Saturday 8 June 2019

ICONIC MORINGA GREENS THUVAIYAL/MURUNGAI KEERAI CHUTNEY



The best way to reap the benefit of moring greens is making thuvaiyal or chutney. It goes very well with Dosas, Idlis, Chapathis and hot steamed rice with a dash of fresh cow ghee.


Tuesday 28 May 2019

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.

Sunday 26 May 2019

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.

Thursday 23 May 2019

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 





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