CAULIFLOWER CURRY KUZHAMBU

We would like to know what is in the food we are eating. We, people do not aware of the wealthy nutrients available in our daily intake of vegetables and fruits  By getting to know about the  food we prepare , we can make the prompt decisions about how to select and eat most healthiest veggies or any other food, thereby boosting our health, preventing the chronic diseases, curing the diseases, boosting the brain energy levels, losing weight and much more.

Remember, this is the first and foremost step to choose and prepare most nutritious meals each and every day.

Today's posting is about the Cauliflower, the main ingredient of the Side dish, called Cauliflower Curry Kuzhambu.

Nutritional information:

Cauliflower  is a  wonderful and amazing super food because of its lot of beneficial nutrients packed with and impressive health facts.

Cauliflower is an excellent source of  vitamin C and vitamin B6. It is a very good source of choline, dietary fiber, omega 4 fatty acids, manganese, phosphorus and biotin. Additionally it is a good source of vitamin B2 protein, vitamin B, niacin and magnesium.

Health information:

The food researchers informed that the sulphorophane in the cauliflower eliminates free radicals that cause cancers and tumors.

It significantly improves heart health and kidney function. It repairs the damaged inner lining of arteries.

It keeps inflammations in check since it contains indole 3 and carbinole and other anti inflammotory anti oxidents.

It acts as a detoxification support.

It is the booster of brain development of the progeny during pregnancy since it has choline.

Digestive supporter because of its rich dietery fibers.

This is the only one vegetable which deserves the regular rotation in our diet as it contains an impressive array of nutrients such as vitamins, minerals, and antioxidants and phyochemicals.

Now let us move to take a look on preparation of the cauliflower, the stunning food 

How to make cauliflower curry kuzhambu?

Ingredients:

Cauliflower florests one serving bowl

Turmeric one teaspoon

Chilly powder one spoon

Curry masal powder five spoons

Coriander powder three spoons

choppled shallots one cup

Curry leaves half cup

Cinnomon five long sticks

Cloves eight

Mustard seeds one spoon

Green chilly cut two halves

Shredded coconut one cup

Cashews five or four

Coriander leaves chopped half cup

Cooking oil one tablespoon

Garlic pulses three big

Ginger grates one tablespoon

Procedure:

Blend ginger and garlic pulses ointo a coarse paste.

Collect the paste in a small bowl.

Grind shredded coconut, cashewnuts, coriander powder with required water into a fine paste

Heat the wide wok with cooking oil.

Add mustard seeds, cinnomon sticks and cloves.

Allow them to fry.

Add shallots, curry leaves, green chillies and turmeric.

Saute for a while.

Add chilly powder, curry masal powder and ginger garlic paste.

Saute for a minute and add tomato slices.

Add cauliflower florets and saute for a couple of minutes.

Transfer the coconut paste and add three cups of water.

Add salt required.

Allow to cook for another fifteen minutes.

Garnish with coriander leaves 

It is one of the most favorite side dish to Hot steamed rice, Idlies, Chappathies and dosais,  uthappams and poories.

Do try. very easy and simple method of cooking of kongu people.

KONGU STYLE TOMATO KETCHUP FOR IDLIES/TOMATO THOKKU

Kongu style Tomato ketchup is a fabulous side dish to idlies and dosais and paniyarams. It is a kongu traditional dish in almost all villagers of Kongu Region of Tamil Nadu, India. It has its  own unique flavor and goes very well with all south indian main dishes. It looks awsome in attractive red color.

Let us move to prepare this yummy dish..!

Ingredients:

Fleshy Tomatoes 10 nos.

Red chilly powder three spoons

Sesame oil 250 ml

Mustard seeds one spoon

Asafoetida one pinch

Garlic pulses two or three

Fenugreek roasted powder half  pinch

Salt required

Jaggery 110 gm to neutralize tanginess.

Tamarind one gooseberry size.

Curry leaves half cup

Procedure:

Wash the tomatoes and cook them in required water.

Take out the cooked tomatoes from the boiling water and keep aside to cool.

Peel off the skin of the tomatoes.

Put all tomatoes, garlic, tamarind together and blend them to a coarse paste without adding water.

Mix the red chilly powder with little water and make a fine soft paste.

Heat the wide pan with 100 ml of sesame oil in a middle flame.

Add mustard seeds to splutter.

 

Add curry leaves.

Switch off the flame to avoild burning.

Add red chilly powder paste, asafoetida, fenugreek seeds powder.

Add one spoon of turmeric powder.

Transfer the blended tomato into the pan.

Add jaggery and salt required.

Switch on the flame and allow them to boil and thick

Check the salt,  sweetness, spice and tanginess according to your taste.

Let the gravy becomes ketch up texture.

Add the remaining sesame oil and let the jam oozes oil out.

Switch off the flame.

Keep aside to cool down.

Restore in an airtight container. It will stay fresh for a week. you can store in refrigerator for more days.

It pairs well with idlies. Relish....!

LADY'S FINGER COCONUT STEW/VENDAIKKAI THENGAI PAAL KUZAMBU

In our villages , Lady's finger is one of the most favorite veggie and they cook in various versions and consume. Vendaikkai pulikuzhambu. Vendaikkai porial, Vendaikkai milaku kuzhambu, Vendiakkai varuval, Vendaikkai vathal kuzhambu and so on. They don't miss this wonderful vegetable. The elders and kongu mothers always insist upon this veggie  as a mathematical knowledge improver and it will nourish the brain. They habituate the children to eat this  tender  and raw ladysfingers.

We are going to make a super tasteful vendaikkai thengai paal kuzhambu. It is one of the best combinations to hot steamed  rice.

Ingredients:

Lady's finger cut into two inch pieces 400 gms

Shredded coconut one medium size bowl

Garlic two pulses

Cumin seeds one spoon

Cloves seven

Mustard seeds one spoon

Cooking oil one tablespoon

Turmeric one spoon

Tomato chopped one

Coriander leaves half cup

Curry leaves half cup

Shallots half cup green chillies three

Procedure:

Blend the shredded coconut, garlic pulses, and cumin seeds with water required into a fine paste.

Heat the [an with one spoon of oil and fry the lady's finger pieces for seven minuted until shrinken.

Add one spoon of turmeric and chopped tomato pieces.

Let them fried for a while.

Then transfer the coconut paste and add tow cups of water and salt required

Now we have to temper them. Heat a tempering pan with oil.

Add mustard seeds and cloves to splutter

Followed by shallots , green chillies and curry leaves.

Saute  until the shallots turn translucent.

Add little turmeric and transfer all the ingredients into the boiling mixture.

Allow to cook for five minutes more and add coriander leaves.

Vendaikkai thengai paal kuzhambu is ready to serve . It tastes very well with hot steamed rice.

SOFT CHOLA PANIYARAM / YUMMY MAIZE BALLS

Sorghum/Jowar/Bajra is referred as one of the staple food of the Villagers of Tamilnadu from very old  times onwards. Nowadays they omitted this wonderful grain and consume rice. The awareness  about the nutritional values and medicinal benefits begins now.

Sorghum is known as  cholam in Tamil.

The benefit accrues from the presence of high protein, higher content of calcium, considerable amount of iron content and high fibers. The antioxidants present in Sorghum are known by the name of polyphenolic compounds.

the latest researches reveal that it has cardiac benefits. It lowers blood cholesterol levels. Sorghum is a gluten-free nature.

The superiority of this grain is not just from the point of view of well-being but also from the environmental perspective. The drought resistant nature of this grain along with its ability to produce a good yield with limited water supply.

Sorghum does not contain gluten, which also happens to be the component responsible for the viscosity and elasticity of the dough. Thus in the absence of gluten, when making food items from sorghum flour, a batter of this flour is prepared. The batter of the flour goes into making bread, pizza base, pan cakes and rotis.

It is highly recommended as one of the weight loss food.

                                                                                    google source-India Times.

View the preparation of Soft and yummy chola paniyaram here:








Ingredients:

Maize or sorghum 500 gms
Black urad dal 3/4 th cup
Fenugreek seeds one spoon
Salt required.
cumin seeds one tablespoon
shallots peeled and chopped two cups
Curry leaves finely chopped one cup
mustard seeds one spoon
cooking oil one tablespoon
coriander leaves finely chopped one cup
chopped green chillies seven or eight optional

Procedure:

Soak the maize and urad dal and fenugreek seeds separately for six hours.

Wash and clean the urad dal and sorghum and fenugreek seeds several times amd remove the black skins as much as possible.

Grind all the ingredients to a smooth batter.

Add salt required and allow to ferment overnight or 10 hours.

Heat the skillet with oil.

Add mustard seeds to pop up and followed by shallots, curry leaves , green chillies, coriander leaves and cumin seeds.

Saute for a couple minutes to fry golden brown.

Transfer all the fried items into the fermented batter

Mix well.

Heat the paniyaram pan with little oil in every mould and pour the batter.

Flip other side with the help of a long needle.

Allow to cook paniyarams to golden brown texture.

Collect them in a serving bowl.


Ready to serve with coconut chutny, sambar, and coraiander chutny or any other version of chutny.


Do try and get me back for feed back

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.