Saturday 24 September 2016

KALAAN SANTHAGAI/MUSHROOM RICE STRING HOPPERS

Let us view how to  make mushroom string hoppers/kalam santhagai.


Ingredients:

Santhagai  500 gms
Bellary onion one finely chopped
Green chilly one
Curry leaves one sprog
Mint leaves half cup
coriander leaves finely chopped half a cup
Button mushroom 250 gms washed. cleaned and chopped
Lemon half
Mustard seeds one spoon
Sesame oil one tablespoon
Pepper powder one spoon
Cinnamon one
Cloves three
Ginger gratings one spoon
Turmeric half spoon
Red chilly powder one spoon
Salt to taste

Procedure:

Mix lemon juice and one spoon of sesame oil with steamed rice string hoppers well. Santhagai becomes soft, non-sticky and shortened. Set aside.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter
Add onion, green chilly, curry leaves and ginger grates.
Saute for a few minutes till the onion turn transparent.
Add cinnamon and cloves.
Add red chilly powder and turmeric.
Add chopped mushrooms and saute for five minutes adding salt.
Once mushroom cooked (don't add water), add string hoppers.
Switch off the flame.
Saute and incorporate all the ingredients together.
Sprinkle pepper powder, coriander leaves and mint leaves.




Mushroom santhagai is ready to have.





















BANANA FLORETS THUVAYAL/CHUTNEY

This is by far the best among all the  yummy thuvaiyals(chutneys) of the Kongu region, that goes very well with south Indian main dishes i.e., idlies, dosais, oothappams, paniyarams, idiyappam, appams and all variety rice and hot steamed rice  Banana blossom(inflorescence) is known as Vazhaipoo in Tamil. It has numerous health benefits. It is good for diabetics. It treats ulcers and menstrual cramps. It increases haemoglobin content. 

Though it is a time-consuming process to remove certain parts from each floret, the health value of this blossom is abundant,so it is more worth cleaning and processing.  

Beyond the medicinal values, its taste is such that you will surrender your senses.

Let me share the preparation of this yummy thuvaiyal:

Ingredients:

Vazhaipoo one(banana inflorescence)
Fried Bengal gram 50 gms
Shredded coconut one cup
Salt to taste
Tamarind one marble size ball
Jaggery one small cube.
Asafoetida one pinch
Curry leaves one sprig
Red chillies one
Cleaned banana florets one cup( chopped using scissor)
Sesame oil one tablespoon
Bellary onion half chopped
Garlic pod one
Turmeric half spoon

Procedure:

Heat the frying pan with sesame oil.
Add red chilly, onion pieces,curry leaves 
Saute until the onion turns translucent.
Add banana floret chops and fry until turn golden brown.
Add shredded coconut, fried Bengal gram and garlic pod.
Add salt and jaggery.
Sprinkle asafoetida.
Set aside to cool.
Blend with adequate water to make a coarse paste.

Transfer the paste to a serving bowl.

Yummy treat with hot steamed rice tossed with one spoon of ghee.
Challenging the world's yummiest treats!!! Bang!!!


Note: Remove the  transparent chip like petiole and stigma from each floret and collect all the cleaned florets in a plate . Chop the florest)( view the images for reference)

Apply coconut oil over your hands and start the process.

Don't bother about the decolorization while processing the cleaning.  It is due to the exposure of flowers to the air. The change in color doesn't spoil the taste.




































Friday 23 September 2016

BARNYARD MILLET RIBBON PAKODA

Barnyard millet is known as kuthiraivali in Tamil, Oodalu in Kannada, Odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam. Like other millets are rich in fiber, a good source of zinc and manganese; antioxidantt; a good source of B complex vitamins. It supports weight loss; good for diabetic patients, ; It is lower in carbohydrates and higher in energy value among all the millets.

So, don't miss this millet. enjoy the taste and acquire the health benefits form this great wonderful cereal.

There are so many recipes using this barnyard millet. Out of these recipes , I chose this snack for your reference. 

How to make ?






Ingredients:

Barnyard millet flour 300 gms
Fried Bengal gram flour 150 gms
Salt to taste
Asafoetida one pinch
Sesame oil one spoon
Adequate water
Black sesame seeds one tablespoon
Ajwain seeds one tablespoon
Red chilly powder one spoon
Sesame oil to deep fry

Procedure:

Mix all the ingredients barnyard millet flour, fried bengal gram flour, red chilly powder, asafoetida, salt, sesame seeds, and ajwain seeds

Knead the flours with adequate water to a soft dough.

Heat the sesame oil in a frying pan.
Squeeze the portion of dough filled in ribbon press in the oil directly.
Allow to deep fry.
Flip other side using spatula carefully.
When the sound of the hot oil ceases. and the oil bubbles subside, take out the ribbons and collect in a dry plate.
Repeat the process until the dough exhausts.
Break the ribbons and keep aside to cool.
Store in an airtight container.

Note : Don't add oil while kneading this dough. The result is more crunchy and crispy. The ribbons doesn't absorb oil. It is good for elders and kids.

Adding ajwain seeds  is for easy digestion and comfort tummy eventhough have more.






























Crunchy and tasty barnyard millet ribbon pakodas are ready to have.


MANATHAKKALI KEERAI+BOILED PEANUTS PORIAL

I would like to mention the greens used to cook this yummy green porial is Sukkutty keerai. It is known as Manathakkali. This green has many english names such as Sunberry, wonder cherry and Solanum Nigrum (botanical name). These greens are growing lush during the monsoon. It is very popular in Tamil nadu for its properties that heal ulcer of whole digestive system.


The combination of boiled peanuts and manathakkali keerai in this porial is so delicious and packed with protein and vitamins and minerals to an extent.





Ingredients:

Shallots half cup
Red chillies two
Curry leaves one sprig#Turmeric powder one snall spoon
Salt to taste
Mustard seeds half spoon
Sesame oil one tablespoon
Manathakkali keerai cleaned, washed, and chopped three cups
Shredded  fresh coconut half cup
Boiled peanuts one cup


Procedure:

Heat the pan with sesame oil.
Add mustard seeds to splutter.
When they start to splutter, add shallots, red chillies, curry leaves.
Saute for few minutes.
Add turmeric.
Add salt. 
No need to add or sprinkle water. The water retained in the greens is suffcient to cook.
Allow to cook in low flame for five minutes.
Check whether it is cooked without losing its green colour.
Meanwhile pressure cook the raw peanuts with little salt with half a cup of water.
Allow one whisltle.
Set aside.
Switch off the flame. 
Add shredded coconut and nuts.
Incorporate all the ingredients to combine well.














Yummy Porial is ready to have with hot steamed rice, dal, rasam, curd or butter milk. It is a delicious and nutritious accompaniment to any rice.






Thursday 22 September 2016

EGG PEPPER SANTHAGAI/MUTTAI SANTHAGAI


A fascinating dinner MUTTAI SANTHAGAI from  Kongu's kitchen ! This protein rich dinner can be made easily.





Ingredients:

Ponni boiled rice three cups
Adequate water 
Salt to taste

Procedure for santhagai

Soak the boiled rice for four hours 
Wash the rice several times and add salt.
Grind into a fine consistency.

Pour the batter into the idli slots.
Steam them for eight minutes.
Remove the idlies and make strands using santhagai press.
Repeat the process until all the batter exhausts .
Boil the eggs 
Break the shell and cut the eggs by the knife and chop them again
Set aside..




How to temper santhagai?
























Ingredients:

Bellary onion (finely chopped) one
Red chilly powder one spoon
Green chilly one or two of your choice.
Curry leaves two sprigs
Lemon one
Sesame oil two tablespoons
Turmeric half spoon
Asafoetida one pinch.
Boiled and peeled eggs four
Cilantro leaves
Pepper powder one tablespoon
Mustard seeds one spoon
Santhagai six cups

Procedure:

Cut the eggs white yolk into fine pieces.
Heat the frying pan with sesame oil.
Add mustard seeds to crackle, add onion, green chilly and curry leaves.
Saute well in a medium heat.
Add chopped eggs(boiled egg)
Add turmeric and mix well.
Transfer the boiled white yolk pieces and saute again,
Switch off the flame.


Add Santhagai and mix well.Sprinkle pepper powder and cilantro leaves.
Garnish with yellow yolk balls.
Serve hot..! enjoy hot and a lot!

Super egg and pepper santhagai is ready to have.

Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...