Basale soppu (Vine spinach) Raita

One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that, it is also high in Vitamin A & C and also in iron and calcium. Knowing all of this, aren’t you keen to make this spinach raita recipe at home?

Here is a recipe that my friend Mangalam shared. It has two ingredients which I absolutely lov: curd and garlic. Yum!

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Basale soppu (Vine spinach) Raita
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Instructions
  1. 1. Wash the leaves thoroughly and chop it finely. 2. Cook / blanch the leaves and set aside. 3. Grind coconut, jeera and chillies to a fine paste. 4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour. 5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd. 6. Add the tempering and mix well. 7. This raita goes well with rice and rotis.

Kuzha Puttu with Kadala Curry

Kuzha puttu and kadala curry is traditionally had for breakfast in Kerala. The kuzha is a vessel in which puttu is made. The traditional kuzha was made up of two vessels, wherein the bottom portion (puttu kodam / puttu pot) has water in it to create the steam and the upper tall vessel had the puttu mixture (puttu maavu). Now a days the kuzha is available in such a way that it can be placed over a pressure cooker and the kuzha puttu can be made

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Kuzha Puttu with Kadala Curry
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Ingredients
Puttu
Kadala curry
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Puttu
Kadala curry
Instructions
  1. Soak the kadala overnight in water.
  2. Cook the soaked kadala with salt and set aside.
  3. Heat oil in a kadai and saute coconut, dhania seeds, jeera, onions. red chillies till the whole mixture is brown in colour.
  4. Grind the sauteed coconut mixture to a coarse paste and set aside.
  5. Heat oil in a kadai and add the kadala and the coconut paste and cook for 10-15 minutes on low flame
  6. For the puttu, take 1 cup of the puttu maave (puttu powder) and add little salt to it and mix.
  7. Wet the puttu maavu with water in such a way that the powder is still dry but when you close your fist, the maavu retains the shape of the fist... Now divide the maavu into two equal portions and set aside...
  8. Take a pressure cooker, add water to it and heat it, once the water heated close the lid of the pressure cooker...
  9. Take the kuzha and layer the bottom of the kuzha with little coconut.
  10. Layer one portion of the puttu maavu, then add coconut on top of it..then layer the second portion of the maavu and add one more layer of coconut...
  11. Once the steam comes out of the pressure cooked, close the lid of the kuzha and place the kuzha on top of the cooker (place it from where the steam is usually released)...
  12. Steam the kuzha on the cooker for atleast 10 mins..
  13. For removing the puttu: Remove the kuzha from on top of the cooker. Use the thin metal stick given with the kuza and push the puttu from the back of the vessel...
  14. Serve hot with kadala curry

Pirkankai Dosai (Ridgegourd Dosai)

Last week i got really bored of making the usual sambar, rice etc etc…so decided to make a different type of dosa…A dosa made up of ridge gaurd slices..little time consuming but again..pain is gain in taste.

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Pirkankai Dosai (Ridgegourd Dosai)
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Ingredients
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Instructions
  1. Soak the raw rice in water for 1 hr
  2. Grind the soaked rice with coconut, dhania seeds, red chillies, salt in a fine liquidy consistency (consistency- liquidier than our normal dosai batter)
  3. Remove the skin of the pirkanki (ridge gaurd) and slice them into round & thin slices
  4. Gather all the slices in a plate and set aside.
  5. Take a cup and por the dosai batter into it.
  6. Take a dosai pan and heat it and grease it with little oil.
  7. Dip each pirkankai slice into the batter and arrange it on the pan as shown in the picture.
  8. Once some10-12 slices have been arranged on the pan, pour the batter on it so that the slices are covered with batter. ok the other side too
  9. Add some oil to the sides and cover the dosai and cook on low flame till the dosai gets cooked on one side.
  10. 10. Flip the dosai and co

Capsicum Rice (with mint)

I have made capsicum rice and phudina rice..so thought of combinig these two and see how it comes out…since i like coconut very much…have also added coconut to get that coconutty, minty flavour in the capsicum rice

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Capsicum Rice (with mint)
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Instructions
  1. Cook the basmati rice seperately, while cooking add the whole masalas also sothat the flavour seeps into the rice.
  2. Once the rice is cooked, remove the whole masalas, take out the rice on a plate and set aside to cool.
  3. Grind coconut, green chillies and the mint together to form a smooth paste
  4. Heat oil in a kadai and add finely diced onions and the ginger garlic paste and saute till the onions are pink in colour.
  5. Add the diced capsicum and let it get cooked. Add the required amount of salt to it.
  6. Once the capsicums are cooked, add the coconut-mint paste and cook it further. Take care that the coconut does not get burnt.
  7. Once this is cooked, add the cooked basmati rice and mix well.
  8. Serve hot with curd or potato chips...
  9. For garnish, one could add fried kaju.

Mor Kuzhambu

After a busy office day, i usually like to prepare a dinner which does not take much time…One of the preperations that falls into this category is Mor Kuzhambu, roughly translated as Buttermilk soup ( i guess)

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Mor Kuzhambu
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Instructions
  1. Soak kadalai paruppu, thuvaram paruppu and jeera (cumin seeds) in water for 30 minutes.
  2. Grind these soaked daals with coconut and green chillies into a fine chutney.
  3. Mix this chutney in buttermilk and add turmeric powder and salt to it.
  4. Add the cooked white pumkin to this buttermilk (mor) mixture.
  5. Heat the buttermilk mixture till it boils once and remove it away from the stove / gas.
  6. Garnish with curry leaves and serve hot with rice...
Recipe Notes

Always keep in mind that this preperation cannot be reheated again on the gas..Alternatively one could use the microwave oven to heat the Mor Kozhamby