Tuesday 14 March 2017

RED RICE FLAKES KAESARI/HALWA/SWEET PONGAL

Red beaten rice is termed as poha in Hindi, aval in Tamil. There are other English names to aval as flattened rice/rice flakes.It is one of the fast food and we can try this rice flakes in different versions. Red flattened rice is prepared from brown rice and the bran is retained when processed. So it is highly nutritive and packed with Vitamin B and other nutrients. It is a good option for a healthy diet.

This dessert is a special festive sweet in SouthIndia. This is offered as prasadam or neivedyam for Poojas of our Deities.

Very simple and delicious sweet you have to know!

Ingredients:

Red rice flakes one cup 
White sugar half cup
Jaggery powder half cup
Cardamom powder half soon
Edible camphor tiny bit
Cow ghee half cup
Raisins one tablespoon
Almond flakes one tablespoon
Adeuate water to cook red rice flakes.

Procedure:

Heat the fry pan and roast the red rice flakes for a minute in one spoon of ghee.
Set aside to cool down.
Add three cups of water with a spoon of ghee in a separate frying pan and bring to boil.
Blend the poha/red rice flakes into a coarse texture.
Add this coarse red flakes to the boiling water and stir well.
Allow to cook the coarse red flakes to soft texture and absorb the entire water,
Add sugar and one tablespoon of ghee.
Stir well in a low flame.
Add jaggery powder and stir well.
Add edible camphor and sir aain.
Pour the remaining ghee and stir well till the texture reached glossy and leave the sides of the pan and oozes ghee out all over the sides of the pan.
No need to add food colour.
Fry the almond flakes and raisins separately and transfer into the cooked poha/aval/red rice flakes.
Switch off the flame and transfer the mass into a dry serving bowl.

Exotic sweet!!! you never taste this before!!!!! I am sure You will go addict !😋😋

You may call this rich sweet as aval kaesari/aval sweet pongal/aval halwa.
Enjoy this divine sweet with your loved ones.


















Sunday 12 March 2017

MURUNGAI DAL OMLETTE

This is Super nutritious and delicious omelette with high protein content.

It can be served as perfect lunch box food.  Superfood to everyone. it is made in a jiffy.



Ingredients:

Eggs two nos
Mysore dal cooked with drumstick tender leaves
Salt to taste
Bellary onion one finely chopped one cup
Coriander leaves finely chopped one tablespoon
Oil or ghee to smear
Pepper one spoon
Shredded carrot one

Procedure:

Wash the eggs several times and wipe them.
Break the eggs and pour into a dry bowl and check,  if any shell bit into it.
Beat them with a spoon until the yellow yolk and white yolk combined well and frothy.
Add salt and pepper and beat again.
Peel off the carrot and shred into gratings.
Add the carrot gratings and mix well.
Add the cooked dal and drumstick leaves with roasted cumin powder.
Add onion and coriander leaves
Mix well.
Smear little ghee over the dosa pan.
Heat the dosa tawa and pour the egg mix into a circle.
Cover the circle with the lid.
Cook for a while until it set on a medium flame.
Remove the lid and flip the omelette to the other side.
Sprinkle crushed pepper powder over the omelette.

Now the Drumstick dal omelette is ready to have as a side to the breakfast or dinner or lunch or whenever you like..!













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.









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