NAENDIRAM CHIPS SPICY

Nendiran banana fruit chips have a unique sweet taste and appearance.  While consuming the chips, you will admire the salty peppery and sweet chips you relish. The chips are very popular in Kerala and it is spread over south India. Now they are available in each and every shop of Coimbatore. Almost every mother of Kongu region knows the preparation of Nendiram chips. They will make chips in raw nendiram bananas and half ripen nendiram bananas.

How to make this tasteful yellow chips?

Ingredients:

half ripen banana one
Any cold pressed oil I choose
Here I choose sesame oil. You can use cold pressed coconut oil as fried in Kerala.
Salt and pepper.

Procedure:

Cut the ends of the banana fruit and slice it into thin slices using the slicer.
Heat the oil over a medium flame 
Drop the chips one by one quickly.
Let the chips puffed up and fried crispy.
Once the sizzling sound and bubbles cease or reduced to a minimum, take out.
Collect in a tissue papaer or a dry plate.
Sprinkle salt and pepper'

Relish the chips as an evening snack or enjoy as a side dish to any fried rice or any meal.

BLACK URAD DALL BALLS/ULUNDHU LADDU

Urad dal is a high source of protein. It is a healthy lentil that is rich in iron. This iron of urad dal helps to boost the energy level in the body and keeps you active whole day around.This is particularly good for women who have in need of iron. It also contains folic acid, calcium, magnesium, potassium. In our homes, we use urad dal in our regular diet for making idlis, dosas, oothappams, vadais, jelabies, bondas and so on. We use the urad dal with skin in every diet and breakfasts.

Vitamin B is also rich in this lentil. It is said to be good for skin. and anti-aging properties. Its regular consumption brings a fair and flawless skin 

apart from these appreciable qualities, black lentils have an advantage that is linked to the richness of magnesium and folate levels that boosts the cardiovascular health. It increases milk secretion to lactating mothers. It is good for growing female children to promote bone development and muscle strength.

Here, we are going to make delicious black gram balls. You can do this sweet for offering  to the Gods  during festival days,

Ingredients:

 Black urad dal one cup

Half a cup of white sesame seeds

Half a cup of black sesame seeds

Almonds 12nos

Cashews 12 nos (Optional)

Cardamom seeds crushed 10 nos

Jaggery powder two cups

Fresh country ghee two tablespoon

Procedure:

Dry roast the black lentils till the fine aroma emanates

Dry roast the sesame seeds till the nutty flavor out

Dry roast almonds and cashews.

Crush the cardamom seeds and set aside.

Powder the jaggery.

Set aside the roasted lentils to cool down.

Blend the lentils into a coarse powder.

In a dry mixing bowl, mix all the ingredients together.

Pour the hot ghee and incorporate well.

Make a gooseberry size balls.

Store in a dry jar.

Serve one or two balls to the kids and adults every day.

Your loved ones will become energetic and strong.

(especially girl children will get strong hip bones and musles) It is good for male children too.

FLATTENED RICE IDLIES/AVAL IDLIES

We add soaked flattened rice with the idli rice and whole urad dal and fenugreek Seeds The process is the same.
The outcome result is marvellous. Very soft and spongy texture. Do try out!

WATERMELON CURD PACHADI

Watermelon curd pachadi is an another addition of the seasonal food items to beat the hot summer.

Ingredients:

Watermelon white pulp one cup
Curd two cups
Cumin seeds crushed half spoon
Asafoetida one pinch
Sugar half spoon
Salt to taste
Ginger gratings one spoon

procedure:

Mix all the ingredients together and stir gently so as to all the ingredients incorporate together.

Serve chilled.

Kids and adults will love to have in the hot noon.

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!