PATTINAM PAKODA|MEDHU PAKODA|பட்டிணம் பக்கோடா|மெது பக்கோடா

Pattinam pakoda is one of the most popular snack served in Tamilnadu wedding feast. This is a little different snack compared to other pakodas.

Ingredients:

Melted Butter 25 gm
Cooking Soda 1/2 tsp
Besan flour 200 gm
Store-bought raw rice flour 200 gm
Ghee 1 tsp
Rock salt 3/4 tsp
Red chilly powder 1/2 tso
Fennel seeds 3/4 tsp
Asafoetida 2 pinches
Finely chopped bellary onion one
Minced Green chilly one
Grated ginger 2 inches
Chopped fresh baby curry leaves 25 pcs
A fistful of chopped coriander greens
Water approximately 150 ml
Groundnut oil 500 ml to deep fry

Procedure:

First step:

Blend the melted butter and cooking soda for one minute.
Add besan flour and raw rice flour.
Mix well using a spoon.
Rub the mixture to a crumbly texture adding a tsp of ghee.
Add salt and asafoetida.
Knead the mixture to a firm mass or dough, adding 150 ml water little by little.
Add red chilly powder and fennel seeds.
Knead to combine.

Add chopped bellary onion, minced green chilly, grated ginger and curry leaves.
Knead to incorporate everything.
Add a fistful of coriander greens chopped.
Knead to infuse the flavour of coriander greens.
Make gooseberry sized balls.

Second step:

Heat the oil to deepfry temperature.
Once the oil heated to deepfry temperature,
reduce the heat to simmer level.
Drop the balls one by one to the hot oil.
Allow deepfrying for 5 minutes on low flame to maintain the shape of the balls.
Now, increase the flame to high to get crispiness and golden brown colour.
Take out the fried balls and drain the excess oil and place them on oil absorbent tissue papers.
15 balls per batch.
Repeat the process for the remaining dough- balls.

Ready to enjoy!
Cooking time 20 minutes
Yield: 30 balls out of the given quantity.

NEW YEAR 2020 GREETINGS TO EVERY ONE!

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Prosperous and Tremendous  New Year ahead!

DAL ADAI|பாரம்பரிய பருப்பு அடை

https://youtu.be/zCCN_a0GH6

DAL ADAI|AUTHENTIC ADAI

How to make this protein-rich Adai..? 

Ingredients:

Idli Rice 100 gm

Toor Dal  50 gm

Chana Dal 50 gm

Whole Green Gram 50 gm

Whole Urad Dal 50 gm

Fenugreek seeds 1 tsp

Dry Red Chillies 4 pcs (optional)

Chopped Coriander Greens, a fistful

Fresh and tender Curry leaves 25-30 pcs

Chopped Bellary onion a handful

Cumin Seeds 1 tsp

Asafoetida 2 pinches

Himalayan pink Salt 3/4 tsp

Groundnut oil 50 ml

Procedure:

Soak all lentils, above mentioned and Rice in water for about 2 hours. 

Soak the red chillies in water for 2 hours. 

Wash the soaked contents until clear water. 

Drain the excess water. 

Fill the mixer jar with washed lentil contents up-to half level.

Add Curry leaves,  chopped Bellary onion, soaked red chillies, Cumin seeds,  Asafoetida, salt and 100 my water. 

Grind to a coarse batter. 

Transfer the batter to the mixing bowl. 

Grind the remaining lentils-rice contents 

 with water until coarse batter.

Transfer to the mixing bowl. 

Mix well to combine.

Cover the batter and let it rest for 4 hours. 

Add chopped coriander greens and blend well to combine. 

Heat the dosa tawa on medium heat. 

Smear the heating Tama with cut bellary onion. 

Pour the adai batter in the centre of tawa and spread the batter to a circular thin disc.

Drizzle oil all over the adai. 

Cook until golden brown both sides by flipping over. 

Take out and place the adai on a dry plate. 

Repeat the process for the remaining. 

Serve hot with butter and Jaggery powder.

Nothing beat this combination.

Enjoy this comfort and filling Adais on winter evenings with hot tea. 

Yield 20 adais

Cooking time: 6.30 hours (including soaking and fermenting hours)

Servings: 5-6 persons.

POTATO SAMOSA

Samosa is the most popular snack loved by all people.  Samosas are made with all-purpose flour locally named as Maida mixed with ghee, and ajwain seeds, salt to form a triangle shell filled with spiced potato mixture and deep-fried until golden brown.  

They are flaky and crispy and the best snack to be served with tea or as a starter before meals.

Come on, let's make it!

This recipe involves four steps.that are easy to follow and enjoy homemade samosas.

Step one:

Ingredients:

All-purpose flour 250 gms.

Clarified Butter/Desi Ghee/Fresh Cow ghee 4 tbsp

Ajwain seeds/Omam 3/4 tsp

Water approximately 125 ml that depends on the quality of Maida.

Salt 1/2 tsp  

Procedure:

Add All-purpose flour, salt, Ajwain Seeds and Ghee in a dry mixing bowl.

Rub the flour with hands to form a crumbly texture.

Add water little by little and knead to form a tight and firm dough.

Be careful while adding water. 

Cover and let it rest for 30 minutes.

Step Two

Ingredients:

Ghee 2 tbsp

Cumin Seeds 1/2 tsp

Fennel Seeds1/2 tsp

Chopped green Chilly 3/4 Tsp

Chopped Bellary onion 1/2 cup

Coriander greens chopped 1/2 cup

Grated Garlic 1 tsp

Grated Garlic 1tsp

Turmeric 1/4 tsp

Coarse Red Chilly Powder 1/2 tsp

lemon juice 1 tsp

Boiled Potatoes 500 gm+1/2 tsp salt

Salt 1/4 tsp

Procedure:

Mash the potatoes with added Salt 

Heat the pan with Ghee on medium heat.

Adjust the heat then and there to avoid burning.

Add fennel seeds and cumin seeds to fry.

Reduce the flame.

Saute to fry 

Add garlic and ginger.

Saute for a while until a nice aroma.

Add green chilly and Bellary onion.

Saute until transparent.

Add turmeric and red chilly powder.

Add mashed potatoes and coriander greens.

Mix to combine on low heat.

Pour 1 tsp Lemon Juice and 1/4 tsp salt.

Mix well.

Spicy Potato stuffing is ready.

Step Three.

 Little Water to wet the edges.

Procedure:

Divide the Dough into 8 Lemon balls.

Flatten the ball and make chappati.

Cut the chapati into equal halves.

Fold like triangle cone as shown in the video.

Fill the cone with potato stuff and seal it 

Do refer to the video.

Do the same for the remaining balls.

shells are ready to deep fry.

Step Four

Ingredients:

Cold-pressed  Groundnut oil 500 ml

Procedure:

Heat the pan with Groundnut oil to Deep fry temperature on medium flame.

Reduce the flame to low.

Now Lower the samosas one by one carefully.

Let them deep fry evenly on all sides by turn-over the samosas for 5 minutes.

Now increase the flame to high to get golden brown and crispy Samosas.

Take out the samosas by a slotted spoon and drain the oil.

Place them on an oil-absorbent tissue paper.

We can get 16 Samosas out of the given quantity of ingredients.

Cooking Time one hour including the resting hour of the dough.

Servings: 4 persons.

MUTTON THANNI KUZHAMBU|மட்டன் தண்ணிக் குழம்பு

Mutton Thanni kuzhambu goes very well with idlis, Dosas, Uthappams, Kal Dosas, Chapatis, Parottas, Rotis and hot steamed rice. This recipe is popular in Tamil Nadu. Mutton Chukka and Mutton Thanni Kuzhambu are the staple dishes of Kongu folks in every Sunday Meals of  Kongu Folks since a very long time. 

Most comfortable Combination of  Main dishes of Tamil Nadu and north Indian main dishes. 

This kuzhambu involves four steps.

Each step has its own ingredients.

First Step: 

Washed Goat meat 500 gm

Rock Salt 3/4 tsp

Turmeric 3/4 tsp

Water 250 ml

Grated Ginger 1 tsp

Procedure:

Pressure-cook the meat with the above ingredients for 4-6 whistles on medium heat. Set aside to cool down.

Second step:

Groundnut OIl 2 tbsp

Cinnamon 2 inch stick

Cloves 5 pcs

Coriander Seeds 1.5 tnsp

Cumin Seeds 1 tsp

Peppercorns 3/4 tsp

Dried Red Chillies 3-4 pcs

Chopped Shallots 3/4 cup

Garlic Cloves 6 pcs

Fresh Curry leaves 25 pcs

Turmeric 3/4 tsp

Medium size tomato chopped one

Fried gram(Pottu kadalai) 1 tsp

Fennel seeds 1/2 tsp

Shredded Coconut 3/4 bowl/cup

 Procedure:

Heat the pan with groundnut oil on low heat. add Cinnamon stick, cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic Cloves, Curry leaves, Turmeric, Fried gram

and saute on low flame. 

Note: Care should be taken while frying the above ingredients. Never fry on high or medium flame.

Low heat is sufficient to get a nice aroma while frying. 

Set aside to cool down.

Third Step:

Fried ingredients

Water 150 ml

Procedure:

Transfer all the ingredients together to the mixer jar.

Add water 150 ml.

Grind to a smooth paste at high speed.

Fourth Step:

Ingredients:

Groundnut Oil !.5 tbsp

Cinnamon stick crushed 4 pcs

Cloves 4-5 pcs

Fennel seeds 3/4 tsp

Curry leaves 15 pcs

Grated Garlic 1 tsp

Grated Ginger 1 tsp

Cooked meat-bones 10-12 pcs

Stock water 150 ml

Water 400 ml

Coriander greens chopped  a few

Procedure:

Open the cooker and separate the meat and bones.

Divide the stock water 50 ml and 150 ml.

50 ml stock water along with the meat is used to make the MUTTON CHUKKA.

The remaining g 150 ml stock water along with the cooked meat-bones are used here to make 

the so-called MUTTON THANNI KUZHAMBU.

Let's make:

Heat the heavy bottomed vessel or pressure cooker with groundnut oil on medium heat.

Add Cinnamon stick crushed 4 pcs, Cloves 4-5 pcs, Fennel seeds and curry leaves respectively.

Add Galic grated and grated ginger.

Saute for a while until a nice aroma.

Now add the cooked meat-bones along with stock water.

Transfer the paste after taking out five tbsps of paste to make the mutton chukka. 

Add 400 ml water to rinse the mixer jar and pour to the cooker/vessel to dilute to the watery consistency.

Stir to combine.

Add rock salt and stir again to dissolve.

Let boil for five minutes.

Sprinkle some coriander greens

Turn off the heat.

Mutton Thanni kuzhambu is ready to be served.

Cooking time 45 minutes 

Yield: Serving 6 members

Video Tutorials "how to make mutton Thanni Kuzhambu"

Audio back ground music for the uploaded video: Relaxing music-snow flake by back to zero

MUTTON CHUKKA|மட்டன் சுக்கா வறுவல்

Video Tutorials

Audio background: Akash Gandhi 

Heavenly - piano

     

Mutton Chukka is a popular non-vegetarian snack/starter in Tamil Nadu. Kongu folks usually enjoy the homemade mutton chukka almost in every Sunday. 

This recipe involves four steps.

Step one:

Washed Goat meat 500 gm
Rock Salt 3/4 tsp
Turmeric 3/4 tsp
Water 250 ml
Grated Ginger 1 tsp

Place all the ingredients in a pressure cooker and cook until five whistles on medium heat.
Set aside to cool down.

Step Two:

Ingredients:

Groundnut Oil 2 tbsp
Cinnamon 2 inch stick
Cloves 6 pcs
Coriander seeds 1.5 tbsp
Cumin seeds 1 Tsp
Peppercorns 3/4 tsp
Dried Red Chillies 3-4 pcs
Chopped shallots3/4 cup
Fresh Curry leaves 25 pcs
Garlic Cloves 6 pcs
Turmeric 3/4 tsp
Medium-sized tomato chopped one
Fried Gram 1 tsp
Fennel Seeds 1/2 tsp
Shredded Coconut 3/4 bowl
Water 150 ml.

Procedure:

Heat the pan with 2 tbsp groundnut oil on low heat.
Add Cinnamon stick, Cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic pods, Curry leaves, Turmeric, Fried Gram, Tomato, Fennel seeds and shredded coconut.
Saute on low heat. Care should be taken to avoid burning.
Set aside to cool down.

Step Three:

Transfer all the fried ingredients along with 150 ml water to the mixer jar.
Grind to a smooth paste at high speed.
Keep the paste ready.
Open the pressure cooker and keep ready.

Step Four:

Ingredients:

Groundnut Oil 1.5 tbsp
Cinnamon sticks, crushed 4 pcs
Cloves 5 pcs
Stone flower a small piece
Fennel seeds 3/4 tsp
Chopped Shallots8-10 pcs
Curry leaves 15 pcs
Slit green chilly one
Shredded Garlic 1tsp
Ginger grated 1 tsp
Coriander greens a fistful
Ground masala paste 5 tbsp
Pressure-cooked meat with stock water
Rock salt 1/2 tsp
Shredded Coconut 2 tbsp
Bellary onion rings, a few
Half a lemon fruit.

Procedure:

Heat the pan with groundnut oil on low heat.
Add fennel seeds, Cinnamon stick, cloves to fry.
Add shallots slit green chilly and curry leaves.
Saute until the shallots turn translucent.
Add the cooked meat and its stock water.
Add salt.
Let them further cooked until the stock water reduced to a minimum.
Add 5 tbsp masal paste.
Mix well and let them combine with masal paste.
Cook until the meat turns golden brown and dry.
Garnish with the chopped coriander greens.
Turn off the heat.
Top up with a few onion rings and half a Lemon fruit.
Mutton Chukka is now ready to serve.
Squeeze the lemon juice over the chukka and enjoy!

Cooking Time 45 minutes
Yield: 2 servings. 
We can multiply its quantity according to our needs

THATTAI|THATTU VADAI|THATTU MURUKKU

தட்டுவடை/தட்டை
Thattai is an authentic snack of Tamilnadu to celebrate the festival occasions. It is available throughout the year in almost all snack stalls.

Ingredients:

Store-bought Raw rice flour 250 gms
Fried gram 100g
Dried Red Chillies 3 pcs
Salt 1/2 tsp
Asafoetida one pinch
Curry leaves 25+10 torn curry leaves
Chana dal 2 tsp
Water to knead
Groundnut OIl/any oil you prefer: 400 ml
Hot Oil @deep fry temperature 1 Tbsp

Cooking Time: 30 minutes
Yield 35 Thattais

Procedure:

Wash and soak chana dal  in little water for 30 minutes
Dry roast the raw rice flour on low to medium heat without changing its colour for a while.
Set aside.
Grind the fried gram, red chillies to a fine powder.
Add some (25)curry leaves and run the mixie for a second.
In a mixing bowl, add roasted raw rice flour, ground fried gram contents, asafoetida, salt, 10 torn-curry leaves.
Mix to combine.
Add water little by little and knead the contents to form a soft non-sticky dough.
Make a small pit in the centre and add hot oil 1 tbsp @deep-fry temperature
Apply a few drops of oil over the dough to prevent dryness.
Make equal sized gooseberry sized balls.
Take a square size Aluminium foil and smear with oil.
Place the ball on aluminium foil and cover it and press gently using a bowl.
Open the foil and flatten into a thin disc using your fingers.
Make 9-10 discs on aluminium foil-squares.
Heat the oil to a deep-fry temperature.
Once the oil reaches the deep fry temperature, reduce the heat to low-medium level.
Now remove the discs one by one and lower them into the hot oil carefully, one by one.
Let them deep fry until the oil bubbles subside.
Collect them and place on oil absorbent paper.
Crispy and crunchy Thattais are ready to be served.

AUTHENTIC SUKKU MALLI COFFEE|பாரம்பரிய சுக்குமல்லி காபி

          

If the Tea and Coffee lovers are longing for milk-free options, Sukku Malli coffee is a perfect choice for warming the Chilled cold weather. 

This beverage is made by combining a few key ingredients available in our kitchen-spices. It is pretty easy to prepare in a jiffy. 

Sukku Malli coffee is having many curative properties that work its best by combining palm jaggery or candy when consumed hot.

This is a time tested hot beverage that has been consumed by our ancestors for centuries. 

We can prefer this medicinal and healthy coffee during this rainy, cloudy and cold weather replacing the usual milk coffee and tea. 

Sukku -Dry Ginger

Malli-Country coriander seeds.

Since the flavours of Dry ginger and Coriander seeds dominates in this coffee, it is termed as" Sukku Malli coffee" 

Key ingredients:

Country coriander seeds 2.5 tbsp

Dry Ginger about 2 inches

Peppercorns 3/4 tsp

Cardamom pods 12 pcs

Palm Candy 25 gm

Organic Cane sugar 2 tsp (optional)

Procedure:

Dry roast all the ingredients on low flame except palm candy

Set aside to cool down.

Grind all the ingredients including palm candy to a fine powder.

Transfer the ground spice mix to an airtight container.

It retains its nice and scintillating aroma for seven days.

It serves two persons by using one tsp powder.

Heat the saucepan with 2 cups of water on medium heat.

Bring to a rolling boil.

Add 1 tsp Sukku-Malli powder to the boiling water.

Let it boil for seven seconds until the essence of the spices infused in the boiling water.

We can add organic Cane sugar 2 tsp if we want the sweetness little bit more.

Strain and serve hot.

It is worked best to cure a common cold, cough, congestion, indigestion and so many ailments.

We can habituate this soothing and comfort drink in the morning or mid-noon or evening replacing the usual coffee and tea if we are health-conscious people.

Note:

Take care not to burn the spices.

Roast the spices until their natural aroma is unlocked.

Cooking Time 20 minutes:

THAKKALI CHORU/தக்காளிச் சோறு

How to make Thakkali choru

There are so many traditional one-pot meals in Kongu Cuisine. Out of these, the so-called Thakkali choru is stunningly delicious. Whenever we get busily engaged with works, we make one of these various one pot-meals that cover the whole day meals.

Thakkali choru is quite easy to make.

Ingredients:

Medium size tomatoes 4 pcs
Boiled Ponni rice (old) 200 gms
Chopped Shallots 20 pcs
Dried Red Chillies 2 pcs
Groundnut oil 3 tbsp
Mustard seeds 1/2 tsp
Garlic cloves grated 5 pcs
Curry leaves 20-25 pcs
Turmeric powder 1/2 tsp
Asafoetida one pinch
Cinnamon sticks 6 pcs
Cloves 6 pcs
Rock salt 3/4 tsp
Water 650 ml
A few Coriander greens

Procedure:

Wash and soak the old and boiled Ponni Rice for 1/2 an hour.
Drain the excess water and add 650ml water
Heat the pressure cooker with groundnut Oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter fast, add shallots, slit red chillies and curry leaves.
Saute for a while until the shallots turn soft and transparent, add turmeric and grated garlic.
Saute to combine.
Sprinkle one pinch of asafoetida.
Transfer the rice along with water.
Allow boiling on medium heat.
Add rock salt and stir to combine well.
Return its lid and place the weight.
Pressure cook up to 2 whistles and simmer for five minutes.
Turn off the heat and set aside to cool down.
Open the cooker and add some coriander greens.
Fold gently to infuse the flavour of coriander greens.
Mild tangy Thakkali choru is ready to be served.
Onion Raita and chips or papads  go very well with this one-pot meal


Time of cooking: 45minutes
Yield: 2 servings

HEALTHY KAADAI CURRY KUZHAMBU/QUAIL MEAT STEW/காடைக் கறிக் குழம்பு

Try Quail in Coconut base with a perfect blend of spices that leaves you with tender quail meat in a rich and aromatic stew. 
This thin gravy pairs with Idli, Dosa, Chapathi and hot steamed rice as a comfort Breakfast/Dinner/Lunch. 
This recipe involves two steps
1: preparation of masala mix
2. cooking quail in masala mixture

Masala mix

Groundnut Oil 2 tbsp
Shallots 25 pcs
Red Chillies 3
Fresh curry leaves 35 pcs
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Pepper 1 tsp
Crushed cinnamon bits 1/2 tsp (2 inches)
Fennel seeds 1 tsp
Turmeric 1/4 tsp
One tomato chopped
Shredded coconut 3/4 cup
Fried gram 3/4 tsp
Fry all the above-said ingredients in Groundnut OIl over low medium heat.
Set aside to cool down. 
Grind using 200 ml water into a fine smooth paste.
 Keep ready.

Step 2.
Key ingredients to temper and cook:

Quail meat 400 gm
Fennel seeds 1/2 tsp
Cinnamon bits 6 crushed bits
Cloves 5 pcs
Stone flower a little
Shallots 10 pcs whole
Whole red chillies 2 pcs
Curry leaves 15 pcs
Grated Ginger 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Rock salt 3/4 -1 tsp
A fistful of coriander greens, chopped

Wash the quail meat thoroughly. Drain the water completely.
Heat the cooker with 3 tbsp Groundnut OIl over medium heat.
Add fennel seeds, Cinnamon bits, Cloves and stone flower to fry.
Add shallots, curry leaves and whole red chillies.
Saute till the shallots turn translucent.
Reduce the flame.
Add grated ginger, garlic and turmeric 1/4 tsp.
Saute to fry everything.
Add Quail meat and saute well in the oil.
Let it it sit for 5 seconds.
Add ground masala paste with rinsed water 300 ml.
Add salt.
Close and cook until 2 whistles.
Turn off the flame.
Set aside to release its pressure.
Open the cooker and sprinkle coriander greens and stir twice to infuse the fine aroma of coriander greens.

Ready to serve.

Preparation time 10 minutes
Cooking Time 20 minutes
Servings 4 members.






:

INCREDIBLE BEET ICECREAM

Vegetable icecream!  Something different and smart twist!

Yes. We got amazed about its flavour and taste, when we first tasted this icecream. We wish that you had tasted it yourselves. It is incredibly delicious, when the flavour-intensifying beetroot is blended with an ice cream base. Such a harmonious combination! 

Just give a try to make this lovely ice cream and let us know how it turns out.

Ingredients:

Beetroot 250 gm

Boiled milk 50 ml

Milky mist Cream 35 % fat 400 gm

Milkmaid condensed milk sweetened 400 gm

Sugar 1 tsp

Procedure:

Wash the beetroot and pat dry.

Trim off the ends and peel the skin.

Grate.

Cook the beet,  grated in milk until soft.

Set aside to cool down.

Grind into a fine and smooth paste. Keep ready.

Beat the cream with one tsp sugar until soft peaks

Add condensed milk and mix to combine using the blender

Transfer the beet puree.

Blend well.

Pour the mixture to an airtight container.

Cover it and place in the freezer for 2 hours.

Take out and blend again to prevent ice crystals.

Freeze it for another 4 hours.

That's it!

Note. 

Replace the ice cream container from freezer to refrigerator for 15 minutes before serving.

Scoop out the desired quantity and enjoy!

Preparation Time: 15 minutes.

Cooking time 6 hours

Yield:  4 servings

.

FOXTAIL MILLET PONGAL

Foxtail millet is rich in iron and minerals and dietary fibre.  It is totally pest-free. It lends a yummy taste in Upma, Kichadi, meal and Pongal. It is a very healthy alternative to rice and wheat. Diabetic-friendly food. Low glycemic food; We can make so many healthy twists using this wonderful millet. foxtail millet Pongal is easy to make.

Do follow the steps below:

Ingredients, we need:

Foxtail millet 150 gms
Moong dal 50 gms
Water 250 ml
Cashews 10 pcs chopped
Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ghee 1 tsp
Green chilly  slit
Curry leaves 20 pcs
Rock salt 3/4 tsp

Procedure:

Wash the foxtail millet +Moong dal with water twice.
Drain the water. Add 250 ml water.
Heat 3 lit cooker with groundnut oil on medium flame.
Add cumin seeds and pepper 
Once they start to fry add green chilly, curry leaves.
Transfer the millet-dal contents 
Add rock salt/salt
Allow boiling. 
Check the salt taste. add if needed.
Close the cooker and place the whistle.
Allow 2 whistles and simmer it for 2 minutes.
Set aside to cool down. (15 minutes)
Heat the tempering pan with one tbsp ghee.
Add cashews and fry until golden brown.
Transfer the cooked millet Pongal and fold gently.
Pongal is ready to serve hot/warm.
Pongal tastes yummy and it goes very well with coconut chutney and sambar.
We like to have solo with one tsp ghee.

Happy and comfort cooking!

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CASHEW FUDGES/KAJI KATLI/MUNTHIRI BURFI/CAKE

Cashew fudge/Kaju katli is the staple dessert that is enjoyed all age groups in every home of India during this Diwali and many special family occasions. Once we start to enjoy this deliciously sweet, we won't be able to stop with one.
We can make it at home with a few ingredients in no time.
Ensure the health of your family members by making it in your kitchen.

Preparation time 10 minutes
Cooking time 20 minutes
Method: easy for everyone even for beginners

Ingredients:
Whole cashew nuts 250 gms
Milkmaid sweetened condensed milk 300 gms
Fresh ghee 50 ml
Crushed cardamom seeds 1/4 tsp
Almond and Pistachio nuts flakes one tablespoon
Saffron strands 10-15 pcs optional

How to make it?

Grind the cashews using the whisk button.
A coarse texture is perfect.
Heat the pan with one tbsp ghee on low flame.
Add the milkmaid condensed milk.
Stir to combine.
Transfer the cashew powder to the pan.
Mix to combine.
Keep on stirring,
Don't worry about cashew lumps.
They will settle down by constant stirring and rubbing with a spatula.
Add ghee one tbsp by one tbsp at regular intervals while stirring on low heat.
Low heat is to be maintained throughout the process.
Add cardamom powder and saffron strands and keep on stirring.
Cook until the contents turn out as a non-sticky mass.
Sprinkle the nut flakes and mix to combine.
Apply a little ghee over the non-stick Tawa and transfer the non-sticky mass
Lever it using a spoon.
Sprinkle the nut flakes (one tbsp) over the levelled mass.
Let it cool for 10 minutes.
Then cut the mass into diamond-shaped or desired shaped fudges.
Store it in the refrigerator

Serves 15 diamond pieces.

Wishing the prosperous and safe Diwali.
Happy and safe cooking!

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

BESAN BADAAM BURFI

2019 DIWALI SWEETS-EPISODE 2✨

Diwali 2019 is just next week and we start to plan and prepare an array of sweets and savouries to celebrate with loved ones and relatives. 

This is one of the most relishable desserts across our nation. 

Besan badam burfi is made with a few ingredients. 

Besan flour and almond powder are sauteed with generous amounts of ghee sugar to make this tempting delicacy.  

Key ingredients:

Besan flour 200 gms

Fresh Ghee 250 gms

Sugar 250 gms 

Almonds 100 gms

Orange food colour one pinch

Yellow food colour 1one pinch

Water 1/2 a cup

Procedure:

Dry roast almonds on Medium Heat for 2 minutes

Set aside to cool down.

Add 3 tbsps of ghee in a dry pan 

Roast besan flour on low heat.

Add some more ghee to form a mass.

Set aside.

Grind the almonds using the whisk button into a coarse powder and keep it ready.

In a pan add sugar and half a cup of water.

Bring to boil on high flame until one string consistency is achieved. turn off the heat for a while.

Grease the dry tray with a little ghee and keep ready.

Add the besan mass to the sugar syrup and mix well 

Turn on the heat to low flame.

Once combined with sugar syrup, add almond flour little by little and keep on mixing.

Add 3 tbsps of ghee in between the continuous stirrings on low heat.

Keep on stirring until the foamy and non-sticky mixture is gained.

Transfer the besan-almond mixture to the ghee-smeared tray and level it with a spoon.

Set aside for 10 minutes.

Cut into rectangular bars using a ghee greased knife.

Soft and yummy burfi is ready to store in an airtight container.

Happy and comfort cooking!

Wish you a prosperous Diwali!

FOXTAIL MILLET KICHADI

Fox tail millet is a gluten free millet, rich in dietary fiber,  packed with minerals and vitamins  in considerable amount..

Fox tail millet lends itself in kichadi as a traditional blend of vegetables with the spices in perfect proportion. 

INGREDENTS WE NEED;

Fox tail millet 200 gm
Groundnut oil  2 tbsp
Mustard seeds 1/2 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Chopped Shallots 1/2 a up
Slit green Chilly 1 pc
Fresh Curry leaves 25 pcs
Grated Ginger 1 tsp
Chopped beans 3/4 cup
Chopped Carrots 3/4 cup
Peeled potatoes 1/2 a cup
Tomato medium size 
Ghee 1 tsp
Mint Greens, a fistful
Coriander Greens, a few
Rock salt 3/4 tsp
Water 3 cups

Procedure:

Heat the 3 lit pressure cooker on medium heat with 2 tbsp Groundnut Oil.
Add Mustard seeds.
Once they start to crackle, add urad dal and chana dal.
Add shallots, green Chilly.
Add ginger grates
Once the shallots turn transparent, add vegetables and curry leaves
Add turmeric and saute on medium heat
Add 3 cups of water.
Add rock salt.
Allow boiling
Throw miint greens.
Transfer the drained millet contents.
Close the cooker and place the weight
Allow 2 whistles. Simmer for 2 minutes.
Turn off the heat. Let it set aside to cool down.
Open the cooker and add coriander greens and ghee
READY.
Serve hot with coconut chutney/ curd pachadi

Cooking time 20 minutes
Yield: 3 servings

MINT FLAVORED CASHEW NUTS PAKODA

Check out youtube video

Have you ever tried this crispy outside soft inside cashew nut pakodas with a fantastic mint flavour during the rainy day evening?
If not, this is the perfect season for enjoying this great accompaniment with hot piping Ginger tea in the evening. Just give a try!

Hot Cashewnut Pakodas are very crisp and crunchy-munchy when compared to other variations because the dough should be consumed very less water.

How to make?

Whole cashew nuts 75 grams
Besan flour 200 gms
Raw rice flour 100gms 
Cooking Soda /4 tsp
Rock sal 3/4 tsp
Fennel seeds 3/4 tsp
Water 50 ml
Grated ginger 1 tbsp
Chopped Bellary onion 3/4 cup
Finely chopped green chillies 2 pcs
Chopped fresh curry leaves 15 pcs
Mint green leaves, a fistful
Coriander greens,  a few
Groundnut OIl 400 ml to deep-fry

Procedure:

Mix all the ingredients into a semi-dry dough in a dry mixing bowl.
Heat the oil to deep-fry temperature.on medium heat
Check by dropping a diny bit of the dough. If it rises up, the temperature is perfect to deep-fry.
Now, drop the dough portions roughly shaped into the oil.
Allow deep fry until oil bubbles subside.
Take out and place them on oil absorbent tissue towels.
Deep fry the remaining dough in batches.( 6-7 pcs per batch)

Ready!
Enjoy with a hot piping Ginger Tea!

Cooking Time 10 minutes
Preparation time 10 minutes
Yield: 2 generous servings

Procedure

INSTANT MILK PEDA

COZY BARNYARD MILLET PONGAL

Millets are a great source of iron and fibre. They are the healthy alternatives of rice and wheat. These ancient grains are trending again in Indian Cuisine.

Barnyard millet Kuthiraivali in Tamil/Odalu in Telugu/Kavadapullu in Malayalam/Sanwa in Hindi/Oodhalu in Kannada is one of the tastiest and low glycemic variety which is suitable for Pongal.

Barnyard millet 150 gms
Moong Dal           75 gms
Green chilly  1 pc
Curry leaves 20 pcs
Whole Cashews 15-20 pcs
Cumin Seeds 1 Tsp
Peppercorns 1 tsp Water 600 ml
Rock Salt 3/4 tsp
Asafoetida one pinch
Groundnut oil 2 tbsps
Ghee 20 ml

Procedure:

Roast moong dal and barnyard millet in 1 tsp ghee on a medium flame for 2 seconds.
Set aside to cool down.
In a pressure cooker, add 2tbsps groundnut oil.
Add cumin seeds and peppercorns.
Once the cumin and pepper start frying turn the heat to low.
Add green chilly (Slit) and curry leaves.
Sprinkle one pinch asafoetida. 
Add 600 ml water.
Now, turn heat to high.
Transfer the roasted millet-dal contents.
Add rock salt.
Bring to boil.
Check the salt-taste. Add a little salt if needed.
Close the cooker and place the weight.
Allow one whistle.
Switch off the flame.
Wait for 10 minutes.
Heat the tempering pan with 2 tbsps of ghee on medium flame.
Add whole cashews and fry until golden brown.
Open the cooker and transfer the fried cashews along with ghee.
Fold several times to combine.

Barnyard millet Pongal is ready to be served.

Cooking time 15 minutes
Yield: 2 servings.