DRUMSTICK FRY

The drumstick pods are the extremely popular veggies with very very special nutritional values.

It supports the healthy and strong bones.

It contains antibacterial qualities that treat excellently on the throat, skin and chest. It is also be used in dealing with fungal skin ailment. 

It treats digestive disorders.

It prevents impotence and treats sexual debility and enables the proper function of sexual organs.

It treats anemia.

Let us make drumstick fry!

Ingredients: 

Tender Drumstick pods two inches size cut one bowl 

Coriander powder one tablespoon

Roasted cumin seeds powder one spoon

Pepper powder one spoon

Red chilly powder one spoon

Asafoetida one pinch

1turmeric one spoon

Tomato one chopped

Mustard seeds one spoon

Curry leaves one sprig

Shallots finely chopped half cup

Coriander leaves finely chopped

Water adequate quantity

Sesame oil one tablespoon

Salt to taste

Procedure:

Heat a frying pan with sesame oil

Add mustard seeds to splutter

followed by shallots, curry leaves and turmeric powder.

Saute until the shallots turn translucent

Add coriander powder, cumin seeds powder, chilly powder, 

.Add tomato diced and saute for a while until it gets mushy.

Add drumstick pods and salt.

Pour an adequate water to cook the drumsticks.

Cover with a lid and allow to cook over a low flame for eight minutes.

Open the lid and check the water absorbed and salt.

Sprinkle pepper powder and coriander leaves.

Sprinkle asafoetida.

Switch off the flame and transfer the fried drumstick pods in a serving bowl.

Relish with hot steamed rice and other meal.

NENDRAN PAZHA PAYASAM

Ingredients:

Nendran pazham two no
Jaggery powder 200 gms
Cow milk 200 ml 
Coconut milk 100 ml
Cardamom pods four nos crushed
cashews and raisins one tablespoon each chopped or grated
Ghee two tablespoons

Procedure:

Peel off the nendran banana and chop them into thick slices.
Blend them into a fine paste.
Heat a  frying pan with one tablespoon of ghee.
Add banana paste and fry for a while.
Add jaggery powder and stir well over a low flame.
Add boiled cow milk and stir again to combine all the ingredients.
Shred the coconut and extract the milk from the coconut gratings with adequate water.
Strain it and pour over the boiling payasam
Fry the cashew gratings and raisins in ghee remaining in a tempering pan.
Transfer the fried items to the boiling payasam.
Stir well over a medium flame until the payasam gets thickened.


Delicious dessert is ready to relish.

Highly nutritious drink!
Everyone will love to have more and more!😋😋

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.

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.

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.

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.