02
Dec 16

Ragi (Finger millet) Paniyaram

Travel food:

Paniyaram is the one of the very famous breakfast recipe in south India; it is made for eating on long distance trip also.

Good things come to small package ‘Ragi Paniyaram’ is the powerhouse of healthy nutrition, helps to reduce weight, stress and anxiety. Ragi is the cereals consumed in the purest form, does not need to be polished, it is also called super cereal.

Ingredients:

For dough:

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

For seasoning:

  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Onion: 1 no. (Small size)
  • Green chili: 2 no. (As per taste)
  • Mustard seed: ½ teaspoon
  • Asafoetida: 1 pinch
  • Curry leaves: 2-3 twigs
  • Salt: ¼ 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 (~5 -10minutes) 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 and grind 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.

Seasoning:

  1. Take a fry pan, put oil  heat it on medium flame in it, when smoke begins to come, add mustard seed; split black gram and split Bengal gram, sputter it for few seconds, when light brown color comes, add onion,  green chili, curry leaves and salt, fry for couple of minutes, put off the flame. Transfer into batter bowl. Mix it well. Now Paniyaram batter is ready to make Paniyaram.

Method:

  1. Pre heat Paniyaram mould and Smear the Paniyaram cups with little ghee/oil.
  2. Pour ladleful prepared batter in the cavity, cover it; allow it to cook for 2-3minutes on medium low flame.
  3. Turn each Paniyaram with the wooden spoon or fork; allow it to cook 1-2 minutes on medium low flame, Turn once or twice if required for uniform cooking.
  4. Transfer it and serve it in plate/or transfer into casserole, Ragi Paniyaram 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) Paniyaram

Ragi (Finger millet) Paniyaram

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Seasoning, add mustard seed

Seasoning, add mustard seed

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

fry for couple of minutes

fry for couple of minutes

Transfer into batter

Transfer into batter

Transfer into batter

Transfer into batter

Mix it well

Mix it well

Pour ladleful prepared batter in the cavity

Pour ladleful prepared batter in the cavity

Turn each Paniyaram with the wooden spoon

Turn each Paniyaram with the wooden spoon

Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram


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


25
Nov 16

Mung dosa (green gram dosa/green dosa)

This weekend go to the traditional route to promote a healthy habit of consuming highly nutritious traditional food, I would like to bring the local dialect on the plate for breakfast, Mung dosa (green gram dosa/green dosa), the sound and taste is very very south Indian.

Ingredients:

  • Mung whole (green gram): 200gm.
  • Boiled rice/par boiled rice: 50 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 3-4 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash mung and rice each separately with water, so that all dust particles get removed properly, Soak mung and rice in separate bowl with double quantity of water for 5-6 hours or overnight.
  2. Grind the mung with equal amount of water to a fine and smooth batter in a ‘mixer grinder’. Keep aside.
  3. Grind the rice along with ginger and green chili with required quantity of water to a fine and smooth batter.
  4. Add the rice batter into mung batter with salt and pinch of Meetha soda mix bell, Cover the mixture; leave it for 1-2 hours (you can make instantly also) 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 dosa batter on the centre of the tawa and quickly spread with circular motion.
  4. Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Spread onion on top.
  5. Wait for few minutes, the edges gets light brown in color and also get lifted from the edge. (You can cook only one side or flip it and cook both sides as you like).
  6. Now, cook till crispy brown color just begins, Transfer into serving plate ‘Mung dosa (green gram dosa/green dosa)’ is ready to serve along with coconut chutney, dry garlic chutney and Sāmbhar.
    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)

    Ingredients

    Ingredients

    batter

    batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    Pour ladleful of dosa batter

    quickly spread with circular motion

    quickly spread with circular motion

    spread ½ teaspoon of butter/ghee

    spread ½ teaspoon of butter/ghee

    Spread onion on top

    Spread onion on top

    flip it

    flip it

    Mung dosa (green gram dosa/green dosa)

    Mung dosa (green gram dosa/green dosa)


22
Nov 16

Mix vegetable korma

There was a daily struggle to put a colorful meal on the table, buy seasonal vegetables and cook the recipe. This is one of my old time favorite recipe, several spices are used in this recipe, gives unique aroma & flavor to this. Due to mix vegetables it is healthy too. I make this Mix vegetable korma and pair with ‘Idiyappam’ or paratha.

Ingredients:

  • Potato: 50 gm.
  • Cauliflower: 50gm.
  • Beans: 50 gm.
  • Carrot: 50 gm.
  • Mushroom: 50 gm.
  • Cinnamon: 1” stick
  • Clove: 3-4 no.
  • Green cardamom: 2no. (Crushed)
  • Onion: 50 gm.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Cooking oil: (50ml +25ml)

For masala paste:

  • Cumin: 3 tablespoon
  • Khus khus (Poppy seed): 4 tablespoon
  • Black pepper: 1 teaspoon
  • Onion: 50 gm.
  • Tomato: 50 gm
  • Fresh coconut: 50 gm.

Preparation:

  1. Chop Potato, Cauliflower, Beans, Carrot, Mushroom and Onion into small pieces, keep aside.
  2. Dry grind cumin, khus khus and black pepper till powder, add ginger, garlic, onion and tomato, and grind to smooth paste; add fresh coconut and again grind till get fine paste, keep aside.

Method:

  1. Take pressure cooker heat 50 ml. of oil in it, when it smokes, put cinnamon, clove and green cardamom, sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add prepared masala paste in it, Stir it and fry on medium flame (keep it stirring otherwise it may burn) till oil starts to separates from the masala (About 4-5 minutes), add chili powder, coriander powder, turmeric powder and salt in it, add 25 ml of oil, stir and fry for couple of minutes .
  3. Add chopped vegetables in it stir it for 2-3 minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with fresh coriander leaves. Now, Mix vegetable korma is ready to serve.
Mix vegetable korma

Mix vegetable korma

Ingredients

Ingredients

Ingredients

Ingredients

Add prepared masala paste in it, Stir it and fry

Add prepared masala paste in it, Stir it and fry

Add chopped vegetables

Add chopped vegetables

garnish with fresh coriander leaves

garnish with fresh coriander leaves

Mix vegetable korma

Mix vegetable korma