Saturday 27 January 2018

KONGUTRADITIONALRECIPES - TRAILOR

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Wednesday 24 January 2018

MIND BLOWING PALLIPALAYAM CHICKEN/KONGU SPECIAL CHICKEN STIR FRY


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New video is now online @ YouTube"Kongu Traditional Recipes"

Pallipalayam chicken is named because of its origin of an eponymous town which is the village linked to Erode. This dish is a dry-ish recipe made with the chicken bite and dry chillies deseeded
and garlic flavours. 

The robust, non-vegetarian delight is a traditional recipe. There is a wide array of spectacular Kongu regional non-vegetarian recipes beg to be documented. 

How to make this classic chicken Pallipalayam stir fry?

Cooking time: 10 minutes
Yield: two liberal servings.


Ingredients:

Broiler chicken 350 gms (well washed and drained)
Garlic grates 35 gms
Dried red chillies 15 deseeded and segmented 6 gms
Shallots peeled and chopped 50 gms
Salt 1/2tsp
Mustard seeds 1/2 tsp
Curry leaves 20-25
Turmeric 1/2 tsp
Cold compressed Groundnut oil  2 tbsps
Coconut oil 1 tbsp
Coriander greens 2g

Procedure:

Heat the pressure pan with groundnut oil.
Add mustard seeds to splutter.
Once it started to splutter, add shallots, red chilli segments and curry leaves
Saute until the shallots turn transparent.
Add garlic grates and fry for two seconds on medium flame
Add turmeric.
Now add chicken bits and saute until they shrivelled.
Add salt.
Add coriander leaves.
The water remains in the drained chicken is enough to cook the chicken tender.
Now cover the pressure pan with its lid and place the weight.
Allow 1 or 2 whistles and turn off the heat.
Set aside to release the pressure.
Remove the weight and open.
Litter water in the pan is still there. 
We have to saute for few seconds to absorb water entirely.
Sauting continued.
The final touch is to be given by topping of coconut oil and mix well to coat every bite.
Now the dried and finely fried Chicken bites are ready to serve hot.
Dish out the fried chicken in a serving bowl.

Serve hot as a yummy starter.
Squeeze lemon juice over the chicken bites to balance the spiciness and enhance the taste.

Enjoy!




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Tuesday 23 January 2018

TONGUE TICKLING CITRON PICKLE/NARATHANKAI PICKLE

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This Citron pickle is an excellent appetite stimulant.

Ingredients:

Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp

Procedure:

Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.


Trust my method of cooking!
Give a try!












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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