ILAVARASI KITCHEN

  Ghee flavour Mutton Liver Masala Today i have cooked Lamb Liver Fry / Masala with my mother , she is very nice in non veg cooking .Just watch and try this recipe at your home . Ingredients Soaking the Mutton Liver : Mutton Liver - 1/2 kg pepper/cumin powder - 1/4sp , vinegar 1/4 sp , curd - 1sp Turmeric - little To cook Oil - 2 Tsp Fennel Seed - 1 sp Cumin seed-1/4 sp Cinnamon Cloves - 2 Methi leaves-1/4sp Bay leaf - 2 Dry red chilies - 8 Shallot - 20 Tomato - 1 Turmeric powder ginger garlic paste - 1 1/2 sp gram masala - 1/2 sp Kulambu Masala powder / kulambu milagai thool-1 1/2 Tsp Salt - 1/4 sp Rice flour - 1 sp (add water little in flour and make paste and keepaside) Coriander Leaf Ghee - 2 Tsp Method to do : First wash the liver and soak with the ingredients pepper/cumin powder , vinegar ,curd ,Turmeric and start cooking. Add oil in cooker ,once oil is heated add all spices(fennel seed ,cumin seed, Cinnamon, Cloves, Methi leaves Bay leaf ) which i have mention in the

                 Ven  pongal  Pongal is a delicious South Indian food made with rice and yellow moong lentils. It can be made sweet or savory.Today i shared you Kara pongal / Savory version of pongal which will be coked in the flavour of ghee ,cumin seed , asafoetida , curry leaves and also nuts cashew.  Ingredients :  1. Raw Rice - 1 1/2 (iam using 1/4 padi for measuring) You can use glass or measuring cup of your choice. 2. Moong Dhal - 200 grams ( or ) little one which i used same vessel measurement for this. 3. Water - 3 1/2 padi 4. Turmeric powder - little 5. salt - 1 1/2 sp For Fry : 1. Ghee - As required ( if you add more it gives much taste ) 2. Jeera - 1 sp 3. Pepper - 1/2 sp 4. Cashew nuts 5. Curry leaves - 1 arch 6. Ginger - chopped little one How to cook  Wash and boil the rice and  Moong Dhal with the mention measuring Water cup in cooker for 3 whistle. cook 2 whistle for high flame , 1 whistle for low flame.Then allow to steam out after the stove is switched of

Brown Rice  Brown rice is a whole grain that contains the bran and germ. These provide fiber and several vitamins and minerals.  These provide fiber and several vitamins and minerals.  White rice is a refined grain that has had these parts removed, for more quick-cooking. Brown rice is high in magnesium and fiber, both of which help control blood sugar levels. Brown Rice - reduce heart disease risk Rich in antioxidants, Aids weight control Why you need to Soak brown rice for 30 minutes before cooking?       Anti nutrients  are plant compounds that may reduce your body’s ability to absorb certain nutrients. Brown rice contains an antinutrient known as phytic acid, or phytate, that makes it more difficult to digest. While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food. Soaking rice before cooking can help retain some of the nutritional value. Ingredients Brown basmathi rice - 1 glass water - 3 glass S

  TEA / GINGER FLAVOUR TEA This post is Available In Tamil / தமிழ்  Basically normal tea is vary from ginger ,because you can add ginger flavour on milk tea during the rainy season. It is an ideal beverage during the monsoon or winter season as it provides necessary warmth with it.   Ingredients Milk – 1 tumbler Sugar – 2 sp Ginger – small one Tea dust – 2 1/2   sp (iam using  small spoon) Water - ½ tumbler METHOD TO DO Heat the water , here iam using I nduction stove . Once the water is heated keep the stove in low flame and add tea dust ,let it boil in low flame , along  that add crushed ginger(here iam using ginger to crushed in small pestle kitchen grinder). Add sugar and milk and let them it to boil in medium flame to spread the tea decoction in milk. After milk is boiled switch off the stove and enjoy the tea.