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Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Saturday 20 June 2015
MORE KUZHAMBU
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TOOR DAL AND DRUMSTICK LEAVES KOOTTU
This dish is very yummy side dish, having iron and protein rich contents. It is best for the health of children, pregnant ladies and old people. highly recommended for anaemic patients.
Ingredients :
drumstick leaves two cups stems removed
shallots half cup
toor dal cooked with turmeric
curry leaves half cup
red chillies chopped two or three as required
salt as required
cooking oil one tablespoon
mustard seeds one spoon
cumin seeds half teaspoon
turmeric half pinch.
Procedure
Heat the cooking oil in a dry pan and add mustard seeds
Allow them to temper
Add onions, red chillies and curry leaves
Add little turmeric
saute for a while till the onions become transparent.
Add drumstick leaves and saute well.
Add cooked toor dal and one cup of water.
Add salt required.
Allow to cook well.
The leaves should be cooked well for an easy digestion.
It is very tasteful when the entire ingredients cooked in a small pressure pan or cooker with two whistles.
Now the murungai keerai paruppu koottu is ready to eat.
It is very tasteful with hot rice and ghee.
Please try this yummy dish and leave comments.
MASALA PUFFED RICE
curry leaves half cup
garlic pulses six chopped
cumin seeds one tablespoon
mustard seeds
coconut oil one tablespoon
red chillies pieces four
turmeric one small spoon.
bengal gram fried half cup
ground nut one cup
Add mustard seeds.
Add cumin seeds
Allow to pop up.
Add red chillie pieces, curryleaves and garlic pulse pieces.
Turn the switch knob into low.
Add turmeric.
Add fried bengal gram, groundnuts.
Finally add puffed rice and mix well.
Very yummy to enjoy in monsoon and rainy days.
Thursday 14 May 2015
MANGO PICKLES
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
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.
Friday 3 April 2015
CHENNA DAL THUVAIYAL/ KADALAIPARUPPU THUVAIYAL
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
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.
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.
Wednesday 1 April 2015
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.
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.
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