RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்

Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

• High on fiber contents
• Vitamin C, Folic acid and flavanoids are also High in Radishes.
• Anthocyanins present in Radishes guard our heart.
• Potassium rich Radishes control the blood pressure.
• Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
•  and controls the Damage of RBCs and increases oxygen supply in the blood stream

                                   

                                                                                                           - Source from Google

This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.

Here is a simple and easy recipe yet delicious accompaniment of main dishes

Cooking time 25 minutes

Yield 1-2 servings

STEP ONE:

Ingredients:

Radishes 2 pcs(200 gm)

Procedure:

Wash and peel the Radishes

Chop into cubes.

Set ready.

STEP TWO 

Ingredients:

Groundnut oil 1.5 tbsp

Mustard seeds 1/4 tsp

Chana dal 1/2 tsp

Whole Urad Dal 1/2 tsp

Chopped shallots 10 pcs

Curry leaves 10 pcs 

Slit Green chillies 1 pc

Turmeric 1/4 tsp

Asafoetida 1/4 tsp

Radish cubes

Himalayan pink rock salt 1/2 tsp

Water 1/4 cup

Shredded Coconut 1 tbsp

Chopped Coriander greens, a fistful

Procedure:

Heat the pan with Groundnut oil on medium heat.

Add Mustard seeds to crackle

Add Whole Urad Dal and Chana dal.

Once the dals fried golden brown, add Shallots curry leaves and green chilly. 

Add turmeric and Asafoetida 

Let shallots fried transparent, add the radish cubes.

Saute for a while.

Add salt.

Splash water.

Cover and cook on medium heat. (8-10 minutes )

Ensure no water remains

Turn off the heat.

Add shredded Coconut and chopped coriander greens.

Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.

Ingredients:

Beetroot 250 gm

Shredded Coconut one bowlful

Raw coriander powder 1.5 tsp

Roasted Cumin powder

Fennel seeds 1/2  tsp+1/4 tsp

Turmeric 1/4 tsp+/4 tsp

Garlic 2 pcs

Curry leaves 2 sprigs+10 leaves

Tomato half chopped 

Pepper powder 1/ tsp

Water 1/2 cup+1 cup+rinsed water 1/2 cup

Groundnut Oil 2 tbsp

Mustard seeds/Fennel seeds 1/2 tsp

Bellary onion one chopped

Stone flower a tiny bit

Cloves 2 pcs

Bay leaf one

Green Chilly one pc, slit

Rock salt 1/2 tsp

Coriander greens optional

Star anise one pc

Procedure:

Wash the beetroot thoroughly.

Peel off the skin.

Chop the beet into cute cubes.

In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds

Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.

Grind to a fine paste.

Set ready.

Heat the pan on medium heat.

Add fennel seeds to fry.

Add bellary onion 🌰 slit green chilly🌶 and curry leaves.

Saute for a while until onion fried translucent.

Add beet-cubes and chopped half tomato.

Saute for a while.

Add a tiny stone flower, cloves and star anise.

Add turmeric.

Saute for a while on medium heat.

Transfer the ground masal paste.

Saute for five seconds until the raw smell goes off.

Add one cup water along with rinsed water.

Add rock salt.

Let cooking for 15 minutes on low-medium heat until the beets cooked soft.

Garnish with coriander greens.

A very good accompamiment to chapatis, Pooris, Rotis and nans.

Ready to serve

Cooking time 30 minutes.

Yield: 2 persons.

 

IVY GOURD GREENS/TENDORA GREENS SABZI/MASOOR DAL WITH TINDORA GREENS/கோவைக்கீரை கூட்டு

Whole Masoor dal with Tindora Greens is the unbeatable combo for hot steamed rice/Chapatis/Pooris nourishes and nurture your health with folic acid, iron, high profile protein and other antioxidants.

For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.

How to make?

Ingredients:

Ivy gourd greens fresh and young leaves one big bowl.

Masoor dal (Whole) 1/4 cup

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Water 2 cups

Groundnut oil 2 tbsp

Shallots 10 pcs chopped

Curry leaves 15-20 pcs

Green Chilly one or two (optional) halved

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Himalayan pink rock salt 1/2 tsp

Water again 2 cups

Procedure

Pluck the leaves and chop them.

Wash thoroughly with water.

collect them in a bowl and set aside.

Pressure cook the whole masoor dal (thoroughly washed)

adding 2 cups of water, turmeric and castor oil until 3-4 whistles.

Set aside to cool down.

Heat the heavy bottomed vessel or cooker with groundnut oil on medium heat.

Add mustard seeds to crackle.

Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.

Saute until the shallots turn transparent.

Add cumin seeds to fry.

Mash the cooked whole dal and set ready.

Add the chopped tindora greens.

Saute until the volume of the greens reduced without losing its lovely green colour.

Now transfer the mashed dal along with 2 cups of water.

Add salt.

Stir occasionally to infuse the flavours.

Allow cooking until the greens cooked soft.

Ready to serve.

We can serve with hot steamed rice or chapatis.

Tastes best with full of nutrition.

Serves four

Cooking Time 30 minutes

Refer to the video tutorial for the visual procedure.

KODO MILLET CRISPY DOSAS AND MILLET MASAL DOSAS/வரகு முறுகல் தோசை

 

Kodo millet has a considerable amount of Lecithin that is strengthening the nervous system. It is rich in vitamin B components, that are niacin, B6 and folic acid and minerals such as Iron, Potassium, magnesium, zinc and Calcium. It is high in fiber, rich in amino acids, naturally gluten-free, non-allergic and easily-digestible. It is an ideal substitute for rice, wheat. Good for cholesterol, diabetes and weight loss.

Traditionally speaking, Kodo millet improve appetite, nourish prana and blood deficiencies, improve insulin response, regularise the speed of digestion, helps in absorption of nutrients and fills you up feeling comfort and light. It detoxifies and cleanses the whole digestive system. 

All the ancient old millets are becoming trendy again. They are highly recommended as a great source of iron and dietary fibers.

Here is the breakfast or dinner recipe that might be your tasty and healthy option of replacing rice and wheat.

Kodo Millet Crispy Dosa /Masal Dosa

How to make

Ingredients:

Kodo millet 1.5 cups

Urad dal 0.5 cup

Chana dal 0.25 cup

Fenugreek seeds 3/4 tsp

Beaten rice/poha/Getty aval 2 tsp

Water as needed for soaking

Rock salt 1/2 tsp 

Potato masal one bowl

Groundnut oil/ghee 25 ml

Procedure:

Soak Kodo millet, urad dal and fenugreek seeds. Chana Dal, poha/beaten rice in water separately.

Let them soaked in water for three hours. 

Rinse them thoroughly.

Grind the urad dal and fenugreek seeds with 50 ml water until smooth and fluffy batter.

Transfer the batter to a large vessel.

Transfer the drained Kodo millet, Beaten rice or Poha, chana dal with 100 ml water to the same mixer jar.

Grind to a little bit thin and smooth batter.

Add Rock salt and grind again to combine well.

Transfer the batter to the vessel containing urad dal batter.

Stir well to combine the batter,

Cover and set aside for 7 hours to ferment well.

Mix well before making dosas.

Heat the dosa tawa on a medium flame for one second

Take a ladleful of batter and pour in the centre of the tawa.

Spread the batter in a circular motion to form a thinner dosa.

Once air holes appear on the surface.

Drizzle one or two tsps of groundnut oil or ghee as per your choice.

Level the surface of dosa.

Let it cooked until the golden spots appear. 

There is no need to flip the dosa.

Roll the crispy dosa and take out.

To make masal dosa,

Pour and spread the batter.

Once air holes appear, drizzle oil or ghee one or two tsp.

Place the Potato masal in the centre and spread into a form of a thick and even disc.

Once dosa turns golden and crispy, cover the ends 

Serve hot or warm with Garlic chutney and Coconut chutney.

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு

Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch

Jaggery powder 2 tsps

Coco rinds or Kudampuli or tamarind 3 pcs

Himalayan rock salt 1/2 tsp

Water 50 ml

Mustard seeds 1/2 tsp

Dry roasted fenugreek powder 3/4 tsp

Grated garlic 1 tsp

Turmeric 1/2 tsp

Red chilly flakes 1/2 tsp

Sesame oil 4 tbsps

Groundnut oil 1 tbsp

Asafoetida 2 pinches

Dried red chillies 3-4 pcs

Procedure:

Pluck the murungai leaves along with its tender stems.

Place them in a mixer jar up to 3/4 th level'

Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.

Grind at high speed to a coarse paste.

Now heat the heavy bottomed vessel with one tbsp groundnut oil.

Add mustard seeds to crackle.

Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.

Turn off the heat and add greens paste.

Saute on medium heat for one or two minutes until the greens changed its colour.

Add asafoetida and fenugreek powder.

Mix to combine.

Add sesame oil 2 tbsps little by little on keeping the flame on a low level.

Mix to combine.

Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

FOXTAIL MILLET PONGAL

Foxtail millet is rich in iron and minerals and dietary fibre.  It is totally pest-free. It lends a yummy taste in Upma, Kichadi, meal and Pongal. It is a very healthy alternative to rice and wheat. Diabetic-friendly food. Low glycemic food; We can make so many healthy twists using this wonderful millet. foxtail millet Pongal is easy to make.

Do follow the steps below:

Ingredients, we need:

Foxtail millet 150 gms
Moong dal 50 gms
Water 250 ml
Cashews 10 pcs chopped
Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ghee 1 tsp
Green chilly  slit
Curry leaves 20 pcs
Rock salt 3/4 tsp

Procedure:

Wash the foxtail millet +Moong dal with water twice.
Drain the water. Add 250 ml water.
Heat 3 lit cooker with groundnut oil on medium flame.
Add cumin seeds and pepper 
Once they start to fry add green chilly, curry leaves.
Transfer the millet-dal contents 
Add rock salt/salt
Allow boiling. 
Check the salt taste. add if needed.
Close the cooker and place the whistle.
Allow 2 whistles and simmer it for 2 minutes.
Set aside to cool down. (15 minutes)
Heat the tempering pan with one tbsp ghee.
Add cashews and fry until golden brown.
Transfer the cooked millet Pongal and fold gently.
Pongal is ready to serve hot/warm.
Pongal tastes yummy and it goes very well with coconut chutney and sambar.
We like to have solo with one tsp ghee.

Happy and comfort cooking!

TONGUE TICKLING CITRON PICKLE/NARATHANKAI PICKLE

Here is an interesting news for you, Dears!

New Video on Youtube is now playing!
Do watch and follow!
Don't forget to subscribe!

This Citron pickle is an excellent appetite stimulant.

Ingredients:

Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp

Procedure:

Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.


Trust my method of cooking!
Give a try!

LADY'S FINGERS COCONUT STEW

A Refreshing Stew to lighten up any meal!

Cooking Time: 20 minutes
             Yields: two servings

Ingredients:

Lady's fingers 4 g chopped as chunks 2-3 cm long
Shallots or onion chopped 2 g
Green Chillies 2 slit longitudinally
Curry leaves 20 
Garlic Cloves 4 pcs
Cumin seeds one tbsp
Shredded coconut 3 g
Fennel seeds 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cloves 3-4 optional
Turmeric 1/2 tsp
Salt 1 tsp
Coriander leaves 2 g chopped
Tomatoes chopped 4 pcs
Water needed 300 ml


Procedure:

Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture.
Set aside.
Heat the frying pan with oil. (medium heat)
Add mustard seeds
Once it starts crackling, add fennel seeds and cloves to fry.
Add shallots, curry leaves and green chillies.
Add turmeric. Saute until the shallots turn translucent.
Add Veggie chunks and saute on low flame. (for 2 minutes)
Add tomatoes
Saute for a few seconds.
Transfer the coarsely ground contents.
Add 300 ml water to adjust the consistency.
Add salt.
Allow bubbling until the veggies get softness.
Garnish with coriander leaves chopped

Ready.
Turn off the heat.
Serve hot with hot steamed rice!

This is an authentic Kongu Cuisine

All the recipes are easy to make!
Quick fix methods
So delicious, you crave for sure!
Do follow!
Do subscribe the channel!