Sunday 12 August 2018

PACHAI PAYIRU KUZHAMBU

GREEN GRAM is a rich source of low-fat protein and water-soluble fibers. Its nutritional value is high. This dal is our all-time favorite and we do enjoy various smacking dishes.

This is one of the most delicious version,  we love to have often. 
It is an amazing kuzhambu that suits hot steamed rice and one spoon of ghee. We usually dry roast until golden brown and nice aroma smell and cook the whole lentil with tomato sometimes. This is a kid-friendly curry. We grind the green gram to a coarsely textured dal to cook quickly. It takes only 15 minutes to make. The only condition is not to cook in the pressure cooker.
The cumin seeds give fantastic taste to this kuzhambu. 

How to make?








Ingredients:

Unpolished Green gram is very popular in Tamilnadu and it tastes 
excellently when enjoyed with hot steamed rice topped with ghee.
We prefer this lentil here.

Unpolished Green gram 200 g
Medium size tomatoes 2 pcs
Shallots 10 to be chopped
Green chilly 1 pc
Curry leaves 10 pcs
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp 
Rock salt 1/2 tsp
Turmeric 1/2 tsp
Castor Oil 5 drops
Coriander greens (optional)

Procedure:

Dry roast the green gram on medium heat until nice aroma emanates and golden brown coloured.
Set aside to cool at room temperature.
Grind the lentils to coarsely textured.
Rinse the dal only one time.
Add 300 ml water and cook on medium heat. 
Add turmeric and castor oil.
Castor oil works well to cook the dal fast and soft.
It takes 10 minutes to cook the dal mashy.
Add diced tomatoes.
Add salt.
Heat the pan with oil.
Add mustard seeds and cumin seeds to fry.
Add shallots, green chilly and curry leaves.
Saute until the shallots turn transparent.
Transfer the dal contents to the pan.
Stir well to combine all the ingredients together.
A perfect companion to the hot steamed rice with one spoon of ghee.
It goes very well with chappatis, warm naans and rotis.

Saturday 11 August 2018

AADI VELLI SPECIAL SARKKARAI PONGAL-OFFERING TO SHRI AMMAN

Aadivelli is a special Pooja day on every Friday of Aadi month. Amman, the Universal mother is worshipped by Women with liting ghee deepams and special offering with Sarkkarai Pongal,/Payasam.

Bamboo rice is loaded with rich nutrients including fiber and protein. It is believed that this rice has a low glycemic index compared to other rice variety,  hence it is considered to be a good option for diabetics. It has no fat and rich in vitamin B. It is termed as Moongil Arisi in Tamil.  This rice tastes similar to wheat.

*BAMBOO RICE IS REALLY THE SEED, PRODUCED BY A FLOWERING BAMBOO AT THE END OF ITS LIFESPAN. THIS IS NOT LIKE A ORDINARY RICE HARVEST. *

Higher protein content compared to normal rice and wheat.
Controls Joint Pain, Back pain and rheumatic pain.
Lowers cholesterol.
Good source of vitamin B6
Has high anti-diabetic properties.
Studies conducted on the Kani Tribes in Kanyakumari Forests have shown that they consume bamboo rice for its fertility-enhancing properties.
                                                                                          Courtesy-google

Bamboo rice has the unique chewy taste similar to an unpolished rice.

So we choose to make this miraculous bamboo rice as the main ingredient for Sarkkarai Pongal. Give a try!


How to make:








Ingredients

100 gm Bamboo rice
50 gm Moong Dal
75 g Jaggery
Ghee 25 ml
Cashews 10 pcs
Raisins 10 pc.s
Cardamom 5 pods
Edible camphor a tiny bit


Procedure:

Wash the rice and moong dal thoroughly and soak them on water for half an hour.
Pressure cook until 5 whistles and simmer for five minutes on low heat.
Turn off the heat and leave it for cooling.
Dissolve Jaggery in boiling water until the sticky and thick syrup.
It will take 5-8 minutes under high flame. But medium heat is always preferred.
Now open the lid of the cooker and check the consistency of cooked rice contents.
It will be a thick porridge consistency.
Add jaggery syrup and stir well.
Add edible camphor, cardamom seeds powder.
Fry the broken cashews and raisins in 2 tbsps ghee until golden brown and transfer all the nuts and raisins along with ghee.
Finally, add little ghee to glistening appeal and taste.
Serve hot or warm.
It will well settled after cooling at room temperature.




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Wednesday 8 August 2018

SALUTED AJWAIN SEEDS RASAM

The traditional version of Rasam! This rasam has a distinct flavour and delicious to eat with hot steamed rice or drink as a soup. An Array of spices infuse together to form a unique aroma. 

Cooking Time 30 minutes
Yield four servings

How to make this hot spicy Rasam?














Ingredients:

Pressure-cooked Toor Dal or Masoor Dal 50 gms with 300 ml water+1/2 tsp Turmeric Powder+ 8-10 drops of Castor Oil up to 3 whistles on medium heat.
Roasted Cumin Powder 1/2 Tsp
Coarsely ground Pepper Powder 1/2 Tsp
Ajwain Seeds Powder 1/2 Tsp
Asafoetida one Pinch
Jaggery Powder optional 1/2 Tsp
Rock Salt 1/2 Tsp
Curry Leaves 15 pcs
Fresh Coriander Greens a fistful to be chopped
Mustard seeds 1/2 Tsp
Sesame Oil 1 Tbsp
Whole Ajwain seeds 1 Tsp
Cow ghee 1 Tsp
Garlic pulses 3 to be grated
Red Tomato 1 to be finely diced
Tamarind one small lemon sized to be soaked in 5o ml water
for 15 minutes
Dry Red chilly 1 pc

Procedure:

Pressure cook the dal with 300 ml water+Turmeric powder 1/2 Tsp+Castor Oil 8-10 drops up to 3 whistles on medium heat.
Set aside to cool down.
Meanwhile, we assemble every ingredient on the table.
Take the tamarind extract.
Grate the garlic pulses
Dice the Tomato.
Chop the coriander greens
Now Remove the lid and transfer the mashy dal contents to the mixing bowl.
Add cumin, Pepper and Ajwain Powders
Mix well to infuse all the flavours into the Dal mixture.
Now, heat the wok with Oil on medium heat.
Add mustard seeds to crackle
Once they start to crackle, add red chilly and curry leaves.
Reduce the flame to low.
Sprinkle asafoetida.
Add tamarind extract and tomato dices.
Allow boiling until the tomato cooked mashy.
Add salt and jaggery powder.
Transfer the dal contents.
Then Garlic grates
Coriander greens.
There are two conditions that are to be adhered to while making Rasam. One is the tempering and the other is observing when to remove the rasam from the flame. Do bear it in mind that we have to turn off the heat when the rasam starts to frothing. and about to start boiling. This will lock the perfect flavour and nice aroma.
Turn off the heat when rasam starts to boil with froth all over the sides of the wok.
Heat a tempering pan with ghee.
Add Whole Ajwain seeds to fry.
Once they start frying, remove from the flame and transfer the contents to RAsam.
Rinse with little rasam and transfer to the Rasam again.

Now the Vibrant Ajwain Seeds Rasam is ready to enjoy!
Have it as a soup or have it with hot steamed rice. Both are very delicious. Good for weight loss. Rasam is loaded with health properties. Good for acidity. Treats indigestion issues well and keep the entire digestive system at bay.



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Saturday 4 August 2018

ADDICTIVE OLAPAKODA/RIBBON MURUKKU/OTTU PAKODA

Monsoons are just incomplete without these crispy delicate ribbons.
The crispy and crunchy treats are the perfect companion to the hot cup of tea or coffee on rainy evenings.

How to make?

Ingredients:

Raw rice flour 300 g
Fried gram flour 100 g
Water 200 ml
Warm ghee 2 tbsps
Powdered salt 3/4 tsp
Red chilly powder 1 tsp
Asafoetida 2 pinches
Ajwain powder 3/4 tsp
Sesame seeds 1 tbsp
Groundnut Oil to deep fry

Procedure:












In a mixing bowl, add raw rice flour.
Grind the fried gram to a fine powder and add to the raw rice flour.
Add red chilly powder, asafoetida, salt and ajwain powder.
Mix well.
Add one tbsp ghee and mix well.
Add sesame seeds.
Add 200 ml water little by little.
Knead into a dough.
Add another tbsp warm ghee and knead again to a fine,
soft and nonsticky mass.
Heat the oil to a deep-fry temperature. If you drop a bit of dough into oil, it will come up and move fast, the temperature is perfect to deep fry.
Smear the inside of the murukku press with the ribbon hole plate with oil or ghee.
Now fill the portion of dough to the 3/4 th level.
Just hold the press over the hot oil above five inches height.
Squeeze the dough into ribbons.
Medium heat is a must.
Allow deep-frying and flip over to fry both sides evenly.
Take out and drain the oil 
Collect them on absorbent papers.
Repeat the same process for the remaining dough.
Five batches approximately have to be deep-fried.

Store in an airtight container to retain the crispiness.
Enjoy the rainy and cool evenings with your hot steamed Tea/Coffee and addictive Olapakoda.

Cooking Time 30 minutes.
Yield: Four servings.

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Thursday 2 August 2018

WELL-SEASONED COCONUT RICE

ADI PERUKKU FESTIVAL SPECIAL CHITHRANNAM

This variety rice is more popular in our region.  The Delectable Coconut Rice is prepared using the fresh coconut grates, perked up with our traditional tempering of mustard seeds, shallots, green chillies, curry leaves and coriander greens.  The subtle flavour of cloves making it more enjoyable. The cashews can be roasted and added to this rice make richness. But it is purely optional. This method of cooking this rice is one of the traditional ways of Kongu Nadu Folks.  They make this rice during the Adiperukku festival that falls on 3rd August 2018 as one of the variety rice offered to mother nature (water resources like river well and Ponds.)
This is one of the variety rice prepared and served in the feast of Bangle Ceremony occasions.  

This rice is prepared and offered as prasad in temples.

How to make?

Ingredients:

Pressure cooked parboiled rice  200gms
Grated fresh coconut 100 gms
Shallots 20 pcs chopped
Green Chilly 1 (Optional)
Curry leaves 10 pcs
Ginger grates 1/2 tsp
Whole Urad Dal 1 tsp
Split Chana Dal 1 tsp
Asafoetida one pinch
Coriander greens finely chopped a fistful
Groundnut Oil 1 tbsp
Mustard seeds 1/2 tsp
Powdered salt 1/2 tsp


Procedure:

Wash and soak the parboiled rice 200 gms for 10 minutes.
Pressure cook the rice adding 600 ml water and allow cooking up to 3 whistles. Set aside to cool down.
Open the lid and set to cool for some time.
Heat the wok with oil.
Add mustard seeds to splutter.
Once it starts to splutter, add whole urad dal and split chana dal.
Saute for a few seconds on medium heat until golden brown. 
Add shallots, curry leaves, grated ginger and green chilly,
Saute until the shallots turn transparent.
Add Asafoetida and grated coconut.
Saute until the coconut grates turn creamy coloured and dry.
Now add salt and mix well.
Add the cooked rice and coriander greens and mix well to combine all the ingredients together.

Yummy coconut rice is ready to serve.
Serve hot or warm.

Cooking Time: 10 minutes if we have ready cooked rice.
otherwise 25 minutes.
Yield: 2 servings. You can multiply the measurements as per your need.










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Sunday 29 July 2018

HOT TAMARIND RICE/KATTUCHORU

Popular Variety Rice as KATTU CHORU.

Traditional rice.  A whole bunch of spices and Sesame oil lend themselves to make this tangy and tasty rice. A popular temple meal offered as Temple Prasadam. This meal is the most preferred option of a pack-food for travelling the long journey to the temples of Tamilnadu.
Simple yet delicious!


How to make this hot tamarind rice?

Ingredients:

Pressure cooked rice( 250 gms of Parboiled rice)
Tamarind, a gooseberry size (soak in 50 ml water for 15 minutes)
Asafoetida 2 pinches
Dry roasted fenugreek seeds Powder 1/2 Tsp
Shallots peeled and chopped 30  pcs
Garlic pulses 6-7 pcs
Curry leaves 20 pcs
Dry Red chillies 6-7 pcs
Turmeric powder 1/2 tsp
Sesame OIl cold pressed 2 tablespoons
Mustard seeds 1/2 tsp
Rock Salt 1/2 Tsp
Fresh Coriander greens  a fistful
Whole urad dal 1 tbsp
Chana dal 1 tbsp

Procedure:

Pressure-cook the washed and soaked in water for 10 minutes on medium heat upto 3 whistles and simmer for 2 minutes.
Set aside to cool down.
Heat the oil in a wok on medium flame.
Add mustard seeds.
Once it starts to crackle, add urad dal and chana dal.
Add shallots, Garlic, red chillies and curry leaves.
Saute until the shallots turn transparent.
Add turmeric, asafoetida and fenugreek powders.
Saute once again for a couple of seconds. add the tamarind extract and salt.
Let it boil until the oil separates and the contents get thicken.
Turn off the heat. The heat of the wok is just sufficient to proceed further.
Transfer the cooked rice and fold several times to combine every ingredient together.
Finally, garnish with coriander greens.

 Done!

This is one of the familiar variety of rice.  This is an excellent packing meal for the long travel in the olden days. Its taste is supreme for three days. so it is known as kattu choru.


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Thursday 26 July 2018

TRADITIONAL TENDER MUTTON KUZHAMBU

The traditional version of the Tender Mutton kuzhambu is unique to offer at your breakfast and dinner table. The red meat when cooked with myriad spices results in a Tender and delightful treat.
Discover the simple tricks to acquire delicious and tender meat delicacy without marination. This is our regional speciality.


How to make this mind-blowing tender Mutton Curry Kuzhambu?

Cooking Time: 30 minutes
Serving 4 liberal servings


Ingredients:

Goat Meat 500 gms
Shredded Coconut 5 tablespoons
Shallots 40 pcs
Curry leaves 25 pcs
Green Chilly 1 pc
Bay leaves smaller sized 2 pcs
Cinnamon sticks 4 pcs
Mace 1 pc
Cardamom pods 2 pcs
Cloves 5 pcs
Star Anise 1 pc
Poppy Seeds  1 Tsp (Soaked in 5 ml water for 15 minutes)
Fried gram 1 tsp
Rock Salt 3/4 Tsp
Dry roasted coriander seeds powdered 2 tsps
Dry roasted cumin seeds powdered 1 tsp
Pepper Powder coarsely ground 1 tsp
Garlic grated 1 tbsp
Grated Garlic 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Groundnut Oil 2 tbsps
Fennel seeds 1 tsp
half a tomato diced
Coriander leaves a fistful

Procedure:

Assemble the ingredients- Grated coconut, Poppy seeds with water, Fried gram 100 ml water in a mixer jar.
Grind at high speed to get fine coconut contents.
Wash the goat meat thoroughly.
Drain completely.
Heat the Pressure Pan with oil.
Add Fennel Seeds to fry.
Spices next.
Saute for a second on medium heat.
Add shallots, curry leaves and green chillies.
Saute for a couple of minutes until the shallots turn transparent.
Add diced tomato.
Add turmeric and red chilly powder.
Add Goat meat.
Saute until the meat turns shriveled and pale.
Add coriander cumin and pepper powder mix and rock salt.
Saute again.
Add ground coconut contents and 200 ml water
Stir well to combine everything.
Cover and place the weight.
Cook on medium heat up to five whistles.
Set aside to cool down completely.
Open the lid and stir well.
Turn on the heat and Add coriander greens.
Mind-blowing Mutton curry kuzhambu is ready to enjoy!
It goes pvery well with Idlis, Dosas, Uthappams, Chapatis, Rotis.






Monday 23 July 2018

EVER-CRAVING SWEET BOONDIS

We can't resist the craving for Sweet Boondis or Boondi Laddu especially during Diwali celebrations and special family occasions.

Sweet Boondis are popular sweet in our nation. Boondis are deep-fried to softly textured droplets sweetened with sugar syrup and flavoured with edible camphor and cardamoms.

Cooking Time 30 minutes
Yield: 5 servings
Do refer the video for the procedure.




Ingredients:

Besan Flour 500 gms
Water 200 ml for batter-preparation
Water 200 ml for sugar syrup preparation
Edible camphor one pinch
Cardamoms 8 pcs to be crushed
Fresh ghee 50 ml
Kaesar Powder one pinch
Cashews 8 pcs
Raisins 20 pcs.

Procedure:

Mix the besan flour with water to get thick and runny batter.
Mix well till no lumps remain.
Heat the Oil to the deep-frying temperature.
We use special perforated large soon to make boondis here.
Apply some ghee over both sides of the spoon to get fine droplets.
Just drop a tiny batter into the oil to check the perfect deep-frying temperature.
If the batter drop comes up immediately on the top, the oil is ready.
Hold the spoon 4 inches above the hot oil and pour a bowlful batter.
The droplets are falling into the oil.
Once the oil is full of droplets of the batter, take out the spoon and wash and wipe with a cloth.
Smear ghee both sides of the spoon.
Set aside.
Now the droplets deep-fried to the softy textured tiny balls.
Don't allow to fry crispy.
Once oil bubbles cease to a minimum, take out the boondis and collect on an absorbent paper.
Repeat the same process for the remaining batter.
Medium flame throughout the process.
Boondis are ready.
Now we have to make sugar syrup to one string consistency.
Heat the sugar with water in a separate wok.
Add Kaesar powder one pinch
Let the sugar dissolves and boiled to one string consistency.
Turn off the heat.
Add boondis now.
Mix well to coat the sugar syrup to all boondis.
Add ghee and mix gently.
Set aside so that all boondis absorbed sugar syrup and ghee and turn more soft and sweetened.
Heat the tempering pan and fry cashew bits and raisins.
Transfer the contents to the boondis.
Add edible camphor and cardamom seeds coarse powder.
Mix gently.

Now very nice Sweet Boondis are ready to relish!
Thank you Dears.

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Wednesday 18 July 2018

CLASSICAL GARLIC COUNTRY CHICKEN FRY

The aroma of roasted garlic in melted butter in the Chicken Fry is so captivating with its powerful notes that is a flavour booster in the Curry. It has the power to liven up any meal and treat most common ailments. 

Garlic treats heart ailments. It is a  blood purifier.  It lowers cholesterol levels. It regulates blood pressure and blood sugar levels, It has antifungal and antibacterial properties.

How to make?

Ingredients:

Country Chicken  1/2 kg
Shredded coconut half
Shallot 30 peeled off and chopped
Green Chilly 1 split
Curry leaves 25 pcs
Tomato half
Poppy seeds 1 tsp soaked in water
Mace 1 pc
Cinnamon sticks 2
Star anise 1
Bay leaf 1
Ginger grates 1 tbsp
Garlic pods 10 pc grated
Butter 1 tbsp
Fennel Seeds 1 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp 3/4 tsp
Dry roasted Coriander powder 2 tsps
Roasted cumin seeds 1 tsp
Pepper powder 1 tsp
Coriander Greens a fistful finely chopped
Fried gram 1 tsp
Nutmeg powder 1/2 tsp

Cooking Time 20 minutes
Yield 4 servings

Procedure:

Wash the country chicken thoroughly.
Drain the chunks.

Grind the following to get a nice textured mixture:

Dry roasted Coriander Powder
Dry roasted Cumin Powder
Pepper Powder
Poppy seeds 1 tsp soaked in 5 ml water for 10 minutes
Shredded half a fresh coconut
Fried gram
Ginger grated 1 tsp
Water 100 m.
Set aside.

Heat the Pressure Pan with Groundnut Oil
Fennel seeds to crackle.
Add shallots, Split Green Chilly, Curry leaves, Bay leaf, Star Anise, Mace and Cinnamon sticks.
Saute until the shallots turn transparent.
Add Turmeric and Red Chilly Powder.
Let them mix.
Add Chicken Chunks, Tomato sliced.
Saute on medium heat until the chunks turn pale and shriveled.
Add ground masala paste.
Let the paste roasted on medium heat.
Add Rinsed water.
Cover and cook on medium heat.
Place the weight and cook up to 3 whistles.
Wait till the entire pressure release for 15 minutes.
Open the Pressure pan and cook until the entire water contents get evaporated.
Heat the separate pan with one tbsp unsalted Butter.
Once the butter melts completely, add garlic grated.
Let garlic grates get golden brown colour and crispy
Add 1/2 tsp Nutmeg Powder.
Now, transfer the cooked Chicken chunks with masala to the pan.
Garnish with coriander greens finely chopped.
Let them get final sauteing on medium heat for 2 seconds

The ultimate Garlic Country Chicken is ready to enjoy.















Visit us @ kongutraditionalrecipes.com for more information.
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Monday 16 July 2018

DELIGHTFUL IDLI UPMA



Idli Upma is a simple and pretty easy recipe with a smart play of flavours involved in making this healthy yet scrumptious snack.
While Onion, red chillies, Asafoetida, Curry leaves, Coriander greens, Ginger set off the inviting smell that is irresistible, the generous pour of Sesame Oil and lemon juice makes it a delectable treat. 
We can make this classic treat with some leftover idlis.  We can transform them into a spectacular treat to experiment with. Spruce it up with a few roasted cashew nuts to make more crunchy and rich.

Cooking Time 20 minutes
Yield 2 servings

Ingredients:

8 Idlies.
Bellary onion, finely chopped 1 pc
Dry red chillies split 4 pcs
Cutty leaves 10 pcs
Coriander greens, a fistful
Turmeric 1/2 tsp
Mustard seeds 1/2 tsp
Groundnut oil 1 tablespoon
Sesame Oil 1 tbsp
Lemon, a half
Asafoetida one pinch
Whole urad dal deskinned 1 tsp (optional)

Procedure:

Spray some water on Idlies to absorb.
Pour 1 tbsp of Sesame Oil over Idlies.
Crumble idlies.
Heat the Oil in a wok on medium flame.
Add mustard seeds. Once they start to crackle, add Urad dal, Onion, split Red Chillies, Curry leaves and Asafoetida. Saute until the Onion turns transparent. Transfer the crumbled Idlies.
Squeeze the lemon juice.
Reduce the flame to a low level.
Fold the ingredients several times to combine.
Add chopped Coriander greens.
Turn off the heat.

Idli upma is ready to have. It can be enjoyed as an after-school snack to kids. It goes very well during rain showers of Monsoon.
Visit us @ www.kongutraditionalrecipes.com for more information.

Saturday 14 July 2018

MONSOON TEA-TIME NACK- MINT BONDA

MINT BONDA is a popular tea time snack, especially during monsoon days. While we enjoy the spell of rain showers, we also get busy to find out the suitable snack to pair with.. The hot bondas teamed with hot tea seem to be suitable fried snacks.

Preparation Time+Ccooking Time: 20 minutes
Yield: 15 bondas out of this measurement of ingredients.

Ingredients:

Raw rice flour 100 gms
Besan flour  200 gms
Asafoetida one pinch
Salt 1/2 tsp
Cooking Soda 1/2 tsp
Green chilly 1(optional)
Bellary onion chopped
Mint greens half a bunch. washed and chopped roughly.
Water 100 ml
Groundnut Oil 500 ml to deep fry

Procedure:



Mix the raw rice flour, besan flour, asafoetida, cooking soda, salt and water together.
Add the wet ingredients such as green chilly, Bellary onion, Roughly chopped Mint greens.
Mix to combine well.
Heat oil in a wok on medium flame.
Test the Oil till the point of temperature where a drop of batter comes up.
Now drop a spoonful of batter into the hot oil gently.
Repeat the same up to seven or eight per batch.
Let them deep-fry until the oil bubbles reduced to the minimum and to the pleasant golden brown colour.
Collect the bondas on absorbent tissue paper.
Serve hot with Tea.

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