Tuesday 7 November 2017

KONGU SPECIAL HERBAL RASAM/SOUP

What is this Kongu special Herbal soup, you ask?

Dear Friends!


It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.




This is termed as Thazhai Rasam by our Village people.

This Rasam/Soup has the following medicinal herbs and spices in our kitchen:


Climbing Brinjal/ Thuthvalai greens

White Gulmohar/Perungonrai/Vadhanarayanan tree leaves
Neem /Vaeppilai
Basil leaves/Thulasi 
Pointed gourd/Musumusukkai greens+
Kedrostis /Appakkovai greens one cup
Ballon wine young leaves/mudakkathan greens 
Turmeric
Coriander seeds,
Cumin seeds
Pepper
Tomato
Tamarind
Horsegram
Curry leaves
Shallots
Garlic
Asafoetida
Red chillies
Salt
Jaggery optional
Sesame oil two tablespoons

and hence it has the potency to 


reduce fever

boost antioxidants
make tummy comfort
reduce joint pains due to fever.
relief to cold,
treat a sore throat

It takes about half an hour to make and it tastes like the most wonderful soup for the winter.


Preparation Time:  10 minutes


Cook Time 20 minutes


yields 6 servings


Ingredients:


Sesame oil two tablespoons

Shallots 20 pcs
Red chillies two
10 cloves garlic
tamarind  small pcs
Jaggery three pcs
Coriander leaves few finely chopped
Cumin seeds 1 tsp
Coriander seeds one tablespoon (optional)
Pepper one tablespoon
Asafoetida one pinch
young leaves of neem 10 nos
young leaves of vadha narayana tree 10 nos
young leaves of climbing brinjal a fistful
young leaves of musumusukkai+
young leaves of appakkovai creeper
young leaves of basil a fistful
Balloon wine/mudakkathaan  young leaves 10 nos
Ginger one pc grated (Optional)
Turmeric one spoon
Horsegram one tablespoon
Toor Dal one cup cooked
Curry leaves a fistful
Salt to taste


Procedure:


Wash and rinse the green leaves


Heat one tablespoon oil and saute all the greens to subside


Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water  into a coarse paste


Blend the greens with half a cup of water to a fine paste.


Pressure cook dal with turmeric and castor oil two drops.


Pound the shallots in a mortar and pestle.


Heat the skillet with another tablespoon of oil


Add mustard seeds to splutter


Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent.


Add turmeric and asafoetida.


simmer


In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water.


Add salt and jaggery.


Allow boiling for five minutes.


Garnish with coriander.


Now this fantastic fragrant Rasam is ready.


You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages.








Heat the skillet wwith one tablespoon 

















Friday 3 November 2017

KONGU COCONUT CHUTNEY VIDEO TUTORIALS

This chutney is one of the delicious variations using the fresh coconut gratings and flavoured with coriander greens added.



Do watch this video and welcome your feedback!



VENDAIKKAI PULI KUZHAMBU VIDEO TUTORIALS



Visit my youtube channel to watch this video!




Do subscribe my youtube channel.

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!

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

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!

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:














Sunday 22 October 2017

BEET PACHADI


VIDEO TUTORIALS OF HOW TO MAKE BEET PACHADI!

BONDA

Dear Viewers!






Video tutorials " how to make Bonda " is being posted on  my youtube channel


Wednesday 18 October 2017

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IRRESISTIBLE CARROT MASAL STIR FRY

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