Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Sunday 20 September 2020

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

Thursday 31 October 2019

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!

Tuesday 12 December 2017

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
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