CHEWY COCONUT LADDUS

This dessert is a great combination of jaggery and fresh coconut.
This laddu does not stick to the fingers once it is cooled down.  This can be served as offering to Deities. An instant version.  Stay good for about a week without refrigeration.

How to prepare this laddu?

Ingredients:

Fresh Coconut one to be shredded.
Organic Jaggery 200 grams
Cardamoms 6 pcs  Seeds to be crushed.
Ghee 3 Tsps

Procedure:

Heat the pan with 2 tsps ghee on medium heat.
Add shredded coconut and roast them until the nice aroma of coconut emanates.
Set aside to cool down for 5 minutes.
Grind it to a coarse powder at high speed.
Heat the jaggery without adding water.
Notice the jaggery starts melting.
Allow melting until the entire jaggery pieces melt and very thick syrup form. add one tsp ghee.
Now, add the roasted coconut and mix to combine on low heat.
Add crushed cardamom seeds and mix again.
Let it sit for a few minutes until a fine mass on low heat.
Set aside to cool down.
Make small lemon sized balls.

These laddus are a little bit chewy with the divine taste
Try it out.

Cooking Time 15 minutes.
Yield 11-12 balls.

Visit us @ kongutraditionalrecipes.com for more details and recipes.

தமிழில் :

தேங்காய் லட்டு  செய்வது எப்படி ?

புதிதாய்  வாங்கிய தேங்காய் ஒன்று 
வெல்லம்  200 கிராம்.
ஏலக்காய்கள்  6 

செய்முறை:

தேங்காயை உடைத்து துருவி கொள்ளவும்.
ஒரு வாணலியில் ஒரு டீஸ்பூன் நெய் விட்டு மிதமான தீயில் துருவிய தேங்காயினை வறுக்கவும். அடிபிடிக்காமல், தீயாமல் கவனமாய் வறுத்து ஆற வைக்கவும்.
வெல்லத்தை சிறிதாய் உடைத்து 200 கிராம் 
ஓர் வாணலியில் இட்டு மிதமான சூட்டில் தண்ணீர் சேர்க்காமல்  உருக்கவும். முழுதும் உருகியவுடன்,  ஒரு ஸ்பூன் நெய்யினை சேர்க்கவும்.

மிக்ஸியில் தேங்காய்துறுவல்களை இட்டு அரைத்து கொள்ளவும்.
உருகிய வெல்லப்பாகில் கொட்டி குறைந்த சூட்டில் கிளறவும் 
பொடித்த ஏலக்காய் விதைகளையும் சேர்த்து கிளறவும்.
வாணலியில் ஒட்டாமல் வரும்போது இறக்கி கொள்ளவும்.

ஆறிய பிறகு சிறு எலுமிச்சை அளவில் லட்டுக்களாக செய்து  பரிமாறலாம்.

விரத கால  உணவு  இஷ்ட தெய்வங்களுக்குப்  படைக்க ஏற்றதும்,  எளிமையானதும், சீக்கிரம் செய்யக்கூடியதுமான இனிப்பு.

15  நிமிடங்களில் தயாரித்து விடலாம்.
12 லட்டுக்கள் வரும்.

CRUNCHY MIXTURE

Diwali special!  A perfect monsoon-evening snack!

A perfect blend of boondis, sev, nuts and spices make this mixture to the next level.

How to make this savoury?

INGREDIENTS 

Besan flour 600 g (for boondi 300 g for sev 300 g)
Refined Groundnut Oil 500 ml
Raw rice flour 100g
Groundnuts 100g
Beaten rice 100g
Red chilly powder 1 Tsp
Powdered salt 3/4 Tsp
Asafoetida one pinch
Curry leaves 20-25 pcs
Water as required

Procedure:

Add 300 g Besan Flour to the mixing bowl.
Add a pinch of salt.
Pour water little by little and blend well until thin batter consistency.
Heat oil on high flame until right temperature to deep fry.
Smear the slotted ladle with little oil on both sides.
Hold the ladle over the hot oil and pour the batter.
The besan batter is dripping like tiny drops and starts frying.
Fry until crispy and oil bubbles subside.
Take out and collect them on oil absorbent paper towels.
Repeat the process for the remaining batter.
Boondis are ready.

Mix the Raw rice flour and besan flour 300 g 
Add a pinch of salt and add water little by little.
Knead into a soft dough.
Add one spoon of oil to prevent dryness.
Take one portion and place it into a sev press and 
squeeze into the hot oil.
The dough is falling into thin strings and starts frying.
Allow frying until the oil bubbles subside.
Take out the fried sev and collect them with boondis on absorbent tissue towels.
Repeat the process for the remaining dough.
Sevs are also ready.
Fry the curry leaves, Whole ground nuts and Beaten rice and collect the drained ingredients with the boondis-sev contents.
Add asafoetida, red chilly powder and salt 
Crush the mixture to get equal shaped  Sevs.
Mix well to combine everything.

Now the delicious spicy mixture is ready to enjoy!

Cooking Time 15 minutes.
Yield:  One and half a kg. Serves 6-8 members.

தமிழில்:

தேவையான பொருட்கள்:

கடலை மாவு 600 கி (300 கிராம்  பூந்திக்காக 300 கிராம் 
சேவ்  செய்ய )
பச்சரிசி மாவு  100கிராம் 
பவுடர் உப்பு 1 டீஸ்பூன் 
சிகப்பு மிளகாய் தூள்  1 டீஸ்பூன் 
பெருங்காய தூள் 1 சிட்டிகை 
Refined  கடலை எண்ணைய்   500 மில்லி 
நிலக்கடலைப் பருப்புகள்  100 கிராம் 
வெள்ளை அவல்  100 கிராம் 

செய்முறை:

300 கிராம் கடாயில் மாவினை ஒரு கிண்ணத்திலிட்டு உப்பு ஒரு சிட்டிகை  சேர்க்கவும்.
சிறிதுசிறிதாகத்  தண்ணீர் விட்டு  தோசை மாவு போல கரைக்கவும் .
எண்ணெய்  பொரிக்கும் பக்குவத்திற்கு சூடாக்கவும்.
பூண்டி கரண்டியினை  சூடான எண்ணையின் மேல் வைத்துக்கொண்டு இரண்டு கரண்டி மாவினை பூந்திக்  கரண்டியில் விட்டு லேசாக அசைக்கவும் 
சிறு சிறு சொட்டுக்களாய் விழுந்து முத்து முத்தாய் போறியா ஆரம்பிக்கும்.
எண்ணைக்  குமிழிகள் குறைந்ததும் எண்ணெயினை வடித்து எடுக்கவும்.
எண்ணை  உறிஞ்சும் காகிதத்தின்  மேல் வைக்கவும்.
மிச்சமிருக்கும் மாவினை பூண்டுகளை பொரித்தெடுக்கவும்.
அதே கிண்ணத்தில் மீதமிருக்கும் கடலை மாவினைக்  கொட்டி ஒரு சிட்டிகை உப்பிட்டு தண்ணீர் அளவாய்  ஊற்றி சப்பாத்திக்குப்  பிசைவது போல பிசையவும்.
சிறிது எண்ணெய் ஊற்றிப்  பிசைந்து வைக்கவும்.
சேவ் செய்யும் பிரஸில்  ஒரு பகுதி மாவினை வைத்து சூடாகி தயார் நிலையில் உள்ள எண்ணையின் மேல் பிழியவும் 
இடியாப்ப நூல்கள் போல விழுந்து பொரியத்  தொடங்கும்.
எண்ணைய்க் குமிழிகள் குறைந்தவுடன் வடித்து எடுக்கவும்.
பூந்திகளுடன் சேர்க்கவும்.
அதே சூடான எண்ணெயில்  நிலக்கடலை பருப்புகள், அவல் மற்றும் கருவேப்பிலைகளையும் தனித்  தனியாகப்  பொரித்து பூந்தி, சேவ் கலவையுடன் சேர்க்கவும்.

உப்பு, மிளகாய் தூள், பெருங்காய தூள் போட்டு கலக்கவும்.
கலக்கும் போதே சேவ் ஒரே அளவில் உடைபடுமாறு 
நொறுக்கவும்.

மொறு மொறுவென்று கலக்கலான மிக்சர்  மழைக்காலத்தின் இனிய மாலை நேர நொறுக்கல் சுடச்சுட தேனீருடன்  சுவைக்கலாம்.
பண்டிகைகள் சிறப்புப் பல கார உணவு.

 காலம்: 15 நிமிடங்கள்  6 பேருக்கு அளவு.

DEEPAVALI SPECIAL LADDU

DEEPAVALI SPECIAL BOONDI LADDU. 

Make this Deepavali/Diwali more special with this delicious dessert! A great grand way of expressing your feelings and warm wishes and regards to everyone on the occasion of Diwali/Deepavali. 

How to make this densely rich Boondi Laddus?

Here it is!

Ingredients what we need:

Besan Flour 500g
Sugar 500g
Ghee 20 ml
Refined Groundnut Oil to fry boondis 500 ml
Water  as required
Boiled and cold milk 50 ml
Food colour: Orange 1/2 pinch
Yellow 1/2  pinch
Cucumber seeds 1 Tbsp
Cashew flakes 1 Tbsp
Crushed cardamom seeds 1 Tsp

Procedure:

This  recipe consists of three steps

First Step:

Take 500g besan flour in a mixing bowl.
Add water little by little and blend well 
Add 50 ml boiled cool milk.
Blend well until the batter becomes thin and lump-free.
Set aside for 10 minutes.

Heat the refined oil on medium flame.
Check the temperature of the hot oil by dropping besan batter droplets. If it comes up immediately, the oil is ready to fry the boondis.
Smear both sides of the slotted ladle with little ghee.
Hold the ladle over the hot oil and pour the batter on the ladle. 
Allow the little boondis to fry until the soft texture and not crispy.
Take out the boondis and collect them on oil absorbent tissue papers.
Repeat the process for the remaining batter.
Almost six batches we have to make!

Step 2:

Heat the sugar with 250 ml water to get one string consistency.
Add edible camphor 1/2 pinch, food colours orange and yellow 1/2 pinch each.
Stir well to mix the colours evenly.
Boil the sugar solution on medium heat until one string consistency.
Now transfer the boondis to the sugar syrup.
Fold several times to combine.
Let cook on low heat for a few minutes.

Step 3:

Heat two tbsps ghee in a tempering pan over medium flame.
Add cashew flakes and cucumber dry seeds until golden brown.
Once you add the cashew flakes and cucumber seeds, turn off the heat. The heat of the pan is sufficient to get golden brown contents.
Transfer the fried items to the hot pan containing sweet boondis.
Add Crushed Cardamom seeds and mix well.
Turn off the heat let the sweet boondis sit at rest for 10 minutes.

Now we make the lemon sized balls. 
Almost 30 laddus, we can make out of 500g besan flour.

Happy cooking!
Happy Deepavali!

Cooking Time 45 minutes
Yield: 30 laddus



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தோழமைகளின் விருப்பத்திற்கிணங்கி

தமிழ் செய்முறை பதிவிடப்படுகிறது.

தீபாவளி சிறப்பு லட்டு செய்வது எப்படி?

தேவையான பொருள்கள்:

கடலைமாவு  500 கி

சர்க்கரை 500 கி

நெய் 20 மில்லி

காய்ச்சி ஆற வைத்த பால் 50 மில்லி

ரிஃபைன்ட் கடலை எண்ணெய் 500 கி

வெள்ளரி விதைகள் 1 மேசைக் கரண்டி

முந்திரி சீவல்கள் 1 மேசைக்கரண்டி

ஏலக்காய் விதைகள் பொடி  1 டீஸ்பூன்

கேசரிப்பவுடர் ஆரஞ்சு கலர் 1 சிட்டிகை

                              மஞ்சள் கலர் 1 சிட்டிகை

செய்முறை:

கடலைமாவைக் கிண்ணத்திலிட்டு கொஞ்சம் கொஞ்சமாக தண்ணீர்விட்டு

கட்டிகள் இல்லாமல் கலக்குங்கள்.

பாலையும் சேர்த்து நீர்க்கக் கலக்குங்கள்.

ரீபைன்ட் ஆயிலை வாணலியில் ஊற்றி காய்ச்சுங்கள்.

கலந்த மாவில் ஓரிரு சொட்டை சூடாகிக் கொண்டிருக்கும் ஆயிலில் விடுங்கள். 

உடனே மேலே வந்தால் பூந்தி பொரிக்க சரியான பக்குவம்.

 புந்திக் கரண்டியினை துடைத்து சிறிது நெய்யை இருபக்கமும் தடவி வையுங்கள்.

மிதமான சூடு தொடர்ந்து இருக்கட்டும்.

இப்போது பூந்திக்கரண்டியினை எண்ணெய் மேல் பிடித்தவாறு மாவினை

ஊற்றுங்கள். கரண்டியை மெதுவாக மேலும் கீழும் அசையுங்கள். குட்டிகுட்டியாய் பூந்திகள் எண்ணெயில் பொரிவதைக் கவனியுங்கள். 

சிவக்கப் பொரியக் கூடாது. மென்மையான நிலையில் பூந்திகளை எண்ணெயிலிருந்து கவனமாக எடுத்து

எண்ணெய் உறிஞ்சும் காகிதத்தின் (டிஷ்யு பேப்பர்) மேல் வையுங்கள். 

எல்லா மாவினையும் பூந்திகளாகப் பொரித்து விடுங்கள்.

சர்க்கரையுடன் 250 மி.லி  தண்ணீர் சேர்த்து கொதிக்க விடுங்கள்.

கேசரிப் பவுடர் மேற்கூறிய அளவு சேருங்கள்.

பச்சைக்கற்பூரம் உள்ளங்கையில் அழுத்தி பொடியாக்கி அரை சிட்டிகை சேருங்கள்.

ஒரு கம்பிப்பதம்  வரை சர்க்கரைப்பாகு கொதிக்க வேண்டும்.

ஒரு கரண்டியால் சிறிது சர்க்கரைப்பாகினை எடுத்து விடும்போது கடைசி சொட்டைக் கவனியுங்கள்.

விழும்போது கம்பியாக நீண்டு விழுந்தால்

அதுவே சரியான பதம்.

சூட்டினைக் குறைத்து விடுங்கள்.

பூந்திகளைப் பாகில் சேர்த்து கலக்குங்கள்.

குறைந்த சூட்டினில் இருக்கட்டும்.

பூந்திகள் பாகினை முழுவதும் உறிஞ்சி மிக மென்மையான நிலைக்கு வந்துவிடுகின்றன.

ஒரு சிறிய வாணலியில் 2 மேசைக்கரண்டி கள் நெய்யை இட்டு மிதமா சூட்டில் காய்ச்சுங்கள்.

முந்திரி சீவல்களையும் வெள்ளரி விதைகளையும் இட்டு பொரித்து நெய்யுடன் பூந்திக்கலவையில் சேருங்கள்.

ஏலக்காய் விதைப்பொடியினையும் தூவி கலக்குங்கள்.

சிறிது நேரம் அப்படியே இருக்கட்டும்.

மிதமான சூட்டில் எலுமிச்சை வடிவத்தில்

லட்டுகளாக உருட்டி வையுங்கள்.

சுமார் முப்பது லட்டுக்கள் செய்யலாம்.

சுவையோ சுவை!

நீங்களும் செய்து எல்லோரையும் அசத்துங்கள்.

FIBRE-RICH CORN MEAL/RAVA UPMA

Corn-meal is a very good source of antioxidants such as Lutein and zeaxanthin.  This corn rava is made by grinding the corn kernels into a coarse powder.  It is beneficial for our eyes since it contains carotenoids. It is said to be preventive of the diverticular diseases, Anaemia, Cancer, supporting weight loss, gluten-free, high source of fibers, It contains bioactive plant compounds and phytonutrients. It manages diabetes and prevents hypertension. It has good amounts of manganese and keeps the blood sugar levels in check. Cornmeal boosts our health by adding the iron intake. A cup of cornmeal provides 4.2 mg of iron more than half of the 8 milligrams recommended daily for men according to NYU medical center,  It is a good source of phosphorous that make up our DNA.

Courtesy: Google

How to make this dietary fibre-rich Corn Meal Upma?

Ingredients:

Corn Rava 250 g
Water 600 ml
Groundnut Oil 2 TBSps
Mustard seeds 1/2 Tsp
Grated Ginger 1 Tsp
Shallots chopped 20-25 pcs
Curry Leaves 15-20 pcs
Slit Green Chillies 2-3 pcs optional
Rock Salt  1/2 Tsp

Cow Ghee 1 Tbsp
Cane Sugar 1 Tbsp

Procedure:

Roast the Rava in 1 Tsp oil on medium heat for a few minutes.
Heat the Cooker with 2 tbsps of oil. Add mustard seeds.
Once the mustards start crackling, add shallots, green chillies, curry leaves and grated ginger.
Saute until the shallots turn translucent.
Add 600 ml water and salt.
Allow boiling.
Once starts boiling, transfer the roasted rava and stir well to combine.
Cover with the lid and place the weight
Allow one whistle on medium heat.
Turn off the heat and set aside to cool down.
Open and serve hot with cane sugar and one tsp fresh ghee.

It can be cooked with veggies.
It is a perfect breakfast for kids and adults.

Cooking Time 10 minutes.
Preparation Time 10 minutes. 
Yield 2 servings. You can multiply the measurements according to your need.
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TRADITIONAL TAMARIND RASAM

Rasam is strongly believed to be a good food to introduce to babies when they transit from liquid food to solid food.  A bowlful of rasam may help you to shed some extra kilos as well. The black pepper in Rasam revs up our body's metabolism to a greater extent.  It also rich in antioxidants that prevent the free radical activity.  The antioxidants that are rich in Rasama help to keep the skin supple and young. It helps an easy digestion and prevents gs trouble and flatulence.

Google source

How to make this traditional South Indian especially We, kongu folks often love to have?

Ingredients:

Tamarind, a marble size.
Red chillies
Asafoetida 2 pinches
Garlic pods 4-5 pcs
Coriander greens, one handful
Turmeric 1/2 Tsp
Sesame OIl 1 Tbsp
Curry leaves 20 pcs
Mustard seeds 1/2 tsp
Rock Salt 1 Tsp
Crushed shallots 8-10 pcs

To  dry-grind:

Dry roasted Coriander Powder  1 Tbsp
Dry roasted Cumin Powder 1 Tsp
Pepper powder 1 Tsp
fresh curry leaves 5-6 pcs
Asafoetida 2 pinches
Soaked red chilly

Procedure:
Soak the tamarind in 200 ml water along with red chilly for 15 minutes
Soaked red chilly to be ground along with coriander, cumin and pepper mix
Place the grated garlic, ground spice mix in a mixing bowl.
POur the tamarind extract, 300 ml water.
Add Turmeric. Rock Salt, 1 tsp cane sugar and stir well.
Add chopped coriander greens.

Heat the pan with oil on medium flame.
Add mustard seeds to crackle.
Once they start to crackle, add crushed shallots and saute well. 
Add red chilles and curry leaves.
Now transfer the tamarind contents.
Allow boiling on medium heat.
Turn off the heat.

Hot tamarind rasam is ready to have with hot steamed rice.

Cooking Time 1/2 an hour.
Yield four liberal servings.

GROUNDNUTS CHUTNEY/PEANUT CHUTNEY/VAERKADALAI CHUTNEY

One of the most delicious accompaniments of Idlis, Dosas, Uthappams, Pongal, Appams, Paniyarams and other South Indian Dishes.

How to make?

Ingredients:

Dry Groundnuts 200 g
Shredded Coconut 100 g
Garlic pods 3 pcs
Curry leaves 20-25 pcs( should be young and fresh is good for health)
Jaggery a small size to be powdered
Tamarind one marble size
Asafoetida 2 pinches
Dry red chillies 5 pcs
Coriander greens, one handful
Rock Salt 1/2 Tsp
Water 100 ml

Procedure:

Dry roast the groundnuts on medium heat.
Set aside to cool down.
Transfer all the ingredients above mentioned to the mixer jar.
Grind @ high Speed to coarse-textured paste.

Peanuts Chutney/Groundnut Chutney/Manila Chutney is ready to enjoy with Dosas! Idlis! Uthappams and other main dishes of South India.
You can spread it on a bread and make a delicious sandwich.
You can match it with pooris, chappathis and rotis. It suits every main dish and the taste is high!

Give a try!
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PACHAIPAYIRU SUNDAL/STEAMED AND SEASONED MUNG BEANS

PACHAI PAYIRU SUNDAL/ Mung Beans (( steamed and seasoned))

GReen beans consist of high protein  contents including Folate, Niacin, Pantothenic acid, Riboflavin, Thiamin, Vitamin A, Carotene beta, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K. It consists of minerals calcium, iron, copper, Magnesium, Manganese, Phosphorous, Potassium, Seleniiiiiiiium Sodium and zinc

Highlights:

Lowers Blood pressure
High fiber contents
Filling food
Controls cholesterol and heart disease risk,
Boosts immunity
Improves skin health
Decreases PMS symptoms

Courtesy: Google

How to make?

Ingredients:

Whole green lentils 200 gms
300 ml water to soak
Salt 1/4 tsp
Little water to splash
Shallots  5 pcs chopped
Green Chilly 1 split
Curry leaves 5-10 pcs
Grated Ginger 1/2 tsp
Chopped Coriander Greens, a fistful
Lemon juice drops 5 drops
Grated Coconut 1 tbsp
Mustard seeds 1/2 Tsp
Groundnut Oil 1 Tsp

Procedure:

Wash the whole green lentils thoroughly.
Soak the lentils in 300 ml water for five hours
After five hours the lentils got swollen.
Drain the water completely and cover with a lid and refrigerate them overnight.
The lentils start to sprout in the morning. Notice!
Place them on a pressure pan.
Add salt and splash little water.
Close and pressure-cook up to 2-3 whistles.
Turn off the heat.

Next step is seasoning.

Heat the pan with Ol.
Add mustard seeds to splutter.
Once they start to splutter, add shallot, Green chilly, curry leaves, coriander greens and grated ginger.
Saute them until the shallots turn transparent.
Transfer the cooked lentils to the hot pan and mix gently.
Add Grated coconut and mix gently.
Now squeeze the lemon juice over the green lentils and mix to combine.

Now the Pachai Payiru Sundal/Whole green lentils Sundal is ready to offer Navaratri Deities and served as Prasad to the devotees, loved ones.

One of the perfect Monsoon snacks
Evening Snack for everyone


Cooking Time 15 minutes 
Yield 2 servings.
You can multiply this measurement for more members.

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SPLIT BENGAL GRAM SUNDAL/KADALAI PARUPPU SUNDAL

SPLIT BENGAL GRAM SUNDAL

Ingredients:

Split Bengal Gram  200 g
Shallots 10 pcs, peeled and chopped 
Green Chillies 2 slit
Curry leaves 15 pcs
Coriander Greens, a fistful, finely chopped
Shredded Coconut 1 Tbsp
Groundnut oil 1 Tbsp
Mustard seeds 1/2 Tsp
Asafoetida 2 pinches
Rock Salt 1/2 Tsp

Procedure:

Wash the gram thoroughly.
Add 200 ml water

Add Salt.
Pressure cook up to 3 whistles
Set aside to cool down.
Drain the water.
Heat the oil on medium heat.
Add mustard seeds to crackle.
Once they start to crackle, add shallots, green chillies, curry leaves and coriander greens.
Saute until the shallots turn transparent.
Now add the cooked Gram and saute for a few seconds.
Add Shredded coconut.
Mix to combine.

Now the yummy Split Bengal Gram Sundal/Kadalai paruppu Sundal is ready to offer Deities.
A perfect evening snack of the rainy months
Navaratri Prasad.


Cooking Time 15 minutes
Yield: 2 servings.

SWEET AVAL- NAVARATRI SPECIAL UPAVAS RECIPE

Navaratri special. sweet!

Traditional recipe. Flattened rice/Beaten Rice/Poha/Aval is offered as naivedyam to Devi during Navratri days.  This sweet is a ready-to-eat, instantly prepared one-minute food if all the ingredients are readily available in our home. Versatile mild sweet is easy to make and we call it fast food. but it cannot stay fresh longer and has to be consumed as soon as we prepare. The quantity we add coconut and jaggery depends on taste.

Cooking Time: One minute, if all the ingredients readily available
Servings one or two

Visit us @ kongutraditionalrecipes.com for more information

How to make?

Ingredients:

Red Flattened rice 200 g
Boiled water 400 ml
Jaggery powdered  one tablespoon
Fresh shredded coconut 3 tbsps.
Crushed cardamom seeds 2 pinches

SMART MILLET SWEET PONGAL-NAVARATRI SPECIAL DESSERTS

Navaratri Special Offering!  Varagu Arisi Sweet Pongal! Upavas recipe!
Nutri-special dessert!

How to make?

Ingredients:

Kodo millet 200 g
Moong Dal 2 Tablespoons
Jaggery 300 g
Fresh Ghee 3 tablespoons
Cardamoms  8 pcs
Cashews 8 pcs
Raisins 10 pcs
Almonds 5 pcs optional

Procedure:

Dry roast the Moong Dal for 3 seconds on medium heat.
Place the moong dal and Kodo Millet in a bowl.
Wash thoroughly.
Add 500 ml water and transfer the entire contents to the Pressure Cooker.
Pressure cook up to one whistle.
Simmer it for 2 minutes.
Turn off the heat.
Let it cool down to room temperature.
Place the jaggery in a separate pan.
Add 250 ml water and bring to boil.
Let the jaggery melts and dissolves in water completely.
Boil until the syrup thickens.
Turn off the heat.
Pour the syrup over the cooked millet and mix well to combine.
Heat ghee over medium flame.
Add Cashews. Almonds and Raisins.
Fry until the cashews golden brown and raisins puffed up.
Transfer the fried nuts and raisins to the sweetened millet.
Add crushed cardamoms and mix and fold several times to combine all the ingredients together.

Now super delicious millet sweet Pongal is ready to offer Deities.

Cooking time 25 minutes You can multiply the measurement to make for more members.
Yield 4 servings.

POTATO &CHICKPEA CURRY KUZHAMBU

One of the super tasty accompaniments to hot steamed rice, Chappathis, Pooris, Parathas, Rotis, Idlis, Dosas and uthappams. Easy to make.

Cooking Time 30 minutes

Yield 4 liberal servings

How to make this yummy Kuzhambu?

Ingredients

Fresh Potatoes 250 gms

Chick Peas 50 gms

Salt 1/2 Tsp

Water 250 ml water

For masala paste, the ingredients,  what we need:

Shallots 20 pcs chopped

Curry Leaves 20-25 pcs

Garlic cloves 6 pcs

Red Chillies  2 pcs

Grated Ginger 1 Tsp

Tomato one 

Shredded Fresh coconut 200 gms

Coriander powder 1 Tbsp

Cumin Powder 1 Tsp

Pepper powder 1 Tsp

Turmeric 1/2 Tp

Red Chilly powder 3/4 Tsp

Fried gram 1 Tbsp

Groundnut Oil 2 tbsp

For Tempering:

Fennel seeds 1 Tsp

Bay leaves 2 pcs

Cloves 4 pcs

Cinnamon 2 inches

Shallots 10 pcs

Grated Ginger 1 Tsp

Curry leaves 15 pcs

Turmeric 1/2 Tsp

Red Chilly powder 3/4 Tsp

Rock Salt 3/4 Tsp

Coriander greens a fistful

Groundnut oil 2 tbsps

Procedure:

Step 1:

Wash the potatoes thoroughly.

Cut them into two each.

Place them on the pressure cooker or pan and add 250 ml water.

Pressure cook up to one whistle. Switch off the heat. Let it releases its pressure f its own.

Take out the potatoes using a needle. 

Let them cool to room temperature.

Peel off the potatoes and chop them into chunks.

Pressure cook the soaked Chickpeas( Soaked for 4 hours)  up to one whistle 

Turn off the heat.

Step 2

Heat the wok with Oil.

Add red chillies 2 pcs  

Shallots, 

Curry leaves

Saute them on medium heat until the shallots turn translucent.

Add Turmeric, Chilly powder (3/4 tsp), Coriander powder, Cumin Seeds powder, Pepper powder.

Grated ginger, Tomato dices 

Saute for a few minutes.

Let them cool down.

Transfer the fried ingredients and fresh shredded coconut.

Add 100 ml water

Grind into a thick paste.

Step 3:

Heat 2 tbsp oil on medium heat.

Add Fennel Seeds to fry. 

Add Cloves, Cinnamon, Bay leaves

Add shallots, curry leaves. 

Saute until the shallots turn translucent.

Add turmeric, red chilly powder.

Reduce the heat to avoid burning of turmeric and chilly powders.

Transfer the potatoes and cooked chickpeas.

Saute them on low heat.

Add Ground masala paste. Add Salt.

Saute them for a few seconds.

Add rinsed masal contents with water to the hot pan.

Allow boiling and bubbling for 5 minutes on medium heat.

Garnish with chopped coriander greens and turn off the heat.

Stir for a few seconds to combine all the ingredients together.

Ready to enjoy.

HEALTHY KICKSTARTER/RED FLATTENED RICE UPMA

Red flattened rice Upma/Red Poha Upma/Sigappu Aval Upma is one of the popular food of India. Every state has its unique way of cooking this red Poha/Flattened Rice.

We make in our favorite way, Here it is!


Ingredients:

Red Flattened Rice: 250 gms
Bellary Onion  one Pc chopped 
Water 500 ml
Shallots  10 chopped
Green Chillies, Slit 2 pcs
Curry leaves 25-30 pcs
Coriander greens a handful
Groundnut Oil 2 Tbsps
Mustard Seeds 1/2 Tsp
Grated Ginger 1 Tbsp
Salt 3/4 Tsp

Procedure:

Bring 500 ml Water to rolling boil.
Add Salt 3/4 Tsp and 1 Tsp OIl
Transfer the cleaned REd Flattened Rice/Poha/Red Aval
Let them sit for 5 minutes to cook soft.
Drain the water.
Heat the Pan with Oil.
Add mustard Seeds to crackle.
Once they start to crackle,  add Shallots, Bellary Onion, Slit Green Chillies, Curry leaves and grated ginger
Saute for 2 seconds until the onion turns translucent.
Add drained flattened Rice/Poha/Aval to the hot pan.
Fold several times to combine all the ingredients together.
Add Chopped Coriander Greens. Fold again to infuse the fine aroma of Coriander Greens.
Ready.
Serve hot. 

Cooking Time: 15 minutes.
Yield 2 servings.

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SEERAGA CHAMBA VEGETABLE BIRYANI

Briyani is a wholesome meal in itself. It is apt to suit for all family occasions,  There are varieties of biryani available to please every one of the family.  This is a well-cooked vegetarian Biriyani with an array of vegetables and an excellent subtlety in flavor.

This Veg Briyani is a self-sustaining dish that doesn't need any accompaniment apart from the onion curd raita/Pachadi to extra-soften the steamed Seeraga Samba rice and spices.

How to make this biryani and onion curd Pachadi?

Ingredients:

Seeraga Samba Rice  300g
Water 600 ml
Star Anise 1 pc
Bay leaves 3=3 pcs
Cinnamon 3 inches
Cloves 5 pcs
Cardamoms 4 pcs
Mace flower 1 pc
Turmeric Powder 1/2 tsp
Rock Salt 1 Tsp
Ginger 20 g
Garlic 20 g
Fresh Ghee 2 tbsps
Red chilly powder  Tsp
Groundnut Oil 2 tbsps
Green Chillies 2 pcs
Curry leaves 225 cs
Mint Greens one handful

Vegetables we need:

Carrot 150 gms
Cauliflower 200 gms
Lemon 1
Tomato one medium size
Green Peas 50 g
Potato 1 medium size
White Turnip 1 pc 150 g
German Turnip(Nool Khol) 1 pc 50 g
Push Beans 100g

Procedure:

Heat the pan with one tsp of ghee on medium heat. Roast the rice  for 5 seconds.
Set aside to cool down.
Peel off the carrot.
Peel off the Potato.
Chop them. Pluck the cauliflower florets and clean.
Peel off the turnips and chop them into cubes or chunks
Grate the garlic and ginger.
Soak the cooled rice with 600 ml water for 10 minutes.
Preparation over.

Now the cooking time:

Heat the cooker with  OIl.
Add cardamoms, Mace, Cinnamon sticks, Bay leaves 3 pcs and cloves.
Allow to fry and add ginger and garlic and green chillies.
Add turmeric and red chilly powder.
Saute for a second.
Add the veggies and turn over gently several times. on low heat.
Mint Greens and Curry leaves to be added.
Transfer the rice contents along with measured water.
Add salt.
Allow boiling for 2 seconds. Squeeze lemon juice. Level the surface.
Place three bay leaves over the surface.
Let pressure cook up to one whistle and simmer it for five minutes.

Meanwhile, Let us make curd Onion Pachadi.

Chop the Bellary onion one pc  finely
Fry them in one tsp oil until translucent.
Let them cool to room temperature.
Add to the curd.
Add salt and 1/2 tsp sugar to balance the sourness.
Mix to combine.
Onion Curd Pachadi is ready.

Open the cooker.
Add the remaining ghee and combine gently.

The  flavourful Biryani is ready to enjoy with Curd-Onion pachadi/Raita

Cooking Time 30 minutes.
Yield: 4 servings

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

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

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

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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

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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

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.

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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.

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