Tuesday 28 October 2014

RADDISH SAMBAR AND RASAM COMBO

This dish is a protein based.
Rasam may be used as a different starter. It is helping in fast digestion.
pepper, cumin seeds used in this rasam is of medicinal value to cure cold to some extent.

RADDISH SAMBAR

INGREDIENTS

Toor dal one cup full
turmeric one teaspoon
castor oil one spoon
tamarind small ball size to be soaked in water for half an hour
sambar powder one tablespoon
asafoetida one pinch
onion chopped
curry leaves
raddish two
tomato pieces

PROCEDURE

Cook toor dal with enough water adding turmeric and castor oil in a pressure cooker.

Make a thick extract of tamarind.

Heat oil in a cooking vessel and add mustard seeds to pop.

Add onion , curry leaves, and radfish rounds, tomato pieces.

Saute well.

Add asafoetida, sambar powder.

Saute again.

Add tamarind extract .

Add salt required and allow to become thick.

Add toor dal cooked and three cups of water mixed with.

cook for 15 minutes in medium flame.

Sambar is ready.

Serve with hot rice and ghee. This is an amazing lunch..u enjoy it.

Note:

Divide the cooked dal into 3:1 proportion. three parts to sambar. remaining one portion is to be used for rasam.
You already know how to make rasam in the previous post- uppu paruppu , paruppu rasam. The same method to be followed.

WHEAT RAVA UPMA

Wheat is a good source of dietary fibers.
Contains very low saturated fats,  cholesterol and sodium.
It is highly recommended for weight loss.
Manganese and Selenium to a certain extent.

WHEAT RAVA UPMA

INGREDIENTS

wheat rava 1 cup
savourite vermicelli 1 cup
onion chopped 1 cup
green chillies three medium size
ginger grated 1 tablespoon
cooking oil 1 tablespoon
mustard seeds one spoon
any dal one spoon

PROCEDURE

Heat oil in a Pan
Add mustard seeds and allow it to splutter
Add dal, onions, green chillies, curry leaves together.
Saute well.
Add 4 cups of water and required salt.
Allow to boil
Add rava and roasted vermicelli.
Mix well and close with lid.
Let it cooked in a low flame for 2 minutes.

Upma is ready.
Serve with ghee, cane sugar (optional)
curd, chutny, sambar.

Try it....!

Sunday 26 October 2014

KOLLU PARUPPU AND KOLLU RASAM








Kollu paruppu or Horse gram contains high protein resources more than other dals.
It is having medicinal value to cure kidney stones, menstruous problems.
It is a weight reducer and cholesterol free.
contains antioxidants.

KOLLU THUVAIYAL

INGREDIENTS 

Horsegram one cup
onions peeled off and chopped one cup
Red chillies 4
curry leaves one cup
coriander seeds 1 tablespoon
cumin seeds one spoon
Cooking oil one tablespoon
Salt required.

PROCEDURE

Cook horse gram in a pressure cooker.
Heat oil in a pan and saute red chillies,  onions, coriander seeds , cumin seeds and curry leaves combined together in oil.
Allow the ingredients to cool.
Allow the cooked horse gram to cool.
Drain the water from cooked horse gram completely.
Grind the roasted ingredients with one portion of cooked horse gram coarsely.
Take and Mix half  portion of a ground mixture in drained water in a separate vessel.
Add the remaining cooked horse gram into the jar and grind with required salt.
Thuvaiyal is ready.

KOLLU RASAM

INGREDIENTS:

Tamarind small ball size
mustard seeds one small spoon
red chillies 2 or 3
Tomato small size cooked and extract with tamarind.
salt
jaggery required
Gingelly oil one spoon
Asafoetida one pinch

PROCEDURE:

Heat gingelly oil in a cooking vessel
Add mustard seeds to splutter
Add red chillies broken and curry leaves
Add asafoetida
Saute a while and pour the entire extract of tamarind and tomato, salt, and jaggery. 
Allow to boil for 3 minutes and add the drained water from cooked horse gram .
Allow to boiling temperature.
switch off the flame
Add chopped coriander.leaves for an extra flavor.
Rasam ready
Serve Thuvaial with ghee and Rasam with hot rice.
Just try this..u will enjoy this combined combo- dish and feel energetic!!😊😊😊😋 








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..!
😇😊😋








Friday 24 October 2014

BITTERGOURD TAMARIND CURRY (BITTERGOURD PULIKUZHAMBU)

Before we try to know how to cook the bittergourd curry, we ought to know its nutritional value.
various health benefits that bitter gourd provides are as follows: It is used to treat various diseases including cholera, diabetes mellitus, eye disorders, sleep disorders, blood disorders, piles, constipation, indigestion, respiratory problems etc. Apart from treatment option, it is also an energy and immune boosting food that when consumed on a regular basis (say three to four times a week) gives enormous positive results for the human body. It also helps to remove the toxins from the liver.
Bitter gourd also has beauty effects where it helps to clean the blood from within, purifies the blood system and gives natural glowing skin free of acne and other skin disorders. The reason behind this is the presence of antioxidants in large quantity in this vegetable. If children are introduced to the taste of bitter gourd from a young age, they get used to the taste gradually and get accustomed to food preparations using bitter gourd. The vegetable helps to strengthen the immune system in children, rendering them less vulnerable to diseases.

100 grams of bitter gourd comprises of the following nutrients: 

 Calcium - 19 mg
 Copper - 0.034 mg
 Dietary Fiber - 3 g 
 Dietary Folate Equivalents - 72 mcg
 Folate - 72 mcg
 Food Folate - 5.6 mcg 
 Iron - 0.43 mg
 Magnesium - 17 mg
 Manganese - 0.089 mg
 Pantothenic Acid - 0.212 mcg
 Phosphorus - 31 mg
 Potassium - 296 mg
 Protein - 1 g
 Selenium - 0.2 mcg
 Sodium - 5 mg
 Total Carbohydrates - 4 g
 Zinc - 0.8 mg
 Vitamin A – 471 IU
 Vitamin C – 84 mg
 Total Fat - 0g
 Saturated Fat - 0g
 Cholesterol - 0 mg
 Folic Acid - 0 mcg 
 Sugars - 0 g 




Bitter melon or bitter gourd is generally cooked in the green stage. In Chinese cooking, bitter melon is typically stir-fried, or used for soups. Bitter melon tea is also available. In Indian cuisine, bitter melon is stuffed with spices and cooked in oil. It is also prepared as curry, deep fried with peanuts or other nuts or tossed lightly in a salad. It is believed that bitter melon's health benefits are due to its active ingredients - momordicins, cucurbitacin B, and glycosides (such as momordin, charantin, charantosides, goyaglycosides, momordicosides). Consume bitter gourd regularly and live a healthy life.





                                            BITTERGOURD TAMARIND CURRY


Ingredients :

bittergourd 250 Gms seeds removed and chopped
tamarind 15gms
jaggery 15gms
salt to taste
one hybrid tomato finely chopped
Asafoetida one pinch
gingelly oil one tablespoon
mustard seeds
fenugreek powder half pinch
curry leaves one bunch finely chopped
onions finely chopped
turmeric powder one small spoon
shakthy sambar powder one tablespoon.

procedure

Add gingelly oil one tablespoon in a cooking vessel.
Allow the mustard seeds to splutter.
Add onion pieces curry leaves and one pinch of asafoetida and half pinch of fenugreek seed powder.
saute well with turmeric.
Add chopped bittergourd pieces
saute well. 
Add salt to season the pieces.
Pour the tamarind extract prepared by soaking tamarind in little water.
Add jaggery and enough salt.
and sambar powder.
Allow to cook for 10 minutes.
when the gravy becomes thick, remove the curry from the flame .
Mix one spoon of gingelly oil with the cooked curry.
Garnish with coriander leaves finally . It will give an extra flavor to this curry.



Your Bitter gourd  tamarind curry is now ready to taste with cooked rice. 


Try this curry....!

I am looking forward to your esteemed comments.



















                  


Thursday 23 October 2014

OKRA PEPPER STIR FRY

Health Benefits of Okra

The pods are among the very low calorie vegetables. They provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs. The pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition.

The pods contain healthy amounts of, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. It is one of the vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

Fresh pods are the good source of ; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring. The gumbo pods are also an excellent source of anti-oxidant vitamins, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals.

The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of .  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.

The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.
source : www.nutritionandyou.com

Lady's finger (okra) pepper stir fry

This is an easy and instant cooking recipe with an incredible flavor. It is of high nutritional value. It is the best yummy fry which goes very well with sambar rasam curd or buttermilk rices.

Ingredients:

Lady's Finger
  • Lady's finger 250gms. (chopped into even pieces)
  • Onion  finely chopped - 1 handful
  • Mustard seeds - 1 tea spoon
  • Gingelly oil - 2 table spoons
  • Skinless Green gram  -  1 table spoon.
  • Capsicum anum.(kuda milagai) - 1
  • Curry leaves - finely chopped - 1 handful
  • Coriander leaves - finely chopped - 1 handful
  • Salt to taste
  • Pepper - 1 table spoon

Procedure:

Add Gingelly oil in a Kadai. Add and allow mustard seeds to splutter, then add green gram dal, add onion pieces,  capsicum curry leaves consequently. Add little turmeric

saute well till the lady's finger pieces get shrinkened. The flame should be medium. add salt. when the pieces of lady's fingers get half- cooked. (cooking time for about 5 -6 minutes).
Sprinkle pepper all over the fried pieces. finally add coriander leaves finely chopped. your Lady's finger pepper fry is ready... :)

Okra Pepper Stir Fry

Monday 20 October 2014

BEETROOT RICE

BEETROOT RICE


BENEFITS OF EATING BEETROOTS

Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid.
Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables ..
Reduces blood pressure and the risk of heart attacks and strokes
Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure. A daily dose of 250 ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks.
Powerful antioxidant properties
Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.
Folic acid
Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Beetroot also contains iron so is a fab pick-me-up for mums-to-be suffering from fatigue during pregnancy. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw .
Reduces risk of osteoporosis
Beetroot contains the mineral silica. This helps the body to utilise calcium, which is important for musculoskeletal health and reducing the risk of osteoporosis.
Lowers cholesterol
Beetroot contains soluble fibre, which has also been shown to have cholesterol-lowering capabilities. It also contains carotenoids and flavonoids, which help prevent LDL or ‘bad’ cholesterol from being oxidised and deposited in the arteries.
Stabilizes blood sugar
Beetroot is virtually fat-free and low in calories. Although it has a 'medium' GI (Glycaemic Index) of 64, It has an extremely low GL (Glycaemic Load) of 2.9 which means it’s converted into sugars very slowly and therefore helps to keep blood sugar levels stable.
Treats anaemia and fatigue
Beetroot’s iron content means it’s good for those with anaemia and fatigue.
Helps slow progression of dementia.



Let us see how to prepare Beetroot rice now..

Ingredients:

beetroot 200gms
ponny rice 3 cups
turmeric powder one small teaspoon
ginger 20 gms
small onions one handful cut pieces
green chillies four
curry leaves one handful cut pieces
gingelly oil one scoop
mustard seeds one small teaspoon
urid dal one teaspoon.
coriander leaves one handful cut
mint leaves cut one handful.

step by step procedure:

            1.  Soak the rice for half an hour and 
                 cook.
            2.  Peel off the beetroots and grate
                 them.
            3.  Pour the oil into a tawa and heat.
            4.  Add mustard seeds.
            5.  Add urid dal, onions, green chillies
                 and finally curry leaves. stir for a
                 minute. 
            6.  Add turmeric
            7.  Add Beetroot grates.
            8.  Add required salt
            9.  Allow it to cook for three minutes .
          10.  Stir well.
          11.  Finally, add mint leave pieces and 
                 coriander leaves.


Your Beet Rice is giving u an excellent visual treat and ready to have an instant yummy lunch or travel pack now...!


Kongu Traditional Recipes


This blog provides yummy, highly nutritional, instant and easy cooking methods of Kongu Nadu Food. I will be sharing with you all the easy ways of cooking traditional breakfast, lunch and dinner. There are many ways of cooking Traditional kongu food but the methods I follow are rooted with culture as well as my own creativity. 



You are always welcome to drop me a message or ask the questions in the comments section which will give me motivation to keep sharing recipes I know and also get to learn from you :)




GOD BLESS..!

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