Tuesday 2 December 2014

KARPOORAVALLI BAJJI /COUNTRY BORAGE/INDIAN BORAGE BAJJI










Leaves of karpooravalli /Indian Borage are of medicinal value without any side effect. It cures colds and cough. The leaves are fleshy and soft with an astringent taste.It can be chewed raw or rubbed and inhale the aroma emanated. It relieves nose block immediately. This plant is normally grown in home garden as potted or in soil. The leaves are used for treatment of cold and It eases breathe of the infants and elders.
reduces the nasal congestion and sore throats.
helps in digestion if stomach upset.
used in cooking. Our grand mother suggested that we should grow the plant in our homes either in a pot or soil. 

Ingredients :

Karpooravalli leaves 12 nos.
Besan flour two cups
Raw rice flour half cup
Cooking soda two pinches
Asafoetida one pinch
Salt to taste
Red chilli powder one teaspoon
Cooking oil as required

Step by step procedure:

Mix Basan flour, rice flour, red chilli powder, cooking Soda, salt, Asafoetida together in a bowl.
Add water and make a batter as Idli batter consistency.
Karpooravalli or indian borage or Country borage leaves to be plucked and washed and collected in a dry plate.
Heat the cooking oil in a pan.
Dip each leaf into the batter .
Deep fry all the leaves in three batches.
Let the bajjies turn golden brown evenly.
Ready to serve hot. U can have these bajjies with coconut chutny or mint chutney and without any side dish.
Amazing taste,u will enjoy...!  .I promise...!

Moreover it is a stomach friendly snack...

Sunday 30 November 2014

PANIYARAM

Paniyaram contains all nutritional ingredients. This dish is something different in taste and look crispy outside and soft like idli inside. This dish is a special South Indian breakfast, familiar all over Tamil Nadu. It matches with chutny, sambar, Rasam, onion chutny, brinjal thuvaiyal and Idli podi.
It tastes good even if you eat without side dishes.

INGREDIENTS:

Idli batter or dosa batter three
cups
Onion finely chopped two cups
green chillies finely chopped one cup
cumin seeds one tablespoon
Salt as required
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Mustard seeds one spoon
urid dal one spoon
gram dal one spoon
Asafoetida half pinch.
Cooking oil one tablespoon

STEP BY STEP PROCEDURE:

Heat the oil in a pan
Add mustard seeds to splutter
Add urid dal and gram dal and allow them into golden brown.
Let the flame in low medium
Add onion pieces, green chillies, curry leaves.
Saute for three seconds
Add cumin seeds.
Add asafoetida.
Saute for a while.
Transfer the fried ingredients above mentioned into the batter.
Add coriander leaves.
Mix well
Pour the batter eith a big spoon into the moulds of a nonstick paniaram tawa.
Allow it for cooking for both sides evenly by turning each side with the help of wooden skew
Flip them once or twice to get the paniyarams get cooked into golden brown coloured.
Collect all the cooked paniyarams in a hotpot.
Serve hot with  any  side dish u want or without side dish.


LIME RICE

Lime rice is a recipe of lunch box food usually. A simple and tasty rice with pickle, curd, medu vada, omlette.

Ingredients:

Lime medium size one
cooked rice two cups.
Gingelly oil one tablespoon
mustard seeds one spoon
urid dal one spoon
curry leaves one cup
red chillies four or five broken
asafoetida half pinch
salt as required
turmeric two pinches
coriander leaves one cup

Step by step procedure:

Mix salt required and few drops of gingelly oil with the cooked rice well.
Cut the lemon into two halves and squeeze the lemon through lemon squeezer press.
Heat the gingelly oil.
Add mustard seeds to splutter
Add urid dal
Switch off the flame to avoid burning.
Add red chillies and curry leaves.
Add turmeric and asafoetida.
Saute a while and add mixed rice.
Switch on the flame into low level.
Saute well.
Garnish with coriander leaves.
The yummy lemon rice is ready to serve
with pickle, meduvada, omlette what u preferred. curd will also go well with this rice.

Thursday 27 November 2014

DELICIOUS MURUKKU

This dish is a very favourite snack to everybody in our areas like Erode, Coimbatore, Trichy, Madurai, Dindigul, Palani and almost all areas covered in Tamil Nadu

Ingredients:

Ponni Rice two cups soaked for three hours.
Bengal gram powdered one and a half cup.
Red chillies four or five
Salt as needed
Carom seeds one tablespoon
Butter one spoon
Asafoetida half pinch
Sesame seeds white one tablespoon.

Step by Step Procedure:

1.   Wash the soaked ponni rice thrice.
2  . Grind it into a smooth paste with salt
       required.
3.   Collect the batter in a big size bowl.
4.   Put the Bengal gram, chillies
      together in a mixie and grind them into a
      fine powder and sieve it.
5.   Mix the gram powder into the batter
6.   Add butter.
7.   Add carom seeds and sesame seeds.
8.   Mix well.
9.   The batter will become non-sticky,
      and soft dough now.
10.  Fill the 3/4 th of the press with a portion of dough
11.  Press the equipment gently to 
     squeeze the dough into fairly thick
     strands into round shape over the
     greased ladle
12. Heat the cooking oil. Make sure oil is hot enough by checking a small bit of dough, it should come        up instantly.
13. Flip the round shaped murukku into oil carefully.  We can fry four or five at a time.    
   
14.  Let the murukku become golden
      brown both sides.
15.  Collect fried murukku from the oil carefully out when the oil bubbles become less.



16.  Allow it to cool and transfer the murukkus in the airtight container
       
        
    

Tuesday 25 November 2014

CARROT -CAPSICUM PORIAL

This is an amazing side dish to go well with Rasam, Curd, buttermilk.
Ingredients:
Carrots chopped two cups
Capsicum chopped one cup
Mustard seeds one spoon
Splitted chenna dal on
e tablespoon
Curry leaves one cup
Turmeric powder one spoon
Coriander leaves one cup finely chopped
Coconut grates
Cooking oil one tablespoon
Onion finely chopped one tablespoon.
Step by Step Procedure:
Heat the cooking oil.
Add mustard seeds to pop up
Add gram dal.
Add onion pieces, curry leaves.
Add turmeric powder
Mix well.
Add carrot pieces and capsicum pieces
Add salt as needed
Sprinkle little water.
Close the lid.
Wait for three minutes to cook.
Let the vegetables cooked and no water remains
Then add coriander leaves and coconut grates.
Porial is ready now.

Sunday 23 November 2014

SHAKTHI LADDU

πŸ˜‡πŸ˜ŠπŸ˜‹The main ingredients in this sweet are various nuts. This sweet contains high protein and iron, calcium, etc. Intake of one or two laddus per day fulfills regular calorie of protein needed for our body.
This sweet will be loved by all and liked by children and elders.

Ingredients :

Cashewnuts 100 gms
Badam nuts 100 gms
Ground nuts 250 gms
Sesame seeds 200gms
Pistachio nuts 50gms
Cardamom 15 nos
Jaggery 500gm smashed
Ghee 200ml

Step by Step Procedure:

Roast all the nuts in a pan separately.
Roast the sesame seeds to pop up.
let them cool.
Peel off the cardamom, separate the seeds and crush the seeds.
Add the cardamom seeds to dry roasted nuts.
Grate the Jaggery
Grind all the nuts and sesame seeds and cardamom seeds in a mixer coarsely.
Mix all the coarse powder of nuts together and Jaggery grates well in a large pan.
Add ghee.
Mix well.
Make round balls.
You will enjoy this simple and quick laddu.


Expecting your valuable comments...πŸ˜‡πŸ˜ŠπŸ˜‹

Thursday 20 November 2014

SNAKEGOURD PORIAL

SNAKEGOURD PORIAL


DETAILS OF NUTRITION AND MEDICINAL VALUES OF SNAKEGOURD

Snake guard contains a rich variety of nutrients, including significant levels of dietary fibres, in terms of vitamins, snake gourd possess vitamin A, B, C , manganese magnesium, calcium iron and potassium to a certain extent.
Snake gourd has been used as a traditional medicine for stimulating the liver and increases urination, thereby speeding up the elimination of toxins from the body. It avoids dryness and dehydration and helps the proper functioning of the kidneys and bladder. Snake gourd has been used as a diuretic in traditional medicine for many years, as it stimulates and increases urination, thereby speeding up the elimination of toxins from the body. It also increases the creation of fluids which helps in eliminating dryness in the skin and other parts.
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.πŸ˜‡

                     




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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

This is our favourite, yummy breakfast in all homes two or three times weekly.

Ingredients:

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

PROCEDURE

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.
This is an another version of tomato kuruma which suits very well with Idli and Dosais.

DOSAI

Ingredients

Idli rice three cups
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..

yummy dish..goes well with this kuruma.
Try it.. and tell me how it is....!






Friday 7 November 2014

TOOR DAL WITH TOMATO GRAVY

Toor dal  has the best protein content already u know.
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



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