Tuesday, February 28, 2006
Monday, February 27, 2006
Ragi mudda/Ragi Sankati
Ragi has a lot of nutritional value, especially calcium. 7.3 gms of Protein, 1.3 gms of Fat 2.7 gms of Minerals 344 gms of, Calcium, 3.6 gms of Fiber. Did u notice the amount of calcium. No wonder it is one of the popular infant/baby food. With such amount of calcium, proper growth of bones and teeth can ensured in children . And it would also help aging adults with the problem of bone loss. Ragi some how was not very popular until a few years ago. Now, with the increase in the number of people who are conscious about health ragi is back with a BANG and finding place in the menus of some health conscious restaurants too. According to my parents there are some restaurants whose biggest selling point is that ragi mudda on their menu. It is probably one the best things diabetics can eat. Incorporating ragi in our diets on a regular basis will be another step in the direction of healthy, nutritious and tasty food.
I ate ragi on a regular basis while growing up in the form of Ragi malt and Ragi Mudda. While ragi mudda was not a universal favorite at home, I always liked it. The beauty of ragi mudda is that you can eat it with a lot of different things like peanut chutney, Sambar, All kinds of dal and I think the most popular is mutton. I personally like it with dal made with green chilies "Pachimirapakaya pappu". Hot Ragi mudda with just a hint of ghee, dipped in this dal is one step closer to heaven for me.Ingredients Hand full of rice Ragi Flour - 2 cups salt accordingly. Add rice to water and cook. Once the grain becomes soft add salt. Expert way to make would be to dump ragi flour into this boiling water and mix vigorously. If you are not fast enough in mixing, lumps would form. To avoid lumps I mix flour with cold water, make sure there are no lumps and add this to boiling water. Close the lid and let it sit on medium low of few minutes. You can actually hear the boiling and if you have used a loose plate to cover it would start moving because of the steam. Take the lid away and mix well. Using a strong wooden spoon will help. Leave it on for few minutes in low and then turn the heat off. Dip you hand in cold water and make a round ball and there you have it ready in your hands ragi mudda Pappu would be made in a very similar way that "mango dal" is made. I will list the ingredients. All that needs to be done is pressure cook everything and season it exactly like "mango dal". Toor dal - 1 cup Thai chilli pepper - 5 Red Onion- 1 Small garlic pods -2 cumin seeds/jeera - a little, turmeric - pinch, Tamarind - very little.
Sunday, February 26, 2006
Saturday, February 25, 2006
Hare Bhare Roti
Thursday, February 23, 2006
Mango Pulihora/Raw Mango Rice
Wednesday, February 22, 2006
Mamidikaya Pappu/Mango Dal
Tuesday, February 21, 2006
Vamu Annam/Rice with Tymol
Did u guys think I disappeared again???? No I am very much here. One of my closest friends got married over this weekend. Got back home yesterday night after a delay of 3 hours in the airport. Wishing SC and RC a very happy married life. This post will be in the newly wed's Honor as I picked up this recipe from RC's mom. :) I never had it before and HAD to make it as soon as I can. How can we go the recipe with out some story behind it?? South Indians are famous for many different varieties of rice dishes. This is one of those rice dishes from the region of West Godavari. This was some how never a part of our house hold and dear hubby confirmed that it was never a part of his household either. Its called vamu annam. Vamu in telugu Ajwain in Hindi Omam In Tamil Oma in Kannada Tymol Seeds in English Vamu is supposed to have many medicinal values associated with it. I remember as a child when my mom used to give some to swallow when I had cough and I would love the flavor of it in "chakkilalu" that she used to make.
Ingredients Cooked Rice- 2 Cups Mustard Seeds - 1/4 Tea Spoon Jeera - 1/4 Tea Spoon Chana Dal, Urad Dal -1 Table spoon each Vamu - 1 Heaped Tea Spoon Green chilli - 4 Slit Curry Leaves - 4 Leaves. Turmeric Powder - 1 Pinch Oil - 1/2 Table Spoon. Heat oil in a pan. Add Mustard seeds and jeera. Once they start to splutter add Vamu, Chana and Urad dal and let them brown a little. Add curry leaves, Green chilli and Turmeric powder. Let them fry for a couple of minutes and the add cooked rice. Mix the rice well with the seasoing. Let it remain for a few minutes on the heat and Vamu Rice is ready to eat. I made it for lunch today. Turned the rice cooker on before I left to work. Went home at 12 PM, made it and ate it by 12 30. I am giving the time frame just to show you all how simple it is to make. For a change Hubby dear went ooooooohhhh and aaaaaaahhhh about it and paid a genuine compliment. :)
Thursday, February 16, 2006
Tuesday, February 14, 2006
1. Mix milk powder and pancake mix with heavy whipping cream. It forms a crumbly mixture. Leave it for about 15 minutes.
2. Make syrup with sugar and water and once it turns golden in color, turn the heat to a low setting.
3. Make firm round balls of the mix. Make sure there are no cracks in the balls you make.
4. Heat the oil in a kadai and let it heat and then turn the heat to medium and let oil cool a little.
5. Fry the balls till they are golden. Cool them a little and add to the syrup.
Gulab jamoons are ready to eat.