SUNBERRY GREENS/MANATHAKKALI KEERAI GREENS/WONDERBERRY GREENS/CHUKKUTTY KEERAI CHUTNEY/THUVAYAL

Best accompaniment to hot steamed Rice,  Idlies/Dosas and Oothappams.

The greens are very popular in Tamilnadu. It is well known for healing ulcer and mouth ulcer.

Ingredients assembled:

Fresh Sunberry greens/Black nightshade greens/Wonderberry greens/Manathakkali keerai/Karunchukkutty keerai one bunch
Groundnut Oil 1 Tbsp
Grated coconut 100 g or one bowlful
Fried gram 100g
Rock Salt 1/2 Tsp
Dried chillies 5-7 pcs (optional)
Tamarind one marble size
Jaggery small piece
Peeled Garlic 4 cloves
Asafoetida one pinch

Procedure:

Wash the greens thoroughly.
Pluck the young green leaves, flowers, and tender stems.
Chop them roughly using scissor
Heat the wok with one tbsp oil on medium heat.
Transfer the green leaves and saute on medium heat until the remaining water absorbed and leaves turn shriveled.
Add other ingredients one by one.
Saute to combine
Sprinkle asafoetida.
Turn off the heat.
Set aside to cool down.
Transfer the sauteed ingredients to the mixer jar.
Add 100 ml water.
Run the mixer @ high speed.
Grind the greens and other ingredients to a coarse-textured or fine-textured up to your choice.
I ground the coarse-textured chutney here

Green chutney is ready to have with hot steamed rice/Idlies/Dosas/Oothappams.
It goes very well with hot steamed rice topped with ghee.
Give a try!

Cooking time including preparation time: 20 minutes
Yield: 4 servings 2 liberal servings.

Visit us @ www.kongutraditionalrecipes.com for more information

SHRI GANESH POOJA SPECIAL SWEET KOZHUKKATTAIS

Kozhukkattai is a  sweet dumpling offered as special neivedyam  to Lord Shree Ganesha, the God of new beginnings and the remover of obstacles. Festival celebrations began yesterday and will continue for 10 days. There are several sweet versions and savory versions of preparing kozhukkattais. The most popular method is filling with grated coconut and jaggery into the rice flour dumplings that are being steamed and offered to Him as Neivedyam and served as Prasad to the devotees.

Ingredients that are needed:

Kozukkattai Raw Rice flour /Idiappam raw rice flour (Processed and available at grocery stores) 250 gms
Jaggery 200 gms
Cardamom seeds three or four.
Grated Coconut one bowlful 200 gms
Fresh ghee 50 ml
Boiling Water 200 ml

Kozhukkattai mould, we need. (available at stores)
Idli pot to steam the kozhukkattais.

Cooking time:  30 minutes with preparation time.

May Lord Ganesha bless you all and shower His grace on you, Dears!

SWEET APPAMS/FESTIVAL SPECIAL SWEET

SHRI GANESH CHATURTHI FESTIVAL SPECIAL SWEET

Ingredients, we need:

Raw rice 300gms
Jaggery 250 gms
Fresh Ghee 100 ml
Cardamom pods 5 pcs
Grated coconut one bowlful
Cooking soda 1/2 tsp

Optional ingredients:

Dry ginger powder 1/2 tsp
Nutmeg powder 1/2 tsp

Procedure:

Wash the rice thoroughly and soak in water for two hours.
Powder the jaggery 
Grind the raw rice by adding water little by little to dosa consistency.
(Smooth  batter)
Add Cooking soda and grind again for 2 seconds @ high speed.
Transfer the batter to the mixing bowl.
Add the powdered jaggery and mix well to combine both the ingredients.
Add Cardamom seeds powder, Nutmeg powder and dry ginger powder.
Mix well to get the flavours infused.
Heat the special appam pan. Pour 1/2 a tsp ghee into every pit.
ON medium heat.
Pour the batter into every pit using a spoon.
Cover and cook for five minutes on medium flame.
Open the lid and turn over the appams.
Let them cooked for 2 seconds.
Take off the appams and place on a dry plate.
Serve warm or hot.

Cooking time  2 hours  soaking time- cooking time 20 minutes
Yield: 4 servings.

A lovable sweet dedicated to Shree Ganesh!

Visit us @www.kongutraditionalrecipes.com for more details.

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.

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.

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.

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.

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.

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