Wednesday, April 11, 2012

Tangy spicy Chutney :)

As Ragi would not have much taste, it should require some spicy or tangy flavour as side dish. I saw the recipe again in Rakh's kitchen. Modified a little based on our taste. Here is the recipe.

Ingredients:


2 tbs Gingelly Oil
1 tbs Mustard
1 tbs Jeera
1 tbs Urad dhal
2 tbs Onion Finely chopped

To Grind:

4 Red chillies
1 tbs of tightly packed Tamrind
3 Small onions
Required Salt

Method:
  • Grind the above 'to grind' ingredients using mixer. In a pan add oil and when hot add mustard, jeera, urad dal and onions
  • To it add the paste and fry till the raw smell goes off.
  • Pour 1-2 tbs of oil to the chutney if it is more spicy.
 Note:
  • You can increase or decrease the chilli or tamarind based on you taste.

Ragi Dosa


We wanted to have Ragi as a staple food and have it atleast twice in a week. So was searching for some good recipes. Got Ragi dosai recipe from Rak's Kitchen with an awesome chutney combination. I tried the same in home and it came out really well. My hubby left me just 2 dosa and completed all by himself :) He loved it a lot and got more appreciations too :) Here goes the healthy recipe.

Ingredients:

1/2 cup Ragi
1/4 cup Wheat
1 Onion
1 Green chillies
Few Curry leaves
Required Salt
Required Water


Method:
  • Add Ragi, wheat, salt, curry leaves, finely chopped chillies and Onions together. To it add water to form Dosa batter consistency. Allow it to rest for 10mins.
  • In a hot griddle/non stick tava. Pour a laddle of Batter from outer side to inner. Do not Spread them, sprinkle batter if they are holes.
  • Add more oil so that it gets cooked well. Flip and allow it get cooked the other side too.
  • Serve with Red chilli chutney.

Friday, April 6, 2012

Raagi Koozh -- Raagi buttermilk Shake :)


Very very healthier breakfast for the Summer season. We used to have it atleast once a week and it is good if you can have it daily. It is healthier with lower calories and fill your tummy with a yummy drink. When I made it for the first time for my hubby I really doubted whether he will like it or not as it will have little sour taste too. But to my surprise he liked it a lot and started to drink it with joy. So here goes the recipe.

Ingredients:

1 cup Ragi Flour
2 Cup water
Required Salt
2 cup Butter Milk
4 tbs Cooked Rice.


 
Method:
  • Soak the Ragi flour with water overnight. The batter should be little watery.
  • In the morning in a heavy bottomed pan pour the batter and stir till it becomes thick as shown in the picture.
  • Once done, allow it to cool. Once it become cold, add buttermilk, cooked rice and salt and mix well in milk shake thick consistency.
  • Serve with Small onions, Pickle and little spicy vegetable.

Note:
  • If you want more sour taste, leave it till afternoon and later dilute them with buttermilk and have.

Pesarattu


 Pesarattu is an Andhra Pradesh dish and Mom used to prepare for us in home. It is very simple to make and nutritious too. We do not use Green gram much in our home and hence used to have it in the form of dosa. Anything in form of dosa would be crispy and yummy ;). Even children would love to have it. Here is the recipe which you all can enjoy.

Ingredients:

1 Cup Green Gram
1/4 Cup Rice
2 tbs Moong Dal (Optional)
2 cup water
Required Salt
1 big Onion (Finely Chopped)

To Grind:

Small piece of Ginger
3 Green Chillies
Few Curry leaves



Method:
  • Soak the Green gram dal, Rice, Moong dal in water for 3-4hrs.
  • Grind the grams and to grind ingredients into a smooth paste. And make it dosa batter consistency.
  • Finely chop the Onion and keep it aside.
  • Pour the ladle of batter on a hot non stick tava or hot gridle and spread the dosa batter in round shape. Spread the chopped onions over ait nd sprinkle oil so that it gets cooked.
  • Once the first side gets cooked flip the other side and allow it to get cooked.
  • Serve with Ginger Chutney. We like it with Curd and pickle. :) 

 
Note:
  • If you want the dosa to be little soft instead of Moong Dal you can also add litlle Urad dhal it gives a softer texture for your dosa. My mom used to add it, I have not tried so far. But it will not be used in the original recipe. 
  • Adjust the ingredients according to your taste and eat healthy :)

Wednesday, April 4, 2012

Curd Semiya

Its summer season and we have to make sure we have lots of butter milk to make our body cool. For people who love vermicelli here its another simple dish. Its a Kongudanu recipe and you can find it most of their marriages and also in the hotels. Its my favorite too. Its simple and can be prepared within 15mins. It can be served to our guest with pickle for this hot climate.



Ingredients:

1 cup Vermicelli
2 cup Curd
Required Water
Few Coriander leaves
10 Cashews
6 raisins (Optional)
Required Salt

To Temper

2 tbs Oil
1 tbs Mustard
1 tbs Cumin seeds
1 tbs Urad dal
1 tbs Channa dal
1/4 tsp Hing
2 Green chillies (Small pieces)
2 Red Chillies

Method:
  • Roast the vermicelli till golden colour and the raw smell goes. In a kadai 3 cups of water once hot add the vermicelli and allow it to cook for 5mins. When it is soft then switch off the flame and strain the water. Add cold water to it so that it stops cooking.
  • In another kadai roast the cashews and raisins. Keep it aside. Add the temper ingredients and cashews, to it add the Vermicelli, curd, salt. Switch off the flame immediately and mix well. To it add the corriander leaves.
  • Yummy Curd semiya is ready
Note:
  • You can also add  pomegranate, grapes, grated carrot of  your choice. I made it little simple.
  • You can also add Mormelagai if you prefer.
  • I did not add very creamy curd I added little water as again curd produces heat. More creamier better the taste would be :)