Kongu Cuisine has every nuance in place to please your palate and immune!
Do watch the new video on Youtube about MANJAL KARISALANGANNI KOOTU
Do watch the new video on Youtube about MANJAL KARISALANGANNI KOOTU
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Monday 22 January 2018
Sunday 21 January 2018
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
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"
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!
Saturday 13 January 2018
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!
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
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
Do watch and drop your feedback!
Subscribe the channel for updates!
Tuesday 9 January 2018
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!
Crispy and crunchy Masal vadais @Kongu Traditional Recipes Channel on Youtube!
Friday 5 January 2018
COWPEAS=BOTTLEGOURD KOOTU/THATTAIPAYIRU SURAIKKAI KOOTU
Watch the new video on Youtube-COWPEAS+BOTTLEGOURD KOOTU
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