Saturday 9 January 2016

SENGEERAI PORIAL









Red spinach is rich in iron contents. The leaves and its stem are completely used to make this porial or curry. The greens should be consumed thrice or twice in a week. Red thandu keerai belongs to the family Amaranthaceae. The leaves are looking attractive with bright red colour and green colour combine together  throughout the plant. When cooking, the colour retains and tastes yummy. It is the most nutritious dish. 

Sengeerai porial:

Ingredients:

sengeerai leaves and stems  cleaned with water several times and chopped two cups.
mustard seeds one spoon
urad dal one tablespoon
cooking oil one tablespoon
grated coconut one cup
fined chopped onions one cup
red chillies slit  five or six
curry leaves one cup finely chopped
salt to taste
half pinch turmeric.

Procedure:

Wash the sengeerai or red spinach several times and clean the leaves and stem carefully. 
Chop the leaves and stems. Don't waste stems. It also contain nutrients.
Heat the Oil in a pan.
Add mustard seeds and allow them to crackle.
Add urad dal and wait for the golden brown colour change.
Add red chillies.
followed by onions and curry leaves.
Saute together for a while until the onion becomes translucent.
Add little turmeric.
Then Add sengeerai pieces  and toss well.
The leaves becomes shrinken and wilt
Sprinkle little water and salt to taste.
Let the flame in medium level.
Stir in between.
Let the water absorbed completely.
Finally add coconut grates and mix well.

Sengeerai porial is ready as side dish for plain rice , curd rice, Add Sengeerai porial to rice and one spoon of ghee and mix well and try. It igives an excellent taste . Curd rice  with sengeerai porial  is a super combined food.

Just give a try and let me know how it turns out to you...





LIVE GREEN GRAVY/PANNAI KEERAI KADAISAL







Pannaikeerai is known by the name silver cock's comb or plumed cock's comb. Celosia Argentea is the biological name of silver cock's comb or plumed cock's comb. It can be seen in pink and white that are seen growing along the sides of the field and mostly in dry lands in our India. It is cultivated along the both sides of the park for decorative purposes.
The two feet height plant grows in tropical region.  It needs more sunlight for essential nutrition in the plant.  Ayurvedic and Siddha medicines uses this plant for curing some common and uncommon diseases. People in South East Asia and Africa uses silver cock's comb for edible purposes.  It is laxative and astringent.  It has large amount of fibres and fat content that helps in reducing body heat, constipation, cures skin diseases and gut problem. Choose the baby leaves for tasty and nutritious dish. Pannai keerai contains all nutrients as in other greens. Usually our mothers collected the tender leaves from our garden and field and made wonderful kadaisal and fed us with Ragi flour kali with cow ghee. Highly nutritional and yummy food ever we love. It will go very well with hot steamed rice with ghee .

We can prepare pannai keerai kadaisal without dal. It pairs excellently with hot steamed rice and kali made with ragi flour kali.

Ingredients:

Pannaikeerai /silver cock's comb four cups
Cooking oil one tablespoon
Mustard seeds one spoon
Cumin seeds one spoon
shallots half cup
green chillies three
curry leaves half cup
turmeric one spoon 
salt required

Procedure:

Clean and wash the pannai keerai leaves/silver cock's comb leaves.
Transfer the entire leaves into a pan and add very little water , salt required, turmeric, shallots, green chillies and cumin seeds.
Close the pan with lid and allow them to cook for eight minutes in medium heat.
Care should be taken to avoid overcooking time. 
The green colour of the leaves retained  when cooking within seven minutes
Keep aside to cool.
Blend the entire cooked ingredients for a while.
Temper with cooking oil , mustard seeds pop up, curry leaves.

Live green kadaisal is ready.

Serve with hot steamed rice plus ghee.

so yummy ... what a wonderful dish? you will  go crazy to its taste.. unforgettable food..

















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



                                                                                                                                                                                 





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