Palak - Raitha.( Curd Curry )

Palak -Raitha is prepared using curd (yogurt). It is one of the easiest and quick dish that any one can prepare. We can have this Palak Raitha with any masala rice, chapatis, rotis even plain rice.

I have used Palak (Spinach), green chilly, curd and mustard seasoning.
Let us see some benefits of having Palak (Spinach) in our diet.
Spinach/palak is full of nutrients. They are very low in calories and fats. The leaves contain good amount of soluble dietary fiber. It helps to control the cholesterol and good for weight reduce.
They have good amount of iron and anti oxidant properties.They contain Vitamins like, Vitamin A, Vitamin C, Vitamin K and beta carotene. Vitamin K helps the bones to be strong. Palak leaves contain good amount of minerals like, potassium, manganese, magnesium, copper and zinc. Potassium helps to control the heart rate and blood pressure.
Please Note : People who are suffering from kidney stones, urinary track problems and thyroid hormone problems do not use Palak leaves regularly.
Let us see the recipe now : Palak Raitha has No Onions or No Garlic recipe.

Things Needed :

Palak leaves -1 small bundle

Yogurt - 1 cup

Green chillies - 2

Salt : to taste

Ingh ( Asafoetida ) - a pinch

Curry leaves - 4 to 6 leaves.

Oil - 1 tea spoon

Mustard seeds : 1/2 tea spoon

Methi/Fenugrik seeds : 4  to 5
Jeera/Cumin Seeds ; 1/2 Teaspoon

Method :

1. Wash and cut palak leaves in to small pieces.
2. Cut green chilly, coriander leaves and curry leaves.

3. Keep a pan on the fire and heat. Put oil and mustard seeds,methi seeds. Let mustard splutter.
4. Add green chilly and fry for 10 seconds. Add ingh, jeera and curry leaves.
5. Add cut palak leaves and fry till they turn soft and cooked. (Cook on low flame).

6. Add turmeric powder (a pinch) and salt. Mix it well. Let it be on low flame for a minute.
7. Put off the fire and let it cool. Add a cup of curd and mix it nicely. Add coriander leaves and serve.

8. Serve with any main dish you have prepared.

Note :

Adding onions and garlic is optional. Adding thick curd gives a better taste. Adding butter milk is an optional. No need to add any coconut gratings. Adding more/less chilly is optional.
Time : 10 Minutes.
Serves :2

Potato ( Aloo ) Palya. ( Curry )

Potato Palya (dry curry) is one of the easiest curry which is very much needed to learn. Poori - Potato baaji or Masala Dosa should have this Potato Palya. It goes well with Chapatis too. Ideal for making bread sandwich and serving as one of the side dish with main dishes. Samosas also can be prepared with this Potato Palya.

You need Potatoes, onions, green chilly and very little spices are used to cook Potato Palya.
Lets see some benefits of eating " Potatoes " in our diet.
Potatoes are one of the common vegetable which every one loves to have. They are loaded with health benefits. They help to improve digestion, reduce cholesterol levels, boost health benefits manage diabetes and strengthen our immune system. They also help to protect the skin and increase blood circulation, Helps to reduce blood pressure. Potatoes help to reduce insomnia, boost eye healthy and maintain fluid balance. and essential dietary food. They are known as a storehouse of energy and nutrition. They contain vitamins, minerals and essential organic compound. Potatoes contain calcium, iron and phosphorus. They also contain Vitamin C, Vitamin A and B.
Potatoes are good for weight gain since it contain carbohydrates, Vitamin C and B. Potatoes are easy to digest and good for babies. It contain good amount of fiber and good for people who suffer from constipation. It is good for inflammation because of it anti oxidant properties.
Always cook potatoes with its cover(outer layer), so that minerals and vitamins are remain safe and thats a healthy way to cook potatoes.

Do not eat sprouted potatoes since it contain only starch. Avoid Eating French fries or any fried or Butter layered baked potatoes. 

Onions, boiled potatoes, green chilly, ginger, and some spices are used in this Potato dry curry.
Lets see the recipe Now:

Things Needed 

Potatoes : 2 to 3
Onions : 3  to 4
Turmeric : a pinch.
Green Chillies : 3 to 4.

Curry Leaves _ 5 to 6.

Ginger _ a piece.

Salt : to taste.

Water : required.

Oil : 2 Table spoons.

Mustard seeds : 1/2 Tea spoon.

Urd Dal : 1/2 Tea spoon.

Jeera 1/4 Tea spoon.
Coriander Leaves : 2 to 3 sticks

Method :

1. Wash and boil potatoes with its cover. Remove the outer layer once it is cooled. (Better to pressure cook). Smash the cooked potatoes nicely once you remove the outer layer. (skin).
2. Remove the outer layer of onions and wash and cut it into small.
3. Wash green chilly, curry leaves and coriander leaves and cut it into small.
4. Wash ginger nicely and remove the outer layer. Wash again and grate it.

5. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let the mustard seeds splutter.
6. Add cut green chilly, curry leaves and stir a little. Add cut onions and fry nicely.
7. Fry onions till they turn slightly brown. Add Turmeric powder.

8. Add smashed potatoes, grated ginger, salt and mix it well. Add 1/4 cup of water and salt. Stir in between so that it does not get burnt.

8. Let it cook on low flame for 1 to 2 minutes. Let all the moisture disappear. Add cut coriander leaves. Mix it well.

9. Shift ready " Potato Curry " to a serving dish and serve with Dosa, Poori or Chapatis.

.Note : 

Boil potatoes nicely so that it will be soft and mixes well with onion. Do not add too much of water when cooking the onions. You can fry onions in oil. (use more oil). If you fry onions in oil (using more oil) no need of adding any water. Adding more chilly is optional.
Adding more onions are also optional. It adds to the taste.
Time : 20 Minutes
Serves : 2 to 3 .