This Knol khol Mochaikai spicy curry is a yummy healthy and very different stir fry variety.It is very easy to make and can be done quickly.

I have added mochaikai/mochaikottai(FIELD BEANS),you can add any dried beans of your choice.

Knol khol also known as Kholrabi(cabbage turnip),ganth rabi( in hindi) ,noolkol(in Tamil) is one of the healthiest vegetable that is underplayed.
Knol knol is low in calories and rich in fibre, vitamins A,B,C and minerals like calcium,iron,and potassium.
It is rich in antioxidants.

Health benefits-

It aids in weight management as it's rich in fibre and low in calories.
It also increases the metabolism as its rich in B vitamins.
It prevents digestive problems.
It prevents anaemia .
It decreases the blood pressure as its rich in potassium.
It helps in normal functioning of nerves and muscles.
It's rich in Beta carotene thus prevents macular degeneration by neutralizing the free radicals and preventing oxidative stress .
It prevents breast cancer and prostrate cancer as its rich in anti-oxidants.

Ingredients

Method-

Wash and  scrape the outer skin of knol knol and cut into small cubes.
Cook the knol khol and mochaikai (Field beans) in a pressure cooker with little water for 2 whistles. Release the pressure drain the water (use it in rasam) and keep the vegetable aside.

Simultaneously heat oil in a kadai add mustard seeds,jeera ,curry leaves and saute for few seconds then add onions and fry until the onions are cooked, next add ginger garlic paste saute until raw smell goes .

Now add turmeric powder, red chilly powder,dhaniya powder,jeera powder, salt mix well.



Finally add the cooked knol khol and mochaikai, mix everything well. Cook for 2 minutes. Check for salt.

Garnish with fresh coriander leaves and serve hot.

Preparation time-20 mins
Serves-4

Note-
Try using different vegetables like potato,raddish ,cabbage etc.
You can make gravy with the same masala,just add little water and 1/4 -1/2 cup slightly whipped curd and a super sidedish for chappati poori etc is ready.

An healthy and delicious rice variety done in pressure cooker using kovakkai or tindora.
It's an ideal  lunch box menu for both  kids and adults.

Ingredients

Kovakkai/tindora-1/4kg cut lengthwise
Basmati rice-1 cup
Onions-2 nos chopped
Tomato-2 nos chopped
Turmeric powder-1/4 tsp
Cinnamon-1 stick
Cloves-3 nos
Bay leaves-1 no
Salt to taste
Ghee+oil-2 tbsps
Coriander leaves few

For Masala-(Dry Roast and Powder it)

Dhaniya seeds-3 tbsps
Till( Ellu)-1 tsp
Red chillies-8 nos

Method

Dry roast and powder the masalas.
Wash and soak the basmati rice for 10 mins.
Heat ghee+oil in a pressure cooker add cinnamon,cloves,bay leaf,onions,tomatoes, kovakkai fry for a minute then add the basmati rice and gently saute for few seconds .

Next add the ground masala, turmeric powder ,salt and mix well.

Now add 1 1/2 cups of water.close the cooker and cook for 2 whistles.




Garnish and serve hot with onion raitha and chips.


Preparation time-20 mins
Serves-4

Note-
Using the same masala try with different vegetables for more variety.

Cabbage chutney is a simple and tasty thokku /chutney variety made with cabbage. It goes very well with all tiffin varieties.

Ingredients

Cabbage-1 small sized chopped
Onion-1 no
Ginger-1 inch piece
Red chilly-10 nos
Jaggery-1 tbsp
Salt to taste
Mustard seeds-1/4 tsp
Urud dhal-1/2 tsp
Oil-2 tsps
Curry leaves few

Method

Grind the cabbage,ginger,red chillies,onion, salt to a fine paste adding very little water.
Heat oil in a kadai add mustard seeds,urud dhal ,curry leaves and allow it to splutter.

Finally add the jaggery . Mix well.



Serve hot with idli ,dosa, chappati,poori etc

Preparation time-15 mins
Serves-4

Note
Be cautious while cooking as it will splatter a lot cover with lid or cook in low flame.

How to make traditional Inji kuzhambu recipe or ginger kulambu recipe

Inji kuzhambu or ginger kulambu is a very traditional, healthy and delicious Tamil Nadu style kuzhambu/kulambu(gravy) variety made with special ginger masala and tamarind extract.It is very easy to prepare and can be done quickly.learn how to make this yummy inji kuzhambu recipe below.

Ingredients-

Small onion-15 nos
Tomatoes-2 nos chopped
Tamarind extract-from​ small lemon sized tamarind
Sambar powder-4 tsps
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Fenugreek -1/2 tsp
Salt to taste
Gingelly oil-2 tbsps

Grind Together-

Ginger-1/4 cup
Garlic-8 cloves
Cumin seeds-1 tsp
Coriander leaves -a handful
Curry leaves a handful​
Grated coconut-1/2 cup

Method

Saute all the ingredients given for grinding in 1 tsp oil or ghee and grind to a fine paste.set aside.


Heat oil in a kadai add mustard seeds, urad dal, fenugreek and allow it to splutter next add small onions and saute until it's done now add the tomatoes and fry well.




 Add the tamarind extract,sambar powder and required water and allow it to boil until raw smell goes.




Finally add the paste, salt and bring the Kuzhambu to a boil.

Garnish and serve hot.

Preparation time-20 mins
Serves-4

How to make paneer capsicum gravy

Ingredients

Capsicum-2 nos diced to cubes
Paneer( cubes)-100 gms(roasted in 1 tsp ghee)
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Cumin seeds -1 tsp
Salt to taste 
Oil-2 tbsps
Coriander leaves few.

Grind Together(after sauteing in 1 tsp oil)-

Onion-2 nos
Tomato-3 nos chopped
Ginger garlic paste-1 tsp
Cinnamon-1
Cloves-3 nos

Method

Heat oil add the ingredients given for grinding and saute them for few minutes (until the onions and tomatoes are soft) and then grind to a fine paste(Do not add water).set aside.

Again heat oil in the same kadai add the capsicum and cook until they are 3/4 done(DoNot Overcook the capsicum). Remove from the oil set aside.

Roast the paneer in ghee and set aside.

Now to oil add cumin seeds,the ground paste ,red chilly powder,turmeric powder,salt and required amount of water and cook until the gravy thickens and oil oozes on top.


Finally add the roasted paneer and capsicum mix everything well cook for another 2 minutes.

Garnish and serve hot.

Preparation time-15 mins
Serves-4