Friday 22 March 2019

FENUGREEK OOTHAPPAM



Preparation Time 8 hours                                                           
Cooking Time: 10 minutes
Yield: 6 servings.

Ingredients:

Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.

Procedure:

Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.

Venthaya Oothappam is ready to have with Chutney or sambar of your choice.




INCREDIBLE CORIANDER GREENS CHUTNEY


Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food.

How to make this flavourful coriander greens chutney?

Preparation Time 10 minutes
Yield: 2 servings

Ingredients :

Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves  3 pcs, peeled
Water 20ml

Procedure:

Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.

The most delicious Coriander greens chutney is ready to have!

Wednesday 13 March 2019

IRRESISTIBLE EGG FRITTERS/EGG BAJJIS



This is a very simple tea time snack or the best tasty starter before any meal or the best side dish for Non-Vegetarian feast.

How to make?

Ingredient we need:

Boiled eggs four
Besan flour 150 gms
Raw Rice flour 50gms
Asafoetida 1/4 Tsp
Cooking Soda 1/4 Tsp
Salt 1/2 Tsp
Red Chilly powder 1/2 Tsp
Groundnut Oil to deep fry 400 ml
Water approximately 100 ml

Procedure:

Wash the four eggs thoroughly. 
Pressure cook the eggs as shown in the video.
Allow to cool down.
Meanwhile, we will make the batter.

In a mixing bowl, add 50 gms Raw rice flour, Besan flour, Salt, Red chilly powder, Cooking Soda, 
Asafoetida and water to make a thick batter. Mix well to combine. Check the salt and add if needed.

Remove the shells of the cooked egg and chop them into 1.5-inch discs.

Immerse them into the batter gently using a fork.
Now,  heat the oil to the frying temperature on medium heat.
Drop the egg discs with the batter one by one.
Allow deep frying until crispy and golden brown.
Turn over occasionally to fry evenly.
Once the oil bubbles cease to a minimum, take off the fritters.
Drain the excess oil by holding the bajjis/friitters against the side of the pan 
And place them on the tissue paper or banana leaf.
 The crispy Egg Fritters / the bajjis are ready to enjoy.





Thursday 17 January 2019

QUICK MUSHROOM FRIED RICE

Ingredients, we need:

Button mushrooms 400 gms
Pressure cooked rice 250 gms
Chopped shallots 20 pcs
Curry leaves 15 pcs
Green Chilly 1 pc, slit
Coriander greens a fistful finely chopped
Mint leaves, a fistful chopped
Cinnamon 2 pcs one inch each
Cloves  pcs
Turmeric 1/2 tsp
Red chilly powder3/4 tsp
Any chicken masalapowder3/4 tsp
Ginger gratings 1 tsp
Garlic gratings 1 tsp
Groundnut Oil 2 tbsps
One medium sized tomato chopped
Salt 3/4tsp

Note:
Before cooking, mushrooms should be thoroughly washed and chopped

Procedure:

Heat the pan with oil.
Add cinnamon sticks and cloves to fry.
Add shallots, Curry leaves and green chillies.
Saute until the shallots turn transparent.
Add ginger garlic grates to fry.
Add Turmeric, Red chilly powder and Any chicken masala powder.
Saute one second and add tomato and mushrooms.
Saute well to combine all the ingredients together.
Add salt and mint leaves.
Don't add water. The water remains the mushrooms are enough to cook 
Cover and cook for 5 minutes on medium heat.
Open the lid and saute again until the entire water absorbed.
Then add the cooked rice and mix well to combine.
Now the mushroom fried rice is ready to relish.
Easy lunch box idea.

Tuesday 1 January 2019

UNBEATABLE BEANS MASALA



How to make this ultimate Beans Masal to Chapathis?

Ingredients:

Bush Beans  200gms
Coriander greens, a fistful
Mustard seeds 1/2 tsp
Fennel seeds 1 tsp
Shallots chopped 20 pcs
Curry leaves 10pcs
Green chilly slit 1pc
Ginger 3 inches to be grated
Grated garlic 1 tsp
Tomato diced  1 pc
Turmeric 1/2 tsp
Red chilly Powder 3/4 tsp
Coriander seeds powder 1 tsp
Water 20 ml
(make it as a paste)
Groundnut Oil 2 tbsps
Cloves 5 pcs 
Cinnamon Stick 1 inch 1 pc

For making masala mixture

Grated coconut 3 tbsps 
Cumin Seeds 3/4 Tsp
Fried gram 1 tsp
Poppy seeds 1 tsp
Ginger garlic gratings 
25 ml water
Collect the above ingredients into a mixer
 jar and grind to a fine mixture.
Keep ready.

Procedure:

Heat a pan with Groundnut oil.
Add mustard seeds and fennel seeds, cloves and cinnamon to fry.
Once they start crackling continuously, add shallots, green chilly, curry leaves and ginger garlic grates 1 tsp each
Saute until the shallots turn translucent.
Add the spice mixture and mix to combine in oil.
Add tomato and saute again until the tomatoes cooked soft and mushy. Transfer the beans and saute well to combine.
Saute for 2 seconds.
Add Ground coconut mixture.
Saute again to go off the raw smell." seconds.
Add the rinsed water 100 ml
Stir to combine. 
Add 250 ml water and stir again.
add little more water if needed.
Add salt 3/4 tsp
Cover and cook for 5 minutes.
Open and check the consistency.
Garnish with chopped coriander greens.
Let the gravy sit on low heat until semi dry consistency.

Cooking time 20 minutes
Yield 3 servings

Sunday 30 December 2018

BRINJAL STIR-FRY

How to make this delicious Brinjal stir-fry?

Ingredients:

 Baby Brinjals 250 g
Chopped shallots 25pcs
Mustard seeds 1/2 tsp
Curry leaves15 pcs 
Turmeric 1/2 tsp
Asafoetida 2 pinches
Groundnut Oil 2 tbsp
Coriander greens a fistful
Sesame Oil 1 tbsp
Salt 3/4 Tsp
Red chilly powder 1/2 Tsp







Procedure:

Heat the groundnut oil on medium flame
Add mustard seeds
Once they start to crackle continuously, add shallots, curry leaves.
Saute until the shallots turn transparent.
Add turmeric and dried red chilly powder, Asafoetida
Drain the water and add chopped brinjals to the hot pan.
Saute until all the ingredients to combine well.
Sprinkle salt and little water.
Cover and cook on medium heat.
This will take 2-3 minutes. Open the lid and add coriander greens.
Pour one tbsp Sesame Oil over the cooked brinjals.
Cover again and let the brinjals fried in the hot oil until the skin turns little crispy.

Delicious Brinjal stirfry is ready to enjoy with Curd rice, Rasam rice and any main dish.

Cooking Time 10 minutes
Yield:  2 liberal servings.

This is the most favourite Stir fry, often made and enjoyed in every Kongu kitchen.

Visit us @ www.kongutraditionalrecipes.com for more documental recipes

Tuesday 25 December 2018

TONGUE-TICKLING GARLIC PICKLES



Garlic is one of the main ingredients used in South Indian Cooking. If you are a  garlic lover, this is the right choice to enjoy with any main meal.

How to make this tongue tickling pickle/thokku?

Here it is!

Ingredients:

Garlic cloves 250 g
Sesame OIl 50 ml
Lemon sized Tamarind soaked in water
Crushed Jaggery 25 g
Salt 1 Tsp
Mustard seeds1/2 Tsp
Curry leaves 25 pcs
Red Chilly powder 1.5 Tsp
Asafoetida overall we need 3 pinches
Fenugreek powder 1/2 Tsp
Medium sized tomato one chopped

Procedure:

Peel off the skins and chop the garlic cloves lengthwise.
We make a fine mixture of 1 Tsp Turmeric+Asafoetida 2 pinches+1/2 Tsp roasted fenugreek seeds powder+ 1.5 Tsp of Red Chilly Powder+30  ml Water.
Heat 30 ml Sesame oil on medium heat.
Add chopped garlic cloves to the hot Oil.
Let them fry until golden brown.
Turn over to fry evenly.
Drain and take out a half portion of fried garlic and place them on a dry plate.
Add tomato and saute them in oil along with the remaining garlic cloves. 
Fry them until the tomato turns mushy.
Set them aside to cool down.
Drain and keep them on a separate plate.
Collect the garlic and tomato to the mixer jar and add the soaked tamarind.
Grind them to a fine paste.
Add 10 ml sesame oil to the remaining oil and heat on medium flame.
Add mustard seeds.
Once they start crackling, add Curry leaves.
Add spice mixture and saute for a second.
Add rinsed water.
Transfer the ground garlic paste and saute them in oil
Add rinsed water 100 ml and mix to combine.
Add one pinch of asafoetida.
Transfer the fried garlic cloves.
Add jaggery and salt.
Allow boiling and bubbling until the ingredients get thickened.
Pour the remaining 10 ml of Sesame Oil and mix to combine.
Let the mixture sit on low heat for 2 minutes until pickle consistency and oil separates along the sides.
Turn off the heat and set aside to cool down.
Store in a dry airtight glass container. It will stay fresh for one month more than three months when it is refrigerated.
It goes very well with hot steamed rice, Idlies, Dosas and any main dish.

Cooking Time 30 minutes.
Yield: 6 servings.

Visit us @ kongutraditionalrecipes.com for more recipes.

Monday 24 December 2018

AUTHENTIC NAATUKOZHI SOUP/RASAM/STEW/CHARU


ADDICTIVE GULAB JAMUNS

The Addictive Gulab jamuns are made with MTR Gulab jamun mix powder and a practised trick. 

Here it is!

Ingredients: 

MTR Gulab  jamun mix powder 350 gms
100 ml water
Ghee 2 tbsps
Warm Milk 20 ml
Sugar for syrup 750 gms
Food colour orange 1/2 pinch
Food colour yellow 1/2 pinch
Rose water  20 ml
Refined Groundnut Oil 500 ml

Procedure:

Transfer the powder mix to a dry bowl. 
Add water little by little and knead gently.
Add warm milk and ghee 1 tbsp and knead again to a nonsticky and soft mass.
If needed, add little water and knead.   
Cover and rest for 10 minutes
In the meanwhile,  we prepare sticky sugar syrup.
Bring to boil the sugar 750 ml + 500 ml water+food colours on medium heat.
Allow boiling until the sugar syrup turns thick and sticky( no string consistency needed.)
Turn off the heat.
Apply little ghee in your palms 
Make balls of equal size.
Heat groundnut refined oil on medium heat until deep-frying temperature.
Lower the balls
10 per batch.
Fry until golden brown on medium heat
Turn over the balls to fry evenly.
Transfer the hot balls to the hot syrup
Add Rose water and cardamom crushed seeds. (optional)
and one tbsp fresh ghee.
Let them soaked in sugar syrup for 15 minutes
Soak the gulab jamuns to infuse the rose and cardamom flavoured the balls turns silky, slightly grainy crust and juicy inner side.

Indians most favourite dessert!
Jamuns melt away as you enjoy in one bite.

Cooking time 25 minutes
Yield: 20 members of 4 each

SUPER DELICIOUS QUAIL CURRY



Consuming a serving bowl of cooked quail meat and tender bones provides 35 % of the daily value of vitamins, minerals and protein. This meat has less fat.
Quail has the medicinal properties that support to form the bone strength, blood vessels and tendons. 
It is a good source of minerals that are good for anaemic patients, adults and children.

Source: Google

We can make several types of delicious versions of dishes using Quail meat. We can roast, broil or fry or pressure cooked but frying is not as good as the other cooking methods. It is enough to cook well to prevent the food born diseases.

Ingredients

Quail meat 450 gms
Chopped Tomatoes 2 pcs
Coriander greens, a fistful
Curry leaves 25 pcs
Chopped shallotsn200 gms
Green chillies slit 2 pcs
Grated ginger 2 tbsps
Grated Garlic 2 tbsps
Star anise 1pc
Mace 1/2 pc
Cloves 4-5pcs
Fennel Seeds 1 Tsp
Cinnamon stick 2 pcs 1 inch each
Salt 1 Tsp

To make spice mixture:

Turmeric1/2 Tsp
Red Chilly powder 1.5 Tsp
Coriander powder 3 Tsp
Pepper powder 1 Tsp
Cumin Powder 1Tsp
Water 20 ml
Mix well and set aside.

Procedure:

Heat the cooker with 3 tbsp groundnut oil on medium heat.
Fennel seeds, Cinnamon sticks, mace, Stone flower, Cloves are to be added.
Once they start frying, add shallots, green chillies and curry leaves. Saute until the shallots turn translucent.
Add ginger garlic grates and saute for a second.
Add spice mixture and saute in hot oil for 2 seconds on low heat.
Add Tomatoes and cook mushy
Add Quail meat washed thoroughly.
Turn over several times to mix all the spices with the meat.
Add salt 1 tsp.
Pour water 300 ml and stir twice.
Let it boil for 2 seconds.
Cover and cook until 4 whistles.
Set aside to cool down.
Open and give a good stir.
Garnish with Coriander greens,  chopped.

Now super delicious quail thin curry is ready to consume with hot steamed rice.

Cooking time 30 minutes
Yield 4 servings

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Tuesday 27 November 2018

CRISPY STAR MURUKKU



 This mind blowing snack is the all time favourite of Kongu folks. One of the traditional savoury. 

How to make?

Ingredients, we need:

Store-bought Raw rice flour 250 g
Powdered fried gram 200 g
Powdered Salt 3/4 Tsp
Dry Red chilly powder 1 Tsp
Water 200 ml 
Asafoetida 2 pinches
Ajwain Seeds 1 tbsp
Cold pressed Groundnut Oil 500 ml

Procedure:

In a dry mixing bowl, add Raw rice flour, fried gram powder, powder salt, Asafoetida and red chilly powder and mix well to combine.

Add water little by little and knead well.

The dough must be non sticky and soft
Add Ajwain seeds and mix well.

Heat Groundnut Oil untill deep fried
Temperature.
Just drop a bit of the dough to check the temperature. If it rises up immediately, the oil is ready.

Place the star holes plate with murukku press and fit perfectly.
Fill 3/4 of the mould with a portion of the dough.
Squeeze the dough directly in circular motion.
Allow Deep-frying until the Oil bubbles
Subside.
Let both sides deepfried evenly 
Take out and collect the murukku on Oil absorbent papers.
Repeat the process for the remaining dough.
4-5 batches approximately.

Crack them gently and store them in an airtight container.
It will remain fresh for nearly one month.

You can make more as per your need by multiplying the above mentioned measurements of ingredients. 

Star murukkus are crispy and irresistibly delicious.


தமிழில்:

பச்சரிசி மாவு 250 கிராம்
பொட்டுக்கடலை மாவு 200 கிராம்
சிகப்பு மிளகாய்த்தூள் 1 டீஸ்பூன்
பொடி உப்பு 3/4 டீஸ்பூன்
பெருங்காயத்தூள் 2 சிட்டிகைகள்
ஓமம் 1 தேக்கரண்டியளவு
செக்கு கடலை எண்ணெய் 1/2  தண்ணீர் தேவையான அளவு.

செய்முறை:

பச்சரிசி மாவு, பொட்டுக்கடலை மாவு, உப்பு, மிளகாய்த்தூள்,  பெருங்காயத்தூள் ஒன்றாக கிண்ணத்தில் எடுத்து நன்கு கலக்கவும்.
பிறகு தண்ணீர் கொஞ்சம் கொஞ்சமாக விட்டு கையில் ஒட்டாமல் மென்மையான பக்குவம் வரும் வரை பிசைந்து கொள்ளவும்.
ஓமம் சேர்த்து நன்கு பிசையவும்.
எண்ணெய் காய்ந்ததும் நட்சத்திர துளைத்தட்டு இணைத்து முறுக்குப்பிடியிலிட்டு பிழியவும்.
இருபுறமும் திருப்பி விட்டு எண்ணெய்க் குமிழிகள் அடங்கியதும் எடுத்து தட்டில் வைக்கவும்.
நான்கு அல்லது ஐந்து முறை இப்பட்டியலில் எண்ணெயில் போட்டு பொன்னிறமாக பொரித்து எடுக்கவும்.

தின்னத் தின்ன தீராத சுவையான மொறு மொறு முறுக்கு.









Friday 23 November 2018

SPICY PUFFED RICE/மொறு மொறு காரப் பொரி

Ingredients:

Puffed Rice 1 kg
Dry Roasted peanuts 150 grams
Fried grams 100g 
Cumin seeds 3/4 tsp
Cold pressed  Coconut OIl  4 tablespoons
Red chillies 6 pcs
Curry leaves 25 pcs
Turmeric powder 1/2 tsp
Garlic Cloves 12 pcs peeled and chopped





Procedure:

Heat the wok with coconut oil.
Add Cumin seeds to fry.
Let them fry.
Add red chillies and curry leaves.
Sprinkle turmeric powder.
Fry on low heat.
Add Garlic cloves and allow to fry until they turn golden brown and crispy.
Transfer the peanuts and fried gram.
Allow frying for a few seconds in hot coconut oil.
Turn off the heat.
Add puffed rice and mix everything to combine and turns golden yellow color evenly.

Spicy Puffed rice is ready for monsoon evening with hot tea.
A filling snack!

Cooking Time 10 minutes
Yield 6 servings.

தமிழில்:

மொறு மொறு காரப்  பொரி  செய்வது எப்படி?

தேவையான பொருள்கள்:

ஒரு உப்பு பொரி  1 கி 
வறுத்த வேர்கடலைப்பருப்பு  150 கிராம் 
பொட்டுக் கடலை 100 கிராம் 
சிகப்பு காய்ந்த மிளகாய்கள்  6
கருவேப்பிலைகள் 25 
சீரகம் 3/4 டீஸ்பூன்
பூண்டு பற்கள் 12
மஞ்சள் தூள் 1/2 டீஸ்பூன் 
செக்கு தேங்காய் எண்ணெய்  4 தேக்கரண்டிகள் 

செய்முறை 

பூண்டுப் பற்களை, தோல் நீக்கி இரண்டிரண்டாக வெட்டிக்  கொள்ளவும்.
ஒரு வாணலியில் தேங்காய் எண்ணெய் விட்டு சூடாக்கவும்.
சீரகம் சேர்க்கவும்.
பெரிய ஆரம்பித்தவுடன், வர மிள்காய்த் துண்டுகளையும் கருவேப்பிலைகளையும் சேர்த்து வதக்கவும்.
பூண்டு, மஞ்சள் தூள் சேர்த்து பூண்டு வெந்து வறுபடட்டும்.
பின் பொட்டுக்கடலை,  வேர்க்கடலைப் பருப்புக்களையும்  சேர்த்து மிதமான சூட்டில் வறுக்கவும்.
பின் பொரியைக்  கொட்டி தீயை அணைத்து விடவும்.
வாணலி சூடு போதும்.
நன்கு கிளறவும்.
மஞ்சள் கலர் ஏகத்திற்கும்  கலந்து, மொறு மொறு வென்ற கார பொறி 
சில்லென்ற மழைக்கால  மற்றும் குளிர்கால மாலை  நேரத்துக்கு ஏற்ற 
சிற்றுண்டி. சத்தானது. குழந்தைகளுக்கும், பெரியவர்களுக்கும் மிகவும் பிடிக்கும்.

TANTALIZING BRINJAL RICE / VAANGI BATH/கத்திரிக்காய் சாதம்

How to make this  Brinjal Fried Rice?

Ingredients:

Baby Brinjals 400 grams
Pressure cooked parboiled Ponni rice 400 grams
Chop them into longitudinal thin slices and to be kept in water to retain its freshness and whiteness.
Tomato one medium sized
Shallots peeled  30 pcs, chopped
Curry leaves 25 pcs
Red Chilly one optional
Asafoetida 2 pinches
Mustard seeds 1/2 tsp
Split chana dals 1 tbsp
Groundnut Oil 3 tablespoons
Red Chilly Powder 1 Tsp
Coriander Greens one fistful
Turmeric powder 1/2 Tsp
Rock Salt 3/4 Tsp

Procedure:

Heat the oil on medium heat.
Add mustard seeds to crackle. 
Once they start to crackle, add shallots, Curry leaves and one red chilly.
Saute until the shallots turn translucent.
Add split chana dal, Turmeric powder and Red chilly powder.
Sprinkle two pinches of Asafoetida.
Saute for 2 minutes
Transfer the brinjals and tomato dices.
Saute them on medium heat until the brinjals turn to be shriveled
Let the brinjals fried and cooked in hot oil on low heat without adding water.
Add salt and coriander greens.
Fold and fold..
Pour one tsp Sesame oil.
Cover and cook 
Transfer the pressure cooked rice 
Fold several times to combine all the ingredients together.

Now the Tantalizing Brinjal rice is ready to have.
This is also named as Vangi Bhath and popular in various southern states of India,

தமிழில் :

சுவைமிக்க  கத்திரிக்காய் சாதம் செய்வது எப்படி?

பிஞ்சுக் கத்திரிக்காய்கள்  400 கி 
பிரஷர் குக்கரில்  சமைக்கப்பட்ட பொன்னி அரிசி சாதம்  400கி 
பெருங்காயம் 2 சிட்டிகைகள் 
சிகப்பு வரமிளகாய்ப் பொடி 1 டீஸ்பூன் 
மஞ்சள் தூள் 1/2 டீஸ்பூன் 
செக்கு கடலை எண்ணெய்  3  தேக்கரண்டிகள் 
நல்லெண்ணெய்  1 டீஸ்பூன்  
கடுகு 1/2 டீஸ்பூன் 
சின்ன வெங்காயங்கள்  தோல் நீக்கி வெட்டியது  30 
கருவேப்பிலைகள் 25
வர மிளகாய் 1 ( அவரவர் விருப்பம் )
உப்பு 3/4 டீஸ்பூன் 
கொத்துமல்லி இலைகள் ஒரு கையளவு 
தக்காளி ஒன்று 

செய்முறை:

பிஞ்சுக் கத்திரிக்காய்களைக்  கழுவி காம்புகளை நீக்கவும்.
நீளவாக்கில் வெட்டி தண்ணீரில் வைக்கவும்.
வாணலியை அடுப்பில் வைத்து கடலெண்ணையை ஊற்றி சூடாக்கவும்.
கடுகுகளைப்  போடவும்.
வெடிக்க ஆரம்பித்ததும் வெங்காய துண்டுகள், கருவேப்பிலைகள், வர மிளகாய்த் துண்டுகள் போட்டு வதக்கவும்.
மிதமான தீயில், வெங்காயங்களை வதக்கவும்.
பெருங்காயப் பொடி, மஞ்சள் தூள்,  சிகப்பு மிளக்காய்த் தூள் போடவும்.
ஒரு சுற்று வதக்கவும்.
பின், கத்திரிக்காய்த் துண்டுகள், தக்காளி சேர்த்து  சுருள வதக்கவும்.
உப்பு சேர்க்கவும்.
கொத்துமல்லி இலைகளை இடவும்.
மூடி வைத்து மிதமான தீயில்  தண்ணீர் சேர்க்காமல் வதங்க விடவும்.
கத்திரிக்காய் மென்மையாகவும் சுருண்டும் வெந்தவுடன் சாதம் சேர்த்து கிளறவும்.

கத்திரிக்காய் சாதம் தயார்.
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IRRESISTIBLE CARROT MASAL STIR FRY

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