Satvick

Methi Paez


Methi Paez

(Given 8 days after delivery)

Methi Paez – serve a bowl full to the lactating mother for atleast one month, every alternate day, post lunch, starting eight days after delivery!

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence.

Methi paez or fenugreek gruel has several medicinal properties as fenugreek has many nutritional benefits containing fibre, minerals. iron and magnesium, so is beneficial to everyone, not only for lactating mothers

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

Millets Dosa


Millets Dosa

Millets Dosa

(Jowar – Bajra Dosa) (Sorghum – Pearl Millet Dosa)

Ingredients

Makes 8 to 10 Dosas

½ cup Bajra flour (Pearl Millet flour)

½ cup Jowar flour (Sorghum flour)

½ cup Rice flour

¼ cup flaxseeds powder (optional)

1.5 cups thin butter milk (Chaas)

Water as required to make a thin batter

1/2 tsp. cumin seeds

½ tsp. green chilli paste

½” pc ginger finely chopped

½ tsp. pepper powder

1 tsp. Salt or to taste

Ghee as required

Mix the flours and combine well, add salt, cumin, green chilli paste, ginger, pepper and mix with butter milk to a pouring think consistency.  Add additional water if required and adjust consistency.  Cover and set aside for 5 minutes.

Heat a dosa pan to very hot.  Pour a ladle and a half of the batter and cook till brown.  Drizzle ghee in the centre and all around.  After a minute, flip and fry on the underside for a minute.  Remove and serve while crisp and hot with Idli Podi (Gun Powder) or any chutney of your choice. Continue frying the remaining dosas ensuring the batter is thoroughly stirred and mixed before each dosa is put on the pan, as the flours tend to settle to the bottom of the dish.  Leftover batter can be stored in the refrigerator and later or the next day.

P.S.:  To ensure the bajra and jowar flour remains fresh, store in the freezer.

Raw Banana and Yam Curry with Jackfruit seeds


Raw Banana and Yam Curry with Jackfruit seeds

This is a satvick preparation, no oil,  onion, garlic, chillies.  Can be had as a fastiing food as well.

Ingredients

  • 2 Raw green bananas
  • ¼ kg. yam (suran, soorn, elephants foot)
  • ½ to 1 cup boiled and peeled bikna (jackfruit seeds) or substitute with boiled red kidney beans
  • 1 cup fresh grated coconut
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 2 tsp. turmeric powder (1 tsp when boiling the vegetable & one tsp to add when grinding)
  • 1 sprig curry leaves
  • 1 tsp. salt

Method

  1. Clean and cut the raw bananas and yam into cubes and immerse in water until required.
  2. Boil with water, 1 tsp. turmeric, salt and curry leaves, till tender.
  3. Boil the jackfruit seed, cool and peel, boil red kidney beans if using.
  4. Add to the yam and plantains.
  5. Grind the coconut, cumin, pepper corns, turmeric powder to a smooth paste. 
  6. When the vegetables are tender, add the curry paste, mix well and heat through. 
  7. The curry paste is not to be cooked too much just heated through, so make sure the vegetables are cooked well before adding the curry paste. 
  8. You may mash some yam pieces against the sides of the pan to thicken the gravy if you must. 
  9. Serve hot.
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