Red Swiss Chard Poriyal (thoran)

This is somewhat like what is called the red amaranth in Kerala.It is so full of iron than any other greens.
That red chards or stalks are so nutritious pack with huge amounts of  Vitamin A and sodium.
These belong to the family of spinach, quinoa and beets.It can be cooked in a normal way like other greens.
The stalks are also edible ones.

Red Swiss Chard 

Red Swiss chard- 1bunch
onions-1 medium chopped
jeerakam- 1/4 tsp
garlic- 3 minced
red chillies- 3chopped
coconut - 3 tbsp(optional)
mustard seeds- 1/4 tsp
hing- 1/8 tsp
salt - to taste
oil- 1tbsp

Method:

Wash and chop the greens finely.Heat oil in a pan.
When hot add mustard seeds, hing,jeerakam, garlic, and red chillies.
Add onions and saute for some time.Now add the greens and saute well.
Reduce the heat to sim. Sprinkle some salt.
Cover and cook until done.
Just before removing from fire throw the coconut and mix well.
Serve hot with rasam rice.

greens, thoran , poriyal, red amarnath

Quinoa Dosa

Hmm! yummy and healthy especially for pregnant  ladies,people on diet and diabetic persons.
It has 5% fat though , it is a better substitute for rice.It is has 18 % protein content which makes
 it a complete protein source for the day.It is gluten free.. so light that could be had in salad during summertime.
So here it is...

Quinoa Dosa

Quinoa -1 cup
raw rice/ brown rice- 1cup
urad dal- 1/2 cup
methi seeds-1 tsp

Method:
Wash and soak all the above for 4-5 hours.Grind them into a smooth batter.(like normal dosa batter consistency)Allow them to ferment for 8-10 hrs. ( according to the place you live).And salt and mix well.
Heat a tawa and pour a spoonful of batter to make dosa.When golden brown ,flip it and cook.
Repeat the same with the remaining batter.
Serve hot with coconut chutney or any other chutney of your choice.

dosa, quinoa

Fresh Lemonade

Spring is just here and its  getting hot in South! This is really a refreshing drink .So simple to make .

Lemonade

 lemon-2
sugar -1/2 cup
fresh mint sprigs
4 cups cold water

Method:
Slice lemon into rings and place in a bowl or pitcher with the sugar.
Using a wooden spoon, pound the lemon pulp and rind just until juices are released .
Add 3 or 4 mint leaves and pound gently with the spoon .
Allow mixture to sit for about 5 minutes to release the flavors .
Add cold water and stir to dissolve sugar .
May be prepared up to 1 hour ahead and refrigerated .
Pour into ice filled glasses and garnish with fresh mint sprigs.

Aloo Matar (Potatoes and peas )

This is another famous and normal curry which is made in every household.This curry will taste good only if tomatoes are mashed well and oil oozes out.It takes some time but worth giving a try!.

Aloo Matar

Potatoes- 2 cubed

Green peas- 1cup

onions-1 chopped

tomatoes- 2 chopped

ginger garlic paste- 2tsp

green chillies-2 chopped

cumin seeds- 1tsp

bay leaves-1 

turmeric pwd- 1/4 tsp

red chilli pwd- 1/2 tsp

garam masala- 1/2 tsp

coriander pwd- 1tsp

Salt-to taste

oil -2 tsp

Method:

Boil potatoes and green peas with salt until soft.Don't squish it.

Heat oil in a pan.When hot add cumin seeds and bay leaf.

Add onions. Saute for few minutes. Add ginger garlic paste.

Add tomatoes ,garam masala, turmeric pwd,red chilli pwd,green chillies and coriander pwd.

Saute well until the oil oozes out.Now add the potatoes and peas.

Add little water is needed.Cook for few minutes.

Sprinkle with coriander leaves and lime juice.

Serve hot with roti or naan or jeera rice.

Palak Pulao (spinach pulao)

Another way of feeding kids with greens! You can add potatoes or corn if needed .It will become a full healthier meal. It will be ready in 10 minutes for lunch box.

Palak Pulao

Basmati rice-1 cup
spinach- 1 1/4 cup
onions-1 chopped
ginger garlic paste- 1tbsp
green chillies- 2 slit
turmeric pwd-1/4 tsp
bay leaf- 1
clove- 2
cardamom-2
oil- 2 tsp
salt -to taste

Method:
Soak rice for 10 minutes.
Heat oil in a pan. Add bay leaf, cloves and cardamom.
Now add onions.saute for few minutes.Add green chillies and ginger garlic paste.
Saute for a minute.Add turmeric pwd and spinach.Sprinkle some salt.
Add 1 1/2 cups of water .Give 1 whistle in cooker and put it off.
Remove it after the steam goes off completely.
Serve with curd and papad.

Palak,spinach, pulao

Pavaikai Fry (Bitter Gourd)

This recipe gave me some hope at last.My daughter had 5 rings of these.It was very easy to cook also.
you can even do shallow frying .When shallow frying,cook on low heat and just cover it for 30 secs or so .

Pavakai Fry

Bitter gourd- 3
besan- 3tbsp
rice flour- 2tbsp
corn flour - 1tbsp
red chilli pwd- 1tsp
salt - to taste
turmeric pwd- 1/2tsp
oil- for deep frying

Method:


Cut bitter gourd into rings and remove the center portion.
Sprinkle some salt and keep it aside for 15 minutes.Then wash it well, this way it removes
some of the bitterness.
Mix all the powders in a bowl.Add these rings. and keep it aside for 20 minutes.
Deep fry these rings in batches.Do not over crowd them.
Serve hot with rasam or curd rice.



Pavaikai, bittergourd

Chicken Sweet Corn Soup

Hoo Hoo! This is  called the comfort soup or sick soup during winter!Its awesome when someone else prepares this soup and serves you!

Chicken Sweet Corn soup

Chicken stock or water- 4 cups
cooked shredded chicken  -1/4 cup
sweet corn-1/2 cup
corn flour-2tbsp
soy sauce- 2tbsp
egg-1 beaten
salt and pepper - to taste

Secret :
vinegar-1/4 cup
green chillies-2 chopped finely
sugar- 1/4tsp
salt-1/4 tsp

Method:
Mix sweet corn and chicken in a pan.Boil.
Reduce the flame.season with salt and pepper.
Mix cornflour with 1/2 cup water .Add to the soup, stirring all the time until thickened.
Cook on low heat for 2-3 minutes,until raw smell is gone.Beat the egg.
Gradually add the beaten egg to the soup with one hand and keep stirring the soup with a fork so that threads are formed.
Add shredded chicken and soy sauce.Cook for a minute.
Remove from fire.
Serve hot with the secret .

Chicken Sweet Corn soup