SPINACH POTATOIngredients:2 potatoes, skin and cut into cubes1 tbs oil½ tsp cumin seeds1 tomato chopped fine1 tsp chillie powder½ tsp garam masala powder½ tsp ginger pasteSalt to taste2 cups of chopped spinach1 tsp lemon juiceMethod:Heat the oil in a non- stick pan. Fry the potatoes till they turn little brown.Remove the potatoes.In the same pan add in the cumin seeds, stir for a second.Add in the tomatoes, and stir fry for a minute.Add in the chillie powder, garam masala powder, ginger paste, and salt.Stir fry till the tomatoes turn mushy.Add in the spinach, stir fry for few minutes.Add in the fried potatoes, stir nicely and cover and cook for a minute.See that the spinach is not over cooked.Add in the lime juice and remove, serve hot as a side dish.
Stuffed Bananas Ingredients:6 ripe, peeled Rajali bananas1/2 cup sugar1/2 cup fresh coconutgreen cardamomghee for frying Process:Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown. Recipe: fatfreekitchen.com Image Courtesy: manjooos.blogspot.com
SPINACH SAMBARIngredients:(A)1 cup toor dal, soaked5 shallots4 pips garic smashed2 green chillies sliced¼ tsp turmeric powderSalt to taste3 cups water(B)2 big tomatoes quartered1 tbs red chillie powder3 tsp coriander powder½ tsp roasted cumin powderA pinch of fenugreek powderA pinch of asafetida powder3 cups chopped spinach½ cup thick coconut milk(C) 2 tsp oil1 tsp mustard seeds3 dry red chillies broken1 sprig curry leavesMethod:In a pressure cooker add all the ingredients in (A).Cook for 2 whistles, allow the pressure to release by itself.Open the cover, mash the dal well, add in all the ingredients in (B).Let it come to a boil, and the tomatoes are cooked.Add in the chopped spinach, and cook till the spinach is cooked.Lastly add in the thick coconut milk, switch off the stove when it starts to boil.In a pan, heat the oil, add in the mustard seeds, red chillies and curry leaves.Pour it over the cooked dal and spinach. Serve with rice or roti.
Rava and coconut burfi
Hi Kugan,
This is the authentic recipe!
Ingredients:
Sooji / Rava - 1 cup
Grated coconut - 1 cup
Sugar - 1 3/4 cup or 2 cups if you want it to be sweeter
Ghee - 2 tablespoon
Powdered Cardamom - 2tsp
Method :
Grease a plate.
Slightly roast grated coconut and rava separately till i tbecomes slightly golden
In a thick bottomed vessel add the sugar and just enough water to cover the sugar.
Heat the mixture on high until it starts boiling.Reduce the heat and allow it to cook till you get one string consistency.
Now add the coconut and rava and keep on stirring for every 2 minutes on medium heat.
Once when the mixture starts leaving the pan,add the cardamom powder and 2 tablespoon of ghee.
Transfer the contents into the greased plate,level it with a flat bottomed cup and allow it to cool for 5 minutes.
Cut into desired shapes
SCRAMBLED TOFU OMELETTIngredients:1 big onion chopped finely1 tbs ginger chopped finely1 tbs finely chopped green chillies2 tbs finely chopped coriander leaves¼ tsp turmeric powder½ tsp black pepper powder1 cup crumbled tofu1 cup besan flourSalt to tasteEnough water to make a thick batterOilMethod:Mix all the ingredients, except the oil.Make it into a thick batter, add little more besan if needed.Now heat a non - stick pan or dosai kal.Pour a ladle full of batter, and spread it a little, the size of an omelett.Pour little oil all around the omelett.Cook on a slow flame, flip over when one side is cooked.Cook the other side and remove to a plate.Both sides should be light brown in color.Serve it hot with a sauce ot chutney.Great for vegetarian lunches.
Pudhina rice(serves two):Pudhina - 1 cupOnion - 1 mediumTomato - 1 mediumJeera - 1/2 tspGinger garlic paste - 1 tbspTurmeric powderchilli powdercoriander powderOilsalt to tasteOptional: (To get a masala taste)Cloves- 2Cinnamon stick - 1 inchBay leavesMethod:Grind the mint leaves with little water.(Note: Semi grind it, not to a fine paste)Heat a pan with oil. Add the optional items specified and jeera, fry for 1/2 minute.Add ginger garlic paste, fry for ten seconds, add onion, fry till it becomes transparent.Add tomato, salt, turmeric powder, chilli powder, coriander powder. Fry for about 2 mins. Add ground mint leaves. Mix and fry till the raw smell goes and till the water drains out completely.Add this mixture to rice and mix well(if salt is required you can add it and mix again). Pudhina rice is ready. Server with cucumber raitha .
MOONG DAL WITH GREEN BANANAIngredients:1 cup presoaked whole green moong dalSalt to taste1 plantain, peel and cut into chunks6 green chillies chopped1 tbs of grated coconut2 pips of garlic2 shallotsGrind to a smooth paste¼ tsp turmeric powder1 tsp of oil¼ tsp mustard seeds¼ tsp of cumin2 dried red chillies cut into pieces1 sprig curry leavesLittle lime juice (optional )Method:Add 2 cups of water, salt and boil the presoaked green moong dal.Cook for about 15 minutes, add in the green banana chunks.Add little water if needed, cook for another 10 minutes.Now add the ground ingredients to the moong dal.Cook for another 5 minutes. Add in the turmeric powder.Heat a pan with the oil, add in the seasonings, let them splutter.Pour over the cooking green moong dal. Stir and remove.If you like you can add in little lime juice after removing from the stove.NOTE: This curry is usually made in the villages.
