Sweet Kadabu using Turmeric Leaf

Sweet Kadabu as the name says it is sweet dish and it is one of the traditional dish which is done during Nagarapanchami and Ganesh Chaturthi.

Normally during the rainy season the turmeric leaves grow in plenty. Using turmeric leaf is a healthy practice since the ages in Villages. Turmeric leaves have the same health benefits of using turmeric powder.

Rice and coconut is ground together to a paste and spread on turmeric leaf and placed some coconut - jaggery, cardamom mixture is placed and the leaf is closed at the end and steamed for about 15 to 20 minutes. Yemmy Healthy Kadabu is ready to serve. When you open the kadabu lovely aroma of turmeric slightly coming out while eating Kadabu.

Now lets see some benefits of using Turmeric leaf, coconut and jaggery.
Turmeric leaves also known as haldi leaves. They are used extensively as aromatic herbs in Indian, Thai and Malaysian cooking. Fresh turmeric leaves are used whole in select dishes. Turmeric leaves are also used as food colouring and as a basic ingredient in curry powders. Turmeric leaves improve digestion and reduce gas and bloating.

Coconut helps to prevent obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats. Coconut is a high dietary fiber and improves the digestion. It is a quick energy boost. Coconut contains no trans-fats. It is Gluten free, non toxic and contain antibacterial, antiviral, anti fungal and it helps to aid and support overall immune system functions.

Jaggery has the ability to cleanse our body, acts as a digestive agent. It sweeten our food in a healthy manner and provide good amounts of minerals.

Here is a recipe of Sweet Kadabu, you can have them for breakfast or as evening snack and you can send these kadabu for kids lunch box and sweet tooth people also will enjoy eating " Sweet Kadabu ".

Things needed :

Raw Rice : 2 Cups
Coconut : 1 1/2 Cup
Jaggery : 3/4 Cup
Salt : a pinch
Turmeric Leaves : 8

Method :

1. Wash and soak raw rice for 2 to 3 hours.
2. Wash turmeric leaves nicely and keep them aside.

3. Grate coconut and keep it aside.

4.Grind soaked raw rice with 1/2 cup of coconut till paste using little by little water. (The dough should be thick). Add salt.

5. Now keep jaggery in a pan and keep it on the fire. Put 1/2 Cup of water. Let the jaggery completely melt.

6. Stain jaggery mixture in a stainer and keep the cleaned mixture aside.

7.Powder cardamom.

8.Keep a pan on the fire and put cleaned jaggery, coconut and powdered cardamom.

9.Stir until the coconut mixture is thickens. (Do not allow to be too thick).

10. Now put off the fire and remove the coconut mixture from the pan.
11. Now spread the Turmeric leaves and put a spoon of rice dough and spread it slightly.

12. Place a spoon of jaggery mixture and close the leaf from the sides.

 13. Repeat the same with remaining leaves. Arrange them in a plate or tray.

 

14. Now keep a idli cooker or pressure cooker, put 2 to 3 cups of water.
15. Place a plate and arrange the kadabus in the cooker.

16. Cover the lid and steam for 30 minutes. Open the lid and check with a knife or spoon edge. The dough should not stick to the knife. It means its cooked.

17. Now serve this yemmy Turmeric Leaf Sweet Kadubu with a spoon of ghee.

Note :

Grind rice till paste. Adding more or less jaggery  Cleaning jaggery is also an optional. You can grate or powder jaggery and mix with coconut and then keep this mixture on the rice dough. Though it looks difficult the food is so yemmy you realize when you are eating them. As I said this one of the oldest traditional and healthy dish. You can also steam only the rice content as it is. No need to stuff sweet content in them. These kadubus also taste good. You can have them with coconut chutney or with pickle.
Preparation time : 20 minutes.
Cooking time : 30 minutes.
Soaking time : 3 to 4 hours. Separately. 

Green Gram -Sweet Potato Dry Curry + Parata

Green Gram and Sweet Potato curry is one of the side dish we can have with rice, chapati, roti, pooris and rice varieties and plain rice. With the dry curry I tried Parathas and it was really yemmy and loaded with good with good food. As the name says the dish contain Whole Green Gram and Sweet Potato.

Lets see some benefits of  Whole Moong and Sweet Potatoes.

Whole Moong is a store house of nutrients and it is a nutrition giving food and they are rich in Vitamin B, Vitamin C, Proteins, Manganese. It contains a lot of fibre and helps in digestion. It also controls the amount of cholesterol content in our body. It contains lot of minerals like calcium and potassium which is essential for enhancing the strength of  bones and teeth. Fat content is very low in Moong bean and good for people who wants to reduce their weight.  

Sweet Potatoes are good source of Starch. They also contain vitamin A, Vitamin C, vitamin B, fiber, potassium and even iron. In fact, Sweet Potatoes are considered as one of the healthiest vegetables we eat.
Here is a recipe of  " Green Gram- Sweet Potato Dry curry (Palya) and it is easy and tasty and I am sure all the age group will surely enjoy eating this curry and Parotha .

GREEN GRAM CURRY :

Things Needed :

Green gram : 1 Cup
Sweet Potatoes : 2 (Medium sized)
Green chilly : 2
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Salt : To taste
Curry leaves : 6 to 8
Oil: 2 Table spoons
Ingh : a pinch
Ginger : 1 Table spoon.
Coconut : 2 Table spoons.
Coriander Leaves : 2 Table spoons

Method :

1. Wash and soak green grams overnight, wash again and pressure cook for  8 minutes.

2. Wash and cut sweet potatoes in to small pieces. (Remove the outer skin).

3. Wash and cut green chilly, coriander and curry leaves.
4. Wash and remove the outer skin, wash again and grate ginger and keep it aside.
5. Now keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.

6. Let the mustard seeds splutter. Add jeera and cut green chilly. Add curry leaves. Fry for 10 seconds.

7. Now add cut Sweet potatoes and mix it well. Add 1/4 cup of water and mix well. Cook on low flame for 4 to 5 minutes.

8. Add turmeric powder and mix it well. Add salt to the cooked curry. Stir in between. \

9. Add cooked whole moong and mix it well nicely and cook for 2 to 3 minutes. 

10. Add coconut and coriander leaves and put the ready dry curry to a serving bowl.

Note : 

You can cook sweet potatoes in a pressure cooker too. But it turns very soft.It may taste different. Cooking on the low flame will help the potato pieces and whole gram to be combined nicely. Try to dry out the extra water but at the same time the curry should not turn very soft. Adding more oil  or onions is purely optional. This is a simple dry curry (Palya) and do not try to add any strong masala. Adding coconut and jaggery is also optional. I have not added jaggery to this curry. You can cook whole moong been without soaking previously.  Wash and cook them with required water in a pressure cooker for 8 to10 minutes.
Time : 30 minutes
Serves  4.

GREEN GRAM -SWEET POTATO PARATHA

Things Needed :

Wheat flour : 2 Cups
Green Gram-Sweet Potato Dry curry : 1 Bowl
Oil : 1/2 Cup
Garam Masala Powder : 1 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To taste

Method :

1. Put Sweet Potato- Green gram curry in a big bowl. Add garam masala, and jeera to it.

2. Mix it well and keep it aside.

3. Take a big bowl and put wheat flour and salt. Put 2 tea spoons of oil. Mix it well.
4. Now add water little by little and prepare chapati dough with wheat flour and keep it aside.

5. Divide the mixture of Sweet potato and green gram mixture in to small ball.
6. Divide the chapati dough also in to equal portion (ball size) and make like a ball . Keep it aside.
7.Now take a portion of chapati dough and a portion of  Sweet potato -greem gram mixture.

8. Flatten the chapati dough  slight y bigger on your palm.

  

9. Place the ball size of dry curry and cover  the chapati dough completely by using your hand

10. Now roll this curry filled wheat ball and dip in the dry wheat flour and roll the paratha.

11. Keep a pan on the fire and heat. Put rolled paratha and sprinkle oil on the top and cook for 1 to 2 minutes.
12. Turn the other side and cook for 1 minute and remove from the pan to a plate.

13. Repeat the same with remaining dough and prepare Parathas.

14. Serve this "Green Gram - Sweet Paratha" with a cup of curd and side dish you have prepared.

Note :

Do not use lot of oil while preparing the chapati dough. Add red chilly powder if you want it more spicy.
Adding more oil while cooking paratas is optional.
Time : 30 Minutes.
Serves : 3 .