Tuesday 5 January 2016

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..!


Sunday 27 December 2015

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.

Saturday 26 December 2015

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...


Thursday 24 December 2015

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.





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