Diet for Blood Pressure- Moringa Uthappam

Dosa Batter - 3 cups
Moringa Leaves- 2 sprigs
Green Chilly -1 (whole or skin accordiing to your tolerance )
Onion- 1 large
Fresh Ginger- 1/2 inch piece
Salt- To taste
Methi fried and powdered: 1/4 tea spoon

Chop the ginger, green chilly into fine pieces. Cut the Onion also into small slices. Separate the Moringa leaves from the stem and mix into the batter with the chopped ingredients.

Make thick dosas. Pour on the skillet and spread thickly. Cover and cook over low flame. When set turn on the other side.

Eat with Sambar .

The humble yams-Glucomannan & Konjac

In Kerala there is a season of yams. In olden days, during the monsoons, people used to eat karkkidaka puzhukku, a concoction made of several types of yams. Yams are roots/tubers and I avoided them when I was a child because they looked most unappetizing. However yams gained glamor in my eyes when I read "Gone with the Wind" and fell for Rhett Butler. In the beginning chapter of the book, Scarlett is eating yam to fill her stomach so that at the party that she is attending that evening, she would not have to cater to her appetite which would be truly indelicate. (I wonder who ate up all the delicacies? Men and Matrons to be sure!)

Now to my amazement I find that the Yam is considered a valuable food item because of its fiber- I read about a wonder fiber Glucomannan and the Konjac tuber which is the source of Glucomannan. I was amazed to find that this Konjac is nothing but the common Chena-Elephant foot yam. This wonder fibre is said to have positive effects on reducing cholesterol, blood glucose levels and improving insulin resistance syndrome. Moreover it is a known source of natural estrogen and good for post menopausal women.

So let us have more Chena Puzhuku, Chena ularthiyathu, Chena Erissery and Chena patties.

Move aside potato

My favourite eatery for lunch in Bangalore

I love to eat lunch at "Kairaly" Mess near Christ College in Bangalore. It is situated almost behind the college. I love this place because it gives us a Kerala meal which is better than what I can cook at home.

They have other branches, but the food there does not measure up to this one.

We have the option of white or red boiled rice, served with Sambar, papad, a vegetable (dry) a gravy veg and raitha and pickle. The rice and the curries (except papad) are unlimited. You can order a variety of nonveg. Mutton, Chicken, Crab,Mussels, Prawns,Squid, Fish (Sea as well as river) prepared in traditional Kerala style.

You have the Kerala Pulissery and rasam followed by Buttermilk for your second or third servings of rice.

Icecream stand sells all flavours. You can also have fruit juices including fresh lime soda.

I, a working diabetic old dame would have to slog for hours to prepare this meal. Considering the medium costs and the clean/not luxurious or hifi environment, I think this is a good place to eat the Sunday Lunch.

They also have traditional Kerala brekfasts-Appam, Idiyappam, Puttu and the lot. I have not tried those . Most of the appams I ate outside home were either sour or used other ingredients as substitute for coconut and so did not taste as good as the real appams.