CHANA DAL N CARROT KOOTU

Ingredients:

Chana dal split  100 gram

Turmeric one spoon

Carrot three nos

Green Chilly one

Mustard seeds one teaspoon

Cooking oil one spoon

Cumin seeds one spoon

Curry leaves half cup

Coriander leaves half cup

shallots finely chopped half cup

Procedure:

Cook split chana dal with two cups of water and one spoon of turmeric

with two whistles.

Add carrot cubes and salt to taste

Let the carrots half cooked. 

Heat cooking oil in a tempering pan.

Add mustard seeds to crackle.

Add cumin seeds, chopped onions, curry leaves and green chilly.

Saute a while until the onions turn translucent.

Transfer the tempered ingredients to the boiling carrot and chana dal.

Garnish with coriander leaves chopped.

This kootu is combining well with hot rice, chappathies and poories. We can prepare this kootu within ten minutes. Easy and yummy.

Thank you,

:)

SPICY COW BEANS+CHAYOTE STEW/ THATTAI PAYIRU MAERAKAI KOOTUKARI

Black eyed pea/Cow pea is also known as chawli/lobia in Hindi, bobbarlu in Telugu. It is oval creamy white bean having a black eye. It is utilized for preparing various dishes to obtain outstanding health benefits to obtain fiber folate along with an excellent supply of iron and essential minerals and vitamins.

The botanical name of cow peas is Phaseolus Aureus. They might be simply cooked with salt and tempered with onions and green chillies and mixed with coconut grates coriander leaves as an wonderful evening snack to the elders and children to get their essential protein and iron. 

It is cultivated throughout the world because of its incredible health advantages as follows:

1. Subordinates cholesterol level

2. Abundant with anti oxidants that guarantees curbing of the cancerous cells         within the body.

3. It is verified as a good accessory for  the weight loss diets.

4. Great for diabetic conditions since it  has high fiber contents. Flavanoids in         cow peas also defend against cardio vascular conditions. Additionally, it calms     the working of bowel in your body.

5. Low in fat and low calorie lentil item.

6. Removes Free radicals:  cow peas contain Vitamin A as well as Vitamin C. 

7. Treats cardio vascular ailments. You can certainly decrease the potential risks     of creating numerous heart diseases.


8. Lignin, one additional component present in cow peas.  

 The black eyed peas keep the fatal diseases away. It has         phytoestrogens which keep a number of fatal diseases just like cancer  (some specific types), stroke, hypertension, osteoporosis etc  away. 

    

9. The regular consumption of cow peas maintains optimal health since it assists     to remove numerous and oxygen free radicals throughout the body.

10. Besides, there are some more interesting advantages in consuming these          peas. It boosts hair growth. It delays signs of aging because of its Vitamin A      and vitamin C that are two most appropriate components for the skin. They       repair the skin and replenish it appropriately. The anti oxidative qualities of       cow peas also eliminate numerous signs of ageing just like wrinkles spots etc.     As a result, we obtain smooth, healthy as well as glowing skin. It makes  hair     silky and shine.           

    There are so many types of cow peas as follows. All are containing the same       qualities. Black eyed cow peas, Purple eyed cow peas, Cream cow peas, Clay     cow peas, Brown eyed cow pea and Crowder cow peas .

                                                                                          Source Google  

 Hence, Honorable Ladies ..!  Be aware of the Incredible benefits of  Cow Peas and enjoy its utmost characteristics...!

Take a look on the cooking procedure of Cow peas+chayote kootukkari:

Ingredients:

Cow peas/black eyed peas 100 g

fresh coconut grates one cup

fried gram one table spoon

Coriander powder one tablespoon

Cumin seeds one spoon

Asafoetida one pinch

Fenugreek seeds powder half teaspoon

Turmeric powder one teaspoon

Red chilly powder

pepper powder one spoon

cloves 4

cinnamon one stick

poppy seeds one spoon

Cooking oil one tablespoon

Gingelly oil half cup

mustard seeds one teaspoon

Tomato medium size one chopped

curry leaves one cup
    
coriander leaves chopped one cup

Chayote one peeled off and chopped into medium cubes.


Procedure:


Wash the cow peas/black eyed peas two or three times in running water.

Pressure cook the peas and set aside.

Dry roast the cinnamon, poppy seeds, coriander seeds, cumin seeds, cloves.

Grind all the masal ingredients i.e., fried gram, coconut grates, coriander powder, cumin seeds, poppy seeds, pepper powder, fenugreek powder, half spoon turmeric, cinnamon and cloves into a fine paste.

Heat the dry pan with cooking oil.

Add mustard seeds to pop up.

Add onions, red chillies, curry leaves.

Saute them until the onions turn transparent.

Add tomato pieces. 

Add red chilly powder and asafoetida.

followed by the chayote or chow chow cubes and saute a while.

Transfer the paste ground into the cooking pan.

Add required water and salt to taste and allow to boil

Let the flame be in low level for 10 minutes.

When the gravy  becomes thickened and releases oil on all over the sides of the pan, add chopped coriander leaves.

Switch off the flame and pour half a cup of Gingelly oil/ Sesame oil

A very interesting combination of chayote and cow peas...!

It pairs very well with Pearl millet meal and hot rice and even for breakfast main dishes such as idlies, dosais, oothappams, pongal adais, rotis and chappathies and pooris.It will give wonderful experience to our taste buds.

Trust these excellent peas and give a try of tasteful side dish to any main meal 
and tell me..1

Thank you, Royal Viewers..!

Clay cow peas

Black eyed cow pea

Pressure cooked Cow Peas

Coconut flakes, curry leaves,
shallots red chillies, chayote cubes,
 garlic pulses, tomato dices

Tempering with mustard seeds
chopped shallots, curry leaves, turmeric
red chillies split and masal powder

Adding tomato dices and chayote cubes

Addition of cooked cow peas

Boiling until chayote cube
cooked

Pouring Gingelly oil finally

Yummy Cow peas kootukkari
 is ready

YUM YUM PEARL MILLET MEAL/KAMMANCHORU

Pearl millet is known by the name of Kambu. This millet is used by our ancestors. It is enjoyed as a regular meal  by the farmers of Tamil nadu. Especially Kongu people are very conscious about the cooling effect of the Pearl millet during summer season. In the hot summer, this is the favorite food of the Kongu people. They know its medicinal and nutritional values traditionally. It was educated by our ancestors and its importance is being passed the generation to generation in the Kongu regions.

Now Bajra or pearl millet is recommended by many dietitian and nutritionists because of its various health benefits. 

100 gms of Bajra or pearl millet contain the following nutritional components such as 

Protein 12 gm
fat 5 gm
mineral 2 gm fiber 1 gm carbohydrate 67 gm
calcium 42 mg
Phosphorous 242 mg
iron 16.9 mg

and also have phytochemicals that lower cholesterol, antioxidents, plenty of fiber, folic acid, iron, magnesium, copper, zinc, vitamins E and B complex, thiamin, riboflavin and niacin, It is a gluten free grain. 

Medicinal values:

It is highly effective and recommended for the consumption of food containing high fibrous contents, for the cases of diabetics of type 2. It keeps the Blood sugar levels normal.

The whole grain supports weight loss as the high fiber content leads to a feeling of fullness for a prolonged period of time,

It is helpful in maintaining the cardiovascular health and in acidity problems.

It also helps to treat stomach ulcers. The most common root cause for the stomach ulcer the the excess acidity in the stomach after food intake, Pearl millet turns the stomach alkaline and prevents the formation of ulcer or minimizes the effect of ulcers, 

The phytonutrients and lignin in this millet act as strong antioxidents which helps in preventing heart related diseases, 

The pearl millet reduces cancer risk.

It also helps in the growth of bone and its development. It contains rich phosphorous which is crucial for the bone growth.

It reduces cholesterol levels since it comprises a type of phyto chemical called phytic acid which is supposed to increase cholesterol metabolism and stabilize the levels of cholesterol in the body.

It is beneficial for the reduction of severe respiratory problems for asthma patients and is also effective in reducing migraine attacks, since its high concentrated magnesium content.

Its gluten free nature is highly beneficial for the Celiac disease. Celiac disease is a condition in which a person cannot tolerate even a small amount of gluten in his/her diet. Unfortunately most of the common grains like rice, wheat have 

gluten present in them.

Furthermore, it contains all the essential amino acids required for the smooth functioning of our body. But the amino acids will lose in cooking high temperature. To retain its amino acids, we can soak and make sprouted and consume them in limited measure.

It contains anti allergic properties. easily digestible.so it can be safely included in the diets of infants, lactating mothers elderly and convalescents.

Pearl millet has a nutty flavor and crunchy texture. It is popularly used in making breads, flat breads, and biscuits, porridge, muffins cookies etc.

The insoluble fiber content in pearl millet reduces the production of excessive bile in our system and prevents the risk of gall stones occurrence.

It is the most common crop cultivated in Indian sub continent and in West Africa. It requires surprisingly low water source to grow. It is fertilizer free.purely organic.. This is the unique character of this Pearl Millet we have to remember. Its botanical name is Pennisetum glaucum.

                                                                                            Source : Google 

Before we move to know how to make Pearl millet meal we learnt about its components and its benefits to various complaints.

You can buy this organic high quality Pearl Millet/Bajra by clicking the link

Now we are going to prepare this super food ...!

Ingredients:

Pearl millet 500 gm (to serve four)

Required water eight cups

Procedure:

Clean the pearl millet and soak for 45 Minutes.

Wash several times and drain the water completely.

Keep aside to dry the wet pearl millet for one hour in a towel or a broad plate.

Blend the partly dried pearl millet in a mixer by using whisk button for one second. Switch off and again for one second.

Now the husks are being separated from the pearl grain.

Wash several times with running water.

And drain completely.

Add eight cups of water.

Pressure cook directly in the 5 lit pressure cooker or pressure pan with three or four whistles and simmer for five minutes.

Switch off the flame.

Wait for half an hour and open the lid.

your yummy kammanchoru is ready to serve hot with any spicy dish. 

You can roll out slightly big balls and soak in water after cooling the balls.

Leave the balls in water overnight. The water will become fermented and get slightly tangy.

Mashed pearl millet and curd and required salt mixed together give excellent taste with peeled shallots and more milaka.

You can add thick buttermilk and salt with mashed pearl millet meal is known by the name of "Kammankoozh" favorited by Kongu folks during summer season.

You will go crazy to this meal many times within a week. 

Do try and your valuable comments are welcome..!

YUMMY RAVA LADDU/SAMOLINA SWEET BALL

This sweet is so tempting. This is authentic sweet of kongu people. Very yummy and loved by all.

Let us have a look on the preparation of this tempting laddu within ten minutes..

Ingredients:

Samolina/Sooji/white Rava two cups
Sugar two cups
Fresh ghee three tablespoons
Cardamoms thirteen
Cashewnut bits one tablespoon
Raisins one tablespoon
Shredded coconut one and a half cup

Procedure:

Heat the dry pan with one tablespoon ghee in low flame.

Add cashews and let them fry into light brown.

Add raisins and let them puffed up.

Add Coconut grates to fry for sometime till the moisture goes off.

Transfer the fried items into a dry plate.

Heat a dry pan with two tablespoons of ghee to a minimum temperature.

Add rava or sooji immediately and Stir well continuously. Let the flame be in low medium.

Care should be taken not to burn Rava.

Stir well until the white Rava becomes cream colour and switch off the flame and transfer into the already fried ingredients i.e., coconut flakes, raisins and cashew bits.

Meanwhile, take the sugar in a pressure pan sprinkled with  little water to soak the sugar completely.

Heat the pressure pan in a medium flame of another burner.

Sugar dissolved and begins to boil. Within few minutes it becomes thick syrup with one string consistency. It is to be noticed when you pour the syrup into the pan, final drop will fall with one string. Switch off the flame.

Incorporate all the fried items and coarse powdered cardamoms into the sugar syrup and mix well gently.

Set aside for half an hour.

The mixture is ready to make balls of lemon size.

No need to add more ghee.

you can roll softly to make balls.

Yummy sweet rava laddu is ready. But you have to wait for eight hours to relish this exotic sweet laddu. (Coz the entire rava and coconut flakes absorb sugar syrup and settle down and come out with exotic taste.. See, you cannot stop enjoying with one laddu.. you will enjoy more..

Give this recipe a try and come back..

:)

TEMPTING COCONUT BURFI

This sweet is an easy, instant and delicious and loved by all.

Ingredients:

Coconut flakes (white coloured) three cups

Sugar two and half cups

Cardomam five

ghee three spoons

Procedure with images:

Grease the tray with ghee.

Heat the dry pan with sugar and half cup of water

Add coconut flakes and saute continuously in a medium flame.

When the coconut and sugar get thickened, add remaining ghee.

Add Cardomam powder and mix well.

Switch off the flame.

Transfer the entire mixture in the greased tray and spread evenly with a spoon.

Mark with a greased knife into equal squares.

Coconut Burfi is ready to enjoy...

Thank you..

:)