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!

அவல் கேசரி/AVAL KAESARI/POHA SHEERA/BEATEN RICE SWEET

Aval kaesari is an easy to make delicacy that can be served as offering during festival celebrations or family get together or any other auspicious family occasions.

Ingredients we need:

Aval/Poha/Beaten rice 200 g
Sugar 175 g
Fresh Ghee 4 tbsps
Freshly cardamom seeds crushed 8 pods
Edible camphor a tiny bit crushed
Raisins 10 pcs
Broken Cashews 20 pcs
Saffron strands 8 pcs
Water 500 ml

Procedure:

Dry roast Aval/Beaten rice/Poha
for 5 minutes on medium heat.
Set aside to cool down.
Grind to a coarse textured powder (Rava texture)
Bring water to a rolling boil on medium heat.
Add one tbsp ghee, kaesar powder and saffron strands.

Once the water starts boiling, add poha powder keeping on stirring constantly.
Let the powder cooked soft.
Add sugar and fold several times to combine.
Add 2 tbsps ghee and cook all the ingredients combine and non sticky on low heat.
Fry the cashews and raisins in one tbsp ghee until golden brown in a separate tempering pan.
Transfer the fried  ingredients to cooked poha.
Fold to incorporate.
Final touch of adding flavour is the sprinkling of cardamom seeds powder to be given.

Poha kaesari is ready to be served.

THATTAI|THATTU VADAI|THATTU MURUKKU

தட்டுவடை/தட்டை
Thattai is an authentic snack of Tamilnadu to celebrate the festival occasions. It is available throughout the year in almost all snack stalls.

Ingredients:

Store-bought Raw rice flour 250 gms
Fried gram 100g
Dried Red Chillies 3 pcs
Salt 1/2 tsp
Asafoetida one pinch
Curry leaves 25+10 torn curry leaves
Chana dal 2 tsp
Water to knead
Groundnut OIl/any oil you prefer: 400 ml
Hot Oil @deep fry temperature 1 Tbsp

Cooking Time: 30 minutes
Yield 35 Thattais

Procedure:

Wash and soak chana dal  in little water for 30 minutes
Dry roast the raw rice flour on low to medium heat without changing its colour for a while.
Set aside.
Grind the fried gram, red chillies to a fine powder.
Add some (25)curry leaves and run the mixie for a second.
In a mixing bowl, add roasted raw rice flour, ground fried gram contents, asafoetida, salt, 10 torn-curry leaves.
Mix to combine.
Add water little by little and knead the contents to form a soft non-sticky dough.
Make a small pit in the centre and add hot oil 1 tbsp @deep-fry temperature
Apply a few drops of oil over the dough to prevent dryness.
Make equal sized gooseberry sized balls.
Take a square size Aluminium foil and smear with oil.
Place the ball on aluminium foil and cover it and press gently using a bowl.
Open the foil and flatten into a thin disc using your fingers.
Make 9-10 discs on aluminium foil-squares.
Heat the oil to a deep-fry temperature.
Once the oil reaches the deep fry temperature, reduce the heat to low-medium level.
Now remove the discs one by one and lower them into the hot oil carefully, one by one.
Let them deep fry until the oil bubbles subside.
Collect them and place on oil absorbent paper.
Crispy and crunchy Thattais are ready to be served.

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

MANJAL KARISALANGANNI KEERAI KOOTU

Kongu Cuisine has every nuance in place to please your palate and immune!

Do watch the new video on Youtube  about MANJAL KARISALANGANNI KOOTU

THE SUPREME TASTE BLAST! WHEAT HALWA

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LADY'S FINGERS COCONUT STEW

A Refreshing Stew to lighten up any meal!

Cooking Time: 20 minutes
             Yields: two servings

Ingredients:

Lady's fingers 4 g chopped as chunks 2-3 cm long
Shallots or onion chopped 2 g
Green Chillies 2 slit longitudinally
Curry leaves 20 
Garlic Cloves 4 pcs
Cumin seeds one tbsp
Shredded coconut 3 g
Fennel seeds 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cloves 3-4 optional
Turmeric 1/2 tsp
Salt 1 tsp
Coriander leaves 2 g chopped
Tomatoes chopped 4 pcs
Water needed 300 ml


Procedure:

Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture.
Set aside.
Heat the frying pan with oil. (medium heat)
Add mustard seeds
Once it starts crackling, add fennel seeds and cloves to fry.
Add shallots, curry leaves and green chillies.
Add turmeric. Saute until the shallots turn translucent.
Add Veggie chunks and saute on low flame. (for 2 minutes)
Add tomatoes
Saute for a few seconds.
Transfer the coarsely ground contents.
Add 300 ml water to adjust the consistency.
Add salt.
Allow bubbling until the veggies get softness.
Garnish with coriander leaves chopped

Ready.
Turn off the heat.
Serve hot with hot steamed rice!

This is an authentic Kongu Cuisine

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Quick fix methods
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