1. SIRU KEERAI
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Mash altogether to medium thick consistency.
Serve with hot ghee and hot rice.
2. SIRU KEERAI – OTHER TYPE
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-5
Salt
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Remove from fire.
Add chopped small onions, close the lid for sometimes.
Mash well.
Serve with hot ghee and hot rice.
3. THANDANG KEERAI
Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil
Method
Clean and wash the greens without mud.
Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Add ½ tsp coconut oil.
Mash altogether to medium thick consistency.
Serve with hot ghee and hot rice.
4. DRY GREENS
Ingredients
Red stem greens-1 bundle
Green or dry chilly-4 or 5
Oil
Salt
Mustard seeds, urad dal, curry leaves
Scrapped coconut-1/4 cup
Chopped small onion – ½ cup
Method
Clean and chop greens.
Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies and onion.
Sauté well.
Add greens (chopped with tender stem), salt and allow it to cook.
(Don’t add water, if need sprinkle some water.)
When it is cooked and dry, add coconut and mix well.
Serve with hot ghee and hot rice.
Serve with curd rice.
Variation: the same receipe can be follow using
1. Siru keerai
2. Manathakali keerai
3. Drumstick leaves
4. Akathi keerai(good for feeding mothers)
5. Karisilankanni
6. Ponnangkanni
7. Mullaikeerai
8. Vallarai
9. Beetroot keerai
10. Siru keerai
11. Thoyya keerai
12. Panna keerai
5. PALAK PANEER
Ingredients
Paneer-1 cubes
Palak(spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil
Method
Cook and paste the palak.
Fry the paneer cubes in oil and keep aside.
Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree,salt and paneer .
Boil in simmer for 6-8 mts.
6. VEG PALAK
Ingredients
Cooked vegetables (carrot, beans, peas, double beans) -1/2 cup
Palak (spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil
Method
Cook and paste the palak.
Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree, salt and vegetables.
Boil in simmer for 6-8 mts.
7. MOONG MANATHAKALI KEERAI KOOTU
Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt
Method
Finely chop the greens.
Grind coconut, chilly, jeera (cumin seeds) to paste.
Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.
8. PALAK DHAL
Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle
Method
Heat the dhal with little water.
Add chopped greens and salt.
Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.
Serve with hot ghee and plain rice.
A side dish for chappathi also.
The same receipe can be done using sirukeerai and parruppu keerai.
9. MANATHAKALLIKEERAI (GREENS) CHUTNEY
Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt
Method:
In oil saute onion, green chilly, curry leaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.
EAT WITH RICE.
OTHER GREENS LIKE MINT, CORIANDER LEAVES CHUTNEYS IN CHUTNEY SECTION.
10. VALLAARAI CHUTNEY
Ingredients
Greens-1 bundle
Coconut-1/2
Urad dal-2 tbsp
Dry chilly-3
Tamarind-1/2 lemon size
Salt
Method
In little oil add urad dal , dry chilly and coriander leaves.
Fry till brown.
Add plucked and cleaned greens.
Sauté well.
Add scrapped coconut , salt and mix for 2 mts.
Add tamarind and grind to chutney.
11.METHI GREENS
RECEIPES USING METHI:
1. aloo methi-dry curry
2. added with chappathi dough
3. added in tamarind gravey-side dishes for rice
4. added in pulao
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