BEETROOT PORIAL

Before we know how to cook Beetroot porial, we should learn the excellent qualities of Beetroots helping to boost our health.

The following amazing health benefits of Beetroots are to be bear it in mind. whenever we start cooking something we apply its qualities with love and care about our health and affection towards our family members, the thought waves (which enhance the taste and use) vibrate in the cooked food.

Beetroots are excellent source of iron, potassium, folic acid, magnesium, vitamin A and C and good source of fibre.

It improves blood flow and lowers blood pressure.

It boosts our stamina.

It fights inflammation.

It has anti cancer properities

It is a detoxification support and purifies blood.

Beetroots are our cardiovascular health friendly..!

Let's have a look on the cooking method now.

Ingredients :

Two beetroots are peeled off and  diced into small cubes

chopped shallots half cup

green chillies two

cooking oil one tablespoon

curry leaves half cup

coriander leaves finely chopped half cup

salt as required

mustard seeds one spoon

turmeric half teaspoon

urad dal one small teaspoon

shredded coconut

chopped coriander leaves

Procedure:

Heat the pan with cooking oil.
Allow the mustard seeds to pop up
Add urad dal, onions, green chillies and curry leaves.
add turmeric and saute well until the onions become transparent.
Then add beetroot cubes and required salt.
Add half cup of water. close with lid.
Allow to cook in medium flame .
Switch off the flame after the complete absorption of water and cooked.
Mix the cooked beetroot cubes with shredded coconut and coriander leaves.

Wonderful and yummy beetroot porial is ready to serve with hot rice, curd rice as side dish for main meals.

This is an easy, instant method.
Try and tell me how it tastes ..
:)

BRINJAL CAPSICUM CURRY

Ingredients :

baby brinjals cut longitudinally 10 nos
capsicum chopped 8 nos
curry leaves half cup
shallots chopped half a cup
cooking oil one tablespoon
mustard seeds one spoon
urad dal one spoon
red chillies one or two
asafoetida half pinch
turmeric one small spoon

Procedure:

Heat the oil and add mustard seeds.
Allow to splutter and add urad dal, shallots, curry leaves, red chillies.
Add turmeric.
Add brinjals and capsicum
Saute well.
Sprinkle some water
Close with lid.
let the flame be medium level
Remove from fire after complete absorption of water.

Brinjal capsicum curry is ready to serve with hot rice or curd rice.
Try this quick and yummy dish
..u will like it

MORE KUZHAMBU

More kuzhambu is a medicinal side dish. Yummy too.  This dish is playing an important part in every feast of Tamil Nadu,  in marriages, lunch in every hotel of Tamil Nadu.

Ingredients:

leftover buttermilk three cups

salt as required

for grinding masala:

green gram half cup

dry ginger half teaspoon

coriander seeds one tablespoon

cumin seeds half teaspoon

garlic pulses three

turmeric half teaspoon

red chillies two

coconut grates one spoon.

Watch my youtube channel for further instructions:

Procedure

Grind the above ingredients into a smooth paste and kept aside.

Cooking oil one tablespoon

mustard seeds

shallots finely chopped

asafoetida one pinch

curry leaves a half cup

red chilly one or two as required

Procedure

Add the ground masala paste into the buttermilk left over and add salt and mix well. Check the salt and add if wanted.

Heat the cooking oil in a pan and mustard seeds. Allow them to pop.

Add onions red chillies, curry leaves and asafoetida and half spoon of turmeric.

Saute for a while.

Add the thick buttermilk with mixed masala paste.

Allow it to boil.

Add coriander leaves finely chopped. Switch off the flame.

Serve with hot rice. 

It is very simple and instant preparative dish.

Try this and enjoy.

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

ingredients:

puffed rice half kg
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

procedure:

Add coconut pil in a dry pan and heat.
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.

Masaal pori is ready to have as evening snack with tea.
Very yummy to enjoy in monsoon and rainy days.

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.