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Murungai Keerai Poriyal | Drumstick Leaves Stir Fry


Drumstick leaves, as you all know, are very nutritious and have numerous health benefits. You can make curry, stir-fry or add them in your dosa or adai. Couple of weeks back, I was surprised to see fresh murungai keerai in the local market - for the first time here! Anyways I got a big bunch and after some debating decided to make a stir-fry with it.

Drumstick leaves have a slightly bitter taste but the addition of shallots adds a bit of sweetness which takes away some of the bitterness. There are not really any spices in this stir-fry - a simple tempering, shallots and fresh coconut imparts flavor to this healthy dish. I served with sambar and rice - happy tummy!!! Off to the recipe now!


MURUNGAI KEERAI PORIYAL RECIPE

{ Drumstick leaves stir-fry with shallots and coconut }
Serves 3


Ingredients:

2 tsp oil
1 tsp mustard seeds
1 tsp split urad dal
2 dry red chillies, broken
2 green chillies, slit
Pinch of asafoetida / hing
1 cup chopped shallots
3 cup murungai keerai / drumstick leaves
Pinch of turmeric powder
1/4 cup grated coconut
Salt to taste

Method:

1. Wash the leaves under running water and set aside in a colander to drain.

2. Heat a pan and add oil. Add mustard seeds and when it starts to splutter, add urad dal, red chillies and asafoetida.

3. Once dal is golden, add green chillies, onions and fry till the onions are soft and transcluscent.

4. Then add the drumstick leaves, turmeric powder, salt and mix well. Cook uncovered for 5-6 minutes or till the leaves are cooked.

5. Add the grated coconut and mix well.

Notes and tips
  • You can skip the green chillies and add red chilly powder or flakes instead.
  • You can use chopped brown onion instead of shallots.
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Whole Grain Date Walnut Bread #BreadBakers


Yayyy!!!! I'm back with a post after a really long gap. I'm not going to make any more empty promises to be regular, but will continue blogging whenever I can.

For this month's Bread Bakers, our host Cindy suggested to bake bread with nut flours, nut meals or simply with nuts. I was looking for a simple and healthy bread recipe when I saw date and walnut bread. It sounded so good with whole wheat, oats, flax and no butter. The bread was little dense but still tender and moist. The addition of flax and walnuts gives the bread a nice nutty texture. Definitely will try this bread again but next time will try to cut down some of the sugar.

If you love fruit and nut based breads, you must try it. The bread is good as such for breakfast or snack, If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.Off to the recipe now!

WHOLE GRAIN DATE WALNUT BREAD

{ Quick bread with whole wheat, oass, flax, dates and walnut }
Recipe Source ~ What would Cathy Eat
Makes  9 x 5 loaf

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat flour
2 tbsp ground flax
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped dates
1 cup boiling water
1 egg
3 tbsp light olive oil
2 tbsp milk
1/2 cup raw sugar
1 tsp vanilla
1 cup chopped walnuts

Method:

1. Preheat the oven to 180 C | 350 F. Grease a 9 x 5 loaf pan with cooking spray or line with baking paper.

2. Combine the dates and boiling water in a small bowl and let stand for 15 minutes.

3. In a medium bowl, whisk together the egg, oil, milk, sugar and vanilla.

4. In a large mixing bowl, combine the whole wheat flour, oat flour, ground flax, baking powder, baking soda, cinnamon and salt.

5. Stir in the dates with their liquid and the egg mixture. Stir just to combine and fold in the walnuts.

6. Pour into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool thoroughly before slicing.

Notes and Tips
  • You can use coconut oil or any neutral or light flavored oil instead of olive oil.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

Read More >>

Irish Soda Bread Scones #BreadBakers


Our host for this month's Bread Bakers is Wendy of A day in the life on the farm and she suggested to bake Irish bread for St. Patricks day.  Saint Patrick's Day, or the Feast of Saint Patrick is a religious celebration held on 17 March, the traditional death date of Saint Patrick in Ireland.

Irish soda bread is is a variety of quick bread where baking soda is used as a leavening agent instead of the traditional yeast. I adapted this scone recipe from here. Though these scones are not traditional ones, they are made with the almost same ingredients as the traditional soda bread. Let's see how to make Irish soda bread scones.

Ingredients:

1 cup all-purpose flour
2 tbspgranulated sugar
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp / 25gm cold unsalted butter
1/4 cup cold buttermilk
1 small egg
1/3 cup golden raisins + currants
1 tsp milk, to brush 

Method:

1. Preheat the oven to 220 C | 425 F and line a baking sheet with parchment paper.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Grate the butter and mix well into the flour mixture until the mixture resembles coarse meal. Place the bowl in freezer for 5 minutes.

3. In a large measuring cup, whisk together the cold buttermilk and egg.

4. Stir in the golden raisins in the flour mixture. Add the buttermilk-egg mixture and using a spatula mix until combined.

5. Transfer the dough to a lightly floured surface and knead for 4-5 minutes.

6. Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Using a cookie cutter, cut out the scones.

7. Place them on the prepared baking tray and brush the tops gently with milk.

8. Bake for 10-12 minutes or until tops are golden brown. Transfer scones to a wire rack.



Notes:

Do not twist the cookie cutter as you cut the dough, this will prevent the scones from rising evenly.


BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



Check out the Irish breads that our fellow Bread Bakers have baked this month:

Read More >>

Strawberry Nutella Crepes #BreadBakers


For this month's Bread Baker's Mayuri of Mayuri's Jikoni suggested pancakes from around the world as the theme. I was surprised to learn about so many different variety of pancakes from different countries. There were quite a few I want to try but for today I chose to make French crepes.

Today being Valentine's day, I felt strawberries and nutella would make an apt filling for these delicious crepes. I followed Julia Child's basic crepes recipe, which I found in this site. I spread some nutella generously on the lacy sweet crepes and stopped with sliced strawberries. Need I say more?? Let's jump into the recipe now.

Ingredients:

1 cup all-purpose flour
1 cup cold milk
2 eggs
1 tsp sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp melted butter

Method:

1. Combine the eggs, milk, vanilla extract and butter in a large bowl. Whisk the flour, sugar and salt.

2. Add to the milk mixture and whisk until well combined. Batter should be smooth and lump-free.

3. Cover the batter with cling wrap and refrigerate the batter up to 2 hours.

4. Heat a frying pan over medium heat and add about 1/4 tsp butter and brush the butter on the frying pan.

5. Pour 1/4 cup batter into the centre of the pan and swirl the pan so that the batter form a circle.

6. Cook for about 30 seconds to 1 minute or until the edges start to turn slightly brown.

7. Using a spatula, flip the crepe and cook the other side.

Notes:

If you find the batter is too thick, adjust by adding little milk or water.


BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.



Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:


Read More >>

Baked Garlic Parmesan Zucchini Fries


Few weeks back while browsing through Facebook, I saw this video of zucchini fries from Tasty. The fries looked so appetizing and it was baked, not deep fried! I couldn't wait for the weekend to try my hands at making these zucchini fries. Saturday came and I was all set with my ingredients. To be frank, I was not expecting the fries to be crunchy, but they were super crunchy and delicious!!

I baked the fries again next weekend adding more flavor this time. I used dried garlic bits, Italian seasoning mix and chilli flakes. When you take the fries out from oven, it will be slightly sticking to the pan. The key is to leave the fries in the baking sheet for 5 minutes, before transferring to a serving dish. I couldn't wait for the photo session to get over to attack these fries!! Enjoy them as such or serve with mayonnaise, chilli or tomato sauce. Do try these crispy baked zucchini fries and make sure to bake a big batch as these are too addictive!!!

BAKED ZUCCHINI FRIES RECIPE

{ Baked garlic parmesan zucchini fries }
Serves 2


Ingredients:

3 tbsp all-purpose flour
1 egg
1 tbsp milk
2 medium zucchini
½ cup panko breadcrumbs
¼ cup grated Parmesan
2 tsp Italian seasoning / mixed herbs
1 tsp garlic powder / dried garlic
½ tsp red chilli flakes
Salt and pepper to taste

Method: 

1. Preheat oven to 200 C | 400 F. Line a baking sheet with aluminium foil and lightly grease with oil. 

2. Trim the ends of zucchini and cut them into ½ inch strips.

3. In a shallow bowl, beat the egg and milk. In another bowl, combine the panko breadcrumbs, Parmesan, garlic, Italian seasoning, salt and pepper.

4. Dredge the zucchini strips in flour, dip in the egg-milk mixture and dredge in the panko mixture making sure it's well coated.

5. Place on the prepared baking sheet. Lightly spray with oil and bake for 25-30 minutes or until golden and crisp.
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South Indian Style Five Bean Curry


We love all kinds of legumes in any form - be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.

Today I'm sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple - sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!

FIVE BEAN CURRY RECIPE

{ South Indian style mixed bean curry}
Serves 4-5


Ingredients:

2 cups cooked mixed beans
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / perumjeeragam
¼ tsp asafoetida / hing
1 sprig curry leaves
6 cloves garlic, minced
½ inch ginger, minced
3 green chillies, finely chopped
2 large onion, finely chopped
½ cup tomato puree
¼ tsp turmeric powder
2 tsp red chilly flakes
2 tsp sambar powder
½ tsp black pepper powder
¼ tsp fenugreek powder / vendhaya podi
Salt to taste
¼ cup thin coconut milk
1 tsp lemon juice
¼ cup chopped coriander leaves

Method:

1. In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.

2. Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.

3. Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.

4. Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.

5. Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.

6. Remove from heat and add the lemon juice and coriander leaves.

Notes and Tips
  • Please adjust chillies according to your spice preference.
  • You can add any beans of your choice.
Read More >>
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