Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Monday 26 March 2018
Saturday 24 March 2018
Friday 23 March 2018
Monday 19 March 2018
MAAPILLAI SAMBA RICE IDLIES/TRADITIONAL BREAKFAST
New video on Youtube from Kongu Traditional Recipes! Do watch, Dears!
How to make this soft and fluffy idlies?
The name MAPPILLAI SAMBA RICE itself signifies that the red rice is much good for new bridegrooms. This is the traditional rice is packed with Vitamin B6 and Magnesium that are important for the maintenance of the healthy nervous system and strengthened muscular system. This rice is not only for bridegrooms but also everybody at no age bar. It doesn't demand any fertilizer and pesticides. !00% organic grains followed by the traditional processing techniques to maintain its natural nutrients.
This red rice is loaded with good dietary fibres and strongly associated with a host of health benefits as follows:
Heals stomach and mouth ulcers.
Develops stronger muscles and nerves.
Supplies instant energy.
Increases haemoglobin contents in the blood.
Good for diabetic people since it has a low glycemic index.
So the addition of Mappillai samba rice in our regular diet is necessary.
Readily available in almost all grocery stores and the traditional hand pounded Mappillai Samba Rice is available in Amazan online store of India.
How to make this delicious and nutritious Idlies?
Ingredients:
Mappillai Samba Rice 400gms
Unhulled whole urad dal 100 g
Fenugreek seeds one teaspoon
Water as required
Salt 1 tbsp
Procedure:
Wash the rice and dal thoroughly and soak in water for 3 hours.
Transfer the rice and dal contents with required water to the grinder and grind for 40 minutes to get a smooth batter.
Add salt while grinding.
Transfer the batter to a larger vessel. Cover and rest overnight.
The next day morning, the batter fermented well and ready to make idlies.
Check the video then and there to clarity.
Add the batter using a big spoon to each mould of the Idli plate greased or wet.
Steam the batter for eight minutes.
Open the lid and splash 5 ml water over the steamed idlies
Remove the idlies and serve hot with sambar.
Very delicious and amazingly fluffy and soft Idlies.
Paired very well with any variety of chutney or any gravy or Sambar.
Enjoy!
Have a Good day!
Saturday 17 March 2018
Thursday 15 March 2018
Wednesday 14 March 2018
Tuesday 13 March 2018
Tuesday 6 March 2018
Monday 5 March 2018
Sunday 4 March 2018
Tuesday 27 February 2018
DELICIOUS POTATO PODIMAS
New video on youtube!
Yummy potato podimas perfectly suits with Poori and chappathis. Goes very well with any meal.
Wednesday 21 February 2018
SUMPTUOUS CARROT RICE
Dears!
Do watch the new video is now playing on YouTube channel/Kongu Traditional Recipes!
Do watch!
Do watch the new video is now playing on YouTube channel/Kongu Traditional Recipes!
Tuesday 20 February 2018
ULTIMATE SNAKEGOURD COCONUT FRY
Dear Viewers!
Here is a new video on youtube channel!
Yummy side dish is on live!
Sunday 18 February 2018
ABSOLUTE COUNTRY CHICKEN KUZHAMBU
Dear Viewers!
For your reference, the video tutorials of Absolute CountryChicken Kuzhambu is now playing on the youtube channel.
For your reference, the video tutorials of Absolute CountryChicken Kuzhambu is now playing on the youtube channel.
Saturday 17 February 2018
SUCCULENT COUNTRY CHICKEN PEPPER-FRY
DEAR VIEWERS
DO WATCH THE NEW VIDEO IS NOW ON LIVE
Ingredients:
Country Chicken 300g
Shallots 75 gms peeled
Curry leaves a fistful
Coriander leaves, a fistful
Garlic cloves 15 gms
Ginger20 gms
Coriander powder roasted 2 tbsps
Turmeric 1 tsp
Pepper powder 1 tsp
Cold compressed groundnut oil 2tbsp
Castor oil 1 tsp
Cloves 6
Red chilly powder 1tsp
Cinnamon 2 inches
Star anise 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2
Procedure:
Grate the ginger and garlic
Chop the shallots
Wash the chicken chunks thoroughly
Heat the pressure pan with 2 tbsps oil
Add fennel seeds to fry.
Add cinnamon, bay leaves, cloves, cardamom and star anise. Fry until the flavour burst out.
Add shallots, curry leaves, ginger garlic grates
Add turmeric, coriander powder and red chilly powder.
Add the chicken chunks and saute for few seconds until the chunks turn pale and shrivelled.
Add tomato dices and saute for 5 seconds on low heat.
Add salt and 100 ml water.
Stir well.
Cover and place the weight.
Allow three whistles and simmer for five minutes.
Turn off the heat.
Wait for cooling.
Open the lid.
Turn on the heat.
Add castor oil. The country chicken is to be cooled before we eat.
Saute for three to five minutes on low heat.
Add coriander leaves.
Add the reserved half tsp pepper as a final touch.
Saute until the chunks turn succulent and sumptuous.
Turn off the heat and transfer to the serving bowl
It is very tasty with hot chappathis, Rotis.
It suits with hot steamed rice too.
This is a versatile dish.
DO WATCH THE NEW VIDEO IS NOW ON LIVE
Ingredients:
Country Chicken 300g
Shallots 75 gms peeled
Curry leaves a fistful
Coriander leaves, a fistful
Garlic cloves 15 gms
Ginger20 gms
Coriander powder roasted 2 tbsps
Turmeric 1 tsp
Pepper powder 1 tsp
Cold compressed groundnut oil 2tbsp
Castor oil 1 tsp
Cloves 6
Red chilly powder 1tsp
Cinnamon 2 inches
Star anise 1
Cardamom 2
Fennel seeds 1 tsp
Bay leaves 2
Procedure:
Grate the ginger and garlic
Chop the shallots
Wash the chicken chunks thoroughly
Heat the pressure pan with 2 tbsps oil
Add fennel seeds to fry.
Add cinnamon, bay leaves, cloves, cardamom and star anise. Fry until the flavour burst out.
Add shallots, curry leaves, ginger garlic grates
Add turmeric, coriander powder and red chilly powder.
Add the chicken chunks and saute for few seconds until the chunks turn pale and shrivelled.
Add tomato dices and saute for 5 seconds on low heat.
Add salt and 100 ml water.
Stir well.
Cover and place the weight.
Allow three whistles and simmer for five minutes.
Turn off the heat.
Wait for cooling.
Open the lid.
Turn on the heat.
Add castor oil. The country chicken is to be cooled before we eat.
Saute for three to five minutes on low heat.
Add coriander leaves.
Add the reserved half tsp pepper as a final touch.
Saute until the chunks turn succulent and sumptuous.
Turn off the heat and transfer to the serving bowl
It is very tasty with hot chappathis, Rotis.
It suits with hot steamed rice too.
This is a versatile dish.
Friday 16 February 2018
Wednesday 14 February 2018
DIVINE PINEAPPLE RAVA KAESARI
Do check out this delightful dessert
dedicated to Valentine's Day Celebrations!
Happy Valentine's Day, Guys1
dedicated to Valentine's Day Celebrations!
Monday 12 February 2018
YUMMY COLOSTRUM MILK PUDDING/SEEMBAL
SEEMBAL OR COLOSTRUM MILK PUDDING is made by mixing the jaggery, cardamoms, pepper and dry ginger with the milk produced by the cow after just delivery of her calf. The milk of the first five days are very thick and pale yellow coloured and very nutritious and immune booster for the newborn. This milk is rich in antibiotic and high protein. This dessert is enjoyed occasionally.
How to make traditional way?
Preparation time 10 minutes
Cooking 30 minutes.
Yield two to three servings.
Ingredients:
Colostrum milk 750 ml
Jaggery 250 gms
Cardamom 7 crushed to a coarse powder
Dry ginger 10 gms crushed to a coarse powder
Pepper Powder 1 tsp
Procedure
Mix the jaggery, Pepper, Dry ginger and Cardamom powders with the milk and give some good stirs to incorporate every ingredient combine together.
Heat the pressure pan with 200 ml water over medium heat.
Pour the mixed milk contents into the container that fits inside the pan.
Place the container with milk in the pressure pan.
Steam the milk without placing the weight.
Steam for 30 minutes.
Turn off the heat.
Set aside to cool down.
Take out the steamed pudding. Let it cool for 10 minutes.
Run the knife along the edges of the pudding.
You invert into a dry plate.
Or You cut the pudding into rectangular pieces.
Enjoy the soft and porous texture and amazing taste!
Do watch the video on YouTube channel and drop your valuable likes and feedbacks.
Support the youtube channel with your subscriptions to the channel.
How to make traditional way?
Preparation time 10 minutes
Cooking 30 minutes.
Yield two to three servings.
Ingredients:
Colostrum milk 750 ml
Jaggery 250 gms
Cardamom 7 crushed to a coarse powder
Dry ginger 10 gms crushed to a coarse powder
Pepper Powder 1 tsp
Procedure
Mix the jaggery, Pepper, Dry ginger and Cardamom powders with the milk and give some good stirs to incorporate every ingredient combine together.
Heat the pressure pan with 200 ml water over medium heat.
Pour the mixed milk contents into the container that fits inside the pan.
Place the container with milk in the pressure pan.
Steam the milk without placing the weight.
Steam for 30 minutes.
Turn off the heat.
Set aside to cool down.
Take out the steamed pudding. Let it cool for 10 minutes.
Run the knife along the edges of the pudding.
You invert into a dry plate.
Or You cut the pudding into rectangular pieces.
Enjoy the soft and porous texture and amazing taste!
Do watch the video on YouTube channel and drop your valuable likes and feedbacks.
Support the youtube channel with your subscriptions to the channel.
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