SALUTED AJWAIN SEEDS RASAM

The traditional version of Rasam! This rasam has a distinct flavour and delicious to eat with hot steamed rice or drink as a soup. An Array of spices infuse together to form a unique aroma. 

Cooking Time 30 minutes
Yield four servings

How to make this hot spicy Rasam?

Ingredients:

Pressure-cooked Toor Dal or Masoor Dal 50 gms with 300 ml water+1/2 tsp Turmeric Powder+ 8-10 drops of Castor Oil up to 3 whistles on medium heat.
Roasted Cumin Powder 1/2 Tsp
Coarsely ground Pepper Powder 1/2 Tsp
Ajwain Seeds Powder 1/2 Tsp
Asafoetida one Pinch
Jaggery Powder optional 1/2 Tsp
Rock Salt 1/2 Tsp
Curry Leaves 15 pcs
Fresh Coriander Greens a fistful to be chopped
Mustard seeds 1/2 Tsp
Sesame Oil 1 Tbsp
Whole Ajwain seeds 1 Tsp
Cow ghee 1 Tsp
Garlic pulses 3 to be grated
Red Tomato 1 to be finely diced
Tamarind one small lemon sized to be soaked in 5o ml water
for 15 minutes
Dry Red chilly 1 pc

Procedure:

Pressure cook the dal with 300 ml water+Turmeric powder 1/2 Tsp+Castor Oil 8-10 drops up to 3 whistles on medium heat.
Set aside to cool down.
Meanwhile, we assemble every ingredient on the table.
Take the tamarind extract.
Grate the garlic pulses
Dice the Tomato.
Chop the coriander greens
Now Remove the lid and transfer the mashy dal contents to the mixing bowl.
Add cumin, Pepper and Ajwain Powders
Mix well to infuse all the flavours into the Dal mixture.
Now, heat the wok with Oil on medium heat.
Add mustard seeds to crackle
Once they start to crackle, add red chilly and curry leaves.
Reduce the flame to low.
Sprinkle asafoetida.
Add tamarind extract and tomato dices.
Allow boiling until the tomato cooked mashy.
Add salt and jaggery powder.
Transfer the dal contents.
Then Garlic grates
Coriander greens.
There are two conditions that are to be adhered to while making Rasam. One is the tempering and the other is observing when to remove the rasam from the flame. Do bear it in mind that we have to turn off the heat when the rasam starts to frothing. and about to start boiling. This will lock the perfect flavour and nice aroma.
Turn off the heat when rasam starts to boil with froth all over the sides of the wok.
Heat a tempering pan with ghee.
Add Whole Ajwain seeds to fry.
Once they start frying, remove from the flame and transfer the contents to RAsam.
Rinse with little rasam and transfer to the Rasam again.

Now the Vibrant Ajwain Seeds Rasam is ready to enjoy!
Have it as a soup or have it with hot steamed rice. Both are very delicious. Good for weight loss. Rasam is loaded with health properties. Good for acidity. Treats indigestion issues well and keep the entire digestive system at bay.



Audio background

PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/kbqmEJTr3nU

Audio background: 2

Queen of the skies by Nicolai Heidlas (https://www.hooksounds.com/author/nic...) is licensed under a Creative Commons license (http://creativecommons.org/licenses/b...).

ADDICTIVE OLAPAKODA/RIBBON MURUKKU/OTTU PAKODA

Monsoons are just incomplete without these crispy delicate ribbons.
The crispy and crunchy treats are the perfect companion to the hot cup of tea or coffee on rainy evenings.

How to make?

Ingredients:

Raw rice flour 300 g
Fried gram flour 100 g
Water 200 ml
Warm ghee 2 tbsps
Powdered salt 3/4 tsp
Red chilly powder 1 tsp
Asafoetida 2 pinches
Ajwain powder 3/4 tsp
Sesame seeds 1 tbsp
Groundnut Oil to deep fry

Procedure:

In a mixing bowl, add raw rice flour.
Grind the fried gram to a fine powder and add to the raw rice flour.
Add red chilly powder, asafoetida, salt and ajwain powder.
Mix well.
Add one tbsp ghee and mix well.
Add sesame seeds.
Add 200 ml water little by little.
Knead into a dough.
Add another tbsp warm ghee and knead again to a fine,
soft and nonsticky mass.
Heat the oil to a deep-fry temperature. If you drop a bit of dough into oil, it will come up and move fast, the temperature is perfect to deep fry.
Smear the inside of the murukku press with the ribbon hole plate with oil or ghee.
Now fill the portion of dough to the 3/4 th level.
Just hold the press over the hot oil above five inches height.
Squeeze the dough into ribbons.
Medium heat is a must.
Allow deep-frying and flip over to fry both sides evenly.
Take out and drain the oil 
Collect them on absorbent papers.
Repeat the same process for the remaining dough.
Five batches approximately have to be deep-fried.

Store in an airtight container to retain the crispiness.
Enjoy the rainy and cool evenings with your hot steamed Tea/Coffee and addictive Olapakoda.

Cooking Time 30 minutes.
Yield: Four servings.

Music Credit:

Music Credit: LAKEY INSPIRED
Track Name: "Fast Lane"
Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired
Original upload HERE - https://soundcloud.com/lakeyinspired/...
Official "LAKEY INSPIRED" YouTube Channel HERE - https://www.youtube.com/channel/UCOmy...
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.
Full License HERE - https://creativecommons.org/licenses/...
Music promoted by NCM https://goo.gl/fh3rEJ

WELL-SEASONED COCONUT RICE

ADI PERUKKU FESTIVAL SPECIAL CHITHRANNAM

This variety rice is more popular in our region.  The Delectable Coconut Rice is prepared using the fresh coconut grates, perked up with our traditional tempering of mustard seeds, shallots, green chillies, curry leaves and coriander greens.  The subtle flavour of cloves making it more enjoyable. The cashews can be roasted and added to this rice make richness. But it is purely optional. This method of cooking this rice is one of the traditional ways of Kongu Nadu Folks.  They make this rice during the Adiperukku festival that falls on 3rd August 2018 as one of the variety rice offered to mother nature (water resources like river well and Ponds.)
This is one of the variety rice prepared and served in the feast of Bangle Ceremony occasions.  

This rice is prepared and offered as prasad in temples.

How to make?

Ingredients:

Pressure cooked parboiled rice  200gms
Grated fresh coconut 100 gms
Shallots 20 pcs chopped
Green Chilly 1 (Optional)
Curry leaves 10 pcs
Ginger grates 1/2 tsp
Whole Urad Dal 1 tsp
Split Chana Dal 1 tsp
Asafoetida one pinch
Coriander greens finely chopped a fistful
Groundnut Oil 1 tbsp
Mustard seeds 1/2 tsp
Powdered salt 1/2 tsp


Procedure:

Wash and soak the parboiled rice 200 gms for 10 minutes.
Pressure cook the rice adding 600 ml water and allow cooking up to 3 whistles. Set aside to cool down.
Open the lid and set to cool for some time.
Heat the wok with oil.
Add mustard seeds to splutter.
Once it starts to splutter, add whole urad dal and split chana dal.
Saute for a few seconds on medium heat until golden brown. 
Add shallots, curry leaves, grated ginger and green chilly,
Saute until the shallots turn transparent.
Add Asafoetida and grated coconut.
Saute until the coconut grates turn creamy coloured and dry.
Now add salt and mix well.
Add the cooked rice and coriander greens and mix well to combine all the ingredients together.

Yummy coconut rice is ready to serve.
Serve hot or warm.

Cooking Time: 10 minutes if we have ready cooked rice.
otherwise 25 minutes.
Yield: 2 servings. You can multiply the measurements as per your need.

Audio background:

 No copyright music/creative commons attribution license/ music 
 by Whitesand.
 https://youtu.be/_hSyRMyqFOM

audio background:

HOT TAMARIND RICE/KATTUCHORU

Popular Variety Rice as KATTU CHORU.

Traditional rice.  A whole bunch of spices and Sesame oil lend themselves to make this tangy and tasty rice. A popular temple meal offered as Temple Prasadam. This meal is the most preferred option of a pack-food for travelling the long journey to the temples of Tamilnadu.
Simple yet delicious!


How to make this hot tamarind rice?

Ingredients:

Pressure cooked rice( 250 gms of Parboiled rice)
Tamarind, a gooseberry size (soak in 50 ml water for 15 minutes)
Asafoetida 2 pinches
Dry roasted fenugreek seeds Powder 1/2 Tsp
Shallots peeled and chopped 30  pcs
Garlic pulses 6-7 pcs
Curry leaves 20 pcs
Dry Red chillies 6-7 pcs
Turmeric powder 1/2 tsp
Sesame OIl cold pressed 2 tablespoons
Mustard seeds 1/2 tsp
Rock Salt 1/2 Tsp
Fresh Coriander greens  a fistful
Whole urad dal 1 tbsp
Chana dal 1 tbsp

Procedure:

Pressure-cook the washed and soaked in water for 10 minutes on medium heat upto 3 whistles and simmer for 2 minutes.
Set aside to cool down.
Heat the oil in a wok on medium flame.
Add mustard seeds.
Once it starts to crackle, add urad dal and chana dal.
Add shallots, Garlic, red chillies and curry leaves.
Saute until the shallots turn transparent.
Add turmeric, asafoetida and fenugreek powders.
Saute once again for a couple of seconds. add the tamarind extract and salt.
Let it boil until the oil separates and the contents get thicken.
Turn off the heat. The heat of the wok is just sufficient to proceed further.
Transfer the cooked rice and fold several times to combine every ingredient together.
Finally, garnish with coriander greens.

 Done!

This is one of the familiar variety of rice.  This is an excellent packing meal for the long travel in the olden days. Its taste is supreme for three days. so it is known as kattu choru.


Audio background:

Good Starts - Jingle Punks: https://youtu.be/NstTz8iyl-c/Audio Library/creative commons attribution license.

No copyright music/ Music Playlist: https://goo.gl/BazNkvc by Whitesand/under creative commons attribution license/ emotional/Drops

,

TRADITIONAL TENDER MUTTON KUZHAMBU

The traditional version of the Tender Mutton kuzhambu is unique to offer at your breakfast and dinner table. The red meat when cooked with myriad spices results in a Tender and delightful treat.
Discover the simple tricks to acquire delicious and tender meat delicacy without marination. This is our regional speciality.


How to make this mind-blowing tender Mutton Curry Kuzhambu?

Cooking Time: 30 minutes
Serving 4 liberal servings


Ingredients:

Goat Meat 500 gms
Shredded Coconut 5 tablespoons
Shallots 40 pcs
Curry leaves 25 pcs
Green Chilly 1 pc
Bay leaves smaller sized 2 pcs
Cinnamon sticks 4 pcs
Mace 1 pc
Cardamom pods 2 pcs
Cloves 5 pcs
Star Anise 1 pc
Poppy Seeds  1 Tsp (Soaked in 5 ml water for 15 minutes)
Fried gram 1 tsp
Rock Salt 3/4 Tsp
Dry roasted coriander seeds powdered 2 tsps
Dry roasted cumin seeds powdered 1 tsp
Pepper Powder coarsely ground 1 tsp
Garlic grated 1 tbsp
Grated Garlic 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Groundnut Oil 2 tbsps
Fennel seeds 1 tsp
half a tomato diced
Coriander leaves a fistful

Procedure:

Assemble the ingredients- Grated coconut, Poppy seeds with water, Fried gram 100 ml water in a mixer jar.
Grind at high speed to get fine coconut contents.
Wash the goat meat thoroughly.
Drain completely.
Heat the Pressure Pan with oil.
Add Fennel Seeds to fry.
Spices next.
Saute for a second on medium heat.
Add shallots, curry leaves and green chillies.
Saute for a couple of minutes until the shallots turn transparent.
Add diced tomato.
Add turmeric and red chilly powder.
Add Goat meat.
Saute until the meat turns shriveled and pale.
Add coriander cumin and pepper powder mix and rock salt.
Saute again.
Add ground coconut contents and 200 ml water
Stir well to combine everything.
Cover and place the weight.
Cook on medium heat up to five whistles.
Set aside to cool down completely.
Open the lid and stir well.
Turn on the heat and Add coriander greens.
Mind-blowing Mutton curry kuzhambu is ready to enjoy!
It goes pvery well with Idlis, Dosas, Uthappams, Chapatis, Rotis.

EVER-CRAVING SWEET BOONDIS

We can't resist the craving for Sweet Boondis or Boondi Laddu especially during Diwali celebrations and special family occasions.

Sweet Boondis are popular sweet in our nation. Boondis are deep-fried to softly textured droplets sweetened with sugar syrup and flavoured with edible camphor and cardamoms.

Cooking Time 30 minutes
Yield: 5 servings
Do refer the video for the procedure.

Ingredients:

Besan Flour 500 gms
Water 200 ml for batter-preparation
Water 200 ml for sugar syrup preparation
Edible camphor one pinch
Cardamoms 8 pcs to be crushed
Fresh ghee 50 ml
Kaesar Powder one pinch
Cashews 8 pcs
Raisins 20 pcs.

Procedure:

Mix the besan flour with water to get thick and runny batter.
Mix well till no lumps remain.
Heat the Oil to the deep-frying temperature.
We use special perforated large soon to make boondis here.
Apply some ghee over both sides of the spoon to get fine droplets.
Just drop a tiny batter into the oil to check the perfect deep-frying temperature.
If the batter drop comes up immediately on the top, the oil is ready.
Hold the spoon 4 inches above the hot oil and pour a bowlful batter.
The droplets are falling into the oil.
Once the oil is full of droplets of the batter, take out the spoon and wash and wipe with a cloth.
Smear ghee both sides of the spoon.
Set aside.
Now the droplets deep-fried to the softy textured tiny balls.
Don't allow to fry crispy.
Once oil bubbles cease to a minimum, take out the boondis and collect on an absorbent paper.
Repeat the same process for the remaining batter.
Medium flame throughout the process.
Boondis are ready.
Now we have to make sugar syrup to one string consistency.
Heat the sugar with water in a separate wok.
Add Kaesar powder one pinch
Let the sugar dissolves and boiled to one string consistency.
Turn off the heat.
Add boondis now.
Mix well to coat the sugar syrup to all boondis.
Add ghee and mix gently.
Set aside so that all boondis absorbed sugar syrup and ghee and turn more soft and sweetened.
Heat the tempering pan and fry cashew bits and raisins.
Transfer the contents to the boondis.
Add edible camphor and cardamom seeds coarse powder.
Mix gently.

Now very nice Sweet Boondis are ready to relish!
Thank you Dears.

Music credit:

Journey by Declan DP Music https://soundcloud.com/declandp
Creative Commons — Attribution 3.0 Unported  — CC BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/zDVKg3riNGU

Music credit 2. 

QUEEN OF THE SKIES by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/1StjgRTfJg4

Music credit 3: 

Music by Whitesand (Royalty free and no copyright) MUSIC/CREATIVE COMMONS ATTRIBUTION LICENSED/AUDIO LIBRARY

CLASSICAL GARLIC COUNTRY CHICKEN FRY

The aroma of roasted garlic in melted butter in the Chicken Fry is so captivating with its powerful notes that is a flavour booster in the Curry. It has the power to liven up any meal and treat most common ailments. 

Garlic treats heart ailments. It is a  blood purifier.  It lowers cholesterol levels. It regulates blood pressure and blood sugar levels, It has antifungal and antibacterial properties.

How to make?

Ingredients:

Country Chicken  1/2 kg
Shredded coconut half
Shallot 30 peeled off and chopped
Green Chilly 1 split
Curry leaves 25 pcs
Tomato half
Poppy seeds 1 tsp soaked in water
Mace 1 pc
Cinnamon sticks 2
Star anise 1
Bay leaf 1
Ginger grates 1 tbsp
Garlic pods 10 pc grated
Butter 1 tbsp
Fennel Seeds 1 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp 3/4 tsp
Dry roasted Coriander powder 2 tsps
Roasted cumin seeds 1 tsp
Pepper powder 1 tsp
Coriander Greens a fistful finely chopped
Fried gram 1 tsp
Nutmeg powder 1/2 tsp

Cooking Time 20 minutes
Yield 4 servings

Procedure:

Wash the country chicken thoroughly.
Drain the chunks.

Grind the following to get a nice textured mixture:

Dry roasted Coriander Powder
Dry roasted Cumin Powder
Pepper Powder
Poppy seeds 1 tsp soaked in 5 ml water for 10 minutes
Shredded half a fresh coconut
Fried gram
Ginger grated 1 tsp
Water 100 m.
Set aside.

Heat the Pressure Pan with Groundnut Oil
Fennel seeds to crackle.
Add shallots, Split Green Chilly, Curry leaves, Bay leaf, Star Anise, Mace and Cinnamon sticks.
Saute until the shallots turn transparent.
Add Turmeric and Red Chilly Powder.
Let them mix.
Add Chicken Chunks, Tomato sliced.
Saute on medium heat until the chunks turn pale and shriveled.
Add ground masala paste.
Let the paste roasted on medium heat.
Add Rinsed water.
Cover and cook on medium heat.
Place the weight and cook up to 3 whistles.
Wait till the entire pressure release for 15 minutes.
Open the Pressure pan and cook until the entire water contents get evaporated.
Heat the separate pan with one tbsp unsalted Butter.
Once the butter melts completely, add garlic grated.
Let garlic grates get golden brown colour and crispy
Add 1/2 tsp Nutmeg Powder.
Now, transfer the cooked Chicken chunks with masala to the pan.
Garnish with coriander greens finely chopped.
Let them get final sauteing on medium heat for 2 seconds

The ultimate Garlic Country Chicken is ready to enjoy.

Visit us @ kongutraditionalrecipes.com for more information.
Find us @ Facebook
Twitter, Pinterest, Google+


Music Credit:

QUEEN OF THE SKIES by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/1StjgRTfJg4

music credit 2. 
PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/kbqmEJTr3nU

DELIGHTFUL IDLI UPMA

Idli Upma is a simple and pretty easy recipe with a smart play of flavours involved in making this healthy yet scrumptious snack.
While Onion, red chillies, Asafoetida, Curry leaves, Coriander greens, Ginger set off the inviting smell that is irresistible, the generous pour of Sesame Oil and lemon juice makes it a delectable treat. 
We can make this classic treat with some leftover idlis.  We can transform them into a spectacular treat to experiment with. Spruce it up with a few roasted cashew nuts to make more crunchy and rich.

Cooking Time 20 minutes
Yield 2 servings

Ingredients:

8 Idlies.
Bellary onion, finely chopped 1 pc
Dry red chillies split 4 pcs
Cutty leaves 10 pcs
Coriander greens, a fistful
Turmeric 1/2 tsp
Mustard seeds 1/2 tsp
Groundnut oil 1 tablespoon
Sesame Oil 1 tbsp
Lemon, a half
Asafoetida one pinch
Whole urad dal deskinned 1 tsp (optional)

Procedure:

Spray some water on Idlies to absorb.
Pour 1 tbsp of Sesame Oil over Idlies.
Crumble idlies.
Heat the Oil in a wok on medium flame.
Add mustard seeds. Once they start to crackle, add Urad dal, Onion, split Red Chillies, Curry leaves and Asafoetida. Saute until the Onion turns transparent. Transfer the crumbled Idlies.
Squeeze the lemon juice.
Reduce the flame to a low level.
Fold the ingredients several times to combine.
Add chopped Coriander greens.
Turn off the heat.

Idli upma is ready to have. It can be enjoyed as an after-school snack to kids. It goes very well during rain showers of Monsoon.
Visit us @ www.kongutraditionalrecipes.com for more information.

MONSOON TEA-TIME NACK- MINT BONDA

MINT BONDA is a popular tea time snack, especially during monsoon days. While we enjoy the spell of rain showers, we also get busy to find out the suitable snack to pair with.. The hot bondas teamed with hot tea seem to be suitable fried snacks.

Preparation Time+Ccooking Time: 20 minutes
Yield: 15 bondas out of this measurement of ingredients.

Ingredients:

Raw rice flour 100 gms
Besan flour  200 gms
Asafoetida one pinch
Salt 1/2 tsp
Cooking Soda 1/2 tsp
Green chilly 1(optional)
Bellary onion chopped
Mint greens half a bunch. washed and chopped roughly.
Water 100 ml
Groundnut Oil 500 ml to deep fry

Procedure:

Mix the raw rice flour, besan flour, asafoetida, cooking soda, salt and water together.
Add the wet ingredients such as green chilly, Bellary onion, Roughly chopped Mint greens.
Mix to combine well.
Heat oil in a wok on medium flame.
Test the Oil till the point of temperature where a drop of batter comes up.
Now drop a spoonful of batter into the hot oil gently.
Repeat the same up to seven or eight per batch.
Let them deep-fry until the oil bubbles reduced to the minimum and to the pleasant golden brown colour.
Collect the bondas on absorbent tissue paper.
Serve hot with Tea.

Audio background 1:

PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/kbqmEJTr3nU

Audio background 2


QUEEN OF THE SKIES by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/1StjgRTfJg4

RAPID BOOSTERS OF HAEMOGLOBIN-INCREDIBLE GOAT'S LIVER AND SPLEEN GRAVY

INCREDIBLE GOAT'S LIVER AND SPLEEN GRAVY

Goat's liver and spleen are the miraculous sources of iron contents.
Especially good for those people who have a lot a lot of blood during major surgeries or to those whose haemoglobin (HB) dropped to an extremely low level.  If they consume this meat weekly once, Haemoglobin levels rose up to normal.  It is good for kids, anaemic people, pregnant women and Lactating Mothers.

This Goat's organ meat when cooked with a host of spices, it is one of the super tasty dishes to hot steamed rice and any breakfast food like idlis, Dosas, Chapatis.

Cooking Time including preparation time: 30 minutes /Yield: 2 liberal servings.

Ingredients:

Goat's liver and spleen 250 gms
Shredded Coconut 4 Tbsps
Coriander powder 2 Tsps
Cumin powder 1 Tsps
Pepper powder 1 Tsps
Poppy seeds 1 tsp soaked in 5 ml water for 10 minutes
Mace 1 pc
Cinnamon sticks 1 inch 2 pcs
Nutmeg half to be powdered
Cardamom pods 2 pcs
Cloves 5 pcs
Star anise 1 pc
Bay leaf 1 pc
Coriander greens a fistful
Fresh Curry leaves 25 -30
Shallots 30 pcs
Green Chilly 1 split
Dry red chilly 2 -3 pcs
Turmeric 1/2 tsp
Fennel seeds 1 tsp
Tomato chopped 150 gms or one bowl
Ginger 1 tbsp grated
Garlic 1 tbsp grated
Groundnut Oil 2 tbsps
Sesame Oil 2 tbsps
Fried grams 1 tsp
Red chilly powder 1 tsp
Salt 3/4 tsp

Procedure:

Wash the liver and spleen thoroughly in water.
Chop them into rough cubes
Set ready.
Place the coconut grates, Coriander, Cumin and Pepper powder, soaked poppy seeds with water, Fried gram and 150 ml water in a mixer jar and grind to fine-textured content.
Heat the Pressure pan with Groundnut oil on medium flame
Add fennel seeds to crackle.
Once they start crackling add mace, bay leaf, Cinnamon, Cardamoms and cloves.
Followed by the shallots, curry leaves, dried red chillies split and green chilly.
Saute on medium heat.
Add Turmeric.
Saute until the shallots turn transparent.
next, the ginger and garlic grates should be added.
Add tomatoes and saute until mashed on low heat.
Low heat is enough for sauteing all the ingredients since the optimum temperature is maintained in the pressure pan.
Add liver and spleen and saute on medium heat.
Add Red chilly powder and combine together.
Add nutmeg powder and salt

Transfer the ground coconut contents and saute to fry and combine together.
Add 150 ml water and stir well.

Raise the flame to medium level and cover and cook up to 3 whistles.

Let it rest for 10 minutes. 
Remove the weight and add A fistful coriander greens chopped.
Pour Sesame oil generously.
Stir again to blend all the ingredients and spices together

Now the perfectly delicious Goat's liver spleen gravy is ready to have.
It is an excellent combination to hot steamed rice. It goes very well with any breakfast items.

Give a try.
Do drop your feedback and likes.

Audio background:

 Music Credit: LAKEY INSPIRED
Track Name: "Fast Lane"
Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired
Original upload HERE - https://soundcloud.com/lakeyinspired/...
Official "LAKEY INSPIRED" YouTube Channel HERE - https://www.youtube.com/channel/UCOmy...
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.
Full License HERE - https://creativecommons.org/licenses/...
Music promoted by NCM https://goo.gl/fh3rEJ

REFRESHING APPLE MILKSHAKE

A refreshing Apple Milkshake is the much-needed energetic drink on hot and sweltering noon of Summer!
Apple milkshake has the good amount of vitamin A, B6 and C
and minerals like Calcium, Potassium, Phosphorous, Magnesium, Manganese and Iron.
Apples are the relatively good source of fiber.

Easy and quick to make in just a few minutes.

It is quite a simple and fast way for the moms to make it in the busy mornings. Also, it is so comfortable and convenient to have on the go. Especially for kids, working women, Milkshakes are comfort breakfast and this is the smart way to include fruits in their regular diet.

How to make this?

Ingredients: 

Three apples
500 ml  Cold Milk
2-3  tablespoons of honey
8-10 Icecubes
1 Tablespoon of Pistachio flakes

Procedure:

Wash the apples thoroughly.
Peel off the skin.
Note that the apple tends to change into brown colour and so splash water every time, you cut the apple for juice or milkshake or any other dish.
Remove the seeds and the central portion.
Chop into chunks.
Fill the blender with chunks 3//4 th level of the jar.
Blend at high speed.
Open and add honey and then again blend for 2 seconds.
Mix the apple puree with cold milk.
Drop 4-5 ice cubes to each glass.
Fill the Glasses with the milkshake.
Garnish with Pistachio flakes.
Serve chilled.
Enjoooooooy....


Cooking Time including preparation Time: 20 minutes
Yield: 2 servings of 300 ml each.

Audio background:

Summer Spliffs by Broke For Free http://brokeforfree.bandcamp.com/
Creative Commons — Attribution 3.0 Unported — CC-BY 3.0
https://creativecommons.org/licenses/...
Music promoted by Audio Library https://youtu.be/emnDN1l0pzc

A new beautiful video is playing live on youtube channel!

Do refer to the video!

SCRUMMY GINGER-PEP EGG CURRY

Eggs, being the amazing source of proteins can be twisted to make many more delectable delights. One such scrumptious dish is that 
GINGER-PEP EGG CURRY where pressure-cooked eggs are just simmered in spicy flavored gravy. It has a mild tangy taste of tomato coupled with the aromatic flavors of masala spices and especially specific ginger-roots that are fried along with coconut contents. The highlight of this egg curry is that the Ginger imparts a fantastic flavor to the Curry.

We can have it as a delicious accompaniment to dosas,  chappatis, Rotis, Pooris, One-pot meals and Briyanis.

Easy to make.
Just give a try.

How to make the stunning Egg curry?

Ingredients:

 3  pressure cooked eggs
 Grated Coconut 4 tbsps 
 Fried gram 1 tsp    
 Coriander powder 2 tbsp
 Cumin powder 1 tsp
 Pepper powder 1 tsp
 Poppy seeds 1 tsp (to be soaked in water for 10 minutes)
 Cinnamon 2 inches
 Stone flower 1 pc
 Nutmeg 1/2 powdered  
 Mace 1 pc
 Cardamom pods 2 pcs
 Cloves 4 pcs
 Bay leaf 1 pc
 Fresh Curry leaves 20-25 pcs
 Bellary Onion one chopped
 Green Chilly 1 pc
 Red chilly powder 1 tsp
 Turmeric powder 1 tsp
 Tomato one roughly chopped
 Fennel seeds 1 tsp
 Groundnut Oil 2 tbsps
 Rock Salt 3/4 tsp
 Mustard seeds 1/2 tsp
 Ginger Root 10 gms peeled and grated
 (Grated ginger 1 tsp to be  reserved for the final addition to the gravy)
 Coriander greens, a fistful

Procedure:

Wash the eggs thoroughly in water
Pressure cook the eggs in a bowl containing 150 ml water.
Just one whistle is enough on medium heat.
Set aside to cool down.
Deshell the eggs.
Set ready.
Grind the coriander powder, cumin powder, pepper powder poppy seeds with soaking water, grated coconut, 1 tsp of fried gram
Add 150 ml water and grind to fine content.
Now heat the pan with oil over medium flame
Add mustard seeds to crackle.
Once it starts to crackle, add spices.
Then onion, green chilly and curry leaves.
Add powdered nutmeg.
Add turmeric, red chilly powders.
Lay the bay leaf in oil to fry.
Saute for 5 seconds until the onion turns transparent.
Add Ginger grates 
Add tomato
Saute for 5 seconds until mashed
Place the eggs gently and saute for 2 seconds.
Transfer the ground coconut contents.
Allow frying the masal and coconut contents for few seconds on medium heat.
Add rock salt
Add 100 ml of rinsed water.
Let the gravy thickens on medium heat.
Stir occasionally to avoid burning at the bottom.
Once the gravy thickens, let rest for another 5 seconds on low heat.
Add coriander greens chopped and 1 tsp grated ginger finally.
Now, the Scrummy Ginger-pep Egg Curry is ready to have!
It goes very well any meal, you wanna try!

Cooking Time including preparation time:30 minutes
Yield: 2 servings. You can multiply the quantities as per your need.

Audio background:

Song: Ikson - Eclipse (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link: https://youtu.be/Ky63VFgkQa0

music credit 2. 

Song: Ikson - Spring (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link: https://youtu.be/xSZU2XMUAYY

music credit 3
Summer Spliffs by Broke For Free http://brokeforfree.bandcamp.com/
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
https://creativecommons.org/licenses/...
Music promoted by Audio Library https://youtu.be/emnDN1l0pzc

CRUNCHY KHARA BOONDI

CRUNCHY KHARA BOONDI - a beautiful video is going live on YouTube channel..
Do watch

Leave your feedback, Dears!


The versatile savoury variation of the droplet sized crispy treat is called as Khara Boondi.

There are two important conditions to make this lovely tiny balls:

Make sure, your Oil is perfect hot enough. Drop a few little droplet sized batter into the hot oil. If it comes up to the surface immediately, the oil is ready to deep fry the Boondis.

Once your first batch of boondis is fried, wash your perforated ladle and wipe well. Grease the oil on both sides of the ladle and use for the next batch. Otherwise, you cannot get that perfect round and tiny ball-shaped boondi.

Cooking Time 15 minutes

Yield: Out of 350 gms flours, you can get 350 gms snack.


How to make?

Ingredients:

Besan Flour 250 gms
Raw rice flour 100 gms
Asafoetida 2 pinches
Red chilly Powder 3/4 tsp
Butter 25 g
Salt 3/4 tsp
Cooking Soda 1/8 tsp
Water 200 ml
Curry leaves 25 pcs
Oil to deep fry 500 ml

Procedure:

In a mixing bowl, add besan flour and raw rice flour.
Mix well.
Add salt, cooking soda, Red chilly powder
Mix again.
Add butter.
Mix well.
Add water little by little.
Blend fast.
You will get Idli batter consistency.
The batter is ready.

We use a perforated ladle here to make boondis.

Heat the oil to the required temperature.
If you drop a little bit of the batter in Oil, it should be come up immediately.
That is the required temperature to deep-fry.
Wipe the perforated ladle with a clean cloth and grease it with oil both sides
Hold the ladle over the hot oil.
Pour the batter on the ladle and gently shake the ladle.
The droplet sized boondis fall into the oil.
Bubbling and deep-frying!
Once the oil bubbles cease or reduce to the minimum, the boondis are ready to take out.
Drain the oil and take out the boondis and collect them on a tissue paper to absorb excess oil.
Repeat the same process until the entire batter exhausts.
Four batches, I am sure.
Temper the boondis with fried curry leaves.

Crunchy Khara Boondi is ready to enjoy.

LUSCIOUS CHICKEN STIR-FRY

The chicken chunks cooked in a medley of distinct flavors of spices and coconut 
The proportionate use of coriander seeds, cumin seeds and peppercorns imparts a subtle flavor and taste which is balanced with a variety of spices. 

How to make this absolute treat?

Ingredients:

 Broiler chicken chunks 500 g
 Fresh coconut grated 3 tbsps Curry leaves 25 pcs
Coriander greens a fistful
Salt 1 tsp
Tomatoes 3 pcs
Shallots 25 pcs
Turmeric 1 tsp
Red chilly powder 1 tsp
Poppy seeds 1 tsp
Fennel seeds 1 tsp
Groundnut Oil 2 tbsps
Green chillies 2
Ginger grated 1 tbsp  (half for grinding half for tempering)
Garlic grated 1 tbsp (half for grinding half for tempering)
Mace 1 inch
Stone flower 1 pc
Cloves 5 pcs
Cinnamon 2 inches
Cardamoms 2 pcs
Star anise 1 pc
Coriander powder 2 tsps
Cumin seeds powder 1 tsp
Pepper powder 1 tsp

Procedure:

Step 1:

Assemble the ingredients to grind:

Ginger grated 1/2 tbsp
Garlic grated 1/2 tbsp
Coconut grated 3 tbsps
Coriander Powder+ Cumin Powder+Pepper Powder mixture
1/2 portion Reserve half a portion for tempering.
Poppy seeds, Turmeric 1/2 tsp
Water 100 ml
Grind to fine content.

Step 2:

Cooking process:

Wash the chicken chunks thoroughly.
Drain the water completely.
Heat the pan with OIl.
Add Fennel seeds 1/2 tsp
Then, add a Stone flower, Cardamom pods, Mace, Cinnamon crushed pieces, Cloves.
Once they start to fry, add shallots, green chillies, curry leaves, the remaining portion of Ginger-Garlic, Turmeric, Red Chilly powder, Coriander powder mixture.
Saute until the Shallots turn translucent.
Add  Tomatoes and chicken chunks
Saute on medium heat until chicken turns pale and shrivels.
Add salt.
Cover and cook for 5 minutes on medium heat.
Open the lid and add the ground coconut and spice contents.
Add coriander greens
Boiling and bubbling
Stir and cover.
Let it rest for another 10 minutes on medium heat.
Open and stir again.
The gravy starts to thicken and coats around the chicken chunks.
Allow simmering for 2 minutes.

Luscious Chicken Stir fry is ready to enjoy!

Cooking Time: 30 minutes
Yield: 2 liberal servings.


A new video is going live on YouTube channel!
Refer the Video,  please!

Do watch!

WHEAT VERMICELLI VEGGIE UPMA

Among most loved breakfast items, Vermicelli Upma scored high rank not only for its amazing flavours,  but also it is a light and comfort food that is a perfect start to the day. It is a healthy and nutritious way to cook the wheat vermicelli loaded with a host of beautiful carrots and french beans. The usual traditional tempering of mustard, onion, green chillies, curry leaves, ginger, asafoetida that transform the Upma to a miraculous treat.

Curd with onion and Coconut chutney are the best combinations for this delightful breakfast.

We can finish off with ghee-roasted cashews to enrich this Upma.

Serve hot!

Cooking time: 20 minutes

Yield 2 servings.

.  

Music Credit 1

Spring by Ikson https://soundcloud.com/ikson

Music promoted by Audio Library https://youtu.be/5WPnrvEMIdo

Music credit 2:

SUNNY HOLIDAYS by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas

Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 

http://creativecommons.org/licenses/b...

Music promoted by Audio Library https://youtu.be/KNek-0Gems4

Do watch the new video of wheat vermicelli Veggie Upma is now live on YouTube right now.

ABSOLUTELY MIND BLOWING GOAT TROTTERS STEW!

A beautiful video on "Absolutely mind blowing goat trotters stew is now live on YouTube!

Do watch.

This is a very comfort and healthy stew made from the kid goat trotters/feet, bones from the leg with rich gelatin marrow covered with meat. India being a culturally varied country, the making and the taste differs each region to region to incorporate the spices with Goat trotters. The traditional method is very slow cooking over the fire. The recipe above is cooked in pressure cooker. Either way, this stew is very delicious.  This stew has high medicinal values and recommended for recuperating the weak patients. The perfect blend of cumin, coriander, pepper, garlic-ginger and other aromatic spices will make this stew to the next level. 

Cooking Time 20 minutes

Yield: 2 servings. You can multiply these measurements while you make for more people. 

Ingredients:

Kid goat trotters 200 g

Tomatoes 3

Turmeric 1/2 tsp

Cumin powder 1/2 tsp

Pepper powder 1/2 tsp

Coriander powder 1 tsp

Red Chilly powder 1 tsp

Stew mix 1 tbsp

Fennel seeds 1 tsp

Star anise 1 pc

Mace 1/2 inch

Stone flower 1 pc

Cinnamon 2 inches

Poppy seeds 1 tsp

Cardamom 2 pcs

Coconut grated 1 tbsp

Shallots 25 pcs

Ginger grated 1 tbsp

Garlic grates 1 tbsp

Green chillies 2 smaller size

Sesame oil 1 tbsp

Curry leaves 15 pcs

Rock salt 1 tsp

Coriander greens, a fistful

water about 300 ml

       

LINGERING CARROT HALWA

One Unique dessert, most of the Indian people look forward to in special family occasions is Carrot Halwa. This indulgent sweet traditionally laden with fresh cow ghee,  carrot coarse paste, sugar, pistachio flakes cardamom seeds that tastes divine. Here is for you,   the absolutely delicious and quick fix delight!

Cooking Time: 10 minutes
Yield Two servings

Ingredients what we need:

Carrots 500 g
Sugar 100 g
Fresh cow ghee 50ml
Cardamom seeds 10 pcs to be crushed
Pistachio 15 pcs to be chopped into flakes.

Procedure:

Wash and Trim off the ends
Scrape the carrots
Grate the carrots and grind to a coarse paste without adding water.
Low heat should be maintained throughout the process.
Sugar melts and carrot water contents evaporate in five minutes.
The entire mass becomes transparent.
Add ghee, pistachio flakes and cardamom seeds.
Gently fold the contents several times to combine all the ingredients together.
Turn off the heat and enjoy!

This is a Superhit tomato spicy variant.  This is quite different from other regular chutneys and pickles. What makes this tomato thokku is so special is the addition of mint leaves.  The mint leaves bring out the robust flavour to die for.

Tossing the tomatoes in sesame oil is another secret to this delicious dish. 

Cooking Time: 20 minutes.
Yield: 750 g tomatoes serve four servings.

Now the beautiful video of making Tangy-Jammy Tomato Thokku is going live on Youtube channel.

Do watch! Dears!