MIXTURE

Today posting is how to prepare mixture , a crunchy spicy snack, all time favorite in India. Kongu people are also fond of this mixture. There are various versions of mixture  prevalent in the cuisine world. It is highly nutritional since it is prepared by using protein-enriched dals and nuts.

easy to prepare. You have to be bit patience and conscious. That's all.

Ingredients:

Besan flour 250 gm

Raw rice flour one table spoon

Cooking oil to fry

Salt required

Chilly Powder one spoon (optional)

Pea nuts 50 gms

Flattened rice 25 gms

Cashews 25 gms (optional)

fried grams 25 gms

Asafoetida one pinch

Curry leaves one cup

Mustard seeds half spoon

Procedure:


Divide the besan flour into two and in two separate bowls. 

One is for boondi . The other is for karasev.

In one bowl, add water little by little into besan flour to make dosa batter consistency.

Heat the oil and hold the boondi ladle and pour the besan batter. Now the drops are falling down into the oil and getting fried. All the drops fried into golden brown tiny balls.

Take out the balls and drain and collect in a paper towel to absorb the excess oil.

Boondi is ready.

Next we have to make sev. 

Mix the besan flour and raw rice flour and little salt and make a soft dough by adding water little by little.

Press the dough by using sev press directly into the oil in a circle motion.

Flip other side to fry evenly . 

When the sizzling and bubbling of the oil ceases,

take out the strand circles and collect them in a mixing tray.

Then fry poha/aval/flattened rice and drain and transfer them into the mixing bowl.

Heat one spoon oil in a separate pan, add curry leaves, peanuts, fry for a while and add fried grams.

Switch off the flame.

Add asafoetida, red chilly powder and saute a while and incorporate the mixture of boondi, sev and flattened rice together. You may add fried cashews.It will make additional taste.

Crunchy munchy mixture is ready to serve.

                                                                                                         

in sev press

Soft dough- besan flour+raw
rice flour +water+salt

                                                                                                                                                                                 

MELTING MYSORE PAK

Celebrate this New year 2016 with melting mysore pak..!!!

Three main ingredients needed to make this wonderful sweet.

Ingredients :

Besan flour one bowl
Sugar one bowl
Ghee one bowl
kaesar color powder half pinch
water 1/4 cup

Procedure:

Add one tablespoon ghee in a dry pan and heat.

Add besan flour and roast for one minute in simmer level of flame.

Transfer the sugar in a separate pan with 1/4 cup of water and add four drops of the kaesar powder solution.

Allow the sugar syrup into one string consistency

Then add one spoon of ghee.

Transfer the entire roasted besan flour

Stir with the ladle in a low flame.

switch off the flame.

Add the remaining ghee with the mixture
and stir until the mixture gets nonsticky and thick.

Apply the ghee over the dry tray.

Transfer the mixture to the tray and allow to cool for five minutes.

Cut the mixture with a knife into rectangular pieces.

Melting mysore pak is ready to relish..!

MANGO GINGER SPICY JAM

Mango Ginger, or Curcuma Amada.
Not quite as sharp-tasting as ginger, it has a distinct, though mild, flavour of raw mango.

It is also not as fibrous, nor as 'claw-like' in appearance as regular ginger. In fact, other than in colour and taste, looks more like turmeric.

It is also known as white turmeric.

Today we are preparing mango ginger thokku or spicy jam ..

Ingredients :

mango ginger grates two cups
asafoetida half pinch
fenugreek powder half pinch
Sesame oil three tablespoons
mustard seeds one spoon
curry leaves one spig
Red chilly powder one spoon

Procedure:

Heat the sesame oil and mustard seeds to splutter.

Add curry leaves.

Followed by asafoetida, fenugreek powder, mango ginger grates, red chilly powder, jaggery, tamarind extract and salt.

Allow to cook and check the salt, sweetness and tanginess and spice are well balanced.
When the ingredients are becoming transparent and jam like consistancy.

Switch off the flame and allow to cool.
Transfer the spicy jam into an airtight container.

It goes very well with any main dish.

GULAB JAMUNS, EVERYONE'S FAVORITE DELICACY

Ingredients:

MTR Jamun mix 500 gms
sugar one kg
ghee four teaspoons
Rose water four drops

kaesari color powder half pinch

cooking oil (Sunflower oil or refined groundnut oil ..optional)
Water needed

Procedure:

Knead the jamun mix with the addition of required water little by little.

Work softly with the dough until it becomes nonsticky and soft.

Add one spoon ghee and knead gently.

Keep aside.

Heat the pan with sugar and three cups of. water and allow to boil.

Add kaesari powder half pinch and mix well.

When the sugar syrup attains thick consistency, switch off the flame.

Heat the dry pan with oil to frying temperature.

Make the dough into goozeberry size balls.

Drop the balls one by one.

Allow the balls frying into golden brown texture.

Transfer them into the sugar syrup.

Wait for half an hour.

Serve the jamuns with sugar syrup to relish..!!

Enjoy...

MAIZE, THE HEALTHIEST WHOLESOME FOOD

Corn grows in ears each of which is enclosed kernals tightly packed in rows.The kernals are beautiful yellow colour and protected by silky, coffee brown thin threads and encased in a husk.
In Tamil nadu we call this corn as makkaacholam or maize. Its scientific name is Zea mays. Botanical name Dracaena fragrans.

Its nutritional facts as follows:
vitamin B3, magnesium, dietary fiber, vitamin B6, phosphorous, pottassium 392 mg and proteinous wholesome content of daily needs. iron 0.55 mg zinc. 75 mg and 54 mg of folic acid, vitamin A.

                                             ...  google source

It is one of the world's healthiest food.

Today we are going to relish that delicious maize cooked .

.

It is so simple and fast cooking.

Ingredients:

Maize two with ears

Procedure:

Wash the zea mays and cut the head and tail parts.

Add two cups of water in a pressure pan.

Add one spoon of salt

Place the maizes and close the pan

Place the weight.

Allow three whistles and switch off the flame.

Allow to cool.

Remove the ears and threads.

Delicious and tasty kernels cooked is in your plate.

Enjoy..!!!

highly nutritional.
no cholestrol.

BANANA FLOWER FRITTERS

Crispy Banana flower fritters are the tasty evening snack with hot tea in the winter evening. The family members will like to taste.

Ingredients:

Banana flowers one cup

Raw rice flour one tablespoon

Bengal gram flour one cup

Sodium bicarbonate half pinch

Cooking oil required to fry.

Salt required

Asafoetida half pinch

Red chilly powder half spoon

Procedure:

Mix the raw rice flour, bengal gram flour, Asafoetida red chilly powder, salt and sodium bicarbonate well in a dry bowl.

Add water little by little and make a thick paste.

Keep aside.

Remove the calyx and stigma from the flowers.

Heat the oil to fry.

Dip the flower in the paste and drop into oil gently

Drop one by one

Do the same for six to seven flowers in one batch.

Flip the flowers to other side to fry into golden brown fritters.

When the sizzling sounds of the oil ceases, collect the fritters in a laddle and place them in a dry bowl.

Fry the remaining in the same way.

Transfer all the fritters in a serving bowl.

Now We are going to learn something benficial characteristics of the banana flower.

It is the best healer of wounds.

It reduces free radical activity since it has antioxidant properties.

It is a rich source of vitamins A, C, and E. They alos contain potassium and fibers.

It is the best controller of menstrual over bleeding.

It manages diabetics and Anaemia by increasing the total hemoglobin levels in the body.

it boosts the supply of milk that helps the lactating mothers.

One more interesting news:

Since they contain magnesium, banana flowers reduce anxiety and boosts ther mood. They are natural anti-depressants without any side effect.

.

RED BEATEN RICE UPMA/RED POHA UPMA

Red poha upma can be prepared instantly and is highly nutritious.

Nutritional values... source google

Eating poha regularly can prevent iron deficiency or anaemia as it cobtains 20 mg of iron in every 100 gm red rice flakes. Children and pregnant and lactating women can benefit greatly by consuming it. Softened poha or beaten red rice is also a great idea to add dietary iron when an infant is weaned for breastmilk. Squeeze a cut lemon on the poha as it helps in iron absorption.

Poha makes a tasty and wholesome packed lunch or breakfast for toddlers and office goers. Always opt for beaten rice made from red or brown rice for an extra health boost.

It is a good source for carbohydrates. A perfect breakfast option and healthy source.  very low in gluten. good for diabetic people.

It is of two types namely white aval and red aval.

how to make red aval upma?

Ingredients:

Red aval 500 gm
shallots one cup chopped
green chillies four cut into halves
curry leaves half cup
chopped coriander leaves half cup
cut lemon one half
cooking oil one and half a tablespoon
mustard seeds one spoon
urad dal one spoon
gram dal one spoon

Procedure:

Boil five cups of water with one spoon of salt and a drop of oil.

When the water comes to the boiling temperature, add the cleaned aval or rice flakes and wait for five minutes till the rice flakes become soft.

Strain the water completely.

Heat the dry pan with cooking oil.

Add mustard seeds and allow to splutter.
Add gram dal and urad dal.

followed by shallots, green chillies, and curry leaves.

Transfer the drained red poha in the cooking pan and slowly incorporate them.

Check the salt. add some salt if needed.

Add coriander leaves and squeeze lemon juice finally

Switch off the flame.

Serve hot ..

This is the wholesome diet and recommended for weight loss.