Monday, June 5, 2006

GBP - 1 (Keerai Kadainjathu) - Fresh Greens Mashed

TKeerai

TKeerai2

Figured it is time I made some contribution to the Green Blog Project after enthusiastically declaring that I wanted to participate but you see my garden was not cooperating, the plants are still growing and no harvest to be made anytime soon. But I had plenty of greens (thandu keerai) ready to be picked and thought they would make a great entry for the GBP. I eagerly look forward to these tasty fresh greens (Amaranthus) every summer. The ones I have here are all green and they grow comfortably among the other plants. Pick out the bad leaves and put them in salted water for about 20 minutes to clean them. I have the recipe for the most simple of keerai preparations, use the leaves and stem they are after all thandu keerai. The tender stems can be used but discard the ones that are too thick, they are stringy.

TKeerai4

There is a also a plant quiz in there to spice it up.


Ingredients

1. 2 1/2 cups of roughly chopped greens (thandu keerai)
2. 1/2 onion diced
3. 3 slit green chillies
4. 1/4 tsp cumin powder, freshly ground black pepper
5. seasoning, cumin mustard
6. 1/4 tsp and few drops of ghee

Method
1. In a pressure cooker or pan, heat the oil and ghee and add the seasonings
2. Add the onion and saute till translucent
3. Add the green chillies and the cumin powder and some fresh ground black pepper
4. Add the greens and salt and mix well. (don't add any extra water)
5. Close the lid for one whistle.
6. Mash the greens with a mathu or using the back of a laddle.


TKeerai5

Serve with rice.

I like to do this in the cooker because I feel it preserves all the nutrients without getting them evaporated.


Off to India for the summer. Hoping to check in every now and then. Have a great summer y'all.

Guess1

Can you spot the Vegetable? What Veggie is it?

Sunday, June 4, 2006

Chicken Biryani

The girls tied the soccer game and dear daughter scored the goal that tied the game, she was the goalkeeper when the other team scored so a celebration was warranted. Eating is not one of her favorite things to do, but Chicken Briyani is different it happens to be her favorite and the little one is also developing a taste for it. I love cooking it because it is quick and easy. On a hot summer day I don't like turning on the oven to cook the Briyani but the pressure cooker works great. I am a big fan of the pressure cooker when things need to be done quickly. And if you have to carry lunch to work Chicken Briyani tastes even better the next day.

ChickenBriyani2

Ingredients
1. 1lb of chicken cut into bite sized pieces and washed with turmeric powder
2. 2 Red Onions sliced thin
3. ginger garlic paste 8 garlic pods and 2 inches ginger (I toast the ginger and garlic in a little bit of oil and then make them into a paste)
4. 8- 10) green chillies
5. 2 juicy tomatoes diced finely
6. 2 cups of mint and corriander leaves chopped
7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2)
8. 1 tsp each of chilly powder, cumin powder and corriander powder (optional chicken masala powder about 1 tsp)
9. seasonigs, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves
10. 4-5 tsp oil and 2 tsp ghee
ChickenBriyani1

Method
1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute.
2. In a separate pan add about 3 cups of water and bring it to a boil
3. Add the onions and fry till they are brown.
4. Add the ginger garlic paste and fry them well.
5. Add the green chillies and the mint and corriander leaves and saute til the leaves have wilted completed.
6. Add all the powders and mix well.
7. Add the tomatoes and cook till they are soft.
8. Now add the Chicken pieces and required salt and cook them till the chicken is 3/4th done.
9. Add the basmati rice and mix well till they are coated with the masala.
10. Add the boiling water and check if the salt is enough and cook the rice till they are almost done.
11. Add a 1 tsp of ghee on top and close the lid and keep the flame in low medium for 5 minutes. Switch of the cooker off and remove from the stove.

OR

if using a pan close the lid and cook till the rice is done but towards the end make sure the rice does not stick to the bottom

Serve with Cut Onion rings and lemon and Raita (onion raita is the best)

Saturday, June 3, 2006

Sepankizhangu varuval (Spicy Taro Root Fry)

This ends the "Keep it Simple" series of dishes, ones I cook almost every week and fall back to when I don't want to think or do a lot of prep work.No fancy ingredients just simple.


sepengk

I go to Taro Root(Sepankizhangu) when I want some spicy fry but am tired of potatoes. To tell the truth I actually like these better than the potatoes, these have a smooth creamy texture and a distinct taste.

Ingredients
1. 8 - 10 Sepankizhangu
2. 1/4 tsp sambhar powder or chilly powder +
3. 3 tsp oil

To Powder
1. 1 1/2 tbsp pottukadali (Split dalia)
2. 2 red chillies
Powder using a coffee grinder


sepengk2
Cooked Taro Root

Method
1. Boil the taro root till they are 3/4th cooked,(hen you poke with a knife it should be be able to go through easily) and cut into wedges
2. In a frying pan heat the oil(I ususlly use very less oil the more oil the more crispier).
3. When the oil starts to smoke add the cut taro root pieces and toss it around
4. Add salt and the sambhar powder and fry it.
5. Now add the powdered dalia and chilly powder and fry till they look golden brown.

This is a yummy side dish for rice and sambhar.

Friday, June 2, 2006

Oh My! What are those?

Here it is!
These were the words that the 10 finalists of the 2006 National Spelling Bee had to spell. The winner spelt correctly a Sanskrit and a German word to Win the Spelling Bee. Katherine Close HATS OFF TO YOU!


Anybody has any idea what these are?

EXERGUE, KNAIDEL, NAURUZ, MANDILION, GEMATRIAL, RUBASSE, SYNUSIA, EPITYPHLITIS, MITHRAEUM, GIOCOSO, ESCARGOTIERE, WEHRMACHT, KAMAAINA, FORMENKREIS, LOPHOPHYTOSIS, BABISM, TOWHEE, CORYPHAEUS, SPHACELATED, COLLYRIUM, PAILLON, SCIOLTO, GUILLOCHE, KILIM, YIZKOR, SHEDU, APPENZELL. CROQUIGNOLE, DOUANE, SYRINGADENOUS, HEILIGENSCHEIN, HUKILAU, AUSTAUSCH, DASYPHYLLOUS, CLINAMEN, ICTERITIOUS, MACHICOTAGE, RECREMENTITIOUS, ESQUISSE, PSITTACISM, MAIEUTIC, AUBADE, POIESIS, KANONE, TUTOYER, IZZAT, KOINE, TMESIS, WELTSCHMERZ, KUNDALINI, URSPRACHE

Thursday, June 1, 2006

Thakkaali Kuzhambu
(Spicy Tomato Mashers)

tomato

It looks like just a few days ago I was complaining about how cold it has been even though it is almost the end of May, now within a week it feels like middle of summer with the heat and humidity, no complaints though, will take the heat anyday to the cold. Quick and easy recipe if you do not want to stand in front of the stove for too long. A recipe with lots tomatoes for idlis and dosas. If you have fresh juicy tomatoes and wondering what to do with them (?!) here goes,

TomatoK
Ingredients
1. 6 medium sized juicy Tomatoes chopped
2. 1/2 onion finely chopped
3. 3 green chillies slit
4. 1/4 tsp sambhar powder or chilly powder (optional)
5. corriander leaves chopped (few sprigs)
6. seasonings - cumin mustard, curry leaves
7. 1/4 tsp oil

Method
1. In a pressure cooker or pan, heat the oil add the seasonings.
2. When the mustard starts to pop add the onions and saute till translucent
3. Add the green chillies and sambhar powder
4. Now add the tomatoes and saute for a few minutes
5. Add salt and corriander leaves

If you are using the cooker close the lid and cook for one whistle, if using a pan cover the lid and cook till the tomatoes are soft. Now using a Mathu mash the tomatoes well. Do not use a blender it will mince the tomatoes beyond recogonition.

tomatoidli

Great side for steaming hot idlis or dosas.

With the Jhiva For Strawberries fever going on I am wondering how this would taste if I substitute strawberries for tomatoes?? Maybe should give it a try.