source Google -nutrition and you.com
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Thursday 19 November 2015
CRAVING FOR COCONUT LADDU/ THENGAI LADDU
source Google -nutrition and you.com
Sunday 15 November 2015
POTATO CURRY KUZHAMBU
shredded coconut one cup
Peeled off and chopped shallots half cup
red chillies 2 no
curry leaves half cup
curry masaal powder three teaspoons
turmeric powder half teaspoon
cooking oil one tablespoon
coriander leaves finely chopped half cup
tomato one finely chopped
cloves and chinnoman four or five each
mustard seeds one spoon
fennel seeds one spoon
fried gram one spoon
garlic grates one spoon
ginger grates one spoon
red chilly powder half spoon
salt as required
Peel off the potatos and chop into medium size pieces
Grind the shredded coconut and fried gram and garlic pulses and red chillies.
Heat the cooking oil in a dry pan.
Add mustard seeds to pop up.
Add fennel seeds to fry.
Followed by the shallots and curry leaves.
until translucent.
Add red chilly powder, turmeric powder and curry masaal powder.
Add tomato and potatos
Saute a while until the tomato pieces mushed up.
Add ground masal paste.
Saute for a while and add required water.
Add salt required.
Allow to boil for ten minutes until the gravy becomes thick.
Finally add coriander leaves.
It combines well with any main dish like idlies, dosais etc.
Wednesday 4 November 2015
BEETROOT CHUTNY WITH KUTTY OOTHAPPAM
Making the verysame side dishes to the main dish is such a boredom. We should try different items to make the breakfast, lunch and dinner special and to make the family members more tempting and eat well.
Today a very different and tasty beetroot chutny is for your view..
coconut grates one spoon
bellary onion finely chopped one no.
ginger grates one spoon
salt required
tamarind a small piece
green chilly one
cooking oil one spoon
Add onions and green chilly
Saute until translucent
Add ginger grates.
followed by shredded coconut, beet grates and tamarind
Add salt
Saute fora minute until the beet grates get half cooked.
Switch off the flame and allow to cool.
Blend all the ingredients with little water
to a fine pink paste.
collect in a serving bowl
Taste with your any main dish.
We enjoyed this chutny with kutty( small)
oothappams.
Sunday 1 November 2015
MURUNGAIPOO KOOTTU/MORINGA FLOWERS +DAL MIX
Flower juice is useful for urinary problems as it encourages urination.
In Haiti, villagers boil Moringa flowers in water and drink the tea as a powerful cold remedy.
It is so simple, an easy cooking and an instant method..
cooked toor dal one cup
green chilly one
shallots half cup
mustard seeds one spoon
cooking oil one spoon
cumin seeds one spoon
salt as required
Pressure cook the toor dal with half spoon of turmeric and few drops of castor oil.
Mash the dal and mix two cups of water.
Wash the flowers. You need not pluck any part of the flower.
Heat the dry pan with cooking oil.
Add mustard seeds to pop up
Add shallots, green chilly and turmeric
Saute a while until the translucent shallots.
Add moringa flowers and stir for a while.
Let the flame in medium level.
Saute until the flowers get shrunken.
Incorporate dal mixture and mix well.
Add required salt.
Let the mixture get boiled well.
The flowers are easily get cooked and become soft.
Rub the cumin seeds with your palm and add them.
Switch off and transfer it to a serving bowl.
:)
Thursday 29 October 2015
AGATHIPOO RASAM/SESBANIA FLOWER STEW
According to the USDA nutrient database, 100g of Sesbania flower contains the following values:
27 kcal
113 kJ
1.28g Protein
.04g Fat
.38g Ash
6.73g Carb
18mg Calcium
.84g Iron
12mg Magnesium
30mg Phosphorous
184mg Potassium
15mg Sodium
.8ug Selenium
73mg Vitamin C
.083mg Thiamin
.081mg Riboflavin
.430 Niacin
102ug Folate
102ug Folate (food)
shallots peeled off and chopped half cup
curryleaves chopped half cup
garlic pulses grated one tablespoon
pepper powder one and a half spoon
roasted cumin seeds powder one spoon
chopped coriander leaves chopped optional
asafoetida one pinch
cooked dal one cup
you may use toor dal or masoor dal or huskless moong dal as per your option.
I opted for masoor dal for this stew or rasam.
turmeric powder one spoon
Tamarind extract one cup
tomato pulp half cup
salt as required
cooking oil one tablespoon
red chilly one
Remove calyx to avoid bitterness
Chop the flowers with the scissors
Heat the cooking oil in a pan and add mustard seeds to crackle.
Add red chilly and curry leaves and finely chopped shallots.
Add turmeric powder
Add flowers and fry for some time.
Allow to cook. The red colour completely disappears and shrinks.
Add a pinch of asafoetida and tamarind and cooked tomato extract.
Add salt and little jaggery.
Allow to boil for some time.
Meanwhile, mash the cooked dal and add two cups of water.
Add garlic grates, cumin powder, and pepper powder.
Transfer this mixture into the boiling extract.
Check the salt.
Add coriander leaves and pepper for flavor and spicy taste.
:)
Sunday 25 October 2015
KATHIRIKKA PULI KULAMBU/BRINJAL TAMARIND CURRY
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Shallots peeled off and chopped half cup
Curry leaves one spig
Turmeric powder one spoon
Sambar powder one tablespoon.( you may use sakthi sambar powder or achi sambar powder or any other sambar powder available in your nearby shop.)
Tamarind extract one cup
Jaggery half piece
Salt as required
Gingelly oil one tablespoon
Coriander leaves chopped optional
Add mustard seeds to splutter
Add shallots, curry leaves, turmeric powder, sambar powder, asafoetida respectively.
Let the flame in sim level.
Then add brinjal pieces and saute a while.
Then add tamarind extract.
Add jaggery and salt
Allow to boil by increasing the level of flame to medium.
Close the lid and cook for ten minutes.
Finally add gingelly oil and switch off the flame.
Saturday 24 October 2015
PEPPER MURUKKU BITS
Pepper Murukku is one of the most favorite snacks of Kongu people. It is good for health. It is so delicious and also nutritious. These crunchy murukku bits are made with the fried channa dal flour and raw rice flour as major ingredients. Ajwain seeds powder added to easy digestion and mild flavour. Coarse pepper powder is added to dominate the taste.
Ingredients:
Raw rice flour two cups
fried channa dal flour two cups
ajwain seeds powder one spoon
crushed coarse pepper powder one and half tablespoon
hot oil one spoon
water as required to knead a soft and nonsticky dough
salt as required
cooking oil as required
Procedure:
Mix the two flours, salt, pepper, ajwain powder well in dry condition.
Add enough water to get nonsticky and soft dough.
Add hot oil one spoon and knead softly.
Use murukku maker with star holes to squeeze murukku directly into the hot oil.
Heat the cooking oil to the right temperature to fry.
Squeeze the murukku directly into the oil carefully.
when sizzling sound ceases, take out the murukku with the laddle.
Collect all the murukkus into a dry bowl.
Break them softly.
Serve with tea.
How is it? How do you like this crunchy and tasty murukku bits with pepper flavour?
Thursday 22 October 2015
CARROT GREENS PORIAL
These greens are packed with chlorophyll, a phytochemical that gives plants their green colour and pigmentation. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and has been noted to purify the blood, lymph nodes and adrenal glands
They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.
What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth.
Carrot greens contain alkaloids (which are toxic bitter compounds produced by a plant) and all alkaloids are bad because substances like caffeine and cocaine are alkaloids. BUT! - all leafy greens (including “good for you” greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others. Alkaloids are chemical compounds believed to be part of a plant’s defence mechanisms.
This applies to both Wild Carrot leaves as well as domestic.
Source: www.carrotmuseum.co.uk
My son went to kodaikanal to enjoy his holidays and purchased beetroot with green tops and carrots with topleaves and asked me to prepare any dish using this greens. Just I tried cooking in our kongu traditional method as porial and the cooked greens tasted excellent with steamed rice and ghee.
When I googled to trace the nutritional qualities of carrot greens for blogging, I came to know about the alkaloid qualities of carrot top green, however it has high nutritional value. Practically it did good for us without any reaction.
I think that well cooked carrot greens are having no side effects.
Cook this greens in the same manner as we cooked our domestic greens with coconut grates.
Ingredients:
Carrot greens
shallots one cup
green chillies two
mustard seeds one spoon
chick pea one spoon
cooking oil one tablespoon
curry leaves one cup
coconut grates half cup
Procedure:
Wash and chop the carrot greens using scissors.
Heat the cooking oil and add mustard seeds.
When the crackling sound seems less, add shallots chopped, green chillies, chick peas and curry leaves.
Add little turmeric.
Add the greens and salt required.
Saute for some time and sprinkle some water and close the lid
Let the flame be medium.
After five minutes, remove the lid.
Saute again till the water completely evaporated.
Incorporate coconut grates softly and transfer the cooked greens in a serving bowl.
Yummy carrot greens porial is ready to relish. Combine your cooking intelligence and creativity. You will rock the kitchen world..!!
:)
Understanding ways to use the greens, and how best to cook them, can bring a whole new green vegetable into your meals.
Carrot greens are highly packed with chlorophyl and potassium. Don't forget..!
Wednesday 21 October 2015
BEETROOT KEERAI PORIAL/BEETGREENS STIR FRY
Beet greens are very fine source of β-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted into vitamin-A inside the body.
Sallots chopped half cup
Red chillies two split into half.
Curry leaves half cup.
Urad dal split one spoon
Cooking oil one tablespoon
Salt as required
Shredded coconut half cup
no water needed after washing.
Chop into small pieces
Soak them in fresh water.
Chop the shallots.
Shredd the coconut
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Add shallots, red chillies, curry leaves.
Add urad dal.
Saute them well.
Allow to turn the shallots into fine pieces.
Add little turmeric.
Finally add beetgreens.
Add salt needed.
Saute several times to cook evenly.
Finally add cocinut grates.
Mix well.
:)
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