March 28, 2015

Finger Millet / Ragi Poori | Millet Recipes

     The goodness of Ragi Pori is that the stomach feels light even after eating 5-6 pooris (normal wheat poori quantity). It also gives novel taste for the traditional pooris.



Ingredients:
Wheat Flour
¾ cup
Finger Millet / Ragi / Kelvaragu Flour
¼ cup
Salt
As required
Water
As required
Oil
For fry

Procedure:
1. Mix Wheat flour, Finger Millet flour and salt in a wide bowl.
2. Add enough water to knead into a soft dough. Keep it aside for 5 mins.
3. Divide the dough into equal  lemon sized balls . Either roll it into a medium size and thickness of circular rounds or press them using the machine.
4. Heat the oil in a pan and slide the poori. After few seconds press it with the help of the ladle with the holes. When it puffs up and turn over it carefully and fry the poori till the poori becomes crisp and dark brown color. Then take it out from the oil and drain the oil using tissue paper.
 Healthy Ragi poori is ready. Serve it with poori masala or vegetable kuruma.
Note:
1. Should not turn over the poori multiple times.
2. Maintain the oil temperature such that a drop of dough will spring up immediately.

3. The dough consistency should be neither too hard nor too soft.


March 26, 2015

Vallarai Keerai Kootu

      Brain Brahma or Saraswati Leaves. This recipe is a Rice Paste Recipe which can be used as an additional rice-serving (ie in addition to sambar rice, rasam rice etc) in a multi course lunch on happy occasions.



 Ingredients:
Thuvar Dal / Thoor Dal
½ cup
Vallarai Keerai
2 handful
Small Onion
10
Red Chilly
1
Cummin Seeds / Seeragam
1 tesp
Asafoetida
¼ tesp
Salt
To taste
To Temper

Ghee
1 tbsp
Mustard Seeds
¼ tesp
Urad Dal
¼ tesp
Red Chilly
1
Curry Leaves
1 spring

Procedure:
1. Wash and pressure cook the thuvar dal with onion, red chilly, cumin seeds, asafoedita and little water.
2. After the pressure has gone, mash the dal with blender.
2. Boil ½ cup of water and put the vallarai keerai. Use the ladle and immerse the leaves into water. Switch off the flame after a minute.
3. Remove the leaves from the water and allow it to cool down.
4. Grind the leaves into fine paste using the water with cooked leaves.
5. Now mix the dal-paste and leaves-paste together. Add enough salt and mix them well.
6. Heat this mixture for a minute. Then heat the ghee in a pan, add mustard seeds, urad dal, red chilly and curry leaves. Temper this with dal-leaves mixture.
                            Serve this with hot rice.


March 24, 2015

Carrot - Radish Paratha

     Even though Carrot paratha and Radish paratha recipes separately, Carrot – Radish paratha is a tasty combination. Carrot Radish mix gives a unique taste (sweet and salty).



Ingredients:
Wheat Flour
1 cup
Carrot
1
Radish
1
Onion
1
Tomato
1
Cumin Seeds / Jeera
1 tesp
Ginger Garlic Paste
1 tbsp
1 tesp
Coriander Seeds Powder
1 tbsp
Chaat Masala
½ tesp
Amchur Powder
½ tesp
Salt
As required
Oil
1 tbsp (for frying)
Oil
As much as required for making paratha
Water
Required
Coriander Leaves
1 tbsp

Procedure:
1. In a bowl, take wheat flour and salt. Mix them well. Then add water little by little and make it soft and non sticky dough. Keep it aside.
2. Peel the skins of the carrot and radish. Grate them using a grater.
3. Peel the skin of the onion and chop it into small pieces.
4. Heat 1 tbsp of oil in a pan, and add cumin seeds. Then add chopped onion and sauté until it becomes translucent.
5. Add chopped tomato and sauté till it becomes mushy.
6. Then add grated radish and grated carrot. Mix them well and allow it to cook till raw smell goes off. At this time, close the lid of the pan.
7. Next, add red chilli powder, coriander seeds powder, chaat masala, amchur powder and salt. Mix them well and cook. Finally add coriander leaves and mix it.
8. Now divide the dough into lemon size balls. Make the stuffing into small balls. But the stuffing ball should be smaller than dough ball.
9. Now dust the dough ball and roll it into small circle. Keep the stuffed ball in its center. Then bring the edges to the center.
10. Again dust the stuffed balls and roll it carefully.
11. Heat the tawa and transfer the paratha, sprinkle the oil and cook both side till black spots starts.
   Yummy and healthy paratha is ready. Serve with raitha or chutney.

March 23, 2015

Finger Millet / Ragi Choco Chip Cookies | Millet Recipes

     I have been trying many Ragi based Recipes. Among these recipes, Ragi Chocolate Cookies is one of the big  hit recipe with my kid and relatives.



Ingredients:
 Finger Millet Flour
1 cup –(minus)1 tbsp
Corn Flour
1 tbsp
Powdered Sugar
½ cup
Butter
½ cup
Coco Powder
1 tbsp
Choco Chips
1 tbsp
Vanilla Essence
1 tesp

Procedure:
1. Preheat the oven at 200o C for 10 mins.
2. Sieve the finger millet flour, corn flour and coco powder together. Keep it aside.
3. Cream the butter with your palm on a flat surface or plate.
4. Then add the powdered sugar and essence, mix them well.
5. Now add the sieved mixture and knead a soft dough.
6. Make the dough into small gooseberry size balls and press them between your palms.
7. Now place 2-3 choco chips one the pressed cookies.
8. Now arrange the balls on the baking tray. Bake them at 180oC for 12 mins.
9. Take it out from oven and allow it to cool down. Serve it with tea.

          This is yummy and healthy evening time snack.

March 22, 2015

Rose Milk

     Rose milk is a popular summer drink and also easy to make. My suggestion is to use this as an alternative to chemical based cool drinks.




Ingredients:
Boiled Milk
2 cups
Sugar
4 tbsp
Rose milk Powder / Essence
2 tbsp

Procedure:
1. Boil the milk and allow it to cool down completely.

2. In a bowl,  add sugar, rose milk powder and milk. Mix them well and keep it in a refrigerator for an hour. Strain the milk using the filter and serve it chill.

March 21, 2015

Cucumber Raita / Vellarikkai Thayir Pachadi

     We need to create raita as side dish for Biriyani and other rice based recipes. Cucumber raita is a healthy variant. You can also have it as a stand alone cool dish during summer.




Ingredients:
Curd
1 cup
Cucumber (medium size)
1
Onion (small size)
1
Curry leaves
1 spring
Chopped Coriander Leaves
1 tbsp
Pepper Powder
½ tesp
Roasted Cumin (jeera) Pwder
½ tesp
Salt
As required

Procedure:
1. Wash and peel the skin of the cucumber. Then cut it into small pieces.
2. Peel and chop the onion into fine pieces.
3. In a bowl, add chopped cucumber pieces, chopped onion pieces, curry leaves, coriander leaves, salt, pepper powder and cumin powder. Mix them well.
4. Now add the curd and mix them gently. Cucumber raita is ready to serve.
Serve it chill or at room temperature.

    This goes well with roti, pulao and biriyani.

March 19, 2015

Watermelon Popsicle

     As summer has come it is time for cool recipes. Many people might not like watermelon as raw. Along with making it into juices popsicle is a good idea. I have added choco chips which looks like seeds but also give a different taste and texture.


Ingredients:
Watermelon (cubed)
2 cups
Sugar
3-4 tbsp
Choco Chips
1 tbsp
 Procedure:
1. Remove the rind and seeds of the watermelon, then cut it into cubes.
2. Blend the watermelon cubes and sugar without water, then extract the juice.
3. Pour the juice into the popsicle mould or any other cups till ¾ of the mould.
4. Now add the choco chips and mix them well. Close the mould and keep it in freezer for 10 hours or overnight.
5. After 4 hours, just give a stir to avoid the choco chips get deposited at the end of the mould.
6. Then take it out and show it under running water. Then remove the popsicle from the mould and serve it immediately.

Note : you can use honey instead of sugar.  You can add 1 tesp of lemon juice also.
Subscribe via Email

Facebook

Foodieblogrool

Blog Archive

My Blog List 1

IndiBlogger