Vaamu aku perugu pacchadi/Ajwain patta raita

Vaamu aku/ajwain leaf is an herb. It is also known as Bishop's weed. The leaves are tender, fleshy with a specific aroma like an oregano or thyme. The plant is native to India and East Asia.

Ajwain leaves like ajwain seeds have many medicinal properties.

For infants and children, the leaves are used for treating colds, coughs and fevers. They are ideal to relieve colic symptoms in babies.

Ajwain leaves are used in preventing and treating stomach disorders like flatulence, indigestion, and acid reflux. They also possess muscle-relaxant action, bactericidal and fungicidal properties.

Over all, ajwain leaves and seeds increase the efficiency of your body system!

The plant can be easily grown by propagating cuttings from original plant. Ajwain leaves are thick, slightly hairy and very beautiful and attractive in rounded shapes.  As they are grown in bunches and look similar to money they are supposed to be very lucky in feng shui!

Unfortunately ajwain leaves are not available in any markets. You have to grow them yourself. In USA, during cooler season, the plant has to be kept inside the house in a warm window.

 

The leaves are used in Indian cooking. Ajwain leaf bajjis (fritters) are very popular in many parts of India. I am giving a recipe for making nutritious and yummy raita/yogurt based. It is more like a salad as the leaves are not cooked and the dish is more like a dip.

Doreen Gillespie made ravioli using ajwain leaf filling, fusion cooking idea!

 

Ingredients:

•      A few ajwain leaves
•      1 cup curd (yogurt)
•      1/2 cup sour cream (optional)
•      2 or 3 green chiles
•      Salt to taste

For seasoning:

•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch hing
•      Cilantro for garnish

Directions:

1.      Wash and clean ajwain leaves.
2.      Cut them into thin long pieces.
3.      Chop green chiles.
4.      Whip curd without adding water.
5.      Add ajwain leaf pieces.
6.      Add salt.
7.      Add sour cream.
8.      Mix well.
9.      Heat oil in a small pan.
10.      Add mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add green chiles.
13.      Add the seasoning to raita.
14.      Mix well and garnish with cilantro.

 

 

 

 

Beetroot pacchadi

Beetroot is commonly available in India and everywhere else. In India, because of the strong red color it imparts to every food item prepared, it is not very popular in usage. But beetroot is very beneficial to the general health and particularly in lowering blood pressure and heart disease etc. A glass of fresh beet juice is even recommended as a health drink!
The chutney recipe is more like a salad recipe and can be made non spicy.
I do not prefer to add seasoning, but if you want the oil glaze and look of urad dal, you may season the chutney.

 

 

 

Ingredients:

•      1 to 2 cups beetroot pieces
•      2 green chilis ( adjust to taste)
•      1 tsp. methi mustard powder (optional)
•      2 tsp. lemon juice

Seasoning: (optional)

•       1 tsp. oil
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      A few curry leaves

Directions:

1.      Grind the beet pieces, green chilis along with methi mustard powder.
2.      You may add 2 tsp. of water if you want the consistency of the chutney to be a little watery.
3.      Otherwise, you can have coarse grain chutney, more like a salad.
4.      Add lemon juice and mix well.
5.      Heat oil in a pan.
6.      Add urad dal, mustard and curry leaves.
7.      When mustard seeds crackle, pour the mixture over the chutney.
8.      Store in a jar. It keeps for about a week if kept in the refrigerator.

Variations:

 

 

Soaked, peeled peanuts can be ground along with beets.
Or fresh coconut also can be added while grinding and these additions enhance the taste of the chutney!!