Friday 14 August 2015

YUM YUM PEARL MILLET MEAL/KAMMANCHORU

Pearl millet is known by the name of Kambu. This millet is used by our ancestors. It is enjoyed as a regular meal  by the farmers of Tamil nadu. Especially Kongu people are very conscious about the cooling effect of the Pearl millet during summer season. In the hot summer, this is the favorite food of the Kongu people. They know its medicinal and nutritional values traditionally. It was educated by our ancestors and its importance is being passed the generation to generation in the Kongu regions.

Now Bajra or pearl millet is recommended by many dietitian and nutritionists because of its various health benefits. 

100 gms of Bajra or pearl millet contain the following nutritional components such as 

Protein 12 gm
fat 5 gm
mineral 2 gm fiber 1 gm carbohydrate 67 gm
calcium 42 mg
Phosphorous 242 mg
iron 16.9 mg


and also have phytochemicals that lower cholesterol, antioxidents, plenty of fiber, folic acid, iron, magnesium, copper, zinc, vitamins E and B complex, thiamin, riboflavin and niacin, It is a gluten free grain. 

Medicinal values:

It is highly effective and recommended for the consumption of food containing high fibrous contents, for the cases of diabetics of type 2. It keeps the Blood sugar levels normal.

The whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time,

It is helpful in maintaining the cardiovascular health and in acidity problems.


It also helps to treat stomach ulcers. The most common root cause for the stomach ulcer the the excess acidity in the stomach after food intake, Pearl millet turns the stomach alkaline and prevents the formation of ulcer or minimizes the effect of ulcers, 

The phytonutrients and lignin in this millet act as strong antioxidents which helps in preventing heart related diseases, 

The pearl millet reduces cancer risk.


It also helps in the growth of bone and its development. It contains rich phosphorous which is crucial for the bone growth.

It reduces cholesterol levels since it comprises a type of phyto chemical called phytic acid which is supposed to increase cholesterol metabolism and stabilize the levels of cholesterol in the body.

It is beneficial for the reduction of severe respiratory problems for asthma patients and is also effective in reducing migraine attacks, since its high concentrated magnesium content.


Its gluten free nature is highly beneficial for the Celiac disease. Celiac disease is a condition in which a person cannot tolerate even a small amount of gluten in his/her diet. Unfortunately most of the common grains like rice, wheat have 
gluten present in them.

Furthermore, it contains all the essential amino acids required for the smooth functioning of our body. But the amino acids will lose in cooking high temperature. To retain its amino acids, we can soak and make sprouted and consume them in limited measure.

It contains anti allergic properties. easily digestible.so it can be safely included in the diets of infants, lactating mothers elderly and convalescents.


Pearl millet has a nutty flavor and crunchy texture. It is popularly used in making breads, flat breads, and biscuits, porridge, muffins cookies etc.

The insoluble fiber content in pearl millet reduces the production of excessive bile in our system and prevents the risk of gall stones occurrence.

It is the most common crop cultivated in Indian sub continent and in West Africa. It requires surprisingly low water source to grow. It is fertilizer free.purely organic.. This is the unique character of this Pearl Millet we have to remember. Its botanical name is Pennisetum glaucum.

                                                                                            Source : Google 

Before we move to know how to make Pearl millet meal we learnt about its components and its benefits to various complaints.

You can buy this organic high quality Pearl Millet/Bajra by clicking the link

Now we are going to prepare this super food ...!

Ingredients:

Pearl millet 500 gm (to serve four)
Required water eight cups


Procedure:

Clean the pearl millet and soak for 45 Minutes.

Wash several times and drain the water completely.

Keep aside to dry the wet pearl millet for one hour in a towel or a broad plate.

Blend the partly dried pearl millet in a mixer by using whisk button for one second. Switch off and again for one second.

Now the husks are being separated from the pearl grain.

Wash several times with running water.

And drain completely.

Add eight cups of water.

Pressure cook directly in the 5 lit pressure cooker or pressure pan with three or four whistles and simmer for five minutes.

Switch off the flame.

Wait for half an hour and open the lid.

your yummy kammanchoru is ready to serve hot with any spicy dish. 

You can roll out slightly big balls and soak in water after cooling the balls.

Leave the balls in water overnight. The water will become fermented and get slightly tangy.

Mashed pearl millet and curd and required salt mixed together give excellent taste with peeled shallots and more milaka.

You can add thick buttermilk and salt with mashed pearl millet meal is known by the name of "Kammankoozh" favorited by Kongu folks during summer season.

You will go crazy to this meal many times within a week. 

Do try and your valuable comments are welcome..!







Wednesday 12 August 2015

YUMMY RAVA LADDU/SAMOLINA SWEET BALL

This sweet is so tempting. This is authentic sweet of kongu people. Very yummy and loved by all.
Let us have a look on the preparation of this tempting laddu within ten minutes..
Ingredients:
Samolina/Sooji/white Rava two cups
Sugar two cups
Fresh ghee three tablespoons
Cardamoms thirteen
Cashewnut bits one tablespoon
Raisins one tablespoon
Shredded coconut one and a half cup
Procedure:
Heat the dry pan with one tablespoon ghee in low flame.
Add cashews and let them fry into light brown.
Add raisins and let them puffed up.
Add Coconut grates to fry for sometime till the moisture goes off.
Transfer the fried items into a dry plate.
Heat a dry pan with two tablespoons of ghee to a minimum temperature.
Add rava or sooji immediately and Stir well continuously. Let the flame be in low medium.
Care should be taken not to burn Rava.
Stir well until the white Rava becomes cream colour and switch off the flame and transfer into the already fried ingredients i.e., coconut flakes, raisins and cashew bits.
Meanwhile, take the sugar in a pressure pan sprinkled with  little water to soak the sugar completely.
Heat the pressure pan in a medium flame of another burner.
Sugar dissolved and begins to boil. Within few minutes it becomes thick syrup with one string consistency. It is to be noticed when you pour the syrup into the pan, final drop will fall with one string. Switch off the flame.
Incorporate all the fried items and coarse powdered cardamoms into the sugar syrup and mix well gently.
Set aside for half an hour.
The mixture is ready to make balls of lemon size.
No need to add more ghee.
you can roll softly to make balls.
Yummy sweet rava laddu is ready. But you have to wait for eight hours to relish this exotic sweet laddu. (Coz the entire rava and coconut flakes absorb sugar syrup and settle down and come out with exotic taste.. See, you cannot stop enjoying with one laddu.. you will enjoy more..
Give this recipe a try and come back..
:)



Sunday 9 August 2015

TEMPTING COCONUT BURFI

This sweet is an easy, instant and delicious and loved by all.

Ingredients:

Coconut flakes (white coloured) three cups
Sugar two and half cups
Cardomam five
ghee three spoons

Procedure with images:

Grease the tray with ghee.
Heat the dry pan with sugar and half cup of water
Add coconut flakes and saute continuously in a medium flame.
When the coconut and sugar get thickened, add remaining ghee.
Add Cardomam powder and mix well.
Switch off the flame.
Transfer the entire mixture in the greased tray and spread evenly with a spoon.
Mark with a greased knife into equal squares.
Coconut Burfi is ready to enjoy...
Thank you..
:)

Saturday 8 August 2015

GOLDEN PONNANGANNI GREENS PORIAL

Ponnanganni greens is used in all over the world for cooking and treatment for various complaints.Its botanical name is Alternanthera sessilis. It is an excellent coolant and have an immense health benefits for the eyes, hair and skin. It is also a home remedy for piles also, The young shoots and leaves are highly nutritious and contain carotenoids and other nutritive components. It has anti bacterial and anti fungal properties. It is also said to neutralize. an excessive acidity in the body. It is used in the treatment for the skin diseases like scabies and eczema. It also improves skin defects. It also improves skin tone and texture. It contains high quantity of calcium, vitamin A and iron and anti-oxidents. It has diuretic property.

It is an aquatic herb. widely grown in wet and damp areas.

The leaves contain dietary fiber and eating about one handful daily significantly reduce the blood glucose level. In India, in the states of Bihar and Bengal. the root extract of this herb is used as a natural remedy for serious eye diseases such as cataract, hazy vision,burning eyes, watery eyes and myopia.

In Nigeria, it is used to relieve head aches and dizziness and the leaf sap is sniffed up the  nose to treat neuralgia. 

In Africa, sessile joyweed, when ground to a powder is used to treat snake bites and to stop vomiting of blood, 

In Sri Lanka, the leaves are used in the salads. It is used to treat with piles.

The ponnanganni green is of two types. Naatu ponnanganni(local) and cheemai ponnaanganni(foreign). In sanskrit, is called as Matsyakshi. Because its flower looks like the eye of the fish. In English, it is called as dwarf copper leaves, sessile joyweed. In Hindi, it is known as Gudrisag. In Kannada it is called as Honganne. In Telegu, it is called as Poonaganti koora. In Marathi, it is termed as Koypa.

Ponnanganni - Ponn means gold. This name defines itself the benefits of this greens. If taken regularly for 48 days, the skin will become glowing like  gold and clear vision. 
                                                                                             Source- google.

We should never miss this greens in our regular intake of food. We studied about the benefits of this sessile joyweed  (another name of Ponnanganni greens) and its wide uses in all over the world so far.

Shall we take a look on the preparation of ponnanganni porial?

INGREDIENTS

Ponnanganni greens cleaned and chopped three cups

Shallots peeled and chopped half cup

Red chillies split four or five

Curry leaves chopped half cup

Cooking oil one tablespoon

Mustard seeds one spoon

Turmeric one pinch

Chana dal one tablespoon

Shredded coconuts one cup

Salt as required


PROCEDURE WITH IMAGES:

Clean the greens and wash the leaves.

Pluck the leaves and tender leaves with stem and chop them.

Heat the cooking oil and add mustard seeds.

Allow them to splutter.

Add red chillies and shallots

followed by the chana split dal, curry leaves.

Then add one pinch of turmeric powder

Saute them till the onions become translucent.

Then incorporate the green leaves chopped and add salt.

Sprinkle little water.

Close with the lid and allow to cook till the water completely absorbed and cooked.

Mix the shredded coconut and switch off the flame.

Transfer the cooked greens to a bowl and serve with hot rice and other side dishes.

You will enjoy its yummy taste and want more and more. You won't like to eat any other dish other than this wonderful greens.

Thank you for stopping by and view this post and welcome your comments.


















Monday 3 August 2015

COCONUT RICE

Ingredients:

Shredded coconut two cups
Cooked rice two cups
Shallots chopped one cup
Red chillies 8 nos split
Salt as required
Ginger grates one spoon
Curry leaves one cup
Mustard seeds one spoon
Urad dal and Chana dal one spoon each
Cloves five
Cooking oil one tablespoon
Coriander leaves chopped half cup

Procedure:

Heat the cooking oil in a dry pan.
Add mustard seeds and allow to splutter
Followed by urad dal and chana dal.
Add cloves, Ginger grates
Allow them to fry into golden brown.
Add coconut grates.
Saute well.
Add salt
Mix well.
Finally add cooked rice and mix well in a low flame.
Add coriander leaves chopped.
You can add fried cashew bits with rice for an extra taste.
Relish your moment with this yummy Coconut Rice with Okra pepper fry and Rasathali Banana.
Do try..:)


Thursday 30 July 2015

DELICIOUS OPPUTTU

This is the authentic traditional sweet of Kongu folks. We make this sweet as special for festival occasions and in the feasts of family-get-together and as offering to God during Prayer/Pooja. It is so delicious and nutritional as well. It is known as Poli as well.

Ingredients:

Chana dal one full cup
Jaggery or achu vellam four
Ghee two tablespoon
Sugar one small spoon
Salt half pinch
Turmeric half pinch
Maida flour one full cup
Cardamom 6

Procedure:

Pressure cook the chana dal for three whistles.
Keep it  aside to cool down.
Meanwhile mix Maida flour, salt, turmeric powder, sugar, little oil and ghee,
Sprinkle water little by little and make it a soft non sticky dough. 
Keep aside to settle for 10 minutes.
Drain the water from the cooked dal.
Powder the jaggery or achuvellam in the mixer with cardamom seeds.
Grind the cooked dal with jaggery powder mixture.
Let the paste be coarse texture.

Divide the dough into a goose berry size pieces. 
Spread the soft dough into a flat round with the help of your fore finger and middle finger (as in the image of collage gallery.) in the banana leaf.
Place the mixture of chana dal and jaggery in the middle of the round spread with the help of a spoon.
Close the stuff on each side by stretching the maida flat round.
Remove excess if any.
Just make a ball and spread softly to a round flattened size.
Heat the Thava and Toast the spreads in three batches.
Sprinkle ghee.
Roast it until the brown spots appear. 
Flip it over the thava.
Allow to cook both sides turn golden spots.
Do all the balls into flat discs and toast them in several batches.

Opputtu is ready to be the offerings of God, or to be enjoyed.

This is an easy and instant sweet dish you like..:)







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