Spinach Egg Bhurji / Keerai Muttai Podimas

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Spinach Egg Bhurji recipe or Scrambled spinach and egg or Keerai Muttai Podimas is mild variation of the usual egg podimas.

This recipe uses simple ingredients. I used freshly ground black pepper for this recipe and cumin seeds while seasoning. These two ingredients can be roasted together and ground to use in this recipe. Red chilli powder can be used instead of ground black pepper but it gives a different taste.

This recipe can be used along with bread toast or as a side dish for rice and gravy. You can not trace the spinach in this recipe, so it is a good way of including spinach in our diet including kids.
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Basic Information:
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 3

Ingredients:
4 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
¾ cup onion, chopped
3 cups spinach, roughly chopped, loosely packed
5 eggs
Salt to taste
Ground pepper to taste

Video Recipe:
Method with step by step pictures:
1) Heat oil in a wide pan.
2) Add mustard seeds and cumin seeds. Allow it to splutter.
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3) Add chopped onion and saute it till it becomes soft and translucent.
4) Add spinach. Saute it till it becomes soft and reduces in it's quantity. Sometimes the spinach leaves water while cooking. Wait till the water completely evaporates.
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5) Once the spinach is almost cooked and there is no trace of water, add the eggs.
6) Add salt to taste and the ground pepper.
7) Let it be in low flame for a minute and start scramble the egg and spinach mixture.
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8) Continue to scramble till the mixture is cooked well and there is no raw smell of egg.
9) Taste and adjust the salt and pepper if needed.
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10) Mix well and serve hot.
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Serving Suggestions:
1) Serve it over the toast for the breakfast.
2) Serve it as side dish along with rice and any south Indian gravy for lunch.
3) It can also be served as a side dish for chapati/roti.
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Notes:
1) Wash and pat dry the spinach before using in this recipe. Or you can use the washed and cleaned spinach that is readily available in the market.
2) Add eggs only if the spinach is almost cooked.
3) I have added only pepper powder for the spiciness for this recipe. If you preferred, then you can add red chilli powder instead of pepper powder for spicy taste.
4) Only spinach green goes well with this recipe than any other greens.

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Idly Upma / Leftover Idly recipe

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It is hard to find someone who doesn't like Hot spongy idlies, a southindian breakfast recipe. But if it is not served hot, then it is very difficult to enjoy it's texture and taste. Idlies have to be served hot and as soon as they are steamed for it's perfect taste.

I am someone who loves idlies only when it isserved hot. If it becomes cold, then instead of reheating it, I usually give a new makeover. This idly upma is one among them and it can be prepared in a jiffy, needs very less ingredients which every south indian household has it. There are many other recipes using leftover/cold idlies but this is the very simple, beginner recipe and it can be tried by anyone if the idlies are readily available. The method I have shown here works out well for both homemade and store bought idlies.

I used green chilli, curry leaves and onion for seasoning it. One can skip onion but adding onion gives a nice flavor and crunch while eating it. Idly upma can be customized by adding nuts or vegetables as per personal preference.
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Basic Information:
Preparation Time: 5 minutes
Cooking Time: 7 minutes
Serves: 2

Ingredients:
4 Leftover Idlies
1 tbsp oil
½ tsp mustard seeds
1 tsp channa dal
1 green chilli
1 sprig curry leaves
¾ cup onion, chopped
¼ tsp turmeric powder
Salt to taste
1 tbsp coriander leaves, chopped

Video Recipe:
Method with step by step pictures:
1) Crumble the idly without any big lumps. I stored my leftover idlies in refrigerator. So, I dipped the idlies in water and then crumbled it. It helps to to crumble the idlies easily and gives a nice moist to the upma. Keep it aside.
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2) Heat oil in a pan. Add mustard seeds and channa dal. Fry it till it is golden brown.
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3) Add green chilli and curry leaves. Allow it to splutter.
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4) Add onion, turmeric powder and salt. Saute it till is soft and translucent.
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5) Add the crumbled idly. Start mixing it slowly. Once it is mixed well, add the coriander leaves.
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6) Mix again and serve hot.

Serving Suggestions:
1) Idly upma can be served as an evening tiffin or as a breakfast.
2) Idly upma can be eaten as it is or it can be served with coconut or any your favorite chutney.
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Notes:
1) Dipping the idlies in hot water gives smooth crumbling of idlies irrespective of it is hard or soft.
2) Idly upma can be customised by adding nuts and vegetables.
3) Tastes better when served hot.

Sprouted Moongdal Biryani / Mulai Kattiya Payaru Biryani

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Sprouted Moong Dal is a healthy, nutritious and it can be eaten raw as salad or as a snack or as a main course after cooking it with rice or gravy. It is high in protein and good source of dietary fiber.

For sprouting, clean the moong dal in a running water three or four times. then, soak it for overnight. once it is soaked well, drain the water using the colander. the water has to be completely drained out but slightly wet when touched. Now cover this and keep aside for 18 hours to 24 hours for sprouting.

The making of this biryani is very easy if the sprouted moong bean is readily available. I have used basmati rice for making this biryani. You can use hand bounded rice or brown rice in order to make it healthy.
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Basic Information:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:
2 tbsp ghee
3 cloves
1 small cinnamon stick
1 star anise
1 bay leaf
1 tsp fennel seeds
1 small onion, sliced
2 tsp ginger garlic paste
¾ cup sprouted moongdal
¼ tsp turmeric powder
1 tsp red chilli powder or to taste
1 tsp coriander powder
¾ tsp garam masala
1 cup basmati rice, soaked for 30 minutes
1 and ½ cup water
A handful of coriander leaves, finely chopped
Salt to taste

Video Recipe:

Method with step by step Pictures:
1) Heat ghee in a pressure cooker. Once it is melted, add cloves, cinnamon stick, star anise, bay leaf and fennel seeds. Allow it crackle.
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2) Add onion and saute till soft and translucent.
3) Add freshly minced ginger and garlic. Mix well and saute for a minute.
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4) Add sprouted moong dal, turmeric powder, red chilli powder, coriander powder and garam masala. Stir well and cook till the raw smell of it goes off.
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5) Add a cup of basmati rice. The basmati rice is washed well and soaked for 30 minutes.
6) Add 1 and 1/2 cup of water and salt to taste.
7) Mix gently without breaking the rice.
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8) Add a handful of coriander leaves and mix again.
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9) Cover the pressure cooker using lid and pressure cook for 2 whistles.
10) Let the pressure releases automatically.
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11) Once the pressure released, remove the lid and fluff the rice.
12) Serve hot with raita.
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Serving Suggestions:
1) Biryani is served as lunch along with any raita.
2) It can also be served with any gravy.
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Notes:
1) If the sprouted moong dal is ready, then the making of this biryani is easy.
2) I followed package instructions for cooking the basmati rice. please follow the rice and water quantity as per the basmati rice brand you use.
3) Adjust the spice level according to your personal preference.
4) You may add other vegetables along with moongdal.

Susiyam / Suyyam / Suzhiyam / சுசியம்

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Susiyam or Suzhiyam or Seeyam or Suyyam or Suyan is a very famous sweet recipe in tamilnadu which is usually prepared using channa dal(Kadalai paruppu in tamil) and freshly ground idly batter.

On the day of diwali, people used to make idly as their breakfast. So they use this channa dal stuffing for making the susiyam by coating it using the idly batter.

Some people use maida or rice flour for coating the stuffing. But I personally love the susiyam with the idly batter as a outer layer. It would be very crispy outside and soft inside.

The same recipe can be prepared using moong dal instead of channa dal.  It involves very simple steps and very easy to make even for beginners.

There said to be a difference between suzhiyam and seeyam based on what batter is used outside and based on the region it is prepared.
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Basic Information:
Preparation Time: 15 minutes
Soaking Time: 1 hour
Cooking Time: 15 minutes
Makes: 20 susiyams

Ingredients:
½ cup channa dal
½ cup jaggery
¼ cup grated coconut, tightly packed
1 cup Idly Batter
Water as required
Oil for frying

Video recipe:

Method with Stepwise Picture:
1) Soak the channa dal for 1 to 5 hours. I soaked just for an hour.
2) After an hour, wash and drain the water.
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3) Add the channa dal to the pressure cooker and add water just to immerse it.
4) Pressure cook for 2 whistles and simmer it for 10 minutes.
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5) Wait for pressure to release from the pressure cooker. Once released, open the lid and mash the channa dal. You can also put it in mixie jar and make the job easier.
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7) In another pan, add jaggery and little water. Heat and melt the jaggery.
8) Once the jaggery is melted, filter to remove the impurities.
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9) Bring back the melted jaggery to the pan. Add grated fresh coconut and mashed channa dal. Mix well and turn on the heat now.
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10) Stir till it becomes a solid mass.
11) Cool down and Divide it into a equal sized balls and keep it aside.
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12) Take a cup of thick idly batter. Fresh batter suits well for this recipe.
13) Coat each ball with the idly batter and deep fry in hot oil.
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14) At a time fry 4 or 5 balls for even cooking. Stir in between to avoid sticking to each other.
15) Once the susiyams become crispy outside and changes slightly in colour, transfer to a plate and serve hot.
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Serving Suggestions:
1) Susiyam is generally prepared during the festival of lights(deepavali) and it is a festival snack.
2) Serve it along with any south indian breakfast or as an evening snack.
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Notes:
1) Do not add more water while cooking the channa dal and while melting the jaggery.
2) You can also use dry roasted coconut instead of raw fresh coconut.
3) Addition of cardamom is optional. Add it when you mix the coconut with channa dal.
4) The stufffing or pooranam can be prepared in advance and stored in refrigerator.
5) Instead of idly batter, maida or freshly ground rice batter can be used. I will share the recipe in upcoming posts.
6) Make sure the pooranam is thick. If the pooranam is not thick and you are unable to roll it as a ball, store it in refrigerator. It makes the pooranam thick and you can easily roll it.

Maida Biscuits / Sweet Diamon Cuts / Shankarpali / Sharkarpara

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Sweet Maida Biscuits or shankarpali or sharkarpara or sweet diamond cuts or sweet kalakala or sweet thukkada recipe with step by step pictures.

Sweet maida biscuits are famous south Indian bakery sweet. It is available in both cube shape and diamond shape with mild sweetness. It is very easy to make and even a beginner can make it with 100% perfection.

It is a popular diwali snack in our neighborhood and it can be prepared using maida and wheat flour. you can not see much difference in both the flours and here I have described the method using wheat flour.

I have added melted butter to give soft crunchy taste and it can be substituted by ghee. I sometimes use milk for making the dough depends upon how big the batch is. For small batch, I use warm milk and for large batch, I use warm water.
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Basic Information:
Preparation Time: 5 minutes
Idle time: 30 minutes
Cooking Time: 20 minutes
Makes: approximately 2 cups

Ingredients:
Sugar – 1/3 cup
Green cardamom – 2
Wheat flour – 1 and ¼ cup
Butter – 2 tbsp, melted
Salt – a pinch
Warm water – as required
Oil – for deep frying

Video Recipe:
Method with stepwise pictures:
1) In a mixie jar, add 1/3 cup of sugar and 2 cardamom. Make a powder of it.
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2) Add this powdered sugar to the bowl. Add whole wheat flour, melted butter, salt and mix well.
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3) Once everything is mixed well, try to hold the flour using hand and see if the flour is able to hold as shown in the picture.
4) then, add the warm water slowly and make a smooth dough. Make sure to add very little at a time. the sugar in the flour mix tends to melt when we add warm water. So please be cautious. If the dough is watery, feel free to add more flour in order to make it as smooth dough.
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5) Cover and keep it aside for 30 minutes.
6) After 30 minutes, roll the dough as a thick circular disc. The thick disk is approximately 1/2 cm to 1 cm in thickness.
7) Using a pizza cutter or knife cut into a diamond or square shape.
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8) Then fry the square shapes in oil. The oil should be in medium flame until it is completely fried.
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9) Stir frequently so that all the sides turn golden brown.
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10) Once it is fried well and turned golden brown, transfer it to a plate.
11) Cool down and pack it in a airtight container.
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Serving Suggestions:
1) Serve it along with a hot tea or coffee as an evening snack.
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Notes:
1) It stays good for a month if fried well and handled properly in an air tight container.
2) Oil should be in a medium flame. Then only it cooks perfectly. It takes approx. 3 to 5 minutes to cook one batch perfectly inside out.  If the oil is hot, then the outer part becomes brown fast but inside part won't cook. So make sure to keep the flame in medium.
3) Adjust the sugar quantity as per taste. The given quantity is perfect for this recipe.
4) Instead of wheat flour, all purpose flour or maida can be used.
5) A pinch of baking soda can be added to this recipe and it is an optional ingredients. If baking soda is added, it can be prepared instantly without keeping it idle for 30 minutes. 

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