MURUNGA KEERAI THUVAYAL

MURUNGA KEERAI THUVAYAL

MURUNGA KEERAI THUVAYAL

Murunga keerai has lot of health benefits. When taken regularly it subsides high blood pressure and makes it normal. Lot of dishes can be made using this KEERAI. One among them is this THUVAYAL which I have tried. It tastes really yummy. Adding coriander leaves has given it an yummy taste.

INGREDIENTS

1. Murunga keerai - 2 cups washed and cleaned
2. Onion - 1 big
3. Desiccated cocunut - 1/4 cup
4. Red chilies - 4 nos
5. Green chilies -3 to 4 nos
6. Tamarind a small piece
7. Roasted bengal gram daal - 3 tblspn
8. Fresh coriander leaves washed and cut - A hand full
9. Salt as per taste.      
10. Gingelly oil 1 tsp

METHOD:-

• Heat kadai with 1 tsp gingelly oil.
• Add finely chopped onion red chilies and fry till light onion colour changes to light pink. 
• Add cleaned murunga keerai and fry till the raw smell goes out of it.slightly fry coriander leaves after switching off the stove. Let the mixture cool for some time. 
• Grind cocunut ,green chilies , tamarind ,roasted bengal gram daal, salt along with the roasted ingredient.
• Add little water for grinding till it reaches THUVAYAL consistency. 

BEETROOT PARUPU USILI

BEET ROOT PARUPU USILI


Whenever we get beetroot we usually do only beetroot porial with COCUNUT which will be sweet. But for a change I tried beetroot parupu usili amd it turned out to be tastier than usual poriyal. Hence i am sharing the same here.

INGREDIENTS:

Beetroot 1/4 kgs finely chopped and cook it with added salt till done.

For parupu usili I try an easy method. I don't pre soak the daal  but instead I grind the bengals gram daal to fine powder with red chillies and salt for the daal and the soak it for ten minutes.

Bengal gram daal 100 gms
 Red chillies 5 to 6 nos
Asafoetida a pinch
Salt for the dal as required.

Grind the above to powder and add water and soak for ten to fifteen minutes.

 

It will absorb the water and it will be soaked fully as required.

Onion 1 no
Ginger 1 inch

Coarsely grind onion and ginger and keep aside.

Oil 3 tbspn
Mustard seeds 2 tsp
Coconut oil 1 tsp

METHOD

HEAT the kadai with oil. Add mustard seeds and when it splutters add coarsely ground onion and ginger and sauté for few min till a good aroma comes. Now add the ground daal and keep stirring. Within few minutes the daal will get separated and get cooked. Do all these by simmering the stove. The daal usili  will become séperated and a good aroma of masala vada will come. At this stage take out the daal mixture in a  seperate bowl.

 Take the kadai and put the cooked beetroot and sauté till all excess water is evoporated in heat. Now add the dal usili  kept aside over the beetroot and mix well. Close it with lid and let it get cooked for five minutes. Finally add a tsp of coconut for a fresh aroma.

 The same method can be followed for other vegetables such as beans avaraka kodamilaga carrot ,Kara mani  etc. 

TOMATO PACHADI Or RAITHA

INGREDIENT

RIPE TOMATOES 5 nos

SALT TO TASTE.

CURD 5 to 6 tbspn

CORIADER LEAVES FOR GARNISHING

OIL 1 tsp

MUSTARD SEEDS 1 tsp

 METHOD

Boil tomatoes till it becomes soft. After cooling grind it to smooth paste . Add salt curd and coriander leaves. Take oil in a kadai add mustard seeds and when it splutters drop it on to the prepared raitha and mix well.

CAULIFLOWER MASALA

PHOOL GOBI MASALA.








INGREDIENT:

Cauliflower (split into small flowers) : 1 hand full.
Onion :1Fennel seed :1 tsp

Salt as per taste

Sugar : 1/2 tsp

Curd:3 tbspn

Corn flour powder :2tsp

Black pepper powder :1/2 tsp

Coriander leaves : for garnishing

Tomato : 1

Cinnamon Stick : 1/2 inch

Red chilli powder : 1 tsp

Garlic : 5 pods

Garam masala :1 tsp

Cumin seed powder :1 tsp

Fresh cream :2 tsp

Method:

Remove florets from the whole. In a bowl of warm water soak the flowers  for ten minutes.Then wash it in running water to clean the flower thoroughly.

Mix pepper powder salt and corn flour in curd and marinate the flower for another ten minutes.

Take a kadai and pour 3 tbsp oil.Semi fry the marinated flower just till good aroma comes out of it. Remove and keep it seperate.

Grind tomato , red chilli powder garlic pods cumin powder and  garam masala to a paste adding enough water.

Take the kadai. Add 2 tsp of oil and add the fennel seeds,When the seeds splutter add the ground paste. Saute well till raw smell goes and oil comes out of the gravy.Add fresh cream

Now add the semi  fried cauliflower, sugar and boil for ten minutes in low flame.

Garnish well with fresh  coriander leaves.

 

 

 

SPROUTED GREEN GRAM DAAL KURMA

Ingredient
Sprouted green gram daal 100 gms
Onion 2 big
Tomato 2 big
Tamarind a small piece.
Saltas per taste
Garlic 7 pods
Oil 2 table spoon
Turmeric 1 tspn
Chilli powder 1 tsp
Green chillies 1 or 2
Cumin powder 1/2 tsp
Sugar 1 tsp
Garam masala 2 tsp
Asafoetida a pinch
Mustard seeds 1 tsp for seasoning

Method
Steam cook the daal for 5 minutes
Soak tamarind and take juice of it.
In  a kadai fry 1 onion and coconut till golden brown along with green chillies and grind it to a paste by adding tomato and garlic..
In a kadai pour oil and season with mustard seeds and add the remaining onion and saute well .Add the ground paste to it and saute till good aroma comes. The oil will come out after some time,At this stage add the chilli powder salt garam masala turmeric powder , cumin powder ,sugar,asafoetida tamarind extract and the  steamed sprouted green gram daal.and let it cook in medium for 15 min till oil comes out of it .
Add coriander leaves for garnishing and serve it as a side dish for chappati or dosa

PALAK PANEER

INGREDIENT

spinach one bundle
Onion 2 nos
Tomato 1 big
Green chilli 1 no
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1  t sp
Fenugreek powder 1/2 tsp { or fenugreek dry leaves 3 tsp}
Salt as per taste
Ginger garlic paste 2 tsp
Turmeric powder 1/2 tsp
Milk half glass
Oil 3 tbspn
Butter 1 tbspn
Sugar 1 tsp
Cumin seeds for seasoning
Coriander leaves

Method

Cut the leaves of the spinach and boil for 3 minutes. When it cools,grind it to a smooth paste.
Boil onion and tomato for 3 minutes ,.When it cools grind it to a paste along with green chillies
TAke a kadai .Pour oil and butter. Add cumin seeds .When it splutters add onion tomato paste, ginger garlic paste, turmeric powder , Cumin powder , coriander powder,garam masala powder and let it boil in simmer till the raw smell goes.Add red chilli powder and boil for another 5 minutes.
At this stage add the ground spinach and milk.Let it boil for 10 minutes in simmer. Oil will come out of the mixture.
Add panir cube and cook for 3 minutes till every thing blends well.
Add sugar and coriander leaves finally

SENAKIZANGU SABJI

iNGREDIENT

Senakizangu 1/2 kg
Onion 1 big
Cumin powder 1 tsp
Corriander powder1tsp
Saunf powder1/2 tsp
Garlic 4 pods
Salt as per taste
Turmericpowder 1/2 tsp
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Lemon juice 2 tsp
Oil 2tbsp
Coconut oil 1tsp
Mustard seed 1 tsp for seasoning

METHOD

 Cut the vegetable .In a vessel add turmeric , cumin ,coriander , saunf ,salt , red chilli powder , asafoetida and mix well.
Cut the onion and grind it along with garlic to a smooth paste.Mix this paste with the mixture in the vessel and mix well.
On a pre heated kadai add oil and mustard seed, Now keep the f lame in simmer till the vegetable is done fully.When mustard splutters add the onion mixture paste and saute till the raw smell goes of completely and a good aroma comes out of it.By this time the slight water in onion mixture would have dried.
At this stage add the senakizhangu and keep stirring well till its mixed well with the onion mixture .Add the curry leaves and keep stirring. Close it with a lid and keep it for 10 minutes. In between keep stirring from the bottom.Finally add coconut oil and coriander leaves and stir for 3 minutes.

POTATO SABJI

Potatoes are an all time favourite for many children.. This is one vegetable, which adds a yummy flavour to whatever dishes it is added to. This sabji can be done in a number of method.. In this blog i have given one of my favourite tried and tested method. Hope people who surf this recipe get  an immediate urge to give it  a try.

Ingredient

Potatoes 250 gms Cut into small pieces with the skin
Onion 2 big
Red chilli powder 1 tsp
Salt as per taste.
Cumin powder 1/2 tsp
Coriander Powder 1/2 tsp
Turmeric powder 1/2 tsp
curry leaves and coriander leaves
Cooking oil 1 tbspn
Coconut oil 1 tsp
Mustard seed 1 tsp

         
Method

On a pre heated kadai  Pour the cooking oil and add mustard seed for seasoning. When it splutters add the cut onions and saute till done to soft without the colour being unchanged. Add the cut potatoes and all the masala items and saute well. Mix salt and keep the kadai closed for 10 minutes.Reduce the flame to simmer. Then saute from deep so that potatoes do not stick to the bottom. Keep covered  with a lid for 5 more minutes .Finally add a tsp of coconut oil for good aroma.Garnish with curry leaves and coriander leaves.

PARUPU USILI

INGREDIENT

Thur daal haf cup
Bengal gram daal half cup
Red chilli 1 no
Green chilli 2 nos.
Salt as per taste
Asafoetida 1 tsp
Oil 3 tbspn
coconut oil 1tsp
Mustard seed for seasoning 1 tsp

Vegetable Any of these...
Beans or avarakai 1/4 kg or
Capsicum, 1/2 kg or
Plantain flower one full
Beans and avarakai have to be baked with little water , salt till done to soft.

Plantain flower has to be steam cooked for 4 minutes with salt mixed

Capsicum need not be cooked before. I can be added to the dal preparation directly and cooked for 10 minutes.As it is soft it will be cooked soon

Method

Soak both the daals for 2 hours.Strain water .
Grind coarsly adding chiilies, salt and little water and asafoetida.
Take the batter and steam cook for 10 minutes
Take a kadai add oil and mustard seed,
After it splutters add the steam cooked batter of daal and break it finely using a flat laddle.
Keep the stove in simmer and close the kadai with lid sauting it in between till the daal comes  to a powdery form.It may take approximately 20 minutes to come to this stage.
At this stage add the vegetable which is precooked and mix well .The vegetable should not contain water in it.
Simmer the stove and keep it closed and let the whole vegetable mixture cook for 10 minutes.
Finally add a tsp of coconut oil for a good aroma.

KARUVEPILAI THOGAYL

INGREDIENT

Curry leaves 2 hand full
red chilli 3 nos
Onion 1
Ginger half inch
Thur dhaal 50 gms

tamarind a small piece
Salt as per taste.
Jaggery powdered 1 tsp
Oil for dry frying 2 tsp

Method
In a kadai add 2 tsp of oil and fry daal to golden brown, Then add the onion and fry till soft Let it cool and then grind it coarsly by adding all the other ingredient adding little water to grind.

GREEN CHUTNEY

INGREDIENT:

COCONUT 4 TBSP

PUDINA HAND FULL

CORIANDER LEAVES HANDFULL

GINGER 1 INCH

TAMARIND HALF OF A LEMON SIZE

RED CHILLIES 3

SALT AS PER TASTE

METHOD:


Wash pudina, coriander leaves and grind it along with all other ingredients. Add a litttle water for good consistency.

Season it with mustard seeds.

This chutney can be taken with any tiffin items

SAMBAR FOR IDLI

FOR PREPARING SAMBAR

INGREDIENTS

THUR DAAL 50 GMS

BIG ONION 2

SMALL ONION HAND FULL

TOMATO 1

TAMARIND LEMON SIZED

SALT AS PER TASTE

FOR SAMBAR POWDER

DHANIYA 2 TSP

RED CHILLIES 6 NOS

CHANNA DAAL 1 TSP

FENUGREEK SEEDS 1 TSP

CURRY LEAVES HALF HAND FULL

ASAFOETIDA 1 TSP

Fry all the above ingredients in a tsp of oil without making it turn black. Grind it to a coarse powder.





METHOD :

Soak tamarind in a glass of hot water of half hour and remove the juice and filter the dust if any

Take kadai and add 1 tsp mustard seeds. After it sputters, add the cut onion and fry till golden brown . Add tomato and fry till soft.

Pour the tamarind juice and boil it till the raw smell of tamarind goes.

In the mean time pressure cook the thur daal till done to soft.

After the raw smell of the tamarind mixture goes add the cooked daal . Add the required salt , half tsp turmeric powder , and boil for 5 minutes

Later on add the ground masala and boil for 5 min. and remove from fire

Add coriander leaves.

Take a small kadai and add 1 tsp of coconut oil . When it gets heated add a green chilli and pour it in the sambar for the good aroma

Tasty sambar is ready to be taken with idli

KAARA CHATNEY

This recipe is a side dish for dosa idli chapathi served in many hotels.


INGREDIENT


ONION 2
TOMATO 2
COCONUT A HAND FULL
RED CHILLI 2 NOS
TAMARIND SMALL PIECE
GARLIC 2 NOS
SALT AS REQD.
MUSTARD SEED FOR SEASONING

METHOD

BOIL TOMATOES TILL SKIN BECOMES SOFT. FRY ONION HALF WAY (RAW SMELL SHOULD GO PARTIALLY), ADD CHILLI AND TAMARIND AND SWITCH OFF. GRIND ALL THE INGREDIENT ADDING LITTLE WATER .SEASON WITH MUSTARD SEED

PANIR BUTTER MASALA

PANIR BUTTER MASALA..

Ingredient :

Paneer cubes 15 pieces
Tomato 3
Onion 2
Green chilli 1
Red chilli powder 1 tsp
Garam masala !/2 tsp
Coriander powder !/2 tsp
Methi powder !/4 powder
Turmeric powder !/2 tsp
Salt as per taste
Milk 3/4 cup
Ginger garlic paste 2 tsp
Coriander leaves a handfull
sugar 1 tsp
Method:

Boil tomato and onion in water till the skin of the tomato becomes soft.
Grind it along with all the above ingredients except coriander leaves and milk
Take 4 tsp oil and 1 tsp of butter in a kadai.
Put ginger garlic paste and saute and then trasfer the ground paste to the oil..
Keep stirring.After 2 minutes add the milk and stir well and let it simmer for about 15 minutes
Add the required salt and sugar. Add the coriander leaves and simer for 5 minutes .
Oil will come out of the mixture and the mixture will thicken and a good aroma will come out of it'
At this stage add the paneer and simmer for 5 minutes ,,
Paneer butter masala will taste good with chapatis and puries..

COCUNUT CHUTNEY

THIS IS A USUAL CHUTNEY WITH A DIFFERENT FLAVOUR AS AVAILABLE IN HOTELS

INGREDIENT

COCUNUT HALF GRATED
GREEN CHILLY 2
GINGER HALF INCH
GARLIC 2 PODS
SALT

METHOD

GRIND ALL THE ABOVE INGREDIENT WITH REQUIRED WATER AND SEASON IT WITH MUSTARD IN GHEE.

STUFFED BRINJAL

THIS IS ONE OF THE DELICIOUS RECIPE WHICH EVERY ONE WILL LIKE IT DUE TO ITS UNIQUE TASTE.

INGREDIENT

VIOLET BRINJAL 500 GMS

FOR MASALA

KADUGU 1TSP
JEERAGAM 1TSP
SOMBU 1 TSP
DHANIYA 1 TSP
GREEN CHILLY 2
INJI 1 INCH
POONDU 6 PODS
TURMERIC HALF TSP
SALT

METHOD

DRY GRIND ALL THE INGREDIENT EXCEPT GREEN CHIILY INJI AND POONDU
AFTER GRINDING TO FINE POWDER ADD GREEN CHILLY INJI AND POONDU SALT AND TURMERIC AND GRIND FINELY
CUT THE BRINJAL INTO 4 WITHOUT CUTTING FULLY FOR STUFFING
STUFF THE ABOVE MASALA INTO IN .
TAKE KADAI AND ADD REFINED OIL OR COCONUT OIL AND ADD THIS STUFFED BRINJAL AND FRY IT IN SIMMER.
TASTY AND UNIQUE STUFFED BRINJAL IS READY.

PUDALANGAI KOOTU

INGREDIENT

PUDALANGAI 250 GRAMS
PAYATHAM PARUPU 50 GRAMS
COCUNUT 3 TBSPS
JEERA 1 TSP
MILAGU 1 TSP
ASAFOEDITA A PINCH
SALT AS PER TASTE

METHOD

BOIL THE DHAL AND THE VEGETABLE IN COOKER TILL SOFT.ADD SALT .
GRIND COCUNUT MILAGU AND JEERA AND POUR THE MIXTURE ON THE BOILED VEGETABLE MIXTURE.COOK FOR SOME MORE TIME. WHEN THE MIXTURE BECOMES THICKENED REMOVE FROM FIRE AND ADD CURRY LEAVES. TAKE LITTLE COCUNUT OIL IN A KADAI AND ADD MUSTARD SEEDS DRY CHILLY AND LET IT SPLITTER .THEN ADD IT TO THE KOOTU. ADD ASA FOEDITA ON THE TOP AND MIX WELL.