Friday 29 December 2017

AGATHI POO PORIAL

This video is now live on youtube channel!

Thursday 28 December 2017

ABSOLUTE MAKRUT LIME RASAM

These fruits are the cheapest and rich source of vitamins and minerals for village people who cannot afford to buy an orange or an apple. They are said to be curative support to the tretment of jaundice.

We call it as Kolumichngai in Tamil.  We remember that in our school days, we were dying for this fruit. There was a hot sale of these fruits before the school front during the lunch time. We finished our lunch and ran for having this yummy fruit. The vendor sprinkled the salt and red chilly powder on the halves of this fruit. 

The fruit is used in our culinary versions as kolumichai saatham, kolumichai rasam,kolumichai pickles.

Here is the posting of Kolumichai Rasam/Makrut lime rasam.

How to make this rasam absolutely?

Ingredients:

Makrut lime fruit 1
Cumin seeds roasted powder 1 tsp
Pepper powder 1/2 tsp
Coriander leaves fresh 1 g
Pressure cooked dal with 1 tsp turmeric powder and 2 drops of castor oil.
(Allow one whistle and simmer for five minutes. turn off theheat and set aside.
Dal 50 gms. 
Water for cooking 2 cups)
Garlic grates 1 tbsp
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Red chilly one
Curry leaves 20
Asafoetida 1/8 tsp
Salt 1 tsp

Procedure:

Cut the fruit cross wise.
Squeeze the juice.
Strain the juice to remove seeds.
Set aside.
Heat the pan with oil on a medium heat
Add mustard seeds to crackle.
Curry leaves and red chilly.
Turn off the heat to void burning.
Now add the asafoetida
Transfer the dal contents with 3 cups of water.
Add salt.
Turn on the heat to medium level.
Add cumin powder, pepper powder.
Stir for a while.
Allow boiling temperature to reach. 
Turn off the heat now.
Add coriander leaves and juice extract.
 Check the salt.

Enjoy it with hot steamed rice.
Beet stir-fry is a good combination for this rasam saatham.

Give a try.

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Monday 25 December 2017

MAKRUT LIME RICE/KOLUMICHAI SAATHAM

BENEFITS OF MAKRUT LIME :

Improves oral health
Detoxifies the blood
Treats the digestive issues
Boosts immunity
Stimulates digestive system
Reduces appearance of age marks, scars and pimples
Reduces stress
Lowers inflammation
Haircare 
Skin care
Scientific name: Citrus hystrix 

Kolumichai is called as makrut lime or kaffir lime. It is being used in cooking in various versions in Kongu regions. It can be eaten raw with salt and red chilly powder. It is delicious when it is consumed in Rasam. Makrut lime rice is one of the variety rice loved by Kongu folks in village areas. One of the traditional and easy to make recipes yet delicious and flavourful!



Do refer the video tutorials of Makrut lime rice/Kolumichai saatham on youtube channel "Kongu Traditional recipes" published right now.

Sunday 24 December 2017

YUMMY BEETROOT STIR-FRY/PORIAL

Yummy Beetroot Stir Fry/Porial video tutorials for your information.


now live on youtube channel"Kongu Traditional Recipes"

Thursday 21 December 2017

SCRUMPTIOUS SAKKARAI PONGAL

Now on you tube..
Pongal festival is around three weeks away!
Our tempting sweet!

Wednesday 20 December 2017

GLOSSY BEET GRAVY

The video tutorials of  " GLOSSY BEET GRAVY " is now live on Youtube channel!




Monday 18 December 2017

THE ULTIMATE EGG KUZHAMBU

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Saturday 16 December 2017

AMARANTH GREENS STIR-FRY/THANDU KEERAI PORIAL


Dear Viewers!

The video tutorials of  Amaranth greens Stir-fry/Thandukeerai Porial is live now on youtube channel
Kongu Traditional Recipes. Do watch for reference!



Ingredients:

Amaranth greens one fresh bundle
Shallots 3 g
Dried red chillies 3
Curry leaves 15
Groundnut oil 1 tbsp
Mustard seeds 1.2 tsp
Chana dal  1 tbsp
Salt 1/2 tsp
Turmeric 1/2 tsp
shredded coconut 3 g

Procedure

Wash the greens thoroughly in water.
Drain the water.
Chop the greens using scissors.
Heat the skillet with oil.
Add mustard seeds to splutter.
Once it starts to splutter continuously, add shallots, red chillies, chana dal and curry leaves.
Add turmeric and saute for a while until the shallots turn translucent.
Add greens/
Don't add water. the water in the washed greens is enough to cook.
Add salt and saute for 2 seconds. Now the greens volume is reduced due to heat.
Allow cooking for 8 minutes on low heat until the entire water in the greens.
Saute for a while and add shredded coconut and mix gently to combine the ingredients together.

ThandukeeraiPorial/Amaranth greens stir-fry is ready to be served

Greens Stir-fry and thick buttermilk with teamed rice taste great.

Thursday 14 December 2017

THE VERY ADDICTIVE RADISH SAMBAR VIDEO ON YOUTUBE

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A beautiful video has been published now!
The very addictive radish sambar!

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Wednesday 13 December 2017

IVY GOURD GREEN LEAVES KADAYAL



This is the first time I made this greens kadayal. This greens when cooked incorporates the rich flavours from the timeless tempering of mustard seeds and Curry leaves in hot oil and the inbound aromas of cumin and green chilly with its exclusive taste.

We promise ourselves to add this wonderful greens in our diet plans once in a week.

Ingredients:

Ivy gourd greens fresh
Shallots 2 g
Green chilly 1
Fresh curry leaves 15
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Salt 1/2 tsp
Tumeric 1/2 tsp
Water 25 ml

Procedure:

Wash thoroughly the green leaves in water.
In a pot, add greens chopped using scissors, shallots, green chilly, curry leaves, turmeric, cumin, salt and water.
Set on the heat and cover.
Let them cooked on, medium heat for 5 minutes. I always prefer low heat. It should be allowed to cook on low heat for 10 minutes.
Set aside for five minutes.
Blend to a coarse paste.
Temper mustard seeds and curry leaves in hot oil.
Transfer the tempered contents to the greens paste.
Mix gently using a spoon.
Serve hot with fresh cow ghee and hot steamed rice.

Give a try!
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