Wednesday, December 5, 2018

Ragi Rava Idli......a very healthy tiffin variety, with the nutrient-rich Finger millet aka ragi/nachni combined with the power house Cracked wheat & Semolina.
Please check my Ragi Rava dosa 
And the other dosa varieties and also tiffin varieties, wherein you can find the other idlis
A very healthy, soft idli, should be eaten hot.



Ingredients
Ragi flour - 1/2 cup
Samba rava - 1/4 cup
Semolina/sooji - 1/4 cup
 Carrot - 1, small, grated
Curds/yogurt - 3/4 cup
Fresh lemon juice - 1 tsp
Water - 1/2 cup, roughly
Eno's fruit salt - 1/2 tsp
Coriander, finely chopped - 2 tbsps
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 1 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Ginger - a small piece, finely chopped
Green chillies - 2-3, finely chopped


Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Cooking time: 25 mts

Yields 9 Idlis


A non stick pan heated, cooking oil and ghee heated up and the above mentioned seasonings done


Ginger and green chilli pieces added


Now, both the ravas added, flames on the lowest, and nicely roasted till a good aroma comes out


Now, ragi flour also added


Grated carrots and salt to taste added, all roasted well


Switched off now


Transferred to a bowl, fresh coriander leaves added


Curds whisked in a bowl


Curds added to the ragi rava mixture, which would have cooled down by now


Lemon juice also added


All mixed well, and let aside for 15 mts


It would have become thick by now, add enough water (roughly 1/2 cup) to bring the batter to the right consistency


Now, before adding Eno's fruit salt, keep the Pressure cooker with enough water and set it to boil, keep the idli plates greased and ready, then only fruit salt should be added.


Pour a teaspoon of water on the fruit salt, it will start frothing, and immediately mix it gently,and....


pour into the greased idli plates, and steam for 15 minutes


done!!


Remove and keep on a plate


Served here with sambar. You can serve with any chutney or Molagappodi too



This post first appeared in www.malpatskitchen.com




12:00:00 AM Mala Thiagu
Ragi Rava Idli......a very healthy tiffin variety, with the nutrient-rich Finger millet aka ragi/nachni combined with the power house Cracked wheat & Semolina.
Please check my Ragi Rava dosa 
And the other dosa varieties and also tiffin varieties, wherein you can find the other idlis
A very healthy, soft idli, should be eaten hot.



Ingredients
Ragi flour - 1/2 cup
Samba rava - 1/4 cup
Semolina/sooji - 1/4 cup
 Carrot - 1, small, grated
Curds/yogurt - 3/4 cup
Fresh lemon juice - 1 tsp
Water - 1/2 cup, roughly
Eno's fruit salt - 1/2 tsp
Coriander, finely chopped - 2 tbsps
Salt to taste

To season
Cooking oil - 2 tsps
Ghee - 1 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Ginger - a small piece, finely chopped
Green chillies - 2-3, finely chopped


Recipe cuisine: South Indian; Category: Breakfast/dinner
Prep time: 10 mts; Cooking time: 25 mts

Yields 9 Idlis


A non stick pan heated, cooking oil and ghee heated up and the above mentioned seasonings done


Ginger and green chilli pieces added


Now, both the ravas added, flames on the lowest, and nicely roasted till a good aroma comes out


Now, ragi flour also added


Grated carrots and salt to taste added, all roasted well


Switched off now


Transferred to a bowl, fresh coriander leaves added


Curds whisked in a bowl


Curds added to the ragi rava mixture, which would have cooled down by now


Lemon juice also added


All mixed well, and let aside for 15 mts


It would have become thick by now, add enough water (roughly 1/2 cup) to bring the batter to the right consistency


Now, before adding Eno's fruit salt, keep the Pressure cooker with enough water and set it to boil, keep the idli plates greased and ready, then only fruit salt should be added.


Pour a teaspoon of water on the fruit salt, it will start frothing, and immediately mix it gently,and....


pour into the greased idli plates, and steam for 15 minutes


done!!


Remove and keep on a plate


Served here with sambar. You can serve with any chutney or Molagappodi too



This post first appeared in www.malpatskitchen.com




Friday, November 30, 2018

This can be called Instant Pulav..because, once you have things ready, it is exactly a 5 minute affair...so easy and yet tasty...
This is so easy in the sense, there is no grinding job...
I have made this frequently for my children during their school and college days...feel so nostalgic....


Ingredients
Basmati rice - 1 cup, soaked in water for 15 minutes and drained
Water - 1 3/4 cups
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Garam masala powder - 1 tsp
Cooking oil - 2 tbsps
Ghee - s tbsps
Jeera - 1 tsp, to season

Veggies:
 Onion - 1, cut into long strips
Carrot - 1, small, cut into juliennes
Green beans - 8-10, cut into strips
Fresh peas - 1/4 cup
Green bell pepper - 1/2, cut into strips
Red bell pepper - 1/2, cut into strips


Recipe cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10 mts; Rice soaking time: 10-15 mts; Cooking time: 5 mts

Serves 2-3


Heat a pressure pan with oil and ghee(without reducing the quantity), otherwise, it will stick to the cooker bottom


Add Jeera


Now, add the onions, and the two colored bell peppers


Add ginger-garlic paste


Mix well, then add all the veggies, along with chilli, jeera, coriander and garam masala powders


Now, add the soaked and drained rice, with enough salt to taste


Mix well


Add 13/4 cups of hot water


Close the lid, and cook for 2 whistles.


 Allow the pressure to release by itself.


Fluff it up with a fork.


I shifted the Pulav to a hot casserole, and this is how the cooker looked............clean....


Serve this Quick, Instant,5-minute, Awesome, Amazing, Tasty, Delicious, Yum yum Pulav with Watermelon raita........





This post appeared first on www.malpatskitchen.com

Notes
* So easy to make this kind of pulav, when some unexpected guest turns in. As you cut the veggies, you can allow the rice to soak till then...that's all...all you have to do it, dump everything into the cooker, in steps mentioned above , and cook for 2 whistles...isn't it so easy???








12:00:00 AM Mala Thiagu
This can be called Instant Pulav..because, once you have things ready, it is exactly a 5 minute affair...so easy and yet tasty...
This is so easy in the sense, there is no grinding job...
I have made this frequently for my children during their school and college days...feel so nostalgic....


Ingredients
Basmati rice - 1 cup, soaked in water for 15 minutes and drained
Water - 1 3/4 cups
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Garam masala powder - 1 tsp
Cooking oil - 2 tbsps
Ghee - s tbsps
Jeera - 1 tsp, to season

Veggies:
 Onion - 1, cut into long strips
Carrot - 1, small, cut into juliennes
Green beans - 8-10, cut into strips
Fresh peas - 1/4 cup
Green bell pepper - 1/2, cut into strips
Red bell pepper - 1/2, cut into strips


Recipe cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10 mts; Rice soaking time: 10-15 mts; Cooking time: 5 mts

Serves 2-3


Heat a pressure pan with oil and ghee(without reducing the quantity), otherwise, it will stick to the cooker bottom


Add Jeera


Now, add the onions, and the two colored bell peppers


Add ginger-garlic paste


Mix well, then add all the veggies, along with chilli, jeera, coriander and garam masala powders


Now, add the soaked and drained rice, with enough salt to taste


Mix well


Add 13/4 cups of hot water


Close the lid, and cook for 2 whistles.


 Allow the pressure to release by itself.


Fluff it up with a fork.


I shifted the Pulav to a hot casserole, and this is how the cooker looked............clean....


Serve this Quick, Instant,5-minute, Awesome, Amazing, Tasty, Delicious, Yum yum Pulav with Watermelon raita........





This post appeared first on www.malpatskitchen.com

Notes
* So easy to make this kind of pulav, when some unexpected guest turns in. As you cut the veggies, you can allow the rice to soak till then...that's all...all you have to do it, dump everything into the cooker, in steps mentioned above , and cook for 2 whistles...isn't it so easy???








Sunday, November 25, 2018


Menu:
1. Broken matta rice







This post first appeared in www.malpatskitchen.com
12:00:00 AM Mala Thiagu

Menu:
1. Broken matta rice







This post first appeared in www.malpatskitchen.com

Saturday, November 17, 2018

Radish popularly known as "Mooli " in Hindi and "Mullangi" in Tamil definitely secures the topmost rank among all vegetables, when it comes to nutrition and health benefits. Eat them raw or add to any recipe, then that dish becomes loaded with nutrition.
Radish lowers the risk of Cancer, regulates blood pressure, extremely good for diabetic patients, keeps the infections that lead to cold and cough at bay, helps one recover from Jaundice, fights constipation, relieves asthma, prevents your skin from free-radical damage and makes you retain a younger look, keeps your kidneys healthy, and removes the toxins of the body and cleanses thoroughly.
Radish leaves........are the green leaves on stalk of Radish...........they  are packed with such nutrients that keep all diseases at bay. High in Vitamin C, high in fiber and treat piles, high in minerals and Vitamins, remove excess toxins from body, lower cholesterol and regulate digestion.
So, in this roti, these two have been combined..(Recipe Source: Tarla Dalal)
Please check my other Roti varieties



These are the radish greens

Ingredients
White radish - 4, washed, wiped and grated
Radish greens - on top of 4 radishes, washed, wiped and chopped fine
Wheat four - 1/2 cup, roughly
Chilli powder - 3/4 tsp
Paratha masala - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tsps
Salt to taste
Cooking oil plus ghee , enough to make the rotis

Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Yields 7 rotis

Radish grated, greens chopped and both in a bowl


Turmeric powder, chilli and paratha masala powders and jeera added, along with salt to taste


Mix everything well with a spoon, and let it rest for 10 minutes. Radish will secrete some water.


I did not have to add a drop of water too. Add wheat flour, and start kneading it, with 2 tsps ghee


Knead it to a firm ball, because a little later, it will slightly become soggy, when you might have to dust in some more flour and knead to a stiffer dough. Allow to rest for 15 minutes.


Pinch into 7 balls


Roll into rotis, dry roast on both sides on a hot non stick tava



Drizzle oil and ghee mixed, and cook well on both sides.



Keep them aside




This post first appeared on www.malpatskitchen.com






12:00:00 AM Mala Thiagu
Radish popularly known as "Mooli " in Hindi and "Mullangi" in Tamil definitely secures the topmost rank among all vegetables, when it comes to nutrition and health benefits. Eat them raw or add to any recipe, then that dish becomes loaded with nutrition.
Radish lowers the risk of Cancer, regulates blood pressure, extremely good for diabetic patients, keeps the infections that lead to cold and cough at bay, helps one recover from Jaundice, fights constipation, relieves asthma, prevents your skin from free-radical damage and makes you retain a younger look, keeps your kidneys healthy, and removes the toxins of the body and cleanses thoroughly.
Radish leaves........are the green leaves on stalk of Radish...........they  are packed with such nutrients that keep all diseases at bay. High in Vitamin C, high in fiber and treat piles, high in minerals and Vitamins, remove excess toxins from body, lower cholesterol and regulate digestion.
So, in this roti, these two have been combined..(Recipe Source: Tarla Dalal)
Please check my other Roti varieties



These are the radish greens

Ingredients
White radish - 4, washed, wiped and grated
Radish greens - on top of 4 radishes, washed, wiped and chopped fine
Wheat four - 1/2 cup, roughly
Chilli powder - 3/4 tsp
Paratha masala - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tsps
Salt to taste
Cooking oil plus ghee , enough to make the rotis

Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Yields 7 rotis

Radish grated, greens chopped and both in a bowl


Turmeric powder, chilli and paratha masala powders and jeera added, along with salt to taste


Mix everything well with a spoon, and let it rest for 10 minutes. Radish will secrete some water.


I did not have to add a drop of water too. Add wheat flour, and start kneading it, with 2 tsps ghee


Knead it to a firm ball, because a little later, it will slightly become soggy, when you might have to dust in some more flour and knead to a stiffer dough. Allow to rest for 15 minutes.


Pinch into 7 balls


Roll into rotis, dry roast on both sides on a hot non stick tava



Drizzle oil and ghee mixed, and cook well on both sides.



Keep them aside




This post first appeared on www.malpatskitchen.com