Category

Kerela

Category

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.

Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal!

These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience!

INGREDIENTS :

RAGI BALLS/MUDDE:

  1. 1 Cup Ragi Flour
  2. 3 Cups Water
  3. 2 Tablespoon Ghee
  4. Salt as required
  5. 1/2 Cup Watermelon seeds

METHI CHICKEN CURRY/SAARU:

  1. 800gms – 1 Kg Chicken cut into medium pieces
  2. 3 Cardamoms
  3. 2 Cloves
  4. 2 Bayleaves
  5. 1 Teaspoon Jeera/Cumin seeds
  6. 2 Star Anise
  7. 5-6 Black Peppercorns
  8. 2 Onions
  9. 2 Tomatoes
  10. 2 Teaspoon Ginger Garlic Paste
  11. 2 Green Chillies
  12. 1/2 Cup Curd
  13. 1 Teaspoon Turmeric Powder
  14. 1 Teaspoon Jeera/Cumin Powder
  15. 1 Teaspoon Red Chilly Powder
  16. 2 Teaspoon Chicken Masala ( Readily available in grocery stores)
  17. Salt to taste
  18. 1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
  19. 2 Tablespoon Oil
  20. Fresh Chopped Coriander for garnish

Recipe for Mint Coriander Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

PREPARATION TIME: 1 hour 30 minutes

HOW TO PREPARE:

RAGI MUDDE :

  • Boil water in an wide mouth pan and add salt to it
  • Sprinkle 2 tablespoon of ragi flour and keep whisking, make sure no lumps are formed
  • Add rest of the ragi flour in small quantities, while stirring the mix continuously on a low flame
  • Use a wooden spoon as it requires a strong hand to whisk the flour
  • Once the flour thickens and comes together , add in ghee and keep stirring
  • Let it cook on low flame and keep stirring till ragi is cooked or until you get shine on it.
  • Take off flame and keep it covered for a couple of minutes
  • Apply little ghee on your palms and make round balls or mudde while the mix is still hot
  • Roll these balls on a plate of watermelon seeds
  • Ready to serve hot with any curry or saaru!

METHI CHICKEN CURRY/SAARU:

  • Heat oil in pressure cooker and add cardamoms, cumin seeds, cloves, peppercorns, bayleaves and star anise
  • Saute until crackling sound comes, add Onion paste and saute till its golden brown
  • Add Ginger Garlic paste and green chillies, saute until its brown
  • Add Tomato puree and keep stirring, saute until masala is dry
  • Pour in curd, mix and cook till curd releases oil
  • Sprinkle Fenugreek Leaves, Salt, Turmeric, Red Chilly Powder, Cumin powder and Chicken Masala
  • Give everything a nice mix and cook for a couple of minutes
  • Add in Chicken pieces and mix well, cover with a plate
  • Cook until Chicken releases water and is half done
  • Add water as the consistency of curry required or until all chicken pieces are dunked
  • Put the pressure cooker lid on and cook until 3 whistles.
  • Serve hot with fresh coriander leaves as garnish and enjoy with any Indian faltbread, Idlis or Ragi Mudde.

 

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 388.8 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 8.3g 42%
Trans Fat 8.6g
Cholesterol 23.3mg 8%
Sodium 68.2mg 3%
Total Carbohydrate 50.6g 17%
Dietary Fiber 2.4g 10%
Sugars 0.0g
Protein 9.6g 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 509.5 Calories from Fat 299.7
% Daily Value*
Total Fat 33.3g 51%
Saturated Fat 7.9g 40%
Trans Fat 19.5g
Cholesterol 152.5mg 51%
Sodium 446.1mg 19%
Total Carbohydrate 11.1g 4%
Dietary Fiber 2.2g 9%
Sugars 4.5g
Protein 39.3g 79%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams.

INGREDIENTS:

  1. 3 Tomatoes Chopped
  2. 1 Onion Chopped
  3. 3-4 Dry Red Chillies
  4. 2-3 Garlic Cloves
  5. 1 Tablespoon Chana Daal/Bengal Gram
  6. 1 Tablespoon Urad Daal/Skinned Black Gram
  7. 1/2 Teaspoon Jeera/Cumin Seeds
  8. 2-3 Whole Black Pepper
  9. 1/2 Teaspoon Haldi/Turmeric Powder
  10. Salt to taste
  11. 1 Tablespoon Oil

FOR TEMPERING:

  1. 2 Teaspoon Oil
  2. 1 Teaspoon Rai/Mustard Seeds
  3. 1/2 Teaspoon Urad Daal/Skinned Black Gram
  4. A Pinch of Hing/Asafoetida
  5. Few Curry Leaves

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • Heat Oil in a pan and crackle Jeera and Black pepper
  • Add both chana and urad daal, roast till slightly golden
  • Add garlic cloves and Red Chillies saute till its little brown
  • Add Onions and saute till it gets translucent
  • Add Tomatoes, Turmeric and Salt and saute till all gets soft
  • Grind the whole mix into a fine paste and temper it before serving
  • To Temper the Chutney –
  • Heat Oil and crackle Mustard seeds, Hing, and Urad Daal
  • Add Curry leaves once the daal turns golden
  • Pour the Tempering over the chutney and serve fresh with Idli or Dosa

INGREDIENTS:
1) 1 Kg Chicken large cuts
2) 2 Cups Flour/Maida
3) 3 Eggs
4) 1/4 Teaspoon dried ginger powder
5) 1/2 Teaspoon Garlic powder
6) 1 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Oregano
8) 1 Teaspoon Crushed Dried basil Leaves
9) 1 Teaspoon Crushed Dried Curry Leaves
10) 1 Teaspoon Mustard seed powder
11) 1/2 Teaspoon white pepper powder
12) Black pepper to taste
13) Salt to taste
14) 3 Cups Buttermilk
15) Oil to fry
16) Chaat Masala and Lemon Wedges

PREPARATION TIME: 1 hour 30 minutes

HOW TO PREPARE:
* Wash the chicken pieces and prick it with fork
* Soak the chicken in buttermilk for an hour
* Take mustard seeds and grind them into powder, add it to the flour
* In a large bowl mix ginger, garlic, red chilly, salt, black pepper and white pepper powder
* Add this dry powder mix to flour and mix well
* Add Oregano, crushed basil and curry leaves and mix well
* Divide the flour mix in two different bowls
* In another bowl beat the eggs
* Meanwhile heat up the oil
* Take one chicken piece from buttermilk and dip it in one flour mixture
* Take the piece and dip it in beaten egg
* Give the chicken another dip in other half of flour mix
* Deep fry the chicken, similarly fry all the chicken pieces
* Serve hot, Sprinkle some chaat masala and garnish lemon wedges

Pin It