Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.
Ingredients we need:
Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml
Procedure:
Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.
Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.
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.
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.
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.
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
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.
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.
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
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. :
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.
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!
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 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!
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
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
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