Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Thursday 2 July 2015
KONDAIKADALAI SUNDAL/CHICK PEAS SUNDAL/GARBANZO BEANS FRY
Sunday 28 June 2015
TOMATO MILAKU KUZHAMBU
Ingredients:
Coriander seeds one tablespoon
Cumin seeds one spoon
Pepper one spoon
Cinnamon one or two
Fennel seeds one spoon
Shredded coconut half cup
Red chillies three
Bengal gram one tablespoon
Cloves four
Garlic three pulses
Curry leaves half cup
Turmeric one small spoon
Tomatoes medium size two or three
Cooking oil one and half tablespoon
Coriander leaves finely chopped
Shallots chopped half cup
mustard seeds one spoon
Procedure:
Heat the dry pan with cooking oil.
Add red chillies, onions, curry leaves, coriander seeds, cumin seeds, fennel seeds
pepper, garlic pulses, turmeric, cloves, cinnamons.
Saute well till the shallots become translucent.
Add coconut grates, bengal grams, finally tomatoes chopped.
Saute well.
All the above ingredients mentioned should be fried in medium flame carefully without burning.
Keep aside the fried items in the pan to cool.
Grind the above masala ingredients into a fine paste.
Now we are going to temper and cook the ground masala for sometime .
Heat the pan with cooking oil and add mustard seeds to pop up.
Then, add one or two cloves and little piece of cinnamon, few chopped shallots and curry leaves.
Saute for a while and pour the ground paste mixed with one cup of water.
Add required salt.
Let the flame be medium level.
Allow to boil for ten minutes.
Finally add chopped coriander leaves.
Fantastic smell , you will feel while boiling.
Remove from the flame.
A Super Tomato Milaku kuzhambu is ready to serve with Idlies, Dosais, Uthappams, and hot rice.
Yummy Combination, you will admire..
This is the authentic side dish for kongu people's traditional breakfast for Idlies.
Do try dears..!
Saturday 27 June 2015
RIDGE GOURD PORIAL
Ridge gourd has a lot of health benefits as follows:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.It has high beta carotene that is good for eyes.Cellulose in ridge gourd helps to overcome constipation so it is good for stomach.It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication. It also aids in weight loss. It is used in skin care treatment against eczema, psoriasis. Also aids in curing piles.
source: google
Now let us take a look on Ridge gourd porial:
Ingredients :
Ridge gourd rounds three cups (remove sharp ridges and peel off the ridge gourds and cut into slight thick slices.)
chopped shallots half cup
green chillies two cut into halves
curry leaves
mustard seeds one spoon
urad dal one spoon
cooking oil one tablespoon
turmeric half teaspoon
finely chopped
coriander leaves
salt as required
Procedure:
Heat the dry pan with cooking oil
Add mustard seeds to splutter
Add urad dal
then onions, green chillies, curry leaves.
followed by turmeric
Saute until the onions turn transparent.
Add ridge gourd rounds.
Saute well in medium flame.
Add salt.
Close the pan with lid.
Let the flame in medium.
Care should be taken to cook the rounds without burning.
no need to add water. The water oozed out from this vegetable is enough to cook the rounds.
After complete absorption of water, saute smoothly with the addition of chopped coriander leaves.
Remove from flame.
The Ridgegourd porial is ready to serve with hot rice. It gives an excellent taste.
Friday 26 June 2015
POTATO GRAVY
Ingredients :
potato peeled and cut into small cubes two cups
bellari onions two chopped
tomato chopped two nos
curry leaves half cup
cooking oil one tablespoon
mustard seeds one spoon
chilly powder half spoon
coriander leaves chopped half cup
turmeric powder one spoon
ginger, garlic grates one spoon
Procedure
Heat the cooking oil in a pan.
Add mustard seeds to pop up
Add onions, chilly powder, curry leaves, turmeric, ginger garlic grates.
Saute well
Add tomato pieces. Allow them to cook for a while.
Add potato cubes.
Add little water and salt as required
Allow to cook in medium flame.
Mash well.
Add coriander leaves to garnish the dish.
This side dish goes well with idli, dosai, poori and chappathi etc.
KADAIKEERAI OR GREEN GRAVY
shallots half cup
green chillies two
cumin seeds one spoon
mustard seeds one spoon
curry leaves half cup
salt as required
cooking oil one spoon
Wash the leaves several times
Cook the leaves with shallots, green chillies, curry leaves,cumin seeds and salt as required with little water
Add little turmeric
Allow to cook for five minutes
Allow them to cool
Grind the ingredients into a coarse paste
Temper the paste with mustard seeds and curryleaves.
So yummy and easy to cook
Quick preparation within ten minutes.
Try and leave your comment..
Thursday 25 June 2015
BEETROOT PORIAL
Before we know how to cook Beetroot porial, we should learn the excellent qualities of Beetroots helping to boost our health.
The following amazing health benefits of Beetroots are to be bear it in mind. whenever we start cooking something we apply its qualities with love and care about our health and affection towards our family members, the thought waves (which enhance the taste and use) vibrate in the cooked food.
Beetroots are excellent source of iron, potassium, folic acid, magnesium, vitamin A and C and good source of fibre.
It improves blood flow and lowers blood pressure.
It boosts our stamina.
It fights inflammation.
It has anti cancer properities
It is a detoxification support and purifies blood.
Beetroots are our cardiovascular health friendly..!
Let's have a look on the cooking method now.
Ingredients :
Two beetroots are peeled off and diced into small cubes
chopped shallots half cup
green chillies two
cooking oil one tablespoon
curry leaves half cup
coriander leaves finely chopped half cup
salt as required
mustard seeds one spoon
turmeric half teaspoon
urad dal one small teaspoon
shredded coconut
chopped coriander leaves
Procedure:
Heat the pan with cooking oil.
Allow the mustard seeds to pop up
Add urad dal, onions, green chillies and curry leaves.
add turmeric and saute well until the onions become transparent.
Then add beetroot cubes and required salt.
Add half cup of water. close with lid.
Allow to cook in medium flame .
Switch off the flame after the complete absorption of water and cooked.
Mix the cooked beetroot cubes with shredded coconut and coriander leaves.
Wonderful and yummy beetroot porial is ready to serve with hot rice, curd rice as side dish for main meals.
This is an easy, instant method.
Try and tell me how it tastes ..
:)
Monday 22 June 2015
BRINJAL CAPSICUM CURRY
capsicum chopped 8 nos
curry leaves half cup
shallots chopped half a cup
cooking oil one tablespoon
mustard seeds one spoon
urad dal one spoon
red chillies one or two
asafoetida half pinch
turmeric one small spoon
Allow to splutter and add urad dal, shallots, curry leaves, red chillies.
Add turmeric.
Add brinjals and capsicum
Saute well.
Sprinkle some water
Close with lid.
let the flame be medium level
Remove from fire after complete absorption of water.
Try this quick and yummy dish
..u will like it
Saturday 20 June 2015
MORE KUZHAMBU
Watch my youtube channel for further instructions:
TOOR DAL AND DRUMSTICK LEAVES KOOTTU
This dish is very yummy side dish, having iron and protein rich contents. It is best for the health of children, pregnant ladies and old people. highly recommended for anaemic patients.
Ingredients :
drumstick leaves two cups stems removed
shallots half cup
toor dal cooked with turmeric
curry leaves half cup
red chillies chopped two or three as required
salt as required
cooking oil one tablespoon
mustard seeds one spoon
cumin seeds half teaspoon
turmeric half pinch.
Procedure
Heat the cooking oil in a dry pan and add mustard seeds
Allow them to temper
Add onions, red chillies and curry leaves
Add little turmeric
saute for a while till the onions become transparent.
Add drumstick leaves and saute well.
Add cooked toor dal and one cup of water.
Add salt required.
Allow to cook well.
The leaves should be cooked well for an easy digestion.
It is very tasteful when the entire ingredients cooked in a small pressure pan or cooker with two whistles.
Now the murungai keerai paruppu koottu is ready to eat.
It is very tasteful with hot rice and ghee.
Please try this yummy dish and leave comments.
MASALA PUFFED RICE
curry leaves half cup
garlic pulses six chopped
cumin seeds one tablespoon
mustard seeds
coconut oil one tablespoon
red chillies pieces four
turmeric one small spoon.
bengal gram fried half cup
ground nut one cup
Add mustard seeds.
Add cumin seeds
Allow to pop up.
Add red chillie pieces, curryleaves and garlic pulse pieces.
Turn the switch knob into low.
Add turmeric.
Add fried bengal gram, groundnuts.
Finally add puffed rice and mix well.
Very yummy to enjoy in monsoon and rainy days.
Thursday 14 May 2015
MANGO PICKLES
raw mango one cut into small pieces
salt as required
chilly powder one tablespoon
asafoetida one pinch
curry leaves one cup
mustard seeds one spoon
gingelly oil one and half tablespoon
sugar half teaspoon
Heat the gingelly oil in a pan.
Add mustard seeds and allow them to pop up.
Add curry leaves and a pinch of asafoetida
Switch off the flame.
Add mixture of mango pieces.
Mix well.
Friday 3 April 2015
CHENNA DAL THUVAIYAL/ KADALAIPARUPPU THUVAIYAL
grated coconut roasted half cup
shallots half cup peeled
tamarind goosberry size
Salt as required
red chillies three
curryleaves half cup
garlic pulses three
one spoon cooking oil
Add redchillies, onions, curryleaves, tamarind, garlic pulses and saute well.
Then add roasted dal and grated coconut and saute a while.
Add required salt
Allow them to cool
Blend in a mixie with required water and make all the ingredients ground into a thick paste.
Serve this side dish to hot rice with one. spoon of ghee. you will have a tasty meal never before.
This goes well with idli, dosai by diluting it.
Wednesday 1 April 2015
SAMAI TOMATO SPECIAL
Chama / Samai is rich in phyto-chemicals and it has excellent antioxidant properties.Its Dietary fiber protects against hyperglycemia.It reduces cholesterol and helps to digestion.
Kutki / Samai / Chama contains nearly 2.5 times minerals and nearly 38 times fiber and nearly 13 times Iron than Rice. contains nearly 6.3 times fiber and nearly 1.8 times Iron than Wheat. contains lesser amount of carbohydrates than Wheat and rice and has abundant quantities of Thiamin (Vitamin B1) which is not present in Rice and Wheat.
source : google.
We are going to learn how to cook samai tomato special something different but very tasty dish.
Ingredients :
Samai two cups
toor dal half cup
Water as required
tomato three
shallots half cup chopped
ginger one piece finely grated one spoon
garlic grated one spoon
cooking oil one tablespoon
mustard seeds one spoon
curryleaves one cup chopped
red chillies split three
cloves two
mint leaves half cup
salt as required
tuemeric powder one spoon
coriander leaves finely chopped half cup
Procedure:
Wash little millet with water several times.
Add cooking oil in a 5lit pressure cooker.
Heat and add mustard seeds.
following by cloves, shallots, garlic ginger grates, turmeric, chillies curryleaves.
Add tomato pieces, mint leaves, coriander leaves.
Saute well.
Add rice with required water and salt.
Allow to boil.
check the salt .
Close the lid and place the weight.
Allow one whistle.
Turn the knob into sim position.
Wait two minutes and remove the cooker.
Samai tomato special is ready to serve.
Tuesday 31 March 2015
GHEE
fenugreek seeds one spoon
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