Monday 22 January 2018

MANJAL KARISALANGANNI KEERAI KOOTU

Kongu Cuisine has every nuance in place to please your palate and immune!

Do watch the new video on Youtube  about MANJAL KARISALANGANNI KOOTU




Wednesday 17 January 2018

PACHAI MOCHAI KUZHAMBU/FIELD BEANS CURRY




Ingredients:

Field beans/Butter beans, Lima beans/Mochai 100grams
Tamarind a gooseberry size
Tomato one
Coriander powder3 tsps
shallots 25 g
Fried gram 1 tbsp
Poppy seeds 1 tbsp
Cumin powder 1 tsp
Redchilly powder 1 tsp
Mustard seeds 1 tsp
Jaggery powder 2g
Salt 2 g to taste
Curry leaves 25 pcs
Garlic Cloves 4
Turmeric tsp1/2
Shredded coconut 25 g
Fenugreek roasted powder  1/2 tsp
Coriander leaves 2 g
Asafoetida 1/2 tsp
Water 200 ml
Sesame oil 2 tbsps
Groundnut oil 2 tbsps

Procedure:

Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.
Setaside.
Heat oil in a pressure pan over medium heat.
Add mustard seeds to crackle.
Add shallots and curry leaves
Saute for a while.
Reduce the flame to the low level.
Add turmeric and chilly powder.
Asafoetida next.
Add tomato dices.
Saute until the shallots and tomato well cooked.
Now, add beans.
Incorporate everything together.
Add coconut paste and stir well.
Now the masala we added sauteed.
Add salt and jaggery powder. 
Mix gently.
Add another quantity of water 200 ml.
Close the lid and place the whistle.
Allow to pressure cook until three whistles.
Set aside to cool and release its pressure of its own.
Open the lid and stir the fine gravy with soft beans.
Turn on the heat to low medium.
Good stirs to be given.
Now, pour the sesame oil and stir again.
Check the salt. add salt if needed.
Garnish with coriander greens.


A very fine aromatic Field Beans tamarind curry/Pachai mochai kuzhambu is ready to enjoy.
This is a versatile dish to be enjoyed with hot-steamed rice/Ven Pongal of Pongal festival(Raw rice Pongal) and goes very well with south Indian main dishes such as Idlies, Dosas and so on.

This is Pongal special recipe of  Kongu Regional food.

Pachai mochai/Field beans are the best sources of protein, fibre, Vitamin A and C, potassium, and iron, Calcium, Magnesium and manganese and what not. These legumes are well packed with all the nutrients that we needed for the healthy body. This variety of beans are known as Butter Beans because of its mild buttery flavour and meaty texture.
The very final stroke that makes this gravy delicious, is the addition of Sesame oil


Give a try!
Check out the video tutorials on youtube
https://youtu.be/RQ-mb_YqTNY 



Do watch the video on Youtube @ KonguTraditional Recipes

Monday 15 January 2018

GLOSSY PUMPKIN STIRFRY/PORIAL

Pumpkins are back in Thai/January 2018 season. 
This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. 

How to choose the perfect pumpkin for culinary purpose?

Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily.
Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin.

Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious.

Just follow the steps shown in the video!

The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"

Friday 12 January 2018

BUTTERMILK, THAT YOU CAN'T RESIST!

Attention Please!
Advance Happy Pongal greetings from Kongu Traditional Recipes!
New video of BUTTERMILK, THAT YOU CAN'T RESIST  is now online @ youtube channel@Kongu Traditional Recipes



Do watch and drop your esteemed feedback and likes, Please!

Wednesday 10 January 2018

ALL-TIME FAVOURITE POTATO STIR FRY/PORIAL

New video on Youtube!

Video tutorials at Kongu Traditional Recipes about ALL-TIME FAVOURITE POTATO STIRFY/PORIAL

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Sunday 7 January 2018

Saturday 6 January 2018

CRISPY MASAL VADAIS

New video on Youtube channel!


Crispy and crunchy Masal vadais @Kongu Traditional Recipes Channel on Youtube!


Thursday 4 January 2018

SPECTACULAR THULASI RASAM

TULSI herb is a revered and holy plant in India. It is not only a holy herb, it is an integral medicine in Siddha, Naturopathy and Ayurveda Sciences. 

Ocimum tenuiflorum or Ocimum Sanctum is the botanical name of Holy basil.

It is easy to grow and widely found in India. It can also be grown in tropical places of Southeast Asian countries.
This humble herb is packed with a host of medicinal and nutritional benefits. 
This herb is of two varieties-the green coloured  LAKSHMI TUSI and the purple-hued KRISHNA TULSI.

There are so many conventional methods of consumption of this basil. Apart from it, we can experiment with it in our cookery and acquire an incredible, earthy aromatic flavour in our dishes.

Let us begin to use this holy and humble Tulsi in our traditional Rasam to ward off chest congestion, cold and cough.

It is experimented by me yesterday and got rid of running nose and sore throat.This is the first time I used this herb and amazed its reactions. 

I want to share this rasam here.

Cooking Time: 20 minutes
Yield: two liberal servings.

Ingredients to assemble:

50 gms Toor Dal (pressure cooked with required water (Three whistles)
Tamarind a marble size to be soaked in 100 ml water.
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Dried red chillies 2 broken
Curry leaves 15 pcs
Asafoetida 1/8 tsp
Turmeric 1 tsp
Castor oil 2 drops
Tulsi leaves with flower bunch 50gms( Krishna Tusi )
Coriander leaves 1 g chopped
Tomato half
Jaggery 1 g
Roasted cumin powder 1 tsp
Pepper powder 1/2 tsp
Garlic cloves 2 grated
salt 1 tsp.

Procedure:

Pressure cook the dal with turmeric and castor oil allowing three whistles.
Set aside to cool.
Soak Tamarind in water for 10 minutes
Cook the tomato until the skin shrivels.
Take the extract of tamarind and tomato.
Keep ready.
Heat the pan with oil. 
Add mustard seeds to crackle.
Once it starts crackling, add red chillies and curry leaves on low heat.
Add asafoetida.
Saute for a second.
Add the tamarind-tomato extract.
 Add salt and jaggery.
Allow boiling for 3 minutes.
Add cumin powder, garlic grates and pepper powder, two cups of water and mix well.
Transfer the dal contents to the boiling tamarind tomato extract.
Turn off the heat when the ingredients start to boil.
Now, blend the tulsi leaves with 20 ml water for 2 seconds to get a smooth paste.
Strain the tulsi juice directly to the cooked rasam.
Stir for a while. 
Garnish with coriander greens chopped.

A very fine aromatic rasam is ready for your palate.
Just test it!
You can't miss this rasam hereafter!







Wednesday 3 January 2018

VALLARAI/BRAHMI GREENS CHUTNEY

NEW VIDEO ON YOU TUBE!
Do watch the video tutorials, "VALLARAI/BRAHMI GREENS CHUTNEY"  on Kongu Traditional Recipes.

Indian Pennywort/Vallarai/Brahmi greens is very familiar in India. It is known for its amazing medicinal properties. Memory booster! Strengthens Nervous system! Packed with nutrients and minerals!



Its scientific name is Centella Asiatica. 


Tuesday 2 January 2018

MOONG DAL PAYASAM THIRUVATHIRAI NAIVEDYAM

New video on YouTube!


Now live on Youtube channel: Kongu Traditional Recipes!



Moongdal Payasam is the special offering to the Presiding Deities " Shiva Shakthi" during this Thiruvathirai festival/Mangalya Noanbu/Aruthra Dharshana on 01/01/2018.

Easy to make!
Quick mode
Delicious!
Highly nutritional!
Traditional!

Kongu Traditional Recipes
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Check the Youtube videos for your visual reference!



THIRUVATHIRAI SPECIAL ENNUKARI KOOTU

Do watch on Youtube!

Thiruvathirai Pooja Special Kongu Dish with light vegetables to lighten up your hot steamed rice!
This is very common in every household in South India. This pooja staple in our household incorporates the flavours that result from the eight creepers-vegetables and the time-tested combination of cumin seeds and curry leaves. 

Give a try!



Sunday 31 December 2017

MIRACULOUS ADAMANT CREEPER CHUTNEY

Video tutorials of this amazing chutney is now live on youtube channel!

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Saturday 30 December 2017

INCREDIBLE CORIANDER RICE

WATCH ON YOUTUBE!


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!

More from Kongu Traditional Recipes!
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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.

Refer the video tutorials live on youtube channel "Kongu Traditional Recipes"

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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.

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