Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Tuesday 2 August 2016
SUNDAL GRAVY/Garbanzo gravy
Sunday 31 July 2016
VAZHAITHANDU THAYIR PACHADI/BANANA STEM CURD PACHADI
Ingredients:
Banana stem
Shallots half cup
Green chillies two
Curry leaves more than eight leaves
Ginger grates one spoon
Cumin seeds coarse powder
Asafoetida one pinch
Curd two cups
Salt to taste
Sesame oil one tablespoon
Mustard seeds one spoon
Cilantro leaves chopped half cup
Procedure:
Cut the stem and peel off.
Cut into discs and soaked in water mixed with half spoon of buttermilk.
Heat the pan with oil.
Add mustard seeds to splutter.
Add shallots, green chillies, ginger grates and curry leaves.
Saute for few minutes until the shallots turn translucent.
Add drained stem pieces.
Saute on a medium flame.
Sprinkle salt needed.
Saute for a couple of minutes.
Add coriander/ cilantro leaves.
Allow to cool down.
Add Asafoetida and litle salt in the curd and mix softly.
Transfer the cooked stem contents into the curd.
Sprinkle coarse powder of roasted cumin powder.
Note: Divide the salt for both stem porial and curd and add into them limited level.
Yummy probiotic curd pachadi with banana stem cuts is ready to serve.
Friday 29 July 2016
RAGI VERMICILLE UPMA
Thursday 28 July 2016
RELISH MOONGDAL/PASIPARUPPU HALWA..!!
Do you relish this delicious sweet ever before?
We, the traditional kongu folks make pasiparuppu payasam, pasiparuppu sweet pongal and pasiparuppu halwa using cow ghee as a special ingredient during family occasions and festivals.
I posted pasiparuppu payasam before. Today's special posting is Pasiparuppu halwa. Such a scrumptious dish..!
How to make?
Ingredients:
Moong dal 100 gms
Sugar 200 gms
Cow milk 50 ml
Cow ghee 100 ml
Cardamom six pods crushed
Cashews and raisins each one spoon
Procedure:
Dry roast moong dal till aroma coming out
Allow to cool and blend into a coarse powder.
Heat a wok with one tablespoon of ghee over a medium flame.
Transfer the moong dal coarse powder.
Fry for a couple of minutes on a medium flame.
Add sugar and allow to melt.
Add one cup of water.
Add another tablespoon of ghee.
Saute again.
Allow to cook on a low flame.
Add milk and mix well.
Saute softly till the milk absorbed.
Add the ghee-roasted cashews and raisins.
Pour the remaining ghee and mix well.
Observe the dal mass is well cooked and nonsticky and also ghee is oozing out all over the sides.
Switch off the flame.
Sprinkle the crushed cardamom seeds over the halwa.
Yummy and lip-smacking moondal halwa is ready to serve..!
Unforgettable taste..! Royal appealing sweet..! Hope you enjoy it..!!!!!!!
Wednesday 27 July 2016
WHEAT PANIYARAM
Wheat paniyaram is an easy and quick breakfast, made with simple ingredients. You need wheat flour, salt, adequate water and a pinch of cooking soda.
You will get super soft and crispy paniyarams. Any side dish is paired with this dumplings.
How to make ?
Ingredients:
Wheat flour 250 gms
Adequate water
Salt needed
Cooking soda, a pinch
Sesame oil or groundnut oil.
Procedure with images:
Mix wheat flour, salt, cooking soda one pinch and an adequate water.
Check whether it gets dosa batter consistency.
Adjust with water if needed.
Check the taste of salt.
Heat the paniyaram maker over a medium flame.
Pour half spoon of oil in every mould.
When the pan becomes hot, pour the wheat batter into every mould.
Close with the lid.
After few minutes, take off the lid.
Flip every dumpling to the other side using a long needle.
Allow to cook for two minutes.
Remove the paniyarams from the maker using the needle and collect in hotpot.
Soft, crispy and golden brown paniyarams are ready to serve hot with onion chutny. You can have them with coconut chutny, sambar or any other gravy, you opted.
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