Benefits of Eating Nellikai

Nellikai, also known as Indian Gooseberry or Amla has so many benefits. It’s an acquired taste, but one worth getting use to! #eelamflavour #homeremedies#superfruit #healthyfood #healthyeating#tamil #gogreen #foodblogger

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No Bake Energy Bites

Some mornings, you need something to just grab and go. I made these last night and left them in the fridge because I knew I probably wouldn’t get time in the morning. These are made with oatmeal, toasted coconut, chocolate chips, peanut butter, honey, flax seeds and almonds. #energybites #snacks #foodphotography #foodblogger #foodie #sweets #breakfast #instagood #instafood

Here’s the recipe:

No Bake Energy Bites
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Ingredients
  1. Oatmeal, 1 cup of raw steel cut oats (don't use flavoured oats)
  2. Toasted coconut, half a cup (preferably unsweetened)
  3. Chocolate chips, half a cup
  4. Peanut butter, 2/3 a cup
  5. Honey, half-2/3 a cup
  6. Flax seeds, ground to a powder, quarter cup
  7. Almonds, crushed finely or powdered, quarter cup (I used powdered)
  8. Vanilla extract - 3 tablespoons
Instructions
  1. Mix all the above and let it sit for about 10 minutes.
  2. The consistency should be that it mixes well and can hold, if needed, you can add more peanut butter to help the hold.
  3. Make little round balls with the mix.
  4. Sprinkle some more toasted coconut flakes on them.
  5. Put it in the fridge for at least 15-20 minutes before serving. (After you can just keep it in the ridge and take them out when you're ready to eat them).
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Mangai Sambal (Raw Green Mango Sambal)

It’s always about balance in Tamil dishes. There are a variety of different dishes that cater to different tastes – this is a great tangy side dish to accompany any meal. I really enjoy it with veggie dishes. It’s quick, simple, and adds a pop of colour to dishes (good to make when you’re entertaining). 

Mangai Sambal (Raw Green Mango Sambal)
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Ingredients
  1. Raw Green Mango - 1, grated
  2. Ginger - thumb size, grated
  3. Coconut - two tablespoons
  4. Shallots - Diced finely, 3-4
  5. Lime/Lemon - Juice, 1-2 teaspoons
  6. Sugar - brown
Instructions
  1. Mix grated raw green mango, grated ginger, shredded coconut, shallots and salt in a dish. Squeeze some lemon juice over the dish.
  2. Add half a tablespoon - 1 tablespoon of brown sugar and mix. (The amount depends on how sour your mango is, if it is ore sour, add a little bit more brown sugar).
  3. Serve.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Malli Sambal

I find that when we buy coriander leaves, we always have too much left over since we mainly use it as a garnish for dishes. Making sambal out of the leftover malli leaves is a good way to use them up. 

Malli Sambal
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Ingredients
  1. Coriander leaves (malli)
  2. Red Onion
  3. Green Chillies
  4. Grated Coconut
  5. Lemon
  6. Salt
Instructions
  1. Remove the stems from the coriander leaves and keep only the leaves.
  2. Finely chop the leaves, onion and green chillies.
  3. Mix together, add a tablespoon of grated coconut and mix.
  4. Add lemon juice, mix. Adjust for salt.
  5. Serve and enjoy.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Murungakkai Paal Curry (Drumstick Milk Curry)

Side Dishes, Vegetarian | October 18, 2016 | By

Murungakkai paal curry is a great addition to a vegetarian meal. It’s a simple recipe that kids and adults can both enjoy. 

murungakkai

Murungakkai Paal Curry (Drumstick Milk Curry)
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Ingredients
  1. Murungakkai, 3 stalks - cleaned, and chopped into thumb length pieces
  2. Shallots - 5-6
  3. Garlic - 2 cloves
  4. Green chillies or red dry chillies - 2-3, slivered
  5. Mustard seeds - quarter tablespoon
  6. Turmeric powder - half a tablespoon
  7. Peppercorns - 4-5
  8. Fenugreek seeds - quarter tablespoon
  9. Cumin seeds - quarter tablespoon
  10. Curry leaves - ~10
  11. Coconut milk powder or coconut milk
  12. Optional - some people like adding tomatoes to this, if you like to, add just half a chopped tomato after you sauté the onions.
Instructions
  1. In a pot, boil the murungakkai until it is 3/4 boiled and set aside with salt.
  2. Heat oil in a seperate pan and add the mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
  3. Add the garlic, peppercorns, onions and saute until the onions change colour.
  4. Add the murungakkai and turmeric powder and mix well.
  5. Add the coconut milk powder or coconut milk and mix well. Boil on low heat after you add the coconut milk powder, because you do not want to bring it to a boil. You just want to cook on low heat, or even on the residual heat. I often used coconut milk powder, I use one heaped tablespoon mixed with a little water. You can adjust this depending on the consistency you like.
  6. Adjust for salt and serve.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Chilli Sweet Potato Fries

Side Dishes, Snack | October 5, 2016 | By

If you’re looking for a savoury snack, something to watch while you watch TV, then I’d recommend these chilli sweet potato fries. It’s kind of like the Maravalli Kilangu Chips (Cassava Chips). It’s very quick, simple and if your have a mini-convention oven very hassle free. 

sweetpotato

Chilli Sweet Potato Chips
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Ingredients
  1. Sweet potato - 1, sliced very thinly (I used a medium sized one)
  2. Jaffna curry powder - quarter tablespoon
  3. Chilli powder - half a tablespoon
  4. Salt - to taste
Instructions
  1. Cut the sweet potato into thin slices.
  2. Boil until the fries are half-3/4 cooked.
  3. Line a tray with the sweet potato fries and sprinkle chilli powder, salt and Jaffna curry powder to the slices and let it sit for 5 minutes. I used the measurements I like, but you can add less or more depending how many sweet potatoes and the size of your sweet potato.
  4. Let it broil in the oven (I used a mini oven) for 3-4 minutes on each side. Make sure you check to prevent burning as the temperatures can vary from oven to oven, and would probably take less time in an oven versus a mini-oven.
  5. Add some more salt (and chilli powder if needed) mix the chips in a bowl.
  6. Enjoy with your favourite TV show or game.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Paal Sothi

Idiyappam (string hoppers) and sothi are one of those matches made in food heaven. My mom visited and brought me some idiyappam and fish curry. But since I had lots of the idiyappam left, I decided to make a paal sothi to go with it. My mother-in-law tells me that back home, many people eat idiyappam and sothi for breakfast. She said breakfast is always an important meal as it starts your day, so she use to always make idiyappam or puttu in the mornings.

Paal sothi is very simple and quick to make, but has such a comforting flavour. It reminds me of warmth, especially on those cold winter nights when you want to wrap yourself in a blanket. There are very few spices in this recipes, yet, despite that this is full of flavour. You can adapt this to any way you like. I added kari milagai (santa fe peppers) to this, because I had some lying around, but that is not necessary.

sothi

Paal Sothi
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Ingredients
  1. Fenugreek seeds - ¾ tablespoon
  2. Turmeric powder - ½ tablespoon
  3. Salt – to taste
  4. Shallots – 4-5
  5. 1 tomato – chopped
  6. 3 tablespoons coconut milk powder
  7. ½ cup milk
  8. 3-4 green chillies slit lengthwise
  9. Curry leaves – 5-6
  10. Water – 2 cups
Instructions
  1. Heat oil in a pan and fry the fenugreek seeds and cut shallots.
  2. Add the chillies, curry leaves and fry for a minute longer, but stir to prevent burning.
  3. Add the chopped tomato, turmeric powder and 2 cups of water and let everything boil. I also added the santa fe peppers at this time. Once the tomato has been cooked halfway, add the salt and coconut milk powder.
  4. Add the milk at last, adjust for salt. Do not let the milk boil. It will cook in the residual heat.
  5. Serve warm with rice, puttu or idiyappam.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Maravalli Kilangu Chips (Cassava Chips)

Maravalli Kilangu Chips (Cassava Chips) are one of my favourite snacks.

The thing about food is that it has the power to evoke so many memories. When you have the perfect taste, it can transport you to another time, place. This is one of those recipes. My Periyamma from Norway makes the best maravalli kilangu chips. When she use to visit us in Canada, I would always ask her to make some and bring it, and also get her to make a big tin full for after she leaves. I think of her whenever I have homemade maravalli kilangu chips. It almost feels like she’s nearby even though she’s in Norway. This is the warmth and comfort that food brings – great memories of our loved ones. 

These chips are very easy to make – the most important part of these is really preparing them, and cutting the maravalli kilangu into really thin wafers. If you cut it too thick, then it won’t be crispy.

IMG_0903

 

Maravalli Kilangu Chips (Cassava Chips)
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Ingredients
  1. Maravalli kilangu - 1, sliced very thinly
  2. Jaffna curry powder - quarter tablespoon
  3. Chili powder - 1-2 tablespoons
  4. Curry leaves - 3 sprigs
  5. Dry red chillies - 5
  6. Salt - to taste
Instructions
  1. Cut the maravalli kilangu into thin round slices. Pat dry and remove any excess water. This will help prevent sputtering when you are frying.
  2. Add the chilli powder, salt and Jaffna curry powder to the slices and let it marinate for half an hour to one hour.
  3. Heat oil in a pan and wait to the oil to get hot. Once the oil is hot, add the marinated slices, a few curry leaves and dry chillies and fry throughly until it becomes crispy. I had one medium sized maravalli kilangu and fried it in 2 batches to ensure everything was cooked through. Your cooking time will really depend on how thick or thin you cut the slices.
  4. Once the chips are fried and crisp, set aside on top of some paper towels so the oil gets absorbed.
  5. Fry the remaining dry red chilies and curry leaves in the remaining oil for garnish.
  6. Place the chips on a oven-friendly tray and let it broil on low heat for one minute. This is optional, but I find this really enhances the crispiness.
  7. Add some more salt (and chilli powder if needed) mix the chips in a bowl and store in an air-tight container.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Spicy Corn on the Cob

Ready for the #CanadaDay long weekend #spicycorn #eelamflavour #spices #lemon #paprika#grilling #bbq #spicy #heat

Corn

Spicy Corn on the Cob
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Ingredients
  1. Chili powder
  2. Paprika
  3. Lemon
  4. Salt
Instructions
  1. Grill corn.
  2. Mix half a tablespoon of dry chilli powder, half a tablespoon of paprika with salt to taste.
  3. Slice half a lemon and dip the lemon to the chilli powder and salt powder and spread over your grilled corn.
  4. If you find it too spicy, add less chilli powder, or add some yogurt to the powder.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Vallarai Sambal (Indian Pennywort Sambal)

When you were younger, your grandma or mother may have kept telling you to eat #vallarai (indian pennywort) to increase your memory. After you get use to the slightly bitter taste, this sambal actually tastes great and feels so fresh. To be honest, I never liked this when I was younger, but I’m eating it now because I understand more to why we were eating it. There are many ways you can consume this, in a drink, tea (some people boil the leaves and drink it as a tea to aid with insomnia) while others prepare it as a side dish, like I have done with this sambal. Here are some of the other uses of vallarai. 

Uses of vallarai: 

  • skin diseases and rashes 
  • stomach troubles
  • improves memory & concentration 
  • insomnia and indigestion 

Vallarai Sambal

I love the colour of all the ingredients needed for this. It looks so fresh and inviting. 

Vallarai Sambal 2

 

Here’s the recipe for this.

Vallarai Sambal
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Ingredients
  1. Vallarai (a bunch, this is how it is usually sold)
  2. Red Onion
  3. Green Chillies
  4. Grated Coconut
  5. Lemon
  6. Salt
Instructions
  1. Remove the stems from the vallarai and keep only the leaves.
  2. Finely chop the leaves, onion and green chillies.
  3. Mix together, add a tablespoon of grated coconut and mix.
  4. Add lemon juice, mix. Adjust for salt.
  5. Serve and enjoy.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/