Mor Keerai (Greens in Buttermilk Gravy)

Mor kozhambu is one of my all time favorite gravy/curry. I just love the smell and the taste of coconut, cumin and the tangy taste of the buttermilk in the dish. The dish can be made with a variety of vegetables like okra, white pumpkin, drumstick,chayote squash and most of the green leafy vegetables. Among the green leafy vegetables,I have not personally tried using spinach but have prepared it with most other green leaves.This mor keerai post is the first post on my blog that contains a pictured step-by-step description of the dish. Hope you all enjoy making this dish.

Ingredients:

Collard Greens - 1 bunch
Turmeric powder - 1/2 teaspoon
Salt - According to taste
Asafoetida - A pinch
Buttermilk - 2 cups (Preferably a little sour)

For Grinding:

Green chillies - 2

Cumin seeds - 2 teaspoons

Coconut grated - 1/2 cup

For seasoning:

Oil - 1 table spoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon

Method:

• Cut and wash the collard greens and strain it and keep it aside.

• Grind the coconut, green chillies and the cumin seeds to a coarse paste and set it aside.

• In a pan, add oil, mustard seeds and cumin seeds and allow the mustard seeds to pop up.

• To this add the ground paste and fry till the raw smell from the masala goes away.

• Add salt according to your own taste.

• Add turmeric powder and Asafoetida.

• Now add the collard greens and cover it and cook for about 10 mins until the greens are cooked well and shrink in size.

• Now add the buttermilk and mix well and cook on low heat for about 5 minutes.

• Mor keerai is ready to be served hot with rice.

Notes:

• Do not cook the dish on high heat after adding the buttermilk as it tends to curdle.
• If there is no sour buttermilk available, you can add 2 tablespoons of sour cream to the buttermilk and add it.

How to make Khoya/ Mawa

Diwali is around the corner and I guess all of you will be very busy making a variety of sweets and savories at home. I am also looking forward to a fun-filled evening of lights and celebrate it with my family. There has been constant experimentation going on in my kitchen for making a variety of dishes. I was trying to make Khoya with evaporated milk and I got it right.Khoya is used to make several desserts like Peda, Gujiya and Kalakand. I am planning to make Peda's for Diwali and will be using the same recipe to make Khoya. Hope you all will try this and enjoy the dish.I am sharing the same recipe here.

Ingredients:

Milk powder - 1 1/2 cups
Evaporated milk - 1 small can - 5 oz (147 ml)
Ghee - 4 tablespoons

Method:

• In a bowl, add the milk powder and loosen it up using a fork.
• Add the can of evaporated milk and mix it well. Knead it to form a soft dough.
• Add the ghee and knead it well till the dough binds together well and is formed into a nice ball.
• Refrigerate the ball of dough as it is and later grate it and use it as required.
• Else, you can knead the dough and put it in the refrigerator.Later remove it and crumple it into crumbs and store it in a air-tight container and again refrigerate it.This will be easier as you can use the quantity required easily than breaking the dough ball every time you want to use it.
• Enjoy making the khoya and many more desserts for Diwali.

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Check Out These Resources from the Federal Government:

• U.S. Department of Housing and Urban Development - Energy Efficient Mortgage
  Home Owner Guide
• Energy Star - Energy Efficient Mortgages
  

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