Posted by Shyla Nagesh on March 26, 2019
Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.
Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.
Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.
Today let us learn how to prepare Ragi-vegetable Rotti. Children who hates to eat ragi love to eat. You can try out my other recipes from Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo. Very easy to prepare and healthy too.
Posted by Shyla Nagesh on March 20, 2019
Kadi is a famous Gujarati recipe prepared from gram flour/chickpea flour and curds/buttermilk. It is also prepared by adding pakoras. But today I am showing plain Kadi recipe preparation. Kadi is prepared in different region in their own style. Gujarati Kadi is lighter than any other region Kadi.
Gujarati Kadi tastes heavenly, simple, healthy liked by everyone moreover easy to prepare. It is consumed along with hot rice, phulkas, chapati, roti, poori etc., Also served as soup to sip as it is.
CUCUMBER DOSE-SOUTHEKAI DOSE
Posted by Shyla Nagesh on November 19, 2018
Cucumber contains 95% water in it. It is low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss and also high in vitamins and minerals. Eating cucumbers with the peel provides the maximum amount of nutrient. It also helps in weight loss, lowers blood sugar level and helps in constipation. It adds flavor to dishes.
We can make many raw dishes and cooked dishes from cucumber. Today we shall see how to make Instant Cucumber Dose.
HARKA PONGAL/KODOMILLET PONGAL
Posted by Shyla Nagesh on September 24, 2018
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
Millets are also called Siri Dhanya’s. They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. These millets release sugar slowly in the blood and also diminish the glucose absorption. They are gluten free and non-acid forming. These properties of the minor millets made the present consumers attracted to the consumption of millet. It is helpful in lowering cholesterol level, BP. It detoxifies the body.Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,
Today let us learn Harka/kodo millet pongal which tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.
Whole green gram/hesaru kaalu 1 cup
Harka/Kodo millet 1 cup
Green Chillies 7-8
Ginger 1 inch
Jeera ½ tsp
Pepper ½ tsp
Curry leaves one fist full
Coriander leaves one fist full
Grated coconut (optional)
Mustard 1 tsp
Chana dal 1 tsp
Urad dal ½ tsp
Oil /ghee 2 tbsp
Lemon 2 nos. big
Water as required
Salt to taste
Dry roast whole green gram for 3-5 mins.
Wash Harka/kodo millet.
Keep cooker on high flame.
Take the cooker pan, put roasted green gram, washed Harka (kodo millet), slit green chillies, grated ginger, salt to taste, 1 tsp ghee, add required water (1:2::millet:water) for cooking.
Place in the cooker and cook upto 1 whistle or when it is about to start whislting.
Switch off the flame.
When cooker is cooled, remove the cooked pongal and allow it to cool. Do not mix when it is hot.
After it is cooled mix gently/light folding.
Meantime, take a small pan put 1 tsp oil/ghee, when it is hot add mustard seeds to splutter, add chana dhal, urad dhal, red chillies, (cashew-optional) and fry till golden colour.
Add this tempering to the pongal, finely cut curry leaves, coriander leaves, jeera-pepper powder, lemon juice and mix. If you need you can add grated coconut, it’s optional.
Now Millet pongal is ready to serve with a dollop of ghee on it. It is very tasty, healthy/diet food.
Dry roast green gram well. After pongal is cooked, do not mix briskly as it may go to form paste. Also keep in mind not to mix when it is too hot.
HALASINAHANNINA MULKA-JACKFRUIT FRITTERS
Posted by Shyla Nagesh on July 30, 2018
Usually in Jackfruit season special recipes are prepared as the fruit is seasonal.
Jackfruit payasam, Idli, dosa, fritters etc are prepared and savoured. For off-season pappad, fritters, chips etc., are prepared and stored.
Today let us see the procedure of preparing Jackfruit Fritters/Halasinahannina Mulka
SAAME-MENTHYA DOSA-LITTLE MILLET DOSA
Posted by Shyla Nagesh on June 16, 2018
Millets are gluten free grains and is the second most commonly grown species. These are rich in protein, minerals, vitamins, amino acids, calcium. They help in reducing cholesterol level. They are also used as diet food. They can be substituted with rice and consumed by all.
I am talking about Saame, one of the millets, which has fibre content, all minerals, vitamins, calcium etc.,
Today’s recipe Saame-Menthya Dosa, which is very easy to prepare and good for health.
Posted by Shyla Nagesh on March 13, 2018
Sandige is a traditional item usually made and stored in South Indian homes. The best season to prepare is summer. Sun heat will be more and sandige can be dried easily. It is used throughout the year till next summer. In rainy/winter season sandige is fried for lunch/dinner. It is also custom to fry sandige, papad for lunch in marriages, festivals and other occassions.
Many varieties of sandige is made and stored for future use. Pheni sandige, aralu sandige, chakli sandige, sabbakki sandige, ragi sandige etc.,
Today let us see how Pheni Sandige is prepared.
Rice Flour 5 cups
Salt to taste
Take thick bottomed pan with 4 cups of water. Bring to boil. Add salt as per your taste.
Bring the heat to low and add rice flour.
Cook for 3-4 mins without disturbing it, you can see water starts boiling covering the flour from all the sides.
At this point of time, take a wooden spatula and start mixing the flour briskly. Please note heat should be low.
If you follow the above procedure, no lumps will be formed.
When it is done, cover with the lid and cook for 2-3 mins.
Now open the lid and take a small portion of dough on a plate. Water your hands and press to make a soft dough ball.
Likewise make all dough balls and keep ready.
Meanwhile, spread a clean cloth/plastic sheet.
Fill the mould with the dough and press sandige to the required shape on clean cloth/sheet.
Sun dry it. After 4-5 hrs turn the sandige upside down and dry till evening.
Keep sandige for drying next day also so that it is completely dried.
Store in a clean container.
You can fry in oil whenever you want.
For frying :
Keep oil in a kadai/pan for heat. When the oil is hot (check whether oil is hot or no by dropping a small piece of sandige, if it come up immediately oil is ready) slowly drop dried sandige in to it. You can see the size doubles after frying. You get hot crispy sandige ready.You can have it with lunch/dinner. BEST combo with Soppu sambar, Onion-brinjal-potato sambar etc,
To avoid lumps some people add little oil before mixing, I will not add because it may get old oil smell, when it is stored for long.
If sandige is dried well, you can store for years.
You can also keep a cup of hot water ready, if you feel dough is little harder you can add hot water and mix well, before covering the lid and cook.
While frying ensure oil is hot, else your sandige will not be crispy but very hard to eat.
RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY
Posted by Shyla Nagesh on March 5, 2018
In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc. Also I had given a small note of Tomato and its benefits.
You can get unripe green tomatoes from market. I grow tomatoes in my terrace garden.
Now let us see how we can prepare tasty tongue licking Raw Tomato Chutney. Its taste is unique.
Unripe Tomatoes 6-8
Red Chillies 6-7
Jeera 1/4 tsp
Mustard seeds 1/5 tsp
Urad Dhal 1 tsp
Menthi seeds 1/8 tsp
Hing one pinch
Tamarind 1/2 inch (If tomatoes are sour
you can avoid)
Salt to Taste
Jaggery as per taste or half lemon size
Curry Leaves 4-5
Oil 2 tsp
Mustard Seeds 1/2 tsp
Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.
Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.
Cook till water content is evaporated, switch off the flame and allow to cool.
In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.
Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)
Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.
Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.
Now Unripe Tomato Chutney is ready to eat.
Store in an air tight container and use whenever necessary. If stored in refigerator upto 15 days or more shelf life.
You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.
You can add more red chillies as per your requirement. Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator. You can adjust jaggery as per your taste. I have added to minimize the tangy taste, as it is liked by children.
Posted by Shyla Nagesh on July 25, 2017
We get Ginnu/colostrum milk after cow gives birth to a calf. I got Ginnu/colostrum milk from a village man, as per his saying, they give the first milk to temple and then distribute among themselves.
Colostrum Mlik, Ginnu haalu in kannada, kharvas in marathi, junnu paalu in telugu.
Ginnu/Colostrum Milk is very rich in proteins, vitamin A, and sodium chloride, but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most pertinent bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and provide the first protection against pathogens. Colostrum is known to contain immune cells and many antibodies.
We can get colostrum milk/powder in stores and I do not know about the quality. I have not tried. I prefer fresh milk.
Today I am preparing traditional method of preparing Ginnu/colostrum milk.
MANGALORE BUNS-SWEET POORI-BANANA POORI
Posted by Shyla Nagesh on February 20, 2017
As the name says, Mangalore Buns, is popular in Udupi/Mangalore either as breakfast or teatime snack. Buns are soft, fluffy, sweet puris made using bananas. So they are also called Banana Pooris. As it is little sweetish, it is consumed with spicy item like chutney, sambar, pickle.
Traditionally Buns are prepared using Maida/APF but I have shown you the recipe with Atta/Godhi Hittu