Saturday 25 October 2014

TRENDY BREAKFAST

IDLI AND ONION CHUTNY

A Short Introduction of nutrional benefits of this Authentic South Indian food is necessary, before learning how to prepare idlies.

It is a wonderful weight watcher.
One idli contains 65 calories of protein.
Rich in amino acids.
Never boring to eat.
Fermentation of Idli batter increases bioavailability of vitamin B.
Since it is steamed, fat is very low and easily digestible and suitable food for elders, children, patients, and everybody.
So Idlies are not only a classic and yummy treat to the gustatory senses but also a healthy as well.


Ingredients

Idli rice 3 cups
Gelabi urid dal 1 cup
castor seeds 8
fenugreek seeds 2 teaspoons
gingelly oil one spoon


Procedure

Soak Idli rice and urid dal and fenugreek seeds with enough water for three hours.
Break the kernal of castor seeds and the pulp should be taken out.
Grind the entire mixure for one hour into smooth paste.
Collect the batter into a big vessel and cover with a lid.
Allow it overnight or 8 hours to ferment.
Grease the gingelly oil into the idli moulds.
Boil three cups of water in the Idli making vessel .
place the idli mould filled with batter.
Close the vessel with a lid.
Allow it for 5minutes.
A smell of steamed idlies is coming out.
Open the lid and switch off the flame.
Sprinkle little water over idlies.
Wait for a while and remove the idlies from the mould with a spoon.
Store Idlies in a hotpot.

ONION CHUTNY

INGREDIENTS

Onions one cup full
Gralic 3 pulses
Cooking oil one and half tablespoon
Tomato 1 chopped
Tamarind small quantity
Jaggery medium size 1
Asafoetida one pinch
Salt required
Red chillies small 6
PROCEDURE
Heat the oil and add all the above ingredients one by one in a pan.
Saute it well.
when onions shows transparency take out from the flame.
Allow it to cool.
Grind the mixture with little water.
Chutny is ready to combine with Idlies.



ARISIYUM PARUPPUM SAATHAM (DAL RICE)

This is an whole meal and one potted rice with dal.
The unique and quick recipe.
The people living in Erode, Coimbatore, Tirupur, pollachi, palani, Thindukkal (KONGU NADU REGION) are going crazy for this meal and cooking often in their homes.
Ingredients
Ponni boiled rice two cups.
Toor dal one cup
cooking oil one table spoon
onions chopped one handful
green chillies medium size two
curry leaves one handful chopped
mustard seeds one small spoon
cloves 4
salt required
sambar powder one tablespoon
turmeric powder one small spoon
tomato medium one
Procedure
Wash rice and toor dal three times and keep soaked together in water for 15 minutes.
Heat cooking oil directly in a pressure cooker( 5lit capacity).
Add mustard seeds and cloves to pop
Add.onion, green chillies alongwith curry leaves.
Saute well.
Add turmeric and Sambar powder
Add tomato pieces
Add soaked rice and dal with sufficient water
Add salt and cumin seeds ,chopped garlic pulses and mix well.
Check the taste of salt.
Close the lid.
Allow to cook with one whistle .
Then sim the flame
wait for two minutes.
Switch off the flame.
Wait for 7 minutes and open the lid.
Add mint leaves on the top.

your yummy Arisitym Paruppum Satham is ready.. Serve hot with ghee or ginngelly oil, potato chips, raw banana bajji, pickle, curd.
Try this dish ..!

PAASIPARUPPU KOOTU OR GREENGRAM RIDGEGOURD CURRY

This kootu is a unique dish having high calories of protein.

Ingredients:

Green gram roasted 200gms
Ridge gourd medium size 2
cooking oil one tablespoon
onion chopped one handful
sambar powder one tablespoon
turmeric one small teaspoon
curry leaves finely chopped one handful
cumin seeds one teaspoon

Procedure

Split the roasted green gram  with the help of mixie by pressing button in for one or two seconds.
Wash the green gram three times.
Add water and cook.
Add turmeric and two or three drops of castor oil.
Take care of sufficient water in cooking green gram in medium flame.
Add Ridge gourd pieces after removing ridges and chopping
Add sambar powder and little turmeric
Add salt required
Let the ridge gourd cooked with green gram
Heat the cooking oil in separate small pan and add mustard seeds.
Add onions curry leaves.
Saute well and add cumin seeds.
Add finally one tablespoon of ghee or gingelly oil.
Your green gram ridge gourd😊😋 curry is ready. Serve with rice.


UPPU PARUPPU, PARUPPU RASAM

These above-mentioned dishes are familiar in Coimbatore, Erode, Tiruppur, Palani, Dharapuram, Pollachi areas of Kongu Region of Tamil Nadu, India.
Prepared and served in special days i.e., Ammavasai , festival days. and in special occasions like family get- together days.
These will go very well with potato chips, any veg porials, vadagams .

preparation time:  20 minutes
cooking time: 10 minutes
serves for two.

UPPU PARUPPU

INGREDIENTS:

Toor dal 200 gms
cooking oil one tablespoon
onion chopped 1/2 cup
Red chillies 3
curry leaves 1/2 cup
mustard seeds one small spoon
cumin seeds and pepper seeds coarse powder one spoon
(Roast cumin seeds and pepper seeds together to pop. allow to cool and grind  them coarsely in mixer and collect it in a small container. This coarse mixture is used for Paruppu.rasam or Dal rasam, and Uppu Paruppu.)
garlic pulses 2.

PROCEDURE:

Cook Dal with three whistles and allow to cool.
Divide the cooked dal into 3:1 proportions
Heat the oil and add mustard seeds to splutter.
Add onions, red chillies broken, curry leaves.
Combine well.
let the onions become transparent.
Add cooked dal .
Add coarse powder, salt required and grated garlic pulses.
Mix it well with dal in the flame for a while. and take out.
Uppu Paruppu is ready Now.

PARUPPU RASAM

INGREDIENTS:

One portion of cooked dal made into mixture with water.
Gingelly oil one spoon
mustard seeds one small spoon.
Red chillies three broken
curry leaves one handful
Drained tamarind and tomato extract two cups
coriander leaves one handful chopped
Garlic pulses three
coarse powder two spoons

PROCEDURE

Heat gingelly oil.
Add mustard seeds to splutter
Add curry leaves and red chillies. let the flame low.
Add Asafoetida one pinch.
Pour the extract.
Add required salt and jaggery 10 gms.
Allow to boil and thick.
Add Dal water
Add coarse powder and grated garlic pulses
When the mixture gets the boiling stage, switch off the flame.Add coriander leaves.
Now your Paruopu Rasam is ready.

These above dishes can be served with ghee. You will never forget its wonderful flavour and taste.

Try this combo and leave the comment..!
😇😊😋








Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...