Thursday 2 July 2015

KONDAIKADALAI SUNDAL/CHICK PEAS SUNDAL/GARBANZO BEANS FRY

The fiber contents are rich in Chick peas. It helps in prevention of digestive disorders and constipation. Chick peas are a good source of protein and  an excellent source of trace mineral manganese which is an essential co factor in a number of enzymes important in energy production and antioxidant defences. Just one cup of garbanzo beans supplies 84.5% of  the value of minerals. Garbanzo can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating  women and growing children. As you know  the iron content is an integral part of heamoglobin which transports oxygen from the lungs to various parts of the body and key role in the metabolism. It stabilizes blood sugars.

This is helpful in weight loss as it control appetite.  These garbanzo beans are helping the heart to be healthy. Regular intake of chick peas can lower LDL (bad cholesterol). The folate and magnesium contents in the chick peas strengthens the wall of the blood vessels and lowers the risk of heart attack.
It lowers the risk of breast cancer and protect against osteoporosis and minimizes hot flushes in post menopausal women

                                                                                                   source: healthfuldietandnutrition.com

We learnt about the amazing benefits of chick peas/garbanzos /Kondaikadalai through Google.

Now we are going to make Kondaikadalai sundal/Chickpeas fry/Garbanzo stir fry.

Ingredients.

Chick peas two cups
shallots chopped one tablespoon
green chillies two cut into four lengthwise  each
curry leaves one tablespoon
coriander leaves finely chopped half cup
shredded coconut one tablespoon
cooking oil one spoon
mustard seeds one small spoon
asafoetida half pinch
finely grated ginger optional one spoon
salt as needed.

Procedure:

Clean the kondaikadalai /chick peas and soak them for six hours.
Wash them three times and cook in the pressure cooker with three whistles with one cup of water and required salt.
Then drain the water if excess.
Heat the dry pan with the cooking oil.
Add mustard seeds to crackle.
Add onions, green chillies, curry leaves, ginger grates and little asafoetida.
Saute a while till the onions turn translucent.
Add cooked chick peas and mix well.
Add shredded coconut and coriander leaves.

Serve hot with sukku tea or milk tea or green tea  as evening snack. Perfect snack for monsoon.

Note: This dish is served as prasadam during Ganesh Chathurthi  and in our South Indian temples and other festivals.

Try dears..!

If you like this post, leave the comment. You may share this dish to your friends in face Book, Twitter, google plus or pin it in Pinterest. Your comments and sharing will motivate me  to the best.

Thank you, dear readers..!




Sunday 28 June 2015

TOMATO MILAKU KUZHAMBU

This Spicy and tasty thakkali milaku kuzhambu is a perfect no 1 combination for Idlies and hot rice. It has certain medicinal benefits too. It is fine fighter for cold and cough. It will give wonderful taste to buds when we suffer with cold. This is an easy method.

Ingredients:


Coriander seeds one tablespoon

Cumin seeds one spoon
Pepper one spoon
Cinnamon one or two
Fennel seeds one spoon
Shredded coconut half cup
Red chillies three
Bengal gram one tablespoon
Cloves four
Garlic three pulses
Curry leaves half cup
Turmeric one small spoon
Tomatoes medium size two or three
Cooking oil one and half tablespoon
Coriander leaves finely chopped 
Shallots chopped half cup
mustard seeds one spoon

Procedure:


Heat the dry pan with cooking oil.

Add red chillies, onions, curry leaves, coriander seeds, cumin seeds, fennel seeds
pepper, garlic pulses, turmeric, cloves, cinnamons.
Saute well till the shallots become translucent.
Add coconut grates, bengal grams, finally tomatoes chopped.
Saute well. 
All the above ingredients mentioned should be fried in medium flame carefully without burning.

Keep aside the fried items in the pan to cool.


Grind the above masala ingredients into a fine paste.


Now we are going to temper and cook the ground masala for sometime .


Heat the pan with cooking oil and add mustard seeds to pop up.

Then, add one or two cloves and little piece of cinnamon, few chopped shallots and curry leaves. 
Saute for a while and pour the ground paste mixed with one cup of water.
Add required salt.
Let the flame be medium level. 
Allow to boil for ten minutes.
Finally add chopped coriander leaves.

Fantastic smell , you will feel while boiling.


Remove from the flame.


A Super Tomato Milaku kuzhambu is ready to serve with Idlies, Dosais, Uthappams, and hot rice.

Yummy Combination, you will admire..
This is the authentic side dish for kongu people's traditional breakfast for Idlies.

Do try dears..!





















Saturday 27 June 2015

RIDGE GOURD PORIAL

Ridge gourd has a lot of health benefits as follows:

Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.It has high beta carotene that is good for eyes.Cellulose in ridge gourd helps to overcome constipation so it is good for stomach.It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication. It also aids in weight loss. It is used in skin care treatment against eczema, psoriasis. Also aids in curing piles.

                                            source: google

Now let us take a look on Ridge gourd porial:

Ingredients :

Ridge gourd rounds  three cups (remove sharp ridges and peel off the ridge gourds and cut into slight thick slices.)

chopped shallots half cup

green chillies two cut into halves

curry leaves

mustard seeds one spoon

urad dal one spoon

cooking oil one tablespoon

turmeric half teaspoon

finely chopped
coriander leaves

salt as required

Procedure:

Heat the dry pan with cooking oil

Add mustard seeds to splutter

Add urad dal

then onions, green chillies, curry leaves.

followed by turmeric

Saute until the onions turn transparent.

Add ridge gourd rounds.

Saute well in medium flame.

Add salt.

Close the pan with lid.

Let the flame in medium.

Care should be taken to cook the rounds without burning.

no need to add water. The water oozed out from this vegetable is enough to cook the rounds.

After complete absorption of water,  saute smoothly with the addition of chopped coriander leaves.

Remove from flame.

The Ridgegourd porial is ready to serve with hot rice. It gives an excellent taste.



Friday 26 June 2015

POTATO GRAVY

Ingredients :

potato peeled and cut into small cubes two cups
bellari onions two chopped
tomato chopped two nos
curry leaves half cup
cooking oil one tablespoon
mustard seeds one spoon
chilly powder half spoon
coriander leaves chopped half cup
turmeric powder one spoon
ginger, garlic grates one spoon

Procedure

Heat the cooking oil in a pan.
Add mustard seeds to pop up
Add onions, chilly powder,  curry leaves, turmeric, ginger garlic grates.
Saute well
Add tomato pieces. Allow them to cook for a while.
Add potato cubes.
Add little water and salt as required
Allow to cook in medium flame.
Mash well.
Add coriander leaves to garnish the dish.

This side dish goes well with idli, dosai, poori  and  chappathi etc.

KADAIKEERAI OR GREEN GRAVY


Ingredients :

palak green leaves three cups
shallots half cup
green chillies two
cumin seeds one spoon
mustard seeds one spoon
curry leaves half cup
salt as required
cooking oil one spoon

Procedure:

Clean the palak greens and remove the stem and collect the leaves.
Wash the leaves several times
Cook the leaves with shallots, green chillies, curry leaves,cumin seeds and salt as required with little water
Add little turmeric
Allow to cook for five minutes
Allow them to cool
Grind the ingredients into a coarse paste
Temper the paste with mustard seeds and curryleaves.
Kadai keerai is ready to serve with hot rice and one spoon ghee.
So yummy and easy to cook
Quick preparation within ten minutes.
Try and leave your comment..

Thursday 25 June 2015

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 ..
:)

Monday 22 June 2015

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

Saturday 20 June 2015

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.

Thursday 14 May 2015

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...!


Friday 3 April 2015

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.

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

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.

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