Thursday 21 January 2016

SIRUNELLIKKAI URUGAI/STAR GOOSEBERRY PICKLES

Sirunellikkai pickles is an amazing side dish to curd rice. It is known by the name star gooseberry. The preparation is a quick fix method.




Ingredients :

Star qooseberries three cups
Turmeric one spoon
Red chilly powder two tablespoons
Sesame oil two tablespoons
Asafoetida two pinches
Curry leaves half cup
Dry Roasted Fenugreek seed  powder half pinch
Powdered salt one tablespoon
Achu vellam one and half pieces

Procedure:

Wash and wipe the gooseberries
Mix the red chillies powder, turmeric powder, fenugreek seed powder, asafoetida with one cup of water.
Mix well by adding another half cup of water.
Keep aside.
Heat the sesame oil in a dry pan.
Add mustard seeds and let them splutter.
Add curry leaves.
Pour the red chilly mixture.
Saute well.
Add powdered salt.
Allow to boil.
Add one and a half jaggery achuvellam to neutralize the sourness of the berries.
Add star gooseberries and allow to cook for eight minutes.
Observe the gooseberries become soft and the oil ooze out all sides of the pan.
Switch off and allow the pickles to cool down.
Transfer the pickles into a dry and airtight container.
Hope you know its antioxident properties and enriched with vitamin C.





Tuesday 19 January 2016

URAD DAL JELAEBI



Urad Dal Jelaebi is a special sweet and traditional. Urad dal is good for health. It contains essential fatty acids and it is a probiotic food. It is an essential ingredient added to make idlies, dosais, paniyaram, medu vadai,  idlippodi, jelaebi etc. Scientific studies reveal that this lentils are memory booster and called as brain food.


how to make tempting jelaebi?

Ingredients:

jelaebi ulundu or skinless urad dal two cups
sugar four cups
rose paneer five drops
Orange kaesari color powder

Procedure:

Wash and soak urad dal for a hour.
Drain the water completely.
Grind the soaked urad dal adding  water little by little to get soft urad batter. Grind the batter for nearly one hour to get fluffy and smooth batter.
Add kaesari color powder half pinch and grind for perfect mixing.
Collect the batter in a bowl.
Prepare sugar syrup by adding sugar , three cups of water and quarter pinch of kaesar color powder with one string consistency.
Add rose paneer five drops.
Heat the cooking oil in a broad pan in medium heat.
Take a icing bag with round hole nostril.
Fill the icing bag 3/4th with batter and squeeze double rounds and chainful swirls on the round directly into the oil carefully and complete as shown in the image.
Let the jelaebi be fried in a medium flame.
Flip other side and the oil bubbles begin to cease.
Take out the jelaebies and transfer into the dry plate.
Add one tablespoon of ghee in the syrup.
Dip the hot jelaebi into the hot syrup and allow to immerse for three minutes and take out and collect them in a dry bowl.
Repeat the process until the entire batter exhausts.
Transfer all the jelabies into the syrup.
Lips smacking jelaebies are ready to relish.

MURUNGAI KEERAI RASAM/MORINGA GREENS SOUP

As you already know about the enormous nutritional benefits packed in drumstick green leaves, I need not say any more.



We are going to prepare drumstick greens rasam / drumstick greens stew in this page.

Ingredients:

drumstick tender leaves one full cup tightly packed
Toor dal extract three cups
garlic pulses grates one tablespoon
Roasted and powdered cumin seeds one spoon
Roasted and powdered pepper powder one spoon
mustard seeds one spoon
asafoetida one pinch
sesame oil one tablespoon
curry leaves one sprig
coriander leaves finely chopped
salt required

Procedure:

Mash the cooked toor dal and mix with water three cups.
Blend the drumstick greens with little water.
Heat the pan with sesame oil and add mustard seeds to pop up.
Add red chillies broken and curry leaves.
Add asafoetid in low flame.
Add tamarind and tomato pulp and add some water. salt and litttle piece of jaggery to be added. Allow to boil.
Followed by the toor dal extract, cumin powder, pepper powder, coriander leaves and garlic grates.
Allow them to boiling temmperature and switch off the flame.
Check the taste of salt and transfer the rasam toa serving bowl.
You can relish this rasam in a soup bowl hot.
or you can enjoy with hot rice.












Monday 18 January 2016

CRUNCHY PAKODA

It is one of the most favorite snack enjoyed with tea. The preparation method is very easy and instant.







How to make Pakoda?

Ingredients:

Raw rice flour one cup
fried gram flour two cups
chopped bellari onion one cup
chopped green chillies half cup
coriander leaves chopped one cup
puthina greens chopped half cup
chopped fresh curry leaves half cup
asafoetida one pinch
ajwain seeds one spoon
Salt required
Sodium bicarbonate one pinch

Procedure:

Mix raw rice flour, fried gram flour, salt, sodium bicarbonate well.
Add water little by little and knead the mixture into a soft and nonsticky dough.
Add onion, green chillies, curry leaves, coriander leaves, ajwain seeds, puthina leaves (optional), asafoetida and incorporate all the items into the dough.
Heat the dry pan with cooking oil.
Add one spoon of hot oil into the dough and knead again.
Drop irregular shaped portions of the dough by flat and twist your thumb, fore finger and middle finger carefully.
Let the pakodas be fried into golden brown and flip other side to fry evenly.
Drain the oil and transfer them into the tissue paper to absorb the excess oil.
Repeat the process until the dough exhausts.
Serve with tea.

Friday 15 January 2016

AUTHENTIC MURUNGAIKKAI SAMBAR/DRUMSTICK POD SAMBAR

This side dish is very familiar and favorite for everyone in Tamilnadu. It will go very well with hot steamed rice.
Ingredients:
Toor dal one cup
Shallots half cup
Curry leaves half cup
Sambar powder 
Turmeric powder one spoon
Cooking oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
drumstick pod pieces (cut into two inches length ) one plate
Tomato one chopped
Tamarind extract thick one cup

Procedure:
Pressure cook the toordal with one spoon turmeric and three. drops of castor oil with four whistles.
Soak goose berry size tamarind in one cup of water for half an hour and take extract.
Heat the dry vessel with cooking oil.
Allow mustard seeds to splutter.
Add shallots, curry leaves and saute a while until translucent.
Followed by drumstick pod pieces, turmeric half spoon, sambar powder, asafoetida and saute well with ladle in medium flame .
Pour the tamarind extract and salt required.
Allow to boil and cook the pods for fifteen minutes.
Finally add cooked toordal entirely.
Allow to boil for some time and add coriander leaves chopped.
This sambaar has its own unique flavor and loved by all.
lip smacking Sambaar meal...with ghee..
U will love to eat more and more..

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