Wednesday, 29 January 2014

Arai Keerai Poriyal(Greens Stir fry)

Arai Keerai (Greens) is a very healthy, simple and easy dish to prepare. It can be prepared  in a jiffy. We find it difficult to give children greens. We all know its nutritional value and its importance in our menu. This can be given to children without much difficulty. We have to change the recipes often so that they don’t get bored of the same dish. I find it difficult with my elder one in giving keerai even now. Try out with the greens you get in your region and enjoy. I will surely update lots more greens recipe in my further go.
IMG_20140128_121807-001

Prep time: 20 mins|Cook time:15 mins|Serves:3
Cuisine: South Indian, Tamil Nadu recipes

Ingredients
Quantity
Arai keerai
4 bunch
Moong dal(boiled)
½ cup
Onion
1 no
Garlic
4 cloves
Hing
pinch
Oil
1tsp
Mustard seeds
½ tsp
Red chilies
4 no’s
Salt
to taste
Method
1. Wash the greens thoroughly and chop finely. Chop onion and garlic. In a pan, heat 1 tbsp. oil. Add mustard seeds and asafoetida.When mustard seeds splutter, add red chillies and then garlic,onion.Saute till the onions turn soft.keerai1-0012.Now add the greens with little salt and stir. In a few minutes it will become small in quantity. There will be water in itself enough for cooking else sprinkle some water. Make the flame low.IMG_20140128_114821 3. Once you feel the green is cooked and the water content has gone add boiled moong dal.Give a quick stir and let it cook for 3 minutes.Check for salt and switch off the stove.IMG_20140128_121610-0014. Serve this Arai keerai poriyal  as a side dish for rice or chapatis
Notes
This can mixed with rice along with little ghee and fed to small ones.(My mom always does that to my son)

Monday, 27 January 2014

Andhra Style-Gongura Mutton Chops

Gongura is a common leafy vegetable found in Andhra Pradesh.  It is sour it taste.   It is called as Pitwaa in Hindi,Pandi in Kannada and Red Sorrel leaves in English.  It is a very rich source of Iron, vitamins, folic acid and anti-oxidants.

IMG_20131201_081245

Prep time: 15 mins|Cook time:30 mins

Ingredients

Quantity

Oil

2 tbsp.

Fennel seeds(Sombu)

1 tbsp.

Clove

3 no’s

Cinnamon

2” stick

Cardamom

3 no’s

Pepper corns

1 tsp

Onion

2 no’s

Ginger garlic paste

2 tbsp.

Green chilies

5 no’s

Gongura leaves

2 bunches

Curry leaves

2 sprigs

Mutton

750 gms

Salt

to taste

Method

1. Clean the mutton add ginger garlic and salt .Boil it in a pressure cooker.Now take a bowl and heat the oil in that and all the garam masala spices to it.gongura12. Once they start spluttering, add green chilies and chopped onion, sauté it till it becomes pink.Once the onions become pink then add the gongura leaves, curry leaves and salt.gongura 23. Let it cook for 10 minutes. Let it get cooled down and blend the items.gongura 34. Now heat oil in the pan, add garlic pieces and chopped onions.gongura45. After sometime, add  the ground mixture and the mutton pieces,sauté for five more minutes so that they get well wrapped with the spices paste.Then add water, wait  till it thickens.IMG_20131201_081133 6. Serve with hot rice.

Notes

Grinding gongura leaves along with the other ingredients is optional for those who feel like sautéing and cooking. Either ways you can proceed.

Both ways of gongura mutton tastes good.

Friday, 24 January 2014

Homemade Tomato Juice


I love tomato and pepper based juices. This juice is a dynamo combination of savory and hot. It’s low in natural sugars and high in flavor and nutrients, and even contains metabolic benefits from the chilies. Tomatoes contain beta-carotene, vitamin A, vitamin C and other nutrients. It lowers the blood pressure and boost immune function. Try a spicy and hot tomato drink.
Prep Time: 5 mins | Cook Time: 20 minutes
Cuisine:Indian 

Ingredients

Quantity


5 no’s


1 (de-seeded)


2 tbsp.


1 no


2 tbsp.


to taste


¼ tsp.


1tbsp
 Method
1. Wash tomatoes. Core and chop the tomatoes roughly. Place in a medium saucepan with as much of juice as you can get off the cutting board, and the rest of the ingredients.
2. Add the chopped tomatoes to the pot. Lower the heat, and simmer the tomatoes for some time, depending on the finished consistency you want. A longer cooking time will yield a slightly thicker juice.
3. Remove the cooked tomato mixture from the heat and let it cool for at least 10 to 15 minutes. Pass the tomato mixture through a sieve or food mill to remove all tomato solids, the onion, and the celery.
After everything is done, add lemon juice and serve(Note: Lemon juice to be added when the juice is warm)
Notes
If you prefer to work with peeled tomatoes, blanche the tomatoes in boiling water for a minute or two until the skin splits, let them cool, and remove the skins.


Linking to
Cooking with red @ Merry Tummy



Friday, 17 January 2014

Avarekalu Uppittu(Upma)

Avarekalu  is abundant during winter  and now we find it Bangalore very easily. This needs lot of time to separate the bean from the pod. If you want to fry it then there is still more work like soaking the beans overnight and peeling it further many dishes can be prepared with this tasty beans. Avarekalu uppittu is a popular breakfast dish in Bangalore I am not aware of the traditional method but this is how we prepare. I have been hooked to it. I like uppittu, not that i have always liked it, but now i do. Anyways, there are certain joints in Bangalore which is very famous for uppittu.IMG_20140116_145501

Prep time:15 mins |Cook time:15 mins
Cuisine : Karnataka recipes

Ingredients
Quantity
Bombay rava
1 cup
Boiled avarekalu(skinned)
3/4  cup
Onion
1 no
Tomato   
1 no
Green chillies
3 slit lengthwise
Turmeric powder
pinch
Red chilli powder
2 tbsp.
Salt
to taste
Water
3 cups
Coriander leaves
2 tsp
Grated coconut
¼ cup(optional)
 To temper
Oil
2 tbsp.
Mustard seeds
1 tsp
Split black gram dal
½ tsp
Bengal gram dal
¼ tsp
Curry leaves
few
Cashewnuts
10 no’s
IMG_20140116_145756-001
Method
1.Roast the rava with little oil, until the aroma comes out, but take care not to brown it. Keep aside to cool. Dice the onion into slices and tomatoes into small cubes. Heat a heavy bottomed pan, and then add oil, mustard,black gram dal, channa dals and cashewnuts and curry leaves. Next add the sliced onions, green chillies and sauté until they turn a little translucent.upma2 2. Add the avarekalu  and  cook until tender. Now add 2 cups of boiling water into this and mix well.It’s time to add the masala powders. Stir for some time and then add the roasted rava, mix thoroughly making sure no lumps are formed. Stir constantly till it gets thickens.Now add the cubed tomatoes and check for salt.upma3-001 3. Take off from the heat and add lemon juice if desired. Garnish with coriander and grated coconut(optional) and serve hot.upma5 4. Can also be served hot with a pickle or curd on the side... IMG_20140116_145555 We also love some crackers or chips.
 Notes
You may combine veggies of your choice.You may also dry roast the rava prior or add it without roasting.
Only if you add generous amount of ghee enhances the taste of any upma, but you may adjust accordingly.Grated ginger can also be added if you prefer.

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