SNAKEGOURD SAMBAR

Snake gourd sambar is the today's special in our blog. This is the best accompaniment with hot steamed rice and ghee. The method is very simple as we do in other sambars. the only thing differet is the vegetable that is snake gourd. It gives wonderful taste to sambar.


How to make this yummy sambar? Let us check out..

Ingredients:

Snake gourd one medium size
Toor dal or mazoor dal 100 gms
Mustard seeds one spoon
Cooking oil one table spoon
Shallots one cup
Sambar powder one tablespoon
curry leaves one sprig
Hing one pinch
fenugreek powder one pinch
Coriander leaves chopped one tablespoon
Tamarind extract two cups
Tomato one

Procedure:

Pressure cook the toor dal or cook mazoor dal in a wok with one spoon of turmeric and three drops of castor oil.

Wash the snake gourd and remove the central pulp and cut into half equal size lengthy bits.
Cut into half ring shaped pieces.
Peel off the shallots and chop longitudinally.
Heat the wok with any cooking oil and add mustard seeds.
Let us wait to splutter.
Add shallots, curry leaves, snake gourd bits.
Saute for a while until the shallots turn translucent.
Add Sambar powder and hing.
Pour the tamarind extract and chopped tomato and salt.
Allow to boil for two minutes.
Add cooked dal with two cups of water.
Let them combine together and boil for another five minutes.
Check the taste of salt and adjust if needed.
Add coriander leaves and switch off the flame.

Transfer the cooked sambar into a serving bowl.
You can have it with idlies, dosai, or any other main dish. It will taste perfectly with hot steamed rice and ghee.

Do try.

SIMPLE CORN RAVA UPMA

Corn Rava upma is an easy and nutritious breakfast, we can try. The method is the very same as we do cook all varieties of Upma. The only difference is the rava we used is Corn rava. It is appealing with yellow color. We make this meal with vegetables and green peas that is known as kitchadi.

How to make this upma?

Ingredients:

Corn Rava 200 gms
Shallots or bellary onion half cup
Green chillies three split
Curry leaves half cup
Ginger grates one tablespoon
Mustard seeds one spoon
Cooking oil one tablespoon
Moong dal one tablespoon
Urad dal one tablespoon

Procedure:

Heat the pan with the cooking oil over a medium flame.
Add mustard seeds to splutter
Followed by chopped shallots or onion, green chillies and curry leaves, urad dal, moong dal and gram dal.
Saute for a while until the shallots become transparent.
Add Four cups of water and salt.
Allow to boil.
Check the taste of salt and adjust if it is less.
Then transfer the rava and stir swiftly.
Close the pan with lid and reduce the flame to low.
Allow to cook for five minutes.
Switch off the flame.

Transfer the cooked upma to a serving bowl.

Serve with ghee. banana and cane sugar.
You can enjoy with coconut chutny, sambar and curd as per your taste.

THANDUKKERAI PORIAL/AMARANTHUS STIR FRY

THANDUKEERAI/Amaranthus greens are packed in calcium, iron and so many minerals. It treats constipation, brain stroke, bleeding and so many diseases.( from the source of google). It is so delicious when it is cooked as stir fry, kootu and with any dal.

How to make Thandukeerai porial/Amaranthus stir fry?

Ingredients:

Thandukeerai two bundles

Cooking oil one tablespoon

Chick peas split one cup

Shallots peeled off and chopped one cup

Curry leaves one sprig

Red chillies split four

Mustard seeds one spoon

Salt required

Shredded coconut one cup

Procedure:

Wash and clean the greens.

Cut the greens with stems.

Heat the pan with cooking oil.

Add mustard seeds to splutter.

Add chick peas to turn golden brown.

Add red chillies, shallots and curry leaves.

Followed by the drained greens and salt.

Stir well to absorb the water for five minutes.

Mix the coconut grates along with greens.

Care should be taken to avoid over cooking.

Five minutes enough since it is a fast cooking greens.

Now ready to serve.

It pairs excellently with hot steamed rice and ghee.

It accompanies with curd rice.

NAVADHANYA ADAI

Ingredients:

Rice 100 gm
Wheat 100 gm
Urad dal 50 gm
Toor dal 50 gms
Whole green gram 50 gm
Chick pea 50 gms
Country beans 50 gm
Sesame seeds 25 gm
Horse gram 40 gm
Fenugreek seeds one. spoon
Asafoetida one pinch
shallots 100gm
Red chilly six
Fresh curryleaves a handful
Cumin seeds one teaspoon
Coriander leaves half cup

Procedure:

Wash and soak all lentils. along with rice for three hours.

Peeled off the shallots and chop

Allow all the soaked ingredients with shallots, curry leaves, red chillies, salt and cumin seeds together to grind coarsely.

Collect the batter into a vessel and allow to ferment for six hours.

Add a generous pinch of asafoetida, finely chopped coriander leaves and mix well.

Heat a tawa over a medium flame.

Spread the batter with a spatula on dosa tawa into a round shaped adai dosai.

Drizzle the oil or melted butter around the adai dosai and over the adai dosai.

Allow to cook until it gets golden brown both sides un a medium flame.

Repeat the process.

The green gram veg (any veg) kootu is a perfect combination to this adai.
If you want sweet taste, pair the adai with jaggery powder.

Serve hot..

BEETROOT ALWA

Beetroot alwa is one of the delicious desserts with quick fix method. Beetroots are good for cardiovascular health and blood purifier. It is highly nutritional with vitamins minerals and fibers unique antioxidants. Beets are low in fats totally a health food titan.Rich in calcium, iron and vitamins A and C. Moreover it is an excellent source of folic acid, manganese and potassium. It is said to be the suppressor of the development of certain types of cancer and lower cholesterol level and regulator of bowel function.

How to make beetroot halwa:

INGREDIENTS:

Three bowls of shredded beetroots

One bowl of sugar

Cardamom six

Edible camphor very little 

One tablespoon of cashews broken

Cow ghee one bowl

PROCEDURE;

Heat a copper bottom wok with one tablespoon of ghee over a medium flame.

Fry the beet grates for five minutes.

Add Sugar and stir again so as to mingle with beets.

Stir well to avoid burning at the bottom of the wok until the sugar+beets thickens.

In this stage add one spatula of ghee and stir again.

Stir continuously in a low flame frequently until the grates become a glossy texture.

Add the fried cashews and cardamom powder.

Mix with the remaining ghee and stir again in a low flame.

Transfer the halwa in a serving bowl.

It is the high time to serve. Enjoy wth guests and your loving family members.

RAW MANGO RICE

Raw mango rice is one of the variety rices. It pairs well with potato chips and curd pachadi.

Ingredients:

Raw mango one

Cooked rice four cups

Sesame oil two spoons

Cooking oil one tablespoon

Mustard seeds one spoon

Urad dal one tablespoon

Turmeric one spoon

Shallots half cup

Red chillies four

Curry leaves one sprig

Hing, a generous pinch

Cilantro leaves chopped half cup

Dry roasted cashew bits one tablespoon.

Procedure with image tutorials:

Pressure cook the rice.

Set aside to cool down.

Pour the sesame oil into the cooked rice and mix well.

Peel off the raw mango and shred the pulp.

Peel off the shallots and chop them longitudinally.

Split the chillies.

Heat the wok with cooking oil.

Add mustard seeds and allow them to splutter.

Add shallots, red chillies, curry leaves and urad dal and hing.

Saute well until the shallots turn translucent.

Add turmeric powder.

Followed by shredded raw mango.

Saute a while to incorporate all the ingredients.

Now add the rice and mix well in a low flame.

Sprinkle salt over the rice and mix well.

Add cilantro leaves and mix again.

Add dry roasted cashew bits further.

Serve hot with potato chips and curd pachadi.