Ragi Dosai (Fingermillet Crêpes)

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. 

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Lima Beans Chicken Gravy

 This is a hearty curry packed full of protein that's sure to fill you up. Particularly good on a cold winter's evening.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 large chicken breasts, cubed
2 cloves garlic, crushed
2 medium onions, sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp black pepper
1/4 pt water
400g tin chopped tomatoes
240g lima beans

Directions

Heat a large non-stick saucepan over a medium flame and cook the sliced onions in a little water for 2-3 minutes until softened.
Add the garlic and the spices with the rest of the water and cook for another few minutes.
Add the tomatoes, beans and chicken, bring to the boil and simmer with the lid on for 10 minutes.
Remove the lid and continue cooking for another 10 minutes until the sauce is reduced and begins to thicken.
Serve with basmati rice.

Vermicelli Veg Upma - From scratch

Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves - 2 to 3

Ingredients:

Semiya / Vermicelli - 1 packet / 150 grams
Water - as needed to boil semiya
Salt as needed
Oil - 1 tblspn
Ghee - 1 tblspn
Cinnamon / Pattai - 1 inch stick
Bay Leaf / - 1 small leaf
Fennel Seeds / Sombu / Saunf - 1 tsp
Cardamom / Elachi - 4
Onion - 1 large chopped finely
Green Chilli - 1 chopped finely
Curry leaves - 1 spring
Ginger - 1 tblspn grated
Tomato - 1 large chopped finely
Broccoli- 1/4 chopped finely
Zucchini - 1/2 chopped
Red Capsicum - 1/4 diced
Beans - 10 chopped
Peas - 1/2 cup ( I used frozen)
Chilli powder - 1 tsp
Coriander Powder / Malli podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tsp (optional)
Cumin Powder / Jeera Powder - 1 tsp
Salt to taste
Water - 1 cup
Lemon Juice as needed

Method:

Rava Upma (Suji Upma) is a popular breakfast dish in India. It is nutritious, tasty and very easy to make at home by mixing and cooking roasted rava (suji, semolina) and sautéed vegetables in water. The ghee and carefully balanced spices make it simply irresistible. The same recipe can be done with semiya/vermicelli. Usually I include carrots, beans, peas as standard veggies to make classic upma recipe. This time, I used another set of veggies(All the leftovers, to be frank ;) ) for making upma. Follow this simple south Indian breakfast recipe and discover how really easy it is to make at home.
 
Start by cooking the semiya/vermicelli. Boil lots of water in a large pot. When it starts to boil, add in salt. Now add in the semiya/vermicelli and cook for 5 to 8 mins till the semiya is done. Keep a eye on the semiya/vermicelli and it can turns mushy easily. Once it is cooked, drain it and set aside.

Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.

Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.

Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins. 

Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.

Now add in all the spice powders and salt. Mix well and cook for a min.

Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender. 

There should be some sauce left in the kadai. Because when you add the cooked/vermicelli it absorbs all the masala. If there is not water or saucy kind of stuff left in the kadai. Add in some more water.

Now add in the cooked semiya/vermicelli and toss well with the masala. Stir for couple of mins so the semiya/vermicelli gets heated all the way through.

Cover and simmer for 5 mins so the flavours will get united.

Squeeze in some lemon juice and mix well.

Serve hot.

Sauted Lima Beans

My next Sundal recipe is Sauted Lima beans or Mochakottai sundal. Lima beans have a delicate flavor and compliments a lot of dishes. They are rich in protein and fiber and this sundal can be quite filling.
Serves: 4
Ingredients

• Lima beans – 1 cup
• Onion - 1 Chopped
• Ginger – 1 cm piece
• Green chillies, 2
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Curry leaves , a few
• Turmeric – 1/4 tsp
• Asafoetida - a pinch
• Salt, to taste
• Oil for tempering

Method

• Wash the Lima beans 2-3 times and soak it overnight in plenty of water. When cooked Val beans have a slightly bitter taste hence you need to wash it very well
• Drain the water, wash well and cook the Lima beans in a pressure cooker adding enough water to submerge the Lima beans. Cook for 3-4 whistles. Keep aside.
• Chop the green chillies and ginger into fine pieces
• Heat oil in a pan and add the mustard seeds. When the seeds splutter, add the chopped Onion, Urad dal, curry leaves and sauté for few minutes. Add the Asafoetida, ginger and green chillies and sauté for few more minutes
• Add the tempering, turmeric, and salt to the cooked Lima beans and sauté on slow flame for few minutes.

Serve hot and enjoy 😊

Mango con Chile.... ummmm....

 Take a bowl of chopped mango, squeeze some lime on top and finish with a sprinkle of chili powder and salt. Sweet, salty, spicy, tangy SNACK made in less than 5 minutes..  it’s an EASY way to get someone to enjoy fruit!

U can try this also with Pine apple..