AKUKURA ANNAM / KEERAI RICE (GREEN LEAVES RICE)

AKUKURA ANNAM / KEERAI RICE (GREEN LEAVES RICE)

 

 

 

Ingredients needed:

• 2 Cup Rice washed and soaked for 10 minutes.
• 1/2 Cup Chopped onions
• 1 Teaspoon Channa dhal(not channa, its channa dhal)
• 1 Teaspoon cumin seeds
• 3 number cashews broken
• 1 Cup green leaves Chopped(Any type of green leaves you can use, that is any type of akukura / keerai can be used)

To grind:

• 4 Number red chilly
• 1/4 Teaspoon fenugreek seeds
• Pinch of asafoetida
• 1/2 Teaspoon coriander seeds
• 3 Tablespoon Shredded coconut
• 2 Clove
• Small piece of cinnamon

Method:

1. In half teaspoon oil, saute those items mentioned in 'To grind’.
2. Grind it without water.
3. Keep pressure cooker in medium heat and add 2 teaspoon oil, when oil is hot add cumin seeds , cashews and channa dhal, when they splutter add chopped onions and cook for about a minute, the add green leaves(akukura /keerai) and cook until the raw smell goes.
4. Now add the grinded masala and rice.
5. Pour 4 cups water and add salt for taste and give a good stir.
6. Pressure cook for 2 whistles and simmer for 5 minutes.

Note:

The grinded masala will not be powder or watery, since we use coconut, the moisture in that will give a little water in the masala.

 

 

Dum Aloo

Serves for 3 people

Ingredients:

1. 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
2. 1 tsp cumin or fennel seeds
3. 1 onion, finely chopped
4. 3/4 cup thick yogurt
5. 1 1/2 tbsps fresh cream
6. 1/2 tsp red chili pwd (adjust according to your taste)
7. 1 tsp coriander pwd
8. Whole garam masala – 1 each
9. salt to taste
10. coriander leaves for garnish
11. 2 tbsps oil

For paste:

1. 4 green chilies
2. 1″ ginger piece
3. 1 small tomato
4. Garlic cloves - 3

Make a paste:

5-6 cashew nuts, soaked in luke warm water

Method

• Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
• In the same vessel, add the remaining oil, add the fennel seeds, whole garam masala ingredients, chopped onions and saute for 4 mts or till the onions turn transparent.
• Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chilli, coriander powder and sauté for 2 to 3 minutes.
• Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauted baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and fresh cream and cook for a minute
• Add a cup of water, salt and cook covered on low flame till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve with hot rotis, or rice

Pesarattu with Tomato garlic chutney

Serves two

Ingredients:

1. Whole Green gram - 1 cup
2. Raw rice - 1/4 cup
3. boiled rice or Idly rice - 1/4 cup
4. Ginger - 1 inch piece
5. Cumin seeds - 1 tsp
6. Onions chopped for topping

Method

• Soak the dal and rice in water for whole night
• Drain the water and add 1″ ginger piece, cumin seeds and salt.
• Grind the mixture to a smooth paste adding water as required.
• It should be similar to dosa batter and keep aside.
• Meanwhile take a separate bowl and add the chopped onions.
• Heat tawa and pour batter as a round layer and pour oil.
• Flip the pesarattu over the other side and add the chopped onions.
• Now take the pesarattu away from tawa.

Chutney recipe:

Ingredients

1. Tomatoes - 4
2. Garlic cloves -6
3. Red chilli – 7
4. Tamarind – as per the taste
5. Onion small - 1
6. Oil - 1 tbsp

For seasoning

1. Oil -1 tsp
2. Mustard - 1 tsp
3. Hing - a pinch
4. Curry leaves - few

Method 

• Heat a tbsp of oil in a pan, add red chillies, garlic, sliced onion, tamarind and saute for few minutes.
• Then add chopped tomatoes and cook till tomatoes become mushy. Add salt needed.
• Allow it to cool. Then blend it in a mixie.
• Heat a tsp of oil, add mustard seeds, when it splutters, add hing, curry leaves and pour it over the chutney.

The pesarattu with spicy chutmey is now ready :)

Karivepaku or Kariveppalai or curry leaves powder

Ingredients:

Curry leaves- 1 cup
Bengal gram - 2 tbsp
Urad dal - 11/2 tbsp
Coriander seeds - 11/2 tbsp
Red chillis - 7 to 8
1 small lemon sized tamarind
salt to taste
1 1/2 tbsp oil

Method:

Dry roast all the ingredients separately except curry leaves and keep aside.
Now add a tsp of oil and add the curry leaves and fry them about till they are crisp and roasted.
Turn off heat and cool all the roasted ingredients.
Grind the dals first (grind them coarse), followed by coriander, red chillis.
Now add tamarind ball and grind. Remove and keep aside.
Add the curry leaves and grind to make a powder.
Mix it with the coarsely ground spices and salt and store in an air tight container.
Serve hot rice and ghee.

Carrot halwa

Ingredients

1. Carrots - 1/2 kg
2. Milk - 1/2 litre
3. Sugar - As per the taste
4. Cardamom pods - 3
5. Ghee - 3 tbsp
6. Cashew nuts and almonds (To garnish)

Method:

• Roast the cashew nuts and set aside
• Peel the skin of carrot and grate
• Mix the grated carrot and sugar 
• Melt the ghee in a frying pan on medium heat.
• Add the carrot mixture and stir fry until the sugar syrup evaporates completely
• Add the milk and cook until the milk dries
• Crush the cardamom pods into powder and add to the halwa 
• Garnish with cashew nuts and almonds

vazhakkai(Raw Banana or Plantain) podimas

Preparation time: 20 mins

Ingredients:

Raw Banana(Plantain) - 2
Coconut(Grated) - 5 tbsp
Oil
Mustard - 1 tsp
Chana dal -3/4 tsp
Green chillies -2 finely chopped
Ginger - 1/4th inch
Curry leaves -few
Hing - a pinch
Salt - as per the taste

Coriander leaves for garnishing


Method

• Pressure cook plantain for just 1 whistle with the skin, check it should not overcook
• After it cools, peel off the skin and smash it into small pieces
• Heat oil, add mustard seeds, urad dal, curry leaves and saute for a few minutes
• Then add green chillies, ginger, salt
• Keep the flame low, add the grated plantain and fry for 2 minutes, if required add oil
• Now add the grated coconut, mix well
• Switch off the flame and garnish with coriander leaves, the healthy Podimas is ready.

Curd rice

Curd rice

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

CARROT RICE RECIPE

CARROT RICE RECIPE

Ingredients:

2 cup rice
2 onion
5 carrots

Cashew nuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:

1 1/2 tsp coriander seeds
3/4 tsp cumin seeds

Roasted Cashew nuts
4 nos red chillies

How to make carrot rice:

• Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
• Cook the rice and let it cool.
• Put the carrots in warm water. Grate it without peeling the skin.
• Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
• Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
• Add Roasted Cashew nuts and remove from the heat. Grind it after it cools down.
• Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
• Serve hot.