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Since my mom is here to stay with us for a few days, it is my pleasure to present / record some really simple traditional recipes like Keerai Masiyal.

According to my knowledge, there are three common dishes made with Spinach in Tambram cuisine. The first one being the simple mashed spinach or Masiyal ( Masikka means to mash in Tamil) , the second one being Keerai Kootan / Keerai Milagootal which is a delicately spiced spinach - lentil preparation had with rice and the third (and my not-so-favourite) Pulikkeerai or spinach soured with tamarind. There is also a fourth variety in which cooked udad dal is added to mashed spinach. The recipe Im sharing today is Keerai Masiyal or very simple mashed spinach that can be served as a side when you are just in the mood for some steamed rice and dal. This one also goes fantastic when mixed with some sambar and had along with yogurt rice (tairsaadam).

This is a fine example of typical Tamil Brahmin cuisine, where less is always more and the flavours of the main ingredient are relied upon to the maximum without adding strong flavours like onion or garlic.

Keerai Masiyal
Category - Greens, Tambram recipes, Side, low-carb
Time taken - Under 30 minutes
Recipe source- Traditional tamil brahmin recipe
Makes - 2 cups of mash, serves 4 as a side along with rice

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ingredients
2 fat bunches of spinach (7-8 cups of finely chopped spinach and thin stems - excluding the thick stems)
1/2 cup water
Salt to taste
1 tsp oil
1 tbsp udad dal
2 dried red chillies, broken into pieces
1 heaped tsp rice flour dissolved in 2 tbsp water (You can use wheat flour alternatively)

special equipment
a stone-pot or kal-chatti is the best option, followed by a heavy cast iron pot.
a rounded heavy wooden / iron spoon for mashing


directions
In a very heavy bottom pan (traditionally a kal-chatti /heavy stone pot) place the chopped spinach leaves with half cup water. Keep the flame on medium high. It will take 6-7 minutes for spinach to completely wilt and release the water content.

Keep mashing the spinach in the pot with the heavy iron /wooden spoon. Once thoroughly cooked, remove the pot from flame. Keep it on the counter top and mash well for 3-4 minutes, until the spinach is creamy. Add salt to taste.

In a small skillet, place 1 tsp of oil and put in the udad dal. Fry until light golden, and then add the red chillies. Saute for a few seconds until crisp and slide the tempering onto the mashed spinach. Add the rice flour-water mix into the pot as well, place it back on the flame, let the whole mix come to a simmer. The rice flour will get cooked and flavours of the tempering will merge into the mash.

Serve hot with rice.

Since there are very few ingredients, it is best to use the freshest possible spinach for this dish. Frozen spinach could work well too. We always use regular spinach, but I guess baby spinach would work as well.

Finally I get to send something for Nupurs A-Z of Indian Vegetables - M for Masiyal
I would also like to submit this in addition to this for RCI - Tamil Cuisine

Tags: Tambram cooking, low-fat, vegetable, Saffron Trail, Recipe, Food, Indian food blog, Healthy eating, Healthy living, Mumbai, India

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a caramelized sugar and vinegar reduction. The modern Gastrique is usually a vinegar reduction combined with some type of fruit, either fresh, or in jams and preserves. The reason for the “Simple Complexity” in the title is the fact that this sauce is ridiculously easy to make, yet the number of potential combinations is virtually infinite.

The complex layers of flavors that can be achieved by mixing and matching different fruits and vinegars is what makes this such a fun sauce to make and serve. You could use the exact same technique you’ll see in the video and make a new version every time you serve this for the rest of your life. By the way, if you have any smoked duck breast laying around, the combination of Black Currant preserves and aged Balsamic vinegar I used was perfect. Enjoy!

4 large tomatoes chopped
2 green chilies chopped
2 large onions sliced finely
Salt to taste
1teaspoon chillie powder
Juice of 1 lime
2 tablespoons oil
Heat the oil in a pan and fry the onions till golden brown. Add the chopped tomatoes, chilies, salt, chillie powder and lime juice. Simmer on low heat till the tomatoes are cooked to a pulp and all the water dries up. Serve with rice, chapattis, Dosa or Idlis