Add the tomato and saute again. Add in the beaten eggs and ground masala with enough salt, stirring till scrambled.

Finally add the coriander leaves and remove from flame and serve hot. Recipe and image courtesy: Friends Cookys RELATED RECIPES Eggless banana walnut bread Stir fried veggies in curly noodles Roasted Eggplant Chutney Banana berry muffins Stuffed cheesy eggplants Ingredients: 4 - eggs (beaten) 1 - onion, finely chopped 1 - tomato, finely chopped 2 - green chillies, finely chopped 1/4 cup - coriander leaves 2 tbsp - oil Salt to taste To grind: 1/2 cup - grated coconut 1 tsp - red chilly powder 1 tsp - coriander powder 1/4 tsp - turmeric powder 1/4 tsp - cumin powder 1/4 tsp - garam masala powder 1/2 tsp - pepper powder 1 small - onion, cubed 3 pods - garlic (less)

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)

The ground rice is then cooked along with masoor dal and spices till its completely cooked. Rice masoor upma can be served with mango pickle and with a scoop of yogurt.

Makes: around 2 Servings of Rice Upma. Ingredients: Raw Rice 1 cup Dalia / 3 Tbsps Green Chiles 3 – 4 2 Cups Packed Raw Mango (Grated) 1/2 Cup 1/2 Inch Piece Raw 2 Tbsps a Pinch Salt to taste Ghee 1/2 tsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash and roughly chop cilantro leaves.

Remove stems, wash and slice the green chiles. Peel and mince the ginger.

Grind cilantro leaves into coarse paste with a tbsp of water and cumin seeds. Grind green chiles separately into coarse paste.

Grind dalia /roasted gram into fine powder and keep aside. Coarsely grind the rice in a spice blender or use rice rawa if available.

Bring to boil 2 cups of water in a sauce pot, add few drops of oil, salt and rice rawa. Simmer and cook covered for around 10 minutes or until all the water has been absorbed.

Remove the cooked rice rawa onto a mixing bowl and fluff it with help of a fork making sure that there are no lumps. Heat a pan on medium heat, add peanuts and fry for few seconds.

When peanuts are little fried, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chile paste, minced ginger and remove from heat.

Then, add cilantro mixture to the hot oil and stir. Add the above cilantro mixture to the mixing bowl along with grated raw mango and dalia powder.

Mix thoroughly and adjust any seasonings if required. Serve rice cilantro upma with pickle or yogurt or both.

Notes: Don’t overcook cilantro mixture in oil. Suggestions: Make sure rice rawa is cooked properly before removing from heat.

If the rice rawa is not cooked properly, add few splashes of water and cook covered on low flame till done. Variations: You can also look for Other Names: Rice Upma, Kothimera Uppudu Pindi (less)

Rarely, panch phoran powder is used in pickles. To make panch phoran powder, toast all the ingredients separately until aromatic.

Cool the ingredients to room temperature and grind them into fine powder.Store the panch phoran powder tight in a dry jar and use when necessary.

Notes: Make sure not to burn any of the ingredients while toasting them (less)