Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Saturday 8 October 2016
KODOMILLET IDLIES/VARAGU IDLIES
FOXTAIL MILLET CURD MEAL
KODO MILLET DUMPLINGS/VARAHU PANIYARAM
Ingredients:
Whole urad dal 100 gms
Fenugreek seeds one spoon
Sesame oil to drizzle
Salt to taste
Adequate water
Grind the soaked urad dal and fenugreek seeds with adequate water into a smooth and soft batter.
Mix the flour and urad dal batter, salt and adequate water in a dry bowl.
Blend well to get a soft batter.
Cover with lid.
Keep aside to ferment overnight or seven hours.
Heat the paniyaram pan over a medium flame.
Pour half spoon of oil into every slot and pour the batter in every slot using a spoon
Cover with a lid.
Allow to cook for a couple of minutes.
Flip over the paniyarams to the other side.
Transfer the Paniyarams to a dry serving bowl now, using a long needle.
A perfect pair with coconut chutney.
Friday 7 October 2016
PONNANGANNI THUVAYAL/COPPER LEAF CHUTNEY
The recipe that suits well with idlies, dosais and oothappams and rice..!
Ingredients:
Copper leaf leaves two cups
Garlic pods two nos
Tamarind one marble size
Bengal gram one tablespoon
Shredded coconut one cup
Salt to tsste
Asafoetida one pinch
Jaggery a small piece
Red chillies three
Sesame oil one tablespoon
Procedure:
Heat a frying pan with oil over medium flame.
Add red chillies, greens and saute for few minutes until the leaves shrink.
Add coconut gratings, bengal gram, garlic pods, tamarind, jaggery, salt and asafoetida.
Saute them together for a few seconds and switch off the flame.
Keep aside to cool.
Blend the fried ingredients with adequate water into a paste.
Transfer the thuvayal to a serving bowl.
Have hot steamed rice, greens,, chutney and a spoon of ghee - a great treat to your taste buds!
KODO MILLET OOTHAPPAM/VARAGU OOTHAPPAM
Tuesday 4 October 2016
HONEY AMLA
It helps in the absorption and assimilation of nutrients.
It helps flush out toxins through the urinary system
It is excellent for digestion
It is said to relieve the pain of menstrual cramps.
Can you guess what is it? an amazing amla in honey!
When amla soaked in honey, it absorbs honey and becomes delicious, throwing its bitterness and leaching out water containing in it. .It has a wonderful quality to treat the anaemia. Amla in honey base is being sold in grocery and medicinal shops costly. We can make this wonderful sweet amla in our home.
Ingredients:
Honey 500 ml
Amla fruits/Indian gooseberry 10 nos
To make Amla sweet,
Wash the amlas and pat dry them.
Cut the wedges and remove the seed.
Steam them for 8 minutes.
Allow to cool and dry.
Transfer them to a glass container and pour honey over them.
Fill the container with honey so that the steamed amlas immersed into the honey.
Close with the lid and keep them in direct sunlight for three days.
Wait for the time that all the honey absorbed by the amlas.
Take off the soaked amlas separately from the container and transfer them in another dry glass container.
Again pour fresh honey again to immerse the amlas.
The process is over and preserve .
We can have one fistful of honey amla in the morning regularly.
cover with the airtight lid and leave it for 24 hours. |
After one day, the amla wedges absorb the honey and settlled at the bottom of the container. |
Drain the amlas and transfer them in a separate dry glass container. The honey turned thin and you can have it as juice. |
Pour fresh honey over the wedges. |
Have the honey amla after one day to enjoy its wholeness. You can enjoy without further waiting! |
NAVRATRI SPECIAL COW PEAS SUNDAL
This recipe is dedicated to the Divine Maa of the Universe.
Ingredients:
cow peas 100 gms
Bellary onion small one
Green chillies two
Curry leaves 10 nos
Ginger gratings one spoon
Coriander leaves half cup finely chopped
Sesame oil two spoons
Mustard seeds one spoon
Asafoetida half pinch
Coconut gratings half cup
Salt to taste
Procedure:
Soak cow peas for six hours.
Drain the water.
Steam the peas on a white wet cloth spread over the idli mould plate for 20 minutes
Heat the frying pan with sesame oil.
Add mustard seeds
When the mustard seeds popped up, add onion, green chillies, curry leaves and ginger gratings.
Saute the ingredients till the onion turn translucent.
Add the steamed cow peas and saute for a while.
Sprinkle asafoetida and salt to taste.
Simmer the flame.
Add coconut gratings and cilantro/coriander leaves and mix well.
Cow peas Sundal is ready to offer and serve.
Monday 3 October 2016
FOXTAIL MILLET MEAL
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