KONGU'S EXCLUSIVE RAZGULLAS

Dearest Viewers..!

I am here again to share the recipe of Kongu's special razgullas with you. 

As you plunged your spoon into the delicate and spongy balls and stuffed your mouth with a piece of this nectareous sweet, I am sure that you will be transported to heaven . The  pleasing of the taste buds will be truly divine. 

Give it a try and give me your feed back.

Ingredients:

for making cow milk cheese:

8 Cups of full fat Country Cow milk

Two tablespoon of fresh squeezed lemon juice.

Cashews ten nos soaked and blend them into a fine paste.

Rock candy one tablespoon

For making Razgullas:

Fresh milk cheese (recipe provided here)

Two tablespoons of cashew paste (soak 10 cashews for half an hour and blend them into fine paste.)

Sugar 750 gms

Seven cups of water to make the syrup

Cardamom crushed two nos   ( optional)

Procedure:

Bring to boil the country cow milk in a large vessel.

When the milk is boiling, add the filtered two tablespoons of lemon juice.

Stir for a couple of minutes over a medium flame.

Notice the milk is turned into while lumps and whey.

Wait for another two minutes.

Transfer the boiling contents into a cotton cloth and wash the cotton cloth closed all the sides in the running water for five minutes. so that the tanginess of lemon is washed out. Hang for a half an hour to strain out the whey completely and leave the cheese in the cloth. ( Refer the image tutorials).

Remove the cheese (hereafter we call it as cheese..) from the cloth and place it in a dry bowl.

Knead for five to six minutes with two tablespoons of cashews paste.

Split the cheese into 30 to 35 portions and roll out in your palm with the two or three rock candies inside each ball.

Set aside.

Bring to boil the sugar with water.

Allow to boil for half an hour until the mixture gets sticky when you check with your fingers.

This is the right time to dropthe balls into the boiling sugar syrup without splashing one by one.

Let the balls be cooked in the syrup for twenty-five minutes.

You will observe the sugar syrup thickens to a certain level.

Switch off the flame and take out the vessel.

Set aside to warm temperature.

Transfer the balls with syrup in a serving bowl.

Leave them in the refrigerator for an hour to chill.

You can serve the rasgullas in warm or chilled. 

Now this is your time to taste the lip-smacking razgullas.!!!!!.

See you again..!

:-)

APPLE KAESARI

Apple kaesari is a simple and easy delicacy that every newbeginner can make this apple fruit rava kaesari. this is a wonderful twist to the Rava kaesari. The procedure is the very same and the only addition is the fresh, shredded apple fruit.

We can substitute any fruit instead of apple and make different fruit kaesari desserts. You will enjoy the exact fruit flavor and taste blended with Rava kaesari.

Let us move to make the apple kaesari..

Ingredients:

Apple one Peeled off and shredded one cup

Rava/semolina one cup

Cow Ghee five tablespoons

Almond flakes one tablespoon

Cardamom three pods crushed 

Sugar one cup

Procedure:

Peel, core and shred the apple.

Roast rava in one tablespoon of ghee into the creamy yellow texture for a couple of minutes in a low flame.

Care should be taken while roasting rava without burning.

In another wok, add three cups of water with one spoon of ghee. (for avoiding lumps when rava added.)

Add yellow food colour just one pinch.

Allow to boil.

Add rava little by little, while keep on stirring.

Once the rava cooked, add the sugar.

Keep stirring continuously in medium flame.

The mixture combines together in a few minutes.

Add shredded apple and mix well in low flame.

Add ghee and stir again.

Add another spoon of ghee.

The mixture will start leaving the sides of the wok non sticky.

Add another tablespoon of ghee, almond flakes (roasted)

Crush the cardamom seeds and sprinkle over the kaesari.

Switch off the flame.

Serve warm.

In every spoon, there is of all the flavours of ghee, cardamom,apple and sweetness and fine grainy texture .

A perfect blend of all the ingredients in the base of cow ghee will take you to the Extraordinary level.:-)

KARISALANGANNI CURRY MASAL KUZAHAMBU

Karisalanganni curry masal kuzhambu is a perfect accompaniment to rice, idlies, dosais, panyarams, roti, chappathies, poories, idiyappam, etc. It is so delicious and highly nutritious. We already learnt about the medicinal and nutritious properties of Karisalanganni greens in previous posting of Karisalanganni paruppu kootu, We use the sauteed karisalangannai leaves in this curry also.

how to make this tasteful curry?

Ingredients:

Karisalanganni leaves two cups

coconut grated half cup

shallots half cup

red chilly powder one spoon

garlic pod one

coriander powder one tablespoon

pepper powder one spoon

cumin seeds powder one spoon

fried gram one tablespoon

Curry leaves 10

Cilantro leaves finely chopped half cup

Salt to taste

Tomato one finely chopped

Sesame oil two tablespoon

Asafoetida one pinch

Fenugreek powder one generous pinch

Turmeric powder one spoon

Mustard seeds sone spoon

Procedure:

Roast the karisalanganni leaves, curry leaves four, for a few minutes with one spoon of oil.

Add shallots and saute for a couple of minutes until the shallots turn translucent.

Add red chilly powder, coriander powder, cumin powder, turmeric, garlic, fenugreek powder.

Saute in a low flame.

Add tomato and saute for a while.

followed by the coconut grates and fried gram.

Saute again and switch off the flame.

Keep aside to cool down.

Blend the ingredients into a fine paste.

Heat the sesame oil in a wok over a medium flame.

Add mustard seeds to splutter.

Then, shallots, curry leaves, and one red chilly split have to be added

Sprinkle asafoetida.

Transfer the blended masala mixture into the wok.

Allow to boil and become gravy texture.

Super combination for south indian main dishes..

Try it out..!!

KARISALANGANNI PASIPARUPPU CURRY/KOOTU

White karisalanganni is termed as Eclipta Prostata in Botanical world. There are two important varieties of this species which are grown in marshy areas of Tamilnadu during the rainy season. The nutritional values and medicinal properties of this herb are highly admired  and used by the people.

One is having white flowers and another species consists of yellow flowers. Even the leaves are also different. 

You can purchase these greens in the market. Nowadays people are learnt about the medicinal values of the greens and herbs and they begin to use them in culinary part of their life. They feed their kids and parents by cooking in their home.

This herb is familiar for the treatment of jaundice. The herb rejuvenates the liver and improves the secretion of bile.

Another important property is the protection of eyes from night blindness and other eye related problems.

It is good for skin, eyes, teeth and hair. 

It heals the ulcer. 

Regular intake of these leaves of karisalanganni strengthen the inner organs.

It prevents grey hair and promotes the abundant, black and shiny hair. It is a natural hair tonic.

In Tamilnadu, the Karisalanganni or all greens are cooked with lentils. We are also going to make kootu with moong dal and karisalanganni greens.

Ingredients:

Moong dal 200 gms cooked with one spoon of turmeric and castor oil three drops.

Karisalanganni green leaves three cups washed and chopped using scissor

Shallots one cup

Green chillies two

Curry leaves six nos

Tomato half finely chopped

Cumin seeds one spoon

Sesame oil one tablespoon

ghee one tablespoon

Mustard seeds one spoon

Turmeric one spoon

Salt to taste

Procedure:

Heat the wok with sesame oil.

Add mustard seeds to crackle.

Add shallots, green chillies and curry leaves 

Saute them for a minute till the shallots turn translucent.

Add turmeric.

Saute again.

Add tomato dices and the karisalanganni leaves and saute for a few minutes until the leaves  get swirled and cooked.

Transfer the cooked moong dal and add salt.

Add little water to adjust the consistency.

Allow to blend and cook both the dal and greens.

Heat the tempering pan with ghee.

Rub the cumin seeds using your palms and add them in ghee.

Switch off the flame and transfer the fried ingredient into the green dal mixture.

Yummy karisalanganni kootu is ready.

This kootu can be served with hot steamed  rice.

Happy cooking and happy serving..

KOZHIMUTTAI PANIYARAMS/EGG DUMPLINGS

Eggs have been a staple part of our diet across the world from ancient times onwards as the ancestors discovered that the eggs as a safest and nutritious form of food. Eggs themselves prove that they are unique and loved by all because they are the powerhouse of high profile nutrients in their tiny oval shaped package. There are two parts namely the albumen and the yolk. The yolk is suspended in the liquid of albumen and contains 80 % of the nutrients and almost all the fats. The albumen contains water compounds and protein. It contains significantly the vitamins A, B complex, vitamin D, E. phosphorous, zinc and calcium. The key organic compounds in the egg, highlighted are the omega 3 compounds, high profiled protein and antioxidants.

Most of the scientific studies have shown that the eggs support in preventing stroke, heart attack and other cardiovascular diseases as they contain good cholesterol (HDL CHOLESTEROL) which improve heart health.

It prevents cataract to a certain extent.

It is recommended that the organic eggs are to be consumed. It may be costly but it is worth and beneficial to our health.

We are going to make country eggs paniyarams right now..

Ingredients:

Fresh Country eggs five

Bellary onion one finely chopped half cup

Coriander leaves finely chopped half cup

Baby curry leaves finely chopped half cup

Pepper powder one spoon

Salt to taste

Green chillies three optional

Procedure:

Check the genuine eggs by placing the eggs in the water. A fresh egg will sink in water while the stale egg will float in the water. Choose eggs from organically raised chicken. It is advisable to check the eggs visually whether they are having cracks or oozing out in the box during purchase. The selected organic eggs must be stored in the refrigerator up to one month.

Wash the eggs well.

Break the eggs using a spoon into two parts.

Pour the yolk and albumen in a dry bowl.

Add required salt.

Whisk well by a spoon

Add onions, green chillies, coriander leaves and curry leaves.

Whisk again for a couple of minutes.

Heat the paniyaram pan with half spoon of ghee or sesame oil in each slit.

Pour the whisked egg mixture into an each slit and cover with the lid.

Allow o cook for a minute.

Flip the other side of the panyarams with the needle.

Take the cooked paniyarams away from the pan and collect in a serving bowl.

Sprinkle salt and pepper, if you opted

Enjoy..Kids will love them to eat more.

 

PALAK KEERAI POORIAL/PALAK STIR FRY

PALAK KEERAI OR SPINACH is packed with rich vitamin A that reduces the risk of eye related problems. It  also regulates the blood pressure since it contains potassium and sodium. The amount of folate contains in palak or spinach or pasalai regulates  hypertension, relax the blood vessels and induce the prompt blood flow.

The spinach proteins are controlling the cholesterol levels and fat deposits thereby render a great support in preventing stroke and heart attacks. The magnesium contained in the spinach is reducing and controlling the blood sugar levels and it is a  good source for diabetic people.

The minerals such as manganese, magnesium, zinc and phosphorous in spinach help in strengthening  the bones and prevent the risk of osteoporosis and strengthen the bones. It contains vitamin K also.

It is good for pregnant women since it contains folate to a considerable extent. It builds red blood cells and good for growing fetus by developing a  new nervous system.

It fights against free radicals and prevents the risk of all types of cancer by 34 % 

In conclusion, the regular consumption of the spinach is recommended to the health and immune system of our body.

PALAK KEERAI PORIAL;

Ingredients:

Palak keerai two bunch

Shallots chopped one cup

Curry leaves one sprig

Green chilies three

Sesame oil one tablespoon

Turmeric one spoon

Mustard seeds one spoon
urad dal and channa dal mixed one spoon

Cumin seeds (dry roasted powder one spoon

Salt to taste

Coconut grates one cup

Procedure:

Clean the  palak/spinach by washing several times to remove the mud.

Chop them using a scissor.

Peel off the shallots and chop them into fine pieces

Heat the wok with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add shallots, green chillies, curry leaves, dals and turmeric.

Saute them for a couple of minutes.

Add the chopped spinach and wait for a minute.

Let the greens be swirled and cooked

Add salt and mix well.

No need of addition of water. The water absorbed in the leaves is sufficient for cooking.

Saute them until the entire water absorbed.

Add coconut grates and mix well so as to combine the greens and grates together.

Your nutritious palak keerai porial is ready to serve with ghee and hot steamed rice. 

Enjoy its rich taste.

You will name this side dish as an appetizing star..!!!!