Thursday 17 January 2019

QUICK MUSHROOM FRIED RICE

Ingredients, we need:

Button mushrooms 400 gms
Pressure cooked rice 250 gms
Chopped shallots 20 pcs
Curry leaves 15 pcs
Green Chilly 1 pc, slit
Coriander greens a fistful finely chopped
Mint leaves, a fistful chopped
Cinnamon 2 pcs one inch each
Cloves  pcs
Turmeric 1/2 tsp
Red chilly powder3/4 tsp
Any chicken masalapowder3/4 tsp
Ginger gratings 1 tsp
Garlic gratings 1 tsp
Groundnut Oil 2 tbsps
One medium sized tomato chopped
Salt 3/4tsp

Note:
Before cooking, mushrooms should be thoroughly washed and chopped

Procedure:

Heat the pan with oil.
Add cinnamon sticks and cloves to fry.
Add shallots, Curry leaves and green chillies.
Saute until the shallots turn transparent.
Add ginger garlic grates to fry.
Add Turmeric, Red chilly powder and Any chicken masala powder.
Saute one second and add tomato and mushrooms.
Saute well to combine all the ingredients together.
Add salt and mint leaves.
Don't add water. The water remains the mushrooms are enough to cook 
Cover and cook for 5 minutes on medium heat.
Open the lid and saute again until the entire water absorbed.
Then add the cooked rice and mix well to combine.
Now the mushroom fried rice is ready to relish.
Easy lunch box idea.

Tuesday 1 January 2019

UNBEATABLE BEANS MASALA



How to make this ultimate Beans Masal to Chapathis?

Ingredients:

Bush Beans  200gms
Coriander greens, a fistful
Mustard seeds 1/2 tsp
Fennel seeds 1 tsp
Shallots chopped 20 pcs
Curry leaves 10pcs
Green chilly slit 1pc
Ginger 3 inches to be grated
Grated garlic 1 tsp
Tomato diced  1 pc
Turmeric 1/2 tsp
Red chilly Powder 3/4 tsp
Coriander seeds powder 1 tsp
Water 20 ml
(make it as a paste)
Groundnut Oil 2 tbsps
Cloves 5 pcs 
Cinnamon Stick 1 inch 1 pc

For making masala mixture

Grated coconut 3 tbsps 
Cumin Seeds 3/4 Tsp
Fried gram 1 tsp
Poppy seeds 1 tsp
Ginger garlic gratings 
25 ml water
Collect the above ingredients into a mixer
 jar and grind to a fine mixture.
Keep ready.

Procedure:

Heat a pan with Groundnut oil.
Add mustard seeds and fennel seeds, cloves and cinnamon to fry.
Once they start crackling continuously, add shallots, green chilly, curry leaves and ginger garlic grates 1 tsp each
Saute until the shallots turn translucent.
Add the spice mixture and mix to combine in oil.
Add tomato and saute again until the tomatoes cooked soft and mushy. Transfer the beans and saute well to combine.
Saute for 2 seconds.
Add Ground coconut mixture.
Saute again to go off the raw smell." seconds.
Add the rinsed water 100 ml
Stir to combine. 
Add 250 ml water and stir again.
add little more water if needed.
Add salt 3/4 tsp
Cover and cook for 5 minutes.
Open and check the consistency.
Garnish with chopped coriander greens.
Let the gravy sit on low heat until semi dry consistency.

Cooking time 20 minutes
Yield 3 servings

Sunday 30 December 2018

BRINJAL STIR-FRY

How to make this delicious Brinjal stir-fry?

Ingredients:

 Baby Brinjals 250 g
Chopped shallots 25pcs
Mustard seeds 1/2 tsp
Curry leaves15 pcs 
Turmeric 1/2 tsp
Asafoetida 2 pinches
Groundnut Oil 2 tbsp
Coriander greens a fistful
Sesame Oil 1 tbsp
Salt 3/4 Tsp
Red chilly powder 1/2 Tsp







Procedure:

Heat the groundnut oil on medium flame
Add mustard seeds
Once they start to crackle continuously, add shallots, curry leaves.
Saute until the shallots turn transparent.
Add turmeric and dried red chilly powder, Asafoetida
Drain the water and add chopped brinjals to the hot pan.
Saute until all the ingredients to combine well.
Sprinkle salt and little water.
Cover and cook on medium heat.
This will take 2-3 minutes. Open the lid and add coriander greens.
Pour one tbsp Sesame Oil over the cooked brinjals.
Cover again and let the brinjals fried in the hot oil until the skin turns little crispy.

Delicious Brinjal stirfry is ready to enjoy with Curd rice, Rasam rice and any main dish.

Cooking Time 10 minutes
Yield:  2 liberal servings.

This is the most favourite Stir fry, often made and enjoyed in every Kongu kitchen.

Visit us @ www.kongutraditionalrecipes.com for more documental recipes

Tuesday 25 December 2018

TONGUE-TICKLING GARLIC PICKLES



Garlic is one of the main ingredients used in South Indian Cooking. If you are a  garlic lover, this is the right choice to enjoy with any main meal.

How to make this tongue tickling pickle/thokku?

Here it is!

Ingredients:

Garlic cloves 250 g
Sesame OIl 50 ml
Lemon sized Tamarind soaked in water
Crushed Jaggery 25 g
Salt 1 Tsp
Mustard seeds1/2 Tsp
Curry leaves 25 pcs
Red Chilly powder 1.5 Tsp
Asafoetida overall we need 3 pinches
Fenugreek powder 1/2 Tsp
Medium sized tomato one chopped

Procedure:

Peel off the skins and chop the garlic cloves lengthwise.
We make a fine mixture of 1 Tsp Turmeric+Asafoetida 2 pinches+1/2 Tsp roasted fenugreek seeds powder+ 1.5 Tsp of Red Chilly Powder+30  ml Water.
Heat 30 ml Sesame oil on medium heat.
Add chopped garlic cloves to the hot Oil.
Let them fry until golden brown.
Turn over to fry evenly.
Drain and take out a half portion of fried garlic and place them on a dry plate.
Add tomato and saute them in oil along with the remaining garlic cloves. 
Fry them until the tomato turns mushy.
Set them aside to cool down.
Drain and keep them on a separate plate.
Collect the garlic and tomato to the mixer jar and add the soaked tamarind.
Grind them to a fine paste.
Add 10 ml sesame oil to the remaining oil and heat on medium flame.
Add mustard seeds.
Once they start crackling, add Curry leaves.
Add spice mixture and saute for a second.
Add rinsed water.
Transfer the ground garlic paste and saute them in oil
Add rinsed water 100 ml and mix to combine.
Add one pinch of asafoetida.
Transfer the fried garlic cloves.
Add jaggery and salt.
Allow boiling and bubbling until the ingredients get thickened.
Pour the remaining 10 ml of Sesame Oil and mix to combine.
Let the mixture sit on low heat for 2 minutes until pickle consistency and oil separates along the sides.
Turn off the heat and set aside to cool down.
Store in a dry airtight glass container. It will stay fresh for one month more than three months when it is refrigerated.
It goes very well with hot steamed rice, Idlies, Dosas and any main dish.

Cooking Time 30 minutes.
Yield: 6 servings.

Visit us @ kongutraditionalrecipes.com for more recipes.

Monday 24 December 2018

AUTHENTIC NAATUKOZHI SOUP/RASAM/STEW/CHARU


ADDICTIVE GULAB JAMUNS

The Addictive Gulab jamuns are made with MTR Gulab jamun mix powder and a practised trick. 

Here it is!

Ingredients: 

MTR Gulab  jamun mix powder 350 gms
100 ml water
Ghee 2 tbsps
Warm Milk 20 ml
Sugar for syrup 750 gms
Food colour orange 1/2 pinch
Food colour yellow 1/2 pinch
Rose water  20 ml
Refined Groundnut Oil 500 ml

Procedure:

Transfer the powder mix to a dry bowl. 
Add water little by little and knead gently.
Add warm milk and ghee 1 tbsp and knead again to a nonsticky and soft mass.
If needed, add little water and knead.   
Cover and rest for 10 minutes
In the meanwhile,  we prepare sticky sugar syrup.
Bring to boil the sugar 750 ml + 500 ml water+food colours on medium heat.
Allow boiling until the sugar syrup turns thick and sticky( no string consistency needed.)
Turn off the heat.
Apply little ghee in your palms 
Make balls of equal size.
Heat groundnut refined oil on medium heat until deep-frying temperature.
Lower the balls
10 per batch.
Fry until golden brown on medium heat
Turn over the balls to fry evenly.
Transfer the hot balls to the hot syrup
Add Rose water and cardamom crushed seeds. (optional)
and one tbsp fresh ghee.
Let them soaked in sugar syrup for 15 minutes
Soak the gulab jamuns to infuse the rose and cardamom flavoured the balls turns silky, slightly grainy crust and juicy inner side.

Indians most favourite dessert!
Jamuns melt away as you enjoy in one bite.

Cooking time 25 minutes
Yield: 20 members of 4 each

SUPER DELICIOUS QUAIL CURRY



Consuming a serving bowl of cooked quail meat and tender bones provides 35 % of the daily value of vitamins, minerals and protein. This meat has less fat.
Quail has the medicinal properties that support to form the bone strength, blood vessels and tendons. 
It is a good source of minerals that are good for anaemic patients, adults and children.

Source: Google

We can make several types of delicious versions of dishes using Quail meat. We can roast, broil or fry or pressure cooked but frying is not as good as the other cooking methods. It is enough to cook well to prevent the food born diseases.

Ingredients

Quail meat 450 gms
Chopped Tomatoes 2 pcs
Coriander greens, a fistful
Curry leaves 25 pcs
Chopped shallotsn200 gms
Green chillies slit 2 pcs
Grated ginger 2 tbsps
Grated Garlic 2 tbsps
Star anise 1pc
Mace 1/2 pc
Cloves 4-5pcs
Fennel Seeds 1 Tsp
Cinnamon stick 2 pcs 1 inch each
Salt 1 Tsp

To make spice mixture:

Turmeric1/2 Tsp
Red Chilly powder 1.5 Tsp
Coriander powder 3 Tsp
Pepper powder 1 Tsp
Cumin Powder 1Tsp
Water 20 ml
Mix well and set aside.

Procedure:

Heat the cooker with 3 tbsp groundnut oil on medium heat.
Fennel seeds, Cinnamon sticks, mace, Stone flower, Cloves are to be added.
Once they start frying, add shallots, green chillies and curry leaves. Saute until the shallots turn translucent.
Add ginger garlic grates and saute for a second.
Add spice mixture and saute in hot oil for 2 seconds on low heat.
Add Tomatoes and cook mushy
Add Quail meat washed thoroughly.
Turn over several times to mix all the spices with the meat.
Add salt 1 tsp.
Pour water 300 ml and stir twice.
Let it boil for 2 seconds.
Cover and cook until 4 whistles.
Set aside to cool down.
Open and give a good stir.
Garnish with Coriander greens,  chopped.

Now super delicious quail thin curry is ready to consume with hot steamed rice.

Cooking time 30 minutes
Yield 4 servings

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