How to make this mild tangy and delicious curry? Ingredients we assemble here: Lady's finger veggie 250 g Tomato medium size Shallots 10 chopped Marble sized tamarind to be soaked in 100 ml water Asafoetida 2 pinches Mustard seeds 1/2 tsp Sambar powder 1 tsp Turmeric powder 1/2 tsp Groundnut Oil 2 tbsps Rock Salt 1/2 tsp Roasted fenugreek powder 1/2 tsp (optional) Procedure Saute the chunks in one tbsp oil on medium heat. until the chunks get shrivelled. Add tomato and saute again for 5 seconds Add turmeric and sambar powder Combine all the ingredients on low heat. Strain the tamarind extract using 200 ml water Add rock salt, Asafoetida and Fenugreek powder Add jaggery. Allow boiling and cooking the veggies soft on medium heat. Meanwhile, heat the tempering pan. Heat the remaining oil on medium heat. Add mustard seeds to splutter. Once they start to splutter, add shallots, curry leaves. Transfer the cooked veggies and the remaining to the tempering pan. Garnish with coriander greens. Easy cooking! yet super tasty curry. Serve with hot steamed rice and ghee. Visit us @ kongutraditionalrecipes.com for more recipes. Cooking Time 20 minutes Yield: 2 servings
Best accompaniment to hot steamed Rice, Idlies/Dosas and Oothappams. The greens are very popular in Tamilnadu. It is well known for healing ulcer and mouth ulcer.
Ingredients assembled: Fresh Sunberry greens/Black nightshade greens/Wonderberry greens/Manathakkali keerai/Karunchukkutty keerai one bunch Groundnut Oil 1 Tbsp Grated coconut 100 g or one bowlful Fried gram 100g Rock Salt 1/2 Tsp Dried chillies 5-7 pcs (optional) Tamarind one marble size Jaggery small piece Peeled Garlic 4 cloves Asafoetida one pinch Procedure: Wash the greens thoroughly. Pluck the young green leaves, flowers, and tender stems. Chop them roughly using scissor Heat the wok with one tbsp oil on medium heat. Transfer the green leaves and saute on medium heat until the remaining water absorbed and leaves turn shriveled. Add other ingredients one by one. Saute to combine Sprinkle asafoetida. Turn off the heat. Set aside to cool down. Transfer the sauteed ingredients to the mixer jar. Add 100 ml water. Run the mixer @ high speed. Grind the greens and other ingredients to a coarse-textured or fine-textured up to your choice. I ground the coarse-textured chutney here Green chutney is ready to have with hot steamed rice/Idlies/Dosas/Oothappams. It goes very well with hot steamed rice topped with ghee. Give a try! Cooking time including preparation time: 20 minutes Yield: 4 servings 2 liberal servings. Visit us @ www.kongutraditionalrecipes.com for more information
Kozhukkattai is a sweet dumpling offered as special neivedyam to Lord Shree Ganesha, the God of new beginnings and the remover of obstacles. Festival celebrations began yesterday and will continue for 10 days. There are several sweet versions and savory versions of preparing kozhukkattais. The most popular method is filling with grated coconut and jaggery into the rice flour dumplings that are being steamed and offered to Him as Neivedyam and served as Prasad to the devotees. Ingredients that are needed: Kozukkattai Raw Rice flour /Idiappam raw rice flour (Processed and available at grocery stores) 250 gms Jaggery 200 gms Cardamom seeds three or four. Grated Coconut one bowlful 200 gms Fresh ghee 50 ml Boiling Water 200 ml Kozhukkattai mould, we need. (available at stores) Idli pot to steam the kozhukkattais. Cooking time: 30 minutes with preparation time.
May Lord Ganesha bless you all and shower His grace on you, Dears!
SHRI GANESH CHATURTHI FESTIVAL SPECIAL SWEET Ingredients, we need: Raw rice 300gms Jaggery 250 gms Fresh Ghee 100 ml Cardamom pods 5 pcs Grated coconut one bowlful Cooking soda 1/2 tsp Optional ingredients: Dry ginger powder 1/2 tsp Nutmeg powder 1/2 tsp
Procedure: Wash the rice thoroughly and soak in water for two hours. Powder the jaggery Grind the raw rice by adding water little by little to dosa consistency. (Smooth batter) Add Cooking soda and grind again for 2 seconds @ high speed. Transfer the batter to the mixing bowl. Add the powdered jaggery and mix well to combine both the ingredients. Add Cardamom seeds powder, Nutmeg powder and dry ginger powder. Mix well to get the flavours infused. Heat the special appam pan. Pour 1/2 a tsp ghee into every pit. ON medium heat. Pour the batter into every pit using a spoon. Cover and cook for five minutes on medium flame. Open the lid and turn over the appams. Let them cooked for 2 seconds. Take off the appams and place on a dry plate. Serve warm or hot. Cooking time 2 hours soaking time- cooking time 20 minutes Yield: 4 servings. A lovable sweet dedicated to Shree Ganesh! Visit us @www.kongutraditionalrecipes.com for more details.
Moong Dal Halwa is a delightful delicacy that captivates all our senses. It just melts in our mouth. It leaves you craving more and more. Now onto the recipe: This is a quicker version, you can follow. Main ingredients: Moong Dal 200 g Sugar 200 g Ghee 150 ml Cardamoms 4 pcs Take off the seeds and crush to a coarse powder Pistachio 10 pcs to be chop as fine flakes. Colouring agents and enhancer of divine taste: Edible camphor 1/2 a pinch Kaesar powders both orange and yellow half a pinch each Procedure:
Grind the moong dal to a fine powder. Heat the one tbsp ghee and roast the moong dal. Add one tbsp ghee and roast on medium heat with quick saute to avoid burning. Remove from the flame and set aside to cool down. Bring the water 450 ml water to boil. Add Kaesar powders and edible camphor Add two tbsp ghee to the boiling water. Transfer the dal powder and stir constantly Add sugar. Fold several times to get combined all the ingredients together. add the remaining ghee and fold on low heat until the non-sticky mass and ghee separate all over the sides. Add cardamom powder and mix gently. Add Pistachio flakes in the separated ghee. Serve warm. Cooking time 15 minutes Servings: 2.
Authentic Arisiyum Paruppum Saatham. Ingredients: Par Boiled Ponni Rice 250 gms Toor dal/Masoor Dal 100 g Mustard seeds 1/2 tsp Shallots 15 pcs chopped Green Chilly 1 pc Curry leaves 20-25 pcs Tomato one diced Mint Leaves a fistful Groundnut Oil 1 tbsp Cumin Seeds 1 tsp Cloves 5 pcs Cinnamon stick 2 inch Turmeric 1/2 tsp Sambar Powder 1 Tsp Rock Salt 3/4 Tsp Mint greens, a fistful Ghee to drizzle Procedure:
Wash thoroughly and soak the rice and dal for 10 minutes. Heat the cooker with OIl Add mustard seeds to pop up. Add cloves and cinnamon stick Once they start to fry, add shallots, slit green chilly and curry leaves and garlic cloves. Saute for 2 seconds until the shallots turn translucent. Add turmeric and sambar powder. Reduce the heat to avoid burning. Add tomato dices Saute for another 2 seconds. Change the heat to the medium level. Drain and transfer the rice dal contents. Add salt Add 500 ml water. Rub the cumin seeds with your palms and Add Mint greens Check the salt if needed add a little to adjust. Close the lid and place the weight. Pressure cook up to one whistle. Simmer for 15 minutes. Set aside to cool off its own. Serve hot topped with ghee. We use generous pour! Enjoy.
Finger Millet is known as Ragi in Tamil. Ragi Pakora is crispiest and crunchiest snack and highly preferred during rainy days. It is a great combo with all one pot meals. It is the perfect match with hot Tea. How to make? Ingredients what we need: Finger millet flour 250 g Fried gram 100 g to be powdered Cumin seeds 1 tsp Asafoetida one pinch Coriander greens a fistful Unsalted butter one tablespoon Bellary onions 2 pcs finely chopped Green Chillies 3 pcs Curry leaves fresh 20 pcs Ginger grated 1 Tsp Fennel seeds 1 Tsp Cooking Soda 1/4 Tsp Salt 3/4 Tsp Oil to fry about 400 ml Procedure:
Cooking Time 10 minutes Yield: 4 servings. In a mixing bowl, add finger millet flour,. Grind the fried gram to a fine powder and transfer the fried gram flour into the bowl.. Add salt, cooking soda. asafoetida. Mix the dry ingredients well. Add unsalted butter and mix again. Grind the green chillies and curry leaves to a coarse paste. Add to the mixing bowl contents Add water little by little and knead gently. Rub the cumin seeds and add to the mix. Add onion bits and knead again to combine together. Add Fried gram and coriander greens Knead well and bring all the ingredients together to a mass. Heat the oil on a medium heat to a deep-frying temperature Pinch a rough portion and press gently with thumb and drop carefully into the hot oil. Allow deep-frying until the oil bubbles subside. Take off the pakodas and place them on oil absorbent tissue paper. Repeat the same process for the remaining dough. An addictive crunchy snack for the rainy tea time. This is a traditional savoury of Kongu Cusine.
How to make this yummy Raw Banana Porial? Cooking Time 10 minutes one Raw banana is sufficient for two servings. You can multiply for more than two members accordingly. Ingredients what we need: One raw banana Groundnut oil 1 tbsp Green chilly 1 Grated coconut 1 tbsp Mustard seeds 1 tsp Shallots 10 pcs Curry leaves 15-20 pcs Salt 1/2 Tsp Turmeric 1/4 Tsp Pepper 3/4 Tsp Coriander greens a fistful Grated Coconut 1 tbsp Procedure;
Wash the raw banana and Trim off the ends. Cut into two halves Shave the green skin Chop into thick slices Peel off the shallots and chop them. Heat the pan with Oil. Add mustard seeds. Once they start crackling, add shallots, slit green chilly and curry leaves. Add turmeric. Saute until the shallots turn translucent. Transfer the thick slices of Raw Banana. Saute for 2 seconds on medium heat. Sprinkle salt. Splash some water. Cover and cook on low heat. Open the lid after two minutes. Add chopped coriander greens, grated coconut. Mix gently. Sprinkle Pepper 1 tsp over the banana This porial is yummy having a distinct flavour with a dash of pepper powder goes very well with Curd meal, Sambar meal and other one-pot meals.
Traditional snack! How to make? Ingredients: Raw banana Mondhan variety is used here. Raw banana a half Besan flour 250 g Raw rice 50 g Red chilly powder 1/2 tsp Salt 1/2 tsp Cooking Soda 1/4 tsp Asafoetida 1 pinch Water 200 ml Groundnut oil to deep fry 400 ml Procedure:
Wash the raw banana and trim off the ends. Cut into halves. Shave the skins and slice into 1mm thickness. Add besan flour and rice flour into a dry mixing bowl. Add red chilly powder, Cooking Soda and salt. Sprinkle one pinch of asafoetida. Mix well. Add water little by little and mix into a batter. Beat well to get a smooth and lump-free batter. Dosa batter consistency is a must. Heat the oil on a medium heat. Dip the slices and drop into hot oil carefully one by one. Allow deep frying until the oil bubbles subside and soundless. Turn around the bajjies to fry evenly. Take out the bajjies and place them on oil absorbent paper towels. Hot and spicy bajjies are ready to enjoy in the rainy evenings of Monsoon season with hot tea. Cooking time 10 minutes Yield: 3 servings
Thattai Payiru Saatham/Cow Peas rice is our most popular and traditional dish of Kongu Folks. How to make? Ingredients: Cowpeas 50 g Ponni Parboiled rice 200 gms Groundnut Oil 2 Tbsps Mustard seeds 1/2 Tsp Cloves and small pieces of cinnamon sticks 3=5 pcs Shallots 20 pcs peeled and chopped Green chillies 2 cut into halves Curry leaves 15-20 pcs Turmeric powder 1/2 Tsp Sambar powder 1 Tsp Rock Salt 3/4 Tsp Coriander greens a fistful (chopped) Procedure:
Soak the rice and cowpeas for 30 minutes Heat the pressure cooker with oil. Add mustard seeds to pop up Add cloves and cinnamon Once they start spluttering, add shallots, curry leaves and green chillies. Add Turmeric and Sambar powder. Saute for a second. Add tomatoes. Saute again until the shallots turn transparent. Transfer the soaked rice and lentils with 400 ml water. Add salt and coriander greens. Close the lid and place the weight. Allow cook up to 5 whistles and simmer for 2 minutes. Set aside to cool down. After 15 minutes, open the cooker. Yummy and perfect Thattai Payiru saatham /cowpeas rice is ready to have. Top up with One spoon of Sesame oil and mix with the rice and the taste is divine! Do check out and leave feedback! Cooking Time 1 hour. Yield 2 persons.
Coriander Seeds are well known in India as Dhania. coriander Seeds are brown coloured having a hollow cavity which contains the essential oil that lends a fantastic flavour to the curries and various dishes. The seeds and the greens are known for their medicinal qualities. In Ayurvedha it is highly recommended for stomach related problems and ease the digestion. Also good for treating Diabetes, cholesterol control, Coriander seeds contain Vitamin C in considerable quantity and Vitamin A and various minerals like calcium, Folic acid and the list of benefits are going high. Source Google. This zestful chutney that is going very well with our idlies, Dosas and other south Indian breakfast-main dishes. How to make? Ingredients We need: Coriander Seeds 1 Tablespoon Shallots 15 pcs peeled and chopped Garlic Cloves 5 pcs (Peeled) Curry leaves 15-20 pcs Tamarind a little amla size Jaggery a small bit Dry red chilly powder 1/2 tsp Rock Salt 3/4 tsp Tomatoes 3 medium size diced Asafoetida 2 pinches Groundnut Oil 2 tbsps Procedure
Heat the oil on medium heat. Add Coriander seeds first. Add shallots, curry leaves, Garlic Saute until the shallots turn transparent. Add Tomato dices and saute until mushy. Add tamarind, coriander greens and jaggery. Saute for 5 seconds until the tomatoes well cooked and turn mushy. Add salt and allow cooling. Grind to a fine consistency. Serve with Idlies and Dosas. Cooking Time 10 minutes. Yield: 2 servings.
How to make this fulfilling Fried egg Rice? It is a very easy recipe but a comfort meal. This method is taking away the Chinese egg fried rice. Ingredients what we need: Pressure cooked rice (parboiled rice) 250 gm rice+ 400 ml water cooked up to one whistle and simmer for 5 minutes. Set aside to cool down of its own.) Eggs 4 Shallots 20 pcs Green chillies 2 pcs Curry leaves 20 pcs Powdered Salt 3/4 Tsp Cloves 4 pcs lemon a half Groundnut Oil 2 tbsps Mustard seeds 1/2 tsp Ginger grated 1 Tbsps Coriander greens, a fistful Procedure:
Heat the pan with groundnut Oil. Add mustard seeds Then, cloves Add shallots, curry leaves and halved green chillies and grated ginger. Saute well until the shallots turn transparent. Add yolks Scramble for a few seconds. Add 1/2 tsp Salt and pepper. Scramble and combine everything together. Transfer the rice, coriander greens and the remaining 1/4 salt. Several folds to perfect combining. It is perfect for Lunch Packs It is a fulfilling meal. Cooking Time 10 minutes if you cooked the rice already. Serves 2-4 members
SHREE VARALAKSHMI POOJA NAIVEDYAM/OFFERING How to make this authentic Sarkkarai Pongal using Seeraga Samba raw rice? Ingredients what we need: Seeraga Samba 100 g Moong dal 50 g Jaggery 75 g Fresh Ghee 25 g Cardamoms 4 pcs Cashews 4 pc Raisins 8 pcs Edible camphor Optional Procedure:
Heat the pan with one tablespoon of ghee on medium flame Roast the moong dal and rice until light brown. Let all the grains coated with ghee. Remove from flame and set aside to cool down to room temperature. Transfer the roasted grains to the cooker. Rinse one time. Add 300 ml water and close the lid. Place the weight and Cook up to one whistle on medium heat. Simmer for few seconds. Set aside. Now let's make Jaggery syrup Bring to boil 300 ml with jaggery. Allow boiling and bubbling for 10 minutes. We get sticky syrup. Turn off the heat. Open the cooker and pour the syrup. Stir well so as to mix the syrup with every ingredient. Set aside to get Pongal consistency for 5 minutes. Heat the tempering pan with 2 tbsps of ghee. Fry the broken cashews and raisins until nuts get golden brown. Transfer the fried items to the Pongal along with ghee. You can add edible camphor (a tiny bit) to be crushed and added to enhance the flavour MIx well. Ready to offer! We can make this super delicious sweet Pongal any special day and enjoy! Cooking Time 20 minutes Yield: 4 servings
EID MUBARAK!💐💐💐💐💐 This fascinating Mutton Biriyani calls for perfectly measured ingredients and well-practiced tricks. Aromatic indigenous spices play a crucial role in dishing out the nice Biriyani. Lemon lends this exotic Biriyani its tangy effect. Instead of meat chunks, we use small meat pieces. The unique rice used in this Biriyani is Seeraga Samba Rice. This rice is small grains similar to cumin seeds. Hence this name. Cumin Seeds are called as Seeragam in Tamil. The small ovular grains are harvested typically in August to January every year. It has a nice fragrance. Seeraga Samba fetches higher cost than all other variety rice grown in Tamil Nadu. Don't miss this delicious taste of this rice! How to make the most perfect biriyani? Ingredients: Goat meat 400 gms Seeraga Samba Rice Aged and non-parboiled (Raw) 300 gms Ghee 2 Tbsps Groundnut Oil 1 Tbsp A fistful mint leaves A fistful of Coriander greens Ginger 25 gms to be grated Garlic pods 2 to be grated Lemon a half Cinnamon Sticks 3 pcs Cardamoms 4 pcs Cloves 5 pcs Mace 1 pc Stone flower a half pc Bay leaves 2 pcs Star anise 2 pcs Nutmeg a half to be powdered Dry red chilly powder 1/2 tsp Fennel seeds 1 tsp Turmeric 1/2 Tsp Coriander powder 2 tsps Cumin powder 1 Tsp Pepper powder 1 Tsp Tomato one to be diced Water 350 ml Rock Salt 1 Tsp Curry leaves 15-20 pcs
Procedure: Heat the wok with one tbsp ghee=groundnut oil mix and fry the Seeraga Samba Rice until creamy brown. Set aside to cool down. Rinse with water one time. Add 350 ml water and set ready. Wash the meat and drain. Heat The pressure cooker with the remaining ghee=groundnut oil mix. Add all the spices except nutmeg to the ghee mix and fry on low heat. Add ginger and garlic grated Fry until the nice aroma emanates. Add turmeric and red chilly powder. Transfer the meat. Add salt. Saute until the meat pieces turn pale and shrivel. Add coriander powder, cumin powder, Pepper powder and nutmeg powder. Fold several times. close the lid. Place the weight. Allow five whistles and remove from the flame Set aside to cool down. Open the cooker. Add tomato diced and rice along with water Squeeze lemon juice. Add coriander greens and mint leaves. Cover and cook up to only one whistle and simmer for five seconds. Turn off the heat for 15 minutes. Open the cooker and an irresistible bIriyani whiff emanates. That's all. Enjoy with Curd onion Pachadi. Cooking Time 30 minutes Yield two servings. If you need for more servings, you can multiply the measurements accordingly.
How to make delicious Sukutty Keerai Kootu? Ingredients: Wonderberry/Black Nightshade greens/Manathakkali Keerai/Sukkutty Keerai one bunch Toor Dal/Masoor Dal 75 g Chopped shallots 10 pcs Green Chilly 1 pc-2 pc optional Curry leaves 10 pcs Grated coconut 4 tbsps Cumin seeds 1 Tsp Garlic pods 3 pcs Groundnut Oil 1 Tbsp Mustard Seeds 1/2 Tsp Castor oil 1 Tsp Turmeric Powder 1/2 Tsp Rock Salt 1/2 Tsp Water as required ( around 500 ml) Procedure: Cook Dal until soft. Wash the greens thoroughly. Pluck leaves and chop them. Set aside. In a mixer jar, add grated coconut, cumin seeds and 3 garlic cloves. Add water 50 ml and grind to fine content. Heat oil in a wok on medium heat. Add mustard seeds to splutter. Once they start spluttering, add shallots, split green chilly and curry leaves. Saute until the shallots turn transparent. Add !/2 Tsp Turmeric and greens. Add Salt in this stage. Cover and let them half cooked on medium heat. Open the lid and transfer the cooked dal. Add some water and stir well. Let cooking for 10 minutes Open and add ground coconut contents. Allow boiling for another five seconds. Delicious Sukkuty keerai Kootu is ready to enjoy. This is one of the traditional version of making the sukkutty keerai Kootu. This is well-known for treating the mouth ulcer and entire digestive system. We often make this kootu and enjoy with Hot steamed rice. These greens are loaded with high profile nutrients. Cooking Time: 20 minutes Yield: 4 liberal servings
HAPPIEST INDEPENDENCE DAY CELEBRATION SPECIAL! Ingredients: Moongilarisi/Bamboo Rice 75 g Moong Dal 50 g Ghee 2 tbsps Cashews 10 pc to be broken Raisins 10 pcs Cardamom pods 5 pcs Jaggery 75 g water as required Procedure:
Wash the rice and dal until clear water. Soak them in water for 30 minutes Pressure cook up to 4 whistles Set aside to cool down Bring to boil water 300 ml with jaggery. Boil to dissolve the jaggery completely and heat further to get sticky syrup under medium flame. Turn off the heat and set ready. Heat a tempering pan with broken cashews and fry until golden brown. Add raisins Remove from fire. Now open the cooker and add jaggery syrup, crushed cardamom seeds, fried cashews and raisins along with ghee,. Bring to boil the milk and add to the rice contents. Stir well to combine all the ingredients together. Payasam is ready. Delicious and nutritious. Cooking Time 40 minutes. Yield 4 servings.
GREEN GRAM is a rich source of low-fat protein and water-soluble fibers. Its nutritional value is high. This dal is our all-time favorite and we do enjoy various smacking dishes. This is one of the most delicious version, we love to have often. It is an amazing kuzhambu that suits hot steamed rice and one spoon of ghee. We usually dry roast until golden brown and nice aroma smell and cook the whole lentil with tomato sometimes. This is a kid-friendly curry. We grind the green gram to a coarsely textured dal to cook quickly. It takes only 15 minutes to make. The only condition is not to cook in the pressure cooker. The cumin seeds give fantastic taste to this kuzhambu. How to make?
Ingredients: Unpolished Green gram is very popular in Tamilnadu and it tastes excellently when enjoyed with hot steamed rice topped with ghee. We prefer this lentil here. Unpolished Green gram 200 g Medium size tomatoes 2 pcs Shallots 10 to be chopped Green chilly 1 pc Curry leaves 10 pcs Groundnut oil 1 tbsp Mustard seeds 1/2 tsp Cumin Seeds 1/2 tsp Rock salt 1/2 tsp Turmeric 1/2 tsp Castor Oil 5 drops Coriander greens (optional) Procedure: Dry roast the green gram on medium heat until nice aroma emanates and golden brown coloured. Set aside to cool at room temperature. Grind the lentils to coarsely textured. Rinse the dal only one time. Add 300 ml water and cook on medium heat. Add turmeric and castor oil. Castor oil works well to cook the dal fast and soft. It takes 10 minutes to cook the dal mashy. Add diced tomatoes. Add salt. Heat the pan with oil. Add mustard seeds and cumin seeds to fry. Add shallots, green chilly and curry leaves. Saute until the shallots turn transparent. Transfer the dal contents to the pan. Stir well to combine all the ingredients together. A perfect companion to the hot steamed rice with one spoon of ghee. It goes very well with chappatis, warm naans and rotis.
Aadivelli is a special Pooja day on every Friday of Aadi month. Amman, the Universal mother is worshipped by Women with liting ghee deepams and special offering with Sarkkarai Pongal,/Payasam.
Bamboo rice is loaded with rich nutrients including fiber and protein. It is believed that this rice has a low glycemic index compared to other rice variety, hence it is considered to be a good option for diabetics. It has no fat and rich in vitamin B. It is termed as Moongil Arisi in Tamil. This rice tastes similar to wheat.
*BAMBOO RICE IS REALLY THE SEED, PRODUCED BY A FLOWERING BAMBOO AT THE END OF ITS LIFESPAN. THIS IS NOT LIKE A ORDINARY RICE HARVEST. *
Higher protein content compared to normal rice and wheat.
Controls Joint Pain, Back pain and rheumatic pain.
Lowers cholesterol.
Good source of vitamin B6
Has high anti-diabetic properties.
Studies conducted on the Kani Tribes in Kanyakumari Forests have shown that they consume bamboo rice for its fertility-enhancing properties.
Courtesy-google
Bamboo rice has the unique chewy taste similar to an unpolished rice.
So we choose to make this miraculous bamboo rice as the main ingredient for Sarkkarai Pongal. Give a try!
How to make:
Ingredients
100 gm Bamboo rice
50 gm Moong Dal
75 g Jaggery
Ghee 25 ml
Cashews 10 pcs
Raisins 10 pc.s
Cardamom 5 pods
Edible camphor a tiny bit
Procedure:
Wash the rice and moong dal thoroughly and soak them on water for half an hour.
Pressure cook until 5 whistles and simmer for five minutes on low heat.
Turn off the heat and leave it for cooling.
Dissolve Jaggery in boiling water until the sticky and thick syrup.
It will take 5-8 minutes under high flame. But medium heat is always preferred.
Now open the lid of the cooker and check the consistency of cooked rice contents.
It will be a thick porridge consistency.
Add jaggery syrup and stir well.
Add edible camphor, cardamom seeds powder.
Fry the broken cashews and raisins in 2 tbsps ghee until golden brown and transfer all the nuts and raisins along with ghee.
Finally, add little ghee to glistening appeal and taste.
Serve hot or warm.
It will well settled after cooling at room temperature.
Music credit:
copyright Free piano /Creative common license attribution licenseI royalty free music I download Free I piano I whitesand I instrumental I sad piano I melancholic music I drops I violin I sad I emotional music I sad piano music I no copyright I creative-commons I whitesand I HQ I HD I 2016 I composition I song I score I music for videos I background music for videos I background music I royalty free background music I emotional piano music I royalty I download Free I free I martynas Laur I
The traditional version of Rasam! This rasam has a distinct flavour and delicious to eat with hot steamed rice or drink as a soup. An Array of spices infuse together to form a unique aroma. Cooking Time 30 minutes Yield four servings How to make this hot spicy Rasam?
Ingredients: Pressure-cooked Toor Dal or Masoor Dal 50 gms with 300 ml water+1/2 tsp Turmeric Powder+ 8-10 drops of Castor Oil up to 3 whistles on medium heat. Roasted Cumin Powder 1/2 Tsp Coarsely ground Pepper Powder 1/2 Tsp Ajwain Seeds Powder 1/2 Tsp Asafoetida one Pinch Jaggery Powder optional 1/2 Tsp Rock Salt 1/2 Tsp Curry Leaves 15 pcs Fresh Coriander Greens a fistful to be chopped Mustard seeds 1/2 Tsp Sesame Oil 1 Tbsp Whole Ajwain seeds 1 Tsp Cow ghee 1 Tsp Garlic pulses 3 to be grated Red Tomato 1 to be finely diced Tamarind one small lemon sized to be soaked in 5o ml water for 15 minutes Dry Red chilly 1 pc Procedure: Pressure cook the dal with 300 ml water+Turmeric powder 1/2 Tsp+Castor Oil 8-10 drops up to 3 whistles on medium heat. Set aside to cool down. Meanwhile, we assemble every ingredient on the table. Take the tamarind extract. Grate the garlic pulses Dice the Tomato. Chop the coriander greens Now Remove the lid and transfer the mashy dal contents to the mixing bowl. Add cumin, Pepper and Ajwain Powders Mix well to infuse all the flavours into the Dal mixture. Now, heat the wok with Oil on medium heat. Add mustard seeds to crackle Once they start to crackle, add red chilly and curry leaves. Reduce the flame to low. Sprinkle asafoetida. Add tamarind extract and tomato dices. Allow boiling until the tomato cooked mashy. Add salt and jaggery powder. Transfer the dal contents. Then Garlic grates Coriander greens. There are two conditions that are to be adhered to while making Rasam. One is the tempering and the other is observing when to remove the rasam from the flame. Do bear it in mind that we have to turn off the heat when the rasam starts to frothing. and about to start boiling. This will lock the perfect flavour and nice aroma. Turn off the heat when rasam starts to boil with froth all over the sides of the wok. Heat a tempering pan with ghee. Add Whole Ajwain seeds to fry. Once they start frying, remove from the flame and transfer the contents to RAsam. Rinse with little rasam and transfer to the Rasam again. Now the Vibrant Ajwain Seeds Rasam is ready to enjoy! Have it as a soup or have it with hot steamed rice. Both are very delicious. Good for weight loss. Rasam is loaded with health properties. Good for acidity. Treats indigestion issues well and keep the entire digestive system at bay. Audio background PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 http://creativecommons.org/licenses/b... Music promoted by Audio Library https://youtu.be/kbqmEJTr3nU Audio background: 2 Queen of the skies by Nicolai Heidlas (https://www.hooksounds.com/author/nic...) is licensed under a Creative Commons license (http://creativecommons.org/licenses/b...).