KEERAI KUZHAMBU

I have shared many KEERAI recipes.

Today it is KEERAI kulambu.

Ingredients:

Oil……1 TBS

Garlic….4 pods

Green chillies….2 to 3

Shallots…….10

Tomato……1

Keerai…..350 gms

Sambar powder…..2 TSP

Salt as needed

Turmeric….1/2 TSP

Mustard seeds….1/4 TSP

Urad dhal….1/2 TSP

Cumin seeds….1/4 TSP

Red chillies….2

Toor dhal..cooked 1 cup

Curry leaves…..few

Method:

• In a kadai put oil. Add chopped onions, garlic and tomato.
• 
• Saute it
• Add arai keerai and fry it.
• 
• Add water to it.
• When it gets cooked add sambar powder and required salt.
• Finally add cooked dhal.
• 

In a pan add 1 TBS oil.add mustard seeds when it splutters addurad dhal.

Add cumin seeds, add red chillies,curry leaves.

Now add the seasonings to the gravy.

LADIES FINGER CURRY/ OKRA COCONUT MILK CURRY.

There are different recipes with ladies finger. This curry is prepared with coconut milk.

Ingredients:

• Onion…….2 nos
• Tomato….2 nos
• Ladies finger…250 gms
• Oil …….3 TBS
• Coconut…1/2
• Ginger…..a small piece
• Turmeric powder…1/2 TSP
• Coriander powder…1 TBS
• Chilli powder…3/4 TSP
• Curry leaves
• Coriander leaves.
• Mustard seeds….1/4 TSP
• Urad dhal……1/2 TSP
• Oil
• Green chillies ..2
• Ginger garlic paste ….1/2 TSP

Extract milk from coconut twice.

Keep them separate.

Method

1. Put oil in a kadai.when mustard seeds splutters add urad dhal.
2. Now add curry leaves,onion,green chillies,ginger garlic paste and fry a little then add tomatoes when half done add ladies finger.
3. 
4. Allow it to cook after adding turmeric powder,chilli powder, coriander powder and salt.
5. 
6. Add second extract of coconut milk.when it gets cooked add first extract milk.Dont allow it to boil
7. When done remove from fire after adding chopped coriander leaves. Serve with rice.
8. 

BREAD SANDWICH

There are different types of filling for bread sandwich.

Ingredients

Bread slices…….4

Onion……..1

Tomato……1

Green chilli…..1

Red chilli powder…..1/2 tsp

Salt as required

Coriander leaves.

Except bread mix all the other ingredients and keep aside.

Method

• If you are using bread toaster.Clean it with kitchen towel.
• Then apply ghee or melted butter.
• Keep one slice of bread first.
• 
• Then spread the prepared mixture on the bread.
• Then cover it with another slice.
• 
• Now close the toaster.
• Switch it on.
• Serve with sauce .
• 

AVAL PAYASAM/POHA PAYASAM

Poha or aval has high nutrient value.It is a wholesome meal. Good source of carbohydrates,packed with iron,rich in fibre and a good source of antioxidants and essential vitamins.It is light on the stomach and can be easily digested.

Today I’m going to share with you a sweet recipe with you all. Easy to prepare sweet. It’s PAYASAM recipe.

Ingredients

• Aval…..1 cup
• Milk…..750 ml
• Jaggery. .3/4 to 1 cup
• Ghee….2 TBS
• Cashews…few
• Kismis…few
• Cardomom powder..1 TSP.

Method

• In a kadai. Add ghee to it.
• Then add cashews and kismis fry and keep aside.
• 
• Now add Poha to it.Fry it will become crispy.May be for 2 mts.
• Now add milk and allow it to get cooked.
• 
• Meanwhile put jaggery in water heat a little and then filter for impurities.
• 
• When it gets cooked add Jaggery to it.
• Allow it to boil and it will become thick.
• 

• Finally add cardomom powder and fried cashews.
• It’s ready to serve.

BOTTLE GOURD TOMATO CURRY

Among curry varieties this can be used for both rice and roti.

Ingredients

Bottle guord.,…500 gms

Tomato……1 1/2 cup

Cumin seeds …….1/2 TSP
Red chillies……… 2

Coriander powder….3 TSP
Oil…..3 to 4 TBS
Salt as needed

Turmeric powder 1tsp

Oil……50 ml

Red chilli powder…..1 TSP
Saunf……1tspcurry leaves

Green chillies…2

Pepper powder….1/4 tsp

Curry leaves a few

Coriander leaves….a few

Method

In a kadai put oil.

Add mustard and saunf fry a little.add redchillies

Add curry leaves then chopped tomatoes and saute it.

Little water and add bottle guord and salt and allow it to cook.

Add turmeric powder,chilli powder, coriander powder and a little pepper powder.

When done remove from fire and serve with roti or as a side dish for rice.

POTATO CAPSICUM CURRY

Potato capsicum curry is a curry which has a nutty flavour.In this recipe groundnut,poppy seeds and til are roasted and grinded. It has nutty flavour with crunchy capsicum and softly cooked potatoes.

Ingredients

For grinding masala.

Saunf……1 tsp

Poppy seeds…..1 TSP
Til……1 TSP
Groundnut….3 TBS
Onion ……1 finely chopped

Garlic…..few cloves

Ginger…..a small piece

Coconut scrapings…1/4 cup

Oil…2 TBS

In a kadai add oil add til,poppy seeds, ground nut fry a little and then add all the other ingredients.

When cool grind it into a fine paste.

Keep aside.

For gravy.

Ingredients

Onion…….2 finely chopped

Tomato ….2 chopped

Capsicum chopped…1 to 1 1/2 cups

Potatoes…….boiled 2

Oil as required

Salt

Method

Put oil in a kadai add 1/2 tsp saying then chopped onions when it gets sauted add tomatoes.

Sauted tomatoes and when sauted add capsicum when half done add potato and salt add little water till it blends well .

Now added grinded masala.if you want spicy add red chilli powder if needed.

Finally add chopped coriander leaves

Serve as side dish for chappathi or roti

RED CHILLI CHUTNEY FOR MASALA DOSA

I have shared many chutney receipes.Today I am sharing a chutney recipe for spread in on masala dosa.Not only that can have with ordinary dosa too.

Ingredients

Red chillies….4

Kasmiri red chillies…4

Tamarind……gooseberry size

Cumin seeds….1/4tsp

Onion……1/4cup chopped

Garlic…..5to 7cloves

Roasted channa dhal…..2tbs

Oil……1tbs

Salt as needed

Soak chillies and tamarind in warm water for 30mts.

In a pan add 1tbs oil add cumin seeds and then add garlic cloves and fry a little.

To a jar add red chillies,tamarind,onion,roasted channa dhal and add cumin seeds and garlic pods.

Add required amt of salt and grind to a smooth paste.

This chutney can used for neer dosa too

GRATED CARROT RICE

Carrot is a root vegetable is a perfect health food. It improves eye health. Orange carrots get their bright color from betacarotene an antioxidant that your body converts into Vit.A.

They are good source of fiber,Vit.K1, potassium,B6 and antioxidants.

Ingredients

Rice……1cup

Cinnamon…1piece

Cardomom…2

Cloves…..3

Star anise …1

Cook rice with the above whole spices and little salt. Add 1/2 lemon juice.Keep aside.

For Carrot rice

Carrot……4 grated

Ghee……3tbs

Saunf….1/4tsp

Cumin seeds….1/4tsp

Onion……2chopped

Green chillies…2

Garlic cloves …..3or 4 pods

Turmeric a small piece

Garam masala……1/4tsp

I grinded green chilli,ginger and garlic.

For a change have used grated turmeric powder I have used fresh turmeric grated.

In a kadai add ghee .Add saunf ,cumin seeds

Add onion and grated turmeric and add grated carrot.

Add grinded chilli ginger garlic paste.Add garam masala powder if you need more spicy add chilli powder and salt.

When done add cooked rice. See that rice doesn’t get broken.

Lastly add chopped Coriander leaves.

BEANS PORIAL WITH COCONUT MILK

Green beans are rich sources of Vitamin.A,Vit.C and Vit.K.Also rich in thiamine,niacin,VitB6,Vit.E.

They are good sources of minerals especially manganese. It is a good source of calcium,iron, magnesium, phosphorus, potassium and zinc.

They are good sources of complex carbohydrate.

BEANS when cooked with coconut milk is very tasty.This recipe is different from the regular method.

Ingredients

Beans …….chopped(250 gms)

Onion…1 or 2

Garlic…..6 to 10 cloves

Oil

Salt as needed

For grinding

Red chillies…… 4 to 5

Garlic….. 4 to 5 cloves

Coconut milk……1/4 to 1/2 cup

Method

Cook beans with very little water (1/2) tumbler.Keep aside

In a pan add oil when it gets heated add the grinded paste to it. Saute a little.

Add chopped onion and garlic and fry.

When it is sauted add the cooked beans to it.

Pour the coconut milk to it and lower the flame. Also add few curry leaves.

Mix well and when it dries remove from fire.

Serve with rice and sambar

NEER DOSA

Among dosa varieties this is easy to prepare. Few ingredients and different in taste. Neer dosa literally meaning water dosa in Tulu. This is a crepe from rice batter.This delicacy from Tulu Nadu region and a part of Udipi-Mangalorean cuisine.

It is known for its simple preparation method and lack of fermentation.It is usually served with coconut chutney,sambar or other nonveg. curries like chicken,mutton or egg curry.

The rice has to be soaked for few hours.

Here I have used raw rice also added coconut scrapings while grinding the batter. We can also coconut milk instead of coconut scrapings which adds to the taste.

Ingredients

Raw rice….1 cup

Coconut scrapings….1/4 to 1/2 cup

Salt as needed.

Method

Soak raw rice for 5 hrs.

Wash and drain put it in a mixer add coconut scrapings and then add little water to it. Grind it into a batter the consistency should be smooth.

Add needed salt to it.

Then add two to three cups of water and mix well.

The batter should be like that of rawa dosa batter consistency.

First heat dosa tawa. When it gets heated rub oil to grease the tawa.Now pour the batter with a dabara or a small bowl.

The dosa will have lots of hole . Needn’t flip the dosa.

When it is ready serve it when hot with side dish of your choice.

When you prepare dosa don’t keep on one above the other it will get sticky.

One of my friends suggested to add 1 green chilly while grinding to add to its taste.