Horsegram Green porial

Horsegram was fed primarily to the horses, hence the name. However, this is so rich in nutrients that it is consumed by humans too for it also has lots of medicinal properties as per Siddha. Horsegram or kollu as it is known in tamil, takes a longer time to cook; so it is generally soaked overnight and then cooked, sprouting makes it more healthier. And, the water used for blanching the horsegram is healthy and flavorful which is not discarded but used to make rasam. 

Ingredients:

1. Horse gram - 1/2 cup
2. Amarnath greens (Mullai keerai) - 1 bunch
3. Green chilies - 2
4. Curry leaves - 1 sprig
5. Onion -1
6. Garlic - 5 cloves
7. Mustard seeds - 1/4 tsp
8. Asafoetida - 1 pinch
9. Oil - 1 tbsp

Method:

Step 1: Wash and soak the horsegram overnight. pressure cook them with some salt.

Step 2: Pick the leaves from the greens bunch, wash thoroughly, drain and chop them. Chop onion, peel and chop garlic.

Step 3: Heat oil in a kadai, splutter mustard, sprinkle asafoetida, saute onion & garlic, slit green chilies and add drained horse gram into it.

Step 4: Once the left over moisture evaporates, add chopped greens. Sprinkle some salt, mix and close with a lid.

Step 5: After 3 minutes, open and stir once. Cook it opened for another 2 minutes and turn off heat.
Step 6: Serve hot with rice and kollu rasam (Prepared in the usual way except that instead of dal stock, horsegram stock is used).

Corn Korma

It is such a scrumptious dish that is so so simple and would appeal you very much. Sweet, tangy, salty and spicy korma goes well with pulao or rotis. As a fresher in kitchen, this is definitely one of my savior dishes.

Ingredients:

1. Corn - 1 cup
2. Oil - 2 tbsp
3. Onion - 1 finely chopped
4. Cardamoms - 2
5. Tomatoes - 2 finely chopped
6. Beaten curd - 1 cup
7. Chili powder - 1 tsp
8. Sugar - 1/4 tsp
9. Turmeric powder - 1/4 tsp
10. Green chili - 1 chopped fine (optional)
11. Salt to taste

Method:

Step 1: Blanch or steam the corn for 4 minutes.
Step 2: Now heat oil in a pan, add cardamoms and saute the chili, onion and tomato in it.
Step 3: Add the chili powder, turmeric powder, salt, sugar and add cooked corn to it.
Step 4: Add the beaten curd, stir continuously until it starts to boil and transfer immediately to serving bowl.

Pumpkin Kozhaviri

If kids do not like any vegetable, probably it is because the parents didn't make them like it. I remember hating pumpkin when I was a kid and someday my grandpa exemplified to me how much on this pumpkin kozhaviri and I suddenly started developing a taste for it. He did not really give any long gyan, after all at the age of 6 such a gyan would have made me to detest the vegetable further; instead he lightly described how beautiful and fresh they are grown in the season and how this particular dish melts in his mouth and not just words but observing him relishing the dish made me give it a try and somehow it started tasting great for me then onward. It sounds crazy, but some frames of childhood are so clear that they stay long lasting; so, it is wiser to make such frames good ones. 

Ingredients:

1. Pumpkin cubed and boiled with salt and turmeric – 2 cups
2. Green chillies – 2 chopped fine
3. Oil
4. Mustard seeds – ¼ spoon
5. Urad dal – 1 spoon
6. Asafoetida – 1 pinch
7. Curry leaves – 1 sprig
8. Tamarind extract – ¼ cup
9. Coriander leaves for garnishing

Method:

Step 1: Temper mustard seeds, urad dal, green chillies, curry leaves and asafoetida in this order in3 spoons of oil.
Step 2: Add boiled pumpkin and pour some water and slightly mash it with ladle
Step 3: Pour tamarind extract to it and let it boil
Step 4: Garnish with coriander leaves finally
Step 5: Serve with hot steamed rice along with ghee