Dear Viewers!
Do find the video tutorial " Long Pepper Rasam" is now playing on Youtube channel!
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Tuesday 21 November 2017
WHITE RAVA UPMA VIDEO ON YOUTUBE CHANNEL
Dear Viewers!
Do take a look on video tutorials " WHITE RAVA UPMA"
Monday 20 November 2017
DAL-VEG KOOTU
The video tutorials of Dal-Veg Kootu is now playing on Youtube channel.
Do subscribe the channel
The link is below.
Dear Viewers!
Sunday 19 November 2017
LADY'S FINGER SAMBAR/VENDIKKAI SAMBAR Video Tutorials
Dear Viewers!
Do find the video tutorials of Vendaikkai Sambar/Lady's Finger Sambar, our traditional version!
Don't forget to subscribe our channel!
Saturday 18 November 2017
Friday 17 November 2017
CLASSIC RAVA KAESAR
Edited and published the video tutorials "CLASSIC RAVA KAESARI"!! online on youtube channel!
Wednesday 15 November 2017
GINGER MILKY MUSHROOMS STIR FRY
Now playing on Youtube!
Take a look at Ginger Milky Mushrooms Stir-fry!
Take a look at Ginger Milky Mushrooms Stir-fry!
Tuesday 14 November 2017
INCREDIBLE PINEAPPLE RASAM
This Rasam plays an important role in feasts of the wedding and other family-related celebrations.
The same procedure is followed in making various versions. Check out the video tutorials of Incredible Pineapple Rasam now playing online!
Welcome your feedback
Do subscribe our channel for updates!
The same procedure is followed in making various versions. Check out the video tutorials of Incredible Pineapple Rasam now playing online!
Welcome your feedback
Sunday 12 November 2017
GREEN GRAM+ RIDGE GOURD KOOTU VIDEO TUTORIALS
Dear Viewers!
Happy to tell you that the video tutorials of Green gram + Ridge gourd kootu is now playing in Youtube!
Welcome your Feedback!!
Thank you!
Welcome your Feedback!!
Thank you!
Saturday 11 November 2017
BRINJAL TAMARIND GRAVY/ YENNAIKATHIRIKKAI KUZHAMBU
Watch youtube! Brinjal tamarind gravy video is playing now!
Friday 10 November 2017
PANNAIKKEERAI KADAYAL/LIVE GREEN GRAVY-VIDEO TUTORIALS
Posted the video tutorials about PANNAIKEERAI KADAYAL/LIVE GREEN GRAVY IN YOUTUBE CHANNEL.
Now palying!
Do watch and Subscribe our channel for updates!
Thursday 9 November 2017
Wednesday 8 November 2017
BUTTERMILK GRAVY/MORE KUZHAMBU -Video Tutorials
Do find the video tutorials of More Kuzhambu/Buttermilk gravy posted today!
Tuesday 7 November 2017
KONGU SPECIAL HERBAL RASAM/SOUP
What is this Kongu special Herbal soup, you ask?
Dear Friends!
It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.
This is termed as Thazhai Rasam by our Village people.
This Rasam/Soup has the following medicinal herbs and spices in our kitchen:
Climbing Brinjal/ Thuthvalai greens
White Gulmohar/Perungonrai/Vadhanarayanan tree leaves
Neem /Vaeppilai
Basil leaves/Thulasi
Pointed gourd/Musumusukkai greens+
Kedrostis /Appakkovai greens one cup
Ballon wine young leaves/mudakkathan greens
Turmeric
Coriander seeds,
Cumin seeds
Pepper
Tomato
Tamarind
Horsegram
Curry leaves
Shallots
Garlic
Asafoetida
Red chillies
Salt
Jaggery optional
Sesame oil two tablespoons
and hence it has the potency to
reduce fever
boost antioxidants
make tummy comfort
reduce joint pains due to fever.
relief to cold,
treat a sore throat
It takes about half an hour to make and it tastes like the most wonderful soup for the winter.
Preparation Time: 10 minutes
Cook Time 20 minutes
yields 6 servings
Ingredients:
Sesame oil two tablespoons
Shallots 20 pcs
Red chillies two
10 cloves garlic
tamarind small pcs
Jaggery three pcs
Coriander leaves few finely chopped
Cumin seeds 1 tsp
Coriander seeds one tablespoon (optional)
Pepper one tablespoon
Asafoetida one pinch
young leaves of neem 10 nos
young leaves of vadha narayana tree 10 nos
young leaves of climbing brinjal a fistful
young leaves of musumusukkai+
young leaves of appakkovai creeper
young leaves of basil a fistful
Balloon wine/mudakkathaan young leaves 10 nos
Ginger one pc grated (Optional)
Turmeric one spoon
Horsegram one tablespoon
Toor Dal one cup cooked
Curry leaves a fistful
Salt to taste
Procedure:
Wash and rinse the green leaves
Heat one tablespoon oil and saute all the greens to subside
Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water into a coarse paste
Blend the greens with half a cup of water to a fine paste.
Pressure cook dal with turmeric and castor oil two drops.
Pound the shallots in a mortar and pestle.
Heat the skillet with another tablespoon of oil
Add mustard seeds to splutter
Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent.
Add turmeric and asafoetida.
simmer
In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water.
Add salt and jaggery.
Allow boiling for five minutes.
Garnish with coriander.
Now this fantastic fragrant Rasam is ready.
You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages.
Heat the skillet wwith one tablespoon
Dear Friends!
It is our Lifestyle. This is the gem of our Kongu cuisine. It is a like to enjoy healthy rasam. Yes, it is a perfect fit for our tummy.
This Rasam/Soup has the following medicinal herbs and spices in our kitchen:
Climbing Brinjal/ Thuthvalai greens
White Gulmohar/Perungonrai/Vadhanarayanan tree leaves
Neem /Vaeppilai
Basil leaves/Thulasi
Pointed gourd/Musumusukkai greens+
Kedrostis /Appakkovai greens one cup
Ballon wine young leaves/mudakkathan greens
Turmeric
Coriander seeds,
Cumin seeds
Pepper
Tomato
Tamarind
Horsegram
Curry leaves
Shallots
Garlic
Asafoetida
Red chillies
Salt
Jaggery optional
Sesame oil two tablespoons
and hence it has the potency to
reduce fever
boost antioxidants
make tummy comfort
reduce joint pains due to fever.
relief to cold,
treat a sore throat
It takes about half an hour to make and it tastes like the most wonderful soup for the winter.
Preparation Time: 10 minutes
Cook Time 20 minutes
yields 6 servings
Ingredients:
Sesame oil two tablespoons
Shallots 20 pcs
Red chillies two
10 cloves garlic
tamarind small pcs
Jaggery three pcs
Coriander leaves few finely chopped
Cumin seeds 1 tsp
Coriander seeds one tablespoon (optional)
Pepper one tablespoon
Asafoetida one pinch
young leaves of neem 10 nos
young leaves of vadha narayana tree 10 nos
young leaves of climbing brinjal a fistful
young leaves of musumusukkai+
young leaves of appakkovai creeper
young leaves of basil a fistful
Balloon wine/mudakkathaan young leaves 10 nos
Ginger one pc grated (Optional)
Turmeric one spoon
Horsegram one tablespoon
Toor Dal one cup cooked
Curry leaves a fistful
Salt to taste
Procedure:
Wash and rinse the green leaves
Heat one tablespoon oil and saute all the greens to subside
Blend the coriander seeds, cumin seeds, ginger, half red chilly, pepper, garlic, tamarind, tomato with half a cup of water into a coarse paste
Blend the greens with half a cup of water to a fine paste.
Pressure cook dal with turmeric and castor oil two drops.
Pound the shallots in a mortar and pestle.
Heat the skillet with another tablespoon of oil
Add mustard seeds to splutter
Add red chillies. crushed shallots, curry leaves and saute until the shallots turn translucent.
Add turmeric and asafoetida.
simmer
In a soup pot, mix the blended pastes, pressure cooked dal and five cups of water. Mix everything well. Now transfer all the contents to the skillet.If you want to thin it out, add another cup of water.
Add salt and jaggery.
Allow boiling for five minutes.
Garnish with coriander.
Now this fantastic fragrant Rasam is ready.
You can have this rasam as soup or with hot steamed rice. It tastes great and soothing. This rasam is very familiar with our villages.
Heat the skillet wwith one tablespoon
Friday 3 November 2017
KONGU COCONUT CHUTNEY VIDEO TUTORIALS
This chutney is one of the delicious variations using the fresh coconut gratings and flavoured with coriander greens added.
Do watch this video and welcome your feedback!
VENDAIKKAI PULI KUZHAMBU VIDEO TUTORIALS
Visit my youtube channel to watch this video!
Thursday 2 November 2017
IDLI SAMBAR
This is a simple variation of sambar to pair with idlis.
This is a Kids' friendly recipe.
Ingredients:
Masoor dal 100 g
Peanut oil one tablespoon
Mustard seeds 1 tsp
Onion one tsp chopped
Curry leaves 10
Red chillies 2
Cilantro leaves optional
Turmeric 1 tsp
Shredded coconut 4 tsp
4 cups water
Castor oil 2 drops
Salt one tsp
Hing one pinch
Tomatoes diced 2
Procedure:
Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat.
Add turmeric and castor oil.
It takes 20 minutes to cook.
Keep aside.
Heat the skillet with oil.
add mustard seeds to splutter.
Once they start to splutter, add onion, curry leaves and red chillies.
Add asafoetida and tomatoes.
Saute for few seconds until the tomato dices mashed.
Add cooked dal contents and salt.
Add another one cup of water to adjust the consistency.
Garnish with cilantro leaves.
Allow boiling for another two seconds.
Remove from the heat and transfer the sambar to the serving bowl.
Serve with idlis! Enjoy!
Do subscribe and follow my youtube channel!
This is a Kids' friendly recipe.
Ingredients:
Masoor dal 100 g
Peanut oil one tablespoon
Mustard seeds 1 tsp
Onion one tsp chopped
Curry leaves 10
Red chillies 2
Cilantro leaves optional
Turmeric 1 tsp
Shredded coconut 4 tsp
4 cups water
Castor oil 2 drops
Salt one tsp
Hing one pinch
Tomatoes diced 2
Procedure:
Wash and rinse the masoor dal and add three cups of water and allow boiling on medium heat.
Add turmeric and castor oil.
It takes 20 minutes to cook.
Keep aside.
Heat the skillet with oil.
add mustard seeds to splutter.
Once they start to splutter, add onion, curry leaves and red chillies.
Add asafoetida and tomatoes.
Saute for few seconds until the tomato dices mashed.
Add cooked dal contents and salt.
Add another one cup of water to adjust the consistency.
Garnish with cilantro leaves.
Allow boiling for another two seconds.
Remove from the heat and transfer the sambar to the serving bowl.
Do subscribe and follow my youtube channel!
Wednesday 1 November 2017
TURKEY BERRY TAMARIND GRAVY/VATHAL KUZHAMBU
Vathal kuzhambu is a traditional and loved by all. Try it out. It is very easy to prepare and quick fix.
Moreover the Turkey berry is good for health.
SNAKEGOURD CRISPY RINGS
Snake gourd crispy rings are different variation of making Bajji. Try out!
Refer my youtube video for further details and visual tutorials.
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