I love spinach and artichoke dip, especially served warm with tortilla chips or crusty bread. Its a crowd- pleaser and a go-to appetizer for large gatherings as you you can make this ahead of time and bake it just before serving. My version is slightly different from the usual, I use the white sauce . . . → Read More: Cheesy Spinach and Artichoke Dip
Do you crave for more green leafy vegetables and in the lookout for some new varieties to try? Then, this recipe is for you!! Have you tried Collard greens lately?? Never expect any Oohs and aahs, they are definitely bitter with distinctive taste and tough texture, similar to Drumbstick leaves. If you can . . . → Read More: Collard Greens Poriyal
Few days back, I got lucky to find drumstick leaves at Patel Bros and they were surprisingly fresh. I couldn't resist my hands grabbing a few stalks… here we are not talking bunches as they are extremely expensive. So picked about 6 long stalks which should be sufficient to feed 3 adults. I remember the moment I left the store, after that, my mind was filled with thoughts as to how to prepare these healthy greens. My top pick was preparing it as poriyal which we serve with rice. This keerai is a familiar side for Kezhvaragu Koozh.
. . . → Read More: Murungai Keerai Poriyal
Adyar grand sweets is one of the favorite spots which we never miss during our visit to India. We usually buy a lot of sweets, savories and pickles/thokkus, pack them for our return trip. This malli thokku is similar to the ones which we get there, a great side for almost anything. One down side though- 2 bunches for coriander will yield only about a 200 grams of thokku which is about 3/4 of a regular pickle bottle. This thokku has longer shelf life, if kept at room temperature will last for about 2 weeks and for about 1 month when refrigerated. . . . → Read More: Kothamalli Thokku
Amaranth greens also known as Chinese spinach is a kind of leafy vegetable which is very popular in India, is great source of vitamins and minerals. There are quite a lot of varieties under this family… some also come with reddish tinge on leaves. This particular variety shown in picture is called "Mulai Keerai" "முளைக் கீரை" in Tamil was available in big bunches at my local Indian store, surprisingly very fresh. There you go…. ta-da.. . . . → Read More: Mulai keerai Paruppu
A simple pulao using coriander leaves and spices.
. . . → Read More: Coriander pulao
1 Bunch Spinach, Chopped and Washed thoroughly.
1 cup Moong Dal (Pasi Parupu)
1/2 spn Turmeric powder
Salt to taste.
1 Tsp Cumin Seeds
2 or 3 Red Chilli
4 Tblspn Coconut (Shredded)
2 Tsp oil
Mustard, Red Chili, Few Curry Leaves
In a Kadai add 1 spn oil and fry cumin seeds, red chili and coconut. Make a Paste and keep aside.
Pressure cook the Moong dal and Chopped spinach together for 2 to 3 whistles.
. . . → Read More: Keerai Kootu
brocolli being a healthy veggie, was trying to use it up in some different form at home.. so came up with this. Simple and easy…. . . . → Read More: Brocolli roti
Thuvatal in Tamil refers to simple saute or stir-fry / Talimpu / Thalipu / Tempering / Vathakal. Here is our family style Spinach Thuvatal which can be made in few minutes or even less when using boxed frozen spinach.
Keerai Thuvatal / Keerai Poriyal / Spinach Poriyal / Porial / Spinach Stir-fry / Sauteed Spinach / Frozen Spinach
. . . → Read More: Spinach Thuvatal