Ragi Malt or Ambali is a nutritious summer drink. It is preferred to have for breakfast, but you can also enjoy it in the summer afternoon's, in place of your tea or coffee. This is a very filling drink & also releases energy slowly in to your body, while keeping you active & keeping the craving under control.
Ragi Malt is made of a millet called " Ragulu" or "Finger Millet". This millet is rich in fibre, calcium, iron & also known for it's nutritious values. There are various dishes you can make with ragi flour, few are Ragi Idli, Ragi dosa, Ragi malt {Sweet}, Ragi ladoo's, Ragi mudda & many more.
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- Ragi Rava Ladoo
Prep Time-5mins | Cook Time-20mins | Serves-2people
Ingredients
1Tbs ragi flour
1Cup water
1/4Cup yogurt
3/4Cup water {as needed}
Pinch salt {adjust as needed}
1Tsp lemon juice {optional}
1Tbs finely chopped onions {optional}
Few curry leaves for garnish {optional}
Directions
- In a vessel, take ragi flour & mix it with 1Cup water. Whisk it well & make sure there are no lumps left out.
- Cook it on low heat for 15mins, while stirring it in between. Once it becomes thick & dark in color as shown below, switch off heat & allow it to cool. Ragi java is ready.
- Mix yogurt, water, salt & lemon juice in a glass.
- To that add 1/2Cup of ragi java or ragi paste to the yogurt mix & whisk it well.
- Finally add onions & curry leaves.
*** Serve it cold.
Note
- Ragi paste should be cooled off completely before adding the yogurt mix.
- You can remove all the ingredients that are optional from the list for a original ragi malt.
- Always cook on low heat for a perfect ragi malt.
- I always add less of ragi java or ragi paste to the yogurt mix & that's how I like it. Change it according to your taste.
- You can make ragi java ahead of time & refrigerate it for later use.
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Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.
Prep Time-10mins | Cook Time-30mins | Serves-3people
Ingredients
1Cup pineapple
2Tsp tamarind pulp / 1Tsp size tamarind {Adjust as needed}
*2Cup water
1Tsp jaggery powder {Adjust as needed}
1Tsp ghee
Salt to taste
To Grind
2Tsp channa dal
2Tsp urad dal
1/4Tsp methi seeds
2Tsp sesame seeds
1Tsp jeera
5Red chili's {Adjust as needed}
1/2Cup grated dry coconut
1/4Tsp turmeric
1Tsp ghee
Tempering
1Tbs ghee
1/2Tsp mustard
1/2Tsp jeera
3Red chili's cut equally
1/4Tsp hing {Asafetida}
Few curry leaves
Directions
- Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}.
- Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool.
- In another pan add 1tsp ghee & to that add pineapple pieces.
- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil.
- Meanwhile grind the roasted ingredients along with coconut & turmeric.
- To make it a smooth paste add little water to the grind ingredients.
- Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.
- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.
- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve.
Note
- You can use oil instead of ghee.
- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking.
- Use "Byadagi" red chili if available or use those are available at that time.
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Chutney Podi/ Chutney Powder is a karnataka style spice powder, which perfectly goes with breakfast dishes & rice. This powder is packed with flavors from dal's, tamarind, red chili's, coconut & also sweetness from jaggery.
I followed a online recipe while making it, but changed the measurements & few ingredients as needed. One of those ingredient is red chili's. The recipe was asking for both Guntur & Byadagi chili's. I replaced them with mexican red chili's, which I have in hand.
This is my first time making this powder & it was heavenly good. The coarse grinding left this powder with crunchiness in every bite.
Give this powder a try...
Adapted from-Big Apple Curry
Prep Time-5mins | Cook Time-15mins | Serves-4people
Ingredients
1/4Cup urad dal
1/4Cup chana dal
2Tbs toor dal
1/4Cup grated dry coconut
13Red chili's
1/4Cup curry leaves
1Tbs grated jaggery
1Tsp size ball of tamarind
1/2Tsp + 1/2Tsp oil
Salt to taste
Directions
- Heat pan with 1/2tsp oil. To that add urad dal & fry it till
- Keep stirring the dal. Fry till it changes to light brown color. Remove on to a plate.
- Repeat the same with chana dal & toor dal too.
- Now to same pan add grated coconut & fry it for few seconds or till they are little crisp. Remove it on to a plate.
- Add 1/2tsp oil to pan. To that add red chili's, tamarind & curry leaves.
- Fry them till curry leaves are crisp & red chili's are puffed up. Switch off heat & remove them on to a plate.
- Allow all the fried ingredients to cool down before grinding.
- Now grind all the fried ingredients along with jaggery & salt.
- Grind it to coarse powder. Adjust salt if needed.
***Serve this powder with a dollop of ghee. Goes well with rice, idli, dosa & also you can serve as you wish***
Note
- You can replace jaggery with sugar or if you want to you can totally remove them from recipe.
- I used non-stick pan to fry dal's & used very little of oil.
- Store powder in a air tight container & refrigerate it.
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Mysore Rasam is a appetizing Karnataka dish. There are many recipes to make a rasam, but this version of it is flavorful & has a kick to it. Rasam powder or paste is very much different from the usual one we make. Coconut flakes in rasam powder will add a delicious flavor to rasam. I got this recipe from mom & she was praising how good this rasam has tasted. So it tempted me to give it a try & at the end we {me & hubby} loved it.
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- Rasam | Charu | Saaru | How to Make Rasam
- Pappu Charu | Toor Dal Rasam
- Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam
Prep Time-5mins | Cook Time-30mins | Serves-5people
Ingredients
1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball{Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves
Salt to taste
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili's
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves
Seasoning
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili's equally cut
1/4Tsp hing {Asafetida}
Directions
- Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool.
- Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
- Add chopped tomatoes, curry leaves, turmeric & enough salt to water.
- Bring it to boil & cook it till the tomatoes are cooked soft.
Grind
- Take ghee in a pan & to that add all the grind ingredients other then coconut.
- Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
- Grind them along with little water to a smooth paste.
Making Rasam
- Add cooked dal, spice paste & jaggery to cooked tomatoes.
- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat.
- Mix the seasoning with rasam.
***Serve it along with rice & dollop of ghee. Also serve some papadam's as a side.
Note
- If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.
- You can add garlic in the seasoning, instead of hing.
- You can replace replace ghee with oil, but ghee add's lots of flavor to rasam.
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Rasmalai is a much known dish to all. Today I'm sharing a almost instant version of this recipe, which is much easier to make for larger group of people.
At first I decided on getting Haldiram's rasgulla and making the same as below. The only difference is they are round in shape and rest all the same. To my surprise I found a Haldiram's rasmalai at the store I visit & picked it without a second thought. Enjoy this easy to make dish !!!
Cook Time-40mins | Serves-4to6people
Ingredients
1Can of haldiram's rasmalai {12count}
Milk{Full fat}
1/4Cup sugar
1Tsp cardamon powder
Few saffron strands
Few almonds chopped
Few pistachios chopped
Directions
- Bring milk to boil & then add sugar & saffron.
- Reduce milk on low heat till it gets thick.
- Mean while remove patties from sugar syrup & press a little to squeeze the sugar juice out.
- Add cardamon powder & patties to milk.
- Cook on low heat for 5mins & switch off heat. Add almonds & pistachios to rasmalai.
- Refrigerate it for few hours or till the rasmalai is chilled.
- Serve chilled.
Note
- You can replace Haldiram's rasmalai with Haldiram's rasgulla.
- Haldiram's rasmalai patties are dipped in a sugar syrup & they are too sweet.
- I avoided milkmaid to control the sugar level in the sweet.
- Flavor up the milk with your favorite ones for a much more deliciousness.
- Add a 2Tsp of corn powder to reduce time in thickening milk. {I won't try this because, at the end milk might taste & smell like corn powder}
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Gopalkala is a Janmashtami special dish, made of poha, curd & some seasoning to it. Apart from being a festive dish it is a cooling dish for summer days. This is a simple dish, which takes very few minutes of time in making it & tastes delicious. This dish is similar to south indian "Dadojanam" or curd rice & the only difference is we make this with beaten rice or poha.
Prep Time-15mins | Cook Time-2mins | Serves-2People
Ingredients
1Cup poha
1Cup curd
1/2Cup grated fresh coconut
2Green chili's chopped
1Tsp finely chopped ginger
1Tbs ghee
1Tsp jeera
Salt to taste
cilantro/coriander leaves for garnish
Directions
- Add poha to a sieve & wash them with water. Allow poha to sit for 10mins.
- Mean while heat pan with ghee & to that add jeera, green chili's & ginger.
- Fry them for few seconds & switch off heat.
- Add curd, coconut, salt & the fries seasoning to poha.
- Mix them well & garnish with coriander.
Note
- Using a sifter will filter the leftover water from poha.
- You can add chopped cucumber at the end before adding coriander.
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Phool Makkhana / Fox nut is a popped lotus seed & is used in Indian cooking widely. This nut is rich in proteins & carbs. This nut helps in detoxifying & easily digestible to all ages.
Makkhane ki kheer is creamy & tasty dish. It is also a healthy dish & is made for fasting days. This kheer is thick & I used vermicelli along with the makkhana to make it much delectable. This version of kheer is little different than the other's out there.
Cook Time-5mins | Serves-2People
Ingredients
1Cup Phool makhana
1/4Cup Vermicelli
1&1/2 Cup milk {2%fat}
3Tbs sugar
1/2 Tsp Cardamon Powder
1Tbs Ghee
Few raisins
Few cashews
Directions
- Heat vessel with ghee. To that add raisins & cashews.
- Fry them for few seconds & remove them on to a plate.
- To the same vessel add vermicelli & phool makhana.
- Fry them for few seconds & milk to the vessel.
- Bring it to boil & add sugar, cardamon powder to milk.
- Cook on low heat for 10mins & switch off heat. Adjust sugar if needed.
- Mix the fried raisins & cashews to kheer.
Note
- You can skip vermicelli from the recipe & cook it for a little longer time to get the thick consistency.
- Instead of ghee fried cashews & raisins, you can add blanched almonds to kheer.
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Yogurt chutneys are the regular dishes in summer. It is believed that yogurt helps in keeping your body cool & helps beat the heat of sun. Lassi's, smoothies, cool drinks & ice creams are the few things you can enjoy having on summer days.
Yogurt Chutney or Perugu pachadi has many variations & I'm sharing the simple version of making it. In this chutney I simply pan fried brinjal along with tomatoes, but to make it much flavorful you can roast brinjal {As you do for baingan bartha} & make this dish. Though that process is elaborated it tastes delicious.
Prep Time-5mins | Cook Time-30mins | Serves-3people
Ingredients
2Cups yogurt {Curd}
2Indian eggplant chopped
1Tomato chopped
3Green chili's sliced
Salt to taste
Few coriander leaves to garnish
1Tbs oil
1Tsp mustard seeds
1Tsp jeera
Pinch of hing {Asafetida}
Directions
- Heat pan with oil & too that add mustard, jeera & hing. To the pan add tomatoes, green chili's & eggplant.
- Cook them with a closed lid until they are soft and done. Allow them to cool.
- In a bowl take yogurt, salt & cooked veggies.
- Mix them well & adjust if salt needed.
- Garnish with coriander leaves.
- Serve with rice or roti.
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Orange Cranberry Punch - This drink was inspired by an AD on TV. The colors were awesome & at the same time I could feel that this blend would be awesome & tried my hands on this drink. I made this drink on a hot day & this drink was surely thirst quenching. We just loved it.
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-Pineapple Mango Sangria
-Pineapple Cantaloupe Cooler
- Mango Strawberry Punch
- Cantaloupe Ginger Mocktail
- Watermelon Mocarita | Watermelon Mocktail
Prep Time-5mins | Chill time-2hrs | Serves-2people
Ingredients
2Cups orange juice
1Cup cranberry juice
1Cup water
2Tbs Sugar {Adjust as needed}
1/4Tsp cinnamon powder
Garnish with few blue berries
Directions
- In a pitcher mix all the above ingredients other than sugar. Adjust if sugar needed.
- Add blue berries & stir in.
- Serve chilled.
Note
- I used fresh squeezed juice.
- You can use a store bought juices for convinces.
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