Welcome to my world.Here's my confession...I am a foodaholic.I love good food.I am game for any cusine & am passionate about Indian cooking.Honestly I am not a polished home-maker.I haven't learnt the ropes of the trade the traditional way which is from my mom.I am not very fussy when it comes to food. I would relish & eat simple meal with great delight.Best way to unwind for me is with my family at home, listening to some wonderful music,good food,lots of laughter and possibily some good wine =) Join me as I share with you some wonderful recipes that I have cooked over the years for my family which I usually serve with a large dollop of love ♥.

Monday, 2 April 2012

Water amaranth / Ponnanganni keerai Rice

I love greens & love to experiment and cook them in different ways not that I don't like the traditional keerai porriyal,koothu,masayal,fry,molakosham.....Of late our in take of greens has been very limited.So I thought maybe I should try to include greens atleast once a week to our menu.My kids are not very ethu when it comes to eating greens & sadly like most moms I have to hide them by puring or mincing it.Hopefully they will grow to appreciate the goodness of greens & spare me the trouble of puring it.Till then its hiding the greens that will work for me =).

The recipe I am about to share is not just very delicious but extremely healthy.There are several greens which have loads of goodness but we tend to be shy in trying them.Today I would like to share with you the goodness of "Green gold-Ponnanganni keerai". True to its name this green is believed to be beneficial in improving eye sight,for clearer complexion,for curing piles & ofcourse for promoting hair growth.

Now that a lot of gyan has been shared lets move on to the recipe =).

 Ponnanganni keerai Rice:




Ingredients:

  1. Water amaranth / Ponnanganni keerai :1 bunch (cleaned & washed well-atleast 4-5 rinses)
  2. Shallots : 7-8 no's(peeled,washed & chopped finely)
  3. Garlic : 3 flakes(finely chopped)
  4. Tomatoes :3 (medium sized,chopped finely)
  5. Cumin seeds : 1 tsp
  6. Tumeric : 1 tsp
  7. Red chilly powder : 1- 1 1/2 tsp
  8. Green chilly : 1(uncut)
  9. Tamarind pulp :1-2 tbsp
  10. Mustard seeds : tsp
  11. Curry leaves : 1 sprig
  12. Dry red chilly : 2 no's
  13. Salt : to taste
  14. Oil : 2 tbsp
  15. Ghee /Clarified butter : 2 tbsp
  16. Cooked Rice : 3-4 cups ( amount used for serving 3 adults)

Method:


Boil about 1 cup of water in a large sauce pan.When the water comes to a boil add the greens,shallots,tomatoes,green chilly,garlic,cumin & tumeric powder.Cook it covered for about 5-8 mins.Remove and let it cool down to room temperature.Puree this when it cools and set it aside.

Now in a wok add the oil & clarified butter.Add mustard seeds,dry red chilly,curry leaves.When the mustard seeds begin to splutter add the pureed green's mix to it and cook for 5 mins.Now add salt,tamarind pulp,red chilly powder.

When the pureed greens starts emitting oil from the sides,its time to add the cooked rice.Blend everything well.The Keerai rice is ready to be served.It tastes best when eatten hot.
Vaddams / papadam /Vattal & fresh curd go very well as acompaniment with the keerai rice.The rice is quite filling one since w have been generous with the clarified butter =) but trust me your family will love every bit of it.

NB: The pureed green mix (before adding rice to it) could also be eatten as an acompaniment dish with curd rice / jeera rice / coconut rice / plain dhal rice & ofcourse parrupu podi =).

So the choice of serving it is totally your discreation.Do make it & let me know how well your family enjoyed it.

Happy cooking !

Cheers,
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1 comment:

Dhiraj Kumar said...

Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
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