Recent days I have been trying out varieties of Keerai masiyal and Keerai kadayal recipes for our lunch. Mostly I try to make a simple keerai masiyal or kadayal recipe without dal and coconut. I feel addition of dal or coconut gives more yield and tastes more like kootu but I wanted to consume more keerai. So I make it plain with simple tempering.
Recently I came across this Kongu style keerai masiyal without dal and coconut in Chef Deena’s YouTube channel. Actually they showed it with Panna keerai but I made it with pasalai keerai i.e Palak. It came out so well and tasty.
Friends, do try this simple and easy Coimbatore Kongu style Keerai masiyal recipe. You will love it like me.
Cook it with green chilli, turmeric powder, sugar and salt.
Cool down and grind to a smooth paste.
Temper mustard seeds, urad dal, red chilli, hing and cumin seeds in ghee.
Saute onion, garlic cloves till transparent.
Add to palak and mix well. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and chop the palak leaves roughly. Cook it with green chilli, turmeric powder, a pinch of sugar and salt adding required water in a kadai.
Cool down the mixture and grind to a smooth paste. Instead of grinding the keerai, you can mash it with a masher too. Heat ghee in a small kadai.
Splutter mustard seeds, urad dal, cumin seeds, red chilli and hing. Saute onion, garlic cloves till transparent. Add to the ground palak. Mix well and serve with plain rice adding ghee. Enjoy !
Note
Adding a pinch of sugar and turmeric powder while cooking palak helps to retain its bright green color.
Adjust the quantity of green chilli as per your taste.
Try this easy, yummy Pasalai keerai masiyal for rice and enjoy adding ghee.
Here is a super easy and one pot Snake gourd kootu without dal and coconut. You can call it as Pudalangai kadayal too. Its a very simple recipe that can be prepared directly in a pressure cooker. Working women and bachelors can make this side dish for rice quickly under 15 minutes. Not just a side dish, we can mix it with plain rice adding few drops of ghee. It tastes great !
Just add in chopped snake gourd, tomato, onion, ginger, garlic, sambar powder, salt and pressure cook it for one whistle. Mash it well and temper in ghee. Voila, Snake gourd kootu is done. You can mix this kootu with plain rice adding ghee or serve as a side dish for vatha kuzhambu and curd rice.
Friends, do try this one pot Snake gourd kootu / Pudalangai kadayal in a pressure cooker easily and enjoy with rice. You will love it for sure.
Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal
Snake gourd kootu without dal, coconut | Pudalangai kadayal without dal for rice.
HOW TO MAKE PUDALANGAI KOOTU WITHOUT COCONUT AND DAL
Wash and peel the skin of Snake gourd. Chop finely and set aside.
Wash and chop onion, tomato, garlic, ginger and set aside.
In a pressure cooker base, take the chopped snake gourd, onion, tomato, ginger, garlic, sambar powder, coriander powder, salt and water.
Pressure cook in high flame for 2 whistles and switch off the flame.
Open the cooker after the steam is released naturally. Drain the excess water and reserve it.
Mash the cooked snake gourd mixture to a coarse paste. No need to grind. Add the drained water. Mix and boil if watery.
Temper mustard seeds, cumin, hing, curry leaves and red chilli. Add to the kootu. Garnish with coriander leaves.
Serve hot with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of Snake gourd. Chop finely and set aside. Wash and chop onion, tomato, garlic, ginger and set aside.
In a pressure cooker base, take the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt and required water.
Pressure cook in high flame for 2 whistles. Switch off the flame and let the pressure release naturally. Open the cooker and drain the excess water. Reserve the water.
Mash the cooked snake gourd mixture coarsely. Add the drained water. Heat ghee in a mini kadai and splutter mustard seeds, urad dal, cumin seeds, red chilli, curry leaves and hing.
Add to the mashed snake gourd mixture. Check the consistency of kootu and boil if its too watery. Garnish with chopped coriander leaves.
Serve hot with plain rice adding ghee.
Enjoy !
Note
Adjust the quantity of sambar powder as per your taste.
You can use the same recipe and replace snake gourd with ridge gourd.
Easy and yummy, one pot Snake gourd kootu without coconut and dal is ready to serve with rice.
This year I am starting my Diwali recipes with this must try Diwali snack – Mixture recipe. Its basically a South Indian style Mixture recipe which is popularly known as Madras mixture. This Tamilnadu mixture is a combination of Omapodi, Karaboondi, Fried aval, cashew nuts, peanuts , curry leaves mixed with spice powders like salt, red chilli powder and hing.
In this mixture, I have also added small maida biscuits which is fondly called as mixture biscuit. When I was a kid, I used to pick these mixture biscuits alone from the pack of mixture and savor it. Iam not a big fan of South Indian mixture but my husband, daughter and father in law loves it.
So I try to make a batch of mixture just for them during Diwali. Last year I made this mixture recipe and took a video as well. But I couldn’t share it in my blog. So this year, I thought of starting Diwali recipes with this yummy snack. Soon I will try to post a North Indian namkeen recipe.
I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.
My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.
Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.
Rice bath recipe | Karnataka hotel style rice bath
Rice bath recipe | Karnataka hotel style rice bath
Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower)
Water - 2 cups
Salt - as needed
To saute and grind
Cooking oil - 1 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Big onion - 1
Tomato - 1
Ginger – 1 inch
Garlic – 4 cloves
Red chilli – 1 to 2
Green chilli – 1 to 2
Coriander leaves – 1 tbsp
Mint leaves – 1 tbsp
Grated Coconut – 2 tbsp
HOW TO MAKE RICE BATH
Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
Grind to a smooth paste adding coconut. Set aside.
Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
Add the masala paste, salt and water. Mix well till aromatic.
Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
Fluff the rice gently. Serve with raitha.
METHOD - STEP BY STEP PICTURES
Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down.
Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste.
Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle.
Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.
Note
Adjust the quantity of chillies as per your taste.
For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different.
Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking.
For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe.
You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.
Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !
Every week I wash the brass and silver pooja items at home for doing my Thursday Guru pooja and Friday Lakshmi pooja. Usually I use Vim liquid and Sabeena dish washing powder for washing the silver lamps, vessels and pooja items. But once or twice in a year, I follow this method to clean or polish the tarnished Silver pooja items look new especially before Navarathri, Karthigai deepam, Diwali or before Varalakshmi pooja for which we utilise most of the silver utensils at home.
To wash the tarnished silver pooja items at home and make it new, all you need is just two ingredients namely Aluminium foil and Baking soda / Cooking soda. If you follow this method and wash the silver items, it will look as shiny and bright as new. Apart from this method, our ancestors have used just lemon and salt, Viboothi / Ash to polish the silver items. Nowadays people use white tooth paste, tooth powder, tomato ketchup, Rooperi powder, even CIF cream which is available in the market to brighten the silver articles.
I have tried Rooperi powder but the results were not so great like this foil and soda method. So I personally prefer this method to clean and brighten the tarnished silver pooja items at home once in 6 months. Please make sure you don’t use this method often as it may corrode a small amount of silver every time you do. So friends, do try this method once or twice in a year and make the silver vessels look new. Then you can use Sabeena dishwashing powder or lemon, Viboothi to maintain its polish and color.
Ok, lets see how to clean silver pooja items, silver utensils, silver vessels and silver articles at home easily with silver foil / aluminium foil and baking soda. I have also shared a SHORTS VIDEO in my YouTube channel. I have attached the video at the end of this post. Do watch it ! Soon I will make a post with video for washing copper and brass pooja items, lamps etc.
How to clean silver pooja items at home
How to clean silver pooja items at home . How to clean silver vessels, utensils at home
Boil water in a wide vessel. Add torn aluminium foil pieces, baking soda and roll boil well.
Take the silver pooja items and rub the oil with a cloth or tissue paper.
Drop the vessels in the boiling water. Boil for 3 to 5 minutes.
Remove carefully using a tong. Wash them with sabeena powder.
Wash well and again dip in drinking water. Arrange them and let it dry.
Bright and shiny silver pooja items are ready.
METHOD - STEP BY STEP PICTURES
In a wide vessel, boil water. When it comes to a boil, add torn aluminium foil pieces, baking soda and roll boil well.
Take the silver pooja items and rub the oil with a cloth or a tissue paper. Put it inside the boiling water.
Immerse them in water and boil for 3 to 5 minutes based on the blackness. Switch off the flame.
Remove it carefully with a help of tong. Arrange them in a plate. Now wash them with Sabeena dishwash powder or simply scrub them with any dishwashing powder. Wash well.
Finally dip each of them in clean, drinking water at the end. It helps to avoid tarnishing / blackening of silver articles after washing.
Bright and shiny Silver pooja items are ready to use. After drying, you can polish it further by applying Viboothi. This step is optional.
Caution : Use this method of washing once or twice in a year. Once you do this, you can maintain it further by washing the Silver items once in a week using dishwashing liquid and Sabeena powder.
Note
Other methods of cleaning silver pooja items include white Tooth paste, tomato ketchup, Rooperi powder, lemon, salt, Ash /Viboothi.
Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.
Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.
Sorakkai kadayal recipe
Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice
Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water.
Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato.
In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy.
Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste.
Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves.
Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee. Enjoy !
Note
Adjust the quantity of sambar powder as per your taste.
Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step.
Do not skip ginger as it gives a nice flavor.
Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.
