Spegatti with desi tomato and paneer

I made spegatti with desi fresh tomatoes and cottage cheese(paneer)

Ingredients

Spegatti half of a packet

Cheese 100 grams

Paneer 250 grams

Cream 2 tea spoon

Tomato 5

Mushroom 6 to 7

Beans 3 

Long bean a few

Cabbage a few leaves

Carrot 2

Onion 1

Garlic a few pods

Step 1

In a large pan boil water add spegatti to cook.

 Wash vegetables

 Chop all vegetables into thin slices.

 By this time spegatti is cooked in boiling water.

 Saute vegetables beginning with onion, garlic and add rest of them in olive oil, add oregano, thyme,parsley, celery and mix well. Allow the vegetables to cook.

 Drain excess water from spegatti. Keep aside.

 Make fine puree out of cooked tomatoes.

 Spread cooked vegetables in a plate.keep aside.

 Use the same pan for reducing the puree add celery leaves for flavour.

 Grate cheese and paneer

 Once puree is ready add cooked spegatti, mixed vegetables,paneer, cheese and mix well.

 Add a dash of cream

Finally adjust salt add two packets of pizza seasoning and red chili flakes. Mix well serve hot. It's healthy and delicious and kids will love it for lunch or as evening after school snack.

Amla(Nellikkai) pickle

Today made Amla pickle. The recipe is very simple.

All you need is few fresh Amla, oil, red chilli powder, turmeric, jeera powder, dhaniya powder, hing, salt, mustard and methi.

Method of preparation

Wash and boil amla,by adding turmeric(1/2 tsp) and salt use just enough water to immerse Amla for about 15 minutes in low flame. Once cooked, remove seeds from Amla.  In a pan pour oil about 3 tablespoon add mustard seed(1/2 tsp), methi(1/4 tsp) and let mustard splutter. Add amla with the rest of water in which its cooked, mix well, add red chilli powder about 2 teaspoon, jeera and dhaniya powder 1/2 tsp each,  hing a pinch, adjust salt if needed. Preserve in clean, sun dried bottles. Make small quantity at a time as we are not using any preservatives.

Pullikutti uperi with arbi leaves, Moriga leaves mollaguttal, steamed Nendran banana

Pullikutti uperi with arbi leaves, a traditional Palakkad side dish.

Recipe for Pullikutti Uperi

Ingredients

Raw banana - 2
bindi - 10
brinjal - 5 (trim and cut all three vegtable into evenly 2 inch long slices)
Arbi/chembu leaves - wash and cut into two parts in the middle. Roll the leaves and either you can tie thread or toothpick.
salt as required
hing powder - 1/4 tsp
Coconut oil _ 2 tbsp

Tamarind - a gooseberry size (Soak in hot water and pressure cook and extract thick pulp) or you can soak tamarind in hot water for 10 minutes and extract the pulp.

Green chilly - 1(make a small hole)
ginger a small piece
curry leaves a few

Dry roast ( You can keep the rest of this powder)
Raw rice/boiled rice - 2 table spoon
red chilly - 2
methi seeds - a few
Sesame seeds 1/2 tsp
hing/kayam - a small piece

In a dry pan fry all the ingredients in slow fire into crispy golden colour and powder coarsely.

Method of preparation

In a heated kadai pour one teaspoon oil add evenly cut bindi, brinjal cook for about 5 minutes. Now add raw banana, turmeric powder mix well allow it to cook in high flame, keep tossing it now and then. You can sprinkle a little water. Add arbi/chembu leaves and allow the vegetables to cook well by placing a lid on top. But make sure you check the vegetables now and then. Once all the vegetables are cooked well add tamarind pulp allow the pulp to blend well with the cooked vegetables. Add salt, ginger and green chilli. Once all vegetables are 95 % cooked add roasted  rice powder and mix well with the vegetables.This adds great taste to the puli kutti uperi. Off the stove.

In a small pan pour coconut oil add mustard, urad dhal, methi seeds, let it splutter, add curry leaves and pour it on top of prepared Pullikutti uperi. Close the lid after 15 minutes you can serve it.

(I have removed the toothpick before serving. If you are using thread please remove it before serving)

 Note : You can preserve the left over rice powder and use it when you make puli kutti uperi next time!

Drumsticks leaves mollaguttal(Moriya leaves with moong dhal and coconut)

Ingredients

Moong dhal a small cup - wash and cook it in kalchatti(stone vessel)

Drumsticks leaves - a bunch( remove the leaves, wash and cook by adding 2 cups  water and turmeric powder)

Grated coconut 1/2 cup, one dry red chilli, little mustard seeds. A little roasted raw rice. Grind all ingredients together in a mixer by adding a little water.

Method of preparation

Add cooked drumsticks leaves, cooked moong dhal and mix well. Now add coconut paste, salt let it boil. If needed you can add hot water to make it pouring consistency. Adjust salt. Off stove.

In a small pan pour coconut oil, add mustard and urad dhal.let mustard splutter,add one red chilli broken into two piece. Pour tadka on top of prepared Moriga leaves mollaguttal. Serve it with piping hot rice and Pullikutti uperi. Enjoy you cold winter lunch with nutritious moriga leaves mollaguttal and aromatic Pullikutti uperi prepared in kalchatti(stone vessel) Heavenly!!

 Steamed Nendran banana

Ingredients

Ripe Nendran Pazham/banana - 3 (cut into halves)

Elachi - a few (use the outerskin, seeds I have crushed and added to morning tea)

Method of preparation

In a pressure pan add sufficient water and keep steamer. Place Nendran banana, add elachi skin, close the lid. Steam it for about 15 minutes. Serve it along with morning breakfast.