Tuesday 24 January 2017

CHOLA IDLIES AND PIRANDAI CHUTNEY

CHOLA IDLIES are delicious and traditional breakfast of our ancestors. Indeed, it is nutritional and healthy. Cholam is termed as Jowar in English. It is good for diabetic people. It has low gluten index and lowers bloodpressure. Jowar is rich in calcium and other minerals. It replaces regular rice idlies with its richness in taste. 

How to make soft fluffy jowar idlies?

Ingredients:

Jowar 500 gms
Urad dal whole deskinned 100 gm
Fenugreek seeds one spoon
Salt required
Adequate water

Procedure:

Wash jowar, urad dal with fenugreek seeds and soak for three hours with enough water.
First, Grind urad dal and fenugreek seeds with adequate water until smooth and fluffy batter. 
Then, add jowar and grind into coarse texture.
Add salt and grind again for two minutes.

Collect in a vessel and close with the lidm
Allow to ferment overnight.
In the next morning, the idli batter will ready.
Grease the idli moulds with little sesame oil and pour the scoopful of jowar batter.
Steam the idlies for ten minutes.
Transfer the idlies to a serving bowl.
Serve with any tamarind based chutnies and sambar.

Yummy and delicious.. try out!







Thursday 19 January 2017

KALAKAND-MILK SWEET

Kalakand is a traditional and delicious dessert prepared with whole fat cow milk. This sweet is with less sugar and soft and grainy texture.

How to make?

Ingredients:

10 cups of whole fat cow milk
Half cup of sugar
Half cup of lemon juice(fresh) lemon fruit two)
One tablespoon of sliced almonds
One spoon of saffron


Procedure:

First, we have to make paneer

Squeeze two lemons and get the lemon juice without seeds.
Set aside.

Boil five cups of milk in a pressure pan over medium flame stirring occasionally.

Utmost care should be taken for not burning at the bottom.

Once the milk concentrates, add the lemon juice gradually and stir the milk gently. 

The milk gets precipitated into curd will start separated from the whey. Turn off thee flame.

Drain the way using a muslin cloth.

Wrap the milk fat in a muslin cloth, rinse under cold water for a while until the sourness of lemon juice is removed.

Knot the muslin cloth containing the sold fat of milk and hang it out for half an hour.

Next step:

Bring to boil the remaining five cups of milk in a pan and stir continuously until it gets thickened.

Add sugar in this stage.

Add cardamom seeds powder one spoon and rose water four drops.

Add the paneer in the milk and keep continuously stirring until the mixture form a non-sticky and soft mass leaving the sides of the pan.

Transfer the dough to the greasy plate and spread it into half inch thick.

Allow it to cool for half an hour and cut into square shaped pieces.

Sprinkle saffron nd almond gratings over the kalakand.


Now the delicious kalakand is ready to relish with your kids.


Wednesday 18 January 2017

SIRUKEERAI KOOTU

The result of the combination of green gram dal and greens(sirukeerai) renders a wonderful and delicious kuzhambu for steamed hot rice.

Ingredients:

Green gram whole 200 gms
Sirukeerai one bundle fresh
Pearl shallots one cup
Green chillies three
Curry leaves one sprig
Salt to taste
Sesame oil one tablespoon
Adequate water
Cumin seeds one spoon
Mustard seeds one spoon
Half tomato

Procedure:

Dry roast whole green gram until a fine aroma emanates.

Set aside to cool

Blend the whole gram for a while using wishk button until the gram split.

Wash the gram one or two times and cook with adequate water, turmeric and two drops of castor oil.

In a separate pan, add oil and heat.

Add mustard seeds to pop up.

Add shallots, green chillies and curry leaves.

Followed by chopped tomato cubes.

Saute well until the shallots turn transparent.

Add turmeric and washed sirukeerai leaves.

Saute until the leaves get shrink.

Add cooked green gram dal and adequate water.

Add salt.

Allow to cook the greens with green gram.









Now, the greengram sirukeerai kootu is ready to have with hot steamed rice.

It tastes very good, if we add one spoon of ghee.😇😊







Sunday 8 January 2017

TOOR DAL THUVAIYAL

This is one of the simple versions of toor dal recipes. Very delicious to combine with hot steamed rice and ghee.

Ingredients:

Toor dal 100 gms









Coriander seeds one spoon
Cuimin seeds one spoon
Shallots one cup
Red chillies four
Curry leaves one sprig
Salt to taste
Cold pressed groundnut oil one tablespoon

Procedure:

Pressure cook toor dal, one small spoon of turmeric powder and castor oil two drops and adequate water.
Cook with two whistles.
Set aside.
Fry coriander seeds, red chillies, curry leaves, cumin seeds, curry leaves and shallots together until fine aroma emanated out ..
Set aside to cool down.
Drain the water from the cooked dal.
Use the dal water for making rasam.
Blend the fried ingredients with adequate water.
Add toor dal and salt to taste.
Grind altogether to get a coarse texture.
Now the yummy toor dal thuvayal is ready to have with hot steamed rice and ghee.









Thursday 29 December 2016

INDIAN PENNYWORT STRING HOPPERS

Indian Pennywort is a perennial herb known as vallarai in Tamil, Gotu kola in Telugu, Brahmi in Hindi. Its botanical name is Centella Asiatica. It is revitalizing our brain and whole nervous system, increasing attention and concentration and anti-aging .

I have posted vallarai paruppu kootu, vallarai chutney, vallarai curd pachadi. This is also a delicious
food you will like. Kids and adult will love to eat more.

How to make?

Ingredients:

Vallarai or Indian pennywort or Brahmi leaves two cups
Tamarind a small piece. Hybrid tomato, a half
Fried gram one spoon
Garlic pod two
Red chilies four
Curry leaves 15 nos
Shallots one cup
Salt to taste, 
Asafoetida a pinch
Jaggery a small piece
Rice string hoppers steamed one serving bowl
Sesame oil one tablespoon and one spoon for sauteeing the brahmi leaves

Procedure:

Wash and saute the Brahmi or Indian pennywort leaves in sesame oil until they shrunk.
Add tamarind, garlic pods, fried gram and saute for a while.
Set aside to cool down and blend them along with jaggery and a little salt until you get fine paste.
Heat the frying pan with sesame oil
Add mustard seeds to pop up.
Add urad dal and chana dal.
Followed by red chilies, curry leaves and shallots.
Saute until the shallots turn translucent.
Add a pinch of turmeric and asafoetida
Add chopped tomato diced and saute until it becomes mushy.
Followed by the Indian pennywort paste.
Check the salt and add, if needed.
Saute until the paste oozes oil.
Steam the rice string hoppers or you can use steamed string hoppers available in departmental stores or grocery stores or veg market.
Add some drops of sesame oil and salt and mix well.
Now transfer the short rice string hoppers to the frying pan and mix well.
Mix so that the rice string hoppers blend and combine together with the sauteed ingredients.

The vallarai/Brahmi/Indian pennywort string hoppers are ready to serve.

Very delicious!
Do try it.
😊😋

















Tuesday 27 December 2016

UNPOLISHED HAND POUND MEAL MATCHING WITH SAMBAR

A meal prepared from unpolished rice is delicious and highly nutritious meal having all minerals and fibers and vitamins, all contents we need for our health. This rice, a whole grain which retains 100 % of its bran, germ and endosperm constituents. The outer layers (bran) and the germ or embryo of hand pound rice are rich in protein, fat, dietary fiber, vitamins and minerals whereas inner endosperm is rich in starch.

Due to modern milling technology, the hand pound process is being vanished. During ancient times the people were consuming the hand pound unpolished rice

so that they have the potency and were brisk in all over the day.

Nowadays the people are aware of the hand pound unpolish rice and they begin to search this rice in all grocery stores. So the different varieties of unpolished hand pound rice are available all departmental and grocery and online stores. Now the hand pound rice is an important staple food in our regular diet.


How to make this yummy meal that combines very well with any tamarind kuzhambu varieties?


Ingredients:

Unpolished hand pound rice 250 gms
Adequate water ( three times of the measurement of rice)

Procedure:

Wash the rice one time and soak the rice in water for one hour.
Add triple times of the water to the measurement of rice.
Pressure cook the rice with one whistle i high flame and four whistles in low flame.
Set aside to cool down.
Take off the weight and consume the meal with dal sambar.
























Monday 26 December 2016

MAAPILLAI CHAMBA MORE KANJI ACCOMPANIED WITH VALLARAI CHUTNEY AMAZING TASTE!

From the sanga kalam of Tamilnadu, the maappillai chamba rice is consumed in various versions with sambar ( Sambar is termed by our Tamil people as Mohana kalavai), tamarind gravy, nonvegetarian kuzhambu, thick buttermilk and curd.

We will make maappillai chamba kanji for breakfast. As you already know its highly nutritious value, It is need not to say again. 

Ingredients:

Maappillai chamba rice 250 gms (serves three)
Water double times of the rice.
Buttermilk 500 ml
Salt to taste

Procedure:

Blend the maappillai chamba rice to broken granules(குà®°ுணை பதம் )

Soak the rice for half an hour.

Don't wash several times. Only one wash is enough.

Add adequate water (double times of the rice).with the rice.

Close the lid.

Pressure cook for five whistles. one whistle in high flame and other four whistles in simmer flame.

Set aside to cool down.

Open the lid and wait for five minutes.

Add buttermilk and salt.

Mix well and enjoy.

Vallarai chutney is the best accompaniment, 😋😊I love to eat with this nutritious kanji.














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Sunday 25 December 2016

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!













Sunday 18 December 2016

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.







Friday 16 December 2016

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.
😇😊😋😃😄















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