MURUNGAI KEERAI VADAI

 

INGREDIENTS :

• Murungai Keerai (Drumstick leaves) - 2 cups
• Channa dal - 1 cup
• Green chillies - 4
• Jeera - 1 tsp 
• Onion - 1
• Salt to taste.

METHOD OF PREPARATION:

1. Soak dal for 3 hours and blend them a bit coarsely. Transfer it to a big bowl.

2. Add in chopped onion, green chillies, jeera, drumstick leaves and salt to the blended dal. Mix it well to get like Vadai batter.

3. Heat oil for deep frying. Rough a small ball of batter, flatten it and drop in the hot oil. Flip it till roasted well.

Serve hot.

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

KEERAI KUZHAMBHU

INGREDIENTS :

Palak/Spinach - 5 bunches

Toor dal - 3/4 cup

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Salt to taste

To Roast and grind:

Coconut pieces -5
Dried Red chillies -5

Coriander seeds - 1 tsp

Channa dal - 1 tsp

Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard and jeera. When it splutters, add onion and saute till tender.

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

3) When the keerai is cooked, add dal to it. Mash dal and keerai together with 1/4 cup of water and Salt to it. 

4) Then, add the grinded masala to it. Stir it up well. Cook for 5 minutes. Remove from the flame and Serve Hot.

 

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.

PALAK POORI

INGREDIENTS:

Palak/ Spinach - 1cup

Green chillies -3

Wheat flour - 1 cup

Turmeric powder- a pinch

Jeera powder-1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Wash the leaves well and blend it with green chillies finely in a blender.

2) Knead a soft dough with the blended mix, turmeric and jeera powder and wheat flour with little salt

3) Roll out poori and deep fry them till done.

Serve Hot.

 

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.

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