MINT THOKKU/புதினா தொக்கு/

 

FENUGREEK GREENS DAL/METHI DAL/வெந்தயக் கீரை பருப்பு குழம்பு/கூட்டு

RAVA LADDU/ இரவா லட்டு/DEEPAVALI SWEET

 Irresistible Rava Laddus!

How to make these yummy Laddus?

It is pretty easy method that can be made by any new bee.

Ingredients:

Samolina/Sooji/white Rava 500 gm

Sugar 400 gm

Fresh shredded Coconut whole

Powdered Cardamom 1 tsp

Whole cashews  20 pcs

Raisins one tbsp

Ghee 125 ml

Boiled hot milk 100 ml

PROCEDURE:

Heat tawa/pan with three tsp ghee on medium flame. 

Roast Rava for 5 minutes evenly on low medium heat. 

Transfer the roasted Rava to a dry plate.

Add shredded Coconut to the same hot tawa/pan.

Add 3 tbsp Ghee and roast it for 5 minutes

Care should be taken while roasting  Rava and coconut to avoid burning.

Transfer the roasted coconut to the plate  containing roasted rava.

Heat another dry pan with 2 tsp ghee and fry cashews until golden brown.

Add Raisins to fry.

Transfer the Cashews and Raisins to the same plate, containing roasted Rava and coconut.

Now,  add sugar to a heavy bottomed vessel/ pressure cooker 5 litre.

Add 1.5 cups of water and bring to boil on medium heat.

Give good stirs.

Let them sugar contents Boiled until one strong consistency.

Check the Consistency by holding the spatula soaked in sugar contents by watching the last drop with one string. 

Simmer the Heat.

Add Powdered Cardamom and stir to combine.

Now, Transfer the roasted Ingredients to the sugar syrup.

Add 100 ml/1/4 cup milk and mix well to combine.

Turn off the heat.

Set aside until 12 hours.

Roll one tbspful Rava contents into a perfect, lemon sized laddu.

Repeat the process for the remaining.

Make all the Rava contents into laddus.

We can make 40 Laddus as per the measurement given above.

Happy cooking

PROSPEROUS and Grand Deepavali to everyone!🥰😍💞💞💞💞💞💞

IDLI MILAKAI PODI

One of the yummiest side to Idlis. Idli milakai podi is also known as Idli podi, Idli gun powder/Chutney powder.

A quick fix spicy accompaniment for Idlis and dosas made up with dry roasted red chillies, curry leaves, White sesame seeds, salt and Chana dal/gram dal. A DASH OF ASAFOETIDA  is added to enhance the nice aroma. 

The perfect coarse ground of all the dry roasted Ingredients above mentioned, mixed with melted hot ghee or Coldpressed sesame oil.

One of the best substitute of South Indian side while travelling or for enjoying breakfast with hot Idlis.

Store in an airtight container and use when whenever required. It stays fresh for more than two months.

Preparation time 5 minutes

Cooking time 8 minutes

Yield:300 gms

CRISPY POTATO WEDGES

 Potato wedges are healthier than Potato fries

MINT PULAV PRESSURE COOKER METHOD/புதினா புலவ்

 Pudhina or Mint pulav is very easy to make in our home with simple and available in our kitchen. It is one of the delicious one pot meal perfectly blended nice aromatic spices with unique flavour of mint leaves.

This recipe involucres three steps

STEP one:

Ingredients:

Basmati Rice 2 cups

Water in Lukewarm state: 400 ml

Procedure:

Soak the Basmati Rice in Lukewarm water for 29 minutes.

STEP two:

Mint greens one big bunch

Garlic cloves 4 pcs

Green Chillies 2 pcs

Water 25 ml

Procedure:

Rinse the plucked leaves and leaf buds along with their tender stem, thoroughly.

Transfer them to the mixer jar.

Add garlic and green Chillies. 

Add water.

Cover and keep ready to grind.

We should grind after tempering. 

STEP three:

Ingredients:

Cinnamon 3-4 sticks

Black Cardamom 3-4 pcs

Cloves 4 pcs

Bay leaves 3 pcs

Shallots chopped 1/2 cup

Bellary onion medium size finely chopped

Curry leaves 10-15 pcs

Grated Ginger 1 tsp

Green chilly slit one

Ground nut oil 3 tbsp

Lemon one squeezed

Mint greens a fistful

Water 4 cups

Rock salt 3/4 tsp

Desi ghee 1 tsp+1/2 tsp

Procedure:

Drain the soaked Rice and set aside to drain completely

Heat the pressure cooker 3 litre with Groundnut oil

on medium flame.

Throw Cinnamon sticks, black cardamoms,cloves in hot oil.

Once they start frying, throw Bay leaves.

Add shallots, finely chopped bellary onion  green chilly and curry leaves.

Saute for five minutes until the shallots and onion  turn transparent and brown.

Transfer the drained rice to the pressure cooker and saute until the remaining Water to dry up.

Simmer the flame.

Now, grind the green contents to a fine paste.

Add 4 cups of water to the ground paste.

Transfer the mint contents to the cooker and stir to combine.

Turn the knob to medium flame.

Add salt, ghee respectively.

Stir to combine.

Let the contents to boil.

Squeeze the whole lemon

Give good stirs.

Cover the cooker with its lid.

Pressure-cook on medium heat until three whistles.

Simmer for a second.

Switch off the flame.

Set aside to cool down of its own time.

Open Let them steamed Rice cool down for five minutes.

Add another 1/2 tsp ghee.

Fold gently.

Ready to serve.

Serve with onion raita.

Cooking time: 40 minutes

Yield 3 servings.

RADISH BAJJIS/FRITTERS

 

Bajji is a popular addictive snack in every home during rainy evenings with hot Tea or Coffee.

We can make different variations of bajjis using various vegetables. Each vegetable renders its unique flavour and taste to the bajji. Radish also lends itself to make addictive bajjis.

Take these boring Radishes!

Transform into talking fritters/bajjies

How to make?

STEP one:

Radish one Fresh and medium

BEETROOT PULAV/BEET RICE

One beautiful root vegetable is low in calories, loaded with fibers, the contents of nitrates that relax blood vessels and dilate them helping to improve blood flow and lower blood pressure. 

The vegetable that contain high contents of antioxidants, protecting artery walls and guarding the heart diseases from blood pressure and stroke.

Folate, Vitamin C, Iron, Potassium and Manganese  and other minerals that are essential for good health are rich in this root vegetable.

The most important matter We have to know, it contains rich protein and iron. So, We may consume it at regular basis or thrice a week

Can you guess what it is?

Yes, you are absolutely right.

It is  BEETROOT!

This health promising super food vegetable simply fits and lends itself to make the most exciting Recipes. One of such Recipes is BEETROOT PULAO. 

Pulao is one of the most loved Indian meal, that is quick fixed, too light and comfort.

We can try this beetroot to make vibrant and appearance yet delicious.

Ingredients:

STEP one:

Beetroot 125 gm peeled and shredded

Green chilly one

Medium sized tomato Diced

Blend all the about ingredients without adding Water, until smooth paste.

Set ready.

STEP two:

Basmati Rice 2 cups/300 gms I used India gate Rice h

Lukewarm water 400 ml

Procedure:

Soak the Rice in  Lukewarm water for 30 minutes.

Drain the water completely and set ready.

STEP three:

Groundnut Oil 2 tbsp

Black Cardamom 3 pcs

Cinnamon sticks 4 pcs

Cloves 4 pcs

Bay leaves 3-4 pcs

Bellary onion sliced one

Green chilly slit one

Curry leaves 12-15 pcs

Ginger garlic flakes 1 tbsp

Tomato one chopped

Beet flakes remaining 

Water 4 cups

Ground Beet paste

Drained Rice

Cow ghee 1 tsp+3/4 tsp

Rock salt 3/4 tsp

Turmeric 1/2 tsp

Procedure:

Heat the pressure cooker ( I used 3 lit pressure-cooker here) with Groundnut oil.

Medium heat to be maintained throughout the process.

Add black cardamoms, Cinnamon sticks, Cloves, Bay leaves. You can add green Cardamom instead of black cardamoms.

Once they start frying, add bellary onion slices, green chilly and curry leaves.

Saute for a while.

Throw ginger and garlic flakes.

Saute again for a while.

Add turmeric

Add tomato dices and saute for a while.

Add remaining beet-flakes and saute for a few seconds.

Add water to the ground beet paste and transfer to the cooker.

Add rock salt.

Stir well to combine.

Add ghee.

Stir and let it boil for one minute.

Stir occasionally. 

Check If salt needed.

Cover and pressure cook until 3 whistles.

Turn off the heat.

Set aside to cool down.

Open and Add ghee again.

Wait for 10 minutes in Open status.

Fold gently .

We can garnish with coriander greens or mint leaves according to our taste.

Beetroot pulao is ready to be served with onion raita.

Cooking time 40 minutes

Yield: 3 servings. We can multiple the above Mentioned quantity according to our need.

 

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TOMATO CHUTNEY/தக்காளிச் சட்னி/टमाटर की चटनी

This instant chutney is one of the variants of chutney that goes very well with morning breakfast main dishes in South India. This chutney is served with Idlis, uthappams and dosas.

Tomato chutney is basically a tangy and spicy sauce using a few main ingredients such as onion, tomato, Garlic, curryleaves and red chillies. Adding rock salt and jaggery enhances its taste wonderfully and makes chutney perfect Balance of tastes.

STEP ONE 

Ingredients:

Big sized Tomatoes 4 pcs, finely chopped 

Chopped Shallots 3/4 cup

Red Chillies 3 pcs

Curry leaves 10-12 pcs

Garlic cloves 3 pcs 

Coriander seeds 3/4 tsp

Himalayan pink rock salt 1/2 tsp

Groundnut oil 2 tbsp

Asafoetida one pinch

Cane sugar/jaggery powder 1 tsp

Coriander greens, a fistful

Cold pressed Gingelly 1 tsp 

Collect all the ingredients and organic on cooktop ready.

STEP TWO 

Procedure:

Heat the wok with oil on medium heat. 

Fry all the above ingredients and cooked soft

Set aside to cool down.

STEP THREE 

Grind until smooth paste.

No need of adding Water.

Transfer the contents to the serving bowl.

Serve with Idlis.

Perfect pair!

Do refer the video how to make the yummy chutney. 

Cooking time 20 minutes.

Yield: 2 persons

 

RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்

Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

• High on fiber contents
• Vitamin C, Folic acid and flavanoids are also High in Radishes.
• Anthocyanins present in Radishes guard our heart.
• Potassium rich Radishes control the blood pressure.
• Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
•  and controls the Damage of RBCs and increases oxygen supply in the blood stream

                                   

                                                                                                           - Source from Google

This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.

Here is a simple and easy recipe yet delicious accompaniment of main dishes

Cooking time 25 minutes

Yield 1-2 servings

STEP ONE:

Ingredients:

Radishes 2 pcs(200 gm)

Procedure:

Wash and peel the Radishes

Chop into cubes.

Set ready.

STEP TWO 

Ingredients:

Groundnut oil 1.5 tbsp

Mustard seeds 1/4 tsp

Chana dal 1/2 tsp

Whole Urad Dal 1/2 tsp

Chopped shallots 10 pcs

Curry leaves 10 pcs 

Slit Green chillies 1 pc

Turmeric 1/4 tsp

Asafoetida 1/4 tsp

Radish cubes

Himalayan pink rock salt 1/2 tsp

Water 1/4 cup

Shredded Coconut 1 tbsp

Chopped Coriander greens, a fistful

Procedure:

Heat the pan with Groundnut oil on medium heat.

Add Mustard seeds to crackle

Add Whole Urad Dal and Chana dal.

Once the dals fried golden brown, add Shallots curry leaves and green chilly. 

Add turmeric and Asafoetida 

Let shallots fried transparent, add the radish cubes.

Saute for a while.

Add salt.

Splash water.

Cover and cook on medium heat. (8-10 minutes )

Ensure no water remains

Turn off the heat.

Add shredded Coconut and chopped coriander greens.

Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

INDIAN COPPERLEAF DAL KOOTU/குப்பைமேனிக்கீரை பருப்புக் கூட்டு

Kuppaimaeni is a herb that has catkin like inflorescenes  with cup shaped involucres surrounding minute flowers. It is well known and Highly esteemed for its medicinal properties in Traditional Siddha medicines
 

The shoot of the plant and its all parts are edible and cooked as vegetable and as other greens. We can enjoy kuppaimaeni as porial,  stir fry, soup, dosa, kootu, dal curry and rasam. Use freshy plucked leaves for the best results

Cooking and blending the greens with dal is one of our Traditional methods. 

Here is the recipe:

STEP one:

Ingredients:

One bowlful tightly packed kuppaimaeni greens

Wash thoroughly 

Pluck the leaves along with tender stems, catkin like inflorescenes along with cup like involucres surrounding by minute flowers.

Chop them roughly.

Set ready.

STEP two:

Ingredients:

Masoor dal/Toor dal 100 gm

Water 250 ml

Turmeric 1/2 tsp

Castor oil/any cooking oil 1/4 tsp

Procedure:

Pressure-cook until 3 whistles on medium heat 

Set aside for about 10 minutes

Open and stir for a while.

Set ready

STEP three:

Groundnut oil 1 tbsp 

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Chopped Shallots 1/4 cup

Curry leaves 10 pcs

Green chilly, slit 1 pc

Turmeric 1/4 tsp 

Chopped greens

Tomato one medium size, Chopped

Cooked Dal contents +rinsed water 2.5 cups 

Himalayan pink rock salt 1/2 tsp

Fresh Cow ghee 1 tsp

Procedure:

Heat the pan with Groundnut oil 

Add Mustard seeds and cumin seeds to crackle.

Once they start cracking, add Shallots and curry leaves  and slit green chilly.

Saute for a while until the shallots turn translucent.

Then, add greens and Saute for 2 seconds.

Heat should be underchecked low-medium level.

Add turmeric to maintain the greens of kuppaimaeni leaves.

Transfer the dal contents with rinsed water.

Add salt and let cooking for another 10 minutes on medium heat.

Stir occasionally.

Turn off the heat.

Finely, add ghee and mix well.

Done.

Serve with hot steamed Rice/Chapatis

Enjoy the wonderful taste of the greens with dal!

Cooking time 45 minutes 

Yield: 2-3 servings

We can multiple the ingredients according to our need.

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