Posts Tagged ‘Lactation recipes’

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.

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.

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.