My mom always used to say that the digestive system is very delicate during the first few weeks after delivery. I realized it more once I gave birth to my baby. This is one recipe that is given to new moms in my family. It is believed that garlic enhances digestion and helps with lactation. This is the food that was given to me at every meal after delivery for almost 6 months. I had to eat 5-6 cloves at each meal. My mom would prepare this in the morning and I will have it for breakfast, lunch and dinner. Here is how to do poondu kari.
Peel about 3 pods, around 30 cloves of garlic…..Yup. its a lot of work! You can use store bought peeled garlic if you want. I still remember my husband carrying tubs of peeled garlic from Costco every week and handing over it preciously to my mom.
Pressure Cooker Method: Take a pressure cooker and add in half a cup of water, turmeric, red chilli powder and salt. Add in two teaspoon of ghee and the garlic. Cover the cooker and cook for two whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
Serve the Garlic Curry with Rice or sneak it into dosa, sandwich etc…
- 30 Cloves Garlic
- 2 Teaspoon Ghee
- 1/2 Cup Water
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Chilli Powder
- Take a pressure cooker and add in half a cup of water, turmeric, red chilli powder and salt. Add in two teaspoon of ghee and the garlic. Cover the cooker and cook for two whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
- Serve the Garlic Curry with Rice or sneak it into dosa, sandwich etc…
Notes
If your stomach is really sensitive or have just delivered a baby, use black pepper instead of chilli powder.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Poondu Kari
- Cuisine: Tamilnadu
- 30 Cloves Garlic
- 2 Teaspoon Ghee
- 1/2 Cup Water
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Chilli Powder
- Take a pressure cooker and add in half a cup of water, turmeric, red chilli powder and salt. Add in two teaspoon of ghee and the garlic. Cover the cooker and cook for two whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
- Serve the Garlic Curry with Rice or sneak it into dosa, sandwich etc…
Notes
If your stomach is really sensitive or have just delivered a baby, use black pepper instead of chilli powder.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Poondu Kari
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/post-partum-poondu-kari/
Paneer has to be the all time favorite versatile ingredient of mine. Its meaty, and takes on the flavours very well. This recipe for aloo paneer tikki can be put together easily in minutes. I make these patties in advance and freeze them. The patties freeze well. I just thaw it and fry it whenever required. My son loves anything paneer. So I keep a stash of these patties all the time for a quick evening bite.
Here is how to do aloo paneer tikki. Boil couple of potatoes until tender. Peel them and coarsely mash them. Set aside. Shred the paneer. Take a big bowl and add in all the ingredients and mix well. Make lime sized balls from the mixture and gently press them into patties.
Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Do not move the tikkis a lot with the spatula. It may break. Let it just cook for two minutes on each side. Remove the tikkis and drain on paper towels.
Main Ingredients
- 2 potatoes, boiled and mashed
- 200 grams shredded paneer
- 1 medium sized onion, finely chopped
- 1 teaspoon ginger garlic paste
- 3 sprigs coriander leaves, finely chopped
- 2 green chillies, finely chopped
- 1 teaspoon salt
For Frying
- 100 ml refined sunflower oil
- Take a big bowl and add in all the ingredients and mix well. Make lime size balls and gently press them into patties.
- Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the tikkis and drain on paper towels.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Indian
