Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Friday 20 October 2017
Thursday 19 October 2017
Wednesday 18 October 2017
MURUNGAIKEERAI RASAM/DRUMSTICK LEAVES SOUP
Dear viewers!
How to make murungai keerai Rasam!
Video tutorials in YouTube channel!
How to make murungai keerai Rasam!
Tuesday 17 October 2017
HOW TO MAKE IDLIS IN KONGU TRADITIONAL WAY?
Do watch the video tutorials posted in My Youtube channel right now!
Monday 16 October 2017
PACHAI PARUPPU
This recipe is a familiar among Kongu Folks. They enjoy this pachai paruppu very much. They prefer naatu pachai paruppu (Country green lentils) They dry roast the green lentil until the lentils turn brown and a fine aroma from this lentil is being loved by all.
The ingredients involved in this recipe are
1. mustard seeds one spoon
2. cumin seeds one spoon
3. Shallots seven chopped
4. curry leaves 20
5. Red chilly two or one
6. Cilantro leaves few
7.Tomato one chopped
8. Cooked whole green lentil
9. Peanut oil one tablespoon
Refer the video for more detailed procedure
Saturday 14 October 2017
Thursday 12 October 2017
Wednesday 11 October 2017
Tuesday 10 October 2017
Monday 9 October 2017
Saturday 7 October 2017
Monday 2 October 2017
CORIANDER SEEDS CHUTNEY
This is the HD version of coriander Seeds Chutney. As per the request of the so many viewers of our blogger and YouTube channel, I repost the hd hersion and bit longer video. This is for your kind information.
Ingredients:
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps
Procedure
Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.
Serve with Idlies and Dosas.
Wednesday 27 September 2017
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