SNAKEGOURD RINGS

Make a difference..! 

Ingredients:

Snakegourd one
Raw rice flour half cup
Bengal gram flour one full cup
Red chilly powder half spoon
Kashmir chilly powder one spoon
Asafoetida one pinch
Ajwain seeds one spoon
Cooking Soda half spoon
Salt required
Cooking oil to fry

Procedure:

Slice the snake gourd into rings by removing the centre portion.
You may fry the rounds of snake gourd without removing the centre portion.
Mix the rice flour, Bengal gram flour, red chilly powder, Kashmiri chilly powder, cooking soda, salt, asafoetida, ajwain seeds with water.
Batter should be a thick paste.
Dip the snake gourd slices in the batter and drop one by one carefully into the heated cooking oil in a wok.Allow to fry until the bubbles cease.

Flip other side of the rings and rounds.

Take out and transfer the fritters in a serving bowl.

Fried golden brown rings and rounds are ready to serve as an evening snack.

NUTRITIOUS FINGERMILLET FLOUR BALLS/RAAGI KALI

Finger millet is packed with iron and calcium. It is an important constituent of our diet during the Summer season. We use raagi in multiple recipes and one of those simple and quick-fix methods is Ragi kali.(keppai Kali).

How to make Ragi Kali?

Ingredients:

Finger millet flour one cup
Three cups of water to be measured in the same cup in which flour measured.
half spoon of gingelly oil.

Procedure:

Buy red coloured Ragi seeds 500 gms from any grocery shop.

Check and clean the seeds.

Give them to blend into fine powder in a mixer.

Sieve the flour to get  very fine flour.

Take one cup of Ragi flour and three cups of water in a broad wok.

Stir well to avoid lumps.

Heat the wok in a high flame.

Stir well continuously to avoid lumps.

The flour is being cooked and get thickened.

Dip the palm in water and touch the cooked flour. If it is non sticky, that is the perfect cooked texture.

Switch off the flame set aside to cool.

Finger millet/Ragi kali is ready to serve.
We can make balls and immerse in a bowl of water and allow to overnight.

Bittergourd puli kuzambu, peanut chutny, palak green gravy and thoyyakeerai gravy and thick buttermilk or cow curd are wonderful combinations to this ragi kali.

REAP THE AMAZING BENEFITS OF THINAI/FOXTAIL MILLET( UPMA)

Introduction of  Fantastic Foxtail millet:

foxtail millet is one of the desirable whole grain by the Kongu folk. They are cultivated in semi-arid regions. They grow very fast in warm surroundings, sprouting up massive forage rapidly within a limit of two and a half inch of moisture. This is the main reason why it is so famous among farmers who want to grow an insurance crop along with the annual harvest. Due to its easy adaptability and fast-growing time, it serves as an excellent catch crop. Not all whole grains have such a short crop circle like the foxtail millets.

They are curbing the blood sugar level and bringing down the blood glucose by a degree of 70%. Foxtail millets are known to increase the HDL which significantly lowers the level of blood sugar.

It reduces the risk of heart attack. It reduces the chances of coronary blockage that results in cardiac arrest and fatalities. Heart attacks take place since the arterial walls of the heart become blocked and damaged. Low sugar count in the blood reduces such an eventuality. Foxtail millets reduce the level of triglycerides in our body which automatically controls the reigns of heart diseases.

High in antioxidants. It is naturally free of gluten. rich in minerals like protein, iron and calcium. helps in strengthening muscles. best for nerve system.

So this is the best choice for us to reap the benefits of this nutritious and healthy millet in our regular diet.

(Google Source)

There are many versions in the cooking of Foxtail millet. Foxmillet is known by the Tamil Name Thinai.

Lot os sweet versions and spicy versions. Thinai upma is the today's posting. 

Let us move to prepare Thinai Upma:

Ingredients:

Foxtail millet 250 gm

Chopped shallots half cup

Curry leaves

green chillies three

Tomato dices half cup

coriander leaves chopped half cup

Grated  Ginger one tablespoon

Cooking oil one tablespoon

Salt to taste

Mustard seeds

Half a spoon of turmeric powder

Moong dal one spoon

Procedure:

Heat the 5-litre pressure cooker with cooking oil

Add mustard seeds to splutter.

Add moong dal (optional), shallots, green chillies, curry leaves.

Saute for a while.

Let the shallots be turned translucent.

Add Tomato diced and a half spoon of turmeric.

Add foxtail millet with  three cups of water and salt.

Bring to boil and close the cooker and place the weight.

Allow one whistle and simmer.

Switch off the flame after four minutes.

Set aside to cool.

Remove the lid and garnish with coriander leaves.

Yummy Thinai/Foxtail Upma is ready to serve.

Serve as the perfect and healthy breakfast with tomato or lemon pickle.

 

PAENI RAVA KESARI

Did you try paeni rava/Ciroti rava kesari ever?

It is more tasteful than any other kesari. The cooking method is very simple and easy..quick too. We can prepare it in few minutes for guests.

Let us know how to make this yummy dessert..

Ingredients:
Ceroti rava one cup
Sugar half cup
Ghee half cup
Cardamom two pods
Cashews three
dry grapes one spoon

Procedure:

Bring two cups of water to boil.
Add ceroti rava little by little.
Stir well in a low flame.
Allow to cook..
Add sugar and stir until melts
Heat a tempering pan with one spoon of ghee.
Add cashews and dry grapes to fry..
Transfer the fried cashews and dry grapes into the. cooked rava.
Add the remaining ghee and stir well.
All tge ingredients combine together and form a non sticky and soft glossy consistency. Switch off the flame.
Transfer the kesari into a serving bowl.

So delicious..so simple ..
Yummiest and glossy Paeni Rava Kesari is in your spoon..

RIDGEGOURD PLUS CHICKPPEA KOTTU

Ridge gourd plus split chick-pea kootu is a yummy side dish, compatible with hot steamed rice, Chapathies and Roties..

Ingredients:

Ridge gourd cubes two cups
Shallots chopped half a cup
Curry leaves half cup
Mustard seeds one spoon
Green chillies three
Cumin seeds one spoon
Coriander leaves chopped half cup
Split chick peas half cup
Salt required
Cooking oil one tablespoon

Procedure:

Wash and peeled off the ridges of ridge gourd.
Cut into cubes
Heat the oil.
Add mustard seeds and allow to. crackle.
Followed by shallots, curryleaves, green chillies.
Saute for a while
Add turmeric and saute until the. shallots turn transparent.
Followed by split chick peas.
Let the chick peas become golden brown.
Add Ridgegourd cubes and saute for a couple of minutes.
Add little water and salt.
Let it be cooked in medium heat.
Rub the cumin seeds with your hands and add.
Garnish with coriander leaves.

The best pair for hot steamed rice.
Enjoy...

Easy to cook..! Instant way..! highly nutritional..! unique kongu traditional cuisine..!!
so simple..!!! do try it..Let me know how it turned out ..!!!!

POTATO CHICK PEA KOOTU FOR PURI

This kootu goes very well with Poori.
Easy recipe...quick fixed..excellent taste..traditional..so simple ..!

Ingredients:

Chick peas one cup
Medium size potatos two
Bellary onion one chopped
Green chillies two
Curry leaves half cup
Coriander leaves chopped
Fennel seeds half spoon
Mustard seeds one spoon
Cooking oil one tablespoon
Turmeric one spoon
Shredded coconut one tablespoon
Garlic pods two

Procedure:
Pressure cook potatos and set aside to cool down.
Pressure cook chickpeas with little water and turmeric powder.
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Followed by onion, green chillies and curry leaves.
Add fennel seeds.
Saute for a while.
Peel off the potatoes and mash them.
Add chick peas along with water and mashed potatoes.
Add salt required.
Finally coriander leaves.

Check the salt and turn off the flame.
Wonderful combination with poories.
Do check out..