Saturday, September 14, 2019

Nugge Soppu Rotti / Murungai Keerai Rotti - Flat Bread with Moringa Leaves

NUGGE SOPPU ROTTI/ MURUNGAI KEERAI ROTTI
Rotti / Bread has been the staple food of mankind world over since time immemorial. India with its diverse culture has been producing numerous types of Rottis / Breads using the ingredients pertaining to the respective regions. The origin of Rotti or the Indian Breads have been traced back to the ancient times of Harappan Civilization. Mukul and Shilpa Gupta take us on an arm chair tour through out India for a traditional Rotti treat of every region via their elaborate article 'The Art of Breaking Bread' published in Sunday Herald.
Here is a Rotti recipe using the super ingredients Ragi hittu (ragi flour) and Nugge soppu ( Moringa leaves) abundantly grown in namma Karnataka. Adding chickpea flour/ Besan to the dough makes this Rotti a wonderful super food. 


INGREDIENTS
Ragi flour - 1 cup
Chickpea flour / Besan - 1 cup
Moringa leaves / Nugge Soppu / Murungai keerai - 1 cup


Onion ( finely chopped) - 1
Grated fresh ginger - 1 tbsp
Salt - 1 tsp
Sambar powder - 3/4 tsp
Cumin seeds - 1 tsp

METHOD
1. Remove the Moringa leaves from the stalk and wash thoroughly.
2. Combine Ragi flour, Besan, salt and sambar powder in a bowl.


3. Add the grated ginger, chopped onion, cumin seeds and washed Moringa leaves to the flour mixture and mix well.


4. Add water and knead into a soft and spreadable dough.


5. Heat a greased tava.
6. Take a ball of the Rotti dough and pat it into a moderately thick Rotti on the tava.


7. Dribble oil all around, cover and cook till the top is done as seen in the picture.


8. Flip the Rotti and cook the other side dribbling little oil once again.


9. Remove the hot hot Nugge Soppu Rotti / Murungai Keerai Rotti on to a plate.
Enjoy the delicious and nutritious gluten - free vegan Rotti with chutney, pickle, sambar or any other side dish of your choice.

Thursday, August 22, 2019

Coconut Laddoo - Coconut and Jaggery Balls

COCONUT LADDOO 
Interestingly a lump of Pooranam / Hoorana (coconut cooked with jaggery) was served along with other Prasadams during a Durga Pooja festival which I attended years ago. Later I learnt that the sweet lump was a festive Bengali sweet called Coconut Laddoo. The Laddoo had collapsed into a lump as it was under-cooked.
Coconut Laddoo is a delicious sweet prepared using only grated fresh coconut and jaggery. It can be prepared easily even by a novice without worrying about the end product. Pooranam/Hoorana is obtained when the ingredients are slightly under-cooked. When it is overcooked it becomes a chewy coconut and jaggery candy. Any which way it is a delicious sweet which can be enjoyed in any consistency. Practice makes one perfect. Relish and enjoy the 'imperfect delicacies' until you get a perfect and scrumptious Coconut Laddoo!


INGREDIENTS
Fresh coconut gratings - 1 cup
Powdered jaggery  - 1 cup
Powdered cardamom - 1 pinch
METHOD
1. Dissolve jaggery in one cup of warm water and filter out the impurities.
2. In a heavy bottomed pan combine coconut gratings, filtered jaggery water and cardamom powder.
3. Keep stirring and cook till the mixture becomes thick and sticky.


4. Keep cooking till the jaggery starts to caramelize and switch off flame.


5. Transfer to a plate and allow it to cool.
6. Take a scoop of the mixture at a time and form plum sized laddoos while it is still warm.


7. Make a bed of Coconut sugar on a plate.


8. Roll the Laddoos on the sugar so that they do not stick together while storing.


9. Pick one and pop it into your mouth.


 Enjoy the pure bliss!