Tuesday 23 August 2016

PALAK KEERAI POORIAL/PALAK STIR FRY

PALAK KEERAI OR SPINACH is packed with rich vitamin A that reduces the risk of eye related problems. It  also regulates the blood pressure since it contains potassium and sodium. The amount of folate contains in palak or spinach or pasalai regulates  hypertension, relax the blood vessels and induce the prompt blood flow.

The spinach proteins are controlling the cholesterol levels and fat deposits thereby render a great support in preventing stroke and heart attacks. The magnesium contained in the spinach is reducing and controlling the blood sugar levels and it is a  good source for diabetic people.

The minerals such as manganese, magnesium, zinc and phosphorous in spinach help in strengthening  the bones and prevent the risk of osteoporosis and strengthen the bones. It contains vitamin K also.

It is good for pregnant women since it contains folate to a considerable extent. It builds red blood cells and good for growing fetus by developing a  new nervous system.

It fights against free radicals and prevents the risk of all types of cancer by 34 % 

In conclusion, the regular consumption of the spinach is recommended to the health and immune system of our body.

PALAK KEERAI PORIAL;


Ingredients:

Palak keerai two bunch
Shallots chopped one cup
Curry leaves one sprig
Green chilies three
Sesame oil one tablespoon
Turmeric one spoon
Mustard seeds one spoon
urad dal and channa dal mixed one spoon
Cumin seeds (dry roasted powder one spoon
Salt to taste
Coconut grates one cup

Procedure:

Clean the  palak/spinach by washing several times to remove the mud.
Chop them using a scissor.
Peel off the shallots and chop them into fine pieces
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves, dals and turmeric.
Saute them for a couple of minutes.
Add the chopped spinach and wait for a minute.
Let the greens be swirled and cooked
Add salt and mix well.
No need of addition of water. The water absorbed in the leaves is sufficient for cooking.
Saute them until the entire water absorbed.
Add coconut grates and mix well so as to combine the greens and grates together.

Your nutritious palak keerai porial is ready to serve with ghee and hot steamed rice. 
Enjoy its rich taste.
You will name this side dish as an appetizing star..!!!!  



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..:-)











                           




















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