Tuesday 23 August 2016

INSTANT BUTTERMILK KUZHAMBU

This is a simple and quick fix side dish.
Its flavour and taste are too rich to have with hot rice.


Ingredients:

Thick buttermilk two cups (left over)
Shallots one cup
Red chillies three
Curry leaves one sprig
Mustard seeds one spoon
Sesame oil one tablespoon
Asafoetida one pinch
Cumin seeds one spoon
Cilantro leaves finely chopped half cup
Sambar powder one spoon
Turmeric one spoon.
Salt to taste


Procedure:

Add salt to the buttermilk and mix.
Keep aside.
Heat the oil in a tempering pan over a medium flame.
Add mustard seeds to crackle.
Add shallots, red chillies and curry leaves.
Saute for few minutes till the shallots become translucent.
Now simmer the flame.
Add asafoetida, cumin seeds, turmeric and sambar powder.
Add cilantro leaves.
Transfer the sauteed ingredients to the buttermilk and blend well using spatula.

Yummy and instant buttermilk kuzhabu with hot steamed rice are the best accompaniments to each other..
Any side dish such as pickle, greens stir fry, veg.porial  combine well with this instant morekuzhabu satham.



Sunday 21 August 2016

APPLE HALWA SPECIAL

A charismatic dessert is posted today for your kind attention..!

The titillating sweetness of apple with the crunchy nuttiness of almonds make this day as " Red letter Day".

How to make apple halwa?

Ingredients:

Two apples
Sugar with five almonds one cup (ground into the grainy texture)
Cardamom only one crushed
Almonds four
Cow ghee one cup
Cow milk half cup

Procedure:

Wash the apples and peel off.
Cut into small portions and remove the seed part.
Blend them with milk to a paste.
Heat the apple paste in a wok over a medium flame.
Saute for a couple of minutes.
Add powdered sugar with almonds.
Mix and cook in a medium flame.
The mixture is getting concentrated to a gravy texture.
Add ghee little by little.
Cook in a low flame for five minutes, until the halwa non sticky.
Add one tablespoon of ghee and mix again.
Switch off the flame and keep the halwa aside.
Now crush the cardamom seeds and sprinkle over the halwa.
Just grate the four almonds and sprinkle them over the halwa.
Mix them gently.

Now your delectable dessert is ready to enjoy with your kids.
While the perfect blend of apple pulp, milk, sugar, almonds and ghee give fantastic taste and texture, a dash of cardamom powder imparts a mesmerising aroma that anyone can resist. You can prepare this dessert for any family special occasion, you celebrate in your home with your kith and kin. One important thing I forget to tell you .. No food colour powder added. apple has its own unique colour.. 

Happy celebrations..!!!!!!!

:-)


















VALLARAI KEERAI PARUPPU KOOTU

Vallarai is otherwise called as brahmi leaves are well known for South Indian people as brain booster, The leaves are slightly bitter in the taste. When they saute in the heat, it will be tasteful with cooked dal and spices.


Vallarai has diuretic property. It is a memory booster and our elders always try to feed us with these greens, whenever the herb is available in the market. this is good for entire nervous system. Moreover, it has anti inflammatory quality and treats joint pain. It is a memory enhancer and gives mental clarity.

It treats epilepsy, alchemier disease wonderfully. This greens are well known from the very ancient period for its miraculous health service naturally. 


There are so many versions of cooking for obtaining its benefits directly.

I posted many versions already. This is an another version with protein contents. 
The kootu is made with mazoor dal and vallarai greens mingled with few spices.


Try this kootu and feed your loving kids weekly once and you will wonder how they are active throughout the day, in studies and sports.



Do view the method I am using to make this yummy kootu.



Ingredients:



Vallarai two small bunches

Cooked toor dal/mazoor dal two cups
Cumin seeds roasted and powdered one spoon
Green chillies two or three as per your option
Curry leaves ten
Shallots peeled off and chopped half cup
Salt to taste
Cooking oil (I am always using organic sesame oil)
Mustard seeds one spoon
Half a tomato

Procedure:

Pluck the leaves, clean and wash the leaves.
Chop them.
Pressure cook the mazoor dal/toor dal with three whistles.
Saute the leaves with one spoon of oil for a few minutes.
Add sallots, green chillies, cumin seeds, curry leaves.
Saute for two minutes in a low flame.
Set aside to cool down.
Blend the greens along with sauted ingredients into a coarse paste.
Heat the remaining sesame oil in a wok and add mustard seeds.
allow them to splutter.
Add some chopped shallots and curry leaves and finely chopped tomato
Add turmeric powder and transfer the green paste with half a cup of water.
Add salt required.
Allow to boil for a few minutes.
Transfer the cooked dal and mix well gently so as to combine together.
Check the salt and adjust the taste.
Let the mixture be boil for a couple of minutes in a low flame.
Switch off the flame.

Yummy vallarai keerai paruppu kootu is ready to have with hot steamed rice and a spoon of cow ghee.

An overwhelming taste you will enjoy..!!!!!!!!

Here are the image tutorials for your reference:













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.








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