Showing posts with label Leafy Greens. Show all posts
Showing posts with label Leafy Greens. Show all posts

Tuesday, 5 March 2013

Methi Paratha



Ingredients:
Wheat flour/Atta-2cup
Besan/Chickpea flour-1/4cup
Fresh methi leaves/Fenugreek leaves-1 bunch
Yogurt/Curd-1/2cup
Jeera-1tsp
Turmeric-1/4tsp
Chilli powder-2tsp or to taste
Amchur powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1tsp
Salt to taste
Ghee-2tsp
oil for frying

Method
1.Pluck the methi leaves from the stem,wash the methi leaves and finely chop it and keep it aside.
2.Combine the flours,chopped methi, ghee, cumin seeds, turmeric, all powder masala's and salt into a large mixing bowl.
3.Mix it until crumbles now add yoghurt,mix it well and knead a soft stiff dough using sufficient water.smear the oil and keep
it aside for 30minutes to 1 hour.
4.Divide the dough into golf ball sized portions and roll them between your palms until smooth.
5.Dust the work top or rolling board lightly with flour,Roll out each balls into a circle 7-8" diameter and 4-5 mm thick.
6.Heat a griddle or tava and cook each paratha using little oil on both sides till golden brown spots appears.
Serve hot with any side dish or simply with plain yoghurt and pickle.

Note:1.To prepare it in advance, roll out as many parathas as you like stack them layering between cling film or butter paper with each paratha's,Keep 4-5 parathas  inside the zip-lock bags or box,store them in fridge.They are ready to cook whenever you need them.
2. Suitable for kids lunch box but skip chilli powder or use less.



Mentiyasoppina Chitranna




Sending to Priya's Healthy diet event


Cookingspace


Tuesday, 22 January 2013

Palak Paneer Pulav




Ingredients:
Palak/Spinach-1 bunch
Rice-2 cups
Green chillies-2, slitted
Onion-2,sliced
Ginger garlic paste-2tsp
Jeera powder-1tsp
Jeera/cumin seeds-1tsp
Garam masala-1tsp
Chilli powder-1tsp
Ghee-1tbsp
Salt to taste
Lime /Lemon to serve
Paneer-100gms

Method:
1.Wash and chop the palak roughly and keep it aside.Soak the rice for 10 minutes.
2.Cut the paneer into cubes ans shallow fry them with little ghee and keep it aside.
3.In a pan heat ghee,add jeera when it begins to pop,add onions, slitted green chillies and ginger garlic paste,fry until onion becomes translucent.
4.Now add chopped palak and saute until it wilts,then add salt,chilli powder,jeera powder
and garam masala,fry for 2-minutes.
5.Add 4 cups of water and let it boil,when the water begins to boil,add rice and cook until done.
6.Fluff the rice with fork and mix paneer pieces with the rice,serve hot with lemon wedge.

Sunday, 20 November 2011

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Ingredients:
Channa dal-1cup
Tuvardal-1/2cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Cumin-2tsp
Turmeric-1/4tsp
Ginger-1" piece
Garlic-2-3cloves


 Method:

1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Wednesday, 31 March 2010

Green Lentil and Spinach Soup







Ingredients:


Green lentils-1cup
Spinach,chopped -1cup
Onions,chopped-1
Garlic cloves-2-3
Paprika/Chillipowder-1/2tsp
Cumin powder-1/2tsp
Black pepper powder-1/2tsp
Salt to taste
Olive oil-2tsp
Extra virgin olive oil-2tsp
Reserve 1tbsp of lentils for garnishing


Method:


Wash and boil the lentils  in pressure cooker upto 2-3 whistles.
Heat a olive oil in a pan,add chopped  garlic and onions,saute until
onions become  soft.
Add chopped spinach and fry until the raw odour of the spinach is gone.
Add boiled lentils,chilli powder,cumin powder,black pepper and salt to
taste.Allow to cook on a medium flame for 3-4 minutes and leave to cool.
Then blend all the lentils and spinach mixture in a blender until smooth
and creamy.
Before serving drizzle EVOO on top and sprinkle lentils.
Serve with any crusty bread. 

Sunday, 14 March 2010

Menthiya soppina/Methi/Fenugreek leaves Chitranna



Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch
Oil-1tbsp
Mustard seeds-1tsp
Kadlebele/channadal-2tsp
Uddinabele/uraddal-2tsp
Karibevu/curryleaves-2sprigs
Juice of 1/2lemon
Salt to taste
Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated
CUmin seeds-1/2tsp
Greenchillies-4
Ginger-1inch
Garlic-2cloves
Cinnamon stick-1inch
Cloves-2-3
Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.
2.Wash the mentiya soppu and chop them finely and keep it aside.
3.Grind the above ingredients into fine paste using little water.
4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until
they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.
5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.
6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.



Wednesday, 16 December 2009

Palak soppina thovve





Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

Friday, 4 September 2009

BASSAARU


Bas saaru is a very authentic dish of mandya and mysore. It is very popular in villages.
As I am from mandya district It is a regular dish in my mothers place. It is non oily and very healthy dish to eat,loaded with lot of leaf greens ,pulses,dals and vegetables .it is a good combination to raagi mudde.

The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara is more often then not synonymous with Karnataka cuisine though culinary traditions else where in Karnataka can be significantly different from this one. Ragi and Rice are the most important staple grains, Jowar and Bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the break fast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour,a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, vegetable side dish called Palya and assorted pickles.

Ingredients:

Hara moong (Hesarukalu)-1cup

Toordal(togaribele)-1/2cup

Garlic-1 whole big(1/2 for roasting and 1/2required as raw)

Onion-1big(same as above)

Tamarind-lemon size

Coconut freshly grated-1/2cup

Curryleaves(karibevu)-2sprig

Sarinapudi-1tbsp



For tadka:

Ghee/oil-2tsp

Onions finely chopped-2tsp

Garlic cloves-4-5(as many as you wish)

Mustard-1tsp

Method:

First cook dal and moong in a cooker with sufficiant water for 2 whistles,then leaveit to cool. Now roast 1/2 onion and 1/2 garlic along with skin, in a open flame on a hob with skewers.After roasting remove the skin and chop roughly.Now grind coconut,tamarind,1/2raw onion and garlic,1/2roasted onion and garlic,1tbsp of cooked dal and moong, sarinapudi into a fine paste by adding little water.Separate the water from cooked dal and moong and keep aside.Now put tadka of ghee, mustard, onion ,garlic untill little black, then add grind masala to tadka and fry for 2 minutes, then add curryleaves along with stem(this gives nice aroma to saaru).After 2 minutes add dalwater and allow to boil for 10minutes in sim flame, add salt to taste. Boil for 2minutes(don't over boil)now it is ready to enjoy with ragimudde or rice.

For cooked dal and moong mixture put tadka of oil, mustard, red chillies,little onion and fresh coconut,serve as a side dish to bas saaru.



You can prepare bassaaru with different combinations of vegetables,dals and pulses.

Some are listed below:

1. Cabbage and toordal

2. Hurulikalu(horsegram)only

3. Beans (hurulikayi) and toordal

4. Vaalbeans (avarekalu)

5. leafgreens like dantinasoppu and toordal

6. Dill greens ,beans and toordal

7. Blackeyebeans and toordal

Monday, 4 May 2009

Palak paneer




Palak paneer is one of the favourite dish of my family, it is a authentic Punjabi dish also known as saag paneer.

It has been known for generations that spinach was good for you, but it is really only over recent decades that the proof has mounted up that spinach is packed with benefitical nutrients. According to nutritionists this dark green leafy vegetable, along with others of similar colour, is among the healthiest of all foods. There are not many foods that have such a rich source of nutrients such as vitamin C, iron, beta carotene and calcium, as spinach. With such nutrients, spinach is blessed with health benefits that are difficult to ignore.Always cook spinach without closing the lid,because it contains some volatile substances which turns green colour to brown.So it needs to escape.


Ingredients

Paneer cubes-15-20
Onion chopped -1
Gingergarlic paste-1tsp
Salt To taste
Coriander Powder-1tsp
Chillipowder -1tsp
Turmeric-1/4tsp
Garam masala-1/2tsp
Cumin Powder-1tsp
Sugar-1/4 tsp
Oil/ghee-2tsp
Spinach- 1 bunch
Tomatoes-2

For Garnish:
Fresh Cream-1tbsp

Method

  1. Wash & drain the water from Spinach. Chop them coarsely.
  2. In a pan bring to boil for 8 minutes,Cool & grind them coarsely to Paste.
  3. In the pan heat the oil, fry onions till translucent,add tomatoes,sugar and greenchilli cook until they become soft.
  4. Add Gingergarlicpaste & fry, mix all the spice powders and salt except garam masala & stir.
  5. Fry the paneer cubes in ghee and add the Paneer cubes cook for 2 minutes.
  6. Sprinkle garam masala and stir gently.
  7. Serve Garnished with Cream on top.