Friday 8 July 2016

MILK HALWA

Milk halwa is a traditional dessert made with cow milk using few ingredients. It tastes scrumptiously.
Ingredients:
Cow milk 2 litres
Sugar 250 gms
Cardamom eight pods
Cow ghee 250 gms
Almonds one cup
Cashews chopped one tablespoon
Procedure:
Bring to boil the milk.
Stir continuously in a medium flame.
Adjust the flame then and there.
Care should be taken to boil in a medium flame stirring continuously.
This process to be continued until the milk gets thickened into 1/4 of the wok.
Bring to boil the almonds and let them sit in the boiled water for three minutes.
Blanch them.
Blend the blanched almonds with half  cup of milk into a fine paste.
Add the almond paste into  the thickened milk and stir to get uniform blend with milk.
Add sugar in this stage and stir constantly in a medium flame.
Add cow ghee and stir..stir..stir again.
Add roasted cashew bits, cardamom seed powder.
Stir the mixture in a low flame continuously until the mixture gets halwa consistancy.
Grease the broad tiffin box with a spoon of ghee and transfer the mixture into the tiffin box.
Allow to  cool.
Now the delicious milk halwa is ready..
Do try and let me know how it is turn out.

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Friday 24 June 2016

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.





Sunday 5 June 2016

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..!




Saturday 4 June 2016

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.



Saturday 28 May 2016

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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