1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. What can you teach someone online? Tell us here!
    Dismiss Notice
  3. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

Old is gold.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Ragi recipes

    Hi Jaya,
    These 2 are the popular Ragi Kali recipes in Tamil Nadu;

    1 Morkali which is generally a breakfast dish. Mix 1 cup ragi flour with 1 cup sour buttermilk &1 ½ cups water & salt to make a batter without lumps. In a vessel heat 2 tbsp oil, temper with 1 tsp mustard seeds, 2 tsp udad dhal, a few broken curd chillies, curry leaves, hing powder –when well fried reduce the flame & add the batter in a stream with one hand, stirring well with the other hand. Lump formation has to be carefully avoided & stir continuously to avoid sticking at the bottom. The kali forms a soft ball-now switch off the gas & transfer the kali to a greased plate. Cool & cut into pieces.
    Nowadays, I dry roast the ragi flour on a medium flame for 5 mts, cool & then proceed.
    ragikali-1.jpg

    ragikali-2.jpg

    2 This is a simple dish which is a substitute for rice in a meal. Mix 1 cup of ragi flour with 3 cups of water adding salt &mixing thoroughly. Put this in a vessel on the flame & stir continuously avoiding lump formation till it starts boiling. Now simmer the flame & boil for 2 – 3 mts.Remove & temper with mustard seeds & broken curd chillies.Also you can make ragi dosai. As for idli& dosa grind 1 cup udad dhal very fine & allow that(alone) to ferment.
    Ju Just 1 hr before you make dosa, add 3 cups ragi flour mixed with salt &water to the ground udad & mix very well. Make dosas the usual way-they come out thin&crisp. Also if ragi kurunai is available where you live, you can make upma with all vegetables & pongal with moong dhal.In fact wheat rava & ragi rava mixed equally & cooked is very good substitute of rice.
     
    Last edited: Apr 28, 2009
  2. Jaya

    Jaya New IL'ite

    Messages:
    95
    Likes Received:
    4
    Trophy Points:
    8
    Dear Ami,

    Thank you for the receipe. I will try sometime and let u know the results.

    luv
    Jaya
     
  3. sunitha

    sunitha Gold IL'ite

    Messages:
    1,610
    Likes Received:
    81
    Trophy Points:
    103
    Gender:
    Female
    aapam

    Dear Chithra Madam,

    Can I use something else instead of Eno fruit salt in this recipe?

    Cheers:thumbsup
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Soda or fruit salt - a must !

    Hi Sunitha, If you don't want to use fruit salt, you have to use soda. Originally I was using soda - then I noticed Gujaratis use fruit salt for dhokla & so I changed over ! After all , it is just an antacid. Anyway either of the two is a must to get the typical spongy texture of aappam.
    Love & regards,
    Chithra.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Athirasam - a must for South Indian Functions.

    For SBS photos, please go to
    http://www.indusladies.com/forums/964304-post16.html

    Athirasam:

    Thin variety of rice is not recommended for athirasam. Use rice with big grains. In Chennai we get

    Mavu Arisi which is suitable for athirasam.

    Raw rice - 2 cups

    Urundai vellam (round jaggery, also called pagu vellam) - 2 heaped cups ( jaggery suitable for syrups )

    Cardamom powder - 2 tsp

    Oil - to deep fry

    Wash & soak 2 level cups raw rice for 1 hr.Drain very well & spread on cloth between sheets of

    newspaper for 1/2 hr.Powder it in the mixi as fine as possible (in India, send it to the flour mill ).It is

    not necessary to sieve this. Now add 1/2 cup water to 2 heaped cups of jaggery, keep on a slow

    fire & keep stirring till it dissolves.Strain to remove the dirt. Again boil the syrup till the correct

    consistency is reached- take out 1 tsp syrup & put it in 2 tbsp water.You should be able to gather

    it like soft butter(this may sound tricky, but when you do it , you will see it yourself easily).Now

    remove. In the meanwhile keep the flour in a slightly broad vessel ready & an electric hand

    blender or electric dough kneader (if you do not have either, a wooden spatula) ready. Go on

    adding the syrup gradually with one hand& hand blend (or knead )with the other hand (or mix

    with the spatula) thoroughly without leaving out any dry lump in any corner.The consistency is,

    formation of bubbles in the dough-slightly softer than chappathi dough &thicker than idli

    dough.Do not add any more syrup even if some is left.The proportion varies with the quality of

    rice, so it is safer to have a little extra syrup.Now blend the mixture thorughly after adding cardm

    pdr. Spread 2 tsp ghee on top & rest it at least for a day.( For all the effort we take, I usually make

    with 4 cups mix with, put in 3-4 ziplock covers & freeze. The more it matures, the better it turns

    out !) Next day make athirasam.Usually the consistency on kneading again thoroughly will be O

    K. It is supposed to get losened with the warmth of the palm while kneading. If too tight, add 2-3

    tsp curds.Take a (slightly big) lemon size, pat it into a small circle with your palm, not fingers(only

    then the pressure is even) on a plastic sheet, drop only one at a time in hot oil, change to med

    flame.Splash oil on it from around & it will bloat. When one side becomes honey coloured, slowly

    turn over. Don't keep this side for long , few seconds is sufficient- otherwise it will become hard.

    Now lift it with a holed laddle, gently press on it with another ladle(do this very gently-if not, it

    will become tough) & transfer to a tissue. Don't keep the hot athirasams one over the other.Spread

    horizontally on a tray. Cool completely & store.

    Do not overcook it –it will become tough. If you try to savour it when hot, you may think there is

    raw dough inside. Actually it will get cooked in the heat.( ulle, irundhu veganum)

    If you all think I am going overboard with details, let me know!
    adirasam.jpg
     
    Last edited: Dec 27, 2009
    1 person likes this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Chimili Urundai – the tiny delicacy before modern sweets arrived on the scene !

    White seasame seeds - ½ cup

    Jaggery powdered - ½ cup

    Dry roast seasame seeds till the colour changes.

    Powder in the mixi.

    Now, add jaggery & grind, stopping the mixi every now & then & mixing thoroughly.

    Remove to a plate.

    The oil released by the seeds is enough to bind the mixture.

    Roll into small balls, dry & then store.
    chimli.jpg

    This can be also made with black seeds.

    Soak them for 1 hr, clean well & remove the husks if they come out.

    Drain well & proceed as before.
     
    Last edited: Jul 28, 2009
    1 person likes this.
  7. Ami

    Ami Silver IL'ite

    Messages:
    1,925
    Likes Received:
    22
    Trophy Points:
    68
    Gender:
    Female
    Hi Mrs.Chithra,

    Yest., prepared yr recipe of puliyodharai and it was really fantastic. The color itself was so good and not adding dhania is the secret, guess.

    My little one also had some!!

    Tons of thanks to you for sharing such a wonderful puliyodharai!!

    Rgds.
     
  8. vidhyalakshmid

    vidhyalakshmid Platinum IL'ite

    Messages:
    2,195
    Likes Received:
    1,129
    Trophy Points:
    290
    Gender:
    Female
    Ragi dosa

    Hi Jaya,
    Here is the simple and easy receipe for ragi dosa.

    Ingredients:
    Ragi flour - 1 cup
    Rice flour - 1 cup
    Salt

    Mix the above ingredients with water. The batter should be like rava
    dosa batter ( more watery than the ordinary dosa batter).
    Keep aside for 5 minutes and heat the non-stick pan.Start
    spreading the batter from outer circle and finish at the center of the pan.
    Spread gingelly oil and turn over. Roast it on both sides.

    Sambar made with small onions is the perfect match for ragi dosa.
    This makes a healthy breakfast and one of my favorites.
    Bye
     
  9. Jaya

    Jaya New IL'ite

    Messages:
    95
    Likes Received:
    4
    Trophy Points:
    8
    Hi Vidyalakshmi,

    Wow! your receipe sounds really very simple. Will definitely try it for breakfast soon and let u know. Thanks for the receipe.

    Regards
    Jaya
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Poruvilanka urundai - the favourite dish in olden days !
    Porivilangai-Urundai.jpg

    Wheat ( samba variety preferable ) - 200gms
    Boiled rice - 200 gms
    Gram dhal - 100gms
    Moong dhal - 100gms
    Barley - 50 gms
    Sago - 50 gms
    Dry ginger - 2” ( or 2 tsp ginger powder )
    Cardamom - 6
    Round jaggery - 1 kg


    Dry roast easch ingredient separately till nice aroma comes..

    Mix ginger & cardamom.

    Grind to a powder in flour mill.

    Mix jaggery in just enough water to immerse, simmer on low heat till it dissolves.

    Strain & boil again.

    The consistency is reached when ½ tsp syrup added to 1 tbsp water, can be rolled into a soft ball.

    Remove, mix the powder thoroughly & roll into balls.

    Rolling should be done thus:

    Take 1 cup of powder in a basin, add syrup & mix well simultaneouly with a ladle.

    When hot still, form small balls - I suggest wearing gloves, because your palm will become red by the time you finish one batch !

    Don’t make the balls very tight.

    Keep the syrup in the same consistency by keeping the syrup vessel in a double boiler on a low flame.
     
    Last edited by a moderator: Sep 1, 2016
Thread Status:
Not open for further replies.

Share This Page