Saturday 13 August 2016

PAASI PARUPPU LADDUS/MOONG DAL NUTRI-BALLS

This is one of the healthiest sweets preparing with the green gram dal (de-skinned) and jaggery as main ingredients. This laddu is one of the special offerings to Gods during festival times. The preparation is so easy and quick. 

Ingredients:

Moong dal 250 gms
Jaggery 250 gms
Cardamom seeds crushed 5 mg
Coconut grates 100 gms
Cow ghee 25 ml

Procedure:

Dry roast the moong dal until it turns golden brown.
Keep aside to cool.
Powder the jaggery and melt in a medium flame until one string consistency reached.
Ground the moong dal into the coarse powder with cardamom seeds.
Transfer the powder to a dry bowl.
Pour the jaggery syrup into the moong dal powder.
Roast the coconut grates in ghee until it turns
golden brown.
Add the coconut grates to the moong dal mixture.
Mix well with the spatula into a soft dough.
Grease the palms of both hands  and make marble size balls.

Yummy moong dal laddus are ready to serve. It can be stored for one week.













Tuesday 9 August 2016

RAVA IDLIES

Rava idlies are made in quick fix mode  we are in hurry or after reachi when ng home from shopping or from temple.

It is a classic breakfast in deed..!

Rava idlies should be in soft texture and delicious. They are accompanied very well with coconut chutny, mint chutny, coriander leaves chutny or sambar or kuruma or any gravy.

Do view how to make..

Ingredients:

Left over idli batter or dosai batter two cups
Idli rava 1.5 cup
Cashews seven
Mustard seeds one spoon
Pepper seven optional
Ginger grates one spoon
Urad dal one spoon
Chenna dal deskinned one spoon
Coriander leaves half cup
Curry leaves few torned
Asafoetida one pinch
Sesame oil to temper and grease idli moulds
Salt to taste
Green chillies two chopped

Procedure:

Mix the dry roasted idli rava with leftover idli batter.
Add an adequate quantity of water.
Add one spoon of sesame oil and salt in the batter.
Heat the pan with oil.
Add Mustard seeds to crackle.
Followed by urad dal,chenna dal and cashews.
Add green chillies and ginger grates, finally curry leaves.
Saute a while and sprinkle Asafoetida.
Transfer the ingredients into the. Batter and keep aside for half an hour.
Grease the idli mould and pour the batter.
Steam them for seven minutes.
Remove from the idli mould.

Serve warm with sambar and green chutny.

Monday 8 August 2016

MANJAL KARISALANGANNY CHUTNY

Manjal karisalanganni is a amazing herb for the best treatment for jaundice, eye defects and skin problesms.

Kongu folks use each and every medicinal herb periodically in cooking and insert in the regular diet smartly
to obtain its benefits directly and prevent the diseases at the earliest.
In deed, they build the stamina and strong health in the beloved members of the family.

Manjal karisalanganni is termed as Wedelia chinnensis scientifically. It is called as Bringaraj in sanskrit.

When the leaves of manjal karisalanganni made as chutny, the medicinal ingredient is more effective in the body directly, I feel.

Let us move to our kitchen to make fresh manjal karisalanganni chutny.

Ingredients:

Manjal karisalanganni leaves two cups
Coconut grates half cup
Garlic pod one.
Fried gram one tablespoon
Tamarind one marble size
Salt to taste
Jaggery piece
Asafoetida a generous pinch
Red chillies three or two ( your option)
Shallots four
Sesame oil one tablespoon

Procedure:

Heat the wok with sesame oilocer a medium flame.

Add red chillies, chopped shallots and saute for a while.
Add manjal karisalanganni leaves and saute for few minutes until the leaves swirl.
Add tamarind, fried gram, coconut grates, jaggery and salt and asafoetida.

Keep aside to cool.

Blend all the ingredients with  adequate water to get thick paste.

Transfer the chutny into a serving bowl.

Manjal karisalanganni chutny is ready. It tastes great when the one spoon of cow ghee with hot steamed rice and chutny. It goes very well with rava idlies, soft idlies and any south indian breakfasts.

Sunday 7 August 2016

SCRUMPTIOUS KOOTU

The chenna dal with bottle gourd cubes tempered and combined with certain specific spices give us delicious side dish to the hot meal.

Ingredients:

Chenna dal 125 gm
Bottlegourd medium size one
Green chillies three
Coconut grates half cup
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots few chopped
Curryleaves seven

Procedure:

Wash the bottle gourd and peel off.
Cut into tiny cubes.
Pressure cook the dal with half spoon of turmeric.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves and half spoon of turmeric.
Add cubes of bottle gourd and saute for few minutes.
Add cooked dal and add salt.
Allow to cook for ten minutes.  
Blend coconut grates, green chillies and cumin seeds together with little water.
Transfer the blended paste into the wok.
Combine them together.
Cook for another three minutes.
Check the salt.
Kootu is ready to have. It is an yummy accompanient to the hot steamed rice.

Thursday 4 August 2016

THIDAKKANJI/NUTRITIONAL PORRIDGE

This semi solid porridge is prepared with the equal proportions of the broken boiled rice, dry roasted whole green dal, dry roasted deskinned urad dal, any vegetable like carrot, beans, green peas, bottle gourd and ridge gourd cubes. Addition of one spoon of cuminseeds gives the mild flavour to the porridge.

Pressure cook the rice and dals with two whistles. Keep aside to cool. Cook the veggies with turmeric, salt and cumin seeds.
Mash the cooked vegetables or blend in mixer.
Add the veggies and mix with the porridge.
Add half spoon of pepper.
Check the salt. Add if needed.
Serve in cups.

It is good for the sick members of the family. It nourishes and it is easily digestable and serves as a complete diet for them. Quick and simple breakfast.. any side fish like thuvayal or spicy pickles pair up with this yummy food.

MANJAL MASAL MILK/TURMERIC MILK

This hot drink is recommended to their beloved ones who suffered from common cold, continuous Cough with phlegm, sore throat or respiratory problems by elders of every home in Tamilnadu.

Medical treatment with tablets and injections might be a temporary cure, but the allopathy treatment does not eradicate the chances of sicking again. Thatswhy our elders always advise us to consume the turmeric milk to treat ourselves during the onset of winter.
This milk boosts our immunity; relieves us from common cold and cough; detoxifies our body; It cures joint and muscle pain due to the cold climate.; Cures sinus congestion. 
  
Turmeric is a miraculous rhizome for curing the ulcers, respiratory problems. It is dried in sunlight and powdered. This turmeric powder is restored and used for cooking, bathing and in home remedies.

Ingredients:

Cow milk 200 ml
Turmeric powder one spoon
Cane-sugar or jaggery powder one tablespoon
Cinnamon sticks two
Coarse pepper powder one spoon
Cardamom pods four-crushed seeds

Procedure:

Bring to boil the milk.
Add all the ingredients and blend well.
Serve hot
This milk is so delicious and all of our beloved peoples love to have. We can add almond milk extract from soaked almonds (25 gms). Almonds enhance the taste and nutrition. This yellow milk serves as the best care taker and nurse the sick people of cold and cough related diseases.
Miraculous, in deed...!

Wednesday 3 August 2016

MURUNGAI KEERAI ADAI

This is an authentic main dish , tasting amazingly with butter, karumbucharkarai or cane sugar and cauliflower curry. It is highly nutritious because of its ingredients of high protein and minerals.

Ingredients:

Drumstick tender leaves two cups
Idli rice 200 gm
Toor dal (traditionally treated with red soil)
Bellari onion chopped one cup
Curry leaves ten
Red chillies four
Salt to taste
Asafoetida one pinch
Cumin seeds one spoon
Fenugreek seeds one spoon

Procedure:

Wash and soak rice, toor dal, red chillies and fenugreek seeds for one hour.
Grind all the ingredients i.e., rice,toor dal, onions, curry leaves, asafoetida, red chillies, drumstick leaves, cumin seeds, fenugreek seeds and salt into a coarse batter.

Keep aside for three to for four hours.
Heat the tawa and pour the batter on the tawa to a thick circle.
Sprinkle oil all around the adai.
Flip over and wait for golden brown colour and crispy on both sides.
Remove from tawa.
Collect in a dry plate.

Ready to serve.

Murungai keerai adai can be have with butter and cane sugar.
Coconut chutny or any kuruma may be the wonderful combinations.

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