Thursday, 6 July 2017

MILLET FLOUR / RAGI POWDER PROTEIN LADDU

Every one knows that Ragi / Millet is good for health. From Ragi we make Chappati, roti, biscuit, cookies, sweets .. so many things. Today I made Ragi flour laddu, adding protein powder. We had bought protein powder for my daughter some time back. She did not like its taste in milk and she stopped taking it. I did not want to waste this expensive powder, so  thought of making use of it in future and kept in fridge. I was sitting in front of TV watching some news, then suddenly felt making something with the protein. Got up and checked whether there is ragi in the container, everything was there which i wanted for making laddus. Making laddu is very simple procedure and not at all a messy affair. 

MILLET FLOUR AND PROTEIN BALLS

WHAT YOU NEED :

Millet powder / Ragi powder - 1 cup

Protein powder - 3 tbsp, heaped

Jaggery powder - half cup

Cardamom powder - 1/2 tsp

Cashew nut bits - 1 tbsp

Ghee
MILLET FLOUR PROTEIN LADDU


HOW TO MAKE :

Heat kadahi with 2-3 tsp ghee.

First add cashew bits and fry till it is little brown. Fry on low heat, otherwise it gets burnt. Remove.

Then add millet powder, roast on low heat till you get aroma. Put off the fire.

Now add protein powder, jaggery powder, cardamom powder and cashew nuts. Mix well.

Add a tbsp of ghee and mix again. 

Now make laddus taking some mixture in your hand. If the laddus are not forming add some more ghee and make laddus.

You can store Millet flour laddus in air tight container at least for 15 days.

Wednesday, 5 July 2017

BITTER GOURD CRISPY FRY / PAVAKA VATTAL

When I bought a bag full of bitter gourds from the market, I prepared almost all the GSB

Dishes. Still, I had many in the fridge. Once I saw a lovely dish in a food group, posted by my

dear friend Manju Rao who said this dish is prepared during Christian weddings, in Kerala.

Since then I was restless till I had prepared the dish. Here's the recipe.
BITTER-GOURD CRISPY FRY


WHAT YOU NEED:

Bittergourd - 2 , cut 3" length and sliced thin

Onion - 2, sliced thin

Green chilly - 5, slit

Ginger - 1/2 inch piece, chopped finely

Red chilly flakes / red chilly powder -

Curry leaves - 1 spring

Salt
PAVAKA VATTAL...


HOW TO MAKE  :


Apply salt to the sliced bittergourd and keep for an hour.

After an hour squeeze the bittergourd to take out the salty water.

Now in a vessel put the squeezed bittergourd, chopped ginger and slit green chilies. Heat it and cook over a low flame for 5 minutes.

Then heat enough oil in a kadahi.

When hot add Curry leaves and fry till they are crispy. Remove .

Then put sliced onions, fry till they are brown and crisp. Remove.

Then add bittergourd along with chilli and ginger. Fry them till they are brown and crisp. Remove.

Now add all the fried items in a big bowl and mix well.

Sprinkle little chilly flakes / chilli powder and salt if needed.

When it is cool store in a air tight container. It will last for 2-3 days.

JACKFRUIT CHIRCHIRAYILE/ HALWA

A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.
JACKFRUIT CHIRCHIRAYILE AND DOSA

WHAT YOU NEED:

Jackfruit bulbs - 2 cups, chopped

Sugar - to taste (according to the sweetness of the jackfruit.)

Ghee - 2-3 tbsp

Cardamom powder - 1/2 tsp (optional)
PONSA GHARO CHIRCHIRAYILE....


HOW TO MAKE :

In a thick bottomed vessel put chopped jackfruit and keep on the heat.

Allow to cook till the water contents evaporates.

Then add sugar and ghee. 

Fry the pieces in ghee on a medium heat. Mash the pieces with the back of  the spoon. Stir in between.

When it becomes little brown, put off the fire.

Add cardamom powder. Mix well

Serve Jackfruit chirchirayile along with Dosa/ Chappati.

Wednesday, 28 June 2017

JACK FRUIT SEED / BIKKAND SONG

Yesterday I got a big ripe jackfruit from a friend's place. I think this will be the last jack fruit of this season. Here I am the only person who eats jackfruit as well as its seeds. I always keep a few seeds and put remaining seeds in my kitchen dustbin. This time I thought not to waste and use each seed in a best way and my family make eat Bikkand. Here is the recipe which I prepared to day.
JACK FRUITS SEED SPICY CURRY

WHAT YOU NEED :

Jack fruit seeds - 1 cup, washed, peeled and cut

Onion - 1 big, chopped , diced

Cumin seeds - 1/2 tsp

Coriander seeds powder - 1 tsp

Red chilli powder - 1/2 tsp or as per taste

Tamarind - gooseberry size ball

Asafoetida - little , diluted in water

Salt - to taste
JACK FRUIT SEEDS

BIKKAND SONG

HOW TO MAKE :

Pressure cook the cut jackfruit seeds for 15 minutes or till they are soft.

Soak tamarind in 1/2 cup hot water for 5-10 minutes and squeeze to make juice of it. 

Mix red chilli powder, coriander powder and  tamarind juice well and keep aside.

Heat kadahi with a tbsp oil. 

Add cumin seeds, when it splutters add onion, fry them till they are translucent.

Now add red chilli tamarind mixture and stir well.

Allow to cook fro few minutes.

Then add jack fruit seed pieces, mix well.  

Add salt, asafoetida and some water. Let it boil for few more minutes.

Serve Jackfruit seed / Bikkand song with rice or Rotis




Tuesday, 27 June 2017

CUCUMBER/ MAGGE AND VAALI/MALABAR SPINACH SAARUPKARI

This is a simple GSB preparation. 

WHAT YOU NEED : 

Cucumber - 1 medium

Vaali leaves - about 15

For seasoning:

Mustard seeds or Garlic cloves - mustard seeds - 1tsp/ garlic cloves - 5-6, crushed

Dried red chilli - 3-4

Salt

HOW TO MAKE :

Wash and peel the cucumber and cut in cubes.

Same way wash Vaali leaves and chop.

Put both vegetables in a vessel with 2 cups of water.

Now heat 3-4 tsp oil in a small pan, add mustard when it splutters add broken dried red chilli. saute for seconds. Or instead of mustard add crushed garlic in hot oil, when it becomes brown color add broken dried red chilli. Saute for seconds. Pour this seasoning over the vegetables. 

Mix salt. Pressure cook this saarupkari for 10 to 15 minutes.

Serve hot with rice.

Wednesday, 21 June 2017

TOMATO CHUTNEY

We get tomatoes in all the seasons and it is very cheap vegetable also. Some times i buy in bulk and prepare Tomato Sauce, It lasts for more than a month if you store in the fridge. I have already posted a chutney recipe in my blog. Today I prepared chutney with Tomatoes in a different version, the recipe I got from internet, thanks to the blogger. Very easy and tasty recipe. 
TOMATO CHUTNEY

WHAT YOU NEED :

Ripe tomatoes - 5-6

Cumin seeds - 1 tsp

Dry red chilli - 4

Garlic cloves - 4, crushed and peeled

Coconut gratings - 2 tabsp , it is optional, But I added coconut, it gives thickness and taste.

Jaggery - 1 tsp

Salt - to taste

FOR SEASONING : 

Mustard seeds - 1 tsp

Udad dal - 1 tsp

Curry leaves - 1 sprig
TOMATO CHUTNEY AND METHI PARANTHA !

HOW TO MAKE:

Wash and chop the tomatoes in cubes.

Heat kadahi with 1 tbsp oil.

When hot add cumin seeds. when it flutters add dry red chilli and crushed garlic, fry for few seconds.

Now add tomatoes, fry them on high flame for for 5 minutes. By the time all the water goes off.

Reduce the heat, then add jaggery and salt. Mix well. 

Cook on low flame till tomatoes are mushy. Put off the fire.

When it is cool grind to a fine paste along with coconut gratings.

Now heat 2-3 tsp oil.

Add mustard seeds, udad dal and and curry leaves. Fry for few seconds.

Then immediately pour the tomato paste in, and add 1/2 cup water. Mix well.

Cook again for 5 minutes on low flame.

Transfer Tomato chutney in a serving bowl.

Serve Tomato chutney with chappati, Paranthas , pulkas or even Dosa.


METHI PARATA / PARANTHA

METHI PARANTHA WITH TOMATO CHUTNEY


WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Fenugreek leaves / Methi leaves - 1 cup, finely chopped

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Coriander seed powder - 1/2 tsp

Salt to taste
FENUGREEK LEAVES  WITH TOMATO CHUTNEY

Ghee - for frying

HOW TO MAKE :

In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.

Now add wheat flour, fenugreek leaves and little water to make chappati dough. 

Knead well, then add little ghee, again knead and keep aside for 15 minutes.

Now make balls from the dough and roll it as chappati,

Fry on tava on both sides, adding enough ghee.

Serve Methi Parantha along with Tomato chutney.
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