Showing posts with label keerai recipe. Show all posts
Showing posts with label keerai recipe. Show all posts

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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Methi Dal

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Super healthy fabulous simple dal perfect for any meal.

Ingredients:

  • Methi / Fenugreek Leaves - 1 bunch
  • Toor Dal / Yellow Pigeon Peas - 1/4 cup
  • Green chili - 3 nos.
  • Garlic flakes - 2 nos.
  • Curry Leaves - Few
  • Turmeric Powder - 1/4 tsp
  • Lemon Juice - 2 tsp
  • Hing/Asafoetida - a Pinch
  • Salt to taste
  • Oil

For Seasoning
  • Mustard Seeds - 1 tsp
  • Cumin Seeds - 2 tsp
  • Red Chili - 2 nos

Time Required: 20 minutes

Method:


1) Cook  toor dal churn well and keep it aside

2 )  Heat oil in a medium size pan, add seasoning seeds and allow to crackle

3 )  Add Red chili and fry 30 seconds, add chopped garlic  pieces, curry leaves and split 
green chili and saute for 2 mins

4 )  Add methi leaves and cook till methi is well done

5 )  Add cooked toor dal, 1 cup of water, turmeric powder, hing and salt and continue to cook for 5 more mins.

6 )  Remove from fire and add lemon juice and mix well.

Serve this yummy spicy methi dal with steam rice and papad.
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