PEPPER RASAM/MILAGU RASAM

Pepper rasam is so easy to make and it is very soothing and healthy for the persons affected by severe cold and cough. It is a good home remedy to render support to the sufferers of cold. 

During the winter season, this rasam makes comfortability in the digestive system and the respiratory system. Why don't you comfort yourself to fend off a cold day with a hot cup of pepper rasam?

Ingredients

 

Pressure cooked dal one cup

Turmeric one spoon

Roasted pepper powder one spoon

Coriander leaves finely chopped half cup

Sesame oil one tablespoon

Mustard seeds one spoon

Asafoetida one pinch

Curry leaves one sprig

Red chilly one

Tamarind extract  two cups

Jaggery one small piece

Salt to taste

Procedure:

Mash the cooked dal with two cups of water.

Add coriander leaves to the dal mixture and stir well to infuse the fine aroma of coriander leaves.

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

Add mustard seeds to pop up

Add red chillies (slit) and curry leaves

Switch off the flame to avoid burning.

Add a generous pinch of asafoetida.

Add half spoon of turmeric.

Now switch on the flame and add tamarind extract.

Add jaggery and salt.

Allow to boil for some time.

Add the dal mixture and check the salt and taste.

Adjust the salt.

Add one spoon of roasted pepper powder and allow to start boil over the sides of the pan.

Switch off the flame.

An aromatic, hot rasam is ready to have with hot steamed rice. You can have it as a soup.

A perfect drink for monsoon and winter days.

THIRATTUPAL/PALKOVA/MILK SWEET

This milk dessert is popular in Tamil Nadu. 

Ingredients:

Fresh cow milk two lit.

Sugar 150 gms

Cardamom five pods.

Procedure:

In a pressure cooker (5 lit capacity), bring to boil the fresh cow milk.

Simmer the flame to avoid overflow. and burning at the bottom.

The milk should be condensed in low flame, for three hours.

Keep on stirring in between.

After three hours. notice the condensed milk up to 50 % of the cooker.

Add sugar .

Let it boil for another fifteen minutes in a simmer level of flame.

You can carry out other household works in the kitchen but keep an eye on the boiling milk.

Another point is that the milk now turns light brown in color.

Transfer the boiling milk to the big pan and bring to boil.

This avoids burning around the cooker and the burning smell infused into the milk.

The condensed milk is now rolling into solidification.

Now Crush the cardamom seeds and add to the milk.

Give a quick stir and switch off the flame.

Allow to cool.

Transfer into any packing container.

This is a traditional sweet We always crave for. 

LEMON SANTHAGAI/LEMON RICE STRINGHOPPERS

This is an another variant of santhagai recipes.

Very easy to cook. no onion. made with  few ingredients.

Let's proceed to make this quick fix lemon santhagai.

Do note that I am using boiled rice string hoppers to tweak methods of yummy dishes.

Ingredients:

Boiled rice santhagai plain three cups

Lemon one

Cilantro leaves one cup chopped

Curry leaves one sprig

Red chillies two

Mustard seeds one spoon

Urad dal one spoon

Asafoetida one pinch

Sesame oil one tablespoon plus one spoon

Procedure:

to make santhagai:

Soak boiled rice for three hours and grind with salt required and adequate water.

The batter is little bit thinner to the. idli consistency

Pour the batter in idli slots and steam them for seven minutes.

Squeeze the idlies filled in santhagai press.

collect the string hoppers in a dry bowl.

Loosen santhagai by mixing lemon juice and one spoon of sesame oil into short bits.

Heat the frying pan with sesame oil.

Add mustard seeds to crackle.

Add urad dal, red chillies and curry leaves.

Add asafoetida.

Simmer the flame.

Add turmeric and give a quick stir.

Transfer the santhagai and stir again.

Give a stir to infuse all the ingredients.

You can switch off the flame.

Check the salt. if needed sprinkle powder salt.

Add cilantro leaves and mix gently.

Traditional and yummy santhagai. may be tweaked with varying ingredients of your own way. That's all. You will become a wonder chef!

BROKEN WHEAT SAMBAR MEAL/ONE POT WHEAT SAMBAR MEAL

Studies reveal the nutritious value of wheat to be extremely important to our healthy living. It lowers blood cholesterol and regulates blood glucose levels in diabetic people. If you wish to get the maximum nutrient value of wheat, it is better to choose whole wheat grains or broken wheat rather than refined flours. If you buy and use the whole wheat or broken wheat, you are assured of all nutrients of the germ, endosperm as well as the bran. The nutrients packed with whole wheat/broken wheat are vitamin B complex, vitamin E, folic acid and minerals like manganese, magnesium and zinc.  

Wheat thereby assures a healthy meal. It is rich in fiber. 

It controls obesity, especially in women.

It improves body metabolism.

Prevents gall-stones.

It promotes women's gastrointestinal health.

Protective against Breast cancer.

It prevents childhood Asthma.

It treats coronary diseases.

It supports cardiovascular system in postmenopausal women. 

It is a great source of energy with low glycemic index.

Rich source of vitamin B1 and B2.

Broken wheat can be cooked just like rice and as so many variety rice.So it is replaced the rice.

Be it with curd or dal or gravy it is an enjoyable delicious meal to us.

There are many recipes with broken wheat. I am posting one of them here. 

How to prepare one pot meal of Sambar broken wheat meal?

Ingredients:

Broken wheat 200 gms

Toor dal 75 gms

Sesame oil one tablespoon

Bellary onion one chopped

Turmeric one spoon

Sambar powder one tablespoon

Curry leaves one sprig

Asafoetida one pinch

Mustard seeds one spoon

Radish discs (Peeled off and cut)

Tomato medium size or hybrid tomato of your choice.

Tamarind extract one cup

Salt to taste

Cilantro leaves one cup

Procedure:

Heat the pressure cooker (5 lit) and pour sesame oil over a medium flame.

Add mustard seeds to splutter

Add shallot or Bellary onion, curry leaves and turmeric and saute till the onion turn translucent.

Add radish discs and tomato dices

Saute well.

Add sambar powder and asafoetida.

Pour the tamarind extract.

Add little cube of jaggery( Optional)

Allow to boil for a few minutes.

Meanwhile Wash the broken wheat and Toor dal two times and add adequate water( Four cups of water)

Transfer the wheat and dal mix with water to the boiling tamarind extract.

Add salt.

Allow to boil for five minutes.

Close the lid and place the weight.

Allow three whistles and simmer the flame.

Allow one more whistle in a simmer level.

Switch off the flame.

Keep aside to cool.

Open the lid. Toss two spoons of cow ghee or sesame oil as per your choice. Give a gentle stir. 

Serve hot. Enjoy more. Acquire slim beauty and strength.

:)

KALAAN SANTHAGAI/MUSHROOM RICE STRING HOPPERS

Let us view how to  make mushroom string hoppers/kalam santhagai.

Ingredients:

Santhagai  500 gms

Bellary onion one finely chopped

Green chilly one

Curry leaves one sprog

Mint leaves half cup

coriander leaves finely chopped half a cup

Button mushroom 250 gms washed. cleaned and chopped

Lemon half

Mustard seeds one spoon

Sesame oil one tablespoon

Pepper powder one spoon

Cinnamon one

Cloves three

Ginger gratings one spoon

Turmeric half spoon

Red chilly powder one spoon

Salt to taste

Procedure:

Mix lemon juice and one spoon of sesame oil with steamed rice string hoppers well. Santhagai becomes soft, non-sticky and shortened. Set aside.

Heat the frying pan with sesame oil.

Add mustard seeds to splutter

Add onion, green chilly, curry leaves and ginger grates.

Saute for a few minutes till the onion turn transparent.

Add cinnamon and cloves.

Add red chilly powder and turmeric.

Add chopped mushrooms and saute for five minutes adding salt.

Once mushroom cooked (don't add water), add string hoppers.

Switch off the flame.

Saute and incorporate all the ingredients together.

Sprinkle pepper powder, coriander leaves and mint leaves.

Mushroom santhagai is ready to have.