Saturday 20 August 2016

DRY GULAB JAMUNS WITH KONGU TOUCH



Dry Gulab jamuns are made in the regular method and then soaked in sugar syrup until they absorb the syrup until they absorb sugar syrup and soft inside. Then drained off from sugar syrup and just rolled in powdered sugar and refrigerated. You will get scrumptious dry gulab jamuns.

The very same procedure of preparation of gulab jamun is to be followed.

Ingredients:

MTR Gulab Jamun Mix : 250 gms
Sugar 350 gms
Kaesary food colour powder one pinch
Cardamom five pods 
Rose water one spoon
Sesame oil to fry
Ghee one tablespoon
Powdered sugar 250 gms
Almonds 15 nos

Procedure:

Mix the powder and an adequate water in a dry bowl.

Knead the soft and non-sticky dough

Keep aside for a while.

Bring to boil the sugar, orange food colour one pinch with water required until it gets thickened as a thick sugar syrup.

Sprinkle cardamom powder( seeds crushed) and ghee over the  syrup

Make the small portion of the dough into a round ball of marble size. Make the balls by using the entire dough.

Heat the oil and fry the balls until the jamuns turn golden brown colour.

Allow to fry the balls in several batches.

Transfer the balls into sugar syrup .

Wait for some time until the balls absorb sugar syrup and become soft inside

Blend the sugar with almonds and keep aside.

Wait for some hours until the entire sugar syrup gets absorbed by jamuns.

Roll out the balls in the powdered sugar so as to coat all over the sides of the balls and collect them in a dry tray or a rectangular pack.

Refrigerate them for three hours.

Serve the dry Gulab jamuns to your beloved and pack up their admirations and love..:-)











                           




















Thursday 18 August 2016

MATHULAMBAZHACHARU / POMEGRANATE JUICE

Pomegranate fruit is very effective against heart diseases, peptic ulcer, inflammation and some of the cancers and high blood pressure. It is the best source of fiber and contains vitamins A, C and E, Iron and other antioxidants.Recent researches reveal that the patients with carotid artery stenosis narrowed arteries if a daily intake of 50 ml  glass of pomegranate juice over three years reduced the damage caused by the cholesterol in the arteries

 (Google source)

Have your very own pink pomegranate juice in few minutes.

Ingredients:

Fresh Pomegranate fruit
75 ml water
honey three tablespoons

Procedure:

Cut the pomegranate and remove the arils (seeds) and collect in a bowl.
Discard the peels and membranes.

Put all the arils into a blender and run the blender for a few minutes so that the seeds get ground.
Place a mesh strainer over the bowl and our the blended mixture.
Use the back side of the spoon to press the pulp against the strainer to extract the juice completely.
Now add three tablespoon of honey to make the juice sweeter.
Chill, if you opted.

Delicious Pomegranate juice is ready to enjoy.

Always trust the home made juices..Don't run behind the processed and packed juices..

A single glass of the pomegranate juice can provide you with 40 % of the daily requirement of folic acid and vitamins A, C and E.




Wednesday 17 August 2016

MANATHAKKALI KEERAI CHUTNY/BLACKNIGHT SHADE GREENS CHUTNY

MANATHAKKALI KEERAI OR KARUNJUKKUTTY KEERAI OR MILAKUTHAKKALI KEERAI is known as Night shade plant or wonder berry plant. Its scientific name is Solanum Nigrum. The health benefits of this greens are anti-oxidant, anti--inflammatory, diuretic, antipyretic. It acts as an anti- cancer agent. It is very good for mouth sores and ulcers. It is used for the treatment of convulsion. It also treats flatulence. We , the Kongu folks are well known of its medicinal values and we habituate  the food habit of consuming  the manathakkali keerai  with dal, chutny or manathakkali kootu and manathakkali berries puli kuzambu and so on. Sometimes when we suffer with ulcer or mouth sore and ulcer, we eat these raw and fresh leaves and enjoyed their speedy cure on ulcerrs.

Now we move to view how to make yummy chutny using these leaves.


Ingredients:

Black night shade green leaves cleaned and washed two cups
Curry leaves 10
Coriander leaves few
Fried gram one cup
A pinch of asafoetida
Coconut grates half cup
Garlic pods peeled off two 
Tamarind marble size
Cane sugar one spoon or jaggery one piece
Salt required
cooking oil (sesame oil) one spoon
Red chillies two or three optional

Procedure:

Saute the black night shade leaves in sesame oil until they get swirled
Keep aside to cool down.
Collect all the ingredients such as coconut grates, fried gram, salt, red chillies, fresh country coriander leaves, curry leaves, cane sugar, tamarind, a pinch of asafoetida in a mixer jar.
Finally, add the black night shade leaves
Blend them with the adequate water to get the thick chutny consistency.
Check the spice, salt and tanginess combined and balanced .

Transfer the paste into a serving bowl.

This chutny is so delicious to have with hot steamed rice and a spoon of ghee. It also go very well with idlies, dosais and other wouth indian dishes.








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.

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