February 18, 2017

Basil Lemonade / Sweet Basil / Thiruneetru Pachilai Lemonade | Summer Recipes



     Sweet Basil (Thiruneetru Pachilai / திருநீற்று பச்சிலை in Tamil) is used as ingredient in recipes like bread dips (chutney). We can use it as an ingredient in Lemonade which we will be having frequently during summer.

Click here to view 15 + Juice Recipes.




Recipe Cuisine : International | Recipe Category: Summer Recipes
Preparation Time: 10 mins  | | Yields: 1 ½ cup

Ingredients:
Lemon
1
Sweet Basil Leaves / Thiruneetru Pachilai
5
Honey
2 tsbp
Cardamom
1
Ice Cubes
5
Water
1 cup

Procedure:
1. Extract the juice from the lemon without seeds and keep it aside.
2. Crush the cardamom pod and keep it aside.
3. Wash and cut the sweet basil leaves into small pieces.
4. In a jar add lemon juice (from 1), cardamom (from 2), basil leaves (from 3), Ice cubes and honey. Shake them well for 1 min.
5. Then add enough water and mix them well. Serve it chill.
         
                          Healthy and aromatic basil lemonade is ready to sip.
Note:
1. Adjust the water level according to your lemon juice taste.


Beetroot Keerai Masiyal / Mashed Beetroot Leaves


     We normally do not use beetroot leaves. We can make masiyal or poriyal (stir fry) with beetroot leaves. It is very healthy but also very tasty as well.



Click here to view 15 + Greens / Keerai Recipes.



Recipe Cuisine : South India | Recipe Category: Greens
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:
Beetroot Leaves
1 bunch
Salt
To taste
To Temper:

Oil
1 tsp
Cumin Seeds
1 tsp
Coriander Seeds
1 tsp
Curry Leaves
½ spring
Garlic Pods
2
Roughly Chopped Sambar Onion
¼ cup
Green Chilli
1

Procedure:
1. Wash and chop the beetroot leaves into small pieces.
2. Boil ½ cup of water and then add chopped beetroot leaves. Cook till the leaves become tender. Allow it to cool down completely and strain the water from the leaves. Keep it aside.
3. Heat the oil in a pan, add cumin seeds and wait for splutter.
4. Then add coriander seeds and curry leaves. Sauté till the curry leaves become crisp.
5. Now add the chopped green chilli, chopped garlic pods and chopped onion. Sauté till the onion becomes translucent. Allow it cool down and mix with cooked beetroot leaves (from 2).
6. Grind this mixture into a fine paste using the mixie jar with little water and required salt.
      Really tasty and mouthwatering masiyal is ready!

Note:
1. Adjust the green chilli level according to your taste.


February 16, 2017

Cowpeas Bottle Gourd Curry without Tamarind / Thattai payaru suraikkai kuzhambu


This is time for a good rural recipe. This is a variant of Cowpeas bottle gourd kuzhambu without tamarind. This goes well with both rice and chapathis.

Click here for more Kuzhambu Recipes.

 

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 15 mins  | Cooking Time: 30 mins | Serves : 4

Ingredients:
Cowpeas / Thattai Payaru / Karamani
½ cup
Chopped Bottle Gourd
½ cup
Sambar Powder
1 ½ tsp
Salt
To taste
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Cumin Seeds
2 tsp
Curry Leaves
1 spring
Chopped Sambar Onion
¼ cup
Garlic Pods
3
Tomato
2
To Grind:

Grated Coconut
¼ cup
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
1. Remove the skin and seeds of the bottle gourd. Then chop it into small cubes and keep it aside.
2. Wash and pressure cook the cowpeas with 1 cup of water for 4 whistles in high flame or till it becomes tender.
3. Heat the oil in a pan, add mustard seeds and wait for popping.
4. Add cumin seeds and wait for splutter. Add curry leaves and sauté for few seconds.
5. Now add chopped onion and chopped garlic pods. Sauté them till they become translucent.
6. Then add the chopped tomatoes and cook till they become mushy.
7. Add chopped bottle gourd pieces (from 1), ¼ cup water, sambar powder and salt. Mix them well and cook till the bottle gourd becomes soft.
8. Now add the cooked cowpeas (from 2) with cooked water and cook for 2 mins.
9. Meanwhile, grind the coconut with little water into a find paste.
10. Finally add the coconut paste or extract the coconut milk and mix them well. Cook them for 2 more mins.
11. Garnish with chopped coriander leaves.
   Mouthwatering Curry / Kuzhambu is ready!

Note:
1. Use big onion instead of sambar onion.
2. Ensure that the cowpeas do not become mushy.



February 15, 2017

Jowar Poori / Sorghum Poori / White Cholam Poori | Poori Recipes




We make Jowar Roti (Jolada Rotti) using Jowar flour. Jowar Poori is contribution with my earlier millet poori recipes. The key difference between Jowar Poori and others is that not many could find the difference between Jowar Poori and Wheat Poori.



Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:
Wheat Flour
3/4 cup (1 cup = 240 ml)
Jowar Flour
¼ cup
Salt
As required
Water
As required
Oil
For deep fry

Procedure:
1.  In a wide bowl, add wheat flour, jowar flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.
2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.
3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.
4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.
5. Take it out from the oil and drain the oil using the tissue paper.
     Tasty and aromatic poori / puri is ready to serve.

Note:
1. Don’t add more water, because the poori absorbs more oil.
2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

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