Saturday 11 March 2017

EGG MASAL STIR FRY

Ingredients:

Eggs four nos
Coriander powder one teaspoon
Mutton masala powder one tablespoon
Red chilly powder one spoon
Mustard seeds one spoon
Curry leaves one sprig
Turmeric one spoon
Tomato one medium size finely chopped
Coriander leaves finely chopped
Sesame oil  one tablespoon
Ginger garlic paste half cup
Shallots peeled off and chopped one cup
Green chilies two


Procedure:

Pressure cook the eggs( washed and cleaned in cold water) for two whistles
Set aside to cool down.
Blend ginger pieces and garlic pods into a thick paste using adequate water.
Deshell the eggs and chop the eggs into longitudinal pieces.
Heat the sesame oil over a medium flame in a frying pan.
Add mustard seeds to splutter.
Add shallots and green chilies.
Followed by curry leaves.
Saute well for a while until the shallots turn translucent.
Add ginger garlic paste and saute till aroma emanates.
Add turmeric, red chilly powder, and mutton masala powder.
followed by tomato dices and stir well until cooked.
Add egg pieces and stir gently until the gravy thickens.
Add salt and sprinkle pepper over the eggs.
Garnish with coriander leaves.
Transfer the egg masala stir fry into a serving bowl.

This stir fry is the best accompaniment with chapathies, hot steamed rice and rotis.



























Friday 10 March 2017

GARLIC PICKLES

INGREDIENTS:


garlic pulses 100 gms
tamarind  gooseberry size
sesame oil cold pressed four tablespoons 
red chilly powder three tablespoons
salt to taste
asafoetida one pinch
mustard seeds one spoon
curry leaves one sprig
jaggery gooseberry size


PROCEDURE:




Heat the frying pan with two tablespoons of the sesame oil and fry half portion of the garlic pods into golden brown. Set aside to cool.




Soak the tamarind in warm water and extract.




Take half of the fried garlic pulses and blend into a fine paste.




Heat an another frying pan with sesame oil.




Add mustard seeds to splutter.




When they start to splutter, add curry leaves and asafoetida. switch off the flame for a while. Add turmeric and add the tamarind extract and saute well until the oil oozes out all over the sides.




Add the garlic paste and fried whole garlic pulses and saute again.




Now add red chilly powder and saute for a while over a low flame.




Set aside to cool.




Restore the garlic pickles in a dry jar. 




It will stay fresh until it exhausts.




It suits very well with the curd rice and dal rice
















Monday 6 March 2017

BUTTON MUSHROOM FRY FOR CHAPPATHIES

This is an easiest procedure in a jiffy. This fry is very delicious with chappthies. It will accompany with hot steamed rice too.

Ingredients:

Button mushrooms 500 gms
shallots peeled off one cup
Curry leaves one sprig
Shakthi mutton masala powder one tablespoon
Chilly powder half spoon
Hybrid tomato two finely chopped two
Turmeric powder one spoon
Cloves two
Cinnamon small piece
Cardamom one
Coriander leaves chopped one cup
Groundnut oil one tablespoon


Procedure:

Wash the button mushrooms and chop them.
Heat the pan with oil.
Add cloves, cardamom, and cinnamon.
Add shallots, curry leaves.
Add turmeric, chilly powder and shakthi mutton masala powder.
Let the flame is in low medium.
Add tomato dices and allow to cook until mashy texture
Add washed button mushroom pieces and stir and incorporate all the ingredients to gether.
Add salt.
No need to add water.
Close the lid and cook for few minutes.
Finally ad coriander leaves.

Button mushroom stir Fry is ready to have with chappathies.








DRUMSTICK CURRY KUZHAMBU

Moringa Oleifera is the botanical name of drumstick tree. 

Scientists state that the moringa tree possesses unique and excellent source of protein and iron and hence it promises the million and million people of impoverished communities who are in need of dietary supplements such as minerals and vitamins.Fresh murungai or drumstick pods are possessing the considerable amounts of Oleic acid, mono-saturated fat.

Vitamin A and vitamin C are packed in the fresh pods that satisfy the daily requirements of the minerals and vitamins.(Intake of 100 gms of murungai pods)
Moreover the pods contain the good amount o many B complex vitamins such as folates, vitamin B6 and Thiamin. Riboflavin and Niacine are o enzymes containing in the pods  are great support in metabolic activities.

We will make use of these valuable drumstick pods having in our regular diet by various delicious methods of cooking. 

Now we will get one of the delicious cuisine of Kongu folks.

Ingredients:

Moringa pods ten cut into pieces.
Shredded coconut one cup
Pearl onion peeled off one cup
Red chilies four
Coriander powder one tablespoon
Cinnomon, star anise, cloves three, cumin seeds one spoon, pepper seven, fennel seeds one spoon, poppy seeds one spoon to be roasted and powdered one tablespoon
Hybrid tomato two finely chopped
Ginger and garlic paste one tablespoon
Bay leaves two
Fried gram one tablespoon
Mustard seeds one spoon
Red chilly powder one spoon
Salt to taste
Sesame oil one tablespoon to temper
and one tablespoon final addition as top up
Turmeric powder one spoon
Curry leaves one sprig
Chopped coriander leaves one cup







Procedure:

Heat the frying pan with oil.

Add mustard seeds.

Followed by the cinnomon two, cloves two, cardamom one, bay leaves red chilly one split, shallots and curry leaves.

Add turmeric.

Let the flame be in low medium.

Saute until the shallots turn transparent.

hen add moringa pieces, and tomato dices. 

Saute well.

Allow to fry for a few minutes.

Add coconut and masala paste.

Saute again for a while. 

Then add adequate water an salt.

Allow to cook the moringa pod pieces until tenderness.

Add coriander leaves and finally top up with sesame oil.

Check the salt.

Switch off the flame.

Now the flavorsome and delicious curry kuzhambu is ready to have.














Monday 27 February 2017

AVARAIKAI PORIAL

Broad beans are rich in calcium and fiber.They are very delicious when they cooked as porial. Well combined with curd rice. Its Tamil name is Avaraikkai.

How to make yummy avaraikkai porial?

Ingredients:

Broad beans/avaraikkai 250 gms
Shallots peeled and chopped half cup
Green chilies two
Curry leaves one sprig
Split urad dal one spoon optional
Turmeric one spoon
Groundnut oil one tablespoon
Mustard seeds one spoon
Shredded coconut one cup
Coriander leaves chopped half cup
Salt to taste

Procedure:

Wash the broad beans and cut both ends.
Remove the thick nerves both sides of the beans.
Chop them into small pieces.
Peel off the shallots and chop them.
Split the green chilies.
Heat the frying pan with oil.
Add mustard seeds to splutter.
Followed by shallots, green chilies, curry leaves.
Add turmeric.
Saute for few minutes till the shallots turn transparent.
Transfer the beans and sprinkle required salt.
Add adequate water to the beans.
Close the lid and cook until the entire water absorbed in a mrdium glame.
Check the salt. Add if needed.
Stir well
Add shredded coconut and chopped coriander leaves.
Switch off the flame.
Avaraikkai porial is ready to have with meal.









Tuesday 21 February 2017

PASIPAYIRU NEIPODI

Green gram is a wonderfully packed with high nutrients and as a bean it is cooked fast and has a unique flavor liked by all. With its rich fiber ad nutrient content, it offers a numerous health benefits.
it helps to lose weight. It lowers blood pressure by balancing the effects of Sodium. 
Green gram with 14 gms of protein per one cup serving fits the bill as an alternative nutrient rich source of protein to your usual non vegetarian food.
Women and children are in need of iron and are always at the risk of iron deficiency. As a source of iron, green gram can help you to meet your daily iron needs.
Combining your green gram with a vitamin c rich food such as peppers helps with iron absorption.
  

Now we are going to prepare pasiparuppu neipodi. 

Ingredients:

Whole green gram 250 gms
Cow ghee one tablespoon
Cumin seeds one tablespoon
Hing two pinches
Salt to taste
Curry leaves two sprigs
Red chilies five nos

Procedure:

Heat the frying pan with ghee

Add red chilies, curry leaves and cumin seeds.

Followed by the green gram and saute for a few minutes until they release fine aroma.

Observe the whole gram turns golden brown.

Lower the flame.

Add Hing and Salt.

Combine all ingredients together and saute once again.

Set aside to cool down.

Blend them into a coarse powder.

Have it with hot steamed rice and one spoon of ghee.

Celebrate its delicious and super taste



















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.








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