Shanka Pushpa - Lemon Juice.

Shanka Pusha is a flower. I have used this flower and prepared lemon juice. This flower adds natural colour to water when it is slightly boiled.

Shanka Pushpa is known as clitora tematee, commonly known as Asian Pigeonwings. It is also known as bluebell vine or blue pea, butterfly pea, condofan pea and Darwin pea. This plant species belongs to the fabaceae family. The latin name of this genus is " Clitoria ", from clitoris.
Since this flower gives out the natural colour and it is used in many dishes mainly in Asian Countries.
I first tasted the juice that prepared by my sister in Udyavar. She added lemon and was too good.
Then I saw Shri Kripa one of the FOODIE group admini putting up the pic of the juice.
I brought this plant seeds from Udyavar and planted it in a pot. It did not come up. One day I suddenly noticed a flower that grew by the side of the compound wall on the terrace. Saw the plant in a mud bag and removed the plant and replanted it in a pot. For my bad luck the plant died. I brought some more seeds in my next visit to sister's house and planted it in a pot. It has come out nicely and Here we go  :)  me a happy person to see the plant growing and flowering.

Let us see some benefits of Flower Shanka Pushpa.
Shanka Pushpa plant is known for years for their healthy properties in them. They are used in Ayurvedic medicines from ages. They are good for hypertension. They contain the properties that are good for control the production of body's stress hormones and helps in reducing anxiety and stress.
They are the good remedy for improving memory power. The plant has anti -ulcer properties and is very good for fighting against any type of ulcer which is formed in the body. It also helps to improve the nerve tissue. Shanka Pushpa herb helps and controls cholesterol level in our blood. They help in flushing out the fatty acids which are harmful to our body.

Note : One who is suffering from hypertension and low blood pressure must consult the doctor and get his advise. Since it has a quality of decreasing the blood pressure level it might cause problems.
I have used this flower for preparing the juice and added jaggery which turned its colour slightly golden and the other time I used salt and very little sugar. It was ok with  less sugar and good too
Let us see the recipe now :

Ingredients :

Shanka Pushpa flowers : 5 to 6
Water : 2 Glasses
Jaggery /Sugar  : As your requirement.
Salt : A pinch

Method :

1. Wash Shanka Pushpa flowers nicely and separate the petals.

2. Keep water for boiling. Add Shanka Pushpa flower petals.
3. Let the water boil. The flowers start leaving their colours and the water turns colourful.

4. Put off the gas and sieve boiled water. Throw away the remained flower pieces.
5. Let the water turn cool.

6. Wash and squeeze out the lemon extract to the bowl. ( 1 to 1 1/2 lemon extract).

7. Add a pinch of salt and required sugar. Mix it well.

  8. The healthy drink is ready to serve. Serve the juices that you have prepared.

Note :

Let the water boil nicely. Clean the flower nicely so that no harmful worms go off.
Adding sugar /jaggery / or honey is your choice. I have used Kama Kastorri seeds which I collected from our home garden. Using these seeds helps to cool the body and mind safe and cool.
I have added some kamakasturi seeds/sabja seeds. Remove the husk nicely and clean it. Soak the seeds in little water. Add this water to the juice. Using Sabja seeds helps to cool the body.

Time : 10 Minutes.
Serves : 2 to 3  (According to the requirement).
Shanka Pushpa Juice with Jaggery
Followed the same above mentioned method. The change is, used jaggery instead of sugar.

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.

It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.

Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).

5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).

8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.

12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

14. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Jaggery Gulkand/ Rose Petals in Jaggery

Gulkand /Rose petals jam is very healthy extract from Rose petals.
Particular rose, ( light pink)  petals are dipped in jaggery or sugar and the rose scent is absorbed by jaggery/sugar and the petals starts to melt with jaggery. This syrup is known as Gulkand.

I have seen people go to eat gulkand as a sweet dish after their food. I also have seen Pan makers/Beetle leaves Paan use this gulkand to add the sweet taste. Now there are so many other essence available in the market.
We are very lucky to  have these pink rose plants in our home garden. ( Rose Plants are in the pot). We had been to one of our relation's house to see their terrace garden. They had beautiful flowers. They get the plants from a nursery which is very close to their house. We too thought of visiting the nursery and insisted our relatives to show the nursery. After seeing so many healthy plants we wanted to buy some flower plants Thats how we purchased these rose plants from that particular nursery.
The plants that we bought were so healthy and they still flower daily. The rose plants started to flowered and they are spreading the aromatic flavour around them.
Seeing these flowers I got this particular idea to prepare Gulkand. I got some  organic jaggery remaining in my kitchen. I used this jaggey ( Joni bella).
One has to wash the flowers nicely and check out for the worms before washing. Let it dry completely. ( The whole moisture should be evaporated ).

Let us see some benefits of having Gulkand in our diet.
Gul Means Rose Kand means sweet.
Gulkand is nothing but rose petals jam, a sweet preserve of rose petals. It is good for acitdity, gastritis, skin care, indigestion, ulcer and nosebleed, stress etc. Gulkand helps to reduce the excess heat in the body. It is good for people who suffer from itching, boils, blisters, Wrinkles and acne. It is a natural anti - aging treatment. Gulkand is rich in antioxidants, energy booster. Taking gulkand regularly helps to reduce severe ulcers, constipation and heart burning.  Use of gulkand in summer helps in preventing sun strokes, nostril bleeding and dizziness. Gulkand is good for excessive bleeding during menstruation. It also helps in providing glucose to our body and keeps us energetic. It prevents anemia. Gulkand is one of the health tonic and it keeps our metabolism healthy and fit. It helps in reducing acidity and a very good blood purifier.
Note :
Gulkand can be given to children every day. It provides energy and minerals.
 People who are diabetic do not consume this Gulkand every day.
Gulkand can be used while preparing sweets. It adds aroma (rose essence) and taste to the dish.
I have used this home made Gulkand to prepare Ragi Huri Hittu and Oats and Nuts Laddu.
They turned out to be a greater hit. I have distributed Oats - Nuts - Gulkand Laddu to some of our friends and relatives.

Let us see the recipe Now :

Ingredients :

Pink rose petals : 5 to 6 Rose flowers
Jaggery : 2 to 3 Tablespoons

Method :

1. Wash and separate rose petals and check . Put it on a plate or tray. Let all the moister disappear
from the flowers.

2. Now take a glass bottle and fill a teaspoon of jaggery and fill handful of rose petals.

3. Add little jaggery and then add some more rose petals. ( It should be done 2 or 3 times.

4. Take a bigger spoon and mix jaggery and rose petals slowly.
5. Cover the bottle with its lid and keep it in a corner or in the sunlight for 3 to 4 hours everyday. At least 2 to 3 hours a day till the petals turn soft. Mix it every day with a clean and dry spoon.
6. You can place it in fridge. Use it only after 8 to 10 days.   Or keep it out in the sun light for 3 to 4 days. And then you can use it. Use a clean dry spoon.
7. Rose Gulkand is ready to use and you can use it for sweets or you can also give this gulkand to people who are very weak, kids and elderly. It helps in boosting energy.

Note :

You should go on adding rospe petals and jaggery ( in small quantity.
Time : Adjust your time to prepare home made gulkand.
Recipe for Oats - Nuts - Gukand Unde / Laddu / Laadu

Oats Laddu :

Dry roast 5 to 6 glasses of oats on low flame slowly until the raw smell goes off. Let it cool.
Dry grind it. Dry grind  one full copra /kobbari. (Medium size).
Dry grind a cup of almonds and keep it aside.
Dry grind or cut figs, cashews, apricots,  walnuts into small pieces.
Add a handful of raisins.
Keep a pan and add 1 cup of grated jaggery. Add 1/4 cup of water and let it melt and starts to boil.
Sieve this jaggery water with a tea siever. (Filter it ). Keep the clean jaggery water on the flame.
Let it boil and turn 1 string consistency. Add dry ground oats, almonds coconut,  and cut/dry grind figs, cashews, walnuts and a handful of raisins. Mix it well nicely. Stir for another 2 to 3 minutes.
Add  1/2 Cup of ghee. (or little less ), a tablespoon of  gulkand and stir again, mix it well. Put off the fire.

 Now mix the sweet mixture again and take a handful of mixture. Prepare laddu and arrange in a tray.
Keep them in a glass jar /bottle  or air tight boxes once they are cool.
These Laddus were distributed to our friends.

Shelf stay : 1 Week . (If dry coconut /copra is used). 
OR 
2 to 3 Days. ( If fresh coconut is used). 
Time 30 Minutes.

Huri Hittu Unde :

Take 2 cups of f huri hittu ( Dry roasted ragi/finger millet), fresh coconut , some dry fruits/nuts
Put all the above ingredients in a big bowl, add grated coconut, 2 to 3 tablespoons of jaggery powder, 1 to 2 tablespoons of gulkand and 1 tablespoon of ghee. Mix all the ingredients nicely and prepare healthy Ragi Huri Hittina Unde. (Finger millet Laddu/Laadu/Unde).

Time : 10 to 15 minutes
Serves : As you wish. (15 to 18 Laddus can be prepared.
You can add this Gulkand to so many Sweets and give a teaspoon of  Gulkand to children every day that helps them to build strong bones and provide them energy.