Tag: moringa

Moringa / Drumstick leaves chutney and Rice:

August 22, 2018

Nugge Soppu ,Moringa or Drumstick leaves are a power house of nutrients.  Back in 2016 I had tried a bunch of drumstick recipes to publish in Vijaya next kannada daily. This chutney recipe is from that trial and after that it is in my regular menu and I have made it many times, as well as tried to mix this same chutney into cooked rice after doing some seasoning and liked it a lot and It is an awesome way to feed small kids with added goodness of moringa.

I will first describe how to make chutney and at last I will add the procedure of rice as well.

This chutney stays good for up to one week and we can store this in a refrigerator and can be enjoyed as a side dish or make rice item and relish and can be packed as a carry meal in a tiffin box as well.

Procedure for  Chutney:

Moringa leaves – 4 cups (keep aside some young leaves for seasoning)

To be ground:

Roasted red chillies – 3

Black pepper – 3

Garlic – 10 cloves

Tamarind – ¼ tea spoon

Coriander leaves – 3 table spoons (chopped)

Cumin – 1 tea spoon

Jaggery – ½ to 1 tea spoon

Salt

Seasoning;

Oil – 2 table spoons

Mustard – 1 tea spoon

Curry leaves – 2 strings

Garlic – 10 cloves (chopped)

Onion – 1 (chopped)

Turmeric – ½ tea spoon

Method:

-Take moringa leaves (keep aside a little) and grind with all the items under “To be Ground” from Roasted red chillies to salt in the list by adding little water into coarse paste.

-Now take one kadai, do seasoning part. Heat oil, splutter mustard, add curry leaves, chopped garlic, onion ,turmeric and fry until onion and garlic becomes light brown.

-Add moringa leaves, which we have kept aside and fry till it wilts and add ground paste and fry for 3 to 5 minutes or until raw smell vanishes and mixture changes in colour.

-You can serve this as a side dish with hot rice and ghee. This chutney stays good under refrigeration and can be used as a moringa rice mix as well.

Now we will see the procedure for Moringa Rice:

It is simple. Take some oil and put one tea spoon of cumin, little curry leaves and one or two table spoons of ready chutney, little salt and mix nicely. Switch off the gas. Mix required amount of ready cooked rice in this mixture and mix nicely to devour aromatic moringa rice. If you have ready chutney around, it is a quick recipe.

 

 

 

 

 

 

 

 

 

Nuggekai/Drumsticks Curry:

February 19, 2018

Drumsticks are loaded with essential minerals and nutrients. It is very tasty and highly nutritious, it is a must have ingredient in mixed south Indian sambar. One can enjoy only drumstick in this special curry, which I learnt from my dearest aunty.

DSC05853_Fotor

Ingredients:

Drumsticks -5 to 6

Onion -1

Garlic cloves – 10 to 12

Coriander leaves – 1 table sp. (chopped)

Poppy seeds – 1 tsp. (you can replace this with roasted gram as well)

Red chilli powder – 1 ½ tsp.

Turmeric – ½ tsp.

Coconut – 1 cup

Oil – 1 table sp.

For Seasoning: oil- 1 tbsps., chopped onion -1, chopped tomato -2 and curry leaves.

Coriander leaves for garnishing.

Method:

– Chop drumsticks in to 2 to 3-inch pieces, while chopping remove outer thick skin as much as possible. (It is purely optional)

Ribbet collage 1

-Cook chopped drumstick pieces with sufficient water and salt.

-Now take one tawa, put 1 table spoon of oil and fry poppy seeds, when it is light brown, add chopped onion, crushed garlic, and fry till onion becomes translucent.

-Now add chopped coriander leaves, red chilly powder, little turmeric and grated coconut and fry till you get nice aroma and then switch off and let it cool.     

Ribbet collage 2

-when it cools down, make fine paste by adding sufficient water and keep aside.

– In that same tawa, add oil. When it is hot, add curry leaves, chopped onion and fry.

Ribbet collage 3

-When it is done add chopped tomato and fry until it is mushy.

-Now add ground masala, cooked drumstick with water and boil nicely.

drumstick main

-Garnish with chopped coriander.

Moringa / Drumstick leaves powder:

November 15, 2017

In our coastal area, we never used Moringa in any other form than using its pods which we call as drumstick as a vegetable. During my growing age, I tasted only drumstick in our style cooking. After marriage and coming to Bangalore, slowly I got used to its greens and blooms. My house- help, normally brings organic and home-grown drumstick greens in the spring season.

Moringa greens are packed with vitamins and nutrients and it is considered as a new superfood of the world. The leaves are rich in vitamins, calcium, iron and protein. I have read that, one ounce of moringa powder boasts seven times more vitamin C than oranges, 4 times more beta carotene than carrots, 3 times more potassium than bananas and 2 times more protein than yogurt.

Moringa leaves can be cooked like any other greens and included in our day to day cooking. Apart from that, we can dry it and keep it in a powdered form to add in our day to day consumption in the form of juice, smoothie or in seasonings. It is known to help with anxiety, lethargy, acidity, skin ailments and diabetes. After reading so much about this super food, I made an attempt to make homemade powder to include it in our diet and recipe is here –

main_Fotor 1

Ingredients:

Moringa Fresh leaves

Method:

-Wash the greens as it is with small branches intact, without removing leaves. And drain water.

-Spread these greens on a clean cloth indoors. No sun light is needed for this.

Ribbet collage 1

-After 2 days of drying, you will be able to remove all the tiny leaves without any hassles.

-Remove all the sticks and discard.

-Dry further for couple of days, until it is crisp to touch.

-Powder and collect fine powder by sieving.

Ribbet collage 2

-Spread this fine powder and dry for couple of hours to remove any traces of moisture.

-Store this in a clean jar and use as needed.