Pudina - Raw Mango Drink

Pudina - Raw Mango Juice or Panaka is a healthy drink and help us to refresh . Ideal time to drink this juice just before the lunch. It is good appetiter too.

Things Needed:
Raw Mango pieces : 1/4 of small mango
Pudina or Mint Leaves  : Two Handful: ( Use only the leaves not the stem).
Honey : 2 Table spoon.
Salt : a pinch.
Water: 2 to 3 glasses.
Jeea: 1/4 Tea spoon.

Method:
Wash and remove leaves from Pudina bundle and keep it aside. Roast Jeera. Mix all the ingredients except honey nd grind with little water till paste. Add salt at the end and grind for 1 minutes. Remove from the jar. Add 2 glasses of water and sieve or strain this juice.  Put this in a bowl and add honey and serve this juice with  ice cubes.
Note : You can add black salt instead of normal salt. Do not add any sugar. Can add more honey to the juice.  Can use the remains of the ground mango and pudina ( if you have ) in any curry. ( Just add it while the curry boils). Can add cardamom powder or one pod of cardamom while grinding leaves and raw mango. Using ice cubes is an option.
Serves : 3 Glasses.
 

Sabbassige Curry(Dill Leaves)

Sabbassige Soppu/Dill leaves are loaded with healthy properties. 
We can prepare varieties of dishes using this Dill leaves. Like wise , akki rotti, paratas, different varieties of rice, dal vada, dry curries etc etc etc.

Let us see some benefits of eating  " Dil leaves/Sabbassige soppu " in our diet ".
Dil leaves helps to boost digestive health. It provides relief from insomnia, diarrhea, menstrual disorders and respiratory disorders. It helps to boost immune system. It is contain anti inflammatory substance. Dil leaves are good for ladies just after their delivery. Dil leaves do contain
or Dil Leaves are good to keep your body cool.
Sabbssige/Dil leaves Curry can be eaten with Chapatis ,  Jolada Rotti ( Jawar),  Raagi Rotti , Pooris and  Rice.
No Onion or No Garlic is used in this curry.
Lets see the recipe Now :

Things Needed:

Sabbassige Soppu ( Dil
Leaves ) : 1 Bundle ( Medium Size ).
Toor dal : 1/2 Cup
Green Chilly : 2 to 3
Ginger : an inch.
Mustard Seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Ingh/Asafoetida : a pinch.
Jeera/Cumin seeds : 1/2 Teaspoon.
Methi Seeds : 1/4 Tea spoon.
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : to taste.

Turmeric Powder:  a pinch.
Curry Leaves : 6 to 8.
Water : 2 cups.

Method :

1. Wash and cut Sabbasige Soppu ( Dil leaves), Green chilly, curry leaves and ginger.

2. Wash and cook toor dal, green chilly, dil leaves and ginger in a pressure cooker. Let it cool.

3. Keep a pan on the fire and heat. Add mustard seeds, urid dal, let it splutter.
4. Add green chilly, curry leaves and ingh. Mix it well and put off the fire.

5. Now keep cooked toor and dil leaves on fire. Add a glass of water and let it boil.
6. Add salt and turmeric powder. (a pinch). Add mustard seasoning and boil for 2 to 3 minutes.

7. Shift the curry to a serving dish. Serve with any main dish you have prepared.
8. The thick curry taste better.

Note : 

You can use Moong dal instead of toor dal. Adding onions and garlic to the curry is optional.
Adding any spice to the curry is optional. Taste differ. Adding Ghee to the curry is optional. It adds to the taste. Adding more/less chilly is optional.
Time : 20 Minutes
Serves : 4.