Friday 24 July 2015

INSTANT KOTHUMALLI SATHAM/CORIANDER GREEN RICE

Ingredients:

Coriander leaves with stem tightly packed 2 cups
Cooked Ponni Boiled Rice 3 cups
Mustard Seeds one spoon
Split Urad dal one spoon
Split chenna dal one spoon
Groundnut oil one tablespoon
Shallots chopped half cup
Red chillies 3 or 4 as per your choice
Curry leaves half cup
Garlic Pulses 3
Tamarind one small piece
Jaggery one piece
Idayam gingelly oil one spoon
Salt as needed
Asafoetida one pinch

Procedure:

Pressure cook the boiled rice
Keep aside to cool down.
Clean and wash the coriander leaves several times.
Drain the water.
Blend Coriander leaves, tamarind, jaggery, fried gram, little salt, garlic pulses with little water into a thick fine paste.
Mix the cool rice with Idayam gingelly oil and salt.
Followed by Coriander leaves paste.
Mix well till the entire rice becomes green.
Heat the groundnut oil in a dry pan.
Add mustard seeds to crackle.
Followed by urad dal and chenna dal.
Add onions, red chillies, curry leaves,
asafoetida.
Saute a while till the onions turn translucent.
Add the rice and simmer the flame.
Saute for five minutes.
Remove the green rice from the flame.
Coriander rice is ready to enjoy. Try ..
:)..

Thursday 23 July 2015

JAVVARISI PAYASAM/SAGO GHEER

Sago pearls are known as Tapioca pearls. Sago is made from the starch extracted from the center pith of the Sago palm stems. It is having full of carbohydrate which is a quick boost of energy. low in fat. We can make gruel or kitchadi and vadai. Javvarisi payasam is very familiar in our region as a special dish served in the feast of every celebration of home rituals, marriages and any other auspicious functions. It is offered as nivedhanam before Deities during Navarathiri,  Ganesh sathurthi and local festivals.
Are you ready to know how to make Javvarisi Paayasam/Sago Gheer?

Ingredients:

Sago one cup
sugar one cup
milk four cups
cardamom six
cashews five
raisins six
coconut milk extracted from shredded coconut one cup (optional)

Procedure:

Roast the sago with one spoon of ghee and keep aside.
Wash the sagos and add two cups of water.
cook in the pressure cooker with two whistles.
The sagos cooked and became transparent.
Add sugar in a separate pan .
Followed by cooked sagos and milk two cups. 
Fry raisins and cashews (chopped ) into golden brown in little ghee.
Powder cardamom and add.
Add another two cups of milk . You can add one cup of coconut milk .(It will give extra taste)
Allow to boil until the gheer become thickened.
Remove from the flame.
Add one tablespoon of fresh ghee.
Javvarisi paayasam is ready to be enjoyed.

This gheer is served in the family get together for the local festivals and any temple celebrations. It is a special sweet in every home served and enjoyed in the lunch with meduvadai.


Tuesday 21 July 2015

SARKARAI PONGAL

Vella Pongal is a traditional dessert of auspicious days and served as Prasadam in all over South Indian temples.  This sweet pongal is made throughout the year as a special sweet and enjoyed by the folks of Tamil Nadu.
The preparation is so simple and easy. It is an authentic and traditional dish prepared during the celebration of Pongal festival of Tamil Nadu every year in mid January.

Ingredients :

Raw rice one cup
Achu vellam seven
Ghee half cup
Raisins one spoon
Cashew nuts seven
Cardamom eight
water one cup to make syrup

Procedure with step by step images:

Cook the raw rice in a 5 lit pressure cooker or pressure pan directly with one whistle and simmer it for five minutes.
Allow to cool until the pressure goes off.
Meanwhile, add water with achu vellam and heat it. The vellams dissolved and allow the solution to boil until it thickens to a syrup containing one string consistency.
Fry the raisins and cashews turning golden brown in ghee.
Powder the cardamom and set aside.
Now mash the cooked rice with the help of a ladle.
Pour the sugar syrup into the mashed rice and mix it well.
Transfer the fried items and mix gently.
Pour some ghee .
Finally add the cardamom and mix well.
Wait for ten minutes to set well.
Now the Vellapongal is ready to enjoy.

so yummy and sweet ....and flavorful..!!!!


Saturday 18 July 2015

INSTANT SAMBAR

This recipe is the super match to the South Indian main dishes of breakfast in our region such as Idlies, Dosais, Pongal ,Oothappam, Ghee Roasts and so on..

Ingredients:

Moong dal one cup
turmeric half teaspoon
shallots chopped half cup
curryleaves half cup
coriander leaves finely chopped
cooking oil one tablespoon
sambar powder one and half spoon
Asafoetida one pinch
Tamarind extract one cup
tomato finely chopped
salt as needed

Procedure:

Cook the moong dal with required water with half spoon of turmeric in a small pressure cooker with one whistle.

Heat the cooking oil in a dry pan.
Add the mustard seeds to crackle.
Followed by onions, curryleaves.

Saute a while and add sambar powder, adafoetida, tomato pieces.

Add tamarind extract, required salt, a small piece of jaggery.

Allow to boil until the extract becomes thick.

Add cooked dal with required water.

Check the salt and add coriander leaves.

Moong dal sambar is ready to be enjoyed with idlies or dosais or any other south indian dishes.

Give a try and enjoy how it is..!!!!

PULIOTHARAI

Ingredients:

Two cups of cooked rice
Tamarind extract (thick pulp) 3/4 cup
Turmeric half teaspoon
Mustard seeds half teaspoon
urad dal half teaspoon
chenna dal half teaspoon
Red chillies two split
gingely oil one tablespoon
Shallots finely chopped
garlic pulses finely chopped
Asafoetida half pinch
fenugreek seeds powder (Roasted) half pinch
curry leaves one tablespoon
salt as required

Procedure:

Heat the gingelly oil in a dry pan.
Add mustard seeds to splutter
then followed by urad dal, chenna dal, garlic pulses,onions, red chillies, curryleaves.
Add turmeric, fenugreed powder and.  asafoetida in a low flame.
Saute a while
Add tamarind pulp
Add salt as needed
Allow to thick.
Switch off the flame
Mix with cooked rice.
Mix fresh coriander leaves into rice gently

After ten minutes, the puliotharai satham is ready to be enjoyed..

Thursday 16 July 2015

AUTHENTIC RAAGI PAKODA/FINGER MILLET PAKODA

Finger millet is loaded with enriched protein, iron, calcium, pottassium and high profile amino acids. This millet is our authentic food in our regions traditionally.

We are going to make raagi pakoda now.

Ingredients:

Raagi flour/finger millet flour two cups
fried gram powder 3/4 cup
Asafoetida one pinch
shallots finely chopped one cup
green chillies finely chopped three
curryleaves finely chopped one cup
coriander leaves finely chopped one cup
ginger minced one tablespoon
butter one teaspoon
cooking soda half teaspoon
salt as needed
cooking oil to deep fry
water one and half cup

Procedure with step by step images:

Mix Finger millet flour, fried gram powder, salt required, cooking soda and asafoetida in a dry bowl.

Add water little by little to knead a non sticky dough. Add butter and knead.

Add onions, ginger,green chillies, curry leaves and coriander leaves.

Mix well. set aside for five minutes.

Heat the cooking oil to the temperature of deepfry in a pan.

Drop the irregular pieces of the dough by pressing the piece gently into flat texture.

Allow them to deep fry. The onion pieces get golden brown colour. That is the perfect time to take out fritters from the hot oil.

Do all the dough in several batches to deep fry in the same method.

Drain the oil and store in a dry bowl.

This snack is healthy, crunchy and tasty. A very easy and instant preparing snack.

Just try and give this dish to your family members as a crispy snack in the monsoon evenings. They will love to eat and appreciate your cooking delight..!!!!
Enjoy with tea...:)


Wednesday 15 July 2015

RIDGEGOURD PEEL THUVAIYAL

Ingredients:

Peels of Ridgegourd two cups
Shredded coconut cup half cup
Fried bengal gram half cup
Garlic pulses two

shallots eight

Jaggery small piece

Tamarind small ball size
Salt as required
Asafoetida half pinch
Mustard seeds
Curryleaves 1//4 cup
Red chillies three medium size
Cooking oil one tablespoon

Procedure with step by step images:

Heat the cooking oil in a dry pan
Add red chillies, shallots, curry leaves.
Saute a while.
Add peels of ridge gourd.
Saute for a while
Add coconut grated and fried gram
Saute for a while
Add garlic pulses, jaggery and tamarind
Add salt required
Let the all ingredients be sauted in a medium flame.
Remove from the flame and keep aside to cool.

Blend all the ingredients into a coarse paste.

Tempering is optional.

Heat a tempering pan with little cooking oil .
Add mustard seeds
Allow them to crackle
Add curryleaves and transfer immediatly into ridgegourd peel thuvaiyal.

This side dish has an extraordinary taste.
It is the best combination to idlies, dosais, paniyaram, oothappam and rice with ghee.








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