Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Saturday 12 March 2016
REAP THE AMAZING BENEFITS OF THINAI/FOXTAIL MILLET( UPMA)
Friday 11 March 2016
PAENI RAVA KESARI
Did you try paeni rava/Ciroti rava kesari ever?
It is more tasteful than any other kesari. The cooking method is very simple and easy..quick too. We can prepare it in few minutes for guests.
Let us know how to make this yummy dessert..
Ingredients:
Ceroti rava one cup
Sugar half cup
Ghee half cup
Cardamom two pods
Cashews three
dry grapes one spoon
Procedure:
Bring two cups of water to boil.
Add ceroti rava little by little.
Stir well in a low flame.
Allow to cook..
Add sugar and stir until melts
Heat a tempering pan with one spoon of ghee.
Add cashews and dry grapes to fry..
Transfer the fried cashews and dry grapes into the. cooked rava.
Add the remaining ghee and stir well.
All tge ingredients combine together and form a non sticky and soft glossy consistency. Switch off the flame.
Transfer the kesari into a serving bowl.
So delicious..so simple ..
Yummiest and glossy Paeni Rava Kesari is in your spoon..
Thursday 10 March 2016
RIDGEGOURD PLUS CHICKPPEA KOTTU
Shallots chopped half a cup
Curry leaves half cup
Mustard seeds one spoon
Green chillies three
Cumin seeds one spoon
Coriander leaves chopped half cup
Split chick peas half cup
Salt required
Cooking oil one tablespoon
Cut into cubes
Heat the oil.
Add mustard seeds and allow to. crackle.
Followed by shallots, curryleaves, green chillies.
Saute for a while
Add turmeric and saute until the. shallots turn transparent.
Followed by split chick peas.
Let the chick peas become golden brown.
Add Ridgegourd cubes and saute for a couple of minutes.
Add little water and salt.
Let it be cooked in medium heat.
Rub the cumin seeds with your hands and add.
Garnish with coriander leaves.
Enjoy...
so simple..!!! do try it..Let me know how it turned out ..!!!!
Wednesday 9 March 2016
POTATO CHICK PEA KOOTU FOR PURI
This kootu goes very well with Poori.
Easy recipe...quick fixed..excellent taste..traditional..so simple ..!
Ingredients:
Chick peas one cup
Medium size potatos two
Bellary onion one chopped
Green chillies two
Curry leaves half cup
Coriander leaves chopped
Fennel seeds half spoon
Mustard seeds one spoon
Cooking oil one tablespoon
Turmeric one spoon
Shredded coconut one tablespoon
Garlic pods two
Procedure:
Pressure cook potatos and set aside to cool down.
Pressure cook chickpeas with little water and turmeric powder.
Heat the pan with cooking oil.
Add mustard seeds to splutter.
Followed by onion, green chillies and curry leaves.
Add fennel seeds.
Saute for a while.
Peel off the potatoes and mash them.
Add chick peas along with water and mashed potatoes.
Add salt required.
Finally coriander leaves.
Check the salt and turn off the flame.
Wonderful combination with poories.
Do check out..
RAGI IDIAPPAM/FINGERMILLET NOODLES
VERMICELLI KAESARI/SAEMIA KAESARI
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