Ragi koozh / Ragi kanji/ Finger millet porridge

Ragi koozh or porridge is very traditional native  staple food in south-India and also many parts of the country. Filled with iron and calcium, this porridge is a wholesome breakfast as well.  The grains are similar to mustard.  The best part of the recipe is, it very easy and fast to prepare.. just minutes away. Its very much filling. One of the best recipe for weight loss in the right way. so why wait.. take down the ingredients..

Ingredients ( 4 serving)

Ragi - 50 gm

Milk- 1/2 litre

Sugar- / 50-70 gm 

Water- 1/2 litre

Pinch of salt

Preparation

• Mix water and milk together in a wide mouth pan and bring it to boil.
• Separately Stir in some water to the ragi flour to avoid forming lumps. When the above mixture starts bubbling, add the dissolved ragi flour and keep stirring continuously.
• Add the required amount of sugar. Continue to stir as it cooks very fast.
• The porridge is said to be ready when it thickens and blends together. It should be just right to drink or have with spoon..  It only takes 3-5 minutes.
• Serve warm 

Note:  The same can be prepared with only adding salt instead of sugar. Also for a chilled version, u            can add curd or butter milk in the salted version of this porridge.

Aloo Poha / आलू पोहा

पोहा  Poha is a preparation from चिवड़ा / beaten rice. There are varieties of beaten rice preparation all over the country. Specifically aloo poha is from Maharashtra, western india, whihc is the most tastiest of all poha preparation.  This is a breakfast recipe and can be consumed as evening snack as well. It is light and also filling. Doesn't consume much of oil and rich in so called nutrients. Beaten rice is rich in B complex and folic acid, this recipe retains the minerals as such. The cooking time is less and so without further delay lets start preparing it...

Ingredients ( 4 Servings)

Beaten rice- 250 gms

Potato - 1 huge

Onion- 2 

Green chillies- 4 nos.

Ground nut- a handful

turmeric powder- 1/2 teaspoon

Fresh coriander/ cilantro leaves- few 

Cooking oil- 5 tablespoon

Mustard- 1 teaspoon

1 lemon

salt to taste

Pre Preparation

• Chop onions, chillies and coriander leaves finely
• Dry roast groundnut, allow it to cool and remove the skin.
• Peel skin from potato and cut into even cubes. Boil it with right amount of salt, drain and keep the potatoes aside. don't overcook 
• Wash the beaten rice thoroughly ( buy the thicker variety).Add water such that the beaten rice is just covered. leave it for 2-3 minutes and drain the water completely. Too much of soaking will make the beaten rice soggy. Anyways we will be cooking it as well.
• Extract juice from lemon

Heat kadai on flame, add oil, splutter mustard, add chopped green chillies, groundnut and saute.

Now add the chopped onions and saute till it becomes soft and transparent. Add right amount of salt and turmeric.  Add boiled potatoes and the soaked and drained beanten rice. Make sure to do this in low flame. Add chopped cilantro/coriander leaves. Adjust salt if required. Switch off the flame and then add 2 tablespoon of lemon juice all over. You can also replace lemon with tomato which needs to be added after you add onions. 

Serve hot !!!

Mishti Doi

मिष्टी  दोई/  Misthi doi is basically sweetened curd. For  south indians curd is part of every day meal. Curd which is nothing but curdled milk is bit sour in taste and often had with rice or roti by adding salt in it. For those who doesn't like to eat curd  as such here is the sweet version of it. This  is a traditional  bengali recipe  which  is often prepared in earthen ware .This sweet dessert is creamy, smooth melts in your mouth. Truly a wholesome dessert !!

Ingredients ( 4 Servings)

Milk - 1 litre 

Sugar- 100 gms

plain curd- 4 - 5 spoons

Saffron - 4-5 strands for garnishing

This recipe is absolutely easy and work free. Bring milk to boil and let it simmer till it reduces to 3/4 the quantity. Make sure to keep the flame in simmer during this process to avoid burning of milk. Add the sugar at this stage only and boil for another 3-5 mins until the sugar gets dissolved and the excess water is evaporated. Don"t over boil the milk after adding sugar. Switch off the flame and allow it to come to room temperature and not cool down completely. Add the plain curd to initiate the curdling process to the lukewarm milk. 

 Transfer it to the required earthen pot/ मटका  of your choices or  allow it to ferment in the same vessel over night or for 5-8 hours. Now Misti doi is set. You can notice that the liquid sweetned milk would have now changed to a jelly like substance. Also there might be clear liquid floating on top of the curd. This is the extra water content in the milk which now got separated. It is nothing but whey which is as healthy as the curd. This water content can be reduced by simmer the milk for long time. Now Sprinkle the saffron strands for extra flavor. You can also garnish it with sliced/ chopped almonds and pistachios. 

This dessert remains fresh and cool when prepared in earthen pots and doesn't need to be refrigerated. Enjoy the wholesome goodness of  sweetened curd !!!

Mor Kuzhambu / Curd curry

Mor kuzhambu is a typical south india gravy prepared occasionally during festivals or special events. The ingredients in the recipe might vary with different region and life style. But the main ingredient being curd and coconut. You can add any vegetable such as Lady finger/Okra, Yam, Ash gourd etc. These vegetable should be cooked separately and then added to the gravy.

Ingredients (4 serving)

Fresh Curd- 200 ml

Ash gourd - 250 g

Coconut wedges- 10 peices

Green chilli- 2-3

Toor dal/ lentil- 2-3 tablespoon

raw rice or any rice-  11/2 spoon

Zeera /Cumin seeds- 1 spoon

Curry leaves- 1 spring

Mustard - 1/2 teaspoon

oil- 4 tablespoon

turmeric powder- 1/2 teaspoon

salt- to taste 

 

 Peal the skin and cut the ash gourd into medium sized cubes. Wash and  bring it to boil with right amount of salt. 

 

It will absorb all the water and turn transparent after 15- 20 min.

 In the mixie jar add coconut, green chilli, rice, lentil, zeera, and 2-3 tablespoon of curd grind it smoothly into a paste. You can add water or curd  for smooth grinding.

  

  In a separate kadai/ wok, add oil, sputter mustard and 1 teaspoon of cumin seed. Add curry leaves, Bring the flame to simmer and then add the ground coconut paste and stir quickly. Add the beaten curd to this mixture and add 100 ml of water of the right consistency of water. 

 Add turmeric powder, the cooked ash gourd and adjust salt. Bring it to boil. But see to it , the curd doesn't cuddle.

Mouth watering Mor Kuzhambu is ready to be served with rice. For side dish yam fry or potato fry is the best choice. 

Karanai kizhangu varuval / Yam fry

Yam or Karanai kizhangu is a root variety found in many parts of India. There are lots of recipes using yam starting from gravy/Kuzhmbu, poriyal, varuval, kootu etc. This recipe i have posted here is my all time favourite and goes well with all variety rice, sambhar rice and curd rice. Here is a quick recipe of the preparation.

Ingredients (4 serving)

Yam - 1/2 kg

Sambar powder - 4 tablespoon

Turmeric powder- 1/4 spoon 

Salt - To taste

Oil - for frying

Peel the out skin of the yam and cut into your desired shape . I prefer it to be thin slices. You can even cut into 1 inch cubes or smaller sizes .

Wash it thoroughly in running water. Dont mess with your hands while washing as it causes itching at this stage. bring water to boil add 1/2 spoon salt  and 1/4 spoon turmeric powder and semi boil the vegetables in it for 10 mins. To check if yam is semi cooked pierce a knife in it. Dont over cook as it will smash the yam and you wont get crispy fried. Remove water and let it drain for 10  mins

Now in a plate take sambar powder or chilli powder , add required amount of salt and add water to mix a paste. Coat the yam slices with the chilli paste and shallow fry in tawa.

Turn sides as you fry fish. Let it turn crispier.

Tawa fried yam is ready  for side dish. The same recipe can be used with little alteration for much crispier one. Make very thin slices and then deep oil fry for a crispier snack item