GREENS (MOLAI KEERAI SUNDAL/PORIYAL)

MOLAI KEERAI SUNDAL/PORIYAL

Ingredients required:

1.       Greens (Molai Keerai) – 1 bunch

2.       Grated Coconut – 2 table spoon

3.       Fried gram -  2 table spoon

4.       Red chillies – 3 nos.

5.       Mustard seeds- ¼ teaspoon

6.       Urud dhal – 1 teaspoon

7.       Cooking oil – 1 tablespoon.

8.       Salt as required.

9.       Asafetida – 1 pinch

Method:

Wash and cut the greens(Molai Keerai)  and drain the water and keep it aside.  Dry fry the fried gram and two red chillies and allow it to cool.  Heat oil in a pan and add mustard seeds and one broken red chillies and after the mustard starts to splutter add urud dhal and after the urud dhal turns golden color add washed greens (Molai keerai) and add required salt, 1 pinch of asafetida and mix well with a spatula. Keep the flame low to avoid the greens sticking to the pan.  Now powder the fried gram and red chillies in a mixture.  The powder should be coarse.  After the greens are cooked add grated coconut and powdered fried gram and mix well.  Remove from fire.  Now the tasty and delicious Molai Keerai sundal is ready to serve as a side dish with sambar rice or any other varieties of Kuzhambu.

Carrot Badam Kheer

Carrot Badam Kheer (Payasam)

For New Year I prepared this Kheer and everybody enjoyed it.  Here is the recipe for this.

Ingredients required:

1. Grated Carrot 2 cups
2.  Milk 1 litre
3. Badam 50 gm
4. Cashew 25 gm
5. Resins 25 gm
6. Ghee 4 tablespoon.
7. Cardamom powder-1 pinch

Method:
Heat two tablespoon of ghee in a pan and saute grated carrot till the raw smell goes, then soak 25 gm of badam in hot water and peal the skin and make coarse paste in a mixer. Add the badam paste to the carrot and pour 1 litre milk and pressure cook it for 4-5 whistles. Take two tablespoon of ghee in a pan and fry resins, cashew and 25 gms badam and keep aside. Take out the carrot, badam kheer from the pressure cooker and add sugar and keep it in flame till the kheer becomes a little bit thick.  Then add the fried resins,cashews and badam to the kheer. Sprinkle cardamom powder and mix well.  Remove from fire. Yummy Carrot badam kheer (payasam) Carrot Badam Kheer is ready to serve.  You may serve it hot or cold. 

PESARATTU (GREEN GRAM DOSAI)

Ingredients Required:

1. Green gram (Pasi paruppu): 600 gm


2. Raw rice: 300 gm


3. Red chillies: 4 nos.


4. Green chillies: 3 nos.


5. Gingilee oil: 100 gm


6. Asafetida: 1 pinch

Method:

Soak green gram, rice, red chillies and green chillies for two hours and grindly coarsely and make it to dosa batter, add salt and asafetida for taste. Apply gingilee oil to dosa pan and make dosas, serve them hot with tomato chutney, curd or jaggery (vellam).

Source: self

Images: self

Radish and onion chutney

Ingredients Required:

1. Finely chopped radish (white): 2 Nos.


2. Onion: big or small (big-1 no.) (small) 2 nos.


3. Red chillies: 4 nos.


4. Tamarind: lemon sized


5. Mustered seeds: one teaspoon


6. Salt: for taste


7. Cooking oil: 2-3 tablespoons.
   

Method:
Heat two tablespoon of cooking oil and fry 3 red chillies, finely chopped onion and radish and fry till they become golden brown. Allow it to cool for sometime. Add tamarind and salt to taste and grind them into a fine paste. Heat one tablespoon of cooking oil and put mustered seeds and one red chillie, allow it to pop and add the radish and onion paste to it and stir for a minute. Now your yummy radish onion chutney is ready to serve with idly or dosa.

Source: Self
Images: self

Indian Veg Dishes.: Masal Bread

Indian Veg Dishes.: Masal Bread

RICE FLAKES PULAV (AVAL PULAV)

Ingredients Required:
Rice flakes ( red colored rice flakes) 300 gm, steamed groundnut 100 gm, finely cut one big onion, powdered cinominon and cloves a pinch, cardamom powder, a pinch, 50 gm of finely cut and steamed vegetables including beans, carrot, capsicum and green peas, ginger and garlic paste, two teaspoons, salt to taste, Three to four green chillies. Ghee three to four tablespoons, mint leaves or coriander leaves, a small bunch, turmeric powder a pinch. Tomato puree or juice one cup and coconut milk ½ cup.

Method:Wash rice flakes and add tomato juice and coconut milk soak and keep aside for an hour. Steam finely cut vegetables. In a pan heat two tablespoons of ghee and add powdered cinominon, cloves and cardamom powder and add finely chopped onions and fry till golden brown. Steam the above vegetables with little salt and add on to the onion and mix well. Add the steamed ground nut to it and then add the soaked rice flakes mixture to it and mix well garnish with few coriander leaves or mint leaves. Now Rice flakes pulav is ready to consume. It can be consumed with either cucumber raitha or carrot raitha. (raitha consists of finely grated cucumber or carrot soaked in thick one cup of curd and salt)

Source: TV cookery program

Image: Google

Vegetable fried Rice.

VEGETABLE FRIED RICE

Ingredients:

Raw Rice (Basmati rice preferred) – 200 gms
Ghee – 3 to 4 tablespoonfuls.
Chopped potatoes – 20 gm
Chopped beans – 20 gm
Green peas – 20 gm
Finely chopped onion - ¼ cup
Cloves and Cinominon – 2 or three
Powdered cardamom – a pinch
Ginger garlic paste – 2 teaspoon
Salt – 1 ½ teaspoon.
Finely chopped coriander leaves or mint leaves - small bunch

Method:Soak rice for ½ an hour. In a pan heat ghee and add ginger garlic paste and sauté till gives a good smell. Add finely chopped onion and fry till golden brown. Add the above vegetables and mix well. Add the soaked rice and mix well. Add 200 ml water to it and pressure cook. After the cooking is done add finely chopped coriander leaves or mint leaves for garnishing, serve hot.

Source: Self

Images: Self

Masal Bread

MASAL BREAD

INGREDIENTS:

1. Sandwich bread: 6 slices.
2. Green chillies: 4
3. Fried grams: 3 tablespoonfuls
4. Coriander leaves: One small bunch
5. Salt for taste.
4. Tamarind juice: one teaspoon
5. Finely cut big onion (medium sized): 2 nos.
6. Sunflower oil or ghee for toasting the bread.

Method of preparation:

Grind green chillies, fried grams, coriander leaves, salt, tamarind juice and onion pieces and make into a paste. The conents should be like a batter so that it could be easily spread on the bread slices. Spread the same on both sides of the bread and heat a pan greased with oil or ghee. Toast both sides using oil or ghee. Toast on medium flame so that the contents should not stick to the pan. Serve hot with tomato sauce. This is ideal for breakfast and it is very healthy too.

Source: Self

Image: Google

Tomato lime rasam

Tomato lemon rasam

Ingredients:

1. Tomatoes, 3 medium size
2. Lime, 1 medium size
4. Curry leaves 6-8
5. Coriander leaves, a few
6. Green chillies 4
7. Asafetida, Powdered a pinch
8. Mustered seeds, 1 teaspoon
9. Cumin seeds, 1 teaspoon
10.Ghee 1, teaspoon
11. Thuvar dhal, 4 tablespoon
12. Turmeric powder, a pinch

Method of preparation:

Mash the tomatoes and green chillies in a blender and keep aside. Pressure cook 4 table spoons of thuvar dhal and mash it well. Pour three cups of water in a vessel and add the mashed tomatoes and allow it to boil till the raw smell of the tomato goes. Add 1 ½ teaspoon of salt and a pinch of turmeric powder. Then add the mashed thuvar dhal and add some water. When the contents begin to form froth, remove from fire. Add coriander leaves. Then pour one teaspoon of ghee in a small tawa and heat it, add mustered seed, cumin seeds, a pinch of powdered asafetida and curry leaves and allow it to pop. Then pour the contents to the rasam. Before serving, add lemon juice. Now your yummy rasam is ready. This can be served in a soup bowel as a starter or can be served along with rice with appalam as side dish.

Source: Self

Images: Google

Gooseberry instant pickle

Gooseberry instant pickle

Ingredients:

1. Gooseberries: 10-15
2. Salt: 1 teaspoon
3. Powdered asafetida a pinch
4. Red chilly powder 5 teaspoon
5. Mustered oil: 3 teaspoon
6. Fenugreek (powdered) 1 teaspoon.
7. Mustered seeds: 1 teaspoon
Method:Allow two ½ liter of water with one teaspoon salt, when the water boils add gooseberries and switch off the stove and cover the content with the lid. After one or two hours strain the water and remove gooseberry seeds and cut the gooseberries into small pieces. Heat mustered oil in a pan, allow mustered seeds to pop, remove from fire, add the cut gooseberries, add required salt, chilly powder, and asafetida powder and fenugreek powder. Allow it to cool. Preserve in fridge. You can have yummy lunch with this along with curd rice.

Source: Self

Images:Google

Semolina Pongal

Semolina Pongal (Rava)

Ingredients:

1. Semolina ½ Kilogram
2. Green gram ¼ cup
3. Ghee 3 tablespoon.
4. Black pepper 2 teaspoon
3. Cumin seeds 2 teaspoon
4. Ginger small pieces.
5. Curry leaves 5-6 leaves
Method:Pressure cook green gram with ¼ teaspoon salt. Heat two tablespoon of ghee. Allow black pepper and cumin seeds to pop and add small pieces of ginger then add four to five cups of water and add required salt. Allow the water to boil. Add cooked green gram and semolina and stir well then add curry leaves for flavor. When it becomes like dough switch off the stove. Add one tablespoon of ghee to it, mix well. In a separate pan fry 4-5 cashew nuts in 1 one teaspoon of ghee and add to the content. Serve hot with coconut chutney or sambar

Source: Self

Images: Google

SUMMER SPECIAL HEALTH DRINKS

Ginger Soda

Ingredients:
1. Mint leaves: 1/4 cup
2. Ginger: 10 gm.
3. Sugar: 5 teaspoon.
4. Lime juice: 2 teaspoon
5. Soda: 1 bottle.
6. Chat masala powder: 1/4 teaspoon

Method: Grind mint leaves and ginger to fine paste. Add all the above ingredients and mix well. Refrigerate till desired time. Serve cool. Ginger has a medicinal value for curing digestive disorders and mint leaves purify blood. Stay healthy by drinking healthy juices.

Source: Tamil magazine.

Images: Google

SUMMER SPECIAL HEALTH DRINKS

Dates Ginger Juice

Ingredients:
1. Dates: 15 nos.
2. Dried ginger powder: 1 teaspoon
3. Water: 1 cup.
4. Roasted and powdered cumin seeds: 1 teaspoon.
5. Powdered asafoetida: ¼ teaspoon.
6. Tamarind water: ½ cup.

Method: Soak dates in hot water. Wait till becomes soft. Grind the dates to a smooth paste. Add water, powdered cumin seeds, powdered asafoetida, dried ginger powder, tamarind water and boil for 3 minutes. Allow it to cool and keep in the refrigerator and serve. This juice has medicinal value and it helps in digestion. Surprise your family members, friends, guests by serving this health drink.

Source: Tamil monthly magazine.
Images: Google

Indian Veg Dishes.: Rice mix balls.

Indian Veg Dishes.: Rice mix balls.

Indian Veg Dishes.: A special dish for diabetics.

Indian Veg Dishes.: A special dish for diabetics.

The Womens Blogger Directory: Work at home blogs

The Womens Blogger Directory: Work at home blogs

Bread sweet balls.

Bread Jamun (Bread balls in sugar syrup)

What will you do with the bread that was kept in refrigerator that became hard eat? Here is a tasty sweet that you can make out of it.

Bread slices: 5 or 6
Sugar: two tumblers.
Water: Two tumblers.
Cardamom powder: a pinch.
Rose essence: 2 drops.
Ghee: 3 tablespoonfuls.

Method:

Cut the brown portion of the bread slices. Sprinkle water and make the slices to a dough Make lemon sized balls out the dough. Place a thick vessel on the stove, add water and sugar and allow it boil till the sugar syrup becomes sticky and allow the syrup to cool a little. Fry the bread balls in ghee (only 3 tablespoons of ghee is required) in low fire till it becomes light brown and keep it on tissue paper so that excess ghee will be absorbed by the paper. Drop the fried bread balls slowly into the syrup. Add cardamom powder and rose essence. Wait till the bread absorbs the syrup. Serve in cups along with sugar syrup. Now yummy bread Jamun is ready to eat.

Rice mix balls.

Uppuma Kozhukattai (Rice balls)

How to make upma kozhukattai?

Ingredients:
1. Coarsely powdered raw rice: 2 cups.
2. Grated coconut: 1/4 cup.
3. Green chillies: 2 nos.
4. Red chilly: one
5. Bengal gram: 2 tablespoon.
6. Thor dhal (thuvaram parupu): 1 tablespoon.
7. Sesame oil: 3 tablespoon.
8. Mustered seeds: 2 teaspoon (for seasoning)
9. Urud dhal: 2 teaspoon (for seasoning)
10. Curry leaves few.
11. Asafetida powder: 1 pinch.
12. Salt for taste.

Method:Soak, wash and drain thor dhal and Bengal gram dhal and keep it for 20 minutes. After that add green chillies, asafetida powder little salt and grind it into a coarse paste. Heat sesame oil and allow mustered seeds to pop and add urud dhal and curry leaves. Add 3 cups of water and add required amount of salt, grated coconut powder and grounded paste to it and allow it to boil for two minutes. Pour rice powder slowly into the boiling water and stir continuously to avoid lumps. Allow it cool. Then make medium sized balls out of the dough and place it on the idly plate and steam for three minutes. Now your upma kozukattai is ready. Serve with coconut chutney or tomato chutney.

Source: Self.

Images: Google

Jack fruit Kheer.

Jack fruit kheer or payasam

This is a easy method for preparing this jack fruit (palapazam) kheer. This recipe was learnt from my grandma.

Ingredients:
1. Jackfruit slices 10 nos.
2. Powdered Jaggery 2 cups.
3. Boiled milk 500 ml.
4. Coconut milk one cup.
5. Cashew 10 gm.
6. Resins few.
7. Ghee two teaspoons.
8. Cardamom powder, a pinch

Method: Cut jack fruit into small pieces and cook till soft. Dissolve jaggery in water and strain and boil along with jackfruit till the raw smell of the jaggery goes. In a low fire add coconut milk and allow it to boil for a second. Remove from fire and add boiled milk and stir well. Fry broken cashew nuts and resins in ghee and add to the kheer. Add cardamom powder and close the vessel. Allow it to cool a little. Serve hot or cold. Try it for Tamil New Years day and enjoy.

Source: Own

Images: Google

A special dish for diabetics.

Oats Idly.

Ingredients required:
1. 1/2 cup rava.
2. 1/2 cup powdered oats.
3. 3/4 cup curd.
4. One teaspoon salt.
5. Water for mixing the contents.
6. Gingili oil one tablespoon.
7. Mustered seeds one teaspoon.
8. Bengal gram, one teaspoon.
9. Urud dhal, one teaspoon.
10. Asafetida powder, a pinch.
11. Curry leaves, 5 to 6.

Method: Mix rava, powdered oats curd salt and add water little by little to mix well. Soak it for one hour. Then heat oil in a pan, allow mustered seeds to pop, then add Bengal gram, urud dhal, curry leaves few powdered asafetida a pinch and mix well. Pour the contents to the idly plate and steam for 5 minutes. Serve hot with tomato chutney or Pudina leaves chutney.

Source: From Tamil Monthly.

Images: Google