GREEN GRAM+SNAKE GOURD KOOTU

Ingredients:

Whole green gram or lentil 100 gm
Snake gourd one medium size
medium size tomato
Shallots peeled off and chopped half cup
Green chilly two nos or red chilly four nos
Cumin seeds one spoon
Mustard seeds one spoon
Sesame oil one tablespoon

Procedure:

Roast the whole gram in a frying pan without oil.
Once the gram turns light brown and nice aroma out, remove from the flame.
Set aside to cool.
Wash Remove the seeds with pulp and chop into cubes.
Blend the dry roasted green lentil into split dal. (run the blender for two seconds.)
Wash several times and cook the split dal with adequate water, turmeric and three drops of castor oil.
Once the dal cooked soft, Add the tomato and snake gourd cubes.
Add turmeric half spoon.
Allow boiling for five minutes in a medium flame.
Check the cubes cooked into soft texture.
Heat the tempering pan with sesame oil.
Add mustard seeds to crackle.
Add shallots, curry leaves and chilies.
Saute for a second until the shallots turn translucent.
Add cumin seeds to splutter.
Transfer the ingredients to the boiling mixture.
Add salt to taste.

Transfer the veggie and lentil kootu to the serving bowl and relish with hot steamed rice and cow ghee.

MASALA PEANUTS

Masala peanuts are the crispy and tasty snack that everyone love to have. It is a zesty snack during tea time. Peanuts are a very good source of monosaturated fats which helps to increase the good cholesterol in the blood.
Peanuts are the rich source of vitamin E helping to the process of aging. Moreover, it has niacin, folate, antioxidants and manganese. Scientists say that it is heart friendly and rich in proteins.


How to make the masala peanuts?

It is the easiest process to make these masala peanuts.

Ingredients:

Raw whole peanuts 200 gms
Gram flour two tablespoons
Rice flour or corn flour one tablespoon
Red chilly powder one spoon
Salt to taste
Asafoetida one pinch
Sesame oil to deep fry
Ghee one spoon
Fennel seeds powder one spoon

Procedure:

Combine all the ingredients in a mixing bowl.
Sprinkle little water and mix well so as to coat the masala paste with the peanuts
Add ghee and mix well.
Heat the sesame oil in a frying panover a medium flame.
Drop the portions of the mixture .
Please ensure thatthey do notstick to one another. 
Allow deep frying over a medium flame until it gets crispness and golden brown.
Remove from the flame and drain them using a tissue paper.

Collect them in a dry bowl. We can store the masala peanuts in a airtight container to retain its crispiness.

Serve with hot tea.

BEET BUTTERMILK

Cow buttermilk is a body coolant and rich in calcium and B1 It is a delicious drink once we make it with the mixture of lime juice, asafoetida one pinch, ginger, cumin seeds, salt to taste, rings of green chilies and curry leaves. There is an another different spicy version that can not be resisted by the family members. It is a healthy drink and may be gulped few more glasses by the kids and adults, even elder people.

That is the beetroot buttermilk! Make the difference!

This buttermilk is going to make your hot days more refreshing as well as nutritive goodness. As you already aware that the beetroot supports the increase of blood flow and even lowers the blood pressure.

Now, we are going to make the beet buttermilk!

Ingredients:

Beetroot half Peeled off and shredded half cup

Ginger one piece peeled off and grated one spoon

Salt to taste one spoon

Asafoetida one pinch

Cumin seeds one spoon

Fresh buttermilk  500 ml or curd two cups.

Green chilies two chopped as fine rings using scissor

Tender lemon tree leaves four or five chopped

Cucumber slices half cup

Procedure:

Cook the beetroot gratings, ginger gratings, asafoetida, cumin seeds and salt to taste for few seconds with adequate water ( 5 ml of water) in medium heat.

Set aside to cool.

Whisk the cow curd with two cups of water and take out the butter. The remaining buttermilk is very delicious.

Add salt to taste.

Blend the beetroot mixture into a paste.

Add half a cup of water and strain the mixture directly into the buttermilk.

Add the rings of green chilies, lemon leaves and cucumber slices.

Now, the delicious, beautiful pink beet buttermilk is ready to relish! 

Serve the beet buttermilk in glasses.

Yummy! flavorsome!

Do try!

SNAKEGOURD+CHANA DAL YUMMY KUZHAMBU

Snake gourd combined with chana dal, spiced up with green chilly, coconut gratings and cumin seeds

make a yummy kuzhambu in a traditional way. This version is followed by most of the super moms in our area.

How to make this yummy kuzhambu?

Ingredients:

Tender snake gourd one

Chana dal 100 gms

Turmeric one spoon

Mustard seeds one spoon

Fennel seeds one spoon

Shallots 10 nos

Curry leaves one sprig

Coriander leaves two stalks

Cumin seeds one spoon

Shredded coconut half cup

Green chilies three

Sesame oil one tablespoon

Salt to taste

Procedure:

Pressure cook the chana dal with turmeric and adequate water up to three whistles.

Set aside to cool.

Wash and chop the snake gourd removing the pulpy seeds.

Note(The seeds along with the spongy pulp may be fried and used for making yummy chutney.

Heat a wok with oil over a medium flame.

Add mustard seeds to crackle.

Add shallots and curry leaves.

Throw one spoon of fennel seeds.

Add snake gourd cubes.

Saute for a while.

Add turmeric.

Saute for another second.

Add cooked dal and the water.

Allow boiling until the snake gourd cubes cooked soft.

Meanwhile blend the shredded coconut, cumin seeds and green chilies with adequate water to make a coarse paste.

Add adequate salt.

Transfer the blended mixture to the boiling kuzhambu.

Stir well to incorporate all the ingredients together.

Remove from the fire.

Yummy snake gourd and chana dal kuzhambu is ready to have with hot steamed rice.

Do try out..!

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CORIANDER GREENS CHUTNEY

Coriander greens are packed with Vitamin A, Vitamin C, Vitamin E, Vitamin B6, Vitamin K, Niacin, Riboflavin, Thiamin, zinc, folate, manganese, magnesium, potassium, phosphorous and calcium. It is a good source dietary fibers.
It treats inflammation, eye defects, control of blood sugar levels, control high cholesterol levels, anemia, bowel disorders and skin defects
It is a good appetizer.

Regular intake coriander leaves will regulate the function of our digestive system.

How to make Raw coriander greens chutney?

Ingredients:

Fresh Coriander leaves including stalks two cups
Shredded coconut one cup
Fried gram half cup
Tamarind small piece
Jaggery small piece 
Pinch of asafoetida
Salt to taste
Red chilies two
Garlic cloves two

Procedure:

Clean the coriander leaves and wash three or more times to remove dust. 
Combine all the above ingredients and put them in the blender.
Add adequate water to form a chutney consistency.
Blend into a coarse or smooth paste.
Transfer the chutney to a serving bowl.

Serve Fresh to pair with hot steamed rice and ghee.
It tastes great. Serve with hot idlis or dosas. It gives a wonderful taste.

Coriander leaves have a special aroma. What a tempting flavor it has!

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