02
Dec 16

Ragi (Finger millet) idli

Ragi is small wonder-super cereals, best source of calcium, dietary fiber, high protein and rich source of minerals .it is the supplement especially for those who is suffering at the risk of osteoporosis or low hemoglobin level.

You can prepare chapati, dosa, upma ; see the link of ‘Indian Cooking Manual’.

Ingredients:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/par boiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ingredients

Ingredients

Ingredients

Ingredients

batter

batter

batter

batter

Cook until toothpick inserted near the centre

Cook until toothpick inserted near the centre

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli


01
Dec 16

Poha uttapam

A journey down to memory lane, I could still feel the aroma of deliciously hot poha uttapam with yummy coconut chutney and tomato onion chutney. So today’s recipe is cuisine from south India.

By tradition poha uttapam is served as breakfast or lazy weekend.

Ingredients:

  • Poha (beaten rice): 100gm.
  • Curd: 100gm.
  • Boiled rice/par boiled rice: 200 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 1 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Coriander leaves: 50 gm.
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash poha and soak with curd for at least 6-7 hours or overnight, keep aside.
  2. Simultaneously Soak rice in separate bowl with double quantity of water for 2 hrs. Grind the rice along with equal amount of water to a very smooth batter in a ‘mixer grinder or dosa grinder’, add poha in it and grind till become fine batter. Add salt and Meetha soda; mix well Keep aside for minimum2-3 hours before use.
  3. Chop onion, ginger and green chili, and coriander leaves into very fine; take a mixing bowl, mix well along with cumin and little salt. Keep aside.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of batter on the centre of the tawa and allow it to flow naturally in a circle.
  4. Cook it for few seconds, spread ½-1 teaspoon of butter/ghee on the side and top. Spread onion mixture, cover and cook on medium low heat for couple of minutes till crispy brown color just appears and the edges gets light brown in color and also get lifted. Flip it and cook both sides till onion gets golden in color.
  5. Transfer the ‘Poha uttapam’ into serving plate. Along with coconut chutney, dry garlic chutney and vegetable Sāmbhar.
Poha uttapam

Poha uttapam

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Pour ladleful of batter on the centre of the tawa

Pour ladleful of batter on the centre of the tawa

allow it to flow naturally in a circle

allow it to flow naturally in a circle

spread ½-1 teaspoon of butter/ghee

spread ½-1 teaspoon of butter/ghee

Spread onion mixture,

Spread onion mixture,

Poha uttapam

Poha uttapam


01
Dec 16

Makhane fry (fox nut fry)

Makhan fry (fox nut fry), is the delicacy from Bihar. This recipe made during religious fasting days like navratri…these healthy fox nut fry can be made during regular days too and one can enjoy with tea. Children love munching fried makhana.

It is light to eat, so enjoy this Fox nut fry. It helps to deal effectively with post delivery weakness and give strength to the body. Detoxifies the spleen, it helps the spleen to function well.

So include fox nut in your grocery list.

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50gm
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon

Method:

  1. Take a heavy bottom pan. Put two table spoon of ghee in it. Add Makhana keep stirring and fry on lower flame till it become crisp, add salt and pepper.
  2. Note: you can add less or more amount of ghee as per your wish.
Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Ingredients

Ingredients

Add Makhana

Add Makhana

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)


01
Dec 16

Nethili fish (Anchovy) fry with potato

Kerala (God’s own country) is one of the first states to attract the tourist, it is not surprising that its cuisine is also attracted the world tourists, even Kerala cuisine is known for its excellent variety of seafood. Nathalie fish (Anchovy) is one of them is associated with to reduce risk of cardio and Alzheimer’s disease

It is a small common sea water fish found in Indian, Atlantic & Pacific Ocean.

Ingredients:

  • Nethili fish: 250gm
  • Potato: 2 no. (Medium size)
  •  (Lemon juice: 1 tablespoon
  • Garlic paste: 2 teaspoon
  • Wheat flour: 1 tablespoon
  • Oil: 4 table spoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Chop potatoes, keep aside.
  2. Clean the fish properly with running water. Add1 teaspoon salt and lemon juice, rub the fish with salt Wait for 5-7 minutes. Again wash the fish with running water, drain out all the water.
  3. Add garlic paste, salt and turmeric powder and wheat flour. Mix all these items with fish.
  4. Fish is ready to fry.

Method:

  1. Take fry pan heat oil on high flame, when smoke starts, add mustard seed, sputter for few seconds, reduce to low flame. Add fish and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side). Keep aside.
  2. Add chopped potatoes pieces in it and fry on medium flame till potatoes is done, add chili powder, turmeric powder and coriander powder and fried fish, mix and cook for 2-3 minutes on low flame, until golden brown.
  3. Transfer into serving plate, decorate with chopped coriander leaves.
  4. Serve as main meal with paratha or rice.
Nethili fish (Anchovy) fry with potato

Nethili fish (Anchovy) fry with potato

Nethili fish

Nethili fish

Ingredients

Ingredients

Ingredients

Ingredients

add mustard seed

add mustard seed

Add fish

Add fish

 Fry

Fry

Add chopped potatoes

Add chopped potatoes

fry on medium flame

fry on medium flame

add chili ,turmeric powder and coriander powder and fried fish add chili powder,

add chili ,turmeric powder and coriander powder and fried fish
add chili powder,

cook for 2-3 minutes

cook for 2-3 minutes

Nethili fish (Anchovy) fry with potato

Nethili fish (Anchovy) fry with potato


01
Dec 16

Makhana (fox nut) ka raita

Bloom your health with Makhana (fox nut) and see your fitness blossom, Makhana is the delicacy from Bihar and Makhane ka raita; which is easy to prepare and very nice, delicious & healthy, store house of nutrition’s. It has unimaginable health benefits, curd is rich in calcium, protein and above all it is the integral part of Indian meal.

Ingredients:

  • Makhana (fox nut): 50 gm
  • Curd (Yogurt): 200-250 gm
  • Milk: 100ml.
  • Cumin seed (roasted powder): 1 teaspoon
  • Chili powder: ½ teaspoon
  • Kala namak: ½ teaspoon
  • Green chili: 1 no (optional)
  • Mint leaves: 10-12 leaves
  • Salt: half teaspoon
  • Sugar: 1 teaspoon (optional)
  • Dry grapes: 20-30 gm

Preparation:

  1. Cut makhane into 2-3 pieces, keep aside.
  2. Chop green chili and mint leaves, keep aside.
  3. Dry roast makhana on low flame till gets crisp, put into the milk for soaking for half an hour or keep in refrigerator.

Method:

  1. Blend the curd on high speed, pour this blended curd into mixing bowl; add salt, Chili powder, Kala namak, Green chili, Mint leaves , Sugar, Dry grapes and cumin seed powder into the bowl, mix them well. Add soaked makane into the curd mixture, Mix well and put into serving bowl. Decorate with mint leaves and dry grapes. Makhana (fox nut) ka raita is ready.
Makhana (fox nut) ka raita

Makhana (fox nut) ka raita

Ingredients

Ingredients

add salt, Chili powder, Kala namak, Green chili, Mint leaves , Sugar

add salt, Chili powder, Kala
namak, Green chili, Mint leaves , Sugar

add Dry grapes and cumin seed powder

add Dry grapes and cumin seed powder

Makhana (fox nut) ka raita

Makhana (fox nut) ka raita