RAGI ADAI

 RAGI ADAI

Finger millet also known as Ragi .Ragi reduces weight as it contain amino acid.Ragi contain higher amount of dietary fiber compared to white rice and other grains.It is also good for bones as it contains richest source of calcium.Now let us learn how to make Ragi adai in simple steps.

1.   Take 2 cups of Ragi flour ,add water and mix well.Now add ½ cup of dosa batter (or rice flour)and mix . The batter should be little thicker than the idly dosa batter.

2.   Then add finely chopped onions ,green chilly, chopped curry leaves, coriander leaves to the batter and mix well. (saute onions in a pan by adding 1 spoon of oil and then add it to adai batter)

3.   Now the batter is ready to spread on tawa.

4.   Heat doasa tawa and add little oil ,now spread the adai batter in to it.cook for 2 to 3 mins in low flame and flip and cook for another 2 to 3 mins ,add oil in between if necessary.

5.   Remove from heat and serve hot  with tomato chutney(for the tomato chutney recipe see my menu Tomato chutney(1) in side dish for idly and dosa)

SIGAPPU ARISI PUTTU/RED RICE FLOUR PUTTU

SIGAPPU ARISI PUTTU/RED RICE FLOUR PUTTU

It is easy and quick way to make sigappu arisi puttu.



Lets see it step by step:
STEP 1: You can buy store bought red rice flour to make this recipe.
Or
METHOD TO MAKE RED RICE FLOUR IN HOME.
• Clean and wash red rice, soak them in water ½ hour .then strain the water and spread them in a muslin cloth to absorb the water. it can be kept overnight.
• Next morning grind it to a fine powder.
• Dry roast the red rice powder for 2 mins in medium flame to avoid raw smell.
• Store it in a air tight container. We can use it any time we need.
STEP 2: TO MAKE RED RICE FLOUR PUTTU- Take a bowl, add 2 cups of red rice flour and sprinkle very hot water and mix well until in a crumble texture.

STEP3: Steam it in a idly cooker or a idly pan for 10 to 12 mins.




STEP 4: Transfer it in to a serving bowl and add 3 to 4 spoons of sugar , 1cup of grated coconut, 1 spoon of cardamom powder mix well and serve hot .

VARAGARISI PONGAL/KODO RICE PONGAL

VARAGARISI PONGAL/KODO RICE PONGAL
Millets are very good for our health, we should start consuming it in our daily break fast.Here is one type of millet ,which is VARAGARISI/ KODO RICE.which is is gluten-free and packed with vitamins and minerals.It is High in Nutrition which is good for children.

Varagu rice helps hydrate your colon to keep your system regular and keep you from being constipated.
Vargu Rice helps in controlling Blood sugar and Cholesterol. Great energy source especially good for athletes.Complete protein source when combined with legumes - ideal for a vegetarian diet.

Now lets see how to make VARAGARISI PONGAL/ KODO RICE PONGAL.It is very rich in fiber .And taste good.

STEP 1:(for 1 cup Vargu Rice ,1/4 cup of moong dal is needed) Dry roast moong dal and keep it aside. Wash Vargu Rice and add the dry rosted moong dal to it.now add 4 cups for water to it. Pressure cook it for 3 whistles .And add salt and keep it aside.



STEP 2: Heat 5 spoons of ghee in a pan,add 1 spoon cumin seeds, 2 spoons of pepper corns,curry leaves , some finely chopped ginger, coriander leaves, and sauté well put it in to the pressure cooked Vargu Rice with dal.mix well.
STEP 3: Rost cashew nuts in ghee and add to them.mix well. Tasty Vargu Rice pongal is ready . serve with coconut chutney .

(if the pongal is little hard then add little hot water to it and mix well , you will get smoothie soft pongal )