Ragi Flour Roti / Finger Millet Roti

Ingredients:-

• Ragi Flour - 2 cup
• Chilli Powder -1/2 tsp
• Cumin powder -1 tsp
• Hing -1/4 tsp
• Salt
• Water - 1 cup (approx)
• Carrot (grated) -1 (optional)
• Coconut (grated) - 1/4 cup

To Chop Finely

• Onion - 1/2 a big onion 
• Green chillies - 2 or 3 
• Ginger - 2tbsp
• Coriander Leaves - a handfull
• Curry leaves - few springs

Method:-

In a bowl mix the Ragi flour ,Salt, Chilli powder ,Cumin powder and Hing.

Now add the finely chopped onion,chillies,coriander leaves,curry leaves ,ginger and coconut mix well.

Now add water and form a soft dough.

Now divide the dough into medium sized balls ( will get 10 medium sized balls )

Take a muslin cloth ,flatten the ball on it with ur fingers and spread as thin as possible and form a circle..

Now gently remove this flattened roti onto a hot griddle...and cook on both sides..drizzle some oil while 

cooking...cook till you see slight brown spots on the top of the roti..

This roti can be served hot with Coconut Chutney or with some Idli Milagai Podi.

Garlicky Tomato Coriander Chutney

Ingredients:-

• Tomato -2 medium size
• Garlic - 8 big pods
• Dry Red Chillies - 3 
• Coriander leaves - few springs( i used just the stem)
• Mint leaves - just 1 or 2 (Optional)
• Hing - a pinch
• Salt

For Tempering:-

• Mustard Seed - 1/4 tsp
• Urad dal - 1/4 tsp
• Curry Leaves - a spring
• Dry Red Chillies -1

Method:-

1. In a pan heat oil and fry the garlic pods and dry red chillies till garlic gets slightly browned.
2. Now add tomato chunks , hing ,salt and saute for few mins.
3. Cook covered till tomatoes become mushy.
4. Add the coriander and mint leaves and saute for a min.

     5. Let this mixture cool down and then grind it to a smooth paste

     6. Now for the tempering ,Heat oil in a pan add mustard seeds and let it splutter and then add urad dal,             

          Curry leaves and dry red chillies.

     7. Mix this Tempering to the chutney...

Serve this with nice crispy dosa , soft uttappams or idlis...

Kari Kozhukattai ( Rice Dumpling in Rich Mutton Gravy)

Hi friends ,
       Today's post is "Kari Kozhukattai" a.k.a "Aathu Roti ", it's a tradition in our house to make this dish the day before Diwali , for dinner...it's a lovely way to start this festival....When I was a little girl we were in a joint family. I would be eagerly waiting for this time of the day...so at last we can wear our new dresses...and go outside to light all the fire crackers.While my grandma, ma and aunties would be busy in the kitchen making a delicious meal of this Aathu Roti ( that's how we call it in our house).....once they are done with there department they will come and join us in our fun......loved those days...my grandma used to sit in the porch and watch us kids enjoying & posing for photos.... back home this time of year would be so cheerful and Happy...busy shopping for dresses , making sweets ,distributing to all relatives and friends......inviting friends over for lunch or dinner...
     So whenever I prepare this dish ...all those sweet memories come back ...and will be smiling to myself most of the time while cooking.....
     So now lets go to the recipe.......friends do try this out it's a keeper...



Ingredients:-


For the Gravy:-

• Mutton / Baby Goat -1/2 kg
• Onion - 1 big 
• Tomato- 2
• Green chillies -2
• Coriander leaves -a small bunch
• Mint leaves - 5 or 6 leaves
• Ginger Garlic paste -2 tsp
• Cardamom -2 
• Star Anise -1
• Fennel seeds- 1 tsp
• Cinnamon Stick - 2 inch piece
• Cloves -4
• Biriyani leaves - 2 or 3 small pieces
• Chili powder - 1 or 2 tsp ( according to spice level)
• Coriander Powder - 2 tsp
• Turmeric powder -1/2 tsp
• Coconut ( Grated) - 3/4 cup
• Coconut milk - 1/2 can or milk for 1 coconut
• Salt
• oil

For the Rice Dumplings:-

• Rice Flour -2 cups and 2 tbsps
• Water - 4.5 cups
• salt
• Coconut ( Grated)- 1/4 cup

Seasoning:-

• Mustard seeds - 1tsp
• Dry Red Chilies -3
• Curry leaves -2 springs

Method:-


To make the Gravy:-

   In a pressure cooker heat some oil and season it with Fennel seeds,biriyani leaf,cardamom, cinnamon,cloves,star anise

Now add in the juliens onion and saute till transparent...

Now add the ginger garlic paste and saute till raw smell goes

Add in the Green chillies and saute

 

Add in the tomatoes and saute for few mins..

Now add the chili powder, coriander powder, turmeric powder and salt and saute. 

Saute till the tomato is all cooked and smashed well..

 

Now add the mutton /baby goat

Now add the chopped mint and Coriander leaves

Now pressure cook it without adding water, till the meat is cooked fully ..it took me 4 whistles on high flame ...it depends upon the kind of meat you use .

 

The Meat is cooked  till soft...

Grind the coconut to a very smooth paste

Now add the coconut paste to the gravy

 Let it come to a boil and switch it off..

To make the Rice dumpling:-

In a  Pan add water and salt...

Mix the Rice flour and Coconut and keep it aside..

 

Once the water comes to a vigorous boil and in the rice flour slowly

Add mix it with a spatula so that no lumps are formed..

Let it cool down a bit..cover it with a damp cloth,other wise the dough will dry out..

Once it's warm to touch , make small balls from it...Grease ur palm with oil if it sticks 

 

Flatten the ball as shown...

 

Do this to the rest of the dough..

In a deep pot add 5 cups of water and let it come to a good boil..

                                      

Drop in the prepared rice dumplings,Don't drop everything together.. drop them in batches..once u drop it ,it will settle in the bottom like shown in the pic...

                                   
Cook covered few mins..

 

Now can u see the rice dumplings floating on the top. now drop in the next batch and again cook covered  few more mins...

At this stage u can pour some of the water from the pot out...just so that the gravy will not be too watery....Now add the mutton gravy to this

 

Add in the coconut milk and and let it come to a boil..

At this stage mix rice flour with little water and and add this paste to this gravy..

 

Now in another pan heat oil and season it with mustard seeds ,dry redchillies and curry leaves

 

Add this seasoning to the dish and switch off the stove..

Once the dish cools down it will thicken into a nice rich gravy...

Like this.....

Note:-

    This dish can be made with chicken , boiled eggs or for vegetarian friends can make this with potatoes...but i personally feel that it taste best when cooked with mutton... 


Sending this to the event ~ CC- Festive Food hosted by Srav's Culinarav's Concepts

Atta / Wheat Flour Parrotta

Ingrediants:-

• Atta /Wheat Flour - 2cups
• Water - 1 cup (lukewarm)
• Oil.
• Butter
• Salt

Method:-

   In a bowl add the wheat flour ,salt ,mix well .Now add in few tbsp of oil and mix well with hand.now add luke warm water to this and form a dough..it should be like chappathi dough.Make small size balls and keep it aside for 30 mins to 1 hr.

• Gently roll the dough ball into the wheat flour 
• And roll out like a chappathi ,this should be a little thinner.
• Now apply oil on  the rolled out dough.
• Make small folds in the dough as shown in the above pic .
• Swirl the dough holding on one end . keep it aside.
• Do this with the reminding dough. 
• Keep this prepared dough covered with a damp cloth for 15 mins.

• Take the prepared dough and flatten it like u do for chappathi or roti ...this should be a little thicker..
• Cook this parrotta in a hot tawa / dosa griddle. turning both sides untill u see nice brown spots.
• Dip a tissue in little oil and gentle press the parrotta with it while cooking.
• Once done remove from tawa and apply some ghee over it and keep it in a hot case...
• Repeat this with next few parottas..
• And then place all the prepared parrotta in a flat surface .. and with both ur hands gently press them from its side...like clapping .this will show off the beautifull layers of the parrotta...but do this when it's warm.

This parrotta goes well with any veg or non veg gravy and some raitha