Harmless Home Remedies.

Discussion in 'Ask ChitVish' started by Chitvish, Dec 22, 2005.

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  1. Jana

    Jana Senior IL'ite

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    practical

    dear chitra,

    No this is not impractical. I wish to try this since my cousin has runny nose every moment. Mylapore is my back yard, though I live in Bangalore. Thanks for suggesting Singapore Sambrani. Can u suggest brands for Kasturi manjal podi & where I can get it? Also thanks for irupuli method.

    Can you give tomato ketchup made at house?

    thanks
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Jana !

    Dear Jana,
    Kasthuri manjal is available everywhere - few are Srividya, Dabbachetty etc.
    Please don't use it in a regular basis - " alavukku meerinaal amirthamum nanju" !
    May be once in 3,4 days should be fine. Not very frequently, for sure.
    I can post the tomato ketchup recipe, no problem. I was making it at home for many years . But now with so many brands available, I am surprised that you prefer to make at home rather than buy !
    Also, moong dhal halwa _ I tried today. It does take time & so I made it in microwave. So it was less hassel for me. Please confirm whether you still want to make it - there is no shortcut. You can also try Ashoka halwa given in sweets, which is similar. After hearing from you, I shall post it.
    Regards,
    Chithra.
     
  3. Jana

    Jana Senior IL'ite

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    pls get used to me

    Chitra,

    Sorry that I am mailing ten mails in a day (first day), pls get used to me. Ketchup- homemade is best and cheap for my very big joint family. Can you post moong dal halwa, it is prestige question for me. Nobody teaches me this. I will make Asoka also by yr method. I am sorry that you had to make moong dal halwa for my sake. I wonder is this not expensive for you, trying a new dish for this forum everyday. I must not keep asking you new dishes.

    dhanyavaad
    Jana
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Jana !

    Hello Jana, First of all, don't feel sorry for many mails. I am ready to answer any no: of queries, so long as I know them ! I did'nt make moong dhal halwa for your sake - I was planning to call on a friend. Since you had asked this, I decided to make it & take it to her house. You solved my problem of deciding what to make !
    Please feel free with me, that is what I want.
    Since I have made ketchup many times, it is easy to post that recipe.
    Regards,
    Chithra.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Marunthu Rasam - We call it " aluppu rasam" in our house !

    This is ideal to take when one has body pain or is feeling tired.

    Marunthu Rasa Powder:

    Kandanthippili - 50 gms

    Arisithippili - 10 gms

    Pepper - 3 tsp

    Jeera - 4 tsp

    Tur dhal - 4 tsp

    Gram dhal - 1 tsp

    Red chillies - 2

    Dry ginger - 1’’

    Curry leaves - few

    Heat 1 tsp ghee, roast all ingredients one by one & finally dry curry leaves.

    Powder everything together.

    Rasam:

    Tamarind paste - 1 tbsp

    Rasam powder - 3-4 tsp.

    Salt

    Add ½ cup water & boil together.

    When it boils, add 3 cups of water & remove when it froths.

    Temper in 1 tsp ghee with 2 pieces, garlic crushed.
     
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    AngaRappodi - yet another delicious podi !

    This is different from angayapodi & is used when there is indigestion, diorrhea etc.

    Ideal to give to nursing mothers, immediately after delivery.

    Good for those who have stomach ulcers.

    This should be eaten with rice & ghee & for side dish, use fresh curds, not at all sour.

    Roasted sundakkai - 1 cup

    Roasted manathakkali - 1 cup

    Dry neem flowers - 1 cup

    Hing - 2 tsp

    Dry ginger - ½ cup ( crushed)

    Pepper - 2 tsp

    Salt

    Roast the first 3 ingredients, lightly in very little oil , individually, to make them crisp.

    Remove.

    In the same kadai, roast the other ingredients one by one.

    Cool & powder.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Burns & Small wounds - Sarma roga nivarani !

    Chop 4, 5 peeled small onions into pieces.

    Heat 4 tbsp coconut oil in a small kadai.

    Add the onion pieces & fry till they become brown & crisp.

    Cool with the oil & preserve in a bottle.

    Apply for burns, boils, wounds, itching, insect bite etc as a first aid.

    In tamil it is said “ than kaayam pokka vengayam uthavum”.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Milakaanam - Sooths your stomach after festival heaviness !

    Pepper - 1 tsp

    Jeera - 1 tsp

    Curry leaves - ½ cup

    Tamarind paste - 2 tsp ( to taste)

    Oil -- 2 tsp

    Mustard seeds - 1 tsp

    Hing - ½ tsp

    Salt.

    In I tsp oil, fry pepper, jeera & curry leaves.

    Grind fine with tamarind paste, salt & enough water.

    Heat 1 tsp oil, temper mustard seeds & add the ground paste with 1 cup of water.

    When it starts boiling, simmer & cook till thick.

    Mix with hot rice & serve with roasted appalam.
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Andal Patti Powder - the source is Andal Patti who lived in Madurai, long ago !

    15 gms each of:

    Dry ginger

    Chitharathai

    Pepper

    Jeera

    Cloves

    Parangi chakkai

    Thaaleesha pathri

    Chiru thekku or gindu bhirangi

    Dhaniya

    Kandathippili

    10 gms of:

    Vayu vilangam

    Naatu sakkarai - ½ kg.

    Powder all ingredients.

    Sieve & add Naatu sakkarai as per taste.

    A pinch taken in the morning twice or thrice a week,is very good for overall health.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Podiarisi Kanji & Chammandhi - Rice gruel & chutney !

    This is a very common combination, considered very easily digestible & light on the stoamach as well, to be taken for dinner.

    Kanji:

    Podiarisi means broken boiled rice.

    In Kerala & now in Tamil Nadu we get “ mattarisi” which is pink in colour & is ideally suited for this with a characteristic flavour.

    Otherwise you can use plain boiled rice.

    Rice - 1 cup

    Lightly roasted moong dhal - 1 tbsp

    salt

    To temper:

    Ghee - 2 tsp

    Jeera - 1 tsp

    Cook rice-dhal mixture in 5-6 times the volume of water in a pressure cooker till soft.

    Cool, open, add salt, temper as given & serve hot with any of the following “ chutneys”.

    You can aso eat the kanji with “ manathakkali vathal” deep fried in ghee.

    Manga chammandi ( mango chutney):

    For this fairly sour mango is only suitable.

    Grated mango - 1 cup

    Grated coconut - 1 cup

    Red & green chillies each - 2 ( or either one variety chilli can be used)

    Salt, hing

    Curry leaves & coconut oil

    Grind coconut, mango, chillies, hing & salt to a thick paste, adding minimum water.

    Add curry leaves smeared with coconut oil.

    Some prefer to add 4,5 small onions in the “ last round of grinding “ – this is optional.

    Thenga chutta sammandi ( roasted coconut chutney)

    Big pieces of coconut,removed from the shell - half a coconut

    Red chillies - 5,6 ( lightly roasted in ½ tsp oil)

    Tamarind paste - 2 tsp ( or more to tase)

    Salt, hing

    Curry leaves & coconut oil

    Roast the coconut directly in the flame, holding it with a pair of tongs, till it gives a nice flavour & looks light brown.

    Grind with roasted red chillies, tamarind, salt & hing.

    Add curry leaves smeared with coconut oil.

    This can be made as spicy as you prefer.
     
    Last edited: Jan 28, 2006
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