IRRESISTIBLE YAM CORM BUDS GRAVY

GENEROUS RED LENTIL RASAM

Red Lentil rasam is an effortless version and can be served as an appetizer or with hot steamed rice as a Lunch meal.

How to make it?

Ingredients:

Red lentils or Masoor Dal 50 gms
Turmeric 1/2 tsp
Tomatoes 3 pcs
Garlic cloves 5 pcs
Rock salt 3/4 Tsp
Roasted and powdered Cumin seeds and pepper 2 tsps
Curry leaves 10 pcs
Red chilly 1 or of your option
Asafoetida 2 pinches
Sesame Oil 1 tbsp
Mustard seeds 1/ tsp
Coriander greens, a few or fistful
Water about 600 ml

Procedure:

Wash the dal until clear water.
Place them in a small pressure cooker and add 200 ml water.
Add turmeric.
Add 3 tomatoes. Close the cooker and pressure cook allowing one whistle on medium heat.
Set aside to cool down of its own time.
Remove the whistle and mash the dal and tomatoes.
Add 400 ml water.
Add roasted cumin and pepper powder and mix to combine.
Add salt and coriander greens
Add grated garlic

Tempering:

Heat the pan with sesame oil
Add mustard seeds to crackle.
Once they are crackling, add red chilly and curry leaves.
Sprinkle asafoetida.
Transfer the dal contents.
Let the rasam gets the boiling point, turn off the heat.

Rasam is ready to be served.

Preparation time 20 minutes
Yield: 4 servings.

SUMMER SPECIAL LITTLE MILLET CURD MEAL

Millets are said to be nutritionally and deliciously higher than the rice and wheat.
They are fibre rich and contain phenolic compounds. They are packed with higher contents of iron.
Here we use Samai for dishing out Curd meal. 

Samai is gluten-free and has a low glycemic index hence this is diabetic friendly.
Samai is said to be the high source of the essential amino acids. Overall Samai meal is fantastic taste can be used as a substitute of rice and wheat dishes.

How to make the unbeatable little millet curd meal?

The ingredients we need:

Samai/LIttle millet 200 gm or one bowl/cup
Water 400 ml/2 cups
Shallots 10 chopped
Ginger grated 1 tsp
Asafoetida 2 pinches
Red chillies 2 split
Curry leaves 10 pcs
A Few Coriander greens
Groundnut oil 2 tbsps
Mustard seeds 1/2 tsp
Split Urad dal 1 tsp
Salt 3/4 tsp

Procedure

Remove the stones and twigs if any. 
Wash twice until clear water.
Drain the excess water and add 2 bowls or 400 ml water.
Transfer all the contents to a 2.5 lit pressure cooker and close it.
Place the weight. 
Cook on low heat for 8 minutes.
Take off the weight and mash the cooked millet with the addition of 3/4 tsp.
Heat a pan with groundnut oil.
Add mustard seeds to crackle.
Add Urad dal.
Then add shallots, red chillies, Curry leaves, Asafoetida.
Saute for a minute.
Add the cooked millet and fold several times to coat all the tempered ingredients.
Set aside to cool down the pan.
Then Add 250 or 200 ml Fresh cow curd and combine to mix well.

Garnish with coriander greens.

Ready to serve

No side dish needed.
Relish this irresistible Little millet curd meal.

Serving 2 members
Cooking time 20 minutes.
You can multiply this measurement to make this meal for more members.

SUMMER SPECIAL NUTS-KULFI

This is a famous Indian dessert,  enjoyed by almost all age groups of India. 

This enriched Kulfi can be made easily in the home with a few ingredients i.e., Fresh full cream milk, condensed milk, cardamom seeds powder, Sugar, Cornflour and almond, pistachio and cashew flakes 

and frozen in the refrigerator.

You can make it with different twists by adding rose essence, vanilla essence or cherry, saffron strands to make this kulfi more delightful. It is having amazing taste and nutrients.

Here is the recipe:

Full creamed milk 500 ml

Sugar 3 tbsps

Cornflour1 tsp

water 10 ml

Condensed milk( I use milkmaid here) 50 ml

Almonds 8 pcs to be chopped

Pistachios 8 pcs to be chopped

Cashews 8 pcs to be chopped.

Cardamoms 4 to be crushed.s

Procedure:

Bring the milk to boil in a 2.5 Pressure cooker until it reduces 1/2  of its volume. 

Add the mixture of corn flour and water.

Then condensed milk.

Keep stirring on low heat.

Add Sugar and mix again.

Add nut flakes and crushed cardamom seeds

Transfer the contents to a beaker and set aside to cool down.

Then fill the Kulfi mould and cover it with its lid. 

Refrigerate in a freezer for 4 hours.

Kulfi is ready.

Keep the kulfi mould in a  tray having 3/4 th water.

Now we can easily take out the Kulfi.

Enjoy with your loved ones during these summer holidays to beat the summer season!.

You may multiply the measurement for more kulfis. 

The above-mentioned measurement is for 4 kulfis 

PANEER ROSE PETALS SWEET

DIVINE PINE APPLE JUICE

MIGHTY PINE APPLE MILKSHAKE

REJUVENATING LEMON JUICE

HOW TO MAKE KODOMILLET PEPPER PONGAL / VARAGU ARISI MILAGU PONGAL

HOW TO MAKE FENUGREEK PANIYARAMS

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HOW TO MAKE FLUFFY BARNYARD MILLET PLAIN MEAL

FLAVOURFUL BEET MEAL

One pot meal!

Easy to make!A delicious  food!

Simple Lunchbox idea

SUMMER SPECIAL ROSE WATER

EXOTIC BRINJAL THOKKU

SUMMER SPECIAL FINGERMILLET MEAL

SUMMER SPECIAL-BOTTLEGOURD KOOTU

SUMMER SPECIAL KAMMANCHORU

Here is an authentic kongu meal to beat the heat!

FENUGREEK OOTHAPPAM

Preparation Time 8 hours                                                           
Cooking Time: 10 minutes
Yield: 6 servings.

Ingredients:

Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.

Procedure:

Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.

Venthaya Oothappam is ready to have with Chutney or sambar of your choice.

INCREDIBLE CORIANDER GREENS CHUTNEY

Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food.

How to make this flavourful coriander greens chutney?

Preparation Time 10 minutes
Yield: 2 servings

Ingredients :

Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves  3 pcs, peeled
Water 20ml

Procedure:

Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.

The most delicious Coriander greens chutney is ready to have!