Monday, July 20, 2015

Raagi & Rice Flour Rotti

Raagi/Finger Millet flour and rice flour are used in this recipe and prepared rotti. Rotti is a famous breakfast dish in India. It is called with different name like talipittu, talipit, pan rotti, etc. It is surely one of the nice dish and you can enjoy rotti with coconut chutney or any other chutney.
Ready to Serve Raagi & Rice Rotti
Rotti is normally prepared with using onions, coconut and some spices. It is mixed with plain water or with some curd or butter milk. It is the choice to add vegetables. We can prepare rotti with rice flour, millet flour or finger millet flour, wheat, rava and many other grains.
I have prepared rotti with rice flour, raagi flour. I gave a little twist to the rotti adding onion chutney to the flour. It not only adds to the taste you can spread the rotti as thin as you want. One will thoroughly enjoy eating and preparing this rotti. It is easy and yummy. It is soft and good for the elders. Children will surely like it when you tell them that, they become strong when they eat this rotti.

Lets see the benefits of adding raagi/finger millet in your diet.
Raagi is one of the Healthiest food on the earth I can say. It is a staple food of many in Karnataka and many parts of South India. Using Raagi in your diet helps to keep the pill away. It does mean you grow strong and healthy. You must have seen grandmother or the elder ladies prepare baby food using this raagi. We call this as raagi manni (thin and looks soft and smooth after cooking). Raagi is rich in calcium and best for weight loss and helps to lower cholesterol level. It is the best food for people who suffer from diabetic and is full of fiber. It is good source of protein and minerals. Raagi contains amino acids. It is loaded with iron and it is beneficial for individuals with low hemoglobin levels. They also contain B Vitamins, B6 and folic acid. They are good anti diabetic and antioxidants contents.. Ragi is low in fat and it is gluten free, easy to digest. Ragi is good for bones. It is rich in calcium and vitamin D helps to strengthen bones and people who suffer from anemia. It is excellent source of natural calcium for aging people and kids and reduce the risk of fractures.
Now lets see this recipe.

Ingredients :

Onion Chutney : 1 Cup
Ragi/Finger Millet flour : 2 Cups
Rice flour : 1 Cup
Curry Leaves : 1 Handful
Coriander Leaves : 1/2 Cup (fine cut)
Salt : as required
Water : as required
Curd : 1 Tablespoon (optional)
Oil : 2 to 3 Tablespoons

Method :

1. Put rice flour, finger millet flour, onion chutney and salt in a big bowl.
2. Wash and cut coriander leaves and curry leaves into very thin and add it to the flour mixture.
3. Add a tablespoon of curd and mix all the ingredients with required water. Let the dough be bit loose.
4. Keep a bowl of water near the stove.
5. Keep a pan and heat. Sprinkle oil and spread it nicely around the pan.(tava).
6.  Take a handful of prepared rotti dough and spread it nicely around the pan. Wet your hands with plain water at times.(This helps to spread the dough evenly and thin). Let the fire be very low while spreading the dough.
7. Sprinkle half spoon of oil on the top of the rotti and cover the rotti with a lid. Cook on medium and low flame for 1 to 2 minutes. (adjust in between).
8. Remove the lid and add another half spoon of oil and turn the rotti other side and cook for a minute.
9. Remove from the pan and shift to a serving plate. Add a spoon of ghee and serve with the side dish you prepared.
10. Repeat the same with remaining dough and prepare rotti.

Note :

Let the dough be bit loose. Thicker than idli though, but easy to spread. Adding oil taste better. You can cook with less oil also. People who are dieting do not add oil. You can cook with out oil too. Sprinkle little water now and then. It helps the rotti to cook nicely. You can add grated carrots, capsicum and cucumber. Adding more onions is optional.
Do not use the stale or spoiled chutney. It might cause, sick or infection or indigestion or food poising.
Time : 30 minutes.
Serves : 3 to 4
Onion Chutney Recipe:
Grate coconut, add one cut onion, tamarind, little ingh (asfoetida), Red chills ( 3 to 4 ), very little quantity (1/2 of 1/4 Teaspoon/ 6 to 8 mustard seeds if you can count it) and salt.  Grind all these with little water and remove from the mixi jar to a serving bowl.
 Thyroid suffering people should avoid eating onions since it contain oxidants.  (Raw or cooked).

Saturday, July 18, 2015

Gongura /Kenaf Leaves Chutney

Gongura/Pundi palle or Kenaf  leaves Chutney.


 Gongura/Pundi palle Chutney is world famous because of its spicy taste. Gongura chutney is very famous in Andra Pradesha. There are many varieties of dishes prepared using this leaves. It is used in curries since it has a savoury taste. Pundi palle (gongura) is regularly eaten with jolada rotti in North and Central Karnataka.
Gogura/Kenaf leaves are called in different names in different places. Pundi Palle in Kannada (Karnataka), Gongura - Andra Pradesh,
Pulichakeerai - Tamil Nadu and Ambadi in Marati. It is called as Pitwaa in Hindi. Taka bhendi or Khata Palanga in Oriya. It is known as Kotrum in Jharkhand, Mestapat in Bengali, Sankokda in Punjab and Sougri in Manipuri.
Lets see some benefits of eating Gongura Leaves. 
Gongura leaves are in two varieties like green stemmed leaf and red stemmed leaf. The red stemmed variety is more sour than the green stemmed. Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants. It is full of dietary fiber, potassium, phosphorus, calcium and magnesium.
Gongura Chutney can be eaten with hot rice and fresh ghee. You can use it as pickle, or as one of the side dish. It is normally hot and spicy.
No Garlic is used in this recipe.

Things required:

Gongura/Kenaf leaves : 2 Bundles. (One bowl).
Green chilly : 5 to 6
Mustard seeds : 1 Tablespoon
Red chilly powder : 1 Tablespoon
Methi/Fenugrik seeds : 1/2 Teaspoon
Salt : as required (1 to 1 1/2 Tablespoon).
Oil : 2 Tablespoons.
Turmeric powder : 1/4 Teaspoon
Lemon extract : 1 lemon extract
Ingh : a pinch

Method : 

1. Wash and clean the leaves and separate the leaves from its stems. Keep it aside. Let it completely dry.
2. Keep a pan on the fire and heat. Put 1 Tablespoon of oil. Add mustard seeds . Let it splutter.
3. Add ingh and dried gongura leaves. Mix it well. It turns soft within few seconds. Stir nicely.
4. Roast methi seeds and dry grind it.
5. Dry grind raw mustard seeds and green chilly. Do not add any water.
6. Add ground green chilly and mustard paste to the gongura mixture.
7. Add red chilly powder, methi powder and mix it thoroughly.
8. Add remaining oil and mix it nicely. The mixture turns soft and starts leaving. Add lemon extract.(
9. Needs to stir little more (at least another 2 to 3 minutes.
10. Now shift the chutney to a dry container or bowl.
11. Let it cool. Fill it in a glass bottle.
12. Better to keep it in fridge and make use of it.

Note :

Normally gongura chutney will not get spoil even it is kept outside.But touching with wet spoon may lead in to fungus. So use a dry spoon. You can add methi seeds along with mustard seeds and fry. Adding more chilly is optional. You can also dry roast mustard seeds and then dry grind it along with green chilly. You can wash and cut green chilly and then add it to the oil and fry.(Optional). Adding garlic to chutney is optional. ( I have not done ). Adding lemon juice not only adds taste it helps the chutney stay longer.
Time :
Drying under the fan : 10 to 15 minutes.
Cooking : 10 minutes.
Serves : As per usage. (1/2 Bottle).
People who suffer from kidney stone problem or acidity problem please do not Eat this Gongura leaves chutney or any other dishes prepared using this leaves.

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author
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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