Cucumber Koottu/ Green Apple

Summer Special – Beat the Heat, as we know Cumber is the natural body coolant. We can feel the fact by consuming this on a regular basis and much more health benefits of cucumber can be explained in short form by the below image for a better understanding of the benefits of cucumber. This has a bland taste with plenty of water content. This is used to serve as salads in most of the menu list so that the benefits of cucumber will have no loss of its nutritional value. Very fewer recipes are made with this vegetable. Here we have one interesting recipe just to mix and eat but, not a salad in the form of Koottu. This koottu is very easy and delicious to serve with roti, Chappathi and Biriyani children may like to have this mixed with plain cooked rice.

1) Hydration. The electrolytes in cucumbers can help prevent dehydration. …

2) Bone health. Vitamin K helps with blood clotting, and it may support bone health. …

3) Cancer. …

4) Cardiovascular health. …

5) Diabetes. …

Inflammation. …

Skincare.

Method to Prepare: Serves two Person

To Grind Ingredients:

Green chili-2

Coconut grated-2 tbsp

Cumin-1/2 tso

Salt-1/2 tsp

In addition to add

Cucumber-2

(Shallots -2 chopped if you prefer I have not added here)

Yoghurt-1/2 cup or 1 tablespoon of Lemon juice

Seasoning: This step is optional

Oil-1 teaspoon

Mustard seeds

Curry leaves

Grind Mix and Serve:

Peel the skin and grate the cucumber. Cucumber has a lot of water content in it, clever use of this juice to grind the above-given ingredients, do not add water to grind.

Extract juice from cucumber by squeezing.

Grind the above mentioned, Green chilli, coconut and cumin to a smooth paste by adding this juice no water.

Now take a wide bowl, add grated cucumber, ground paste salt and yoghurt or lemon extra as you prefer to serve, Seasoning it with mustard and curry leaves.

Combination to serve:

Roti, Chapathi, or even with Vathal kulambu,Kara Kulambu and plain cooked rice.

Green Apple:Green Apple -1
Chopped onion -1
*To Grind:*
Coconut 2 tbsp
Green chilli -1
Cumin-1/2 tsp
Curs-2 tbsp
*Method*
Grate Apple, squeeze the juice .
Grind the above mentioned “To Grind”
Ingredients by adding this squeezed juice to a smooth paste, add salt.

Now, heat pan with a teaspoon of ghee season it with mustard seeds, and asafoetida.
Add curry leaves and chopped onion saute for a while and switch off flame add this to the grated Apple mix along, grind paste and a table spoon of curd mix well and serve with Chapathi or variety rice

Instant Chutney

Ready to eat, Easy to make, few minutes of effort to make, Tasty to satisfy your hunger, no cooking or boiling and much more…… try the taste to feel the all said is true make this as your signature Chutney. This is an excellent combination with ghee roast, dosa, appam varieties and even kuzhipaniyaram.

Whenever we feel hungry or running with no time to think about elaborated cooking your first option can be this chutney which completely satisfies your taste buds. Within a few minutes of effort like 2-minute preparation, this can be done to match with the main meal. The time to make a single dosa is more to make this chutney. Just to wash and roughly chop the mentioned ingredients to grind that’s it.

Ingredients to Grind:

Dry red chilli- 5nos

Tomato-2nos (roughly chopped) a pinch of Tamarind if the tomatoes are bland

Onion -1( big Roughly chopped)

Garlic-3 to 5 pods

Salt-1/2 tsp

Coriander leaves a small bunch (2 tbsp) This Balances the raw smell of Onion Garlic

Curry leaves-3 twigs

Oil-3 tablespoon this on grinding Enhances the taste of Chutney

That is it, add all to grind and serve with desired main meal.

Unlock Cooking Skills during Lockdown – Online event (Period: 17 May to 31 May 2020) conducted by Chettinad Snacks Online – Recipes submitted by contestants

MILLET DOSA


Kavuni Arisi Halwa


Jowar Veg Dosa


Chicken Tikka Masala


No Oil No Boil Breakfast


Vazhaipoovada


Rava Cutlet


Senaikizhangu Curry


Kambu Halwa/Pearl Millet Halwa


Kavuni arisi jelly


Chole Bhatura


Chettinad’s Therakal


Vazhakkai (Raw Banana)Kola Urundai

Mutton Biryani: https://www.instagram.com/p/CA2TV6qB1ZMdnXRRf0erRv0r5VOf83nL0Rcp_Y0/?igshid=n4zr0tp3xn41

Milagu Podi Rice

Milagu Podi Rice: Milagu Podi Origin Chettinad- Authentic taste of Chettinad. South Indian traditional meal starts with Ghee/Seasame oil and dal or with any rice mix to proceed with sambar, rasam, payasam and many more condiments to have as Rajabogham feast. Grand or simple this rice mix gives yummy start…mix with Ghee or sesame oil gives fantastic taste to go with…

Milagu podi is easy to prepare at home click the link for the preparation method: https://wp.me/p1o34t-hV

To buy the traditional taste, Serve tasty click the link below

Method to prepare Milagu Podi Rice:

Rice-1 cup Cooked

Milagu podi 3 tbsp

Salt-1/4 tsp

To season:

Ghee-2 tsp

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Ground nut -2 tsp

Curry leaves-1 twig

Method:

Heat pan with ghee or oil, season it with mustard seeds and nuts add curry leaves. Milagu Podi and switch off the flame.

Add cooked rice and mix well that’s it simple to start with yummy milagu podi fried rice. Sprinkle with chopped coriander and serve with Potato Masal or mixed vegetable.

Tomato spiced rice balls

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfaction of the full meal.

Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfactionWhat can be made to have a special touch to treat our taste buds?

Here rice mini-balls spiced with tomato flavour to have as one pot meal no need of any side dish or dip to serve with, this will be an interesting dish among children to enjoy. Actually, a similar variety of Non-vegetarian dish (Rice balls cooked in Chicken Gravy) shared by my friend is here derived to a simple vegetarian breakfast or pack meal to office or school. I made a sweet version filled with coconut and jaggery (Poorna Kozhukkattai) and this as a mildly spiced Tomato flavour version to balance the meal with both categories. According to our preferences vegetables and heavy ground, masala with coconut also can be added. I have done with a very mild touch of masala.

Ingredients:

Rice flour(Idiyappam flour)

Salt-1/2 tsp

Oil -1 tsp

Chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Asafoetida-2 pinches

Water-2 cups boiled

To Season with Masala:

Ghee-1 tbsp

Mustard -1/2 tsp

Urag-1/2 tsp

Onion fine chopped-1

Tomato chopped-1

Curry leaves-1 twig

Salt-1/4 tsp

Chili powder-1 tsp

Garam masala-1/2 tsp

Sugar-1/4 tsp

According to our preferences vegetables and heavy fresh grind masala with coconut also can be added.

Method:

Step-1: Take a wide bowl add the rice flour, chilli powder, turmeric powder and asafoetida. Boil water with oil and salt, with the help of ladle mix flour with this boiled water to a consistency of the thick dough to make mini balls. Note: Adding a teaspoon of oil and salt in the water helps to make the dough soft and to dissolve salt to mix evenly.

Step-2 : Apply oil to your hands mix the dough to smooth and make mini patties as shown in the picture. Steam cook mini balls for 20 minutes.

Step -3: Heat pan add ghee or oil and season it with mustard and urad, add Chopped onion, tomatoes and curry leaves saute well to a smooth gravy add chilli powder, garam masala powder, sugar and 1/2 cup of water let cook to a gravy.

Step-4: Finally, add boiled mini balls and cook for 3 more minutes the balls absorbs the gravy to give the succulent taste.

Sprinkle some coriander leaves and serve.

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End Date: 31 May 2020
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Methi Mango Pickle

This is the season we get mango in the markets on less price with good quality, don’t miss it to make pickles and vathals for year-long of usage.

Mango Thokku

Whenever we saw mango naturally it will be drooling especially raw mango, simply with salt and chili powder, we feel heavenly taste. To enjoy the taste of mango for months, we try to make it in different forms to preserve for consumption. We can make tongue-tickling pickles in many recipes, but this recipe is easy and stays for months under the proper method of preparation. Mango pickle with curd rice is a succulent combination to live with. Good combination with Roti, and a variety of rice recipes.

We know mango pickle in the method of Cut mango pickle, Mango thokku, Avakkai, Kadugu manga here I made a taste combination of Roasted Fennel seeds and garlic flavored Mango pickle with delicious taste. The Aroma of roasted garlic and methi powder is the additional touch to this pickle.

Ingredients to prepare:

Mango-2 nos, 400 gms approx

Salt-2 tbsp(grind rock salt to powder)

Plain chili powder-2 tbsp

Turmeric powder-1/4 tsp

Asafoetida-1/ 8 tsp

Fennel seeds- brown roasted and powdered-1 tbsp

Jaggery powdered- 1 heap tsp (optional)

Garlic-7 to 10 pods peeled and cut in to two halves.

Method:

Wash and wipe Mango with a clean cloth, cut into small pieces, add salt mix well and let it stay the whole night.

The next day you can see the mango and salt mix oozes out water. Partially soaked.

Now ready to make the pickle, Heat thick bottom pan with 3 tbsp of oil approximately 50/75 ml, add mustard seeds once splutter add a peel and cut garlic saute for a while not till brown.

Switch off the stove, gradually add all powders in hot oil one by one Asafoetida, turmeric, Methi, chili, and mix in low flame for a minute and add salt-soaked cut raw mango pieces and switch off the flame no need to cook pan heat is fine to absorb the masala added.

Finally, add grated jaggery and mix well let it cool and store in a glass jar. It will be soft and well absorbed after two days. This pickle can be stored for months.

Try and leave your feedback and comments here

Wheat Rava Roast

Extremely crispy and thin dosa, this can stay soft even on packing for hours to consume. Idli batter is not in stock! Time is short to make any dish! no worries… this recipe will help you. I have used to prepare Rava roast with plain flour and Rava, but this is another fabulous dosa variety to have with any side dishes mostly, Tomato Therakkal or Red chili garlic chutney suits more, even Coconut chutney serves the same.

Always I like to try some different recipes by simple ingredient change which does not make any major difference in the taste of the original flavor if I feel it is good for health and yummy when compared, then it will be added as my regular ingredients of the preparation.

This is one can be considered in that case of my regular method of preparation,

Wheat Rava Roast

Ingredients to prepare:

Wheat flour-1 cup

Rava White(Sooji)-3/4 cup

Rice flour-1/4 cup or 3 tbsp

Salt-1/2 tsp

Turmeric powder-2 pinches

Pepper corns and cumin coarsely crushed-1/2 tsp

Ginger finely chopped-1 tsp

Coriander leaves and curry leaves-3 tbsp

Butter milk-1/2 cup

For Preparation:

Mix all and set for 15 minutes. Stir well add water to the pouring consistency use a cup to pour the batter on a hot pan, not Laddle.

Heat Iron Tawa, pour the batter from the outer circle of the pan to inner, so the batter will not flow on top of the filled layer.

sprinkle some oil, actually, it does not consume more oil it is up to your preference of adding oil.

When it gets roasted around, flip and cook the other side.

It will be very thin and delicious hope you will enjoy it. serve with any desired side dish. Even with grated jaggery will be good children will enjoy it.

Note:

Turmeric powder is optional, you can add chili powder if preferred.

Should mix very diluted to get thin roast. Do not use laddle for spreading

Chopped onion and cashews can be sprinkled on top immediately on the batter is poured.

Capsicum Chutney

Capsicum Chutney is a toothsome combination with Dosa, Appam, Paniyaram, and even with plain cooked rice. There are types of chutneys to match with these items to taste, this capsicum chutney has a unique taste to have the feel of mild yummy combination. Any dishes made out of Capsicum has nice taste and aroma of its own.

Capsicum

Also called: peppers, sweet peppers, red pepper, green pepper, red capsicum, green capsicum, bell pepper, red bell pepper, green bell pepper, banana capsicum. Good source of Vitamin A Vitamin B1 (thiamine) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 Vitamin B9 (folate/folic acid) Vitamin C Vitamin E Vitamin K Manganese PotassiumGood source of fiber

https://www.betterhealth.vic.gov.au/health/IngredientsProfiles/Capsicum

Why capsicum is good to eat?

  • Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums).
  • They are also a good source of dietary fiber, vitamin E, B6 and folate.
  • The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums)

Surprisingly no one can identify the ingredients used, I made this with the combination of Masala Oats Paniyaram.

Ingredients to Prepare: Serves 2 person

Capsicum-1

Onion-1

Tomato-1

Green chili-2 or 3

Garlic-2 pods or ginger small piece

Salt-1/2 tsp

Tamarind- small piece

Urad dal-1/2 tsp

Channadal-1/2 tsp

Mustard-1/2 tsp

Note: I have not used coconut as it may reduce the taste of capsicum, if you prefer you can add-2 tsp of grated coconut.

Method:

Wash and cut capsicum(Simla Mirch) Garlic and onion.

Heat pan with 2 teaspoons of oil, add mustard seeds once splutter add urad dal and channa dal allow it till golden yellow.

Add chopped onion, capsicum, green chili, garlic (ginger) and tomato, saute till it cooks soft 3 minutes approximately. Add salt and tamarind switch off the flame.

Allow it to cool and grind to a smooth chutney.

Semiya Kuli Paniyaram

Semiya Kulipaniyaram:

We have a regular menu list, semiya upma, semiya kichadi, semiya kesari, and payasam… Semiya Kulipaniyaram is very delicious and easy to prepare without any advance preparation like grinding and fermentation. This can be made as sweet or salt both versions alternatively, Oats can be used in the place of Semiya to follow the same method of preparation and ingredients.

Simple changes makes a great taste to treat your dear ones.

Ingredients to prepare:

Semiya-1 cup

Milk -1 cup

Coconut finely chopped-2 tbsp

Cardamom powder-1/4 tsp

Jaggery -3 tbsp

Ghee-1 tbsp/Oil-2 tbsp to cook

Method:

Heat pan add a teaspoon of ghee and roast semiya to golden yellow.

Transfer to bowl the boiled milk, roasted semiya, cardamom powder, jaggery (powdered or syrup) and chopped coconut.

Let it sit for half an hour, it will be well soaked in milk and other ingredients. Check the consistency of the mixture it should be a bit thicker as Idli batter.

Heat Kulipaniyaaram Pan, add oil or ghee in every pit and add the mix to it.

Once the surface it turns golden brown flip the side and cook golden brown as shown in the picture. Semiya kulipaniyaram sweet version is ready to enjoy. Crispy and yummy sweets.