Burnt Garlic & Small onion , Broccoli & Dill Leaves Soup

I participated in Care N Cure  bites Breast  cancer awareness contest held on Dubai 31.10.2019 at  Zayed happiness Caravan

 Healthy Rich Protein Rajma Salad, Healthy Burnt Garlic Soup and Rajma Cutlet Care N Cure Breast Cancer Awareness Event Held on 31.10.2019 by CBJ

Ingredients

For tempering

Garlic – 10 pod
Small onion – 8 nos
Coriander leaves – one tbspn (for good flavor)
Dill leaves – one tbpsn
Palak  – ½ cup
Chopped Green chilli – small one cm size ( for flavor)
Broccoli – 5 florets
Baby corn – 2 nos or fresh corn
Black pepper/salt – to taste
Butter – 2 teaspoon

Vegetable stock – 600 ml

vegetable stock ingredients:
Water – 800 ml
Grated carrot – ½ cup
Grated cabbage – ¼  cup
Celery  -  one stalk
Parsley  - 1/4 cup
Spring onion – 1 stick 
Onion  – medium one no ( whole black pepper – 5 nos ,coarsely ground coriander seeds ¼  tspn,turmeric powder ¼ tspn,bay leaf-1 no, )

Method for preparing stock

Step -1
Add above all  mentioned stalk ingredients, and cook it till water reduce to  ¼  remove and strain it and use for soup instead of adding water.

Method for preparing soup
Burn the garlic directly in the   gas stove and chops it very thinly.Chop small onion and green chilies.
Wash and cut all the greens and vegetables keep  it aside.

Step - 2

 Now heat the butter  and add chopped garlic, small onion, green chilli  and all greens & vegetables and sauté for 2 to 3 minutes and cook for  5 minutes then  add vegetable stock and cook for  5 minutes.
Cool and blend it  in a blender coarsely  ,now take a pan  add one teaspoon butter add this soup and  bring it  to boil for  5 minutes. Add required  amount of  pepper powder and salt and mix it well  now the soup is ready.  Transfer the soup into a serving bowl.
Garnish  with roasted garlic and parsley.

Salad ,Cutlet Soup 

vegetarian Recipes main hero of the Ingredients in my recipes Rajma / Red Bean/ 

#faradeepa,

Goat Spleen Fry/Suvarotti/manpaththai

Goat spleen is Hundred times better than taking iron tablet to increase our hemoglobin level.

It you take this goat spleen weekly three time and continue one month definitely your hemoglobin (blood cells) level will increase.

Goat spleen is known as  Hindi – bakre ka tilli बकरी तिल्ली, English - goat spleen, Tamil – மண்பத்தை, மண்ணீரல் Manniiral, maneeral,manpaththai, சுவரொட்டி

 Ingredients

Goat Spleen -  (suvarotti) – ¼ kg

Chilli powder – 1 tbsp

Salt – to taste

Pepper powder – half tspn

Ginger garlic paste – one tspn

Tomato – one no

Cilantro – few

Chopped Green chilli – one no

Gingelly oil ( nallennnai) – one tbspn

Ghee  - one tspn

மன்பத்தை / சுவரொட்டி - Spleen Fry

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Method

Cut small pieces and wash goat spleen with turmeric powder

In bowl add goat spleen,chilli powder, pepper powder,salt,ginger garlic paste, chopped tomato chopped green chilli ,cilantro mix everything and marinate for halfhour.

In a wide pan heat  gingelly oil add marinated goat spleen and cook on low flame 7 to 10minutes.

Finally add ghee sprinkle  little garam masala and heat one minute, remove  from the gas stove transfer it to a serving bowl.

Goat spleen is thousand times better than taking iron tablet to increase our hemoglobin level.

It you take this goat spleen weekly three time and continue one month definitely your hemoglobin level will increase.

Moringka Leaves Poriyal

So many medicinal values in this Moringa leaves, it will increase your hemoglobin level, it is reduce your weight, intake your daily diet like juice or soup or curry

Ingredients

moringka leaves - 2 cups

grated coconut - 1 cup

for tempering

ghee - 1 tbspn

urad dal - half tspn

whole red chilli - 4 nos 

chopped onion - large 2 nos

cumin seeds - 1 tspn

crushed garlic pod - 6 nos

salt - to taste

cooked dal - moong dal or toor dal - 2 tbspn

Method

Clean , wash and drain the water from moringka leaves

heat a wide vessel . add ghee temper with whole red chilli garlic,urad dal saute 1 minutes add chopped onion saute well and cook till colour change now add moringa leaves, add salt cook for 5 minites .

Finally add grated coconut and cooked dal mix it well and cook 5 minutes.

 Remove from the heat transfer into serving bowl

Turmeric Root Dosa - Manjal Dosa

Colourful Medicated Turmeric root Dosa.

Recipe Source: Chandra Padmanabhan's Turmeric Dosa.  I picked this recipe from  Priya Srinivasan Blog


Ingredients

Crispy Turmeric Root Dosa

Ingredients
Raw rice 1 ½   cup

Idli rice – ½  cups
urad dal – ½ cup
methi seeds/fenugreek seeds 1/2 tspn
grated fresh  turmeric root – 1 inch piece
Salt to taste

gingly oil or ghee - required qty

Method 

1.  Wash and soak rice and dal separately. Soak the fenugreek seeds along with urad dal. Let this soak for 3 hours. 

2.  Drain the water from urad dal and methi seeds grind smooth batter and remove the batter to a clean bowl

3.  Now drain the water from rice and turmeric root and grind smooth batter.

4.  Remove the rice batter and mix both batter together

5.  Let the batter sit overnight or at least 6-8 hours to ferment. Add salt to the batter and mix well. Heat a flat tava/dosa pan,

6.  Rub with litter onion and oil pour a ladle of batter in the center of tawa and spread it slowly thin big circle, drop the gingely oil or ghee around the dosa let it cook medium flame till  it becomes golden brown ( top portion should cook completely) fold half to dosa and remove from pan. Serve with your choice of side dish.

Note :In this dosa priya used idli rice , i used here both raw rice and idli rice.

Turmeric Root 

Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

This recipe goes to Srivalli's cookng from cookbook challenge  May 2017

Inji Puli/Puli Inji curry( Ginger Jaggery Curry)

 Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Mixed vegetable Sambaris one such dish.Main Side dish for Onam Thali.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Kerala Special Inji Puli / Puli Inji Curry

This recipe send by My Best Friend Viji  sathya Thank u viji

//Sorry for late posting//


Inji Puli/Puli Inji  curry( Ginger Jaggery Curry)

Ingredients :

Ginger : 1/2 cup   (finely chopped)
Tamarind paste : 3  tsp or Tamarind pulp : small lemon sized
Green Chilly : 3-4   (finely chopped)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1/2 tsp
Mustard Seeds : 1/2 tsp
Dry Red Chilly : 2-3 (broken)
Jaggery : 1/4 cup according to taste
Curry leaves : 2 sprig
Coconut Oil  : 3 tbsp
Water : 11/2 cup
Salt to taste

1. Soak the tamarind in 1 cup of hot water for a 10-15 minutes then to extract the juice and filter the tamarind juice .or
tamarind paste in the water. Set aside.
2. Peel the ginger and chop finely, pour the chopped ginger.
3. Heat coconut oil in a kadai and fry the ginger until its brown.
4. Remove the fried ginger excess the oil and keep it aside.
5.  Option fried ginger in a mixer grinder to get it finely crushed.

6. Take a kadai or preferably and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.
7. Bring to boil, reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.
8. Add 1 cup of hot water with jaggery and mix well, filter it and keep that aside.
9. Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.
10. Add the crushed ginger and jaggery water ,reduce the flame allow the mixture to boil until the mixture is thick, pulpy and reduced by half.
11. Cool and transfer into a jar or bottle and leave to settle for an hour and Enjoy!

Onam Recipes
Tag: Inji puli, Puli Inji, Kerala Special, Kerala Recipes, Festival Recipe,Medicated Recipe,

Chana Palak Masala with Pomegranate

Chana masala is a famous side dish for Puri in this i have added Palak and Pomegranate.  Chana for  Protein, Palak for Iron,Pomegranates contains a variety of antioxidants, vitamins and minerals. So we can get three healthy benefits from this recipe.

Chana Palak Masala with Pomegranate

Recipe Source: My Own

Severs: 4

Ingredients

Chana Palak with Pomegranate

White Chana – 200 gram

Palak – 1 cup

To Roast in a oil and Grind

Oil – 1tspn

Tomato – 2 nos

Curd – 2 tspn

Fennel seeds – 1 tspn

Onion – 2 nos

Green chilli – 2 nos

Pomegranate – 3 tspn

Garam masala pwd – ¼ tspn (cinnamon, cardamom, clove)

Sugar – 1 pinch

Red chilli pwd – ¼ tspn

Coriander pwd – ½ tspn

Salt – to taste

For tempering

Butter (or ) ghee – 1 tspn

Oil – 2  tspn

Ginger garlic paste – 1 tspn

For garnishing

Coriander ( cilantro) leaves – few

Method

1. Chop and wash the palak and ensure that there is no sand particles sticking to it,
2. While Strain the water .
3. Soak white chana over night , boil the chana (which was soaked in water over night)in a pressure cooker.
4. In  a wide pan add 1 tspn oil add  fennel seeds, chopped green chilli and leave it to sauté, then add add roughly  chopped tomato,  onion, palak, pomegranate cook 2 minutes and leave it to a cool. Then grind it to smooth paste.
5. Heat a vessel, add oil + butter, and add ginger garlic paste sauté about 2 minutes.
6. Add ground palak  masala paste and required amt of water, cook 5 minutes.
7. Add spice powders (chili, coriander, turmeric, salt cook for 5 minutes.
8. Cook until the raw smell goes off and add chana cook for 5 minutes. Finally add garam masala and sugar cook for 5 minutes.
9. Transfer it to a bowl and garnishing it with few cilantros.
10. Healthy Palak chana is very good side dish for puri, chappathi, roti naan, bread ,bun.

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Masala Chai/Masala Chay/Masala Tea

Masala Chay (Masala Tea/Masala Chayaa) is very good drink for this winter season

Excellent remedy for sore throat.

For Tea Masala Powder

Dry ginger  - 1 inch size

Whole black pepper – 5 nos

Clove – 2

Palm sugar- 3tspn

Cardamom – 2

Powder the above dry ingredients.

For the Chai

Milk powder  - 7 tspn

Water – 4 glasses 

Tea powder (Lipton) or any brand – 1 tspn

Above Powdered masala powder 

Sugar  - required qty

How to make Masala Tea

 Method

Mix all the ingredients except sugar, heat and boil for about 10 minutes in the medium flame. After boiling strain it through the tea Strainer and add sugar mix it well. Serve it hot.

Note:Less tea powder is enough for this Masala tea.

Serves: 4

Preparation Time : 10 to 15 minutes.

மசாலா சாய்  - சமையல் அட்டகாசங்கள்

Linking to Gayathri's Walk Through Memory Lane Hosted by  Poornima's cook book

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