Saturday 30 December 2017

INCREDIBLE CORIANDER RICE

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How to make this coriander greens rice?

The perfect staple in our household. This rice incorporates the nice and unique aroma from the fresh organic country coriander greens plucked from our home garden and the spectacular flavours that result from the timeless combination of mustard seeds, curry leaves and asafoetida.

This presentation is especially for you, Guys!

Easy to make!
highly nutritious!
Simple yet special
quick fix mode
Precise steps to follow!

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Regards,

Mrs. Sulo Sundar.


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


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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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Tuesday 12 December 2017

LADY'S FINGERS COCONUT STEW



A Refreshing Stew to lighten up any meal!

Cooking Time: 20 minutes
             Yields: two servings

Ingredients:

Lady's fingers 4 g chopped as chunks 2-3 cm long
Shallots or onion chopped 2 g
Green Chillies 2 slit longitudinally
Curry leaves 20 
Garlic Cloves 4 pcs
Cumin seeds one tbsp
Shredded coconut 3 g
Fennel seeds 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cloves 3-4 optional
Turmeric 1/2 tsp
Salt 1 tsp
Coriander leaves 2 g chopped
Tomatoes chopped 4 pcs
Water needed 300 ml


Procedure:

Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture.
Set aside.
Heat the frying pan with oil. (medium heat)
Add mustard seeds
Once it starts crackling, add fennel seeds and cloves to fry.
Add shallots, curry leaves and green chillies.
Add turmeric. Saute until the shallots turn translucent.
Add Veggie chunks and saute on low flame. (for 2 minutes)
Add tomatoes
Saute for a few seconds.
Transfer the coarsely ground contents.
Add 300 ml water to adjust the consistency.
Add salt.
Allow bubbling until the veggies get softness.
Garnish with coriander leaves chopped

Ready.
Turn off the heat.
Serve hot with hot steamed rice!

This is an authentic Kongu Cuisine

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Monday 11 December 2017

AROMATIC CORIANDER RASAM

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New video on youtube!

A staple Rasam in our household!
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Regards,
Mrs. Sulo Sundar


Sunday 10 December 2017

RAW BANANA STIR-FRY VIDEO TUTORIALS

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The latest upload of video tutorials of RAW BANANA STIR-FRY/PORIAL AT YOUTUBE channel
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Saturday 9 December 2017

YUMMY CARROT STIR-FRY/PORIAL



Video tutorials of YUMMY CARROT STIR-FRY/PORIAL is online on Youtube channel: KOngu Traditional Recipes"

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LADY'S FINGERS FRITTERS/BAJJIES

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This is an interesting twist in making fritters using lady's fingers/Okra/vendaikkai
It is tested and presented here.

Yield: 3 servings as an evening snack with tea or coffee.

Ingredients:

Raw rice flour 20 g
Besan flour 100 g
Oil to fry 300 ml
Lady's fingers 6 nos(Fresh and young)
Red chilly powder 1/2 tsp
Hing or asafoetida  one pinch or 1/4 Tsp
Salt 1/2 Tsp
Cooking Soda 1/4 Tsp
Water as required 250 ml
Ajwain seeds for an easy digestion and taste

Procedure:

Mix the raw rice flour, besan flour, salt, red chilly powder, cooking soda and hing in a dry bowl.
Mix well using a spoon.
Add water and make bajji batter consistency.
Add ajwain and mix well.
Chop the lady's fingers lengthwise into two chunks after cutting the two ends.
Heat the oil to deep-frying temperature.
Now dip the lady's finger chunk into the batter and drop gently in the oil.
Make four fritters per batch repeating the same.
Allow to deep-fry until the fritters fried evenly.
Drain the excess oil from fritters.
Collect them on tissue papers to absorb the excess oil,
Repeat the process to exhaust the remaining batter.

Now the delicious fritters/bajjies are ready to enjoy with hot tea!

Do refer the video tutorials:











Friday 8 December 2017

WINTER FRIENDLY MASAL MILK



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Welcome to our Youtube channel " Kongu Traditional Recipes "

The video tutorials of "WINTER FRIENDLY MASAL MILK" is now playing on youtube channel!
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