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Archive for the ‘Green Leafy Vegetable Recipes’ Category

Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.

Ingredients

Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices

Method

Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora

 

Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis

 

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Chukka Greens Chutney/Chukkakoora Pachhadi

Chukkakoora Pachhadi

 This chutney/Pachhadi is also of three main ingredients as Gongura Pachhadi,but I used garlic here instead of onion and green chillies…Its a simple and easy tangy chutney.

Ingredients

Chukka greens,Garlic and Green chillies

 Chukka greens/Chukkakoora – 2 small bunches wash and chop

Green chillies – 6-7

Garlic cloves – 1 large sliced

Oil – 2 tsps

Salt to taste

Method

Prepare the leaves by trimming of the edges, washing and chopping.

Heat oil in a small pan and fry green chillies just 1 min,as they turn the colour remove and fry the greens as the chukka leaves gets wilted easily it doesn’t take much time so remove as these too gets pale and soft.

Take the mortar and pestle and crush the raw garlic and green chillies with salt first and then add the leaves.These greens can be added and even mashed with a spoon and mixed.

Remove into a serving bowl.

Gongura Pachhadi

 

Gongura Pachhadi

 This is a simple and easy chutney with just three main ingredients and using oil for frying and salt to taste.The interesting thing about this is preparing this chutney with the Mortar and Pestle and just Pounding till all gets well crushed….this method adds more taste and it looks appetizing…This Gongura is my all time favourite sour greens.

Gongura,Onion and Green chillies

Ingredients

Gongura (Red sorrel) Leaves – 1 cup

Onion – 1 roughly chopped

Spicy Green chillies – 3-4 chopped

Oil – 2 tsps

Salt – to taste

Method

Heat a small pan and add a tsp of oil and fry onion and green chilli till onion turns light brown on edges.

Fried ingredients

Remove and add another tsp of oil and wilt the gongura leaves and as they turn the colour remove and cool.

Now put all the ingredients and salt  into the mortar and pound with the pestle till you get the desired chutney.

Mortar and Pestle

Remove into a bowl and serve as an accompaniment to your lunch dishes.

Spinach Dal (Palakura Pappu)

Spinach Dal

 

This green leaf vegetable Dal is so creamy and tasty when cooked with toor dal/split pigeon pea,and as always I cook this type of dals in two steps that is cooking dal first and then adding the greens or any vegetables to ensure that the veggies don’t lose their vitamins or minerals.

Ingredients

Toor/Tuvar Dal/Split pigeon pea/Kandi pappu – 1 cup

Oil – 1tsp

As step one,first wash the dal and add enough water and 1tsp of oil and pressure cook for about 10 mins or 4 whistles on med.Turn of heat and keep.

Meanwhile prepare the veggies.

Spinach – 1 bunch trim the edges and wash well,chop and keep,Use the stalks if tender.

Onion – 1 chopped

Tomato – 1 chopped

Green chilli – 4 chopped

Tamarind – small lemon size wash and keep

Garlic – 1 clove

Turmeric powder – 1/4 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

As step two,Open the lid of the pan and add all the above ingredients to the cooked dal and add another cup of water if needed and cook again with the lid and weight on for 5 min and turn off heat.

After releasing the pressure,mash well and finish with the tempering/talimpu.

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Garlic cloves – 3 crushed

Red chillies – 2 slit

Curry leaves – few

Onion – few slices

Heat oil and splutter mustard and fry all the remaining ingredients and add to the Spinach dal.

Serve with rice.

We can prepare Gongura,Thotakoora(Amaranths),Methi,Chukka Dals using these greens in the same method.

Spinach with Potato

Spinach with Potato

 Ingredients

Spinach/Palakura – 1 bunch.washed and chopped leaves

Potato – 3 med peeled and cubed

Onion – 1 finely chopped

Green chilli – 2-3 sliced

Cumin/jeera –  1/2 tsp

Oil – 2 tsps

Salt – to taste

Turmeric powder – 1/6 tsp

Chaat masala – 1/2tsp

Method

Heat oil in a pan,drop in the cumin seeds and then green chillies and onions and fry 3-4 mins and add potato cubes stir fry on high for few secs and then on med heat till crust forms on potatoes and centre is cooked.

Add the turmeric powder and spinach and stir fry add salt and chaat masala and combine .

Turn of heat and Serve Hot,Goes well with Chappatis or Rotis.

Mutton Methi and Potato Curry

Mutton Methi and Potato Curry

This is a gravy curry with greens and vegetable along with the mutton,using simple garam masala and yoghurt gives wonderful aroma as we add the greens part after cooking mutton curry first and finishing with vegetables lastly.The fresh herbs adds flavour to the dish.

Ingredients

As a first step,cook mutton curry with the things below

Mutton – 400 gms

Onion – 2 med

Ginger – 2 ” pc

Garlic – 6 cloves

Tomato – 2 med chopped

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 2 tbsps

Ingredients to add as a second step in the process

Methi/Fenugreek leaves – 1 bunch picked, washed and chopped

Fresh coriander – a handful washed and chopped

Green chillies -2 slit lengthwise

Curry leaves – 1 sprig

Greens

Potatoes – 3 med peeled,washed and cut into chunks and fry in a tsp of oil till crust forms.

Pan fried Potatoes

Yoghurt – 1 cup whisked

(Cloves-2, Cinnamon-1”pc, Cardamom-2, Black peppercorns-4)  grind into powder

Method

First to cook mutton curry with the step one ingredients, chop one onion,and grind the other onion with ginger and garlic into a paste.

Place a pressure cooker pan on stove top and add oil,as it gets hot add chopped onion and fry 2 mins and add the paste of onion-ginger-garlic and fry well till brown and drop in the washed and drained mutton .

Saute well for 5 mins,add powders and salt stir well to combine and add chopped tomato and 2 cups of water pressure cook for 10 mins.

Turn of heat and release pressure and now add the step 2 ingredients,The fried potatoes,prepared methi leaves,fresh coriander,curry leaves,green chillies and powdered masala and stir well.

Things to go as a second step into the mutton curry

Add the whisked fresh yoghurt and stir on low flame for 3-4 mins and cover and simmer till thick and potatoes are done.

Turn off heat and serve hot.This curry has a delicious flavour.

Amaranth Greens(Pinks)Leafy Veg Recipes

Amaranth Greens/Pinks leafy Vegetable

Amaranth (Thotakoora) greens are the best and easily available green leafy vegetable.But for me only this pink variety is available here in this part of the World..

Amaranth is an 8,000 year old crop called “Super-Food”,Ideal for Vegan/Vegetarian,Heart Healthy ,Suitable for Gluten-Free and Diabetic Diet.

Amaranth has High Nutritional Profile and Rich and Colourful History. Its flowers are mentioned in Poetry. Where the name  amaranth comes from Greek  which Means Never-Fading -Flower.

Amaranth is a Gluten-Free Nutritional Power House.This grows anywhere,even under difficult weather conditions no other food plant could sustain.Its seeds are also used in different ways.

Amaranth has mild flowery smell and nutty flavour.High in Calcium,Iron,protein,Magnesium,Fibre and Phytosterols which Scientists say plays part in prevention of all kinds of diseases

Read 10 reasons to use Amaranth in gluten-free diet on About.com

The Basic Amaranth Greens (Thotakoora) Fry.

Amaranth Fry

Ingredients

Amaranth  Leaves – 2 bunches or packs,pick leaves and tender stalks,wash                                                     and drain then chop finely.

Onion – 1 large finely chopped

Green chili – 2 sliced

Curry leaves – 1 sprig

Garlic – 2 big pods grated

Mustard and Chanadal – 1/2 tsp

Oil – 2 tbsps

Turmeric powder – 1/6 tsp

Coriander powder – 1/4 tsp

Salt – as per taste.

Method

Prepare the amaranth(Thotakoora) leaves as said and keep.

Place a skillet or pan and add oil and heat,Drop the mustard and chanadal and fry a bit till it splutters.

Add the chopped onion,green chilli and curry leaves and saute till onion edges turn slightly brown.

Sprinkle the turmeric and coriander powders and stir ,throw in the chopped leaves and continue stirring till it wilts and cover cook 3-4 mins on low.

Now add garlic and salt mix well and fry 3 more mins and turn off heat.

Move into a serving dish.

For Variations We can add Egg or Yoghurt or Moong dal or Fresh Coconut to turn the basic fry into different Dishes.

Three dishes with Amaranth

Amaranth Fry with Eggs

Amaranth Fry with Egg

Just add Eggs according to your requirement and stir fry till done.

For Amaranth Fry with Yoghurt

Amaranth Fry with Yoghurt

For this Dish Take the prepared fry into a bowl and add whisked yoghurt and salt and mix well.Ready to serve with rotis or chappatis.

For the Amaranth Moong Dal Fry

For this tasty dish soak a cup of Moong Dal for 30 mins and drain ,then add to the dish while in the process after adding the chopped leaves and continue as the recipe says.

Serve hot with rice or rotis.

For amaranth  (With Fresh Coconut) Fry

Add a cup of fresh Coconut in the last process of this fry,i.e after adding garlic and salt add fresh coconut and do as the recipe says.

Tastes good when served with rice and dal or Pappu charu.Makes a good Andhra Meal.

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