Sunday, April 10, 2016

VILLAGE STYLE AMARNATH LEAVES / MULAI KEERAI KRAMATHU VIRUNTHU

 Mulai keerai one of the best variety of spinach that is can be eaten by all the age groups in any forms they wish.  This variety of spinach is called as the " Queen " of all the spinach varieties.  The best quality of nutrition like lactose, fiber and 80% of water content are present in this variety.  It makes the body strong and healthy.  It promotes child growth.  The magnificent values present in this spinach cures many rare diseases. This recipe I learnt from my friend keerthi. Kids like this so much and it tastes yum. I can eat simply this keerai alone without rice.





INGREDIENTS

Keerai/ amarnath leaves  - 1 bunch
Toor dhal - 1 cup
Pearl onions - 5 to 6
Vadagam - 1/2 tsp( you can get this in super market)
Garlic - 3 to 4 cloves
Salt to taste
Oil, mustard seeds, urad dhal for tempering


METHOD

Pressure cook  urad dhal for 4 whistles.

Clean, wash and chop keerai.

In a clay vessel combine keerai, pearl onions, garlic , add water and cook nicely.

When it is cooked add the cooked dhal , add salt and boil for another 2 minutes.

In a pan add oil , temper vadagam , mustard seeds and urad dhal and add to the keerai.

yummy keerai is ready.

Note

If you don't have mud vessel you can cook in ordinary vessel.
you can make this with any kind of spinach.

This take part in 













Tuesday, April 5, 2016

TOMATO THOKKU




Tomato thokku is all time favorite in my family. Its come handy in the morning time when you are in a hurry for breakfast to lunch.Easy to make and tastes yum. Whenever tomato is cheaper you can make and store this.





INGREDIENTS

Tomato - 1 kg (ripe)
chili powder - 2 tbsp
Hing   - 1/2 tsp
salt to taste
Gingelly oil , mustard seeds for tempering

DRY ROAST AND GRIND

Mustard - 100 gms
Fenugreek -  50 gms
hing -  2 tsp



METHOD

Dry roast the mustard and fenugreek  and grind to powder.



Heat oil in a pan and add mustard seeds and let it splutter. Add hing to that.






Grind the tomatoes and add to that oil.After 2 minutes add chili powder that and salt, cook well.




When it cooks nicely add the Grounded powder and leave in the gas for 2 minutes. 
Let it cool and transfer it to an airtight container. 
stays good for 1 month in refrigerator


HANDY TIPS

1 You can saute onion and add this and prepare tomato rice.
2. Add boiled potato and tomato thokku and add water and boil for quick subzi.
3. Add rice vermicelli and make quick evening snack.

This is taking part in Vallis CC challenge.





Monday, March 28, 2016

VAZHAIPOO THIRATTU / BANANA FLOWER CURRY

Banana flower has lots of health benefits. We usually make parupuusli, Vadai  etc , This recipe I saw in Venkatesh Bhat's cookery show. It's so different and easy to make and tasted yum.





Here are some health benefits of Banana Flower.

 Banana flower is used for preparing many recipes like stews, soups ,salads .stir fry dishes, meat dishes and it can be eaten raw .The florets of the banana flowers need to be cleaned well before they are cooked as a vegetable . It has  a lot of medicinal property .Banana flowers are rich vitamins like C and E ,protein , minerals like potassium,calcium,iron,copper,phosphorous,magnesium and dietary fiber.It is free from sodium.This flower has been used as a traditional medicine to treat bronchitis ,constipation ,menstrual cramps and ulcer problems.It boosts mood and reduces the anxiety because the banana flowers are having high levels of magnesium.It regulates the blood pressure   .The study results of the journal physiotherapy research shows  ,the oral intake of banana flower extract for 30 days may significantly reduce the blood sugar levels in diabetic patients  and increase the hemoglobin levels . 




INGREDIENTS

Vazhappu / banana flower
Pearl onions - 6 to 8
Red  chili -  2 to 3
Tomato - 1
turmeric powder - 1/2 tsp
salt to taste
oil, musturd seeds for tempering

To roast and grind


Sesame seeds (black) - 2 tsp
Peanut - 4 tsp
pepper corn - 1 1/2 sp
Ginger - 1 inch piece
curry leaves few

METHOD

Clean the banana flower , remove the stem and chop it.
Take a bowl of water and add 2 tsp of curd, mix well.Add the chopped banana flower in to it.Soak for 10 minutes.

Take oil in  a pan and roast sesame seeds, add peanuts , add peppercorn saute well.
After it get roasted add ginger and curry leaves.



Cool it and ground to a paste.





Take oil in  pan  add mustard seeds into it.When it splutter add red chili  and small onions saute it.Add chopped tomatoes after onion turns into pink.






Add turmeric powder and salt. Squeeze the banana flower , add to the pan.Cook for 8 to 10 minutes until it cook well. 


e,


Add the grounded paste , add water and adjust salt if needed. 





Add few curry leaves and Sprinkle gingelly oil.



This is taking part in srivalli's  CC challenge.



Sunday, January 3, 2016

SIMPLE YAM FRY



Happy new year to all. I have taken a resolution that I should blog regularly this year. Happy to be a part of Valli s CC challenge. This time I am coming with a simple recipe. I tasted raw plantain in my friend' s house. Kids liked it , I thought of trying with Yam.Simple recipe but tastes yum with sambhar and rasam rice. 




INGREDIENTS


Yam - 10 pieces  2" long and 1/4 " thick
Chili powder or sambhar powder - 2 tbsp
Turmeric powder - 1/2 tsp
Rice flour -  1 tbsp
salt to taste
Hing  - 1/2 tsp
oil for frying


METHOD

Steam the yam pieces





Mix turmeric powder, salt, sambhar powder and rice powder and marinate the yam pieces for 10 minutes.




In a tawa or flat pan arrange the yam pieces and drizzle some oil and fry it.
Flip the other side and cook well.





Serve with Rasam rice or sambhar rice.

You can make the same recipe with raw banana and brinjal.
For those you don't have to steam it, you can make it directly.





Sunday, September 27, 2015

RAGI IDLY / FINGER MILLET IDLI

Ragi / finger millet  is rich in calcium. My mom used to make porridge using other pulses, I add ragi to my multi-grain atta to make my atta calcium rich. When my kids were toddlers I used to give ragi porridge. I tried this rag idly and it turned out so well, even my kids like this.



INGREDIENTS


Ragi/ finger millet - 2 cup

Boiled Kuthiraivalli rice / Barnyard millet -  2 cup

Urad dhall - 1 cup

Fenugreek seeds / Methi - 1 tbsp


METHOD

Soak Ragi/ finger millet and barnyard millet and urad dhal and fenugreek  seperately for 8 hours.

Grind it and ferment for 6 to 8 hours.

Grease the idly mold and make idlies.

Serve with your favorite chutney or sambhar.




I served this idly with Moongdhal Sambhar,




     



NOTE:

You can substitute rice instead of millet or you can use any millet.

If your kids doen;t like the color you can make kothu idly using ragi idly.



Sunday, August 30, 2015

SEMIYA IDLI/ VERMICELLI IDLI

I learnt this recipe from my sister, It is different recipe comparing to upma. Kids like this so.. much and you can make for breakfast,







INGREDIENTS

Vermicelli - 3 cups
Curd  - 1/2 cup
Salt to taste
Green chili - 2 to 3
Oil , mustard seeds, channa dhal, urad dhal green chili,
curry leaves for tempering.



METHOD


In a pan heat oil add ingredients given for tempering. 

Add vermicelli and saute for 2 minutes.Let it cool.

In a bowl take curd and whisk it add the vermicelli mix. Adjust water to make it to thick consistency.

Grease the idli mold and steam the idlis.

Serve hot with your choice of chutney.

This recipe is taking part in Valli's CCC.



Sunday, July 26, 2015

CHILI CHEESE TOAST

I am a big fan of Chef Sanjeev Kapoor. I tried this recipe from his cook book. It tasted yum and all liked it. Good evening snack.




INGREDIENTS

Bread    - 8 slices
Cheese grated -  11/2 cups
Green Chilies   -  4 to 6
Onion   -  1 medium size
Capsicum   -   1 medium
pepper corns crushed - 1 tsp
coriander leaves    -- 1/2 cup


METHOD

Clean and chop green chilies, Capsicum , onion and coriander leaves. 


In a bowl combine grated cheese, chopped onions, green chilies,capsicum, crushed pepper corns and coriander leaves.

Toast bread slices on one side on a tawa.


Apply cheese mixture on non toasted side of the bread.



Grill it on a oven until the cheese melts. 

Serve hot with sauce of your choice.



NOTE:

You can make this tawa also.

Apply butter on one side of the bread and apply cheese mixture on the other side.

Toast the bread on tawa with lid to close the bread, Toast in a low flame until the cheese melts.

This is taking part in Valli's Cooking from cook book challenge.








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