311) AGATTI SOUP

AGATTI SOUP

A MEDICINAL SOUP FOR THE HEALTH CONSCIOUS

Introduction:

          Agatti / Agathi / Agasthi cheera are the leaves of Sesbania Grandiflora, the hummingbird tree – perhaps so called because it is the happy haunt of so many small birds, especially the hummingbird, the bulbul, the nightingale, the wagtail, the parrot, the sparrow and the wild pigeon.

          I am awakened every morning by the happy chirps of these birds on the agatti trees just outside our window. Perhaps, the very structure of these trees give the birds a sense of joy and security. The thin, long branches provide a nice perch and the sparse leaves, an all-round view of possible predators.

          Widely used in the Siddha branch of medicine, the leaves, the flowers and the roots are harvested to make simple remedies for several elements. Ayurveda too prescribes a spoon of Agatti leaves roasted in a teaspoonful of ghee to be taken daily, mixed in rice (without salt) every night for strengthening the optic nerves, for curing night blindness and for improving the sight.

          There was a storm last night and we heard a cracking sound. In the morning, to our dismay, we found the largest Agatti tree on the ground. The trunk had cleaved and broken. Only two smaller trees remained. The birds flew around surveying the scene and soon left. My husband cleared the tree and brought in some tender branches. The leaves have a slight bitterness and our children do not like them. Agatti is generally cooked as a stir-fry – a side dish to rice.

Despite its taste, it is often eaten by many people in India as a cooked spinach once a week or a fortnight. It helps maintain strong bones, improves eyesight, deworms the stomach and the intestines, cools the body, reduces unwanted bile, acts as a mild laxative and prevents piles, sores and ulcers.

My husband asked me to make some tasty soup with the leaves so that I could post a recipe for a dish which even children would enjoy while reaping the obvious health benefits, especially good eyesight, when they spend so much time on their computers and smartphones. Thus, this recipe was born.

As I watched my husband happily tucking into the soup, dipping in pieces of freshly baked bread, I knew this recipe was a success. And wonder of wonders, both my children loved the soup. Do cook and enjoy!

Ingredients:

     1)    Agatti leaves pulled from their sprigs (Agasthya pallo in Konkani, Agatti Keerai in Tamil, Heta in Marathi, Gaach Munga in Hindi, Agise in Telugu, Agastya in Kannada, Hummingbird tree leaves – Sesbania Grandiflora) – 200 gm. 

     2)    Tor dal (split pigeon pea lentils) – 200 gm.

     3)    Potato – 200 gm.

     4)    Cumin powder – 5 gm. (1 teaspoon)

     5)    Turmeric powder – 1.5 gm. (¼ teaspoon)

     6)    Hot red chili powder – 2 gm. (⅓ teaspoon)

     7)    Garam masala powder – 2 gm. (⅓ teaspoon)

     8)    Amchur (dry mango) powder – 10 gm. (2 teaspoons) OR Juice of a big lemon

     9)    Ghee (clarified butter) – 1 tablespoon

     10)    Salt – 8½ gm. (1½ teaspoons)

     11)    Water – 1.5 litres

To prepare:

          Soak the dal (lentils) in water for 30 minutes. Rinse, drain and transfer to a pressure cooker. Pour in 500 ml. of water and set on high heat. As soon as you hear the first whistle, lower the heat and let cook for 5 minutes. Now switch off the heat and let cool naturally.

In the meantime, peel and grate the potato. Wash and drain the leaves. Chop or slice the leaves to superfine pieces.

To cook:

Set a wok on high heat. Pour in the ghee and tip in the leaves. Stir frequently. Once the leaves heat up, lower the flame and continue to stir for 5 minutes. Now add the grated potatoes and stir frequently for 5 more minutes.

The cooker should have cooled down enough to open the lid by now. Tip the contents over the leaves and stir again. Throw in the turmeric powder and the salt. Pour in the remaining water (1 litre). Add the chili powder and the amchur (dry mango) powder (if however, you are planning to use lemon juice in place of dry mango powder, please squeeze some only at the time of serving the dish).

Turn up the heat and continue to stir till it boils. Now turn down the heat and let the soup cook slowly and thicken for 10 minutes. Stir frequently so as to avoid burning at the base. Now tip in the garam masala powder and the cumin powder. Stir well and switch off the heat. Your tasty Agatti soup is ready to serve. Serve hot with freshly baked bread or with buttered toast.

Enjoy!!!

302) TOMATO SOUP

TOMATO SOUP

A MILD, DELICIOUS, ENLIVENING SOUP FOR KIDS AND ADULTS ALIKE TO ENJOY

Ingredients (for 5 large servings):

     1)    Ripe tomatoes – 1 kg.

     2)    Onion – 120 gm. (see tip no. 2)

     3)    Cloves – 5 Nos.

     4)    Cinnamon stick – 1-inch piece

     5)    Cardamom pods – 2 Nos.

     6)    Cornflour – 20 gm.

     7)    Sugar – 40 gm. (see tip no. 2)

     8)    Salt – 12 gm.

     9)    Pepper powder – 2 gm. (½ teaspoon)

     10)     Garam masala powder – 5 gm. (1 teaspoon)

     11)     Ghee (clarified butter) – 1 teaspoon

     12)     Water – 1 litre

To cook:

          Peel the onion. Chop the onion and the tomatoes roughly to pieces. Transfer to a pressure cooker. Tip in the cinnamon, the cardamom and the cloves. Pour in 250 ml. of water and close the lid. Set the cooker on high heat.

As soon as you hear the first whistle, turn down the heat and let cook for 5 minutes. Now turn off the heat and allow the cooker to cool naturally (this gives the tomatoes enough time to cook perfectly). As soon as the cooker is cool enough to open, put a suitable fine-meshed stainless steel strainer or colander over the soup pan.

Pour the contents of the cooker into the strainer. Leave it there to cool down enough to be ready for grinding. Put the contents of the strainer into the food processor and grind to fine paste. Pour the paste back into the strainer and press and knead it with your fingers to strain all the tomato juice into the soup pan. Pour the remaining water over the chaff (pomace) and squeeze out the final drops of juice.

Tip the cornflour, the sugar and the salt into the soup pan and set it on high heat. Stir continuously so as to avoid burning at the base. As soon as it comes to a boil, put in the garam masala powder and the pepper powder. Stir well for 3 to 4 minutes, by which time, the soup will thicken nicely.

Now tip in the ghee and switch off the heat. Your mouthwatering tomato soup is now ready to serve. Serve hot with toast.

Bon appétit!!!

Tip:

     1)    I have kept this soup mild so that even children can drink it to their heart’s content. If you want it spicier, just add more pepper powder.

     2)    This soup is a great relief for persons suffering from fever, flu, bronchitis or pneumonia. In such cases, substitute the onions with shallots and the sugar with rock candy to get instant relief. Add more pepper powder if necessary.

     3)    Persons either medically advised or just wanting to omit tomato seeds can cook this recipe after weighing 1 kg. of cut tomatoes without the seed core.

25) CHERUPAYAR KANJI

CHERUPAYAR KANJI

A TASTY PORRIDGE FROM

GOD’S OWN COUNTRY – KERALA

Ingredients:

     1)    B.T. rice (Bombay Terminus Rice / fine raw rice) – 300 gm.

     2)    Green gram – 50 gm.

     3)    Fresh coconut – ½

     4)    Salt to taste

Optional Extra Ingredients:

     1)    Cumin seeds – 1 tea spoon

     2)    Shallots – 5 Nos.

To Cook:

          Grate the coconut and set aside. Wash the rice and the green gram and put them in a pressure cooker. Pour 4 times their volume of water and set on the stove. On hearing the first whistle, turn down the heat to minimum.

          After 5 minutes, turn off the heat. Allow to cool naturally. Open the cooker and tip in the grated coconut and the salt. Stir and check the seasoning. If you are looking for a thin gruel, add more water.

          Cherupayar kanji is generally supped by Keralites during the hot summer months. It works as an easily digested, light and rehydrating quick energy meal. It is excellent for a queasy stomach.

Cherupayar Kanji with Taikilya Upkari and Green Lemon Pickle

Note:

          If you wish to have the flavor of the cumin and the shallots in the porridge, you should blend them with the grated coconut in a food processor (mixie). This can be added at the stage where you open the cooker after it cools down.