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

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.

MILK BREAD//WHITE BREAD/SANDWICH BREAD/HOME MADE MILK BREAD

Super soft and tasty bread can be done in our home. The bursting smell, while we bake, is just amazing. 

Homemade bread is healthier than storebought bread. Home-bake bread contains accurately what you want to eat. Store-bought bread contains additives and preservatives. 

If you are a new baker, this is the right recipe for you.

Ingredients we need for making one loaf of bread:

For yeast activation:

Active dry yeast 2 tsp

All-purpose flour 4 tsp

Milk 8-10 tsp

 Other ingredients that we need:

All-purpose flour 2.5 cups

Egg one

Powdered brown sugar 1.5 tbsp

Milk powder 2 tbsp

Powdered Himalayan pink salt  tbsp

Milk 100 ml

Sunflower oil 2 tbsp

Water 25 ml

All-purpose flour for dusting the work surface 3 tbsp

Sunflower Oil to prevent the dryness of the dough 2 tbsp

How to make this super-soft and fluffy bread loaf at home?

It involves four steps.

Step one:

In a dry mixing bowl, add two tsp yeast, four tsp all-purpose flour, 8-10 tsp milk at room temperature and powdered brown sugar. Mix well to combine. Let it stand for 5-0 minutes to activate the yeast.

Whisk one egg and set aside.

In another mixing bowl, add all-purpose flour 2.5 cups, powdered sugar 1.5 tbsp, powdered Himalayan pink salt, Milk powder 2 tbsp. 

Mix to combine.

Set ready.

In yeast activated mixture, add the whisked egg.

Add 2 tbsp Sunflower Oil.

Mix again to be well combined.

Add the dry flour mixture in 3 batches and mix using a spatula.

Add the remaining 100 ml milk and mix using a spatula.

Then using your hand, knead the sticky dough until it becomes non-sticky.

Add water 25 ml and knead to form a nonsticky and soft pliable dough.

knead for another ten minutes to get the elastic texture.

This is the most important step we have to follow to get airy locules spirally inside and crust top of the bread.

Shape into a ball and place the ball in the oil-smeared mixing bowl by place the seam side down.

Apply little oil over the ball around the sides. 

Step Two:

Cover the dough with a damped cloth 

Let it rest for 40 minutes.

Now the dough volume increased double.

Deflate the dough to release the excess air inside the dough.

Dust the work surface with some all-purpose flour 

Place the deflated dough and just spread out the dough into an elongated shape.

Don't give pressure or punch to the dough.

Handle it softly.

Sprinkle little flour on the elongated flat dough and roll it gently.

Seam the edges down and make a fittable dough and place it in a loaf pan.

Step three:

Apply little oil over the dough using a brush.

Cover it with a cloth or towel and wait for ten minutes to second rise up.

In the meanwhile, preheat the oven in convection mode at 180 C.

Step Four:

Remove the cloth and place the loaf with dough on the lower rack of the oven.

Let it bake for 35 minutes at 180 C.

Switch off the oven let the loaf stand on the lower rack for 2 minutes.

Remove from the oven.

Let it cool down for more than 30 minutes or one hour.

Cut into desired size slices.

Enjoy!

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.

FINGER MILLET-BARLEY-ALMONDS NUTRI-PORRIDGE/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ்

                                                             

Finger millet is a rich source of calcium that is good for strengthening the bones for growing children and old people. Regular consumption of Fingermillet in any form is good for bone health and keeps osteoporosis at bay thereby reduce the risk of fracture,  It is gluten-free and packed with the richness of fibres, good carbs, amino acids and vitamin D. Finger millet is packed with a good amount of Vitamin D that is mostly derived from direct sunlight.  Vitamin D is a carrier of calcium which is a vital source of our body.

Since it is naturally loaded with calcium, it is one of the best non-dairy sources of calcium. It is extremely a healthy option for growing kids and can be given in the form of Ragi porridge.

The low glycemic index maintains the blood sugar levels within the safe range. Finger millet is working magically for maintaining the youthful skin. There are vital amino acids like Methionine and Lysine in finger millet maintain the skin wrinkle-free and sag-free.

Finger millet is well known for the natural source of iron content and hence it is a boon for anaemic pregnant mothers and people who suffer from Jaundice.

The high amount of dietary fibres present in the Fingermillet cereal keep the stomach full for a longer time and prevents unwanted cravings. If we want to get its all the essential contents of finger millet it is advised to consume in the morning and track the whole day energetic.

Almonds are richly packed with healthy fats. antioxidants, vitamins and minerals Its nutritional profile state " Every one ounce about 20-23 almonds provides  6 grams of protein and 4 gms of fibre, vitamin E 35%  magnesium 20% riboflavin 20% Calcium 8% and potassium 6% They are sodium-free so that it is highly beneficial for the people with hypertension. Vitamin E present in almonds supports immune function since it confers antioxidant properties, Moreover, it contains 6 per cent of the daily recommended iron that helps in the production certain hormones and works as the carrier of oxygen to the muscles.

Barley contains a considerable amount of vitamins especially vitamin B compounds such as niacin, thiamin, and pyridoxine (Vitamin B6) and beta-glucans, minerals, rich content of fibre, molybdenum, manganese and selenium. It acks folate and riboflavin.  All these enhance the production of new cell formation.

It supports weight loss.

It contains Zinc, phosphorous, copper, magnesium and calcium which are contributing to bone health and maintaining a strong skeletal system.

Soaking these cereals overnight increase the richness of vitamins and minerals.

Now let us make this nutritious and delicious Finger millet-Barley-Almonds Porridge/Koozh

Ingredients we need:

Finger millet one cup

Barley 1/2 cup

Almonds 20-23 pcs

Water for soaking

Procedure:

Soak the Finger millet, Barley and almonds in water overnight.

Rinse thoroughly and drain the excess water.

Grind to a smooth paste adding sufficient quantity of water.

Strain the ground millet contents through a strainer 

Heat the millet milk on medium flame.

Keep on stirring to avoid lumps.

The milk is fastly transformed into porridge.

Turn off the heat.

Porridge is ready to serve either with milk or buttermilk.

If you want to have with sweetness, add cane sugar and crushed cardamom and 25 ml milk

or you can have it with buttermilk or milk, adding 1/2 tsp salt and grated ginger.

Both are tasteful and optional.

Cooking time 8 minutes

Yield: Four persons

GARLIC CHUTNEY/பூண்டுச் சட்னி

Garlic chutney is one of the most flavourful chutneys. It becomes the all-time favourite chutney to those people who love garlic and spicy flavours. This chutney is more popular among Indian food lovers. The version is different in each state of India. This accompaniment is tasting great with many other main dishes like Dosa, Idli or uthappam and so on. A perfect blend of red chillies, tamarind, cane sugar or jaggery powder, rock salt with lots of garlic cloves, peeled and Cold-pressed Gingelly Oil contribute the fantastic flavour and taste to this accompaniment. 

Garlic is good for diabetic people.  It eases digestion. It controls blood pressure and treats cardiovascular diseases. It boosts the immune system.

Easy to make!

 

 Ingredients:

Garlic cloves peeled one bowl or 250 gms

Red Chillies deseeded 6-8 pcs Optional

Groundnut Oil 2 tbsps

Curry leaves 10-15 pcs

Tamarind a small piece

Chopped tomato half.

Himalayan pink rock salt 1/2 tsp

Asafoetida one pinch

Jaggery powder 1 tsp

Soaked red chilly water1/2a cup

Cold-pressed Gingelly Oil 3 tbsp

Mustard seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Curry leaves 8-10 pcs

Procedure:

Separate the seeds from the red chillies.

Soak the deseeded red chillies in water for 10 minutes.

Saute the peeled garlic cloves until they are shrunken.

Add fresh curry leaves and saute for a while.

Add drained soaked red chillies and saute until they puffed up

Add Rock salt, Jaggery powder and tamarind.

Saute for a few seconds on medium heat.

Turn off the heat.

Set aside to cool down.

Grind to a smooth paste.

Heat the Gingelly Oil (be generous to add) on medium flame.

Add mustard seeds.

Once they start crackling, add cumin seeds.

Add curry leaves to fry. Now transfer the garlic paste until the gingelly oil combined.

Garlic chutney is ready to store and enjoy.

Cooking Time 30 minutes

Yield: 2 persons.

Shelf life: 15 days.

Use dry spoon always.