fenugreek seeds one spoon
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Tuesday 31 March 2015
GHEE
fenugreek seeds one spoon
Monday 30 March 2015
VARAGU SAATHAM
water two and half cup
Sambar is an excellent combination.
even curd also.
SUMMER COOLANT
cumin seeds one spoon
water two cups
salt as required
asafoetida one pinch
curryleaves finely chopped half cup
green chilly one or two finely chopped (optional)
coriander leaves finely chopped half cup
lemon leaves if available finely chopped half cup
Monday 23 March 2015
AGATHIPOO PORIAL
Agathipoo porial is an instant and super tasty side dish to rice, sambar or dal mix rice, rasam, curd or buttermilk. It is very nutritious as agathi /sesbania leaves. This porial is liked by all without agebar.
Ingredients :
Agathipoo three cups
Shallots finely chopped one cup,
Curry leaves half cup finely chopped.
Mustard seeds one spoon
Urad dal skinless one tablespoon
Red chillies split three or four
Cooking oil one tablespoon
Turmeric one small spoon
Coriander leaves finely chopped one cup
coconut grates one cup.
Step by step procedure:
Clean the agathipoo.
Chop them.
Heat the cooking oil and add mustardseeds
Allow to crackle and add urad dal, onions red chillies, crryleaves and turmeric.
Saute well.
Add salt required
Sprinkle little water.
Close the lid and allow to cook in a low flame.
Let water absorbed completely.
Add coconut grates and mix well.
Agathipoo porial is ready now to serve...
Try and tell me how it tastes yummy..
FINGERMILLET PORRIDGE
Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh is a traditional, healthy breakfast recipe for children and elders. Raagi koozh is given to infants in village areas. Once the village people consume this raagi or fingermillet in any other form as koozh or kali or dosai, idiappam.. So they were having strong stamina and amazing health. But nowadays it is usually prepared during summer since it has a cooling effect on our body. As for nutritional benefits of ragi, you may already be aware that it is rich in iron, calcium, etc.
Almonds five or six
Soak almonds separately overnight
Wash the grains several times so as to remove skins and other unnwanted particles.
wash the almonds too
Add the grains and almonds into a mixie jar.
Blend them into nice paste
Strain it with adding water.
Blend the remains again and strain it.
Now you get milk from the grains.
Start to heat that milk in a broad heavy bottomed vessel.
Stir continuously. to avoid getting lumps.
You get the colour of the milk changed into a light pink texture and reached the boiling temperature.
Remove from flame.
Porridge is ready now.
you can have the koozh /porridge with milk, sugar, cardamom powder or with salt and buttermilk and shallots chopped. It is your choice. But I like both. You know, it is easily digestive dish to any body.
Monday 16 February 2015
LEMON PICKLE
Lemon fruits are rich sources of vitamin C. In Tamilnadu, lemons are taking part in each and every meal served. Especially lemon pickles are very popularly enjoyed by the folks with wheat Rava uppuma, Arisitum paruppum saatham, Curd rice, Saambar saatham, kambankool etc.
In winter end month, lemons are cheap in the. vegetable market. At that time, lemons are purchased and prepared lemon pickles. Stored for more than three months for consuming as side dish to Summer meals. Lemon pickles are used as side dish almost in all seasons.
Let us have a look on how to prepare lemon pickles in our method..
Ingredients :
Lemon fruits 10
Rock salt one cup powdered
fenugreek seeds one spoon roasted and powdered.
Asafoetida one pinch
Red chillies dried and powdered and mixed with water into a paste consistency.
Gingelly oil 250 ml
Turmeric one pinch
Curryleaves half cup
Step by step procedure:
Cut the lemons in a vertical line so as to leak out the juice outside into two halves
Then cut into eight pieces .
Collect all pieces of lemons in a dry pet jar.
Add Powdered salt with them and shake well.
Close with airtight cap and kept aside.
Shake everyday and night once.
Allow the pieces for four days.
Heat the gingelly oil in a dry pan and add mustard seeds.
Allow it to pop up.
Add Curry leaves.
Low the flame .
Add asafoetida and half pinch of powdered fenugreek seeds.
Then add chilly paste.
Add turmeric
Saute a while.
Add all lemon pieces with entire salt solution.
Turn the knob into high .
Allow them to cook in high flame.
Saute then and there.
Wait for the oil separated from the gravy.
Remove from flame and allow to cool.
Store in a dry jar with air tight lid.
Your delicious, tempting lemon pickles are ready to have...!
Monday 26 January 2015
IDLI PODI
It is a wholesome side dish. It is the best combination to Idli,.dosai, oothappam, paniyaram.
Ingredients:
Black gram one cup
Chenna dal one cup
Horse gram half cup
Red chillies 9 or 10
Curry leaves 4 stigs
Salt required
Asafoetida one pinch
Til seeds optional
Procedure:
Roast horsegram in a dry pan without oil.
followed by chenna dal, black gram till the roasted smell emanated.
Add red and chillies .
Add curry leaves.
Roast and salt and asafoetida should be added finally.
Keep aside..
Let all the roasted ingrediests get cool
Grind in a dry mixe jar to coarse powder.
Idlipodi is ready now.
Mix with gingelly oil
use this podi as a side dish to your hot idlies, dosai, paniyaram, plain oothappam. quick and nutritious side dish.
TOMATO RICE
Tomato rice is made in different version like briyani. It is a quick method which need only 10 minutes..
It goes well with curd pachadi or potato chips pepper sprinkled.
Ingredients :
Tomatos 2
ponni boiled rice one cup
cooking oil one tablespoon
mustard seeds half spoon
cinnoman two
cardamom one
briyani flowers and buds and leave pieces
onion chopped half cup
ginger grated one tablespoon
garlic grated one tablespoon
turmeric half spoon
red chillies four or five
curry leaves half cup
Procedure:
Heat the cooker with oil.
Add mustard seeds followed by cinnonan, cardamom other briyani items to fry..
Add onions , curryleaves, red chillies split.
Saute a while.
Add ginger and garlic grates
Add turmeric.
Followed tomato pieces
Saute and wait for few seconds
Let the flame in medium level.
Add rice and three cups of water.
Add salt.
check the taste..
mix well and close the lid and put the weight on the nostril.
Wait for whistle and low flame is recommended for one minute.
And switch off the flame.
Tomato rice is ready now. A strong yummy smell you will notice and enjoy when you open the cooker lid.
Serve hot with curd pachadi and potato chips
Sunday 25 January 2015
CORIANDER CHUTNY(KOTHUMALLI ILAI CHUTNY)
Coconut grates one cup
Bengal gram one cup
Green chillies
Curry leaves two spigs
Salt to taste
Tamarind small piece
jaggery half piece
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