DRUMSTICK LEAVES POWDER / MORAINGA LEAVES POWDER /

Drumstick leaves my mom used to make stir fry with garlic. Nowadays in shops i saw Morainga  powder sold. I thought of making it like curry leaves powder which can be added to rice and have.

I make this Powder and keep it handy. Some days if i feel tired , will mix with rice and serve with chips or vadam. Healthy dish too. 

Facts about Drumstick leaves.

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein.^[20][21] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate^[22] though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount. The leaves are cooked and used like spinach.

INGREDIENTS

Drumstick  leaves -  1 cup

Red chilli = 4 to 5

Urad dhal - 2 to 3 tbsp

Channa dhal = 2 to 3 tsp

hing - small piece /  1 tsp

salt to taste

oil  - 1 tsp

METHOD 

I microwaved the leaves till it turns crispy. You can sundry too.

In a pan add oil , red chili and saute.

After 1 minute add urad dal, channa dhal  and saute till it turns golden brown.

Add the drumstick ;eaves and saute for a minute.

 Grind to coarse powder. 

Keep it in a airtight container. 

If you want you can add garlic pods too. 

SPORUTS URANDAI KULAMBHU

I saw this recipe in a TV show and it was perfect for this BM theme. Moong sprouts are very good for health and kids liked it so much. I usually make urandai kulambhu in a different way, this was tasting yum.



 

 

 

 

 

 

INGREDIENTS 

Green moong dal sprouts   - 100 gms

Onion – 1 big

Tomato – 2 big

Red chilli – 2

Garlic – 5 to 6 pods

Tamarind extract – 1 cup

Sambhar powder – 1 tbsp

Salt to taste

Oil , mustard seeds, cumin seeds , fenugreek seeds for tempering.

METHOD

Combine sprouts , 3 garlic pods , salt and 2 red chili in a mixer and ground to paste.

 

 

 

 

Make small balls and steam them.

 

 

 

 

 

Heat oil in a pan add onion, tomato and garlic and saute it and make a paste out of that.

 



 

 

Heat oil in a pan add mustard seeds, cumin seeds and fenugreek seeds for tempering.

Add the grounded paste and tamarind extract. Add sambhar powder, salt and cook until the raw smell goes.



 

 

When it boils add the balls and cook for 2 to 3 minutes

 

 

 



 

Check out the recipes of BM 21.



VENGAYA VATHAKULAMBHU / PEARL ONION IN TAMARIND GRAVY

Today is first day of BM #  20. This time I have chosen Cooking with Onions. This vatha kulambhu is favourite to my family members, Easy to make and tastes yum.



 

 

 

 

 

 INGREDIENTS

Pearl Onion - 1 cup
Tomato - 1
Tamarind - one gooseberry size
Salt to taste
Gingelly oil , mustard seeds, cumin seed, fenugreek seeds , curry leaves for tempering

Dry roast and Grind

Coriander seeds - 1 tsp
Channa dal - 1 tsp
Red chili - 2
Hing - 1/4 tsp

 

METHOD

 

Dry roast all the ingredients given and ground to powder.

 

Heat oil in a pan and temper mustard seeds, fenugreek seeds and cumin seed and curry leaves.Add onions to that.





 

 

 



 

 

When  the onions turn pink add the grounded powder to that.

 

 

 

 

 

Add chopped tomatoes and tamarind extract , salt and cook until the raw smell goes .

 

 

Have with steamed rice , with a drop of gingelly oil. 

 

Check out BM 20 Group 3 Recipes.

CORN, MUSHROOM AND POTATO IN SPINACH GRAVY

 

Today is the second day of BM # 19. My favourite channel is Zee khana khazana channel. I love to watch whenever i am free. I have noted this recipe for a long time. When I decided to take up cooking with greens I made this. Perfect with roti and kids enjoyed this. 

 

 



 

 

INGREDIENTS

Onion - 1

Tomato - 1

Spinach / palak - 1 bunch

Garlic - 3 pods

Ginger - 1 inch

Boiled mushroom - 1/2 cup

Boiled Potato - 1/2 cup

Boiled corn - 1/2 cup

Chili powder - 1 tsp

Garam masala  - 1 tsp

Salt to taste

Oil , cumin seed for tempering



METHOD

 

Blanch the palak leaves and make puree.

 

Heat oil in a pan temper cumin seeds, when it splutters add onion. Make a puree of tomato by adding Ginger and garlic to that.Add tomato puree to cooked onion.

 

 

 

 

Add chili powder, garam masala, when the raw smell goes add the palak puree and cook well.

 



Add the cooked  mushroom, corn and potato to the gravy and add some water to that.

 

Cook the gravy until it blends nicely.

 

 

Serve with phulkas or parathas.

 

 

You can see recipes of BM 19 here. 

MOONGDAL SAMBHAR

Today is blogging marathon # 12 day 4. This Moongdal sambhar i will make once in 10 days. It goes well with rice, idli and dosa. It has a different taste than the regular sambhar.

Ingredients;

Moong Dal - 1 cup
Onion - 1
Tomato -1 ( big)
Chopped vegetables like carrot, Capsicum - 1/2 cup ( you can also add beans)
Tamarind extract - 1/2 cup,
salt as per your taste
oil,mustard seeds,red chili,curry leaves for seasoning,


coriander leaves for garnishing




Method

1. Soak moongdal for ten minutes

2. Heat oil and season with mustard seeds, red chili, curry leaves.

3. Fry onions , tomato and all vegetables.

4. Add sambar powder(you can add 1: 3 ratio of chili powder and Dhaniya powder)

5. Add tamarind extract, salt and soaked moong Dall.

6. Leave for 3 to 4 whistles.

 

 

5. Garnish with coriander leaves

 check out the other marathon participants. 

PARUPPU URANDAI KULAMBHU

Today is 3rd day of blogging marathon. This kulambhu is a big hit in my family. My kids love this. Protein packed sambhar. The urandai or dal balls is a fantastic side dish with curd rice. My lil one love this combination.



INGREDIENTS


Onion –  2

Tomato  - 1
Tamarind extract  - 1 cup
Thoor Dal –  ½ cup
Channa Dal –  ½ cup
Green chili as required

Sam bar powder – 2 tsp
salt to taste
Coriander leaves  -  handful


For seasoning oil, mustard seeds, fenugreek seeds, curry leaves,cumin seeds

METHOD

• Soak both Dal for 30 – 40 minutes.
•     Grind it without adding much water.
• Add finely chopped onions , green chili, salt, and coriander leaves

• Make balls with the mixture.

• Heat oil in pan and add mustard seeds, cumin seeds , fenugreek seeds and curry leaves.
  
• Add tomatoes , sambhar powder and fry it.
• Add tamarind extract, salt and boil it.
• The consistency should be thin compared to ordinary sambhar. Add water if it is thick.

• When the sambhar  boils add 4 Dal balls , when it comes up you can add more.Add in batches .
• When the balls are cooked (Check by piercing with a fork). it is ready to serve.

• Garnish with coriander leaves

Check out the participants of BM # 12.

KOTHAVARANGAI / CUSTER BEANS PARUPPUSLI

We make this paruppusli when we make moar kulambhu or vatha kulambhu, which has no dal in that. To compensate protein in our diet. My kids favourite dish.



             

                     

INGREDIENTS

cluster beans  - 250 gms

thoor dhall - 1 cup

chenna dhall - 1/2 cup

red chili - 2 or 4

hing - one pinch

salt to taste

oil, mustard seeds, urad dal for tempering

  I METHOD  

• Soak both Daals for ½ hour
• Cut the cluster beans and steam it.
• combine soaked dal, salt, red chili and salt and hing and grind coarsely.
•  pressure cook it or cook in a microwave.
•  Let it become cool.
• Scramble the cooked Daal.
• Mix cluster beans and scrambled dal. 
• In a pan add oil and add mustard seeds , curry leaves.
• When it cracle add the mixed dal
• cook in sim for 10 to 15 minutes stir in between.

METHOD 2

combine soaked dal, salt, red chili and salt and hing and grind it.

Make adai s using oil.

Let it cool  and grind the adais to powder.













In a pan add oil , mustard  seeds and urad dal, after it crackles add cluster beans.

  Cook the cluster beans . Add the grounded mix to it.

Cook till it blends and gives a nice aroma. 

NOTE

•  You can replace beans, cauiflower or plaintain flower etc.
• If you keep the steamed dal in fridge , scrambling will be easy.
• You can cook the dal and keep it in the fridge overnight.

 Check out what others are cooking in the blogging marathon # 12 ,

click

POORI AND CHANNA



Today is last day of blogging marathon. I enjoyed it. Thanks Valli for the opportunity. My kids love to take pooris for lunch, i make poori aloo or poori Channa.

INGREDIENTS

Multi grain atta for making poori

Black Channa (chick pea) - 200 gms
Onion - 1
Tomato  - 2
Ginger - 1 inch piece
Garlic - 3 pods
Turmeric powder -1/4 tsp
Chili powder as per taste
Garam masala - 1/2 tsp
Cinnamon - 1 inch piece
Salt to taste
Oil for frying, cumin seeds
Cilantro for garnishing

METHOD

• Soak Channa for 8 hours and pressure cook.



• Heat oil in  a pan and cumin seeds , when they splutter add chopped onions.



• Grind tomato, ginger, garlic to paste.

•  Add this puree to the sauted onions , add salt, turmeric powder, chili powder and grammasala. cook until the raw smell goes.

• In a mixer combine Cinnamon stick and a hand full cooked chick pea and make a paste.



• Add this to the boiled Channa and the onion tomato masala and pressure cook for 2 whistles.
• Garnish with cilantro and enjoy with poori.

Want to know what other members are cooking for the 6th day Marathon.?

PANEER KATI ROLL

Long back I learnt this in a cookery show in Vijay TV . my kids like this for lunch.It is easy to make and taste yum.

INGREDIENTS

Multi grain atta  - 1 cup

Panner - 200 gms

Onion    1

Tomato Sauce - 3 tbsp

Chili flakes - 1tsp

salt to taste

Oil  - 1 tsp

METHOD

• Knead atta and make rotis
• Cut panner into cubes
• Boil water in a vessel , switch off the gas and add the panner cubes.(paneer stays soft)
• In a pan heat oil and add chopped onions.
• When they turn pink add chili flakes and salt
• Add the tomato sauce and saute
• Add the paneer and saute well. 

• Keep the panner pieces on the chapati and roll it.

Want to know what other members are cooking for the 6th day Marathon.?