Tasty Slip Kudal Soup

Hey all, back with another earthy recipe which is a teaser to all soup brand. The name of the soup itself may interest you to ask me what a special in it is and what is slip kudal?

One question popped up in my mind before I heard about slip Kudal soup, how the regional flavours are being substance to all food varieties?

Originally we add chunks, bones, fleshy part of meat in non vegetarian soup types. But in our slip kudal soup we use a kind of juicy intestine which lies close to original intestine called slip Kudal (in Tamil local slang) as main ingredient for the tastiest brand new.

Overall authentic fact of any soup taste lies in stock water and in this soup we would give traditional twist in the mean of stock water that is nothing else drained water of boiled rice. Naturally drained water contains enough starch to take care of soup consistency and carbs in drained water is a complete energizer.

An important observation is addition of castor oil in the soup that tone down the fat content level of slip kudal which turns the soup to be digestible and cure stomach ailments.

Let’s come to kitchen now

Slip Kudal & Liver (combined) – 250g

Drained water – 1 litre

Sesame oil – 1 tbsp

Castor oil – 1 tbsp

Whole peppercorns – 2 tbsp

Cumin seeds – 2 tbsp

Shallots – 8 nos

Tomato – 1

Turmeric powder – as required

Salt – to taste

Method

1. Take pressure cooker, now add cleaned liver and slip kudal, drained water, slat, turmeric powder and salt       

2. Mix all well. See we are adding whole tomato here to avoid the mix of tomato pips in soup thereby tomato essence would infused in the soup.

3. Keep the pressure cooker over heat and allow boiling now

4. Now crush the shallots, cumin seeds and peppercorns. Add the crushed items to the boiled mixture.

5. Then close the pressure cooker and wait for three whistles. Serve the soup hot.

See usually ginger and garlic are inevitable in soup preparation. We have not added ginger and garlic in our soup here even though it relish because the drained water of boiled rice. If you are really fond of curryleaves, coriander leaves add very little for flavour.

Anyhow we have tried, trying and try soup in many forms but this is something brand new and must try variation even more tasty and healthy too. I hint you to prepare this in Sunday, sip hot slip kudal soup leisurely before noon then have relish and energetic weekdays.

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I Love you, dear “Kesari”……

“I haven't tasted the Kesari like before” this word dropped from my mouth, after I have experienced to taste the typical Kesari at a tea stall. This is not like a regular Kesari but what I have enjoyed on that stall makes my feelings doubles on Kesari….. I Love you, dear…

Unlike others, Kesari not includes costly ingredients, no complicated secrets behind the preparation, at last its very easiest one to prepare by anyone. That’s the reason it’s available in all good seasons, it is indispensable from the kitchens of Tamilnadu.

Kesari is an only sweet dish, being a perfect match taken with South Indian breakfast and also tastes with a  in the evening time. Sure all the sweet needs much care on the quantity, consistency, preparation and much more. But Kesari doesn’t want any peculiar attention like glossy sweets.

Amount of adding vanaspati or desi ghee gives very fine texture, combo of semolina, sugar and vanaspati induces the taste. Fried Cashewnuts, raisins, heavenly treated cardamom, winking tutti frutti and each added ingredients in Kesari brings it gorgeous. In Tamilnadu, I believe Brahmin's hands are extraordinarily good in the Kesari preparation.

Reduced quantity of Vanaspati or ghee makes the Kesari to cut into pieces. But if we added adequate amount of vanaspati from half of the quantity of Semolina, that we can scoop it off. 100 percent of my voice goes to the scooping consistency Kesari, that only taster much better than other.

How you get this scooping consistency, by adding more water? NO… then ???

Try out my ratio one part of semolina and two parts of water and sugar.

Turn your stove, blissing……. Simple and Sweet. Share me your post preparation views.

Food As Medicine

Very sorry and be patient to read this lengthy posting.

But I felt it’s necessary for everyone, how the food act as medicine….

Food….!!!! That’s all the handsome needs of human. Without food, nothing. Our body is constructed by the food. At the age of new born baby we are 3 kg, now we are 70 kg. How this much enormous growth has happened? All by the food…. am I right …. ?

Food is a state to cure all the diseases, as same it is an important one for all sickness. While taking food the time, quantity, quality, nature, type has been considered to help for the quick assimilation. Digestion is strength, indigestion is a weakness (reason for all diseases-health disturbances) for our body. Digestion will be different from food to food, that mean gastric juice secretion gets differ, that’s the enzyme responsible for the digestion, alternately if we takes different food items that required more time to digest, results problem in digestion.

Taste is not in the food, its all about our tongue. Food are categorized into two, living food and non-living food.

Living food means cooking the food without destroying its nutritional values. In this category natural foods like vegetables, fruits, sprouts etc., are the best. All the food substances contain the sugar, but not these natural foods. Living foods are the best dietary food stuffs, it must be present in the diet menu those wants to burn their calories.

At the time of sprouting pulses the amount of protein, vitamins and minerals level gets increased, the sugar and fat level get reduced. Steaming is an excellent cooking method; it is not much disturbing the nutritional values. It exposes the ingredients added in that one and makes the digestion as easier.

Non – living food means a food hasn’t any nutritional value, totally a flat food. We can say all the deep fried food substances (potato chips, French fries), it’s all the venomous for our body.

Heart attack and Blood pressure are the most popular threatening malady of India. High intake of the fat and sodium both are responsible for these diseases. We all like the fat very much, we didn’t eat a food without oil floating on the top of any dishes, that much fond we are, with fat. is n't it ???? Alas...
Hormones are treated to butchery meat & poultry making a growth as faster than normal. It’s called as Hormone treated food, Example a meat weighs 2kg means, 1 kg is meat and another Kg is absolutely a hidden fat, which one marbled between the meat fibers.

We got happy if give away some ice-cream, chocolate like preservative food items to our children’s, how many of you know the hidden dangerous presents in that food?

Preservative foods are the dangerous one for our health, have high level of sodium content. On present day’s obesity is a common among the children’s and elders. As we eat more preservative foods, the chemical properties added in that will goes to our stomach, arrest the chemical reactions happening in our digestion time. It will not convert the fat to fatty acids and carbs to glucose. It will gift us the serious diseases like cancer, high blood pressure and more.

Any way you may observe my points, it’s a wonderful discourse recently I listened, share your views on it. Have right, proportionate food know your body before choosing the food.

Keep in mind choose the food items as per your work nature; minimize the quantity of food in the night time.

Eat healthy food, live long healthly…..