Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies

Adyar Ananda Bhavan style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies is an oil fried snack made with bitter gourd. Kids would love to eat while preparing bitter gourd this way as they tend to avoid this wonder veggie all because of its bitterness. I prepare this chips not very often but may be when I get bored with the regular side dish and crave for something fried. It can also be stored in an air tight container for 2 to 3 days.

Recipe for Adyar Ananda Bhavan style Bittergourd Chips | Pakarkaai Chips | Healthy Recipes:

Cuisine : Indian| South Indian

Category: Snack | Side Dish

Preparation time :10 Minutes

Cooking time : 20 Minutes

Serves  – 2

Ingredients:

• Bitter Gourd (cut into thin slices) – 1 cup
• Besan flour | Kadalai Maavu – 3 tbsp
• Rice flour | Arisi Maavu – 2  tbsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Ajwain | Omam (crushed) – ½ tsp
• Fennel (crushed) – ½ tsp
• White sesame seeds | Ellu – 1 tbsp
• Salt to taste
• Oil – For deep frying

Method:

1. Wash bitter gourd in running water and cut into thin slices & keep aside.
2. In a mixing bowl, add all the ingredients except bitter gourd & oil and mix everything well.
3. To this add the bitter gourd slices and mix. Drizzle few drops of water and make sure that the powders just coat the bitter gourd slices.
4. In a broad kadai, add enough oil and heat.
5. Once the oil is hot, take a handful of bitter gourd slices and drop one by one in the oil. Stop adding the slices once the slices spread evenly in the oil.
6. After 2 minutes, just turn them around and fry in medium high flame.
7. Once bitter gourd slices become ¾ th cooked, bring down the flame to medium low and fry till the chips become crispy & golden brown in colour.

Healthy, Crispy Bitter Gourd Chips are ready to munch on during meal time or snack time.

Note:

• Try to select tender bitter gourd and make thin slices as much as possible.
• Don’t keep the flame high at the final stage as the chips will become darker in colour.

Tags: Recipe for making Adyar Ananda Bhavan style Bittergourd Chips, Pakarkaai Chips recipes, Bitter gourd crispies, A2B Bitter gourd chips, Healthy snack Recipes, How to prepare Adyar Ananda Bhavan style Bittergourd Chips at home?, Bitter gourd recipes, Pavakkai recipes, Diabetic friendly recipes, Karela chips recipe

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Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe

Kuthiraivali Rice Dosa | Banyard Millet Crepe | Millet Dosa is a healthy, tasty South Indian special dosa using the short grain called kuthiraivali. It is prepared like our regular dosa except for using millet in the recipe in place of  idli rice|raw rice. One could not notice any difference in the taste or texture from the regular dosa but may be the colour shows the difference. That too all because I’ve used semi-polished rice in the recipe. There are also 100% polished millets available in the stores & in that case there will not be much colour difference too.

Recipe for Kuthiraivali Dosa | Banyard Millet Crepe | Millet Breakfast Recipe:

Cuisine : Indian| South Indian

Category: Breakfast|Dinner

Soaking time : 5 Hours

Preparation time : 30 Minutes + 8-12 Hours

Cooking time : 20 Minutes

                          Yields –12 dosas (medium size) 

Ingredients:

• Kuthiraivali Rice| Banyard Millet – 1 ½ cup
• Urad dhal - ½ cup
• Fenugreek seeds|Vendhayam – 1 tsp
• Water – as required
• Salt to taste
• Sesame oil | Nallennei – as required

Method:

1. Wash kuthiraivali separately and urad dhal & vendhayam together. Soak them separate in enough water for about 5 hours.
2. Drain urad dhal & vendhayam and pulse it in a mixer grinder. Add the soaked water little by little to make a fine, fluffy batter. Transfer it to a container.
3. Add the drained kuthiraivali rice and grind to a fine batter using the soaked water. Transfer it to the same container.
4. Add enough salt and combine both the batter very well. Add enough water to make like a dosa batter. Cover & allow to ferment for 8 hours or overnight.
5. To prepare dosa, heat a iron|non-stick dosa pan.
6. Mix the fermented batter well with a ladle and add water, if required, to bring it to dosa batter consistency.
7. Take a ladleful of batter and pour on the hot dosa pan and spread the batter in circular pattern.
8. Drizzle some oil over the dosa, cover with a lid and cook in medium flame.
9. After 2 minutes, open the lid, check for the doneness and transfer the dosa on to a serving plate.

Healthy, tasty Kuthiraivalli dosa is ready to eat. You can serve this millet dosa with any chutney of your choice. I had it with coriander chutney. 

Note:

• Instead of kuthiraivali, any other millet can be used with the same proportions.
• Dosa batter stays good for 2-3 days in the refrigerator.

Tags: Kuthiraivali Rice Dosa recipe, Banyard Millet Crepe, Millet dosa recipe, South Indian breakfast ideas, Millet Breakfast recipe, Healthy Breakfast ideas, Healthy millet recipes, Diabetic friendly recipes, Dosa varieties, Millet dosa using mixie, South Indian breakfast using millets, Health benefits of millets, Millet recipes

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Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

.

Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves is a nutritious tiffin with the goodness of main ingredients-oats, lentils & drumstick leaves. It is packed with carbohydrate, protein, vitamins & minerals and ideal for a day to start with. The batter for adai needs no fermentation and very easy to prepare. Instead of preparing regular recipes with oats, this oats adai is a good variation to try for a change. It goes well with coconut chutney, avial or jaggery. 

 Check out for my other Adai varieties Here.

Recipe for Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Cuisine : Indian| South Indian

Recipe Category : Breakfast/Dinner

Soaking Time : 1 Hour (Min)

Preparation Time: 5 Minutes

Cooking time : 3-4 Minutes per adai

Serves – 4

Ingredients:

• Oats – 1 cup
• Toor dhal – ½ cup
• Channa dhal – ½ cup
• Drumstick leaves – 1 cup
• Red chillies – 4- 5 Nos
• Fennel seeds – 1 tsp
• Ginger – ½” piece
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Gingelly oil – as required
• Coconut gratings (optional)– ¼ cup
• Salt to taste

Method:

1. Wash and soak toor dhal and channa dhal together in water for an hour.
2. In the mean time, clean murungaikeerai and pluck only the leaves. Wash them well in water, drain and keep aside.
3. First grind red chillies, ginger piece, fennel seeds together.  To this add the soaked dhals and grind coarsely. Transfer the dhal batter to the container.
4. Add oats to the mixer and grind coarsely by adding water. Transfer this to the same container.
5. To the oats-dhal batter, add the washed, cleaned drumstick leaves, coconut gratings, turmeric powder, asafoetida & salt. Mix everything well and bring the batter to a thick idli batter consistency by adding water, if needed.
6. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
7. Drizzle few drops of oil and close with the lid and cook in simmer.
8. After  2 minutes, open the lid and carefully flip the adai to the other side and cook in simmer without lid for about 2 minutes. 

Hot & soft Oats Murungaikeerai Adai is ready. You can serve this adai with cocnut chutney or avail. But my personal preference is always for jaggery…so simple but yum.

Note:

This recipe will give soft adais as we add only the oats. If you want crispy, you can add ½ cup of raw rice in addition to the above ingredients.

Tags: Adai dosa recipes, Lentil crepe recipes, Oats recipes, Breakfast recipes, Dinner recipes, Diabetic recipes, Greens recipes, Murungai keerai recipes, Drumstick leaves recipes, Oats adai recipe, Murungaikeerai adai recipe, How to make soft adai with oats?, Healthy breakfast/dinner ideas, South Indian breakfast recipes, lentil pancakes recipes

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Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.

Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.

Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste  of  biryani made with seeraka samba rice.

Here we go for the recipe…

Ingredients:

• Seeraga samba rice – 2 cups
• Water – 4 cups
• Channa | chick pea | kondaikadalai – ¾ to 1 cup
• Ginger garlic paste – 2 tbsp
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Garam masala powder – 1 tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

Method:

1. Wash channa in water and soak with enough water overnight or for 6-8 hours.
2. Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
3. When the pressure subsides, open the cooker, drain channa alone and keep aside.
4. Wash the rice using water and keep aside.
5. Cut onions, tomatoes, mint & coriander leaves and keep ready.
6. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
7. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
11. Add required salt  and  4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Healthy, yummy  Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.

Tags: Channa biryani recipe, Pressure cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani, How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani recipes

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Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry

Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry is a healthy tamarind based, spicy curry made with  fresh fruits of  Black Night Shade plant. Its botanical name is Solanum Nigrum and in Tamil, it is called Manathakkali or Manithakkali. The health benefits of this manathakkali are well known to everyone. It is very good in treating any ulcer especially mouth ulcer, good for diabetics, effective in de-worming, treating cold & cough, etc.

Whenever I buy this Manathakkali keerai, I usually select a bunch with lot of these fresh berries, sincerely pluck them out  which would be about 2-3  tablespoons at the maximum, keep it safe in the fridge and use while making kara kuzhambu along with other veggies. That is the love for these berries, I have. But now is the season to get these berries alone in large quantities in Chennai and I buy a cup to make this yummy kara kuzhambu with these berries alone.  The tangy & spicy gravy with the little bitterness of the berries tastes great with the hot steamed rice and roasted papad.

Many make this kara kuzhambu with dried manathakkali (manathakkali vatral) which I don’t like because of its highest salt content. But those who can’t get these fresh berries can make this gravy with the dried ones.

Here we go for the recipe.

Ingredients:

• Fresh Manathakkali  –  1 cup.
• Shallots  – 5 Nos.
• Green chilli ( slit into 2) – 1 No.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind – gooseberry size
• Salt to taste

To Roast & grind:

• Shallots – 5 Nos
• Garlic – 3 pods
• Tomato – 1 No.
• Pepper – ½ tsp
• Jeera | cumin seeds – ½ tsp
• Coconut gratings – 2 tbsp

For seasoning:

• Gingelly Oil | cooking oil – 1 tbsp + 1 tsp
• Mustard – 1 tsp
• Fenugreek seeds | vendhayam – ¼ tsp
• Curry leaves – few

Method:

1. Clean manathakkali from any  leaves & sticks and wash very well in running water 3 times  and keep aside.
2. Soak tamarind in ½ cup water and squeeze the juice.
3. In a tsp of oil, add the items given “To roast & grind” except coconut gratings  and fry for 2 minutes & allow it to cool. Grind this with coconut gratings into a fine paste by adding little water.
4. In a kadai, heat oil and season with the items given “For seasoning”.
5. Then add onion, green chilli & manathakkali and sauté for 5 minutes in simmer.
6. Add all masala  powders and sauté till the raw smell of masala goes off.
7. Add the tamarind juice & salt and bring it to boil.
8. Finally add the ground masala paste and allow to cook for about 10 minutes. Switch off  & serve.

Healthy,  flavourful  Manathakkali Kai kara Kuzhambu is ready to serve. It tastes good with hot steamed rice & appalam. We enjoyed this curry with Dhal Spinach!

Note:

• Try to use shallots & gingelly oil which add unique taste & flavour to the gravy.
• Be sure to sauté the berries in oil (step 5) which will reduce the bitterness of the berries a bit.
• You can add a piece of jaggery at the end.
• You can skip coconut gratings if you don’t like to add.
• While using dried berries, make sure to wash very well and keep an eye while adding salt to the gravy.

Tags: Manathakkali kai curry recipe, How to use manathakkali kai for making kuzhambu? Healthy Kuzhambu recipes, South Indian kuzhambu recipes, Manathakkali kai puli kuzhambu recipe, Manithakkai kara kuzhambu recipe, Night shade fresh berries gravy, Wonder berries tamarind curry, Manathakkali kai gravy, Kuzhambu varieties, Vegetarian curry recipes, Manathakkali Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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Purple Cabbage Poriyal | Purple Cabbage Stir Fry | சிவப்பு முட்டைகோஸ் பொரியல்

Purple Cabbage Poriyal  | Purple Cabbage Stir Fry | சிவப்பு முட்டைகோஸ்  பொரியல்  is a simple recipe. Usually, I use purple cabbage  for making colourful salad, but today I prepared this poriyal and tasted very nice with  Murungaikaikathirikai sambar.

Here is the recipe…

Ingredients:

• Purple Cabbage (finely chopped)  –  ½ cup
• Onion ( finely chopped) – 1 No.
• Green chillies(slitted) – 2 Nos.
• Coconut gratings – 2 to 3 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad dhal – 1 tsp
• Curry leaves – few.

Method:

1. Wash purple cabbage leaves well in running water , chop it fine. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Then add green chillies and onion. Sauté till the onion becomes translucent.
4. Add the chopped purple cabbage  and sauté for about 2 minutes in simmer.
5. Close the lid and cook for 2 minutes by stirring in between.
6. Finally add salt, coconut gratings, combine well and switch off.

Your tasty Purple Cabbage Poriyal  | Purple Cabbage Stir Fry is ready to serve.

Note:

• Don’t add water while cooking  because it will make the stir fry mushy. Purple cabbage tastes better while it is crunchy.

Tags: Purple cabbage poriyal recipe, Cabbage recipes, purple cabbage stir fry, Colour cabbage stir fry recipe, How to cook purple cabbage?, poriyal recipes, Side Dish Recipes, Simple side dish,simple stir fry using purple cabbage, சிவப்பு முட்டைகோஸ்  பொரியல்

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Chettinad Kondaikadalai Kuzhambu | Black Channa Curry | Kadalai Curry

Black Channa Curry | Kondaikadalai Kuzhambu | Kadalai Curry is a traditional dish and very famous in South India. The recipe I have given here is Chettinad version and of course, kadalai curry is famous in Kerala, a perfect companion for Puttu. This chettinad style kadalai kuzhambu  can be served with tiffin items as well as for rice.

Ingredients:

Black channa – 150 gms

Onion (finely chopped) – 1 No.

Garlic (crushed) – 3 pods

Tomatoes (finely chopped) – 2 Nos.

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

To grind:

Coconut gratings – 2 tbsp

Khus khus – ¼ tsp

Cashew nuts – 5 Nos (optional)

For seasoning:

Oil – 1 tbsp

Cinnamon – 1” piece

Fennel seeds – 1 tsp

Curry leaves – few

Method:

Wash and soak black channa in enough water overnight or minimum of 8 hours.

Wash the channa again and pressure cook in enough water until soft.

Grind the items to a fine paste by adding little water.

Heat oil in a kadai, season with the items given “For seasoning”.

Add crushed garlic and onion. sauté till the onion becomes golden brown.

Add tomatoes and sauté till they become mushy.

Add all masala powders and sauté for a minute.

Add the pressure cooked channa and mix everything well. Add required salt and needed water and bring it to boil.

Add the ground paste and mix everything well. Adjust the gravy consistency by adding water. Bring it to boil and simmer for 5 minutes.

Tasty Chettinad Kadalai Kuzhambu is ready to serve. We had this kuzhambu with plain rice and vendaikai fry and it tasted yum...

Note:

• Potato can be added to this curry. In that case, you have to add the raw potato cubes along with pressure cooked channa.

Tags: Konda kadali kuzhambu recipe, kadalai kuzhambu recipe, How to prepare karuppu kondaikadalai kuzhmabu in Chettinad style?, Black channa dhal curry, Kadalai curry recipe, black chickpea curry

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Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh

Instant Ragi Koozh | Finger Millet Porridge | Keppai Koozh is a traditional, healthy breakfast recipe. It is usually prepared during summer since it has a cooling effect on our body. As for nutritional benefits of ragi,  I need not say  much as you may already be aware that it is rich in iron, calcium, etc. Ragi has low glycemic index and hence it is a preferred  grain  for diabetic people. As a whole, a healthy recipe, everyone should give it a try...

The recipe, I’m giving here is not the traditional one as it does not require fermented ragi dough. Also I have skipped rice in this recipe. Till few years ago, I was not a great fan of this porridge since I am  not  used to  it in my childhood days. But now I eat anything which can make me feel light. My son and hub always have a tough time having this koozh. So I don’t want to make a laborious preparation for making this koozh. Moreover, I don’t like the fermented flavour of koozh. So  I came out with this recipe  which gets finished in a flick of the finger! You can always add cooked rice following my simple recipe here while cooking ragi as elder people in the house won’t allow you to prepare koozh with ragi alone.

Ingredients:

Ragi flour – ½ cup

Water – 4 cups

Shallots – 8 to 10 Nos.

Green chilli – 1 No

Curd – ½ cup

Salt to taste

Method:

1. Mix ragi flour with a cup of water without forming lumps and keep it aside.
2. In a heavy bottomed vessel, add the balance 3 cups of water and bring it to boil.
3. Now add the ragi dough little by little stirring continuously so that  lumps will not be formed.
4. Stir continuously for about 8 to 10 minutes until ragi gets cooked well. To check, dip your hand in water and touch the ragi dough. If it is not sticky, it means it’s done.
5. Switch off the stove and allow it to cool.
6. While preparing the porridge, take the required quantity of ragi koozh, add salt, finely chopped onion, green chilli and curd. Make it to required consistency by adding water if needed.

Your healthy ragi porridge is ready to serve!

Note:

• If you are very particular in adding rice, you can add rice rava while boiling the water. Allow it to cook completely before adding ragi.
• The quantity of onion, chilli and curd can be varied based on your preference.

Tags: Ragi Koozh recipe, Summer special recipes, Finger Millet Recipes, Ragi Recipes, Diabetic Recipes, Instant Ragi Koozh recipe, Instant Finger millet Porridge, Keepai Koozh recipe, Millet Recipes

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