|
|
|---|
I had some Spinach, Methi (Fenugreek) Leaves in my fridge, as I could not use just one and make a gravy I decided to use both of them, then I started making some little changes to my gravy from just greens.
So here how it goes..............
METHI, SPINACH AND PANEER GRAVY
This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...
This is an other click of my Garvy...
Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....
Every week when it is Tuesday I keep thinking I will definitely start posting my Tried and tasted recipes/Bookmarked recipes, but it seems to never happen at all, I saw this Tuesday BM - Event in Priya's blog and Aipi's combined event, I thought that's fantastic, I shall start posting one by one everyweek, so I can delete my Book Marks, no wonder I have so many of them and so many I have tried and seem to never post them. Today I decided I am going to do it!, Good girl aint't I am :), Here I am with my Book Marked Recipe.
This Girl is not only sweet and I have a special feeling with both of the SIL's, ( hey not related to me), to each other, One showcases wonderful recipes with beautiful Photographs and the other showcases her blog with beautiful Authentic recipes, I love her blog, I know she would think I don't visit her often but I do :).
She has a beautiful, useful, medicinal right - up for every post she does, Of course you all guessed yes, that is Chitra of Ratouille - Any one can cook, I made some of her signature dishes from her authentic kitchen we all loved and enjoyed it, and I would love to tell her so...
You must be wondering what did I try her Sambhar Powder which is on the main page of her blog! Get the Sambhar powder Recipe from here.
SPINACH SAMBHAR WITH SWEET CABBAGE STIR-FRY
INGREDIENTS:
2 Bunches of Spinach
3/4th Cup of Tuvar Dal
1 Tomato
5-10 Small Onions/Shallots
Tamarind Gooseberry size
Salt as required
A Pinch of Asafoetida
Few curry leaves
Grind together:
3 to 4 tbsp of Sambhar Powder
1 tbsp of Rasam powder
3 tbsp of Coconut
cooked Tomato
Seasoning:
2 tsp of Oil
1 tsp of Mustard seeds
METHOD:
Wash and cook finely chopped Spinach, Tomato (chopped into two halves) and Toor Dal together with a pinch of Turmeric powder in a pressure cooker up to 3 whistles.
Meanwhile chop the small onions finely and keep aside until needed.
Meanwhile when it is cooking, soak Tamarind in 1/2 cup of water and microwave for 1 minute, do not try to squeeze tamarind extract immediately you can add another 1/4 cup of water and squeeze the tamarind juice, if you can handle the hot water or leave it a few minutes, until you are comfortable with the water and squeeze the juice out of it.
Take a broad vessel heat a cup of water, Once it starts boiling, add the tamarind extract allow it boil for few more minutes (10-12 minutes) until the raw smell disappears in a medium flame, be careful otherwise it darkens the vessel ! around the sides. keep an eye on it.
By that time if the cooker has cooled down, remove the tomato and keep it aside but for the spinach-Toordal mixture , with a masher give a light mash, so both of them combine together very well then add this to the cooking vessel, Immerse a ladle in it, so when it is boiling it won't spill out, still keep it a very medium flame and keep stirring now and then so it wont' get stuck to the bottom, because it might start to thicken.
Now Grind everything under the Grind together heading, with the cooked Tomato into a smooth paste with the help of 1/2 cup of water dissolve it well and add it to the cooking greens, mix well and let it boil, add required quantity of salt and asafoetida.
Now take a wok heat oil, add mustard seeds once they crackle up add the chopped onions and curry leaves and fry for few minutes until they are transparent add this to the cooking greens and dal mix well, and Now your sambhar is ready to be served with papad or dry curry of your choice.
I served it with Sweet cabbage dry curry.... recipe follows....
SWEET - CABBAGE STIR FRY:
INGREDIENTS:
1 Whole sweet cabbage
curry leaves a few
salt as required
few fresh Coriander leaves
A pinch of Asafoetida
1/4 cup Grated fresh Coconut
For Tempering:
1 tbsp Channa dal
1 tbsp Urad dal
1 tsp Mustard seeds
4 to 5 Dry Red chillies
1 tbsp of oil
METHOD:
Take a bowl with water, chop the cabbage finely and put it into the water, give one wash and drain all the water and keep aside.
In a wok heat oil, add mustard seeds once they crackle add everything under Tempering and saute for a minute the colour of the dals change, or you smell a nice aroma, Now add the chopped cabbage and curry leaves and mix well.
In a low flame cook the cabbage without any water, if you find it too dry sprinkle just a fistful of water.
I usually keep them immersed in water, until I need them. Once the seasoning is done, I dip my palm take a fistful of the cabbage try to drain by giving it a little shake and then add it directly to the wok or you can do as I said earlier.
Keep it covered and just few minutes once stir them all once and leave it again within 15- 20 minutes it gets cooked and just keep an eye that they don't get stuck to the wok, as we all know that cabbage gives water on its own, it is better not to add too much water.
Add salt mix well leave it for few more minutes
Then add freshly grated coconut mix well and serve.
This even goes well with Rasam, Chapatis etc..,,
I am also sending this to '' Only Greens event'' started by Pari of Food delicious and guest hosted by Sara's Corner.
Usha is a wonderful blogger with a lot of healthy recipes, I really wanted to try out her Barley recipes, I have tried some of her dishes and enjoyed it too.., I had posted one already, sometimes my photos are so ugly I don't like to post them, well I couldn't miss out on this as I follow her blog ardently and she is such a sweet person who never forgets to write to me and comment in my blog!, even though I don't comment in hers :).
I am always short of time, but I love to try out different recipes from different bloggers, My new way of book marking is now, writing down in a book all the recipes I love to try out. These days with kids hols computer is become a gadget which I see seldom!, When I keep asking for it and they being glued to it and lost in their own world never here a thing I say, I give up.
Coming back to the recipe, from few days I am enjoying a lot of Green leaves from my garden and from the shop which I bought in loads, I have yet to post some of the recipes I have tried out, Spinach was in abundant as my friend got me some from London. I was looking for something which I have never tried out, as I wanted to participate in T & T I first visited VegInspiration, so here is my Inspired recipe.....
PULI ITTA KEERAI / TAMARIND FLAVOURED SPINACH
INGREDIENTS:
2 Bunch of Spinach
Salt as required
2 flakes of Tamarind
1/2 cup water
2 Green chillies
SEASONING:
1 Tsp of oil
1/2 tsp of Mustard seeds
1 tsp of channa dal
1 tsp of Urad dal
1 or 2 Dry Red Chillies
A pinch of Asafoetida
METHOD:
Take a heavy bottomed vessel and cup spinach, Tamarind and Green chillies in 1/2 cup water until well done, put off the stove and allow it to cool, Once it is cooled puree them all together into a nice paste.
Take a wok and heat oil then add one by one everything under seasoning, fry them until a nice aroma comes out, add this to pureed spinach mix well and serve.
Usha suggests this goes well with Poricha Kozhumbu, I served it with Poricha Rasam, as she says it goes well with it because we do not use Tamarind to this rasam and it is a great combination.
Adjust the spices as per your taste, and it is quite a yummy dish, I ate this next day with Chapatis and it was really good., Thanks for the recipe Usha.
This is an other recipe which I had tried out from Usha's blog some time back... try this out too and enjoy as I did..
AVOCADO PULKAS
This was the softest Pulkas I ever made, I really enjoyed, I just tweaked it a little bit, she used spinach and Avocado both but I used only Avocado with this check out this link to get the recipe.
Stir-fried Vegetables with Avocado Pulkas
This is an other one which I tried, as my hubby loves More kozhambu, I really wanted to try this out, and I had book marked, I have used yoghurt and Tomatoes in my pacchadis. So, I made her version of Mor Kozhumbu with Tomatoes it was quite nice, Here is my post for that recipe......
MOR KOZHAMBU WITH TOMATO / BUTTERMILK WITH TOMATO
