KEERAI MASIYAL

 
Ingredients
Spinach(araikeerai or sengeerai) - 1 bunch
Red chilli - 4
Garlic - 4 pieces
Urad dal - req amount
Mustard and oil - req amount
Salt
Procedure:
Wash the spinach leaves and garlic pieces. Add the salt and keep it in kadai.slightly pour the water to remove the leaves greenish smell.Macerate with pestle. Do not add too much of water.

If it is cooked properly keep separately. In oil fry the urad dal,mustard and red chilli. now add this with mashed spinach. serve the keerai masiyal with hort rice.

RAVA PONGAL

Ingredients
 Rava - 1 cup 
Moong dal - 1/2 cup
Ginger - minced pieces
Green chilli - 3 ( you can add more if u need spicy)
cumin seeds - 1/2 spoon
pepper corn - as you require
cashew nuts - 5
Curry leaves
Procedure:
Cook the green gram dal separately but take care not to overcook. Roast the rava till a nice aroma appears.
Heat ghee in a pan. Add the curry leaves, cumin seeds, black pepper, chilli and ginger to it. Add the 2 cups of water to it. Bring the water to boil. Add salt at this step. Add the rava to it and mix well so that there are no lumps.Close and leave it for a few mins. Add the cooked green gram(mashed a little) to it and mix well thoroughly.Add some ghee with roasted cashewnuts. serve hot with coconut chutney.
 

BISIBELABATH RICE

AMMU'S KUTTI KITCHEN: BISIBELABATH RICE

SNAKE GOURD PORIYAL

AMMU'S KUTTI KITCHEN: SNAKE GOURD PORIYAL

BISIBELABATH RICE

   
Ingredients:

• 1 cup Rice
• 1 cup Toor dal
• 2 cup Vegetables ( carrot and beans)
• 1/2 cup Tamarind juice
• 2 tbsp Cashew nuts
• Hing - a pinch
• 4 tsp Ghee
• 1/2 Corriander
• Salt
• 1/2 tsp Turmeric

For bisibela bath powder :

• 2 tbsp Dhania
• 1 tbsp Fenugreek seeds
• 1 tbsp chana dal
• 1/2 tbsp urad dal
• 8 Red chillies
• 2 Clove

Process :

1. Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water With dal. (if you take half rice add the same amount of dal)
2. Take a pan and add 3 tsps of oil.
3. Add the vegetables and fry for sometime.
4. Add salt, turmeric, hing and masala and fry for some more time.
5. Add rice, cooked dal, tamarind juice and 5 cups of water.
6. Add some more water if needed.
7. Fry cashews in ghee and then add cashews and corriander when the rice is about to done. Serve hot with chips.

MUSHROOM PULAO

AMMU'S KUTTI KITCHEN: MUSHROOM PULAO

PUDHINA RICE

Ingredients:

Cooked rice 2 cups
Mint leaves- as required
Ginger garlic paste- cut into minced pieces
 Mustard -½ tsp
Onions- 2
 Red chilly 2
 Ghee  1 tsp
 Oil- 3 tsp
 Salt as per taste.

Procedure:
1. Wash mint leaves thoroughly and keep them aside
2. Take pan and add Ghee.
3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.
4. Let them fry well.
5. Now add mint leaves turmeric powder and salt and mix thoroughly
6. Do not add water
7. Add ghee or butter and fry it well.
8.. Remove from the pan mix it with cooked rice.
9. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.
10. Serve hot with chips or spicy pickles.