Curry In Kadai ~ An Indian Cooking Blog: February 2008

Healthy Raagi Dosa / Ragi Attu ( Finger Millet Thin Crepes )

28 COMMENTS Posted by KALVA at 11:49:00 PM

Raagi aka Finger millet is very nutritious whole grain and has been used for ages for its calcium abundance. I remember having raagi dosa long back as a kid when my grandma used to make these dosas( crepes ) exclusively for my grand father who was a diabetic. I still remember how much he used to love these dosas for its color, texture and never forget the earthy aroma. At first the color wasn't appetizing for me( as a kid ) but after the first bite i had fallen in love with the dosa instantly. Whenever i crave for something healthy and quick food, i opt in for these raagi dosas. So easy to make and so yummy in taste. I usually keep these raagi flour in store always ( preferably i will store in the refrigerator ). My sister made these and sent the pictures.. Thanks akka..

Ingredients:

2 cups raagi flour
1/2 - 1/3 cup rice flour( for crispy thin dosas ) -- depends on the rice flour quality
1/2 - 1 cup thin buttermilk( sour buttermilk would be better ) or 1/3 cup beaten curd or yogurt
1 tsp jeera( cumin seeds )
1 onion chopped finely
bunch of coriander leaves chopped finely
5 green chillies
10 curry leaves
oil as required
salt to taste

Preparation:

Mix the dry ingredients raagi flour, rice flour and salt into a bowl
Add buttermilk and mix together
You will need to mix in water to bring into little thicker consistency than ravva dosa batter
Toss in onions, green chillies, curry leaves and coriander
Mix thoroughly and set aside for 15 - 30 mins( optional )
Heat griddle until sizzling hot and sprinkle some water
Pour the dosa batter just like ravva dosa, you need not spread it out
Add few drops of oil onto the edges and cook on both sides
Transfer to a plate and relish it while hot with coconut chutney or onion chutney.

Adding buttermilk to the batter brings in that sourness that complements the subtle taste of raagi flour. These raagi dosas light, crispy and packed with full of flavor from the herbs( coriander, jeera and curry leaves ) the crunch from onions and the spice from green chillies. These Finger millet dosas make a perfect sumptuous healthy breakfast any time of the year! I would usually make these dosas a lot when friends or guests drop in all of a sudden. And the best compliments are just one of these dosas away!!!

These pictures will be going to CLICK: FLOUR hosted by Jai and Bee of Jugalbandi..

This will be my entry for Weekend Breakfast Blogging – Healthy Eats hosted by Suganya of Tasty Palettes.

Recipe Source: Nanamma( Paternal Grand Mother )

Yay, just joined the Great Cooks blogroll and Taste Of India

2 COMMENTS Posted by KALVA at 10:00:00 AM

Hi fellow bloggers, i have just become a member of Great Cooks Blogroll and Taste Of India by Sailu ,, Looking forward meeting great cooks and new freinds. Click here if you want to join Taste Of India and Click here if you guys want to join Great Cooks Blogroll .

Aloo Matar / Aloo Mutter / Potatoes and peas in sweet and spicy tomato gravy

23 COMMENTS Posted by Kalva at 5:13:00 PM

Who wouldn't love potatoes and peas? Cooking potatoes and peas in tomatoes seasoned with cumin and coriander powders, sweetened with milk( or cream ) is the one recipe which comes to my rescue at the eleventh hour. So easy to prepare, so rich in taste. Adding milk to this potato curry gives this unique sweetness which balances the sourness from tomatoes. Aloo( Potato ) Matar( Peas ) is one such classic recipe which you can whip up in no time. You don't need any fancy ingredients and i am sure you would find all these items in you pantry any time.

You need:

4-5 large ripened tomatoes
2 red potatoes( use boiling potatoes only )
1-2 fistfuls green peas -- you can use frozen / fresh / soaked and boiled dried peas
2 tbsp ginger garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 - 2 tsp red chilli powder
1 tsp garam masala( optional )
1/2 cup milk or cream
5 tbsp oil

How to prepare aloo matar:

Boil the potatoes ( i microwave them with very little water covered for 6 min ) peel the skin and chop them into 1 inch cubes
Chop onions and tomatoes very finely and keep aside
In a kadai / pan heat oil and add onions and ginger garlic paste
Keep stirring until the onions cooked to golden hue
Add the coriander, cumin and red chilli powders
Add turmeric and garam masala powder
Toss in green peas and fry for 30 sec
Fry for 1 min and add tomatoes( alternatively you can puree the blanched tomatoes and add to the pan )
Cook until the oil leaves from the sides
Now add the chopped potatoes and stir gently so that potatoes do not fall apart
This is optional -- for extra creaminess and sweetness you can either add whole milk or cream and cook for 5 more min
Add fresh cilantro and serve hot...

This curry tastes so good with chapathis, rotis, steaming hot rice or tortillas. We had this along with freshly home made rotis with some onions( sprinkled with cumin powder and lemon juice ) and freshly homemade yogurt ( curd ).

Heres the list of the events i am sending this recipe to:
JFI - Onion by Radhis Kitchen
Potato Fest by Divya Karthik
Ode to potato by Sia