Beetroot are another supernatural food that we need to include in our diet. There are many dishes that we can do with this magical vegetable. From salads to desserts,it can be incorporated in various ways. Here is beetroot halwa which is a sweet delicacy that can be served as a dessert . (more…)
Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.
As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom and nuts.
Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.
Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.
Before I proceed to the recipe, I wish you all a very Happy New Year again !
Wash and soak chana dal in water for half an hour.
Pressure cook the chana dal with three glass of water. Add a little ghee to it.
Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
Add the jaggery and ghee.and simmer on a low flame for five to ten minutes.
Add dessicated coconut.
Finally, garnish with roasted nuts and cardamom powder.
Hayagreeva maddi is ready to serve.
Take a tip:
The consistency should neither be too thick or thin.
It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
The quantity of jaggery may be increased or decreased.
Check the cooked lentil by pressing between fingers.
Evergreendishesdev
Hayagreeva Maddi
5 from 2 votes
Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.
Wash and soak chana dal in water for half an hour.
Pressure cook the chana dal with three glass of water. Add a little ghee to it.
Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
Add the jaggery and ghee.and simmer on a low flame for five to ten minutes.
Add desiccated coconut.
Finally, garnish with roasted nuts and cardamom powder.
Hayagreeva Maddi is ready to serve.
Notes
The consistency should neither be too thick or thin.
It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
The quantity of jaggery may be increased or decreased.
Ragi Idli / Finger Millet Idli is a healthy twist to the usual variety that is made. It is ideal for breakfast. This is a fermented idli.
Everyday, it is a dilemma to choose a menu that is liked by all at home. More so, in the days when we are thinking of healthy eating. As we ring into the new year, I plan to bring in more healthy recipes for you. .Today on the eve of new year, I bring to you all,Ragi idli or finger millet idli , a twist to the usual stuff.
Ragi is a multi grain which is highly nutritive in value.It consists of amino acids such as iso leucene, leucene, methionine and phenylanine. It is rich in calcium and potassium.
It is a super food which is found to help to reduce diabetes mellitus. With many people suffering from this disease, this diet is highly recommended. It helps in maintaining the insulin level..
It helps in reducing cholestrol. It helps in weight loss and controlling obesity. The food takes longer time to digest, hence the calories consumed are much lesser.
It has a cooling effect on the body. Thus, it is an ideal food during summer. Ragi malt is usually taken in the mornings during these months. Ragi halbai is a sweet that is not to to be missed. Ragi Thalipeeth is ideal for weekend lunch or breakfast.
Now, with so many benefits, let us take a look at the recipe of making Ragi Idli or Finger millet Idli. It is vegan and gluten free. It is ideal for breakfast. It can be served for dinner too.
What goes in the Ragi Idli / Finger Millet Idli ?
Urad dal : We need two ingredients to make it and one of them is urad dal. It is the primary ingredient to make idli, isn’t it ? I prefer to use the split urad dal. It is soaked for three hours
Ragi flour: Use good quality ragi flour. I prefer to bring in small quantity and buy fresh ones again. Sieve the flour before using it.
Water: It is needed for soaking and grinding the batter. Add water in small quantities.
Salt to taste
Ragi Idli / Finger Millet Idli
Idli Cooker:
Idli Cooker is essential to make idli. It comes with a steamer and a set of plates in which idlis are cooked. Wash the plates. Water is put in the steamer. The batter is poured in the pockets and it is allowed to cook for ten to fifteen minutes. Alternatively, you can use the pressure cooker without the whistle to steam.
Making idli is common in most household and along with it are the variations one can try. Why not invest in a good idli maker ?
About the event:
Sending this to Foodies_Redoing Old Post 27. This is an old post which I have updated with better pictures. Every fortnight, we edit an old post with better pictures and text.
Ragi Idli
Ragi idli is tasty and a healthy twist to the usual one.
Wash and soak urad dal in water for three hours. Grind it to a smooth batter by adding little amount of water.
Renove the batter in a bowl. Mix the ragi flour and salt to it. Keep it in a warm place for eight hours to ferment. Ideally, it is good to keep overnight.
Next day, take the idli stand and wash the plates. Add a spoonful of batter in each mould. Heat the pressure cooker or the idli cooker and keep them to steam on a medium flame for fifteen to twenty minutes. Once done, remove from heat and serve with coconut chutney.
Notes
Add water in small quantities.
Sieve the ragi flour before using it.
Thank you for being a reader of this blog . Wishing You A Very Happy New Year ! May the days ahead be filled with immense joy and prosperity!
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If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.
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Ammini kozhukattai is a south indian dish. It is made in Tamil Nadu cuisine where different kinds of kozhukottai are popular. It can be served as a snack or along with lunch as an accompaniment.
Ammini Kozhukottai is a savoury dish made usually during Ganesha Chaturthi.The round white balls of rice flours are steamed and immersed in a seasoning with condiments and fresh grated coconut.
I often make it during weekends. It is funny some kind of food create an impact that lasts forever. I learnt it late but since then, making it regularly.
ammini kozhukottai
Ammini Kozhukattai
Ingredients :
2 cups rice flour
salt to taste
1/2 teaspoon cumin
water
oil
1 teaspoon urad dal
2 dry red chilli
1/2 teaspoon mustard seeds
asafoetida a pinch
1/2 cup fresh grated coconut
a few curry leaves
Method :
Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Allow to cool.
Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
Smear oil and keep it aside for fifteen minutes.
Make small balls of the dough.
Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
Add the steamed dumplings and give a stir.
Garnish with fresh grated coconut.
Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh,
Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Let it cool.
Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
Smear oil and keep it aside for fifteen minutes.
Make small balls of the dough.
Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
Add the steamed dumplings and give a stir.
Garnish with fresh grated coconut.
Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh.
Notes
To make it gluten free, avoid using asafoetida.
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savoury steamed balls
z
About the event:
This is an old post which I have updated with better pictures. Sending it to Foodies_Redoing Old Post_72, a fortnightly event. I was quite regular initially, but took a break in between, now I have joined again since last month.
If you ever make this Ammini kozhukottai recipe , do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking!
December is the month of celebrations and time to bake cakes and biscuits. With Christmas, round the corner, I realised I had not put up my own recipe here. Here is a special one for you all, chocolate cake with ganache, we really loved this one ! (more…)
It’s holidays for most of the school children, time to enjoy and have fun. But, it’s so weird to see them bored or glued to that TV or mobile all the time. A real task for the mothers to keep them engaged. Here is an instant chocolate recipe, I am sure you all will love them.
The kids can be taught to do this one as a fun and learning activity. My daughter keeps doing these atleast once during her holidays. Here is another recipe.
instant chocolates
Ingredients :
marie biscuits 1 packet
milk 1/2cup
castor sugar 4tbsp
cocoa powder 2tbsp
cashew pieces a few
Method :
Crush the biscuits in the mixer. It can be done by hand, but needs time.Take milk and mix the ingredients. Shape them into square shaped chocolates. Keep them in the refrigerator for an hour.
Bananas are an wonderful fruit, those reading me will know that I cherish this humble fruit. It’s packed with nutrition and the one fruit liked by all at home. It is available all round the year unlike other fruits. But there are times, when this fruit goes unused. I use it along with figs for a nutritious packed drink.
I love making milkshakes. These are delicious and loved by all ages. You can substitute the ingredients accordingly.
Banana and fig milkshake is a tasty and healthy drink. It is ideal for kids who do not have breakfast in the mornings. I have used fresh figs here. Figs are rich in natural sugar, minerals and solution fibre. It consists of minerals such as potassium, calcium , magnesium, iron and copper along with Vitamin A and E. Thus , the blending of these two fruits makes it a healthy drink.
This is an ideal way for fussy kids who do not eat figs.
banana and fig milkshake
Ingredients :
bananas 2
figs 4
milk (skimmed ) 1/2 litre
sugar 2tsp
vanilla ice cream 1tbsp (optional)
Method :
Cut the fruits and churn all the ingredients together. Serve chilled.
Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this recipe as a starter for North Indian Thali of our Blogversary special. (more…)
Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori. It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers. It is the part of the theme “South Indian Thali” (more…)
Its’s that time of the year , we a bunch of bloggers are super excited, succesfully completing one year of our blog hop on December 10th. To mark this event, we have gathered best of blog hop for you. Culinary Hoppers , which was started by like minded bloggers, has grown immensly, giving a lot of scope for us to interact and learn.
A difficult task, but did manage to find two of my favourite posts.
