GARLIC PICKLES

INGREDIENTS:

garlic pulses 100 gms

tamarind  gooseberry size

sesame oil cold pressed four tablespoons 

red chilly powder three tablespoons

salt to taste

asafoetida one pinch

mustard seeds one spoon

curry leaves one sprig

jaggery gooseberry size

PROCEDURE:

Heat the frying pan with two tablespoons of the sesame oil and fry half portion of the garlic pods into golden brown. Set aside to cool.

Soak the tamarind in warm water and extract.

Take half of the fried garlic pulses and blend into a fine paste.

Heat an another frying pan with sesame oil.

Add mustard seeds to splutter.

When they start to splutter, add curry leaves and asafoetida. switch off the flame for a while. Add turmeric and add the tamarind extract and saute well until the oil oozes out all over the sides.

Add the garlic paste and fried whole garlic pulses and saute again.

Now add red chilly powder and saute for a while over a low flame.

Set aside to cool.

Restore the garlic pickles in a dry jar. 

It will stay fresh until it exhausts.

It suits very well with the curd rice and dal rice

BUTTON MUSHROOM FRY FOR CHAPPATHIES

This is an easiest procedure in a jiffy. This fry is very delicious with chappthies. It will accompany with hot steamed rice too.

Ingredients:

Button mushrooms 500 gms
shallots peeled off one cup
Curry leaves one sprig
Shakthi mutton masala powder one tablespoon
Chilly powder half spoon
Hybrid tomato two finely chopped two
Turmeric powder one spoon
Cloves two
Cinnamon small piece
Cardamom one
Coriander leaves chopped one cup
Groundnut oil one tablespoon


Procedure:

Wash the button mushrooms and chop them.
Heat the pan with oil.
Add cloves, cardamom, and cinnamon.
Add shallots, curry leaves.
Add turmeric, chilly powder and shakthi mutton masala powder.
Let the flame is in low medium.
Add tomato dices and allow to cook until mashy texture
Add washed button mushroom pieces and stir and incorporate all the ingredients to gether.
Add salt.
No need to add water.
Close the lid and cook for few minutes.
Finally ad coriander leaves.

Button mushroom stir Fry is ready to have with chappathies.

DRUMSTICK CURRY KUZHAMBU

Moringa Oleifera is the botanical name of drumstick tree. 

Scientists state that the moringa tree possesses unique and excellent source of protein and iron and hence it promises the million and million people of impoverished communities who are in need of dietary supplements such as minerals and vitamins.Fresh murungai or drumstick pods are possessing the considerable amounts of Oleic acid, mono-saturated fat.

Vitamin A and vitamin C are packed in the fresh pods that satisfy the daily requirements of the minerals and vitamins.(Intake of 100 gms of murungai pods)
Moreover the pods contain the good amount o many B complex vitamins such as folates, vitamin B6 and Thiamin. Riboflavin and Niacine are o enzymes containing in the pods  are great support in metabolic activities.

We will make use of these valuable drumstick pods having in our regular diet by various delicious methods of cooking. 

Now we will get one of the delicious cuisine of Kongu folks.

Ingredients:

Moringa pods ten cut into pieces.
Shredded coconut one cup
Pearl onion peeled off one cup
Red chilies four
Coriander powder one tablespoon
Cinnomon, star anise, cloves three, cumin seeds one spoon, pepper seven, fennel seeds one spoon, poppy seeds one spoon to be roasted and powdered one tablespoon
Hybrid tomato two finely chopped
Ginger and garlic paste one tablespoon
Bay leaves two
Fried gram one tablespoon
Mustard seeds one spoon
Red chilly powder one spoon
Salt to taste
Sesame oil one tablespoon to temper
and one tablespoon final addition as top up
Turmeric powder one spoon
Curry leaves one sprig
Chopped coriander leaves one cup

Procedure:

Heat the frying pan with oil.

Add mustard seeds.

Followed by the cinnomon two, cloves two, cardamom one, bay leaves red chilly one split, shallots and curry leaves.

Add turmeric.

Let the flame be in low medium.

Saute until the shallots turn transparent.

hen add moringa pieces, and tomato dices. 

Saute well.

Allow to fry for a few minutes.

Add coconut and masala paste.

Saute again for a while. 

Then add adequate water an salt.

Allow to cook the moringa pod pieces until tenderness.

Add coriander leaves and finally top up with sesame oil.

Check the salt.

Switch off the flame.

Now the flavorsome and delicious curry kuzhambu is ready to have.

AVARAIKAI PORIAL

Broad beans are rich in calcium and fiber.They are very delicious when they cooked as porial. Well combined with curd rice. Its Tamil name is Avaraikkai.

How to make yummy avaraikkai porial?

Ingredients:

Broad beans/avaraikkai 250 gms

Shallots peeled and chopped half cup

Green chilies two

Curry leaves one sprig

Split urad dal one spoon optional

Turmeric one spoon

Groundnut oil one tablespoon

Mustard seeds one spoon

Shredded coconut one cup

Coriander leaves chopped half cup

Salt to taste

Procedure:

Wash the broad beans and cut both ends.

Remove the thick nerves both sides of the beans.

Chop them into small pieces.

Peel off the shallots and chop them.

Split the green chilies.

Heat the frying pan with oil.

Add mustard seeds to splutter.

Followed by shallots, green chilies, curry leaves.

Add turmeric.

Saute for few minutes till the shallots turn transparent.

Transfer the beans and sprinkle required salt.

Add adequate water to the beans.

Close the lid and cook until the entire water absorbed in a mrdium glame.

Check the salt. Add if needed.

Stir well

Add shredded coconut and chopped coriander leaves.

Switch off the flame.

Avaraikkai porial is ready to have with meal.

PASIPAYIRU NEIPODI

Green gram is a wonderfully packed with high nutrients and as a bean it is cooked fast and has a unique flavor liked by all. With its rich fiber ad nutrient content, it offers a numerous health benefits.

it helps to lose weight. It lowers blood pressure by balancing the effects of Sodium. 

Green gram with 14 gms of protein per one cup serving fits the bill as an alternative nutrient rich source of protein to your usual non vegetarian food.

Women and children are in need of iron and are always at the risk of iron deficiency. As a source of iron, green gram can help you to meet your daily iron needs.

Combining your green gram with a vitamin c rich food such as peppers helps with iron absorption.

  

Now we are going to prepare pasiparuppu neipodi. 

Ingredients:

Whole green gram 250 gms

Cow ghee one tablespoon

Cumin seeds one tablespoon

Hing two pinches

Salt to taste

Curry leaves two sprigs

Red chilies five nos

Procedure:

Heat the frying pan with ghee

Add red chilies, curry leaves and cumin seeds.

Followed by the green gram and saute for a few minutes until they release fine aroma.

Observe the whole gram turns golden brown.

Lower the flame.

Add Hing and Salt.

Combine all ingredients together and saute once again.

Set aside to cool down.

Blend them into a coarse powder.

Have it with hot steamed rice and one spoon of ghee.

Celebrate its delicious and super taste

DRUMSTICK LEAVES THUVAIYAL

Drumstick leaves are packed with rich nutrients, Everybody knows!

This leaves thuvayial is very delicious when it has with hot steamed rice and ghee.

Let us know how to make this thuvaiyal!

Ingredients:

Drumstick leaves  one cup 

Shredded fresh coconut one cup

Fried gram one cup

Garlic pods peeled off three

Tamarind one gooseberry size

Jaggery one piece

Salt needed

Asafoetida one pinch

Red chilly three nos

Curry leaves one sprig

Sesame oil one tablespoon

Procedure:

Heat the pan with oil and add red chilies and drumstick leaves.

Add coconut grates, fried gram, tamarind, jaggery, salt, asafoetida, curry leaves, garlic pods.

Saute for  five minutes.

Set aside to cool down.

Blend the fried ingredients together with adequate water.

Let the paste is in coarse texture.

Have it with hot steamed rice and one spoon of ghee and enjoy!

So delicious! You will love to have more and more !

COCONUT CHUTNEY

Another best and yummy accompaniment is coconut milk chutny to our traditional idlies.

Ingredients:

Coconut gratings three cups

Green chillies five

Salt to taste

To temper:

Mustard seeds one spoon

Sesame oil one spoon

Curry leaves one sprig

Split urad dal one spoon

Procedure:

Blend fresh coconut gratings, green chillies and salt together with adequate water.

Collect in a bowl.

Temper with mustard seeds, urad dal and curryleaves.

RADDISH THUVAYAL

Raddish thuvaiyal is a wonderful combination with idlies and hot steamed rice.! 
It contains fiber, riboflavin, potassium as well as good amounts of calcium, copper, magnesium, manganese and vitamin B6.

It is termed as Mullangi in Tamil, Mooli in Hindi.

Ingredients:

Raddish one
Coconut grates one cup
Red chillies three
Urad dal half cup
Chick pea dal half cup
Tamarind goose berry size
Garlic pods three
Jaggery, a small piece
Asafoetida a pinch
Salt to taste
Curry leaves two sprigs
Sesame oil one tablespoon
One tomato (optional)

Procedure:

Peel off the skin of raddish and grate.
Gratings one cup
Roast the urad dal, chenna or chick pea dal together.
Set aside. 
Heat one tablespoon oil in a frying pan over medium flame.
Add red chilles, curryleaves.
Add pearl shallots garlic pods and raddish gratings.
Saute well until the gratings and shallots become transparent.
Add tomato dices and saute till the

tomato turn mashy.
Add roasted dals, and coconut gratings and saute together.
Add tamarind , jaggery and salt.
Set aside to cool.
Blend all the ingredients with adequate water to form a coarse texture.
Check whether it is well balanced taste.
Add if needed.
Raddish chutney/ Thuvaiyal is ready to accompany with hot steamed idlies or hot rice with ghee.

MILK PANEER GRAVY

Ingredients:

Left over milk one lit.

Sugar three Spoons

Lemon juice two tablespoons

Hybrid tomatoes five

Ginger garlic paste one Tablespoon

Curry powder one tablespoon(blend cardamom one, cloves four, cinnoman six, poppy seeds two spoons, fennel seeds two spoons, pepper seeds one spoon. Dry roast and blend together into coarse texture.)

Corn flour two Tablespoons

Chilly powder two Spoons

Turmeric powder one spoon

Salt to taste

Sesame oil one and half a tablespoon

Butter one tablespoon

Coriander leaves finely chopped half a Cup
Curry leaves one sprig
Bellary onions two finely chopped and blend into a paste

Mustard seeds one spoon
Procedure:


Heat a frying pan with oil over a medium flame.
Add mustard seeds to pop up
Add onion paste, ginger garlic paste and fry for a while.
Add turmeric and chilly powder, curry powder and fry for a while in a low flame.
Then flollowed by tomato paste.
Add salt.
Allow to boil.
Add milk paneer cubes and coriander chops.
 finally.
Add corn flour mixed with water.
Switch off the flame.

Paneer gravy is ready to have with idlies, dosais and chaoathies and poories.

CHOLA IDLIES AND PIRANDAI CHUTNEY

CHOLA IDLIES are delicious and traditional breakfast of our ancestors. Indeed, it is nutritional and healthy. Cholam is termed as Jowar in English. It is good for diabetic people. It has low gluten index and lowers bloodpressure. Jowar is rich in calcium and other minerals. It replaces regular rice idlies with its richness in taste. 

How to make soft fluffy jowar idlies?

Ingredients:

Jowar 500 gms
Urad dal whole deskinned 100 gm
Fenugreek seeds one spoon
Salt required
Adequate water

Procedure:

Wash jowar, urad dal with fenugreek seeds and soak for three hours with enough water.
First, Grind urad dal and fenugreek seeds with adequate water until smooth and fluffy batter. 
Then, add jowar and grind into coarse texture.
Add salt and grind again for two minutes.

Collect in a vessel and close with the lidm
Allow to ferment overnight.
In the next morning, the idli batter will ready.
Grease the idli moulds with little sesame oil and pour the scoopful of jowar batter.
Steam the idlies for ten minutes.
Transfer the idlies to a serving bowl.
Serve with any tamarind based chutnies and sambar.

Yummy and delicious.. try out!

KALAKAND-MILK SWEET

Kalakand is a traditional and delicious dessert prepared with whole fat cow milk. This sweet is with less sugar and soft and grainy texture.

How to make?

Ingredients:

10 cups of whole fat cow milk

Half cup of sugar

Half cup of lemon juice(fresh) lemon fruit two)

One tablespoon of sliced almonds

One spoon of saffron

Procedure:

First, we have to make paneer

Squeeze two lemons and get the lemon juice without seeds.

Set aside.

Boil five cups of milk in a pressure pan over medium flame stirring occasionally.

Utmost care should be taken for not burning at the bottom.

Once the milk concentrates, add the lemon juice gradually and stir the milk gently. 

The milk gets precipitated into curd will start separated from the whey. Turn off thee flame.

Drain the way using a muslin cloth.

Wrap the milk fat in a muslin cloth, rinse under cold water for a while until the sourness of lemon juice is removed.

Knot the muslin cloth containing the sold fat of milk and hang it out for half an hour.

Next step:

Bring to boil the remaining five cups of milk in a pan and stir continuously until it gets thickened.

Add sugar in this stage.

Add cardamom seeds powder one spoon and rose water four drops.

Add the paneer in the milk and keep continuously stirring until the mixture form a non-sticky and soft mass leaving the sides of the pan.

Transfer the dough to the greasy plate and spread it into half inch thick.

Allow it to cool for half an hour and cut into square shaped pieces.

Sprinkle saffron nd almond gratings over the kalakand.

Now the delicious kalakand is ready to relish with your kids.