Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Friday 24 June 2016
MILKY MUSHROOM STIR FRY
Sunday 5 June 2016
MANGO FRUIT HALWA
Ingredients:
Malgova mangoes two
Sugar 200 gms
Ghee 100 ml
Cardamom crushed four
Crumbled cashews half cup
Procedure:
Peel off the mangoes.
chop the mango pulp.
Blend them.
Heat the sugar with half cup of water
over a medium flame.
Bring to boil the sugar syrup until the one string consistency reached.
Add the mango blend and stir continuously to combine together with syrup.
Add half cup of ghee and stir constantly.
Observe the entire mango gets thickened and nonsticky.
Add the remaining ghee, roastes cashew crumbles and cardamom.
Stir cintinuously in low flame.
Now mango halwa becomes trasparent with cool yellow color.
Transfer the halwa into a serving bowl.
Delicious mango fruit halwa is ready to enjoy..!
Saturday 4 June 2016
POTATO STUFFED BONDA
Bellary onion one (finely chopped)
Curry leaves one sprig
Turmeric half spoon
Salt required
Green chillies two chopped
Cooking oil one tablespoon
Besan flour 100 gms
Sodium bicarbonate one pinch
Asafoetida half pinch
Salt required
Chop the potatoes.
Heat a tempering wok with cooking oil.
Add mustard seeds to crackle.
Add onion, green chillies, ginger grated, chopped curry leaves, mint leaves and coriander leaves.
Saute well until the onion gets the translucent texture.
Add the potato dices and saute well to combine together.
Check the salt. Adjust if needed.
Mash the ingredients to incorporate together.
Keep aside to cool down.
.
Repeat the process of deep-frying in two batches.
Saturday 28 May 2016
VENDAIKKAI SAMBAR/OKRA SAMBAR
Ingredients:
Lady's finger 10 nos
Toor dal or Mysore dal 100gms
Cooking oil one tablespoon
Mustard seeds one spoon
Tamarind extracted two cups
Tomato dices one
Asafoetida one pinch
Salt required
Shallots one cup
Curry leaves one sprig
Sambar powder two spoons
Turmeric powder one spoon
Procedure:
Pressure cook the dal with turmeric and castor oil one spoon.
Take the tamarind extract from the soaked tamarind.
Cut the ladysfinger veggie into long pieces.
Peel off the shallots.
Heat the pan with the cooking oil over a medium flame.
Add mustard seeds to crackle.
Add shallots and curry leaves.
Saute for a while.
Add lady's finger pieces.
Saute until the okra/lady's finger veggie shrunken.
Add tamarind extract, asafoetida and sambar powder.
Bring to boil for some time.
Add salt.
Add Cooked dal mixture.
Adjust with one cup of water.
Let the mixture boils until the veggie cooked.
Vendaikkai sambar is ready to serve with topped ghee and steamed rice.
.
Friday 27 May 2016
ALMOND HALWA/BADAAM ALWA
Add roasted cashew bits at this stage and mix well in a low flame.
Your family members will love you for its rich taste..!
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