PACHAI MILAKAI CHUTNEY/GREEN CHILLY CHUTNEY

This chutney is so simple but delicious with a mild aroma of green chillies. It is standing out  for its stamp of taste. The basic ingredients that we are used here are jaggery, tamarind, toor dal, rock salt and green chillies and asafoetida. 

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Since we grew up in farming families where jaggery is the natural sweetener, most of our recipes are jaggery based.



Let us check how to make pachai milagai chutney!

Ingredients:

Baby green chillies one cup

Tamarind marble size

(Jaggery) achu vellam one

Salt to taste

Asafoetida one pinch

Sesame oil two tablespoons

Toor dal two tablespoons

Procedure:

Roast the Toor dal in Sesame oil.

Followed by the green chillies.

Saute for a while until the chillies turn pale.

Add Tamarind.

Add Asafoetida and salt.

Saute in a low flame.

Add jaggery.

Switch off the flame and set aside to cool.

Blend all the ingredients together.

Check the salt.

Transfer the chutney to a serving bowl.

Mix the remaining sesame oil and chutney to balance the spice.

The chutney tastes good with the balanced pungency, salt, spiciness and sweetness. 

This chutney goes very well with idlies, dosais and curd rice or any fried rice.

Simple, traditional and fast cooking of kongu cuisine..!!!!!

Stay tuned..!!!!

RAVA PAYASAM/SEMOLINA KHEER

Rava payasam is a quick and delicious kheer using simple and few ingredients. It can be served in  any special family occasions and pooja neivedyam in Fridays. 

Ingredients:

Semolina 50 gms

Sugar 100 gm Optional) I am using jaggery only

Jaggery (organic) 100 gms

Cow milk 50 ml

Cardamom four or five (optional)

Kesari powder half pinch

Cashews and raisins one tablespoon

Other nuts optional

water 500 ml

Cow ghee two tablespoons

Procedure:

Bring to boil water in a pan.

Fry cashews and raisins in heated ghee in a wok over a medium flame. 

In the same wok, add rava and roast until rava turns creamy coloured.

Add boiling water to the semolina mix.

Stir continuously to combine together.

Allow to cook for a soft consistency.

Keep boiling water ready to add finally if the cooked rava thickens.

Add jaggery and sugar and stir continuously over a low flame.

Add milk.

Stir gently to combine all the ingredients together and jaggery dissolves completely.

If Rava mixture gets thickened, add water again to thin the consistency.

Add Cardamom seeds, crushed and stir well.

A Final addition is the remaining ghee. Do it.

If you want to add more milk, you can add.

Grainy,glossy and delish Rava payasam is ready to relish with your loved ones.

Do try out..!!!!!!!