BRINJAL SPICY CURRY

This is one of the spicy curry you will never taste before. There are several versions of cooking the brinjals in south India.This curry will be cooked in a jiffy. Very simple but the taste is high. Let us proceed to cook this yummy brinjal curry right now.

Ingredients:

Brinjals 250 gms

Tomato medium size

Shallots peeled off and chopped half cup

Sambar powder one tablespoon

Curry leaves one sprig

Sesame oil one tablespoon

Mustard seeds one spoon

Turmeric one small spoon

Coriander powder one spoon

Cumins seeds powder one spoon

Procedure:

Heat the frying pan with sesame oil.

Add mustard seeds to pop up.

Once it starts to splutter, add shallots, curry leaves.

Saute for a while until the shallots turn translucent.

Transfer the chopped brinjals to the frying pan.

Add turmeric and sambar powder and salt.

Saute for few minutes in low flame.

Add chopped tomato.

Give a gentle toss.

Add coriander powder, cumin powder and one spoon of castor oil.

Add adequate water and salt to taste.

Close the lid and cook for five minutes in a medium flame until the brinjal chops get softened.

This curry is one of the best accompaniments to the hot steamed rice.

 

CABBAGE CURD PACHADI

Ingredients:

Cabbage finely chopped one cup
Fresh cow curd two cups
Salt to taste
Cumin seeds one spoon
Ginger gratings one spoon
Garlic gratings one spoon
Asafoetida one pinch
Green chilies one or two
Bellary onion one
Curry leaves one sprig
Coriander leaves chopped half cup
Mustard seeds one spoon
Sesame oil one tablespoon

Procedure:

Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter.
Add onion, green chilies and curry leaves.
Saute until onion turns transparent.
Add asafoetida and cumin seeds.
Saute a while.
Add cabbage and salt.
Close the lid and cook until cabbage well cooked.
Set aside to cool down.
Meanwhile, add  little salt and sprinkle asafoetida.
Mix well.
Coriander leaves to be added.
Transfer the cabbage contents into the curd.

Now cabbage curd pachadi is ready now.
Serve with hot steamed rice.

CUCUMBER SALAD

Cucumber is great veggie to lose weight. The high water content and low calories make it as a perfect contender on the weight loss diet work plan. The consumption of cucumber is regulating the uric acid, preventing the bladder stones, and acting as diuretic and cleaning agent removing wastes of the body.Cucumbers are well known to cure the skin disorders such as sunburns and bags under the eyes.

When combined with coconut oil, it works as an excellent cure for blackheads, acnes, and boils. Due to the presence of vitamins A, B and C regular consumption of cucumbers result in a healthy and glowing skin.

An interesting fact is cucumbers contain a high amount of vitamin K which is necessary for increasing bone mass and promoting the osteotrophic activity of the joints.

Another important matter we have to learn is this vitamin K is the best remedy for limiting neuronal damage in the brain in patients with Alzheimer's disease.

We choose the cucumbers fresh in this hot summer because these are highly sensitive to heat.

Always prefer baby cucumbers because they are more crunchy and have high water content.

Consume them fresh and eat raw cucumbers to acquire its whole benefits.

We, the kongu folks always want to eat them raw. In our regions, during the summer season, they are available lot and street vendors sell these cucumbers at the high rate. Even though its rate is high, we don't mind about the price because its benefit is high.

We wash the cucumbers in running water and make them into thick slices and sprinkle salt and pepper. Then pour the coconut oil one spoon. We shake them and serve.  

How to make the easy cucumber salad?

Ingredients:

Baby cucumbers four

Pepper one spoon

Salt to taste

Coconut oil one spoon

Procedure

Wash the cucumbers in running water.

Cut them into thick slices

Sprinkle salt and pepper

Pour little quantity of coconut oil over the slices.

Serve raw cucumber slices. 

Perfect for this hot summer.

NEEM FLOWER BUTTERMILK/VAEPPAMPOO MORE KUZHAMBU

Ingredients:

Neem flowers and buds one Spoon
Buttermilk four cups
Salt to taste
Turmeric one spoon  (small)
Coriander powder one spoon
Cumin powder one spoon
Chilly powder one spoon
Asafoetida one Pinch
Shallots one cup
Red chilies two
Curry leaves one sprig
Cilantro leaves chopped half cup
Ghee one spoon to fry
Dry ginger powder half spoon
Sesame oil one tablespoon
Mustard seeds One spoon

Procedure:

Heat the vessel or pan with sesame oil
Add mustard seeds to crackle.
Once it starts to crackle, add shallots, red chilies, curry leaves.
Switch off the flame.
Now add all powders and saute a while.
Pour the buttermilk and add salt.
Heat the tempering pan with oil over a medium flame.
Add dried neemflowers and buds and fry for a second.
Transfer the fried contents over the buttermilk.
Garnish cilantro leaves over the buttermilk.

Now the yummiest buttermilk is ready to have with hot steaned rice.

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.

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.