The Story of Quick Nosh

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Aadi Kool- Sri Lankan version

Back in Malaysia in the month of Aadi (4th month in the tamil calendar ) - 'kool' -congee is special but for me, born and brought up in a village in Malaysia, 'Aadi kool' that I have ever known has onions, chillis, rice or millet or both and yogurt until I came to the UK. This is the sweet Aadi Kool that I made for my Jaffna-born husband. He certainly approved it except the rice ball in the 'kool' back home he said is bigger. I prefer smaller pearl-like rice balls. My late mum would have loved this- a sweet pot from the land of her ancestors. Ingredients: Roasted Red Rice Flour 1 cup Water 11/4 liter Urad Dhal(Ulunthu)- 2 tbsp Moong Dhal (Pasipayar)- 2 tbsp Palm sugar-100 gram (or according to your taste) Coconut flesh-1/4 of coconut, diced Coconut milk- 3 cups Salt 1/2 teaspoon 2 cardomon pod Optional- Rice pearl balls- (2 tbsp roasted red rice flour, mix with hot water until a dough consistancy, then take a pinch of the dough and roll into a tiny ball M

Murunggai/ Moringa Powder

Ingredient: Murunggai Leaves Method: Pluck the keaves from stalk and stem, wash and let it dry for 2 days until the leaves are dried well (crisp). Grind the leaves well and store in air- tight container. Moringa powder can be added into smoothies, sauces, baked goods, oatmeal, soups or can be put into your favorite moringa and matcha tea lattes! Start with a small amount of Moringa (around 1 teaspoon) as your body gets use to it- in order to avoid potential digestive problems, after a week you can increase it to1 tablespoon. Moringa us an essential plant in Tamil Traditional cooking, Parambariya Unavu. Usually leaves, flowers and Pods are used for cooking. They possess miraculous Health Benefits. Bark and Roots are used in traditional medicines. Tree stems are used as toothbrush. Leaves : Leaves can be cooked same as like Spinach and taken along with meals. It is believed, leaves are helpful in treating Vatham and Kapha problems. Seed Pods : Immature seed pods are cooked and take

Tomato Thokku (Pickled Chutney)

Ingredients: 8 medium-sized ripe Tomatoes 2 teaspoon of rock salt a gooseberry sized tamarind (dilute it using 2-3 tablespoon of water) 4 dried chillies For the masala powder: 2 teaspoon of mustard seeds 1 teaspoon of fenugreek seeds ( you can reduce this if you don't like the bitterness of fenugreek) 2 teaspoon of cumin seeds (Roast this separately until you can smell the fragrance of the spices, and grind them into fine powder texture) For tempering: 6 tablespoon of gingely oil (indian sesame oil which can be found in many Asian stores) -you can increase or reduce this but it is the oil that preserves the tomato thokku. 1/2 teaspoon of mustard seeds 4 dried chilli (I diced it) 1 1/2 tablespoon red chilli powder (you can add ore or reduce according to your need of spiciness. 1 teaspoon or a pinch of asafoetida (hing powder) 2-3 tablespoon of palm sugar (if you don;t find palm sugar, you can also use muscavado sugar) Method: 1. roughly chop the tomatoes and add salt, tamarind wa

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