My Leafy World :)

                               

                               

I love to eat on banana leaf. It’s not an authentic South Indian meal if you haven’t had it on a banana leaf. There is something very endearing and amazing about eating on banana leaves. It makes all the food on it more colorful and relishable! 

I also love to end my meal with Paan (Betel leaf and few spices). Betel leaves are used as mouth fresheners, as antiseptic, carminative and are also used in the treatment of coughs and colds. I eat paan after my meals especially during weddings and receptions. It is believed to aid in the digestion of the heavy curried food consumed that is very much a part of Indian festivities.

I often end the day with a cup of Green tea. My new favorite is Tetley Green Tea. I add Mint leaves or Tulsi(Ocimum) Leaves in this green tea to get extra flavor.

Leaves in all its forms, right from the easily-available curry leaves to widely-used coriander leaves, from the humble spinach to the exotic bay leaves, form an important part of Indian cuisine. Indian cuisine is full of leafy associations.

Cooking leafy veggies is something of an art and a single veggie can be made in a hundred different ways! And it is, given that most homes have their own style of preparation for each vegetable! So if you're looking to add the good green leafy vegetables to your diet, here are a few tasty suggestions for how you can cook and enjoy them:

   

Aloevera Peanut Chat / Aloevera Chat:

Arbi Pathrode: (Steamed Colocasia Spring rolls):

Thotakura Vundalu: (Amaranthus Leaf Balls)

Bacchaliaaku Stir Fry (Malabar Spinach Fry):

Kothimira Annam: Coriander Rice:

Methi Mutter Malai: (Fenugreek Green Peas with Cream)

Kothimbir Dhokla: (Spicy Coriander Cake)

Palak Soup: (Spinach Soup)

Pudina Chutney: (Mint Chutney)

Gongura Pesaripappu Curry: White Sorrel leaves Moongdal curry

Karivepaku Chat: (Curry leaf Snack)

Methi Tepla: (Fenugreek leaf bread):

Palakura Pappu: Spinachdal

 
Mullangi Aaku Vepudu : Radish Leaves Stir Fry:

 Ulli Aaku Shanagapindi koora: Springonionleaves besan curry(Kandha paat)

Coriander Mint Ginger Lemonade:

Garlic Gongura Chutney: Garlic Red Sorrel leaf chutney

Methi Kadhi: (Fenugreek Yogurt Soup)

Gangavayilakura Pappu (Purslane Leaves Dal)

Mixed Leafy Vegetables Patties:

Ponnaganti Aaku Pesarapodikoora: (Water Amaranth Moondal Curry)

Chukkakura Pulusu : Green Sorrel Pulusu

Palak Pancharatna: (Spinach Pancharatna Gravy)

Palak Puri : (Spinach Fried Bread )

Menthikura Pappu: (Methidal)

Mixed Greenleafyvegetable Juice:

Chukkakura chutney: (Kattapalak / Green Sorrel Leafy Chutney)

Palak Pakoda: Spinach Fried Snack (Fritter):

Thotakura Biyyampindi Podi Kura: Amaranthus Riceflour Dry Curry

Leafy Papdi:

Alu Palak: Spinach Potato Curry

Tulasi Panakam: (Basil Leaf Sweet Drink)

Bacchaliaaku Majjiga Pulusu (Malabar Spinach Buttermilk Stew)

I haven’t covered all the leaves utilized in various cuisines across the world. These are the basics that most people in India will be able to find at their grocery stores, farmers’ market, farm stand, and/or frozen section.

Keep Trying:

Maybe you’ve tried a few ideas, but are still not convinced. Try again. I know it took a little time for me to get used to working with greens and eating them daily. So, keep at it, and try another technique or another recipe. 

Good luck, Happy holidays :)