Saturday, May 28, 2011

Greens Mash

This post went missing after blogger maintenance.Re-posting it.
This mash of greens and lentils tasted awesome.One of the main reasons being it was grown at home in the pot with out any pesticide.The greens were so fresh, it went straight from the pot to the pan with only cutting time to be accounted for!If you get a hold of this keerai,do grow it at home.Its worth the effort.I have used Indian Spinach and Dwarf Copper leaf.Check out the colour of the leaves bursting with good health.Indian Spinach is a good source of iron and calcium and the Dwarf Copper Leaf is a good source of anti oxidants.It also has the ability to scavenge free radicals.Do get your fix of antioxidants with this mash.While eating greens it is advisable to drink lemon juice to aid the absorption of iron from greens.

Indian spinach(pasalai keerai)-1 cup
Dwarf Copperleaf foreign species-1/2 cup(Semmai Ponnanganni)
Toor Dal -half cup
Small Onion-5-6 finely chopped
Green chilly-1
Red chilly-2
Mustard-1/4 tsp
Jeera-3/4 tsp
Asafoetida-2 pinches
Turmeric-2 pinches
Oil for tempering-1/2 tsp
Salt to taste

Method-First wash and clean the greens,changing the water several times.Cut the greens into bits.Take a vessel add the greens with little bit of water.To this add green chilly ,tomato, finely chopped onions turmeric,asafoetida and salt.Cook till well done.Mash the greens with a spatula.Now add the cooked dal and mash well.Temper with mustard,jeera and red chilly.You can add a little bit of ghee to rice to enhance the flavour.This is going to Priya's Veggie/Fruit of May 2011 is SPINACH ,guest hosted by Reshmi of Rasoi

Monday, May 23, 2011

Banana Stem Raita-A summer cooler

Banana Stem raita is an ideal summer raita.This aids in cooling the body and with weight loss because of the fibre content.Its such a simple raita to make with so many benefits.

Banana Stem-1

Thin buttermilk water
Curd-1 cup
Salt to taste
To temper
Oil-1 tsp
Mustard-1/4 tsp
Urad dal-optional
Asafoetida-a pinch
Red Chillies-2
Coriander leaves-a sprig

Method: Use the inner pith of the stem.Discard the fibre.Cut this into small bits.Put this in a vessel with thin buttermilk water and salt.(You can add one or two spoons of curd to water,to make a thin buttermilk).This is done to prevent discoloration.I cooked this in a cooker.Cool this mixture.Take the plantain stem and add to yogurt.To this mixture splutter the ingredients to be tempered.Add salt to taste.I ran out of coriander leaves.You can certainly use it as a garnish.I just can't do with out this raita in the scorching summer sun of Chennai.Go ahead indulge.

This is going to Krithi's Kitchen who is guest hosting Healing Foods-Banana started by Siri of Cooking with Siri

Monday, May 16, 2011

Coriander Rolls For ICC

I really liked this months Indian Cooking Challenge.We were asked to try out Maharashtrian coriander rolls from Archana's Tried and Tested.When I read the recipe, it sounded delectable.Aromatic coriander stuffed in a dough and deep fried.Heaven indeed.Here goes my version of the recipe.

For the covering
Besan-3/4th cup
Wheat Flour-3/4th cup
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-3 Tbsp(heated oil)

For the stuffing
Coriander Leaves-2 cups
Grated Coconut -2 Tbsp
Poppy seeds-1 Tbsp
Sesame seeds-1Tbsp
Ginger,green chilli paste-1 tsp
Garlic-3 cloves
Lemon juice-2 Tbsp
Sugar-3/4th tsp 
Red chilli powder-1/2tsp
Salt to taste

For Tamarind Paste

2tsp oil+1 tsp garam masala+2tsp tamarind paste

Oil for deep frying

Method-Mix the dough with ingredients mentioned in the covering section.Make a stiff dough.Set aside for 30 minutes.Chop the coriander leaves and make sure you use a paper napkin to remove the moisture.Dry roast grated coconut,poppy seeds and sesame seeds individually.Blend into a course powder.Take oil in a pan roast the ginger green chilli paste,onion and garlic till well done.Let this cool.Now to this add chopped coriander leaves and the course powder.Add in the red chilli powder,sugar and lemon juice.Add salt to taste.This mixture tasted great by itself.This could be used as a filling for sandwiches.I felt like spooning off the stuffing all by myself.Now roll out the dough like a puri.Spread the tamarind paste.Place ample amount of stuffing.Make a roll and seal the edges.Take oil in a pan and deep fry till well done.I had these lovely rolls with tomato sauce.The Pudachi Wadi's tasted awesome.A keeper for sure. 

Monday, May 2, 2011

Yam Squares

This is one of the best ways to consume yams marinated and shallow fried.And what a treat it is to the palate.Now for the recipe.

Yam-500 gms
Turmeric-3 pinches
Red chilly powder-3/4 tsp
Coriander powder 1 1/2 tsp
Tamarind paste-2 tbsp
oil to fry 
Salt to taste

Method: Cut yam into squares with medium thickness.Immerse them in a cup of water and cook till done.Drain the water once cooked.Mix the red chilly powder,coriander powder,turmeric and salt in the tamarind paste.Coat the cooked yam squares with this paste.Leave this aside for 15 mins.Shallow fry these on a tava with required oil.To be well done, this will require at least 15 mins when cooked on slow flame.I can eat them straight from the skillet with zero waiting time.

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