LEMON PICKLE

Lemon fruits are rich sources of vitamin C.  In Tamilnadu, lemons are taking part in each and every meal served. Especially lemon pickles are very popularly enjoyed by the folks with wheat Rava uppuma, Arisitum paruppum saatham, Curd rice, Saambar saatham, kambankool etc.

In winter end month, lemons are cheap in the. vegetable market. At that time, lemons are purchased and prepared lemon pickles. Stored for more than three months for consuming as side dish to Summer meals. Lemon pickles are used as side dish almost in all seasons.

Let us have a look on how to prepare lemon pickles in our method..

Ingredients :

Lemon fruits 10
Rock salt one cup powdered

fenugreek seeds one spoon roasted and powdered.

Asafoetida one pinch

Red chillies dried and powdered and mixed with water into a paste consistency.

Gingelly oil 250 ml
Turmeric one pinch
Curryleaves half cup

Step by step procedure:

Cut the lemons in a vertical line so as to leak out the juice outside into two halves
Then cut into eight pieces .
Collect all pieces of lemons in a dry pet jar.
Add Powdered salt with them and shake well.
Close with airtight cap and kept aside.
Shake everyday and night once.
Allow the pieces for four days.

Heat the gingelly oil in a dry pan and add mustard seeds.
Allow it to pop up.
Add Curry leaves.
Low the flame .
Add asafoetida and half pinch of powdered fenugreek seeds.
Then add chilly paste.
Add turmeric
Saute a while.
Add all lemon pieces with entire salt solution.
Turn the knob into high .
Allow them to cook in high flame.
Saute then and there.
Wait for the oil separated from the gravy.
Remove from flame and allow to cool.
Store in a dry jar with air tight lid.

Your delicious, tempting lemon pickles are ready to have...!

IDLI PODI

It is a wholesome side dish. It is the best combination to Idli,.dosai, oothappam, paniyaram.

Ingredients:

Black gram one cup
Chenna dal one cup
Horse gram half cup
Red chillies 9 or 10
Curry leaves 4 stigs
Salt required
Asafoetida one pinch
Til seeds optional

Procedure:

Roast horsegram in a dry pan without oil.
followed by chenna dal, black gram till the roasted smell emanated.
Add red and chillies .
Add curry leaves.
Roast and salt and asafoetida should be added finally.
Keep aside..

Let all the roasted ingrediests get cool
Grind in a dry mixe jar to coarse powder.

Idlipodi is ready now.
Mix with gingelly oil
use this podi as a side dish to your hot idlies, dosai, paniyaram, plain oothappam. quick and nutritious side dish.

TOMATO RICE

Tomato rice is made in different version like briyani. It is a quick method which need only 10 minutes..
It goes well with curd pachadi or potato chips pepper sprinkled.

Ingredients :

Tomatos 2
ponni boiled rice one cup
cooking oil one tablespoon
mustard seeds half spoon
cinnoman two
cardamom one
briyani flowers and buds and leave pieces
onion chopped half cup
ginger grated one tablespoon
garlic grated one tablespoon
turmeric half spoon
red chillies four or five
curry leaves half cup

Procedure:

Heat the cooker with oil.
Add mustard seeds followed by cinnonan, cardamom other briyani items to fry..
Add onions , curryleaves, red chillies split.
Saute a while.
Add ginger and garlic grates
Add turmeric.
Followed tomato pieces
Saute and wait for few seconds
Let the flame in medium level.
Add rice and three cups of water.
Add salt.
check the taste..
mix well and close the lid and put the weight on the nostril.
Wait for whistle and low flame is recommended for one minute.
And switch off the flame.

Tomato rice is ready now. A strong yummy smell you will notice and enjoy when you open the cooker lid.
Serve hot with curd pachadi and potato chips

CORIANDER CHUTNY(KOTHUMALLI ILAI CHUTNY)

Coriander leaves are rich in vitamin A

Ingredients:

Coriander leaves washed and chopped 3 Cups
Coconut grates one cup
Bengal gram one cup
Green chillies
Curry leaves two spigs
Salt to taste
Tamarind small piece
jaggery half piece

Procedure:

Blend all the ingredients in a mixie.

Fresh, green Coriander chutny is ready to serve as side.dish to dosai, idli, hot rice..very yummy with fantastic flavour..

BRINJAL CASTOR OIL CURRY

Brinjals contains iron, potassium,manganese,  magnesium, zinc  sodium to certain extent..low in calories. is of high fibers contents. Vitamins B complex B1 B5 are rich in brinjals.

Brinjal and its recipes are loved by all. mean to say that everybody from kids to elders. It has medicinal value when prepared in different base. It helps to get releived from the pains and inflammation caused by arthritis. My grandmom advised me that brinjal kootu made in castor oil should be added in the diet once in every week. It maintains and regulates the free bowel movement and digestion.Brinjal with castor oil is an enjoyable yummy dish and at the same time it gives telief from the pains and spasm of the.muscles around the affected joints.rather we can say two benefits in one use..moreover less cost.

We are going to know how to make brinjal castor oil kootu or curry..Very simple and quick method.

Ingredients:

baby brinjals 20
castor oil ( for consumption) two tablespoons.
mustard seeds one spoon
coriander powder one spoon
pepper half spoon
cumin powder half spoon
sambar powder one tablespoon
curry leaves one cup finely chopped
chilli powder half spoon
onions chopped one cup
coriander leaves chopped
Salt to taste
Asafoetida one pinch

Procedure:

Heat the cooking oil and add mustard seeds to splutter
Add onions, curry leaves
Add turmeric powder, sambar powder, coriander, cumin, pepper, chilli powders
Let the flame in medium level.
Saute well.
Add brinjals and salt
Saute well.
Then sprinkle little water .
Cover the pan with lid.
Stir in between.
wait for brinjals cooked and in thick consistency like gravy.
Now add castor oil.Mix well.
Wait for a while and allow the cooked brinjals in medium flame.
Garnish with coriander leaves.
Remove from the flame.

Brinjal curry is ready to serve hot with plain rice.It can be consumed as a side dish to any fried rice, curd rice or with sambar, rasam and curd.
Try ...

PONGAL

Pongal is a quick and tasty breakfast in our kitchen. Let us have look on this preparation of this kongu cuisine.

Ingredients:

moong dal half cup dry roasted
raw ponni rice two cups
cumin seeds one tablespoon
peper one tablespoon
green chillies four halved
curry leaves one cup
cooking oil one tablespoon
ghee one tablespoon
cashews three split into pieces

Procedure:

Soak the ponni raw rice and moong dal and wash several times and add four cups of water and keep aside.
In a 3 litre cooker, add oil and heat.
Add cumon seeds and pepper to splutter
followed by green chillies and curry leaves
Saute for two minutes.
Add half pinch asafoetida
Add rice and moong dal mixure wirh water.
Add Salt to taste.
Mix well.
Cover with lid and place the weight on it.
Keep the cooker in low flame after one whistle sounds.
Wait for two minutes.
switch off the flame and remove the pressure cooker.
After ten minutes, remove the lid.
Mash the pongal and add splitted and roasted cashews and ghee and mix well.

Pongal is ready to serve hot with Sambar and chutny. Medhu vada is also the best combination for..this white pongal.But I always go for peppersprinkled potato chips as the very best combination with this pongal..

Do try and tell me how it is turned out..

KASI HALWA /SAMBAL POOSANI HALWA

This Halwa is a popular sweet in our areas. It is served as a special sweet in wedding feasts. It is an yummy, mouthwatering sweet loved by all. simple at the same time.. grand sweet, we ever crave for

Ingredients:

sugar 3/4 cup
white pumpkin peeled and sponge portion removed with seeds and finely grated one full cup
ghee 1/4 cup
cashews broken into pieces one spoon
raisins three or four
cardamom three powdered
kesar color powder half pinch

Procedure:

Extract the pumpkin grates.
water should be removed from the grates by placing the grates into a small white towel and bundle them tightly. Almost all watery juice oozing out from the grates. u can collect one full cup of water from the grates. You consume the juice mixing with lime juice and honey, cardamom powder. This drink is of medicinal value for heat.
Heat the pan with grates.
Stir well in the medium heat,
until the grates become translucent.
Add sugar and kesar powder
Mix well.
Let the flame in medium level.
The sugar dissolves and mixes with gratings.
Stir in between.
The watery content is absorbed completely.
The mixture thickens and non-sticky.
At this stage, add ghee.
Mix well and low the flame level.
Add roasted cashew pieces, fried raisins, cardamom powder.
Mix well for a while.
Remove the Halwa from the flame.

Kasi halwa is looking glossy and translucent...melting sweet...ready to serve hot.

KASI HALWA /SAMBAL POOSANI HALWA

This Halwa is a popular sweet in our areas. It is served as a special sweet in wedding feasts. It is an yummy, mouthwatering sweet loved by all. simple at the same time.. grand sweet, we ever crave for

Ingredients:

sugar 3/4 cup
white pumpkin peeled and sponge portion removed with seeds and finely grated one full cup
ghee 1/4 cup
cashews broken into pieces one spoon
raisins three or four
cardamom three powdered
kesar color powder half pinch

Procedure:

Extract the pumpkin grates.
water should be removed from the grates by placing the grates into a small white towel and bundle them tightly. Almost all watery juice oozing out from the grates. u can collect one full cup of water from the grates. You consume the juice mixing with lime juice and honey, cardamom powder. This drink is of medicinal value for heat.
Heat the pan with grates.
Stir well in the medium heat,
until the grates become translucent.
Add sugar and kesar powder
Mix well.
Let the flame in medium level.
The sugar dissolves and mixes with gratings.
Stir in between.
The watery content is absorbed completely.
The mixture thickens and non-sticky.
At this stage, add ghee.
Mix well and low the flame level.
Add roasted cashew pieces, fried raisins, cardamom powder.
Mix well for a while.
Remove the Halwa from the flame.

Kasi halwa is looking glossy and translucent...melting sweet...ready to serve hot.

CABBAGE PORIAL

Cabbage possess the high nutrient qualities incredibly. Rich in vitamin C, certain extent of potassium, iron etc. It is an excellent source of antioxidants such as vitamin C and vitamin K which is essential for bone metabolism. Its chemicals helps to cure all types of cancers. It contains Vitamins B5, B6 and B1.

It cures stomach and peptic ulcers. It reduces bad cholesterol levels in the blood stream of the body. Very low in fats and calories.

Now we look at the preparation of yummy cabbage porial.

Ingredients:

cabbage chopped three cups

onions finely chopped half cup

green chillies two or three cut into halves

curry leaves two spigs

chenna dal one tablespoon

urad dal half teaspoon

cooking oil one tablespoon

coconut grates one cup

coriander leaves finely chopped

Procedure:

Heat the cooking oil in a pan

Add mustard seeds

Allow to pop up and add urad dal .

Followed by channa dal.

Let the dals fried into golden brown.

Add onions and green chillies.

Saute a while and allow to become translucent onions.

Add curry leaves.

Saute well.

Add cabbage pieces and mix well.

Sprinkle half cup of water and add salt needed.

Cover the pan with lid.

Let the flame in medium level.

Stir in between.

Watch the water completely absorbed and cooked.

Add coconut grates and finely chopped coriander leaves.

Mix well.

Now the cabbage porial is ready to have as side dish to dal, rasam, curd or buttermilk with plain rice. It is a mandatory side dish in the special occassion lunches.

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