Ragi (finger millets) – 1 cup
Rice – half cup
Urad dal – 2 tablespoon
Onions – half cup (chopped)
Green chillies – half tablespoon (chopped)
Coriander leaves – 1 tablespoon (chopped)
Oil – as required
Salt – to taste
Water – as required
. Take a bowl, add ragi, rice, urad dal, water and wash nicely strain water and Soak again in water for 4 hours.
. Strain water and transfer into a blender and blend like dosa batter consistency. Ferment it overnight.
. To the batter add onions, green chillies, coriander leaves and mix.
. Pour the little oil in paniyaram mould and pour batter and cook it until it is done on both sides with a lid on it.
. Serve hot with any pickle.
1 cup of foxtail millets (korralu)
1/2 litre milk
honey (or) brown sugar (or) sugar to taste
cardamom(Elaichi) – 4 crushed
. Take the millets/korralu on a pan and roast it till raw smell goes off.
. Take the above millets/korralu in a cooker and wash them well.
. Now add three cups of water and cook it well in the cooker till you get three whistles.
. Remove the lid of the cooker after a few minutes, and then add 1/2 litre milk.
. Boil the mixture duly stirring it well under low flame till the mixture is well cooked.
. Put off the stove, add roasted cashew, raisins, Cardamom and honey to taste..
. Serve it hot to feel the taste of it.
1/2 kg Indian Broad Beans/chikkudukayalu, chopped, boil in water and strain
2 tbsp oil
1 tsp jeera
1 tsp mustards — optional
1 big onion, finely chopped
few curry leaves
1 tsp turmeric powder
1 tsp ginger garlic paste
4 tomatoes, finely chopped
2 tbsp Chilli powder (adjust according to your taste)
salt to taste
few coriander leaves, finely chopped for garnish
How to make Chikkudukaya Tomato Kura
. Heat oil in a kadhai or pan.
. Add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft.
. Add turmeric, chilli powder and ginger garlic paste and saute further a minute on medium flame.
. Add boiled broad beans, mix and covered. Cook for 5 minutes on medium flame.
. Add chopped tomatoes and salt, mix and covered, cook till beans and tomatoes get soft.
. Finally add chopped coriander leaves and turn off the heat.
. Serve hot with rice or chapatis.
Brinjal – 1/4 kg
Chana dal / Bengal gram – 1/2 cup
Salt to taste
Onion – 1 medium
Curry leaves – 5
Mustard seeds – 1 Tsp
Jeera / Cumin seeds – 1 Tsp
Garlic ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 – 3 tbsp
. Soak chana dal in 1/2 cup of water for 1/2 hour.
. Clean and cut brinjal into pieces.
. Cut onions into small pieces.
. Heat oil in a cooking pan.
. Add mustard seeds, jeera, onion pieces and fry till they turn golden brown.
. Add garlic ginger paste, curry leaves and turmeric powder.
. Add soaked chana dal and fry for few seconds.
. Add brinjal pieces to it along with required amount of salt.
. Stir frequently.
. Cover and cook on low flame for 5 – 8 minutes.
. Add red chili powder, garam masala powder and 1 cup of water.
. Cover and cook for 10 minutes on low flame till dal is cooked.
. Garnish with coriander leaves and serve with cooked rice or roti.