Spinach and Peanut Stir Fry

This is a simple stir fry that my mom makes on weekends. She usually pairs greens with seafood. Being a working mom, it is only on weekends, she can prepare such elaborate dishes with greens and seafood, in particular. I guess that is why I love the combination of any kind of greens with fish fry or gravy like meen kuzhambu. The idea of adding  peanut podi is from Malar's space and this takes the taste of the stir fry to a next level. My hubby, being a peanut lover, liked this greens stir fry prepared this way and since then this recipe has been a regular at our home. Here is the link of my grandma's signature fish fry and meen kuzambu recipe if you are looking for a combination to try this keerai poriyal :)


Ingredients:
1. Spinach, a big bunch, washed, trimmed, and chopped finely.
2. Onion, medium, 1, diced.
3. Garlic, 2 cloves, crushed. This can also be substituted with 1/2 teaspoon of ginger-garlic paste.
4. Mustard seeds, 1/4 teaspoon.
5. Urad dhal, 1/2 teaspoon.
6. Dried red chilies, 1-2.
7. Hing, a pinch.
8. Salt, as per taste.
9. Roasted peanuts, 2 tablespoons, crushed into a coarse powder.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the broken red chilies and urad dhal and fry for a few seconds. Now add the diced onions and crushed garlic and sauté until the onions are transparent. Now add some salt, hing, and the chopped spinach and mix everything well. Cook closed under low flame for 2-3 minutes until the spinach is wilted and cooked. Finally add the crushed peanut powder and mix well and serve.

Saamai / Little Millet Kichadi

 

This is a very easy and simple recipe and healthy as well. Millets are rich in protein and low in carbohydrates and ideal choice for a light lunch or dinner. I am big fan of kichadi and pongal dishes and I usually make these kind of one-pot dishes just for me when everybody else in my house are in a "pizza or burger for dinner" kind of mood. This is a complete meal with just some pappads, pickle, and yogurt on side. I was hooked on to this particular kichadi recipe, which was served in a north Indian thali at a nearby restaurant.  It was made with just a few ingredients and loaded with ghee and the best part of the meal. A true comfort food!

Ingredients:
1. Saamai /little millet, 1 cup.
2. Moong dhal, 1/2 cup.
3. Onion, 1, medium-size, diced.
4. Tomatoes, 2, chopped.
5. Green chilies, 2, slit into 2.
6. Ginger, long thin strips, 1 tablespoon.
7. Turmeric powder, a pinch.
8. Hing, a pinch.
9. Curry leaves, a handful.
10. Salt, as per taste.
11. Ghee, 1 tablespoon or more upon preference.

Preparation:
Wash the moong dhal and millet and take them in a pressure pan or pressure cooker. Add the turmeric powder, salt, and 3-1/2 cups of water and cook for 15 minutes for up to 3 whistles. Meanwhile heat a tablespoon of oil in a pan. Once the oil is hot, add the cumin seeds and fry for few seconds. Add the diced onions and sauté until tender. Then add the diced tomatoes, green chilies, ginger,hing and curry leaves and sauté for a few minutes until everything is well blended. Add the millet and dhal mixture to this along with the ghee and more water if needed and cook under low flame for 2 more minutes and serve hot with pappads and pickle.

Spinach and Egg Whites Baked omelet

This is my hubby's favorite breakfast recipes, a time saver too in the morning rush. The prepping time is very less and the omelet is done by the time, the kiddies lunch boxes are packed and breakfast is done and the little ones are ready for school. I also use dried onion powder and garlic powder to enhance the taste.  You can also crushed fresh garlic and sautéed onions here. I bake them in small ceramic dishes for easy clean up. You can bake this a baking dish and cut them to slices once done.  A healthy, low calorie, and low-carb breakfast on its own or served along with any toasted whole grain bread.

Ingredients:
1. Finely chopped spinach, 1/2 cup.
2. Egg whites, 1 cup.
3. Salt and pepper as per taste.
4. Dried onion powder or dried chopped onion, 1/4 teaspoon.
5. Dried garlic powder, a pinch.
6. Shredded cheddar cheese for garnishing.

Preparation:
Beat the egg whites, spinach, and the seasonings well and pour them into greased baking dish or ceramic bowls. Bake for 20-25 minutes at 350 degrees and the eggs are done and firm. Sprinkle cheddar cheese and serve hot with toasts.

Three Bean Salad

This is my version of the three bean salad, a filling and satisfying salad and a complete meal by itself.  I am not a big salad person and I keep changing the salad vegetable, proteins, and the dressing each time to give a different taste and texture for my salads everyday.  Sometimes I add some chaat masala and lemon juice, some pickled peppers or cucumbers one time, or I just go for a simple ranch dressing or vinaigrette. My favorite salads are the ones with avocado slices or adding a tablespoon of spicy guacamole to my salads just before eating. These kinds of salads also work great for a pita bread or a wrap filling with a little sprinkle of cheddar cheese.  You can also add some croutons to make a little filling. This particular salad is one of my favorite although instead of the green beans that is usually used here, I use a different legume. Making  these kinds of salads are very easy as well. I usually prep them a day ahead in little boxes and store them in the refrigerator for 2 days. I just let them come to room temperature and then add the dressings. These are a much better snacking option as well when you are craving for something light and savory.


Ingredients:
1. Any preferred legumes like white beans, rajma, black eyed peas etc., cooked until tender. If greens beans is used, cook until it is tender and crisp.
2. Vegetables like onions, carrots, bell peppers, cucumbers etc. cut into small bite-size pieces.
3.  Guacamole or mashed avocados, 1 tablespoon. (You can skip this if you are not so much into avocados).
4. Lemon juice , 1 tablespoon.
5. Chaat masala, a sprinkle.
6. Salt, as per taste.
7. Finely chopped cilantro and mint, 1 tablespoon.

Preparation:
Mix the legumes, chopped vegetables, along with lemon juice, chaat masala, and salt and serve. It can be stored in the refridgerator for up to 2 days. If you are using avocados, add the mashed avocados  just before serving.

Asparagus And Moong Dhal Stir Fry/ Poriyal

A simple, healthy, and a balanced side dish with pairs well with rice dishes.  A complete fiber rich meal when served with brown rice and any spicy gravies or rasam.

Ingredients:
1. Asparagus, 1 big stalk, washed trimmed and cut into small pieces.
2. Moong dhal, 1/2 cup, washed and cooked with a pinch of turmeric until just cooked and has a crunch in it.
3. Onion, medium-size, 1, diced.
4. Ginger-garlic paste, 1/2 teaspoon.
5. Mustard seeds, 1/4 teaspoon.
6. Urad dhal, 1/2 teaspoon.
7. Broken red chilies, 2.
8. Chili powder, 1/2 teaspoon.
9. Coriander powder, 1/2 teaspoon.
10. Turmeric powder, a pinch.
11. Salt as per taste.
12. Curry leaves, a handful.

Preparation:
Heat a pan with a tablespoon of oil. Add the mustard seeds and let it splutter. Then add the curry leaves, broken red chilies, and urad dhal and fry for a few seconds. Add the diced onions now and sauté for few minutes until the onions are translucent.  Then add the ginger-garlic paste along with salt and all the powder and the chopped asparagus. Mix everything well and cook closed under low flame for 5-8 minutes until the asparagus is cooked. Add the cooked moong dhal now cook for 2 more minutes. Garnish with chopped cilantro and serve with rice and chapathis.

Whole Masoor Dhal Curry

This is a simple curry that I prepare on a regular basis when we get tired with regular dhal. This pairs well with chapathis and rice. When serving with rice, our favorite combination is just plain rice with rasam and pappads served with this delicious curry.

Ingredients:
1. Whole masoor dhal, 1 cup, washed and cooked with a pinch of turmeric until just tender but not mushy. I cooked it on stove top with enough water until 20 minutes.
2. Garlic, 1 medium size, diced.
3. Tomatoes, 2, skin removed and pureed. ( Make a x on the back of the tomatoes and drop it in boiling water for 10 seconds. Remove the tomatoes from the hot water and immerse them immediately in cold water to stop the cooking. The skin will come off easily now. This can be pureed in a blender).
3. Ginger-garlic paste, 1/2 teaspoon.
4. Chili powder, 1/2 teaspoon.
5. Coriander powder, 1/2 teaspoon.
6. Garam masala or any other meat masala like chicken masala etc., 1/2 teaspoon.
7. Salt as per taste.
8. Chopped cilantro for garnishing.

Preparation:
Heat a pan with a tablespoon of oil. Add the diced onions and sauté for a few minutes until translucent. Now add the ginger-garlic paste along with the pureed  tomatoes, chili powder, coriander powder, garam masala along with salt and mix everything well. Cook for 5-7 minutes under low flame and then add the cooked dhal along with a cup of  water and cook for 5 more minutes. Add a dollop of butter on top and serve hot with chapathis and rice.

Bitter Gourd Stir Fry / Poriyal

 This is a recipe request from one of my readers. Growing up, I never liked bitter gourd. This is my mom's favorite vegetable and she used to a cook a small serving of this poriyal just for herself and we wouldn't even want to do anything with this. These days I am into more vegetarian dishes and vegetables and veggies like brinjal and bitter gourd, which I used to hate as a kid, have become my new favorites.  This stir fry pairs with rice dishes like sambar, rasam, and curd rice.


Here are some tips to reduce the excessive bitterness in bitter gourd dishes:
1. Soaking the bitter gourd in salted water or tamarind water for 30 minutes before cooking helps to reduce the bitterness a little bit.
2. Adding a teaspoon of jaggery or brown sugar or palm sugar can also help reduce the bitterness.
3. Adding tamarind extract and more tomatoes increases the sourness of the dish and balances the excessive bitterness.

 
Ingredients:
1. Bitter gourd, small ones, 5-6, chopped finely with the seeds removed and discarded. The ones with the red flesh should also be discarded.
2. Onion, medium size, 1, diced.
3. Tomato, small, 1.
4. Ginger-garlic paste, 1/2 teaspoon.
5. Mustard seeds, 1/4 teaspoon.
6. Turmeric powder, a pinch.
7. Chili powder or sambar powder, 1 teaspoon or more depending upon preferred spice level.
8. Salt, as per taste.
9. Curry leaves, a sprig.
10. Thick tamarind extract, 2 tablespoons. I used a small goose berry size of tamarind for this.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent. Now add the diced tomatoes and ginger-garlic paste and keep sautéing until everything is blended. Add the salt, turmeric powder, and chili powder and mix everything well. Then add a cup of water along with the chopped bitter gourd, tamarind extract and let it cook under medium flame for 10 minutes until the bitter gourd is tender and the dish turns dry. Serve as a side dish with rice or chapathis.