Friday 5 October 2018

MILKY RIDGEGOURD GRAVY (HD VIDEO)

Ridge gourd gravy is one of the favorite accompaniments to the hot steamed rice. 

How to make?



Ingredients:

Young Ridge Gourds 400 gms
Shallots 15 peeled and chopped
Green Chillies 2 pcs slit
Curry leaves 20-25 pcs
Coriander greens a fistful
Groundnut Oil 1 tbsps
Mustard seeds 1/2 tsp
Rock Salt  3/4 Tsp
Turmeric 1/2 Tsp
Boiled milk 50 ml
Cumin Seeds 1 Tsp

Procedure:

Wash the ridge gourd thoroughly.
Scrape the ridges and hard skin.
Chop them into cubes.
Heat the pan with Groundnut OIl.
Add mustard seeds to crackle.
Once they start to crackle, add shallots, slit green chillies and curry leaves.
Saute until the shallots turn translucent.
Add turmeric.
Transfer the veggie to the pan.
Add salt. 
Sprinkle some water.
Cover and cook for 5 minutes on medium heat.
Rub the cumin seeds and add to the cooked veggie.
Add Coriander greens.
Stir to combine.

Set aside to cool down.

Transfer the contents to the mixer Jar.
Blend to a coarse paste. 
Don't add water.
Transfer the cooked contents to the serving bowl.
Pour the milk and mix gently.

Now the Milky Ridge gourd gravy is ready to have with the hot steamed rice.

Happy cooking! 

Cooking Time: 20 minutes
Yield:4 servings











Thursday 4 October 2018

ULTRA TASTY ONION CHUTNEY

This unique version enhances the taste of main dishes like Idlies, Dosas and Oothappams and took them to another level. It fulfills all the flavor profiles.

How to make this tasty chutney that goes very well with almost everything?

Bellary onions peeled and chopped 3 pcs
Dry Red Chillies 3 pcs
Young and fresh Curry leaves 50 pcs
Garlic Cloves 6 pcs
Tomato medium size one
Asafoetida 2 pinches
Powdered rock salt 3/4 tsp
Dry roasted Groundnuts a handful
Tamarin. a marble size
Jaggery, a small bit
Groundnut Oil 3 tbsps

Procedure:



Fry all the ingredients in groundnut oil until the onion turns transparent and tomato cooks mushy.
Set aside to cool down.
Grind to a coarse paste.
No need of water.

That's it!

Cooking Time 10 minutes
Servings 4.persons

Tuesday 2 October 2018

POTATOES PEPPER ROAST

How to make this incredible Potato Roast?




Ingredients:

Potatoes baby or medium sized 500 g
Water 250 ml
Salt 3/4 Tsp

Bellary onion 1 finely chopped
GReen chillies 2 finely chopped
Curry leaves 20 pcs
Groundnut Oil 2 tbsps
Grated Ginger  1 Tsp
Grated Garlic 1 tsp
Pepper  1 tbsp
Mint leaves finely chopped one handful
Turmeric 3/4 tsp
Asafoetida 2 pinches
Mustard Seeds 1/2 Tsp
Red chillies whole 3-4 pcs
Salt 3/4 tsp

Procedure:

Wash the potatoes thoroughly.
Pressure cook the potatoes with 250 ml water and 3/4 tsp salt up to 3 whistles on medium heat.
Set aside to cool down. Peel the skins.
Season with mustard seeds, onion, green chillies curry leaves, asafoetida. and turmeric. and whole red chillies a fistful mint leaves.
Roast the potaotes on low heat for five minutes.Final touch with mint leaves and pepper powder.

If you want to add red chilly powder or more pepper it is upto your choice.

A perfect side dish to Curd rice and other onepot meals and chappaties, Dosas and Pooris.

Cooking time 25 minutes
Yield 4 servings

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





Procedure:

KONGU TOMATO GRAVY/THAKKALI KUZHAMBU






This is the Super-hit Tomato gravy we quite often make to pair with Idlies, Dosas, hot steamed rice. Country tomatoes have an excellent taste to die for.  Why not you try this easy and most delicious gravy for  Idlies, Dosas and even for Chappathis and Pooris?




How to make?

Ingredients :

Country Tomatoes 1/2 Kg
Mustard Seeds 1/2 tsp
Groundnut Oil 1 tbsp
Rock Salt 3/4 Tsp
Shallots 20 pcs chopped
Dry roasted Fenugreek seeds powder 1/2 Tsp
Asafoetida 2 pinches
Turmeric 1/2 Tsp
Red Chillies 5-6 pcs
Coriander greens one handful chopped
Curry leaves 20 pcs
Cane sugar 3/4 Tsp to balance the tanginess
of Tomatoes

Procedure:

Heat the pan with Groundnut Oil on medium heat.
Add mustard seeds to pop up.
Once they start to crackle, add shallots, red chillies and curry leaves.
Saute until they turn translucent.
Add Turmeric, Asafoetida and Fenugreek powder and saute for two seconds.
Add Tomato dices.
Saute until they turn mushy.
Add Salt and Cane Sugar powder.
Cover and rest for 5 minutes on low heat.
Turn off the heat.
Garnish with finely chopped coriander greens

Ready to enjoy with Main dishes such as Dosas, Idlies, Steamed rice
It matches with sandwiches, Chappathis and Pooris.

Give a try!

Cooking Time 20 minutes
Yield: 4 servings

Visit us @ Kongutraditionalrecipes.com for more recipes and information.

Wednesday 26 September 2018

ESCULENT POTATO KOOTU FOR POORIS

An excellent and perfect fit side to Pooris. 

How to make this esculent Potato Kootu for Poori?

Ingredients:

Split Chana dal 50 g
Potato 250 g
Medium sized Tomato
Fennel seeds 1 Tsp
Green Chilly 1
Bellary onion one
Mustard seeds 1/2 Tsp
Groundnut Oil 1 tbsp
A few mint leaves
Grated ginger 1 tsp
Rock salt 3/4 tsp
Curry leaves 10 pcs
Coriander greens a fistful
Turmeric 1/2 Tsp

Procedure:




Chop Onion
Shave the skin of potato wedges
Chop the tomato
Wash the dal thoroughly and add 200 ml water and potato wedges.
Add Turmeric and salt.
Pressure cook up to one whistle and turn off the heat.
Heat the tempering pan with Oil.
Add mustard seeds to splutter
Followed the fennel seeds.
Add onion, green chillies and curry leaves.
Saute for a few seconds until the onion turns translucent.
Add tomato dices and saute again.
Transfer the cooked dal with water excluding the cooked potato wedges.
Chop the potato into chunks and add to the dal.
Finally, add  Coriander greens and Min greens.

Now the delicious Potato kootu is ready to enjoy with fluffy Pooris.

Cooking Time 20 minutes
Servings for three persons

Tuesday 25 September 2018

NUTRIBALLS/PEANUT LADDU/SHAKTHI LADDUS

Another traditional sweet delicacy from Kongu Cusine.





How to make it?

INGREDIENTS :

Groundnuts 500 g
Almonds 50 g
Cashew nuts 50 g
Sesame seeds 50 g
Cardamoms 8-9 pcs
Dry ginger 2 inches
Nutmeg 1/2 pc
Fresh Ghee  2 Tbsps
Jaggery  400g

Procedure: 

Dry roast the almonds and cashews on medium heat.
Take out the roasted nuts and place them on a dry plate.
Dry roast the sesame seeds until they pop up with a nutty aroma.
Collect them on the dry plate that contains roasted nuts.
Dry roast the groundnuts and place them on another dry plate.
Set them aside to cool down to room temperature.
Rub the groundnuts to get rid off the skins.
Just blow the air to remove the skins.
Transfer the nuts and sesame seeds to the mixer jar.
Add dry ginger powder, Nutmeg powder, and crushed cardamom.
Run the mixer @ high speed for 5 seconds.
We get a coarse-textured powder.
Transfer the powder to the mixing bowl.
Break the jaggery into small pieces and grind it to a powder.
Transfer the jaggery powder to the mixing bowl that contains nut powder.
Now, pour 2 tbsps of ghee and mix well.
Take a small portion of the powder-mix and hold tight and make balls
Repeat the same for the remaining powder-mix.
We will get 25 balls packed with nutrients and high protein.
Good for health. Good for pregnant and lactating mothers.
Good for patients. Good for children.
give a try.
Easy to make.
Quick mode
Cooking time: 20 minutes
Yield 25 balls out of this measurement of ingredients.
You can multiply the ingredients according to your needs.

Visit us @ kongutraditionalrecipes.com for more information.

Monday 24 September 2018

BELOVED FLUFFY POORIS





No family occasion days can be complete without these fluffy pooris.  Pooris - Potato kootu is the all-time beloved combination across Tamilnadu. This food is indelibly associated with the wedding feasts of Tamil Nadu.

How to make his fluffy Poori?

Ingredients:

Wheat flour 200 g
All purpose flour or Maida 200 g
Semolina 1 tbsp to be soaked in water
Salt 1/2 Tsp
Sugar 1 Tsp
Groundnut oil or any cooking oil 1 tbsp
Coconut oil 2 Tsps
Hot water 125 ml
Groundnut Oil to deep fry 400-500 ml

Procedure:

Add wheat flour and all-purpose flour in a mixing bowl.
Add sugar and salt.
Dry mix well.
Pour 1 tbsp  Groundnut Oil.
Mix well.
Add hot water little by little and knead to combine all the ingredients to a mass.
Pour 2 tsps of Coconut oil and knead again to get a non-sticky and soft dough.
Cover and rest for half an hour.
Divide the dough into equal portions.
Make balls and place on a dry plate.
We use Poori press for fast work.
Smear the palm with a drop of oil and make perfectly round balls.
Smear a few drops of oil on the surface of the Poori Press.
Place a ball on the center and press gently.
Take off the flatbread and lower into hot oil.
Deep fry the bread into a puffed poori.
Just hold the Poori against the hot pan for one second to drop the excess oil.
Place the Poori on a dry plate.
Repeat the same procedure for the remaining dough balls.

Fluffy Pooris are ready to enjoy!

Cooking Time 45 minutes including preparation time.
Yield:  2 liberal servings.

Visit @ www.kongutraditionalrecipes.com for more information.

Saturday 22 September 2018

WHOLESOME CHICKPEAS






We are tracing the foods that are fit with our daily diet and at the same time satisfying the taste buds. There are a lot of healthy reasons to consume these chickpeas.  They are loaded with  Calcium, iron, phosphorous, fibre, potassium and folic acid and manganese.  One of the best vegetarian source of protein. 
They are good for diabetic patients.
Good for our heart and cholesterol levels.
Guten free.
Low in fat and enriched with dietary fibre that aids easy digestion.
It is the best choice for the weight-loss diet.
It has a considerable satiety value that keeps us full and satiated for a long time,  stopping the mid-meal cravings. 

A magical nutritious evening snack!
A popular neivedyam for Deities during Festival days!
It is the best offering for the Lord Venkateswara, every Saturday of the PURATTASI mONTH!!

How to make this special Pooja Prasad?

INGREDIENTS, WE NEED:

Black Chickpeas or Sundal 250 gms
Shallots 10 pcs peeled and chopped
Coriander greens, a fistful chopped
Green Chillies 2 pcs slit
Curry leaves 10 pcs
Grated carrot 2 tbsps
Shredded coconut 2 tbsps
Rock salt 1/2 tsp
Grated ginger 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp

Step 1:

Wash thoroughly and clean Chick eas if stones any.

Soak in 150 ml water for four hours.
Drain the water and pressure cook the chickpeas with 150 ml water and rock salt.
Allow 3 whistles.
Set aside. 

Step 2:

Assemble all the ingredients for seasoning:
Mustard seeds
Shallots, green chillies,
Curry leaves
Grated ginger
Grated carrot
Shredded coconut
Coriander greens.

Now, Open the lid and notice the chickpeas cooked soft.
Drain the water.
Heat the tempering pan with oil.
Add mustard seeds to splutter.
Add shallots, slit green chillies and curry leaves.
Then ginger gratings
Saute until the shallots turn transparent.
Transfer the chickpeas and combine everything together on low heat.
Add coriander greens,  grated carrot and coconut 
fold to combine 
That's it.
Wholesome Sundal is ready!

Cooking time 20 minutes
Yield: 4 servings

VENDAIKKAI/OKRA/lADY'S FINGER CURRY




How to make this mild tangy and delicious curry?

Ingredients we assemble here:

Lady's finger veggie 250 g
Tomato medium size
Shallots 10 chopped
Marble sized tamarind to be soaked in 100 ml water
Asafoetida 2 pinches
Mustard seeds 1/2 tsp
Sambar powder 1 tsp
Turmeric powder 1/2 tsp
Groundnut Oil 2 tbsps
Rock Salt 1/2 tsp
Roasted fenugreek powder 1/2 tsp (optional)

Procedure

Saute the chunks in one tbsp oil on medium heat.
until the chunks get shrivelled.
Add tomato and saute again for 5 seconds
Add turmeric and sambar powder
Combine all the ingredients on low heat.
Strain the tamarind extract using 200 ml water
Add rock salt, Asafoetida and Fenugreek powder
Add jaggery.
Allow boiling and cooking the veggies soft on medium heat.
Meanwhile, heat the tempering pan. 
Heat the remaining oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter, add shallots, curry leaves.
Transfer the cooked veggies and the remaining to the tempering pan.
Garnish with coriander greens.
Easy cooking! yet super tasty curry.
Serve with hot steamed rice and ghee.

Visit us @ kongutraditionalrecipes.com for more recipes.

Cooking Time 20 minutes
Yield: 2 servings

Sunday 16 September 2018

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

Friday 14 September 2018

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!

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