Ragi Adai

Ragi also known as finger millet is a common grain in India. Growing up, ragi used to be a staple- although as kids, we rarely liked the flavor. As I became more aware of the nutritional value of this grain, I developed an affinity towards ragi and wanted to introduce to my household. Towards that effort, I have tried making ragi adai which I will be sharing with you!  

Ingredients:

1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach 
water as required
oil as required
salt as required


Preparation:


1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency. 

2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.

 
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.

Bitter Gourd kootu

  Bitter gourds are very low in calories but is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. This curry tastes delicious and reduces the bitter taste. This is suggested as insulin replacement in some diabetic patients.
 

Serves up to 4

Ingredients:

1 cup of Bengal gram(channa dhal)

2 cups of chopped bitter gourd

1 onion

2 tomatoes
2 green chilies

1 small cup of yogurt

1 tbsp of grated coconut

1/2  inch of cinnamon

2 cloves

1/4 teaspoon of turmeric

1 teaspoon of sambhar powder

1 teaspoon of mustard

1 teaspoon of cumin

coriander for garnish
1 tbsp of oil

salt as required

Preparation:

1.Pressure cook channa dhal till it is soft. Add oil to preheated pan, add mustard and cumin. Once cumin sputters, add finely chopped onion and green chilies. Saute till the onion turns golden brown.

2. Add tomatoes and saute for 3 minutes. Add turmeric, sambhar powder and little salt, saute for a minute. Add bitter gourd, saute well for 5 minutes.

3.Add little water and close the lid. Cook till it is 75% done. Add cooked channa dhal and salt. Once the bitter gourd is cooked, add coconut. Add the crushed cinnamon and cloves, cook for another 5 minutes in medium flame. Garnish with coriander leaves.

5.Switch off the burner and add yogurt. 

6.Mix well and serve with roti/ rice.