Kollu masiyal //கொள்ளு மசியல்

தேவையான பொருட்கள்
கொள்ளு - 100கிராம்
சின்ன வெங்காயம் -100கிராம்
தக்காளி -1
சீரகம் -1டீஸ்பூன்
வரமிளகாய் -10
பூண்டு - 6 பல்
பெருங்காயம் - சிறிய கட்டி
உப்பு - தேவைக்கேற்ப
கருவேப்பிலை - 2 இணுக்கு
புளி - சிறிய எலுமிச்சை அளவு
நல்லெண்ணய் 1 டீஸ்பூன்

செய்முறை
முதலில் கொள்ளை கல் நீக்கி குக்கரில் வேகவைக்கவும்.

கடாயில் எண்ணெய் விட்டு சீரகம், சின்ன வெங்காயம், மிளகாய், கருவேப்பிலை, தக்காளி, புளி, பூண்டு,பெருங்காயம் சேர்த்து வதக்கவும்.

வேகவைத்த கொள்ளில் உள்ள தண்ணீரை வடிகட்டி அத்துடன் வதக்கிய பொருட்கள் மற்றும் உப்பு சேர்த்து மிக்ஸியில் கர கர வென அரைக்கவும்.
சுவையான கொள்ளு மசியல் ரெடி.

கடைசியாக நறுக்கிய சின்ன வெங்காயம் சேர்த்து கிளறி பரிமாறவும்

Beetroot salad

Beetroot salad

Ingredients

Grated Beetroot – 1 cup (squeeze the excess juice)

Soaked Groundnut – ¼ cup

Grated Ginger- 1 tsp

Grated Coconut – 2 tspn

Lemon juice – 1 tspn

Salt

Pepper powder – ½ tspn

Chopped coriander, mint, curry leaf – 2 tsp

Tampering

Coconut oil – 1 tspn

Channa dal – 1/2tspn

White til – 1tspn

Preparation

Mix all the above Ingredients in a bowl.

Tamper all the ingredients and mix with raw Beet root salad.

Sambar Powder

Ingredients

Red Chilli – 1/2Kg

Corriander seeds – 1Kg

Turmeric – 20gm

Cumin/Jeera seeds – 100gm

Fenugreek /Vendhayam – 100gm

Bengal Gram/Kadalai paruppu – 100gm

Thoordal/Thuvaram Paruppu – 100 gm

Pepper – 100 gms

Raw rice – handful

Preparation

First keep the store purchased Red chilli and Corriander under hot sun so that the chillness in that goes off.  Check it by splitting the red chilli. If it breaks out with little sound easily then it is ready for grinding. If you sun dry these ingredients it will give fine powder.

Then dry roast Seeragam,Vendhayam, Kadalai paruppu, Thoor dhal , Pepper, And Raw rice separately.

Mix it with Red chilli and coriander seeds and leave it under sun light for some time.

Now grind it in a flour mill or using Mixer grinder.

Cool it for some time and then sieve it.

Store it an air tight container box.

Here goes home made sambar powder for our daily use. 

Idli Milagai podi

Ingredients

Urad dal – ½ cup

Bengal gram/Kadalai parupppu – ½ cup

Red Chilli – 10 nos

Roasted ground nut – Handful

Hing powder – 2tspn

Rock salt – To taste

Preparation:-

Dry roast all the ingredients separately, including the rock salt.

Cool it. Grind it into fine powder using Mixer grinder.  

Store it in an air tight container.

Delicious Idli podi is ready for use. 

Knol Kol / German Turnip Aval Mix

Ingredients

Knol kol – 3 nos

Green chilli – 1 no- Finely chopped

Small/Pearl onions – 6 nos – Finely chopped

Red poha (Thick) – 1 cup

Grated coconut – ¼ cup

Urad dal & Channa dal - ¼ tspn

Roasted groundnut- 3 tspn

Curry leaf – 1 string

Pepper crushed – 1 tspn

Cumin/ Jeera seeds – 1 tspn

Salt – To taste

Hing Powder - pinch

Olive/Coconut oil – 2 tspn

Corriander leaves - 1 tspn chopped

Preparation:-

Peel the skin of Knol kol wash it and grate it.

In a kadai/ Pan, add Olive/ Coconut oil. Add urad dal & Channa Dal. Once it turns slightly brown add Jeera/Cumin seeds, Hing powder, curry leaves, Chopped Green chilli and sauté for few seconds.

Add Chopped onions and fry until onions turn golden red and then add grated Knol kol and fry it until the raw smell of the vegetable goes off. (Do not add water. As the vegetable itself a watery one it does not require water to get cook. )

In the mean time soak Red poha/Aval in water for 8 mins wash it and drain water completely.

Now add this Aval into the knoll kol mixture and cook for 3 mins in slow flame.  Add salt to taste.

Garnish with coconut, crushed ground nut and chopped coriander leaves.

Before serve mix everything and serve it.

Note: - If you want squeeze half lemon before serving.

Best breakfast recipe for kids who doesn’t like knol kol. 

Health benefits of Knol Kol

Knol Kol is notably rich in Vitamins and dietary fibre, which helps healthy digestion. It has 27 Calories per 100 gms, a negotiable amout of fat and Zero Cholestrol.  

High antioxidant nature of Knol Khol helps fight free radical damage, which is highly linked to many types of cancer.

Regular consumption of Knol Kol will strengthen the body’s immune system which can be attributed to its Vitamin C content.

Fights  against Asthma and other lung problems. 

Paruppu Urundai Kuzhambu

Ingredients

Kadalai Paruppu/Channa Dal – 1 cup

Small Onion – 20 nos – finely chopped

Tomato – 2 nos – Finely chopped

Tamarind – Lemon size

Chilli powder – 2tspn

Corriander Powder- 3tspn

Green chilli- 2 nos

Curry leaf – 1 string

Fenugreek – few

Mustard seeds – ¼ tspn

Cumin seeds – 1 tspn

Corrinader leaf - 1 tspn chopped finely

Salt – To taste

Gingely oil- 2 tspn

Turmeric powder- 1/2tspn

To Gind

Coconut – 4tspn

Fennel Seeds – 1/2tspn

Soaked channa dal – 1 tspn

Grind the above ingredients into fine paste.

Preparation

Soak tamarind in 1 cup water for 10mins and get the extract out of it.  Add chilli powder, coriander powder and salt with the tamarind extract. Mix well and keep it ready. (Instead of chilli powder and corriander powder we can use sambar powder).

Soak Channa Dal for 40-50 mins and grind it without adding water – Don’t grind it to fine paste- Coarse grinding is fine. (If you find difficult to grind, can sprinkle some water)

Add 1/4^th of chopped onions into Channa dal batter, chopped curry leaf and cumin seeds. Mix well and make it into small balls.

In a Kadai add gingely oil and once the oil gets hot add fenugreek and mustard. Let them fry for few seconds and then add the remaining onions, Curry leaves and chopped tomatoes. Add Pinch of salt and turmeric powder so that oinions and tomatoes cook well.

Now add the tamarind mixture and let the kulambu get boil in medium flame.  Once the raw smell went off from the gravy, add ground coconut paste and cook the gravy in low fire.

Now add the Paruppu Urundai in to the gravy and don’t use spatula to mix it. Leave it for 5 mins in low fire so that the balls should not break. (If you find difficult to add the balls directly to the gravy you can steam it and then add to the gravy.)

Cook the gravy for 10 mins until all the channa balls cook well. Garnish with coriander leaves.

Note: - Do not use Karandi/Spatulla after adding channa balls. If you find the gravy sticks into the bottom, just lift the vessel in which you are making the gravy from the stove top and rotate so that the balls won’t split. 

SPROUTED GREEN GRAM SALAD

Ingredients

Green Gram Sprouts – 1 cup

Bell pepper/ Capscium – 1 /2 cup finely chopped (any colour)

Grated Carrot /Thin sliced – ¼ cup

Roasted Ground nut- Handful – roughly grounded

Salt – To taste

Pepper/ Milagu powder – 1 tspn

Cumin/Jeera Powder – 1 tspn

Fennel powder – ½ tspn

Chopped curry leaf – 2 tspn

Preparation

In a bowl, put sprouts (I took green gram which is sprouted in a day), Chopped bell pepper, carrot, curry leaf and mix well. 

Then add crushed ground nut, salt, pepper, Jeera, fennel powders and mix well. 

This salad is best for breakfast and lunch. 

Note: - While eating any food chew well and feel the taste, which will boost to metabolism and helps for easy digestion.

Health benefits of sprout:-

Sprouts contain wealth of enzymes that usually aren’t available through normal food.   This can help boost the various metabolic processes and chemical reactions within the body, specifically when it comes to digestion.   Dietary fiber in sprouts boosts digestive functions.

Regular intake of sprouts helps weight loss, hair growth, skin tone etc.