Saturday 23 July 2016

MANJAL KARISALANGANNI PARUPPU KOOTU

Manjal karisalanganni is a wonderful herb and used in preparing hair oil for abundant hair growth and strength. It is named botanically as " Eclipta prostrata".
We can make kootu or thuvayal and consume. It has potential qualities such as
It acts as a best liver tonic. Cures jaundice.
It is beneficial for skin problems and eye diseases i.e night blindness.
It is a detoxifying agent and destroys worms in intestine.
It is used as a best hair tonic by concentrating the coconut oil and fenugreek seeds and the coarse paste of theses leaves.
It improves memory.
It boosts nervous system and brain.

We should try to get these saplings or seeds wherever available and grow in our home garden and use and avail its enormous benefits through food and oil.

Recipe:

Manjal karisalanganni leaves three cups chopped.
Pressure cooked masoor dal two cups
Cumin seeds one spoon
Mustard seeds one spoon
Shallots chopped half cup
Green chillies two
Curry leaves one sprig
Tomato half one
Sesame oil one tablespoon
Salt as needed

Procedure:

Wash the leaves three times.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter
Add shallots, green chillies, curry leaves.
Saute for a minute.
Add leaves and saute a while until the leaves shrink.
Add turmeric.
Saute again.
Add half of the tomato.
Transfer the cooked dal and adjust the consistency with one cup of water.
Add needed salt.
Cook for five minutes until the leaves cooked.
Switch off the flame.
Rub the cumin seeds with your palms and add.

Your manjal karisalanganni plus dal kootu is ready. It gives pleasant flavour and an extraordinary taste with hot steamed rice and a spoon of ghee.

Thursday 21 July 2016

IVYGOURD CAPSICUM PEPPER FRY

This spicy ivy gourd Capsicum pepperfry pairs up with curd rice excellently. Ivy gourd is a very good
Veggie for diabetic people.

Today's posting is delicious and nutritious ivygourd capsicum pepperfry.

Ingredients :

Ivygourd veggie horizontally chopped two cups
Capsicum chopped one cup
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots finely chopped half cup
Curry leaves one sprig.
Turmeric powder one spoon
Asafoetida one pinch
Salt needed
Pepper powder one spoon

Procedure:

Heat the wok with sesame oil.
Add mustard seeds to splutter
Followed by the shallots, curryleaves
Add turmeric
Saute for a while till the shallots turn translucent.
Add ivygourd and capsicum veggies.
Saute occasionally.
Add salt needed.
Add Asafoetida
no water needed
The water stored naturally in the veggies will suffice.
When the veggies cooked and swirled, switch off the flame.
Sprinkle pepper powder over the veggie and mix well.

Hot and tasty ivy gourd pepperfry is ready to have.

Monday 18 July 2016

KARUPPATTI PANIYARAM

Ingredients:

Raw rice two cups
Karuppatty/Palm jaggery two cups
Coconut grates one cup
Cardamom pods four
Sesame oil to make paniyarams

Procedure:

Soak raw rice for an hour.
Wash three times.
Blend the raw rice and coconut grates and cardamom seeds with adequate water together, until the mixture ground to the coarse paste.
Collect the batter in a bowl.
Mix the palm jaggery powder.
Keep aside for ten minutes.
Let the batter be in a dosai batter consistency.
Heat the paniyaram maker over a medium flame.
Grease the paniyaram maker with sesame oil or ghee as per your choice.
I use sesame oil here.
Pour the batter into each mould upto the top.
Close with the lid.
Let the flame be in medium.
Observe the paniyaram is cooking with air holes.
Flip the paniyarams to other side using a long metal stick.
Allow to cook both sides to golden brown.
Remove each paniyarams from the maker and collect them in a serving bowl.
Serve hot..

It is highly nutritious and delicious.
Palm jaggery is enriched with minerals, calcium and enormous health benefits. If it replaces the white sugar as a sweetner in our sweet dishes, it is highly beneficial naturally.

Saturday 16 July 2016

VALLARAI THAYIR PACHADI/BRAHMI GREENS CURD PACHADI

This side dish is a coolant and serves as a memory booster when it is consumed.
Brahmi leaves are good for whole nerve system.
Now let us view the procedure of brahmi curd pachady.

Ingredients:

Brahmi leaves one bundle
Fried gram 50 gm
Tamarind one gooseberry size
Red chillies three
Jaggery one spoon
Coconut grates one tablespoon
Gaelic pod one
Salt required
Curd two cups
Cilantro leaves finely chopped half cup
Asafoetida one pinch
Cumin seeds half spoon
Ginger grates half spoon

Procedure:

Heat one spoon of sesame oil in a pan and fry the brahmi leaves into shrunk texture.
Blend all the ingredients i.e., brahmi leaves, coconut grates, fried gram, garlic, tamarind, jaggery, salt with the little water into a coarse paste.
Mix the paste into curd.
Add an adequate quantity of salt.
Add ginger grates.
Heat a small tempering pan with one spoon of sesame oil.
Add mustard seeds to splutter.
Add Asafoetida, curry leaves.
Tranfer them into mixed curd.
Garnish with cilantro leaves.

Friday 15 July 2016

SESBANIA FLOWERS STIR FRY

Red Sesbania flower stirfry is a tasteful side dish for any meals.
Let us view about the preparation of
Red sesbania stirfry.

Ingredients:

Red Sesbania flowers 400 gms
Shallots peeled and chopped half cup
Pepper powder one tablespoon
Chilly two
Curry leaves one sprig
Salt required
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch

Procedure:

Wash the sesbania flowers and remove the petiole of them.
Chop them.
Heat the wok with cooking oil.
Add mustard seeds and allow to splutter.
Followed by the urad dal, bengal gram.
Add shallots, curryleaves, red chillies
Asafoetida and saute well.
Add the flowers and salt.
Saute a while.
Then sprinkle water and add an adequate salt.
Allow to cook well.
Switch off the flame after the water completely absorbed and cooked.

Stir fry is ready to have with any variety rice like curd rice, dal rice
lime rice and tomato rice and so on.
It can be a yummy side dish to lunch too.

Thursday 14 July 2016

VENDAIKKAI MORE KUZAMBU

This is one of the side dishes served in south indian special family occasions. It is made with leftover buttermilk as the main ingredient. It pairs excellently with steamed rice.
We are going to make vendaikkai more kuzhambu in this page.


Ingredients:

Leftover buttermilk three cups
Green gram one spoon
Dry ginger small piece
Pepper powder half spoon
Coriander seeds one spoon
Cumin seeds one spoon
Asafoetida a generous pinch
Red chilly two
Garlic one pod
Coconut grates one tablespoon
Curry leaves one sprig
Shallots peeled off and chopped half cup
Green chilly two
Cilantro leaves finely chopped half cup
Okra/lady's finger/vendaikkai six nos cut into long pieces.
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one spoon



Procedure:

Wash, wipe and cut the lady's finger veggie into long pieces.
Blend the above ingredients i.e., coriander seeds, cumin seeds, pepper powder, red chillies, dry ginger, green gram, garlic and coconut grates together into a fine paste using required water.
Mix the paste into the butter milk.
Add required salt to the buttermilk mixture.
Heat the wok with sesame oil and add mustard seeds to splutter.
Add shallots, green chillies, curry leaves.
Add turmeeic.
Saute for a while.
Add lady's finger pieces and allow to fry for sometime until the veggie become shrinken.
Transfer the butter milk and mix well.
Allow to boil for five minutes.
Now you will notice the cooked okra in the buttermilk in gravy consistency.

Hot and yummy okra buttermilk kuzhambu is ready.



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