Monday 3 April 2017

AJWAIN TAMARIND AROMATIC GRAVY

Ingredients :

Ajwain seeds one spoon
Tamarind one gooseberry size
Shallots one cup peeled off and chopped
Red chilies four split
Curry leaves one sprig
Sesame oil one tablespoon
Coriander leaves chopped half cup
Asafietida one pinch
Fenugreek seeds roasted and powdered one pinch
Garlic pods five
Turmeric one spoon
Salt to taste
Mustard seeds one spoon
Jaggery one piece
Adequate water

Procedure:

Soak tamarind in two cups of water for half an hour.
Take extract of tamarind
Heat the frying pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, curry leaves, and red chilies.
Followed by turmeric, asafoetida and fenugreek powder.
Saute for a while until the shallots turn transparent.
Pour the tamarind extract.
Add jaggery and salt.
Pour one more cup of water.
Allow boiling and getting gravy texture.
Heat the tempering pan in another burner.
Add one teaspoon of sesame oil and add ajwain seeds.
Let them fried and turn golden brown color.
Immediately transfer the fried ajwain seeds to the boiling gravy.
Add chopped coriander leaves.
Switch off the flame.
Now the ajeain tamarind gravy is ready to eat with hot steamed rice.











Sunday 2 April 2017

BAMBOO RICE SWEET PONGAL/MOONGILARISI VELLAPONGAL

Bamboo rice is rich in high-class nutrients We are going to make Moongilarisi Vella Pongal.

Ingredients:

Bamboo rice one 50 gms
Jaggery 150 gms
Cardamom crushed six nos
Cashews 6nos
Raisins 10 nos
Cow ghee 25 ml (50 gms fresh cow butter melted and converted to ghee)

Procedure:

Clean and wash the bamboo rice.
Soak for three hours.
Add adequate water.
Pressure cook for three whistles and allow cooking for another five minutes in low flame.
Set aside to cool.
Bring to boil the jaggery and two cups of water. 
Let the jaggery dissolves and gets sticky syrup.
Pour the strained syrup over the cooked rice.
Mix well so as to incorporate rice and syrup together.
Fry the raisins and cashews in ghee and transfer the fried contents to the rice.
Add crushed cardamom and the remaining ghee and mix with light hand.
Allow setting for one hour.

Now the yummy bamboo rice sweet Pongal is ready to have.















Friday 31 March 2017

RAVA MILK HALWA

Ingredients:

White Rava 50gms
Sugar 100 gms
Cow ghee three tablespoon
Cow milk 200 ml
Cardamom four crushed
Edible camphor tiny piece crushed
Raisins and cashews one tablespoon
Kaesar colour powder orange and yellow kaesar powder (one pinch) Half each

Procedure:

Fry the Rava adding two spoons of ghee over a low flame.
Bring to boil the cow milk in a separate pan.
Once it gets boiled, transfer the fried rava slowly by continuous stirring.
Add kaesar powder and stir well.
Allow cooking the rava in a soft texture.
Add sugar and give a continuous stir for few minutes until the sugar and rava combined into a nonsticky mass.
Add the crushed cardamom seeds, edible camphor, fried raisins and cashews.
Switch off the flame.
Transfer the remaining ghee and mix well.

Now the glossy and rich Rava milk halwa is ready to relish!







RADISH TAMARIND CURRY

Ingredients: 

Raddish one
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 12 nos peeled off and chopped
Red chilly powder one spoon
Coriander powder one tablespoon
Tamarind gooseberry size soaked in water.
Curry leaves one sprig
Cumin powder one spoon roasted 
Toor dal roasted one spoon
Fenugreek powder one pinch
Turmeric powder one spoon
Coriander leaves chopped one tablespoon
Tomato one chopped
Jaggery one piece
Asafoetida one pinch
Salt to taste
Adequate water approximately three cups.

Procedure:

Heat the frying pan or cooking vessel with sesame oil.
Pour sesame oil.
Add mustard seeds
Once it starts to splutter, add shallots, curry leaves.
Saute until the shallots turn translucent.
Add radish and tomato.
Saute for a while.
Add turmeric, chilly powder, coriander powder, cumin powder, asafoetida and fenugreek powder.
Let the flame be in simmer level.
Pour tamarind extract and adequate water.
Add salt and jaggery
Allow to cook for fifteen minutes until radish becomes soft and gravy texture.
Add coriander leaves.

Your tempting radish tamarind curry is ready to have with ghee and hot steamed rice.























  

Thursday 30 March 2017

PACHAI PATTANI PORIAL/GREEN PEAS STIR FRY

Ingredients :

Green peas 100 gms
Shallots chopped one tablespoon
Green chilly one
Curry leaves one sprig
Salt to taste
Coriander leaves chopped one tablespoon
Shredded coconut one tablespoon
Pepper powder one spoon
Turmeric half spoon
Sesame oil cold pressed two spoons
Mustard seeds one spoon 

Procedure:

Heat the frying pan with oil
Add mustard seeds to crackle
Once seeds start crackling, add shallots, green chilies and curry leaves.
Add turmeric
Saute until tge shallots turn translucent.
Add green peas and salt.
Pour 200 ml of water and close with lid.
Let the flame be in low medium.
It takes fifteen minutes to attain the softness and well cooked.
Allow to cook until the entire water absorbed.
Sprinkle pepper powder and shredded coconut.
Switch off the flame.

Green peas stir fry is ready to have.









Wednesday 29 March 2017

BAMBOO RICE IDLIES (NUTRITIONAL AND MEDICINAL)

Bamboo rice Idlis are soft and fluffy. Its taste is extremely super with chutney, sambar, idli podi, onion chutney and any other accompaniment.

How to make Bamboo rice idlis?

The method is the same as the normal idlis we make using idli rice. But these idlis are healthy and nutritional for adults who are suffering in joint pain, paralytic spasms. Hence it is used in various versions of south Indian dishes.


Ingredients:

Bamboo rice 400 gms
Kichdi chamba rice 200 gms
Idli rice 400 gms
urad dal (Jelaebi ulunthu) 200 gms
Fenugreek seeds one spoon
Castor pulses deskinned 8 nos
Adequate water
Salt to taste

Procedure:

Wash  Bamboo rice, idli rice and kichadi chamba rice and soak in water for five hours.
Soak urad dal separately with fenugreek seeds.
Grind to a coarse texture.
Collect the batter and mix the salt.
Add adequate water to make idli batter consistency.
Allow to fermenting overnight or more than seven hours.
Mix well and pour the batter over idli moulds.
Steam cook for eight minutes.
Open the lid and collect the idlis in a hot pot.

Repeat the process.

Hot, fluffy idlis are ready to relish with sambar and chutney.









Tuesday 28 March 2017

NUTTY CORN HALWA

The method of making this corn halwa is very easy and simple. This delicacy can be made in a jiffy.
Nuts add a special taste to this halwa.

Ingredients:

Corn flour 100 gm
Sugar 150 gms
Cardamom one pinch
Cashew nuts grated half cup
Almonds grated half cup
Pistachio grated half cup
Cow ghee half cup
Lime juice one spoon (optional)
Kaesari powder orange and yellow half pinch each
Water two cups


Procedure:

Mix the cornflour with adequate water and stir well.
Heat the frying pan with cornflour mix, sugar, kaesari colour powder and stir well.
Give continuous stir.
Once it gets thickened, add a quarter cup of ghee.
Heat a tempering pan with one tablespoon of ghee and fry the chopped cashews, almonds and pistachios.
Add the remaining ghee and stir away.
You can add the lime juice at this stage.
Stir constantly until the mixture becomes a lump without sticking to the pan.
Transfer the fried nuts and incorporate them into the nonsticky lump

Transfer the mass into a greased plate and wait to settle down and  cut into cubes.


Glossy texture!
Nutty flavour
Delicious!

























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