Aarai Keerai Masiyal There can never be a day without keerai/ greens in my parents place. Amma loves vegetables and she always make sure that we get a dose of veggies as part of our everyday meals. I have picked this good habit of eating greens from her. Be it veg or non veg recipes there will always be vegetables as sides in the form of poriyals or frys. I love Amma's version of keerai she makes so many varieties that I never fail to miss out when ever I come home and also share them with all of you here. This Arai keerai masiyal is a mix of dal and greens together with a lovely flavour that it can be made as a main curry to go with white rice and sides like poryial or fry. Tamil Brahmin Style Keerai Recipe AARAI KEERAI MASIYAL RECIPE | KEERAI MASIYAL RECIPE Recipe Source -Amma Serves - 5-6 Prep time - 10 mins Cook time - 10 mins Serving suggestion - along with white rice, appalam and any poriyal Ingredients To Pressure cook Moong dal - 1/2 cup (soaked for 10 mins) Shallots - 3-4 / 1/2 big onion chopped Garlic cloves small - 3-4 chopped Green chillis - 2 slit Turmeric powder - 1/4 tsp Jeera/ cumin - 1/2 tsp Tomato - 1 large chopped Other Ingredients Aarai keerai - 1 bunch, chopped Salt - to taste Oil - 2 tsp Mustard seeds - 1 tsp Urad dal - 1 tsp Hing / asefotedia - 1 pinch Red chilli (dry) - 2 no Method 1. Add all ingredients mentioned under to pressure cook in a pressure cooker for 3 whistles and switch off let the pressure gradually settle. 2. In a sauce pan add 1 cup water and add the chopped arai keerai (greens) and let it cook until it wilts. Remove the leaves and add it to the dal mix. 3. In a kadai heat oil and temper the mustard seeds, hing, urad dal, red chilli and pour over the keerai masiyal. 4. Mix well add salt and taste before serving. COOKS WISDOM TIP 1 1. All keerai / greens can be used to make this masiyal. If using fenugreek or drumstick leaves do not chop the leaves. TIP 2 2. You can reduce the amount of dal as per your preference and use any dal variety to make this masiyal. TIP 3 3. For little tanginess you 1 tsp of tamarind paste and cook the masiyal further for 3-4 minutes and switch off. MY FINAL THOUGHTS ON DELL VENUE TAB 7 Over the past few months I have been sharing my experience with Dell Venue tab 7 and today I have to bid adieu to the tab that gave me company all these days. My journey with Dell has been mixed sometimes good and sometimes not so good. But through it all I have learned to understand all the best features that Dell offers through their 7" venue tab. I will be sharing my final thoughts like and dislikes with Dell Venue in today's post. KEY FEATURE OF DELL VENUE TAB 7 INCH INTERNET - Supports Wifi, 2G & 3G network CAMERA - 3.15 MP, 2048 x 1536 pixels OS - Android OS, v4.2.2 (Jelly Bean) MEMORY - 16 GB, 2 GB RAM, microSD, up to 32 GB WEIGHT - 234 g (8.25 oz) Dell Venue Tab 7 inch Dell Venue blogger review MY FINAL RATINGS FEATURES - 4/5 BATTERY - 2/5 ANDROID APPS & OS - 4/5 CONNECTIVITY - 4/5 USABILITY - 5/5 Overall ratings - 3/5 PROS ON DELL VENUE - Userfriendly - Connectivity - 3G 2G WiFi - Internet browsing - 7" size, handy CORNS ON DELL VENUE - Batter life - Camera - Sound I hope my reviews and thoughts on Dell Venue tab has helped you get a fair idea of the tablet and if you ask me if I would recommend it to someone, definitely yes for a first time tablet user. If you use any higher end tablets like ipad / apple products what Dell venue offers may not be up to par with the leading tablets but that does not mean that the Dell is any inferior. In terms of price and user friendly experience Dell is a great tablet that must be explored. With a 7" you sure can carry it along with you everywhere. Fits into any medium sized handbag and is definitely on the go. Hope this review is of use to you and help you decide on your decision to get a tablet. Please note - all reviews thoughts, experiences, photographs shared concerning Dell are my own, I have taken care and time to understand the tablet on my own and with no external help. To view my other review posts on Dell click the links below Dell Review 1 Dell Review 2 Dell Review 3 Dell Review 4 Dell Review 5 RELATED RECIPES VENDHAYA KEERAI KARA KUZHAMBHU VENDHAYA KEERAI SAMBAR METHI PULAO SPINACH COCONUT RICE RED SPINACH MANGO CURRY SPINACH SHALLOTS STIR FRY LOW FAT PALAK KOFTA CURRY PALAK DAL SPINACH TIKKIS SPINACH CHICKEN- CHINESE DRUMSTICK LEAVES PORIYAL BHRAMI LEAVES THOVAYAL

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Paruppu Keerai Poriyal Recipe Greens (Keerai) are a staple in our house, Amma made sure that we have variety of them. I have made efforts to document all the different kinds of keerai recipes in my blog. I remember back when I was young I was never fond of greens but now with all the knowledge of how good they are for your health I have started to change my food habits and add greens to meals or salads. Taking about salads I have found this new interest to salads and dressings and make variety of salads as a dinner meal. I will soon make efforts to post salad recipes. I find myself enjoying salads more than regular food, I find them light filling and my stomach feels so relaxed the next day. Its definitely a tummy cleanser and great if you are someone looking to lose some weight. Comment below if you would love to see salad recipes on my blog :-).  Freshly harvested Spinach leaves Amma has fond this new passion to grow vegetables and fruits and the pictures shared here of greens are home grown and we had a good harvest of greens after the rains :-) I almost saw leaves multiply. Ever since I have seen this my hands are itching to grow greens at home. I hope share my experiences with all of you. Wish me luck ;-) PARUPPU KEERAI RECIPE Recipe -Amma Prep time - 5-8 mins Cook time - under 5 mins Serves - 2-3 people Serving suggestion - as a side for rice and curry Ingredients Spinach leaves - 2 huge bunches Oil - 2 tsp Mustard seeds - 1 tsp Urad dal - 1 tsp Dry red chilli - 1 Curry leaves - 2 torn Garlic - 2 ponds chopped Shallots - 5 chopped Moong dal - 2-3 tbsp soaked for 15 mins Salt - to taste Cumin powder - 1/2 tsp Method 1. In a large pan heat oil and splutter the mustard seeds, urad dal, curry leave, dry red chilli and garlic sauté for 30 seconds add in the shallots and cook for few minutes until they turn transparent. 2. Now add in the spinach leaves and cover with a lid cook for 2 minutes until the leaves completely wilt and cook in their own juices. 3. Add in the soaked moong dal, cumin powder and salt, give it a good stir. Switch off and serve as a side for rice. Keerai poriyal Tamilian style RELATED RECIPES VENDHAYA KEERAI KARA KUZHAMBHU AARAI KEERAI MASIYAL VENDHAYA KEERAI SAMBAR METHI PULAO SPINACH COCONUT RICE RED SPINACH MANGO CURRY SPINACH SHALLOTS STIR FRY LOW FAT PALAK KOFTA CURRY PALAK DAL SPINACH TIKKIS SPINACH CHICKEN- CHINESE DRUMSTICK LEAVES PORIYAL BHRAMI LEAVES THOVAYAL