Wednesday, January 30, 2019

Ragi Uppittu / Ragi Upma

My family has been savouring Ragi dishes since a very long time. That was the only millet we were aware of till the other varieties started getting star status. My mother always served soft Ragi Muddaes along with delicious sambar at least once a week. One needs to cultivate the taste for Ragi to enjoy Ragi Muddae. But  Ragi dosaes and rottis are appealing to one and all. Ragi Uppittu/ Ragi Upma is another  tasty and nutritious breakfast recipe which can be easily prepared.

Ragi flour - 1 cup
Salt - 1 tsp
Onion (Chopped finely) - 1/2 cup
Carrots (grated) - 1/2 cup
Green chillies (chopped) - 2 tsps
Ginger (grated) - 1 tbsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Split black gram dal - 1 tsp
Bengal gram dal - 1 tsp
Curry leaves - a few
Asafoetida - 1 pinch
Juice of one lime
Coriander leaves for garnishing
1. Dry roast Ragi flour till it gives out a pleasant aroma.
2. Add salt after it cools down and mix well.
3. Sprinkle 1/4 cup of water all over the flour and mix till it becomes moist.

4. Heat oil in a heavy bottomed pan and add the mustard seeds.
5. When the mustard seeds crackle add the dals and fry till they turn golden in colour.
6. Add asafoetida and chopped onion followed by green chillies, ginger and curry leaves.
7. When the onion turns translucent add the grated carrots and saute till done.

8. Now add the moistened Ragi flour to the seasoning and stir well.

9. Sprinkle 1/4 cup of water, mix thoroughly and cover and cook on low flame till the flour is cooked.
10. Remove the lid and keep stirring till it becomes crumbly.
11. Sprinkle more water if the Uppittu/Upma is too dry and cook till you get a soft but crumbly Uppittu/Upma.
12. Switch off flame and mix in the lime juice.

Garnish with coriander leaves and enjoy the fresh Ragi Uppittu/Ragi Upma with tomato slices and a cup of curd.

Monday, January 14, 2019

Kabbina Haalu Halwa/ Karumbu Charu Halwa - Sugar Cane Juice Halwa

Wishing you a very Happy Makara Sankranti / Thai Pongal with a special sweet for the occasion. An unprocessed, unrefined version of the indispensable produce of the season is used to sweeten this Halwa. Kabbina Haalu in Kannada and Karumbu Charu in Tamil is nothing but Sugar Cane juice enjoyed during the season. Wheat flour, Sugar Cane juice and ghee combine together lending a soft, smooth and slippery texture to the 'melt in the mouth' Halwa. 


Sugar Cane juice - 5 cups
Wheat flour - 1 cup
Ghee - 1/2 cup
Cardamom powder - 1 pinch
Ghee fried raisins and cashew nuts - for garnishing
1. Boil the sugar cane juice in a sauce pan.
2. When the juice starts foaming a scum will start forming on top. Remove it using a spoon or ladle.

3. Let the juice continue to boil on low flame.
4. On the second burner heat 3/4s of the ghee in a thick bottomed vessel.
5. Add the wheat flour and fry till it turns reddish in colour emanating a very pleasant aroma. You will see ghee oozing out from the fried flour.

6. Now gently add the boiling Sugar Cane juice to the fried flour stirring all the time so that no lumps are formed.

7. Keep stirring to avoid lumps as the flour will cook and thicken very fast.
8. Cook till the Halwa comes together in a ball.

9. Add the remaining ghee and cardamom powder and stir well.
10. Pour the Halwa on to a greased plate.
11. Sprinkle the ghee fried raisins and cashew nuts on top and lightly press them on to the Halwa using a spatula. 

Enjoy the Kabbina Haalu Halwa/ Karumbu Charu Halwa while it is still warm and dripping with melted ghee. 

It can be refrigerated for two or three days. Microwave the Halwa every time you want to relish a piece or two.

Saturday, January 5, 2019

Pasum Manjal Chutney - Fresh Turmeric Chutney

This is the time of the year when fresh turmeric rhizomes are available in the market. The antiviral and antibacterial properties of Fresh Turmeric help to fight cold, cough and fever which are common ailments that come with winter. Savouring fresh turmeric helps in boosting one's immunity. Fortify your immune system by including Turmeric in your diet before the ailment catches you! The tasty Pasum Manjal Chutney/Fresh Turmeric Chutney prepared by my sister 'Yosee' helped in soothing and healing my scratchy and irritating sore throat in a couple of days. I am happy to share her recipe of the delicious Pasum Manjal Chutney/Fresh Turmeric Chutney here.

Pasum Manjal/ Fresh Turmeric - 2 cups ( peeled and chopped finely)
Sesame oil - 2 tbsp
Mustard seeds - 1/4 tsp
Split black gram dal - 1 tbsp
Red chillies - 2 (broken)
Asafoetida - 1 pinch
Tamarind - a grape size ball
Salt - 1 tsp
Fresh coriander leaves - 1/4 cup (chopped)
1. Heat oil in a pan and splutter mustard seeds.
2. Add split black gram dal and roast till it turns light brown in colour.
3. Add broken red chillies followed by asafoetida and fry till the chillies become crisp.
4. Stir in the finely chopped Pasum Manjal/Fresh Turmeric.
5. Sprinkle little water and cover and cook on low flame for about two minutes.
6. When the raw smell disappears add the coriander leaves and switch off flame.
7. Allow the sauteed turmeric to cool down.
8. Grind it with tamarind and salt into a thick and smooth chutney adding little water if required.

Enjoy the Pasum Manjal Chutney/ Fresh Turmeric Chutney with steaming hot rice.