Mullangi Thayir / Radish Raita

INGREDIENTS

1 Cup Grated Radish (Only White part)

2 Green Chilies

1 Sprig Curry Leaves

1 Onion (Finely Chopped)

½ Tsp each Mustard Seeds and Urad Dal

½ Tsp Cumin Seeds

1 Cup Curd

1 Tbsp Cooking Oil

Salt to Taste

METHOD

1. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns translucent.

2. Now Add grated radish and cook it properly by adding 2 pinches of salt.

3. Now switch off the flame and leave it for 5 minutes, finally add curd, salt and mix it properly,  

4. Mullangi Thayir is ready to serve with Chappati / Roti else you can have it with Briyani / Pilau as a raita.

Thanks and Regards,

Latha

Murungai Keerai Poriyal / Drumstick Leaves Sabji.

INGREDIENTS

3 Bunch Drumstick Leaves

3 tbsp Roasted Rice Powder (Parboiled Rice)

Red Chilies 18 numbers (as per your preference, quantity can be increased or decreased)

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 tbsp Coconuts (grated or chopped in small pieces)

1 Onion

Salt to taste

Tempering

½ tsp Mustard Seeds mixed with Urad Dal

½ tsp finely chopped Onion

1 tbsp Cooking Oil

METHOD

1. First blanch the leaves by adding salt and drain out the water and keep it aside.

2. Roast the parboiled rice. Grind the roasted rice and make a fine powder and Keep it aside.

3. Nextly roast red chilies, cumin seeds, and coriander seeds and grind it to make a fine powder, now add coconut and onion and run the grinder, finally add roasted rice powder and salt to taste and again run the grinder to make a fine powder (this is the process to grind.)

4. Heat a wok with oil, add Mustard Seeds mixed with urad dal and Cumin Seeds, when it starts splutter, add onion. Fry till it turns in golden color. Now add blanched leaves and the prepared powder (mentioned in step 3) and mix it well and cover with lid and leave it for 2 – 3 minutes on low flame.

5. Drumstick leaves sabji is ready to serve.

Note:

Please take tender leaves only.

This sabji goes well with chapati and sambar rice.

Thanks and Regards,

Latha

Shahi Palak Paneer

INGREDIENTS

1 big bunch Fresh Spinach
10 to 15 Paneer cubes
1 ripe tomato (paste)
5 Green chilies (as per your preference)

½ Onion (finely chopped)
½ tsp Hara Masala (garlic-ginger-cilantro paste)
1 tsp coriander-cumin powder
Quarter cup Roasted cashew nut (powdered)
4 tbsp Ghee/oil/butter

1 tbsp fresh cream

Turmeric powder (as per your preference)

Salt to taste

METHOD

1. First blanch the palak and drain out the water.
2. Take a pan heat the ghee, add green chilies to hot ghee, then spinach and fry it for 2 – 3 Minutes. Grind it into fine paste.
3. Take another kadai heat the ghee, add onion fry till done.
4. Now add hara masala paste, coriander-cumin powder and cook for some more times.

5. Now add tomato paste, cashew nut powder, salt and haldi. Cook it well and add palak paste.

6. Cover and cook for 10-12 minutes in low flame. After it get cooked add fried paneer. (It’s optional; you can add paneer cubes as it is also.) Cook it for 2 or 3 minutes and then turn off the heat.

7. Garnish with fresh cream and serve hot with roti.

Thanks and Regards,
Latha