RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  

We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

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Ingredients:

Ragi semiya  - 2 cup

Onion – 1 Medium

Green Chili – 1 no.

Oil – 1 tbsp

Salt to Taste

Seasoning:

Mustard Seeds – ½ tsp

Urud Dal/ White lentils – ½ tsp

Curry Leaves –Few

For Garnish:

Grated coconut – 1 tbsp

Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil

Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 

Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.

Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink

Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas

Garnish with coconut grated and coriander leaves.

Check out our other recipes on Ragi/ Finger millet/ Nachini.

Ragi Mudde and Soppina Saaru/Huli 

Finger Millet Pancake/ Ragi Rotti - Authentic and Instant 

You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

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Rava Kesari | Semolina Pudding | Indian Dessert

This is one of the easy, quick and simplest Indian dessert made with rava or sooji i.e. semolina. In southern part of India, it is called as Kesari and in northern part of India called as Sheera or Sooji ka Halwa. This Rava Kesari is irresistible when it’s homemade; there are no artificial flavors and colors used in this recipe. To learn this amazing drooling and delightful sweet dish check out our step by step photo recipe.

In south Indian languages the color orange called as "Kesari" and this dish mostly looks like orange tone due to food coloring. I hope, that is the reason kesari name stuck to this dish!. 

As I remember, this sweet dish is a must in special occasions like, the very first function in the wedding i.e. after the horoscopes matches, the bride groom visit the bride house, and the girl family serves this wonderful remarkable sweet dish to the guests. In Tamil this function called as “Ponnu Pakkura Function”. 

Here is the recipe!!

Ingredients:

Semolina/ Rava – 1 cup

Sugar – 1 ¼ cups

Water – 1 ½ cups

Milk – ½ cups

Condensed Milk – ¼ cup (Optional)

Almond/ Badam – 1 tbsp

Cashews Nuts / Kaju – 1 tbsp

Raisins/ Kismis – 1 tbsp

Salt – a Pinch

Clarified Butter/ Ghee – 2 tbsp

Method:

Put a heavy bottom pan on the range and heat clarified butter. Fry the cashews, almond and raisins.

once they are start turning slight dark color; add the rava/semolina and roast them nicely till you get nice aroma or till rava turns to faint pink color. Stir it continuously or else rava stick to the bottom of the pan very quickly and it will burn.

 

Add the sugar and mix it nicely

Add the water, milk, pinch of salt and stir continuously and cook the rava mixture. This will take 3 to 4 minutes. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of clarified butter and mix it nicely. This improves taste and also helps to leave the mixture from the pan fast.

When the mixture starts to leave and not sticking to sides of the pan means it is done. Switch off the gas.

Notes:

If you are using condensed milk then reduce the quantity of sugar

Water is very much necessary otherwise the kesari will be hardens on cooing  

If you like to give color to the kesari, then add the food color in 4th step

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Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Poondu Rasam | Garlic Rasam Recipe

Rasam is prepared mainly using tamarind juice or tomato juice as a base ingredient and cooked with added spices as seasonings. You can prepare rasam in so many different kinds of preparations. Each variations of rasam has unique/distinct in taste comparing to one another due to its deviation in seasoning ingredients. Here is one such simple method of preparing Garlic Rasam/ Poondu Rasam recipe without rasam powder and dal/lentils. As I promised to myself that, I will try to learn as many versions of Rasam as possible. :)

Rasam severed as side dish to steam rice and popular in southern part of India. It is very quick to prepare and also you can serve as spicy Indian soup.

Ingredients:

Imli Juice/Extract Tamarind pulp – 1 cup

To Grind

Garlic – 5 to 6 flakes

Jeera/Cumin Seeds – 2 tsp

Pepper Corns – 1 tsp

Green Chili – 1 no.

To Temper

Oil – 1 tbsp

Mustard Seeds – ½ tsp

Red Chili – 2 no.

Tomato – 1 no.

Hing/ Asafoetida – ¼ tsp

Turmeric Powder – ¼ tsp

Curry Leaves – Few

Crushed Garlic – 3 to 4 flakes

Salt to taste

Method:

In a small mixer jar add garlic, jeera, pepper corns and green chili and blend it as coarse paste and keep it aside

In  a mortar and pestle roughly crush the garlic pearls and keep it aside

In a microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1 minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This process is very easy to extract the pulp from tamarind. 

In a pan, add 1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well and cook them for 2 to 3 mins.

Heat a pan with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and sauté them for 2 mins. Or till tomato turns into mushy

Add the above seasoning and cook them for 4 to 5 minutes

When it starts bubbly/frothy add fresh coriander leaves and turn off the flame.

 Serving: Serve hot with rice and curry!. You can also serve like a spicy soup. 

  

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Thandu Keerai Poriyal / Green Leaves Sabzi

Thandu Keerai Poriyali/Sabzi is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice. 

If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as Thandu Keerai. It comes in green and red color leaves. In Marathi, i hope known as Lal Math and Hara Math. 

Ingredients:

• 4 cups of Thandu Keerai/Math (nicely washed and chopped)
• 1/4 tsp Haldi/Turmeric Powder
• Salt to taste

>For Blending:

• 2 to 3 Green Chilies
•  1/4 cup Coconut grated

>For Seasoning:

• 1 tsp Mustard Seeds
•  2 tsp Urad Dal / White Lentils ( grown in Indian subcontinent- Available in Indian Store)
• 1 tsp Chana Dal / Split Black Chickpeas (optional)
• A pinch of asafoetida / Hing
• Oil

Time Required: 15 mins

Method:


Nicely wash the green leaves and chop them in to small pieces

Blend the grated coconut and green chilies and keep it aside.









Heat oil, add all seasoning seeds  allow them to splutter.

Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.









Add the above blended coconut and green chili mixture and mix well. Adjust the salt if any.









Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.

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