Sunday 14 August 2016

MILKY MUSHROOM KUZAMBU

A Perfect thick masala mushroom gravy suits as an extraordinary side dish for hot steamed rice, idlies, dosais and other south main dishes as well as north Indian special roties, chapathies phulkas and poories.

The health benefits of mushrooms include relief from high cholesterol. breast cancer, prostate cancer and diabetes. It also supports to weight loss and increases the strength of our immune system. I hope that you know the miraculous beneficial effects of mushrooms. They are edible fungi with various scientific name Agaricus. There are so many species which are having more potential values with high lean protein content. Mushrooms are a good source of iron and over 90 % of nutritive iron, amino acids etc.

Milky white mushrooms are sauteed in spicy masala. When you taste this masala kuzhambu, you will go crazy to have more and more intake. You can't wait to try it out yourselves. The perfect blend of masalas and milky mushrooms makes its fantastic taste.

Let us move to view how to make....

Ingredients:

Milky mushrooms 500 gms
Coconut grates one cup
Fried gram one tablespoon
Tomato one medium size
Shallots one cup
Red chillies one or two
Cloves four
Cinnamon three sticks
bay leaves two
Curry leaves  15 nos
Ginger grates one tablespoon
Garlic grates one tablespoon
Turmeric one spoon
Coriander powder two teaspoons
Red chilly powder one spoon
Curry masal powder one tablespoon
Cilantro leaves finely chopped one tablespoon
Cooking oil one and a half tablespoon
mustard seeds
Salt required.

Procedure:

Blend the coconut grates and fried grams with required water to make a paste.
Heat the cooking oil with mustard seeds in a dry wok over a medium flame.
Allow to crackle and add shallots and curry leaves and red chillies two nos.
Add cinnamons, cloves bay leaves.Saute for a while.
Add turmeric powder, red chilly powder, coriander powder and curry masal powder.
Let the flame be in low level.
Add ginger and garlic grates and saute for a while.
Add Tomato dices and saute again.
Add mushrooms.
Saute well and add coconut paste with an adequate water.
Add required salt.
Mix well.
Allow to boil for ten minutes until the gravy texture reached.
Add cilantro leaves.
















Milky Mushroom masal kuzhambu is ready to serve with any main dish.. An unique blend of spices with mushrooms..! do check out of your own..! 


KADALAI BURFI/PEANUT BURFI

This delicious crispy candy is made with deskinned peanuts and jaggery. This is very famous and favourite brittle in our area. It is available in all the departmental stores, any grocery store and even in petty shops. It is liked by the children and adults unconditionally. This candy can be made in our home. The preparation is so easy and quick.

Ingredients:

Roasted groundnuts 500 gms
jaggery 400 gms
ghee to grease
cardamom powder half spoon optional

Procedure:

Rub the groundnuts (Should be fresh and genuine nuts)
Clean the skins and collect the genuine and good quality nuts in a bowl.
Melt the jaggery with two cups of water and heat the syrup to two string consistency.
Meanwhile, grease the plate with little ghee.
Pour the syrup into the bowl containing nuts.
Mix well quickly.
Spread the nuts with jaggery in the greased plate evenly.
The mixing process should be very fast otherwise, the mixed contents will get tightened.
Wait for few minutes.
Cut the contents with sharp knife deeply.
Remove the rectangular or square shaped burfies from the plate.
Store in the dry  and airtight container. 
They have long shelf life.











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.

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