Penmai Keerai Recipes eBook

8/11/2019 Penmai Keerai Recipes eBook

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Variety of Keerai Recipes from Penmais Kitchen Queen

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Murungai Keerai Kelviragu Adai

Ingredients:

Cleaned murungai Keerai-1 cup

Onion-1 finely chopped

Red chillies-3

Salt- to taste

Curry leaves

Hing

Urad dhal-2 tsp

Channadhal-2 tsp

Oil -I tsp

Grated coconut -1 tbsp

For Batter:

Kelviragu flour - 1 cup

Rice flour- 1/2 cup

Salt

Water

Method:

1. Mix together the kelviragu flour, rice flour, and salt. Add water and mix until you

get a dosa batter consistency. It will thicken with time. Will need to add more

water just before making adai again.


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For seasoning:

1. Heat kadai.

2. Add oil.

3. Add the urad and channa dhal saute until light brown.

4. Add the curry leaves, red chillies and hing.

5. Add the onion and cook until translucent.

6. Add the Keerai and salt and cook until Keerai is half done.7. Finally add the grated coconut and mix.

8. Add this seasoning to the prepared kelviragu, rice flour batter. Mix well.

9. Check and adjust salt. if the batter has thickened add some water to get dose

batter consistency.

10. Make adai's and serve with kaara chutney.

Note:

1. The above can be done slightly differently. Instead of making a batter you can

add prepared seasoning to kelviragu/ rice flour and sprinkle water and mix like to

a pakora flour consistency and deep fry in oil too.

Or

2. Mix the whole thing in a vada batter consistency and shallow fry like vadas too.


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4. After 3 whistles, remove the cooker from the stove & open it after the pressure is

completely reduced.

5. Now transfer the content to the keerai chatti, add required amt of salt & tamarind

and mash it.

6. You can splitter the vadagam & add to it finally for enriching the taste. Now the

delicious keerai paruppu kuzhambu is ready.


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Keerai Vada

Ingredients:

Keerai- 1 cup cleaned and chopped

Urad dhal-11/4 cup wash and soak for 1-11/2 hrs

Green chillies-4

Ginger-small piece

Salt

Curry leaves

Onion-1 big finely chopped

Oil- to deep fry

Method:

1. Wash and soak urad dhal. Take two handfuls of the soaked dhal and leave

aside.

2. Grind the rest of dhal with green chillies, ginger and salt.

3. To the vada batter, add the soaked urad dhal, keerai, chopped onion and curry

leaves. Mix well.

4. Heat oil. Deep fry the vadas.5. Serve hot with Coconut chutney.


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Palak Paneer

Ingredients:

Palak- 2 bunches clean and chop

Onion-1 big finely chopped

Ginger Garlic paste- 1 1/2 tsp

Salt

Green chillies-6

Paneer- cut into small cubes -1/4 kg

Roasted Jeera Powder-1 tsp

Roasted Dhania powder-2 tsp

Kasoori methi -1/4 tsp

Garam masala powder-1/4 tsp

Tomato-2 big (blanch, remove seeds and puree it)

Cream-3 tbsp

For seasoning:

Butter-3 tbsp

Jeera-1 tsp

Elaichi-2


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Method:

1. In a nonstick pan add 1-2 tsp oil. Add the paneer cubes and lightly fry until

golden.

2. Steam the Palak with the green chillies.

3. Grind in mixie to a smooth paste.

4. Blanch the 2 large tomatoes in boiling water. Then peel skin, remove the seeds

and grind in mixie to a puree.5. For cooking, heat kadai.

6. Add butter and melt.

7. Season with jeera and elaichi.

8. Add chopped onions. Cook until lightly brown.

9. Add the Ginger garlic paste. Cook until raw smell disappears.

10. Add the dhania, jeera powders, garam masala powder and salt. Saute and cook

in low flame or else will burn. You may add 2 tbsp water to avoid burning.

11. Add the tomato puree. Cook until oil separates.

12. Add the fried paneer, cook for few mins.

13. Add the spinach/green chilly puree. Add some water if very thick to get gravy

consistency.

14. Mix well and cook for few mins.

15. Add kasoori methi and cook for 2-3 mins.

16. Finally add the cream and mix. Cook for 2 mins.

17. Palak paneer is ready.

18. Serve with Naan, Chapati, jeera rice etc.


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Note:

1. My Punjabi friend does another version - she blanches some onion and grinds it

with cashews, little grated coconut and some cream. adds this ground mix after

the tomato puree is added. Rest of steps follow this gives a more creamier and

slightly sweeter gravy.

2. My version is more for parties as it uses butter and cream. For a healthier day to

day version use less butter or use a mix of butter and oil.


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Methi Thepla

Ingredients:

Whole wheat atta Flour-1 cup

Besan Flour-1/2 cup

Methi leaves- cleaned and chopped 1-11/4 cup

Salt

Yoghurt- to knead

Oil-2 tbsp

Finely minced Green chillies-2

Red chilly powder-1 tsp

Roasted jeera powder- 1 tsp

Turmeric powder-1/2 tsp

Ginger garlic paste-1 tsp

Oil or butter - to cook chapattis

Method:

1. To the wheat flour, add the besan flour and mix.

2. Add the dry powders (jeera, red chilly and turmeric) and salt. Mix until

incorporated uniformly.

3. Add the minced green chilly and ginger garlic paste and mix well.

4. Add the 2 tbsp oil. Mix well. Will become slightly crumbly.


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5. Add the finely chopped methi and mix well until moisture is absorbed by flour

mix.

6. Finally add some yoghurt enough to make chappati dough of soft consistency.

7. Let it soak for 1/2 -1 hr.

8. Roll out like chapattis.

9. Cook the theplas in a tawa with oil or butter.

10. Tasty theplas are ready.

11. Serve with plain yoghurt or raita.

Note:

1. My version does not use Jowar flour.

2. I use whole wheat atta flour.


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Palak Egg Bhurji

Ingredients:

Palak - Small cut pieces (2 cup)

Egg - 3 nos

Onion - 1 no

Green chilly - 3 nos

Powder - Garlic - 4 nos (Cut to small pieces)

Chilly - Teaspoon

Oil & Salt - As required

Method:

1. In a non stick pan, pour 2 teas spoon of oil and wait till oil gets heated up.

2. Add cut onions, green chilly and fry till it gets light brown color.

3. Mix garlic and teaspoon of chilly powder and then mix Palak fry till it gets fried.

4. Lastly add egg 3 nos and fry 5 minutes to get ready of Palak Egg Bhurgi.


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Gongura Thokku

Ingredients:

Cleaned, chopped Gongura-2 cups

Garlic flakes- 10-15

Red chilly - ground coarsely to suit taste

Salt

To temper

Mustard seeds, channa dhal, hing

Oil- 3-4 tbsp

Method:

1. Heat oil season with mustard, channa dhal and hing.

2. Add the garlic and gongura - saute until raw smell disappears.

3. Add salt and coarsely ground red chillies. Cook until oil separates.

4. When cooled store in air tight container has shelf life of 3-4 weeks if stored in

fridge.

5. Also Gongura pappu can be made. Same as any keerai paruppu kadayal but no

need to add ant tomato or tamarind as gongura itself is sour.


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Mudakkathan Keerai Dosa:

Ingredients:

Mudakathan keerai

Raghi flour

Salt

Method:

1. Clean and Wash Mudakathan leaves.

2. Grind it as paste with less water.

3. If the grinded paste is 1 cup, then take 2 cup ragi flour. Add required amount

of water as well salt and make it like dosa batter.4. Now add keerai paste in ragi batter. Mix it well.

5. Keep it aside for 8 hrs. After it is fermented, you can prepare dosas.

6. It is very healthy for older people


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Manathakkali keerai pachadi:

Ingredients:

Manathakkali keerai

Green chillies - 2

Roasted gram (Pottu kadalai in Tamil) - 1 tbsp

Salt

Curd -1 cup

Method:

1. Wash the leaves perfectly in running water.

2. In a pan,once it is heated, Add 1 tbsp oil + Green chillies + Leaves.3. Fry it for 5mins .Before switch off the flame add roasted gram just stir it with

leaves.

4. After the mixture is cooled down ,Grind it as nice paste with salt (Dont add

water)

5. Now the grinded paste and curd will be mixed together before serving.

6. Thats it. Pachadi is ready.

7. You can have it as main dish with hot boiled rice


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Gonkura chutney

Ingredients:

Well cleaned pulicha keerai - 1 kattu

Thaniya - 2 spoon

Varamilagai - ungal karathirkerpa (na 16 use panuven)

Puli - oru thundu

Perungayam - sirithalavu

Garlic - 1 kaipidi alavu

Thalika:

Kadughu, Urad dal, Thuvaram parumpu - Sirithalavu

Oil

Method:

1. Kadayil sirithalavu oil vittu perungayam, varamilagai, thaniya ivatrai varuthu

edukavaum.

2. Then sutham seitha keerayai nanghu vathaki aravaikavum.

3. Ellavatraiyum sirithalavu puli matrum thevayana alavu salt serthu araithu

edukavum.


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4. Kadayil oil vittu thalipiku thevaiyana porutkalaipotu thalithu athil garlickai nasuki

potu vathakavum intha kalavaiyil araitha gongura chutneyai serthu (ennai piriyum

varai) nangu vathakavum.

5. Andra gongura chutney ready. Ithai sathathil sirithalavu nallanai vitu sapida

supera irukum.


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Vallarai Keerai Kuzhambu Or Thuvaiyal

Ingredients:

For Kuzhambu:

Tamarind- Soak a lemon size & extract the juice

Vallarai keerai - 1 cup-Make small pieces with your hands only (They tell if you

cut with knife or scissors it becomes more bitter. I don't know how far it's true, but

I always make it pieces by my hand only)

Small onion- 5-6

Poondu- 3-4 cloves

Seasoning- Kadugu, Urud dal & channa dal-1/4 tsp each

Sambar powder-1-2 tsp

Method:

1. In a pan, in little oil, add the seasonings. Once the kadugu splutters, add onion &

poondu, & saute for few mins. Add the keerai also & saute for few mins.

2. Then add sambar powder, saute for few mins, add the tamarind juice & salt &

allow it to boil.

3. You can stop when the raw smell goes & eat with rice.


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Agathi Keerai Thaneer Charu

Ingredients:

Agathi Keerai 1 kattu

Redchilli - 10 or 12

Coconut 1 cup

Thuvaram paruppu - cup

Kasakasa - siridhalavu

Tomato 2 nos

Sambar vengayam 100 gms

Method:1. Paruppai nangu vegavaithu kollavum.

2. Keeraithavira matravatrai varuthu araithukollavum.

3. Oil serthu kadu urud dall fry seitha piragu keeraiyai vathakki turmeric powder

serthu thanneer vittu keerai nangu venthavudan uppu serthu araithathaiyum

paruppaiyum serthu kothikkavittu irakkavum.

4. Ithai rice udan serthu samppidalam.


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Methi Rice

Ingredients:

Methi leaves- 1 bunch (chopped)

Basmati rice - 1-1 1/2 cups

Big onion - 1 (chopped)

Tomato-1 (chopped)

Garlic -pods (finely chopped)

Chilli powder-1 tsp

Dhania powder-1.5 tsp

Turmeric powder- 1/2 tsp

Lemon juice--1/2 tsp

Seasoning:

Bay leaves

Cinnamon - 1' piece

Cloves-2

Cardamom-2

Method:

1. In a pan, take 2 tsp oil, when it boils add bay leaves, cinnamon, cardamom &

cloves.

2. Add onions & garlic & saute until onion turns brown.


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3. Add tomato & saute until oil separates.

4. Add methi leaves Saute for 2 mins.

5. Add chilli powder, dhania powder, turmeric powder & saute for 3 mints.

6. Add required water & salt & allow it to boil.

7. Once the water starts to boil, add rice & transfer to rice cooker & cook.

8. If you have Electric Oven, then cook the rice in gas stove until the rice is 2/3rd

cooked or a stage when the water & rice are mixed well & inseparable. Keep in

Oven at 180'c for 20 mints.


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Pulli Keerai Masiyal

Ingredients:

Mullai keerai -1 bunch

Pulli - lemon size

Red chilli - 5

Tomato - 1 big

Small onion - 3

Vadagam - for seasoning

Method:

1. In kadai add 1 tsp oil, temper with vadagam.

2. Then add all the ingredients, little water cook until the keerai is well cooked.

3. When it is cool, blend them in mixie to a paste.

4. It goes well with rice.


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Arai Keerai Kadaisal

Ingredients:

Arai keerai

Green chillies3 nos

Small onions - 3 nos

Garlic2 cloves

Jeera1/4 tsp

Mustard,urad dal - for seasoning

Red chilly - 1no

Curry leaves

Salt - to taste

Asafoetida - a pinch

Method:

1. First boil water with asafoetida. Then add garlic, onions, green chillies, keerai

and let it to cook for 5 min.

2. After it cools down wipe it in the mixer with jeera.

Seasoning:

1. In a pan take some oil and add mustard seeds to it.

2. When it splutters add red chilly and curry leaves. If you want u can add tomatoes

too. It goes well with rice.


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Murungai Keerai Poriyal

Ingredients:

Murungai Keerai -1 cup (cleaned)

Mustard seeds-1/2 tsp

Urad dhal-1 tsp

Oil-2 tsp

Red chillies-3

Grated coconut-1 tbsp

Till seeds-1 tsp

Groundnuts-1 tbsp

Method:

1. Heat kadai.

2. Add 1 tsp oil. Toast the groundnuts, till seeds and grated coconut and one red

chilly until light brown. Cool and mince in mixie coarsely.

3. Heat kadai and add one tsp oil. Temper with mustard seeds, urad dhal and red

chillies.

4. Add the cleaned murungai Keerai and saute. When Keerai is 3/4 th done add the

ground coarse powder and mix well. Cook until Keerai is cooked.

5. Serve with rice and kara kulambhu.


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Methi Paratha

Ingredients:

Methi leaves - 2 cups (only leaves)

Jeera - little

Atta - 1.5 cups

Salt, turmeric powder, chilli powder - as required.

Method:

1. Take only the leaves of the keerai and wash nicely then drain. Heat a kadai, add

little oil and add jeera. Then the keerai and saute it well till the moisture in the

keerai goes.

2. Then add little salt, chilli powder and atta and knead into a dough.

3. Roll like regular chappatis and roast in the tawa smearing ghee or oil on both

sides.

4. You can add mashed potatoes too while kneading the dough for extra softness.

5. Methi paratha is ready.


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Vendhaya Keerai Potato Poriyal

Ingredients:

Vendhaya keerai siriyadha irunthal 2 or 3 kattu

Periya size vendhaya keerai leavesaga irunthal 1 kattu

Onion 250 gms

Tomato - 2 or 3

Potato 250 gms

Red chilli powder - Thevaikerppa

Tumeric powder

Salt

Method:

1. Potatovai manjapodi serthu vegavithu kondu tholurithu kondu smash seithuvaithu

kollavum.

2. Piragu vendhaya keerai clean seithu cut seithu kollavum.

3. Vanaliyil oil vittu kadugu thalithu onionai vathakki thakkaliyudan vendhaya keerai

manjal thool serthu vathakki kondu siruthu neram konjam thaneer vittu plate

pottu cover seithu vidavum.

4. Thaneer vatri keerai naangu vendhavudan potatovudan salt, red chilli powder

serthu sirdhu neram nangu vathikkayavudan kothamalli thoovi irakki vaikkavum.

5. Ithaiye gravyaga seithal chappathikku side dish agum.


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Cauliflower Pickle Rice

Ingredients:

Cauliflower - 1

Basmathi rice 1 cup

Red chilli - thevaikerppa

Lemon big size - 1

Nalla ennai - 2 tsp

Vendhayapodi - small pinch

Turmeric powder - sirudhu

Salt

Method:

1. Mudhal naale cauliflowerai small piecesa cut sithu hot wateril kaluppupotu 10

minutes vaithu vittu piragu filter seithu kondu ordinary waterilum kazhuvi

kollavum piragu thaneer illamal filter seithu vittu athanudan salt kalanthu tumeric

powder red chilli powder,vendyapodi lemon juiceyum vittu kalanthu oillyum vittu

kilari one day cover seithu vidavum.

2. Piragu next day riceudan intha pickle kalanthu sappidavum different and easyrecipe

Penmai Keerai Recipes eBook

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