02
Dec 15

Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

Ingredients:

  • Poonnangani: 200gm
  • Madras Onion: 6-8 no.
  • Tomato: 2no. (Medium)
  • Garlic: 5 cloves (medium size)
  • Ginger: 2 inch piece
  • Fresh cream /malai: half cup
  • Oil: 2table spoon
  • Salt: half teaspoon
  • Bay leaf: 1no.
  • Cinnamon: 2” stick
  • Cumin seed (Jeera): 1 teaspoon
  • Green chili: (optional)

Preparation:

  1. Cut ginger in small pieces.
  2. Boil / microwave Poonnangani along with ginger and salt for 3 minutes and make fine paste. Keep aside.
  3. Chop onion and garlic into fine pieces. Keep aside.
  4. Chop tomato, into big pieces. Keep aside.

Method:

  1. Take a pan. Put oil, when smoke starts coming, add cumin seed, cinnamon and bay leaf in it.
  2. Sputter it for few seconds; add chopped onion, garlic and green chili.
  3. Fry till onion becomes transparent.
  4. Add chopped tomato and fry couple of minutes.
  5. Then add Poonnangani paste and ¼ teaspoon salt.
  6. Add half cup of water. Just boil it.
  7. Add malai in it and again boil it.
  8. Remove it in serving bowl.
  9. Garnish with malai. Poonnangani malai sag is ready to serve.
  10. Serve with chapatti or rice.
    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves)

    Poonnangani keerai (dwarf copper leaves)

    ingredients

    ingredients

    add chopped onion, garlic and green chili

    add chopped onion, garlic and green chili

    Add chopped tomato

    Add chopped tomato

    add Poonnangani paste

    add Poonnangani paste

    Add malai

    Add malai

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

  • For me there is nothing more satisfying than picking fresh Poonnangani right from my kitchen garden.
  • ‘Poonnangani’ makes our body glow like gold.
  • Malai (fresh cream) help to gain a lustrous, shinier and healthier skin as well.
  • It looks simply yummy and inviting. It is very fresh and flavorful.

25
Nov 15

Ponnanganni green(Ponnanganni keerai) and mung dal

Ingredients:

  • Poonnangani: 200 gm
  • Onion: 1 no (medium)
  • Ginger: 2”pieces
  • Garlic: 2-3 flake
  • Tomato: 1 no.
  • Mung dal/split green gram: 50 gm
  • Whole Red chilly: 2no.
  • Cumin seed: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Butter: 10-20 gm (as per taste)
  • Ghee/oil: 1tablespoon

Preparation:

  1. Soak Mung dal/split green gram for an hour.
  2. Chop the tomato, onion, garlic and ginger into small pieces.

Method:

  1. Take a fry pan. Heat oil and add cumin seed, whole red chili and sputter it for few seconds.
  2. Add Chopped onion, garlic and ginger and fry it till it turns transparent (3-5 minutes).
  3. Add tomato, fry till it become soft.
  4. Add mung dal, fry it 2-3minutes.
  5. Add Poonnangani and stir it.
  6. After few minutes it will change the color and starts shrinking.
  7. Add salt, red chili powder, coriander powder and turmeric powder stirs it.
  8. Cover it on medium flame till it is done and soft. Stir occasionally.
  9. Finish off with Garam masala powder and butter.
  10. Put off the flame. Transfer into serving bowl.
  11. Serve hot or warm with chapatti or paratha.
    Poonnangani and mung dal

    Poonnangani and mung dal

    Ingredients

    Ingredients

    seasoning

    seasoning

    adding garlic into seasoning

    adding garlic into seasoning

    Add tomato

    Add tomato

    Add mung dal

    Add mung dal

    Add mung dal

    Add mung dal

    Add Poonnangani

    Add Poonnangani

    Add salt, red chili powder, coriander powder and turmeric powder

    Add salt, red chili powder, coriander powder and turmeric powder

    Poonnangani and mung dal

    Poonnangani and mung dal

    Finish off with Garam masala powder

    Finish off with Garam masala powder

    adding butter

    adding butter

    Poonnangani and mung dal

    Poonnangani and mung dal

    Poonnangani and mung dal

    Poonnangani and mung dal

  • Today, I cooked the healthy combination dish with split mung dal (split green gram) and Poonnangani.
  • It is nice and delicious; indulge in goodness of protein and greens.

04
Nov 15

Ponnanganni sukha saag (Ponnanganni poriyal)

Ingredients:

  • Poonnangani: 200gm
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1-2 no.
  • Split black gram: 1teaspoon
  • Split Bengal gram: 1teaspoon.
  • Curry leaves: 1 twig
  • Ginger: 1”piece
  • Fresh scrap coconut: 3 tablespoon

Preparation:

  1. Roughly grind scrapped coconut, red chili and garlic. Keep aside.
  2. Take Poonnangani leaf, Clean and wash it properly. Keep aside.
  3. Chop onion and ginger into small pieces. Keep aside.
  4. Chop red chili into 2-3 pieces. Keep aside.

Method:

  1. Take fry pan, put oil and heat.
  2. When it smokes, add mustard seeds, split Bengal gram and split black gram, wait till it sputters.
  3.  Add onion, and ginger stir and fry (keep it stirring otherwise it may burn).
  4. Fry till it become translucent, add curry leaves, fry for couple of minutes.
  5. Add Poonnangani leaf, stir well and fry for few minutes.
  6. After few minutes it will change the color and starts shrinking.
  7. Put half cup of water.
  8. Cook for 10-15 minutes on medium lower heat.
  9. Add salt, stir well cook till it is done, and add roughly ground scrapped coconut, red chili and garlic, and stir continuously for couple of minutes.
  10.  Put off the flame.
  11. Now Poonnangani sukha saag (Poonnangani poriyal) is ready to serve.
  12. It can be served with any type of meal.
    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

    Ingredients

    Ingredients

    seasoning

    seasoning

    adding ginger

    adding ginger

    adding split bengal gram

    adding split bengal gram

    adding punnangani

    adding punnangani

    Roughly grind scrapped coconut, red chili and garlic

    Roughly grind scrapped coconut, red chili and garlic

    starts shrinking

    starts shrinking

    Roughly grind scrapped coconut, red chili and garlic

    Roughly grind scrapped coconut, red chili and garlic

    starts shrinking

    starts shrinking

            Put half cup of water

    Put half cup of water

    add roughly ground scrapped coconut

    add roughly ground scrapped coconut

    stir continuously

    stir continuously

    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

    Poonnangani sukha saag (Poonnangani poriyal)

  • Regular consumption of Poonnangani reduces blood pressure and cholesterol level.
  • Poonnangani keerai, it makes our skin glow.
  • It is full of iron, calcium, and other vital nutrients, that make our skin and hair glow.
  • So, use Poonnangani at least once in a week.

28
Oct 15

Mushroom palak (spinach) curry

Ingredients:

  • Mushroom: 200gm
  • Palak: 1 bunch (200gm)
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: half teaspoon
  • Garlic paste: half teaspoon
  • Green chili: 2 no.
  • Refined Oil: 3 table spoon
  • Cumin seed: half teaspoon
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Mace: 1 small piece
  • Butter/Fresh cream: 1 teaspoon (optional)
  • Salt: 1teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon

Preparation:

  1. Peel off each mushroom, chop into two halves.
  2. Cut onion and green chili, grind them to smooth paste. Keep aside.
  3. Chop tomato, grind to smooth paste. Keep aside.
  4. Blanch/Boil or microwave palak for 3 minutes and grind to fine paste.

Method:

  •  Take a heavy bottom pan. Put 2 tablespoon of oil in a pan.
  •  When smoke starts coming, add mushroom, stir fry till done, remove and keep aside.
  •  Put remaining oil into the pan. When smoke starts coming, put whole Garam masala (green cardamom, mace, clove, Cumin seed and cinnamon), Sputter it for few seconds.
  • Add grinded onion paste, garlic and ginger paste.
  •  Fry these masala till get light brown in color. (About 2-3 minutes on medium flame).
  • Add tomato paste; Fry these masala till liquid dries up.
  • Add red chili powder, coriander powder and turmeric powder, fry for few seconds.
  • Add palak paste and salt, put half cup water, and just boil it.
  • Add fried mushroom and bring it to boil.
  • Add Garam masala powder.
  • Transfer it to serving bowl.
  • Garnish with butter.

Mushroom palak is ready to serve.

Mushroom palak (spinach) curry

Mushroom palak (spinach) curry

Ingredients

Ingredients

Boiled palak

Boiled palak

Ingredients

Ingredients

 Put  oil

Put oil

Add grinded onion paste

Add grinded onion paste

Add tomato paste

Add tomato paste

Add palak paste

Add palak paste

Add fried mushroom

Add fried mushroom

Garnish with butter

Garnish with butter

Mushroom palak (spinach) curry

Mushroom palak (spinach) curry

Serve hot with roti or paratha.

  • Spinach is without doubt the most important green vegetable.
  •  It contains many different nutrients, vitamins, folic acid.
  • Have various antioxidants, which keep our skin looking young and bright.
  • Mushroom has large amount of vitamin D2.
  • Mushroom has large content of vitamin D2.
  • It is low calorie food, excellent source of vitamin B.

09
Oct 15

Palak (spinach) poori

Ingredients:

  • Aatta (wheat flour): 1 cup
  • Ajwain: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Sooji: 1 tablespoon
  • Palak (spinach):100gm
  • Green chili: 2 no.

Preparation:

  1. Grind palak and green chili together with little water to fine paste.Keep aside.

For making dough:

  1. Take a wide vessel; pour Aatta, Sooji, Ajwain and salt.
  2. Add grounded paste and knead them t0 make a soft dough.
  3. (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-15 parts and make balls.
  2. Roll the ball in 3-4 inch diameter circle.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  4. Deep fry the poori on high flame.
  5. After they start to puff slowly turn over.
  6.  Fry till it becomes golden brown.
  7. Now, mouth watering poori is ready to eat with aaloo (potato) govi (cauliflower) along with raita.
    Palak (spinach) poori

    Palak (spinach) poori

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    dough

    dough

    Rolling the ball

    Rolling the ball

    Rolling the ball

    Rolling the ball

    balls and raw Palak (spinach) poori

    balls and raw Palak (spinach) poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Deep frying the poori

    Palak (spinach) poori

    Palak (spinach) poori

    Palak (spinach) poori

    Palak (spinach) poori

    Palak (spinach) poori

    Palak (spinach) poori 

  • Hot crispy palak (spinach) poori!
  • It is really delicious, wonderful and flavorful.
  • And above all it is nutritious too.