Wednesday 8 April 2020

VENDAIKKAI MORE KUZHAMBU/OKRA MORE GRAVY/வெண்டைக்காய் மோர் குழம்பு

A simple yet delicious kuzhambu with diced lady's fingers/bhindi/okra/Vendaikkai in a creamy and flavoured sour curd sauce using yesterday's curd.
Usually, it is served after Rasam in the wedding feast of Lunch, We use the leftover curd, if available in our home, by making this more kuzhambu, adding one vegetable. Normally Lady's finger, Cucumber, Aloe vera or White pumpkin, Brinjals, ash gourd and chayote and so on. 

More kuzhambu is perfect for easy digestion and better to beat the heat during summer. Buttermilk is versatile so that it can assume different unique versions to satisfy our tasty expectations. Moreover, it is light and comfort and extremely good for the digestive system.

This is the traditional south Indian delight with the goodness of sour buttermilk laced with indigenous spices. It is not too sour or too spicy. It tastes great with hot steamed rice.

                                                                                                 


Ingredients:

Sour Curd churned with one cup of water. 3 cups
Lady's finger vegetable 250 gms
Groundnut oil 1.5 tbsp

for grinding masala paste:

Country Coriander seeds powder 2 tsp
Cumin seeds 1 tsp
Garlic 4 pcs
Grated Coconut 3 tsp
DryGinger 1/2 tsp
pepper 1/4 tsp optional
Green gram lentils 1.5 tbsp
Red Chilli powder 1/2 tsp
Water 50 ml

For tempering:

Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Shallots chopped half cup
Red chillies 2 pcs
Curry leaves 10-15 pcs
Turmeric 1/2 tsp
Asafoetida one pinch
Rock salt 3/4 tsp
Chopped Coriander greens a fistful

Procedure:

Fry diced veggie in groundnut oil on medium flame until shrunken
Set aside to cool down.
Whisk the yesterday's sour curd into thick buttermilk adding one cup of water.
Grind the above masala ingredients into a smooth paste,.
Mix the masala paste with the buttermilk.
heat the wok with groundnut oil.
add mustard seeds to crackle.
once they start crackling, add chopped shallots, slit red chillies and curry leaves.
Saute until the shallots turn translucent.
add turmeric and asafoetida.
Now add the buttermilk mixture.
Add salt and let it boiled.
Transfer the fried ladysfinger chunks.
Stir to combine.
Let the okra or veggie cooked soft.
Add Chopped coriander greens.
Turn off the heat.

Vendaikkai more kuzhambu is ready.
It tastes great with hot steamed rice.
Enjoy.










Sunday 5 April 2020

CORN FLOUR HALWA/BOMBAY/KARACHI HALWA/பாம்பே அல்வா/कराची हलवा/





Ingredients:

Corn flour 225 gms or one cup
Sugar 250 gms/1.25 cups
Cashew/Almond/Pistachio pieces 2 tbsp
Ghee 25 ml
Water one cup/200 ml+150 ml
Crushed Cardamom seeds 1/2 tsp(optional)
Saffron Strands 10 pcs (optional or your choice)
Kaesar Powder or food colour as per your choice. 

Procedure: 

Heat the non-stick pan with sugar as measured above with 200 ml water.
Bring to boil until a sticky consistency.
Medium heat is always recommended.
Add kaesar powder any colour you want.
While boiling, add saffron strands.
Once a sticky consistency achieved, turn off the heat for a while.
In a mixing bowl, add corn flour as per above measurement and water 200 ml.
Mix until the milk consistency using a spoon.
Add this cornflour milk to the sticky sugar syrup and stir well.
Now turn on the heat to low-medium flame.
Keep on stirring fast.
The mixture turns slowly into a gelatinous form.
Add Desi ghee and stir continuously.
While the halwa consistency reached, add crushed cardamom seeds (optional) and crushed nut flakes.
Incorporate all the things together.
Observe the glossy and gelatinous halwa.
Transfer the halwa to a greased tray and mark the shape of your choice.
Set aside to cool down.
Just tilt down to a dry plate.
separate each piece and arrange into a fine row.
Serve warm or cool.


cooking time 15 minutes
Yield around 20 pieces..











Tuesday 31 March 2020

VEGETABLE KICHADI/காய்கறி உப்புமா/सब्जी उपमा / खिचड़ी

  •    
               Upma or kichadi is one of the most loving treats either for the breakfast menu or dinner or even evening tiffin with coffee.
It gets a high score not only for its light and comfort meal but also for its unique flavour. Usually, we prepare Upma using  Semolina or Samba Rava or vermicelli. But I prefer the equal mixture of Semolina and Vermicelli works very well to make the vegetable Upma/kichadi.
The tempering of Upma using mustard seeds, green chillies, shallots, Urad dals, Ginger, grated and curry leaves along with the host of the certain vegetables such as carrot and Bush beans in an orderly manner that works wonderfully delicious in transforming the simple Upma to a delightful and wholesome vegetable Upma.

The making of this vegetable Kichadi/Upma is rather easy and takes very little time for about 15  minutes.

It is advisable that the roasted Semolina and Vermicelli available in the stores that are already in roasted form, we should also roast again mildly to get good flavour.

Ingredients:

Step one:

Groundnut Oil 1 tbsp
Semolina  75 gm/3/4 cup
Anil Vermicelli 75 gm/3/4 cup

Procedure:

Roast both the above Semolina and Vermicelli on medium heat mildly.

Step Two:

Groundnut Oil 2 tbsp
Mustard seeds 1/2 tsp
Green Chillies 1 pcs slit optional
Whole Urad Dal 1 tsp
Chopped Bellary onion 1/2 cup
Grated Ginger 1 tbsp
Curry leaves15-20 pcs
Carrot pieces 3/4 cup
Chopped Bush beans 3/4cup
Turmeric 1/2 tsp
Lemon Juice  (half lemon)
Rock Salt 3/4  tsp
Coriander greens a fistful
Water 3 cups

Procedure:

Heat the non-stick pan with groundnut Oil on medium flame.
Add mustard seeds to crackle. 
Once they start to crackle, add Urad dal and let them fry until golden brown.
Add Bellary onion chopped, green chilli.
Saute until the onion turns translucent.
Add curry leaves and ginger grated.
Saute until fine aroma.
Add vegetables and turmeric.
Saute for a while.
Add water.
Add Salt 
Cook until the veggies cooked soft.
Squeeze lemon.
Now add Semolina and vermicelli mixture.
Keep stirring to avoid lumps while adding the mixture.
Add chopped coriander greens.
Reduce the heat to low and cover the pan.
Let it rest for 2 minutes on low heat.

Vegetable Upma/Kichady is ready to enjoy.

Cooking Time 15 minutes
Yield: 2 persons.


















                                                     

KHUSKA/PLAIN BRIYANI/EMPTY BRIYANI/குஸ்கா/खुस्का बिरियानी ( PRESSURE COOKER METHOD)

   
                                                                                                               

A simple yet the most flavourful one-pot meal with an array of spices, onion and tomato base without vegetables or meat or chicken or egg.  The meal is wonderfully complete even with simple onion raita as Lunch or Dinner. It can be enjoyed in the family get together, Birthday party and other special family occasions.

STEP ONE;

Ingredients:

Basmati rice 2 cups
water as needed for rinsing and soaking

Procedure:

Rinse the basmati rice until clear water.
Soak the rice for 30  minutes.
Drain the water completely.
Set ready.

STEP TWO:

Ingredients:

Black Cardamoms 2 pcs
Green Cardamoms 2 pcs
Groundnut Oil/any cooking oil 1 tbsp
Fresh Ghee 1 tbsp
Bay leaves 5 pcs
Cinnamon 1 inch 4-5 pcs
Cloves 5 pcs
Mace and Stone flower 1/2 pc each
Star anise 1 pc
Chopped Bellary onion 1/2 cup
Slit Green Chillies 2 pcs
Curry leaves 20-25 pcs
Grated Ginger 1 tbsp
Grated Garlic 1 tbsp
Turmeric 1/2 tsp
Red chilly powder 1/2 tsp
Tomatoes medium-sized 3 pcs chopped
Himalayan Pink Rock Salt 3/4 Tsp
Lemon juice (half  lemon)
Water 2.5 cups

Procedure:

Heat groundnut oil and ghee on medium flame.
Add black cardamoms, green cardamoms.
Next, add cloves, cinnamons, mace, stone flower, star anise and bay leaves.
Let them fry for a while.
Add onion, green chillies and curry leaves.
Saute them until the onion fried transparent.
Add grated ginger and garlic.
Add turmeric and red chilly powder.
Transfer tomato and saute until mushy.
Transfer the drained rice. 
Saute for 5 seconds on low heat.
Squeeze the lemon juice.
Add 1/2 tsp ghee again.
Saute to mix.
Pour 2.5 cups of water
Add rock salt and stir well.
Give stirs several times.

STEP THREE:

Ingredients: 

Mint greens a fistful

Procedure:

Once the rice contents start boiling, close the cooker.
Place the weight.
Reduce the heat to simmer.
Let it cooked in simmer heat until one whistle.
Turn off the heat.
Set aside to cool down.
Open the cooker
Throw mint baby leaves.
Wait for 10 minutes to retain the good shape of the cooked grain.
Stir a couple of times and serve with onion raita.

Cooking Time: 50 minutes
Yield: 4 persons adjustably. 3 persons generously.









       

Sunday 22 March 2020

BARNYARD MILLET IDLIS/குதிரைவாலி இட்லி




Barnyard millet is known as குதிரைவாலி in Tamil, Udalu in Telugu, Oodalu in Kannada, Sanwa rice in Hindi, Shyama in Bengali, Moraiyo in Gujarati. It tastes like broken rice when cooked.

Barnyard millet is a good source of low caloried protein.
Since it is a low carbohydrate content, it is highly recommended as the best cereal for the patients suffering with cardio vascular disease and type 2 Diabetes.

This millet is also a gluten free cereal like all the millets.
It is a great source of iron.
Since it consists of the good source of dietary fibers, it prevents bloating and Cramping and constipation.


Ingredients:

Barnyard millet 3 cups/500 g
Whole urad dal. 3/4 cup
Fenugreek seeds 1 tsp
Castor seeds 6-7 (hull removed)
Water as needed to soak the lentils and rice.
Coldpressed gingelly oil 1/4 tsp
Himalayan pink rock salt 3/4 tsp
Water as needed to grind.

Procedure:

Soak the millet and urad dal+Fenugreek seeds separately in water for three hours.
Rinse them until clear water.
Grind the urad dal and fenigreek seeds adding 1/2 a cup water until smooth and fluffy.
Tranfer the thick urad batter to the larger vessel.
In the same mixer-jar add the soaked and drained millet.
Remove the hulls of castor seeds.
Add the castor white pulps.
Grind using one cup of water until thin smooth runny Batter.

Add salt and grind again to mix well.
Now transfer the batter and mix with Urad dal batter.
Mix well in one direction.
Cover and set aside for overnight or 7 hours
Let the batter gets fermented for more than seven hours.
Mix the fermented batter again.
Pour one lit water in idli steamer.
Heat the steamer to the boiling point.
Place the idli-mould plat and apply gingelly oil in each mould using a brush.
Now pour the batter in each mould.
Cover the idli steamer and steam Cook for 8-10 minutes.
Splash some water and set for a while.
Renove the idlis gently.
Serve hot or warm...

Note:

Since the time immemorial, we, Kongu Folks have been adding a lumited no of castor seeds for making Idlis, Fenugreek idlis and millet Idlis. We remove the hull (toxic) and grind the white pulp with the rice. Don't add the castor seeds while grinding the urad dal batter. It reduces the fluffiness of urad batter. Add with the rice while grinding.

The benefits include
- make idlis softer and spongy.
- since it contain castor oil, it supports to lubricate the digestive tracts entirely.
It relieves the constipation.

Saturday 14 March 2020

BENGALI RASAGULLA IN KONGU STYLE/ இரசகுல்லா/रसगुल्ला





First step:

Ingredients:

Full fat milk 2 lit
Lemon juice1/2 cup

Procedure:

Bring milk to a boil on high flame.
Pour lemon juice.
Turn off the heat.
Stir to react.
Cheese separates from the milk.
Strain the cheese.
Tie it as a bundle.
Wash the cheese bundle with running water several times until clear water.
Hang it somewhere else to drip the water remains completly..(One hour)

Step two:

Cheese or chhena
All purpose flour 1 tbsp
Rock candy cubes 2 tsp

Procedure:

Take out the chhena from the cotton towel.
Place it on a clean surface.
Break it with hands.
Add all purpose flour.
Rub and knead the chhena to form a fine and smooth mass.
Take one spoon chhena and spread it.
Place 2 or 3 rock candy cubes in the centre.
Cover and roll out as a smooth ball using your palms.
Collect the chhena balls on a dry plate.

STEP THREE:

Ingredients:


Sugar 1 kg
Water 2 lit
Rose water 1 tsp or one rose 
Cardamom pods 8-10 pc
Saffron strands one pinch
Chhena balls about 40 pcs

Procedure:

Add sugar and 2 lit water in a heavy bottomed vessel.
Bring to a boil on high flame.
Add split cardamom ppods.
Add rose water or rose petals.
Stit multiple times to infuse the flavour.
Cover and bring the boiling point.
Add Chhena balls and stir gently.
Cover and cook for 10 minutes on high flame.
Cover and cook for another 8 minutes on medium heat.
Add one pinch of saffron strands.
Stir well for a while.
Open and cook uncovered for another 5 minutes.

Yummy Rasgullas are ready to enjoy

Friday 13 March 2020

EGG FRIED RICE/ முட்டை காய்கறி கலவை சாதம்/अंडे के साथ तले हुए चावल



Ingredients:

Basmati Rice 225 gm
Water as needed.

Wash the rice thoroughly until clear water.
Soak the rice in sufficient water for 30 minutes.
Drain the water and keep ready.

Let's cook now.

Step one

Ingredients.

Water 450 ml
Soaked and drained rice 225 gm.
Ghee 1/4 tsp.

Procedure:

Pour water in a cooker.
Add ghee.
Bring to boil on medium heat.
Add drained rice
Once Rice contents starts boiling, simmer the flame.
Cover and pressure-cook until one whistle.

Set aside cool down.


Step Two

Ingredients:

Cold pressed Groundnut oil 2 tbsp
Finely chopped Bellary onion 1/2 Cup
Curry leaves 8-10 pcs
Lengthwise cut Green Chilly one
Grated Garlic 1 tsp
Grated Ginger 1 tsp
Lengthwise Carrot 3/4 cup
Chopped Bush beans 1/2 Cup
Chopped Cabbage 1/2 Cup
Salt 1/4 tsp
Lemon juice 1/2 tsp
Water 20 ml

Procedure:

Heat the groundnut oil on medium heat.
Add onion and curry leaves
Saute for a while..
Add green chilly. If you want, you may add one more.
Add grated ginger and garlic. Saute until nice aroma.
Now, add carrot, beans and Cabbage.
Sprinkle 1/4 tsp powder salt and saute to combine.
Splash some water and let them cooked on low-medium heat until the water remains no more.
Set aside.

Step Three:

Ingredients:

Eggs 3 pcs
Groundnut Oil 2 tsp
Salt 1/4 tsp
Pepper 1/2 tsp (optional)

Procedure:

Heat the oil in a tempering pan.
Crack the eggs and pour the yolks.
Mix the yolks gently.
Sprinkle salt and pepper.
Scramble the egg yolks on medium heat.
Keep ready.

Step Four:

Ingredients:

Cooked rice
Cooked Veggies
Scrambled egg yolks
Coriander greens finly chopped

Procedure:

Set the low heat.
Mix the cooked veggies, cooked rice and scrambled eggs.
Combine all the ingredients together.
Add little salt say 1/4 tsp
Mix well.
Add finely chopped coriander greens.
Mix to infuse the aroma of the greens.
Turn off the heat.

Flavourful and fluffy egg fried rice is ready to be served.




Sunday 8 March 2020

ALMOND FUDGE/பாதாம் மென்பர்பி/बादाम ठगना









Almond fudge is so soft and chewy. Supremely delicious.

Let's cook now. This procedure involves five steps.

First step

Ingredients we need:

Almonds 250 gm
Boiled water 4 cups
Boiled and cooled milk 250 ml
Saffron strands 20 pcs

Soak almonds in boiled water for about one hour.
Soak saffron strands in cold milk for an hour.
Peel the skin. ( refer the video)

Second step

Ingredients:

Ssffron moll content
Peeled almonds.
Water if needed.

Procedure

Grind to a smooth paste with saffron milk and water as needed.

Third step

Ingredients:

Fresh Ghee  4 tbsp
Ground almond paste
Sugar 250 gm
Crushed Cardamom coarse powder

Procedure:

Heat ghee on medium flame.
Add almond paste and Sugar
Give constant stirs to avoid burning.
Stirring dissolves sugar and helps to combine with almond paste.
Cook until nonsticky and transparent.
Add cardamom powder and mix to combine the flavour.
Turn off the heat.

Fourth step

Ingredients:

Ghee 1 tsp
Almond flakes 2 tbsp

Procedure

Apply ghee on all the sides of a dry tray, using a brush.
Transfer the almond contents.
Level it up with a spoon and brush.
Let it rest for 5 minutes.
Add almond flakes over the surface of almond mass.
Give gentle press to embed the almond flakes evenly.
Let it cool down for another 10 minutes.
Cut into a desired shape and size of your choice.

Healthy and super delicious almond fudge is ready to be served.

Cooking time: 90 minutes
Yield.              : 15 Pcs


Thursday 5 March 2020

KADAI CHICKEN/கடாய் சிக்கன்/CHICKEN KARAHI/











Step one

For dry masala

Ingredients:


Organic coriander seeds 2 tsp
Cumin Seeds 1 tsp
Pepper 3/4 tsp
Cinnamon  2 inch 3 pcs
Fennel 1 tsp
Poppy seeds 1 tsp
Black cardamom 1 pc

Procedure:

Dry roast all the ingredients above mentioned on low-medium heat until pop up.
Set aside to cool down.
Grind to a fine powder.

Step 2

Ingredients:

broiler chicken with leg pieces 1/2 kg
Groundnut oil 2 tbsp
Cinnamon sticks 3 pcs
Star anise 1 pc
Cloves 4 pcs
Fennel 1/2 tsp
Bay leaves 2 pcs
Mace 1/2 pc
Stone Flower, a small piece
Finely chopped shallots one cup
Deseeded green chilly 1 finely chopped  ( your choice)
Grated Ginger 1tbsp
Grated garlic 3/4 tsp
Turmeric 3/4 tsp
Red Chilly Powder 1 tsp
Rock Salt 3/4 tsp
Finely chopped tomatoes 4 pcs
Finely chopped coriander greens a fistful
Butter 1 tbsp
Ground masala powder


Procedure:

Heat Kadai/wok/non-stick pan/copper pan/pressure pan or any heavy-bottomed pan with
2 tbsp Groundnut oil.(on medium heat)
Add cinnamon, star anise, mace, cloves and bay leaves respectively and saute on low-medium heat.
Add fennel seeds to fry.
Add finely chopped shallots, de-seeded and finely chopped green chilly, grated ginger, grated garlic.
Saute until the shallots fried translucent.
Add stone flower.
Add turmeric, red chilly powder
Saute on low flame to retain the colour of turmeric and red chilly powders.
Place the washed chicken gently and saute for a while on medium heat.
Cover and cook for 8 minutes.
Open the lid and turn over the chicken,
Add curry leaves and dry ground masala and mix to combine
Add Salt
Add finely chopped tomato and stir to combine.
Add one cup of water.
Cover and cook for 135 minutes on medium heat.
Open and check if the salt needed.
Add coriander greens.
Stir well and turn over the leg pieces for even cooking.
The water contents reduced to a thick gravy.
Add one tbsp butter and let it sit on medium flame until the butter melts and dissolves.
Turn off the heat.

Ready to serve.

Cooking time 30 minutes
Yield: two servings














Sunday 1 March 2020

BANANA BREAD/LOAF/தேன்வாழைப்பழ ரொட்டி



Banana bread is very easy to bake. It can be made with OTG or microwave oven or without oven. It can be made using a pressure pan.


The making of banana bread involves into Sixsteps.

First step:

Ingredients:

All purpose flour 2 cups/225 Gm
Baking powder 1.5 tsp
Cooking Soda 1/2 tsp

Procedure:

Sift all the ingredients four to five times.
Set aside.

Step two:

Ingredients:

Bananas of any kind 4 pcs
Honey bananas are being used here.

Procedure:

Peel the bananas and cut into 1/2 inch slices.
Place all the slices in the mixer jar and blend for 3 seconds to get a smooth puree.
Set aside.

Step three:

Ingredients:

Butter @ room temperature 150 gm
Organic cane sugar without lumps 150 gm
Eggs @ room temperature 4 pcs
Salt 1/4 tsp
Flour mixture
Banana Puree One bowl
Vanilla essence 1/4 tsp

Procedure:

Place the butter in a dry mixing bowl.
Blend until smooth.
Add cane sugar and blend until smooth using a beater or blender.
Add one egg at a time and beat for five seconds.
Beat all the eggs to combine with the butter mixture.
Add vanilla essence.
Add salt
Add flour mixture in two batches.
Mix well to combine together without lumps.
Transfer the banana puree and fold in one direction until soft smoothy mixture.

Cake mixture is ready to bake.

Grease the loaf pan with one tbsp butter.
Sprinkle all purpose flour and make the floor coat all over the sides.
Place the fit-parchment paper.
Apply little butter with a brush and dust with little flour.
Transfer the cake mixture to the prepared loaf pan.
Tap twice to level up.

Step four

Pre heat the microwave oven @ 200 ° c for 10 minutes.

Step Five

Place the loaf pan on the lower rack and close the door.
Set the temperature @ 200°c and time for 24 minutes using convection mode.
Bake the cake.
Once the oven beeps four times, turn off the oven.
Take out the cake pan from the oven.

Step Six

Let it rest for 10 minutes.
Separate the cake from the pan using a knife all over the sides.
Just tilt down on the dry plate or rack.
Cut into slices.
Ready to enjoy!

Preparation time 20 minutes
Cooking time 24 minutes
Waiting time 20minutes
Yield four servings

























Friday 28 February 2020

RIDGEGOURD BAJJI/பீர்க்கன் பஜ்ஜி




Ingredients:

5-6 inch Ridge Gourd piece
Raw Rice Flour 1.5 Tbsp
Besan flour 4 Tbsp
Cooking Soda 1/2 Tsp
Salt 1/2 Tsp
Red chilly coarse powder 1/2 Tsp (optional)
Asafoetida one pinch
Water as needed
Coldpressed Groundnut oil 400 ml

Procedure:

Step one

Peel the ridges of the veggie.
Slice lengthwise
Set aside.

Step two

In a mixing bowl, add Raw rice flour, Besan
Flour, Cooking Soda, Salt, Asafoetida and Red Chilly powder.
Mix to combine.
Add water little by little and mix to combine a thick paste like batter.

Step three

Heat the groundnut oil on medium flame to attain deep-fry temperature.
Check the hot oil with a bit of the batter thrown into oil. If it raises up instantly, the oil is reasy to deep-fry.
Now dip the ridge gourd slice and lower it into hot oil gently and carefully.
Add one by one with utmost care.
Deepfry four to five per batch.
Let them fried golden brown and oil bubbles cease.
Take out and wait to drain excess oil.
Place them on dry plate.
Repeat the process till the batter exhausted.

Ready to serve.

Cooking time 15 minutes.
Servings. 2-3 persons
Yield 10 Bajjis per one five inch veggie






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