HOW TO MAKE Mulaikeerai Poriyal / Amaranath Poriyal

Mulaikeerai Poriyal / Amaranath Poriyal

Amaranth leaves also called as Mulai Keerai in Tamil and Thottakura in Telugu have high nutritional benefits and rich anti-oxidant values. They can be available in either green, purple or reddish colours.

These amaranth leaves are widely used in Indian Cuisine along with Lentils. I tried to make dal, vadais, poriyals with these amaranth leaves so far. Out of the varieties I tried and liked, this poriyal variety is simpler, tastier, quicker and fits in any good South Indian Thali as a healthy side.

Ingredients

Amaranth Leaves / Mulai keerai / Thottakura - 1 Big Bunch

Oil - 1 tbsp

Hing/ Asafoetida - 1 Dash

Salt - To Taste

Sugar - 1 Small pinch

Urad Dal /Ulutham Paruppu / Minna Pappu - 1 tsp

Dry Red Chillies - 2

Channa Dal / Kadalai Paruppu / Senaga pappu - 1 tsp

Fresh Coconut Flakes - 2 tbsp

Method

• Take out the Amaranth leaves along with the stem and keep them separately. Omit the big stem at the bottom and take out till you could use.
• Wash the Amaranth leaves and its stem thoroughly without any sand or dirt particles. Drain all the water and chop them nicely.
• In the frying pan, add oil first. When its heated, finish the tempering by adding all the ingredients for tempering. When its done, add the leaves and a pinch of sugar and sprinkle some water on top of it.
• Close the lid of the pan and allow the leaves to cook for 2 minutes.
• When its cooked , open the lid and fry them for 2 more minutes. Add salt now and fry them again for another minute.
• Switch off the flame and sprinkle fresh coconut flakes on its top.
• Mix them well and serve as a healthy side dish in your special thali. It will look and taste like a Sundal.

Tips / Variations

Soak a tbsp of Thuvar Dal / Thuvaram Paruppu / Kandhi Pappu in water and cook them to a desired level before adding it to the Poriyal. This addition brings in more flavour and sundal taste.

HOW TO MAKE Minestrone Soup

Minestrone Soup

Minestrone Soup, is a thick Italian Soup which is made with vegetable stock, tomatoes, onion, celery, carrots and other vegetables with an addition of some pasta and beans. If you wish to have a wholesome meal at nights, you can very well go for this soup. It fills the stomach and the soup contains everything needed for an one time meal. Happy to mention that some leftover soup was totally enjoyed by my daughter and she requested me to make this often.!!!

Ingredients

Tomato - 3 Big or 32 Oz Tomato Puree Can

Carrot -- 1 Medium

Potato - 1 Medium

Butternut Squash - 1 Cup cubed
Zucchini - 1 Medium

Green Pepper / Capsicum - 1/2 Medium

Celery Sticks - 2

Green Peas - 1 handful

White Onion - 1/2 Medium

Cooked Pasta - 1 Cup ( preferably mini size pasta )

Coriander Leaves or  Parsley  - 2 tbsp

Crushed Garlic - 2 tbsp

White beans / Red Beans cooked - 1/2 cup

Beans - 7 to 8 Medium

Vegetable Stock - 4 to 5 cups

Salt - To Taste

Dried Oregano Seasoning - 1 tsp
Dried Thyme Seasoning - 1 tsp
Dried Basil Seasoning - 1 tsp

Black Pepper Powder - As required

Olive oil - 1 tbsp

Parmesan Romano Cheese - To Garnish on its top before serving

Method

• Wash and cut all the vegetables into tiny cubes. Keep them ready.
• In a thick bottomed soup pot or vessel, add the Olive Oil first. When its heated, add the crushed garlic and onion and fry them till golden brown. Then, add the other vegetables and fry them for 2-3 minutes. Cover the lid for a while tilll the tomatoes get mashy and cooked. Cook all the vegetables for another 3-4 minutes on a low flame.
• Add the vegetable stock now and if required, add some water into the pot and cook everything on a medium flame till the vegetables get cooked completely.
• Finally add the italian seasoning powder, required amount of salt, black pepper powder into it and allow them to get blended well for few more minutes.
• Garnish with parmesan cheese and shredded coriander leaves or Parsley ( of your choice ) and serve in a soup bowl. Serve with a side of toasted garlic bread.

Tips / Variations

You can add any seasonal vegetables of your choice while making this soup. I have not added few due to unavailability. In addition to Italian seasoning powder, we can add crushed basil leaves to make it more flavourful.