Monday 12 September 2016

THAYIR KOTHUMAI SAMEA/CURD WHEAT VERMICELLI


Thayir kothumai saemia is very easy and an instant breakfast. Here is the recipe with image tutorials











Ingredients:

Wheat vermicelli  400 gms
Pearl onions half cup
Green chillies two or three
Curry leaves 15 nos
Mustard seeds one spoon
Deskinned urad split dal one spoon
Asafoetida half pinch
Ginger gratings one spoon
Coriander leaves optional half cup chopped
Cow curd two cups
Cashews, a fistful
Lemon juice one tablespoon

Procedure:

Take two litres of water and mix few drops of sesame oil and salt to taste.
Transfer the wheat vermicelli  in water and soak for four minutes.
Drain the water and keep aside.
Bring to boil 500 ml of water in an Idli Steamer.
Spread the filtered vermicelli over a wet white cloth in the Idli slots.
Steam them for seven minutes.
Transfer the steamed vermicelli into a bowl.
Heat a broad wok over a medium flame with sesame oil.
Add mustard seeds to splutter.
Add urad dal, shallots, green chillies, curry leaves and ginger flakes.
Sprinkle a half pinch of asafoetida 
Once the onions turn translucent and well-fried, Transfer the steamed vermicelli and mix over a low flame.
Add coriander leaves (optional)
Fry the cashews in sesame oil and transfer them to the vermicelli mix.
Squeeze lemon juice and mix

Check the salt.

Keep aside to reduce the temperature.
Add Curd and combine the curd with vermicelli using a spatula.

You can garnish the curd saemia  with carrot flakes, cumber flakes, peanuts as per your choice.




Sunday 11 September 2016

PACHAI MILAKAI CHUTNEY/GREEN CHILLY CHUTNEY

This chutney is so simple but delicious with a mild aroma of green chillies. It is standing out  for its stamp of taste. The basic ingredients that we are used here are jaggery, tamarind, toor dal, rock salt and green chillies and asafoetida. 
..
Since we grew up in farming families where jaggery is the natural sweetener, most of our recipes are jaggery based.



Let us check how to make pachai milagai chutney!




Ingredients:

Baby green chillies one cup
Tamarind marble size
(Jaggery) achu vellam one
Salt to taste
Asafoetida one pinch
Sesame oil two tablespoons
Toor dal two tablespoons

Procedure:

Roast the Toor dal in Sesame oil.
Followed by the green chillies.
Saute for a while until the chillies turn pale.
Add Tamarind.
Add Asafoetida and salt.
Saute in a low flame.
Add jaggery.

Switch off the flame and set aside to cool.

Blend all the ingredients together.
Check the salt.

Transfer the chutney to a serving bowl.
Mix the remaining sesame oil and chutney to balance the spice.
The chutney tastes good with the balanced pungency, salt, spiciness and sweetness. 
This chutney goes very well with idlies, dosais and curd rice or any fried rice.

Simple, traditional and fast cooking of kongu cuisine..!!!!!
Stay tuned..!!!!





RAVA PAYASAM/SEMOLINA KHEER

Rava payasam is a quick and delicious kheer using simple and few ingredients. It can be served in  any special family occasions and pooja neivedyam in Fridays. 







Ingredients:

Semolina 50 gms
Sugar 100 gm Optional) I am using jaggery only
Jaggery (organic) 100 gms
Cow milk 50 ml
Cardamom four or five (optional)
Kesari powder half pinch
Cashews and raisins one tablespoon
Other nuts optional
water 500 ml
Cow ghee two tablespoons

Procedure:

Bring to boil water in a pan.
Fry cashews and raisins in heated ghee in a wok over a medium flame. 
In the same wok, add rava and roast until rava turns creamy coloured.
Add boiling water to the semolina mix.
Stir continuously to combine together.
Allow to cook for a soft consistency.
Keep boiling water ready to add finally if the cooked rava thickens.
Add jaggery and sugar and stir continuously over a low flame.
Add milk.
Stir gently to combine all the ingredients together and jaggery dissolves completely.
If Rava mixture gets thickened, add water again to thin the consistency.
Add Cardamom seeds, crushed and stir well.
A Final addition is the remaining ghee. Do it.












If you want to add more milk, you can add.
Grainy,glossy and delish Rava payasam is ready to relish with your loved ones.
Do try out..!!!!!!!


Saturday 10 September 2016

KAIKUTHAL ARISI IDLIES/HAND-POUND UNPOLISHED RICE IDLIES

Food experts state that the benefits of kaikuthal arisi/hand-pound unpolished rice have enormous nutrients. It is believed to control the blood sugar levels, as it releases sugar slowly into the blood and also has a well-balanced amount of nutrients like fibers, protein and iron. The selenium present in the hand-pound rice also reduces the risk of serious illnesses like cancer of the large intestine, cardiac diseases and arthritis. The  high amount of magnesium keeps the nervous system healthy and helps fighting asthma. It keeps the cholesterol levels under control too. It also has phytonutrients that help to prevent breast cancer.

kaikuthal arisi/hand-pound unpolished rice is light brown in colour. This fantastic rice and urad dal with methi seeds are put together to make the soft fluffy idlies that satiate senses and pamper your taste buds.

Availability : Variety of hand pound polished rice are available in online stores now. Cold pressed oils like sesame oil, groundnut oil and mappillai chamba rice (black rice) kitchadi chamba, hand pounded unpolished rice (brown rice) and all organic millets and millet flours ahand poundedded dals  are available. naturally yours, an online store. They are taking international orders through email.

The procedure of soaking, proportion, texture is the same as we do in making regular polished rice idlies. but the taste and the appeal of brown colour in this kaikuthal arisi are remarkable.








How to make these healthy kaikuthal arisi idlies?

Ingredients

kaikuthal arisi/hand-pound unpolished rice 400 gms
Deskinned or jelabi whole urad dal 100 gms
Salt needed
Fenugreek/methi seeds one full spoon
Adequate water for rinsing and soaking

Procedure:

Rinse the rice one time and soak for two hours
Soak urad dal and fenugreek seeds for 45 minutes
Grind the urad dal with fenugreek seeds with limited water to a smooth consistency.
Grind the rice to a coarse texture with required water.
Add rock salt with rice itself to grind.
Collect in a big vessel and mix well with hands so as to combine together.
Close with a suitable lid.
Allow to ferment overnight or eight hours.
Now the batter is puffed up.
Mix well and grease the idli mould and pour the batter in every slot.
Allow to steam for eight minutes.















Yummy light brown idlies are ready to have. The best alternative with low glycemic index is used instead of regular rice. 
The taste is high.
Surrender to the taste of difference..!






SPICY BABY POTATOES

Spicy potatoes are the best accompaniments to any meal. Kids and adults will love to have with these spiced potatoes.





Let us try to make these spicy baby potatoes!!

Always choose genuine, fresh and round baby potatoes for this curry.

Ingredients:

Baby potatoes 12 nos
Bellary onion one chopped one
Green chilly one sliced rounds deseeded
Ginger gratings one spoon
Curry leaves one sprig
Mint leaves one handful
Coriander leaves optional one handful




for Tempering:

Sesame oil one tablespoon
Mustard seeds one spoon
Curry masal powder one spoon (readymade)
Red chilly powder half spoon(you can add more as per your choice)
Turmeric powder one spoon
Asafoetida one pinch
Fennel seeds one spoon
Salt to taste
Pepper powder (coarse) one spoon

mustard seeds and fennel seeds, pepper powder and salt,
 curry masal powder, turmeric powder and red chilly powder.


Procedure:

Wash the potatoes well.
Pressure cook these potatoes with three whistles
Keep aside to cool down.
Peel off the potatoes.
Heat the wok with sesame oil over a middle flame.
Add mustard seeds to pop up
Add Fennel seeds.
followed by green chilly, onion, curry leaves and mint leaves.
Add turmeric powder.
Saute well until the onion grates turn golden brown and translucent.
Add potatoes and saute them until the tempering oil is coated on the potatoes.
Simmer the flame.
Now sprinkle curry masal powder, red chilly powder, pepper powder and salt.
Mix well using a spatula until all the spices coated around the potatoes evenly.
Garnish with baby mint leaves and coriander leaves.
Switch off the flame and transfer the spiced potatoes to the serving bowl.









Delicious spiced baby potatoes are ready to have with any meal.

Give it a try.!!!!!

Fast cooking method.!!! Simple .!!!!






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