Thursday 16 July 2015

AUTHENTIC RAAGI PAKODA/FINGER MILLET PAKODA

Finger millet is loaded with enriched protein, iron, calcium, pottassium and high profile amino acids. This millet is our authentic food in our regions traditionally.

We are going to make raagi pakoda now.

Ingredients:

Raagi flour/finger millet flour two cups
fried gram powder 3/4 cup
Asafoetida one pinch
shallots finely chopped one cup
green chillies finely chopped three
curryleaves finely chopped one cup
coriander leaves finely chopped one cup
ginger minced one tablespoon
butter one teaspoon
cooking soda half teaspoon
salt as needed
cooking oil to deep fry
water one and half cup

Procedure with step by step images:

Mix Finger millet flour, fried gram powder, salt required, cooking soda and asafoetida in a dry bowl.

Add water little by little to knead a non sticky dough. Add butter and knead.

Add onions, ginger,green chillies, curry leaves and coriander leaves.

Mix well. set aside for five minutes.

Heat the cooking oil to the temperature of deepfry in a pan.

Drop the irregular pieces of the dough by pressing the piece gently into flat texture.

Allow them to deep fry. The onion pieces get golden brown colour. That is the perfect time to take out fritters from the hot oil.

Do all the dough in several batches to deep fry in the same method.

Drain the oil and store in a dry bowl.

This snack is healthy, crunchy and tasty. A very easy and instant preparing snack.

Just try and give this dish to your family members as a crispy snack in the monsoon evenings. They will love to eat and appreciate your cooking delight..!!!!
Enjoy with tea...:)


Wednesday 15 July 2015

RIDGEGOURD PEEL THUVAIYAL

Ingredients:

Peels of Ridgegourd two cups
Shredded coconut cup half cup
Fried bengal gram half cup
Garlic pulses two

shallots eight

Jaggery small piece

Tamarind small ball size
Salt as required
Asafoetida half pinch
Mustard seeds
Curryleaves 1//4 cup
Red chillies three medium size
Cooking oil one tablespoon

Procedure with step by step images:

Heat the cooking oil in a dry pan
Add red chillies, shallots, curry leaves.
Saute a while.
Add peels of ridge gourd.
Saute for a while
Add coconut grated and fried gram
Saute for a while
Add garlic pulses, jaggery and tamarind
Add salt required
Let the all ingredients be sauted in a medium flame.
Remove from the flame and keep aside to cool.

Blend all the ingredients into a coarse paste.

Tempering is optional.

Heat a tempering pan with little cooking oil .
Add mustard seeds
Allow them to crackle
Add curryleaves and transfer immediatly into ridgegourd peel thuvaiyal.

This side dish has an extraordinary taste.
It is the best combination to idlies, dosais, paniyaram, oothappam and rice with ghee.








Monday 13 July 2015

OMAPODI /OMASEV

Omapodi is a delicious snack that we prepare during Diwali celebrations. It is a tea time snack too. Further it is a comfortable snack to our tummy.


Ingredients :

Three cups of Besan flour
1/4th cup of Raw rice flour
cooking oil for deep frying
Ajwain seeds/omam one teaspoon crushed.
water to knead into a soft dough
salt as needed
red chilly powder one spoon
asafoetida one pinch
sev mould with fine holed circle plate


Procedure:

Mix the besan flour, salt, red chilly powder and raw rice flour evenly as a dry mixture.
Powder the ajwain seeds and mix them in little hot water and strain the water.
Add this water and one cup of water.
Knead into a soft dough.
Meanwhile heat the cooking oil in a dry pan into required temperature to deep fry.
Let the flame be low level.
Fill the sev mould with dough
Squeeze the dough by giving pressure so that the dough drops the fine moodles.
Give the circle motion of the noodles into the hot oil.
Immediately turn over the fried noodles to other side.
when the oil becomes having less bubbles, the sev is in deep fried perfectly.
Take out the fried circle of sev.
Place them in a dry plate.
Break them into short sev.
Golden Brown, crispy , ajwain flavoured sev is ready to enjoy with tea in the evening of the forthcoming monsoon days. You know, it can be used in chat items and toppings of the chats..
Try this for your cute kids and your family
and your feed back will be appreciated..:)


Ajwain seeds extract+3 cups of Besan Flour+ 1/4 cup of Raw flour
Circular sev is deep frying in the cooking oil


fried sev in a dry plate
Stored in a dry stainless steel bowl
Broken sev in a bowl with the pressing equipement
Oma sev is ready to serve

Saturday 11 July 2015

BEETROOT CURD PACHADI

Beetroot curd pachadi is an amazing colorful dish served in our homes during the festival celebrations and every feast of home rituals. It is very tasteful version. It pairs very well with plain rice or vegetable briyani or any other variety rice;  simply delicious; easy to prepare; lovable by children and adults; yummy with unique flavor; a healthy and perfect recipe, you will enjoy its fascinating pinkish color texture and its wonderful taste; a complete diet as well.

Ingredients:

Beetroot medium size one.
curd two cups
ginger grates one spoon
garlic pulse grates one spoon
mustard seeds
curry leaves half cup
coriander leaves finely chopped half cup
shallots chopped half cup
cooking oil one tablespoon
green chillies cut into equal halves two
asafoetida one pinch
cumin seed coarse powder half spoon
salt as needed

Procedure:

Peel off the beetroot and grate it.
Heat the cooking oil in a dry pan and add the mustard seeds
Allow them to crackle and add onions and green chillies and curry leaves.
Saute a while till the onions turn transparent.
Add the ginger grates and garlic grates together.
Let the flame in low level.
Add asafoetida
Add beetroot grates..
Saute a while and add salt.
Sprinkle little water.
Allow to cook.
Switch off the flame when the entire beetroots cooked 
Allow them to cool.
Transfer the cooked beetroot into a bowl.
Pour the curd with little salt.
Mix them softly.
The mixture turns bright pink colour.
Add roasted cumin seeds coarse powder.
Add chopped coriander leaves and mix gently.

Beetroot curd pachadi is served as side dish to plain rice or curd rice and any variety rice.
You will love it.
happy to see your feedback...:) 

   

THOYYAL KEERAI GRAVY

Thoyyal keerai is a kind of spinach having nutrients. Keerai is the Tamil name for spinach. This recipe is familiar in village areas of Kongu regions of Tamil Nadu ( villages of Karur, Erode, Coimbatore, Pollachi,Tindikal Districts). Greens are the inevitable dish in every villagers day to day food. The eating greens is habituated by every villager's meal from very ancient times onwards.

The thoyyal keerai masial or gravy like version is the best combination for hot rice/ Finger millet kali or Ragi kali with ghee.

Ingredients:

3 cups of Thoyyal leaves.
shallots finely chopped half cup
mustard seeds one spoon
green chillies two
curry leaves half cup
cooking oil one tablespoon
cumin seeds one spoon
half spoon turmeric powder

Procedure:

Clean the thoyyal leaves and wash several times.
Cook the leaves with half spoon of turmeric, shallots, green chillies , salt and cumin seeds
just for 9 minutes.
Add 50 ml of water.
Close the vessel with a lid.
Allow to cook for nine minutes only in medium level of flame.
Remove from the flame and allow them to cool.
Transfer them in a mixer jar and blend it into a coarse paste.
Transfer the green paste into a serving bowl.

Heat the oil in a small tempering pan over medium flame. 
Add mustard seeds. 
When they start to crackle, add curry leaves.
Switch off the flame.
Transfer the tempering mixture into the green gravy or paste.

Note:The perfect cooking time and addition of turmeric powder preserve the fresh green color of the spinach even after cooking.


The Thoyyal keerai gravy is giving an extraordinary taste when you have with hot steamed rice with one spoon of ghee.

Hope you will give it a try and enjoy it....:)




Saturday 4 July 2015

CURD RICE

Curd rice is a yummy dish that is the most favourite food for all children and adults.

Let us have a look on the nutritional values of curd.

Curd boosts digestion and works best for stomach upset.
It is a best natural substitute for pro biotic and antibiotics for young children.
Curd is also a natural fire extinguisher after a very spicy meal. A small cup of curd will keep your stomach very comfort.
It is good for skin tone so you can apply it on your face or on your hair. You will get the soft skin with a healthy glow.
It is having high calcium content and good fats.
It increases immunity and the defence mechanism of the body.
Curd is a good stress buster and great mood lifter.

                                                     curd's nutritional values-courtesy.. Google.


Ingredients:

curd three cups
boiled rice one cup
salt as required
ginger grated one spoon
shallots chopped half cup
red chillies three (split)
curry leaves half cup
coriander leaves chopped half cup
mustard seeds one spoon
asafoetida one pinch
coriander leaves finely chopped half cup


Procedure:

Wash the rice and soak for half an hour.
Cook the rice with required water in the pressure cooker with three whistles.
After releasing pressure, take the hot rice out and mash it with a spatula.
Allow the mashed rice to cool.
Add curd with the rice and mix well without lumps.
Heat the cooking oil in a dry pan.
Add mustard seed to splutter
Add shallots, red chillies, curry leaves, ginger grates.
Saute a while until the onions turn transparent.
Add one pinch of asafoetida.
Transfer the fried ingredients into the rice.
Mix well with a spatula without lumps.
Add coriander leaves and mix smoothly.

Note: Curd should be fresh. Adding little sugar to neutralize tanginess. but optional.

Curd Rice is now ready  to serve with More Milakai ( soaked in buttermilk several times and dried in Sunlight) and any type of pickles.

Try dears..!







 

SNAKE GOURD PLUS SPLIT CHANNA DAL KOOTU

Kootu is the perfect combination of the gourds and lentils, which is popular side dish in Tamil Nadu. Especially this is served in lunch meals almost in hotels and home; A very favourite side dish with white rice, loved to eat by all children and adults; Very comfort to digestive system; enriched with full of protein. An instant method of cooking of Snake gourd plus split channa dal kootu is posted in this blog today.

We already know about snake gourd's nutritional values. Yet we remind once again here. Snake gourd is really a natural antibiotic, expectorant, as well as healthy laxative. It makes a cooling effect within the body. Moreover it is a natural tonic for heart.

Let us have a look on the preparation of this yummy kootu as follows:

Ingredients:

Split channa dal 100 gm
Snake gourd medium size 1
shallots finely chopped half cup
curry leaves half cup
green chillies two medium size
cumin seeds one spoon
shredded coconut one cup
mustard seeds one spoon
asafoetida one pinch
turmeric one spoon

Procedure:

Wash the channa dal and cook in the pressure cooker with turmeric.
Wait to one whistle. Switch off the flame.
Scoop out the seeds with fleshy sponge like parts and throw them away.
Cut the veggie into small cubes.
Add the Snake gourd cubes and add little turmeric.
Switch on the flame.
Allow to cook for 10 minutes.
Grind the shredded coconut, cumin seeds and green chillies with required
into a coarse texture and pour into the boiling snakegourd and channa dal mixture.
Heat the small dry pan with cooking oil.
Add mustard seeds to crackle.
Add shallots and curry leaves .
Saute for a while.
Add cumin seeds.
Add one pinch of asafoetida.
Transfer the entire fried ingredients into the channa dal and snake gourd cooked.
Add required salt.

Channa dal plus snake gourd kootu is ready to serve with plain rice or curd rice.
Hope you will like this side dish.
Try this yummy dish and feedback will be apprpeciated.



 


 

PLAIN PANIYARAM AND KETTICHUTNY

This dish is a popular kongu delicacy that makes a quick, healthy, breakfast or evening snack. This is a favourite of both children and adults. The batter prepared is the same as that of idli and dosa. Hence it can be prepared easily from left over Idli or dosa batter.
 
Ingredients:
Idli or dosa batter three cups
cooking oil two tablespoon
 
Procedure:
 
Heat the Paniyaram an on medium heat and grease with oil.
Spoon each dent with a little oil.
Pour a ladleful of batter in each dent.
Cook for two minutes.
Turn them over using a long needle and continue to cook until both the sides are evenly turn brown.
Likewise more paniyarams may be prepared.
 
This is the main dish. The texture of paniyarams are looking amazing with golden brown colour. They have a crunchier outer layer with a soft, spongy with air holes that taste with any type of chutney or sambar or kuruma or idli podi with gingelly oil mix.
 
Kettichutny:
 
Half cup of fried Bengal gram
one cup of shredded coconut
green chillies two
coriander leaves one spoon finely chopped
ginger grates on spoon
salt as required
curry leaves, mustard seeds, urad dal, c for seasoning.
cooking oil one spoon

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..!




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