Murungaikeerai Vazhaipoo Poriyal




Vazhaipoo (banana Blossom) and moringa leaves(murungai keerai) are my favorite and used to appear in mom's kitchen often.But after coming to US,very rarely it appears in my kitchen in the recent years.

Though the cleaning process of moringa leaves and banana blossom is time consuming.But looking at the health benefits its worth to make it.

Coming to the recipe,it can be made with or without dhal/lentil.As we prefer to make it with dhal I cooked along it,also the dhal needs to be soft and not mushy.

This poriyal goes very well with sambar and Kaara Kulambhu.But I personally prefer to mix it in white along with a dash of ghee.Soon share,how to clean the vazhaipoo in a different post.






                                                                      
                                                            
                                                                                    Murungaikeerai Vazhaipoo Poriyal 


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 12-15 minutes
   Serves ~ 3(generously)


  Ingredients




  
Ingredient
Quantity
Banana blossom/Vazhaipoo(finely chopped)
1.5 cups
Moringa leaves/murungaikeerai(finely chopped)
3-4  cups(loosely packed)
Onion(finely chopped)
1 (small size)
Green chilly/pachamilagai (optional)
2(slit lengthy)
Toor dhal/thuvaram paruppu(cooked soft)
1/ 4 cup
Coconut(grated)
3 tbs
Turmeric powder/manjal podi
1/8 tsp
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Red chilly/varamilagai
1 (broken)
Asafoetida/perungayam
a pinch
  
   Method 
  • Clean the vazhaipoo and chop it finely and put in salt water to prevent color changing.
    • Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the moringa leaves and saute it for couple of minute or till it wilts.
    • Now add in the salt and 2-3 tbs of water, cook it covered in a medium flame for 3-4 minutes.Sprinkle some water if needed.Meanwhile drain the water from the vazahipoo and keep it aside.Once the moringa leaves is almost cooked add in the chopped vazhaipoo and mix it well.Cook it covered for couple of minutes or till it becomes soft.

    •  Now add in the grated coconut and cooked dhal to it.Mix it well and put off the flame.

    • Serve it along with rice and kulambhu.

    • Shallots are preferable instead of onion.
    • Add the salt after the moringa leaves wilt.
    • Some of the moringa leaves needs extra time to cook.

    Enjoy...........

    Rice Free South Indian Breakfast Thali - Saamai Venpongal / Little millet Venpongal


    Coming to the final day of the thali theme,I am sharing  rice free breakfast thali.Yes this entire spread has no rice and most the dishes are made with millets.
    This rice free thali is in my to do list since long.I have been waiting a chance share this spread.

    The entire spread took 1.5 hours to cook and needs some prior preparation like dosa batter grinding and fermentation.

    The thali has

    1.Moong dhal/paasiparuppu Puttu
    2.Finger millet/kelvaragu semiya Upma
    3.Samai Ven pongal(recipe follows)
    4.Broken wheat/gothumai rava idly
    5.Kuthiraivali /barnyard millet Dosai

    The accompaniments are
    1.Moong dhal/Paasiparuupu sambar
    2.Coconut Chutney
    3.Kaara Chutney







                                                                           
                                          
                                                        Saamai (little millet)Venpongal /Saamai Kaara Pongal


                                                                      
       Basic Information

       Preparation time ~ 15 minutes
       Cooking time ~ 45 minutes
       Serves ~ 2 


      Ingredients




      
    Ingredient
    Quantity
    Little millet/Saamai
    1/2 cup
    Moong Dhal/paasiparppu
    3 tbs
    Ginger/inji(finely chopped)
    1 tsp
    Green chilly/pachamilgai
    1(slit lengthy)
    Cumin seeds/jeeragam
    1  tsp
    Black pepper/milau
    1 tsp
    Cashews/mundiri
    1.5 tbs(broken)
    Curry leaves/karivepillai
    1 sprig
    Coriander leaves
    as needed
    Salt
    1 tsp
    Ghee/nei
    1.5 tbs
    Oil
    1 tbs
    Turmeric powder&Asafoetidaa pinch both

     
      
       Method 
    • Rinse the millet couple of times in water and soak it in water for 10 minutes.Meanwhile in a pressure cooker slightly dry roast the moong dhal without changing the color.Rinse the dhal well.To this add the little millet and add around 2 cups of water.Add in the few curry leaves,salt,turmeric powder and asafoetida.Pressure cook it in a medium flame for 3- whistles.
    • Meanwhile in a pan heat the oil and ghee,once it becomes hot add in the cumin and pepper.Let it crackle,now add the cashews and fry it till golden.Add in the green chillt,curry leaves and put off the flame and keep it aside.
    • After the pressure subsides,remove the lid of the pressure cooker and to the cooked dha l and millet add the fried mixture and mix it well.
    • Saamai Venpongal is ready.Serve it  warm with chutney and sambar


    • Amount of water can be increased if a mushy pongal is needed.
    • The whole black pepper can be crushed and added.



    Enjoy.......................................


    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

    Punjabi Mini Thali - Green Peas Masala


    For day 2 themed under the Thali in Blogging Marathon#74 edition is a mini Punjabi thali.
    Punjabi cuisine is the most likely Indian cuisine among my kids.As most of their favorite dishes in this cuisine.
    When I wanted to share the Punjabi thali,decided to do an elaborate one.But due to other personal work, I made a mini thali.

    The mini thali has

    1.Butter naan
    2.Matar/green peas Masala(recipe follows)
    3.Jeera rice
    4.Dhal
    5.Raitha with onion,carrot and tomato
    6.Punjabi PanchrangaaPickle(store bought)
    7..Gajar ka Halwa/Carrot halwa
    8.Sweet lassi

    I often make this creamy green peas masala  to pair up with either rotis or naan.This recipe of green peas masala tastes good even without cream and milk.Since I had some cream I used it for just garnishing sake.Lets move on to the recipe............







                                                                          
                                                                
                                                                             Green Peas Masala- Dhaba Style


                                                                      
       Basic Information

       Preparation time ~ 15 minutes
       Cooking time ~ 45 minutes
       Serves ~ 3-4 (generously)


      Ingredients




      
    Ingredient
    Quantity
    Green peas/pachai pattani
    1.25 cups(fresh /frozen
    Onion( finely chopped)
    1 medium size
    Ginger&garlic paste
    1.5 tbs
    Turmeric powder/manjal podi
    1/4 tsp
    Red chilly powder/milagai podi
    3/4  tsp
    Coriander powder/dhaniya podi
    1 tsp
    Garam Masala powder
    1/4 tsp
    Cumin seeds/jeeragam
    1/4 tsp
    Salt
    1.5 tsp
    Coriander leaves(finely chopped)
    1 tbs
    Oil
    3 tbs
    Dried fenugreek leaves/kasoori methi1 tsp
    Fresh cream(for garnishing)as needed

     
    To saute and grind to fine paste


    Ingredient
    Quantity
    Onion
    1 medium size
    Tomato
    2 -3(medium size)
    Cashews
    1 tbs(broken)
    Clove/lavangam
    2
    Cinnamon
    1/2 inch
      
       Method 
    • Cook the green peas in a MW or open pot till it becomes tender.
    • Now take a tbs of  oil in a pan.To this add the,cinnamon,clove,once its crackle add in the cashews and onion.Saute it with pinch of salt till onion turns transparent.Add in the chopped tomatoes and cook it until mushy.Put off the flame and grind it o a fine paste,keep it aside.
    • Heat a pan with the remaining oil and crackle the cumin seeds.Add in the finely chopped onion and saute it until golden.Now add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Mix it well.

    • Now add in the ground paste and fry it for a minute.Add around a cup of water and cook it covered for 5 minutes.Stir in couple of times in between to avoid burning.At this stage add the cooked green peas.
    • Let it simmer for another 2-3 minutes or till the oil separates.Now crush the dried fenugreek leaves in between the palm and add it to the masala.Also sprinkle the garam masala powder and mix it well.Cook it for a boil and put off the flame.Add the chopped coriander leaves.
    • Garnish it with fresh cream and serve it  with naan,phulka or paratha.



    • A tsp of butter can also be added along with oil for extra rich taste.
    • Use ripe tomatoes to get a nice taste.
    • A tsp of tomato ketchup can also be added along with kasori methi and garam masala powder.


    Enjoy.......................................


    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

    Variety Rice Thali 2 - Coconut Rice



    Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
    Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

    The thali is with

    1.Sakkarai Pongal
    2.Peas Masala Rice
    3.Coconut rice with spice powder(recipe follows)
    4.Lemon Rice
    5.Curd rice

    The accompaniments are
    1.Potato Fry
    2.Onion&Tomato Raitha/pachadi
    3.Yellow Peas Sundal
    4.Coriander Chutney
    5.Lemon pickle
    6.Fryums

    We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
    I tried it for lunch box as soon as I came here.The rice turned out so flavorful.






                                                                        
                                                                
                                     Coconut Rice /Thengai Sadam


                                                                      
       Basic Information

       Preparation time ~ 20 minutes
       Soaking time ~ 20 minutes
       Cooking time ~ 25- 27 minutes
       Serves ~ 3(generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Cooked rice(basmathi or sonamasoori)
     2 cups
    Green chilly/pachamilagi
    1(finely chopped)
    Red chilly/varamilagai
    1(broken)
    Ginger
    1/2 tsp(finely chopped)
    Coconut/Thengai(grated)
    3/4 cup
    Curry leaves/karivepillai
    a sprig
    Coriander leavesas needed
    Salt1 tsp
    Oil(preferably coconut oil)1 tbs
    Ghee1/2 tsp


      For the tempering

    Ingredient
    Quantity
    Mustard seeds/kadugu
    1 tsp
    Urad dhal/uluthamparuppu
    1.5 tsp
    Channa dhal/kadalaparuppu
    2 tsp 
    Cashews/mundiri(broken)
    2 tbs
    Asafoetida/perungayam
    a pinch
      
     For the spice powder
    Ingredient
    Quantity
    Red chilly/varamilagai
    Urad dhal/uluthamparuppu
    1.5 tsp
    Channa dhal/kadalaparuppu
    2 tsp 
    Desiccated coconut/copra
    1 tsp(optional)
      
      Method 
    • Take the cooked rice in a plate and separate the grain and add in a tsp of oil.
    • Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.
    • After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.
    • Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.
    • Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.
    • Serve it potato fry and fryums.





    • Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
    • Do not over roast the dhals for the powder.




    Enjoy.......................................


    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

    Homemade Tomato Ketchup



    Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
    I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
    Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................




                                                                                           
                                   
                                   Homemade Tomato Ketchup

                                                                      
       Basic Information

       Recipe Source ~ here
       Preparation time ~ 5 minutes
       Cooking time ~ 30 minutes
       Makes ~ around 150 ml


      Ingredients




      
    Ingredient
    Quantity
    Ripe tomatoes
    1/2 kg(roughly chopped)
    Water
    1/2 cup
    Granulated sugar or brown sugar
    5 tbs
    White Vinegar
    1/ cup
    Red chilli powder/milagai podi
    1/2 tsp
    Salt
    1/2 tsp

       
       Method 
    • Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.
    • Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.
    • Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

    • After cooling store it in a glass jar and refrigerate.





    • Transfer the sauce to the glass bottle or container after cool down completely.
    • The amount of red chilli can be increased for a spicy version.
    • The amount of sugar can also be increased if you want a sweeter ketchup.
    • It stays good in the refrigerator for 2-3 months.

    Enjoy...........................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

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