Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Wednesday 15 May 2019
Thursday 2 May 2019
Wednesday 24 April 2019
Saturday 20 April 2019
Sunday 7 April 2019
Friday 22 March 2019
FENUGREEK OOTHAPPAM
Preparation Time 8 hours
Cooking Time: 10 minutes
Yield: 6 servings.
Ingredients:
Idli Rice 300 g
Whole Urad Dal 50 g
Fenugreek seeds 25 g
Water 400 ml to soak
Groundnut Oil 20 ml to drizzle.
Procedure:
Wash the Rice, dal and fenugreek seeds thoroughly
Soak the rice, urad dal and fenugreek seeds together in 400 ml water for 6 hours
Grind to a smooth batter.
Transfer the batter to a large bowl and cover it.
Set aside to ferment for 8 hours or overnight.
The batter is ready.
Heat the nonstick pan over a medium flame.
Pour the batter and spread the batter in a circular motion.
Drizzle1 tsp groundnut oil along the sides.
Cover and allow cooking for 2 seconds.
Flip over it.
Collect them in a serving plate.
Venthaya Oothappam is ready to have with Chutney or sambar of your choice.
INCREDIBLE CORIANDER GREENS CHUTNEY
How to make this flavourful coriander greens chutney?
Preparation Time 10 minutes
Yield: 2 servings
Ingredients :
Fresh Coriander greens (Country) one bunch
Fried gram 25 g
Tamarind, one marble size
Cane sugar 1 Tsp
Salt1/2 tsp
Asafoetida 1/2 pinch
Coconut 1/2 to be shredded
Red Chillies 2 pcs
Garlic cloves 3 pcs, peeled
Water 20ml
Procedure:
Wash the greens thoroughly.
Clean the greens and collect the leaves along with stems. (Remove the roots)
Collect all the ingredients in the mixer Jar.
Grind to a fine paste.
The most delicious Coriander greens chutney is ready to have!
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