POTATO &CHICKPEA CURRY KUZHAMBU

One of the super tasty accompaniments to hot steamed rice, Chappathis, Pooris, Parathas, Rotis, Idlis, Dosas and uthappams. Easy to make.

Cooking Time 30 minutes

Yield 4 liberal servings

How to make this yummy Kuzhambu?

Ingredients

Fresh Potatoes 250 gms

Chick Peas 50 gms

Salt 1/2 Tsp

Water 250 ml water

For masala paste, the ingredients,  what we need:

Shallots 20 pcs chopped

Curry Leaves 20-25 pcs

Garlic cloves 6 pcs

Red Chillies  2 pcs

Grated Ginger 1 Tsp

Tomato one 

Shredded Fresh coconut 200 gms

Coriander powder 1 Tbsp

Cumin Powder 1 Tsp

Pepper powder 1 Tsp

Turmeric 1/2 Tp

Red Chilly powder 3/4 Tsp

Fried gram 1 Tbsp

Groundnut Oil 2 tbsp

For Tempering:

Fennel seeds 1 Tsp

Bay leaves 2 pcs

Cloves 4 pcs

Cinnamon 2 inches

Shallots 10 pcs

Grated Ginger 1 Tsp

Curry leaves 15 pcs

Turmeric 1/2 Tsp

Red Chilly powder 3/4 Tsp

Rock Salt 3/4 Tsp

Coriander greens a fistful

Groundnut oil 2 tbsps

Procedure:

Step 1:

Wash the potatoes thoroughly.

Cut them into two each.

Place them on the pressure cooker or pan and add 250 ml water.

Pressure cook up to one whistle. Switch off the heat. Let it releases its pressure f its own.

Take out the potatoes using a needle. 

Let them cool to room temperature.

Peel off the potatoes and chop them into chunks.

Pressure cook the soaked Chickpeas( Soaked for 4 hours)  up to one whistle 

Turn off the heat.

Step 2

Heat the wok with Oil.

Add red chillies 2 pcs  

Shallots, 

Curry leaves

Saute them on medium heat until the shallots turn translucent.

Add Turmeric, Chilly powder (3/4 tsp), Coriander powder, Cumin Seeds powder, Pepper powder.

Grated ginger, Tomato dices 

Saute for a few minutes.

Let them cool down.

Transfer the fried ingredients and fresh shredded coconut.

Add 100 ml water

Grind into a thick paste.

Step 3:

Heat 2 tbsp oil on medium heat.

Add Fennel Seeds to fry. 

Add Cloves, Cinnamon, Bay leaves

Add shallots, curry leaves. 

Saute until the shallots turn translucent.

Add turmeric, red chilly powder.

Reduce the heat to avoid burning of turmeric and chilly powders.

Transfer the potatoes and cooked chickpeas.

Saute them on low heat.

Add Ground masala paste. Add Salt.

Saute them for a few seconds.

Add rinsed masal contents with water to the hot pan.

Allow boiling and bubbling for 5 minutes on medium heat.

Garnish with chopped coriander greens and turn off the heat.

Stir for a few seconds to combine all the ingredients together.

Ready to enjoy.

HEALTHY KICKSTARTER/RED FLATTENED RICE UPMA

Red flattened rice Upma/Red Poha Upma/Sigappu Aval Upma is one of the popular food of India. Every state has its unique way of cooking this red Poha/Flattened Rice.

We make in our favorite way, Here it is!


Ingredients:

Red Flattened Rice: 250 gms
Bellary Onion  one Pc chopped 
Water 500 ml
Shallots  10 chopped
Green Chillies, Slit 2 pcs
Curry leaves 25-30 pcs
Coriander greens a handful
Groundnut Oil 2 Tbsps
Mustard Seeds 1/2 Tsp
Grated Ginger 1 Tbsp
Salt 3/4 Tsp

Procedure:

Bring 500 ml Water to rolling boil.
Add Salt 3/4 Tsp and 1 Tsp OIl
Transfer the cleaned REd Flattened Rice/Poha/Red Aval
Let them sit for 5 minutes to cook soft.
Drain the water.
Heat the Pan with Oil.
Add mustard Seeds to crackle.
Once they start to crackle,  add Shallots, Bellary Onion, Slit Green Chillies, Curry leaves and grated ginger
Saute for 2 seconds until the onion turns translucent.
Add drained flattened Rice/Poha/Aval to the hot pan.
Fold several times to combine all the ingredients together.
Add Chopped Coriander Greens. Fold again to infuse the fine aroma of Coriander Greens.
Ready.
Serve hot. 

Cooking Time: 15 minutes.
Yield 2 servings.

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SEERAGA CHAMBA VEGETABLE BIRYANI

Briyani is a wholesome meal in itself. It is apt to suit for all family occasions,  There are varieties of biryani available to please every one of the family.  This is a well-cooked vegetarian Biriyani with an array of vegetables and an excellent subtlety in flavor.

This Veg Briyani is a self-sustaining dish that doesn't need any accompaniment apart from the onion curd raita/Pachadi to extra-soften the steamed Seeraga Samba rice and spices.

How to make this biryani and onion curd Pachadi?

Ingredients:

Seeraga Samba Rice  300g
Water 600 ml
Star Anise 1 pc
Bay leaves 3=3 pcs
Cinnamon 3 inches
Cloves 5 pcs
Cardamoms 4 pcs
Mace flower 1 pc
Turmeric Powder 1/2 tsp
Rock Salt 1 Tsp
Ginger 20 g
Garlic 20 g
Fresh Ghee 2 tbsps
Red chilly powder  Tsp
Groundnut Oil 2 tbsps
Green Chillies 2 pcs
Curry leaves 225 cs
Mint Greens one handful

Vegetables we need:

Carrot 150 gms
Cauliflower 200 gms
Lemon 1
Tomato one medium size
Green Peas 50 g
Potato 1 medium size
White Turnip 1 pc 150 g
German Turnip(Nool Khol) 1 pc 50 g
Push Beans 100g

Procedure:

Heat the pan with one tsp of ghee on medium heat. Roast the rice  for 5 seconds.
Set aside to cool down.
Peel off the carrot.
Peel off the Potato.
Chop them. Pluck the cauliflower florets and clean.
Peel off the turnips and chop them into cubes or chunks
Grate the garlic and ginger.
Soak the cooled rice with 600 ml water for 10 minutes.
Preparation over.

Now the cooking time:

Heat the cooker with  OIl.
Add cardamoms, Mace, Cinnamon sticks, Bay leaves 3 pcs and cloves.
Allow to fry and add ginger and garlic and green chillies.
Add turmeric and red chilly powder.
Saute for a second.
Add the veggies and turn over gently several times. on low heat.
Mint Greens and Curry leaves to be added.
Transfer the rice contents along with measured water.
Add salt.
Allow boiling for 2 seconds. Squeeze lemon juice. Level the surface.
Place three bay leaves over the surface.
Let pressure cook up to one whistle and simmer it for five minutes.

Meanwhile, Let us make curd Onion Pachadi.

Chop the Bellary onion one pc  finely
Fry them in one tsp oil until translucent.
Let them cool to room temperature.
Add to the curd.
Add salt and 1/2 tsp sugar to balance the sourness.
Mix to combine.
Onion Curd Pachadi is ready.

Open the cooker.
Add the remaining ghee and combine gently.

The  flavourful Biryani is ready to enjoy with Curd-Onion pachadi/Raita

Cooking Time 30 minutes.
Yield: 4 servings

MILKY RIDGEGOURD GRAVY (HD VIDEO)

Ridge gourd gravy is one of the favorite accompaniments to the hot steamed rice. 

How to make?

Ingredients:

Young Ridge Gourds 400 gms
Shallots 15 peeled and chopped
Green Chillies 2 pcs slit
Curry leaves 20-25 pcs
Coriander greens a fistful
Groundnut Oil 1 tbsps
Mustard seeds 1/2 tsp
Rock Salt  3/4 Tsp
Turmeric 1/2 Tsp
Boiled milk 50 ml
Cumin Seeds 1 Tsp

Procedure:

Wash the ridge gourd thoroughly.
Scrape the ridges and hard skin.
Chop them into cubes.
Heat the pan with Groundnut OIl.
Add mustard seeds to crackle.
Once they start to crackle, add shallots, slit green chillies and curry leaves.
Saute until the shallots turn translucent.
Add turmeric.
Transfer the veggie to the pan.
Add salt. 
Sprinkle some water.
Cover and cook for 5 minutes on medium heat.
Rub the cumin seeds and add to the cooked veggie.
Add Coriander greens.
Stir to combine.

Set aside to cool down.

Transfer the contents to the mixer Jar.
Blend to a coarse paste. 
Don't add water.
Transfer the cooked contents to the serving bowl.
Pour the milk and mix gently.

Now the Milky Ridge gourd gravy is ready to have with the hot steamed rice.

Happy cooking! 

Cooking Time: 20 minutes
Yield:4 servings

ULTRA TASTY ONION CHUTNEY

This unique version enhances the taste of main dishes like Idlies, Dosas and Oothappams and took them to another level. It fulfills all the flavor profiles.

How to make this tasty chutney that goes very well with almost everything?

Bellary onions peeled and chopped 3 pcs
Dry Red Chillies 3 pcs
Young and fresh Curry leaves 50 pcs
Garlic Cloves 6 pcs
Tomato medium size one
Asafoetida 2 pinches
Powdered rock salt 3/4 tsp
Dry roasted Groundnuts a handful
Tamarin. a marble size
Jaggery, a small bit
Groundnut Oil 3 tbsps

Procedure:

Fry all the ingredients in groundnut oil until the onion turns transparent and tomato cooks mushy.
Set aside to cool down.
Grind to a coarse paste.
No need of water.

That's it!

Cooking Time 10 minutes
Servings 4.persons

POTATOES PEPPER ROAST

How to make this incredible Potato Roast?

Ingredients:

Potatoes baby or medium sized 500 g
Water 250 ml
Salt 3/4 Tsp

Bellary onion 1 finely chopped
GReen chillies 2 finely chopped
Curry leaves 20 pcs
Groundnut Oil 2 tbsps
Grated Ginger  1 Tsp
Grated Garlic 1 tsp
Pepper  1 tbsp
Mint leaves finely chopped one handful
Turmeric 3/4 tsp
Asafoetida 2 pinches
Mustard Seeds 1/2 Tsp
Red chillies whole 3-4 pcs
Salt 3/4 tsp

Procedure:

Wash the potatoes thoroughly.
Pressure cook the potatoes with 250 ml water and 3/4 tsp salt up to 3 whistles on medium heat.
Set aside to cool down. Peel the skins.
Season with mustard seeds, onion, green chillies curry leaves, asafoetida. and turmeric. and whole red chillies a fistful mint leaves.
Roast the potaotes on low heat for five minutes.Final touch with mint leaves and pepper powder.

If you want to add red chilly powder or more pepper it is upto your choice.

A perfect side dish to Curd rice and other onepot meals and chappaties, Dosas and Pooris.

Cooking time 25 minutes
Yield 4 servings

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Procedure:

KONGU TOMATO GRAVY/THAKKALI KUZHAMBU

This is the Super-hit Tomato gravy we quite often make to pair with Idlies, Dosas, hot steamed rice. Country tomatoes have an excellent taste to die for.  Why not you try this easy and most delicious gravy for  Idlies, Dosas and even for Chappathis and Pooris?

How to make?

Ingredients :

Country Tomatoes 1/2 Kg
Mustard Seeds 1/2 tsp
Groundnut Oil 1 tbsp
Rock Salt 3/4 Tsp
Shallots 20 pcs chopped
Dry roasted Fenugreek seeds powder 1/2 Tsp
Asafoetida 2 pinches
Turmeric 1/2 Tsp
Red Chillies 5-6 pcs
Coriander greens one handful chopped
Curry leaves 20 pcs
Cane sugar 3/4 Tsp to balance the tanginess
of Tomatoes

Procedure:

Heat the pan with Groundnut Oil on medium heat.
Add mustard seeds to pop up.
Once they start to crackle, add shallots, red chillies and curry leaves.
Saute until they turn translucent.
Add Turmeric, Asafoetida and Fenugreek powder and saute for two seconds.
Add Tomato dices.
Saute until they turn mushy.
Add Salt and Cane Sugar powder.
Cover and rest for 5 minutes on low heat.
Turn off the heat.
Garnish with finely chopped coriander greens

Ready to enjoy with Main dishes such as Dosas, Idlies, Steamed rice
It matches with sandwiches, Chappathis and Pooris.

Give a try!

Cooking Time 20 minutes
Yield: 4 servings

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ESCULENT POTATO KOOTU FOR POORIS

An excellent and perfect fit side to Pooris. 

How to make this esculent Potato Kootu for Poori?

Ingredients:

Split Chana dal 50 g
Potato 250 g
Medium sized Tomato
Fennel seeds 1 Tsp
Green Chilly 1
Bellary onion one
Mustard seeds 1/2 Tsp
Groundnut Oil 1 tbsp
A few mint leaves
Grated ginger 1 tsp
Rock salt 3/4 tsp
Curry leaves 10 pcs
Coriander greens a fistful
Turmeric 1/2 Tsp

Procedure:

Chop Onion
Shave the skin of potato wedges
Chop the tomato
Wash the dal thoroughly and add 200 ml water and potato wedges.
Add Turmeric and salt.
Pressure cook up to one whistle and turn off the heat.
Heat the tempering pan with Oil.
Add mustard seeds to splutter
Followed the fennel seeds.
Add onion, green chillies and curry leaves.
Saute for a few seconds until the onion turns translucent.
Add tomato dices and saute again.
Transfer the cooked dal with water excluding the cooked potato wedges.
Chop the potato into chunks and add to the dal.
Finally, add  Coriander greens and Min greens.

Now the delicious Potato kootu is ready to enjoy with fluffy Pooris.

Cooking Time 20 minutes
Servings for three persons

NUTRIBALLS/PEANUT LADDU/SHAKTHI LADDUS

Another traditional sweet delicacy from Kongu Cusine.

How to make it?

INGREDIENTS :

Groundnuts 500 g
Almonds 50 g
Cashew nuts 50 g
Sesame seeds 50 g
Cardamoms 8-9 pcs
Dry ginger 2 inches
Nutmeg 1/2 pc
Fresh Ghee  2 Tbsps
Jaggery  400g

Procedure: 

Dry roast the almonds and cashews on medium heat.
Take out the roasted nuts and place them on a dry plate.
Dry roast the sesame seeds until they pop up with a nutty aroma.
Collect them on the dry plate that contains roasted nuts.
Dry roast the groundnuts and place them on another dry plate.
Set them aside to cool down to room temperature.
Rub the groundnuts to get rid off the skins.
Just blow the air to remove the skins.
Transfer the nuts and sesame seeds to the mixer jar.
Add dry ginger powder, Nutmeg powder, and crushed cardamom.
Run the mixer @ high speed for 5 seconds.
We get a coarse-textured powder.
Transfer the powder to the mixing bowl.
Break the jaggery into small pieces and grind it to a powder.
Transfer the jaggery powder to the mixing bowl that contains nut powder.
Now, pour 2 tbsps of ghee and mix well.
Take a small portion of the powder-mix and hold tight and make balls
Repeat the same for the remaining powder-mix.
We will get 25 balls packed with nutrients and high protein.
Good for health. Good for pregnant and lactating mothers.
Good for patients. Good for children.
give a try.
Easy to make.
Quick mode
Cooking time: 20 minutes
Yield 25 balls out of this measurement of ingredients.
You can multiply the ingredients according to your needs.

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BELOVED FLUFFY POORIS

No family occasion days can be complete without these fluffy pooris.  Pooris - Potato kootu is the all-time beloved combination across Tamilnadu. This food is indelibly associated with the wedding feasts of Tamil Nadu.

How to make his fluffy Poori?

Ingredients:

Wheat flour 200 g
All purpose flour or Maida 200 g
Semolina 1 tbsp to be soaked in water
Salt 1/2 Tsp
Sugar 1 Tsp
Groundnut oil or any cooking oil 1 tbsp
Coconut oil 2 Tsps
Hot water 125 ml
Groundnut Oil to deep fry 400-500 ml

Procedure:

Add wheat flour and all-purpose flour in a mixing bowl.
Add sugar and salt.
Dry mix well.
Pour 1 tbsp  Groundnut Oil.
Mix well.
Add hot water little by little and knead to combine all the ingredients to a mass.
Pour 2 tsps of Coconut oil and knead again to get a non-sticky and soft dough.
Cover and rest for half an hour.
Divide the dough into equal portions.
Make balls and place on a dry plate.
We use Poori press for fast work.
Smear the palm with a drop of oil and make perfectly round balls.
Smear a few drops of oil on the surface of the Poori Press.
Place a ball on the center and press gently.
Take off the flatbread and lower into hot oil.
Deep fry the bread into a puffed poori.
Just hold the Poori against the hot pan for one second to drop the excess oil.
Place the Poori on a dry plate.
Repeat the same procedure for the remaining dough balls.

Fluffy Pooris are ready to enjoy!

Cooking Time 45 minutes including preparation time.
Yield:  2 liberal servings.

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WHOLESOME CHICKPEAS

We are tracing the foods that are fit with our daily diet and at the same time satisfying the taste buds. There are a lot of healthy reasons to consume these chickpeas.  They are loaded with  Calcium, iron, phosphorous, fibre, potassium and folic acid and manganese.  One of the best vegetarian source of protein. 
They are good for diabetic patients.
Good for our heart and cholesterol levels.
Guten free.
Low in fat and enriched with dietary fibre that aids easy digestion.
It is the best choice for the weight-loss diet.
It has a considerable satiety value that keeps us full and satiated for a long time,  stopping the mid-meal cravings. 

A magical nutritious evening snack!
A popular neivedyam for Deities during Festival days!
It is the best offering for the Lord Venkateswara, every Saturday of the PURATTASI mONTH!!

How to make this special Pooja Prasad?

INGREDIENTS, WE NEED:

Black Chickpeas or Sundal 250 gms
Shallots 10 pcs peeled and chopped
Coriander greens, a fistful chopped
Green Chillies 2 pcs slit
Curry leaves 10 pcs
Grated carrot 2 tbsps
Shredded coconut 2 tbsps
Rock salt 1/2 tsp
Grated ginger 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp

Step 1:

Wash thoroughly and clean Chick eas if stones any.

Soak in 150 ml water for four hours.
Drain the water and pressure cook the chickpeas with 150 ml water and rock salt.
Allow 3 whistles.
Set aside. 

Step 2:

Assemble all the ingredients for seasoning:
Mustard seeds
Shallots, green chillies,
Curry leaves
Grated ginger
Grated carrot
Shredded coconut
Coriander greens.

Now, Open the lid and notice the chickpeas cooked soft.
Drain the water.
Heat the tempering pan with oil.
Add mustard seeds to splutter.
Add shallots, slit green chillies and curry leaves.
Then ginger gratings
Saute until the shallots turn transparent.
Transfer the chickpeas and combine everything together on low heat.
Add coriander greens,  grated carrot and coconut 
fold to combine 
That's it.
Wholesome Sundal is ready!

Cooking time 20 minutes
Yield: 4 servings