Friday 29 January 2016

MURUNGAIKKAI CURRY

Drumstick tree is well known by the people of South India and they have a special interest on all parts of drumstick
tree and they look after the tree in their home garden because it is a power house of nutrients. It is the best source calcium and iron. It fights against malnutrition of children and adults and lactating mothers and expectant mothers.


Take a look on special version of the cuisine MURUNGAIKAI CURRY








This recipe is a different version of curry using drumstick pieces. It goes very well with hot steamed rice and hot soft idlies. 



Ingredients:



Two-inch pieces of drumstick raw pods one bowl.

Tamarind small piece
Sesame oil one tablespoon
Mustard seeds one spoon
shallots chopped half cup
Red chilly powder half teaspoon
Turmeric one spoon
Curry leaves half cup
Fenugreek seeds roasted powder half pinch
Asafoetida half pinch
Coriander leaves chopped half cup
Shredded coconut half cup
fried gram one spoon
Garlic two medium size
Dry roasted coriander seeds, cumin seeds and pepper powder one table spoon


Procedure:










Dry roast the one cup of coriander seeds, quarter cup of cumin seeds and one spoon pepper and blend altogether into a coarse poder and save for future purpose in a an air tight container.



Grind the following ingredients with water into a fine paste:



           tamarind+ shredded coconut+garlic pulses+one table spoon of coriander, cumin and pepper coarse powder, turmeric, fried gram one spoon with water



Heat the vok with sesame oil. 



Add mustard seeds to splutter



Then followed by shallots, curry leaves, red chilly powder, turmeric powder, fenugreek seed powder, asafoetida, and drumstick pieces and finally tomato chops.



Saute for five minutes and add the ground paste. 



Add two cups of water and salt required



Allow to boil for 15 minutes in a medium flame.



Check the taste of salt and cooking of drumstick veg.



Add one spoon of sesame oil and chopped coriander leaves.



Drumstick slight tangy and super tasty curry is ready to enjoy.



The best combination of this curry with hot steamed rice or hot steamed idlies is really superb.













Wednesday 27 January 2016

RAGI IDLIS

Finger Millet is a good source of  iron and calcium. It is introduced by our ancestors from  the very ancient period of years. Kongu folks are consuming this wonderful grain in various versions of cooking. Ragi Kali, Ragi Dosais, Ragi Idlies, Ragi Rotis, Ragi vadais, Ragi Pakodas and Ragi Idiyappam.. During the harvesting season, the green finger millet had been roasted in fire in the dry land itself and rubbed in hands and enjoyed by the youngsters and adults. It has an amazing taste with milk like extract and an exclusive flavor.

We will learn how to make ragi idlies here.

Ragi is available in all departmental stores. I will recommend you the Meroon color ragi always.



Ingredients: 

Red colored Ragi 250 gms
Urad dal 50 gms
Salt required


Procedure:

Clean the Ragi and allow to dry in sunlight.
Blend the ragi in a mixer. Sieve and again blend.
Sieve again. You will get entire fine flour.
Soak urad dal for one hour and blend into a smooth paste .
Mix well with ragi flour and water required.
Add urad dal batter and salt and mix well.
Keep the batter aside overnight to ferment.
You will get fermented ragi batter.
 Pour the batter into the greased Idli mould and steam it.
Super Soft idlies are ready to serve.
Fresh coconut chutny or Peanut chutny will pair amazingly with these hot steamed ragi idlies.

Refer the following images I captured during cooking:






Tuesday 26 January 2016

RAGI DOSAI

Due to rich fiber content, Ragi or finger millet is believed to be a good laxative and prevents constipation. People  who suffer from liver disease, high blood pressure, heart weakness and asthma should consume roasted green millet. This millet is also advised to lactating mother, if she is unable to produce sufficient milk to her infant. It is the greatest boon to diabetic patients and obese people, as the digestion will take place in a slow pace so that the glucose is released into the blood slowly. The Finger millet contains a unique amino acid called Tryptophan which reduces appetite and thus helps to control your diet.

So if you plan to shed few kilos of your weight, the consumption of finger millet is a great support.
As it contains rich calcium; it is highly recommended for kids for their bone growth and teeth and development. It is packed with rich iron content; it is advised to take ragi/finger millet in your regular diet to beat anaemia.

I(t helps to raise the hemoglobin level. It fights malnutrition, degenerative diseases and premature aging.

Ingredients:
Ragi (finger millet) 250gms
Urad dal 50 gm

Salt required


Procedure:

Clean Ragi and allow to dry in sunlight for two hours.
Grind the ragi into fine powder in a mixer.
Sieve the flour.  you will get fine powder.
Soak urad dal in water for one hour. 
Wash urad dal a couple of times .
Blend the urad dal with required water.
Mix the ragi flour with required water.
Add urad dal batter, salt. 
Mix well.
Allow the batter to ferment overnight.
Ragi batter is ready to prepare dosai in the morning.
Heat dosa tava and pour ragi batter in the centre and spread gently to a round shape.
Drizzle little oil over dosa and all over the sides.
Flip other side.
Take out dosa after cooking evenly both sides.
Coconut chutny and pea nut chutny are the best combinations to these crispy dosais.














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.

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