Saturday, August 12, 2017

Pottu Kadalai Laddurundai - Roasted Gram Laddus - Sattu Laddus

POTTU KADALAI  LADDURUNDAI
Our family had the opportunity to enjoy the delicious Sattu Laddus from Kolkatta recently. When I took a bite of the sweet I realized that it was the very same Pottukadalai laddu/Maa Laadu, a traditional sweet prepared in South Indian homes.The beautifully packaged Sattu Laddus with Silver Vark makeover have now become one of my  family's favourite sweets.


Pottu Kadalai (Roasted Gram) known as Hurigadale or Putani in Kannada is a healthy snack by itself since it is rich in protein and dietary fiber. Those were the days when we siblings were a bunch of hyper active kids who loved to loot the garden or store room to find some nibbles all the time.We did not even spare the drums in which the Pottu Kadalai (Roasted Gram) husk was stocked for feeding our cows! We literally dived into the drums and foraged for the meager Pottu Kadalais which still stuck to some of the husks! We enjoyed munching the handful of  Pottu Kadalais thus collected as we played in the garden!
Pottu Kadalai Urundai can be prepared in two methods. Roasted gram can be mixed with sticky jaggery syrup and then shaped into delicious balls / laddus. The second method of making the Pottukadalai Laddurundai is by using the Pottu Kadalai in its flour form. This is also known as Maa or Maavu Laadoo (Flour Laddu) in Tamil. I have used organic jaggery powder for its blood purifying properties and its mineral content which in turn enhances the nutritional value of the Pottu Kadalai Laddurundai.
INGREDIENTS

Roasted Gram / Pottu Kadalai - 1 glass
Organic jaggery powder - 1 glass
Cardamom powder - 1 pinch
Edible camphor - 1/2 a pinch
Ghee or Olive oil - 1 cup
METHOD
1. Grind the roasted gram (Pottu Kadalai) into a fine and smooth powder.


2. Add cardamom, jaggery powder and edible camphor and blend them together once again.


3. Take the ground mixture in a bowl and add hot ghee/olive oil to it and mix thoroughly.


4.  Take a scoop of the warm mixture and shape it into a Laddurundai (laddu balls).
5. Make Laddus similarly using all the flour and jaggery mixture while still warm.


6. If the mixture cools down or does not hold the shape, mix in little more hot ghee or olive oil and continue shaping the laddus.


Enjoy the nutritious Pottu Kadalai Laddurundai as when you crave for a sweet!

Monday, July 24, 2017

Vegetable Ragi Soup - Finger Millet Soup with Vegetables

VEGETABLE RAGI SOUP
Restaurants serving millet based food are on the rise today.  Most of the eateries in Karnataka have always been serving Ragi Muddae Oota since a long time. After the rise of the millets in the urban scene Ragi Soup has become the in- thing in food courts of corporate offices. Traditional Ragi Kanji turns into a nutritious Ragi Soup with the addition of vegetables! 

INGREDIENTS
Ragi flour - 2 tbsps
Finely chopped vegetables - 1/2 cup
Onion (Slivered) - 1 tbsp
Crushed ginger and garlic - 1 tsp
Crushed pepper - 1/2 tsp
Salt - 1/2 tsp
Olive oil or sesame oil - 1 tbsp
Water - 2 glasses 
METHOD
1. Steam cook the finely chopped vegetables till al dante.
2. Heat oil in a pan and fry the onion slivers till they turn golden brown.
3. Add crushed ginger and garlic and fry till it gives out a pleasant aroma.
4. Add the steamed vegetables and saute for two minutes.


5. Pour the two glasses of water into the pan and bring it to a boil.


6. Mix Ragi flour with little water to make a paste and stir it into the boiling water.
7. Stir and cook till it turns shiny and reaches a thin soup consistency.
8. Mix in salt and turn off flame.
 Garnish with crushed pepper and enjoy the Vegetable Ragi Soup while it is hot. 


You may add a dash of Tomato Sauce or Chilly Sauce if you wish to. Thin Vegetable Ragi Soup with the crunch of crushed pepper is a healthy and appetizing starter.Where as a thick soup becomes a healthy meal in itself.