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

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

 

 

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.

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.

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!

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.

FOXTAIL MILLET PONGAL

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!

PACHAI MOCHAI KUZHAMBU/FIELD BEANS CURRY

Ingredients:

Field beans/Butter beans, Lima beans/Mochai 100grams

Tamarind a gooseberry size

Tomato one

Coriander powder3 tsps

shallots 25 g

Fried gram 1 tbsp

Poppy seeds 1 tbsp

Cumin powder 1 tsp

Redchilly powder 1 tsp

Mustard seeds 1 tsp

Jaggery powder 2g

Salt 2 g to taste

Curry leaves 25 pcs

Garlic Cloves 4

Turmeric tsp1/2

Shredded coconut 25 g

Fenugreek roasted powder  1/2 tsp

Coriander leaves 2 g

Asafoetida 1/2 tsp

Water 200 ml

Sesame oil 2 tbsps

Groundnut oil 2 tbsps

Procedure:

Add coconut, roasted fenugreek powder, garlic, fried gram, coriander powder, Cumin powder, poppy seeds, tamarind and water. Grind to a nice paste.

Setaside.

Heat oil in a pressure pan over medium heat.

Add mustard seeds to crackle.

Add shallots and curry leaves

Saute for a while.

Reduce the flame to the low level.

Add turmeric and chilly powder.

Asafoetida next.

Add tomato dices.

Saute until the shallots and tomato well cooked.

Now, add beans.

Incorporate everything together.

Add coconut paste and stir well.

Now the masala we added sauteed.

Add salt and jaggery powder. 

Mix gently.

Add another quantity of water 200 ml.

Close the lid and place the whistle.

Allow to pressure cook until three whistles.

Set aside to cool and release its pressure of its own.

Open the lid and stir the fine gravy with soft beans.

Turn on the heat to low medium.

Good stirs to be given.

Now, pour the sesame oil and stir again.

Check the salt. add salt if needed.

Garnish with coriander greens.

A very fine aromatic Field Beans tamarind curry/Pachai mochai kuzhambu is ready to enjoy.

This is a versatile dish to be enjoyed with hot-steamed rice/Ven Pongal of Pongal festival(Raw rice Pongal) and goes very well with south Indian main dishes such as Idlies, Dosas and so on.

This is Pongal special recipe of  Kongu Regional food.

Pachai mochai/Field beans are the best sources of protein, fibre, Vitamin A and C, potassium, and iron, Calcium, Magnesium and manganese and what not. These legumes are well packed with all the nutrients that we needed for the healthy body. This variety of beans are known as Butter Beans because of its mild buttery flavour and meaty texture.

The very final stroke that makes this gravy delicious, is the addition of Sesame oil

Give a try!

Check out the video tutorials on youtube

https://youtu.be/RQ-mb_YqTNY 

Do watch the video on Youtube @ KonguTraditional Recipes

GLOSSY PUMPKIN STIRFRY/PORIAL

Pumpkins are back in Thai/January 2018 season. 
This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. 

How to choose the perfect pumpkin for culinary purpose?

Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily.
Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin.

Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious.

Just follow the steps shown in the video!

The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"