Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Saturday 11 July 2015
THOYYAL KEERAI GRAVY
Saturday 4 July 2015
CURD RICE
Let us have a look on the nutritional values of curd.
Curd boosts digestion and works best for stomach upset.
It is a best natural substitute for pro biotic and antibiotics for young children.
Curd is also a natural fire extinguisher after a very spicy meal. A small cup of curd will keep your stomach very comfort.
It is good for skin tone so you can apply it on your face or on your hair. You will get the soft skin with a healthy glow.
It is having high calcium content and good fats.
It increases immunity and the defence mechanism of the body.
Curd is a good stress buster and great mood lifter.
curd's nutritional values-courtesy.. Google.
Ingredients:
curd three cups
boiled rice one cup
salt as required
ginger grated one spoon
shallots chopped half cup
red chillies three (split)
curry leaves half cup
coriander leaves chopped half cup
mustard seeds one spoon
asafoetida one pinch
coriander leaves finely chopped half cup
Procedure:
Wash the rice and soak for half an hour.
Cook the rice with required water in the pressure cooker with three whistles.
After releasing pressure, take the hot rice out and mash it with a spatula.
Allow the mashed rice to cool.
Add curd with the rice and mix well without lumps.
Heat the cooking oil in a dry pan.
Add mustard seed to splutter
Add shallots, red chillies, curry leaves, ginger grates.
Saute a while until the onions turn transparent.
Add one pinch of asafoetida.
Transfer the fried ingredients into the rice.
Mix well with a spatula without lumps.
Add coriander leaves and mix smoothly.
Note: Curd should be fresh. Adding little sugar to neutralize tanginess. but optional.
Curd Rice is now ready to serve with More Milakai ( soaked in buttermilk several times and dried in Sunlight) and any type of pickles.
Try dears..!
SNAKE GOURD PLUS SPLIT CHANNA DAL KOOTU
Let us have a look on the preparation of this yummy kootu as follows:
Ingredients:
Split channa dal 100 gm
Snake gourd medium size 1
shallots finely chopped half cup
curry leaves half cup
green chillies two medium size
cumin seeds one spoon
shredded coconut one cup
mustard seeds one spoon
asafoetida one pinch
turmeric one spoon
Procedure:
Wash the channa dal and cook in the pressure cooker with turmeric.
Wait to one whistle. Switch off the flame.
Scoop out the seeds with fleshy sponge like parts and throw them away.
Cut the veggie into small cubes.
Add the Snake gourd cubes and add little turmeric.
Switch on the flame.
Allow to cook for 10 minutes.
Grind the shredded coconut, cumin seeds and green chillies with required
into a coarse texture and pour into the boiling snakegourd and channa dal mixture.
Heat the small dry pan with cooking oil.
Add mustard seeds to crackle.
Add shallots and curry leaves .
Saute for a while.
Add cumin seeds.
Add one pinch of asafoetida.
Transfer the entire fried ingredients into the channa dal and snake gourd cooked.
Add required salt.
PLAIN PANIYARAM AND KETTICHUTNY
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
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