Friday 8 January 2016

LEMON RASAM

Lemon Rasam is having its unique flavour of lemon and its procedure is very same as we prepare other rasams like tomato rasam, pepper rasam, cumin rasam, paruppu rasam/dal rasam, garlic rasam and so on. The only difference is observed by you in this preparation of rasam.

Ingredients:

Toor dal extract three cups
roasted one spoon cumin seeds+pepper seeds one spoon coarse powder.
grated garlic pulses one spoon
coriander leaves chopped half cup
asafoetida one pinch
lemon one
gingelly oil one spoon
mustard seeds one spoon
broken red chillies three
curry leaves

Procedure:

Heat the oil in a dry pan.
Add mustard seeds to pop up.
then red chilies and curry leaves.
Switch off the flame before you add red chillies and curry leaves to avoid burning.
Add asafoetida
Followed by the dal extract cooked withone spoon turmeric and three drops of castor oil.
Switch on the burner.
Add salt.
Allow to boiling temperature.
Add  chopped coriander leaves
Switch off the flame.
Keep aside to cool.
After ten minutes, squeeze the lemon.
Yummy and flavorful lemon rasam is ready to serve with hot rice.
It can be tasted as lemon dal soup.
It is highly nutritional and an easy recipe.

Wednesday 6 January 2016

BARNYARD MILLET BASED IDLIES

Barnyard millet idlies are today's posting. Kuythiriaivali is the Tamil name for Barnyard millet.





Ingredients:

Barnyard millet two cups
Idli rice two cups
Fenugreek seeds one teaspoon
urad dal skinless half cup
salt required

Procedure:

Wash several times and soak above ingredients in water for about three hours.
Grind into a smooth batter and mix salt.
Allow to ferment overnight.
Make idlies with idli mould.
kuthiraivali millet based idlies are ready to serve with your any favorite side dish like chutny and sambar.

Tuesday 5 January 2016

DELICIOUS LADDU





Ingredients 

Besan flour 250 gm
Ghee one cup
Refined oil 100 ml
Sugar 250gm
Kaesar powder one pinch
Nutmeg powder one pinch Cardamom coarse powder one spoon
Melon seeds one tablespoon

Procedure:

Add water to the soaking level of sugar and heat.
Add kaesar powder one pinch and mix well.
Allow to boil until one string consistency
Keep aside.
Mix the besan flour with water little by little to make dosa batter consistency.
Add half spoon ghee.
Hold the boondi ladle above the heating ghee and refined oil mixture and pour tge besan batter. Besan drops are felling down into the. oil and get fry. care should be taken to drain the besan drops fried and at the same time not to get golden brown crispy texture.
Drain the drops and collect in a mixing bowl.
Repeat the process until the batter is completely exhausted.
Add the boondis into the sugar syrup and mix well.
Mash them into the syrup to disintegrate the shape of the drops.
Add coarse powder of cardamom and little ghee.
Heat ghee and add melon seeds to fry.
Add melon seeds and nutmeg powder into the boondi mix.
Make balls.
Sweet and delicious laddus are ready.

Enjoy..!!!

TOMATO RASAM










Tomato Rasam is very popular in South India using tomatoes, pepper, cumin seeds and garlic pulses as main ingredients.It is either had with hot rice or drunk as a starter. It has a distinct taste and its fluid consistency make it an ideal food for children, patients and adults. It is also an easily digestive semi solid having anti oxidents and certain vitamins keeping the body healthy. It can be included in the balanced diet.Pregnant women will also find rasam saatham is a very good meal which contains vitamins, proteins and minerals, activating the work of stomach and intestines properly.

Now we move to the preparation of tomato rasam in our kitchen.

Ingredients:

Four medium size tomatos
garlic pulses five
mustard seeds one teaspoon
asafoetida one pinch
cumin seeds one teaspoon
pepper one teaspoon
cooked dal one tablespoon mashed and mixed with water one cup
curry leaves half cup
red chillies  three split
coriander leaves finely chopped

Procedure:


Wash the tomatoes and place them in required water so as to immerse fully .
Allow to boil for 10 minutes so as to the skin of the tomatoes shink and cooked.
Allow them to cool.
Roast the pepper, cumin seeds.
powder them coarsely.
Grate the peeled off garlic pulses'
Peel off the tomatoes and mash them and strain with the help of a sieve plate.
Add the coarse powder of pepper and cumin seeds and garlic grates.
Mash the chopped coriander leaves for a while with the half cup of tomato solution
Pour the dal mix into the tomato mixture.
Heat the cooking oil or gingelly oil in a dry pan
Allow the mustard seeds to splutter.
Add red chillies and curry leaves.
Let the flame is low level
Add Asafoetida and pour the contents we mixed all the ingredients with tomato mixture.
Add required salt.
Allow to the boiling point.
Remove from the flame.

The delicious tomato rasam is ready to enjoy with hot rice.
You can have it as a starter or after meal.
It is a perfect one during monsoon season or when we suffer with cold it will soothen our throat.












Monday 4 January 2016

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



                                                                                                                                                                                 





Wednesday 30 December 2015

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..!


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