A recipe for passion is always simmering !
A regular in south indian households..
Properties
Pumpkin or white gourd is very good for the heart, destroys the excessive humors of bile and phlegm in the body, very nourishing, semen builder and nourishment to the pregnant woman during their pregnancies and also clears away the constipation during that time.
Uses
Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters. Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honoured with lentil studded crown.
The Brinjal, the popular vegetable of the masses, is native to India. The most common variety, the glossy purple Brinjal is a familiar component of Indian curries.
This inexpensive vegetable was known as Malayan purple melon in China. There it was a common food item since 600 BC.May be the shape of first varieties that English speakers came across prompted them to call it as eggplant. The botanical name of Brinjal is Solanum melongena.
Chettinad cuisine, enjoys a special place among food lovers, let it be a normal veggie dish or sizzling non-veg , they always include a radically distinctive blend of spices covering up the key ingredient, which wakes up your taste buds. Here is one such recipe… mixed vegetables tossed with freshly ground spice blend
Tamil to English ~~~ Kaikari – Vegetables, Pirattal – Tossed/Stir-fry
KaiKari Perattal / Mixed Vegetable Pirattal / Chettinad Vegetable Curry / Pirrattal / Kaikari Piratal
hi, this dish we used to call in house as "kathirikkai podigal sertha karamadhu" very tasty dish and we can have this as side dish for sambar, more kozhambu and more keerai….instead of as usual kathirrikai poriyal once try this….u will like it….
Once in a while i make Sambaar with lots of vegetables. I find this kind of Sambaar to be more healtier than usual sambaar with one or two vegetables.Heard from an aunty that while cooking there must be different colours of vegetables as each and every coloured vegetables has different kinds of vitamins in them .For example when u make green leaves with dal then make carrot Poriyal. Though both look colourful , we all definitely know that Green leaves and carrot are good for health.
Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves). They also blend well with few veggie combination and Potato stands number one among them. This subzi is all about potato pairing with greens and stir-fried.
Kale green (Wild Cabbage greens) Aloo (Potato) Subzi (Dry curry)
Tasty ,tangy and slightly spicy curry made out of tamarind juice and omlette. Hope u will enjoy this recipe.
Boy Choy is Chinese Cabbage with mild, sweet and extremely adapatable. They come in two varieties, either large bunch with matured leaf or as Baby Bok Choy, short stems with smaller leaf and available all year long in most super markets, farmers market or Chinese Stores. In this recipe of mine, have combined it with Split Moong to make this Keerai Paruppu (Dal).
Bok Choy Paruppu / Bok choy Pappu / Dhal / Bok Choy Lentile Curry / Keerai Kuzhambu / Kulambu / Poricha Kootu / Bok Choy Greens / Baby Bok Choy
Paruppu Usili is a South Indian dry lentil curry preparation. Paruppu ~ lentil, Usili ~ Crumbled is teamed with Asparagus to form a scrumptious poriyal. Asparagus ??? quite a scary veggie for first timers to inculcate in Indian cooking. But trust me… it tastes pretty decent compared to Broccoli. In my opinion, fresh raw asparagus tastes like raw peanuts (crunchy and munchy) and cooked tastes somewhere between soft green peas and beans.
