Keerai Kootu

Keerai Kootu 

Good morning 

 A Lucious smooth tasty Keerai Kootu made with Arai / Amaranthus leaves. You can prepare with Serru keerai/ spinach (palak) etc. Kootu is a South Indian delicious side dish made with any vegetable / spinach with a coconut based recipe.

Ingredients:

Keerai/ Amaranthus leaves - 1 bunch

Moong dal - 1/2 cup

Grated coconut -1/4 cup

Jeera / cumin seeds - 1/2 tsp

Turmeric powder- 1 pinch

Red chilli - 2 nos

Hing / asafoetida - as per taste 

Salt - to taste 

Tempering:

Oil - 1 tsp

Urud dal - 1/4 tsp

Red chilli -1

Method:

# Wash and chopp keerai (any spinach)

# In a pressure cooker add moong dal, keerai/ spinach, turmeric powder and 1/4 cup water and cook for 2-3 whistle.

# Grind grated coconut, red chilli, cumin seeds by adding little water.

# Add the grinded paste to the cooked spinach/ arai keerai. Add salt, asafoetida and boil for 2min.

# Switch off the stove. 

# Heat oil, add mustard seeds once it cracle add urud dall and red chilli pour the tempering in the kootu. Keerai Kootu is ready to serve. It's a fantastic pair with steamed rice and pappad.

Thank you!

Nendram Pazham Pachadi

Nendram Pazham Pachadi 

Good Afternoon!

Nendram pazham Pachadi is a sweet tangy side dish served for Onam Sadhya. This can also be served with roti, rice, dosa etc.

A simple, delicious side dish which takes hardly 15 minutes to prepare. 

Ingredients:

Nendram pazham- 2 nos

Tamarind juice- 2 tablespoons 

Jaggery- 2 tablespoons 

Grated coconut- 1/2 cup

Cumin seeds- 1/2 tsp

Green chilli- 1 

Turmeric powder- 1 pinch

Salt to taste

Tempering:

Oil- 1tsp

Fenugreek seeds- 1/4 tsp

Mustard seeds- 1/2 tsp

Red chilli- 1 no

Curry leaves few

Method:

# Slice Nendram pazham....add tamarind juice and 1/4 cup of water, salt and turmeric and cook well.

# Grind grated coconut, cumin seeds and green chilli to a fine paste.

# Once Nendram pazham is cooked well add the grinded paste, jaggery. Let it boil well. Switch off the flame.

# Temper with mustard seeds, fenugreek seeds, curry leaves, red chilli. 

Serve this super delicious dish with rice/ roti/ Dosa.

Please do try and provide your comments.

Cabbage Thoran

Cabbage Thoran 

Good morning 

Cabbage Thoran is one of the item served during  Onam Sadhya. A vegan, healthy side dish...which can be served with sambar, rasam, parrupu or even with chappati.

This is slightly different from porrial as the coconut, cumin, green chilli's are grinded and mixed with Cabbage.

Ingredients:

Cabbage- 250 gms

Coconut oil - 1 tsp

Cumin-1 tsp

Green chilli- 2  nos

Grated coconut- 1/2 cup

Mustard- 1 tsp

Turmeric powder- 1 pinch

Salt to taste

Curry leaves  for garnish 

Method:

# Finely chop cabbage, and wash well.

# Heat a pan, add oil...add mustard, let it crackle well. Add cabbage, turmeric powder, salt and sprinkle water and cook on medium flame.

# Grind grated coconut, cumin, green chilli without adding water.

# Add the grounded coconut to the cooked cabbage.

# Mix well  with curry leaves.

Cabbage Thoran is ready to serve.

Kofta (Airfried Version)

Kofta (Airfried Version)

Kofta's are fried vegetable dumping / stuffed dumping's which are served with creamy malai / tomato gravy. A delicious recipe when served with any Indian bread, rice or pulav. 

This is an Airfried recipe with zero oil to fry koftas...yes used 2 tsp of oil to make tomato gravy to serve koftas.

Ingredients to make Kofta:

Palak leaves - 1/2 bunch

Fenugreek leaves - 1/4 bunch

Mawa - 2 tablespoons

Rava / semolina - 1 tablespoon

Gram flour - 3 tablespoons

Red chilli powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Water - 2 tablespoons / as required

Salt to taste

Tomato gravy:

Onion - 2 medium size

Tomatoes - 3 nos

Ginger - 1 inch

Oil - 2 tsp

Jeera - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Jeera powder - 1/2 tsp

Corriader powder - 1 tsp

Garam masala - 1 tsp

Salt to taste

Corriader leaves for garnish

Method:

# Wash and chop palak, fenugreek leaves.

# Mix palak, fenugreek leaves, rava, gram flour, all dry masalas, Mawa, sprinkle little water and make a soft dough.

# Make small marble size balls and Airfry @200'c for 15-17 minutes. Inbetween just check.

# To make gravy...make a fine paste of onion and ginger. 

# Make tomato puree.

# Heat oil in a pan, add jeera let it splutter add onion paste saute well add tomato puree, all dry masala's with 1/4 cup of water and boil on medium flame until the raw smell goes and the gravy becomes little thick.

# You may add water according to the consistency... add Airfried palak koftas and switch off the flame. Garnish with coriander leaves and serve.

Please do try and provide your comments.

Thank U!

Beans Parupu Usili

Beans Parupu Usili

Parupu Usili is a dal fried side dish which is served mainly with Vathakuzhambu and steamed rice. This is also an important side dish served in 'Marriage Sadya'. Vegetables used for Parupu Usili are cluster beans, banana flower, beans, cabbage, capsicum. 

One of my friend requested for this particular recipe...so updating in my blog.

I learnt this recipe from  my mother-in-la...she adds just the channa dal / kadalai parupu for any type of Usili.

In original method  grinded dal is cooked in slow flame by adding oil.. approx it needs1/2 cup of oil but I'm sharing a steamed method.

Ingredients:

Beans - 100 gm

Channa dal / kadalai parupu - 150 gms

Red chilli - 3 nos

Asafatedia - 1.5 tsp

Turmeric powder - 1/4 tsp

Mustard - 1.5 tsp

Oil - 1 tablespoons

Salt - 1.5 tsp / to taste

Method:

# Wash channa dal and soak it for minimum of 1 hr. (or for 2 hrs)

# Wash and finely chop beans.

# Strain the water from channa dal and coarsely grind with red chilli, asafatedia, salt according to taste. Do not add water. Just pulse it.

# Use idli steamer to cook Usili. Add water in idli steamer, smear oil in idli plate add the grinded dal and steam for 15-20 minutes.

# Check by inserting a knife it should come out clean.

# Allow it to cool down completely.

# Cook beans by adding turmeric powder and salt in a separate pan... sprinkle some water.

# Once the dal mixture cools down crumble it and pulse it in mixie. (this is a easy way to make with very less oil)

# Heat a pan/ kadai add oil let mustard crakle well add parupu usili and just roast on low flame for 5 minutes. Stir in between. You can find the change in colour of Usili. 

# Add cooked beans to Usili and mix well. Cook for 3 minutes switch off.

Serve with steamed rice.

Do try and provide your comments.

Thank U!

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Potato Curry

Potato Curry

Most of us love potato curry, this is a simple dish which is served as a side dish for sambar rice, rasam rice or with pulka or chapathi. A dry curry with mild spices. 

For South Indian style spicy curry varieties I always add curry powder / sundal powder. For which the recipe is given below:

http://swadishtkitchen.blogspot.com/2017/09/curry-powder-sundal-podi.html

Pl. watch my video and provide your comments:

https://youtu.be/vwLQIDfN9Gs

Ingredients:

Boiled Potatoes - 1/2 kg

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafatedia - 1/2 tsp

Curry Powder - 1 tablespoon

Mustard - 1 tsp

Urud dall - 1/2 tsp

Oil - 3 tablespoons

Salt - 1 tsp

Coriander leaves to garnish.

Method:

# Cut the boiled potatoes in cubes.

# Heat a pan add oil. Once it heats well add mustard seeds...when it spluters add urud dall. 

# Mix turmeric powder, asafatedia, red chilli powder, asafatedia, to the boiled chopped potatoes.

# Add to the seasoning and roast on a medium flame for 15-20 minutes. Inbetween mix well.

# Sprinkle curry powder and give s good mix.

# Sprinkle chopped coriander leaves for garnish and serve.

Please do try and provide your comments.

Thank you!

Peanut Podi / Verkadalai Podi (Peanut Chutney Powder)

Peanut Podi / Verkadalai Podi ( peanut chutney powder)

A simple and easy Peanut chutney podi / Verkadalai podi which is served with dosa, idli or even with steamed rice. Today I'm sharing my version of preparing peanut podi..... In this recipe the ingredients are dry roasted on medium flame one after another in  gas stove...but I have roasted it in Airfrier.(as in Airfrier everything gets roasted evenly)

Ingredients:
Peanuts - 1 cup
Coriander / dhania seeds - 2 tsp
Cumin / jeera - 1 tsp
Channa dal - 1 tablespoon (optimal)
Red chilli - 8-9 number
Asafatedia - 1/4 tsp
Salt to taste

Method:
# Take peanuts and put it in Airfrier basket and fry @ 170'c for 10 min.

# Allow it to cool and remove the skin from peanuts.

# Add channa dal and fry for just 3 min in Airfrier @ 170'c. Add cumin seeds, coriander seeds, red chillies and fry @ same temperature for another 2-3 minutes.

# Remove from Airfrier and allow it to cool.

# In a mixer jar add all roasted ingredients with salt and asafatedia (without peanuts) and make a coarse powder....now add roasted peanuts and make a coarse powder.

Store this in an airtight container for a month or can refrigerate for 2-3 months.

Please do try and provide your comments.

Thank you!