Beetroot Leaves Poriyal

When I bought this week's vegetables, the beetroot was very fresh.The leaves were so tender, that I had to do some thing with it. So I made this beetroot leaves poriyal .
Ingredients:
1 Bunch of Beetroot Greens
2 Tbsp Coconut (grated)
5 Nos Green chilly (sliced)
1 No Large Onion (chopped)
1 Tbsp Oil
1 sprig Curry leaves
1 Tsp Mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Wash the beetroot leaves, Roll it in a bundle and julienne it along with the stem.
Heat oil in a kadai , add mustard seeds and urad dal.
When the mustard seeds pop, add the curry leaves, chopped onion and the green chilly.
Sautee till the onin is tender and add the leaves, salt and saute.
Cover and cook for 3-4 minutes or until the leaves are almost done.
Now add the grated coconut and saute it for another minute or two.
Serve hot with rice.

Keerai kadaisal (Spinach)

Whenever I have Keerai kadaisal, it transports me right back to my childhood.My mom used to mix the keerai with rice , ghee and make it into small balls and give me and my brother.
Keerai kadaisal can also be had with idly's.
Ingredients:
1 Bunch spinach
4 Nos red chillis
1 no meduim sized Tomato (chopped)
1 Cloves of garlic
1 meduim sized ball Karivadakam
1 Tsp Mustard seeds
1 Tsp urad dal
2 Tbsp oil
1 sprig curry leaves
salt to taste.
Method:
Wash the spinach toroughly , rough chop it and set aside.
heat 1 tbsp oil in a kadai. When the oil is hot, keep the heat setting to low and add red chilly and karivadakam.(squish the karivadakam before adding it)
Fry the karivadakam for a minute or untill you get the aromatic smell for the vadakam and pour in the mixie.
Be care full when frying the vadakam as it can get burnt quickly.
Add tomato,garlic,and spinach and sautee.
When the spinach and tomato are whilted put them in the mixee along with salt and pulse three to four times.
Add little water if required.
Heat the remaining oil and add mustard seeds, urad dal, curry leaves and one red chilly.
When the mustard seeds pop pour the oil over the ground spinach.
Serve this keerai Kadaisal with white rice and ghee.

Methi Malai Matar

Ingredients:
1/2 Cup - Peas
1 Cup - Fresh methi leaves
1/2 Cup -Heavy cream
1 Tsp - Ginger/Garlic Paste
1 Pinch - Turmeric powder
1/2 Tsp - Garam masala
1/2 Tsp - Cumin seeds
3 Nos - Green chillies
4-5 Nos - Peppercorns
7-10 Nos - Cashew nuts
1 No - Cloves
1 Tbsp - Oil
Salt to taste.
Method:
Grind Cashews,green chilly,peppercorn,cloves and ginger garlic paste together and set aside.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds pop add peas and methi leaves and saute.(wash the methi leaves thoroughly)
Now add the ground paste, turmeric powder, garam masala and salt.
Let it cook for five minutes and add the cream.
Cook for another 2-3 minutes.
Serve hot with Roti or any flat breads.

Venthaya keerai kootu (Methi leaves kootu)

I just love any kind of greens, though it was not the same always. When I was growing up my grandpa insisted on cooking greens every day, so naturally when ever there was no greens I was just so happy.But after I left home for hostels I really started to miss the greens.Now when ever I visit the grocery shop I do not leave without greens.
I like preparing kootu with Venthaya keerai because the light bitterness of this greens gives flavor to the bland mung dal.


Ingredients:
1 Bunch - Methi leaves
1/2 cup - Split mung dal
5 Pods - Garlic
2 Nos - Red chilly (broken into half)
1 Tsp - Cumin Seeds
1 Tsp - Cumin powder
1 Sprig - Curry leaves
1 Tbsp - Oil
1 Pinch - Turmeric powder
5 Nos - Shallots(Peeled & sliced)
Salt to taste.
Method:
Soak the mung dal in water for half an hour.
Remove the methi leaves from the stem and wash thoroughly.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds pop, add red chilly, curry leaves,shallots and saute.
Now add the garlic, drained mung dal, methi leaves,turmeric powder,cumin powder,and salt.
add water as required.
Cover and cook till the dal is well done.
Serve as an accompaniment to any curry or just enjoy with plain white rice.

Palak Paneer

I am fond of spinach, and my Dh is fond of paneer so it only seemed fitting that the two should be combined into tonight's dinner.
Ingredients:
1 Bunch spinach
1 cup Paneer (cubed)
2 Nos Green chilly
1/2 Tsp Fenugreek seeds
1 Tsp cumin seeds
1 Onion (sliced)
1 Tomato
1 Tsp ginger garlic paste
1 Tbsp Coriander powder
1 Tbsp Cumin powder
1 Tsp Garam masala
1 Tsp Red chilly powder
3 Tbsp oil
Salt to taste.
Method:
Clean the spinach and remove the stalks.
Cut the tomato into quarters.
Heat the kadai and put methi seeds and cumin seeds.
When the cumin pops add the green chilly, spinach, tomato and saute.
Cool the spinach-tomato mixture and grind along with the ginger garlic paste to a coarse consistency.
Heat oil in a kadai and saute the paneer cubes.When the paneer turns reddish brown, remove from kadai and set aside.
In the Kadai now add the onions and sauteWhen the onion is tender add the ground spinach paste, red chilly powder,garam masala,coriander powder,cumin powder and salt.
Add water as necesary.
When the raw smell of the masala leaves add the sauteed paneer, and let cook for a minute or two.
Serve hot with roti.