GBP - 1 (Keerai Kadainjathu) - Fresh Greens Mashed

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.



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.




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.



Can you spot the Vegetable? What Veggie is it?

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.



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


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)