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

CHOCO MUG CAKE/சாக்லேட் மக் கேக்/चॉकलेट मग केक

This cake has a perfect softness and sponginess texture; single-serving mug cake; very easy to make; we will need only one coffee/Tea mug

to do the whole preparation and cooking process. 

When our Refridgerator is out of eggs, but our sweet tooth is craving for delicious cake especially chocolate cake, this mug cake come in handy.

We can cook this cake just in one minute. The process takes less than 5 minutes to prepare and one minute for cooking. we can relish absolutely delicious choco cake whenever we crave for. Technically we say this cake is eggless, no-bake one. Cutting our prolonged preparation and baking time to just one minute to get a supremely yummy cake. No more heating waves in the kitchen! Hence it is best suited for these hot summer days.

Moreover, This super-fast yummy mug cake pairs with ice cream, and quick-easy dinner meal during family occasions and get-togethers.  

Step  one

Ingredients:

All-purpose flour/Maida 3 tsp full

Sugar powdered 1 tsp full

Cocoa powder 1 tsp full

Baking powder 1/4 tsp full

Boiled milk 4 tsp+ 5 tsp

Melted ghee 1 tsp

Vanilla essence  4-6 drops

Step two

Procedure:

In a dry coffee/Tea mug, add all-purpose flour, powdered sugar, cocoa powder and baking powder.

Mix well using a fork.

Then, add wet ingredients i.e. milk. ghee, vanilla essence.

Mix to combine.

Add some more milk (one tsp by one tsp) to loosen the mixture and blend well until the desired cake batter consistency.

Wipe off the sides of the cup.

Make sure, the batter should be half level of the mug.

Place it on the turntable.

Close door.

Click the microwave option.

Set the one-minute temperature.

Start cooking.

When the oven beeps, Switch off the microwave oven.

Take out the mug carefully.

Place it on a table.

Sprinkle powdered sugar.

Pour the Chocolate syrup to make it moist and rich chocolaty.

Enjoy.

We can cook four to six mugs at a time right in a microwave oven in a jiffy.

 

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

 

 

BADAM KHEER/ALMOND KHEER/RABADI/பாதாம் பாயசம்

Just greet your dearest friends and lovable relatives with this irresistible Almond Kheer. This is one of the most delicious desserts across all the states of India. For any special occasions like wedding, marriage parties loved ones' Birthday Celebrations, Family get-together or friends meet, Almond kheer is a must and the most loved drink by all. 

Kheer is widely known as Payas/Payesh in Northern states of India whereas it is known as Payasam in Tamilnadu.

The kheer can be served hot/warm or chilled. 

Cooking Time 45 minutes 

Yield:  four servings

Ingredients:

Almonds 100 gm

Boiling water as needed for soaking.

Fresh cow milk 750 ml

Cold milk 50 ml

Cardamom seeds crushed 1/2 tsp

Saffron strands 15-25 pcs {not mandatory}

Sugar 200 gms

Cashew flakes 2 tbsps

Raisins 15-20 pcs

Fresh Cow ghee 2 tbsps

Procedure:

Soak almonds in boiled water for 30 minutes.

Blanch the outer skin and keep ready to grind.

Bring to boil 750 ml of fresh cow milk on medium heat.

Lower the flame and let boil until the milk reduced to 500 ml.

Keep on stirring.

Add saffron strands

Add 200 gm sugar. Once the milk reduced to 500 ml, 

add fried-cashew flakes and raisins in fresh ghee.

Add freshly crushed cardamom seeds 1/2 tsp and stir to infuse the flavour.

Done.

Turn off the heat.

Almond kheer is ready to enjoy.

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.

WHEAT DOSAS

Here is the scrumptious breakfast recipe! This is the instant and easy dosas made up with wheat flour.

This dosa is highly recommended for weight loss. These wheat dosas are wonderfully gone well with tomato kuzhmbu.

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

Samba wheat flour 250 gms

Water as required

Salt to taste

Procedure:

Mix the wheat flour, salt and four cups of water.

Take care that the batter should be dilute little more than Rice dosa batter.

Heat the iron dosa skillet )rubbed with Bellary onion piece. ( to make the dosa non-sticky and delicious)

Pour one ladle of batter in the centre of the skillet and spread the batter as a thin and circular motion.

Let the flame be in the medium.

Wait for a while until the dosa cooked with air holes around.

Drizzle half a spoon of pea nut oil around the sides of the dosa.

Take the dosa using a spatula and flip over the other side.

Take out the dosa and collect in a dry plate.

Now the crispy and thin wheat dosas are ready to have. 

Enjoy with tomato chutney/coconut chutney/tomato kuzhambu!

We like to have with tomato kuzhambu. 

CHAYOTE GRAVY/CHOWCHOW CURRY KUZHAMBU

A Short introduction of chayote:

Chayote, being a low-calorie and fiber rich vegetable, it is highly recommended as the vegetable which supports cholesterol controlling and weight reduction in diet programs.

They are the excellent source of vitamin C, Vitamin B complex and folates. It is a good source of potassium and contains an adequate source of manganese and copper.

How to make Chayote gravy/chowchow curry kuzhambu for hot steamed rice/chappatis?

Preparation Time 15 minutes
Serves For four
Cooking time 10minutes
Cuisine : South Indian

Ingredients: 

Chayote one medium size

Shallots or bellary onion half

Curry leaves 10 nos

Mustard seeds one tsp

Saunf one tsp

Cinnamon sticks four

Cloves four

Star anise one

Bay leaf one

Red chilly powder one tsp

Turmeric one tsp

Curry masal powder one tablespoon

Ginger and garlic gratings one tablespoon

Tomato one

Sesame oil half cup

To grind:

coconut gratings two cups

Bengal gram one tablespoon

Coriander powder one tablespoon

Water one cup

ginger and garlic gratings one tablespoon

Salt to taste

Procedure:

Grind above contents with required water to a fine paste.

Peel off the chayote and chop into cubes.

Every ingredient above mentioned should be kept ready on the cooktop. 

Heat the pressure pan with sesame oil over a medium flame.

Add mustard seeds to crackle.

Once it starts to crackle, add onion, curry leaves, ginger and garlic gratings, turmeric, Masal powder, Red chilly powder, Saunf powder, Cloves, Cinnamon, Stara anise.

Switch off the flame to avoid burning.

Add tomato, chayote cubes and saute well.

Transfer the coconut paste and saute on low flame.

Once all the ingredients incorporated together, raise the flame.

Add salt.

Adjust the consistency by adding two cups of water.and salt to taste.

Allow boiling for seven minutes.

Check the gravy reaches the thick consistency.

Add coriander leaves chopped to enrich the taste of the gravy.

Chayote curry kuzhambu is ready to have with hot steamed rice.

GARLIC RASAM/POONDU RASAM

A Special South Indian Rasa m imbibing the aroma of garlic, that is consumed for digestive disorders as well as good for healthy living. The unique flavor of the Garlic pulses is the Main theme of this Rasam.

Preparation Time: 20 minutes.
Cooking time: 5 minutes
Serves: 4 members

Ingredients:

Cooked Toor dal with water two cups (pressure cooked dal with half spoon of turmeric and castor oil 2 drops allowing three whistles)
Tamarind goose berry size
Garlic pulses 7 nos(Malai poondu variety)
Sesame oil one tablespoon
Roasted cumin seeds one spoon
Pepper powder one spoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves 14 nos
Red chilly one
Coriander leaves chopped (optional)
Salt to taste

Procedure:

Soak Tamarind  (goose berry size) in one cup of water for15 minutes

Pressure cook Toor dal with water, turmeric one spoon and two drops of castor oil for three whistles. 
Set aside.
Boil two cups of water and put one red tomato and allow boiling until the tomato cooked.
Take the Tomato and add with tamarind that is soaked in water.
Mash tamarind and tomato and get the extract from it.

Peel off the garlic and grate them into tiny pieces.
Heat the oil in a pan over the medium flame.
Add mustard seeds to crackle.

Once it starts to crackle, Add red chilly split and curry leaves.
Switch off the flame to avoid burning.
Raise the flame and saute the garlic gratings for a minute.
Now add the tamarind tomato extract.

Add asafoetida, cumin powder, and pepper powder.
Add salt and one piece of jaggery.
Allow boiling for five minutes and finally add toor dal extract and finely chopped coriander leaves.

Allow boiling for a second and remove from the flame.

Garlic Rasam is ready to have with hot steamed rice.