RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்

Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

• High on fiber contents
• Vitamin C, Folic acid and flavanoids are also High in Radishes.
• Anthocyanins present in Radishes guard our heart.
• Potassium rich Radishes control the blood pressure.
• Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
•  and controls the Damage of RBCs and increases oxygen supply in the blood stream

                                   

                                                                                                           - Source from Google

This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.

Here is a simple and easy recipe yet delicious accompaniment of main dishes

Cooking time 25 minutes

Yield 1-2 servings

STEP ONE:

Ingredients:

Radishes 2 pcs(200 gm)

Procedure:

Wash and peel the Radishes

Chop into cubes.

Set ready.

STEP TWO 

Ingredients:

Groundnut oil 1.5 tbsp

Mustard seeds 1/4 tsp

Chana dal 1/2 tsp

Whole Urad Dal 1/2 tsp

Chopped shallots 10 pcs

Curry leaves 10 pcs 

Slit Green chillies 1 pc

Turmeric 1/4 tsp

Asafoetida 1/4 tsp

Radish cubes

Himalayan pink rock salt 1/2 tsp

Water 1/4 cup

Shredded Coconut 1 tbsp

Chopped Coriander greens, a fistful

Procedure:

Heat the pan with Groundnut oil on medium heat.

Add Mustard seeds to crackle

Add Whole Urad Dal and Chana dal.

Once the dals fried golden brown, add Shallots curry leaves and green chilly. 

Add turmeric and Asafoetida 

Let shallots fried transparent, add the radish cubes.

Saute for a while.

Add salt.

Splash water.

Cover and cook on medium heat. (8-10 minutes )

Ensure no water remains

Turn off the heat.

Add shredded Coconut and chopped coriander greens.

Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.

Ingredients:

Beetroot 250 gm

Shredded Coconut one bowlful

Raw coriander powder 1.5 tsp

Roasted Cumin powder

Fennel seeds 1/2  tsp+1/4 tsp

Turmeric 1/4 tsp+/4 tsp

Garlic 2 pcs

Curry leaves 2 sprigs+10 leaves

Tomato half chopped 

Pepper powder 1/ tsp

Water 1/2 cup+1 cup+rinsed water 1/2 cup

Groundnut Oil 2 tbsp

Mustard seeds/Fennel seeds 1/2 tsp

Bellary onion one chopped

Stone flower a tiny bit

Cloves 2 pcs

Bay leaf one

Green Chilly one pc, slit

Rock salt 1/2 tsp

Coriander greens optional

Star anise one pc

Procedure:

Wash the beetroot thoroughly.

Peel off the skin.

Chop the beet into cute cubes.

In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds

Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.

Grind to a fine paste.

Set ready.

Heat the pan on medium heat.

Add fennel seeds to fry.

Add bellary onion 🌰 slit green chilly🌶 and curry leaves.

Saute for a while until onion fried translucent.

Add beet-cubes and chopped half tomato.

Saute for a while.

Add a tiny stone flower, cloves and star anise.

Add turmeric.

Saute for a while on medium heat.

Transfer the ground masal paste.

Saute for five seconds until the raw smell goes off.

Add one cup water along with rinsed water.

Add rock salt.

Let cooking for 15 minutes on low-medium heat until the beets cooked soft.

Garnish with coriander greens.

A very good accompamiment to chapatis, Pooris, Rotis and nans.

Ready to serve

Cooking time 30 minutes.

Yield: 2 persons.

 

BRINJAL SABZI/BAINGAN SABZI/பாரம்பரிய கத்தரிக்காய் புளிக்குழம்பு/बैंगन सब्ज़ी

Here is a super-delicious and flavourful curry prepared with the goodness of fresh brinjals in the tangy base. The  highlight of this sabzi is the most tempting flavour that comes from the perfect blend of salt, jaggery powder, sambar powder, tamarind extract, asafoetida two pinches, Sesame oil and curry leaves 

This is the most popular kuzhambu almost all the villages of Tamilnadu. It is normally served with hot steamed rice for lunch.

Preparation Time 10 minutes.

Cooking Time 15 minutes

Yield two servings

You can multiply the quantity of the ingredients above mentioned, according to your need.

Ingredients:

Brinjals 12 pcs

Tamarind gooseberry size

Water 200 ml

Tomato one

Peeled and chopped shallots 8 pcs

Curry leaves 10 pcs

Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Turmeric 1/4 tsp

Sambar powder 3/4 tsp

Asafoetida 2 pinches

Jaggery powder 1 tsp

Himalayan Pink Rock Salt 3/4 tsp

Water 100 ml

Chopped coriander greens a fistful

Coldpressed Sesame oil 1 tbsp

Procedure:

Soak tamarind in water for 15 minutes.

Squeeze the tamarind and take the extract and set aside.

Chop the brinjals into 8 parts and soak in water to retain its colour.

Chop the tomato.

Peel off the shallots and chop into pieces.

Heat the groundnut oil on medium flame.

Add mustard seeds to pop up.

Once they start crackling add shallots, curry leaves.

Saute for a while until the shallots turn translucent.

Add turmeric, sambar powder and asafoetida.

Add tomato and chopped brinjals.

Saute for five seconds.

Add tamarind extract, jaggery powder and salt.

Add 100 ml of water.

Let cooking until the brinjals turn soft.

Pour sesame oil 1 tbsp and add coriander greens.

Mash the veggie we../

Brinjal sabzi is ready..

It goes very well with hot steamed rice, Dosa and idlis,

 

BROAD BEANS STIRFRY/PORIAL/அவரக்கா பொரியல்

Porial is a traditional recipe of South India, especially in Tamil Nadu. It is named as Palya or Sukka in Karnataka, Thoran in Kerala and Porutu in Andra. Beans porial is best served with Hot steamed rice, Sambar, Rasam and curd or buttermilk.

Shallow-fried with few spectacular spices along with Curry leaves, Coriander greens and shredded Coconut.

Ingredients:

Country broad beans 250 gms

Groundnut oil 1 tbsp

Mustard seeds 1/2 tsp

Whole urad dal 1 tsp

Chopped shallots 8-10 pcs

Green chilly one optional

Curry leaves 10-15 pcs

Turmeric 1/2 tsp

Water 25 ml

Himalayan pink rock salt 1/2 tsp

Chopped coriander greens a fistful

Shredded coconut 1 tbsp optional

Procedure:

Step one

Snap off the both the ends of beans veggie and pull off the fibrous strings along the both sides. Discard them. Cut into fine slices. There will be no strings and seeds developed in the beans. So we can simply cut off them If we chose young beans. 

Wash the slices thoroughly and set ready.

Step two:

Heat the wok or pan with groundnut oil.

Throw mustard seeds.

Once they start crackling, add whole urad dal.

Let them fried for a while.

Heat should be checked then and there on low-medium flame.

Add chopped shallots, green chilly and curry leaves.

Saute them until shallots fried tranparent.

Add turmeric.

Saute for a second.

Transfer the rinsed beans slices.

Add rock salt.

Add 25 ml watee.

Mix to combine.

Cover and cook around 8 minutes until veggie cooked soft.

Open and check if  water exhausted.

Add coriander greens.

Mix to infuse its fantastic smell.

Add shredded coconut (Optional)

Turn off the heat immediately.

Note: If we add coconut, it will be fresh for around four hours. 

If we don't add coconut, it will be fresh for more than five hours.

Mix to combine.

Lovely green beans stirfry/Porial is ready to serve.

It can be paired with Rotis and Chapatis.

Cooking time 20 minutes

Yield 2 liberal servings

 

FRIED GARLIC RASAM/POONDU RASAM

Step one:

Ingredients:

Pepper 1/4 cup

Cumin Seeds 1/2 cup

Asafoetida 2 pinches

Himalayan pink salt powder 1/8 tsp

Garlic cloves 15 pcs

Procedure: 

Dry roast all the above ingredients respectively on medium heat.

Set aside to cool down.

Grind to a fine powder.

Shred the peeled garlic cloves.

Set aside.

Step two:

Ingredients:

Toor dal 75 gm.

Water 300 ml

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Procedure:

Pressure cook the dal with washed dal, water, turmeric and castor oil until three whistles.

Medium heat is always recommended.

Set aside to cool down.

Step three:

Ingredients:

Tamarind a marble size

Water 200 ml to soak the tamarind.

Tomato one

Cooked dal

water 2 cups to liquidize the cooked dal

Procedure:

Soak the tamarind in water for 1/2 an hour.

Open the cooker and add 2 cups of water and one chopped tomato.

Allow boiling until the tomato cooked soft.

Step Four

Ingredients:

Mustard seeds 1/2 tsp

Sesame Oil 1 tbsp

Slit red chillies 2 pcs

Curry leaves 15 pcs

Asafoetida 2 pinches

Tamarind+tomato extract

Ground Rasa powder 1.5 tsp

Jaggery powder 1 tsp

Cooked dal contents

Himalayan pink salt 1 tsp

Coriander greens a fistful chopped

Shredded garlic

Ghee 2 tbsp

Procedure: 

Heat the pan with sesame oil.

Add mustard seeds to crackle.

Switch off the flame in this stage to avoid burning.

Add slit red chillies and curry leaves'

Saute for a while.

Sprinkle asafoetida.

Transfer the tamarind-tomato extract.

Now switch on the heat to medium level.

Add jaggery powder.

Allow boiling.

Add the dal contents.

Add salt.

Switch off the flame while the rasam is about to boil.

Fry the shredded garlic in ghee on medium heat.

Transfer the shredded garlic to hot rasam.

give good stirs to infuse the garlic-aroma.

Garnish with chopped coriander greens.

Garlic rasam is ready to be served as starter/appetizer/accompaniment to hot steamed rice.

IVY GOURD GREENS/TENDORA GREENS SABZI/MASOOR DAL WITH TINDORA GREENS/கோவைக்கீரை கூட்டு

Whole Masoor dal with Tindora Greens is the unbeatable combo for hot steamed rice/Chapatis/Pooris nourishes and nurture your health with folic acid, iron, high profile protein and other antioxidants.

For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.

How to make?

Ingredients:

Ivy gourd greens fresh and young leaves one big bowl.

Masoor dal (Whole) 1/4 cup

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Water 2 cups

Groundnut oil 2 tbsp

Shallots 10 pcs chopped

Curry leaves 15-20 pcs

Green Chilly one or two (optional) halved

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Himalayan pink rock salt 1/2 tsp

Water again 2 cups

Procedure

Pluck the leaves and chop them.

Wash thoroughly with water.

collect them in a bowl and set aside.

Pressure cook the whole masoor dal (thoroughly washed)

adding 2 cups of water, turmeric and castor oil until 3-4 whistles.

Set aside to cool down.

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

Add mustard seeds to crackle.

Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.

Saute until the shallots turn transparent.

Add cumin seeds to fry.

Mash the cooked whole dal and set ready.

Add the chopped tindora greens.

Saute until the volume of the greens reduced without losing its lovely green colour.

Now transfer the mashed dal along with 2 cups of water.

Add salt.

Stir occasionally to infuse the flavours.

Allow cooking until the greens cooked soft.

Ready to serve.

We can serve with hot steamed rice or chapatis.

Tastes best with full of nutrition.

Serves four

Cooking Time 30 minutes

Refer to the video tutorial for the visual procedure.

VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

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The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

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.

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!

RAW GROUNDNUTS CURRY KUZHAMBU/GRAVY

Here is the nostalgic accompaniment for hot steamed rice and chappatis, idlis and dosas and other south Indian dishes!

This is an all time favorite for kongu folks. They love to eat field fresh, raw groundnuts with jaggery. They enjoy the raw peanuts cooked with shells. They sundry the ground nuts and they roast the peanuts with shells with sand in a mud pan. The kids and adults enjoy the nutty nuts by breaking open the shells. These peanuts are the wholesome snack. 

Nutritional information of these raw nuts:

One cup of raw peanuts contains 828 calories. They are enriched with the high profile of protein. They are rich in fiber 10% and saturated fat 12%They are the good source of copper, vitamin E Vitamin B1 and folate. 

It supports tissue health and good for the cardio vascular system.

                                                                                                                               Source google.

Kongu folks, hailing from the agrarian family enjoy as staple snack. They cook the groundnuts in various versions and serve.

This recipe is one of their smart versions named as vaerkadalai curry kuzhabu.

How to make?

Preparation 10 minutes

Cooking    10 minutes

Serving: Three

Ingredients:

Raw peanuts half cup 

Curry masal powder one tablespoon

Sesame oil one tablespoon

Mustard seeds one spoon

Cloves three

Cinnamon sticks three

Curry leaves 10 nos

Shallots or Bellary onion pieces one spoon

Red chilly [powder half spoon

Turmeric one spoon

Tomato medium size chopped

Coconut gratings half cup

Ginger garlic gratins one tablespoon

Coriander leaves optional

Fennel seeds powder one spoon

Pepper powder one spoon

Fried gran one tablespoon for making this gravy or kuzhambu thick and delicious.

Salt to taste

Brinji leaves one

Procedure:

Break the shells and collect the groundnuts.

Grind the coconut gratings, ginger garlic gratings, half tomato, fried Bengal gram with water to a fine paste.

Heat the frying pan with oil over a medium flame.

Add mustard seeds to splutter. add cinnamon sticks, cloves.

Add onion and curry leaves and saute for a while. add turmeric, curry masal powder, red chilly powder, fennel powder and pepper powder.

Let the flame be in the low level.

Add tomato and saute for a while till the tomato mashed and well cooked. Then add peanuts and ground masala paste.

Adjust the ingredients with one cup of water.

Add salt.

Allow boiling until the gravy texture with oil along the sides.

Garnish coriander leaves if available.

Now the raw groundnuts curry kuzhambu is ready to be served with hot steamed rice or chappathis, idlis and other South Indian main dishes.