Sirukeerai Lentil

#SirukeeraiLentil : Sirukeerai is one of the varieties of #Amaranth whose leaves are very small in size.
Its scientific name : Amaranthus tricolor.
Green leafy vegetables are consumed for its fiber content and also to get valuable vitamins and minerals.
Here let me present a lentil recipe with this tasty sirukeerai.

Ingredients :
1/2 Cup                                      Sirukeerai, washed and chopped
1/2 Cup                                      Green gram dal
1/4 Cup                                      Coriander leaves
10                                              Curry leaves
1                                                Onion, chop
2 or 3                                         Green chilly, slit lengthwise
1                                                 Tomato, chop nicely
1 pinch                                        Turmeric powder
3/4 Tsp                                        Salt

To Grind :
3 Tsp                                         Coconut scrap
1/2 Tsp                                      Cumin
6 or 7                                         Black Pepper
1                                                Green chilly

To Temper :
1/2 Tsp                                     Mustard seeds
1/2 Tsp                                     Cumin
1 Tsp                                        Urad dal
1 or 2                                       Red chilly
1/4 Tsp                                     Asafoetida powder
2 Tsp                                        OIl

Method :
Pressure cook green gram dal for 3 whistles and 3 minutes at SIM.
Keep aside.
Grind the given ingredients into a smooth paste in a blender adding enough water.

Keep aside.

Heat a kadai with oil over a slow flame.
Crackle mustard and cumin seeds.
Then add broken pieces of red chilly, asafoetida powder and urad dal.

Fry till dal turns golden color and then add green chilly, curry leaves, half of coriander leaves and onion.
Saute until onion gives out a nice aroma.

Then add chopped tomato and saute for 2 minutes.
Finally add chopped sirukeerai and saute for 2 to 3 minutes.

Transfer into the cooker with cooked dal.
Now add the coconut paste also.

Heat over a medium flame until sirukeerai becomes soft.

Transfer into a serving bowl.
Top it with coriander leaves.

Excellent side dish for poori and chappathy.
This can be mixed with hot white rice adding a dash of ghee and enjoyed with any curry of your choice.






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Tiffin Varieties

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Red Greens Poori

#PooriwithRedgreens or #RedGreensPoori : #Redgreens is known as #RedAmaranth. These leaves are good source of dietary fibre. Regular consumption helps to alleviate the problem of constipation.
It is rich in vitamins and minerals. Children and even some adults do not like to eat green leafy vegetables.
It is important to add these leaves in some form in our daily diet. Here I tried to make poories using red amaranth leaves.
Lets see the method of preparing poori with red greens.

Ingredients :
Ingredients for dough :

Whole wheat flour                       : 3/4 cup
Maida                                         : 3/4 cup
Red Greens [ Amaranth leaves]   : 3/4 cup

Salt                                             : 1/2 tsp (adjust )

Ghee                                           : 1/2 tsp

Oil                                               : 1 tsp

To fry :

Any cooking oil                            : 1 cup

I used refined sunflower oil.

To make poori :

Chappathy maker.

Method :

Firs we start preparing dough.

Wash red greens thoroughly with water.
Pressure cook for a whistle. Release steam immediately and open the cooker.
Cool under a fan and grind into a smooth paste adding 1/4 cup of cooked water.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add red greens paste and knead into a dough.

Add 1 tsp of oil and knead well to get a smooth and thick dough.

The dough would become more elastic and smooth.

Divide the dough into 12 - 15 equal parts.

Make perfect balls with palms.

Heat a kadai with oil on a stove on a stove over high flame.

Put a few drops of oil and apply well over both top and bottom plates of chappathy maker.

This is done to avoid dough sticking to the plate.

Keep one ball on oiled bottom plate of the chappathy maker. 

Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.

Now keep the burner at medium flame.

The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon.

Slowly turn the other side to fry well.

Drain oil and transfer onto a plate lined with kitchen paper.

Serve with poori masala 

or potato kuruma 

or tomato bhindi curry.

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Note : 
Each and every time grease the plates of chappathy maker with oil.

Oil should be very hot and smoking to get fluffy soft poori.

As far as possible prepare poori immediately after kneading the dough.

The rounds pressed with chappathy maker should be of equal thickness.

Other poori recipes to try [ click once on the image to take you to the post ]

Poori

Spinach Poori

Red greens Poori

poori kizhangu

For other Tiffin varieties

Tiffen Recipes


Great accompaniments for tiffins

Side Dish

Cocoa Chocolate

#Chocolate - #InstantChocolate : This one is an instant method and takes less than half an hour to prepare. This is prepared using milk powder, sugar and cocoa powder.
I learned to make this instant chocolate many many years ago after seeing a TV food show by a food expert by name Mrs. Mallika Badhrinath.
Let me present the method here.

Ingredients :
1 cup                                        Milk powder
1/2 cup                                     Sugar
2 - 3 Tbsp                                Cocoa powder [ adjust ]
1 Tbsp                                      Cashew nuts / Badam shredded
2 drops                                     Chocolate essence [ optional ]
1/4 Tsp                                     Ghee

Method :
Take milk powder and cocoa powder in a wide mouthed vessel.

Mix well using a spoon.
Add the shredded nuts. Keep aside.

Grease a plate with ghee and keep aside.

Take sugar in a vessel.
Add 1/4 cup of water and heat over a medium flame.

Stir well until sugar dissolves completely.
Then allow to simmer till sugar syrup attains one string consistency.

Pour the sugar syrup over the milk -cocoa powder mix.
Mix well until sugar syrup blends well with the powder.
Pour on the greased plate.

Allow it to cool down to room temperature.
Then make pieces using a clean and dry knife.

Yummy! tasty milk chocolate ready!!...

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rasagulla

Carrot Halwa

Moulded Dark Chocolate

Dulce de leche [ Milk candy ]

aval kesari

Fruit Salad

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Recipe Index

Rasagulla

#Rasagulla : Rasagulla is the most popular sweet of West Bengal, India. It is prepared using Indian cheese.
I learned this sweet from a Bengali friend some 20 years back when we were living in Bangalore. It is very easy and requires very little effort to make.
Here comes the method.

Ingredients :
1 litre                                    Milk
2 - 3 Tbsp                            Vinegar [ or lemon juice ]
1/2 Tsp                                 Rawa [ sooji ]

For Sugar syrup :
1 1/2 cup                              Sugar
3 1/2 cup                              Water

Method :
To make paneer - Indian cheese :
Boil milk in a wide mouthed vessel.
Turn off stove when the milk starts boiling and rises up.
Wait for 5 minutes and then add a tbsp of vinegar/lemon juice.
Mix well and the milk would start curdling.

Now again add 1/2 tbsp of vinegar/lemon juice.
Milk would have curdled fully and separated into paneer and water.
This water is called whey.
The whey water color should change to light greenish yellow.
If needed add little more vinegar.

Mix well and allow to stand for 5 minutes.
Then strain through a clean cloth and hang over a sink to drain the whey completely.

It takes around two hours to drain out the water content completely.
Now paneer is ready.

Method of preparing cheese balls :
Then transfer paneer/cheese into a plate. First crumble with fingers.
Then press with palm and knead well to get a smooth dough.
Add rawa and knead again.

Make balls giving slight pressure between palms.

The balls should be rolled without any crack.

Method of making Rasagulla :

Boil 3 1/2 cup of water in a pressure cooker on high flame.
Add sugar and dissolve completely.
When the sugar syrup starts boiling add the cheese balls.

Close the lid with weight on.

After a whistle reduce the flame to SIM and cook 7 minutes.
Turn off the stove and keep the pressure cooker under running water to release the steam.
Open the lid. Each ball would have doubled in size and cooked well in sugar syrup.

mm.... yummy Rasagulla is ready!!..

Enjoy juicy syrupy rasagulla after lunch or dinner.

Note :
It has to be consumed on the same day.





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milk candy

Instant peda

dark chocolate

aval kesari

cocoa chocolate

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Sweet

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Desserts

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