sugar one cup
milk four cups
cardamom six
cashews five
raisins six
coconut milk extracted from shredded coconut one cup (optional)
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
This recipe is the super match to the South Indian main dishes of breakfast in our region such as Idlies, Dosais, Pongal ,Oothappam, Ghee Roasts and so on..
Ingredients:
Moong dal one cup
turmeric half teaspoon
shallots chopped half cup
curryleaves half cup
coriander leaves finely chopped
cooking oil one tablespoon
sambar powder one and half spoon
Asafoetida one pinch
Tamarind extract one cup
tomato finely chopped
salt as needed
Procedure:
Cook the moong dal with required water with half spoon of turmeric in a small pressure cooker with one whistle.
Heat the cooking oil in a dry pan.
Add the mustard seeds to crackle.
Followed by onions, curryleaves.
Saute a while and add sambar powder, adafoetida, tomato pieces.
Add tamarind extract, required salt, a small piece of jaggery.
Allow to boil until the extract becomes thick.
Add cooked dal with required water.
Check the salt and add coriander leaves.
Moong dal sambar is ready to be enjoyed with idlies or dosais or any other south indian dishes.
Give a try and enjoy how it is..!!!!
Ingredients:
Two cups of cooked rice
Tamarind extract (thick pulp) 3/4 cup
Turmeric half teaspoon
Mustard seeds half teaspoon
urad dal half teaspoon
chenna dal half teaspoon
Red chillies two split
gingely oil one tablespoon
Shallots finely chopped
garlic pulses finely chopped
Asafoetida half pinch
fenugreek seeds powder (Roasted) half pinch
curry leaves one tablespoon
salt as required
Procedure:
Heat the gingelly oil in a dry pan.
Add mustard seeds to splutter
then followed by urad dal, chenna dal, garlic pulses,onions, red chillies, curryleaves.
Add turmeric, fenugreed powder and. asafoetida in a low flame.
Saute a while
Add tamarind pulp
Add salt as needed
Allow to thick.
Switch off the flame
Mix with cooked rice.
Mix fresh coriander leaves into rice gently
After ten minutes, the puliotharai satham is ready to be enjoyed..
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...:)
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.
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 |
Preparation: 10 minutes Cooking time: 6 minutes Serves: 2 Ingredients: Carrots 8nos Peanut oil one tablespoon Mustard ...