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RAGI MUDDE /FINGER MILLET BALL

This week I am sharing one of the staple and healthy recipe from Karnataka. Most popular Ragi Mudde recipe.Ragi flour is cooked with ghee and water .Ragi has a lot of nutritional benefits. It is diabetic friendly and also increases resistance power .It is cooked with and without rice. It is usually served with saru , sambhar or gojju. I love to have it with Gojju.

Ragi mudde is known a poor man’s food as it is mostly eaten by the rural population.Seeing the health benefits of Ragi it is mostly eaten by majority of people.We usually have it for lunch on weekends. It keeps us full for a longer period. Small balls are to be dipped in any gravy and swallowed.It is not to be chewed. I love ragi mudde with Gojju.Simple pleasures of life.

This week’s theme for 199th #Foodiemonday #Bloghop #RagiTales was suggested by Poonam who blogs at https://poonambachhav.blogspot.com . Check out her wonderful blog for traditional recipes.

Recipe for Ragi Mudde:

Ingredients:

  • 1 Cup Ragi Flour
  • 2.5 Cups Water
  • 2 Tsp Rice
  • 2 Tbsp Ghee
  • Salt to Taste

Method:

Take a wide bottom pan. Add water and ghee (Keep some ghee for later use).Bring it to boil.Add the cooked rice and ragi flour slowly and keep mixing it to make sure there are no lumps.Keep mixing with a wooden Spatula in one direction and cover it untill the flour is cooked on low flame for about 5 minutes.

Switch off the flame once it is done. Smear the plate with remaining ghee .Tranfer the contents on to the plate. Make small balls but take care not to burn your palms.

Serve Ragi Mudfe with extra ghee and gravy of your choice. I served with my favourite gojju.

Eat healthy and enjoy!!!!!!!!!!!!!!!!

http://multipurpose powder

Check out more ragi recipes:

Bun 1

ELLU BELLA MIXTURE (SANKRANTI MIX)

HELLO!!!!!

Wish you all a very Happy Sankranti!!!!!!

Sankranti or Pongal is a harvest festival celebrated in many parts of India.Every place it is celebrated in a different way.Love the traditions.
We clebrate Pongal/Sankranti at home too. We prepare pongal (with the first harvest but not possible these days) at home and also give the ellu bella mixture  to atleast 5 married woman.This is given or exchanged so that happiness prevails.I learnt this from my mom who a makes this platter every year and she has something interesting and creative each time.

During my childhood we used to celebrate with so much fervor along with all our grandparents ,relatives and friends.Preparations used to start a week earlier. Huge quantities of snacks were prepared to treat our guests.

Ellu Bella  mixture consisting of Ellu ,roasted peanuts, hurigadale ,colourful peppermints,dry coconut.It takes a lot if time to cut jaggery and dry cocunut into small pcs and roast peanuts and deskin them.

My Contribution for 78th #Foodiemonday #Bloghop theme #HarvestHarmony is this simple Ellu Bella Mixture that is a must in every household in Karnataka  on Sankranti .

Ingredients:

1 Cup Til / Ellu / Sesame seeds

4 Cups Roasted Peanuts (Remove the skin)

2 Cup Hurigadale / Roasted Gram

3 Cups Dry Coconut (chopped into uniform pieces)

1/4 Cup Peppermints

1/2 Cup Jaggery (chopped into uniform pieces)

 

Method:

Slightly roast the peanuts  in microwave and remove the skin.Remove the dark nuts.

Chop the jaggery block into uniform pieces using  a sharp knife or betel nut cracker.

Chop the dry coconut Peel the skin of the dry coconut and cut them into uniform pieces and keep it aside. Remove the copra dust and dry it in the sun.

Clean roasted gram  and  put it in hot kadai / pan (with flame switched off)and keep mixing it untill it becomes crisp.

Clean ellu /Til (White one) and slightly roast it.Ensure it does not burn.

Dry all the ingredients in the sun  untill all the moisture is dried up.

Mix all the ingredients and keep it in an airtight container.

Ellu Bella mixture is ready to serve

Below platter consists of Haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,beetal leaf and nut with some shagun(money)

Bun 1

TOMATO GOJJU (KARNATAKA SPECIAL)

 

Hello !!!

Today i am back with a special recipe from Karnataka. This is very close to my heart  as it can be prepared within a short time with easily available ingredients in your pantry. I love to have it with Phulkas, rice and akki rotti. It is sweet and tangy a perfect  balance of both to tickle your tastebuds. The  main ingredient in this recipe that enhances the taste of this dish is Rasam powder. I always stock home made rasam powder. I just got my stock from my mom who specially made it for me during my visit to her place. Home made Rasam powder is always the best and i just love it.I use rasam powder in many recipes apart from making varieties of Rasam.This recipe if one of the specialities from the state of Karnataka.

I am glad to be sharing this simple and yummy Gojju recipe with all my readers.This is one of the hot favorites with my family.

Recipe for Tomato Gojju (Karnataka Special):

Ingredients:

3 Cups roughly chopped Tomatoes

1/4 Tsp Fenugreek seeds / Methi dana

1/2 Tsp Mustard seeds / Rai (black)

Salt to taste

5-6 Dry Red Chillies

2 Sprigs of Curry leaves

2 Tbsp  Powdered Jaggery (I have used palm jaggery)

1 .5 Tbsp Rasam Powder

1.5 to 2 Cups of  Water

2 Green Chilies Slit

A generous pinch of Asafoetida

1 Tbsp Oil

Method:

Heat a heavy bottom pan. Add oil. Once the oil is hot add mustard seeds, curry leaves and fenugreek seeds. Once the mustard  splutters add  dry red chillies and asafoetida.Saute for a few seconds and then add chopped tomatoes, rasam powder and salt to taste.

Add 1.5 cups of  water . Keep it on medium flame and  stir occasionally untill the tomatoes are full cooked and oil starts to leave the sides of the pan.

Once done taste it and add jaggery if needed to get a perfect balance of Spicy , sweet and tangy taste.Garnish with a tadka / seasoning of mustard seeds and slit green chillies. Serve with steaming hot rice, Pulkas ,Rotis or Akki rottti.

 

Enjoy!!!!!

Notes:

The above measurement is perfect to suit the palate of my family.

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RAGI AMBALI (SUMMER COOLER)

 

 

Ragi Ambali is a traditional summer drink from Karnataka.It is a nutritious thirst quencher.Ragi is  gluten free source of protein which helps weight loss as well.It is also good source of calcium. Consumption of ragi enhances your resistance power.This nutritious drink reduces body heat during scorching summers.

Today I will be sharing a recipe i have learnt from my grandmom and mom.

Recipe for Ragi Ambali:

Ingredients:

1 Tbsp Ragi Flour

2 Cups Water

1 Cup Buttermilk

Salt to taste

1/2 Tsp Roasted Cumin Powder / Jeera Powder

1 Tbsp Finely Chopped Curry leaves

1 Tbsp Finely Chopped Coriander

A pinch of hing / Asafoetida

1/4 Tsp Fenugreek Seeds roasted and powdered(Optional)

Method:

Boil the water in a wide bottom pan. Add 2 Tbsp warm water  to the ragi flour and make  smooth paste without any lumps.Add this paste to the boiling water and keep stirring so that there are no lumps.Keep it on medium flame for 2 mins and switch off the stove.Allow this mixture to cool / Once it reached room temperature mix buttermilk,salt,fenugreek powder ,Jeera powder and Asafoetida. Garnish with Chopped Curry leaves and coriander leaves and serve .

Enjoy!!!!!!!!!!!!!!!