosai, Keera Dosai etc., at such places in Coimbatore, which were a totally new menu for me then. But Tomato Dosai always remained my favourite among the Dosa varieties and the Onion Sevai with crunchy onion bits in Sevai has a texture and flavour to be loved.  Least to mention the soft and fluffy Idlis served along with Idli Podi, 2 or 3 variety of Chutneys and Sambar.
      Tomato Dosai being my favourite, I absolutely wanted to prepare it at home and tried a few recipes on the go.  Though we could easily make out what ingredients go into the batter, yielding a good Tomato flavoured crispy Dosa was my target.  As usual, after few Trial and Errors with Tomato Dosai/Thakkali Dosai recipes, this recipe proved to be quite satisfying.  Addition of Bengal Gram Dhal(Besan)Paste and sautéed Tomatoes & Onions yield you a totally satisfying Tomato flavoured bright-coloured, Crispy Tomato Dosa.

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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes


HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI


TIFFIN ITEMS
TOMATO DOSAI /THAKKALI DOSAI


INGREDIENTS :

For Dosa Batter:

Idli Rice/Par-boiled Rice - 2 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - To Taste


To Sauté & Grind:

Oil - 2 Teaspoon
Dry Red Chillies - 3-4 Nos.
Asafoetida - 1/4 Teaspoon
Garlic - 2 Nos.
Ginger - 1/2" Piece
Onion - 1 No.
Tomatoes - 2 Nos.

For Tomato Dosai/Thakkali Dosai :

Bengal Gram Dhal/Besan  - 3 Teaspoons
Cold Water - few Teaspoons
Oil - For Dosa

 

METHOD :

For Dosai Batter :

  • Clean, Wash & Soak Par-boiled Rice with ample of Water.
  • In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
  • Soak the ingredients for about 6–8 hours.
  • Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
  • Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
  • Grind the ingredients for about 15-20 minutes.
  • Once the Urad Dhal is well ground, it would turn up fluffy.
  • If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
  • Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
  • Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
  • Grind the Rice into a smooth batter.
  • Combine the Rice Batter and Urad Dhal Batter.
  • Mix both the batters thoroughly until well combined.
  • Cover the Bowl and leave the batter aside.
  • Allow it to ferment for about 8-10 hours/overnight.
  • Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

  • Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
  • Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.  
  • Immediately add Asafoetida and give a quick stir.
  • Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
  • Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
  • Switch off the flame and allow the ingredients to cool.
  • Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
  • Leave the Tomato Dosa Batter aside for an hour.
  • Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

  • Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
  • Smear the Griddle with oil.
  • Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
  • Spread the batter evenly around the Dosa Griddle.
  • Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
  • Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
  • Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
  • Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
  • Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

  • Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
  • The ingredients should be finely ground to a thick/thin batter.
  • Allow the batter to ferment for about 8-10 hours/overnight.
  • If you live in a cold climate, leave it in a warm place until the batter ferments.
  • If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
  • Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
  • If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
  • Adjust the number of Dry Chillies to suit your spice level.
  • Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
  • Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
  • Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
  • Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
  • Red colour Tomatoes yields you bright-coloured Tomato Dosais.
FOOD AS MEDICINE
HEALTH BENEFITS OF TOMATO

     As said by the British journalist Miles Kington “Knowing tomato is a fruit is Knowledge and not adding it in a fruit salad is what we call as Wisdom.”  We consider Tomato as a vegetable even though it's a fruit.  If there is one fruit with different shades of Red, then it should absolutely be TOMATOES. The red colour in fruits and vegetables mostly comes from the antioxidant Lycopene, which has many health benefits.
     Tomatoes are prominent in the Mediterranean diet and are closely associated with Italian cuisine. However, tomatoes are actually native to the southern hemisphere, specifically South America. Countries such as Colombia, Ecuador, Peru, Chile and Bolivia are thought to be where the tomato originated. Although we often see tomatoes the size of apple today, historically cherry tomatoes were the first cultivated varieties. Tomatoes provide many health benefits, whether you cook them or not.
     The health benefits of Tomatoes can be attributed to the rich source of Nutrients and Vitamins found in Tomatoes. Tomatoes contain an impressive amount of Vitamin A, Vitamin C, and Vitamin K, as well as significant amounts of Vitamin B6, Folate, and Thiamine. Tomatoes are also a good source of Potassium, Manganese, Magnesium, Phosphorus and Copper. Tomatoes have dietary Fibre and Protein.  Tomatoes contain key Carotenoids such as Lycopene and Lutein that contribute to health benefits.

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Tomatoes are an excellent source of vitamin C and other antioxidants. With these components, tomatoes can help combat the formation of free radicals which are known to cause cancer.

 

Blood Pressure :

Maintaining a low sodium intake & increasing Pottasium intake helps to maintain healthy blood pressure.

 

Healthy Heart :

The Fiber, Potassium, Vitamin C, and Choline content in tomatoes support heart health and thus helps in reducing Heart diseases.

 

Lowers Cholesterol :

Regular consumption of Tomatoes or Tomato Juice decreases the levels of LDL cholesterol and triglycerides in the blood.

 

Lowers Hypertension :

The impressive amount of Potassium in Tomatoes reduces the tension in blood vessels and arteries, helps in increasing blood circulation and lowering the stress on the heart by eliminating hypertension.

 

Diabetics :

Tomatoes help to decrease lipid peroxidation, so it has found to be a protective food for people with type 2 diabetes.

 

Constipation:

Eating foods that are high in water content and fibre, such as tomatoes help in hydrating the body and supports normal bowel movements. Tomatoes are described as a laxative fruit.

 

Prevent Gall Bladder Stones :

Tomato is a good source of vitamin C and may also help in providing relief from gall bladder stones.

 

Eye Health:

Tomatoes are a rich source of Lycopene, Lutein, and Beta-carotene. These are powerful antioxidants that protect the eyes and improves your vision.

 

Skin:

Tomatoes are a rich source of Vitamin C which helps in the production of Collagen in the body. Vitamin C is a powerful antioxidant too. This helps maintain healthy skin.

 

Pregnancy:

Tomatoes are rich in Folates. Adequate Folate intake is essential before and during pregnancy.

 

Counter the effect of Smoking :

The Coumaric Acid and Chlorogenic Acid, in tomatoes, fight against Nitrosamines, which are the main Carcinogens found in Cigarettes. The presence of Vitamin A in high quantities has shown to reduce the effects of Carcinogens.


RECIPES WITH TOMATOES

     There are different varieties of Tomatoes and it comes in various sizes. Tomatoes can easily be converted into various dishes and it can be prepared in different ways. It easily fits into the dishes imparting the taste the flavour.  Raw Tomatoes, Stewed Tomatoes, Tomato Soup, Tomato Juice, Stuffed Tomatoes, In Salads, Omelettes, Ketchup/Sauces and Purees/Pastes. Lets Indianize Tomatoes by converting it into Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc., Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis. For yet another delicacy try making Tomato Dosa(Indian Pancakes).

For more RECIPES WITH TOMATOES, Click here...

Here are some easy ways to increase the nutritional value by incorporating more Tomatoes in your daily diet using the following tips:
  • Make fresh Tomato Juice or convert it into wonderful Cocktails/Mocktails.
  • Dip grape or cherry tomatoes in hummus or plain yoghurt dip and consume them as a side or a snack.
  • Add diced, canned tomatoes to homemade or jarred marinara sauces when making pasta.
  • Used canned, diced, or stewed tomatoes in soups.
  • Eat a piece of toast with Tomato Slices and Salad Leaves.
  • Make a quick Salsa with diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime.
  • Dice fresh tomatoes and add them to rice and beans, quesadillas, or tacos.
  • Add them to Omelets or scrambles for breakfast.
  • Add a few slices of fresh Tomatoes in your Sandwich/Wrap.
  • Top Pizzas/Baguette slices with freshly sliced tomatoes and sliced mozzarella with balsamic vinegar, and top with chopped basil.
  • Make a bruschetta as an appetizer.
  • Lets Indianize the use of Tomatoes by making Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc.,
  • Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis.
  • For yet another delicacy try making Tomato Dosa(Indian Pancakes).
_______________________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.



     Kongu Thakkali Kuzhambu is a Kurma style Tomato Curry which goes well with Idli, Dosa, Uthappam etc.,  This is a popular Curry in Kongunaad Region - the region in & around Coimbatore. I learnt to cook this from my husband's Professor's Wife.  She is such a sweet person and a great foodie that within minutes of talking she would have shared numerous cooking tips and recipes.  She had even shared with me various toddler foods which really helped me feed my fuzzy Son then. Even during a casual visit she never allows us without dining at her place. And on one such day, she was preparing this Thakkali Kuzhambu which caught my attention immediately.  I jotted it down in my mind carefully without missing any ingredient/step. She said that this Thakkali Kuzhambu can be served along with rice too, the flavour and aroma of this curry is as such that it lingers in your palms even after a long time.  And it is very true...   I usually combine this up with Idli/Dosa and my husband loves this Curry.
   Tomatoes and Coconut are the two major ingredients in this Kongu Thakkali Kuzhambu, Fennel gives a wonderful but mild flavour to the Curry and Roasted Gram Dhal(Pottukadalai) gives a wonderful texture to this Thakkali Kuzhambu. Serve this flavour-filled Kongu Thakkali Kuzhambu with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc., Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes



HOW TO MAKE KONGU THAKKALI KUZHAMBU - COIMBATORE STYLE TOMATO CURRY

 

INGREDIENTS:

To Saute & Grind :

Oil - 2 Tbspn
Roasted Gram Dhal(Pottukadalai) - 1 Tbspn
Dry Red Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Fennel Seeds - 1/2 Tspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Coriander Seeds - 11/2 Tspn
Onions - 1 Nos. (Medium Sized)
Tomatoes - 3 Nos. (Medium Sized)
Turmeric Powder - 1/2 Tspn
Tamarind Paste - 1/2 Tspn
Coconut -1/4 Cup
Salt - To Taste

For Tempering :

Oil - 1 Tspn
Fennel Seeds - 1/4 Tspn
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few

METHOD:

To Saute & Grind :

  • Heat Oil in a Pan, splutter Roasted Gram Dhal, Dry Chillies and Curry Leaves.
  • Add Fennel Seeds, Cumin, Peppercorns and Coriander Seeds to the above and give a quick stir.
  • Fry this on a very low flame until aromatic.
  • Saute finely chopped Onions until it turns translucent on a low flame.
  • Add finely chopped Tomatoes along with Turmeric Powder and a dash of Salt.
  • Cook this on a low flame until Tomatoes turn soft and cooked.
  • Add Tamarind Paste to the above and mix well.
  • Add freshly grated Coconut and fry this along with the above ingredients on a low flame for few more minutes.
  • Switch off the flame and allow the ingredients to cool.
  • Transfer the ingredients into a Mixer/Grinder and grind it into a smooth Paste.
  • Sprinkle some water while grinding. 

For Kongu Thakkali Kuzhambu :

  • Heat Oil in a Pan, splutter the Fennel Seeds & Curry Leaves on a very low flame.
  • Pour in the ground Masala along with 1/2 a cup of Water.
  • Boil the Thakkali Kuzhambu on a low flame for few minutes or until the raw flavour goes.
  • Adjust the consistency of the Thakkali Kuzhambu.
  • Switch off the flame and garnish Kongu Thakkali Kuzhambu with finely chopped Coriander Leaves.
  • Serve Kongu Thakkali Kuzhambu hot with Idli, Dosa/Uthappam, Idiyappam, Appam, Chapati etc.,
  • Kongu Thakkali Kuzhambu can also be served along with Steamed Par-boiled Rice or Basmati Rice.

NOTES :

  • Adjust the number of Dry Chillies to suit your spice level.
  • The Tomatoes I get here are not very sour, so I have used 1/2 Tspn of Tamarind paste in this recipe.
  • If you are using Local Tomatoes(Naattu Thakkali), adjust the amount of tamarind accordingly.
  • I have used Gingelly Oil/Sesame Oil to prepare Kongu Thakkali Kuzhambu.
  • Any other vegetable oil can also be used for the recipe.


CHUTNEYS & CONDIMENTS
CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

     Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour.  Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
     Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
      There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney.  I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
 

Health benefits of coriander leaves:

  • Coriander helps to induce digestion & improves bowel movement.
  • It also promotes Liver function.
  • Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
  • Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
  • As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease. 
  • Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
  • Coriander contains anti-inflammatory properties too.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


For more Recipes on CHUTNEYS & CONDIMENTS, Click here...


HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY

CHUTNEYS & CONDIMENTS
CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY


INGREDIENTS :

Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

  • Cut off the roots, clean & wash the Coriander Leaves.
  • Allow it to drain in a colander.
  • Heat Oil in a Pan.
  • Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
  • Slit the Green Chillies, add it along with the above ingredients and saute for a while.
  • Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
  • Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
  • Fry all the ingredients on a very low flame for few minutes.
  • Do not allow the ingredients to burn or the leaves change colour.
  • Switch off the flame and allow the ingredients to cool down.
  • Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
  • Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
  • Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
  • Can serve it along with rice too.

NOTES:

  • Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
  • Can substitute Green Chillies with Dry Red Chillies.
  • Adjust the number of Chillies to suit your spice level.
  • I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
  • Can add more Coconut if preferred.
  • Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
  • Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
  • Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
  • While frying the Coriander Leaves just fry until the leaves wilt.
  • Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.
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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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