Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Wednesday 13 February 2019
Monday 11 February 2019
Thursday 24 January 2019
Thursday 17 January 2019
QUICK MUSHROOM FRIED RICE
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.
Wednesday 16 January 2019
Monday 7 January 2019
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
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.
Subscribe to:
Posts (Atom)
Featured post
IRRESISTIBLE CARROT MASAL STIR FRY
Preparation: 10 minutes Cooking time: 6 minutes Serves: 2 Ingredients: Carrots 8nos Peanut oil one tablespoon Mustard ...
-
It is an excellent source of Vitamin C. It helps in the absorption and assimilation of nutrients. It helps flush out toxins through the u...
-
Horse gram lentils are packed with rich sources of Protein, Calcium, low fat contents and goodness of antioxidants. Indeed, these humble le...