Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

March 26, 2011

Greens Stir Fry/ Keerai Poriyal

Green Stir Fry/ Keerai Poriyal is one of my favorite side dish. Simply love it with bland sambar or spicy gravies. We always make it a point to use greens atleast two times a week in the form of kuzhambu, kootu or this yummy poriyal. It is said that greens should not be taken in the night as it might create digestion problems. So weekend lunch would be a great time for this stir fry.

Back in India we used to fresh greens as bunches, it would be a time consuming task to remove the leaves from the stem and clean them.Here in the US we get easily usuable packs, just one wash should be enough.Easier the process the more we tend to use it. So just cook , eat and stay healthy !!!!


Greens - 1 pack or 2 bunches
Garlic flakes - 6 nos
Onion - 1 medium size
Red Chilly - 5 nos
Coconut pieces - 3 nos
Oil - 2 tsp
Salt for taste

For Seasoning

Mustard - 1/2 tsp
Urid Dal - 1/2 tsp
Asafoetida - a pinch
Curry Leaves

  • Wash and chop the greens into small pieces.
  • Crush the garlic flakes.
  • Grate the coconut and keep aside.
  • Heat oil, add mustard and allow it to splutter.
  • Add the urid dal, followed by asafoetida and red chillies in medium flame.
  • Add garlic flakes and saute until it turns golden brown.
  • Saute until onion turns translucent.
  • Add the greens, salt and mix so that the seasoning is well coated onto the greens.
  • Allow the greens to cook by occasionally stirring it.
  • Once the greens is cooked and dry, add the grated coconut and mix well.
  • Serve Warm with any rice item as a side.
My Notes
  • Any type of greens can be used for this stir fry.
  • Sprinkle little water if required for greens to cook.
  • Make sure the greens are fresh. It surely tastes better

March 23, 2011

Rava Ladoo

It's been a long long time since I had posted something in the blog. A hectic 6 week India trip, new project and other totally unavoidable situations were the culprits. I should admit, I really missed my blog and felt extremely guilty. There were times when I badly wanted to post something, but did not cook anything new. Now that I have the time, thought of making something sweet and simple.

When I was thinking of various sweets just got reminded of the Rava Ladoo Mom used to prepare. I used to help Mom during festval times...good old times. Never made these in recent times, always stuck to the ones from the famous sweet stall in India. This is one of the most easiest sweet I could think of which can be prepared in a jiffy.


Rava - 1 cup
Sugar - 3/4 cup
Cashews - 15 nos
Raisins - 15 nos
Ghee - 2 tbsp
Milk - 1/2 cup
Cardamom Powder - 1/4 tsp

  • Add 1/2 tsp ghee to a small kadai and roast the cashews until it is golden brown.
  • In the same kadai roast the raisins for few seconds.
  • Boil the milk and keep aside.

  • Add remaning ghee into a medium size, heavy bottomed kadai and roast the rava until aroma rises.
  • Transfer the roasted rava into a plate and add sugar, cashews, raisins, cardamom powder and mix well.
  • Add the warm milk to the mixture and make small balls out of it. Make sure each ball has cashew and   raisins in it.
  • Make sure to continuosly stir the rava else it might burnt.
  • Carefully add the milk in small amounts, just enough to make the balls.
  • Also we can completely avoid milk and use heated ghee to make the balls. This increases the shelf life of the Ladoos.

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