Keerai Thandu Poriyal ~ Mulai Keerai Poriyal

Diposting oleh adiba
Selasa, 06 Agustus 2013
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There are many ways to prepare greens. I remember my great grand mom cooking different types of kootu with keerai. I tried making mulai keerai poriyal along with its stem and added moong dal for a variation. we liked it a lot. It tasted good when mixed with rice and little ghee. The trick is to use only the tender part of the stem rather hard stem. Then you should first saute and cook the stem before adding the greens. this way, we can cook the greens and stem evenly. Do try this nutritious as well as healthy poriyal. You will like it for sure.

Mulai keerai thandu poriyal


Ingredients:

Mulai Keerai - 1 bunch
Moong dal - 2 tsp's
Grated coconut - 2 tsp's
Onion - 1 finely chopped (optional)
Salt to taste

For tempering:

Oil - 1 tsp
Mustard - 1/2 tsp
Split urad dal - 1/2 tsp
Dry red chilly - 2 (broken)

Method:

Soak moong dal in water for about 30 minutes. drain the water from moong dal and set the dal aside.

Clean and seperate the mulai keerai from its stem. discard the bottom part of the stem, which will be hard.
just select the tender stem, wash it thoroughly and chop them finely and set aside.

Wash the mulai keerai leaves seperately twice or thrice and chop it finely and set aside.

Heat a pan, add 1 tsp oil, add mustard. let it splutter. then add split urad dal and broken dry red chilly. saute and add finely chopped onion and saute it till it turns translucent.

Next add the finely chopped stem and mix well with the onions. let the stem get cooked for about 2-3 minutes. Then add the finely chopped greens and mix well. soon the greens get cooked in a minute or two.

Finally add the drained moong dal and the grated coconut. Mix well.

Remove from the flame and transfer the poriyal to a serving bowl.

Serve along with Rice and Sambhar.

keerai thandu poriyal

Notes:

Adding onion and moong dal is optional.

Never cook the greens for more than 5 minutes. it may loose all the nutrition. so just let 2-3 minutes and remove from flame.



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Mint Baby Potato Pulao

Diposting oleh adiba
Jumat, 02 Agustus 2013
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Mint Baby Potato Pulao

I made this Mint Baby Potato Pulao for Yesterday's Lunch Box. I am trying to find out different variety rice recipes for my son as he just started to have lunch at school. We all liked this pulao and that made me to click pictures of my share of lunch to share it with you all.

Pudhina baby aloo rice

It is very good to eat pudhina. as it is the best for our digestive system. Making kids eat pudhina is difficult. Kids will love to eat pudhina rice when done in this way. just add 1 or 1/2 green chilly, so that kids may not find this rice spicy.


Mint Baby Potato Pulao Recipe


Mint Baby Potato PulaoPrep Time: 15 mins 
Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Greens

Ingredients:


Mint / Pudhina Leaves - 2 cup's / 1 bunch
Baby Potatoes - 10
Basmati Rice - 1 cup / 200 gms
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 tbsp
Green Chilly - 2
Lemon juice - 1/2 tsp
Ghee - 1 tbsp
Cinnamon stick - 1'inch size
Cloves - 2
Bay Leaf - 1
Star Anise - 1



Method:

Peel the skin of baby potatoes and cut them into half. cutting into half helps in pressure cooking the potatoes fast. prick the baby potatoes with fork and keep it aside.

Soak Basmati Rice in water for about 15 mins.

Clean the Pudhina / Mint leaves and wash in water for 3 times. Then drain the water and add it to mixie jar. add one chopped tomato and 2 green chilly. Grind into a smooth paste. add 1 or 2 tbsp of water to help grinding.

Heat ghee in pressure cooker, add cinnamon, cloves, bay leaf and star anise. Then add Chopped onions and saute it well, till the onions turns into light golden color. Add in the Ginger garlic paste and saute along with onions for a minute till the raw smell of ginger and garlic leaves off.

Next add in the baby potatoes and mix well with the onions. Let the baby potatoes sauteed for 1 or 2 minutes in medium flame.

Now add the grounded pudhina, chilly and tomato paste to the pressure cooker and mix well with the onions and baby potatoes.

Add 1 and half cup's of water and let it boil. then add soaked and drained basmati rice to the pressure cooker. Close the cooker with it's lid and put on the weight. In High flame, allow the pulao to get cooked for exactly 2 whistles. then switch off the flame and wait till the pressure knob comes down.

You can also Pressure cook other way by just closing the pressure cooker with it lid. no need to put on the weight. In medium flame allow the pulao to cook exactly for 12 minutes.

Serve this Mint Baby Potato Pulao with onion or cucumber raita.

Mint Baby Potato Rice

Notes:

You can add other vegetables like green peas or baby corn.


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Spinach pie with spring roll sheets

Diposting oleh adiba
Sabtu, 06 April 2013
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 Very few times, we have the ingredients and mood to prepare a dish, that was just shown on TV. This spinach pie is such one dish, which i saw in TLC, prepared by donna hay. instantly, i tried and served for break-fast!
 
 
I bought some spring roll sheets months back, and they were lying in my freezer, the idea of making spinach pie in spring roll sheets was instant and am glad that it worked out perfect.
 

 
We all liked this pie, the spiring roll sheets were crisp and the filling was too good and tasted cheesy. who will say no to a iron rich and protein rich filling!
 
                                                      
                                                      Spinach Pie with Spiring Roll Sheets
                                                      ----------------------------------------------
makes 2 pie's
serves - 2 to 3
preparation time - 50 minutes
baking time - 35 mins
recipe source - Donna Hay

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Ingredients:

Spring roll sheets / Filo pastry - 6 sheets
Butter - 40 gms (melted)
Fresh Spinach leaves - 200 gms
Panneer - 200 gms
Egg's - 2
Grated Mozzarella cheese - 2 tbsp
Pepper powder - 1 tsp

Method:

Thaw the spring roll sheets for about 30 minutes, before starting.

Pre-heat the oven to 180C /350F.

Wash the spinach leaves and drain them. chop the leaves finely and set aside.

Crumble or grate the paneer and transfer it to a large bowl. add in the chopped spinach leaves to the bowl. crack two egg's into the bowl, mix well with a fork or spoon.

Add salt and pepper to taste. then mix the filling thoroughly. add in the grated cheese and give a final mix.

Line a baking tray with butter paper. Now lay a spring roll sheet on a parchment paper/ foil sheet/ butter paper, brush the melted butter on the spring roll sheet. place another spring roll sheet on top again brush, then top it with another spring roll sheet. Now place the filling in the centre of the sheet and fold the four sides of the sheets. brush butter on top of the folds. if the folds don't hold, just prick in tooth picks to the four corners of the folded sheets. like wise make another pie.

Bake them for about 35 minutes, till the filling is completely set and the spring roll sheets should have turned into light brown and crispier.

Serve the spinach pie warm.
 

spinach pie

 Notes:

This is the best way to make the kids eat greens. if serving for kids, add more grated cheese to the filling.

Serve warm, else it's not so good to eat. you can re-heat before serving.

 

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Pasala Keerai kootu

Diposting oleh adiba
Selasa, 22 Januari 2013
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I sometimes have a guilt feeling, that i am not cooking or blogging healthy food. i wonder how much effort i put on learning to bake and make all those cakes or bread made with maida / plain flour. On comparing, i decided to blog about greens recipes and some least known traditional recipes here after. hope you all will agree with me and look forward for the healthy and good recipes here and there:)


So how many of you have confusion on which is pasala keerai and palak keerai? they both are different and which one is called spinach? any idea? please clarify me.


This pasalai keerai kootu is one of the delicious green recipe. definitely this is not a boring green recipe, so give a try.



                                                        Pasalai keerai kootu


Pasala Keerai Kootu Recipe

Prep Time: 15 mins 
Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Greens
recipe adapted from cook at ease
Ingredients:


Pasalai keerai - 1 bunch
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Garlic - 4 (crushed)
Toor dal - 1/4 cup



for tempering:

Oil - 1 tsp
Mustard - 1/2 tsp
Vadagam - 1/4 tsp
Dry red chilli - 1
Cumin - 1/4 tsp
Hing - 1/4 tsp

To roast and grind

Dhania - 1 tsp
Pepper - 1/2 tsp
Grated coconut - 1/4 cup
Dry red chilli - 1
Cumin - 1/2 tsp

Method:

Pressure cook the toor dal in a cup of water with a drop of sesame oil, a pinch of turmeric and a pinch of hing for about 4 or 5 whistles.

Clean the pasalai keerai in a stariner under clean water. once washed and drained, chop the leaves and set aside.

Heat a pan, add one tsp of oil, add finely chopped onion, and saute well till it turns translucent, next add the crushed garlic, tomatoes and saute them in medium flame till the tomatoes mix well with the onions. add a pinch of turmeric, salt & mix well.

Now add the chopped pasalai keerai to the pan and saute the leaves along with the onions and tomatoes till the leaves wrinkle and get cooked. once the leaves are cooked, add the boiled and mashed toor dal and the grounded coconut paste and mix well. add salt to taste and little water as per the consistency you require. let it boil in medium flame for about 2 mins and switch off the flame.

In a small tadka pan, heat a tsp of oil, add mustard and let it pop, then add vadagam, cumin and hing. in a very low flame saute them for few seconds and the tempering to the keerai.

Serve the keerai kootu with hot rice and with appalam or potato roast.


 Notes:

You can use moong dal instead of toor dal.
Add more red chilli, if you prefer the kootu spicy.

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Sirukeerai masiyal ~ Siru keerai recipe

Diposting oleh adiba
Kamis, 17 Januari 2013
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We love to have keerai at home. even my son, will eat, though i have to tell him, how good is it. that's how i was trained to eat my greens by my grand father. he used to be very informative on dining table, telling me, ponnanganni is good for your eye-sight, sirukeerai is good for your kidney, etc.

IMG_1010

We went to kanchipuram for a day trip and on a nearby village we found farmers market, which we call as sandhai in tamil. we just stopped the car and bought few greens and vegetables, which were so fresh and cheap! its a new experience for me and my son!

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Sirukeerai Masiyal Recipe

Prep Time: 15 mins 
Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Greens

Ingredients:




IMG_0971


Sirukeerai - 1 bunch
Moong dal - 1/4 cup
Small onions - 8 (finely chopped)
Garlic - 2 (crushed)
Oil - 2 tsp
Mustard - 1/4 tsp
Split urad dal - 1/2 tsp
Cumin - 1/4 tsp
Hing - a pinch
Turmeric powder - a pinch
Dry red chilli - 2



Method:

Pluck the sirukeerai from the bunch, put them in a strainer and wash the greens atleast thrice to remove the sand and dust.

Wash the moong dal and cook the dal in 2 cups of water with a pinch of turmeric. it takes atleast 10-15 mins to get cooked.

While the dal is getting cooked, in a small pan, heat oil, add mustard, and let it splutter, add urad dal, dry red chilli, cumin and hing. roast them for few seconds and add crushed garlic and finely chopped small onions. saute till it turns translucent.

Once the dal is cooked, add the sirukeerai to the dal and cook the keerai, it takes almost 5 minutes. add little water, if needed to cook the keerai. once the keerai is cooked, add the tempering and sauted onions and garlic to the keerai and dal.

Add salt to taste and mix well. now you can either use your blender and blend them all together or use your mathu and mash the greens. its the more traditional way and this gives the tastier keerai masiyal.

IMG_1015

Notes:

Use less amount of moong dal, it makes the masiyal taste good. also cook the dal on a open pan rather in pressure cooker.

Sirukeerai is good for kidney. intake of this greens considerable increases the urine output.

Sirukeerai masiyal can be given for pregnant mom's.


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Gongura pappu ~ pulicha keerai

Diposting oleh adiba
Selasa, 24 April 2012
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I know morning walk gives lot of energy, but i am so so lazy to wake up early. i sometimes drop my son at school and walk back home. on the way, i will be tempted to buy fresh greens and vegetables from the roadside vegetable sellers. one day these sorrel leaves/pulicha keerai/gongura/amarnath leaves caught my eye. so with gongura pappu in mind bought a bunch and came back home.


I was very clear to refer Mahanandi for recipe. I love her way of telling the recipe, it will be a detailed recipe told in way, just as our mom or grand mom tell's us. I adapted the recipe little bit and my dal turned out perfect.


minced garlic, green chillies, shallots, toor dal and gongura ready  to get started.



meal with gongura pappu, vendakkai poriyal and curd



                                                 Gongura pappu / Pulicha keerai masiyal




serves - 2
prep and cooking time - less than 30 mins
recipe adapted from The Mahanandi

Ingredients:

  • Gongura leaves - 1 bunch
  • Toor dal - 1/2 cup
  • Shallots / small onions - 15
  • Green chilli - 4
  • Garlic - 4
  • Turmeric powder - a pinch
  • Oil - 1 tsp
  • Asafoetida / perungayam / hing - 1/4 tsp
  • Water - 1 cup
  • Salt to taste
for tempering
  • Ghee - 1 tsp
  • Mustard - 1 tsp
  • Split urad dal - 1 tsp
  • Dry red chilli - 2


Method:

  1. Remove the gongura leaves from the stem and wash the gongura leaves twice or thrice thoroughly. chop or tear the leaves into three pieces. 

  2. Wash the toor dal in a bowl to be kept in pressure cooker and strain away the water. add the chopped gongura leaves to toor dal. then add minced garlic, slitted green chilli, 1 tsp oil and small onions. add water, turmeric powder and hing. mix well. Pressure cook for upto 5 whistles. 

  3. Cool down the pressure cooked dal with gongura for at least 10 minutes. then transfer the pressure cooked contents to the mixie jar and use your pulse button to give one or two pulse shot. add salt to taste and give another mix. once the dal mixes well with gongura, onions and other ingredients, remove the gongura pappu to a serving bowl.

  4. In a small tempering pan, add 1 tsp of ghee and add mustard, split urad dal and dry red chilli. add the tempering to the dal / gongura pappu.

  5. Serve along hot rice along with appalam.

Note:

I added just 2 green chillies and found sourness dominated, so add more chillies 4 or 5 depending on your spice need.



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