Murungai keerai adai / drumstick leaves adai / murungai keerai adai recipe / how to make drumstick leaves adai / drumstick leaves recipe

Very simple, easy and healthy recipe

Ingredients

1 cup idly rice / boiled rice (soaked in water for 4 hours)
1/2 cup drumstick leaves
2 tbsp coconut (optional)
Salt to taste
Oil as requried

Method

Grind the rice into a coarse batter by adding little water.
Add salt, coconut and drumstick leaves and mix well.
Adjust water as required now adai batter is ready to use.
Heat tawa, pour a ladle full of batter and spread it like dosa.
Pour oil around the edges,cook well then flip it to
other side cook well.
Ready to serve drumstick leaves adai.

Red spinach kootu / Amarnath leaves kootu / sigappu mulai keerai kootu

Ingredients

3 cups Red spinach finely chopped
1/4  cup cooked moong dal
A pinch turmeric powder
Salt to taste

For grinding

1/4 cup fresh coconut
1 dry red chillie
1 tsp jeera / cumin
Make a fine paste with above all and set aside.

Method

In a pan add little water, spinach, turmeric powder.
and salt cook for 4 minutes.
Add the above coconut paste mix well cook for 2 minutes.
Now add cooked dhal, adjust the consistency as requried.
Cook for another 2 minutes.
Ready to serve Red spinach kootu.

Season with mustard, urad dal  and curry leaves.
( No seasoning added here in this pick)

Health Benefits of Red Amaranth Leaves

Rich in vitamins & minarals.

Rich in vitamin A, C.

Good source of calcium, potassium, zinc and iron.

Rich in dietary fiber.

Drumstick leaves soup / drumstick leaves soup recipe /Murungai keerai soup

Ingredients

1 cup drumstick leaves
1/4 cup chopped onions
1/4 cup chopped tomatoes
Few garlic
1 green chillie (or )1/4 tsp pepper powder
2 cups water / vegetable stock / cooked dhal water
1 tsp sattu powder (mutigrain flour) (optional)
1 tsp butter / oil
Salt to taste

Method

Heat butter in a pan add garlic and saute.
Add onion saute for a minute.
Add tomato, green chillie and salt saute for a minute.
Now add drumstick leaves, water, sattu flour and mix well.
Cook for 5 minutes and switch off the flame.
Drumstick leaves soup is ready to serve.

Onion pickle / onion pickle recipe / how to make onion pickle / onion thokku / pickle / shallots pickle / vengaya oorukai

Ingredients

1 cup finely chopped small onion / shallots
 1/4 cup tamarind water  - thick pulp ( soaked in hot water and extract juice from tamarind)
1/4 cup red chillie powder
1/4 cup gingelly oil
1 tbsp jaggery powder(optional)
1/4 tsp turmeric powder
Salt to taste.

Heat oil in a pan add onions and saute well.
Add turmeric powder, red chillie powder and salt, saute for a minute.
Add tamarind water, jaggery mix and cook well until it
reaches a thokku consistency.
Cool it completely, then store it.
We can use this pickle up to a month, if you store it in fridge.
Goes well with hot rice / idly /dosa.

Chiroti / chiroti recipe / How to make chiroti / padhir peni / chiroti sweet

Ingredients

1 cup maida ( all purpose flour)
2 tbsp rava (semolina)
1 tbsp ghee
A pinch salt ( optional)
1/4 cup Sugar powder
1/4 tsp cardamom powder
Oil for deep frying

Preparation for dough

In a bowl add maida, rava, salt and ghee mix them well.
Knead it into soft and stiff dough (like chapathi dough) by adding water little by little and set aside for 15 to 20 minutes.

Preparation for maida paste

I tbsp ghee / butter
1 tbsp maida /rice flour
Mix them both well and make fine paste and set aside.

Sugar powder

Mix powdered sugar and cardamom powder set aside.
Or you make sugar syrup also to dip the Chiroti.

Method

Make small equal balls from the dough.
Roll it like chapathi, make it 4 to 5 chathies like this.
Now apply maida and ghee paste over the each chapathi and spreed evenly.
Place one above the one.
Roll it tightly and cut in to small parts.
Allow to rest this for 10 minutes in the fridge.
Roll each part into a small circle like puri.
Heat oil in pan , fry them until they are crisp.
Sprinkle sugar and cardamom powder over it.
Ready to serve chiroti / padhir peni.

Gongura pappau / sorrel leaves dal / khatta bhaji dal /pulicha keerai paruppu / gongura dal

This is very simple, easy and tasty Andhra recipe.

Ingredients

2 cups chopped gongura leaves
1/4 cup toor dal
2 green chillies
1 red chillie
Few crushed garlic
1/4 tsp mustard
1/4 tsp urad dal
1/8 tsp turmeric powder
1 tsp oil
Salt to taste

Method

Pressure cook toor dal with turmeric powder.
In pan add gongura leaves, turmeric powder, green chillies, salt and very little water.
Cook for 3 minutes and mash well.
Add cooked toor dal to this, mix well.
Cook for 3 more minutes and switch off the flame.

Heat oil in a pan, add mustard when it stars spluttering add urad dal, red chillie and garlic saute well.
Pour this on the cooked gongura dal.
Delicious gongura pappu is ready to serve.
Serve this hot rice and ghee.

Note

These leaves are tangy by nature and cooks very fast.( 2 minutes )
You can add red chillie powder,onions and pea nuts also to this.
Another way you can cook together gongura and dal with other ingredients in a cooker for 3 whistles.
Add seasoning to this.

Cauliflower potato peas curry / cauliflower potato peas dry sabzi /aloo gobi matar /aloo gobi matar recipe / how to make aloo gobi mater

This is no onion and tomato sabzi.
Very simple and quick recipe.
Goes well with hot rice / roti / naan /Phulkas.

Ingredients

1 cup boiled potatoes (peeled and cut in to big pieces)
1/2 cup boiled cauliflower ( cut in to large florets)
1/4 cup boiled peas (or frozen peas)
1/4 tsp of each red chillie powder, masala powder, cumin powder
2 tsp oil / butter
1 tsp chopped ginger & garlic
1tsp ginger & garlic paste
1/8 tsp turmeric powder
Few chopped coriander leaves
1/4 tsp kasuri methi
Salt to taste

Method

Heat oil in a pan, add ginger and garlic saute.
Add cauliflower, potato, peas, ginger garlic paste.
Add red chillie powder, masala powder, turmeric powder, cumin power, coriander leaves and salt mix well.
Cook for 7 to 8 minutes in low flame and stir in between.
Finally add kasuri methi and serve hot.

Samba gothumai payasam /Gothambu payasam / Broken wheat payasam /broken wheat kheer / how to make gothambu payasam / gothumai pradhaman / gothumai prashaman recipe

Ingredients

1 cup Sambha godhumai (broken wneat/dalia)
2 cups powdered jaggery
1 cup coconut milk
1/8 tsp ginger powder / cardamom powder

Method

Pressure cook broken wheat with 3 cups of water for
3 to 4 whistles.

Heat pan, add 1/4 cup of water and jaggery powder.
Bring to boil then strain it and cook for 3 minutes.
Add cooked broken wheat to this and cook for 5 minutes.
Now add coconut milk mix well and cook in low flame,
when it starts boiling, switch off the flame.
Serve this payasam hot / chilled.

Tips

If you want more  / less sweet you adjust jaggery accordingly.
Don't boil much after adding coconut milk.
We can add some roasted cashews /coconut pieces also.

Mixed vegetable sabzi / side dish for roti

Ingredients

2 cups mixed vegetables
Cauliflower, carrot,potato and capisicum
1 tsp ginger
1tsp garlic
2 tsp butter / oil
1/4 tsp red chillie powder
1/2 tsp maggi masala powder
1/4 tsp kasuri methi
A pinch turmeric powder
Salt to taste
Few mint leaves for garnish

Method

Parboil carrot, potato with a pinch turmeric powder.
Heat pan, add butter, ginger & garlic saute.
Add cauliflower, capsicum and saute for 2 minutes.
Now add boiled potato and carrot, red chillie powder, salt mix well, cook until all vegetables soft.
Add  maggie masala powder kasuri methi cook for a minute.
Garnish with mint leaves.
Ready to serve mixed vegetable sabzi.
Goes well with hot rice / roti

Mango Rice / mango rice recipe / how to make mango rice

It's very simple, easy and quick recipe

Ingredients

2 cups rice
1 cup grated mango
2 tbsp oil
1 tbsp peanut
1tsp channa dal
1 tsp urad dal
1/4 tsp mustard
1/4 tsp turmeric powder
2 slit green chillie
1 red chillie
A pinch asafoetida
Few curry leaves
Salt to taste

Method

Cook rice and set aside to cool.
Heat oil in pan, add mustard when it starts spluttring
Add peanut, channa dal, ura dal and saute.
Add green chillie, red chillie, curry leaves, asafoetida and turmeric powder mix well.
Add grated mango, salt and saute for 3 to 4 minutes.
Switch off the flame.
Add cooked rice to the above and mix gently.
Mango Rice is ready to serve.

Udupi Rasam / Udupi rasam/ Udupi rasam recipe / Udupi Saaru / Udupi style saaru / Udupi saaru recipe / rasam variety / Rasam varieties

Udupi Rasam

Ingredients

1/4 cup cooked toor dal
1 cup chopped tomatoes
1 tbsp tamarind paste
2 tsp Udupi rasam powder
1 tsp jaggery powder
1 green chillie
1/4 tsp turmeric powder
1/4 tsp mustard
A pinch asafoetida
1 tsp ghee
Few curry & coriander leaves
Salt to taste

Method

In a bowl add tomatoes, green chillie, tamarind paste and 2 cups of water.
Add turmeric powder, asafoetida, salt, Udupi rasam powder, few curry & coriander leaves and allow to boil, until raw smell goes.
Add toor dal mixed with 2 cups of water.
Cook in low flame until its forthy.
Add jaggery, some more curry and coriander leaves.
Heat ghee in a pan, add mustard when it starts sputtering add this to the rasam.
Udupi rasam is ready to serve.
Serve this rasam with hot steamed rasam. 

Udupi Rasam Powder / Rasam Powder/ Saarina podi / Udupi rasam powder recipe / how to make Udupi rasam podi

Ingredients

100 gms byadagi chillie
75 gms coriander seeds
25 gms jeera / cumin
25 gms fenugreek
2 tsp coconut oil
Few dry curry leaves ( optional)

Method

Heat oil in a pan, add coriander seeds roast them well and transfer to the plate.
Now add other ingredients one by one, roast each of them separately in oil.
Let them cool down completely and blend it.
Our Udupi rasam powder is ready.

Vegetable clear soup / vegetable clear soup recipe / how to make vegetable clear soup

This soup is very simple and easy to prepare.

Ingredients

1 cup mixed vegetables of your choice
2 cups vegetable stock
1 bay leaf
Few garlic
1/4 tsp pepper powder
Salt to taste

Method

In a cooker add mixed vegetables, stock, bay leaf,
garlic and salt to taste.
Cook for just 1 or 2 whistles.
After opening add pepper powder and serve hot.

Vegetable stock /vegetable broth /How to do vegetable stock / vegetable stock recipe

Ingredients

1 cup mixed vegetables ( like carrot, onion,cabbage, spring onion, coriander leaves and stems )
1 or 2 Bay leaf
Garlic and ginger few        pepper 4 or 5
5  cups of water

Method 
In a cooker add above all and water cook for 2 whistles, then cook in low flame for 5 minutes and switch off the flame.
Strain them and use this in soups instead of water.
This stock makes the perfect base for all types of soup.
The stock should be light in colour, sweet and translucent.
You can store this in fridge up to a week.
In this stock I used only onion, cabbage & coriander leaves along with herbs.

Note
Can do this with fresh vegetable peel also.
Can do with just 2 or 3 vegetables along with herbs.
Normally we have to cook this in a pot only.  Doing this in a cooker is an easier option according to me.

Tomato Thokku

Ingredients 

1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp  asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste


Method

Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.

Masala Papad

Ingredients

2 Deep fried papad
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander leaves
A pinch red chillie powder
A pinch jeera powder
A pinch chaat masala powder
A pinch salt

Method

place a deep fried papad on a serving plate.
Sprinkle some onions, tomatoes, chilli powder,
jeera powder, chaat masala powder,coriander leaves
and salt evenly over it.

Repeat other papad also in the same way.
Serve immediately.

Sweet corn soup / sweet corn soup recipe

Ingredients

1/2 cup sweet corn
2 tbsp chopped carrot
1 tbsp chopped beans
1/2 cup milk (boiled)
1 cup water
1 tsp butter
1/4 tsp garlic powder
1/4  tsp onion powder
1 tsp corn flour ( with 2 tbsp water mixed )
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a pan, add sweet corn, carrot, beans and saute for a minute.

Add garlic powder, onion powder, salt and saute.

Add water cover and cook for 3 to 4 minutes.

Add corn flour mix well, add milk and bring to a boil.

Switch off the flame, add white pepper powder mix well and serve hot.

Yellow pumpkin soup

Ingredients

1 cup yellow pumpkin
2 tbsp carrot
2 tbsp spring onion
1 cup milk (boiled)
1 cup water
1 tsp butter
1 tsp chopped garlic
1 bay leaf
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a cooker, add garlic,  bay leaf and spring onion and saute for a minute.

Add other vegetables, salt and saute for a minute.

Add water and cook for 2 whistles.

After opening cooker, mash some yellow pumpkin for thickness.

Now add milk and allow to boil and switch off the flame.

Add pepper powder mix well and garnish with spring onions.

Masala butter milk

Beetroot paratha/ how to make beetroot paratha / beetroot recipe / paratha varieties

Ingredients

1 cup peeled and grated beetroot
2  cups wheat flour
2 tbsp green peas (optional)
1 green chillie
1 tbsp chopped parsley / coriander leaves
1 tsp oil for dough
1/4 tsp ajwain / jeera
1/4 tsp masala powder
Ghee or oil as needed
Salt to taste

Method

Blend grated beetroot with little water.
Blend green peas and chillie to coarse paste.

In a wide bowl add beetroot puree, green peas, ajwain, parsley, masala powder and salt mix well.

Add wheat flour to the above make smooth and non stick dough by adding water and a tsp of oil, cover and let it rest for 20 minutes.

Divide the into equal portions, make a round balls

and flatten  it as thin or thick you want.

Heat a pan, place the above paratha cook it apply ghee, flip it other side, apply ghee and cook well  both sides.

Serve these healthy beetroot paratha with curd / any pickle.