Boil water (very less) and add sugar and chopped greens. Cook until the stems get soft and drain the water.

Reserve to use it in sambar or in some other gravy that you prepare. First grind peeled garlic and salt in the mixer.

Then add the cooked, cooled keerai and grind well to make a puree consistency. Serve with hot rice and ghee! Accompany with any curry and enjoy the healthy and tasty masiyal.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Methi Chapathi Agathi keerai curry Keerai sambar Mudaikathan Keerai Dosa Venthiya Keerai Kara Kuzhambu Ingredients: 1 bunch - keerai 3-4 cloves - garlic Salt as needed 2 pinches - sugar (less)

Add one and half times of water of the volume of rice. Chopped fried cashew nuts.

Add cashew nuts, raisins, sugar, and turmeric powder to the pan. Fully cover it.

Minimize the flame. Cook for five minutes.

Off the flame. Do not open the cover for further five minutes.

Now pulavo is ready (less)

Add one and half times of water of the volume of rice. Chopped fried cashew nuts.

Add cashew nuts, raisins, sugar, and turmeric powder to the pan. Fully cover it.

Minimize the flame. Cook for five minutes.

Off the flame. Do not open the cover for further five minutes.

Now pulavo is ready (less)

When boiling, simmer for 2-3 minutes. Take off fire, drain, pour some cold water over it.

Drain off in a colander, till required. Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.

Heat butter, cumin seeds, allow to splutter. Add fenugreek leaves, saute for a minute, add ground mixture, milk, Stir and bring to a boil, add boiled peas.

Add sugar, salt, cook till gravy thickens well. Serve hot with tandoori roti.

Making time: 30 minutes Makes: 3 servings Shelflife: Best fresh Note: A small amount of butter has been used to offset the raw flavour of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai. RELATED RECIPES Easy Matka Pista Malai Kulfi Methi Chapathi Gobi matar curry Tamatar shorba bemisal Methi roti Ingredients: 1 bunch fenugreek leaves, finely chopped 1 cup peas, shelled, boiled till soft, drained 1 onion, chopped 2-3 green chillies 1 tsp.

garlic chopped 1 tsp. ginger chopped or grated 1 cup soft lowfat paneer or silken tofu 1 cup milk 1 tsp.

butter 1/4 tsp. cumin seeds 1/ tsp.

sugar salt to taste (less)

Wash and chop the mint leaves very finely, then the spring onions and tomatoes. Mix these ingredients together with the parsley.

Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture. Mix the burghol thoroughly with the parsley, mint and tomato.

Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.

Chill for about an hour in the refrigerator before serving. To serve, line a bowl with crisp lettuce leaves and place the salad on top.

Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled. RELATED RECIPES Mint and Lemon Couscous with Tabouleh Tabouleh - Middle Eastern Salad Ingredients: 2 cups fresh flat leaf parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/4 cup burghul/ (cracked wheat) daliya 2 spring onions, finely chopped 2 cloves garlic, very finely chopped 2 medium sized tomatoes A few crisp lettuce leaves Juice of 2 lemons Olive oil as required S Salt and black pepper to taste (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Wash and chop the mint leaves very finely, then the spring onions and tomatoes. Mix these ingredients together with the parsley.

Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture. Mix the burghol thoroughly with the parsley, mint and tomato.

Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.

Chill for about an hour in the refrigerator before serving. To serve, line a bowl with crisp lettuce leaves and place the salad on top.

Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled. RELATED RECIPES Mint and Lemon Couscous with Tabouleh Tabouleh - Middle Eastern Salad Ingredients: 2 cups fresh flat leaf parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/4 cup burghul/ (cracked wheat) daliya 2 spring onions, finely chopped 2 cloves garlic, very finely chopped 2 medium sized tomatoes A few crisp lettuce leaves Juice of 2 lemons Olive oil as required S Salt and black pepper to taste (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Make a coarse paste (not very smooth). Chop onions finely; mix them with this paste along with salt.

Heat oil in a thick bottomed pan. Press as vadas and deep fry them.

Drain on a kitchen towel and serve them with coconut chutney or tomato sauce. Courtesy: Veggie Paradise RELATED RECIPES Vada pav Masala vada Medhu vada Masala vada Pumpkin vada Ingredients: 1 cup of Horse Gram/Kolluparupu 2 onions 3 - 4 red chillies Salt to taste Oil for deep frying Preparation (less)

Make a coarse paste (not very smooth). Chop onions finely; mix them with this paste along with salt.

Heat oil in a thick bottomed pan. Press as vadas and deep fry them.

Drain on a kitchen towel and serve them with coconut chutney or tomato sauce. Courtesy: Veggie Paradise RELATED RECIPES Vada pav Masala vada Medhu vada Masala vada Pumpkin vada Ingredients: 1 cup of Horse Gram/Kolluparupu 2 onions 3 - 4 red chillies Salt to taste Oil for deep frying Preparation (less)