Kollu kurma

NEEDED
For kofta
Kollu / horse gram - 1/2 cup
Green chilly
Small piece ginger - opt
1 onion-  finely chopped
Salt
Little chopped coriander ,curry leaves
Oil for frying

Soak kollu in Water for 5 hrs.
Then drain the water , add ginger,green chilli , curry leaves and grind coarsely.
Add water if required.
Remove and transfer it to a bowl.
Add salt ,chopped onion, coriander .
Mix well .
Heat oil in a wok .keep in medium flame.
Make the same way u make pakoda and keep aside.

For Kurma
To grind
2 to 3 garlic
Green chilly - 1 or 2
1 tsp poppy seeds
5 cashewnut
Little grated coconut
1 (small)- Onion chopped
Grind this to a smooth paste.

In a wok  add 2 tsp oil  , temper 1 tsp jeera.
Then add the ground Kurma paste .
Cook for 2 min , then add 1 cup water .( See the consistency and add water accordingly)
Add salt as required.
Add 1/2 tsp sugar.
Atlast add the kollu pakodas to this .
Granish with corriander  and remove from flame .
Serve hot ,good with roti.

KOLLU PAKODA.

NEEDED
Kollu/ horse gram - 1/4 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Green chilly
Small piece ginger
Little curry leaves
Salt
1 big onion chopped
Little corriander

METHOD
Soak kollu seperately for 5 hrs.
Soak toovar and Channa dal for an hour .
Then wash and drain the water from both.
( In kollu sometimes there may be small small stones , so clean it properly.)
Now grind kollu , toovar dal , Channa dal ,green chilli, curry leaves, ginger.
Grind coarsely ,add little water if required.
Transfer it to a bowl.
Add salt , corriander and onion .mix well.
Heat oil in a pan , medium flame.
Make pakoda , fry till golden brown.
( Can make without adding onion also)

MILLET KULI APPAM

NEEDED
Pearl millet Flour/Kambu mavu/ Bajra atta - 1 cup
Ragi flour / kepa mavu - 1 cup
Poha / aval - 1 cup (coarsely powder the Poha in mixer )
Channa dal - 1 tbsp ( soak in water for 1/2 hr.
Onion big - finely chopped
Green Chilly - 2 finely chopped or (u can grind and add to Ur taste.)
Salt
Sour Curd as required

METHOD
In a bowl add powdered Poha , ragi flour , bajra  flour .
Add curd as required , mix well.
Can add water to loosen the batter.
Keep aside for 1 hr.
After an hr , add salt , onion ,chilly.
Drain the water and add the Channa dal.
Mix well.
Take a non stick appam mould.
Add little oil in each hole.
Then fill the holes with this batter.
Cook on medium flame.
Then turn the other side, cook for few minutes and remove.
Serve with coconut chutney.

JOWAR SUNDAL

NEEDED
jowar millet- 1/2 cup
green moong - 1/4 cup- sprouted
Salt
red chilly- 1 - broken
Hing
Turmeric powder
little grated coconut
2 tsp oil
Mustard
jeera
curry leaves
chat masala- opt


How TO MAKE SPROUTS
soak jowar and green moong seperately over night.
Next morning drain the water and put inside a cesrole.( Separately)
This we do for sprouting.

METHOD

• Steam the green  moong   and keep aside.
• Then take a small cooker, add enough water and pressure cook jowar ( direct cooker)
• leave 5 to 6 whistle. 
• Remove and drain the excess water. 
• Now take a wok and temper mustard, jeera, curry leaves, red chilly. 
• And the jowar and moong.
• add hing and turmeric powder,  salt . 
• Stir and cook for 2 min .
• atlast add grated coconut,  mix well and remove. 
• Sprinkle little chat masala above this and serve.
• 
  

RAGI PAKODA

NEEDED:
ragi flour - 1 cup ( as required)
gram flour / besan - 1/4 cup
chutney dal / porikadalai - powdered - 2 tsp
onion -1 - roughly chopped
cabbage - finely chopped
ginger - small piece - grated
broken cashewnut - little
curry leaves, corriander - coarsely chopped
white til/ white sesame seeds- 2 tsp
black pepper - crushed
peanut / groundnut - little
salt
chaat masala ( opt )

oil -for frying

METHOD

• mix all the above said ingredients  ( except chat masala) in a bowl. 
• add water as required , little by little and make dough.
• heat oil in a pan .
• add 1 tsp of hot oil to the dough and mix well.
• drop small bit pieces of the dough in the hot oil and fry on medium flame.  .
• sprinkle   chat masala above the pakodas and serve hot

RAGI IDLY

NEEDED;

Rice - 1 1/2 cup (i  used boiled rice)

whole urad dal - 3/4 cup

ragi flour - 1 1/2 cup

salt

water as required

baking soda - 1/2 tsp

til oil for greasing idly moulds

METHOD

• soak rice and dal seperately.(5 hrs)
• then wash twice or thrice and drain the water . 
• grind them seperately adding water as required ,same as u do for normal idly .
• transfer the batter to a large container . 
• add ragi flour and salt . mix well and keep aside .( for fermentation )
• the batter will rise (ferment) , mix well .
• grease the idly moulds with til oil , pour ladle full of batter in each mould , and steam it .(10 min)
• remove , leave it to cool for 5 min , take the idly spoon, dip in water, slide it under the idly.
• the idly will just pop up. 
• serve hot with sambar or any chutney.

                                  

NOTE

grind dal smooth , little grit in rice batter is ok.

batter shd not be runny

use big containe , coz if small it will pour out while fermenting.

JOWAR SALAD

NEEDED;
 1/2 cup jowar - soak  over night.
1 tbsp yellow moong - soak for an hr
tomato - 1
capsicum - 1
onion - 1 - big
spring onion greens
cabbage little
1 tsp oil , mustard
pepper powder or green chilly finely chopped
salt
lemon juice
chat masala

METHOD ;
pressure cook jowar , 4 to 5 whistle .
drain the water and transfer it to a bowl .
finely chop all the above said veggies and add to the jowar.
add salt , pepper powder.
squeeze lemon (little)
add chat masala . mix well.

THINAI APPAM

NEEDED
Thinai powder / foxtail millet - 1/2 cup
rice flour - 2 tbsp
wheat flour - 2 tbsp
jaggery - little less than 1/2 cup (depends on the sweetness of the jaggery)
grated coconut - 1/4 cup
salt - a pinch
ghee  - for greasing the appam mould
elachi powder
banana - 1 small (mashed)-   opt

METHOD

• in a bowl add the above items , add water as required and mix well to a smooth batter consistency  .
• ( should be like idly batter )
• take a nonstick appam mould .
• add little ghee in each hole , and fill the batter in each hole.
• cook on medium flame till brown , then turn the other side .
• cook for 2 minutes  and remove . 

RAGI DUMPLINGS

NEEDED:
ragi flour - 1/2 cup
mikl - 1 cup
paneer - 1 tbsp (crumbled)
mawa - 1 tbsp (opt) - crumbled
cashewnut , almond - chopped - little
sugar - 1/2 cup
elachi powder

METHOD

• in a bowl add ragi flour  and 1/.2 cup milk .
• mix it to a batter and keep aside.
• in a pan add 1/2 cup milk and sugar .
• cook till the sugar dissolves and comes to a boil.
• now add the ragi batter .
• cook on a medium flame  till it thickens .
• add the nuts, elachi powder , mix well .
• remove and allow it to cool.
• then add the paneer and mawa .
• mix well and make balls .
• then steam the ragi balls .
• (after removing from steam its very soft and collapsable )
• so remove and allow it to cool .

note 
if the ragi dough is stiff and non sticky then the steamed balls will be firm .

RAGI SEV / RAGI OMAPODI

NEEDED;
ragi flour - 4 cup
gram flour / besan - 1/2 cup
hing
omam / ajwain - 2 tbsp - (soak in water for an hrs  and grind , then filter it and use the water alone)
red chilly powder
salt
butter - 1 tbsp

 METHOD ;

• in a bowl add the ragi flour , gram flour ,hing , red chilly powder , salt.
• add butter and mix well .
• then add ajwain water , little by little , and knead to a soft dough .(add  if required)
• then fill in the sev mould .
• heat oil in a wok , (cheack for heat )  squeeze it on the hot oil , on a circular motion . 
• fry on both sides and remove .

NOTE;
u can sprinkle chat masala  above the sev , if u like

RAJI KANJI ( salted)

Ragi is the richest source of calcium among plant food.
( natural calcium for children , helps in development of bones.)
Regular consumption reduces the risk of diabetes.
Contains amino acids which helps to bring dowm cholesterol level , by eliminating excess fat from liver.
Helps in relaxing the body naturally.

NEEDED
Ragi flour - 2 tbsp
Butter milk - 1 cup
Salt
1 tsp oil,  mustard , curry leaves
Greem chilly  or roasted moremillagai(2)
Hing

METHOD

• In a pan add 2 tbsp ragi flour , add 1 cup water,  mix without lumps .
• Keep on flame , and cook till it is little thick.(semi solid,  like batter)
• Add buttermilk , mix well. 
• Remove and allow it to cool . 
• In a wok add 1 tsp oil roast the moremilagai , then add mustard .
• Remove and add to the ragi mix .
• Then add salt , hing .
• Add corriander or curry leaves . 
• Mix well and serve.

RAGI ADAI

NEEDED
ragi flour - 1 cup
1 big onion- chopped
1 tomato - chopped
Curry leaves
salt
1/4 tsp Pepper - crushed
2 tsp oil,  mustard,  urad dal,
hing

METHOD

• temper mustard,  urad dal, hing, curry leaves.
• Add onion and tomato , fry for 2 minutes.
• Transfer it to a bowl,  add ragi flour, salt, crushed pepper.
• add water little by little as required.
• Make a soft,  smooth dough.
• Divide into 4 balls.
• flatten it over a greased plastic cover.
• Heat tawa, dizzle with 1/2 tsp oil.
• Transfer the flattened adai in the tawa and cook on medium flame.
• Cook on both sides.
• Serve hot .

NOTE
eat hot , r will not taste good.

RAGI HALWA

NEEDED:

ragi powder - 1 cup
sugar - 1 cup
honey -2 tbsp( opt)
elachi powder
ghee - 1 - 2 tbsp
coconut milk powder - 25 gms( 1  packet maggi coconut milk powder)
roasted cashewnut
water - 1 cup

METHOD:

• roast ragi powder in 2 tsp ghee  on a medium flame .
• add water little by little , & keep stirring constant.
• add sugar  then coconut powder& ghee .add honey.
• cook till the ghee leaves the sides & u get halwa consistency.
• add the roasted kaju & remove.

RAGI DOSA

Needed:

urad dal - 1 cup
ragi flour - 2 cups
salt
oil

METHOD:

• soak urad dal for 1/2 hr .
• wash , drain the water and  grind it to a smooth paste.( add water if required)
• to this urad paste add ragi flour, salt and  mix well .
• Add water and bring it to a dosa batter consstency.
• Pour 1 ladle full of the above batter onto a hot tawa and  make dosa.
• serve with chutney.