Thursday 24 August 2017

Shri Ganesh chathurthi greetings to everyone!!!!!!!!

 


Wednesday 23 August 2017

GARLIC RASAM/POONDU RASAM

A Special South Indian Rasa m imbibing the aroma of garlic, that is consumed for digestive disorders as well as good for healthy living. The unique flavor of the Garlic pulses is the Main theme of this Rasam.




Preparation Time: 20 minutes.
Cooking time: 5 minutes
Serves: 4 members

Ingredients:

Cooked Toor dal with water two cups (pressure cooked dal with half spoon of turmeric and castor oil 2 drops allowing three whistles)
Tamarind goose berry size
Garlic pulses 7 nos(Malai poondu variety)
Sesame oil one tablespoon
Roasted cumin seeds one spoon
Pepper powder one spoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves 14 nos
Red chilly one
Coriander leaves chopped (optional)
Salt to taste

Procedure:

Soak Tamarind  (goose berry size) in one cup of water for15 minutes




Pressure cook Toor dal with water, turmeric one spoon and two drops of castor oil for three whistles. 
Set aside.
Boil two cups of water and put one red tomato and allow boiling until the tomato cooked.
Take the Tomato and add with tamarind that is soaked in water.
Mash tamarind and tomato and get the extract from it.

Peel off the garlic and grate them into tiny pieces.
Heat the oil in a pan over the medium flame.
Add mustard seeds to crackle.



Once it starts to crackle, Add red chilly split and curry leaves.
Switch off the flame to avoid burning.
Raise the flame and saute the garlic gratings for a minute.
Now add the tamarind tomato extract.

Add asafoetida, cumin powder, and pepper powder.
Add salt and one piece of jaggery.
Allow boiling for five minutes and finally add toor dal extract and finely chopped coriander leaves.





Allow boiling for a second and remove from the flame.

Garlic Rasam is ready to have with hot steamed rice.



Monday 21 August 2017

COWPEAS BEANS PULIKUZHAMBU/KARAMANI PULIKUZHAMBU/THATTAIPYIRU KUZHAMBU

This is a typical south Indian curry loved by everyone in Tamilnadu. It goes well with hot steamed rice topped with one spoon of Sesame oil.









How to make this highly nutritional Thattaipayiru kuzhambu?

Ingredients:

Cowpea beans/Balck eyed beans/Karamani Payiru/Thattai payiru one cup
Tamarind one gooseberry size
Shallots six
Curry leaves 10nos
Mustard seeds one tsp
Turmeric one tsp
Sambar powder one tsp
Coriander powder one tsp
Fenugreek powder half tsp
Asafoetida one pinch
Water as required
Red chilly powder one tsp
Sesame oil one tablespoon
Peanut oil one tablespoon
Tomato optional
Jaggery one piece
Salt to taste

Procedure:

Soak the cow peas for two hours.
Wash the cow peas and pressure cook for three whistles.
Heat the pan with peanut oil over a medium flame.
Add mustard seeds to pop up.
Once the mustard seeds start to crackle, add shallots and curry leaves.
Saute for a minute until the shallots turn transparent.
Add asafoetida, fenugreek powder, sambar powder, turmeric, red chilly powder and coriander powder.
Saute for a while over a medium flame.
Add tamarind extract.
Add salt and jaggery.
Allow boiling for a few minutes until the gravy texture reached.
Add cooked cowpea beans and allow boiling for a while.


Add coriander leaves (optional)
Pour one tablespoon of sesame oil over the gravy and serve hot with hot steamed rice.

The combination of this cowpea beans gravy makes the hot steamed rice, a delicious meal.





Sunday 20 August 2017

YUMMY PODI DOSA

Dosas are all time favorite for kongu folks and other south Indian people. There are endless varieties of dosas in our regions.

Try out this Podi Dosa in a jiffy if you have idli podi and dosa batter ready.



Ingredients:

Three cups of Dosa batter

Idli milagai podi 100 gms

100 ml of Sesame oil or Cow ghee (optional)

Procedure:

Heat Dosa pan over medium lame.

Pour the batter using a ladle on thee centre of the Dosa pan and spread as a circle.

Sprinkle Idli milagai podi over dosa  and pour oil around the dosa and on sprinkled podi.

Close the dosa with an appropriate lid.

Allow to cook for two seconds over a medium flame.

Remove the lid and Take dosa out of the pan.

Observe the crispiness and flavor of podi emanated from dosa!

Repeat the process collect the dosas in  a dry plate.


Serve hot!

This does not require any accompaniment.
But if your loved ones want coconut chutney to pair with this podi dosa, you can serve.






Thursday 17 August 2017

RIDGE GOURD BAJJIES/FRITTERS

Ridge gourd fritters/Bajjies are traditional snack during evening times of monsoon. 




Any vegetable can be used as a base for this snack. Each version of using veggie has its unique taste. 
This snack is suited to coconut chutney very well. Coriander green chutney or mint chutney will also do well. 

It will be prepared in just ten minutes.

Ingredients:

Ridge gourd medium size
Gram flour two cups
Raw rice flour one cup
Asafoetida one pinch
Cold pressed peanut oil to deep fry
Red chilly powder one spoon
Cooking soda one pinch
Water as required to make the batter( Idli  batter consistency)
Ajwain seeds optional
Salt to taste

Procedure:

Mix gram flour, raw rice flour, asafoetida, cooking soda, Salt, red chilly powder and ajwain seeds and water as required in a bowl and get them combined together to make the Idli batter consistency.



Wash the ridge gourd and remove the ridges using a peeler.

Make thin slices longitudinally on a dry plate and keep them ready.


Heat the oil to the deep-fry temperature



Dip each ridge gourd slice in the batter and gently slide into the oil.



You can slide four or six slices per batch.

Deep fry on both sides till the oil bubbles cease.



Remove the fried bajjies out of the oil.



Repeat the process until the batter exhausts.

Use tissue paper to absorb the excess oil.

Now the hot bajjies/fritters are ready to have. 


 These fritters/bajjies go well with coconut chutney or coriander green chutney or Mint chutney of your choice.

You can eat these bajjies without side dishes. It tastes great even without any side dish.

Please never forget to leave a response!




Friday 11 August 2017

ONION SAMBAR

Ingredients:

Toor dal one cup
Tamarind one goose berry size
Sesame oil or Peanut oil one tablespoon
Mustard seeds  one spoon
Bellary onion two nos medium size
Curry leaves 10 nos
Sambar powder three spoons
Turmeric powder one spoon
Salt to taste
Asafoetida one pinch
Cilantro leaves chopped one tablespoon

Procedure:

Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion sambar is ready to have. 

This simple and tasty sambar goes very well with idlies, dosas and hot steamed rice.








  




                                   





Wednesday 9 August 2017

CABBAGE STUFFED IDLIES











This is an interesting and delicious twist in making normal idlis. 


Ingredients:
 
Idli batter  three cups
Cabbage pieces two cups
Mustard seeds one spoon
Shallotsfive chopped
Curry leaves five nos
Peanut oil one spoon
Green chilly one
Cilantro leaves finely chopped
Salt to taste
Water required half a cup
Shredded coconut one tablespoon

Procedure:

Chop the cabbage into fine pieces.
Heat the pan with oil over a medium flame.
Add mustard seeds to splutter.
Once it starts to crackle, add shallots, green chilly and curry leaves.
Saute for a while until the shallots turn transparent.
Add cabbage and salt.
Sprinkle water.
Close the pan with the lid and allow to cook for five minutes over a low flame.
Add shredded coconut and cilantro chops.
Mix well in low flame and set aside.

Now heat the idli steamer with three cups of water. Bring to boil.
Pour one tablespoon of idli batter into each greased idli moulds.
Add one spoon of the cooked cabbage fry or porial over the batter.
Now pour another tablespoon of idli batter over the cabbage evenly.
Close the steamer and allow to cook for ten minutes over a medium flame.
Remove from the flame and allow to cool for two seconds.
Demould the idlis from the idli mould using a spoon. 

Now the cabbage stuffed idlis are ready to have with coconut chutney.


The softness of idlis with the nice aroma of cabbage stuffed in them makes the idlis as delicious delight.











Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...