Friday 31 March 2017

RADISH TAMARIND CURRY

Ingredients: 

Raddish one
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 12 nos peeled off and chopped
Red chilly powder one spoon
Coriander powder one tablespoon
Tamarind gooseberry size soaked in water.
Curry leaves one sprig
Cumin powder one spoon roasted 
Toor dal roasted one spoon
Fenugreek powder one pinch
Turmeric powder one spoon
Coriander leaves chopped one tablespoon
Tomato one chopped
Jaggery one piece
Asafoetida one pinch
Salt to taste
Adequate water approximately three cups.

Procedure:

Heat the frying pan or cooking vessel with sesame oil.
Pour sesame oil.
Add mustard seeds
Once it starts to splutter, add shallots, curry leaves.
Saute until the shallots turn translucent.
Add radish and tomato.
Saute for a while.
Add turmeric, chilly powder, coriander powder, cumin powder, asafoetida and fenugreek powder.
Let the flame be in simmer level.
Pour tamarind extract and adequate water.
Add salt and jaggery
Allow to cook for fifteen minutes until radish becomes soft and gravy texture.
Add coriander leaves.

Your tempting radish tamarind curry is ready to have with ghee and hot steamed rice.























  

Thursday 30 March 2017

PACHAI PATTANI PORIAL/GREEN PEAS STIR FRY

Ingredients :

Green peas 100 gms
Shallots chopped one tablespoon
Green chilly one
Curry leaves one sprig
Salt to taste
Coriander leaves chopped one tablespoon
Shredded coconut one tablespoon
Pepper powder one spoon
Turmeric half spoon
Sesame oil cold pressed two spoons
Mustard seeds one spoon 

Procedure:

Heat the frying pan with oil
Add mustard seeds to crackle
Once seeds start crackling, add shallots, green chilies and curry leaves.
Add turmeric
Saute until tge shallots turn translucent.
Add green peas and salt.
Pour 200 ml of water and close with lid.
Let the flame be in low medium.
It takes fifteen minutes to attain the softness and well cooked.
Allow to cook until the entire water absorbed.
Sprinkle pepper powder and shredded coconut.
Switch off the flame.

Green peas stir fry is ready to have.









Wednesday 29 March 2017

BAMBOO RICE IDLIES (NUTRITIONAL AND MEDICINAL)

Bamboo rice Idlis are soft and fluffy. Its taste is extremely super with chutney, sambar, idli podi, onion chutney and any other accompaniment.

How to make Bamboo rice idlis?

The method is the same as the normal idlis we make using idli rice. But these idlis are healthy and nutritional for adults who are suffering in joint pain, paralytic spasms. Hence it is used in various versions of south Indian dishes.


Ingredients:

Bamboo rice 400 gms
Kichdi chamba rice 200 gms
Idli rice 400 gms
urad dal (Jelaebi ulunthu) 200 gms
Fenugreek seeds one spoon
Castor pulses deskinned 8 nos
Adequate water
Salt to taste

Procedure:

Wash  Bamboo rice, idli rice and kichadi chamba rice and soak in water for five hours.
Soak urad dal separately with fenugreek seeds.
Grind to a coarse texture.
Collect the batter and mix the salt.
Add adequate water to make idli batter consistency.
Allow to fermenting overnight or more than seven hours.
Mix well and pour the batter over idli moulds.
Steam cook for eight minutes.
Open the lid and collect the idlis in a hot pot.

Repeat the process.

Hot, fluffy idlis are ready to relish with sambar and chutney.









Tuesday 28 March 2017

NUTTY CORN HALWA

The method of making this corn halwa is very easy and simple. This delicacy can be made in a jiffy.
Nuts add a special taste to this halwa.

Ingredients:

Corn flour 100 gm
Sugar 150 gms
Cardamom one pinch
Cashew nuts grated half cup
Almonds grated half cup
Pistachio grated half cup
Cow ghee half cup
Lime juice one spoon (optional)
Kaesari powder orange and yellow half pinch each
Water two cups


Procedure:

Mix the cornflour with adequate water and stir well.
Heat the frying pan with cornflour mix, sugar, kaesari colour powder and stir well.
Give continuous stir.
Once it gets thickened, add a quarter cup of ghee.
Heat a tempering pan with one tablespoon of ghee and fry the chopped cashews, almonds and pistachios.
Add the remaining ghee and stir away.
You can add the lime juice at this stage.
Stir constantly until the mixture becomes a lump without sticking to the pan.
Transfer the fried nuts and incorporate them into the nonsticky lump

Transfer the mass into a greased plate and wait to settle down and  cut into cubes.


Glossy texture!
Nutty flavour
Delicious!

























Sunday 26 March 2017

KOLLU THUVAYAL/HORSEGRAM THUVAIYAL

Horse gram is known by various vernacular names in the different states of India. It is termed in Hindi as Kulthi, In Tamil,  Kollu, In Telugu Ulavalu, In Kannada, Uruli, In Oriya, Kalatha, In Gujarati, Kadhi ni dal . The plant of horse gram is indigenous. They are also found in Africa, Malaysia, Australia and the West Indies.Tropic and subtropic climates are suitable for their abundant growth. 

They are widely used in medicinal reasons for treating numerous health disorders such as rheumatism, worm, Conjunctivitis and piles. They have astringent and diuretic properties.
They are believed to maintain the body heat. 
They support the loss of weight. 
They help to lower cholesterol levels.
They are said to be beneficial for treating peptic ulcer, menstrual problems, cough and cold, jaundice, flatulence and treatment of kidney stones.
They are beneficial for pregnant ladies to increase their blood count.
It is good for diabetic people.
They edible lentils are used for preparing various dishes of south India.

Here we are going to make Kollu Thuvaiyal.

Ingredients:

Horsegram 100 gms
Tamarind,  a gooseberry size.
Shallots peeled half cup
Garlic pods three nos
Curry leaves half cup
Asafoetida half pinch
Red chilies three nos
Coriander leaves optional
Cumin seeds one spoon
Coriander powder one tablespoon
Jaggery small piece
Salt to taste
Tomato medium size one
Sesame oil one tablespoon

Procedure:

Pressure cook the horse gram with adequate water (Leave four whistles.)
Set aside.
Heat the frying pan with sesame oil.
Fry shallots until translucent.
Red chilies, Curry leaves, coriander powder, cumin seeds, garlic pods, Tamarind andAsafoetida are to be added.
Fry all the ingredients in low heat.
Add tomato
Saute until tomato becomes mushy.
Add jaggery and salt.
Leave all the ingredients to cool down.

Blend all the ingredients with strained horse gram and adequate water.

Nutritious and delicious Kollu thuvaiyal is ready to have with hot steamed rice topping one spoon of cow ghee.


The perfect blend of all the ingredients makes this thuvaiyal, yummy.




















Wednesday 22 March 2017

GREEN PEAS WHEAT RAVA KITCHADI

Ingredients:

Wheat rava 200 gms
Green peas 50 gms
Shallots chopped half cup
Curry leaves one sprig
Ginger gratings one tablespoon
Garlic gratings one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Green chilies two
Mint leaves few
Tomato half
Turmeric half spoon

Procedure:

All the ingredients should be ready on the table.
Heat the pressure pan with sesame oil.
Add mustard seeds to crackle.
Followed by shallots, Green chilies, curry leaves, mint leaves and turmeric.
Saute for one minute until the shallots tur transparent.
Add ginger and garlic gratings.
Saute for a while.
Add green peas and diced tomato.
Saute for few seconds.
Add salt and one cup of water. 
Pressure cook for two whistles.
Set aside until the entire pressure releases.
Open the lid and add three cups of water amd add adequate salt.
Allow to boil.
Transfer the wheat rava and stir well.
Close the lid and pressure cook again for one whistle.
Simmer it for five seconds and switch off the flame.
Set aside to cool down.

Green peas wheat rava kitchadi is now ready to have. Raita/ coconut chutney are best accompaniments. 








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