Ragi & Rice Flour Spicy Rotti

Ragi/Finger millet is one of the healthy millet and is used more and more these days. I have prepared Ragi -Rice flour rotti and rotti is loved by many. Ragi Rice flour rotti tastes so Yummy.

Here I have tried Ragi/Finger millet flour and very little amount of rice flour which adds to the taste to rotti. Adding rice flour gives a crisp and yummy taste and it holds the rotti dough in good form.

I have also used botte gourd coconut, ondelag aleaves carrots, ginger and green chilly.

 It is always better to eat home cooked food. Use of spices also should be considered while cooking. Too many spices should not be eaten regularly.

Let us see some benefits of eating " Ginger " in our diet.

Ginger is one of the ancient spices. It is known for its health benefits. Ginger helps to boost bone health, strengthen our immune system. It helps to increase our appetite and prevent cancer. It helps to improve respiratory conditions and good for digestion. It is good for reducing excess gas and helps to relieve pains during menstrual periods in women. Good for nausea and flu. Ginger is known as oldest herbal medicine and used in traditional treatments. It is also good for curing inflammation and diarrhea.

No Onion  OR No Garlic is used in this " Ragi & Rice flour Spicy Rotti". 

Let us see the recipe now :

Things Needed :

Ragi /Finger Millet  Flour : 2 Cups

Rice Flour : 1/2 Cup

Bottle Gourd : 1/2 of one medium sized Bottle gourd

Carrots : 2 

Green chilly : 1 

Ginger : An inch

Salt : As required 

Cooking Oil : 1/2 Cup

Coriander leaves : 2 to 3 Tablespoons

Curry Leaves : One handful.

Ondelaga /Gotukola Leaves : 1 Handful.

Method :

1. Wash and cut curry leaves, ondelaga leaves and coriander leaves.

2. Wash and remove the outer layer of ginger and wash it again. Dry grind it with washed green chilly and ondelaga leaves.

3. Remove it from the mixi jar. Grate coconut and keep it aside.

4. Wash and remove the outer layer of carrots, bottle gourd and grate it . Keep them aside.

5. Take a big bowl. Add Ragi and rice flour. Add ground ginger,green chilly and ondelaga leaves mixture.

6. Add grated coconut, carrots, cucumber and cut coriander leaves and curry leaves.

7. Add salt and mix it well. Add required water and mix it well. Let the dough be little thicker than idli dough. It is easy to spread it on the tava/pan.

8. Leave it for 5 minutes. 

9. Keep a tava/pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.

10. Now take a handful of the dough and spread it on the tava in circle shape. 

11. Let it be equal spread. Sprinkle little oil on the top and cover the lid.

12. Let it cook for 1 to 2 minutes. Sprinkle oil and cook the other side for 1 to 2 minutes. Let the flame to low and medium. (Or rotti turns as hard and chewy).

13. Remove the rotti from the pan and serve hot rotti with ghee/butter on the top and side dish of your choice;

14. Repeat the same and prepare rotti with remaining dough. 

Note : 

1. It is always better to eat this " Ragi & Rice flour rotti when it is hot. Adding ghee /butter adds to the taste. Use of oil more/less is optional. Use of onions or garlic is optional. Adding 1/2 cup of curd helps the rotti to be soft. Use of more green chilly is optional. You can use red chilly powder. You should cover the rotti while cooking. It helps the rotti to be very soft and cooks quickly. 

Time : 30 Minutes + 10 Minutes for preparations.

Serves : 3 to 4 .

Pan Fried Mangalore Cucumber Curry ( Sutta Southekai Huli)

Pan fried does mean, roasted/fried mangalore cucumber pieces on the dosa /cahapati tava. It is an old traditional, classic dish and it has its own signature. The curry is delicious and yummy.

Recently I was on Face book live and cooked Pan fried Mangalore Cucumber curry. I have shown how to prepare fresh masala powder for the curry. You can watch the video  here too.

Here in this recipe I have used black eyed beans (your choice of legume can be used).
Mangalore Cucumber/Bannada Southekai/Mangalore Southekai grows well in Dakshina Kannada and other parts of coastal line and Malenadu area. During the rainy season the rain does not stop and no vegetables grow during those rainy months, and you need to be prepare for these rainy season. So people used to grow these cucumbers, pumpkins and store. It used to be hanged in the rooms and even cow sheds. Hanging these vegetables stay for long duration. I have seen my doddappa and doddamma (mother's sister and her husband) used to grow these vegetables and even my father in law used to grow these vegetables during April and May. (Mostly in the paddy field).
My doddamma (amma's sister) is a good cook and she was the expert I can say. Even now I feel the taste of those dishes she used to prepare. Her name is Lakshmidevi who got married at the age of 14 and learnt cooking by seeing her mother in law.
Since I was grown up in doddamma's house I have seen her cooking style and remember all those days spent with her. This particular recipe I learnt it from her and prepared many times. Each time it tasted yummy and I am happy for that I can pen this and who wants to try and keep up the traditional dish to be alive.
This Cucumber which I have used is from our garden. I am very happy and thrilled. 
☺
Udupi Special : Authentic : Traditional    : Pan Fried Mangalore Cucumber Curry .

Let us see the recipe : No Onion OR No Garlic is used in this Curry. The spices are freshly roasted/fried and ground with fresh coconut grating to smooth paste.
Read, Try, Enjoy, Comment and Share please.

Things Needed :

To Cook :
Mangalore Cucumber : Mangalore Southekai : 1 (Medium size)
Moong/Toor Dal /Black Eyed beans or any other legumes.: 1/2 Cup
Methi /Fenugrik seeds : 5 to 6

To Grind :
Fresh Coconut : 1 Cup
Fresh roasted sambar powder : 2 to 3 Tablespoons
Tamarind pulp : 1 Tablespoon

To Add :
Salt : As required
Seasoning : With mustard seeds, urid dal, curry leaves, ingh/Asafoetida and a red chilly with coconut oil.
Coriander leaves : 1 Tablespoon

 Method :
1. Wash and cut Mangalore southekai into small pieces. Soak in water. (It helps to wash away the bitterness in Cucumber).

2. Soak tamarind in hot water. ( A small marble size). Remove the pulp after 5 minutes.
3. Grate coconut and keep it aside.
4. Dry roast or fry methi seeds 1/4 teaspoon, urid dal: 1/2 teaspoon, byadagi chilly 5 to 6, coriander seeds : 2 tablespoons and jeera in 1/2 teaspoon of coconut oil. Add a pinch of ingh and curry leaves.
5. Mix it well and dry grind and keep it aside.
6.Now keep a dosa pan on the fire and heat. Add 1 to 2 teaspoon of coconut oil and arrange cucumber pieces on the tava.
7. Let it cook on low flame. See that it does not burn too much.
8. Turn the other side and cook for 2 to 3 minutes.

9. Put these pieces in a pressure cooker and cook for 2 to 3 whistles.
10. Cook the legume of your choice and keep it aside (You can cook along with cucumber).

11. Grind coconut, roasted/fried spice powder /spices and tamarind pulp with required water. Remove it from the mixi jar. Keep the mixture aside.

12. Put cooked dal /black eyed beans, cooked cucumber in a big bowl and add turmeric powder, salt and required water. Add a few seeds of methi. Mix it well and let it boil for 2 minutes.

13. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Shift the curry to a serving dish. ( Add water if required).

14. Add mustard seeds seasoning and cut coriander leaves.

15, Serve with the main dish you have prepared.

Note : 

Fry Southe Kai pieces on low and medium flame. Use of coconut oil is optional. Using less or more oil is optional. Use of more or less chilly is optional. Use of any legume like channa, whole moong, cowpea, toor dal, moong dal is optional. Use any one of them. Adding urid dal while frying spices adds to the taste and thickness. You can use channa dal or raw rice is optional. Do not over cook southekai pieces. Adding onions and garlic is optional.
Time : 35 to 40 Minutes.
Serves : 4 to 5.




This Mangalore Cucumber grown on our terrace garden. Here are some pics of Southekai  which are seen in the plant.

Cucumber - Kamakasturi Coolant ( Cucumber Juice)

Cucumber Juice helps to reduce the heat and takes care of you to be cool. Cucumber juice can be done easily and its available plenty in the market every where at any time of the year.

I have used Small size cucumber, Kamakasturi seeds and honey. 

Kamakasturi plant is also known as Thai Basil, Sweet basil. They are known as Sabja seeds. Sabja seeds are known as Kama Kasturi in Kannada, Vithai in Tamil, Sabja Ginjalu - Telugu. Baburi - Punjabi. The plants looks like Tulsi and it is also known as tulsi seeds. TulsiBija in Bengali.
Sabja/Kamakasturi seeds contain carbohydrates, very low in fat and rich with protein. It is rich in Vitamin A, Vitamin C and minerals like calcium, iron, magnesium and potassium. Kamakasturi seeds helps in good digestion, makes the body cool and helps the skin to glow. It is said that the leaves helps to keep away the tummy worms and reduces the menstrual cramps. It helps to control the inflammation and increases the appetite. Its oil is used for treating pains and aches
Lets see the recipe now:
Kamakasturi seeds from home garden. It grows very well in pots.
I have used honey instead of sugar. Jaggery can be used instead of honey /sugar. Adding little salt helps you get away the dehydration.

Things Needed :

Cucumber : 2 (Small size)
Lemon : 1/2 (Lemon extract)
Honey : 2 Tablespoons
Salt : A pinch
Kamakasturi seeds : 1 Teaspoon.

Method :

1. Wash and remove the outer layer of cucumber. Cut them into small.

2. Soak kamakasturi seeds in water.

3. Grind cut cucumber with very little water. Cucumber is loaded with water. ( Very little water to grind).

4. Put it in a big bowl.
5. Add honey and a pinch of salt. Add lemon extract.

6. Add Kamakasturi seeds and mix it well.

7. Serve Cucumber Juice with Kamakasturi seeds.

Note :

Adding cold water is optional. Adding ice while serving is also optional. Adding sugar/jaggery is optional. Adding a pinch of salt helps you to get away with cold or cough.
Time : 10 Minutes
Serves : 2.

Kamakasturi Seeds.

Kamasturi Seeds just from the plant.