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Showing posts with label Tiffins. Show all posts
Showing posts with label Tiffins. Show all posts

Sunday, October 22, 2017

Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Bengali Layered Porota
Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Friday, August 18, 2017

Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

images of Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe
Pol Roti
Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed
images of Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe
Pol Roti
Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

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Tuesday, May 9, 2017

Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

images of Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam
Karuvepillai Podi Idiyappam
Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
images of Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam
Karuvepillai Podi Idiyappam
Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

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Thursday, February 9, 2017

Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

images of Avocado Methi Poori Recipe /Avocado And Fenugreek Leaves Poori Recipe
Avocado Methi Poori
Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Sunday, October 2, 2016

Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

images of idli
Idli
Ingredients
Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste
Method
Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Friday, August 12, 2016

Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

images of Gopalkala Recipe  for Krishna Janmashtami / Poha In Dahi Recipe
Gopalkala
Ingredients
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Method
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Monday, August 1, 2016

Kambu Adai Recipe / Pearl Millet Adai Recipe

images of Kambu Adai Recipe / Pearl Millet Adai Recipe
Kambu Adai
Ingredients for the batter
Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste
Other Ingredients
Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai
Method
Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

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Sunday, July 3, 2016

Kondai Kadalai Idli Recipe / Black Channa Idly Recipe

images of Kondai Kadalai Idly Recipe / Black Channa Idly Recipe
Kondai Kadalai Idly
Ingredients
Kondai kadalai/Black channa-1/2 cup
Idly rice-2 cups
Urad dal-1 cup
Methi / Fenugreek seeds-1/2 tsp
Salt to taste
Method
Soak rice & methi separately & urad dal separately in water for 3 hours.
Soak black channa in water for overnight.
Grind everything together to a smooth fluffy semi thick batter.
Add salt mix the batter well, leave the batter to ferment for overnight.
Next day mix the batter well,now grease the idly plates.
Pour a ladle of batter into the plates & steam them till cooked.
Serve it with any chutney you like.

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Saturday, May 14, 2016

Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe

images of Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe
Bedmi Puri
Ingredients for the dough
Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Other ingredients
Oil to deep fry
images of Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe
Bedmi Puri
Method
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
Note:
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.

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Wednesday, February 10, 2016

Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe

images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti

Ingredients
Sona masoori rice-1/2 cup
Urad dal-1/2 cup
Jeera / Cumin seeds-1 tsp
Green chillies-3 or 4
Ginger a small piece
Salt to taste
Oil to cook
images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti
Method
Wash & soak rice & urad dal together for 3 hrs in water.
Take a mixi jar add the soaked urad dal,rice,green chillies & ginger.
Grind it to a thick semi coarse batter add salt & jeera mix it well.
Fermentation not needed for this batter make it right away.
If you want a fluffy rotti then add a pinch of cooking soda just before cooking.
Heat a pan pour 3tsp of oil & spread the batter thicker than a uttappam.
Cover & cook it in medium low flame,when its half cooked prick it with a fork all around.
Cover & cook till golden brown & crisp at the bottom.
Now flip the rotti carefully & cook the other side.Add more oil for crunchy crust.
Switch off the flame & serve it hot with any spicy chutney or pickle.
Note:
a) Finely chopped onions can be added.
b) Spread the batter thicker than a uttappam.
c) Cook at low flame for even cooking.
d) Always use a deep pan to make this rotti.
e) Fermentation is not needed for this batter.
f) If you want a fluffy dibba rotti then add a pinch of cooking soda just before making.
g) Cut it with a sharp knife & serve this hot.
h) These are served hot.

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Sunday, February 7, 2016

Dosa Batter Recipe / Plain Dosa Batter Recipe / South Indian Dosa Batter Recipe

images of Basic Dosa Batter Recipe / Plain Dosa Batter Recipe / Dosa Batter Recipe
Dosa 
Ingredients
Sona masoori / Raw rice - 1 cup
Idli rice - 1 cup
Poha/Aval - 1/4 cup
Urad dal - 1/2 cup
Channa dal - 1 tbsp
Methi / Fenugreek seeds - 1/4 tsp
Salt to taste
Method
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding.Consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter,remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter,drizzle oil around the dosa & leave it to cook.
Once brown on one side remove it from tawa & enjoy with chutney or sambar!.

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Thursday, October 8, 2015

Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes

images of Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes
Sabudana Khichdi
Ingredients
Sabudana/Sago-1 cup
(Sprinkle water generously & mix the sago well,at intervals sprinkle some more water till its soaked well & dry.Usually it takes 4 to 5 hours.Do not add too much water other wise it will become sticky)
Coarsely powdered roasted peanuts- 3/4 cup
Potato cut into very small cubes-1
Salt to taste
Red chilly powder-1/8tsp
Lime juice-2tsp
Turmeric powder-1/8tsp
Tempering
Oil-2tsp
Jeera/Cumin-1tsp
Chopped green chillies-1
Curry leaves-little
images of Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes
Sabudana Khichdi
Method
Heat oil in a pan temper it with jeera,green chillies & curry leaves.
Add the potato fry for 2 to 3 minutes.Now add all the dry spice powders & salt.
In medium low flame saute for couple more minutes till potatoes are cooked.
Add the sago & peanut powder,gently toss them well till everything is well combined.
Switch off the stove add the lime juice and give a quick mix.
Serve it hot garnished with curry leaves.

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Friday, September 11, 2015

Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam

images of Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam
Undrallu
Yields: 11 balls
Ingredients
Sona masoori rice / Raw Rice - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Channa dal - 2 tsp
( soak in little water for 30 minutes,drain out the water)
Ghee - 1/4 tsp
Jeera / Cumin Seeds- 1/2 tsp
Method
Wash and soak rice in water for 1 hour.
Drain the water out and spread the rice on a clean cloth.Dry for 30 minutes.
While still wet dry grind the rice to a semi coarse powder.Keep it aside.
Heat a pan add ghee temper it with jeera.
Add the channa dal,salt & water.
Let the water boil reduce the flame add the rice rava.
Stir it well make sure there are no lumps.Cover it with a lid & cook till the water has completely absorbed.
Switch off the flame,wait for the mixture to slightly cool down.
Now knead the dough slightly,grease your palm with little oil & make small balls.
Steam these undrallu for 5 minutes or till cooked.Switch off the stove
Serve this prasadam to Lord Ganesha!
Note:
a) You can try this recipe even with store bought rice rava or rice flour.

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Wednesday, June 17, 2015

Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge


Images for Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge
Ragi koozh
Ingredients
Ragi flour / Finger millet flour-1/2 cup
Cooked rice-a hand full
Salt to taste
Thick butter milk -3 cups
Water - 4 cups
Onion chopped-1/2
Chopped green chillies-1
Method
Dilute ragi with little water & butter milk leave it overnight for fermentation.
Next day bring water to a boil, slowly pour the ragi mixture & rice.
Stir it well so it doesn't form lumps,cook the mixture in low flame till raw smell has disappeared & cooked.
To check whether your ragi is cooked wet your finger & dip it in the hot ragi mixture.If it doesn't stick to your finger then its done.
Remove from heat cool the mixture,add the remaining butter milk,chopped onion,green chillies & salt.
Serve it with pickle, murungaikeerai poriyal or fish curry.
Note:
a) You can also add broken rice (Noi Arisi) instead of cooked rice.
b) Always use a heavy bottomed pan otherwise the koozh will stick to the bottom.
c) Cook the whole koozh in low flame.
d) Cool down the koozh completely before adding butter milk or curd.
e) Koozh thickens very fast if needed add more water.
f) you can store this in refrigerator for a week.

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Thursday, February 19, 2015

Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe

images of Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe
Rava Kichadi
Ingredients
White Rawa/Rava/Suji/Sooji - 1 cup
Water- 3 cups
Salt-to taste
Turmeric powder - 1/4 tsp
Chopped vegetables together - 1/2 cup
( I used peas,carrot & beans
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped tomato -1 small
Chopped green chillies-4
Chopped ginger-1/2tsp
Tempering
Oil-6tsp
Ghee -1tbsp
Chopped cashew nuts - 2 tsp
Mustard-1tsp
Urad dal & channa dal-each 1/2tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chillies fry till light brown.
Add the vegetables & saute till vegetables are 3/4th cooked.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,add salt & turmeric powder to the water.
When water boils immediately pour it into the rava mixture,stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava & vegetables are cooked.
Switch off the flame & add the ghee, coriander leaves,mix well & serve hot with any chutney you prefer.
Note:
Always cook upma in low flame.
Water measurement differs according to the quality of rava.
Adding ghee  gives a nice flavour to your dish.

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Friday, February 6, 2015

Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

images for Poori Recipe / Puri Recipe - How to make Poori
Poori
Ingredients
Wheat flour-2 cups
Salt to taste (around 1/4 tsp)
Sugar-1/2tsp
Oil to deep fry
Water-required amount to knead the dough
Method
Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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Tuesday, February 3, 2015

Uthappam Recipe / Oothappam Recipe / Onion Oothappam Recipe / South Indian Uthappam Recipe

images for  Uthappam Recipe / Oothappam Recipe / Onion Oothappam Recipe / South Indian Uthappam Recipe
Uthappam
Ingredients
Sona Masoori rice-2 cup
Ponni Puzhungal Arisi / Boiled rice -2 cups
Toor Dal - 1/4 cup
Urad dal -1/2 cup
Methi/Fenugreek seeds-1tsp
Salt to taste
Oil -to make uthappam
Other ingredients
Chopped Onion,Tomato,Green Chillies,Coriander leaves
Method
Wash & soak all the above mentioned ingredients together except salt in water for 3 hours.
Grind them to a smooth batter.Batter should be a bit thinner than Idli batter.
Add salt mix well & allow to ferment overnight.
Next day beat the batter before making.Heat a tawa/griddle spread a ladle of batter into thick circle.
If adding vegetables sprinkle the chopped vegetables on top slightly press them.Flip the other side & cook
Add oil around & cook both sides till cooked ( Do not over fry).
Serve them hot with any chutney or sambar.
Note:
a) Cook the uthappams in medium low flame to get nice colour.Do not over cook.
b) You can use any topping of your choice.
c) You can even make uthappams with left over Idli batter.
d) If batter is very thick dilute the batter with little water.

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Thursday, January 15, 2015

Rava Pongal Recipe / Rava Khara Pongal Recipe / Sooji Pongal Recipe

images for Rava Pongal Recipe / Rava Khara Pongal Recipe / Sooji Pongal Recipe
Rava Pongal
Ingredients
Rava / Sooji - 1 cup
Yellow moongh dal / pasi paruppu - 1/2 cup
Salt to taste
Turmeric powder - a generous pinch
Water - 4 & 1/2 cups
Ghee - 1/4 cup
Whole pepper - 1/2 tsp
Jeera/Cumin - 1tsp
Cashew nuts - 1 tbsp
Curry leaves few
Grated ginger - 1/2 tsp
Method
Dry roast dal till nice aroma comes out.Do not brown them.
Pour 1 & 1/2 cups of water salt to taste & turmeric powder.
Pressure cook till soft,keep it aside.
Heat 1 tsp of ghee in a pan & roast the rava till its hot to touch.Do not over fry them.Keep it aside
Heat a pan add ghee fry the cumin,pepper,cashew nuts & curry leaves till light brown.
Now pour the remaining 3 cups of water,salt to taste & grated ginger.
Once it starts to boil reduce the flame & slowly add the roasted rava.
Continuously keep stirring to avoid forming lumps.Cook till the rava has absorbed the water & done.
Now add the cooked dal & mix well.At this point add extra ghee if needed.
Once everything is well combined switch off the stove.
Serve them hot with any chutney or sambar.
Note:
a) Do not fry the moongh dal till brown.
b) Fry rava till its hot to touch,otherwise the colour of the pongal will change.
c) Adding turmeric powder is totally optional.

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Thursday, August 28, 2014

Aval Kozhukattai Recipe / Poha Kozhukattai Recipe / Aval Pidi Kozhukattai Recipe

images for Aval Kozhukattai Recipe / Poha Kozhukattai Recipe / Aval Pidi Kozhukattai Recipe
Aval kozhukattai
Ingredients
Thick Poha/Aval /Flattened rice   - 1 cup
Coconut - 1 tbsp
Water - 3/4 cup
Salt to taste
Tempering
Oil-1tsp
Mustard,Urad dal,Jeera - together 1/2tsp
Chopped green chillies-1
Chopped curry leaves-few
Hing -a generous pinch
Method
Grind aval to a coarse mixture keep it aside.
Heat oil in a pan temper it with above ingredients.
Pour water add salt bring water to a boil.
Reduce the flame add the aval and mix vigorously.
Mix till all the water has evaporated,switch off the stove.
While still warm shape them out,steam them in a greased plate for 2 to 3 minutes.
Switch off the stove & serve them hot or warm.
Note:
a) Thick aval is the best for making this recipe.
b) Adding coconut oil gives nice flavour to your dish.
c) Water quantity may vary depending upon the quality of aval.

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Monday, August 25, 2014

Ragi Ammini Kozhukattai / Ragi Kozhukattai / Mani Kozhukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings

images for Ragi Ammini Kozhukattai / Ragi Kozhukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings
Ragi Kozhukattai
Ingredients for the dough
Ragi Flour/ Finger Millet Flour -1 cup
(I used the store bought)
Salt-to taste (approximately 1/2tsp)
Boiling water-1/2 cup & little more
Oil-1tsp
Tempering
Oil-1tsp
Mustard-1tsp
Channa & Urad dal- each 1tsp
Jeera/cumin-1/4tsp
Hing-a generous pinch
Turmeric powder-a pinch
Chopped green chillies-1
Chopped ginger-1/4tsp
Chopped curry & coriander leaves-little
Grated coconut-1tsp
Method
Mix ragi flour,salt & oil in a wide bowl.
Slowly add the boiling water,use a wooden spoon to mix as it will be very hot.
Mix well to form a soft dough (make sure the dough is not sticky).
Cover & leave it for 5 minutes.Knead the dough for 1 minute & make small balls out of the dough.
Steam these balls for 5 to 7 minutes or till cooked.Switch off the flame.
Heat oil in a pan & temper it with above ingredients.
Now add the steamed ragi balls & toss them well till everything is well combined.Switch off the flame.
Sprinkle the grated coconut mix & serve them hot.

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