PACHAI PULI RASAM

Intelligent people are more practical oriented than those who just read without any brains and live with false prestige. Cooking is one of the practical culinary art, using herbs and spices in the food for living as well as for health. Here, the tamarind is practically tested in rasam in raw mode. That means the raw tamarind extract rasam, 

It tastes great with hot steamed rice and vegetable stir fry. You can test it  with nonveg stir fry. In our village areas, the people are used to enjoy this raw rasam and hot steamed rice with country chicken varuval (Asari kozhi varuval (special in our kongu region.This will be posted soon. 

Ingredients:

Tamarind one lemon size
Shallots 12 finely chopped
Green chillies two finely chopped
Curry leaves finely chopped
Coriander leaves finely chopped
Water three cups
Salt to taste
Cumin seeds rubbed with palms one spoon
Asafoetida one pinch
Jaggery one piece
Mustard seeds and curry leaves five to season the rasam
Sesame oil one spoon.

Procedure:

Extract tamarind juice after soaking it in water for half an hour.
Add the chopped shallots, green chillies, curry leaves and coriander leaves.
Add jaggery and salt to taste
Sprinkle one pinch of asafoetida
Rub the cumin seeds and add to the extract.
Season it with mustard seeds and curry leaves in sesame oil

Just check out the taste. A perfect blend of ingredients! It is damn delicious!
No need to make it in the flame. A quick fix and supports a quick digestion!
You can have it with hot steamed rice or a starter.

RAGI OMAPODI MIXTURE/FINGERMILLET KARA SEV

Learn how to make ragi kara sev/ragi omapodi mixture/Finger millet spicy sev:

Ingredients:

Fingermillet/Ragi flour 250 gms

Besan flour 200 gms

Asafoetida one pinch

Ajwain seeds powder one tablespoon 

butter one lemon size

Salt to taste

Red chilly powder one tablespoon

Adequate water

Sesame oil to deep fry

Bengal gram one cup

Fried peanuts one cup

Fried cashews one cup

Curry leaves 10 nos

Mustard seeds one spoon

Procedure:

Sieve the flours and mix well with salt, red chilly powder and asafoetida.

Add butter and incorporate it with the mixture of flours.

Add adequate water and knead into a non sticky and soft dough.

Add the ajwain powder and mix into the dough.

Get ready with the murukku press and multi pored disc.

Fill the murukku press with one portion of the dough

Heat the oil over a medium flame.

Check its temperature by splashing  few water drops. When the sizzling sound of water absorption is stopped, note that oil is ready to deepfry the sev. 

Fill one portion of the dough and squeeze directly into the oil in a circular motion.

Allow to deep fry till the sizzling sound ceases.

Collect  in a dry bowl.

Repeat the process for the rest of the dough.

Fry the bengal gram, cashews and peanuts to a golden colour.

Mix with the ragi sev in a dry bowl.

Heat the tempering pan, add one spoon of oil .

Add mustard seeds  to splutter.

Add curryleaves and fry them.

Switch off the flame  and sprinkle asafoetida in the oil.

In a mixing bowl, mix everything that is deep fried well.

A perfect healthy snack for the rainy days with hot tea.

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RICH CASHEW-CARROT HALWA

Ingredients:

Carrots two peeled

Cashew one cup

Ghee half cup

Sugar one and a quarter cup

Cardamom 8 nos

Kaesar powder half pinch

Cashews whole four

Adequate water to blend the carrot gratings and cashews

Procedure:

Wash the carrots and peel off.

Grate the carrots.

Soak the cashew for half an hour.

Blend the cashews and carrot gratings together with adequate water into a fine paste.

Heat the pan with sugar and half a cup of water.

Add kaesar powder.

Mix and allow to boil till the one string consistency obtained.

Add the paste and stir well.

Add ghee little by little

Stir continuously over a medium flame till the ghee oozed out on the sides.

Peel off the cardamom pods and crush the seeds into a coarse powder.

Switch off the flame and transfer the halwa to a serving bowl.

Garnish with roasted whole cashew nuts.

Serve warm. 

Relishable sweet for grand Diwali..!

KADAMBA SAMBAR

A special sambar packed with a lot of vegetables having unique flavour;







Ingredients:

Toor dal/mysore dal 200 gm
Tamarind extract three cups
Bellary onion one chopped longitudinally
Curry leaves 15 nos
Sambar powder one tablespoon
Turmeric powder one spoon
sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Turnip one chopped
Hybrid tomato one chopped
Cauliflower chopped one cup
Potato peeled and chopped one cup
Carrot one chopped one cup
Push beans chopped one cup
Salt to taste
Coriander  leaves chopped half cup

Procedure:

Pressure cook the dal with turmeric and few drops of castor oil up to three whistles.
Soak tamarind in water for half an hour and extract the thick juice.
Heat the pan with sesame oil.
Add mustard seeds.
While the mustard seeds start to splutter, add onion, curry leaves, turmeric half spoon, vegetables,
asafoetida, sambar powder.
Saute for a while.
Add tamarind extract.
Add salt and allow to boil.
Allow to cook the vegetables for eight minutes.
Add cooked dal and adequate water.
Check the salt.
Adjust if needed.
Allow to boil for another five minutes.
Add coriander leaves.
Switch off the flame.


Fantastic Kadamba sambar is ready to have with hot steamed rice and one spoon of ghee!

CRISPY CHEEDAI

Ingredients:

Raw rice flour 200 gms

Dry roasted urad dal powder 50 gms

Sesame oil one tablespoon

Salt to taste

Cumin seeds one spoon

Asafoetida half pinch

Ajwain seeds one spoon

Adequate water

Procedure:

Mix the raw rice flour, urad dal flour and salt.

Add adequate water and one tablespoon of sesame oil.

Knead to a soft and non-sticky dough.

Incorporate  cumin seeds, ajwain seeds and asafoetida with the dough.

Make tiny balls by rolling in your palms.

Heat the sesame oil to the deep-frying temperature.

Drop the balls in batches

Allow to deepfry until the balls turn golden brown and sizzling sound ceases.

Drain the oil and place them in a dry pan or tissue paper.

Allow to cool and have as a snack. They are crispy outer soft inner. You will love them much.