Friday, June 23, 2017

Poosanikai poriyal / Yellow Pumpkin curry / Parangikai poriyal / Sakkarai poosanikai poriyal



Poosanikai poriyal
Yellow pumpkin curry


I once tasted pumpkin side dish at my SIL home and became a fan of it. I wanted to try that once but didn't get a chance to make. When my husband brought this medium sized pumpkin from the farm, my immediate thought was that pumpkin poriyal. What could be better than cooking an organic home grown vegetable ..? This poosanikai poriyal recipe is easy to make and saves your time as we don't have to peel the skin for this recipe. Sweetness of yellow pumpkin and spicyness of red chili turned out to a tasty and delicious side dish for rice and chappathi.

We can make plenty of dishes with pumpkin and it is a healthy option for kids. I have already tried pumpkin chutney and it also tasted good. Check out its recipe here: http://www.ennillam.com/2016/02/yellow-pumpkin-chutney-no-coconut-added.html


Ingredients (serves for 4)


Poosanikai / Yellow pumpkin (pieces with skin) - 4 cups [ 1 cup size = 240 ml ]
small onions / pearl onions - 10 -15 nos
red chili - 4 
salt - as needed
coconut oil - 2 tablespoon + 1 teaspoon
mustard seeds - 1 tsp
curry leaves - few


Method:


  • wash the yellow pumpkin well. Do not peel out the skin. 
  • cut yellow pumpkin to big chunks
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add curry leaves and red chili [increase / reduce red chili according to its spice level]
  • saute it and then add onions
  • fry till onions become transparent
  • add the chopped pumpkin pieces and add 1 cup of water
  • add salt
  • cook covered until the pumpkin pieces become soft and mushy
  • finally add 1 teaspoon of coconut oil and switch off the flame


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Tuesday, March 21, 2017

Thoothuvalai Rasam / Herbal green leaf soup



Thoothuvalai Rasam
Thoothuvalai Rasam


Thoothuvalai Rasam / Thuthuvalai rasam is one of the healthy recipe as this keerai has plenty of medicinal benefits. This rasam / soup is the best home remedy for treating cold and cough.

Botanical name for Thoodhuvalai plant is Solanum trilobatum. This plant is full of thorns similar to rose plant. The leaves as well have very small thorns near the bottom of the leaf. Make sure you remove those big thorns before cooking. This herbal green leaves is not easily available in market. Because of its medicinal properties, we got it planted in our home and consuming it once in a while or whenever we feel a symptom of getting cold or cough. Though its a medicinal plant, the taste of rasam is absolutely delicious. Try out this rasam recipe at your home and share your feedback in the comments section below.


Ingredients (serves for 6)


Thoothuvalai keerai - 2 cups ( leaves only ) [1 cup size = 240 ml ]
garlic - 10 - 15 pods
small onions - 4 - 5
cumin seeds - 1.5 teaspoon
fennel seeds - 1 teaspoon
pepper - 1 teaspoon
red chili - 2
curry leaves - 2 sprigs
salt - as needed
asafoetida - a pinch
oil - 4 tsp
tamarind - 1 big lemon size


Method:



  • clean out the big thorns and stems from the plant
  • take only the leaves. [Note: small stems and thorns would be fine as we are going to grind the leaves once fried. ]
  • wash the leaves well
  • soak tamarind in 4 cups of water
  • heat 2 tsp of oil in a pan and fry garlic, small onions and curry leaves
  • once the onions and garlic are fried, add red chili, pepper, cumin seeds and fennel seeds
  • saute it for a minute and then cool it down. Transfer it to a mixer
  • grind it to a smooth paste
  • add 2 more tsp of oil in the same pan and fry the thoothuvalai keerai leaves till they shrunk and get cooked completely
  • transfer it to the grounded paste in the mixer and grind it along to a smooth paste
  • extract tamarind juice and then add the grounded paste
  • add salt
  • heat the rasam in medium flame
  • bring it to boil and then switch off the flame
  • serve it with hot white rice
  • Its the best home remedy for cold and cough. Enjoy making at home. 


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Wednesday, February 8, 2017

Green peas masala




Green peas masala
Green peas masala


Both fresh green peas and dried green peas has plenty of health benefits like they help in regulating your cholesterol and blood sugar. As it is rich in nutrients, adding green peas to your diet helps in leading a healthy life.

Green peas is known as 'Pattani' in tamil and 'Matar / Mutter' in Hindi. I have made this green peas masala as an side dish for chappathi. It also goes well with white rice. If you are a member of 3, then with the proportion given below, you can use the same gravy for breakfast and lunch or lunch and dinner. That definitely saves your time.

With green peas, you can also try making Matar paneer masala. Here is the recipe link: http://www.ennillam.com/2013/10/mutter-paneer-masala.html

You can also add some cream at the end to this recipe for an extra creamy taste and flavor. Try making this green peas masala at your home and share your feedback in the comments section below.


Ingredients (serves for 6)


Green peas (dried or fresh) - 1 cup [1 cup size = 150 ml]
onion - 1 (medium size)
tomato -  3 (medium size)
cloves - 2
cardamom - 2
bay leaves - 1
cinnamon - 1 small stick of 1 inch size
fennel seeds - 1 tsp
green chili - 1
garlic - 5 - 6 pods
ginger - 1 inch piece
turmeric powder - 1/4 tsp
red chili powder - 1/2 tsp
garam masala - 1 tsp
oil - 6 tsp
kasuri methi - a generous pinch 
coriander leaves - for garnishing
salt - as needed


Method:


  • If you are using dried green peas then soak it overnight. 
  • pressure cook soaked green peas in 1.5 cups of water for 6 - 8 whistles until it becomes soft
  • chop onion, tomato, garlic and ginger. 
  • heat 3 tsp of oil in a vessel and add fennel seeds
  • once it splutters, add garlic, ginger, onion and green chili
  • once onion becomes transparent, add tomatoes
  • cook till the tomatoes become soft
  • cool it down and grind it to a fine paste
  • heat 3 tsp of oil in a vessel and add bay leaf, cinnamon stick, clove and cardamom
  • fry it for a minute and then add grounded paste. 
  • saute it in low flame and then add turmeric powder, red chili powder and garam masala. 
  • add salt. keep the flame in low as the paste will spill out. 
  • saute for a minute and then add 1 cup of water
  • add cooked green peas. ( If you are using fresh green peas instead of dried one, then you can wash and directly add it to the gravy. cook until the peas becomes soft and completely cooked. )
  • crush a generous pinch of kasuri methi and add it to the gravy
  • cook covered until it reaches the gravy consistency. If the gravy is thinner, then simmer it for few more minutes. 
  • finally garnish it with coriander leaves
  • serve as a side dish for chappathi, roti, dosa etc. You can also serve it along with white rice. 

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Monday, February 6, 2017

Raw mango rice



Raw mango rice
Raw mango rice


As the mango season begins, its time to try different mango recipes. Raw mango rice is one of the tastiest south Indian dish that you can make in quick time. Those who love to eat tangy flavored food, then this variety rice is a right choice for them. You can use any mango variety for making this rice.

You can even make this raw mango rice when you have left over rice. This mango rice recipe is quite simple and easy to cook in quick time. Those who want to quickly wrap up in kitchen can try out this mango rice recipe and its one of the best lunch box option for kids and adults.

Raw mango has plenty of health benefits as it is rice in vitamin C. It treats blood, liver and gastro intestinal disorders. It also contain vitamin B which helps you to retain good health. It also helps with indigestion and constipation. It also helps preventing dehydration.

Try this variety rice recipe at your home and share your feedback in the comments below.

Ingredients (serves for 2)


cooked rice - 4 cups [ 1 cup size = 240 ml ]
raw mango - 1 medium size ( when shredded yields 1.5 cups )
small onions / pearl onion - 10 - 15
garlic - 5 -6 pods
oil - 4 tsp
mustard seeds - 1 tsp
fennel seeds - 1.5 tsp
salt - as needed
curry leaves - few
red chili - 5
asafoetida - a pinch



Method:


  • shred/grate the raw mango
  • chop onions and garlic
  • heat oil in a vessel and add mustard seeds 
  • once it splutters, add fennel seeds, asafoetida
  • add chopped garlic, onions, red chili and curry leaves
  • saute till onions become transparent
  • add shredded raw mango and salt
  • saute till the mango becomes soft 
  • add the cooked rice and mix well
  • serve hot with fried veggies


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Sunday, January 29, 2017

Maa ladoo / Maa laddu


Maa ladoo
Maa ladoo


Maa ladoo / Maa laddu also known as pottukadalai urundai is an easy to make recipe with simple ingredients. In the original maa ladoo recipe, almonds and pista are not added. However, I tried adding almonds and pista just to add nuts to my kid's diet. The taste after adding nuts turned out well and the flavor was awesome.

Pottukadalai / Roasted gram / Fried gram dal is very healthy especially for kids. So this maa ladoo recipe is perfect for kids and you can give this maa laddu to them as after school snacks.

Usually we do this maa ladoo for festival occasion like diwali. As this is very healthy for kids, I keep making these ladoos everytime when it gets over. Try making this healthy sweet for your kids and share your feedback in the comments below.

Ingredients (makes 15 ladoos)


Roasted gram dal / Fried gram dal / Pottukadalai - 1 cup [ 1 cup size = 240ml ]
Almonds - 1/2 cup
Pista - 1/2 cup
Elachi / Cardamom - 2
Sugar - 1/2 cup
Ghee - 1/4 cup
cashews - 10 (optional)


Method:


  • Grind sugar and cardamom seeds to a fine powder. Transfer it to a bowl

  • Dry roast Fried gram dal / pottukadalai until you get a nice aroma. Do not let it change color. 

  • dry roast almonds and pista separately

  • grind roasted gram dal first to a fine powder. add it to the bowl containing sugar powder
  • grind roasted almonds and pista separately to a fine powder. As pista and almonds leave some oil, don't grind it along with roasted gram dal as it prevents grinding fried gram dal to a fine powder. 
  • add the almonds, pista powders to the bowl
  • melt ghee
  • if you want, you can fry cashews in ghee and add it to the mixture. I didn't add as my son is one year old and adding nuts will be difficult for him to chew :) .
  • add the melted ghee to the mixture. combine everything
  • when the mixture is warm enough that your hand can bear, start making ladoos. If needed you can apply some ghee for your hands for a smooth finish.
  • store it in an airtight container. It will stay good for minimum 10 days.


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