Thali | Desi Spice World

Chettinad January 23, 2020

Ragi Balls(Mudde) with Methi Chicken Curry and Mint Chutney

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

METHI CHICKEN CURRY/SAARU:

800gms – 1 Kg Chicken cut into medium pieces
3 Cardamoms
2 Cloves
2 Bayleaves
1 Teaspoon Jeera/Cumin seeds
2 Star Anise
5-6 Black Peppercorns
2 Onions
2 Tomatoes
2 Teaspoon Ginger Garlic Paste
2 Green Chillies
1/2 Cup Curd
1 Teaspoon Turmeric Powder
1 Teaspoon Jeera/Cumin Powder
1 Teaspoon Red Chilly Powder
2 Teaspoon Chicken Masala ( Readily available in grocery stores)
Salt to taste
1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
2 Tablespoon Oil
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.

Cuisines November 21, 2018

Punjabi Kadhi Pakora with Steamed Rice

Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas!

INGREDIENTS:

2 Cups Sour Curd
2 Cup Water
4 Teaspoon Besan( Gram Flour)
2 Tablespoon Oil
1 Teaspoon Ginger Green Chilli paste
1 Teaspoon Jeera (Cumin) seeds
1 Teaspoon Rai (Mustard) seeds
A Pinch of Hing (Asafoetida)
6-7 Curry Leaves
2 Dry Red Chillies
1/2 Teaspoon sugar
1 Teaspoon Haldi (Turmeric)
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala
1 Tablespoon Fresh Chopped Coriander
Salt to taste
Black pepper to taste

FOR PAKODAS

1/2 Cup Besan (Gram Flour)
1 Small Onion Chopped
1/4 Teaspoon Soda-bi-Carbonate
1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
Salt to taste
Black pepper to taste
Red Chilli powder to taste

PREPARATION TIME: 30 minutes

HOW TO PREPARE:

FOR PAKODAS – Mix all ingredients of pakoda and add little water to make a thick batter
Batter should be of dropping consistency. Fry little batter to make small pakodas
For Healthy version microwave the batter in small idli moulds for 1-2 minutes at 100% power
Heat oil in a wok, crackle Jeera, Rai, Hing, Curry Leaves, Red Chilli, Turmeric and Salt
After a minute add ginger green chilli paste and saute for a minute or two
Beat Curd water and Besan to form a smooth batter without lumps.
Add this mixture to the wok and keep stirring till its a little thick
Add water if its too thick, keep stirring while cooking
Add the fried/Microwaved pakodas and let it boil for 5 minute
The gravy should be like yellow thick runny gravy with pakodas
Once done Serve hot with Steamed Rice garnished with fresh chopped coriander leaves

Bach Baras October 4, 2018

Bach Baras Thali / बछ बारस

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.

Thali consists of –

Starters –

Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.

Main Course –

Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour

Sides –

Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.

Desserts/Sweets –

Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.