Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Sunday 23 November 2014
SHAKTHI LADDU
Thursday 20 November 2014
SNAKEGOURD PORIAL
SNAKEGOURD PORIAL
DETAILS OF NUTRITION AND MEDICINAL VALUES OF SNAKEGOURD
Children with bowel problems have been given snakegourd to ease their discomfort and acts as a mild laxative.Its high fiber content help with bowel disorders, constipation and as a curative for sinus problems and infections of respiratory system.
The snake gourd stimulates the growth of new hair and protect weakening follicles from hair loss.Its high carotenes caring for the skin and hair. It also reduce the frequency of dandruff.
It is containing antibiotic elements to our overall health
The low calory high nutrient composition makes a favourite anti diabetic food source.It is a great dietary option to reduce obesity.
Snake gourd is used as a traditional medicine to reduce the heart palpitions and lower blood pressure.
The snake gourd is moreover very tasty vegetable when cooked with geen gram and chenna dal as kootu. It tastes wonderful when cooked as Porial.
INGREDIENTS:
Onions finely chopped one cup
snake gourd evenly chopped one full cup
Red chillies three or four broken
splited chenna dal one tablespoon
curry leaves finely chopped one handful
coriander leaves finely chopped
mustard seeds one teaspoon
Cooking oil one tablespoon
Turmeric one teaspoon
salt as needed
Coconut grates one cup
Step by step Procedure:
Heat the cooking oil in a pan
Add mustard seeds to pop up
Add chenna dal and allow it to fry.
Add onions . curry leaves and red chillies
Saute for a while.
Add Turmeric powder
Add snake gourd pieces and little water to be sprinkled.
The salt to be added
Close the lid.
The flame level should be in medium.
Wait five minutes to cook .
Add coriander leaves and coconut grates.
Remove from the flame
Serve hot with rice. dal, rasam and butter milk or curd as a side dish.
You will enjoy its amazing taste.
Please let me know your comments.π
BEETROOT GRAVY
This is a quick and best combination to chappathies, parottas and pooris.
Ingredients:
Beetroot one finely grated one cup
Bellari onion finely chopped one cup
Green chillies one or two as per your choice
Curry leaves finely chopped
Ginger finely grated one tablespoon
Tomato finely chopped one cup
Garlic four pulses finely grated
Cloves two or three
fennel seeds one teaspoon
Mustard seeds one teaspoon
Cooking oil one tablespoon,
Aginomotto one pinch
Salt as u needed
Cornflour paste one tablespoon
Coriander leaves one cup finely chopped
Turmeric powder one teaspoon
Shakthi chicken masala powder two teaspoon full
Step by Step Procedure:
Heat cooking oil in a pan.
Add mustard seeds and allow it to splutter
Add fennel seeds to fry
Then Onions , Chillies, curry leaves. Saute well.
Add ginger and garlic grates. Allow to fry for a while.
Add Turmeric and shakthi chicken masala powder.
Add beetroot grates and tomato pieces together.
Saute well.
Add one cup of water and salt needed
Allow to cook for five minutes.
Add Aginomotto
Wait for one minute.
Add cornflour paste.
Mix well and remove from the flame.
Mix well.
Add Coriander leaves.
The gravy becomes thick and tanslucent and rich aroma of masala will be emanated.
This is a very tasty side dish to Wheat Parottas, chappathis and pooris.
Try and let me know your comments.
Tuesday 11 November 2014
INSTANT BONDA
INGREDIENTS
Raw Rice flour sieved one cup
Besan flour sieved two cups
Salt as needed
Cooking oil or sunflower oil or any refined oil 300 ml
Sodium bicarbonate two pinches
Butter one teaspoon
Bellari onion finely chopped two cups
Ginger grated one teaspoon
Green chillies five finely chopped
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Asafoetida one pinch
PROCEDURE:
Mix the flours in a bowl with salt, sodium bicarbonate well.
Add water as required and mix well into a thick batter without lumps.
Add butter and mix well.
Add onions, green chillies, curry leaves, coriander leaves and ginger.
Heat the oil in a fry pan.
Check with a drop of water sprinkled in the oil . The sound of droplet go off. That is the level of temperature to make bondas.
Take some batter in the hand and put small ball size shaped portions into oil carefully.
Fry in the medium flame till the bondas became golden brown and crispy.
Bonda ready with tea in the evening especially in the raining season.
Sunday 9 November 2014
DOSAI AND TOMATO KURUMA
Tomato two
Coconut half grated
Sakthi chichen masala powder
Bengal gram 1 table spoon
Garlic 3 pulses
Cloves 4
Cinnoman 4
Red chillies
Salt 1/2 tsp
Onion pieces 1 tablespoon
Curry leaves 1 tablespoon
Heat the cooking oil in a pan, add mustard seeds, cloves 1 cinnoman two, red chillies, onion pieces, curry leaves allow them to fry.
Saute well.
Add turmeric.
Add tomato pieces and saute to cook
well in a medium flame.
Add bengal gram , garlic and coconut grates.
Saute well.
Allow the mixture to cool.
Grind them together with required water in a mixie jar into a smooth paste.
Heat the cooking oil in a separate vessel.
Add mustard seeds.
let them splutter.
Add onion, curry leaves, cloves 3 and cinnoman.
Reduce the flame to low.
Add little turmeric powder
Add Shakthi kuruma masala two tablespoon.
Add the ground mixture into the vessel.
Add salt
Allow to boil and let it thicken to a certain extent.
Remove from the flame.
Garnish with coriander leaves.
Urid fal (gelabi ulunthu) 3/4 cup
Fenugreek seeds one tablespoon
Salt required
Allow them to soak well nearly three hours.
Wash them several times.
Grind it in a grinder by putting all ingredients and salt together.
Let them grind into a smooth paste.
Add little water and collect the batter in a vessel with the closure.
Allow more than 8 hours to ferment.
Heat the tava and grease little oil and swioe the heated tawa with onion cut.
Pour the Dosa flour and spread it in a round shape.
Sprinkle little oil.
Cover it with a lid.
Wait a while and remove from the flame.
An exclusive aroma will be emanated when dosa is cooked in an iron tava..
Try it.. and tell me how it is....!
Friday 7 November 2014
TOOR DAL WITH TOMATO GRAVY
This dish is going very well with hot rice' Idli' Dosai and even chappathies too.
INGREDIENTS
Toor dal one cup
Turmeric one spoon
Tomato three medium finely chopped
Onion chopped one tablespoon
Red chillies four broken
Curry leaves
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
PROCEDURE
Cook toor dal with required water and turmeric powder.
Heat cooking oil .
Add mustard seeds to pop
Add onions , red chillies and curry leaves
Add Asafoetida
Add tomato pieces and saute well.
Add turmeric
Add salt as needed
Allow to cook for 5 minutes
Add cooked toor dal and allow to cook well.
Smash them well and add coriander leaves.
Ready to serve with Idlies, dosas, hot rice or chappathies
Thursday 6 November 2014
LADY'S FINGER AND BROAD BEANS PULI KUZHAMBU
Tomato choped one
onion choped one tablespoon
curry leaves finely chopped
tamarind extract (thick) one cup
Sambar powder 1 tablespoon
turmeric one spoon
mustard seeds one spoon
cooking oil one and half tablespoon
Asafoetida one pinch
Grind toordal one cup dry in the mixie(Store in airtight container so as to use in various dishes)
Salt as needed
Jaggery one tablespoon
Add mustard seeds to pop
Add onions and curry leaves.
Saute well.
Add chopped lady's finger and beans
Saute well and allow for 5 minutes to fry well.
Add tomato pieces chopped
Add Turmeric and Sambar powder.
Asafoetida.
Pour the tamarind extract and add toor dal coarse powder.
Add two cups of water and allow it to cook.
Add salt as needed and Jaggery to neutralise tanginess.
When the dish becomes thick, remove from flame.
Wednesday 5 November 2014
SANTHAGAI SWEET AND SANTHAGAI SPICY
SUNBERRY GREEN AND DALL CURRY (MANATHAKKALI KEERAI PARUPPU KOOTU ) AND RASAM COMBO
They reduce the urinary infections.
They have the best medicinal quality..to cure mouth ulcer and all ulcers of digestive system wonderfully.
Manathakkali keerai chopped two cups
coconut grates one cup
cumin seeds one spoon
garlic three pulses
onion pieces half cup
green chillies two or three
curry leaves one cup chopped
cooking oil one tablespoon
mustard seeds
turmeric one pinch
Add mustard seeds to splutter
Add onions, gren chillies, curry leaves.
Add a pinch of turmeric.
Add manathakkali keerai pieces.
Allow to cook for a while with little salt.
Add the cooked dal smashed and one cup of water.
Add required salt.
Grind the coconut grates, cumin seeds, and garlic pulses into a paste.
Add into the cooked greens and dal.
Saute to mix well.
Allow it to boil for a second.
Remove from the flame.
Grind the roasted cumin seeds and
pepper seeds into a coarse powder.
Add garlic grates.
Heat a cooking gingelly oil.
Add mustard seeds
Add curry leaves, and red chillies broken
Sim the flame.
Add asafoetida one pinch.
Add the thick extract of tamarind and boiled tomato.
Add salt and jaggery.
Allow it to boil.
Add dal mixed water.
Allow it to boil.
Sunday 2 November 2014
FENUGREEK IDLIES (VENTHAYA IDLIES) AND COCONUT CHUTNY
Gelabi Urid dal one cup
Fenugreek seeds one tablespoon
Castor seeds kennel removed 8
Salt required.
Soak fenugreek seeds with them.
Allow them soaking for two hours.
Wash the grinder and put all the ingredients together and grind it with sufficient water.
Wait for 45 minutes to a smooth paste.
Add one cup of water to the batter and mix it well.
Keep overnight to ferment.
Or nearly wait for 9hours.to ferment.
Grease the idli mould with gingelly.oil or ghee.
Pour the idli batter with the spoon and allow to steam for 8minutes in Idli maker vessel.
Bengal gram 3/4 cup
Ginger one teaspoon
salt
curryleaves
mustard seeds one teaspoon
urid dal one spoon
green chillies two or three as.per your choice
coriander leaves.
heat the oil..
add mustard seeds to pop
add urid dal
curry leaves
Mix with chutny.
Enjoy ...:)
GREEN GRAM SIMPLE GRAVY (PAASI PAYIRU KULAMBU)
Green gram is loaded with vitamins and minerals such as Vitamin A, B, C, E, iron, calcium, and potassium. It offers a number of health benefits with its high FIBER, protein and nutrient content. One serving (100g or 1/2 cup) of cooked green gram is only 100 calories, 0gm fat, 19gm cabs, 6gm fiber and 7gm protein.
It helps to reduce cholesterol and lowers blood pressure.
Green gram is an excellent alternative protein source that is nutrient-rich and vegan friendly. Even if you’re not a vegetarian, it’s good to include a variety of protein sources in YOUR DIET..
Moreover, It helps to reduce obesity too.. really great work..!
4. Saute a while.
5. Add Tomato pieces.
6. Saute and allow to cook for 1 minute with other ingredients.
7. Add cooked Green Dal, Salt.
8. Allow it to boil with little water.
9. Add cumin seeds and smash the cooked dal well.
Dish Ready to serve with hot rice and ghee.
It is a wonderful yummy side dish to Chappathies.
Try this and leave a comment ..!
I love to reply as well.
Saturday 1 November 2014
TOMATO , COCONUT MILK KURUMA
Tomato 3
Onion one cup
Green chillies three
Coriander leaves finely chopped
Garlic 4 pulses
Cumin one tablespoon
Cloves five
Curryleaves one cup
Turmeric one teaspoon
Cut the tomatos into medium pieces
Chop the onions and green chillies.
Heat the cooking oil in a vessel.
Add mustard seeds to pop
Add cloves.
Add onion, green chillies curryleaves.
Add turmeric.
Saute well.
Add tomato pieces.
Saute well and allow to cook without Adding water for 5 minutes.
Grind the coconut grates garlic pulses and cumin seeds together with adequate water in the mixie.
Add the masala and salt required.
Allow to boil.
Low the flame.
Wait few seconds.
Switch off tge flame.
Add coriander leaves.
Serve hot with rice.
Friday 31 October 2014
RIDGEGUARD MILK CURRY
Onion chopped
Green chillies three
Curryleaves one cup
Turmeric powder one teaspoon
cooking oil one tablespoon
cumin seeds one teaspoon
coriander leaves chopped one cup
milk one cup
Allow it to splutter
Add onions, green chillies, curryleaves
Add turmeric
Add ridgegourd pieces
Saute well with required salt.
Sprinkle little water.
Close with the lid.
Cook for 6 to 7 minutes.
Add cumin seeds and coriander leaves.
Allow to cool.
Smash all the ingredients in mixie jar for a minute.
Let it cool.
Finally add one cup of milk.
Serve hot with rice.
SOFT WHITE RAVA UPMA
cooking oil one tanblespoon
mustard seeds
urid dal one spoon
chenna gram one teaspoon
onion one cup finely chopped
green chillies three
curryleaves one cup finely chopped
Keep separate and let it cool for a while.
Heat cooking oil one. tablespoon in a separate pan.
Add mustard seeds to splutter.
Add dals together and let them fry light brown.
Add onions, green chillies, curryleaves and gingelly grates.
Saute well.
Add four cups of water inti the pan.
Add reauired salt.
Allow it to boil.
Add roasted white rava little by little and mix well in the medium flame.
When the water becomes thick with rava, stop the addition of Rava.
Let it cooked in low flame fir two minutes.
Switch off the flame.
Soft white Upma is ready.
An easiest method. Try it Angels!
Wednesday 29 October 2014
TOMATO CURRY (TOMATO THUVAIYAL)
There is a no doubt that a tomato is a nutrient dense, super food that all people around the world are eating more everyday.
Tomatoes are full pack of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients, fibers and antioxidents.
It aids to reduce weight.
It helps to lower Blood pressure.
lot of health benefits are being found out by researchers.
TOMATO CURRY OR THUVAIYAL
INGREDIENTS
Tomatoes 500 gms
onion pieces chopped one cup
red chillies 5 medium
cooking oil
Asafoetida one pinch
cloves
turmeric one spoon
curry leaves one cup
coriander leaves finely chopped
PROCEDURE
wash the tomatoes well.
cut tomatoes into small pieces.
heat cooking oil
Add mustard seeds to splutter
cloves to be added
added onions, red chillies cut, curry leaves, turmeric powder.
saute well.
Add asafoetida one pinch.
add tomatoes and salt required
allow to cook for10 minutes.
Add chopped coriander leaves.
Tomato curry is ready to serve with hot rice and ghee or gingelly oil.
Try this...!
This curry is also a best side dish to Idli, Dosai and paniayaram.
(Add little jaggery to make yummy more).
visual treat here
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
Saturday 25 October 2014
TRENDY BREAKFAST
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.
Gelabi urid dal 1 cup
castor seeds 8
fenugreek seeds 2 teaspoons
gingelly oil one spoon
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
Saute it well.
when onions shows transparency take out from the flame.
Allow it to cool.
Grind the mixture with little water.
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