Ingredients:

Unpolished Rice – 2 cup

Coconut milk – 1 cup

Ginger – small piece

Green Chilli – 3

Murungai Keerai or drum stick leaves – 2 cup

Coconut oil – 2 tablespoon

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Raw Ground nut or peanut – 1/2 cup

Asafoetida – a pinch

Grated Carrot – 1 cup

Salt – to taste

Water – 1/2 cup

Method:

1. Break the rice to rava consistency in the mixie.

2. Grind ginger (peel off skin) and green chilli to a fine paste.

3. Now take a thick bottom pan, heat coconut oil and add mustard, urad dhal and groundnut and saute.

4. Add asafoetida, ginger-chilli paste, cleaned drumstick leaves and saute.

5. Now add the grated carrot and allow it to cook for few seconds and add half cup water and coconut milk. Allow it to boil.

6. Add broken rice and mix well and add salt and allow it to cook for few mins.

7. When the mixture thickens turn off the stove and allow it to cool.

8. Now make small kozhukattai’s and steam cook it.

Our Murungai keerai Kozhukattai is ready.

Murungai Keerai Carrot Kozhukattai

Note: Unpolished rice is rich in fibre, protein and B-complex. Drumstick leaves are very good for anemic people. Hence you serve your family with a healthy balanced diet.

Ingredients:

Wheat flour – 250 gms

Green Peas – 1 cup

Carrot – 1/2 cup chopped

Grated Cheese – 1 tablespoon

Green chilli – 4

Grated ginger – 1 tsp

Turmeric – 1/2 tsp

Jeera – little

Salt – to taste

Oil – little

Coriander leaves and water

Method:

1. First take wheat flour and prepare soft chapati dough.

2. Leave it for a minimum of 15 mins so that parathas will come out soft.

3. Now take a pan, heat oil, add jeera, green chilli, ginger, green peas, chopped carrot, turmeric and salt.

4. Mix well and keep it closed and allow it to cook in low flame for 5 mins.

5. Allow it to cool and grind it without adding water.

6. Mix this mixture with grated cheese and chopped coriander and keep the stuffing ready.

7. Take small balls of the chapati dough and make small cup size shapes and stuff the mixture and seal the dough properly.

8. Prepare chapatis and cook by adding oil on either side.(Do not try to flatten too much as the stuffing will come out)

Peas and Carrot Stuffed Paratha

This Peas stuffed paratha goes well with pudhina green chutney.

Ingredients:

Oats – 1 cup

Moong dhal – 1/2  cup

Pepper – 1 tsp

Jeera – 1/2 tsp

Ginger – a small piece

Green chilli – 2

Salt – to taste

Cabbage, beans, carrot – 1 cup

Garlic – 2

Oil – 2 tsp

Coriander leaves – to garnish

Method:

1. Soak the oats in water mixed with little salt.

2. Chop the vegetables finely and keep them ready.

3. Get the moong dhal cooked.

4. Take a tawa, add oil, pepper, jeera, ginger, garlic, green chilli and saute.

5. Now add the vegetables, cooked moong dhal and mix well.

6. Allow it to cook in low flame and add the oats and mix well.

7. Garnish with coriander and serve hot.

Healthy and good fibre rich breakfast ready.

Ragi (also spelled as Raagi or Kelvaragu) or finger millet koozh or a kind of porridge that is a special dish meant for Tamil month Aadi where this porridge is offered to God. This ragi itself is a good ingredient for those dieting and also a rich fibre food good for ladies specially. This dish is the breakfast in the country side in India where they serve this with raw green chilli or pickles or they take it with raw onions.

Raagi or Kelvaraghu Koozh Recipe:

Ingredients:

Ragi (Finger millet) flour – 4 tablespoons

Salt – as required

Butter Milk – 3 tumbler

Water- 3 tumbler

Chopped onion – handfull

Cooked rice – 1 tablespoon

Method:

1. Mix Ragi flour in 1 cup of Water without any lumps.

2. Heat remaining Water in a vessel.

3. Once it started to boil, add mixed Ragi flour in medium flame.

4. Allow the Ragi flour mix to boil until it thickens.

5. Finally add cooked rice, salt, chopped onion and remove from flame.

6. Allow it to cool for some time and add butter milk while serving.

Ragi Koozh served with chilli, pickles and onions

Ingredients:

Poha or Rice flakes or Aval or Avalakki or Atukulu – 1 cup

Prawn chopped – 1/2 cup

Chopped onion – 1/2 cup

Green Chilli – 2 chopped

Salt – to taste

Pepper – 1 tsp

Oil – 3 tsp

Method:

1. Soak the aval or rice flakes in hot water for 2 mins and drain the water.

2. Take a tawa, heat oil and add green chillies and onions.

3. Add chopped prawn and sprinkle salt.

4. Allow them for few mins and add the rice flakes or aval.

5. Add pepper powder and mix well.

Serve after garishing with curry leaves.