Suchitra's Life Journey

  KEERAI KOOTU ( Recipe serves 5 ) Keerai kootu as it is called in Tamil nadu got my fancy as its tasty and is nature cure compliant. An easy to make and a very tasty rich dish, can be eaten with millets/ rice or vegetable dosa or even a vegetable chappati. Indegenious rice like Rajamudi rice,Thoyamali rice tastes very good. Keerai or Greens can be anything like Palak, Amaranthus Vareities ( Sirri keerai, Thandu keerai, Arrai Keerai ), Ceylon spinach. Take 200 ml water in a pot boil well. Added 1/2 inch shredded ginger and  jeera powder. Wash and finely chop 2 bundles of palak ( roughly 500gm ) and add to boiling water. Cover and keep in high for just 2 min. Switch off the gas and do not open lid for 10 min. After this no cooking only blending and mixing. Remove the leaves and cool. Puree the palak and add to the remaining hot water in the pot. Also add chopped boiled potatoes 2 or 3 (About 300gms ). Always keep pot covered. Mixie half coconut with green chilli, lots of curry ...

BEETROOT & CUCUMBER SALAD (Per Person) 100gm beetroot 200 gm cucumber 65 gm grated coconut 25 gms sprouts 2 tomatoes purreed or chopped.  Mix well. Take some of the amount puree it and mix. Add lots of coriander and this is your lunch salad BEETROOT & CHOYOTE SALAD (Per Person) 100gm beetroot 200 gm Choyote/ Chow Chow 65 gm grated coconut 25 gms sprouts 2 tomatoes purreed.  Mix well. Take some of the amount puree it and mix. Add lots of coriander and this is your lunch salad.