Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don't want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn't stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.
In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.
In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.
This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines.
This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender.
The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..
Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,
This Keerai/green leaves is a bitter to taste, but it is very good for health.

Check out this website which tells you more about these Leaves, http://www.indusladies.com/forums/indian-diet-and-nutrition/29499-agathi-keerai-and-its-benefits.html, tells you more about it benefits.

courtesy Google

AGATHI KEERAI PORIYAL/ AGASE SOPPU PALYA
INGREDIENTS:
1 Bunch of Agathi soppu/keerai
1/2 cup Tuvar Dal
1/4 cup fresh coconut
salt to taste
A pinch of Asafoetida
1/2 tsp Turmeric

Seasoning:
1 tbsp Oil
1 tsp Urad dal
1 tsp Channa dal
4 Red chilies
1 tbsp curry leaves ( 1 stalk)

METHOD:
Pick out the leaves, wash and keep aside.
In a low flame, cook Tuvar dal in a pressure cooker,  with 1 cup of water. Don't over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.
Chop the leaves and keep aside.
In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).
Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.
Dissolve Asafoetida in a tbsp of water and sprinkle it.
Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.
The curry should become dry, add freshly grated coconut mix well.
Serve it with Mor kolumbu or with poricha santhambdhu.

I would love to send this to
WTML of Gayatri's hosted by Rasi of Vegetarian food and me.
MLLA # 46, started and hosted by The well seasoned cook - Susan
Chef mirelle's Coconut event
sara's event started by kalyani - Kitchen chronicles - Heirloom recipes
Healthy diet - side dishes by vardhini of Cook's joy

This is 6th day post for Blogging marathon... c u soon with an other recipe....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Agathi Keerai poriyal/ Agase soppu Palya with Toor dal (Tuvar Dal) appeared first on My Veg Fare.

METHOD:

1. First of all, If you are using fresh field beans/Lima beans cook them soft with enough water, If you are using like me dried ones, soak them overnight with a pinch of Baking soda.
2. In the morning wash the soaked beans thoroughly with water at least 3 to 4 times, and pressure cook till soft.
3. Heat oil in a kadai, add the ginger- garlic paste and fry well, it becomes brownish, then add the chopped onions and fry till brown.
4. Add the masala powders, and fry it further few more minutes,
5. Then add the chopped tomatoes, fry for further few more minutes until it is well done,
6. Then add the cooked Lima beans/ Averekkai and the slit chillies, sugar and salt to taste, with enough water making it into a gravy consistency. (If it is too watery add a tbsp of corn flour dissolved in 2 tbsp of water and add it to the gravy)
7. Garnish with chopped cilantro or coriander leaves fresh!! for further few minutes.

NOTES:  Please Adjust spices according to your taste as the chillies and spices vary from one Brand to other.

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The post Lima Beans Gravy/Avarekaalu subzi appeared first on My Veg Fare.

My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, maybe you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more details about this subject.

Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkaloid poisoning called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them.  So, what is this green colour in potatoes, they are nothing but actually chlorophyll which is harmless but, it is said that the chlorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels.  Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sprouts should also not be consumed as they also have concentrated solanine.
Check out these websites for more information on potatoes:

 

• 1/2 Kg New potatoes
• 1/2 cup fresh Green Peas (optional)
• 2 Onions medium sized
• Coriander leaves to garnish
• salt as required
• oil for tempering and roasting the masala
• 1/4 Cup milk (optional)

• 1 tbsp chopped onion
• 2 tbsp chopped coriander leaves
• 2 cloves of Garlic
• 1 tsp of Coriander seeds
• 1 tbsp Dharia dal/Hurigadale/chutney dal
• 1 tsp of poppy seeds
• 4 to 5 green chillies
• 3 tbsp of fresh coconut
• 1'' cinnamon
• 2 cloves
• 1 Marati moggu
• 1" Ginger
• 1/8 th tsp Saunf (Aniseeds)

• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• few curry leaves
• 1/4tsp turmeric powder
• oil for tempering and roasting

1. Pressure cook the potatoes once cooled peel off the skin and cut them into four's are mash them a little bit,
2. Meanwhile, In a wok, with a tsp of oil, fry cinnamon, cloves, Marati Moggu, Saunf and Poppy seeds fry well then add chutney Dal, Green Chillies, Coriander leaves, Garlic cloves, and fresh coconut fry them too, just for 1 or 2 minutes take out and allow them to cool.
3. Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
4. In the same wok, add 2 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent. If you are adding Green peas add it at this stage and cook it.
5. Then add the lightly mashed potatoes and the masala gravy and with enough water so the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening,
6. Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't get curdled up.
7. Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas

The post Aloo saag or Potato saagu & know about Green potatoes appeared first on My Veg Fare.

As Radish is pungent and also there is a slight sweetness to it. It is an acquired taste which you will soon get accostomed to!  to nullify that taste add more coconut and spice it up a bit, Once you get used to the taste you can decrease coconut in it!  As I like it I sometimes use very little say around 2 tbsp max or none at all. They have numerous health benefits, This is my favourite Kosumbari, and is very tasty and healthy.

MOOLANGI KOSUMBARI (Radish Salad)

Ingredients:

2 Medium sized radish
1/3 cup of Grated Coconut*
1 tsp mustard seeds
1 tsp of oil
3 to 4 green chillies
6 to 7 fresh coriander leaves
a pinch of Asafoetida

METHOD:

1. Wash the Radish, Peel the skin, using the grater with medium holes or even smaller one is also fine, grate radish.
2. Take a pan, heat oil & season it with mustard seeds, when it splutters add chopped green chillies saute then, add it to the grated Radish.
3. Add salt to taste, grated coconut & finely chopped coriander leaves.
4. Mix well add salt in the end that is just before serving otherwise the raw salad will give out water and the kosumbari will become mushy.
5. Serve it with Rasam or sambhar.
6. I love to eat with Indian flatbreads.

VARIATIONS:

This Salad can be prepared in the same way with Carrot & Cucumber.  Kosumbari's can be made with different varieties, which is usually served in south Indian houses for marriages & festivals. Another Variation is you can add soaked Channa dal, Moong dal for 2 to 3 hours, add it with Cucumber & carrot proceed with seasonings as indicated in the above method.

The post Moolangi Kosumbari (Radish Salad) appeared first on My Veg Fare.

VENDAIKAI MANDI:

Ingredients:

• 1/4 Kg Ladies Finger (Okra/vendakai/Bendekaayi)
• 1 cup Small onions (peeled)
• 2 Green Chillies
• 2 Red chillies
• 1 tbsp Red chilli powder
• 5-6 pods o Garlic
• 2- Tomatoes
• Tamarind- small lemon sized
• 1/2 cup of Thick coconut extract
• 2 tbsp oil of frying
• salt as required

Seasoning:

• 1/2 tsp Mustard seeds
• 1 tsp Black gram dhal/Urad dhal
• 1/4 tsp Fenugreek seeds
• 1 sprig of curry leaves

METHOD:

1. Soak Tamarind in warm water, Then wash and drain out water from okra, and taking a cloth wipe them clean, Then peel and slice onions &Garlic into small pieces.
2. Cut Okra into 2 inch pieces and chop the tomatoes and keep aside.
3. Take a wok, pour a tbsp of oil add the seasonings, then add the broken Red Chillies and Slit Green Chillies, fry then add sliced onions till transparent and stir in the tomatoes until they becomes soft.
4. Then add Ladies Finger pieces and fry for few minutes
5. Add Tamarind extract water and cook okra until it becomes soft and some more water to increase the quantity of the Sambhar.
6. Add salt and a tbsp of Rice flour and cook till the gravy becomes thick,
7. Mix coconut extract just before removing from fire & garnish with coriander leaves.
8. Serve this with hot Rice &I think it might go well with chapati too.

BANANA VARUVAL (DRY CURRY)

Ingredients:

• 2 Raw Bananas
• 1/2 tsp Turmeric Powder
• 1 & 1/2 tsp Chilli Powder
• 1/4 tsp Aniseed (saunf)
• 4 pods of Garlic
• 3 to 4 tbsp of 1 sprig of curry leaves
• Salt as required

METHOD:

1. Peel the outer skin of Bananas and cut them into four lengthwise and again cut them into thin slices
2. Mix salt, chilli powder & turmeric powder and marinate these with the banana slices and leave it for an hour or so.
3. Heat oil in a wok or a pan, once the oil is hot add nicely crushed Aniseed &crushed garlic pods and then add the marinated Banana Slices
4. Fry in a medium flame until the banana gets cooked and turn into a golden brown in colour, adding more oil gives a good crunch in them!!

It was a great dinner and we all loved it with oven baked jeera papads and Vegetable pickles, Thanks to srimathi for hosting this cuisine, I had never used Aniseed like this and it was really very nice. My family loved it very much.
This Recipe I am sending to RCI: Chettinadu Vegetarian Cuisine, event announced by Srimathi of Fewminutewonders.

The post Vendakkai Mandi & Banana Varuval for RCI-Chettinadu Vegetarian Cuisine appeared first on My Veg Fare.

PLANTAIN DRY CURRY

The post Plantain ( Vazhakka/Balekai ) Dry (Poriyal/Palya) curry appeared first on My Veg Fare.