Monday 19 September 2016

PIRANDAI PULI KUZHAMBU/ADAMENT CREEPER TAMARIND GRAVY

This is one of the important traditional recipes of Kongu mothers which is passed on from generation to generation. Whenever we feel uncomfortable/indigestion or any discomfort in our tummy, pirandai comes in hand to treat our illness.

How to make pirandai tamarind gravy?


Ingredients:

Pirandai/adamant creeper  tender bits one cup (baby succulent stems)
Coconut gratings one cup
Coriander powder one tablespoon
Red chilly powder one spoon
Cumin seeds roasted powder one spoon
Pepper powder one spoon
Roasted fenugreek powder half pinch
Asafoetida one pinch
Fried Bengal gram one tablespoon
Tamarind one marble size ball
Jaggery one small piece
Shallots (whole) 10 nos
Red chilly one
Curry leaves 12 nos
Garlic pods 3 nos
Turmeric powder one spoon
Salt to taste

Procedure:

Blend the coconut gratings, coriander Powder, cumin seeds powder, garlic pods, tamarind, turmeric powder, red chilly powder, fried Bengal gram one tablespoon, fenugreek powder, Asafoetida with half a cup of water into a fine paste.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Add shallots, curry leaves, red chilly split, and pirandai bits.
Fry the ingredients until the pirandai bits turn pale and crispy.
Add turmeric (half spoon)
Saute a while.
Transfer the paste to the frying pan and saute for few minutes over low flame.
Add  adequate water and blend to infuse all the ingredients together.
Add salt required.
Allow to boil for ten minutes until the gravy texture attained.
Add chopped coriander leaves and one tablespoon of sesame oil.
Note: Using fried gram is for the thickness of gravy and enhance the taste.

A fantastic combination with hot steamed rice.. enjoy..!

Do give a try..!

Saturday 17 September 2016

KAMBU VERMICELLI UPMA/BAJRA VERMICELLI UPMA

This is everyone's favourite and tasty upma with a dash of health. A perfect filling dish having mild tanginess of lemon and a fine aroma of ginger with a soft texture so that it remains in your mind long time.

Easy to make. Quick meal

Ingredients:

Roasted bajra vermicelli 500 gms
Bellary onion one finely chopped longitudinally
Green chillies two cut longitudinally
Curry leaves three sprigs
Coriander leaves three for four sprigs
Ginger gratings one spoon
Lemon half
Sesame oil one tablespoon
Mustard seeds one spoon
Broken urad dal one spoon
Salt to taste


PROCEDURE:

Take 2 litres of water in a vessel and add required salt and few drops of sesame oil.
Transfer the Bajra vermicelli to the water to soak for three minutes.
Drain the water completely by closing the vessel with the fit plate.
Set aside.
Heat the Idli steamer with adequate water.
Spread the wet kerchief on the idli mould plate.
Spread the drained vermicelli over the cloth evenly.
Place the idli mould plate in the Idli steamer and close the cover.
Steam for five minutes.
Take out the steamed vermicelli and set aside.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Add onions, green chillies, curry leaves, ginger gratings and broken urad dal.
Saute until the onions turn translucent.
Transfer the cooked vermicelli and stir gently
Squeeze lemon over vermicelli .
Add chopped cilantro greens.
Stir again to combine all the ingredients together.
Switch off the flame. The heat in the frying pan is sufficient to mix the ingredients together.
Check the taste of salt.If needed , sprinkle a  little quantity of salt and mix well.


A nice Bajra vermicelli upma is ready to enjoy with curd or any side dish of your choice.

Step by step Image tutorials below:





































Friday 16 September 2016

VARAGU MURUKKU

Kodomillet murukku replaces the rice in murukku. It is a beneficial alternative to our health. Kodomillet flour is available in all grocery stores.I use the Brand Rajathanyam kodomillet flour for making murukku.
We can use the flours of other millets replacing rice flour to make snacks.
Its taste is as same as the rice murukku.
Basic ingredients:
Kodo millet flour 250 gm
Bengal gram powder 125 gm
Red chilly powder one spoon
Asafoetida half pinch
Ajwain seeds one tablespoon
White sesame seeds one tablespoon
Melted butter one tablespoon
Cold pressed Sesame oil to fry
Salt to taste
Adequate water to knead the dough
Procedure:
Mix the kodo millet flour, bengal gram flour,asafoetida, red chilly powder and salt well.
Add melted butter, and water.
Knead well to form a soft, nonsticky dough.
Heat the oil in a wok over a medium flame.
If you want quick made bites, fill the murukku press with the portion of the dough and squeeze directly in the oil.
Flip to fry evenly.
Repeat the process and make several batches of murukku.
Collect in a dry plate.
Break them into long fritters.
Everytime favourite for us..!

Thursday 15 September 2016

CARROT PICKLES

Carrot pickle is a nice version of pickle goes well with curd rice and one pot meal like arisiyum paruppum satham, Lime rice, Coriander rice and so on. It is quite easy to make, Instant pickle. 















Ingredients:

Fresh carrots five 
Red chilly powder one tablespoon
Dry roasted and powdered fenugreek seeds half pinch
Mustard seeds one spoon
Salt to taste
Sesame oil  two tablespoons
Curry leaves half cup
Asafoetida one pinch
Split deskinned urad dal one spoon
Lime juice one tablespoon

Procedure:

Wash and peel off the fresh carrots
Cut them into small, half-round pieces
Mix the red chilly powder, asafoetida and fenugreek powder with water.
Heat the sesame oil in a dry wok.
Add mustard seeds.
Wait for the crackling of mustard seeds.
Add urad dal, curry leaves, 
Switch off the flame for a while.
Add the mixture of red chilly powder, fenugreek seed powder and asafoetida.
Add salt, carrot dices and allow to boil for a few minutes.
Stir well occasionally until the carrots are finely cooked.
Allow to cook until the oozing out of oil on all sides.
Now add lemon juice and stir well.

Blemish Red carrot pickles are ready to have with curd rice.



VENTHAYA KEERAI PARUPPU KOOTU/ METHI GREENS DAL KOOTU






How to make venthayakeerai paruppu kootu?




Ingredients:

Tender methi leaves a fistful
Tomato dices one cup
cooked mysore dal one bowl
Mustard seeds one spoon
Cumin seeds one spoon
Sesame oil one tablespoon
Shallots one tablespoon
Curry leaves one sprig
Red chillies two
Cilantro leaves half cup


Procedure:

Pressure cook the mysore dal with turmeric and few drops of castor oil.
Clean and wash one fistful fenugreek greens/methi greens/venthayakeerai.
Peel off the shallots and chop them.
Heat a wok with sesame oil over a medium flame.
Add mustard seeds to pop up.
Add Shallots, red chillies and curry leaves.
Saute a while until the shallots turn translucent.
Add cumin seeds to fry.
Add fenugreek leaves and saute for few seconds until fry.
You can notice the nice aroma from fenugreek leaves.
Add tomato dices and allow to cook for few minutes.
Transfer the cooked dal.
Adjust with two cups of water and stir well/
Add salt in this stage.
Cook until all the ingredients combine to form a thin kuzhambu.
Finally,  add chopped coriander leaves. 

   














Venthaya keerai paruppu kootu is ready to serve with syeamed hoot rice tossed with ghee.
Good for kids: highly nutritional with vitamins an minerals.
Try out in your table.

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