Wednesday 20 June 2018

CRAVING IDLIPODI

How to make Craving IDLIPODI?

Ingredients: 

Red Chillies smaller size 25 pcs
Curry leaves 20-30 pcs (optional)
Chana Dal 50 g
Black Urad Dal 200 g
Asafoetida 2 pinches
Salt 1 Tsp
Sesame Oil 60 mg to mix

Procedure:

Dry-roast all the ingredients on medium heat separately.
Set aside to cool down.
Grind to a fine powder at high speed.
Serve the Idli Podi mixed with Sesame Oil.
This podi combines with idlies excellently.
We can use ghee to mix with this powder.

Do refer the video published on youtube!









Tuesday 19 June 2018

ALL-TIME FAVOURITE AJWAIN SEV(OMAPODI)

Omapodi/Ajwain Sev is an all-time favourite snack to everyone in Tamilnadu.  The flavour of this snack is loved by all people. Moreover, it is a healthy snack as well as very crispy and crunchy jar-stocked snack. It is a time-tested recipe and still continues to make the people satisfied in the way of stomach-friendly and adults friendly.   Omam means Ajwain or Carom Seeds in English. Hence its name OMAPODI.

The crispy snack is easy to make with a host of few ingredients. It is also considered as a Diwali snack. Always it is stocked in many Tamil homes to delight the guests and regular tea time evening snack.

How to make this traditional snack?

Ingredients what we need:

Besan flour or Chickpea flour 250 g
Raw rice flour 50 g
Asafoetida one pinch
Ajwain powder 1/2 tsp is enough to enrich the snack with flavour.
Groundnut oil or any oil to deep fry 500 ml
Salt  1/2 tsp
Water 250 ml

Procedure:

Bring all the ingredients including water in a mixing bowl.
Knead a dough that is sticky.
Heat the pan with oil on medium heat to bring the required deep-fry temperature.
Check the temperature by a dropping a tiny bit of the dough.
If it just comes up instantly, then the temperature is right to deep-fry.
Grease the sev press with oil.
Add 2-4 tsp of hot oil to the dough to get the crispiness and to prevent the absorption of excess oil.
Now fill the press with the portion of dough and squeeze thin strands in a circular motion into the hot oil.
Turn over once so as to fry evenly on both sides.
Take out the strands and collect on the tissue paper placed in a dry plate.
Repeat the process in four batches.
Break the strands into smaller bits using both hands by applying gentle press.
Now the Omapodi or Ajwain Sev is ready to stock and enjoy.

REfer the video that is palying on youtube right now.





Saturday 16 June 2018

ABSOLUTELY DELICIOUS SESAME RICE


A new video is playing now on youtube!
Do watch, Dears!



How to make this delicious meal?

Ingredients we need:

Black sesame seeds 50 g
Fresh curry leaves15 pcs
Split red chillies 6 pcs
Salt 3/4 tsp
Groundnut oil 2 tbsps
Shallots peeled and chopped 15 pc
Turmeric 1/2 tsp
Asafoetida 1/2 pinch
Coriander greens a fistful
Mustard seeds 1/2 tsp
Some dals
Pressure cooked rice  100 g


Procedure:

Heat the pan over medium heat.
Dry-roast the sesame seeds.
While nut aroma emanates, and seeds pop up, Turn over the heat. and set aside to cool down.
Collect the seeds to a mixer jar.
Cover and grind into a coarse powder.
Now heat the dry pan with oil.
Add mustard seeds and some dals.
Once the seeds start to crackle, add shallots, red chillies and curry leaves.
Saute for a second.
Add Turmeric and saute until the shallots turn translucent.
Add pressure cooked rice and salt.
Add sesame coarse powder and asafoetida
Combine everything together.
Final touch with coriander greens finely chopped.

Absolutely delicious Sesame rice is ready to  have.
Serve hot!














Thursday 14 June 2018

SPICY PANIYARAMS

A beautiful new video of spicy Paniyarams is now playing on YouTube!


Do watch!

How to make these spicy paniyarams?

Ingredients what we need:

Left Over Idli batter 250 g
Bellary onion finely chopped 25 g
Green Chillies 2 pcs finely chopped
Fresh Curry leaves 10 pcs chopped
Coriander greens a fistful to be chopped
Groundnut oil 3 tbsps
Mustard seeds 1/2 tsp
Whole Urad dal 1 tsp
Chana Dal 1 tsp
Ginger grates 1/2 tsp
Salt as required
Asafoetida one pinch

Equipments, we need:

Paniyaram Pan  (available in all online stores Amazon, Flipkart, eBay, Snapdeal, Pepperfry and almost all departmental stores.)
Long stainless steel Needle
Spatula or A spoon.

Procedure:

Heat the pan on medium heat.
Pour oil one tablespoon.
Add mustard seeds to splutter
Add onion, green chillies, ginger grates, asafoetida one pinch, curry leaves and coriander greens
Saute until the onion turns transparent.
Remove from the heat and set aside to cool down.
Mix the batter with 25 ml water and make the idli batter into neither thick or nor thin.
Transfer the fried spices to the batter and mix well.
Now the paniyaram batter is ready 
Heat the paniyaram pan on medium flame.
Pour Oil 1/2 tsp in every pit of the pan.
Pour batter using a spoon or spatula as shown in the video.
Cover it for 5 seconds.
Remove the lid and turn over the paniyarams so as to cook both the sides.
Take off the paniyarams and collect them on a dry plate.
Repeat the process according to the needs.

Now spicy paniyarams are ready to have with sambar, tomato chutney, coconut chutney.
















Sunday 10 June 2018

THRILLING MUSKMELON SLUSHIE



A new video of thrilling Muskmelon Slushie is now playing on youtube channel. Do watch the video and drop the feedback and likes if you like!


Muskmelon is one of the best summer fruits that support to beat the scorching summer. This fruit is well packed with a bevy of minerals like Potassium, Magnesium antioxidants and essential vitamins A, C, K, E Thiamin, Riboflavin,  Pyridoxine, Niacin, Folates and the list goes long. Moreover, it contains high water contents and decent quantum of dietary fibers.

Its botanical name: Cucumis melo.
Various names: mushmelon, Cantaloupe, Rockmelon or Spanspek, Hami melon, Melon Ball, Montreal melon, Sugar melon, Korean melon, Crane melon, Kharbooj, Kharbuj refers to the all variety of cucumis melo.

Highlights of Muskmelon's Health benefits:

It is good for eye vision
It stabilizes blood pressure since it contains Potassium
It is good for treating constipation since it contains decent quantum of dietary fibers.
It supports the immune system.
It maintains the whole digestive system magically.
Improves skin health.

Now we make this thrilling and cooling Muskmelon fruit Slushie:

It will take off only five minutes to whizz up this slushie.
We will need a blender, fruit, Honey, some ice cubes and nut flakes. That's all.
We can add in flavor boosters like mint, ginger, lemon or cardamoms. 

Ingredients:

Muskmelon fruit 400 g
Honey two tablespoons
Ice cubes 6-8 pcs
Almonds 5 pcs
Pistachios 8 pcs





Procedure:

Wash the fruit thoroughly.
Remove the outer rind.
Cut longitudinal and crosswise.
Scoop out the seeds and fibers
Chop the pulp into small chunks so as to blend easily.
Fill the blender jar to 3/4 th level.
Start to blitz to blend well.
Open and add the remaining chunks and honey. In this stage, you can add ice cubes to crush.
I am adding the ice cubes at final stage during serving.
Blend again to combine everything.
Now fill the glasses.

Serve immediately.
Enjoy with your loved-ones.






Saturday 9 June 2018

SUPER TASTY MINT RICE




New video on mint rice is now playing on YouTube channel. Do watch!

How to make this yummy and flavourful Mint Rice?


Ingredients, we need:

Mint Leaves  250 g or tightly packed in one bowl
Garlic cloves 2 pcs
Shallots 10-12 chopped
Bay leaves 4-5
Red chillies 4 pcs. (optional)
Tamarind, an amla size
Jaggery, a half

Salt 13/4 tsp
Pressure cooked rice 200 g
Fried gram 1 tsp
Groundnut OIl two tablespoons
Asafoetida 2 pinches.
Sesame Oil 1 tsp
Mustard seeds 1/2 tsp


Procedure:

Wash and soak the parboiled Ponni rice for 1/2 an hour.
Pressure cook the rice allowing three whistles and simmer for five minutes. Turn off the heat and wait for the entire pressure releases of its own. Open the lid and let it cool down.
Wash the greens thoroughly.
Drain the water.
Heat a pan with one tablespoon oil and saute the leaves to shrivel.
Add tamarind, garlic, jaggery, salt, tamarind and fried gram and saute for 2 seconds.
Keep aside to cool down. 
In a mixer jar,  pack the green leaves, fried gram, garlic, salt, tamarind, jaggery pieces.
Grind at high speed to a smooth paste.
Keep aside.

Heat the wok with oil. add mustard seeds to pop up.
Add shallots, split red chillies, bay leaves. add turmeric and asafoetida. 
Let the heat be medium.
Now add the green paste and saute for 2  seconds.
Transfer the steamed rice and mix gently.
Fold the ingredients to combine each other.
Mix the sesame oil one tsp.


The aromatic and fine Mint rice is ready to have!
Enjoy!
This is one of the popular variety rice served in family occasions.












Monday 4 June 2018

STIMULATING BETAL LEAVES RASAM








A new video is live on YouTube!

How to make this aromatic and stimulating Betal Leaves Rasam?

Let's view the procedure and what are the ingredients, we need!

Ingredients:

Betal Leaves 5 pcs
Garlic 3 cloves
Curry leaves 15 pcs
Mustard seeds 1/2 tsp
Asafoetida 2 pinches
Sesame Oil 1 tablespoon
Red chillies 2 pcs
Tamarind one marble size
Jaggery one piece
Pressure cooked dal 25 g water 250 ml and 1/2 tsp Tumeric and Castor oil 2 drops and one tomato allowing 5 whistles.
Coriander greens a fistful to be finely chopped
Roasted cumin powder 1 tsp
Pepper 1/2 tsp
Salt 1 tsp

Procedure:

Soak tamarind in 100 ml water for 10 minutes
Blend the washed betal leaves, cumin powder and pepper powder with 50 ml water for 3 seconds.
Now heat the pan with oil.
Add mustard seeds to splutter.
Once it starts to splutter, turn off the heat.
Now, add red chillies split and curry leaves and asafoetida respectively.
Add tomato and tamarind extract.
Add salt and jaggery.
Now turn on the heat.
Allow boiling 2 seconds.
Add betel leaves extract and again let it boil for 2 seconds.
Transfer the mashed dal contents with 250 ml water.
Once it starts boiling, garlic grates and chopped coriander greens to be added.


Rasam is ready to have with hot steamed rice.
Perfectly matching accompaniment.
A popular home remedy for severe cold and Cough!

Saturday 2 June 2018

AMBROSIAL ROSE MILKSHAKE

HIGH LIGHTS OF ROSE MILK/MILKSHAKE:

Fresh Rose petals are being used in this milkshake. Naturally cooling effect you can enjoy!
This is one of the best summer coolants and has long been enjoyed as a staple drink.

As you already know, this is well-known beverage to reduce the stress and anxiety and calm the mind. One of the best drink to bog down the body temperature during the summer days.

It is valued for its rich fragrance and considerable health benefits of uplifting and restoring effect.
The dietary fibers in Roses help to keep the bowel movement smoothly.
It has anti-inflammatory properties that keep the bloating and acidity at bay.
Its antioxidant properties help to reduce the aging spots, wrinkles and fine lines on the skin. So it is a natural tone drink. Honey added in this drink enhances its therapeutic properties and tastes heavenly.

Preparation Time 10 minutes
Yield: 20 Paneer Roses 500 ml frozen milk, honey 3 tbsps and some ice cubes make this beverage incredible.
two liberal servings.

How to make this Rose milk/milkshake?

Ingredients:

20 fresh roses
Honey 3 tbsps
Ice cubes 10 pcs
Frozen cow milk 500 ml
20 pistachios to be chopped into flakes.

Procedure:

Place the rose petals, anthers and stigma of the rose flowers in mixer jar up to 3/4 th level of the jar.
Add honey and milk.
Blend at high speed for five minutes.
Drop five ice cubes in each glass.
Strain and fill the glasses.
Garnish with pistachio flakes



Sip and feel the divine taste!




Friday 1 June 2018

QUINTESSENTIAL SEMIRIPE MANGO PICKLE



This is one of the special pickles that can be made within minutes. no need of soaking in salt. We can make this pickle within no time. Mostly we make this irresistible mango pickle during the summer season. 

Pickling is a method o preserving food that has been carried out traditionally since long times. The pickling method is being varied conventionally from region to region of India. Each method is its own unique way.

A great and spicy accompaniment to spice up any meal.

Preparation time: 10 minutes
Cooking Time  2 minutes
Servings: five. for two you can store in the refrigerator and lasts for four days.

How to make this instant pickle?

Ingredients:

Mango semi-ripe one big size
I used Panganapalli variety larger one weighed 500 gms
Red chilly powder 1/2 tsp
Kashmiri chilly powder 1 tsp
Sesame oil 2 tbsps
Mustard seeds 1/2 tsp
Asafoetida 2 pinches
Curry leaves 20 pcs
Salt, as needed, say 3/4 tsp

Procedure:

Wash the mango thoroughly.
Lengthwise cuts and crosswise cuts  followed
Heat the oil over a medium heat.
add mustard seeds
Once it starts to splutter, add curry leaves.
Turn off the heat to avoid burning.
Add red chilly powders, asafoetida.
Saute gently.
Add mango chunks.
Switch on the heat again.
Saute on low heat.
Add salt.

Allo cooking on low heat for two minutes.

Mango sweet and sour pickle is ready.
The heavenly delicious combination with curd rice!

Refer the video that is live on youtube channel.













Tuesday 29 May 2018

REVITALIZING GRAPE JUICE

I made this grape juice using Paneer grapes variety. 

This grape juice helps in reducing the bad cholesterol in our arteries. It promotes the production of nitric oxide which maintains the blood vessels are flexible and this help in keeping the blood pressure problems at bay. It has natural laxative properties that cure constipation. It boosts our immunity and acts as a protector of all viruses and bacterial infections. Its content, resveratrol helps to increase the blood flow to the brain thereby helping the mental responses and remove the plaques and free radicals which affect the brain. It improves flexibility and mobility of joints. Besides, it is loaded with vitamins and minerals such as vitamin A, B6, B12, C and D, Calcium, iron and magnesium.



How to make the revitalizing Grape juice?

Ingredients:

Grapes seeded  500 g
Cold water 50 ml or ice cubes (optional) 8-10
Honey 20 ml
Homemade Rosewater 25 ml

Procedure:

Wash the grapes thoroughly.
Separate the grapes.
Put all the ingredients except ice cubes or cold water into the blender.
Blend on high speed until the seeds ground.
May be around 2 minutes.
Strain 
Pour cold water through the strainer to extract the remaining juice.
Press well.
Fill the glasses with the refreshing grape juice.
Cheers!
Enjoy..

Thursday 24 May 2018

LIP SMACKING ORANGE MILK SHAKE


The video of Orange Milkshake is now playing on YouTube channel! Do watch!


Orange milkshake


Ingredients we need to make this delicious beverage:

Two Orange fruits
Sugar 1 tablespoon
Icecubes 8 pcs
Cold milk boiled 300 ml
Pistaschio flakes 1 tbsp
Rose water homemade 2 tbsps
Cold water 100 ml.

Procedure:

Wash the fresh Oranges and  Cut the outer rinds carefully.
Take out from the pith and remove the nerves and white tissues.
Add sugar, ice cubes 6 pcs, rose water homemade, Cold milk 300 ml to the mixer jar.
Blend all the ingredients together in high-speed mode for two minutes.
Strain the mixture into a jar.
Add 100 ml cold water over the blend to strain the entire extract.
Now drop one ice cube in each glass.
Fill the glasses with the smoothie.
Garnish with pistachio flakes.
Now you have it!
Thick, lush and creamy Orange milkshake is ready for you!
Serve chilled.
Cheers!

Satiate your thirst for Summer coolant Orange milkshake to stay hydrated!



Wednesday 23 May 2018

TANTALIZING TOMATO RICE

A new video how to make tomato rice-one pot meal is now on YouTube!
Do watch!

MIDNOON HOT TEA

Dear viewers!

A new beautiful video is live on YouTube now!

Do watch!

Sunday 20 May 2018

CONVENTIONAL CHAYOTE SAMBAR

This is a traditional version mostly loved by Tamilnadu folks. It is very easy to make. Usual tempering, blending with tamarind extract, incorporating chayote cubes make this yummy sambar.

How to make?
Just follow the steps below!

Ingredients:

Chayote veggie a half
Tamarind, a marble size
Pressure cooked Toor dal 50 g with half a spoon of turmeric
and few drops of castor oil allowing five whistles.
Sambar powder 1 tsp
Turmeric 1/2 a spoon
Salt 3/4 tsp
Asafoetida one pinch
Mustard seeds 1/2 tsp
Groundnut oil 1 tbsp
Shallots 8 peeled and chopped
Curry leaves 10 pcs
Coriander greens to enhance the flavour, a fistful

Procedure:

Peel off the half portion of the veggie.
Chop it into cubes.
Pressure cook Toor dal 50 g with required water, turmeric and castor oil allowing five whistles.
After pressure release, open the cooker and mash the dal well.
Heat the pan with oil. add shallots, curry leaves.
Saute them until the shallots turn transparent.
Add asafoetida, sambar powder. add veggies.
Reduce the flame and saute for 2 seconds.
Add tamarind extract.
Add salt.
Allow boiling and bubbling for 10 seconds.
Now add toor dal extract and 250 ml water.
Cook for another five minutes on a medium heat.
Final touch coriander green finely chopped.

Do refer the youtube video of Kongu Traditional Recipes for live performance!
Thank you Dears.

Sambar is ready to enjoy with hot steamed rice topped with one spoon of fresh ghee.




Friday 18 May 2018

REJUVENATING CARROT JUICE


Carrots are the best source of antioxidants to strengthen the immunity.

Our elders are always emphasizing upon the carrots in our regular diet to improve the eye vision. It is said that the best use of having these veggies is in its raw form to get the essential nutrients that it is loaded.

Vitamin A Booster
Fixed antioxidants.
Anticancer quality
Immunity Booster
Heart-friendly
For glowing skin
Maintenance of cholesterol and blood sugar levels

How to make this nutritional juice?

Ingredients:

Fresh Carrots 250 gms
Honey 25 ml
Homemade Rosewater 50 ml
Ice cubes 20 pcs
Cold water 300 ml

Procedure:

Wash and peel the carrots using a knife.
Grate them.
Place the carrot grates, honey, Rosewater in a mixer jar.
Add 200 ml cold water and blend them together for 10 seconds.
Strain the mixture to a glass jar.
Press to squeeze the remaining juice. 
Add 100 ml water again into the strainer.
Let the entire juice out.

Now fill the glasses with four ice cubes.
Serve chilled.

You can get 6oo ml juice out of 250 gms carrots with honey, rose water and 300 ml water and few ice cubes.




Wednesday 16 May 2018

AROMATIC TURMERIC RHIZOMES GRAVY


Introduction:

Turmeric rhizomes have been time-tested herbal medicine in the Ayurvedic and Chinese world as a treatment for digestive issues, liver ailments and to support liver function, to treat inflammation from arthritis and to help in the suppression of pain of many ailments.  It is also used as a preventive measure for several types of cancer and cancerous tumors. It contains  Curcurmin that prevent cancer cells and eliminate potential carcinogens into the affected tissue.  It also relieves gastric upsets.

We can cook the fresh rhizomes as tamarind gravy and use in several dishes. 

Ingredients:

Turmeric rhizomes 20 g
Tamarind  a marble size
Garlic 3 pcs
Salt 1/2 tsp
Mustards 1/2 tsp
Sesame oil 2 tablespoons
Coriander greens a fistful
Coriander seeds 1 tbsp
Jaggery powder 1 tbsp
Cumin powder 1/2 tsp
pepper powder 1/2 tsp
Poppy seeds 1 tbsp
Grated coconut 2 tbsps
Asafoetida one pinch
Fennel powder 1/2 tsp
Chilly powder 1/2 tsp
Fried grams 1 tsp
Salt 1/2 tsp
Curry leaves 10 pcs
Shallots 8 - 10 pcs
Tomato 1 optional
Red  chillies 5 pcs (tiny and gundu chilly variety)

Procedure:

Grind pepper, cumin, coriander seeds, Poppy seeds, fennel seeds, coconut grates, garlic pods, fried gram,  tamarind with 50 ml water to a smooth consistency.

Wash and peel the turmeric tubers.
Grate them.
Heat the pan with sesame oil 1 tbsp
Add mustard seeds to pop up.
add shallots, curry leaves and red chillies.
reduce the flame.
Saute until the shallots turn translucent.
Add asafoetida, fenugreek powder.
Saute for a while till the aroma releases.
Now add the grates.
No need turmeric powder.
The grates will enhance the colour and flavour.

Add red chilly powder.
Let the grates well fried.
Add 250 ml water and salt.
Allow boiling and bubbling for 10 minutes. 
Add sesame oil remaining.
Garnish with coriander greens.

Ready to have with hot steamed rice.



















Tuesday 15 May 2018

INCREDIBLE BEET JUICE


A glass of lovely ruby red beetroot juice helps in reaping all the nutrients., vitamins and minerals. It is low in fat, full of antioxidants,  Vitamin C and helps in the absorption of iron. Dr Saini suggests that it is good to have the beetroot juice one hour before breakfast every day to reap its whole benefits. but drink it fresh otherwise the nutritional value diminishes. 

The following incredible benefits are very well known to everybody.

It manages blood pressure very well.
It gives you a  radiant skin

It acts as a blood purifier.
They are rich in vitamin C.
It is good for detoxification.
It boosts energy instantly and stamina.
It is good for digestive system.
It  cures constipation
It lowers blood glucose levels.
                                                                                                                   -Courtesy: ND TV food


How to make this nutri-booster juice?

Ingredients:

Beetroots  grated 200 g
Organic cane sugar 1 tsp 
Honey 2 tbsps
Ice cubes 10 pcs
Homemade Rosewater  2 tbsps
Cold water 200 ml

Procedure:
Grate the washed and peeled beetroot.
Place cane sugar, honey rose water and grates and 300 ml water.
Blend for 15 seconds
Add 200  ml water.
Strain the juice.
We get 400 ml juice.
Throw ice cubes in each glass.
Fill with juice.

Yummy Beetroot juice is ready to enjoy.
Cheers!



Do check out!













Monday 30 April 2018

SUCCULENT WATERMELON CRUSH


Watermelons are packed with numerous nutrients and high water content. Summer is shooted up. So, we have to keep ourselves hydrated and refreshing throughout the day. Watermelon is not only tasteful but also very filling and healthy also. Watermelon fruit boasting of high lycopene content,  it is a good support for weight loss.

Moreover, the fruit is said to promote heart care, Kidney care, heat stroke relief and normalize the blood pressure. This fruit consists of 94% water, dietary fibers, lycopene, potassium and lot of nutrients. It also carries beta-carotene that has anti-aging properties that keep us active and young, It contains vitamin C to reduce cholesterol and keep the heart more secure. The phytonutrients present in the fruit maintains eye care. It cleanses and cools our body.
How to make succulent watermelon crush?

Ingredients:

Watermelon fruit 700 g
Lemon fruit a half
Ginger grates 1/2 tsp
Icecubes 20 pcs
Sugar 1 or 2 tsps optional

Procedure:

Cut longitudinally and crosswise 
take out the flesh out of the rinds.
In a blender, add melon chunks, sugar, ginger grates and lemon juice.
Blend slowly for a couple of minutes
Drop 4-5 ice cubes in each  glass 
Fill the glasses.


Now the succulent summer staple watermelon crush is ready to sip!
Cheers!





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