WOOD APPLE RELISH

Wood apple is rich in vital vitamins.They are widely used in ayurvedic medicines.Nowadays its very rare to get in local markets. I am an adherent lover of this dish. My atthai (dad's elder sister) had this tree in her backyard. I still remember those days whenever I go to her place she used to prepare this for me.The ripness of the wood apple mixed with jaggery and  her everlasting love gives a wonderful tatse.The health benefits of this wonder fruit is here 

INGREDIENTS :
Wood apples    2 no
Jaggery             4 tbsp
Cardamon powder   a pinch
Salt                          a pinch
METHOD :
Break the wood apple and scoop the ripe pulp.
Add the rest of the ingredients and mash well with a spoon.
Enjoy the taste.
Note : The pulp of the wood apple will be in dark colour as in the picture if it is ripe. If it is in light greenish colour then it is unripe.Sending this recipe for the event conducted by  http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html

PARUPPU(DAL) RASAM

INGREDIENTS:
Dal water        1 cup( from cooked toor dal)
Tomato           2 chopped
Tamarind         gooseberry size
Garlic             3 pods
Turmeric powder   1/4 tsp
Salt                to taste
Rasam Powder   3 tsp
Coriander leaves    few
For Seasoning :
Oil          1 tbsp
Mustard, urad dal, hing and curry leaves.
METHOD :
Boil tomato and tamarind in one cup of water for about 3 mins.When cool mix well and discard the skin of tomatoes and tamarind seed(if any).
Mix dal water, turmeric powder, rasam powder, salt to the above mixture.
Chop the coriander and crush the garlic with the skin.
 Heat oil and start seasoning. Add the rasam water and  leave to cook in medium flame.
Switch off the gas as soon as  forth comes in rasam.Boiling the rasam for longer time  will spoil the taste.
Add coriander and garlic at last.
Serve  hot for white rice.
Note: Rasams loose its taste and aroma if boiled. Always add garlic with skin after switching off the gas.Rasam helps to ease digestion and keeps away cold.

Chukku Malli Coffee

Sukku kappi is the age old remedy for cold. As the rainy season is at bay I think this is the perfect post. This coffee can be had at any time,but not more that 2 cups a day as sukku is a heat producing agent.Here goes the recipe...
Ingredients :
1no Sukku (small piece)
1tsp Coriander seeds
4nos Peppercorns
1tsp Palm sugar( or as per taste)

Grind coarsely the dry ginger(sukku),coriander seeds and pepper corns, add immediately to enough water and bring them to boil, strain the coffee and add the palm sugar. Serve hot.

CARROT JUICE

CARROT JUICE
Juiced carrots contain beta-carotene and copious amounts of vitamin A, nourishing the blood and cooling pitta. The effect is prominent in the eyes, which feel cool after carrot juice. Carrot juice also acts as a sweetener. Lemon 'astringes' the liver, squeezing and cleansing it. Lemon and ginger are both sialagogues, increasing saliva and gastric juices. Lemon Carrot Ginger Zinger is a cleanser.


Ingredients
8 carrot Carrot
1/2 inch Ginger (Fresh)
1/2 lemon Lemon


Method
Wash the carrots, cut the tips, chop and place in the juicer. Peel the ginger and place in the juicer. Squeeze in the lemon and stir.

Ayur Juice
Juiced carrots contain beta-carotene and copious amounts of vitamin A, nourishing the blood and cooling pitta. The effect is prominent in the eyes, which feel cool after carrot juice. Carrot juice also acts as a sweetener. Lemon 'astringes' the liver, squeezing and cleansing it. Lemon and ginger are both sialagogues, increasing saliva and gastric juices. Lemon Carrot Ginger Zinger is a cleanser.


Ingredients
8 carrot Carrot
1/2 inch Ginger (Fresh)
1/2 lemon Lemon


Method
Wash the carrots, cut the tips, chop and place in the juicer. Peel the ginger and place in the juicer. Squeeze in the lemon and stir.