2020/06/01

PEPPER MUSHROOM



Mushrooms are rich in Vitamin B, good for red blood cell and protects the digestive system, maintains healthy skin.Here comes a simple and my hubby's favourite mushroom recipe .


INGREDIENTS :


  • Mushroom - 200 gms
  • Powder 2 tsps of Pepper and Jeera
  • Curry leaves - few
  • Onions - 1 cup finely chopped
  • Red chillies - 3
  • Turmeric powder - 1 tsp
  • Salt to taste

For Tadka : Mustard - 1 tsp and Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard, jeera and red chillies. When it splutters, add onions and curry leaves. Saute till tender .



2) Add Turmeric powder and Salt. Mix it well. Grounded pepper and jeera .


3) Add chopped mushrooms and saute well .
























4) Add Grounded pepper and jeera . Mix it well. Cover with a lid and cook in slow flame till tender. Add spoon of oil and mix it well. Remove from flame once done .

Serve hot with Rice.

2020/05/31

CARROT PORIYAL




Carrot Poriyal is one the commonly prepared poriyal in most of the households of Tamilnadu. Lunch menu of marriages will always include this poriyal.

INGREDIENTS :

  • Carrot - 6 medium size
  • Grated Coconut - 3 tbsps
  • Onion - 1 sliced
  • Green chillies - 3
  • Channa dal - 1 tsp
  • Moong dal - 2 tsps
  • Turmeric powder - 1/2 tsp
  • Mustard - 1 tsp
  • Jeera - 1 tsp
  • Salt to taste



METHOD OF PREPARATION :

1. Peel the skin of carrots and chop them finely.



2) Heat oil in a kadai. Add Mustard, Jeera, Channa dal. Saute till the dal is roasted. Add Sliced onion and green chillies. 


3) Add chopped carrot to it. Add little water and cover with a lid. Cook till it softens.


4) Once the carrot is softened, add grated coconut, turmeric powder and salt. Mix it well for 5 minutes.


5) Remove from the flame and serve hot with Rice.

SPINACH MOR KULAMBHU ( SPINACH BUTTERMILK CURRY)



INGREDIENTS : 

Spinach - 4 bunches 
Onions - - 1 cup(sliced)
Red Chillies -- 2 
Mustad - 1 tsp 
Urat dal - 1 tsp 
Salt to taste 
Buttermilk - 2 cups 
Turmeric powder - 1/2 tsp 
Asafoetida - a pinch 

TO GRIND :

Coconut -- 4 pieces
Rice - 1/2 tsp
Channa dal -1 tsp
Jeera - 1 tsp
Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.







METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard and urat dal . When it splutters , add red chillies and chopped onion . Saute till tender .  



2) Add the grinder masala, turmeric powder to it and saute well.



3) Add cleaned and chopped spinach to it . Sprinkle little water and cover with a lid. 





4) Finally , add buttermilk, salt and asafoetida and mix them well in slow flame for 1-2 minutes . Remove from the flame immediately to avoid curdling.







Serve hot with Rice .Sending this Divya's Healing Food : Spinach.

2020/05/30

KALE RICE


I always prefer greens in daily food intake. The Flavour and Aroma of greens differ and they give a unique taste. During busy working hours, any recipe with Greens will make our work simple yet gives us a healthy choice. Kale is one such greens, which I got to taste very recently and loving it the most among all the greens. It has its unique bitter taste but full of Vitamins. 


INGREDIENTS :

  • Kale - 300 gms
  • Rice - 1 cup
  • Peanuts - 2 tbsps
  • Mustard - 1 tsp
  • Jeera - 1 tsp
  • Red chillies - 3
  • Turmeric powder- 1 tsp
  • Hing - 1 tsp
  • Paruppu Podi - 2 tbsps
  • Salt to taste.


METHOD OF PREPARATION :

1. Boil rice and keep aside.


2. Meanwhile, heat oil in a pan. Add Mustard, Jeera, Peanuts, Red chillies and saute till the peanuts are roasted. Then, add onion and saute till tender.


3. Then add kale to it, sprinkle little water and cook till done. Then add salt to it and mix well.




4. Finally, add cooked rice to it. Mix it well. Keep in slow flame, sprinkle little water. Cover with a lid and cook for 5 minutes. Mix Paruppu Podi, before removing from the flame.

Serve hot.

2020/05/29

PINEAPPLE RASAM


Pineapple Rasam is a part of Tamilnadu's authentic cuisine. It is one of the most flavourful rasam. This rasam will never miss to be a part of the lunch menu in most of weddings in south Tamilnadu. Pineapple gives a distinct taste, aroma and flavour to the rasam. Let's now see the preparation.


INGREDIENTS :

Pineapple - few pieces (I took 6 slices)
Tomato - 1 big
Tamarind - a small piece
Salt to taste
Coriander leaves - few
Toor dal - 3 tbsps
Rasam powder - 2 tsps
Turmeric powder - 1 tsp
Hing - 1 tsp

To Temper:

Mustard - 1tsp
Jeera - 1 tsp
Dried Red Chillies - 3
Curry leaves - few
Crushed garlic cloves - 3



METHOD OF PREPARATION :

1. Take 3 slices of pineapple and grind them. Chop the remaining pieces and keep aside.





2. Prepare tamarind water 15 minutes prior to prepare rasam. Crush tomato well in tamarind water.



3. Pressure cook 4 tbsps of toor dal with turmeric powder and a tsp of oil. Allow the steam to leaves and keep aside.



4. Heat oil in a pan. Once hot , add mustard, jeera, red chillies, methi seeds, garlic and curry leaves. 



5. When it splutters, add chopped pineapple to it and saute for a while.



6. Then add tamarind water and tomato it. Add turmeric powder and Rasam powder. Bring it boil.

7. Add toor dal to it and mix well.



8. Add crushed pineapple to it.



9. When it starts boiling, add coriander leaves and hing. Remove from the flame, Then add salt to it.






Serve hot with Rice.





VAZHAIKKAI PODIMAS (GRATED RAW BANANA STIR FRY)




INGREDIENTS : 

Raw Banana - 2 medium size 
Green Chillies - 2 
Red Chillies -2
Onion - 1 
Curry leaves 
Mustard and Urat dal - 1 tsp 
Pepper powder - 1 tsp 
Salt to taste 
Grated Coconut - 3 tbsps 

METHOD OF PREPARATION : 

1) Chop the raw banana and boil them separately in a bowl for 5 minutes and drain the stock. 


2) Peel the skin, it will come out smoothly without any wastage.



3) Then grate them in a grater and keep aside.



4) Heat oil in a pan. Once hot, add Mustard and urad dal . When it splutters , add red chillies, green chillies and chopped onion. Saute it till tender.






5) Then add the grated coconut to it and saute till the raw smell leaves.



6) Add Salt and Turmeric powder to it.



7) Then, add the grated raw banana to it and sprinkle little water and cover with a lid for 5 minutes till it gets cooked. Once done, mix it well and add pepper powder to it. Remove from the flame and Serve hot with Rice.



2020/05/28

SPINACH STIR FRY ( PALAK KEERAI PORIYAL)



NUTRITIONAL BENEFITS OF GREENS:

The protein content is quite high and its quality is good. They are mostly rich sources of carotene (precursor of vitamin A), vitamin C and vitamin B, especially folic acid. Greens are good sources of calcium and iron. Their nutritional value is 20 times more than in other veggies. Greens are a valuable source of nutrients. Greens are rich in iron, calcium, vitamin A, anti-oxidants and veg proteins.


INGREDIENTS:

Spinach/Palak - 2 cups (finely chopped)
Red Chillies - 2 
Green chillies - 2
Onion -10 nos( small) or 1 big 
Mustard Seeds - 1/2 tsp 
Channa dal - 1 tsp 
Jeera - 1 tsp
Salt to taste 
Grated coconut - 3 tbsps 
Gingelly oil - 2 tsp 

METHOD OF PREPARATION: 

1) Heat 1 tsp of oil in a kadai. Once hot ,add mustard seeds, jeera, channa dal, green and red chillies.





2) When it splutters, add grated coconut and onion to it and saute well till the raw smell leaves.



3) Then, add the greens. Sprinkle little water. Cover with a lid and cook for 3 minutes. Add salt and turmeric powder, mix it well.



Remove from the flame and Serve hot.

This recipe goes for






Sending this recipe to Divya's Diet Foods Event :)




PEPPER MUSHROOM