DRUMSTICK LEAVES SOUP (MURUNGGAI KEERAI SOUP)

INGREDIENTS:

Drumstick leaves - 1 cup

Toor dal - 3 tbsps

Tomato - 1 small

Pearl onion - 3

Garlic cloves - 5

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Gingelly oil - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat pressure cooker. Add 3 tbsps of Toor dal, 1 cup of water, garlic, onion and tomato with turmeric powder and a spoon of gingelly oil. Pressure cook for 5 whistles till dal is soft.

2) Once done, open the lid and add drumstick leaves. Add 1-1/2 cups of water. Bring it to boil.

3) Add in coriander and Jeera powder with Salt. Mix it well. Cook till it reaches soup consistency.

4) Once done, remove from the flame and serve hot.

 

VENDHAYA KEERAI PACHADI

INGREDIENTS : 

Methi leaves - 2 cups 

Mustard, Jeera - 1 tsp 

Red chillies - 2

Yogurt/Curd -- 1 cups 

Onion - 1 

Asafoetida - 1 tsp 

Turmeric powder - 1/2 tsp

Salt to taste 

To blend :

Coconut pieces - 4

Channa dal  - 1 tsp 

Green chillies -3 

Jeera - 1 tsp

Coriander seeds - 1/2 tsp

Dry roast them and blend them a bit coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies . 

2) When it splutters , add chopped onion and saute till tender . 

3) Then add the grinded masala, turmeric powder and salt. Saute for few minutes and then add cleaned and washed methi leaves . Cover with a lid for 3 minutes.

4) When it gets cooked well, add the beaten yogurt mixture to it with asafoetida. Mix well for a minute and remove from the flame to avoid curdling.

Serve hot with Rice.

MIXED LEAVES DAL (Salad leaves Dal) WITH MASOOR DAL

INGREDIENTS :

Red Butterhead Lettuce, Red Chard, Ruby Red Chard, Baby Spinach - 300 gms

Tomato - 1 (medium)

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Chilli powder -1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and pinch of turmeric powder for 5 whistles. Allow the steam to leave and leave it aside.

2) Meanwhile,heat oil in kadai.Once hot,add mustard,cumin, chillies and methi seeds.When it splutters,add chopped onion.Fry till golden brown.

3)  Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

4) When the keerai is cooked, add dal to it. Mash dal and keerai together with Chilli powder and Salt to it. 

Serve hot with Rice or Roti.

SPINACH KHICHDI

INGREDIENTS :

• Spinach - 1 bunch
• Moong dal - 1/2 cup
• Rice - 1 cup
• Turmeric powder - 1 tsp
• Onion - 1 
• Garlic cloves - 5
• Dried red chillies - 5
• Tomato - 1
• Jeera - 1 tsp
• Salt to taste

METHOD OF PREPARATION : 

1) Blend Spinach leaves with red chillies, jeera and garlic cloves.

2) Soak rice and dal in water for 20 minutes.

3) Heat ghee in a pressure cooker. Then, add 1 cup of water.

4) Add in the blended spinach with salt and turmeric powder , mix it well.

5) Mash in a ripen tomato.

6) Finally, add in the rice and dal . Add 2 more cups of water to make it soft. Pressure cook for 3 whistles. Allow the steam to leave and Serve Hot.

PALAK MOR PORIYAL

INGREDIENTS :

Spinach/ Palak - 1 bunch

Onion - 1 

Garlic cloves - 4

Curd - 3 tbsps

Green chillies - 3

Turmeric powder - 1 tsp

Salt to taste

Blend curd and green chillies with little water in a blender or whip for Buttermilk.

METHOD OF PREPARATION :

1) Heat oil in a pan. Saute onion and garlic cloves till tender.

2) Add in the chopped spinach.

3) Add in the buttermilk, cover with a lid for 2 minutes. Cook till done. Add salt and mix it up. Remove from the flame and serve hot with Rice.

PARUPPU KEERAI MASIYAL (Kale leaves)

INGREDIENTS :

Greens(Kale) - 300 gms

Tomato - 1 (medium)

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Chilli powder -1 tsp

Toor dal - 1 small cup

Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and pinch of turmeric powder for 5 whistles. Allow the steam to leave and leave it aside.

2) Meanwhile,heat oil in kadai.Once hot,add mustard,cumin, dried red chillies and methi seeds.When it splutters,add chopped onion.Fry till golden brown.

3) Add chopped keerai,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

4) When the keerai is cooked, add dal to it. Mash dal and keerai together with Chilli powder and Salt to it. 

Serve hot with Rice.

POTATO KOFTA IN SPINACH GRAVY

INGREDIENTS FOR GRAVY:

Spinach - 2 bunches 

Onion - 1 

Ginger garlic paste- 1tsp

Green chillies-2

Tomato- 1

Salt to taste 

Garam masala powder- 1tsp 

Amchur/Mango powder -1 tbsp 

INGREDIENTS FOR KOFTA:

Potatoes - 5 boiled.

Bread crumbs 

Salt to taste 

Coriander and Cumin powder - 1 tsp 

Red chili powder - 1 tsp

Garam masala powder - 1 tsp

Oil 

METHOD OF PREPARATION : 

For Koftas: 

1) Mash potatoes well with the spices and salt.

2) Make small balls of it, roll in bread crumbs and deep fry them till golden brown. Remove from the flame and keep aside.

For Gravy:

1) Heat a pan .Add onion, tomato, ginger, garlic, green chillies and little water. Cook till they are soft and tender.

 

2) Allow it cool down and blend it with salt, garam masala powder and amchur powder smoothly.

3) Heat oil in pan. Add mustard and jeera. When it splutters, add in the grinded spinach with very little water. 

4) Then add in the fried kofta. Keep in flame for 2 minutes. Remove from flame and serve hot with Rice.

Linking with Meena bhabhi's  Try my Recipes event & give away .

REPOSTS FOR GREEN GOURMET EVENT

Sending these delights to Preeti's Green Gourmet Event .


Dal methi rice



Methi leaves Pachadi


Spinach masiyal


Spinach mor curry


Methi leaves curry


Keerai poriyal


Keerai Thandu poriyal

Methi leaves vadai :