Tuesday, October 16, 2018

Pasalakeerai Kadayal | Mashed Red Vine Spinach with Dal | Keerai Masiyal

Today's recipe is Mashed Indian Spinach with Dal, a traditional recipe from Tamilnadu. In tamil we call this as ' Pasalakeerai Paruppu Kadayal'. In English Pasalkeerai is called as various names like Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, Creeping Spinach, Climbing Spinach etc..

Mashed Indian Spinach with Dal

This dark leafy green has lots of healthy benefits. It is more nutritious than any other greens. It is rich in iron and calcium. This spinach can be easily grown at home. It is a creeper plant. Below i have attached the picture of this plant which i have it in my terrace garden.
Pasalakeerai

Mashed Indian Spinach with Dal


Ingredients :
  • 30 to 40 leaves Pasala Keerai / Indian Spinach
  • ( Pasala Keerai in Tamil. In English - 
  • Basella alba and also known as Malabar Spinach,
  • Red Vine Spinach, Indian Spinach etc..  )
  • 10 no of Shallots or 1 Red Onion, medium sized
  • 4 Garlic cloves
  • 1 tsp Cumin seeds
  • 4 dry Red chillies
  • 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
  • Salt to taste
  • 2 tbsp Oil
Preparation :
  • Peel the shallots and roughly chop them.
  • Wash the spinach leaves, roughly chop.
  • Mash the garlic cloves with the help of knife.
  • Cook and mash the toor dal.
Method:
  • Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.
  • Add dry red chillies and garlic cloves to it an fry for few seconds.
  • Add the chopped shallots to it and fry till it turns light golden brown colour.
  • Then add the spinach leaves/ pasala keerai and salt, give them a good mix.
  • Saute and cook until it is wilted, say about 3 to 5 minutes
  • Then add the cooked dal and 1/2 cup of water and mix well.
  • Cook till the water is absorbed.
  • Transfer to a bowl for easy mashing or grind it in mixie or blender.
  • With the help of wooden masher/ mathu, mash them.
  • Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.
↓ Video Recipe ↓

Mashed Indian Spinach with Dal

Wednesday, September 26, 2018

Ashgourd fry | Ashgourd stir fry | Vellai Poosanikkai fry | Winter melon / White Pumpkin Stirfry

Ash gourd is also called white gourd, winter melon , winter gourd, white pumpkin. It can be used to prepare sambhar, kootu, mor kuzhambu etc. But I always make only sambar with Ashgourd and I have never tried any other recipes with it. But for the first  time i made stir fry with it. This recipe was shared by my neighbour friend. Its her mother' recipe. It is a very very simple recipe and it is a perfect side dish for rice with sambar, rasam, curd.

Ashgourd fry

Ingredients
  • 1/2 kg White Pumpkin / Ash gourd / Winter melon / White gourd
  • 1 tsp Red Chilly powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tbsp Oil
  • Few Curry Leaves
Preparation:
Cut the pumpkin into big slices. Deseed them and slice the flesh and remove the skin. Use only the flesh part for this recipe. Chop them into bite size pieces and keep aside.

Method:

  • Heat Oil in a heavy bottomed kadai / pan. Do not overheat the oil because to avoid the burning of the spice powders.
  • When the oil is warm add chilly powder, turmeric powder, salt,curry leaves and mix well and fry for few seconds.
  • Now add the chopped pumpkin pieces and mix well and saute for a minute.
  • Cover and cook the pumpkin in low flame for 10 minutes. Stir in between.
  • After 10 minutes open the lid and cook & saute in low flame for 5 minutes.
  • Once done, transfer to a bowl or plate and serve with rice and sambhar / rasam/ curd.
Ashgourd fry

Thursday, September 06, 2018

Tomato Biryani in Pressure Cooker | Thakkali Biryani | How to make Biryani in Pressure Cooker | Lunch Box Recipes

A simple one pot South Indian style delicious Tomato Biryani recipe made using pressure cooker. It is an one pot meal, hence it is perfect for lunch box recipe. It's is very simple and easy to make. 
Tomato Biryani

 ↓ Video Recipe ↓

Tuesday, September 04, 2018

Kongunadu style " Peerkangai Bhaji kadayal " / Mashed Ridgegourd gravy - Quick South Indian gravy for Idli and Dosa made using Pressure Cooker

Today's recipe is an authentic kongunadu style " Peerkangai Bhaji Kadayal ".A quick south Indian gravy recipe from Tamilnadu for idli and dosas using Ridgegourd. It's is one of the best side dish for idli, dosa and appam.

Ridgegourd Bhaji Kadayal

Today i'm going to share how this recipe is made using pressure cooker.It's aa simple, healthy and delicious dish which can be prepared in few minutes when using pressure cooker. It is actually cooked in a mud pot. But its quite time consuming process, but very tasty. It is quite a spicy gravy. 

Thursday, August 30, 2018

Paneer Bhurji | Panner Bhurji with Methi Leaves | Scrambled Cottage Cheese with Fenugreek Leaves

Paneer Bhurji is a very popular North Indian recipe made with Indian cottage cheese. To this bhurji i have added methi leaves/ fenugreek leaves to it and made it more healthy. It's very easy, simple and quick recipe. This can be served with roti, naan and chapathi or make a roll using chappathi and serve this as a kids lunch box recipe. 


Methi Paneer Bhurji

It can be even substituted with spinach leaves/ palak, instead of fenugreek/ methi leaves, and make ' Palak Paneer Bhurji '. It's an very healthy recipe. This can be served in variety of ways like can be served along with roti or make a roll with it, or make stuffed parathas with it and also can be served as variety rice recipe by mixing this bhurji with cooked rice.

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