CHANA MASALA/CHICKPEA MASALA/CHOLE MASALA/சுண்டல் மசாலா/கடலக்கறி

Cooking Time excluding soaking time: 25 minutes

Yield: four servings

Ingredients:

Chana Lentils 250 gms

Water as needed to soak lentils

Rock salt 3/4 tsp (1/4 tsp+1/2  tsp)

Tomatoes 6 pcs

Grated Garlic 1 tsp

Grated Ginger 1 tsp

Red Chilly Powder 1/2 tsp+1/2 tsp

Cinnamon 1/2 inch

Karam masala powder 1 tbsp

Fennel seeds 1 tsp+1/2 tsp

Groundnut oil 4 tbsps

Mustard seeds 1/2tsp

Finely chopped Bellary onion one cup or bowl

Green chilly 1-2 as per your choice.

Curry leaves 10-15 pcs

Turmeric 1/2 tsp

Coriander greens a fistful

Only one black cardamom

Procedure:

Soak black whole chana lentils in water for 4-5  hours

Pressure cook the drained lentils by adding water and1/4 tsp salt until two whistles.

Set aside to cool down.

Boil the tomatoes with 200 ml water until the skin shrunken.

Take out and set aside to cool down.

In a mixer jar, add garlic and shredded ginger, red chilly powder, fennel seeds,

cinnamon 1/2 inch, karam masala powder

cooked chana 1 tbsp and 50  ml water.

Cover grind to a smooth paste.

Heat the heavy bottomed vessel or pressure pan with groundnut oil.

Add mustard seeds to pop up.

Add one bowl of Bellary onion, curry leaves and green chilly.

Saute until the onion turns transparent. 

Now add the ground paste.

Let paste fried on medium heat.

Add tomato puree got from boiled tomatoes.

Allow boiling for 5 minutes.

Add black cardamom.

After 3 minutes, take out the black cardamom. 

The gravy turns much concentrated.

Add salt if needed.

Add cooked chana lentils and stir well to combine.

Finally, add coriander greens.

Done!

Chana masala is ready to serve.

MORINGA GREENS THOKKU/DRUMSTICK LEAVES THOKKU/முருங்கைக் கீரை தொக்கு

Thokku calls for a somewhat specific method to work out with herbs like moringa or murungai keerai, curry leaves Coriander greens or methi or fenugreek leaves in generous addition of Sesame oil and Tamarind to restore the considerable shelf life. Lesser the water added, more the shelf life is. We add tamarind, jaggery powder, salt and a generous amount of sesame oil to increase its shelflife. If it is mixed with hot steamed rice, have it with any tiffin like chappathi, Puri, Idlies and Dosas, We will get addicted to its divine taste.

In other words, the six tastes blend in perfect proportion in much more concentrated gravy or dry gravy.

Let's make this yummy thokku using the Moringa greens or murungai greens which are well known for its richness of iron and other important nutrients..

Ingredients we need:

Murungai greens one bunch

Jaggery powder 2 tsps

Coco rinds or Kudampuli or tamarind 3 pcs

Himalayan rock salt 1/2 tsp

Water 50 ml

Mustard seeds 1/2 tsp

Dry roasted fenugreek powder 3/4 tsp

Grated garlic 1 tsp

Turmeric 1/2 tsp

Red chilly flakes 1/2 tsp

Sesame oil 4 tbsps

Groundnut oil 1 tbsp

Asafoetida 2 pinches

Dried red chillies 3-4 pcs

Procedure:

Pluck the murungai leaves along with its tender stems.

Place them in a mixer jar up to 3/4 th level'

Add red chillies, kudam puli, Jaggery powder, Himalayan rock salt and 5o ml water.

Grind at high speed to a coarse paste.

Now heat the heavy bottomed vessel with one tbsp groundnut oil.

Add mustard seeds to crackle.

Once they start to crackle, add Grated garlic, Turmeric and red chilly flakes and saute on low flame.

Turn off the heat and add greens paste.

Saute on medium heat for one or two minutes until the greens changed its colour.

Add asafoetida and fenugreek powder.

Mix to combine.

Add sesame oil 2 tbsps little by little on keeping the flame on a low level.

Mix to combine.

Add another two tbsps of Sesame oil at the final stage and mix to combine well.

Murungai greens thokku is ready to be consumed.

Thokku means pounded herb or vegetable with specific spices sauteed in sesame oil.

சிவப்பு அவல் வெல்லப் பொங்கல்/RED BEATEN RICE SWEET PONGAL/RED POHA SWEET PONGAL

Red Poha/Red Beaten Rice/Red flattened Rice/சிவப்பு அவல் is one of the healthiest options, packed with iron and vitamin B and other important minerals that are needed to our body health.

It is more trending now across India. Red Poha/Aval is made from red rice. The red colour of the rice is due to the presence of pigment, Anthocyanin which is also a flavonoid. The bran layer remains intact in Red Poha/Aval/Red Beaten Rice, while processing. This bran contains rich fibres, Vitamin B and minerals such as calcium, manganese, zinc, iron,  magnesium and other antioxidants that help in fighting free radicals thereby preventing cancer.

Red Beaten Rice Jaggery Pongal/Sivappu Aval Vella Pongal/Red Poha sweet Pongal can be easily made in quick-fix mode.

Ingredients:

Red Poha/Red Beaten Rice/Red Flattened Rice/Red Poha/Sivappu Aval 200 g

Water 3.5 cups

Organic Jaggery 250 gm

Fresh Desi Ghee/Cow ghee/Clarified Butter 4 tbsp+1 tsp

Raisins 10 pcs

Whole Cashews 15 pcs

A mustard size Edible Camphor

Freshly crushed Cardamom seeds 1/2 tsp

Procedure:

Dry roast the red Poha/Beaten rice/Aval on medium heat for 2 minutes.

Bring 3.5 cups water to a rolling boil with one tsp ghee.

Once water gets boiled, add dry roasted Poha/Aval/Red beaten rice and stir to combine.

Let the red Poha/Beaten rice/Aval cooked soft and entire water utilized for cooking.

Now add roughly crushed jaggery and stir to melt and dissolve.

Once jaggery blended with aval/Poha, add fried cashews, raisins. Add 2 tbsp ghee again.

Add crushed cardamom seeds and a mustard sized edible camphor.

Mix well to combine on low heat for 5 seconds.

Turn off the heat.

Ready to serve/offer/enjoy

Cooking Time 10 minutes

Yield: 4 servings.

PONGAL 2020 WISHES TO ALL

Happy and Prosperous Pongal to all Viewers!

GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:

Ingredients:

Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp

Procedure:

Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp

Procedure:

In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:

Ingredients:

Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc

Procedure:

Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

அவல் கேசரி/AVAL KAESARI/POHA SHEERA/BEATEN RICE SWEET

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.

Poha kaesari is ready to be served.

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!

Hi Dears!😍💗💗💗💗✨✨💐💐💐💐💐💐💐

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