Wednesday, 16 March 2016

Murungai Keerai Soup - Drumstick Leaves Soup

Murungai Keerai Soup - Drumstick Leaves Soup, this is one of the healthy soup variety that we make in our home when we get this leaves. As I have mentioned in my earlier post, this keerai is rich in iron and Vitamin-A. This is a clear soup kind of recipe which is very very easy to make. My mom used to make this soup whenever I have cold or cough, this will give a bit of relief from it. We can make different varieties of dishes using drumstick leaves. I will post the recipes one by one when I make it next time.


Murungai Keerai Soup - Drumstick Leaves Soup

Preparation Time : 10 Minutes | Cooking Time : 15 Minutes | Serves : 3

Ingredients
Murungai Keerai / Drumstick Leaves - one fist full
Tomato - 1 No.
Shallots - 3 No.
Garlic - 5 to 6 Cloves
Black Pepper Corns - 1/2 tsp.
Cumin Seed - 1/2 tsp.
Coriander Seed - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Salt to taste

Method
1. Keep all the ingredients ready for making the Murungai Keerai Soup.
a. Peel and wash the shallots and garlic cloves.
b. De-stem the drumstick leaves and wash it.
2. Roughly chop the tomato. Grind all the ingredients except drumstick leaves and tomato to a coarse paste.
3. In a vessel, add the chopped tomato, drumstick leaves, ground paste, salt and four cups of water. Bring it to boil. Let this soup cook till the drumstick leaves are well cooked. Switch off the flame.
4. Strain the soup and transfer it to a serving bowl.

Healthy Murungai Keerai Soup is ready to serve.


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Monday, 14 March 2016

Vegetable Rice

Vegetable Rice - If all the vegetables are cut and ready, this is one of the easy lunch box recipe. The major time to make this dish lies in cutting the vegetables. If you keep the vegetables ready the previous night, the work is almost done. This rice is neither the biriyani type nor the fried rice type. It is made in the combination of both :) I just tried this recipe once when I had different left over vegetables which I used for other dishes, so I thought of preparing a rice with those vegetables and it came out really well. So, here is the recipe...



Vegetable Rice

Preparation Time : 20 Minutes | Cooking Time : 30 Minutes | Serves : 3

Ingredients
Cooked Rice - 2 Cup
Onion - 1 No.
Green Chili - 2 No.
Carrot - 2 No.
Beans - 10 No.
Capsicum - 1 No.
Fresh Green Peas - 1/2 Cup
Chicken Masala Powder - 1/2 tsp.
Soya Sauce - 1/4 tsp.
Tomato Sauce - 1/2 tsp.
Mustard seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Oil - 2 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make vegetable rice.
a. Finely chop the onion and slit the green chilies.
b. Chop the carrots, beans and capsicum.
2. Heat oil in a kadai, add mustard seeds and cumin seeds. When the mustard seeds splutter, add the onion and green chili. Saute till the onion turns translucent.
3. Add all the vegetables except green peas and saute for 2 minutes.
4. Add chicken masala powder, turmeric powder and salt. Mix it well.
5. Add the green peas and mix well. Sprinkle some water and cook covered till the vegetables are cooked.
6. Add the cooked rice and mix well.
7. Add the Soya sauce and Tomato sauce and mix well. Switch off the flame and transfer to a serving bowl.

Tasty and healthy Vegetable rice is ready to serve.


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Thursday, 10 March 2016

Mutton Keema Vada - Kari Vadai

Mutton Keema Vada - Kari Vadai, this is a typical South Indian dish. We can make many recipes using Mutton keema like mutton keema balls, keema matar, keema cutlet etc, but this vada have a unique taste and flavor because of the spices used. This can be served as a starter or you can enjoy it with a cup of tea in the evening. I did not get the minced meat, so I just roughly ground it using a blender. Lets move on to the recipe.
Click Here for more Mutton recipes.


Mutton Keema Vada - Kari Vadai

Preparation Time : 20 Minutes | Cooking Time : 15 Minutes | Serves : 4

Ingredients
Mutton - 1/4 Kg
Egg - 1 No.
Shallots - 25 No.
Ginger Garlic Paste - 1 tsp.
Green Chili - 2 No.
Curry Leaves - 2 Sprigs.
Mint Leaves - 1 Sprig.
Coriander Leaves - 2 Sprigs.
Fennel Seeds - 1/4 tsp.
Garam Masala Powder - 1/4 tsp.
Poppy Seeds - 1/4 tsp.
Oil for Deep Frying
Salt to taste

To Grind 1
Mutton - 1/4 Kg
Turmeric Powder - 1/4 tsp.

To Grind 2
Fried Gram - 2 tbsp.
Grated Coconut - 2 tbsp.
Cloves - 3 No.
Cinnamon Stick - 1 inch piece
Cardamom - 2 No.

Method
1. Keep all the ingredients ready for making mutton keema vada.
a. Clean and wash the mutton pieces.
b. Chop the shallots and green chili.
c. Chop the curry leaves, mint leaves and coriander leaves.
2. Roughly grind Mutton pieces and turmeric powder.(You can avoid this step if your are using mutton keema). Transfer it to a bowl. Separately grind the items mentioned under "To Grind2" section.
3. Add the ground mutton, ground fried gram-coconut powder and other ingredients mentioned under "Ingredients" section. Mix it well.
4. Make small balls and keep it in middle of the palm and press it to make vada. Deep fry the vadas in batches. Fry it till it is cooked on both sides and it turns golden brown color. Transfer the Vada to a paper towel to absorb excess oil.

Yummy Mutton Keema Vada is ready to serve. Serve it as an evening snack or as a starter.


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Wednesday, 9 March 2016

Sprouted Green Gram Curry - Sprouted Moong Beans Curry

Sprouted Green Gram Curry, this is such a simple dish to make as a side dish for chapati. This will be good to eat with steamed rice as well. You can make this curry with whole green gram as well. But  using sprout make it more healthier. I have used brinjal along with sprout in this recipe, you can also add potatoes instead of brinjal. Adding coconut gives more flavor to the curry.


Sprouted Green Gram Curry - Sprouted Moong Beans Curry

Preparation Time : 15 Minutes | Cooking Time : 25 Minutes | Serves : 3

Ingredients
Green Gram Sprouts - 1 Cup
Brinjal - 4 No.
Tomato - 2 No.
Onion - 1 No.
Cumin Seeds - 1/4 tsp.
Green Chili - 3 No.
Turmeric Powder - 1/4 tsp.
Curry Leaves - 2 Sprigs.
Oil - 1 tbsp.
Salt to taste

To Grind
Coconut - 2 Pieces each 2 inch
Cumin Seeds - 1/4 tsp.

Method
1. Keep all the ingredients ready to make Sprouted Green Gram Curry.
a. Chop the onions and tomatoes.
b. Cut the brinjal into medium sized pieces (Lengthwise)
c. Slit the green chilies.
2. Heat oil in a pan and add cumin seeds and curry leaves. When the cumin seeds sizzle, add the onion and green chilies.
3. Saute the onion till transparent, add the brinjals and saute for minute and add turmeric powder.
4. Mix it well. When the brinjal is half cooked, add the tomatoes and mix well.
5. Add salt and mix well. Cook till the tomatoes become soft.
6. Add the sprouts and mix well.
7. Add coconut and cumin seeds to a blender and grind it to a paste by adding little water.
8. Add a cup of water to the curry and bring to boil. Now add the ground coconut paste and mix well.
9. Add some more water and allow it to boil. Switch off the flame when the sprouts are cooked well.

Sprouted Green Gram Curry  is ready to serve. Serve it with chapati or steamed rice.

Note
We are not adding any spice powder to this curry. The spiciness purely depends upon the number of green chilies used. So adjust the number of green chilies according to your spice level.


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Tuesday, 8 March 2016

Vendakkai Thakkali Masala - Tomato Bhindi Masala

Vendakkai Thakkali Masala - Tomato Bhindi Masala, this dish is a typical South Indian preparation. Actually, the dish is easy to make but we need real patience in cutting the lady's finger. We need to finely chop the lady's finger to make this dish. Adding tomato will give a little tangy taste to the dish. At the same time, adding coconut will give a nice flavor and taste. Hope many of you might have not tried this kind of recipe. Do give it a try!


Tomato Bhindi Masala

Preparation Time : 20 Minutes | Cooking Time : 25 Minutes | Serves : 3

Ingredients
Lady's Findger - 1/4 Kg
Tomato - 2 No.
Onion - 1 No.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Curry Leaves - 1 Sprig.
Oil - 1 tbsp.
Salt to taste

To Grind
Coconut - 2 Pieces each 2 inch
Dry Red Chili - 3 No.
Shallot - 1 No.
Cumin Seeds - 1/2 tsp.

Method
1. Keep all the ingredients ready for makingVendakkai Thakkali Masala.
a. Finely chop the lady's finger / bhindi. Click this link to view the tips to clean and cut the lady's finger / Bhindi.
b. Finely chop the onion.
c. Roughly chop the tomatoes.
2. Heat oil in a pan, add mustard seeds and urad dal, when the mustard seeds splutter, add the onion and curry leaves and saute till the onion turns transparent.
3. Add the chopped lady's finger,and saute till the stickiness of lady's finger goes off.
4. Add chopped tomatoes and salt. Saute till the tomato become soft.
5. Take a blender and add all the ingredients mentioned under "To Grind" section. Grind to a coarse paste.
6.  Add the ground paste to the lady's finger and mix well. Cook on medium flame for about 5 minutes and switch off the flame.

Tasty Vendakkai Thakkali Masala - Tomato Bhindi Masala is ready to serve.


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Monday, 7 March 2016

Murungai Keerai Kuzhambu - Drumstick Leaves Curry

Murungai Keerai Kuzhambu - Drumstick Leaves Curry, this is one of the famous dish in Tamil Nadu. This is one of the healthier dish too.  I have read that Murugai Keerai is rich in iron and Vitamin A. Even in our home they say, when hemoglobin is low, they ask us to include more murungai keerai in diet. This will make a wonderful combination with ragi kali and goes well with steamed rice too. Murungai keerai is little hard to digest, so avoid eating it for dinner and be little cautious when given to kids.


Murungai Keerai Kuzhambu - Drumstick Leaves Curry

Preparation Time : 20 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Murungai Keerai / Drumstick Leaves - 1 Cup
Shallots - 15 No.
Tomato - 1 No.
Garlic - 5 Cloves
Tamarind - small gooseberry size
Mustard Seeds - 1/4 tsp.
Curry Leaves - 1 Sprig
Asafoetida - a small piece
Turmeric Powder - 1/4 tsp.
Oil - 1 tbsp.
Salt to taste

To Grind
Toor Dal - 2 tbsp.
Dry Red Chili - 2 No.
Coconut - 3 tbsp.
Shallots - 7 No.
Cumin Seeds - 1/2 tsp.

Method
1. Keep all the ingredients ready to make Murungai Keerai Kuzhambu.
a. De-stem the drumstick leaves.
b. Roughly chop the shallots, tomato and garlic cloves.
c. Soak the tamarind in water for 15 minutes and extract its pulp.
2. Grind the ingredients mentioned under "To Grind" section one by as shown in the picture below.
3. Heat oil in a pan, add mustard seeds, when the mustard seeds splutter, add the curry leaves, roughly chopped shallots and garlic cloves. Once the shallots turn transparent, add the tomato and salt.
4. Saute till the tomatoes become soft. Now add the tamarind extract and turmeric powder and bring to boil. Add the ground paste and mix well.
5. Let this gravy cook till the raw smell of the curry goes off. Now add the drumstick leaves and allow it to cook for about 10 minutes and switch off the flame.

Tasty Murungai Keerai Kuzhambu is ready to serve. Serve it hot with Ragi Kali or steamed rice.


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Saturday, 5 March 2016

Lemon Poha - Elumichai Aval

Lemon Poha - Elumichai Aval,  this is a simple and easy breakfast recipe. The procedure is same as we do for Lemon Rice, but the only difference is the way we handle the poha / aval. Many of us might do plain aval upma/poha upma or aloo poha etc. But this will be a little different recipe than the usual poha recipes. I generally like tangy dishes so no wonder I like this dish too. Do give it a try, hope you will also like it.


Lemon Poha - Elumichai Aval

Preparation Time : 15 Minutes | Cooking Time : 15 Minutes | Serves : 2

Ingredients
White Poha / Vellai Aval - 1 Cup
Lemon - 1 No.
Onion - 2 No.
Green Chili - 2 No.
Ginger - 1/2 inch piece
Curry Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make Lemon Poha.
a. Soak the poha in water for about 5 minutes and drain the water and keep it aside. (Refer Note Section below)
b. Chop the onions, green chilies and ginger.
c. Take a bowl and squeeze the juice of one lemon and add salt and turmeric powder. Mix well and keep it aside.
2. Heat oil in a pan and add the mustard seeds. When the mustard seeds splutter, add the chopped onion, green chilies, ginger and curry leaves. Saute till the onion turns transparent.
3. Switch off the flame and wait for a minute. Then, add the lemon mix and mix well. Switch on the flame and add the poha to it and toss it well.
4. Once it is nicely mixed, cover the pan and cook for 1 to 2 minutes on low flame. Now switch off the flame and transfer it to a serving bowl.

Tasty Lemon Poha is ready to serve. Tastes best when hot.

Note
1. The soaking time of poha depends upon the type of poha used. 
2. If the poha is little thin, then you may required about 3 to 5 minutes.
3. If the poha is little thick and hard, you need to soak it for more than 5 minutes.
4. Whatever may be the time soaked, you need to check the poha every one minute to see if it had become soft or not. If it is soft then drain it immediately else it will become like a paste.


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