Monday 15 February 2016

HEALTHY RAGI ROTI

Finger millet is known by the Tamil name 'Ragi' and Kaezhvaragu. All of you know, finger millet or ragi is a natural resource of. calcium. It is an amazing substitute of milk.
We cooked Ragi flour in various versions such as ragi dosai, ragi idli, ragi pakoda, ragi roti, ragi vadai and ragi koozh. It is considered one of the  ost nutritious cereals. 

Due too rich fiber content, finger millet is considered to be a good laxative and prevents constipation. People who suffer from liver diseases, high blood pressure, heart weakness and asthma should consume roasted green finger millet. The millet is also highly recommended to a lactating mother if she is unable to produce sufficient milk to feed her infant. Finger millet is considered to be a boon for diabetes patients and obese people as the digestion of finger millet takes place in slow pace and hence glucose is released slowly into the blood. Also millet contains an aminoacid called as Typtophan. This compound reduces the appetite, and thus helps to control your diet.So, if you are aiming at shedding a few kilos consuming finger millet can be of great help. It is specially recommended to kids, as the millet is rich in calcium and therefore helps proper growth and development of bones. Being a rich source of iron, finger millet is good for all those suffering from anaemia. The millet helps to raise the haemoglobin level, It helps to fight malnutrition and dege narrative diseases.

It is also acting as an anti-ageing agent.

source google

Today, we are going to learn how to make Ragi Roti.





Ingredients:

Ragi flour 250 gms
Water as required one and half cup
Bellary onion two cups finely chopped
Green chillies 4 nos finely chopped
Coriander leaves finely chopped half cup
Curry leaves finely chopped half cup
Drumstick fresh tender leaves finely chopped one cup
Salt required
Ajwain seeds one spoon(optional)
Cumin seeds one spoon
Asafoetida half pinch (optional)

Procedure:

Knead the soft dough with Raagi flour and salt by adding water little by little.

Mix onion, green chillies, curry leaves, coriander leaves annd drumstick leaves.  together with the dough.

Rub the cumin seeds in your palm and add into the dough.

Add ajwain seeds also.

Add asafoetida (optional)

Make a ball and spread the ball into a round shaped and thin roti.

Heat the Tawa and place the roti along with banana leaf.

Let the roti cooked with the closed banana leaf in a medium flame.

Remove the banana leaf and drizzle little oil around the roti.

Then flip over  other side to cook both sides even and crispy.

Cook all the dough into crispy and well-cooked ragi roties
.
Yummy Ragi roties are ready to relish..

They don't need any side dish. The roti itself  had its spices.

This is a traditional and highly nutritional super food of our kongu folks.

It is very easy and instant method of cooking.

Do try in this way and enjoy and get more nutrients and live healthy and happy..!!!















Saturday 6 February 2016

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.




























Friday 5 February 2016

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....!



















Thursday 4 February 2016

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.

Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

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