Archive for the ‘postpartum recipes’ Category

Postpartum/Lactation recipe: Mulagushiyam

Thursday, November 3rd, 2011

This is one of the classic lactation/postpartum recipes made for me by N’s aunt in typical kerala style. This recipe uses simple ingredients like moong dal,milk and channa(garbanzo beans) which are known to induce milk production. Plantain and pumpkin has fiber, so it is a fulfilling meal on its own.White pumpkin is also known to soothe the tummy.

These days, I have started making mulagushiyam even as a soup or like a dal for phulkas. It tastes good when served with hot rice or with idli rice conjee/kanji(rice porridge), which is also a lactation recipe which will be updated soon here.

Ingredients:
Green plantain-1
White Pumpkin(Elavan)-10-12 pieces,cubed
Suran(Chennai)- 10-12 pieces, cubed
Cooked garbanzo beans(either white or kala channa)- 1/2 cup
Cooked moong dal- 1/2 cup
Milk- 1/4 cup
Water- 1/2 cup to 1 cup
Crushed black pepper- atleast 1/4 tsp
Salt- to taste
Turmeric powder- 1/4 tsp
Coconut oil- 1 tbsp
Cumin seeds- 1/2 tsp
Mustard seeds-1/2 tsp
Hing- 1 pinch

Method:

Peel the skin of plantain and chop them into cubes. In a saucepan, add water, suran,(chenai or yam) plantain,pumpkin, salt and turmeric powder,cover and cook them till tender. When the vegetables are done, add the cooked garbanzo beans and the mashed moong dal. Add more water(1/2 cup) if necessary to make it to a consistency like a gravy(say like a kootu but just a bit on the thinner side). Add the crushed black pepper and simmer it for 5-7 minutes.

Add the milk(either boiled and cooled or the usual 2% milk straight from the refrigerator). Switch off.

Heat coconut oil in a pan,add cumin seeds,mustard seeds and hing. When they splutter, pour it over the gravy. Serve hot with rice,topped with ghee. Tastes so good when you are tired and looking for something to eat that will make you feel better :) I have been told this is the traditional lactation recipe made in palakkad side!

You can also serve this with oats porridge as oats is also good for lactation.

There is no need for any additional spice, just the pepper powder is enough. This is also a good recipe that is without onions or garlic if you want to cook a “no masala meal” :)

If you think about it,it takes 10-15 minutes to make, if you already have canned garbanzo beans and cooked frozen dal. Make a simple salad like kosamalli/kosumbari to go with it and even lunch/dinner is done on a busy day in under 20 minutes! Or serve this with arachu kalakki or sundried tomato thokku.

Sometimes, suran will turn black or brown in color when you add turmeric powder and cook, there is nothing to worry about the color change.

You can omit the tadka part if you do not want it.

Since this recipe has both lentils and garbanzo beans,it is on its way for MLLA-41, an event started by Susan and hosted this month bySimona.

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Lactation Recipes

Thursday, June 23rd, 2011

I thought about this title a lot and wondered whether I should blog about it or not. In any case, I thought after finishing postpartum recipes I should move on to the next level. I realized that just as I was alone after birth, there must be lot of new mom’s out there so I can write about it, even if it is going to be useful for one person, its worth it right? I wanted to write more about the postpartum recipes too, but Junior kept me busy all these months and I kept away from blogging. He just turned 6 months and started crawling slowly, may be I should call it as creeping 😉 More about his mischiefs and what we did for his developments will follow soon.

This is quite simple recipe for lactating mothers. Literally, no cooking involved.

Ingredients:

Manthakkali vathal(Black Nightshade)- 1 tbsp
Ghee- 1 tsp
Cooked rice- atleast 2-3 tbsp

Method:

Heat ghee in a kadai and add the manathakkali vathal. Stir fry the vathal till it sizzles. Remove from stove, mix it with a ladle of cooked rice(steaming hot if you ask me) and gobble it up. Thats it!. Simple yet delicious.

Since manathakkali vathal is made from drying the berries in salted buttermilk, there is no need to add salt to the recipe.

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Postpartum recipe: Angaya podi

Friday, March 4th, 2011

This is a recipe for a powder called as Angaya podi in tamil. This is very useful for the post partum period as well as for lactation. Like Garlic kozhambu, this is also good for digestion and bloating.

Ingredients:

Asafoetida- 1/2 tsp
Dried red chiies-4
Sundaikai Vathal(Dried turkey berries)-1 tbsp
Manathakkali Vathal(Solanum Nigrum)-1 tbsp
Coriander seeds- 1 tbsp
Veppem poo (Dried neem flowers)-1 tbsp
Sukku powder(Dried Ginger)-1 tbsp
Omam(Ajwain seeds)- 1 tbsp
Black pepper- 1 tbsp
Curry leaves- 2 tsp
Salt- 1.5 tsp

Method:

Roast all ingredients separately till golden brown in color(except salt). Let it cool and blend them together to a fine powder with salt.

Use:
Add 1/4 tsp of this powder to a ladleful of hot rice, topped with ghee(both are must). You can eat it as it is or like a starter course before lunch every day.

This powder with hot rice can also be a remedy for nausea. The aroma of this powder itself is very refreshing and since the taste is so different from the usual powders(this rice will be a combination of salty- bitter-tangy-spicy), you’ll gobble it up instead of nibbling :)

This powder can also be used to increase appetite feeling and not just categorized for postpartum alone.

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Postpartum recipe series

Saturday, February 26th, 2011

No, I am not a know it all. Just that I wanted to share some of the recipes that are in use for postpartum which can heal the body and relieve the aches and pains of labor.

After giving birth to R, I was so hungry and N called the cafeteria for food. When we toured the hospital I had asked about vegetarian food and I was told, yes it was available. Little did I know that the vegetarian option was soy burger with fries, veggie pizza, pasta alfredo, tomato soup and broth. Ofcourse, I like all of them, but it was not appropriate for the situation. It was a funny and irritating scene- there I was fuming and ready to let it all out on N, and poor N who was with me since morning who also did not have any food, did not want to order any of that as he knew it is going to increase my anger. We had packed only food for N since I knew I will be given food at the hospital.(Lesson learnt: pack some extra food just in case as hospitals provide patient freezers and microwaves)

After a quick phone call to our neighbor, he brought some idlis to the hospital and boy, that tasted like nectar!

Basically postpartum recipes are easily digested food like idli or idiyappam, hot rice with moong dal and vegetables and lots and lots of ghee. The idea is to soothe the insides for mommy as well as to provide nourishing food to make up for all the energy loss. Such simple foods will also not cause a problem for the baby if the mom is nursing.

Though in India such postpartum recipes are prepared for 60 days after birth of the child, here I was told to start eating all vegetables(even cabbage and potatoes) so that the baby will get all the nutrition. I did a mix of both, traditional postpartum recipes for twice or thrice a week and normal food for the rest of the days.

The first on my list is Garlic kozhambu which is good for digestion.

Ingredients for Garlic-Pepper kuzhambu: (Makes about 200 ml)
List 1:
Whole black Peppercorns- 2 tsp
Toor dal- 2 tsp
Cumin seeds- 1 tsp
Dried red chilies- 2
Curry leaves- a fistful (2/3 of a cup)
Peeled garlic cloves- 10 or 12
List 2:
Tamarind paste- 3/4 tsp (dissolve in 2 cups of water)
Salt to taste
Sesame oil(Gingerly oil)- 2 tsp
Ghee- 2 tsp

Method:

Fry all the ingredients in list 1 in sesame oil. Transfer to a blender, add salt and blend to a coarse powder. Add tamarind paste and then blend it to a smooth paste. Transfer to a sauce pan, add another glass of water, check for salt and tanginess(add more tamarind paste if you like). Simmer it till the water evaporates and you can see the kozhambu coming together like a thick paste. This takes about 10-15 minutes. Add the ghee and switch it off. The more ghee and oil it absorbs the tastier the kozhambu will be.

Instead of blending the garlic you can boil whole garlic pieces in the kozhambu after frying.

This can be stored in the freezer for upto three months also.

Serving:
Serve the kozhambu with hot rice topped with ghee(must), poppadams and some sort of plain kootu(vegetables cooked with moong dal). It’s enough if you eat a handful of this rice with kozhambu, not like a plateful!

You can add more garlic to make it garlic kozhambu or more curry leaves to make it curry leaf kozhambu also.

Warnings:

Well not really warning, but suggestions:

This is only for postpartum do not eat it when you are pregnant.

You have to have it with hot rice topped with ghee otherwise there is no purpose of having the food.
Since this kozhmabu already has garlic and pepper, do not serve this with any sort of greens(spinach for example)
And of course, do not eat it with potato curry :)

Since this is a real healing food, I am sending this Garlic-Pepper kozhambu as an entry for Siri’s Healing food event, hosted this month by Sara.

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