Keerai Kadayal

                                        Keerai Kadayal

keerai kadayal can be prepared with any type of greens.Keerai in Tamil is  referred to "Greens".The one I am showing off here is using beet greens.Beets by itself has so much  health benefits and the beet greens has innumerable proteins/nutrients packed in it.Kadayal is nothing but churning.Actually my mom/grand mom used to churn the nicely cooked greens at the end with a churner/Matthu in tamil.OMG I cannot explain the taste ,it will just melt in your mouth.I did not carry Matthu/Churner with me I simulated the same process using potato smasher.It does the same.

Keerai Kadayal

Ingredients


1.Beet Greens /Spinach: 1 Bunch Cut

2.Moong Dal  : A Handful(Rinse it to get rid of dirt and grime)

3.Mustard Seeds : 1Tsp

4.Channa Dal : 1/2 Tsp

5.Urad Dal : 1/2 Tsp

6.Red Chilies :1

7.Asafoetida a Dash

8.Oil : 1/2 Tsp

9.Salt To Taste.

Method

1.In a  round bottomed pan/kadai heat the oil and add the mustard seeds,chana dal,urad dal,red chilies,asafoetida

2.Add the Moong Dal ,Beet Greens ,Salt and Add 2 cups of water.Close the Pan.

3.Keep checking for the quantity of water so that during evaporation the greens do not get burnt.

4.In 20 Minutes you can see the sign of greens being cooked and moongdal turned soft and mushy.

5.Keep it for another 2 minutes for the greens and dal to get soft and tender.

6.Smash the greens and dal in the pan with a potato smasher.

7.It will taste yummy with all the flavors incorporated in one.Enjoy with hot rice and ghee.

I am sending this to Divya's Healing Food Events-Spinach originally started by Siri Healing Foods Event-Spinach.I know the event calls for spinach I just thought beet greens would be a healthy addition to the round up.

Mooli/Radish Paratha & An Award

                              Mooli/Radish Paratha & An Award

Radish/Mooli an edible root vegetable overall including the leaves.Many of us discard the leaves when we buy .I usually will discard it in the stores itself.When I was making a kootu out of Beet Greens it rang a bell why shouldn't I make a dal out of radish greens too.My mom mentioned she always make dal with radish greens.She also mentioned she would ask specially for it when the vegetable walla  delivers her batch of veggies.It is categorized under green leafy vegetables.According to Wiki its is believed to be used as an alternative treatment for  whooping cough,cancer,gastric problems.Today's mooli paratha includes no sauteeing or steaming just grate,assemble and make.

Mooli/Radish Paratha

Ingredients
Yields : 8 Medium Sized Parathas.

1.Radish/Mooli  2 Medium sized Grated

2.Green Chilies  3Sliced

3.Turmeric Powder 1/2 Tsp

4.Garam Masala  1Tsp

5.Jeera/Cumin Seeds 1/2 Tsp

6.Salt To Taste

7.Cilantro  1Tsp Chopped

8.Oil

To Prepare the Paratha Dough

1.Whole Wheat flour  2 Cups

2.Salte to taste

Method

1.In a wide bowl take the grated mooli along with add the salt,turmeric powder,salt,green chilies,garam masala,cilantro,jeera and mix well.

2.Press the Mooli mixture to drain the liquid.Save the liquid in a cup,do not discard the drained liquid.Keep pressing  the mixture until all the liquid  is drained completely.

3.In another bowl take the wheat flour and add the salt.Now prepare the dough with the drained liquid from the mooli .

4.In a clean counter top/roti roller take a ball sized dough and roll it as you will do it for rotis in a circular motion.

5.Now Place a spoonfull of the mooli mixture,wrap up the sides and roll it again in a circular motion.Pat each sides with wheat flour if its too wet during rolling.

6.Heat the roti Tawa when it is ready place the Rolled Paratha  and add a little bit of oil along the sides.When it is done on one side flip to the other side.The cooked paratha will puff up a little bit.

7.Enjoy with any choice of your subji .We like it with just Yogurt and Pickle.


And here is something to motivate me to keep this blog going.Aruna Manikandan of http://ensamayalkuripugal.blogspot.com/ passed on this award to me.Thanks Aruna.

I have received quite a few .To list one in college ,I am a Math Student and I was heading our Math Club and We received the Best Club of the year.Personally me for the best organized captain .One for my craft skills(don't look at me like that ,I will get this blog more creative moving forward.As this blog was started overnight on an impulse inspired by other blogs and there are so many things going in our lives that I spend very little time on blogging.Eventually I will show my skills.One for my Memory Skills.,And now something to Acknowledge my Culinary skills.

Coconut Milk Fried Rice

                                        Coconut Milk Fried Rice

As I mentioned earlier I am using  lite organic coconut milk  in my dishes quite often.This recipe is  again a simple one that I prepared it for our lunch boxes on a weekday morning.I noticed that usage of coconut milk instead of water in fried rice maintains the white color .The texture was very creamy and we liked it.This is a short post as I am writing this in my short break at work.

Coconut Milk Fried Rice

Ingredients

1.Basmati Rice 1&1/2 Cup

2.Lite coconut Organinc Milk  1Tin

3.Caroots  1/2Cup Diced

4.Green Bell Peppers Diced 1/2 Cup

5.Peas A Hand Full

6.Potato 1 Diced

8.String Beans  Diced a Handfull

7.Onion 1 (Cut into 1/2)
1.Include one 1/2 in the Grind to paste Ingredient
2.The other 1/2 Dice it and keep aside

8.Oil  2Tsp

9.Cloves 2

10.Cardamom 2

11.Cinamon Stick 1/2Inch

Salt To taste

To Grind To A paste

1.Garlic 2 Pods

2.Ginger 1/2 Inch Piece

4.Onion 1/2 Onion

5.Green Chilies 2

6.Mint/Pudina  A handfull

Cilantro/Coriander Leaves To Garnish

Method

1.Wash the Basmati Rice and  keep it side.

2.In a Heavy bottom Pan/Kadai add the oil when it is ready to season add the cloves,Cardamom,Cinamon Stick and the 1/2 diced onion and sautee it until the onion turns golden brown.

3.Add the Ground paste and sautee until the raw smell of garlic  disappears .The water from the ground paste will evaporate and it will start to thicken.

4.Add the diced veggies Carrots,Green Bell Peppers,Potato,Peas,String Beans add the salt and sautee until the veggies tends to soften.

5.Add the washed rice and sautee and add 1tin of lite organic coconut milk.Add 1/4 cup of water.

6.I usually do it in pressure cooker and leave it for 1 whistle.You can cook in Stove top or Electric cooker.

7.Garnish with Cilantro.Yum Yum.

Note

1.You can add any kind of veggies of your choice

Rustic Baby Red Potato Fry

                                        Rustic Baby Red Potato Fry

I was amazed the first time when I saw the variety of potatoes available here in the USA.Its available in 4 different colors red,gold,brown and recently in the wholefood markets I am seeing the purple ones.This edible tuber is on my list to grow  for this summer.It is beleived that it grows fast and easy to cultivate them.I was talking to one of my co-workers ,she is from Soviet Union and she mentioned Potatos are very vital part of their meal.She said she grew up eating potatos everyday .She said they would just sautee with anything.I agree with her its such a versatile tuber that could be combo-ed with any veggies ,greens,legumes.But I cook potatos only once in two weeks or sometimes once in three weeks .Potatos as such contains good carbs but when it is deep fried or fried in oil it adds calories.In my house we love potato fry .It shows up in my kitchen once in 2 or 3 weeks.I always have a couple of them handy ,incase if I have surprise guests or sometimes on weekdays due to lack of time I will turn them in to a quick subji/curry to go with rice or rotis.Anyway coming to its versatality I remember sometime back I saw a recipe for potato kootu.The recipe I am going to present today is a simple one.You might think what is so great about this recipe that has to show up in a blog.I feel proud to put it here ,my Toddler Daughter who is a picky eater  had 3-4 of these cuties.Do you see the reason behind it :).

Ingredients:

1.Boiled Red Baby Potatos  15Nos(with skin)

2.Oil -4 tsp

To Marinate

1.Salt to taste

2.Turmeric Powder 1/2 Tsp

3.Redchili Powder 1Tsp

1.I boiled the potatos for 2 whistles in a pressure cooker.You can boil them on stove top for about 15Mins.
2. Punch the boiled potatos with a fork.This is done for the spices to get marinated well.Dont overdo.One   gentle punch is good enough.
3.Marinate the Potatos with the above ingredients for about 1/2 hour.

To season

1.Mustard Seeds 1/2Tsp

2.Chana dal 1/2 Tsp

3.Urad Dal 1/2 Tsp

4.Jeera/Cumin Seeds 1/2 Tsp

5.Asfoetida a Dash

Method

1.Heat a heavy bottom pan/kadai heat the oil and add the seasonings mustard seeds,chana dal,urad dal,jeera/cumin seeds,asfoetida

2.Add the marinated Potatos.Adjust the salt

3.Fry until the potatos turn golden brown.

4.Enjoy !!!!

Note

1.If you remove the skin the marinating time can be minimized.

2.During seasoning you can add curry leaves.

3.At the end you can chopped basil or parsley.I added few chopped basil to mine.Tasted good.

Kande Pohe

                                           Kande Pohe

Kande Pohe is a Maharastrian delicacy .This is a very easy recipe. I have made only very few times.The reason behind it is I have a Marathi Friend 'V' ,whenever I think of it she will prepare it for me.I will leave the authentic Maharashtrian  do the magic.Pohe/Aval/Flattened Rice combined with Potatoes,Onions is "kande Pohe".I guess if you let your creative juices flow you can add any veggies to it.It will taste divine.'V' had mentioned that they have this dish during fasting/to break the fast  as potatoes and Pohe are packed with good carbs and gives immense energy lost during fasting.Pohe are easily digestable form of rice.I am sure the edible tuber is the favorite veggie for most of us.Today's recipe is a courtsey from my mom ,she prepared it for our  lunch boxes(She has come to stay with us for sometime :)) .She learnt it from one of those street food wallas when she and my dad made a recent trip to Jaipur.This dish always reminds me "Simplicity is Divine"

Ingredients

1. Poha Thick  2 Cups

2.Potatoed 1Cut to Small Pieces

3.Red Onions 1 Diced

4.Green Chilies 2 Cut

5.Ginger Grated 1 Tsp

6.Peanuts 2 Tsp

To Season

1.Mustard Seeds 1/2 Tsp

2.Urad Dal 1/2 Tsp

3.Chana Dal 1/2 Tsp

4.Jeera 1/2 Tsp

5.Oil 2Tsp

Hing a Das

Salt To Taste

Cilantro To Garnish

Method

1.Rinse the Poha nicely with water to get rid of the dirt and grime .Drain the water completely and set aside.

2.Heat a Pan/kadai ,with  oil , add the seasonings mustard seeds,jeera,chanadal,urad dal,hing and the peanuts and saute it for about couple of minutes.

3.When the peanuts starts to light brown add the grated ginger,green chilies, onions and poatoes.Saute until the potatoes are cooked .The potatoes will  turn soft when its cooked.

4.Add the  pohe ,salt and mix well.Leave it on slow flame for about 5 minutes and switch off.

5.Garnish with cilantro.If you like the lemon tartness ,add some lemon juice according to your taste.For color you can add turmeric.Its heaven.

Easy Breezy Pumpkin Ginger Pachdi

                               Easy Breezy Pumpkin Ginger Pachdi

We generally like to have variety at the  table especially lunch during weekends.Another reason there will be extra dishes becoz only during weekends I will have time to think and do an elobrate cooking.During weekdays anything under 30-60 minutes .Usually weekdays will be a keerai kootu,one veggie and rasam or roti and subji  or a thogayal,veggie and rasam or a salad,soup and rasam.Invariably I will make rasam all days since rasam is my last resort to make my daughter have her dinner if she doesn't lik the other ones.But I will give up to rasam only after few efforts.Anyway today's recipe  "Pumpkin  Ginger Pachdi" is a very easy and simple recipe you can make it in 10 minutes with few regular ingredients in hand.Here I go to the recipe.

                                Easy Breezy Pumpkin Ginger Pachdi

Ingredients

1.Yellow Pumpkin 1 Cup Grated

2.Ginger 1Tsp Grated

3.Cocount Oil/Oil 1/2 Tsp

4. Mustard Seeds 1/2 Tsp

5.Redchilies 2

6.Chana dal 1/2Tsp

7.Urad Dal 1/2 Tsp

8.Hing a Dash

9.Yogurt 2Tbsp

Salt to Taste

Method

1.In a kadai/pan heat the Coconut oil/oil and add the seasonings Mustard seeds, Rechiles,Chana dal,Urad dal,Hing .

2.Add the Grated Yellow Pumpkin ,Grated Ginger and Salt

3.Let it cook for about 5 minutes .The cooked sign is when the pumpkin starts turning soft.

4.once the pumpkin is cooked switch off the flame and add the Yogurt.Yep thats all your pachdi is ready.I added 1/2 Tsp raw EV coconut oil at the end ,it added extra flavor.

5.It can be a side dish or we like to have it with hot rice and ghee.

Notes

1.During seasoning you can add curry leaves.

2.Coconut oil adds flavor to any yogurt dishes.You can opt for any oil.

Easy Pepper and Potato Curry in Coconut Sauce

             Easy Pepper and Potato Curry in Coconut Sauce

I have always believed coconut/coconut oil contained no good fats only saturated fats that leads to cholesterol not until before three years back I started reading good facts about Coconut .When I started researching I see in all health forums,websites and in handouts in wholefood/organic stores encourages to use fresh coconut or extra virgin coconut oil for daily cooking.It states that the fat contained in fresh coconut and EV Coconut oil are good fats .But Coconut is good consumed only fresh or EV ,if its transformed to processed forms it contains Saturated fats.EV coconut oil contains 62% MCT which means medium chain triglycerides which are fatty acids , digested  by the body easily than other fats.

I never used coconut milk until recently for curries or subjis after being inspired by many blogs out there and reading the good facts about coconut I stocked my pantry with 3-4 Lite Organic Coconut milk.This curry is very simple and requires easily available ingredients.Here I go to the recipe

Easy Pepper and Potato Curry in Coconut Sauce

Ingredients


1.Green Bell Pepper  1 Diced

2.Potato Boiled 1 Diced

3.Red Onion 1Chopped

4.Tomatoes 2 Chopped

5.Green Chilies 2 Minced

6.Ginger Grated 1/2 Tsp

7.Garlic 2 Minced

8.Garam Masala 2Tsp

9.Turmeric Powder 1/2 Tsp

10.Lite Organic Coconut milk 1 can (I used Whole Foods Brand)

11.Cilantro Chopped to Garnish

12.Jeera/Cumin Seeds 1 Tsp

13. Dry fruits Roasted in Oil to Garnish (optional)

14.Salt to Taste

15.Oil 1Tsp

Method

1. Heat a Saute pan/kadai with the oil and add the jeera,garlic,green chilies,ginger,tomatoes and red onions.Saute until onions are golden brown

2.Add the green peppers ,salt  and saute the veggies until the peppers become tender and add the potatoes.

3.Add the Garam masala,turmeric and the coconut milk .Let it simmer for sometime.Switch off the flame it reaches your desired consistency

4.Garnish with cilantro and chopped dry fruits.We had it with rotis.It was so yummy.Actually I added some fresh grated ginger at the end .It had a Thai flavor.Enjoy!!!!