Friday 17 February 2017

DRUMSTICK LEAVES THUVAIYAL

Drumstick leaves are packed with rich nutrients, Everybody knows!

This leaves thuvayial is very delicious when it has with hot steamed rice and ghee.
Let us know how to make this thuvaiyal!

Ingredients:

Drumstick leaves  one cup 
Shredded fresh coconut one cup
Fried gram one cup
Garlic pods peeled off three
Tamarind one gooseberry size
Jaggery one piece
Salt needed
Asafoetida one pinch
Red chilly three nos
Curry leaves one sprig
Sesame oil one tablespoon

Procedure:

Heat the pan with oil and add red chilies and drumstick leaves.
Add coconut grates, fried gram, tamarind, jaggery, salt, asafoetida, curry leaves, garlic pods.
Saute for  five minutes.
Set aside to cool down.
Blend the fried ingredients together with adequate water.
Let the paste is in coarse texture.
Have it with hot steamed rice and one spoon of ghee and enjoy!

So delicious! You will love to have more and more !























Friday 10 February 2017

COCONUT CHUTNEY

Another best and yummy accompaniment is coconut milk chutny to our traditional idlies.

Ingredients:

Coconut gratings three cups
Green chillies five
Salt to taste

To temper:

Mustard seeds one spoon
Sesame oil one spoon
Curry leaves one sprig
Split urad dal one spoon

Procedure:

Blend fresh coconut gratings, green chillies and salt together with adequate water.
Collect in a bowl.
Temper with mustard seeds, urad dal and curryleaves.








RADDISH THUVAYAL

Raddish thuvaiyal is a wonderful combination with idlies and hot steamed rice.! 
It contains fiber, riboflavin, potassium as well as good amounts of calcium, copper, magnesium, manganese and vitamin B6.

It is termed as Mullangi in Tamil, Mooli in Hindi.

Ingredients:

Raddish one
Coconut grates one cup
Red chillies three
Urad dal half cup
Chick pea dal half cup
Tamarind goose berry size
Garlic pods three
Jaggery, a small piece
Asafoetida a pinch
Salt to taste
Curry leaves two sprigs
Sesame oil one tablespoon
One tomato (optional)

Procedure:

Peel off the skin of raddish and grate.
Gratings one cup
Roast the urad dal, chenna or chick pea dal together.
Set aside. 
Heat one tablespoon oil in a frying pan over medium flame.
Add red chilles, curryleaves.
Add pearl shallots garlic pods and raddish gratings.
Saute well until the gratings and shallots become transparent.
Add tomato dices and saute till the




tomato turn mashy.
Add roasted dals, and coconut gratings and saute together.
Add tamarind , jaggery and salt.
Set aside to cool.
Blend all the ingredients with adequate water to form a coarse texture.
Check whether it is well balanced taste.
Add if needed.
Raddish chutney/ Thuvaiyal is ready to accompany with hot steamed idlies or hot rice with ghee.


Thursday 26 January 2017

MILK PANEER GRAVY

Ingredients:


Left over milk one lit.
Sugar three Spoons
Lemon juice two tablespoons
Hybrid tomatoes five
Ginger garlic paste one Tablespoon
Curry powder one tablespoon(blend cardamom one, cloves four, cinnoman six, poppy seeds two spoons, fennel seeds two spoons, pepper seeds one spoon. Dry roast and blend together into coarse texture.)
Corn flour two Tablespoons
Chilly powder two Spoons
Turmeric powder one spoon
Salt to taste
Sesame oil one and half a tablespoon
Butter one tablespoon
Coriander leaves finely chopped half a Cup
Curry leaves one sprig
Bellary onions two finely chopped and blend into a paste
Mustard seeds one spoon
Procedure:


Heat a frying pan with oil over a medium flame.
Add mustard seeds to pop up
Add onion paste, ginger garlic paste and fry for a while.
Add turmeric and chilly powder, curry powder and fry for a while in a low flame.
Then flollowed by tomato paste.
Add salt.
Allow to boil.
Add milk paneer cubes and coriander chops.
 finally.
Add corn flour mixed with water.
Switch off the flame.

Paneer gravy is ready to have with idlies, dosais and chaoathies and poories.






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.
😊😋

















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