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.
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