YUMMY SNAKEGOURD SEEDS CHUTNEY

Here is a flavourful chutney for Idlies and hot steamed rice! I  want to say one thing. This yummy chutney preparatory method is learnt from my cute daughter in law.

Ingredients:

Snake gourd seeds 15 nos
Shredded coconut one cup
Hybrid tomato half
Chana dal  one cup
Urad dal one spoon
Asafoetida one pinch
Tamarind gooseberry size
Jaggery a small piece
Red chilies four
Curry leaves 12 nos
Salt to taste
Garlic pod three nos
Shallots one cup
Sesame oil one tablespoon
Coriander leaves chopped one cup

Procedure:

Remove the seeds with pulp from snake gourd.
Deep fry the seeds along with pulp in sesame oil.
Set aside.
In a separate fry pan, fry all the above items one by one.
Set aside to cool down.
Blend all the ingredients with deep fried seeds.
Add adequate water.
Check the salt and spice.
Add if needed as per your taste.


Snake gourd chutney is wonderfully paired with idlies, hot steamed rice with the one spoon of ghee.
I love this chutney very much with idlies and rice. 
Do try it!

MAAPILLAI CHAMBA MEAL

MAAPILLAI CHAMBA RICE is being served to the newly married bridegroom in Tamilnadu. .

Especially in kongu regions, this rice is cooked and served traditionally to improve strength and stamina since ancient times.

It is so delicious and comfortable meal that can match with cow curd, buttermilk and any tamarind curry. It is healthier in these hot climatic regions. 

It may be served as kanji, fermented meal with curd, shallots and green chilies. It can be enjoyed with lemon pickles.

Health information about Mappillai chamba rice:

It improves digestion and cures stomach ulcer and mouth ulcer.

Increases the blood flow faster so that we get instant energy.

It increases immunity and stamina.

It strengthens nervous weakness and controls paralysis.

It fights against cancer.

It increases haemoglobin content in blood.

Diabetic patients can also consume the rice that will not increase sugar level.

It will help to increase sexual activity, hence served to newly wed bridegrooms.

Mappillai chamba cooked rice when soaked in water and allowed to ferment is good for health increasing blood and good support for diabetic people.

The rice has the high profile of nutritional values. In folklore, the bridegroom is asked to left the heavy rock stone to show his stamina. So, the mappillai chamba rice is cooked and served to him regularly to gain strength and energy to lift the rock.

This rice is not only recommended bridegrooms, it is suited for all ages to gain stamina.

some more information:

This crop cultivation period is 160 days. 

                                                                                    from Google Source

How to cook this rice?

It can be cooked as meal. idli, dosa upma or pongal.  

We are going to cook Meal that pairs very well with tamarind gravy and curd.

Nowadays, mappillai chamba rice is in high demand . This rice is available in all departmental stores in all cities of Tamilnadu and online stores such as santhaikadai.in, www.pachaa.in. 

Procedure:

Soak the rice for five hours.

Pressure cook the rice with water (three cups of water and one cup of rice.).

Wait for five whistles and simmer for five minutes.

VENTHAYAKEERAI PULI KUZHAMBU

Venthayakeerai puli kuzhambu is one of the delicious versions of pulikuzhambus. Moreover, it is a healthy dish enriched with iron and vitamin A. It also has considerable amount of calcium, phospohorous etc.

English name: Fenugreek Leaves. In Hindi, it is called as Methi leaves. When it is dried and packed and sold as kathuri methi leaves that are used in north Indian dishes. But, when it is used as fresh you will acquire its enormous benefits. Just sprinkle fenugreek seeds and water them in a pot. You will see the saplings within a week. You will get fresh leaves.

I am pretty sure once you taste this venthaya keerai kuzhambu, you will never miss in your diet. You will make often and reap its utmost healthy benefits.

How to make?

Its procedure is very similar to other pulikuzhambus. Extra items that are used to make this dish, venthayakeerai and masoor dal.

Ingredients:

Fenugreek leaves two cups. Just pluck the young leaves.
Masoor dal one cup
Shredded coconut one cup
Fried gram one tablespoon
Coriander powder one tablespoon
Cumin seeds one spoon
Poppy seeds one tablespoon
Tamarind a gooseberry size
Jaggery one piece.
Asafoetida two pinches
Mustard seeds one spoon
Sesame oil two tablespoons
Garlic pods three
Pepper one spoon
Red chilies four
Curry leaves twelve
Coriander leaves one cup
Turmeric powder one spoon 
Tomato one chopped
Pearl shallots one cup

Procedure:

Collect the coriander powder, turmeric powder, asafoetida one pinch, tamarind, fried gram, shredded coconut, cumin seeds, pepper, Garlic pods, poppy seeds, coriander leaves and red chilies and adequate water.

Blend them into a smooth paste.

Set aside.

Wash the fenugreek leaves.

Heat the three-litre cooker with sesame oil.

Add mustard seeds and allow to pop up.

Once it starts to pop up, add shallots, curry leaves, one red chilly, asafoetida and fenugreek leaves

Add tomato and allow to turn mushy.

Add the paste and saute for a while over a low flame.

Add the salt needed.

Add adequate water.

Close the lid and put the weight.

Allow two whistles and simmer for a while.

Switch off the flame.

Set aside to cool down.

Open the lid and pour sesame oil over the gravy.

Relish it with hot steamed rice.

😊😋

CORN DOSAI PAIRED WITH MINT CHUTNEY

Corn Dosa can be prepared in no time using normal dosa batter and steamed corn kernels.
It will be loved by all, especially kids. 
Such a hot and scrumptious corn dosa with perfect texture and pale yellow color.
It pairs very well with flavorful mint chutney.






Ingredients: 

Fresh Corn kernels steamed one cup
Dosa batter fermented already three cups
Sesame oil two tablespoons
Salt to taste

Procedure:

Steam the corn and collect the kernels in a cup
Add adequate water and salt and kernels in a mixer and blend them into a smooth p[aste.
Transfer the smooth paste of corn kernels to the fermented dosa batter.
Mix well and check the taste of salt.
Heat a non stick tawa or dosa griddle and wipe it around with a tissue paper.
Pour a ladleful of batter on the griddle and spread in a circular motion to form a perfect round dosa.
Smear half spoon of sesame oil around the edges of dosa.
Close the dosa with a lid.
Allow to cook for a while.
Flip over it.
Wait till  the dosa become golden brown on both sides.
Repeat with the remaining batter to make six more dosas.
Serve hot with mint chutney.

You can have it with any other side dish that can combine with.
😇😊😋😃😄

BEETROOT PUFFED RICE

Ingredients:

Puffed rice 400 gms

Fried Bengal gram 100 gms

Cumin seeds rubbed one spoon

Coconut oil one tablespoon

Grated beetroot one cup

Bellary onion one finely chopped

Coriander leaves finely chopped half cup

Green chilly two nos

Roasted peanuts optional half cup

Mint leaves finely chopped half cup

Salt to taste

Steamed corn one cup

Procedure:

Blend green chilies, grated beetroot, mint leaves and salt with little water to get a fine thick paste.

Take a dry serving bowl with puffed rice, add beet paste, coriander leaves, Bellary onion, cumin seeds, fried Bengal gram, roasted peanuts,  steamed corn and coconut oil.

Blend fastly so as to combine all the ingredients together.

This snack is in high demand in school premises, office premises and now in every home of kongu folks for everybody.

😇😊😋

BABY CORN PEPPER GRAVY

Baby corn pepper masala gravy is a delicious combination with chappathies and roties.

Baby corns in the pepper based spicy masala with delectable flavors.





Ingredients:

Baby corns five nos
Pepper one tablespoon
Bellary onion two chopped one cup
Garlic pods four
Ginger gratings one spoon
Salt to taste
Red chilly four nos
Corn flour one tablespoon
Hybrid tomato dices one cup
Coriander powder
Coriander leaves half cup
Lemon juice one spoon
Salt to taste
Turmeric powder one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Karam masala powder one spoon

Procedure:

Blend the onion, red chilies, garlic and ginger gratings, coriander powder, lemon juice into a coarse paste.
Remove the hairs and chop the baby corn into slices.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up. 
Add some onion bits and curry leaves.
Add turmeric and red chilly powder
Add karam masala powder.
Add tomato diced and saute well until it becomes mushy.
Transfer the coarse paste of masala blended
Saute again for few minutes.
Add baby corn slices and saute for a while.
Add adequate water and salt.
Allow to cook for few minutes.
Mix the corn flour with one tablespoon of water and pour over the boiling contents.
Add coriander leaves.
Now Sprinkle pepper powder over the gravy and mix well.
Switch off the flame.

Pepper baby corn gravy is now ready to have with hot chapathies or roties.😊😋

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RAW BANANA TOAST

Raw banana toast is an amazing and the most delightful dish to our taste buds when cooked, even though raw banana has no sweetness or flavor.

Ingredients;

Raw banana one
Coriander powder two teaspoons
Ginger gratings two spoons
Garlic gratings two spoons
Red chilies five 
Corn flour one tablespoon
Pearl onions one cup
Lemon juice one spoon
Salt to taste
Pepper powder one spoon
Turmeric one spoon
Red chilly powder half spoon

Procedure:

Peel off the hard skin of Raw banana and cut into even sized discs.

Add 100 ml water to the vessel with raw banana discs, half spoon of turmeric, half spoon of red chilly powder and salt to taste for five minutes.

Drain the water and set aside.

Blend all the ingredients (red chilly five, turmeric powder, salt to taste, garlic gratings, ginger gratings, Pepper powder, Pearl onions and corn flour with adequate water and one spoon of lemon juice into smooth paste.

Dip the discs into the paste both sides and place them separately over a heated iron tawa.

Drizzle sesame oil and allow to toast until the discs turn golden brown.

Flip other side of the discs.

Collect them in a dry plate and spread bellary onion slices around the toasts and squeeze lemon all over the raw banan toast and serve hot as side dish or starter to every meal.

COCONUT APPAM/THENGAI APPAM

Coconut appam is a kind of spongy pancake combines excellently with coconut jaggery milk and vegetable stew. 

Ingredients:

Shredded Coconut three cups

Raw rice 250 gms

Par-boiled rice 250 gms

Coconut water one cup

Urad dal half cup

salt to taste

Adequate water

Procedure:

Wash the parboiled rice and raw rice and urad dal few times and soak them together for four hours.

Then grind them with coconut gratings, coconut water and salt into a smooth batter.

Collect the batter into a bowl.

Close with the lid and allow to ferment overnight.

Next morning, Mix well.

Heat the appa pan and scoop the ladle-ful of the batter and pour in the centre of the appa pan.

Lift the pan with both ends, and give a good rotation so as the batter will spread in a circular motion and settles in the middle with the thickness.

Close the appam with the lid and wait for few minutes. 

You will notice the appam becomes milky white and lacy. 

Take out the appam and collect in a hot pot.

How to make coconut jaggery syrup?

Shred the coconut and blend it with adequate water.

Drain the milk.

Add warm water and squeeze the milk from the gratings,

Add jaggery with little water in a separate pan and heat it.

Once the jaggery and water combined together, Mix the syrup with the coconut milk.

Crush the cardamom seeds and powder them.

Add one spoon of cardamom seed powder to the syrup.

Serve with appam. 

This is served as breakfast and commonly very popular in Tamilnadu and Kerala

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