Ragi Mudde and Soppina Saaru/Huli

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Other main crops like wheat, Rice, Corn etc.,  In India, finger millet (locally called as Ragi, Nachani, Kezhvaragu) is mostly grown and leading producer in state of Karnataka. We can prepare from Ragi all kinds of dishes like Dosa, Idli, Roti, Chapati, Porridge, Cake, Puddings, Laddu and Cookies. One such simple dish is Ragi Balls/Ragi Mudde (ರಾಗಿ ಮುದ್ದೆ) is a very popular Karnataka dish. Ragi Mudde which is prepared by cooking the Ragi flour with water to achieve dough like consistency. Which is then rolled into 'balls' of desired size and consumed with Sambar or Soppina Saaru/Huli. Here is how to make this delicious super healthy mudde/balls at home with this easy recipe.



As per Wikipedia, the  nutrition value of Finger millet is very high in calcium, rich in iron and fiber, and has better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly. So add this in weekly menu list to get most health benefits. 


Ragi Mudde

Ingredients:

  • Ragi/ Finger Millet Flour – 1 cup
  • Salt – 1tsp
  • Water

Method:

Step 01) Take a bowl and add ragi flour/finger millet flour and salt without lumps mix it with 1 cup of water 

Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1/2 cup of water and bring to boil. Keep the flame in medium and then add the ragi flour mixture leave it for 2 minutes or when it starts bubbling stir it  

Step 03) Keep the flame in low and cook them for about 10 minutes. Stirring the dough make sure it should not stick to the pan or burned the dough. Touch your fingers in cold water (care full not to burn your fingers while touching the mudde) and pinch a small ball from the dough for taste. The ragi ball should not be rubbery in texture, if so keep cooking the ragi ball till you achieve the proper stage that is it should not stick to your teeth and it makes nice shiny dough.


Soppina Saaru

Ingredients:

  • Palak/Spinach or any available green leaves – 2 to 3 Cups (chopped)
  • Onion – 1 Big Size
  • Tomato – 1 Medium

~ For Seasoning:
  • Mustard Seeds - 1 tsp
  • Urud Dal / White gram Split - 1 tsp
  • Garlic – 3 Flakes
  • Green Chili - 1 no.

~ For Masala Powders:
  • Imli/Puli/Tamarind Juice – ½ cup
  • Turmeric Powder – ½ tsp
  • Sambar Powder – 2 tsp
  • Hing/ Asafetida – Pinch
  • Jaggery (Sweetener from sugar cane juice) – small piece
  • Salt to Taste

Method:


Step 01) Wash and chop the spinach or any other available green leaves (Keerai varieties) 
Step 02) Put a reasonable pan, heat oil for seasoning and add the seasoning seeds, garlic, green chili and allow them to splutter
Step 03) Add onion fry till pink and add tomato and saute them till it turns mushy.
Step 04) Add the palak/Spinach and cook them till becomes ¼ of its size 
Step 05) Add the tamarind juice and all the masala powders, jaggery, salt and 1 cup of water and bring them to boil

Isn't it so easy to prepare?  Enjoy the simple and healthy Soppina Saaru:)


 

 


Serving:  Soppina Saaru/Huli is the best combination for Ragi Mudde.



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Rice Upma

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Rice Upma is an authentic dish from South Indian cuisine just like any other upma varieties like Rava Upma, Sevia Upma, Poha Upma, Oats Upma, Idli Upma, Moong Dal Upmajavvarisi /Sabudana upma you can prepare this delicious healthy upma at any time in couple of minutes.  Click on the upma varieties to know the recipes.


Upma is a south Indian breakfast dish usually cooked as a thick porridge using various main ingredients and vegetables. 

Ingredients:

  • Rice - 1 Cup
  • 1 Big Onion chopped
  • Peas – 1/4 Cup
  • salt to taste

~ For Seasoning:

  • Mustard seeds  - 1/2 tsp
  • Urud Dal/White Gram Split - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
  • 3-4 green chilies
  • Few Curry leaves
  • 2 tbsp oil

~ For Garnishing:
  • Lemon- 1 small piece
  • Fresh Coriander Leaves

Method:

Step 01) Wash the rice twice and drain the water and spread it on clean cloth for about 20 mins. Grind the rice when it is dried still little wet in to coarse and keep aside.

Step 02)  In a saucepan, heat oil, add seasoning seeds allow them to crackle, add chilies and curry leaves and saute for 1 minute then add onion, peas, stir fry till onions turns tender.

Step 03) ) Add 2 and half cups of water bring them to boil

Step 04) ) Add rice and cook them till rice particles cooks nicely. Stir gently every now and then

Step 05) ) Return to low flame and add lemon juice and mix well. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste




 Serving: Serve hot with Magani Kizhakku & kalaka (available only in southern part of India) or with any spicy pickle.

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Pumpkin Spicy Curry

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Here is one more version of Pumpkin Spicy Curry. This recipe uses onion, tomato, fennel seeds and garlic for extra flavorful taste. This curry can be served with rice, chapatti or roti.(Indian Bread)


Ingredients:
Pumpkin chopped - 2 cups
Onion (medium size) - 1 no
Tomato – 1 no
Garlic – 2 to 3 flakes
Sauf/Fennel Seeds – 1 tsp
Curry Leaves - 3 to 4 leaves

For Seasoning:
Mourie/ Mustard Seeds - 1 tsp
Jeera/Cumin Seeds - 1 tsp

For Masala Powders:
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander seeds Powder - 1 tsp
Salt to taste

 Method:

Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside

 

Step 02) Heat a pan add sauf/fennel seeds and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 
  
Step 03When tomato turns mushy add all masala powders and cook till raw masala smell disappears. Let it cool and then grind it.

 

Step 04In the same pan add oil for seasoning and add the seeds and allow them to splutter. Add grounded paste and ½ cup water and add the boiled pumpkin and cook for 5 mins so that all masalas gets into pumpkin.

 


Serving: Serve with steam rice, chapati or toti.

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Pongal Recipes

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Wants to make this Pongal a memorable occasion? How about having it with some authentic dishes of South India? Here are some Pongal recipes. Click on the image of the recipe to learn more about it.


                            *~ Wish you all a Happy Pongal ~*

 Sakkarai Pongal

 Pal Pongal

 Ven Pongal

 Masala vada

 Brinjal Curry





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Raw/ Green Papaya Curry

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Though there are many varieties of curries you can prepare in Raw Papaya in Kerala Cuisine, but this variety is one of our favorite. This is somewhat like Aviyal recipe. Generally in Aviyal, gravy is cooked in curd with boiled vegetables but here gravy is cooked first to remove the raw smell of onion then adding the curd & boiled raw papaya to the curry. Its rich flavor makes it suitable to be served with any Indian food like Chapati, Roti, Rice and even with Adai.


Papaya has many health benefits like it improves digestion, eye health, protects from cancer, it regulates the women’s menstruation, even it helps in diabetes and more importantly it helps to weight loss. Eating papaya regularly in our diet gives an amazing health benefits.

Ingredients:
Raw Papaya - 2 cups (chopped)
Beaten sour Curd - 1 cup
Rice Flour - 1 tbsp
Turmeric Powder - 1 tsp
Salt to taste

>For Grinding:
Grated Coconut - 1/4 cup
Dry Red Chilies - 3 to 4 nos. (As per taste)
Jeera/Cumin Seeds - 2 tsp
Medium size Onion - 1 no.

>For Seasoning:
Mustard Seeds - 2 tsp
Coconut Oil - 2 tbsp
Dry Red Chili Peppers - 1 No.
Curry Leaves - 4 to 5

Step 01) Cut the papaya in to half and remove the seeds and inner layer skin and scrap away the outer skin nicely and then chop them in to 1" lengthwise 

Step 02) Cook them in a microwave safe bowl for about 10 mins. (This saves the cooking time) and drain the water for later use

 

Step 03) Blend the red chili pepper, jeera/cumin seeds, coconut and onion into fine paste using little water (for grinding use 1/2 cup of drained water of cooked papaya)

 

Step 04) Heat a pan add coconut oil for seasoning (this gives Kerala cuisine style authentic taste) or use vegetable oil add mustard seeds and allow them to splutter followed by red chili and curry leaves and fry for a minute. Add the blended gravy mixture and cook till raw smell of onion disappear 

Step 05) Add the cooked papaya and mix it well

Step 06) Add the whisked curd (use sour curd for better taste)

 


Step 07) Take a small bowl add tbsp of rice flour and 1/4 cup of drained water mix it without lumps and add it on curry and mix well (This gives the thick consistency to the curry)
 


Serving: Serve with Chapati or Rice. It goes nice with Adai too :)



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Pani Puri Recipe

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Who would't like this Popular Indian street Pani Puri snack. In aboard, where we live it is little hard to get so i started to learn how to make Pani Puri at home. The main filling could be either boiled chickpeas, white beans or even mixed pulses mixed with smashed potatoes, for more crispiness chopped onion and coriander leaves, sweet chutney and dipped in tangy cooled spicy water, you can literately feel the explosion of many flavors in your mouth. Enjoy :)




In India, in Hindi language Pani means water and Puri is deep fried Indian flat bread, prepared with wheat flour or All Purpose Flour or Semolina (coarse wheat flour). The size varies from big, medium and small.  Big and medium puri served for breakfast with sabji/curry and small one served as snack just like this Pani Puri.


These are main fillings that you will need it for Pani Puri.

Puri - It is little time consuming to prepare, so i got from Indian store (will share the recipe soon!)
Boiled Beans and smashed Potatoes Filling
Pudina/Mint leaves, coriander leaves and greenchili Spicy Pani
Khajur/Dates & Imli/Tamarind ki Chutney
Chopped Onion and coriander leaves filling


Beans and Potatoes filling:

Ingredients for the filling:

Potatoes - 2 nos
White Beans/Mixed Beans - 1 cup
Coriander leaves - 1/4 cup
Lemon juice - 2 tsp
Salt to taste

Method:
Step 01) Cook the white beans or mixed beans & potatoes in a pressure cooker up to 2 whistles 
Step 02) let them cool for 30 mins. Then smash the potatoes
Step 03) Take a bowl add the cooked beans, smashed potatoes, salt, coriander leaves and lemon juice and mix it well


Mint /Pudina and coriander leaves green chili Spicy Pani:


For Grinding:
1 cup Mint leaves (Pudina leaves)
1 cup Fresh coriander leaves
2-3 green chilies
Ginger- small piece

For Masala Powders:
2 tbsp - PaniPuri Masala Powder(mixture of many Indian spices) available in Indian store
2 tbsp lemon juice
1 tsp sugar
salt to taste
Fresh coriander leaves for garnishing

Method:

Step 01) Grind the above mentioned ingredients smoothly
Step 02) Strain the mixture through a sieve and then mix with 2 cups of chilled water
 Step 03) Add pani puri masala powder,  lemon juice and sugar and stir it thoroughly
Step 04) Refrigerate it. More chilling enhance the tastes of the water. Always try to make the water one day before.


Sweet Chutney/  Date/Khajur and Tamarind/Imli ki Chutney:


Ingredients:

10 to 12 nos. of  Khajur/Dates
Olive size Imli / Tamarind 
2 tbsp Jaggery powder (Indian sweetener made from sugar cane juice) available in Indian store
1 tsp Jeera powder/Cumin seeds Powder
1 tsp Saunf powder / Fennel Seeds Powder
1 tsp Red Chili powder
1 tsp Black Salt or Chaat Masala
Salt to taste

Method:

Step 01) De seed the Dates and Tamarind and soak in water for about 10 mins
Step 02) Cook dates and tamarind together by adding 1 cup of  water in a heavy bottom pan
Step 03) Once it becomes soft add cumin seeds powder, fennel seeds powder, black salt/chaat masala and red chili powder.
Step 04) Add salt and jaggery powder. Stir well and cook till the mixture thickens.
Keep aside to cool down.
Step 05) Then blend it in a mixer and store it in a dry air tight container. Refrigerate and use as required.


How to serve the Pani Puri

Step 01) Keep every fillings ready on table
Step 02) Take a puri make a hole in the center big enough to fill the stuffing.
Step 03) First fill the beans and potatoes filling, Then fill the chopped onions and coriander leaves
Step 04) Add a tsp of sweet chutney i.e. dates and tamarind chutney
Step 05) Lastly immerse it in chilled spicy water and eat the whole poori/puri with the stuffing.


Enjoy the home made awesome pani puri at home:)





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