Monday 15 May 2017

BEANS DAL KOOTU

Kootu is often made in our homes. We cook dal with any veggie with the base of coconut or without coconut, Both are having excellent taste.

How to make?

Ingredients:

Mysore dal 50 gms
Country beans 50 gms
Cumin seeds one spoon
Mustard seeds one spoon
Raw mango half chopped
Shallots 10 nos
Curry leaves 10 nos
Green chilies two
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one spoon
Castor oil few drops

Procedure:

Cook the mysore dal with one spoon of turmeric and few drops of castor oil
Remove the fibre from the two edges and chop the beans.
Heat the frying pan with oil over a medium flame.
Add mustard seeds to splutter
Once start splutter, add shallots, curry leaves green chilies. Saute until the shallots tutn translucent.
Add cumin seeds.
Add mango pieces and beans. Sdd salt to taste.
Allow boiling for 10 minutes over a medium flame.
Check the beans cooked soft.

Switch off the flame and transfer the kootu to a serving bowl. 
Have it with hot syeamed rice topped with fresh cow ghee.

😍😊


















CARROT CHUTNEY

Carrots, tamarind, red chillies, jaggery, salt combined with some spices make an ultimate chutney to serve with idlis, hot steamed rice, dosas and chapatis.

How to make this delicious chutney?

Ingredients:

Carrots fresh two nos
Shredded coconut one cup
Urad dal one tablespoon
Chana dal one tablespoon
Tamarind one piece
Jaggery one piece
Salt to taste
Asafoetida one pinch
Curry leaves seven nos
Shallots ten nos
Garlic pod three
Ginger gratings half spoon
Red chillies four nos
Sesame oil 
Water as required

Procedure:

Wash the carrots and peel off and grate using the grater.
shred the coconut.
Heat the pan with sesame oil.
Add Red chillies, then urad dal and chana dal.
Fry for few minutes until the dals turn golden brown.
Then followed by shallots, curry leaves, garlic pod and ginger.
Fry until the shallots turn translucent.
Add the coconut gratings, tamarind, jaggery and carrot gratings.
Add salt.
Saute for few minutes until the raw smell leaves from the carrot gratings.
Set aside to cool.
Then, transfer the ingredients with water required to the mixer.
Blend the ingredients to form a chutney consistency.

Transfer the chutney to a serving bowl.

yum! 

This chutney goes very well hot meal rice. It suits well with dosa, idlis and all south Indian main dishes.

😊😃😄
💐💐💐💐
















Sunday 14 May 2017

GREEN GRAM PLUS IVY GOURD KOOTU

Ingredients:

Whole green gram. 100 gm
Ivy gourd 15 nos
Turmeric one spoon
Shallots half cup
Curry leaves 10 nos
Sambar powder one spoon
Cumin seeds one spoon
Sesame oil one tablespoon
Mustard seeds one spoon

Procedure:

Dry roast the whole green gram until the nice aroma out.
Set aside to cool.
Using the whisk button, blend the dry roasted whole gram to split.
Then wash the roasted half split gram two times.
Cook the gram with water, turmeric and few drops of castor oil.
Wait for half an hour until the gram cooks and becomes soft.
Add the ivy gourd pieces and sambae powder.
Add salt.
Add half cup of water.
Let it cook for few minutes.
Heat the tempering pan with oil.
Add mustard seeds.
Once it starts splutter, add shallots, curry leaves. 
Add cumin seeds.
Check the salt.
Switch off the flame.
Transfer the kootu to the servong bowl.

Serve with hot steamed rice topped with one spoon of fresh cow ghee.



















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.















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