Sunday 24 January 2016

ELLUPODI/ROASTED SESAME SEEDS SPICY COARSE POWDER FOR HOT RICE, IDLIES,DOSAIES N OTHER MAIN DISHES

Sesame seeds are excellent source of copper, manganese, magnesium, calcium, iron, phosphorous,
vitamin B1, molybdenum, selenium and dietary fiber. In addition to this assortment of nutrients, they have packed with two unique substances called sesamin, and sesamolin belong to a group of special fibers called lignans which have been shown to have a cholesterol-lowering effect on humans and to prevent high blood pressure and enriched vitamin E supplements.Sesamin is also found to be the fine protector of the liver from an oxidative damage. 


The Biological name of sesame seeds is Sesamum Indicum.



Sesame is among the seeds rich in quality vitamins and minerals. They are very good sources of B complex vitamins such as niacin, folic acid, thiamin (vitamin B1) pyridoxine(vitamin B6) and riboflavin.



100 gm sesame seeds contain 97 ug of folic acid  about 25% of recommended daily intake. Folic acid is essential for DNA synthesis. When given to expectant mothers during their preconception period, it may prevent neural tube defects in the newborns.



niacin is another B complex vitamin found abundantly in sesame seeds. About 4.5 mg or 28% of daily required levels of niacin is provided by just 00 g of seeds. Niacin helps reducing in LDL cholesterol levels in the blood. In addition it enhances GAB activity inside the brain, which in turn helps reduce anxiety and neurosis.



Jut a handful of sesame seeds a day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins and  protein.






Open Sesame - the famous (mantra) phrase from the Arabian nights reflects the distinguishing feature of the sesame seed pod which bursts open to release seeds when it reaches  maturity.




Sesame seeds feature delicate nutty flavor. Their flavor indeed becomes more pronounced once they gently toasted under low flame heat for a few minutes.

This recipe is a special side dish for hot rice.

This Ellupodi goes very well with all South Indian breakfast dishes.
Please take a look on preparation of ELLUPODI.

Ingredients :

Sesame seeds two cups
Country coriander seeds one tablespoon
Curry leaves half cup
Red chillies four or five as per your choice
Asafoetida one pinch
Jaggery one spoon
Salt required

Procedure:

Dry roast the red chillies, curry leaves, coriander seeds for a while.
Add sesame seeds to roast and let all the sesame seeds be puffed.
Let the flame be in medium level.
Add tamarind, jaggery, salt, asafoetida.
Saute for a while in low flame and switch off the flame.
Be cautious in roasting. adjust the flame level and roast the ingredients without burning.
Keep aside to cool.
Blend the ingredients to a coarse powder.
This Ellupodi is now ready.
Transfer the powder in a dry airtight container and use with ghee or gingelly oil.
This fascinating Ellupodi is the best combination to hot steamed rice. It pairs very well with idli, dosais and paniyarams and other main dishes.


sesame seeds, coriander seeds, red chillies, curry leaves, asafoetida, salt tamarind and jaggery.

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.

Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...