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Showing posts from October 25, 2014

TRENDY BREAKFAST

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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 …

ARISIYUM PARUPPUM SAATHAM (DAL RICE)

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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…

PAASIPARUPPU KOOTU OR GREENGRAM RIDGEGOURD CURRY

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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

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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…