Saturday, May 31, 2014

Spinach Rice

#SpinachRice : Green leafy vegetables are good source of fiber and iron. #Spinach [ kodi pasalai ] is very rich in Vitamin A, Vitamin C, Vitamin B 6 and Vitamin B 12. It has minerals like Calcium, iron, magnesium and potassium. But the leaves have to be cooked very quickly or eaten raw to get the nutrients.

Spinach Rice [ Kodi pasalai sadham ]

Here comes the recipe.

Ingredients :
1/2 cup                           Basmati Rice or Raw Rice
1                                    Onion, chop nicely
8 - 10 cloves                   Garlic, chop nicely
1/2 Tsp                           Red chilly powder [ I used avakkai urugai chilly-oil mix ]
1/2 cup                           Spinach chopped nicely
1/2 cup                           Mushroom chopped very nicely [ optional ]
3/4 Tsp                           Salt
1 cup                              Water.

To Temper :
3                                    Bay leaves
4                                    Cloves
3                                    Cardamom
1/2 Tsp                          Cumin
4 Tsp                             Gingelly oil [ til / sesame oil ]
 Coriander leaves to garnish

Method :
Wash and soak rice in water.
Heat a kadai over slow flame with 4 Tsp of gingelly oil.
When heated up splutter cumin and then add cloves, cardamom and bay leaves.
Then add garlic and onion.
Saute for 3 minutes or until onion becomes pale pink color.
Drain water completely from rice and add into the kadai.
Keep the flame at high.
Stir well until the rice turns bright white color.
Transfer into a pressure cooker.

Add water, avakkai urugai chilly-oil mix and salt.

Mix well and close the lid with weight on.
Heat at 800 on an induction stove for a whistle.
Reduce the temperature to 120 and cook for 5 minutes.
Open the cooker after the steam has completely subsided.
Now add spinach and mushroom and delicately mix with a ladle.
Take care not to mash the rice.

Close the lid with weight on and keep on the induction stove at 120.
Cook for 2 minutes.
Open after 2 minutes.
Now the tasty Spinach rice is ready. Garnish with coriander leaves.
Enjoy hot spinach rice with thayir pachadi or with any kara curry.
Here served with Maangai Pachadi and Colacasia Kara Curry.

Spinach Rice [ Kodi pasalai sadham ]

Some more recipes you might like to try :
Spinach Poori
Spinach Poori
Sirukeerai Dosai
Sirukeerai Dosai
Spinach Lentil [ Sambar Pasalai dhal ]
Sambar Pasalai dhal
Spinach Kuzhipaniyaram
Spinach Kuzhipaniyaram
Spinach Lentil [ Kodi pasalai dhal ]
Kodi pasalai dhal

Friday, May 30, 2014

Vazhaipoo Kodi Pasalai Adai

#VazhaipooKodipasalaiAdai  #BananaflowerSpinachPancake :
This flower is rich in Vitamins and minerals especially potassium and magnesium. It doesn't loose its medicinal property in whatever way it is cooked.
Its taste is somewhat starchy and astringent, sometimes bitter also, which makes it unpopular among people.
But it is also a good source of fiber and protein.
The flower contain saponin, a phytochemical which lower LDL, or bad cholesterol, boost our immunity against infections and also inhibit the growth of cancer cells.
I always used to prepare curry, poriyal, paruppu urundai and vadai
But now I am experimenting with Vazhaipoo  [Banana flower ] to make new dishes and today made adai. It was very easy to prepare and tasty too.
Commonly Adai - Pancake is prepared using bottle gourd, or murungai keerai { Drumstick leaves }. Some time back we saw the method of preparing Adai with Spinach - Kodi pasalai. Here I made adai with banana flower and spinach.
Here comes the recipe.
Can make 4 - 6 pancakes.

Vazhaipoo Kodi Pasalai Adai [ Banana Flower Spinach Pancake ]

Ingredients :
1/8 cup                            Boiled Rice [ Idly rice ]
1/4 cup                            Raw Rice
1/4 cup                            Gram dal [ channa dal ]
1/4 cup                            Thuvar dal [ arahar dal ]
1/4 cup                            Green gram [ moong dal ]

other ingredients to grind :
3                                      Red Chilly
1 Tsp                               Cumin
1 Tsp                               Fennel
1 small piece                    Asafoetida
1/2 inch                            Ginger
3/4 Tsp                            Salt

To add to batter :
3/4 cup                             Banana flower nicely chopped [ take inner tender florets ]
3/4 cup                             Spinach finely chopped
2 Tbsp                              Coriander leaves finely chopped
15                                     Curry leaves nicely chopped
1 Tbsp                              Onion finely chopped
2 pinch                              Turmeric powder

Oil to make adai - pancake.

Method :
Soak both rice together in a vessel for 2 hours after washing 2 times.
Soak all the given lentils [ dals ] in a separate container for 2 hours.
After 2 hours,
Take other ingredients to grind in a mixie jar. Grind coarsely without adding water.
Drain water from soaked rice into another vessel and then add rice into the mixie jar.
Now grind other ingredients ground already and soaked rice without adding water.
Then add 2 Tbsp soaked water which we saved and grind coarsely into a batter.
Add some more water if necessary.
Transfer into a big vessel.

Now drain water from soaked lentils completely.
Grind it coarsely without adding water.
Transfer into the same vessel having rice batter.
Wash the jar with little water and add that also into the batter.
Mix well and adjust salt.

Heat a tawa over a medium flame.
Add all the chopped ingredients into the batter and mix well.
Spread 1/2 Tsp of oil over the hot tawa.
Keep two ladle full of batter at the centre.
Spread evenly using the back of the ladle and make a perfect circle.
Apply oil over and along the rim of adai.
Close with a lid fro 2 to 3 minutes.
After 2 or 3 minutes open and see whether the rim turned golden color.
Then flip adai using a dosai ladle and allow to cook other side.
Now do not close the adai after flipping.
Vazhaipoo Kodi Pasalai Adai [ Banana Blossom Spinach Pancake ]
Vazhaipoo Kodi Pasalai Adai [ Banana Blossom Spinach Pancake ] Vazhaipoo Kodi Pasalai Adai [ Banana Blossom Spinach Pancake ]

Transfer onto a plate when both the sides are cooked well and turned golden color.

Relish with avial or coconut chutney.

Vazhaipoo Kodi Pasalai Adai [ Banana Blossom Spinach Pancake ]

Nutritional Value of Banana Flower:
As per the Africa Journal of Biotechnology, banana flower nutrition per 100g is as follows:

51 kcal
1.6g of Protein
.6g of Fat
9.9g Carb
5.7fgof Fiber
56mg of Calcium
73.3mg of Phosphorous
56.4mg of Iron
13mg of Copper
553.3 mg of Potassium
48.7mg of Magnesium
1.07mg of Vitamin E

[source : banana flower ]

You may also like to try :

Kodi Pasalai Adai [ Spinach Pancake ]
Spinach Pancake
Adai or Paruppu Adai [ Lentil Pancake ]
 Lentil Pancake
Mulaikattiya Payaru Adai [ Sprouted Green Gram Pancake ]
Payaru Adai
Arisi Roti [Rice Pancake ]
Arisi Roti
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai

Thursday, May 29, 2014

Muskmelon Maangai Juice

#Muskmelon #Maangai #Juice : Muskmelons are seasonal fruits available in the Summer. There are many varieties of muskmelons.
Some are orange or yellow or green in color. This is called Karboosa here in Chhattisgarh, India. Its very sweet and watery. They are rich in potassium which may be helpful in controlling blood pressure and regulate heart beat.
Melons have good fiber content and less calorie. So those who are on weight loss program can have it as a filling snack.
Moreover this fruit is a rich source of Vitamin C and Vitamin A which help in fighting diseases and prevent heart diseases and cancer.

The sweetened pulp made with raw mango is used here to make this juice.
Here let me present the method of preparing tangy muskmelon maangai [ raw mango ] juice with mint leaves.

Ingredients :
1/2                                          Muskmelon, chop into equal size cubes,
3 Tbsp                                    Sweetened Raw Mango pulp
3 pinches                                Salt
2 pinch                                   Rock Salt 
10 - 15                                   Mint Leaves

Method :
Take all the given ingredients in a juicer container of a mixie.
Add 1/2 cup of water and run mixie to make the juice.
Transfer into juice glasses.

Serve the juice topping it with mint leaves.

The taste differs with the raw mango [ maangai ] used for the preparation of sweetened pulp and also the amount of Mint leaves taken.
The juice tends to change in color since mint is added.
Try to consume as soon as possible.

Note : 
Tulasi leaves can be added instead of Mint leaves to get Tulasi muskmelon maangai juice.

You may also like to try :

Muskmelon mint juice

Colacasia Curry

#ColacasiaCurry : #Colacasia is commonly known as Taro and its origin is South India and Southeast Asia.
This is known as Saepangkizhangu - சேப்பங் கிழங்கு in Tamil.
It is called Arabi in Hindi. Here in Raipur, CG its leaves are also used for cooking.
To know more on this tuber kindly click the link below :

Colacasia should be cooked well, otherwise it irritates throat.

Colacasia Curry

Now to the method of preparation.

Ingredients :

1/4 kg                                         Colacasia
1                                                 Onion, chop lengthwise into thin pieces
1                                                 Tomato, chop nicely
10                                               Curry leaves

Powders To Add :
1 pinch                                        Turmeric Powder
1/2 Tsp                                        Red chilly powder [ adjust ]
1/4 Tsp                                        Cumin powder

To Temper :
4 Tsp                                           Oil
1/2 Tsp                                       Mustard seeds
1 Tsp                                           Black gram split
1 pinch                                         Asafoetida powder

Coriander leaves to garnish.

Method :
Wash colacasia well and take in a vessel.
Add water till it completely immerses all colacasia in the vessel and then add 3/4 Tsp of salt.
Pressure cook for a whistle and then cook for 8 minutes after reducing the flame to SIM position.
Take out only after the steam completely subsided.
If you are able to remove the skin very easily, then the tuber has been cooked well.

Colacasia [ sepang kizhangu in Tamil; arabi in Hindi ]

Otherwise cook for some more time.
Remove skin and chop into equal sized pieces. Keep aside.

Heat a kadai on a stove with oil over a medium flame.
Crackle mustard and then add black gram and roast till golden color.
Then add asafoetida and chilly powder.

Immediately add curry leaves and onions.
Saute for 2 minutes.
Then add tomato and saute for 3 to 4 minutes.

After that add cumin powder and salt.
Mix well and then add boiled colacasia.
Mix well and keep it closed with a lid for 2 minutes.

Open and keep it over a slow flame.
Keep stirring at regular intervals.
Allow to evaporate excess water.

Spicy tomato masala coated colacasia curry is ready.

Colacasia Curry

Relish with sambar rice and rasam rice.
Other recipes you may like to try

Colacasia Masala Curry

Muskmelon Mango Juice

#Muskmelon #Mango #Juice :
Muskmelons are seasonal fruits available in the Summer. There are many varieties of muskmelons.
Some are orange or yellow or green in color. This is called Karboosa here in Chhattisgarh, India. Its very sweet and watery.

This fruit has yellow outer skin with green lines running from top to bottom.
Under the outer layer there is another thick skin which is green in color.

The seeds at the centre are removed and then cut into pieces.

One more Summer fruit, the King of fruits, the Mango is used with muskmelon to prepare this juice.
Here is the method of making the juice.

Ingredients :
1 Cup                                      : Muskmelon Cubes
1/4 Cup                                  : Mango Cubes
1 Tsp                                      : Lemon Juice
10 - 12                                   : Mint leaves
2 pinch                                    : Salt
1/2 Cup                                  : Water

Method :
Blend all the ingredients in a juicer and transfer into juice glasses.

Top it with mango pieces and mint leaves.
Serve adding ice cubes.

Tomato Koottu - Unripe Tomato Lentil

#ThakkalikaiKoottu #UnripeTomatoLentil : Here unripe tomatoes have been used to prepare lentil [ koottu ]. Like tomato unripe tomato can also be used to prepare many recipes. It is not a replacement to tomato but its taste is distinct. Sambar and koottu can be prepared with unripe tomato and taste very good.

Thakkalikai Koottu [ Unripe Tomato Lentil ]

Here come the recipe to prepare lentil.
Ingredients :
1/8 cup                              Green gram dal
4 or 5                                Tomato unripe, chop nicely
1                                        Tomato, chop nicely
1                                        Onion, chop nicely
1 or 2                                Green Chilly, split lengthwise

Powders to add :
1 pinch                              Turmeric Powder
3/4 Tsp                             Sambar Powder
3/4 Tsp                             Salt [ Adjust ]

To Grind :
4 Tsp                               Coconut scrap
1/4 Tsp                            Cumin
1/4 Tsp                            Rice Flour
6                                      Black Pepper

To Temper :
1/2 Tsp                           Mustard seeds
1 Tsp                              Black gram split { urad dal }
1/2 Tsp                           Oil

To Garnish :
Coriander leaves

Method :
Grind the given ingredients into a fine paste and keep aside.
Pressure cook green gram with a pinch of turmeric powder for 1 whistle.
Then reduce the flame and cook for 5 minutes.
Open after the steam completely subsides.
Transfer into a bowl and keep aside.

Now take all chopped ingredients and powders in the same cooker.
Add 1/2 cup of water.

Pressure cook for a whistle.
Release steam immediately and open the cooker.

Now add the prepared coconut paste and cooked green gram.

Mix well and heat over a medium flame for 3 minutes.
Turn off the stove and transfer into a serving bowl.

Heat a kadai with oil and splutter mustard seeds.
Now add black gram and roast till golden color.
Transfer on to the prepared lentil.

Thakkalikai Koottu [ Unripe Tomato Lentil ]

An excellent side dish for sambar and rasam rice.
It can also be mixed with white rice and eaten with any spicy curry.

You may also like to try :

Tomato Lentil


#Dosai : This is commonly called #maavudosai or simply dosai. The Hotels popularised Masaal dosai, saadhaa roast, special roast, ghee roast, etc., so much that many persons have forgotten the soft dosai done with idly batter. Nowadays dosai means those crispy oil or ghee soaked dosai for many!! Actually the soft & fluffy dosai prepared from well fermented idly batter is more tastier than these crispy dosai.


Of course!!... it is also possible to make crispy special roast dosai with this batter applying lot of oil or ghee.

Dosai Roast

After fermentation, use the upper half batter to prepare idly.
The lower half can be used to make dosai. If Idly is prepared in the morning for breakfast, then use the rest of the batter to make dosai for dinner. 
Now to see the method of making dosai...

Ingredients :
Fermented Idly batter
Oil to make dosai

Method :
Dilute Idly batter by adding little water.
Heat a tawa over a medium flame.
Take a small piece of muslin cloth to grease the tawa.
Add few drops of oil over the tawa  or soak the cloth with little oil and grease the tawa.
Now keep approximately 1/2 cup of batter at the center.
Spread evenly using the back of the flat ladle.
Add few drops of oil here and there over the surface of the dosai.
Keep the thickness of the dosai approximately 1 to 2 mm.
It will raise a little bit making lot of holes on the surface.
To get this effect, the tawa should be heated to correct temperature and also the batter should be well fermented.

Flip the dosai using a dosai ladle.


Transfer on to a plate when both the sides are cooked till golden color.


It can also be taken out just before the color changes to golden color. This way the dosai remains softer and tastier than golden color dosai.


Enjoy with coconut chutney or sambar or any other spicy chutney of your choice.
Here soft dosai served with Coriander Chutney.
Have it when its hot


To make crispy roasted dosai, keep 1 to 11/2 [ less than 1/2 cup ] ladle full of batter at the centre after greasing the tawa using a cloth soaked in oil.
Spread the batter using the flat bottom of the ladle [ or use a small flat bottomed cup or bowl ] into a very thin dosai.

Dosai roast

Apply oil or ghee liberally. Cook until it turns golden.
Then flip it using a dosai ladle to cook the other side.

Dosai ghee roast

Transfer on to a plate after both the sides are cooked well.
Have hot dosai with sambar or any spicy chutney.

Dosai roast

Note :
These soft & fluffy dosai has to be relished when its hot. Otherwise it would loose its fluffiness and become dry.

Dosai making method and other dosai recipes
dosai maavu [ dosa batter ]
dosai maavu
Rawa,Ragi dosai making video
dosai making video
Masaal Dosai [ masaal dosa ]
 masaal dosa
Mudakattan keerai Dosai [ balloon vine leaves dosa ]
Mudakattan dosai