The video tutorials of " GLOSSY BEET GRAVY " is now live on Youtube channel!
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Wednesday 20 December 2017
Monday 18 December 2017
THE ULTIMATE EGG KUZHAMBU
Do watch the video tutorials for your kind reference.
Now live on Youtube channel" Kongu Traditional Recipes"
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Saturday 16 December 2017
AMARANTH GREENS STIR-FRY/THANDU KEERAI PORIAL
Dear Viewers!
The video tutorials of Amaranth greens Stir-fry/Thandukeerai Porial is live now on youtube channel
Kongu Traditional Recipes. Do watch for reference!
Ingredients:
Amaranth greens one fresh bundle
Shallots 3 g
Dried red chillies 3
Curry leaves 15
Groundnut oil 1 tbsp
Mustard seeds 1.2 tsp
Chana dal 1 tbsp
Salt 1/2 tsp
Turmeric 1/2 tsp
shredded coconut 3 g
Procedure
Wash the greens thoroughly in water.
Drain the water.
Chop the greens using scissors.
Heat the skillet with oil.
Add mustard seeds to splutter.
Once it starts to splutter continuously, add shallots, red chillies, chana dal and curry leaves.
Add turmeric and saute for a while until the shallots turn translucent.
Add greens/
Don't add water. the water in the washed greens is enough to cook.
Add salt and saute for 2 seconds. Now the greens volume is reduced due to heat.
Allow cooking for 8 minutes on low heat until the entire water in the greens.
Saute for a while and add shredded coconut and mix gently to combine the ingredients together.
ThandukeeraiPorial/Amaranth greens stir-fry is ready to be served
Greens Stir-fry and thick buttermilk with teamed rice taste great.
Thursday 14 December 2017
THE VERY ADDICTIVE RADISH SAMBAR VIDEO ON YOUTUBE
ATTENTION PLEASE!
A beautiful video has been published now!
The very addictive radish sambar!
Do watch!
Thanks for watching
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A beautiful video has been published now!
The very addictive radish sambar!
Do watch!
Thanks for watching
Wednesday 13 December 2017
IVY GOURD GREEN LEAVES KADAYAL
We promise ourselves to add this wonderful greens in our diet plans once in a week.
Ingredients:
Ivy gourd greens fresh
Shallots 2 g
Green chilly 1
Fresh curry leaves 15
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Salt 1/2 tsp
Tumeric 1/2 tsp
Water 25 ml
Procedure:
Wash thoroughly the green leaves in water.
In a pot, add greens chopped using scissors, shallots, green chilly, curry leaves, turmeric, cumin, salt and water.
Set on the heat and cover.
Let them cooked on, medium heat for 5 minutes. I always prefer low heat. It should be allowed to cook on low heat for 10 minutes.
Set aside for five minutes.
Blend to a coarse paste.
Temper mustard seeds and curry leaves in hot oil.
Transfer the tempered contents to the greens paste.
Mix gently using a spoon.
Serve hot with fresh cow ghee and hot steamed rice.
Give a try!
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Tuesday 12 December 2017
LADY'S FINGERS COCONUT STEW
A Refreshing Stew to lighten up any meal!
Cooking Time: 20 minutes
Yields: two servings
Ingredients:
Lady's fingers 4 g chopped as chunks 2-3 cm long
Shallots or onion chopped 2 g
Green Chillies 2 slit longitudinally
Curry leaves 20
Garlic Cloves 4 pcs
Cumin seeds one tbsp
Shredded coconut 3 g
Fennel seeds 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cloves 3-4 optional
Turmeric 1/2 tsp
Salt 1 tsp
Coriander leaves 2 g chopped
Tomatoes chopped 4 pcs
Water needed 300 ml
Procedure:
Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture.
Set aside.
Heat the frying pan with oil. (medium heat)
Add mustard seeds
Once it starts crackling, add fennel seeds and cloves to fry.
Add shallots, curry leaves and green chillies.
Add turmeric. Saute until the shallots turn translucent.
Add Veggie chunks and saute on low flame. (for 2 minutes)
Add tomatoes
Saute for a few seconds.
Transfer the coarsely ground contents.
Add 300 ml water to adjust the consistency.
Add salt.
Allow bubbling until the veggies get softness.
Garnish with coriander leaves chopped
Ready.
Turn off the heat.
Serve hot with hot steamed rice!
This is an authentic Kongu Cuisine
All the recipes are easy to make!
Quick fix methods
So delicious, you crave for sure!
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Monday 11 December 2017
AROMATIC CORIANDER RASAM
New video on youtube!
A staple Rasam in our household!
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DO try!
Regards,
Mrs. Sulo Sundar
Sunday 10 December 2017
RAW BANANA STIR-FRY VIDEO TUTORIALS
Dear Viewers!
The latest upload of video tutorials of RAW BANANA STIR-FRY/PORIAL AT YOUTUBE channel
"Kongu Traditional Recipes"
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Saturday 9 December 2017
YUMMY CARROT STIR-FRY/PORIAL
Video tutorials of YUMMY CARROT STIR-FRY/PORIAL is online on Youtube channel: KOngu Traditional Recipes"
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LADY'S FINGERS FRITTERS/BAJJIES
Dear Viewers!
This is an interesting twist in making fritters using lady's fingers/Okra/vendaikkai
It is tested and presented here.
Yield: 3 servings as an evening snack with tea or coffee.
Ingredients:
Raw rice flour 20 g
Besan flour 100 g
Oil to fry 300 ml
Lady's fingers 6 nos(Fresh and young)
Red chilly powder 1/2 tsp
Hing or asafoetida one pinch or 1/4 Tsp
Salt 1/2 Tsp
Cooking Soda 1/4 Tsp
Water as required 250 ml
Ajwain seeds for an easy digestion and taste
Procedure:
Mix the raw rice flour, besan flour, salt, red chilly powder, cooking soda and hing in a dry bowl.
Mix well using a spoon.
Add water and make bajji batter consistency.
Add ajwain and mix well.
Chop the lady's fingers lengthwise into two chunks after cutting the two ends.
Heat the oil to deep-frying temperature.
Now dip the lady's finger chunk into the batter and drop gently in the oil.
Make four fritters per batch repeating the same.
Allow to deep-fry until the fritters fried evenly.
Drain the excess oil from fritters.
Collect them on tissue papers to absorb the excess oil,
Repeat the process to exhaust the remaining batter.
Now the delicious fritters/bajjies are ready to enjoy with hot tea!
Do refer the video tutorials:
This is an interesting twist in making fritters using lady's fingers/Okra/vendaikkai
It is tested and presented here.
Yield: 3 servings as an evening snack with tea or coffee.
Ingredients:
Raw rice flour 20 g
Besan flour 100 g
Oil to fry 300 ml
Lady's fingers 6 nos(Fresh and young)
Red chilly powder 1/2 tsp
Hing or asafoetida one pinch or 1/4 Tsp
Salt 1/2 Tsp
Cooking Soda 1/4 Tsp
Water as required 250 ml
Ajwain seeds for an easy digestion and taste
Procedure:
Mix the raw rice flour, besan flour, salt, red chilly powder, cooking soda and hing in a dry bowl.
Mix well using a spoon.
Add water and make bajji batter consistency.
Add ajwain and mix well.
Chop the lady's fingers lengthwise into two chunks after cutting the two ends.
Heat the oil to deep-frying temperature.
Now dip the lady's finger chunk into the batter and drop gently in the oil.
Make four fritters per batch repeating the same.
Allow to deep-fry until the fritters fried evenly.
Drain the excess oil from fritters.
Collect them on tissue papers to absorb the excess oil,
Repeat the process to exhaust the remaining batter.
Now the delicious fritters/bajjies are ready to enjoy with hot tea!
Do refer the video tutorials:
Friday 8 December 2017
WINTER FRIENDLY MASAL MILK
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Welcome to our Youtube channel " Kongu Traditional Recipes "
The video tutorials of "WINTER FRIENDLY MASAL MILK" is now playing on youtube channel!
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