Raggi Puttu

I try to make simple, tasty and healthier recipes.I got this recipe from my mom .
Ragi Puttu is a functional food rich in nutrients for breakfast.
Ingredients
Ragi Puttu flour - 2 Grated coconut - ½ cup Elachi - 4 Sugar - ½ cup Salt to taste
Method

Mix salt in water and add the water little by little to the ragi puttu flours and mix it.
Steam cook ragi puttu flour in idli cooker . Take out this in a bowl, add sugar,elachi powder,grated coconut and mix well.Ragi puttu is ready.

Dal with Fenugreek Leaves

Ingredients
1/2 cup toor dal
4- 5 garlic pods
1 onion medium size
1 tomato
2 cups of chopped fenugreek leaves
1 tsp coriander powder
1/2 tsp turmeric powder
Salt 1 tsp oil or ghee
1 tsp cumin seeds
2-3 green chillies
Mustard seeds + urad dal - 1/2 tsp
Hing - a pinch
Method
Wash toor dal nicely, add 2 cup of water, green chillies , turmeric powder, garlic pods, coriander powder , tomato and cook for 3-4 whistles.
Allow it to cool. Mean time, take pan add oil , when oil is hot add mustard seeds, urad dal, hing, cumin seeds, when they start to splutter add onions saute well till onions turn pink.
Finally add fenugreek leaves and mix it well with the dal mixture and cook for 5 minutes. Once it is cooked mash the dal with spinach masher and serves hot with plain rice and ghee

Paruppu Urundai Kulambu

This kulambu is simple but little different from regular sambar. Making small balls from the dals and adding it to the kulambu.
INGREDIENTS
FOR MAKING THE BALLS
Bengal gram dhal– 1 cup
Red gramdhal– a handful
Red chilly– 1
Curry leaves – few
Chopped onion-1
salt Tamarind – 1/4 tsp
sambar powder-1 tsp
Garlic -2
METHOD
Soak the dals in water for 2 hour and grind (drain all the excess water completely) coarsley along with red chilly. (as for masala vada). combine all the ingredients together and make small balls.
Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.
Heat 2tbsp of gingelly/sesame oil (any vegetable oil is good, but gingelly oil gives a better taste) and saute the onions until transparent and add the chopped garlic. once it fry add turmeric, chilly and corriander powders Now add the tamarind extract .Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well and finally add salt.

Rice Adai

I got this recipe from my friend.I tried it myself and it came out very yummy.
Ingredients:
1 cup idly rice1/4 cup Red gramdhal
Dry red chillies - 4-5
Curry leaves - 1/4 cupChopped onion - 1 cup ( small onions will be more tasty)
METHOD:
Soak rice ,Red gram dhal and red chillies in water for 1 or 2 hrs.After 1 hr grind the soaked rice,Red gram dhal and red chillies with curry leaves. Grind by adding more quantity of water just like making rava dosai.Before preparing adai u add onion and mix well.Finally u make a rice adai.Serve hot with coconut chutney.

Mango Pachadi

Ingredients:
Raw magoes (skin removed and cut into 2 inch cubes ) – 4 cups
Jaggery – 1 cup
Salt – 1/4 tea spoon
Peanut oil – 1 tea spoon
Dry red chillies – 2
Coriander leaves – 1 Sprig
Mustard + Jeera seeds – 1/2 tea spoon

Tumeric Powder-1/2 pinch

Method

In a thick bottomed vessel put the raw mango pieces and add 1/2 cup of water and tumeric powder cover it with a lid. Let it cook for 7- minutes or until the entire thing becomes mushy. Sprinkle the salt over it and add the jaggery now. In one or two minutes the jaggery will melt nicely and get blended with the mango. Give a taste and if u want it more sweeter add little more jaggery. Switch off the stove.
In a thick bottomed small vessel add the peanut oil and once hot add the mustard and jeera seeds. Once they pop curry leaves and split red chillies. Mix in low flame for 10 – 12 seconds and pur it over the mango mix. Mix well and serve with rotis or rice and dal.

Tomato Rice

Ingredients:
Onion -1 (medium)
Tomato - 3 big
Garlic - 5 pods
Ginger - small piece
Cloves - 4
Bay leaves - 3-4
Basmati rice - 1 1/2 cups
Green chillies - 3
Chilli powder - 1 1/2 teaspoon
Turmeric powder - 1/2 pinch
Water - 3 cups
Curry leaves - 3 -4
Salt to taste
Oil
Ghee
Method:
Wash the rice and keep aside. Chop the onion into thin slices.
Then chop the green chillies, garlic , ginger & Finely chop the tomatoes.
Now add ginger, garlic , cloves & cinnamon to the mixer and grind it once & remove it .
Heat 1 teaspoon of oil & 4 teaspoon of ghee add bay leaves , green chillies and the grinded mixture fry till u get nice aroma.
Now add the onions fry till golden brown.
Then add chopped tomatoes , turmeric powder, chilli powder & salt. cover it with lid for 5 min till the tomatoes become soft.
Add the washed rice into the gravy then mix well.
Now remove from heat pour this gravy into rice cooker with 3 cups of water.
Tomato rice is ready serve with raita , potato curry or with chips.