Ponnankanni Keerai Egg Poriyal

 

Ponnankanni Keerai Egg Poriyal

Ingredients:             

Ponnankanni Keerai	1 bunch
Oil	1 oil
Mustard	1/2 tsp
Urad Dhal	1 tsp
Turmeric Powder	1/3 tsp
Chilli Powder	3 to 3 1/2 tsp
Egg	4 no's
Salt	As Required

Preparation Method:

Remove the keerai leaves from the stem and chop it finely.

Clean and wash it well with a little amount of turmeric powder.

In a cooker, add the keerai, add salt and turmeric powder, and pour the water a little                                 below the level of keerai,Let it cook for 1 whistle.

Once the pressure is released, remove the water from the cooker.

Heat a pan, pour 1 tablespoon of oil, add mustard, urad dhal, and garlic let the lentils splutter.

Now add the keerai in a pan and mix well.

After 2 minutes, break the egg and pour it in the keerai and leave it for 1 minute.

After 1 minute, mix the keerai and egg well.

Now add the chilli powder and mix well.

Now reduce the flame to medium once the chilli powder is added.

Now add salt as required and mix well.

Fry the keerai until the raw taste of keerai is gone.

Once the raw taste of keerai is gone, your Ponnankanni keerai egg poriyal is ready to serve.

   

Your Ponnankanni Kaeerai Egg Poriyal is Ready!

Poongar Rice idli

 

Poongar rice idli

Ingredients:

Idli rice	3 glass
Urad dhal	1 glass
Poongaar rice	1 glass
Fenugreek seeds	2 to 3 teaspoons

 

Preparation Method:

• Wash the rice 4 to 5 times.
• Soak it for 7 to 8 hours.
• Grind the soaked rice very smoothly.
• Now leave the batter to ferment for 6 to 7 hours.
• Once the batter ferments, it's ready for making idly. 

Poongar rice

 Poongar rice is good for women's health, so it is called  women's rice.

In the next post in traditional ,we see the health benefits of Poongar rice.

Kaara Kadalai

 

Kaara Kadalai

Ingredients:             

Kadalai ( or ) Groundnut	150 gms
Oil	5 to 6 Table spoon
Salt	As required
Chilli powder	As required

 Preparation Method:

• In a pan Pour 5 to 6 table spoons of oil. 
• Add Kadalai ( or ) Groundnut and fry that with medium flame 
• Once you get an aroma and a spluttering sound, reduce the flame to low.
• Now add the salt and chilli powder as required.
• Then mix it all for 4 to 5 minutes on low heat.
• Now cool for 5 minutes ,and you can see the salt and chilli powder settle down with the oil.
• Now mix the kadalai ( or) Groundnut with oily, mixed salt and chilli powder.     

                                    

                                                              Your Kaara kadalai is ready.

Mappillai Samba Kanji

 

Mappillai samba kanji

Mappillai samba rice health benifits:

•  It contains fiber, zinc, magnesium, iron, protein etc
•  Improve digestive health.
•  Immunity booster.
•  Good for Diabetic disorder people due to low Glycemic index value.
•  Suitable for weight loss
•   It can prevent cancer.
•  Good for fertility issues 
• ·Regulate the blood pressure level.  

Ingredients:             

Mappillai samba rice	1 glass
Cumin Seeds	3/4 tea spoon
Fenugreek Seeds	10 to 12 seeds
Garlic	4 to 5 lobes
Water	5 1/2 to 6 glass (with soaked water)

 Preparation Method:

• Wash the Mappillai samba rice 2 to 3 times
• Soak the rice with 1 1/2 Glass of water for 7 to 8 hours.
• After 7 to 8 hours, remove the rice from water and use the same water while boiling the rice.
• Add the mappillai samba rice in mixer grinder jar and blend it finely.
• Pour soaked water in cooker, add blended rice and mix well. there should be no bumps while mixing, so mix well.
• Then pour 4 glasses of water and mix well..
• Add salt as required
• Cumin seeds 3/4 tsp; fenugreek seeds :10 no's smash well then add 4 to 5 garlic lobes, and smash all ingredients.
• Add the smashed ingredients to the cooker and mix well.
• Let the mappillai samba rice mix and all smashed ingredients boil well in low flame and it should turn to a semi liquid state.
• Then let the cooker cook for 3 to 4 whistles.
• Once the Pressure comes down , your mappillai samba kanji is ready to serve.
• You can serve the kanji with mint & Coriander thuvayal.

Your Mappillai Samba Kanji is ready.

Vendakkai || Lady's Finger Poriyal

Vendakkai || Lady's Finger Poriyal

Vendaikkai Poriyal, or Lady's Finger Poriyal, has an amazing taste with rice and any gravy . This is very simple and easy dish to prepare.

Lady's Finger is also known as Okra and Bhindi in Hindi.

It contains approximately 100 grams of lady's finger.

• Carbohydrate : 7 g

• Dietary Fiber: 3.5 g

• Protein: 2 g

• Fat : 0

• Calcium: 30 kcal

It also contains sodium, potassium, calcium, vitamin C, vitamin B6, folate, manganese, etc.

Benefits of the Lady's Finger

• Reduces the Cholestrol in the Blood

• Controls the blood sugar

• It helps with weight loss.

• The first day before taking a meal, take one cup of lady's finger and then take a meal.

• The next day, take a meal along with the lady's finger.

• Then, if we compare both days, when we had a lady's finger before a meal, that day's meal level will be lower compared to the next day.

• Because our hunger hormone is ghrelin, that will be suppressed, so we will eat less compared to the next day.

 

• Good for constipation

• Enhance the brain memory

• Improves immunity.

How can we see?

Ingredients:

Vendakkai / Lady's Finger	1/2 Kg
Turmeric Powder	1/2 Tea Spoon
Chilli Powder	1 1/2 to 2 Tea Spoons
Mustard	1 Tea Spoon
Urad Dhal	1 1/3 Tea Spoons
Oil	2 to 3 Table Spoons
Garlic	10 to 12 Lobes
Curry Leaves	As Required
Salt	As Required

 Preparation Method:

Wash and dry the lady's finger by using a kitchen towel.

Chop the lady's finger into small, rounded pieces.

In a pan, heat oil, add mustard and urad dhal, and let the lentils splutter.

Now add the garlic and mix well.

Then, add the chopped lady's finger, fry it on medium heat, and sauté well.

When it starts becoming sticky to the pan, then turn the flame to high and keep sautéing       until it becomes non-sticky and dry.

Stay near and keep on mixing it.

Once the lady's finger is fried 3/4th, it is time to add turmeric powder and chili powder         and mix well.

Fry until the raw taste of turmeric and chili powder goes away.

Now reduce the flame to medium or low.

Now add salt as required and mix well.

Once the lady's finger is fried till it becomes soft, check for taste and add salt if                     required.   Mix well and fry.

Add curry leaves as required and mix well.

Now Lady's Finger, or Vendakkai Poriyal, is ready to serve.

Now we can serve the Vendakkai Poriyal as a side dish for rice and any gravy or curry.

Your Vendakkai or Lady's Finger Poriyal is Ready!

    

Poriyal

Vendakkai || Lady's Finger Poriyal

 

Kaara kadalai

Ponnankanni keerai egg poriyal

Karunai Kizhangu Poriyal

Kuthiraivali || Barnyard Millet Pongal

Kuthiraivali || Barnyard Millet Pongal

Kuthiraivali or Barnyard Millet Pongal is simple and easy to prepare.

Here are some health benefits of Kuthiraivali Millet.

• Low Glycemic Index
• Rich in fiber
• Good Source of Iron
• It maintain the Sugar level in blood
• Gluten free
• Purifies Blood
• it increases the immunity level.

Ingredients:

Kuthiraivali / barnyard Millet	3/4 glass
Moong Dhal	1/4 glass
Green Chilli	2 no's
Cumin Seeds	1 1/4 tea spoon
pepper	1/2 tea spoon
Cashewnuts	1 1/2 tea spoon
Grated Ginger	1 table spoon
Ghee	2 table spoons
Oil	2 table spoons
Curry leaves	As Required
Salt	As Required

Preparation Method:

• Heat a pan, pour 3/4 glasses of kuthiraivali millet, and dry roast it on low heat until it gets hot, then transfer to a plate.
• In the same pan, add 1/4 glass of moong dhal and dry roast it on low heat until it turns a light golden, then transfer it to a plate.
• Now wash and soak the millet along with moong dhal in water for 7 to 10 minutes, then drain it.
• Then heat the cooker and pour in 1 table spoon of ghee and 1 table spoon of oil.
• Add cumin seeds. 1/4 tea spoon, pepper 1/4 tea spoon, grated ginger, green chili, curry leaves—a small amount—let the lentils splutter.
• Then pour 3 3/4 glasses of water, add salt as required, and let the water boil well.
• Once the water is boiling well, it is time to add the soaked millet and moong dhal to the pressure cooker and check the salt once.
• Then cook it for 3 to 4 whistles, so the millet will be totally cooked and mushy.
• Once the pressure is released, open the pressure cooker and mix the pongal well.
• In a pan, heat ghee 1 table spoon, oil 1 table spoon, add cumin seeds 1 tea spoon, pepper 1/4 tea spoon, and sauté for a few seconds. Add cashewnuts and fry until they turn golden brown. Add curry leaves as required.
• Now add the above ingredients to the cooked pongal and mix well.
• The healthy and nutrition-rich Kuthiraivali Pongal is ready to serve.
• Serve this Kuthiraivali Pongal with Moong Dhal Sambar, which will give it the ultimate taste.

Your Kuthiraivali Pongal is Ready!

Karunai Kizhangu Poriyal

Karunai Kizhangu || Elephant yam Poriyal

Karunai Kizhangu, or elephant yam fry, is a spicy and tasty fry recipe. It has more health benefits.

It contains fibre, vitamin C, protein, potassium, magnesium, copper, and sodium.

It is a low-glycemic-index food.

It is good for menopause women, weight loss, reducing bad cholesterol, and gastric trouble. It also maintains the oestrogen level in women.

Ingredients:

Karunai Kizhangu / Elephant Yam	1 no (Small Size) 1/4 kg
Oil	3 to 4 table spoons
Mustard	3/4 Tea Spoon
Urad Dhal	1 Tea Spoon
Turmeric Powder	3/4 Tea Spoon
Chilli Powder	1 1/2 Tea Spoon
Garlic	10 to 12 Lobes
Salt	As Required
Curry Leaves	As Required

 Preparation Method:

• First, peel, wash, and chop Karunai Kizhangu or Elephant Yam into small dimond pieces.
• Add half of the amount of water to a pan, let the water boil, and then add 1/4 teaspoon of turmeric.
• Then add Karunai Kizhangu to the pan. Let the Karunai Kizhangu boil well for 10 to 12 minutes. Now add salt as required.
• Now check whether the Karunai Kizhangu is boiled well, and it should not be mushy.
• Once it has boiled, remove the Karunai Kizhangu from the water and keep it on a plate.
• Now in Karunai Kizhangu, add 1/2 tsp. turmeric and 1 1/2 tsp. chili powder, spread it all over, and mix it once.
• Heat a pan, pour 3 to 4 tablespoons of oil, add mustard and urad dhal, and let the lentils splutter.
• Add garlic and roast it once.
• Then add the mixed Karunai Kizhangu to a pan and roast it well on medium heat for 10 to 12 minutes.
• Now Check the taste of the salt, if required, you can add it now.
• Now check whether the Karunai Kizhangu or Elephant Yam is roasted well.
• And add curry leaves and mix them once.
• Now it is ready to serve Karunai kizhangu, or elephant yam, is a good side dish for rice.

Your Karunai kizhangu Poriyal is Ready!