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.

Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 

Green Peas Peanut Curry/ Pattani Kadalai Porial

  This dish is dedicated to my friends who are peanut lovers! In this curry I have exclusively used peanuts and  green peas along with relevant spices. Peanuts when cooked as a whole gives a unique texture which is neither hard nor very soft and that could be the main attraction of this dish - and with the spices this dish becomes irresistible. 

Ingredients:

1 cup of green peas
1 cup of peanuts
2 large tomatoes
4 cloves crushed garlic
1/4 tsp of turmeric
1/2 tsp of red chilly powder
1 tsp of coriander powder
1 tsp of channa masala
1/2 tbsp of oil 
1/2 tsp of fennel seeds
coriander leaves for garnish
salt as required

Preparation:

1.Soak peanuts for 2 hours and pressure cook peanuts and peas with enough water. 
2.Chop the tomatoes and crush the garlic. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add red chilly powder, coriander powder and salt.Then add the cooked peanuts and green peas and 1/2 cup of water. Close the lid for 10 minutes and allow the gravy to thicken.
4.Add channa masala and coriander leaves to the skillet.
 Serve with rice/ roti.