Wednesday 24 February 2016

RED RICE PUTTU


The basic ingredients used in this recipe make the food delicous and nutritious. It can be served as an evening tiffin or breakfast. Very easy and simple to make. Quick method too.


INGREDIENTS:

Red rice 200 gm
Flattened red rice 50 gm
Coconut grates two cups
Salt required


PROCEDURE:



Dry roast the red rice and red flattened rice
Grind them into a fine coarse powder together.
I follow the Kerala method to steam the puttu.
Wet the mix with one cup of boiled water little by little.
The consistency should be bread crumb texture.
Refer the image. 





Now in kongu method.
Steam all the puttu mix with coconut grates in a idli mould.
Temper the puttu with mustard seeds, shallots, green chillies curry leaves and coriander leaves
This is spicy soft red rice puttu.

Sweet version:

We can enjoy this steamed puttu with jaggery powder and ghee. 











Now we will follow Kerala method of cooking Red rice puttu by using Puttu mould vessel :

This method is presented here for those people who like Kerala Special Kuzhaiputtu.

Add two cups of water to the bottom vessel of the puttu maker
Grease the cylindrical puttu mould with few drops of oil inside around.
Place the round perforated disk in the bottom of the puttu mould so that it fits well in the bottom.
Add three teaspoons of shredded coconut to the bottom of the mould with the help of a spoon.
Followed by six teaspoon of puttu mix and again three spoon of coconut grates and six teaspoons of puttu mix. 
Add another layer of coconut grates on the top of the mould.
Close with the lid .
Steam for seven minutes.
Turn off the heat and wait for five minutes.
Now, with the help of a ladle, push the puttu outside of the mould keeping it in a plate.
It will lay on the plate as a well cooked cylindrical shaped puttu.

This puttu can be served with chenna dal curry. 






























Tuesday 23 February 2016

DELICIOUS MUSHROOM BRIYANI/KALAAN BRIYANI


Ingredients:


Mushroom sliced two cups


Boiled Ponni Rice two cups


Cooking oil one table spoon


Shallots chopped half cup


Green chilly split one


Curry leaves half cup


Tomato one chopped


Lime one


Mint leaves chopped one cup


Coriander leaves chopped one cup


Salt required


Turmeric powder one teaspoon


Briyani masala powder one tablespoon


Ginger and garlic grates half cup


For tempering:


Mustard seeds one spoon


Cinnoman one inch seven nos


Cloves five nos


Cardamom five


Indian Bay leave one


Star anise one


How to make briyani masala powder?


Cloves 10


Cinnamon 10 sticks


Green cardamom 10


Star anise 5


Mace 5


Marathi Mokku 3

Country coriander seeds two tablespoons

Shahi jeera seeds one spoon

Poppy seeds one table spoon

Nutmeg crushed and powdered one spoon

Fennel seeds one tablsooon


Dry ginger one tablespoon


Red chilly two


Turmeric one spoon


Roast all the spices in a dry pan in a low flame till the fine aroma come out.


Allow them to cool. Grind them in a mixer and store the powder for future use of making briyani rice (Vegetable Briyani or any any other masala rice) in an air tight container.


Procedure:

Wash and soak the Ponni boiled rice for one hour.


Heat the 5 lit pressure cooker with oil.


Add mustard seeds, dry spices above mentioned to temper. 


Followed by onions, green chilly, curry leaves and saute a while till the onions
turned translucent

Ginger and garlic grates should be added. A nice flavor will come out when they get fried.

Add mushrooms, tomato pieces, mint leaves, coriander leaves, turmeric powder,

ground Briyani masala powder and stir for one second so as to mix well.

Let the flame be in medium level.

Add the rice with water measured already and salt required.

Check the taste of the stock, it should taste bit salty.

Close the cooker and put the weight. 

Allow one whistle and simmer the flame for five minutes.

Switch off the flame and allow the pressure completely out.

Mushroom Briyani (in Kongu style) is ready to serve. The best combination is Curd onion raitha. Cut the Bellari onions into tiny pieces and fry for two seconds in a tempering pan. Allow to cool and incorporate the onion pieces, little salt and chopped coriander leaves into the curd and serve.





Sunday 21 February 2016

MURUNGAIKAI SAMBAR SATHAM/DRUMSTICK POD WHOLE MEAL

The procedure of cooking Drumstick Sambar Rice is very simple and easy.  It is a kind of whole meal loved by all. The ingredients of this dish make the meal highly nutritious.
Take a look on how to make the yummy drumstick whole meal .

Ingredients :

Rice 250 gms
Toor dal or masoor Dal 100 gms
Shallots chopped one cup
Curry leaves half cup
Sambar powder three teaspoons
Turmeric powder one spoon
Drumsticks two or three medium size peeled and cut 2 inch pieces
Cooking oil one tablespoon
Tamarind extract two cups
One tomato chopped
Asafoetida one pinch
Chopped coriander leaves one cup
Salt required
Mustard seeds one spoon

Procedure:

Wash several times and soak the rice and dal together for half an hour.
Pressure cook the rice, dal , turmeric, half spoon of salt and drumstick pieces together with required water.
Wait for one whistle and simmer until second whistle starts.
Remove from the flame and keep aside to cool.
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Add shallots, curry leaves.
Saute for a while.
Add Turmeric powder half teaspoon, sambar powder, asafoetida.
Let  the flame be switched off to avoid burning.
Followed by tomato pieces and tamarind extract.
Add salt and allow to boil.
Wait for a couple of minutes until the extract thickened
Transfer the cooked ingredients into the boiling extract.
Mix well in the low flame.
Finally add the coriander leaves.

Hot and delicious Murungaikai sambar satham is ready to serve.
Serve with pickles and cow ghee.
Do try how it is..!



Thursday 18 February 2016

ELLU SAATHAM/SESAME SEED RICE




Ellu saatham is a very simple rice recipe having high calories of nutrients such as protein, vitamins, folic acid, calcium, magnesium and so on.



Nutritional facts of sesame seeds:



They are very low in sodium and very low in cholesterol. 

They are good source of calcium, iron, phosphorous and a very good source of copper and manganese.
More complete protein source and improve the quality of the restrictive diet.
Approximately 100 gm sesame seeds carry 573 calories. 
Rich in mono saturated fatty acid -oleic acid helps to lower LDL cholesterol or bad cholesterol and increases the HDL cholesterol in the blood. 
Research studies suggest that mono saturated fatty acid contained in sesame seeds help preventing coronary artery disease, and stroke by favoring healthy lipid profile.
rich source of B complex vitamins such as niacin, folic acid, thiamine, puridoxine and riboflavin. 
The seeds are incredibly rich sources of many essential minerals that have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production as well as regulation of cardiac and skeletal muscle activities.


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



Since it has delicate nutty flavor indeed becomes more pronounced once they are gently roasted in low flame heat for a few minute. 



                                                                                    Courtesy : Google



So power your diet incredibly with sesame seeds.




Ingredients:



Boiled rice two cups

required water to cook the rice.
white sesame seeds one cup
Urad dal one spoon
curry leaves half cup
shallots chopped half cup
red chillies four medium size split
asafoetida one pinch
salt as required 
cooking oil one table spoon
coriander leaves finely chopped half cup


Procedure:



Dry roast the white sesame seeds and keep aside

When you roast the white sesame seeds they will pop up and turn lightly golden brown. At this stage, switch of the flame and remove from the burner and keep aside to cool. 
Blend it coarsely .
Soak the rice for ten minutes and cook the rice in a pressure cooker with three whistles.
Allow the cooked rice to cool to a certain extent
Heat the cooking oil in a dry pan.
Add mustard seeds and allow them to crackle.
Add urad dal, shallots, red chillies, curry leaves, turmeric and asafoetida.
Saute a while till the onions become transparent.
Add the cooled rice, sesame coarse powder and required salt.
Mix well in the low flame.
Finally add coriander leaves.


Ellu saadam is ready to serve with any side dish you like. This  is the simple lunch or breakfast. It has mild tempting aroma. This authentic dish is prepared all over South India. This is very easy, instant meal loved by all. 



Sure you will love to taste this often...:)





Wednesday 17 February 2016

TONGUE TICKLING LEMON PICKLE Type 2

Ingredients:

Lemon fruits 10 nos
Red chilly Powder 4 tablespoons 
Roasted fenugreek seed powder half teaspoon
Asafoetida Powder one pinch
Urad dal one tablespoon
Moong dal one tablespoon
Bengal gram one tablespoon
Fennel seeds one spoon
FreshCurry leaves one cup
Split urad dal one spoon for tempering
Mustard seeds one spoon
Sesame oil 250 ml
Rock salt powdered 200 gms

Procedure:

Wash the lemon fruits and wipe the fruits with clean cloth.
Allow to dry.
Cut the lemon fruits into eight parts each longitudinally to restore the juice in the pieces itself.
Please take care .
In a dry bottle or jar, put the lemon parts and coarse powdered rock salt.
Cover with the dry white cloth and place the bottle or jar in sunlight whole day.
Shake the bottle or stir the soaked lemons with the help of dry spoon three times per day.
Repeat the process for three days.
Dry roast the dals i.e., urad dal, Bengal dal and moong  dal and fennel seeds separately.
Grind the dals and fennel seeds into a coarse powder and keep aside.
Mix the asafoetida, fenugreek powder and red chilly fine  powder with one cup of water and keep aside.
Heat the dry wok and add sesame oil.
Let the flame be in medium.
Add mustard seeds to crackle.
Switch  off the flame to avoid burning due to over heat.
Add curry leaves, and one spoon turmeric.
Pour the mixture of red chilly powder, asafoetida and fenugreek powder
Saute for a while and Switch on the flame.
Transfer all the lemon parts along with salt water.
Now add the coarse mixture of dals.
Mix well to incorporate all the ingredients evenly.
Allow to boil and cook until the sesame oil oozes out along the sides of the wok.

Switch off the flame.
Allow to cool and transfer the pickles into a dry jar or bottle.
Place cooked pickles in the sunlight for three days again.
Stir gently three times per day.
Now the lemon pickle is ready to relish with curd rice , arisiyum paruppum saatham/Dal rice
Use the dry spoon always to restore its freshness and quality.
It can be stored for more than three months.
We can refrigerate the lemon pickle for six months








GREEN GRAM VEG CURRY

Today's posting is Greengram plus chayote koottu curry. 

Ingredients:

Green whole green gram 100 gms
Chayote medium size one
Chopped shallots half cup
Sambar powder two spoons
Turmeric powder one spoon
Cooking oil one tablespoon
Mustard seeds one spoon
Cumin Seeds one spoon
Curry leaves half cup

Procedure:

Dry roast the whole Country green dal in a dry pan in medium heat.

Break the roasted and cooled green dal into small pices  in a mixer.

Wash several times to remove the husks.

Cook the broken green dal with required water, turmeric and four drops  of castor oil in a pan.

Remove the skin of the chayote with the help of peeler and cut it into small cubes.

Transfer the veggie into the cooking dal and add sambar powder and salt required

Wait for seven minutes until the chayote pieces well cooked.

Heat the tempering pan with cooking oil.

Add mustard seeds to splutter.

Add cumin seeds, shallots  and curry leaves

Allow the shallots to fry and become translucent.

Transfer the fried ingredients into the cooking dal+chayote.

Mix well

Check the taste of salt.

Add coriander leaves chopped (optional)

Remove from the flame and transfer the curry into a serving bowl.














This curry tastes good with hot steamed rice+one spoon of ghee or sesame oil.







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