Onion Rice

One from our Healthy Lunch Series.  Easy to make.  Tasty to eat.

Ingredients :

Onion – Sliced	4 Table Spoon
Ghee / Coconut Oil	2 Table Spoon
Cooked Rice (Basmati)	1 Cup
Curry Leaves	2 Springs
Salt	To taste
Mustard	1 Tea Spoon

Method :

·        In a wok, heat oil and add the mustard.

·        Then add the onion, curry leaves and saute well.

·        Add the cooked rice and salt and mix well.

·        Use with the Tamarind Leaf Curry (the recipe soon)

    & Curd/Yoghurt.

MURINGA ILA / DRUMSTICK LEAF SOUP

Ingredients :

Drumstick Leaves	1 Cup
Onion	½ of a medium one
Ginger	½“ Cube
Garlic	4 Flakes
Green Gram – Split	4 Table Spoon
Raw Rice	4 Table Spoon
Black Pepper	4 Tea Spoon
Salt	As required

Method :

•  Separate the drumstick leaves from the stem. Wash and keep aside.
•  Slice the onion and ginger.
• Crush the black pepper.
•  In a steamer, keep the drumstick leaves and onion. Steam for 5 minutes.
•  Dry fry the rice.
• Mix ginger, garlic, green gram, rice, crushed black pepper, steamed drumstick leaves and onion and pressure cook for up to 4 whistles.
• When it is cool, smash well with a potato smasher or with a ladle.
• Strain and discard the waste.
• Add salt and black pepper powder to the soup and use.

• Benefits

Vazhappoo Cherupayaru Thoran (A dry side dish with Banana Flower and Moong Dal)

As promised, about the Healthy Recipes, here we are presenting another Healthy one.  And Tasty one too.  

Very easy to make.  Try !

Ingredients :

Banana Flower          :  1 No.
Moong Dal                 :  1/2 cup
Salt                           :  1 Tea spoon

Water                        :  2 Cups

To Crush :

Grated Coconut         :  1 Cup

Chilli Powder             :  1 Tea spoon

Turmeric Powder       :  1/2 Tea spoon

Green Chilli               :  2 Nos.

Garlic                        :  3 Pods

Shallots                     :  2 Nos.

Curry Leaves              : 2 Pinnate                              

For Seasoning :
Coconut Oil               :  3 Table spoon
Mustard Seeds           :  2 Tea spoon
Raw Rice                   :  2 Tea spoon
Broken Red Chillies    :  2 Nos.
Curry Leaves              :  2 Pinnate 

Method :

-          Remove 2 – 3 layers of cover – brown coloured ones – and mince

the banana flower to very thin pieces.

-          Wash well, drain well and squeeze well and keep aside the flower.

-          Wash and cook the moong dal in 2 cups of water along with salt.

-          Crush all the ingredients -of the “to crush” section- in a mixer, to make

them to a coarse masala.

-          Heat a wok, add coconut oil, mustard seeds and boiled rice.

-          When the rice becomes red/brown, add curry leaves.

-          Then add the cooked moong dal, drained banana flower and salt

along with the crushed ingredients.  Close the wok, and cook in a

low flame for 3-5 minutes. (Already we added the salt, while cooking

the moong dal.  Now, this stage, check and if it is necessary add little more)

-          Remove from the fire.

Health Benefits :

Onam Recipe 7

Kurukku Kaalan

Ingredients :

1.

Raw Plantain	1 No.
Elephant Foot Yam	100 g.

2.

Turmeric Powder	1 tea spoon
Black Pepper Powder	1 tea spoon
Salt	As required

3.

Yoghurt

1 Litre

4.

Coconut	1 ½ No.
Green Chilli	5 Nos.
Cumin Seeds	1 tea spoon

5.

Coconut Oil

2 Table spoon

6.

Mustard Seeds	1 Tea spoon
Red Chilli	4 Nos.

7.

Fenugreek Seeds

½ Tea spoon

Method :

  -  Remove the skin of the plantain and cut into 1" cube.
  -  Clean and cut the yam also into 1" cube.
  -  Combine plantain, yam and add the 2nd set and cook.
  -  Grind the 4th set together to a fine paste.
  -  When vegetables are cooked well, 
     add the yoghurt and boil.
  -  When the gravy becomes thick,
     add the ground coconut paste,
     mix well and remove from the fire.
  -  Season with the mustard seeds and red chilli
     and add to the curry.
  -  At last,sprinkle the fried & powdered fenugreek 
     and mix well.
  -  Serve.

Benefits :