Mashed Spinach

Mashed Green or Keerai Masiyal/Kadaithal in Tamil is one of our favorite recipes at our home. My MIL often makes a mashed green called ‘Kattu Keerai’ which is available only in Coimbatore. It gives a unique taste with hot rice melted with ghee. She uses earthen pot and ‘mathu’ for mashing the greens.

Spinach is a fast growing green grows in cool weather. Once it harvested it grows again called ‘Cut and Come’. Spinach is high in Vitamain A, C, E and K and low in fat.

Today I have prepared my Mother – In Law’s Keerai Kadaithal recipe with Spinach. The Spinach which I used is a fully organic one which was grown in my garden. Me and my Hubby love gardening!!!


  • Spinach – 300 gm
  • Green Chillies -1 or 2
  • Shallots/Small Onion – 5 peeled
  • Coconut Oil – for seasoning
  • Salt to taste


  • Wash the spinach well and put it in a drainer.
  • Cook washed spinach and green chillies together in a medium flame about 5 min.
  • Do not add water as spinach leaves water.

  • Once cooked switch off the stove and allow the green to cool down.
  • In a separate pan add coconut oil and peeled shallots.
  • Fry until its get golden brown colour. Let it be cool.
  • In a mixie or blender, add the fried onion and cooked green together.
  • Add required salt and grind it into a smooth paste. Do not add water.

Serve hot with steamed rice and Appalam.


Tomato Pickle (Andhra Style)

Pickles hmm yummy. Who does not like pickles? It’s been long time I made pickle at home.Summer has started and hope everyone in India are busy in making Vathal, Vadam and pickles.

Last week one of my friend who hails from Andhra Pradhesh visited my house. She taught me how to prepare this tomato Pickle (Andhra Style) at my home. This is a very easy preparation of recipe which can be used as side dish for Idli, Dosa, Chapathi, Bread, any variety rices.


  • Ripened tomatoes – 6
  • Tamarind – Pea size

For Seasoning:

  • Sesame Oil – 200 ml
  • Mustard Seeds -1 tsp
  • Fenugreek Seeds – 1/2 tsp
  • Garlic chopped – 1 Pod
  • Hing – A pinch
  • Turmeric Powder – 1/4 tsp
  • Raw Chilli Powder – 2 tsp
  • Curry Leaves – few
  • Salt to taste


  • Wash the tomatoes well and cut into small pieces.
  • Heat a pan. Add the chopped tomatoes and tamarind together.
  • Cover the pan with a lid and allow to cook well.

  • Keep a stove in medium flame and let it to be cooked.
  • Do not add water. Let the tomatoes gradually gets cooked with its own water.
  • Check often by stirring. Once it gets mashed switch off the stove and allow it to cool down.
  • Now heat an another pan with sesame oil , add all the ingredients which I mentioned in ‘For Seasoning’ Section.

  • Allow the mixture to cool down for 5 min.
  • After 5 min , add the mashed tomatoes to this seasoned mixture and stir well.
  • Store in a air tight jar and keep refrigerated.

Note : If handled well it comes for a month.

Carrot Lemonade

Carrots contain Beta Carotene and fibre content. Since carrots are rich in vitamin A, it is good for improving eyesight. Also it helps to keep our body skin smoother,softer and firmer.

We can eat carrots as raw, juice or in cooked form as they are always a good choice for our health !

Raw carrot juice is healthier when compared to cooked carrots. Fresh juice is always good for kids. Home made fresh juice is always best than drinking in shops.

Yes today with carrots and lemon, I have made an energetic drink especially to beat the heat in summer.


  • Big Carrots – 2
  • Lemon – Half Squeezed
  • Ginger – A piece
  • Water – 1/2 cup
  • Honey or Cane Sugar – As required


  • Wash the carrots and peel off the skin.
  • Cut into pieces and put it in a blender or mixer.
  • Add a piece of ginger, water and blend it smoothly.

  • Now filter the mixture and add lemon extract.
  • Add honey or cane sugar according to your taste.

Serve chilled.

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