An elaborate study about the health benefits of curry leaves is necessary before we are getting ready to make curry leaves chutney.
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Tuesday 28 July 2015
CURRY LEAVES CHUTNY - A ONE STOP NATURAL REMEDY TO KEEP ANAEMIA AT BAY
An elaborate study about the health benefits of curry leaves is necessary before we are getting ready to make curry leaves chutney.
Saturday 25 July 2015
CRUNCHY RIBBON SNACK
We can prepare a lot and store in a air tight container and enjoy for more than 10 days.
Fried gram powder three cups
butter or vanaspati one spoon
Asafoetida one pinch
Ajwain /omam powder one teaspoon
I prefer this omam or ajwain powder as a must for an easy digestion coz this snack is very tasteful and crunchy, we'll enjoy more and more..omam comforts our tummy.
Sunflower oil or any cooking refined oil to deep fry.
Blend the fried gram three cups, red chilly powder, ajwain seeds into a fine texture.
and sieve this and get a fine powder.
Mix the rice flour, gram flour, salt as needed well in a dry bowl.
Add butter or vanaspathy and add water little by little so as to get a nonsticky soft dough.
Heat the oil to deepfry temperature.
Fill the chakli or muruku making equipment with the part of the dough.
Press with top pressing part directly into oil.
Let the flame in medium level.
Flip the other side of the ribbons carefully with the help of laddle.
After the sizzling sound and bubbles subsides to minimum, take out the fried ribbons out and place in the dry plate.
In the same way all the batches be squeezed and fried.
MEMORY BOOSTING PENNYWORT AND DAL
cooked dal two cups with one cup of water
mustard seeds one spoon
cumin seeds one spoon
curryleaves one tablespoon
shallots chopped one tablespoon
green chillies 2 or red chillies three optional
Idayam gingelly oil one tablespoon.
Add half cup water, turmeric and little salt.
Cook in medium level of heat for seven minutes.
Set aside.
Heat gingelly oil and add mustard seeds.
Wait to crackle.
Add shallots, green or red chillies (your choice)
Saute a while till the shallots turn transparent.
Transfer the cooked green.
Add cooked dal.
Followed by salt required and little water.
Mix well and allow to boil..
Rub cumin seeds and add them.
Friday 24 July 2015
INSTANT KOTHUMALLI SATHAM/CORIANDER GREEN RICE
Cooked Ponni Boiled Rice 3 cups
Mustard Seeds one spoon
Split Urad dal one spoon
Split chenna dal one spoon
Groundnut oil one tablespoon
Shallots chopped half cup
Red chillies 3 or 4 as per your choice
Curry leaves half cup
Garlic Pulses 3
Tamarind one small piece
Jaggery one piece
Idayam gingelly oil one spoon
Salt as needed
Asafoetida one pinch
asafoetida.
Saute for five minutes.
:)..
Thursday 23 July 2015
JAVVARISI PAYASAM/SAGO GHEER
sugar one cup
milk four cups
cardamom six
cashews five
raisins six
coconut milk extracted from shredded coconut one cup (optional)
Tuesday 21 July 2015
SARKARAI PONGAL
Achu vellam seven
Ghee half cup
Raisins one spoon
Cashew nuts seven
Cardamom eight
water one cup to make syrup
Meanwhile, add water with achu vellam and heat it. The vellams dissolved and allow the solution to boil until it thickens to a syrup containing one string consistency.
Saturday 18 July 2015
INSTANT SAMBAR
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..!!!!
PULIOTHARAI
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..
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...:)
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