MUTHIRA CURRY / HORSE GRAM - TOMATO CURRY

Hai friends... Have a Healthy Morning

   Today's special recipe is a tasty accompaniment for hot rice , which is Muthira Chaarru Curry (Horse gram curry). Horse gram is a super food which contains a high level of iron, calcium and protein. In fact, horse gram has the highest calcium content among pulses and is one of the richest vegetarian sources of protein. Use of horse gram keep our body young and vibrant because it is rich in antioxidants too. Actually eating of plenty of horse gram can help to manage obesity.

   We can make a lot of food items with the help of horse gram. Here I am presenting Muthira Thakkali curry / Horse Gram Tomato curry which is a tasty and healthy accompaniment for Rice or meals.

MUTHIRA CHAARRU CURRY

See the recipe:

INGREDIENTS

Horse gram - 1/4 cup
Coconut ( grated) - 1 cup
Tomato - 1 ( cut it into small pieces)
Chilly powder - 1/2 teaspoon
Black Pepper - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Shallots - 4-5
Mustard seeds - 1/4 teaspoon
Dried red chilly - 2
Curry leaves - 2 springs
Coconut oil - 1 teaspoon
Tamarind juice - 1 teaspoon

PREPARATION

   Heat a pan and roast horse gram. When aroma comes, remove it from flame. Allow it to cool and crush it after some time. Wash and cook horse gram with some water. When it get cooked, add little more water salt and a pinch of turmeric powder and allow it to boil.

   Grind grated coconut, turmeric powder, shallots, black pepper, chilly powder and cumin seeds and make a smooth paste. Add it to the cooked horse gram. Then add tamarind juice and sufficient water to it. Allow it to boil. When it get boiled, turn off the flame

   Heat oil in a pan and add mustard seeds, dried red chilly (broken) and curry leaves. When it splutter, add tomato pieces and saute well. When it get sauteed, pour the horse gram curry to it and boil once again. Then turn off the flame.

   Our tasty and healthy horse gram tomato curry is ready now. Enjoy this with hot rice...

Friends,

Have you like this recipe? Please share your comments and suggestions here.

Thank you

BINDU JAYESH
bindurohinipillai@gmail.com.
  

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CHEMPIN THALU CURRY / COLOCASIA LEAVES CURRY / TARO LEAVES CURRY

   In Kerala, the month of Karkidakam (July 15 - August 15) is the time when the Monsoons reach its peak. It is also a time when diseases abound, and for this very reason Karkidakom is the month that has been identified for the preventive treatments and rejuvenation therapies of Ayurveda. At this time most of the village people use all leaves as food except drumstick leaves because immediately after the Monsoon rain comes all seeds will grow up with medicinal values.


    Here I am adding the traditional thalu curry, which is made with colocasia tender leaves (taro tender leaves) which is known as chempin thalu. Thalu has so many nutritional values and a good source of iron content. Thalu curry is very tasty and my daughter also like it very much.  It is one of the most famous traditional village recipe of Karkidakam in Kerala.

THALU CURRY

See the Recipe:

INGREDIENTS


Colocasia (Taro) Tender Leaves - (chopped) - 2 cup
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coconut (grated) - 1 cup
Tamarind Juice - 3 teaspoon
Shallots - 4
Shallots (chopped) - 2
Curry Leaves - 2 springs
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried Red Chilly - 2 (broken)
Fenugreek seeds - 1/4 teaspoon
Salt - to taste

PREPARATION


   Wash chopped colocasia leaves ( thalu) and cook it with chilly powder, turmeric powder, salt and some water. Grind grated coconut, shallots and one pinch turmeric powder and make a paste. Add this coconut paste to the cooked taro leaves and cook again for 5 minutes. Then add tamarind juice and allow it to boil. When the curry get a thick consistency, turn off the flame.

   Heat oil in a pan and put mustard seeds and fenugreek seeds. When it splutter, add dried chilly, chopped shallots and curry leaves. Turn off the flame. Add this to the thalu curry and stir well. Now the traditional and tasty thalu curry is ready to serve.

NOTE; Use only tender leaves of colocasia to avoid itching.


Step by step method

1. Chop taro leaves and wash it well.

 2. Add water, chilly powder, turmeric powder and salt and cook for 5 - 7 minutes

3. Grind grated coconut, shallots and one pinch turmeric powder and make a paste

4.Add the coconut paste to the cooked taro leaves and cook for 5 minutes

5. Take tamarind juice and add it to the curry and allow it to boil. When it get a thick consistency, turn off the flame.

6. Heat coconut oil in a pan and splutter mustard seeds, fenugreek seeds, dried red chilly, chopped shallots and curry leaves. Pour it into the curry and stir well. Now the curry is ready to serve

Serve thalu curry with rice and enjoy the traditional taste of Kerala.

Try this recipe and share your valuable comments and suggestions here.

Thank you for visiting my blog.

BINDU JAYESH
bindurohinipillai@gmail.com
 
 

GREEN PEAS PURI / MUTTER PURI

Good Morning Friends

   Once again I am presenting a special puri for today's break fast. Green Peas Puri is a green colored puri which has a lot of health benefits. Children should like this puri because it is very attractive in color than usual puris. Green peas puri is a tasty deep fried bread which is prepared with wheat powder, green peas, green chillies and coriander leaves.

GREEN PEAS PURI

See the Recipe below:

INGREDIENTS

Green Peas - 1 1/2 cup
Wheat Flour - 2 cup
Coriander Leaves - 1/2 cup
Green Chilly - 2-3
Salt - to taste
Cooking Oil - for frying
Semolina / Rawa - 2 tablespoon


PREPARATION


   Soak green peas in water in a vessel for 3 - 4 hours. Chop coriander leaves and green chillies. Grind green peas, coriander leaves and green chillies in a mixie and make a smooth paste.Combine this green peas paste with wheat flour, Rawa and salt. Mix all these well and knead to make a smooth dough. Add enough water while kneading. Keep this dough for half an hour. Cover it with a cotton clothes

   After 30 minutes knead the dough once again and make small balls with the dough. Press and roll the balls in round shape. Heat oil in a pan and put rolled puri into it and fry both sides crispy.(Adding rawa in puri will help it to stay crispy much more time. Slightly press the middle of the puri with a katori make it puffed.)  Take puri from oil and put it in a sieve. Make all puris one by one like this. Green colored tasty puri is ready. Enjoy it with potato masala or bhaji.

How is this recipe? Try this today itself. Enjoy a healthy and tasty break fast.

Please Share your Comments and Suggestions Here.

Thank You Friends for watching my space.

BINDU JAYESH

bindurohinipillai@gmail.com

MAMPAZHA PULISSERI / RIPE MANGO CURRY

   MAMBAZHA PULISSERY is one of my favourite accompaniment for rice. Actually it is a traditional Kerala cuisine. Pulisseri is commonly known as Moru Curry or Kachiya Moru. It is a yogurt based curry usually prepare in sadya or Onam sadya towards the end of the meals. Here we make this pulissery with ripe mango, yogurt and coconut.

MAMBAZHA PULISSERI

The recipe is below:

INGREDIENTS

Ripe Mango - 3
Coconut (grated) - 1 cup
Shallots - 2
Turmeric Powder - 1/4 teaspoon
Cumin Seeds - 1/4 teaspoon
Green Chilly - 2
Fenugreek Powder - 1/4 teaspoon
Curd / Yogurt - 1 cup
Curry Leaves - 2 springs
Dried Red Chilly - 2
Mustard Seeds - 1/2 teasoon
Coconut Oil - 1 teaspoon
Salt - to taste


METHOD


   Peel the mangoes and keep it aside. Slice the green chilly in lengthwise. Put the mangoes in a vessel and add enough water and put it on flame. Add green chilly, turmeric powder and salt to it. Close the vessel with a lid and cook the Mango. Keep the flame in medium when it get boiled. Beat curd well and keep it aside. Grind the grated coconut, cumin seeds and turmeric powder to make a fine paste and keep aside. When the mango get cooked, mash it lightly. Then add the coconut mix and fenugreek powder to the mango and mix it well. Heat the mix in low flame. It is very important that don't allow it to boil. Stir occasionally. Add curd to it and turn off the flame. Stir the curry well and keep aside.

   Heat coconut oil in a pan. Splutter the mustard seeds. Put broken dry red chilly, Curry leaves and shallots to it and stir well. Saute it for one minute and add it to the Pulissery.\

   Our sweet and sour Mambhazha Pulissery is ready to serve. Enjoy it with Rice or Meals...

Like this Recipe?

Please Share Your Comments and Suggestions Here

THANKING YOU

BINDU JAYESH

bindurohinipillai@gmail.com

ALOO METHI / POTATO FENUGREEK LEAVES STIR FRY

Have a great day!

   Today I am sharing a simple and easy recipe for you. Really it is a North Indian Recipe accompanied with Roti or Paratha. But this is a good combination with ghee rice or curd rice or jeera rice etc or with South Indian Meals. Since it is a North Indian recipe, the name is Aloo Methi, that aloo is potato and methi is fenugreek leaves.

  ALOO METHI 

See the recipe....

INGREDIENTS


Potato (Aloo) - 4
Fenugreek Leaves ( Methi) - 1 1/2 cup
Cumin Seeds - 1/4 teaspoon
Garlic - 3 cloves ( chopped)
Green Chilly - 2 (chopped)
Turmeric Powder - 1/4 teaspoon
Chat masala - 1/4 teaspoon
Salt - to taste
Cooking Oil - 1 teaspoon

PREPARATION

   Wash and peel potatoes and cube it. Chop methi leaves and keep aside. Pour some cooking oil in a heavy bottomed hot pan. Add cumin seeds to the oil. Then add chopped garlic cloves to it and stir well. When it get semifried ( aroma comes) add cubed potatoes and chopped green chillies to the pan. Add turmeric powder and fry for 2 - 3 minutes. Add a little water to it for cooking potatoes. ( Don't add plenty of water) Cover it with a lid and cook it for few minutes in low flame. Open the lid when the potato get cooked. Add salt and chat masala and stir well. Fry for 2 minutes. Finally add chopped methi leaves to it and stir. Fry them until the methi leaves wilt off and turn the flame off.

Now Aloo Methi is ready to serve. Enjoy with Roti, Paratha or Rice...

FRIENDS,

PLEASE SHARE YOUR SUGGESTIONS AND COMMENTS HERE 

THANK YOU

BINDU JAYESH
bindurohinipillai@gmail.com

JAMUN ICE CREAM / JAMBUL BERRY ICE CREAM/ NJAVALPPAZHAM ICE CREAM

Jambul berry (Njaval Pazham)  is also known as JAMUN or Black Plum. It is a summer fruit with many health and medicinal benefits. Jamun is very effective against cancer, heart diseases, asthma and arthritis. It's seed is used as a medicine for diabetes.

   Jambul has many vital nutrients also. The iron content in this fruit is very high. So it is good to increase the haemoglobin count.

Today, we have to learn a heavenly taste of Jamun ice cream. Recipe is below:

JAMUN ICE CREAM

INGREDIENTS


Jambul berry ( Njaval pazham ) - 1 cup
Boiled Milk - 1 cup
Condensed Milk - 1 cup
Sugar - 3/4 cup
Fresh Cream - 1/4 cup
Cashew Nuts - 6
Raisins - 6-8

PREPARATION

   Wash and de seed jambul berry and blend it to make a pulp. Boil milk and allow it to cool. Then blend the jambul pulp and milk together. Then add sugar, and condensed milk. Blend it well. We get a thick solution. Finally add whipped cream and blend it and pour it into a container and keep 3 hours for refrigeration. After 3 hours blend the ice cream mix once again and keep it in refrigerator for 6 hours for setting. Tasty and healthy Jambul Berry Ice cream is ready. Scoop and garnish the ice cream with raisins and cashew nuts. Pour some melted chocolate on top of the ice cream. Serve immediately and enjoy a special taste..

    Try this recipe and enjoy the heavenly taste.... Friends, please share your comments and suggestions here.

Thank You for visiting my Blog

BINDU JAYESH
bindurohinipillai@gmail.com