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SUMMER SPECIAL ROSE WATER

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EXOTIC BRINJAL THOKKU

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SUMMER SPECIAL FINGERMILLET MEAL

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SUMMER SPECIAL-BOTTLEGOURD KOOTU

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SUMMER SPECIAL KAMMANCHORU

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Here is an authentic kongu meal to beat the heat!

FENUGREEK OOTHAPPAM

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Preparation Time 8 hours                                                           
Cooking Time: 10 minutes
Yield: 6 servings.

Ingredients:

Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.

Procedure:

Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.

Venthaya Oothappam is ready to have with Chutney or sambar of your choice.




INCREDIBLE CORIANDER GREENS CHUTNEY

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Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food.

How to make this flavourful coriander greens chutney?

Preparation Time 10 minutes
Yield: 2 servings

Ingredients :

Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves  3 pcs, peeled
Water 20ml

Procedure:

Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.

The most delicious Coriander greens chutney is ready to have!

IRRESISTIBLE EGG FRITTERS/EGG BAJJIS

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This is a very simple tea time snack or the best tasty starter before any meal or the best side dish for Non-Vegetarian feast.
How to make?
Ingredient we need:
Boiled eggs four Besan flour 150 gms Raw Rice flour 50gms Asafoetida 1/4 Tsp Cooking Soda 1/4 Tsp Salt 1/2 Tsp Red Chilly powder 1/2 Tsp Groundnut Oil to deep fry 400 ml Water approximately 100 ml
Procedure:
Wash the four eggs thoroughly.  Pressure cook the eggs as shown in the video. Allow to cool down. Meanwhile, we will make the batter.
In a mixing bowl, add 50 gms Raw rice flour, Besan flour, Salt, Red chilly powder, Cooking Soda,  Asafoetida and water to make a thick batter. Mix well to combine. Check the salt and add if needed.
Remove the shells of the cooked egg and chop them into 1.5-inch discs.
Immerse them into the batter gently using a fork. Now,  heat the oil to the frying temperature on medium heat. Drop the egg discs with the batter one by one. Allow deep frying until crispy and golden brown. Turn over occasionally to fry evenly. Once the…

FABULOUS FENUGREEK GREENS STIR-FRY

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PURE FILTER COFFEE

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