Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Sunday 14 August 2016
MILKY MUSHROOM KUZAMBU
KADALAI BURFI/PEANUT BURFI
Saturday 13 August 2016
PAASI PARUPPU LADDUS/MOONG DAL NUTRI-BALLS
Tuesday 9 August 2016
RAVA IDLIES
Rava idlies are made in quick fix mode we are in hurry or after reachi when ng home from shopping or from temple.
It is a classic breakfast in deed..!
Rava idlies should be in soft texture and delicious. They are accompanied very well with coconut chutny, mint chutny, coriander leaves chutny or sambar or kuruma or any gravy.
Do view how to make..
Ingredients:
Left over idli batter or dosai batter two cups
Idli rava 1.5 cup
Cashews seven
Mustard seeds one spoon
Pepper seven optional
Ginger grates one spoon
Urad dal one spoon
Chenna dal deskinned one spoon
Coriander leaves half cup
Curry leaves few torned
Asafoetida one pinch
Sesame oil to temper and grease idli moulds
Salt to taste
Green chillies two chopped
Procedure:
Mix the dry roasted idli rava with leftover idli batter.
Add an adequate quantity of water.
Add one spoon of sesame oil and salt in the batter.
Heat the pan with oil.
Add Mustard seeds to crackle.
Followed by urad dal,chenna dal and cashews.
Add green chillies and ginger grates, finally curry leaves.
Saute a while and sprinkle Asafoetida.
Transfer the ingredients into the. Batter and keep aside for half an hour.
Grease the idli mould and pour the batter.
Steam them for seven minutes.
Remove from the idli mould.
Serve warm with sambar and green chutny.
Monday 8 August 2016
MANJAL KARISALANGANNY CHUTNY
Manjal karisalanganni is a amazing herb for the best treatment for jaundice, eye defects and skin problesms.
Kongu folks use each and every medicinal herb periodically in cooking and insert in the regular diet smartly
to obtain its benefits directly and prevent the diseases at the earliest.
In deed, they build the stamina and strong health in the beloved members of the family.
Manjal karisalanganni is termed as Wedelia chinnensis scientifically. It is called as Bringaraj in sanskrit.
When the leaves of manjal karisalanganni made as chutny, the medicinal ingredient is more effective in the body directly, I feel.
Let us move to our kitchen to make fresh manjal karisalanganni chutny.
Ingredients:
Manjal karisalanganni leaves two cups
Coconut grates half cup
Garlic pod one.
Fried gram one tablespoon
Tamarind one marble size
Salt to taste
Jaggery piece
Asafoetida a generous pinch
Red chillies three or two ( your option)
Shallots four
Sesame oil one tablespoon
Procedure:
Heat the wok with sesame oilocer a medium flame.
Add red chillies, chopped shallots and saute for a while.
Add manjal karisalanganni leaves and saute for few minutes until the leaves swirl.
Add tamarind, fried gram, coconut grates, jaggery and salt and asafoetida.
Keep aside to cool.
Blend all the ingredients with adequate water to get thick paste.
Transfer the chutny into a serving bowl.
Manjal karisalanganni chutny is ready. It tastes great when the one spoon of cow ghee with hot steamed rice and chutny. It goes very well with rava idlies, soft idlies and any south indian breakfasts.
Sunday 7 August 2016
SCRUMPTIOUS KOOTU
Bottlegourd medium size one
Green chillies three
Coconut grates half cup
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots few chopped
Curryleaves seven
Cut into tiny cubes.
Pressure cook the dal with half spoon of turmeric.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves and half spoon of turmeric.
Add cubes of bottle gourd and saute for few minutes.
Add cooked dal and add salt.
Allow to cook for ten minutes.
Blend coconut grates, green chillies and cumin seeds together with little water.
Transfer the blended paste into the wok.
Combine them together.
Cook for another three minutes.
Check the salt.
Thursday 4 August 2016
THIDAKKANJI/NUTRITIONAL PORRIDGE
This semi solid porridge is prepared with the equal proportions of the broken boiled rice, dry roasted whole green dal, dry roasted deskinned urad dal, any vegetable like carrot, beans, green peas, bottle gourd and ridge gourd cubes. Addition of one spoon of cuminseeds gives the mild flavour to the porridge.
Pressure cook the rice and dals with two whistles. Keep aside to cool. Cook the veggies with turmeric, salt and cumin seeds.
Mash the cooked vegetables or blend in mixer.
Add the veggies and mix with the porridge.
Add half spoon of pepper.
Check the salt. Add if needed.
Serve in cups.
It is good for the sick members of the family. It nourishes and it is easily digestable and serves as a complete diet for them. Quick and simple breakfast.. any side fish like thuvayal or spicy pickles pair up with this yummy food.
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