MILKY MUSHROOM STIR FRY

Milky mushrooms are the substitute of non-vegan foods.

Nutrition Value of Milky Mushroom

Milky mushrooms are quite a well-known species known for their high nutritional value. Taking a look at the constituents, proteins make up the bulk of the mushroom which is almost 6 times of the carbohydrate content on one hand and fats being too low on the other hand. Hence it is proved out to be an excellent food for people who do not want to risk increase in weight. Mushrooms have the low sodium content which is responsible for high blood pressure but being rich in the potassium content, the blood pressure and the pulse is regulated and smoothened.

Another very important nutritional value to note here is that the milky mushrooms are rich in the anti- oxidant ergothioneine which helps to look after the replenishing of the organs of the body like bone, kidney, liver etc and also being rich source of riboflavin and selenium, milky mushrooms prevent the aging of the body by tackling the free radicals in the body. It is due to selenium that milky mushrooms in particular, have the ability to prevent prostate cancer in males while breast cancer in females by curbing the action of enzymes like aromatase and alpha- 5- reductase which causes uncontrolled cell division resulting in growth of cancer cells. This is scientifically a proved fact.

              ---   from google source

We are going to make the above mentioned milky mushroom curry now:

Ingredients:

milky mushrooms 500 kg

Shakthi chicken masala powder one spoon

Turmeric one spoon

Kashmiri chilly powder one small spoon

Pepper powder half spoon

Cloves four

Cinnamon three pieces

Animase star one

Curryleaves two sprigs

Shallots half cup

Green chillies two halves

Coriander leaves half cup

Tomato one

Sesame oil two tablespoons

Mustard seeds one spoon

Salt required

Procedure:

Wash the milky mushrooms and chop into fine pieces.

Heat the pan with sesame oil.

Add mustard seeds to splutter.

Add cloves, cinnoman and animase star.

Add shallots, green chillies, curry leaves.

Saute for a while.

Simmer the flame.

Followed by red chilly powder, turmeric and shakthi chicken masala.

Add tomato dices and mushrooms.

Saute for two minutes until the mushroom get shrunken.

Sprinkle required salt powder.

Close the pan with lid.

Allow to cook over a medium flame for two minutes.

Finally add coriander chops and mix well.

Mushroom stir fry is ready to have with hot rice or as a scrumptious side dish to any main dish.

MANGO FRUIT HALWA

Ingredients:

Malgova mangoes two
Sugar 200 gms
Ghee 100 ml
Cardamom crushed four
Crumbled cashews half cup

Procedure:

Peel off the mangoes.
chop the mango pulp.
Blend them.
Heat the sugar with half cup of water
over a medium flame.
Bring to boil the sugar syrup until the one string consistency reached.
Add the mango blend and stir continuously to combine together with syrup.
Add half cup of ghee and stir constantly.
Observe the entire mango gets thickened and nonsticky.
Add the remaining ghee, roastes cashew crumbles and cardamom.
Stir cintinuously in low flame.
Now mango halwa becomes trasparent with cool yellow color.
Transfer the halwa into a serving bowl.

Delicious mango fruit halwa is ready to enjoy..!

POTATO STUFFED BONDA

Ingredients:

Two potatos pressure cooked
Bellary onion one  (finely chopped)
Curry leaves one sprig
Turmeric half spoon
Salt required

ginger grates one spoon

Mustard seeds one spoon

Mint greens one cup

Coriander leaves half cup
Green chillies two chopped
Cooking oil one tablespoon

For the preparation of bonda mix batter:

Raw rice flour two tablespoons
Besan flour 100 gms
Sodium bicarbonate one pinch
Asafoetida half pinch
Salt required

Procedure:

Peel off the pressure cooked potatoes.
Chop the potatoes.
Heat a tempering wok with cooking oil.
Add mustard seeds to crackle.
Add onion, green chillies, ginger grated, chopped curry leaves, mint leaves and coriander leaves.
Saute well until the onion gets the translucent texture.
Add the potato dices and saute well to combine together.
Check the salt. Adjust if needed.
Mash the ingredients to incorporate together.
Keep aside to cool down.

Now we prepare bonda mix batter as follows:

Mix the raw rice flour, besan flour, water required, chilly powder, salt needed, asafoetida in a bowl.

Mix well to form a fine paste (Idli batter consistency.)

Make balls if potato stuff.  (lemon sized)

Heat the deep-frying pan with cooking oil.

Dip the potato ball into the batter and drop gently.

Repeat the process for five more balls.

Drop them gently one by one.

Allow to deep-fry over a medium flame.
.
Repeat the process of deep-frying in two batches.

Potato bondas are ready to enjoy.

VENDAIKKAI SAMBAR/OKRA SAMBAR

This is a super version of Kongu traditional Sambar. Lady's finger sambar is the tastiest side dish in our villages. The vegetable used in this sambar is Lady's finger. It gives a unique taste to the sambar.  Each vegetable gives its own  peculiar taste to the sambar. Drumstick sambar is having different taste.This sambar has its own exclusive taste.

Ingredients:

Lady's finger 10 nos
Toor dal or Mysore dal 100gms
Cooking oil one tablespoon
Mustard seeds one spoon
Tamarind extracted  two cups
Tomato dices one
Asafoetida one pinch
Salt required
Shallots one cup
Curry leaves one sprig
Sambar powder two spoons
Turmeric powder one spoon

Procedure:

Pressure cook the dal with turmeric and castor oil one spoon.
Take the tamarind extract from the soaked tamarind.
Cut the ladysfinger veggie into long pieces.
Peel off the shallots.
Heat the pan with the cooking oil over a medium flame.
Add mustard seeds to crackle.
Add shallots and curry leaves.
Saute for a while.
Add lady's finger pieces.
Saute until the okra/lady's finger veggie shrunken.
Add tamarind extract, asafoetida and sambar powder.
Bring to boil for some time.
Add salt.
Add Cooked dal mixture.
Adjust with  one cup of water.
Let the mixture boils until the veggie cooked.

Vendaikkai sambar is ready to serve with topped ghee and steamed rice.

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ALMOND HALWA/BADAAM ALWA

Almond Halwa is a grand dessert perfectly fit for our beloved family members and dearest friends.It neither calls for  too many ingredients nor is the procedure, much complicated. We, do literally need to stir continuously till the end of the procedure to prevent burning and scorching at the bottom of the wok. It will take off twenty minutes to prepare. Treat your beloved kids with this yummy badam halwa one spoon in the morning daily. they will acquire bone strength incredibly.

How to make this delicious dessert? Let us check out, dearests..!

Ingredients:

200 gms of almonds

one cup fresh ghee

one full cup of sugar

Milk two cups

cardamom one pinch (optional)

cashews tiny bits one cup

yellow food color kaesar powder one pinch

Procedure:

Bring to boil three cups of water and soak the almonds for five minutes.

Drain the almonds in a colander.

to remove the skins of almonds, press each almond between the thumb and forefinger and slide the thumb upwards. This will make the almond removing its skin out. Repeat the process of blanching the entire almonds. Discard the skins.

Soak the blanched almonds for half an hour.

Blend the almonds with the food colour, crushed cardamom seeds with milk required to make a paste.

Bring to boil sugar soaked with water.

Wait for the one string consistency of sugar syrup.

Add the almond paste and stir well to combine with the sugar syrup.

Add one cup of fresh ghee.

Stir continuously well over a low flame.

Be careful not to get burning and scorching. This can happen quickly. so Stir constantly.

At one stage, the halwa mixture gets thickened  leaving the sides of the wok.

Add half cup of ghee and stir well.
Add roasted cashew bits at this stage and mix well in a low flame.

When the halwa becomes nonstick on the bottom of the wok, switch off the flame.

Spread the halwa mixture onto a greased pan or plate.

Allow to cool and set at room temperature.

Delicious Almond Halwa  is ready to serve.

Enjoy..!

Your family members will love you for its rich taste..!