Spinach Rice

Well,here I come with my first recipe! This is a very easy dish to make and requires no much prior preparation!A quick fix solution to those who cannot wait for long to eat good food! I have provided a very simple and step-by-step procedure to make the Spinach Rice!

Required Ingredients:


For Cooked Rice:

1 cup rice
3 cups water

For Spinach Curry:

2 cups of chopped spinach (Can use baby spinach leaves)
1 tsp Cumin seeds
4 red chillies
A pinch of asafoetida
1 tbsp of unsalted butter (Can use even oil)
Salt to taste

For the cooked rice,

• Cook 1 cup of rice in three cups of water. Rice triples in its volume when cooked.
• Make sure that the cooked rice are separated and not mushy and lumpy.
• Set the rice aside.
• You can cook the rice as the spinach curry is being cooked to save time.

For the Spinach Curry,

• For the seasoning of Spinach Curry, heat a deep pan and add the butter (or oil) to the pan.
• Once the butter (or oil)has been heated enough add the cumin seeds.
• As the cumin seeds crackle,add a pinch of asafoetida and add the red chillies.

{A small tip :Usually red chillies are added while cooking greens for the fact that, people who do not want to eat chillies can easily separate red chillies from the green curry as opposed to finding Green Chillies in Greens!}

• Add the chopped spinach to the seasoning and mix all the ingredients well.
• Add salt according to taste and mix well.
• The spinach will wilt and reduce in quantity.
• Cook for 10 minutes on medium flame.
• The spinach curry is done.
• Ensure that there is no much of water in the curry and the curry is dry.
• Take the cooked rice and spread it in a wide pan.
• Add the spinach curry to the cooked rice and mix the rice and the curry well.
• Hot spinach rice is ready to serve.

Spinach rice can be enjoyed best alone. There is no side-dish required. Raita can be used as an accompaniment if needed.


Enjoy your spinach rice!

Aval Pidi/Poha Balls

Breafast - The Big meal of the day!!! Got this Breakfast Menu Supplementary with my Monthly Magazine, Has some good and easy breakfast ideas. Tried this Poha Recipe, came out well, and it is damn easy to make.

Ingredients
Aval/Poha/Rice Flakes - 2 cups (i used Brown Rice Flakes)
Moong Dal - 1/2 cup
Green Chilli - 2 nos, finely chopped
Fresh grated Coconut - 1/2 cup
Cumin seeds - 1 tsp
mustard seeds - 1 tsp
hing a pinch
Salt to taste

Method

Soak Poha/Aval/Rice flakes in enough water, keep it for 2 minutes and Drain.  Soak moong dal for 30 minutes and drain. Heat oil in a wok, add mustard seeds, when they cracklem add cumun, hing. Mix Poha/Rice flakes/Aval, Soaked Moong, Green Chillies with the tadka/seasoning.  Adjust Salt. Make Small Balls of this mixture with your hand and Steam Cook for 10 minutes.

Serve hot with any Chutney. Makes a Healthy, Filling Breakfast.

Sending this power-packed poha to Jihva-Breakfast hosed by Suma of Veggie Platter, Event started by Indira

DRUMSTICK PULI KUZHAMBU

முருங்கைக்காய் புளிக்குழம்பு

Ingredients:

Drumstick-3
Sambar onions-1 cup
Finely crushed tomato-half cup
Tamarind- a big lime size
Kashmir Chilli powder- 1 ½ tbsp
Coriander powder-1 ½ tbsp
Turmeric powder- half sp
Fenugreek powder- half sp
Gingelly oil-4 tbsp
Curry leaves-2 arc
Salt to taste

Procedure:

Soak the tamarind in 2 cups of warm water for half an hour and then extract its juice.
Heat a pan and pour the oil.
Add the sambar onions and fry them to golden brown.
Then add the crushed tomato with the turmeric powder and the curry leaves.
Cook them until the tomatoes are mashed and the oil floats on top.
Add the fenugreek powder and cook for a few seconds on slow fire.
Add the tamarind extract with the powders and salt.
When the kuzhambu starts boiling add the drumstick pieces.
Boil the kuzhambu on medium fire until the gravy is thickened and the drumstick pieces are cooked well.
Finally pour 1 tsp of gingelly oil around the pan and cook for a few seconds on very slow fire.