Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

Ragi Rasam

Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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Ragi Soup / Finger Millet Soup / Ragi Vegetable Soup / Vegetable Ragi Soup

Ragi soup

Ingredients

Ragi flour - 1 & 1/2 tbsp

( Dilute the flour with some water)

Mixed vegetables of your choice - 1 cup

( I used carrot,peas,beans,cauliflower)

Chopped onions - 2 tbsp

Chopped garlic - 1

Salt and pepper to taste

Water - 4 cups

(add more if you want a thin soup)

Chopped coriander leaves for garnish

Jeera - 1/2 tsp

Oil - 1 tsp

Method

Heat oil in a pan temper with jeera.Add onions and garlic saute till light brown.

Add the vegetables saute for a minute, pour water add salt and simmer till vegetables are cooked.

Pour the diluted ragi flour and mix well.Cook in low flame till raw smell has disappeared.

Switch off the stove add pepper powder and garnish with coriander leaves and serve hot.

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Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

Vada Curry

Tempering Ingredients

Oil - 1 tbsp

Sliced onions - a handful

Cinnamon - a small piece

Cardamom - 1

Fennel seeds - 1/4 tsp

Curry leaves few

Red chilies - 2

Ingredients dry roasted and ground to a paste

Cloves - 5

Cinnamon - a medium size stick

Cardamom - 2

Fennel seeds - 2 tsp

Poppy seeds - 1 tbsp

Grated coconut - a handful

Pottukadalai - a handful

Mint leaves - 2 tsp

Coriander leaves - 2 tsp

Chopped garlic - 6

Chopped ginger - 1 tsp

Red chillies - 4

Green chillies - 4

( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )

Ingredients for Vada

Channa dal - 1 cup

Fennel seeds - 1 tsp

Red chillies - 2

Salt to taste

( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)

Other ingredients

Oil to deep fry vada

Curry and Coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.

Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.

Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.

Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.

Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2

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Vada Curry

Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.

Tips

This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.

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Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes

Murungaikai Rasam

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Red chillies - 1

Murungai keerai / Drumstick leaves - 1 tbsp

Hing - 1/4 tsp

Ingredients to powder

Oil - a drops

Thur dal - 1 & 1/2 tsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Coriander seeds - 1 tsp

Curry leaves - 5

(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)

Other Ingredients

Large ripe tomato - 1

(grind or crush with you hand)

Drumstick - 1 large

( cut into finger size pieces)

Salt to taste

Crushed garlic - 2

Turmeric powder - 3/4 tsp

Method

Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.

Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.

Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.

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Paya Curry Recipe / Goat Paya Curry Recipe / Mutton Paya Recipe / Attukal Paya Recipe / Paya Recipe

 

Paya Curry

Ingredients to be pressure cooked

Goat legs cut into small pieces - 4

(butcher had already cleaned and burnt the goat legs)

Salt to taste

Turmeric powder - 1 tsp

Chopped onion - 1/4 cup

Green chillies - 4

Ginger & Garlic paste - 1 tsp

Pepper powder - 1 tsp

Water as needed

( Wash the legs well with some turmeric powder,put all the above ingredients into a pressure cooker and cook till the legs are soft,keep it aside)

Tempering

Oil - 1 tbsp

Chinnamom - a small piece

Bay leaf - 1

Cloves - 2

Cardamom - 1

Fennel seeds - 1/8 tsp

Other ingredients

Chopped onions - a handful

Ginger and garlic paste - 1 tsp

Curry leaves few

Coriander leaves for garmish

Mint leaves - 1 tsp

Chopped tomato - 1

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Crushed pepper - 1 tsp

Coconut paste - 1 tbsp

Method

Heat oil in a pan temper it with the spices.

Add onions,curry leaves,mint leaves and fry till colour changes.

Add the tomato and saute till they are mashed.

Add the spice powders and the coconut paste saute for a minute and pour the cooked paya along with the water.In low flame cook till the mixture is slightly thick,add salt if needed.

Switch off the stove add the chopped coriander leaves,few mint leaves and pepper powder and mix.

Best served with Aapam.

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Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku

Besan Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Besan flour/Kadalai Maavu-1/2 cup
Salt-1tsp or to taste
Jeera/cumin-1 & 1/2 tsp
Red chilly powder- 2tsp
Hing-1/2 tsp
Melted butter-1tbsp
( Add 1 or 2 tsp extra if your murukku is hard,some besan variety needs more butter)
Water as needed
Oil-to deep fry
Method
Take a bowl add  rice flour,besan,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain
d) If your murukku is hard add 1 or 2 tsp of hot oil.

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Sponge Gourd Burfi / Luffa Burfi / Nethi Beerakaya Burfi / Easy Loofah Burfi

 

Sponge Gourd Burfi

Ingredients

Sweetened Mawa /Khoya - 1 cup

( For making Khoya in microwave click HERE .If using unsweetened Khoya then add sugar according to your taste)

Chopped nuts of your choice - 2 tbsp

Cardamom powder - 1/4 tsp

Saffron - a generous pinch

Loofah/Sponge gourd /Luffa/Nethi Beerakaya - 1 medium size

(Do not peel the luffa skin completly as they may loose shape when boiling,peeling skin is optional.If the luffa is tender no not peel the skin.Cut it into thick circles and gently scoop out the flesh and chop it finely.Do not cut it into very thin circles they will loose shape while boiling)

Desiccated coconut - 1 tbsp + 1 tbsp for dusting

Sugar - 2 tbsp

Ghee - 1 tsp

Green food colour - a pinch ( optional)

Water as needed

Luffa Burfi

Method

Take a wide pan add very little water ,sugar and food colour if using and boil till cooked.

Do not over cook till soft. Boiling will take only few seconds.

Remove from the syrup and place it on a plate to cool completely.

Nethi Beerakaya Burfi

Heat 1 tsp ghee and fry the sponge gourd flesh for few minutes till raw smell has disappeared.

Add the desiccated coconut and fry for few more minutes and switch off the stove.

Cool and then add the nuts,saffron,cardamom powder and khoya mix well.

Take small portion of the mixture and stuff it into the cooked sponge gourd rings.

Keep it in fridge for 10 minutes to harden slightly .

Remove from fridge and dust the sides with desiccated coconut and sprinkle some nut on top.

Decorate with cherries enjoy chill!

Loofah Burfi / Luffa Burfi 

Notes:

a) Do not cut the rings to small when cooked they will break.

b) Peeling the skin is optional, if sponge gourd is  tender do not peel.

c) Do not boil the vegetable too much they will loose it's shape.

d) You can add any flavoring of your choice.

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Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

Aval Mixture

Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Ridge Gourd Akki Rotti / Luffa Akki Roti / Sponge Gourd Akki Roti / Akki Roti Recipe / Akki Rotti Recipe

 

Sponge gourd Akki Roti

Yields : 6

Ingredients

Rice flour - 1 & 1/2 cups

( add more if needed to form a soft dough)
Salt to taste
Nethi beerakaya / Luffa / Sponge Gourd - 1 small size

( peeling is optional and chop into small cubes)
Chopped onion - a handful
Crushed curry leaves - 1 tsp
Chopped green chillies - 2
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp

Water as needed
Oil to cook

Akki Rotti

Method

Take a mixi jar add the chopped sponge gourd,grated coconut,green chillies and ginger,grind to a semi smooth mixture.Do not add water while grinding.

Take a bowl add the rice flour,ground mixture,onions,curry leaves,salt and jeera,mix it well.

Usually you will not need any extra water to form a soft dough.

Add more rice flour if the mixture is loose.
Divide into 6 small balls,grease a plastic sheet or banana leaf place a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Lunch Menu

 

Lunch ready

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