Showing posts with label ragi. Show all posts
Showing posts with label ragi. Show all posts
Ragi Omapodi Finger Millet Sev
Friday, April 25, 2014
I always keep on searching how to add wholegrains in our diet, and most of the time my culinary experiments turns simply awesome. One among those trial is this ragi aka finger millet omapodi. These sev are seriously very addictive and crunchy munchy as like the usual gramflour sev. I simply prepared this sev by adding roasted ragi flour along with gram flour and rice flour, flavoured with ajwain water. Such an easy omapodi na, yep they came out extremely pect as much as like our usual omapodi.
Trust me, we couldnt stop munching them and its one of my kids favourite, obviously the colour of this omapodi will be bit different but tastewise you cant find any difference.Wat an incredible way to enjoy whole grains na that too finger millet is not my family members favourite grain. Everytime i have to insist them to take this grain through different dishes and bakes, else none are fan of this grain. Eventhough this grain is not that much appreciated at home, i love this grain and never forget to get them from the Indian stores. Every time ill mix them in most of our dishes to feed everyone at home easily. Make this ragi omapodi for the coming Diwali festival, go grain friends..This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special..
1cup Ragi flour/finger millet flour (roasted)
1cup Gramflour
1/4cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water.
Take the ragi flour,gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying.
Meanwhile take the murukku press with the omapodi/sev nozzle, put a ball of this dough and press directly to the hot oil.
Fry the omapodi on both sides until they gets well cooked.
Drain the excess of oil with a paper towel and arrange in a an air tightened box.
1cup Gramflour
1/4cup Rice flour
1tbsp Ajwain seeds/Omam
1/4tsp Asafoetida powder
Salt
Oil for deepfrying
Soak the ajwain seeds in a cup of warm water, grind as fine paste and strain the ajwain water.
Take the ragi flour,gramflour, rice flour, asafoetida powder,salt in a large bowl, gradually add the ajwain water and knead as a soft and stiff dough..
Heat the oil for deepfrying.
Meanwhile take the murukku press with the omapodi/sev nozzle, put a ball of this dough and press directly to the hot oil.
Fry the omapodi on both sides until they gets well cooked.
Drain the excess of oil with a paper towel and arrange in a an air tightened box.
Enjoy with your favourite drink for snacks.
Ragi Rava Kheer
Monday, March 17, 2014
Sorry guys, i know my recent posts are with ragi rava, yeah wat to do. I completely fallen in love with this healthy rava, the most interesting part is these ragi rava suits pectly for making both sweet and savoury foods. An another interesting dish with this ragi rava from my kitchen is this healthy,tasty and rich kheer. If you love semolina kheer, am sure you will definitely love this ragi rava kheer. A small cup of this kheer will be really filling and quite healthy at the same time.
An easy dessert to prepare in a jiffy, you can make this kheer if you have sudden guests at home and as usual i used sweetened condensed milk to make this kheer more creamy and thick. Give a try friends,am sure you will definitely fallen in love with this ragi rava kheer.Sending this bowl of yummyilicious kheer to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
Few almond flakes & Pistachios
Heat the milk and sweetened condensed milk together, meanwhile wash the ragi rava, drain the excess of water using a strainer.
Add this washed ragi rava to the boiling milk,put immediately the flame in simmer, cook until the ragi rava get cooked.
Finally add the cardamom powder, cook everything for few minutes..Put off the stove..
Serve warm, garnished with almond flakes and pistachios..
An easy dessert to prepare in a jiffy, you can make this kheer if you have sudden guests at home and as usual i used sweetened condensed milk to make this kheer more creamy and thick. Give a try friends,am sure you will definitely fallen in love with this ragi rava kheer.Sending this bowl of yummyilicious kheer to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1/2cup Ragi rava
1+1/2cups Milk
1/2cup Sweetened condensed milk or sugar
1tsp Cardamom powderFew almond flakes & Pistachios
Heat the milk and sweetened condensed milk together, meanwhile wash the ragi rava, drain the excess of water using a strainer.
Add this washed ragi rava to the boiling milk,put immediately the flame in simmer, cook until the ragi rava get cooked.
Finally add the cardamom powder, cook everything for few minutes..Put off the stove..
Serve warm, garnished with almond flakes and pistachios..
Ragi Rava Khara Pongal My Weekend Trip to London
Tuesday, February 4, 2014
If you are in my friends list in FB,you might have know how much busy i was during this weekend.Yep i had a funfilled, super busy and a joyful weekend in London. Actually i planned this trip to participate in Bloggers buzz meet organised by London food bloggers, thank god my better half was kind enough to pay my eurostar tickets and took care of everything during my weekend trip to London.I stayed at Priya Rs place and we had loads of fun together, actually Priya suggested me to stay with her when i was chitchatting with her about my trip, how wonderful she is na,honestly tell me who will say immediately come and stay with me,i have to say a big thanks to her husband too. Both were wonderful,kind,caring and i came back home with many more memorbale moments. Thanks Priya, am really blessed to get a caring sister like you.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
I landed friday nite at st. Pancras international railway station, both Priya and her husband picked me at 10.45pm. Next day morning myself and Priya went to the bloggers meet, i met many more foodie bloggers like me. This meet was simply fabulous,well organised and we had a photography session with Jeanne of Cook Sister, a macaron baking class and a blog monetizing class. We had a brunch,lunch and snacks there itself,we also came back to our place with a goodie bag filled with many stuffs in it.Please do check Vineethas space to know more about this meet, she wrote much more better than me about the whole day we spend together with many more food bloggers like us.
Sunday Priya and myself went to Stratford mall to meet Jagruti and Jayasri ravi,we had some chaat food together and we had a wonderful time four together. Then finally we went to the famous bakeware shop Lakeland to get some baking stuffs for me, omg i was completely astonished to see the variety of baking stuffs there and i was lost.I bought few but somehow i want that complete shop you know, god only knows how i loved all those baking stuffs.Seriously i went to London with a suitcase and came back home with two more bags.Finally my weekend went to faster and two days wasnt enough for me as usual.
Coming to Ragi Rava khara pongal, its very much as like rava pongal,instead of using semolina, i went for my recent favourite ragi rava, else everything goes for the usual ingredients. But tastewise, ragi rava didnt changed anything and this dish tastes exactly as like our usual pongal. Some were asking me wat is Ragi rava,its 100% ragi grains broken into small bites as medium quality rava, actually it is ragi semolina, some thought that i mixed both ragi flour and usual semolina, nope its semolina prepared from ragi grains. Hope i cleared their doubts here.Sending this filling pongal to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1/4cup Split Moongdal
1/4tsp Asafoetida powder
1/2tsp Grated Ginger
2tbsp Oil or ghee
1/2tsp Cumins seeds
10nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the moongdal and take in pressure cooker with a cup of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Add the tempered spices & cashews to the cooking ragi rava-dal mixtures, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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