Tuesday 27 September 2016

BARNYARD MILLET CRUNCHY PAKORAS

Barnyard millet crunchy pakoras are the crunchy and tasteful snack for ensuing monsoon evenings.

We are becoming millet lovers , innovating and experimenting various versatile versions to introduce these millets replacing the polished rice in our day to day food. This is one of the versatile snacks, you crave for.

How to make crunchy pakoras?





Ingredients:

Barnyard millet flour 100 gms
Besan flour 200 gms
Cooking soda one spoon (small)
Salt to taste
Bellary onions chopped two cup
Green chillies three finely chopped
Curry leaves half cup finely chopped
Coriander leaves finely chopped half a cup
Ginger gratings one spoon
Fennel seeds one spoon
Mint leaves half cup
Tender adamant creeper (Pirandai Bits) quarter cup 
Sesame oil to deep fry

Procedure:

In a dry bowl, mix the besan flour, cooking soda, salt, barnyard millet flour well.
Add water little by little to  knead pakora dough (tight) consistency.
Incorporate all the items such as onion, green chillies, ginger gratings, fennel seeds, coriander leaves, curry leaves, mint leaves and tender adamant creeper stems with the dough.
Heat the sesame oil over a medium flame.
Once the oil attains the deep frying temperature, Drop the rough sized portions of the dough  using  fingers.
Allow to deep fry to golden brown and crispy texture.








 






RIDGE GOURD PEPPER STIR FRY

Ridge gourd is packed with nutrients abundantly. since it is a low-calorie veggie, it is highly recommended to support weight loss of everyone who wishes to get a slimmer body. It is a high water store-house naturally.It contains high beta carotene so that it gives clear eyesight.

Being  low cholesterol and high fiber veggie, it is good for heart patients.

It is a blood purifier.

Riboflavin, magnesium, iron, thiamin, vitamin c and zinc and so many nutrients and minerals are loaded in the ridge gourd.

Do view how to make Ridge gourd pepper stir fry:

Ingredients:

Ridge gourd two nos
Pepper one spoon
Sesame oil one tablespoon
Coriander leaves half cup finely chopped
Shallots or onion bits half cup
Green chilly one
Curry leaves 10 nos
Mustard seeds one spoon
Cumin seeds one spoon
Salt to taste
Turmeric one spoon


























Procedure:

Wash the ridge gourd and peel off the veggie.
Cut them into half-inch discs.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter
Add shallots or onion bits, curry leaves, green chilly.
Saute' for a while.
Add turmeric.
Add the ridge gourd discs and saute' till the turmeric spread in the discs evenly.
Sprinkle salt to taste.
Since it is a high water content. you need not add water. just sprinkle water over the discs.
Close with lid.
Let it cook for five minutes on a low flame
Open and sprinkle pepper powder.
Add chopped corianders.
Add shredded coconut (optional)
Switch off the flame.
Give a good stir.

Yummy Ridge gourd pepper stir fry is ready to have with curd rice/meals.

























ridR

PEPPER RASAM/MILAGU RASAM

Pepper rasam is so easy to make and it is very soothing and healthy for the persons affected by severe cold and cough. It is a good home remedy to render support to the sufferers of cold. 

During the winter season, this rasam makes comfortability in the digestive system and the respiratory system. Why don't you comfort yourself to fend off a cold day with a hot cup of pepper rasam?


Ingredients
 

Pressure cooked dal one cup
Turmeric one spoon
Roasted pepper powder one spoon
Coriander leaves finely chopped half cup
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves one sprig
Red chilly one
Tamarind extract  two cups
Jaggery one small piece
Salt to taste

Procedure:

Mash the cooked dal with two cups of water.
Add coriander leaves to the dal mixture and stir well to infuse the fine aroma of coriander leaves.
Heat the sesame oil in a pan over a medium flame.
Add mustard seeds to pop up
Add red chillies (slit) and curry leaves
Switch off the flame to avoid burning.
Add a generous pinch of asafoetida.
Add half spoon of turmeric.
Now switch on the flame and add tamarind extract.
Add jaggery and salt.
Allow to boil for some time.
Add the dal mixture and check the salt and taste.
Adjust the salt.
Add one spoon of roasted pepper powder and allow to start boil over the sides of the pan.

Switch off the flame.

An aromatic, hot rasam is ready to have with hot steamed rice. You can have it as a soup.
A perfect drink for monsoon and winter days.









Monday 26 September 2016

THIRATTUPAL/PALKOVA/MILK SWEET

This milk dessert is popular in Tamil Nadu. 




Ingredients:


Fresh cow milk two lit.
Sugar 150 gms
Cardamom five pods.


Procedure:

In a pressure cooker (5 lit capacity), bring to boil the fresh cow milk.
Simmer the flame to avoid overflow. and burning at the bottom.
The milk should be condensed in low flame, for three hours.
Keep on stirring in between.
After three hours. notice the condensed milk up to 50 % of the cooker.
Add sugar .
Let it boil for another fifteen minutes in a simmer level of flame.
You can carry out other household works in the kitchen but keep an eye on the boiling milk.
Another point is that the milk now turns light brown in color.
Transfer the boiling milk to the big pan and bring to boil.
This avoids burning around the cooker and the burning smell infused into the milk.
The condensed milk is now rolling into solidification.
Now Crush the cardamom seeds and add to the milk.
Give a quick stir and switch off the flame.
Allow to cool.
Transfer into any packing container.

This is a traditional sweet We always crave for. 



Sunday 25 September 2016

LEMON SANTHAGAI/LEMON RICE STRINGHOPPERS

This is an another variant of santhagai recipes.

Very easy to cook. no onion. made with  few ingredients.

Let's proceed to make this quick fix lemon santhagai.

Do note that I am using boiled rice string hoppers to tweak methods of yummy dishes.

Ingredients:

Boiled rice santhagai plain three cups
Lemon one
Cilantro leaves one cup chopped
Curry leaves one sprig
Red chillies two
Mustard seeds one spoon
Urad dal one spoon
Asafoetida one pinch
Sesame oil one tablespoon plus one spoon

Procedure:

to make santhagai:

Soak boiled rice for three hours and grind with salt required and adequate water.
The batter is little bit thinner to the. idli consistency
Pour the batter in idli slots and steam them for seven minutes.
Squeeze the idlies filled in santhagai press.
collect the string hoppers in a dry bowl.

Loosen santhagai by mixing lemon juice and one spoon of sesame oil into short bits.
Heat the frying pan with sesame oil.
Add mustard seeds to crackle.
Add urad dal, red chillies and curry leaves.
Add asafoetida.
Simmer the flame.
Add turmeric and give a quick stir.
Transfer the santhagai and stir again.
Give a stir to infuse all the ingredients.
You can switch off the flame.
Check the salt. if needed sprinkle powder salt.

Add cilantro leaves and mix gently.

Traditional and yummy santhagai. may be tweaked with varying ingredients of your own way. That's all. You will become a wonder chef!












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