Saturday, April 22, 2023

Ragi & Dry Fruits Laddu.

 Ragi is finger millet and one of the millet family grain. It is said to be the healthiest grain on the earth.

Here I have tried Ragi and dry fruits like almonds and cashews. Used some jaggery and dried coconut which are very good for out body.

This Laddu/ Unde can be eaten or munch at any time of the day.

It is good for kids snack box and travelling. This laddu is healthy and good for people who are diet concious. 

Now we will get to know about benefits of eating Ragi/ finger millet in our diet. 

There is a proverb sayig " The one who eats Ragi is Nirogi", ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ".

It does mean that the person who eats ragi is free from any sickness. 

Ragi/ finger millet is gluten free and filled with protein and other minerals and vitamins. It is fiber rich. It has antioxidannt properties. It is good for diabetes. It helps  to prevent our skin from ageing. Ragi is good for our hair health. It is good for digestion. It is rich in calcium.

  • Now let us see the procedure of preparing Ragi/ Finger Millet & Dry fruits Laddu.
  • Things Needed :
  • Ragi flour : 2 Cups.
  • Almonds : 1/2 Cup
  • Cashews : 1/2 cup + 2 Tbs.
  • Dry Coconut/ Copra : 1/2 of 1 coconut.
  • Jaggery : 1/2 Cup. Powdered.
  • Cardamom : 4 to 5 Pods.
  • Ghee : 2 to 3 Tbs.

Method :

1. Remove cardamom outer layer and keep it aside.
2. Cut 2 tbs of cashews into small pieces.
2. Dry fry cashews 1/2 cup and almonds for 3 to 4 minutes.
3. Take it out to a bowl.
4. Dry fry Ragi/ finger millet on low flame till the raw smell goes off.
5. Cut dry coconut into small pieces.
6. Dry grind dry roasted almonds, cashews and cardamom seeds and put it to a big bowl.
7. Dry grind copra pieces. 
8. Now add every thing together to the big bowl. Dry roasted Ragi flour, dry grindied cashews and almonds, dry grinded copra. Mix it nicely.
9. Keep a pan on fire and add powdered jaggery. Add 1/4 cup of water and stir continuously.
10. When jaggery turns one string consistency stir little more and pour this jaggery syrup to Ragi flour mix. Add cashew pieces 
!1. Add 2 to 3 tbs of ghee. Mix every thing quickly.
12. Prepare Laddu by taking handful of Laddu mix and giving it to a round ball shape. 
13. Prepare all the laddu and keep it in a tray.
14. Let it cool. Store it in a glass jar or steel box.

The above pics of Laddu is clicker later after serving during our little grand daughter Urivi's Birthday..

Note : 
Dry fry Ragi flour nicely till the raw smell disappear.
Adding more ghee is optional.
jaggery can be cleaned by sieveing when it turns liquid completely and then use it.
If you find difficult to prepare laddu add some ghee or jaggery syrup.
Do not allow the jaggery syrup to be very thick. 
I have used organic jaggery which I got from my native.

Time : 30 Minutes.
25 Small laddus can be prepared.

Thursday, February 2, 2023

ರುಚ್ರುಚಿ, ಆರೋಗ್ಯಕರ ಮೆಂತ್ಯ ಸೊಪ್ಪು - ಕ್ಯಾರೆಟ್ ಪರೋಟ./Healthy & Tasty Parota...

I have been away for some time from my blog, though I wanted to post I was not able to because I was busy with some or other things.
I just thought of having this Yummy Parota  which is very yummy and you can have it even with your coffee or tea as bites, or as evening snacks. 

First You need to prepare dry curry with methi leaves and carrots thin pieces cooked with mild spices. 
I prepared this palya for afternoon lunch and the remaining left is used instead of eating with chapati.
To prepare dry curry :
Wash and cut methi leaves.
Wash and cut carrots in to think pieces.
Curry leaves a little.
Red chilly powder : 1/2 or 1 Tsp.
Salt : As required.
Seasoning :
Mustard seeds : 1 tsp
Jeera/ Cumin Seeds : 1/2 Tsp.
Curry leaves : 5 to 6 
Method : Keep a pan on the fire and add little coconut oil.
Add mustard and jeera once the oil gets hot.
Add curry leaves and a slit green chilly.
Add cut methi/fenugrik leaves and fry. Add carrots and fry for a while.
Cover an cook till they turn soft. ( Cook on low flame).
Add red chilly powder and stir fry for 2 minutes.
Add little coconut gratings. (Optional).
So the dry curry is done now. 
You can have them with any main dish and Enjoy.

Preparing Parota : 

1 Bowl Carrot - Methi Palya.
2 Cups Wheat flour.
1/2 Tsp jeera ,  garam masala powder, a pinch of turmeric, required salt.
1/2 Cup fresh boiled milk.
Required water and salt.
1 Tbs ghee. 
Oil to cook chapatis.
Method :
Take a bowl and add wheat flour, garam masala, chilly powder, turmeric powder and Jeera.
Add milk and required water and 1 tbs ghee.
Mix it well and prepare dough.
knead the dough well.
Now divide the dough into small portions.
Take a small portion knead a little, dip in dry wheat flour. 
Roll as chapati.
Put a tbs methi and carrot palya and cover it from all sides.
Slowly roll and prepare parota. 
Cook on hot tava. Cook both sides.
Use oil generously. 
Yummy Parota is ready to serve.
Add a piece of butter or a tsp of ghee on top on hot parota.
Eat or serve with your choice of side dish.
Curd and pickle or chutney pudi is the best option.

Note : Use of milk make the parota soft and nice.
Use of oil is optional.
Use of garam masala and chilly powder quantity is optional. More or less.
If your dough turns very soft add little more wheat flour and bring to normal chapati dough consistency.
Do not mash the dry curry. Use as it is.

5 Parotas can be prepared.

Ragi & Dry Fruits Laddu.

  Ragi is finger millet and one of the millet family grain. It is said to be the healthiest grain on the earth. Here I have tried Ragi and d...


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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