Spinach curry

I make this curry often at my home which goes well with rice and chapathis. It is quite simple to make and tastes delicious. Adding green leavy vegetables to the diet is very important as they contain lots of vitamins and iron especially. Instead of making dals all the time, for a variation this type of curries can also be made.

Here is how it is made:


1 big bunch of spinach
1 small onion
1 small potato
1 small tomato(optional)
a pinch turmeric powder
1/2 tsp red chilli powder
Salt as per taste

For tempering: 2 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds

1. Heat oil in a pan and add the tempering ingredients.
2. When mustard seeds splutter add onion , potato and little turmeric powder. Cook until potato is half done covering the pan with a lid.
3. Now add spinach, tomato and salt and let it cook until everything is done.
4. Add red chilli powder and mix it well until everything is blended.
5. Serve it with either hot rice or phulkas.

This goes to Divya of Dil Se for her Healing Foods - Spinach.

Oats Upma

In our place, almost all the telugu channels run cooking shows in TV. Most of them are scheduled at the same time. While flipping through those channels I came across a recipe called Oats upma, though the food blog is not new for oats upma, still the method that the chef followed was slightly different. Honestly I do not remember anything other than one major point that the chef roasted slightly the oats and grinded them into coarse powder like rawa. I did the same and followed the way I make upma with sooji. The upma is really good and healthy too.

Here is how I made the upma:


1 cup oats rawa
2 green chillies slit length wise
1 small onion
1 small tomato
few curry leaves
little turmeric powder
salt as per taste

For tempering:
1 tbsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies chopped into small pieces

1. Heat oil in a pan and add the tempering ingredients.
2. When the mustard seeds splutter add green chillies, onion, curry leaves and saute for a minute.
3. Add chopped tomato, sprinkle little salt and cook until tomato is soft.
4. Now pour about 1 1/2 cup water, add salt and let it come to boil.
5. Now add oats rawa and cook until it turns thick like any other upma.


I may want to cut the sooji upma and add this into my regular diet as it is good for health. I also posted Oats idli in my other blog named SnackORama. Check that out also and enjoy.

This is my second recipe contributed to JFI- Breakfast hosted by Suma of Veggie Platter originally started by Indira of Mahanandi.

Pesarattu

As I knew the theme for this month JFI is healthy breakfast being hosted by Suma of Veggie Platter, ideas just poured into my mind. Of all the breakfasts, I find Pesarattu to be one of my favorite and healthy too. The main advantage of this is that it is completely made of pulses and very little rice is used to make this, unlike the normal dosa. Most of the people who want to reduce their weight also prefer this as they can cut down the carbs majority wise.

Here is the recipe for Pesarattu:


1 cup Moong dal
a fist full of rice
1" peice Ginger
2 to 3 Green chillies
1 tsp Cumin seeds
Salt as per taste

1. Wash and soak moong dal overnight.
2. Next day morning drain the water and pour the moong dal into a blender jar.
3. Add salt, ginger, green chillies and make a smooth batter. The consistency of the batter should be slightly thick, not pouring.
   
4. Add cumin seeds to the batter.
   
5. Heat a tawa/griddle and pour a ladle full of this batter and spread it as you do for dosa.
6. Pour little oil around the dosa.
7. After it turns slightly golden brown, carefully turn it to the other side, leave for a second and remove it into a plate.
8. You can serve this with any chutney of your choice, usually this is served with ginger pickle.

Usually the pesarattus are served in combination with upma, which is really heavy and you cannot eat more than one or two. You also feel drowsy and after you them. But my mom use to finely chop an onion and caramelize it in very little oil. Stuff it between the pesarattu and eat with chutney, tastes great and it is not too heavy also.

This is my contribution for JFI - Breakfasts which is being hosted by Suma of VeggiePlatter, originally started by Indira or Mahanandi and also to Vegetable Marathon - Beans being hosted by Silpa of Anita's Kitchen