.

The health benefits of Keerai/Greens is known to all of us.But these days we need to force our children to eat them.Combining the greens with their favourites like potatoes,rice varieties etc are some combinations.This recipe is a very old recipe from my MIL,a combination of drumstick leaves and Kabuli channa.We can either use white or black ones.Here in this recipe I used the black channa.

Ingredients
Black channa-1 cup
Drumstick leaves-2 cups
Salt-as required
Water-as required

To Grind
Red chilly-4
Saunf-2 tsp
Fried gram-2 tsp
Grated coconut-1/2 cup



Method
Soak the channa for 8-12 hours and pressure cook with salt
Clean the drumstick leaves
With just enough water cook the leaves till half done
Add the cooked channa and allow to boil
Now add the ground paste to the channa and boil for 10-15 min
Remove and serve hot with rice and appalam

The mango season is almost coming to an end here and Iam trying to make as much dishes as possible.Any weddings in the month of april and may will have this instant mango pickle which is an excellent combo for curd rice

Ingredients
Raw mango-1
Chilly powder-2 tsp/as required
Salt-as required

For Seasoning
Oil-1 tsp
Mustard-1 tsp
Asafoetida-1/2 tsp



Method
Cut the mango with the skin into small pieces
Add chilly powder and salt and mix well
To this add the seasoned ingredients
Serve with curd rice
Can be kept only for a day or two

Variation
Heat oil and season with the ingredients
Add the mangoes,chilly powder and salt and saute for 5 min

A very popular dish of Tamilnadu it has taken various names like kara kuzhambu,vathal kuzhambu,poondu kuzhambu and is made in different ways with combination of ingredients.It is a very old dish and our grandmoms are really expersts in making this dish

Ingredients
Tamarind-lemon sized
Small onions-10
Garlic-15 flakes
Turmeric powder-1 tsp
Water-1 to 2 cups
Salt-as required

To Dry Roast and Grind
Pepper-11/2 tbsp
Red chilly-4
Coriander seeds-2 tbsp
Jeera-11/2 tsp
Channa dal-1/2 tsp
Grated coconut-2 tsp
Raw rice-1/2 tsp

For Seasoning
Oil-3 tbsp
Mustard-2 tsp
Methi seeds-1/2 tsp
Toor dal-1 tsp
Red chilly-1
Asafoetida-1/2tsp
Curry leaves-a few



Method
Soak tamarind in water and extract the paste
Heat oil season with the ingredients,add onions and garlic and saute
To this add turmeric powder,salt and required water and allow to boil
When the onions are almost done add the ground powder and mix well and boil for another 10 min
Remove when the kuzhambu is of thick consistency(not too thick)
Serve hot as side dish for even idli,dosa,chapathi but best with hot rice,a spoon of gingelly oil,a papad and potato kara curry.

Vazhaipoo/banana flower is high in its nutritional values,but many dislike it because of its taste.We can enhance the taste by adding dals and other ingredients and also make vadai,usili or even stuff it in chapathi.

Ingredients
Banana flower-1
Toor dal-1/4 cup precooked
Rice flour-2tsp
Water- as required
Salt-as required

To grind
Coconut-1/2 cup
Green chilly-3
Jeera-2 tsp

For seasoning
Mustard-1tsp
Split urad dal-1tsp
Asafoetida-1/2 tsp
Curry leaves-a few



Method
Clean and cut the banana flower and soak in water with few teaspoons of curds
Take required water in a pan and cook the flower with salt till done
Add the precooked dal to the cooked flower and mix well
To this add the ground paste with required water and allow to boil for 5-10 min
Dissolve the rice flour in little water without lumps and add to the boiling mix just to thicken it
Remove and season with the ingredients
Serve hot as side dish or can mix with rice and ghee and have with papad

During the mango season we prepare lot more dishes with mango and one such is Mango Sambhar the taste of which will linger till the next season.It is very simple to make just like the regular sambhar deleting some ingredients

Ingredients
Toor dal-1/2 cup
Raw mango-2
Small onions-6
Sambhar powder-2tbsp
Turmeric powder-1/2 tsp
Salt-to taste

For seasoning
Mustard-1tsp
Methi seeds-1/2 tsp
Curry leaves-a few
Asafoetida-1/2 tsp
Coriader leaves -to garnish
Oil-as required



Method
Cook dal in pressure cooker with a pinch of turmeric powder
Cut the mangoes to moderately big pieces with the outer layer of the seed intact,remove the seed
This prevents the mango to be overcooked
Heat oil in a pan and season with the ingredients
Add onions and cut mangoes and saute
To this add little water for the mangoes to get cooked
Add sambhar powder,turmeric powder and salt and allow to boil
When the mango is half done add the cooked toor dal and required water if needed and allow to boil
Remove when the mangoes are just done,as it would get over cooked quickly
Garnish with coriander leaves
Serve hot with rice and ghee
Do not add tamarind extract or tomatoes as done for regular sambhar

My entry for Srivalli's Mango Mela

Keerai is the Tamil word for Greens.The health benefits of any variety of greens is known to all of us.This is the basic form of making keerai which is given to children just like paruppu sadam/dal rice.Can be had with rice or as side dish for sambar,rasam or curd rice -the traditional Tamilian lunch.Though any variety can be used,mulai keerai is usually preferred

Ingredients
Mulai Keerai/Amaranth-2 cups
Garlic- 5 cloves
Salt-to taste



Method
Take the tender leaves and only very tender stems and wash well
Cook with just enough water with salt and garlic
Cool and grind to fine paste
Serve with rice and ghee for a year old kids

Variations
Siru keerai,pasalai,palak can also be used
The leaves should be raelly tender
Can saute an onion and tomato and grind with the greens
Can season with mustard and urad dal

Keerai Masiyal is also my entry for Sowmya's SWC-Greens started by Lakshmi

Rasam is an inevitable menu in South Indian homes.There are many types of rasam made but Puli saru is a unique one because of its taste.Are you lazy to cook and want to really relax or have an unexpected guest this rasam comes handy.My mom used to make this in a giffy so we nick-named it as Maya Rasam.

Ingredients
Tamarind-a small lime sized
Water-1 cup
Salt- as require


For seasoning
Small onions-5 nos finely chopped
Turmeric powder-1/2tsp
Mustard seeds
Methi seeds-1tsp
Red chilly-2
Curry leaves -a few
Asafoetida-1/2 tsp
Oil-as required





Method
Soak tamarind and extract water
Season with ingredients and saute till onions are soft
Pour the tamarind extrac,add salt and boil for a few minutes
Serve hot with rice along with appalam/papad/vadagam



My entry for Mahima's 15 Minutes Cooking Event

If anybody asks us which plant/tree can be used fully,that is,every part many of would mention Banana Tree without a second thought.Its stem,flower and fruit has so much of medicinal benefits.It is agreed my many that the juice of the banana stem taken in empty stomach in the morning helps in weight reduction.I usually make poriyal,kootu,vadai,usili with the stem,flower and of course vazhaikkai chips but never tried raitha which was a long pending one
I happened to have a piece of vazhai thandu and also came across the Bookmarked Recipes Event hosted by Divya this week.



We were a group of ladies who wanted to contribute for a fund raising project for the education of under priviledged children for an NGO.As we all met regularly with family and it would be a Potluck Party,it was decided on collecting our recipes bringing out a book and the result was our POTLUCK SPECIALS book which we sold out in 3 months.The book is not restricted to any particular cuisine,with simple and tried recipes of 14 ladies.This recipe is from Potluck Specials contributed by my dear friend Amudha.



Ingredients
Vazhai thandu-1cup
Thick Curd-1 cup
Onion-1
Green/red chilly-2
Tomato-1 (optional
Curry leaves-a few
Coriander leaves- a few
Salt-to taste

For seasoning
Mustard-1 tsp
Split Urad-1 tsp
Asafoetida-1/2tsp
Oil-as required



Method
Chop the thandu into small pieces,wash well and remove the fibre
Heat a tsp of oil in a pan season with the ingredients,add the thandu and saute for 5 min just to remove the raw taste
Hang the curd in fine cloth to let the water drain or use thick curd
Mix all the ingredients and add to the curd
Garnish and serve chilled with rice,chappathi or even as salad

Podi varieties are always available in any household in Tamilnadu.They are also considered emergency food which goes well as side dish for idli,dosa and also for rice.This podi variety is very healthy one as it contains kollu/horsegram which is good for lowering the cholestrol.As many don't like to have it as sundal this version is a good substitute as you cannot find out that horsegram is added in this podi

Ingredients
Kollu/Horse gram-150 gms
Toor dal-250 gms
Pepper-1tsp
Red chilly-8
Dry ginger powder-a pinch(optional)
Asafoetida-1/2 tsp
Salt-as required



Method
Dry roast all the ingredients seperately and dry grind
Store in airtight container
Canbe served for idli,dosa or rice

Brinjal is not a favourite vegetable for many but I like it in any form.I thank EC once again for this wonderful event WYF which gives us a chance to freshen up our likings.

Ingredients
Big/medium sized brinjal-2
Onions-2
Tomatoes-3
Chilli powder-2 tsp
Turmeric powder-1 tsp
Salt-as required

For seasoning
Jeera-1 tsp
Oil- as required
Coriander leaves-for garnish




Method
Apply very little oil on the brinjals and cook them directly on fire till the skin turns black
Cool in water and peel the skin off
Smash the brinjal well
Heat oil,add jeera and sliced onions and saute
Add the cubed tomatoes,chilli,turmeric powders and salt and saute till the raw smell goes
Mix in the smashed brinjal,simmer and leave covered for 10 min
Remove and garnish with coriander leaves
This is an excellent side dish for any roti varieties

And of course my entry for EC's WYF-Side Dish event

The first day of Tamil calender is celebrated as Tamil New Year.Just as there are 12 months in English calender,Tamil calender also has 12 months namely

Chithirai Mid April to mid May

Vaigasi mid May to mid June

Aani mid June to mid July

Aadi mid July to mid August

Aavani mid August to mid September

Puratasi mid September to mid October

Ipasi mid October to mid November

Karthigai mid November to mid December

Marghazhi mid December to mid January

Thai mid January to mid February

Maasi mid February to mid March

Panguni mid March to mid April

The Tamil calender is associated with "PANCHANGAM" which is not only a religious one but also used for calculating the rotation and revolution of planetary bodies.It guides people to choose auspicious rituals such as marriage,to tabulate horoscopes,finding out the positions of the heavenly bodies at the time of birth of child.



Chithirai Thirunaal marks the dawn of new hope and prosperity.It indicates the need for a sense of preparedness to accept what the New Year has in store for every individual.Therefore Mango Pachadi is prepared using jaggery and neem flowers,indicating their compatability to accept success and failure in equal terms during the course of the year

MANGO PACHADI

Ingredients
Raw mango-1
Jaggery- 2 to 3 cups
Salt-a pinch
Turmeric powder-1/2 tsp

For Seasoning
Oil-as required
Mustard-1 tsp
Urad dal-1 tsp
Red chilly-2
Neem flowers-1 tsp



Method
Peel out the skin of the mango
Slice them thinly leaving off the seed
Add salt,turmeric powder and pressure cook till done
Blend the cooked mango
Dissolve the jaggery in little water and strain it
Add this to the mango mix and allow to boil for 10 min
Season with the ingredients

I always like to try new recipes after tasting it by trial and error methods and to some extent succeed .Last week we got back home after our darshan at the village temple a little late,though dosa batter was there children wanted some naan and gravy from outside which they liked and the result was this gravy and it will be a regular menu for some time.

Ingredients
Cauliflower-1 medium size
Potatoes-3
Peas-1/2 cup
Onions-2
Turmeric powder-1tsp
Salt-as required
Oil-as required
Water-as required
Coriander leaves-to garnish

To Grind
Garlic-5 cloves
Ginger-1 inch
Green chilly-5
Onion-1
Saunf-1tsp



Method
Cut cauliflower to florettes and soak in hot water with salt
Dice potatoes to medium size cubes
Heat oil add onions and the ground ingredients,saute well till the raw flavour goes
Add the florettes,potatoes and peas and mix well
Combine turmeric powder,salt and required water and pressure cook till done
Serve hot with any roti/puri/ghee rice

Kadhabam in Tamil means a combination of two or more things.This chutney is such a combination.I usually make this with the leftover ingredients but the taste would be excellent

Ingredients
Onions-1
Coconut-1/4 cup
Tomato-1
Coriander leaves-1/2 cup
Curry leaves-1/4 cup
Mint leaves-a few
Tamarind-a little
Salt-to taste

To season
Mustard-1 tsp
Urad dal-1tsp
Asafoetida-1/2 tsp
Curry leaves-a few



Method
Cut onions and tomatoes and saute all the ingredients in oil well and allow to cool
Grind all to paste and season with the ingredients
Serve with idly/dosa/chapathi/puri

RAJMA is liked by one and all and can be prepared in various forms right from the simple sundal to tasty biryani.I just like the gravy and chapathi and can have it any time of the day.
My entry for EC's WYF Cuisine Event and Lauri's MLLA 9 started by Susan





Ingredients
Rajma-1 cup
Onions-3
Tomatoes-4
Garlic-6 pods
Ginger-a small piece
Chilli powder-2 tsp
Coriander powder-1 tsp
Jeera powder-1 tsp
Turmeric powder-1 tsp
Garam masala-1 tsp
Salt-as required
Coriander leaves- for garnish

To Season
Jeera-1tsp
Oil- as required



Method
Soak rajma for 8 hours and pressure cook with salt
Cut onions,tomatoes,garlic and ginger finely
Heat oil and season with jeera
Add onions,garlic,ginger and saute till golden brown
Add the tomatoes and saute till mashed
Now add the chilli,coriander,turmeric and jeera powder and saute well
Mix in the cooked rajma keeping aside a handful
Smash the handful rajma well and add
Finally add the garam masala powder and garnish with coriander leaves
Serve hot with chapathi

Can even eat with rice and appalam which I usually do and it tastes great,just try it.

As I had mentioned in many of my posts the taste of every dish varies with every household in Tamilnadu by the combination of different ingredients.This kozhambu is made using buttermilk,usually sour.Vegetables which are commonly used are lady's finger,brinjal,pumpkin,chowchow,yam.In addition to this we make adding vadas which tastes good.Once you taste it we will be compelled to make only with this avoiding the veggies

Ingredients

For Urundai
Channa dal-1/2 cup
Toor dal-1/4 cup
Urad dal-a handful
Green/red chilly-3
Onions-2
Curry leaves-a few
Salt-to taste

For Kuzhambu
Sour buttermilk-2 cups
Turmeric powder-1tsp
Salt-to taste
Rice flour-2 to 3tsp

To grind
Coriander seeds-3tsp
Toor dal-2tsp
Pepper-1/2 tsp
Jeera-2tsp
Raw rice-2tsp
Green chilli-3
Small onions-4
Coconut grated-2tbsp(optional)

To Season
Mustard-1tsp
Urad dal-1tsp
Red chilly-1
Curry leaves-few
Asafoetida-1 tsp



Method

For Urundai
Soak all the dals for 1/2 an hour and wet grind it adding very little water with chilly and salt
Mix finely chopped onions,curry leaves and asafoetida
Make small Urundai/balls
Steam cook in idly plate till done and keep aside

For Kuzhambu
Add salt and turmeric powder to the buttermilk
Grind the ingredients to paste and add to the buttermilk
Now allow the buttermilk to just boil
Simmer and add the steamed balls to the boiling buttermilk for 10min
Dissolve the rice flour in little water and add
After 5 min remove and season with ingredients
The kuzhambu should be little watery as the urundais will absorb them
Serve with hot rice and potato kara curry
We can also deep fry like vadas and use,but best tastes when steamed

Cauliflower used to be available only during certain seasons in Tamilnadu,but today you can get it any time of the year,though at a higher price.I have had only Cauliflower sabji with chapathi which my mom used to make before marriage.I was happy to see this dish when my MIL made that too as a side dish for rice.It is a very simple recipe and tasty one and can be had with sambar/rasam rice too.

Ingradients
Cauliflower-1 medium size
Pepper-2 tsp coarsely grinded
Jeera-1tsp coarsely grinded
Ghee/oil-2 tsp
Curry leaves-a few
Coriander leaves-to garnish
Salt-as required



Method
Cut the cauliflower to florettes,clean and steam cook with salt
Heat oil and add the pepper,jeera and curry leaves and immediately add the cooked cauliflower and mix till the pepper is coated evenly
Garnish with coriander leaves and serve hot with rice
We usually add some peas also
You can also grind in a mixie the pepper-jeera in small quantity and store it
But do not powder it

Peppy Cauliflower makes its way to Divya's Think Spice-Think Pepper started by Sunita

Again this was a dish I discovered in a hurry when we had unexpected guests at home.Usually I make only raithas whenever it is stuffed paratha for dinner.When we had guests it was coriander raitha and it was too simple so just cut the cucumbers and mixed with the raitha and from then it is always cucumber-coriander raitha for stuffed paratha

Ingredients
Thick curds-1 cup
Cucumber-2
Coriander leaves-1/2 cup
Green chilly-1
Salt-as required
Choice of seasoning-optional



Method
Cut the cucumber to cubes
Grind coriander leaves,chilly to paste
Mix the above with curd and add the required salt
Season with mustard/urad dal/jeera which is optional
Serve chilled with chapathi/parathas/variety rice

Cucumber Raitha goes to Neha's AFAM-Cucumber started by Maheswari

Atlast I had convinced my children to have an alternative to Puri-masala,no doubt its a perfect pair but at times I like to try something different which my children will not agree upon.Finally made this kurma and I think for the next few weeks they will forget the potato masala.

Ingredients
Tomato-4 chopped finely
Onions-2cut lengthwise
Green chilly-2 slit
Water-as required
Salt-as required
Oil-as required

To season
Saunf-2 tsp
Cinnamon-a piece
Cloves-3
Cardamon-3
Bay leaf-1

To grind
Grated coconut-1/4 to 1/2 cup
Khuskhus-2 tsp



Method
Heat oil in cooker and season with the ingrdients
Add the onions and green chilly and saute
Add the chopped tomatoes and saute for 5 min
Pressure cook with water and salt
Cool and add the ground coconut-khuskhus paste and allow to boil for 10 min
Serve hot garnished with coriander leaves
An excellent side dish for puri,chapathi,dosa

Today we make a lot of tasty side dishes for Chapathi,Fried Rice etc,this is a basic traditional kurma which I learnt from my MIL which has a different taste and also a long pending post.

Ingredients
Mixed vegetables-1 cup diced
Onions-1 chopped
Tomato-1 chopped
Garlic-6 cloves
Coriander leaves
Salt-to taste
Water-as required

For seasoning
Oil-as required
Cinnamon-a piece
Cardamon-2
Cloves-2
Bay leaf-1

To roast and grind
Green chilly-2 or 3nos
Saunf-2tsp
Fried gram-2 tsp
Khuskhus-3 tsp
Coconut grated-1/4 cup



Method
Heat oil and season with the ingredients
Add the onions,tomatoes,garlic and the vegetables carrot,beans,cauliflower,peas,butter beans,potato and saute
Add salt and just enough water and pressure cook till almost done
Now add the ground paste to the cooked vegetables and allow to boil for 10 min
Serve garnished with coriander leaves
An excellent side dish for chapathi,plain fried rice,dosa and when made a little thick is ideal dish for our sambar rice too...

Mostly we settle down in making a manchurian or any other curry with the regular chilli and other masala powders.This recipe has a unique pepper taste which many of you would like.

Ingredients
Cauliflower-1 medium size
Onions-2
Tomatoes-4
Ginger-garlic paste-1 tbsp
Chilli powder-2 tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Curry leaves-afew
Salt-as required
Oil-3 tbsp

To Roast and Grind
Pepper-1 tbsp
Saunf-1tsp
Curry leaves-10

Method
Clean cauliflower and cut to florettes
Chop onions and tomatoes finely
Roast and grind the ingredients and set aside
Heat oil in kadai,and saute onions till golden brown
Add turmeric powder and cauliflower and saute by reducing the flame
To this andd ginger-garlic paste,chilli,coriander powder,salt and tomatoes and saute well
Keep this closed and cook till cauliflower is done
Finally add the roasted pepper powder and serve hot with rotis/rice



This my entry for Mythreyee's JFI-Cauliflower Event .The JFI Event was started by Indira of Mahanandi