Tuesday, 23 August 2016

KOZHIMUTTAI PANIYARAMS/EGG DUMPLINGS

Eggs have been a staple part of our diet across the world from ancient times onwards as the ancestors discovered that the eggs as a safest and nutritious form of food. Eggs themselves prove that they are unique and loved by all because they are the powerhouse of high profile nutrients in their tiny oval shaped package. There are two parts namely the albumen and the yolk. The yolk is suspended in the liquid of albumen and contains 80 % of the nutrients and almost all the fats. The albumen contains water compounds and protein. It contains significantly the vitamins A, B complex, vitamin D, E. phosphorous, zinc and calcium. The key organic compounds in the egg, highlighted are the omega 3 compounds, high profiled protein and antioxidants.

Most of the scientific studies have shown that the eggs support in preventing stroke, heart attack and other cardiovascular diseases as they contain good cholesterol (HDL CHOLESTEROL) which improve heart health.

It prevents cataract to a certain extent.

It is recommended that the organic eggs are to be consumed. It may be costly but it is worth and beneficial to our health.

We are going to make country eggs paniyarams right now..

Ingredients:

Fresh Country eggs five
Bellary onion one finely chopped half cup
Coriander leaves finely chopped half cup
Baby curry leaves finely chopped half cup
Pepper powder one spoon
Salt to taste
Green chillies three optional

Procedure:

Check the genuine eggs by placing the eggs in the water. A fresh egg will sink in water while the stale egg will float in the water. Choose eggs from organically raised chicken. It is advisable to check the eggs visually whether they are having cracks or oozing out in the box during purchase. The selected organic eggs must be stored in the refrigerator up to one month.

Wash the eggs well.
Break the eggs using a spoon into two parts.
Pour the yolk and albumen in a dry bowl.
Add required salt.
Whisk well by a spoon
Add onions, green chillies, coriander leaves and curry leaves.
Whisk again for a couple of minutes.
Heat the paniyaram pan with half spoon of ghee or sesame oil in each slit.
Pour the whisked egg mixture into an each slit and cover with the lid.
Allow o cook for a minute.
Flip the other side of the panyarams with the needle.
Take the cooked paniyarams away from the pan and collect in a serving bowl.
Sprinkle salt and pepper, if you opted

Enjoy..Kids will love them to eat more.



 










PALAK KEERAI POORIAL/PALAK STIR FRY

PALAK KEERAI OR SPINACH is packed with rich vitamin A that reduces the risk of eye related problems. It  also regulates the blood pressure since it contains potassium and sodium. The amount of folate contains in palak or spinach or pasalai regulates  hypertension, relax the blood vessels and induce the prompt blood flow.

The spinach proteins are controlling the cholesterol levels and fat deposits thereby render a great support in preventing stroke and heart attacks. The magnesium contained in the spinach is reducing and controlling the blood sugar levels and it is a  good source for diabetic people.

The minerals such as manganese, magnesium, zinc and phosphorous in spinach help in strengthening  the bones and prevent the risk of osteoporosis and strengthen the bones. It contains vitamin K also.

It is good for pregnant women since it contains folate to a considerable extent. It builds red blood cells and good for growing fetus by developing a  new nervous system.

It fights against free radicals and prevents the risk of all types of cancer by 34 % 

In conclusion, the regular consumption of the spinach is recommended to the health and immune system of our body.

PALAK KEERAI PORIAL;


Ingredients:

Palak keerai two bunch
Shallots chopped one cup
Curry leaves one sprig
Green chilies three
Sesame oil one tablespoon
Turmeric one spoon
Mustard seeds one spoon
urad dal and channa dal mixed one spoon
Cumin seeds (dry roasted powder one spoon
Salt to taste
Coconut grates one cup

Procedure:

Clean the  palak/spinach by washing several times to remove the mud.
Chop them using a scissor.
Peel off the shallots and chop them into fine pieces
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves, dals and turmeric.
Saute them for a couple of minutes.
Add the chopped spinach and wait for a minute.
Let the greens be swirled and cooked
Add salt and mix well.
No need of addition of water. The water absorbed in the leaves is sufficient for cooking.
Saute them until the entire water absorbed.
Add coconut grates and mix well so as to combine the greens and grates together.

Your nutritious palak keerai porial is ready to serve with ghee and hot steamed rice. 
Enjoy its rich taste.
You will name this side dish as an appetizing star..!!!!  



INSTANT BUTTERMILK KUZHAMBU

This is a simple and quick fix side dish.
Its flavour and taste are too rich to have with hot rice.


Ingredients:

Thick buttermilk two cups (left over)
Shallots one cup
Red chillies three
Curry leaves one sprig
Mustard seeds one spoon
Sesame oil one tablespoon
Asafoetida one pinch
Cumin seeds one spoon
Cilantro leaves finely chopped half cup
Sambar powder one spoon
Turmeric one spoon.
Salt to taste


Procedure:

Add salt to the buttermilk and mix.
Keep aside.
Heat the oil in a tempering pan over a medium flame.
Add mustard seeds to crackle.
Add shallots, red chillies and curry leaves.
Saute for few minutes till the shallots become translucent.
Now simmer the flame.
Add asafoetida, cumin seeds, turmeric and sambar powder.
Add cilantro leaves.
Transfer the sauteed ingredients to the buttermilk and blend well using spatula.

Yummy and instant buttermilk kuzhabu with hot steamed rice are the best accompaniments to each other..
Any side dish such as pickle, greens stir fry, veg.porial  combine well with this instant morekuzhabu satham.



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