105> Sambar =+Water=+Ragi == ( 105 to 112 )
105>Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry)
106>Mixed Vegetable Sambar Recipe
109>How To Make Homemade Tamarind Water**** ****
IngredientsIngredients to make the Medu Vada's
1 cup whole white urad dal (soaked for 3 hours)
Salt to tasteOptional ingredients you can add to the medu vada batter
1/2 cup finely chopped cabbage
1/2 cup finely chopped onions
1 teaspoon finely chopped ginger
1 teaspoon chopped green chilles
1/4 finely chopped fresh coriander leaves
Directions for Medu Vada Recipe (Non Fried Fritters in Tangy Lentil Curry)
To begin making the Non Fried Healthy Medu Vada Recipe; we will first soak the dal for about 3 hours.
Using a strainer, strain all the excess water from the urad dal. We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying.
Next we will grind the dal using a blender into a very smooth batter. Make sure add very little water while grinding the dal to make a smooth batter. Transfer the batter to a bowl.
Add in the coarsely pounded some black pepper and salt into the batter. Stir well to combine the ingredients well into the vada batter.
You can now add in the optional ingredients into the batter to make it even more delicious.
Next we will preheat the Kuzhi Paniyaram Pan and add in a little oil into each cavity; once the pan is well heated spoon the dal mixture into each of the cavities. Cover the pan and allow it to steam until you notice that the top looks cooked.
After a couple minutes of steaming of notice the top part of the vada looks cooked. At this point you could add a little more oil and then flip the vada so it can get cooked and crisp from both sides. This time, allow it to cook without the cover. Transfer the
Transfer the Medu Vadas to a platter and continue the same process with the remaining batter.
To serve the Non Fried Medu Vada's, place the vadas in a bowl or a platter, pour in some Mixed Vegetable Sambar and sprinkle some chopped onions.
SERVES: 3 to 4 Servings
TIME: 30 Minutes
Tomato Onion Sambar is a light sweet, spicy and sour dish made from tomato, small sambar onions and the homemade sambar powder. In the South India, this sambar is popularly called as the thakkali vengayam sambar. The sour taste of the tomatoes cooked in a tamarind and lentil gravy is a teaser to the palates. Serve this Sambar along with dosa's, idli's or even plain steamed rice.
Did you know: Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese, and a good amount of vitamin E.
Equipment Used: Pressure Cooker
Ingredients
1 cup toor dal
1 cup small pearl onions, peeled
2 large tomatoes diced
1 cup of a freshly squeezed tamarind extract
1 tablespoon sambar powder
Salt to tasteIngredients for Seasoning
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
5-6 curry leaves
2 dry red chilli
1 tablespoon cooking oil
To garnish
half a bunch of coriander leaves, roughly chopped
Directions for Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar)
To prepare Tomato Onion Sambar, wash toor dal and soak in water for 10 minutes. Transfer soaked toor dal to Pressure Cooker, add 2 cups of water. Close the lid of pressure cooker. Put the weight on of Pressure Cooker. Once lentil is cooked turn off the heat. With the spoon whisk and mash the boiled lentil. Keep aside until required.
Now cook the onions and tomatoes in the Pressure Cooker with tamarind extract, sambar powder, salt and 1/4 Cup of water for about two whistles over the medium heat. After two whistles turn off the heat. Allow the steam to release naturally from the pressure cooker. Open the lid once steam is released.
If you are not using the pressure cook method - Heat oil in a saucepan, saute the smalls onions until tender and the sweet aroma is released. Add the tomatoes, the sambar powder, tamarind extract and 1/4 cup of water and simmer until the tomatoes are tender for about 10 minutes.
Now mix the cooked lentils with the onion tamarind gravy. Stir to combine and transfer to a large saucepan.
To temper the Tomato Onion Sambar, heat oil in a small pan, add mustard seeds. Once mustard seeds start crackling add asafoetida powder, curry leaves and red chilli. Fry for few minutes. Turn off the heat and pour the seasoning into the sambar.
Place the saucepan over medium-high heat and bring the sambar to a boil. Turn the heat to low and allow the sambar to simmer for about 5 minutes, stirring in between. If the sambar is too thick, add a little water to get the right consistency and simmer. Taste seasoning and adjust to suit your liking.
Garnish with chopped coriander leaves. Serve the thakkali vengayam sambar along with dosa's, idli's or even plain steamed rice.
SERVES: 4 cups approximately
TIME: 30 Minutes
The Homemade Sambar Powder is the most basic and important ingredient in making “Sambar”. This spiced powder is made with a blend of roasted coriander seeds, toor dal, channa dal, fenugreek seeds, mustard seeds and few more which adds to this unique taste and exemplifies the taste sambar. Each region, each family, each household has their own variation of this spice blend. This is a very authentic Tamil Brahmin version of sambar powder that mother has perfected over the years of cooking.
Ingredients
3-1/2 cups coriander seeds
1 cup toorr dal
1/2 cup channa dal
1/4 cup fenugreek seeds
1/4 cup white urad dal
1/2 cup mustard seeds
3/4 cup red chilli powder
1/4 cup turmeric powder
1/4 cup whole black pepper
1 tablespoon cumin seeds
Directions for Homemade Sambar Powder Recipe
To begin making the Sambar Powder Recipe, we will first dry roast all the ingredients. Roast the
Roast the toor dal, urad and channa dal all separately in a pan over medium heat until they turn light brown in color and release a roasted aroma. Set aside. Make sure you roast each one of them separately, as they take different times to get roasted well.
Next, roast fenugreek seeds, coriander seeds, mustard seeds, black pepper corns and cumin seeds until they changed color and release a roasted aroma. Set aside to cool.
Now blend all the roasted ingredients into a fine powder. Combine the red chilli powder and turmeric powder well into the ground mixture.
The Sambar Powder is now ready to used in a variety of recipes.
Store the Sambar Powder an air tight container and refrigerate/freeze for longer freshness and shelf life.
109>How To Make Homemade Tamarind Water
SERVES: 300 ml
TIME: 15 Minutes
Tamarind Water is a tangy extract of dried tamarind that has been soaked in warm water. While store-bought pastes and extracts are easily available, nothing can replicate the taste and freshness of homemade tamarind extract.
Not to mention, you will have control over the amount of water you use, and you will skip all the added preservatives and additives that go into bottled and packaged pastes and sauces. It takes just a few extra minutes, but the depth of flavour this homemade extract lends will make it all worth it. The tamarind water acts a base for many dishes that require a tangy and sour flavour and can be used in Sambars, Rasams,Curries and more.
Ingredients
1 large lemon size portion tamarind
2-1/2 cups hot water
Directions for How To Make Homemade Tamarind Water
To begin making homemade tamarind extract or water, first place the lemon-sized ball of tamarind in a bowl.
Warm a cup of water to a rolling boil and pour it over the tamarind. Allow the the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier.
After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind.
Next, strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible.
Next we will proceed to the second extraction of the remaining tamarind pulp. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water.
Strain this second extract over the earlier one. The tamarind water is now ready for use in Sambars, Rasams, Curries and many other things that require a tangy or sour flavour.
105>Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry)
106>Mixed Vegetable Sambar Recipe
107>Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar)
108>Homemade Sambar Powder Recipe (South Indian Curry Powder)109>How To Make Homemade Tamarind Water**** ****
110>Ragi Vermicelli/Semiya Recipe (Healthy Finger Millet Semiya Breakfast)
111>Gluten Free Ragi Roti Recipe (Spiced Finger Millet Flat Bread)
112>How To Cook Vegetables (Pressure Cooker & Steamer Methods)
========================================================
105>Medu Vada Recipe in Sambar (Non Fried Fritters in Tangy Lentil Curry)
SERVES: 10 to 15 Medu Vada's
TIME: 40 Minutes
The Non Fried Medu Vada Recipe is a simple healthy and nutritious recipe of the urad dal vada. In this recipe, I have made the Vada’s healthy by using the Kuzhi Paniyaram pan as opposed to the traditional method of deep frying the vada's. Serve the delicious medu vadas along with a Mixed Vegetable Sambar topped with finely chopped onions.
SERVES: 10 to 15 Medu Vada's
TIME: 40 Minutes
The Non Fried Medu Vada Recipe is a simple healthy and nutritious recipe of the urad dal vada. In this recipe, I have made the Vada’s healthy by using the Kuzhi Paniyaram pan as opposed to the traditional method of deep frying the vada's. Serve the delicious medu vadas along with a Mixed Vegetable Sambar topped with finely chopped onions.
IngredientsIngredients to make the Medu Vada's
1 cup whole white urad dal (soaked for 3 hours)
Salt to tasteOptional ingredients you can add to the medu vada batter
1/2 cup finely chopped cabbage
1/2 cup finely chopped onions
1 teaspoon finely chopped ginger
1 teaspoon chopped green chilles
1/4 finely chopped fresh coriander leaves
Directions for Medu Vada Recipe (Non Fried Fritters in Tangy Lentil Curry)
To begin making the Non Fried Healthy Medu Vada Recipe; we will first soak the dal for about 3 hours.
Using a strainer, strain all the excess water from the urad dal. We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying.
Next we will grind the dal using a blender into a very smooth batter. Make sure add very little water while grinding the dal to make a smooth batter. Transfer the batter to a bowl.
Add in the coarsely pounded some black pepper and salt into the batter. Stir well to combine the ingredients well into the vada batter.
You can now add in the optional ingredients into the batter to make it even more delicious.
Next we will preheat the Kuzhi Paniyaram Pan and add in a little oil into each cavity; once the pan is well heated spoon the dal mixture into each of the cavities. Cover the pan and allow it to steam until you notice that the top looks cooked.
After a couple minutes of steaming of notice the top part of the vada looks cooked. At this point you could add a little more oil and then flip the vada so it can get cooked and crisp from both sides. This time, allow it to cook without the cover. Transfer the
Transfer the Medu Vadas to a platter and continue the same process with the remaining batter.
To serve the Non Fried Medu Vada's, place the vadas in a bowl or a platter, pour in some Mixed Vegetable Sambar and sprinkle some chopped onions.
===========================================================
106>Mixed Vegetable Sambar Recipe
SERVES: 3 to 4 servings
The Mixed Vegetable Sambar recipe is a simple and quick method of making sambar in a single pot. The most important ingredient of making the sambar is the homemade sambar powder and every home and every kitchen in south india has a unique recipe of making the sambar powder. Below you will see the video recipe of how to make sambar using a variety of mixed vegetables.
Ingredients
1 cup toor dal, cooked in 2 cups of water and whisked and mashed well.
1 cup of freshly squeezed tamarind extract
1 cup small pearl onions peeled
1 large raddish, peeled and diced
1 large green bell pepper, diced
1 large carrot, diced
2 large tomatoes, quartered
1 tablespoon homemade sambar powder
Salt to tasteIngredients for the Seasoning
1 teaspoon Sesame Oil (or Vegetable Oil)
1 teaspoon mustard seeds
2 or 3 dry red chillies
1/4 teaspoon of asafoetida powder
5-6 curry leaves
a small bunch of chopped coriander leaves
Directions for Mixed Vegetable Sambar Recipe
In this recipe I will show you how to make mixed vegetable sambar in one pot method using a pressure cooker. Into the cooker, add in the tamarind water, a tablespoon of sambar powder, 10 to 12 pearl onions, the peeled and a peeled and diced raddish, one large diced green capsicum, 1 large carrot diced, some quartered tomatoes. finally add in some salt to taste. Close the pressure cooker, place the weight on and allow it to cook until you hear two whistles. After the two whistles allow the pressure to release naturally.
While the pressure is releasing, I’ll prepare the seasoning for the sambar. In a small pan; add in a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add in the mustard seeds, the dry red chillies and allow it to roast until lightly browned. Add in the asafoetida powder, stir it in and turn off the heat.
Once the pressure is released completely, open the cooker. Add in the cooked lentils and stir well until it gets well combined into the tamarind vegetable curry. Next add in the prepared seasoning to the vegetable sambar and stir.
Turn the heat on to high and bring the sambar to a boil. Allow it to boil for 3 to 4 minutes. Finally stir in the chopped coriander leaves and stir. Turn off the heat.
Serve the Mixed Vegetable Sambar along with idli’s, dosas or even along with steamed rice and ghee.
===========================================================
107>Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar)
SERVES: 3 to 4 Servings
TIME: 30 Minutes
Tomato Onion Sambar is a light sweet, spicy and sour dish made from tomato, small sambar onions and the homemade sambar powder. In the South India, this sambar is popularly called as the thakkali vengayam sambar. The sour taste of the tomatoes cooked in a tamarind and lentil gravy is a teaser to the palates. Serve this Sambar along with dosa's, idli's or even plain steamed rice.
Did you know: Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese, and a good amount of vitamin E.
Equipment Used: Pressure Cooker
Ingredients
1 cup toor dal
1 cup small pearl onions, peeled
2 large tomatoes diced
1 cup of a freshly squeezed tamarind extract
1 tablespoon sambar powder
Salt to tasteIngredients for Seasoning
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
5-6 curry leaves
2 dry red chilli
1 tablespoon cooking oil
To garnish
half a bunch of coriander leaves, roughly chopped
Directions for Thakkali Vengayam Sambar Recipe (Tomato Onion Sambar)
To prepare Tomato Onion Sambar, wash toor dal and soak in water for 10 minutes. Transfer soaked toor dal to Pressure Cooker, add 2 cups of water. Close the lid of pressure cooker. Put the weight on of Pressure Cooker. Once lentil is cooked turn off the heat. With the spoon whisk and mash the boiled lentil. Keep aside until required.
Now cook the onions and tomatoes in the Pressure Cooker with tamarind extract, sambar powder, salt and 1/4 Cup of water for about two whistles over the medium heat. After two whistles turn off the heat. Allow the steam to release naturally from the pressure cooker. Open the lid once steam is released.
If you are not using the pressure cook method - Heat oil in a saucepan, saute the smalls onions until tender and the sweet aroma is released. Add the tomatoes, the sambar powder, tamarind extract and 1/4 cup of water and simmer until the tomatoes are tender for about 10 minutes.
Now mix the cooked lentils with the onion tamarind gravy. Stir to combine and transfer to a large saucepan.
To temper the Tomato Onion Sambar, heat oil in a small pan, add mustard seeds. Once mustard seeds start crackling add asafoetida powder, curry leaves and red chilli. Fry for few minutes. Turn off the heat and pour the seasoning into the sambar.
Place the saucepan over medium-high heat and bring the sambar to a boil. Turn the heat to low and allow the sambar to simmer for about 5 minutes, stirring in between. If the sambar is too thick, add a little water to get the right consistency and simmer. Taste seasoning and adjust to suit your liking.
Garnish with chopped coriander leaves. Serve the thakkali vengayam sambar along with dosa's, idli's or even plain steamed rice.
=============================================================
108>Homemade Sambar Powder Recipe (South Indian Curry Powder)
SERVES: 4 cups approximately
TIME: 30 Minutes
The Homemade Sambar Powder is the most basic and important ingredient in making “Sambar”. This spiced powder is made with a blend of roasted coriander seeds, toor dal, channa dal, fenugreek seeds, mustard seeds and few more which adds to this unique taste and exemplifies the taste sambar. Each region, each family, each household has their own variation of this spice blend. This is a very authentic Tamil Brahmin version of sambar powder that mother has perfected over the years of cooking.
Ingredients
3-1/2 cups coriander seeds
1 cup toorr dal
1/2 cup channa dal
1/4 cup fenugreek seeds
1/4 cup white urad dal
1/2 cup mustard seeds
3/4 cup red chilli powder
1/4 cup turmeric powder
1/4 cup whole black pepper
1 tablespoon cumin seeds
Directions for Homemade Sambar Powder Recipe
To begin making the Sambar Powder Recipe, we will first dry roast all the ingredients. Roast the
Roast the toor dal, urad and channa dal all separately in a pan over medium heat until they turn light brown in color and release a roasted aroma. Set aside. Make sure you roast each one of them separately, as they take different times to get roasted well.
Next, roast fenugreek seeds, coriander seeds, mustard seeds, black pepper corns and cumin seeds until they changed color and release a roasted aroma. Set aside to cool.
Now blend all the roasted ingredients into a fine powder. Combine the red chilli powder and turmeric powder well into the ground mixture.
The Sambar Powder is now ready to used in a variety of recipes.
Store the Sambar Powder an air tight container and refrigerate/freeze for longer freshness and shelf life.
=================================================================
109>How To Make Homemade Tamarind Water
SERVES: 300 ml
TIME: 15 Minutes
Tamarind Water is a tangy extract of dried tamarind that has been soaked in warm water. While store-bought pastes and extracts are easily available, nothing can replicate the taste and freshness of homemade tamarind extract.
Not to mention, you will have control over the amount of water you use, and you will skip all the added preservatives and additives that go into bottled and packaged pastes and sauces. It takes just a few extra minutes, but the depth of flavour this homemade extract lends will make it all worth it. The tamarind water acts a base for many dishes that require a tangy and sour flavour and can be used in Sambars, Rasams,Curries and more.
Ingredients
1 large lemon size portion tamarind
2-1/2 cups hot water
Directions for How To Make Homemade Tamarind Water
To begin making homemade tamarind extract or water, first place the lemon-sized ball of tamarind in a bowl.
Warm a cup of water to a rolling boil and pour it over the tamarind. Allow the the tamarind to soak in the water for about 10 minutes. This process helps to soften the tamarind, which in turn helps make extraction of the pulp easier.
After 10 minutes, using your fingers, mash the tamarind well into the water until it feels completely soft. This process helps to extract the juice and sourness from the tamarind.
Next, strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible.
Next we will proceed to the second extraction of the remaining tamarind pulp. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water.
Strain this second extract over the earlier one. The tamarind water is now ready for use in Sambars, Rasams, Curries and many other things that require a tangy or sour flavour.
==================================================================
110>Ragi Vermicelli/Semiya Recipe (Healthy Finger Millet Semiya Breakfast)
SERVES: 4
TIME: 30 Minutes
Ragi Vermicelli/Semiya Recipe is a super healthy breakfast option, especially for those who enjoy hot, savoury breakfasts to start the day. Rage as you know, is a super food, and in my home we try and incorporate it in our food in as many ways as possible. This Ragi Vermicelli Recipe is one of the most delicious ways to include Ragi into your diet. Perfect for breakfast, a kiddie snack box or an after school snack, or even evening tiffins for adults and kids alike, it is made even healthier with the addition of vegetables. Ragi Vermicelli tends to get mushy very soon after it is cooked, and hence I personally like to steam them rather than boil them, and then saute along with veggies and spices. Serve this Ragi Vermicelli with some Coconut Chutney and a hot cup of coffee or tea to set you off on a right note!
Some other hot, savoury breakfasts that you might enjoy trying are Gluten Free Ragi Roti, Broken Wheat Upma, Medu Vada in Sambar and Gothumai Dosa.
Equipment used: Steamer, Kadai
Ingredients
1-1/2 cups ragi vermicelli
1 large onion, sliced
1/2 cup carrots, chopped
1/3 cup peas
2 green chillies
Pinch of hing
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon ghee/oil
Handful of curry leaves
Salt to taste
Juice of half a lemon
Directions for Ragi Vermicelli/Semiya Recipe (Healthy Finger Millet Semiya Breakfast)
To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.
Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.
Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.
Saute for 1 minute or so till the urad dal is slightly browned.
Then, add onions and fry till translucent and soft.
Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.
Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.
Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast.
=============================================
Directions for Gluten Free Ragi Roti Recipe
To begin making the Gluten Free Ragi Roti Recipe, combine all the ingredients, except the oil and ghee in a large mixing bowl. Add little water at a time to make a smooth dough. Knead the Ragi Roti dough for about 3 to 4 minutes until soft and smooth.
Cover the Ragi Roti dough and allow it to rest for about 10 minutes.
The next step is to cook the Ragi Rotis, make sure you have set the table out to serve your family and friends; as this Ragi Roti has to be served hot from the stove to plate.
Preheat and grease a skillet with oil.
Place a portion of the dough on a wet muslin cloth and pat to spread it around to make a circle. Invert this spread roti on the heated skillet.
Add ghee or oil along the sides of it and cook on both sides in a medium heat until the roti cooked and lightly crisp. Once done, remove from heat and serve the hot Ragi Roti. Proceed the same way with the remaining dough portions.
Serve the Ragi Roti, along with Mango Chutney and Yogurt for Breakfast
111>Gluten Free Ragi Roti Recipe (Spiced Finger Millet Flat Bread)
SERVES: 6 to 8 medium Ragi Rotis
TIME: 30 Minutes
The Gluten Free Ragi Roti is a healthy Indian Flat Bread recipe that is made from finger millets and flavored with drumstick leaves and green chillies. The Ragi roti is one such bread that is packed with nutrition, vitamins and minerals and packed with fiber; thus making it a wholesome breakfast option. This Ragi Roti has to be made fresh and served fresh. If made and kept, it tends to get brittle and hard and does not remain soft. Serve the Ragi Roti, along with Mango Chutney and Yogurt for Breakfast
Ingredients
2 cups of ragi flour
2 green chillies, finely chopped
an inch piece of ginger, grated
100 grams drumstick leaves, finely chopped
1/2 teaspoon black pepper
salt to taste
ghee or oil for cooking
SERVES: 6 to 8 medium Ragi Rotis
TIME: 30 Minutes
The Gluten Free Ragi Roti is a healthy Indian Flat Bread recipe that is made from finger millets and flavored with drumstick leaves and green chillies. The Ragi roti is one such bread that is packed with nutrition, vitamins and minerals and packed with fiber; thus making it a wholesome breakfast option. This Ragi Roti has to be made fresh and served fresh. If made and kept, it tends to get brittle and hard and does not remain soft. Serve the Ragi Roti, along with Mango Chutney and Yogurt for Breakfast
Ingredients
2 cups of ragi flour
2 green chillies, finely chopped
an inch piece of ginger, grated
100 grams drumstick leaves, finely chopped
1/2 teaspoon black pepper
salt to taste
ghee or oil for cooking
Directions for Gluten Free Ragi Roti Recipe
To begin making the Gluten Free Ragi Roti Recipe, combine all the ingredients, except the oil and ghee in a large mixing bowl. Add little water at a time to make a smooth dough. Knead the Ragi Roti dough for about 3 to 4 minutes until soft and smooth.
Cover the Ragi Roti dough and allow it to rest for about 10 minutes.
The next step is to cook the Ragi Rotis, make sure you have set the table out to serve your family and friends; as this Ragi Roti has to be served hot from the stove to plate.
Preheat and grease a skillet with oil.
Place a portion of the dough on a wet muslin cloth and pat to spread it around to make a circle. Invert this spread roti on the heated skillet.
Add ghee or oil along the sides of it and cook on both sides in a medium heat until the roti cooked and lightly crisp. Once done, remove from heat and serve the hot Ragi Roti. Proceed the same way with the remaining dough portions.
Serve the Ragi Roti, along with Mango Chutney and Yogurt for Breakfast
=============================================================
Ingredients
Vegetables for cooking, washed and chopped into pieces
Directions for How To Cook Vegetables (Pressure Cooker & Steamer Methods)
Steamer Method
Steaming vegetables is one of the best possible ways to cook them as it not only retains the colour but also the vitamins and nutrients. Fresh steamed vegetables are a healthy alternative to canned or frozen varieties. With a little time and patience and also using a good quality steamer you can have fresh steamed vegetables in a matter of just a few minutes.
Wash the vegetables that you want to steam and cut into your desired shape. Vegetables that are not cut take a longer time to steam. Vegetables that are cut into smaller chunks take relatively lesser time to steam.
With heat on high fill the steamer pot with about two to three inches of water and bring to a boil. The amount of water will depend on the size of the steamer. A good measure is to make sure the bottom of the steamer basket does not touch the water that is boiling in the pot beneath it.
Place the vegetables in the steamer basket; then place the steamer basket on top of the pot of boiling water. Turn the heat to medium and cover the steamer with a lid and allow the vegetables to cook. Allow them to steam until the vegetables are tender or reached the desired consistency. Most commonly green vegetables take about 5-7 minutes to steam and tougher vegetables like carrots, beans or potatoes take about 10 - 12 minutes or sometimes even about half an hour if they are not chopped into moderate pieces.
Once the vegetables are tested for doneness turn off the steamer and allow it to rest for a few minutes before opening the lid. Take care when opening, as the steam may come gushing at you and could scald your skin.
Pressure Cooker Method
Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Using a pressure cooking speeds up the cooking time, uses much less water and is energy efficient too.
Manufacturers provide steamer baskets that stack one on top of the other, allow more foods to be cooked together inside the pressure cooker. I have below given a few steps for cooking the more common vegetables. If you are not used to pressure cooking method, experience will make you better at using it.
Cooking greens, green vegetables and carrots
Place the washed and cut vegetables in the pressure cooker with the weight on along with a little salt and about two tablespoons of water. With heat on high allow the first whistle, after which you can turn off the heat and hold the pressure cooker under run water from a tap. This ensures that the pressure cooker releases its pressure quickly. Open the cooker and your vegetables are ready. The reason we release the pressure immediately is to ensure that the greens don’t lose their colour and don’t get over cooked.
Cooking potatoes and other root vegetables
Place the potato or other root vegetables with skin halved in the pressure cooker with its weight on along with quarter cup of water. Cook on high heat and after the first whistle, lower the heat and simmer for three minutes. Turn off the heat and allow the pressure to release naturally. Roots take a longer time to cook, hence wait for the pressure to release. They continue to cook under the latent heat, even after the flame has been turned off. They will be ready for use when the pressure has released and the lid of the cooker opens easily.
112>How To Cook Vegetables (Pressure Cooker & Steamer Methods)
Before you begin to cook vegetables, whether in the steamer or pressure cooker, it is essential to clean them thoroughly. Rinse the vegetables under running water.
Wherever possible, avoid peeling off the skins, to retain maximum nutrients. And when eating peels, it is imperative to thoroughly scrub vegetables, especially root vegetables and spuds.
It is important that you cook the vegetables for as little time as you can to preserve nutrition. Although there are many different methods for cooking vegetables, I personally like the pressure cooker method as it is fast and also retains nutrition.
Equipment used: Pressure Cooker, Steamer
Before you begin to cook vegetables, whether in the steamer or pressure cooker, it is essential to clean them thoroughly. Rinse the vegetables under running water.
Wherever possible, avoid peeling off the skins, to retain maximum nutrients. And when eating peels, it is imperative to thoroughly scrub vegetables, especially root vegetables and spuds.
It is important that you cook the vegetables for as little time as you can to preserve nutrition. Although there are many different methods for cooking vegetables, I personally like the pressure cooker method as it is fast and also retains nutrition.
Equipment used: Pressure Cooker, Steamer
Ingredients
Vegetables for cooking, washed and chopped into pieces
Directions for How To Cook Vegetables (Pressure Cooker & Steamer Methods)
Steamer Method
Steaming vegetables is one of the best possible ways to cook them as it not only retains the colour but also the vitamins and nutrients. Fresh steamed vegetables are a healthy alternative to canned or frozen varieties. With a little time and patience and also using a good quality steamer you can have fresh steamed vegetables in a matter of just a few minutes.
Wash the vegetables that you want to steam and cut into your desired shape. Vegetables that are not cut take a longer time to steam. Vegetables that are cut into smaller chunks take relatively lesser time to steam.
With heat on high fill the steamer pot with about two to three inches of water and bring to a boil. The amount of water will depend on the size of the steamer. A good measure is to make sure the bottom of the steamer basket does not touch the water that is boiling in the pot beneath it.
Place the vegetables in the steamer basket; then place the steamer basket on top of the pot of boiling water. Turn the heat to medium and cover the steamer with a lid and allow the vegetables to cook. Allow them to steam until the vegetables are tender or reached the desired consistency. Most commonly green vegetables take about 5-7 minutes to steam and tougher vegetables like carrots, beans or potatoes take about 10 - 12 minutes or sometimes even about half an hour if they are not chopped into moderate pieces.
Once the vegetables are tested for doneness turn off the steamer and allow it to rest for a few minutes before opening the lid. Take care when opening, as the steam may come gushing at you and could scald your skin.
Pressure Cooker Method
Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Using a pressure cooking speeds up the cooking time, uses much less water and is energy efficient too.
Manufacturers provide steamer baskets that stack one on top of the other, allow more foods to be cooked together inside the pressure cooker. I have below given a few steps for cooking the more common vegetables. If you are not used to pressure cooking method, experience will make you better at using it.
Cooking greens, green vegetables and carrots
Place the washed and cut vegetables in the pressure cooker with the weight on along with a little salt and about two tablespoons of water. With heat on high allow the first whistle, after which you can turn off the heat and hold the pressure cooker under run water from a tap. This ensures that the pressure cooker releases its pressure quickly. Open the cooker and your vegetables are ready. The reason we release the pressure immediately is to ensure that the greens don’t lose their colour and don’t get over cooked.
Cooking potatoes and other root vegetables
Place the potato or other root vegetables with skin halved in the pressure cooker with its weight on along with quarter cup of water. Cook on high heat and after the first whistle, lower the heat and simmer for three minutes. Turn off the heat and allow the pressure to release naturally. Roots take a longer time to cook, hence wait for the pressure to release. They continue to cook under the latent heat, even after the flame has been turned off. They will be ready for use when the pressure has released and the lid of the cooker opens easily.
=============================================================
No comments:
Post a Comment