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!

Kadamba Sadam

Kadamba Sadam

Kadamba Sadam is a medley of vegetables, legumes, rice, lentils with freshly grounded spices. 

 This is a one pot meal perfect for a lunch box.

 This recipe is slightly different from normal Sambar Sadam and Bisiebele bath. 

For Kadamba Sadam we use only Country Vegetables ( Nattu kaikare) with freshly grounded spices. 

You can also add fried turkey berries (sundakkai) while tempering which gives authentic taste to Kadamba Sadam. 

Today I used vegetables:  Ash gourd, yellow pumpkin, cluster beans, raw banana, chow chow. 

Legumes: grean peas, red eye beans.

Ingredients:

Vegetables - 1 cup

Raw rice - 1.5 cups

Tamarind - medium size gooseberry 

Toor dal - 1/4 cup

Salt to taste

Turmeric powder - 1/4 tsp

Ghee- 1 tsp

Asafatedia - 1/4 tsp

Legumes:

Black eyed beans - 2 tablespoons

Green peas - 2 tablespoons.

Spices:

Dhania/ Corriader seeds - 1.5 tablespoons

Channa dal - 1 tsp

Pepper corns - 7-8 nos

Fenugreek seeds - 1/4 tsp

Red chillies - 4-5 nos

Grated coconut - 2 tablespoons

Curry leaves - handful 

Tempering:

Mustard - 1 tsp

Curry leaves - few

Corriader leaves - few

Oil - 2 tsp

Method:

# Wash and chop the vegetables in square diced shape.

# Soak tamarind in 1/2 cup of water. Squize tamarind extract to get tamarind juice.

# Cook vegetables, legumes. Donot over cook them.

# In 1 tsp of oil roast the spices for spice powder.

(Corriader seeds, Fenugreek seeds, channa dal, pepper, red chillies, grated coconut, curry leaves.)

Allow it to cool for some time and make a fine powder.

# Wash rice and toor dal and pressure cook for 4-5 whistles/ until they are cooked well.

# Heat a pan add oil, mustard seeds let is splutter well add curry leaves scard well...add cooked vegetables, legumes, tamarind juice, salt and allow it to boil for 5-7 minutes until the raw smell of tamarind goes. 

# Add freshly grinded spice powder and boil for 2-3 minutes.

# Mash cooked dal and rice well, add to the boiling vegetables in tamarind sauce.

# Add asafoetida and mix well. Switch off the flame.

# Add chopped coriander leaves and curry leaves.

# Add a dollop of ghee and serve.

Please do try and provide your comments.

Thank U!

Nei Appam / Sweet Paniyaram/ Unniappam

Nei Appam/ Sweet Paniyaram/ Unniappam

Happy Jackfruit Day! 

How about a healthy, gluten-free, traditional sweet which is easy and simple to make. This is a Millet Paniyaram made with 'Kodo' millet. 

 Nei Appam is a sweet appe made with  soaked rice grinded with jaggery, cardamom powder, bananas.

This is a Millet appe with Jackfruit.

I've added ripe Jackfruit in this recipe, if  you don't have you can skip the step.

You can add Cardamom powder in this recipe.

Kodo millet - English

Varagu - Tamil

Harka - Kannada

Arikelu - Telugu

Kodra / Koden - Hindi

Koovaragu - Malyalam

I've already shared Traditional Nei Appam recipes for which the link in shared below:

Nei Appam/ Unniappam/ Sweet Paniyaram/ Sweet Appe:

Nendram Pazham Nei Appam

http://swadishtkitchen.blogspot.com/2017/08/nendhram-pazham-nei-appam.html

Nei Appam/ Unniappam

http://swadishtkitchen.blogspot.com/2016/08/nei-appam-for-krishna-janmashtami.html

Ingredients:

Kodo millet - 200 gms

Jaggery powder- 3 tablespoons/ 60 gms approx

Ripe Jackfruit - 8 bulbs / nos

Oil / ghee - as required to make Paniyaram

Method:

# Wash Kodo millet well. Soak it in water for 3-4 hrs.

#  Remove water, grind it in mixie without water. It will become grainy batter.

# Chop Jackfruit add in the mixie with kodo and grind to smooth  paste. Add jaggery powder and grind. The consistency of the batter should be like idli batter. Thick in consistency.

# Close with a lid  and let it rest for 4-5 hrs.

# Heat a Appe pan / Paniyaram pan, add ghee / oil. The oil should be hot not smoky.

# Pour the Nei Appam batter in the Paniyaram pan.

# Flame should be in medium.

# After 2-3 minutes turn it with spoon/ knife.

# Once it is cooked well remove it.

Try this healthy, traditional sweet and provide your comments.

Thank U!