CABBAGE STUFFED IDLIES

This is an interesting and delicious twist in making normal idlis. 


Ingredients:
 
Idli batter  three cups
Cabbage pieces two cups
Mustard seeds one spoon
Shallotsfive chopped
Curry leaves five nos
Peanut oil one spoon
Green chilly one
Cilantro leaves finely chopped
Salt to taste
Water required half a cup
Shredded coconut one tablespoon

Procedure:

Chop the cabbage into fine pieces.
Heat the pan with oil over a medium flame.
Add mustard seeds to splutter.
Once it starts to crackle, add shallots, green chilly and curry leaves.
Saute for a while until the shallots turn transparent.
Add cabbage and salt.
Sprinkle water.
Close the pan with the lid and allow to cook for five minutes over a low flame.
Add shredded coconut and cilantro chops.
Mix well in low flame and set aside.

Now heat the idli steamer with three cups of water. Bring to boil.
Pour one tablespoon of idli batter into each greased idli moulds.
Add one spoon of the cooked cabbage fry or porial over the batter.
Now pour another tablespoon of idli batter over the cabbage evenly.
Close the steamer and allow to cook for ten minutes over a medium flame.
Remove from the flame and allow to cool for two seconds.
Demould the idlis from the idli mould using a spoon. 

Now the cabbage stuffed idlis are ready to have with coconut chutney.


The softness of idlis with the nice aroma of cabbage stuffed in them makes the idlis as delicious delight.

POTATO MURUKKU

There are so many versions of this famous south Indian snack called as MURUKKU.

Here is the interesting version of preparation of murukku using potatoes.

It can be done with very few ingredients such as cumin seeds, ajwain seeds, pepper powder, salt, potato boiled and peeled, raw rice flour and asafoetida.

Easy to make!

Let us move to the preparation method using necessary ingredients.

Ingredients:

Potato big size one

Raw rice flour two cups

Asafoetida one pinch

Pepper powder one spoon

Ajwain seeds one spoon

Cumin seeds one spoon rubbed

One spoon of oil (optional)

Salt to taste

Water required

Sesame oil to deep fry

Procedure:

Wash the Potato and pressure cook it for three whistles.

Set aside to cool down.

Peel off the potato and chop it.

Blend the potato with half a cup of water. 

Take two cups of raw rice flour, ajwain seeds, asafoetida, rubbed cumin seeds, salt, pepper powder and required water.

Transfer the blended potato to the remaining ingredients and knead into a non-sticky mass.

Heat the oil to the required temperature.

Fill the Murukku press with a portion of mass and squeeze into spirals in the oil directly.

Utmost Care should be taken to fry the murukku in the oil.

Repeat the process until the entire mass exhausted.

Now, the crispy and flavourful potato murukku is ready to enjoy with the rainy evenings.😊😍

BRINJAL SAMBAR/KATHIRIKKAI SAMBAR

Ingredients:

Toor dal  one cup

Tamarind one gooseberry size

Tomato one chopped

Mustard seeds one spoon

Asafoetida one pinch

Sambar powder one tablespoon

Turmeric one spoon

Castor oil five drops

Brinjals cut longitudinally removing the calyx

Shallots 10 nos or Bellary onion half chopped

Curry leaves 10 nos

Sesame oil one tablespoon

Coriander leaves finely chopped( optional)

Salt to taste

Procedure:

Pressure cook toor dal with one spoon of turmeric and castor oil allowing three whistles.

Keep all ingredients on the counter top readily.

Extract the tamarind, soaked in one cup of water for Half an hour

Heat the pan with sesame oil over the medium flame.

Add mustard seeds to splutter.

Once they start to crackle, add shallots/onion, curry leaves.

Saute a while.

Simmer the flame to avoid burning.

Add asafoetida and brinjals. 

Saute for few minutes.

Then add sambar powder and give a stir.

Pour the tamarind extract and salt

Allow boiling and get a thick consistency.

Transfer the cooked toor dal and three cups of water and allow boiling to cook the brinjals to a soft texture.

Check the salt.

Add if needed.

Now our favourite brinjal sambar is ready to have with hot steamed rice topped with a spoon of fresh ghee.

You can replace the brinjal with any veggie. Each vegetable has a unique aroma and makes the sambar of its own.

SWEET AVAL/SWEET FLATTENED RED RICE

This is a very simple and delicious one. This is more nutritional too. Within a jiffy, you can prepare this and serve. Everyone in the family will enjoy this and opt for a quick meal. I opt Mappillai chamba rice aval/poha/flattened rice always why because this variety rice restores all the nutrition we needed. 

This sweet aval can be offered to our Lord Ganesh during Ganesh sathurthi 

How to make?

Ingredients:

Mappillai chamba poha/aval/flattened rice one  bowl

Organic cane sugar one tablespoon

Cardamom three

Fresh cow ghee one spoon

Shredded fresh coconut half a cup

Procedure:

Crush the cardamom seeds.

Mix all the ingredients gently.

Serve/offer this sweet delicious aval to your loved ones.

Sure they will enjoy! 😍😃😊

Mappillai chamba rice poha/aval/flattened red rice+Shredded coconut+Organic cane sugar+Cardamom 

BARNYARD MILLET DOSAS PAIRED WITH CORIANDER SEEDS CHUTNEY!!

The Barnyard millet is a tiny round grain which is said to be a wholesome grain for all age groups.

A variety of food preparation can be made with this tiny wonderful Barnyard millet in a jiffy. It is low-calorie food and rich in dietary fibre content. It is an excellent source of protein. It is packed with good source iron also. It is potentially recommended for diabetic patients and the patients of cardiovascular disease according to the latest scientific researches.

Don't miss this nutritious grain in your regular diet.

Packaged barnyard millet is available in online stores and almost all the departmental stores and grocery stores.

How to make barnyard millet dosas?

Ingredients:

Barnyard millet three cups
Urad dal half a cup
Fenugreek seeds one spoon
Salt one spoon
sesame oil half cup to drizzle

Procedure:

Wash the Barnyard millet two times and soak in water. for three hours.
Wash the urad dal and fenugreek seeds two times and soak in water for three hours.
Grind all the ingredients in a mixer using water as required into a fine batter.
Transfer the batter to the bowl and cover with the lid.
Keep aside overnight.
Observe that the batter becomes double the quantity.
Heat the dosa pan over a medium flame.
Pour the dosa batter using a ladle in the middle of the pan and spread into a round disc.
Drizzle oil along the sides of the dosa disc.
Let the dosa cook well with air holes.
Flip the dosa to the other side.
Wait for a while until dosa gets golden brown on both sides.
Remove the dosa from the dosa pan.

Serve hot with coriander seed chutney.
You will love this dosa very much.


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Barnyard millet soaked in water

Soak urad dal in water

Soak fenugreek seeds in water

Pour the one ladle of barnyard millet batter over the heated Dosa pan

Drizzle one spoon of oil over the dosa and along the sides

Flip the dosa another side

Flip over the dosa

Barnyard Dosas are ready to have with coriander seeds chutney

BEETROOT CURRY KUZHAMBU

Beetroots are packed with powerful antioxidants and rich in fibre, low in fat, high vitamin source. There are a lot of variations of recipes using beetroots in Kongu region. One of them is the beetroot curry kuzhambu.

Beetroot curry kuzhambu is one of the comfort gravy that goes very well as an ideal accompaniment with chapatis, pooris, idlies, Dosas, parathas, paniyarams, oothappams. 

How to make this amazing beet curry kuzhambu?

Ingredients:

Beetroot medium size one

Bellary onion pieces half     cup

Curry leaves 10 nos

Shredded coconut one cup

Fried gram one tablespoon

Mustard seeds one spoon

Star anise two nos

Cloves four

Ginger gratings one spoon

Garlic gratings one spoon

Coriander powder one tablespoon

Cumin powder one spoon

Pepper powder one spoon

Fennel seeds roasted and powdered one spoon

Salt to taste

Tomato one medium size

Coriander leaves (Optional)

Sesame oil one tablespoon

Turmeric powder on spoon

Green chilly one

Red chilly powder one spoon

Karam masal powder one spoon

Procedure:

Wash the beetroot and peel off the outer skin and chop them into cubes.

Blend the coconut gratings, coriander powder, cumin seeds powder, fennel seeds powder, fried gram into a fine paste using required water.

Heat the heavy bottomed pan with sesame oil over a medium flame.

Add mustard seeds to pop up.

Add star anise, cloves.

Reduce the flame.

Add onion, ginger garlic gratings, turmeric, green chilly, Curry leaves, red chilly powder, karam masal powder 

and saute well.

Once the onion turns golden brown and shrunken, add tomato.

Saute for a few minutes. 

Then add masal paste and let the masal paste be fried for a few seconds.

Add beetroot cubes and adjust the consistency with required ( three cups of water)

Add salt.

Allow boiling until the beetroot cubes turn soft and well cooked.

Check the salt.

Add coriander leaves and switch off the flame.

An attractive red coloured, aromatic curry kuzambu is ready to enjoy!

This side dish makes the every main dish as an amazing delicacy! 

Do try out!

INDIAN BROAD BEANS SAMBAR

Indian Broad beans sambar goes well with hot steamed rice. Topping up of one spoon of fresh cow ghee enhances its taste!

Ingredients:

Broad beans 50 gms
Mysore dal/Toor dal 75 gms
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 10 nos or Bellary onion half chopped
Curry leaves 10 nos
Asafoetida one pinch
Turmeric one spoon
Castor oil four drops
Sambar powder one tablespoon
Coriander leaves chopped half cup(optional)
Salt to taste
Tamarind one gooseberry size
Tomato medium size one


Procedure:

Soak the tamarind in two cups of water.
Wash the Indian broad beans and remove the fibre from the both sides.
Chop the veggie into three parts.
Cook the Mysore dal with four cups of water, one spoon of turmeric and four drops of castor oil.
You may pressure cook the Toor dal with three whistles and simmer the flame for few minutes. and Switch off the flame.
Take the extract of tamarind.
Now heat the heavy bottomed vessel with oil over a medium flame.
Add mustard seeds to crackle.
Once it starts to crackle, add onion, curry leaves, asafoetida, half a spoon of turmeric and sambar powder in a low flame.
Add the beans and saute for few seconds.
Pour the tamarind extract and tomato dices.
Add salt required.
Allow boiling for five minutes.
Transfer the cooked dal content with water to the vessel.
Check the salt.
Add coriander leaves (optional).

Now the Indian Broad Beans Sambar is ready to have with hot steamed rice.
Enjoy!

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VENDAI CURRY KUZHAMBU

Lady's finger curry kuzhambu is a family favourite for every Kongu folks. 


Ingredients:

Okra or lady's finger veggie 250 gms.
Coconut gratings half cup
Bengal gram one tablespoon
Garlic pod one 
Red chilly powder one spoon
Turmeric powder one spoon
Coriander powder one tablespoon
Curry leaves six nos
Pearl onion or bellary onion (optional)
Sesame oil one tablespoon
Mustard seeds one spoon
Cinnoman sticks two nos
Cloves three
Brinji leaf one
Cumin powder one spoon
Pepper powder one spoon
Red chilly one
Tomato large one
Star anise two

Procedure:

Rinse the okra/lady's finger well and wipe them with a towel.
Chop them into finger shaped.
Chop the tomato.
Blend the coriander powder, turmeric powder, fried onion, coconut gratings, garlic. Bengal gram and required water, fennel seeds powder, poppy seeds one spoon into a fine paste.
Heat the frying pan with oil over a medium flame.
Saute the ladyfinger pieces until they turn shrunken.
Heat another pan with one tablespoon of oil and add mustard eds.
Once they start to crackle, add onion, curry leaves, cloves, cinnamon, star anise, brinji leaf and turmeric.
Add red chilly powder and turmeric.
Transfer the paste we blended and allow frying in the oil for a while.
Then add tomato and saute them again.
Transfer the okra or lady's finger and allow boiling.
Add water as required
Add salt as required.et the contents are boiled for five minted until the consistency of gravy texture reached.
Check the salt.

Remove from the flame and transfer the gravy to a serving bowl.
Serve hot with steamed rice.

😊😍