Saturday 8 September 2018

AUSPICIOUS MOONG DAL HALWA

Moong Dal Halwa is a  delightful delicacy that captivates all our senses.  It just melts in our mouth. It leaves you craving more and more. 

Now onto the recipe:

This is a quicker version, you can follow.

Main ingredients:

Moong Dal 200 g
Sugar 200 g
Ghee 150 ml
Cardamoms 4 pcs
Take off the seeds and crush to a coarse powder
Pistachio 10 pcs to be chop as fine flakes.

Colouring agents and enhancer of divine taste:

Edible camphor 1/2 a pinch
Kaesar powders both orange and yellow half a pinch each

Procedure:







Grind the moong dal to a fine powder.
Heat the one tbsp ghee and roast the moong dal. Add one tbsp ghee
and roast on medium heat with quick saute to avoid burning.
Remove from the flame and set aside to cool down.
Bring the water  450 ml water to boil.
Add Kaesar powders and edible camphor
Add two tbsp ghee to the boiling water.
Transfer the dal powder and stir constantly
Add sugar.
Fold several times to get combined all the ingredients together.
add the remaining ghee and fold on low heat until the non-sticky mass and ghee separate all over the sides.
Add cardamom powder and mix gently.
Add Pistachio flakes in the separated ghee.
Serve warm.

Cooking time 15 minutes
Servings: 2.

Friday 7 September 2018

TRADITIONAL ONE POT MEAL-AUTHENTIC ARISIYUM PARUPPUM SAATHAM

Authentic Arisiyum Paruppum Saatham. 

Ingredients:

Par Boiled Ponni Rice 250 gms
Toor dal/Masoor Dal 100 g
Mustard seeds 1/2 tsp
Shallots 15 pcs chopped
Green Chilly 1 pc
Curry leaves 20-25 pcs
Tomato one diced
Mint Leaves a fistful
Groundnut Oil 1 tbsp
Cumin Seeds 1 tsp
Cloves 5 pcs
Cinnamon stick 2 inch
Turmeric 1/2 tsp 
Sambar Powder 1 Tsp
Rock Salt 3/4 Tsp
Mint greens, a fistful
Ghee to drizzle

Procedure:







Wash thoroughly and soak the rice and dal for 10 minutes.
Heat the cooker with OIl
Add mustard seeds to pop up.
Add cloves and cinnamon stick
Once they start to fry, add shallots,  slit green chilly and curry leaves and garlic cloves.
Saute for 2 seconds until the shallots turn translucent.
Add turmeric and sambar powder.
Reduce the heat to avoid burning.
Add tomato dices
Saute for another 2 seconds. 
Change the heat to the medium level.
Drain and transfer the rice dal contents.
Add salt
Add 500 ml water.
Rub the cumin seeds with your palms and Add Mint greens
Check the salt if needed add a little to adjust.
Close the lid and place the weight.
Pressure cook up to one whistle.
Simmer for 15 minutes.

Set aside to cool off its own.

Serve hot topped with ghee. We use generous pour!
Enjoy.

Wednesday 5 September 2018

CRUNCHY RAGI PAKODAS

Finger Millet is known as Ragi in Tamil. Ragi Pakora is crispiest and crunchiest snack and highly preferred during rainy days. It is a great combo with all one pot meals. It is the perfect match with hot Tea. 

How to make?

Ingredients what we need:

Finger millet flour 250 g
Fried gram 100 g to be powdered
Cumin seeds 1 tsp
Asafoetida one pinch
Coriander greens a fistful
Unsalted butter one tablespoon
Bellary onions 2 pcs  finely chopped  
Green Chillies 3 pcs 
Curry leaves fresh 20 pcs
Ginger grated 1 Tsp
Fennel seeds 1 Tsp
Cooking Soda 1/4 Tsp
Salt  3/4 Tsp
Oil to fry about 400 ml

Procedure:







Cooking Time 10 minutes
Yield: 4 servings.

In a mixing bowl, add finger millet flour,.
Grind the fried gram to a fine powder and transfer the fried gram flour into the bowl..
Add salt, cooking soda. asafoetida.
Mix the dry ingredients well.
Add unsalted butter and mix again.
Grind the green chillies and curry leaves to a coarse paste.
Add to the mixing bowl contents
Add water little by little and knead gently.
Rub the cumin seeds and add to the mix.
Add onion bits and knead again to combine together.
Add Fried gram and coriander greens
Knead well and bring all the ingredients together to a mass.
Heat the oil on a medium heat to a deep-frying temperature
Pinch a rough portion and press gently with thumb and drop carefully into the hot oil.
Allow deep-frying until the oil bubbles subside.
Take off the pakodas and place them on oil absorbent tissue paper.
Repeat the same process for the remaining dough.

An addictive crunchy snack for the rainy tea time. This is a traditional savoury of Kongu Cusine.

RAW BANANA PEPPER PORIAL

How to make this yummy Raw Banana Porial?

Cooking Time 10 minutes
one Raw banana is sufficient for two servings. You can multiply for more than two members accordingly.

Ingredients what we need:

One raw banana
Groundnut oil 1 tbsp
Green chilly 1
Grated coconut 1 tbsp
Mustard seeds 1 tsp
Shallots 10 pcs
Curry leaves 15-20 pcs
Salt 1/2 Tsp
Turmeric 1/4 Tsp
Pepper 3/4 Tsp
Coriander greens a fistful
Grated Coconut 1 tbsp

Procedure;





Wash the raw banana and Trim off the ends.
Cut into two halves
Shave the green skin
Chop into  thick slices
Peel off the shallots and chop them.
Heat the pan with Oil.
Add mustard seeds.
Once they start crackling, add shallots,  slit green chilly and curry leaves.
Add turmeric.
Saute until the shallots turn translucent.
Transfer the thick slices of Raw Banana.
Saute for 2 seconds on medium heat.
Sprinkle salt.
Splash some water.
Cover and cook on low heat.
Open the lid after two minutes.
Add chopped coriander greens, grated coconut.
Mix gently.
Sprinkle Pepper  1 tsp over the banana 

This porial is  yummy having a distinct flavour with a dash of pepper
powder goes very well with  Curd meal,  Sambar meal and other one-pot meals.





Saturday 1 September 2018

VAZHAIKKAI BAJJI/RAW BANANA FRITTERS

Traditional snack!

How to make?

Ingredients:

Raw banana Mondhan variety is used here.

Raw banana  a half
Besan flour  250 g
Raw rice 50 g
Red chilly powder 1/2 tsp
Salt 1/2 tsp
Cooking Soda 1/4 tsp
Asafoetida 1 pinch 
Water 200 ml
Groundnut oil to deep fry 400 ml

Procedure:




Wash the raw banana and trim off the ends.
Cut into halves.
Shave the skins and slice into 1mm thickness.
Add besan flour and rice flour into a dry mixing bowl.
Add red chilly powder, Cooking Soda and salt.
Sprinkle one pinch of asafoetida.
Mix well.
Add water little by little and mix into a batter.
Beat well to get a smooth and lump-free batter.
Dosa batter consistency is a must.
Heat the oil on a medium heat.
Dip the slices and drop into hot oil carefully one by one.
Allow deep frying until the oil bubbles subside and soundless.
Turn around the bajjies to fry evenly.
Take out the bajjies and place them on oil absorbent paper towels.

Hot and spicy bajjies are ready to enjoy in the rainy evenings of Monsoon season with hot tea.

Cooking time 10 minutes
Yield: 3 servings

SATISFYING THATTAI PAYIRU SAATHAM/COW PEAS RICE

Thattai Payiru Saatham/Cow Peas rice is our most popular and traditional dish of Kongu Folks. 

How to make?

Ingredients:

Cowpeas 50 g
Ponni Parboiled rice 200 gms
Groundnut Oil 2 Tbsps
Mustard seeds 1/2 Tsp
Cloves and small pieces of cinnamon sticks 3=5 pcs
Shallots 20 pcs peeled and chopped
Green chillies 2 cut into halves
Curry leaves 15-20 pcs
Turmeric powder 1/2 Tsp
Sambar powder 1 Tsp
Rock Salt 3/4 Tsp
Coriander greens a fistful (chopped)

Procedure:




Soak the rice and cowpeas for 30 minutes
Heat the pressure cooker with oil.
Add mustard seeds to pop up
Add cloves and cinnamon
Once they start spluttering, add shallots, curry leaves and green chillies.
Add Turmeric and Sambar powder.
Saute for a second.
Add tomatoes.
Saute again until the shallots turn transparent.
Transfer the soaked rice and lentils with 400 ml water.
Add salt and coriander greens.
Close the lid and place the weight.
Allow cook up to 5 whistles and simmer for 2 minutes.
Set aside to cool down.
After 15 minutes, open the cooker.
Yummy and perfect Thattai Payiru saatham /cowpeas rice is ready to have.
Top  up with One spoon of Sesame oil and mix with the rice and the taste is divine!
Do check out and leave feedback!

Cooking Time 1 hour.
Yield 2 persons.

Tuesday 28 August 2018

ZESTY CORIANDER SEEDS CHUTNEY

Coriander Seeds are well known in India as Dhania.  
coriander Seeds are brown coloured having a hollow cavity which contains the essential oil that lends a fantastic flavour to the curries and various dishes. The seeds and the greens are known for their medicinal qualities. In Ayurvedha it is highly recommended for stomach related problems and ease the digestion.  Also good for treating Diabetes,  cholesterol control,  Coriander seeds contain Vitamin C in considerable quantity and Vitamin A and various minerals like calcium,  Folic acid and the list of benefits are going high.
Source Google.

 This zestful chutney that is going very well with our idlies, Dosas and other south Indian breakfast-main dishes.

How to make?

Ingredients We need:

Coriander Seeds 1 Tablespoon
Shallots 15 pcs peeled and chopped
Garlic Cloves 5 pcs (Peeled)
Curry leaves 15-20 pcs
Tamarind a little amla size
Jaggery a small bit
Dry red chilly powder 1/2 tsp
Rock Salt 3/4 tsp
Tomatoes 3 medium size diced
Asafoetida 2 pinches
Groundnut Oil 2 tbsps

Procedure







Heat the oil on medium heat. Add Coriander seeds first.
Add shallots, curry leaves, Garlic 
Saute until the shallots turn transparent.
Add Tomato dices and saute until mushy.
Add tamarind, coriander greens and jaggery.
Saute for 5 seconds until the tomatoes well cooked and turn mushy.
Add salt and allow cooling.
Grind to a fine consistency.

Serve with Idlies and Dosas. 

Cooking Time 10 minutes.
Yield: 2 servings.

Monday 27 August 2018

FULFILLING FRIED EGG RICE

How to make this fulfilling Fried egg Rice?
It is a very easy recipe but a comfort meal. This method is taking away the Chinese egg fried rice. 

Ingredients what we need:

Pressure cooked rice (parboiled rice) 
250 gm rice+ 400 ml water cooked up to one whistle and simmer for 5 minutes. Set aside to cool down of its own.)
Eggs 4
Shallots 20 pcs
Green chillies 2 pcs
Curry leaves 20 pcs
Powdered Salt 3/4 Tsp
Cloves 4 pcs
lemon a half
Groundnut Oil 2 tbsps
Mustard seeds 1/2 tsp
Ginger grated 1 Tbsps
Coriander greens, a fistful

Procedure:








Heat the pan with groundnut Oil.
Add mustard seeds 
Then, cloves
Add shallots, curry leaves and halved green chillies and grated ginger.
Saute well until the shallots turn transparent.
Add yolks
Scramble for a few seconds. Add  1/2 tsp Salt and pepper.
Scramble and combine everything together.
Transfer the rice, coriander greens and the remaining 1/4 salt.
Several folds to perfect combining.

It is perfect for Lunch Packs
It is a fulfilling meal.

Cooking Time 10 minutes if you cooked the rice already.
Serves 2-4 members

Saturday 25 August 2018

SEERAGA SAMBA SARKKARAI PONGAL

SHREE VARALAKSHMI POOJA NAIVEDYAM/OFFERING

How to make this authentic Sarkkarai Pongal using Seeraga Samba raw rice?

Ingredients what we need:

Seeraga Samba 100 g
Moong dal 50 g
Jaggery 75 g
Fresh Ghee  25 g
Cardamoms 4 pcs
Cashews 4 pc
Raisins 8 pcs
Edible camphor Optional

Procedure:




Heat the pan with one tablespoon of ghee on medium flame
Roast the moong dal and rice until light brown.
Let all the grains coated with ghee.
Remove from flame and set aside to cool down to room temperature.
Transfer the roasted grains to the cooker.
Rinse one time.
Add 300 ml water and close the lid.
Place the weight and Cook up to one whistle on medium heat.
Simmer for few seconds.
Set aside.
Now let's make Jaggery syrup
Bring to boil 300 ml with jaggery.
Allow boiling and bubbling for 10 minutes.
We get sticky syrup. Turn off the heat.
Open the cooker and pour the syrup.
Stir well so as to mix the syrup with every ingredient.
Set aside to get Pongal consistency for 5 minutes.
Heat the tempering pan with 2 tbsps of ghee.
Fry the broken cashews and raisins until nuts get golden brown.
Transfer the fried items to the Pongal along with ghee.
You can add edible camphor (a tiny bit) to be crushed and added to enhance the flavour
MIx well.

Ready to offer!

We can make this super delicious sweet Pongal any special day
and enjoy!

Cooking Time 20 minutes            Yield: 4 servings







Wednesday 22 August 2018

EID SPECIAL-EXOTIC MUTTON BIRIYANI

EID MUBARAK!💐💐💐💐💐

This fascinating Mutton Biriyani calls for perfectly measured ingredients and well-practiced tricks. Aromatic indigenous spices play a crucial role in dishing out the nice Biriyani. Lemon lends this exotic Biriyani its tangy effect. Instead of meat chunks, we use small meat pieces.

The unique rice used in this Biriyani is Seeraga Samba  Rice. This rice is small grains similar to cumin seeds. Hence this name.  Cumin Seeds are called as Seeragam in Tamil.  The small ovular grains are harvested typically in August to January every year. It has a nice fragrance. Seeraga Samba fetches higher cost than all other variety rice grown in Tamil Nadu. Don't miss this delicious taste of this rice!

How to make the most perfect biriyani?

Ingredients:

Goat meat 400 gms
Seeraga Samba Rice Aged and non-parboiled (Raw) 300 gms
Ghee 2 Tbsps
Groundnut Oil 1 Tbsp
A fistful mint leaves
A fistful of Coriander greens
Ginger 25 gms to be grated
Garlic pods 2  to be grated
Lemon a half
Cinnamon Sticks 3 pcs
Cardamoms 4 pcs
Cloves 5 pcs
Mace 1 pc
Stone flower a half pc
Bay leaves 2 pcs
Star anise 2 pcs             
Nutmeg a half to be powdered
Dry red chilly powder 1/2 tsp
Fennel seeds 1 tsp
Turmeric 1/2 Tsp
Coriander powder 2 tsps
Cumin powder 1 Tsp
Pepper powder 1 Tsp
Tomato one to be diced
Water 350 ml
Rock Salt 1 Tsp
Curry leaves 15-20 pcs



Procedure:

Heat the wok with one tbsp ghee=groundnut oil mix and fry the Seeraga Samba Rice until creamy brown.
Set aside to cool down.
Rinse with water one time.
Add 350 ml water and set ready.
Wash the meat and drain.
Heat The pressure cooker with the remaining ghee=groundnut oil mix.
Add all the spices except nutmeg to the ghee mix and fry on low heat.
Add ginger and garlic grated
Fry until the nice aroma emanates.
Add turmeric and red chilly powder.
Transfer the meat. Add salt.
Saute until the meat pieces turn pale and shrivel.
Add coriander powder, cumin powder, Pepper powder and nutmeg powder.
Fold several times.
close the lid. Place the weight. 
Allow five whistles and remove from the flame Set aside to cool down.
Open the cooker. 
Add tomato diced and rice along with water
Squeeze lemon juice.
Add coriander greens and mint leaves.
Cover and cook up to only one whistle and simmer for five seconds.
Turn off the heat for 15 minutes.
Open the cooker and an irresistible bIriyani whiff emanates.
That's all.

Enjoy with Curd onion Pachadi.

Cooking Time 30 minutes
Yield two servings. If you need for more servings, you can multiply the measurements accordingly.

Friday 17 August 2018

SUKKUTY KEERAI KOOTU/ULCER-HEALING WONDERBERRY DAL




How to make delicious Sukutty Keerai Kootu?

Ingredients:

Wonderberry/Black Nightshade greens/Manathakkali Keerai/Sukkutty Keerai one bunch
Toor Dal/Masoor Dal 75 g
Chopped shallots 10 pcs
Green Chilly 1 pc-2 pc optional
Curry leaves 10 pcs
Grated coconut 4 tbsps
Cumin seeds 1 Tsp
Garlic pods 3 pcs
Groundnut Oil 1 Tbsp
Mustard Seeds 1/2 Tsp
Castor oil 1 Tsp
Turmeric Powder 1/2 Tsp
Rock Salt 1/2 Tsp
Water as required ( around 500 ml)

Procedure:

Cook Dal until soft.
Wash the greens thoroughly.
Pluck leaves and chop them.
Set aside.
In a mixer jar, add grated coconut, cumin seeds and 3 garlic cloves.
Add water 50 ml and grind to fine content.
Heat oil in a wok on medium heat.
Add mustard seeds to splutter.
Once they start spluttering, add shallots, split green chilly and curry leaves.
Saute until the shallots turn transparent.
Add !/2 Tsp Turmeric and greens.
Add Salt in this stage.
Cover and let them half cooked on medium heat.
Open the lid and transfer the cooked dal.
Add some water and stir well.
Let cooking for 10 minutes
Open and add ground coconut contents.
Allow boiling for another five seconds.

Delicious Sukkuty keerai Kootu is ready to enjoy.
This is one of the traditional version of making the sukkutty keerai Kootu. 
This is well-known for treating the mouth ulcer and entire digestive system.
We often make this kootu and enjoy with Hot steamed rice.
These greens are loaded with high profile nutrients.

Cooking Time: 20 minutes
Yield:  4 liberal servings















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