MANGO PICKLES

In the summer season, we have mangoes abundantly in the market. Raw mangoes are sold everyday for mango pickles. The mango pickles are prepared in different ways in different states. It is a yummy side dish to the curd rice. Sweet and spicy mango pickles are loved by almost all the people from children to the aged.

Please take a look on the procedure of preparation of mango pickles :

Ingredients:

raw mango one cut into small pieces
salt as required
chilly powder one tablespoon
asafoetida one pinch
curry leaves one cup
mustard seeds one spoon
gingelly oil one and half tablespoon
sugar half teaspoon

Procedure:

Add chilly powder, salt and sugar to the pieces of mango.
Heat the gingelly oil in a pan.
Add mustard seeds and allow them to pop up.
Add curry leaves and a pinch of asafoetida
Switch off the flame.
Add mixture of mango pieces.
Mix well.

Now the mango pickle is ready instantly..Enjoy the yummy spicy mango pickle with curd rice...!

CHENNA DAL THUVAIYAL/ KADALAIPARUPPU THUVAIYAL

This is a yummy side dish goes very well with hot rice and idli, dosai, paniyaram and any other south indian main dish.

It is nutritious one.. protein rich; at the same time it is so delicious.

Now we are going to take a look on the preparation of this yummy thuvaiyal.

Ingredients :

chenna dal dry roasted one cup
grated coconut roasted half cup
shallots half cup peeled
tamarind goosberry size
Salt as required
red chillies three
curryleaves half cup
garlic pulses three
one spoon cooking oil

Procedure:

Add cooking oil in a dry pan.
Add redchillies, onions, curryleaves, tamarind, garlic pulses and saute well.
Then add roasted dal and grated coconut and saute a while.
Add required salt
Allow them to cool
Blend in a mixie with required water and make all the ingredients ground into a thick paste.

Collect them in a bowl.
Serve this side dish to hot rice with one. spoon of ghee. you will have a tasty meal never before.
This goes well with idli, dosai by diluting it.

SAMAI TOMATO SPECIAL

Chama / Samai is rich in phyto-chemicals and it has excellent antioxidant properties.Its Dietary fiber protects against hyperglycemia.It reduces cholesterol and helps to digestion.

Kutki / Samai / Chama contains nearly 2.5 times minerals and nearly 38 times fiber and nearly 13 times Iron than Rice.   contains nearly 6.3 times fiber and nearly 1.8 times Iron than Wheat.   contains lesser amount of carbohydrates than Wheat and rice and has abundant quantities of Thiamin (Vitamin B1) which is not present in Rice and Wheat.
                                         
source : google.

We are going to learn how to cook samai tomato special something different but very tasty dish.

Ingredients :

Samai two cups
toor dal half cup
Water as required
tomato three
shallots half cup chopped
ginger one piece finely grated one spoon
garlic grated one spoon
cooking oil one tablespoon
mustard seeds one spoon
curryleaves one cup chopped
red chillies split three
cloves two
mint leaves half cup
salt as required
tuemeric powder one spoon
coriander leaves finely chopped half cup

Procedure:

Wash little millet with water several times.
Add cooking oil in a 5lit pressure cooker.
Heat and add mustard seeds.
following by cloves, shallots, garlic ginger grates, turmeric, chillies curryleaves.
Add tomato pieces, mint leaves, coriander leaves.
Saute well.
Add rice with required water and salt.
Allow to boil.
check the salt .
Close the lid and place the weight.
Allow one whistle.
Turn the knob into sim position.
Wait two minutes and remove the cooker.

Samai tomato special is ready to serve.

GHEE

Ghee is an important ingredient in each and every dish. Self made ghee has its unique smell when compared to readymade ghee.

Today we are going to learn how to prepare ghee in home.

Ingredients

butter 150gms
fenugreek seeds one spoon

Procedure: 

Wash the butter several times and place it in a dry pan.

Allow to boil...

Watch the sound of cooking butter to cease.

When the sound decreases to hear, add fenugreek seeds.

Switch off the flame.

Allow iit to cool.

Strain the ghee.

Home made ghee is having its unique smell and you will wonder its aroma in each and every dish.

VARAGU SAATHAM

Varagu is one of the small millet cooked as a main dish. It is so yummy with.all side dishes like sambar, puli kulambu, tomatogravy, rasam, curd and buttermilk.

low calorie grain.

Ingredients:

Varagu one cup
water two and half cup

procedure

Clean the varagu millet and wash several times.and add water and cook in the cooker. Leave only two whistle sounds and switch off the flame.

Varagu satham ready to serve.
Sambar is an excellent combination.
even curd also.

Try this ...let me know how you like this dish...!

SUMMER COOLANT

buttermilk spicy,  you know..?

It is wonderful drink enjoyed by all people in hot summer season. It is a healthy drink consumed in various forms such as plain buttermilk, spicy buttermilk, neer more and buttermilk saatham with lime pickles, shallots, more milakai.

It contains calcium as rich source. It is easily digestible. Moreover it is a natural coolant to the body and reduces heat.

Shall we prepare this instant , quick, and easy spicy buttermilk?

Ingredients :

Curd one cup
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

Procedure:

Add little water to the curd and blend it in one second.

Transfer the blended buttermilk into a bowl and add the emaining water.

Add salt, asafoetida,  curry leaves, coriander leaves, lemin leaves, cumin seeds rubbed and gteen chillies.

Mix well and serve.

you will enjoy its excellent taste.

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.

As per Doctor's recommendation, the raagi is added in the regular diet by diabetic people. Others forget the importance of our traditional finger millet and its wonderful taste.

Ragi has low glycemic index and therefore it is a preferred  grain  for diabetic people. As a whole,  if you try in my method,  you will never give up this porridge. You will start to have this regularly. I strongly recommend this for your glowing beauty and strong health..

I promise ...

Let us learn how to prepare this yummy raagi koozh / fingermillet porridge.

Ingredients :

Fingermillet one full cup
Almonds five or six

Step by step procedure:

Clean the finger millet grains. and soak them in water overnight.
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. 

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...!

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.