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.

 

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!

THAKKALI CHORU/தக்காளிச் சோறு

How to make Thakkali choru

There are so many traditional one-pot meals in Kongu Cuisine. Out of these, the so-called Thakkali choru is stunningly delicious. Whenever we get busily engaged with works, we make one of these various one pot-meals that cover the whole day meals.

Thakkali choru is quite easy to make.

Ingredients:

Medium size tomatoes 4 pcs
Boiled Ponni rice (old) 200 gms
Chopped Shallots 20 pcs
Dried Red Chillies 2 pcs
Groundnut oil 3 tbsp
Mustard seeds 1/2 tsp
Garlic cloves grated 5 pcs
Curry leaves 20-25 pcs
Turmeric powder 1/2 tsp
Asafoetida one pinch
Cinnamon sticks 6 pcs
Cloves 6 pcs
Rock salt 3/4 tsp
Water 650 ml
A few Coriander greens

Procedure:

Wash and soak the old and boiled Ponni Rice for 1/2 an hour.
Drain the excess water and add 650ml water
Heat the pressure cooker with groundnut Oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter fast, add shallots, slit red chillies and curry leaves.
Saute for a while until the shallots turn soft and transparent, add turmeric and grated garlic.
Saute to combine.
Sprinkle one pinch of asafoetida.
Transfer the rice along with water.
Allow boiling on medium heat.
Add rock salt and stir to combine well.
Return its lid and place the weight.
Pressure cook up to 2 whistles and simmer for five minutes.
Turn off the heat and set aside to cool down.
Open the cooker and add some coriander greens.
Fold gently to infuse the flavour of coriander greens.
Mild tangy Thakkali choru is ready to be served.
Onion Raita and chips or papads  go very well with this one-pot meal


Time of cooking: 45minutes
Yield: 2 servings

TONGUE TICKLING CITRON PICKLE/NARATHANKAI PICKLE

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This Citron pickle is an excellent appetite stimulant.

Ingredients:

Citron Fruits 400 gms
Salt (Tata Salt) 200 gms
Dried Red chilly  25 gms
1/2 tsp fenugreek powder
Water 150 ml to mix the chilly paste
Sesame oil 150 gms
Fennel powder 1 tsp
Mustard seeds 1 tsp
Whole Urad Dal 1 tbsp
Curry leaves 20-25 pcs
Turmeric 1/2 tsp (optional)
Asafoetida/Hing 1/2 tsp

Procedure:

Wash the Citron fruits and cut longitudinally
Chop them into chunks
In a dry jar, add a portion of salt. Then, add a portion of chunks.
Again salt and chunks.
The final addition of the remaining salt on the top 
Cover it tightly.
Shake well so that the chunks are being well coated with the salt.
Let the chunks sundried from 9 a.m to 4 p.m daily for five days.
Now the seasoning starts:
Mix the dried red chilly powder, fenugreek powder and mix well.
Add water 150 ml and make a thin paste.
Set ready.

Heat the oil in a dry pan on a medium heat.
Add mustard seeds to crackle.
Once crackling starts, turn off the heat.
The heat of the pan is sufficient to fry all the remaining items to avoid the burning.
Add curry leaves.
Add asafoetida/hing.
Now transfer the red chilly contents.
Stir well.
Now turn on the heat.
Let it boil and bubble on medium heat.
Occasional stirs to be done.
Add fennel powder at this stage.
Transfer the chunks with the salt contents.
Stir again to blend all the ingredients together.
Let the boiling and bubbling continued further.
Until the chunks cooked soft and sesame oil with the whiteness of salt separates.
Observe the oil on the top of the pickle.
The oil and the salt are the preservatives in this pickle.
Set aside until cool down.
Store the pickles in a dry jar and refrigerate for long shelf life.
Use always the dry spoon to take the pickle out.


Trust my method of cooking!
Give a try!

PODI IDLIES

For this Tiffin, fresh idlis should be prepared to get soft podi idlis. Fresh Idli podi should be prepared. Fresh cow ghee is needed. These three fresh ingredients transform the idlis into a delectable treat for your loved ones. Tossing the idli pieces with ghee and idli podi makes it spicy and delicious and ensures that it maintains softness and moisture for more than five hours. It is a perfect picnic packing.

Important note: Never heat the ghee or sesame oil to make this Tiffin. the rich taste of ghee and its nutrients destroyed while heating. Sesame oil should be consumed raw to attain its nutritional value. The fresh hot steamed idlis are tossed with fresh ghee and fresh idli podi.


Preparation time: 5 minutes
Cooking time: 3 minutes
Servings: two
     

Ingredients:

Fresh Idlies 8 nos
Fresh Idli Podi 3 tablespoons
Ghee Three tablespoons

Procedure:

Cut each idli into six pieces using a knife dipped in water.
Collect them in a broad bowl.

Sprinkle the Idli podi over the idli pieces.
Pour the fresh cow ghee over the idli pieces.

Waggle the bowl so as to mix podi and ghee with idli pieces evenly.
You can substitute sesame oil instead of ghee.

Serve hot! 
This can be served during monsoon as evening tiffin.
Kids will love to eat!
It can be packed for picnics, lunch of kids.

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.

COWPEAS BEANS PULIKUZHAMBU/KARAMANI PULIKUZHAMBU/THATTAIPYIRU KUZHAMBU

This is a typical south Indian curry loved by everyone in Tamilnadu. It goes well with hot steamed rice topped with one spoon of Sesame oil.

How to make this highly nutritional Thattaipayiru kuzhambu?

Ingredients:

Cowpea beans/Balck eyed beans/Karamani Payiru/Thattai payiru one cup

Tamarind one gooseberry size

Shallots six

Curry leaves 10nos

Mustard seeds one tsp

Turmeric one tsp

Sambar powder one tsp

Coriander powder one tsp

Fenugreek powder half tsp

Asafoetida one pinch

Water as required

Red chilly powder one tsp

Sesame oil one tablespoon

Peanut oil one tablespoon

Tomato optional

Jaggery one piece

Salt to taste

Procedure:

Soak the cow peas for two hours.

Wash the cow peas and pressure cook for three whistles.

Heat the pan with peanut oil over a medium flame.

Add mustard seeds to pop up.

Once the mustard seeds start to crackle, add shallots and curry leaves.

Saute for a minute until the shallots turn transparent.

Add asafoetida, fenugreek powder, sambar powder, turmeric, red chilly powder and coriander powder.

Saute for a while over a medium flame.

Add tamarind extract.

Add salt and jaggery.

Allow boiling for a few minutes until the gravy texture reached.

Add cooked cowpea beans and allow boiling for a while.

Add coriander leaves (optional)

Pour one tablespoon of sesame oil over the gravy and serve hot with hot steamed rice.

The combination of this cowpea beans gravy makes the hot steamed rice, a delicious meal.