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Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Friday 3 November 2017
Thursday 2 November 2017
IDLI SAMBAR
This is a simple variation of sambar to pair with idlis.
This is a Kids' friendly recipe.
Ingredients:
Masoor dal 100 g
Peanut oil one tablespoon
Mustard seeds 1 tsp
Onion one tsp chopped
Curry leaves 10
Red chillies 2
Cilantro leaves optional
Turmeric 1 tsp
Shredded coconut 4 tsp
4 cups water
Castor oil 2 drops
Salt one tsp
Hing one pinch
Tomatoes diced 2
Procedure:
Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat.
Add turmeric and castor oil.
It takes 20 minutes to cook.
Keep aside.
Heat the skillet with oil.
add mustard seeds to splutter.
Once they start to splutter, add onion, curry leaves and red chillies.
Add asafoetida and tomatoes.
Saute for few seconds until the tomato dices mashed.
Add cooked dal contents and salt.
Add another one cup of water to adjust the consistency.
Garnish with cilantro leaves.
Allow boiling for another two seconds.
Remove from the heat and transfer the sambar to the serving bowl.
Serve with idlis! Enjoy!
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This is a Kids' friendly recipe.
Ingredients:
Masoor dal 100 g
Peanut oil one tablespoon
Mustard seeds 1 tsp
Onion one tsp chopped
Curry leaves 10
Red chillies 2
Cilantro leaves optional
Turmeric 1 tsp
Shredded coconut 4 tsp
4 cups water
Castor oil 2 drops
Salt one tsp
Hing one pinch
Tomatoes diced 2
Procedure:
Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat.
Add turmeric and castor oil.
It takes 20 minutes to cook.
Keep aside.
Heat the skillet with oil.
add mustard seeds to splutter.
Once they start to splutter, add onion, curry leaves and red chillies.
Add asafoetida and tomatoes.
Saute for few seconds until the tomato dices mashed.
Add cooked dal contents and salt.
Add another one cup of water to adjust the consistency.
Garnish with cilantro leaves.
Allow boiling for another two seconds.
Remove from the heat and transfer the sambar to the serving bowl.
Do subscribe and follow my youtube channel!
Wednesday 1 November 2017
TURKEY BERRY TAMARIND GRAVY/VATHAL KUZHAMBU
Vathal kuzhambu is a traditional and loved by all. Try it out. It is very easy to prepare and quick fix.
Moreover the Turkey berry is good for health.
SNAKEGOURD CRISPY RINGS
Snake gourd crispy rings are different variation of making Bajji. Try out!
Refer my youtube video for further details and visual tutorials.
Tuesday 31 October 2017
DRUMSTIC GREENS DAL MIX (STEW)
This is one of the century-old kongu meals.
Ingredients:
Pressure cooked dal with turmeric and castor oil two drops) Three cups
Drumstick leaves three cups
Mustard seeds one spoon
Tomato two diced
One cup water
Salt half spoon
Cumin seeds
Onion chopped one tablespoon
Green chillies two
Curry leaves 10
Cold-pressed peanut oil one tablespoon
Procedure:
Wash the greens and chop the leaves using scissors.
Pressure cook the Toor dal 75 gms (adding turmeric and two drops castor oil)
Heat the pan with oil.
Add mustard seeds to splutter
Once it starts to splutter add onion, green chillies and curry leaves.
Saute for two seconds
Add tomato greens
Saute until fine aroma smells
Add one cup water and salt
Transfer the Toordal contents
Give a good stir.
Allow boiling for 8 minutes on medium heat.
Now add cumin seeds and mix well.
Drumstick greens Dal Mix (stew) is ready to enjoy with hot steamed rice and one spoon of ghee!
Monday 30 October 2017
SNAKE GOURD SEEDS CHUTNEY/PUDALAI VITHAI CHUTNEY
Snakegourd seeds chutney+ idlies!
Yummy combination!💐
Saturday 28 October 2017
Friday 27 October 2017
BOTTLEGOURD MILK CURRY
This posting is about Bottle gourd milk curry. It is very delicious to eat with hot steamed rice. This is a favourite food of our village people,
Ingredients:
Bottlegourd medium size one
Mustard seeds one spoon
Peanut oil one tablespoon
Cumin seeds one spoon
Coriander leaves optional
Salt to taste
Turmeric one poon
Milk one cup
Shallots 6 chopped
Curry leaves tow sprigs
Green chillies two split
Water half a cup
Procedure:
Peel off the skin of the bottle gourd
Remove the inner pulp
Chop the gourd into cubes
Heat the frying pan with oil.
Add mustard seeds to splutter.
Once they spluttered, add shallots, curry leaves and green chillies
Saute for a few seconds.
Add turmeric.
Saute again in low flame.
Add the veggie and saute again.
Add salt and water
Close with a lid and allow cooking for two minutes over a medium flame.
Observe the cubes turns soft.
Add cumin seeds.
Mash the cooked veggie along with mustard seeds.
Set aside to cool down.
Blend the bottle gourd cubes with milk for a second.
Enjoy with hot steamed rice!
Thursday 26 October 2017
VIDEO TUTORIAL OF MELTING MYSOREPAK
How to make melting mysore pak?
It is very easy and simple if we follow some smart techniques!
Do check out!
Here it is!
It is very easy and simple if we follow some smart techniques!
Do check out!
Wednesday 25 October 2017
HOW TO MAKE HOMEMADE PERFECT GHEE FROM BUTTER?
This nice ghee is being prepared from homemade butter.
Ghee is the important ingredient in every home in India.
Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets.
It is good for everyone.
It treats acid reflux, stomach ulcers, mouth ulcers.
It is also good for easy digestion.
We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately.
Ingredients:
Fenugreek seeds one tablespoon
Butter 500 gms
Procedure:
Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid.
Place the washed butter in a frying pan and heat the butter over a medium flame.
Once it melts, the white froth of the milk solids floats on the top level.
Do not cover the pan. Don't move and stand before the cooktop to keep an eye.
Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions.
You will first observe the noisy and big bubbles. The foamy layer is seen around.
Once the bubbles reduced the size, add fenugreek seeds.
Don't use spoon or spatula throughout the process. It would automatically do.
When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil.
Almost done.
Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee
Now you observe the nice aroma emanated from the ghee!
Ghee is ready right now!
Switch off the flame and set aside to get room temperature.
Strain the ghee using a dry tea strainer.
Store in a dry ghee jar. Use the dry spoon to take the ghee.
Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state.
Video tutorials:
Ghee is the important ingredient in every home in India.
Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets.
It is good for everyone.
It treats acid reflux, stomach ulcers, mouth ulcers.
It is also good for easy digestion.
We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately.
Ingredients:
Fenugreek seeds one tablespoon
Butter 500 gms
Procedure:
Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid.
Place the washed butter in a frying pan and heat the butter over a medium flame.
Once it melts, the white froth of the milk solids floats on the top level.
Do not cover the pan. Don't move and stand before the cooktop to keep an eye.
Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions.
You will first observe the noisy and big bubbles. The foamy layer is seen around.
Once the bubbles reduced the size, add fenugreek seeds.
Don't use spoon or spatula throughout the process. It would automatically do.
When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil.
Almost done.
Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee
Now you observe the nice aroma emanated from the ghee!
Ghee is ready right now!
Switch off the flame and set aside to get room temperature.
Strain the ghee using a dry tea strainer.
Store in a dry ghee jar. Use the dry spoon to take the ghee.
Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state.
Video tutorials:
Tuesday 24 October 2017
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