Sunday 19 March 2017

THATTIAPAYIRU SATHAM (KONGU EXCLUSIVE)/COWPEAS RICE

The cow peas are used to make Arisiyum paruppum one-pot meal. This is much appreciated by the kongu folks because of its high nutritional values. It is the rich source of iron and potassium.

It is a special and quick fix meal in our homes. Easy to make and simple and delicious too.

We can make this meal with dal lentils such as green whole gram, Cowpeas, toor dal and pea nuts.

how to make arisiyum paruppum saatham using cow peas?

Ingredients:

Par-boiled ponni rice two cups
cow peas 150 gms
shallots chopped half a cup
garlic pulses four
green chilies two cut
curry leaves one sprig
tomato one medium size
peanut oil 10 ml
mustard seeds one spoon
cloves five
Turmeric powder one spoon
Sambar powder one tablespoon
cinnamon sticks two broken
cumin seeds one spoon
mint leaves one sprig
Salt to taste

Procedure:

Mix the cow peas with rice and wash several times.
Soak for half an hour.
Heat the pressure pan or pressure cooker with peanut oil.
When the oil gets heated, add mustard seeds.
Allow to crackle.
Add shallots and saute well until it becomes translucent.
Add green chilies, curry leaves and mint leaves.
Add cinnamon, cloves to fry.
Add turmeric and sambar powder.
Add tomato diced and saute well.
Transfer the washed rice and pour adequate water.
Add salt and cumin seeds.
Check the salt and if needed, add little amount of salt.
Close the cooker and allow one whistle.
Reduce the flame to simmer level.
Switch off the flame after few minutes.

Pour fresh ghee or sesame oil over this rice cooked.

You can match this meal with any pickle, cucumber salad.



















Saturday 18 March 2017

CUCUMBER CURD SALAD/VELLARI THAYIR PACHADI

Vellari thayir pachadi is perfect coolant during summer.
Cucumber is combined with cow curd and served with any meal in our native. It is very simple to make this yummy pachadi.
How to make?







Ingredients:

Fresh Curd one cup
Cucumber (organic) medium size one
Salt to taste
Pepper powder one spoon
Asafoetida half pinch
Coriander leaves finely chopped one spoon

Procedure:

Take fresh curd in a bowl.
Sprinkle salt and pepper
Wash organic baby cucumber and chop into small cubes.
Chop the fresh coriander leaves.
Add cucumber and coriander leaves.
Mix gently.
Add asafietida less.
Check the salt.
Less salt is enough.
This cucumber salad/ pachadi can be served with any meal / chapathies /veg or non veg biriyani.
It serves its purpose amazingly.

Friday 17 March 2017

BLACK NIGHT SHADE GREEN DAL

Blacknight shade herb is widely grown in our native villages and urban areas. This herb is consumed by us for ulcer treatment. We know its medicinal benefits and we utilize it in various versions of cooking.

Today's posting is nightshade green dal in our blog.

Ingredients:

Greens one cup
Cooked mysore dal one cup
Garlic three cloves
Cumin seeds one spoon
Cumin roasted powder half spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots peeled nd chopped half cup
Curry leaves one sprig
Tomato one finely chopped
Green chilies two
Pepper powder one spoon
Coconut gratings half cup
Asafoetida one pinch
Salt to taste

Procedure:

Pressure cook dal with one spoon of turmeric and few drops of castor oil.
Wash and chop the greens.
Peel off the shallots and chop
Heat the sesame oil over a medium heat.
Add mustard seeds to pop up
Add green chilies and tomato dices.
Saute for a minute.
Add cooked dal and allow to cook for a few seconds.
Meanwhile blend garlic cloves, cumin seeds and powder, pepper powder.
Coconut gratings and few curry leaves.
Once they ground into fine paste, add the paste to the cooking dal.
Add adequate salt and cook for a while.
Sprinkle asafoetida and mix well.
Switch off the flame.
Transfer into a bowl as green dal.

Have with hot steamed rice or idlies.
Yummiest food in the world.












Thursday 16 March 2017

RAJMA AND BRINJAL CURRY

The red kidney beans are otherwise called as Rajma in India. It is an excellent protein source. They are fallen in low glycemic index food and o has carbohydrates. It is also a fantastic fiber content. It prevents hypertension because of its potassium and magnesium present in them. Sine it provides sustained energy level throughout the day,  it is consumed as a pre-work out option.
we can combine the Rajma beans with cereals or vegetables to enhance the nutrition value.


In our kongu kitchen, we are making it in our traditional way as Rajma and Brinjal Curry for hot steamed rice for Lunch.



Ingredients:


Rajma 100 gms
Baby brinjals 6 nos
Shallots one cup
garlic pulses three
Tamarind one marble size
Coriander powder one tablespoon
Turmeric one spoon
Tomatoes four medium size
Red chilly powder one tablespoon
Cinnamon stick one
Cloves two
Poppy seeds one spoon
Fennel seeds one spoon
Star anise one
Asafoetida half pinch
Salt to taste
Adequate water
Sesame oil cold pressed two tablespoons
Mustard seeds one spoon
Fenugreek powder half pinch
Curry leaves one Sprig

Procedure:

Soak the rajma seeds overnight or eight hours.
Pressure cook the rajma with adequate salt and water with four whistles.
You can add cooking soda for cooking rajma soft.
Heat the frying pan with one tablespoon of oil.
Add shallots, curry leaves and saute for five minutes until the shallots turn transparent.
Add cinnamon, cloves,star anise, fennel seeds and poppy seeds.
Add tomatoes and saute for few minutes.
Add tamarind and garlic pulses.
Saute over a medium flame.
Add jaggery.
Set aside to cool.
Blend the ingredients into a fine paste using adequate water.
Heat the pan with the remaining sesame oil.
Add mustard seeds to splutter.
Add few shallots and curry leaves.
Add turmeric powder.
Add salt.
Allow to cook over a medium flame till the brinjals well-cooked and oil separates.
Check the salt.

Garnish with coriander leaves, finely chopped.

A perfect accompaniment with hot steamed rice and other south indian main dishes.













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..!













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