Saturday 13 May 2017

RAW MANGO SWEET PICKLE

Ingredients:

Raw mango (kili mooku variety)  peeled the outer skin and shredded
Jaggery one piece
Asafoetida one pinch
Fenugreek seeds roasted powder one pinch
Curry leaves 10 nos
Sesame oil two tablespoons
Salt to taste
Red chilly powder half spoon
Turmeric half spoon
Mustard seeds half spoon

Procedure:
Add the shredded mango gratings with salt into a blender and blend into a fine paste.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds to splutter.
Once they start to crackle, switch off the flame.
Add Curry leaves, turmeric, red chilly powder, 
Add asafoetida and fenugreek powder.
Observe a fine aroma of the asafoetida and fenugreek blend together.
Add the mango paste and saute well.
Add jaggery.
Switch on the flame and saute again until the oil separates from the paste
Switch off the flame and transfer the pickle to a serving bowl or small jar.

Sweet raw mango pickle is ready to have with curd rice, and with any meal you opted.
A perfect blend of all tastes.






















Thursday 11 May 2017

ROASTED PEANUTS

"Crispy peanuts" will be posted soon




Roasted peanuts have an intense flavour and more delicious.

Roasting our shelled peanuts are very interesting.and easy. 
If you follow just a few steps to roast, you will get a special kongu treat that is highly proteinous and scrumptious nuts.

Peanuts are packed smartly in shells. They are rich in proteins, minerals, antioxidants and vitamins that are essential for our ultimate health. They are composed of monounsaturated fatty acids especially oleic acid. They lower the bad cholesterol and increased good cholesterol level in the blood. Thus they help to prevent the coronary artery diseases and stroke risk by favoring serum lipid profile. 

peanut kernels are the best source of dietary protein and amino acids that are essential for growth.
Researchers state that the peanuts are the excellent source of resveratrol, another polyphenolic antioxidant. Resveratrol has been found to have a protective function against cancers, heart disease, degenerative nerve disease and Alzheimer disease. Moreover, the resveratrol may reduce the stroke risk.

The kernels have vitamin E.
The nuts are the rich source of minerals like copper, manganese potassium, calcium, iron, magnesium, zinc, and selenium.

Peanut kernels usually are being cracked with firm pressure between the fingers.
The nuts are nutty and slight sweet in taste. Roasting enhances its taste.

It is generally advised by our elders that just a handful of peanuts with one piece of achuvellam or jaggery for getting its highest nutritional effect.


How to roast the shelled peanuts in our unique method without using sophisticated micro oven and baking machines?

Switch on the flame and place the wok over the medium flame.

Then add one cup of sand and heat the sand for two minutes.

Then add the shelled peanuts and roast for few minutes until the shells get slight black color.

Remove the roasted shells from the sand using a spatula.

Set aside to cool down.

Crack the shells and enjoy the yummy nuts.















Monday 8 May 2017

WHEAT HALWA

Ingredients:

Whole samba wheat one cup
Sugar 3 cups
Cashewnuts 10nos
Fresh cow ghee 2 cups

Procedure:

Wash and soak wheat for seven hours.
Prepare the fresh ghee from butter.
Set aside.
Drain the water and grind the wheat with half a cup of water to a smooth consistency.
Strain the paste through a silver strainer.
Grind again the remaining wheat with another half a cup of water.
Set aside the collected wheat milk for 30 minutes undisturbed.
Heat one cup of sugar with one spoon of water over a medium flame.
Rub the sugar with a spatula constantly until it gets golden brown.
Add the remaining sugar and half cup of water.
Heat the sugar until its gets one string consistency.
Drain the wheat extract the clear water carefully.
Then, add the drained wheat milk to the boiling sugar syrup.
Keep stirring continuously to avoid lumps.
The consistency of the milk gets transparent and thick
Now add the ghee little by little and keep on stirring.
Now add the cashew tiny bits fried in ghee.
Switch off the flame once it gets halwa consistency and nonsticky.
Grease the tray with little ghee and spread the halwa


Glossy and authentic sweet halwa is ready.

Image tutorials below:



















Saturday 6 May 2017

CABBAGE THUVAIYAL

Cabbage thuvaiyal is a delicious accompaniment to hot steamed rice, We can enjoy this thuvaiyal with hot steamed idlies and dosas. Many people and children don't like this smell of cabbage in kootus and curries. but they cannot identify this vggie in this thuvaiyal. They will eat more. It tastes with chappathies as well. So check out this recipe, cook and serve your loved ones. 

This veggie cabbage is rich sourceof vitamin c and dietary fiber. It is one of those veggies that is consumed regularly in our diet. It is a staple veggie for our people.

Let us check the procedure of the cabbage thuvaiyal!

Ingredients:

Shredded cabbage one cup
Tamarind gooseberry size
Jaggery piece
Salt to taste
Red hilies three
Shredded coconut one tablespoon
Urad dal one tablespoon
Chana dal one tablespoon
Asafoetida one pinch
garlic pods five
Tomato one medium size
Curry leaves half cup
Sesame oil cold compressed one tablespoon to fry the ingredients.

Procedure:

Heat one spoon of oil in frying pan over a medium flame.
Fry the urad dal and channa dal.
Take out and transfer them to a dry plate. 
Add another spoon of oil and add curry leaves and red chilies.
Saute for a while and add shredded cabbage and saute until the gratings get golden brown.
Add shredded coconut, asafoetida, tamrind, tomato pieces,garlic pods, jaggery and salt.
Saute once again so that all the ingredients incorporate well.
Switch off the flame.
Set aside to cool down.

Blend all the ingredients with required water.
You will get yummy cabbage thuvaiyal that goew very well with hot steamed rice and one spoon of fresh ghee.
It suits idlies and dosas as well.











CHICKPEAS CRUNCHY VADAI

How to make crispy chickpea vadai?


Ingredients: 

Chickpea/kondai kadalai  one cup
Sesame oil to fry vada
Bellary onion half peeled off and cut into small pieces 
Curry leaves 10nos finely chopped,
Coriander leaves finely chopped 
Ginger piece peeled off and shredded one spoon
Fennel seeds one spoon
Green chilly two nos finely chopped
Salt to taste
Ajwain seeds one spoon optional

Procedure:

Soak chickpeas for five hours.
Drain the water and wash the chickpeas for three times.
Blend into a coarse paste with required salt and required three drops of water.
Mix the chopped onion green chilly ginger gratings, fennel seeds, curry leaves and coriander le.
Incorporate every ingredient to mass.
Divide the mass into equal portions.
Make balls.
Heat the oil to a deep fry temperature.
Dip the right hand into the water and take one ball and make flat patty using thumb finger.
Drop the patty into the oil gently.
Drop three more patties.
(Four patties in every batch).
Allow deep-frying and flipping another side until both sides of vadas get golden brown and the oil bubbles cease.
Collect them in a tray.
Repeat the process for the remaining balls.

Serve hot with tea of coffee.
Perfect and crispy snacks for the rainy days. 
















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