Monday, April 20, 2015

Pasalai keerai Paruppu Kozhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு



Pasalai Keerai (Palak) is very rich in Iron and protein and this is what gives to strength and power to Popeye.
 
In villages they grow these variety of greens in the fence and it has a dark purple seed that can give color when put in water.
Easy to clean this Green and this has an unusual flavor when we cook.

When cooked it gets more slimy and adding tamarind pulp will reduce its sliminess.

Easy to cook without Sambar powder.

Ingredients Needed:- 
1. Pasalai Keerai  - one bunch (after chopping it came around 3 cups)
2. Salt to Taste
3.  Hing / Perungayam
4.  Turmeric Powder
5.  Red Chilli powder - 1-1/2 tsp (use according to your taste)
6. Thick Tamarind Extract  - 2 tablespoon
7.  Cooked Toor dal / Thuvaram Paruppu - 1-1/4 cup 
(roughly 1/2 plus 2 tsp of dal cook this will yield 1-1/4 cup)

Ingredients for tempering:-
1. Oil 2tsp
2. Mustard Seeds
3. One to two Dry red chillies 
4. Channa dal / Kadalai Paruppu  1 tsp
5. Urad dal / Ulutham Paruppu 1 tsp
6. Methi seeds few 
7. Curry leaves

Method:-
1.  Pressure cook Dal and keep aside.
2. Clean the Pasalai keerai and chop it and keep aside.

3. Boil 1/4 cup water, when its boiling add Pasalai keerai, Salt, Hing, Turmeric powder and Red Chilli powder.

4. When it is completely cooked add the cooked Thuvar dal / Thuvaram paruppu  and bring it to boil.
5. Finally add tamarind extract (here I used tamarind paste 1-1/2 tsp) 

6. Cook for further 5 mins .... By this time usually the raw smell of tamarind is gone, switch off the stove.

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

7.. Heat oil and Temper the ingredients and pour over this Kuzhambu.



Monday, April 13, 2015

Coriander Rice in Coconut Milk

Coriander Rice in Coconut Milk 

Rice made with Fresh green Coriander, masalas and cooked in coconut milk.
Very rich and tasty rice and good for lunch box, pot luck parties etc.,
 
Ingredients Needed:-
1. Rice  - 1 cup (here I used Basmati Rice) wash few times and drain the water and keep this for some 15 mins  
2. Onions - 2 nos finely sliced 
3. Carrot - 1 cut into cubes
4. Salt to taste
5. Oil  - 2 tsps
6. Ghee - 1-1/2 tsp 
7. Coconut milk 2 cups (diluted)
Ingredients for Grinding:-
1. Coriander leaves - tightly pressed one cup
2. Ginger - small piece
3. Garlic - 2 pods 
4. Green chillies - 2 according to taste 
5. Turmeric powder little (to bring nice Color to the dish) 
 


Method:-
1. Heat oil  and ghee in a pressure cooker.


2.  Fry onions till it turns into golden brown.
 

3. Grind the Coriander, Garlic, Ginger, Green chillies, Turmeric and Salt .
 

4.  Add now the diced Carrots and fry for few minutes.


5.  Now goes the grinded paste and fry well in medium flame until the raw smell of the Garlic goes.


6. I took 5 tablespoons of grated coconut and extracted milk by adding 2 cups of water, strained it. Check your measure of this for its adequate quantity.


7.  Add washed rice and fry well.


8. Add Coconut milk and bring it to boil.


9. Cover the cooker lid and cook till 2 whistles.


10. Coriander Rice in Coconut milk ... Serve with papad and raita.


Tuesday, April 07, 2015

Murungai Keerai Adai - முருங்கை கீரை அடை

Murungai Keerai Adai - முருங்கை கீரை அடை

Adai is made with  Dal and Rice and as you know it's a wholesome meal by itself.
This version is flavored with Small onion and Murungai Keerai.
Tastes very delicious with Butter and Jaggery .

Ingredients Needed:-
1. Raw rice -  1/2 cup
2. Idli Rice - 1/2 cup
3. Toor dal  - 1/2 cup ( Thuvaram paruppu)
4. Channa dal - 1/2 cup  (Kadalai Paruppu)
5. Dry Red chilli - 5 ( according to taste )
6. Jeera - 1 tsp
7. Salt to taste
8. Hing 
9. Murunga Keerai - 2 handful 
10. Finely chopped Small onion - 3/4 cup
11. Coriander leaves 
12. Curry leaves 
13. Oil to make adai 

Method:-
1. Soak Dal  and Rice separately  for 3 hours .
2. Grind  rice first adding red chillies to little fine paste.
3. Now add dal and grind very coarsely.

4. Mix Salt, Jeera, chopped Onions, Murunga Keerai, Coriander leaves and Curry leaves.

5. Heat iron Tawa, apply oil it gives good taste .
6. Take small amount and spread thick adai, make small hole in centre.

7. Pour some oil in the edges and in center and cook in a medium flame .

8. Turn over the adai and cook the other side till done and crisp.

Murungai Keerai Adai - முருங்கை கீரை அடை
Serve this adai with butter and Jaggery .
Iron and Protein rich adai  ready !!!!!  

Monday, March 30, 2015

Carrot Halwa - காரட் அல்வா

Halwa made with Carrots, Milk and Sugar.
Carrot is a rich source for Vitamin A
My version of this Halwa can be prepared very easily and also with less sugar.

Ingredients Needed:-
1. Grated Carrot - tightly pressed 4 cups
2. Milk 4 cups (here I used low fat milk. full cream milk gives richer taste to this Halwa)
3. Sugar - 3 cups 
4. Ghee - 4 tsp

Ingredients for Garnishing:-
1. Elaichi Powder
2. Grated badam , cashew and raisins

Method:-
1. Peel the carrot skin, wash and grate it.
2. Measure the grated carrot, heat 2 tsp of ghee in a thick bottom vessel (I used pressure cooker)
Sauté the grated carrot for a while and add the equal amount of milk and bring it to boil.
3. It takes atleast 25 to 30 mins to cook thoroughly and the milk evaporates.
4. Add sugar and stir nicely, at first it will be watery and slowly it thickens and the mixture loses its moisture.
5. Add remaining ghee, raisins and chopped nuts.
6. Leave in that vessel itself for atleast 30 mins.



Carrot Halwa - காரட் அல்வா
Note:-
Halwa can be served hot or cold.
Instead of milk,  condensed milk can also be used and in that case reduce the sugar.

Friday, March 27, 2015

Avarakkai Poriyal - அவரைக்காய் பொரியல்

Avarakkai Poriyal

Avarakkai (Broad Beans) is a country vegetable (நாட்டு காய் ).
Rich in vegetable protein and fibre.
This Vegetable has many medicinal and weight loss properties. 

Ingredients Needed:-
1.  Avarakkai washed thoroughly and cut into small pieces (I used 250 grms)
2.  Salt to taste
3.  Turmeric Powder
4.  Hing.


Ingredients for Tempering:-
1.  Oil  1 tsp
2.  Mustard Seeds
3.  Urad dal 
4.  Curry leaves 

Ingredients to pound:-
1.  Grated Coconut 1-1/2 table spoon
2.  Dry Red Chilli -2
3.  Cumin Seeds -1/4 tsp

Method:-

1.  Heat Oil in a Kadai , temper with Mustard Seeds, Urad  dal and Curry leaves .


2.  Add cut Vegetables, Turmeric powder, Hing and Salt.
Mix thoroughly, sprinkle some water, cover and cook till vegetables become soft.

3.  Mean time pound the ingredients. (grated Coconut, Red Chilli and Cumin seeds)
4.  Add the pounded Mixture to the cooked vegetable mix nicely .

அவரைக்காய் பொரியல்
5. When the moisture dries switch off.

Different  type of Avarakkai Poriyal is ready to enjoy with Sambar and Rasam .

Monday, March 23, 2015

KARUVEPPILLAI SADAM (CURRY LEAVES RICE) - கறிவேப்பிலை சாதம்

Curry Leaves Rice - கறிவேப்பிலை சாதம்

Curry leaves has lots of medicinal properties.
In indian cooking it is used as seasoning agent that gives the nice flavour to the food. 
It is very good for digestion and hair growth.
It is very good for those who have sugar and blood pressure issues.

We normally discard the curry leaves which we season in dishes, here in this rice we can get the full benefit of curry leaves.
 
Ingredients Needed:- (for one cup rice)
1.  Curry leaves 2 handful 
2.  Urad dal / Ulutham Paruppu 2 tsp
3.  Channa dal / Kadalai Paruppu. 2 tsp
4.  Dry red chillies 5 nos
5.  Cooked rice ( one cup rice I cooked and kept it in a broad vessel and drizzled 2 tsp of oil)
6.  Salt to taste
Fry the above ingredients separately with little oil cool and powder it adding salt.


Ingredients for Seasoning:-
Oil - preferably use Gingely oil (Sesame oil) - 2 tsp plus 2 tsp to sprinkle on rice.
Mustard Seeds
Ground nuts.


Method for making rice:-
1.  Heat Kadai or any heavy bottom pan and season the Mustard seeds and when it splutters add ground nuts and fry till done in low flame.
2.  Add the cooked rice, powdered Curry leaf mixture.


கறிவேப்பிலை சாதம்

3. Mix nicely so that you get bright Green Colour rice.
Serve this rice with Morekoottu or Morkuzhambu.
This dish can be prepared for pot luck parties and for lunch box.
 

Monday, March 16, 2015

SUNDAL RASAM - சுண்டல் ரசம்

Rasam Made with Pulses like Green Moong Dal, Karamani (Red Bean), Kondakadalai (Channa). I used Black channa, Mochai, Kollu (Horse gram).

In this Rasam I added the above pulses though any other pulses can also be added except Ground Nut.
Ground Nut may give bitter taste to the rasam.

This rasam is made with freshly fried and grinded paste and no need for Rasam Powder.
Ingredients Needed:-
1. Tamarind - Small gooseberry size ( soaked in 1-1/2 cups of water)
2. Turmeric powder - 1/4 tsp
3. Hing (Perungayam) 
4. Salt to taste
5. Jaggery little 
6. Mixed Pulses soaked and cooked till soft
7. Tomato finely chopped (optional)


Ingredients needed for Grinding:-
1. Dhania Seeds (Coriander seeds) 1-1/2 tsp
2. Black Pepper - 1/2 tsp
3. Red Chilli dried - 2 nos ( according to taste)
4. Grated coconut - 1 tsp 
5. Cumin seeds - 1/2 tsp 
Fry the first 3 items in very little oil and grind it along with coconut and cumin seeds.

Ingredients for Tempering:-
1. Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves
4. Coriander leaves for garnishing


Method:-
1.  Soak the pulses for atleast 6 hours (I soaked them overnight) and pressure cook till soft.
2. Take the Tamarind extract in a vessel, add Turmeric powder, Hing (perungayam), Salt and 
Jaggery. Boil this till the raw smell of the tamarind goes.
3. Add cooked pulses with water, grinded paste, finely chopped tomato and bring it to boil.
4. After few minutes add 3/4 cup to 1 cup of water and cook in a slow flame till frothy.
(no need to boil )
5. Temper mustard seeds and curry leaves in ghee and garnish with Coriander leaves.

SUNDAL RASAM - சுண்டல் ரசம்


Notes -
Tomato floats in rasam if it is added after boiling the tamarind water.
This rasam can be made just with sprouted Green Moong dal also.
Grinded paste should be coarse. 
If the paste is very fine, then rasam consistency will be very thick.