RAGI UPMA

Ragi upma

ragi idly

RAGI IDLY

MINUMULA PACHADI

MINUMULA PACHADI

JONNA DOSA

JONNA DOSA RECEPIE

RAGI SANGATI

RAGI SANGATI

RAVVA KESARI

                                                  RAVVA KESRI

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jowar roti

jonna roti

preparation:

     Jowar flour | sorghum flour    1/2 cup + 3 tblsp for dusting
     Water       -     1 cup
     Salt    -  to taste
     Rice flour   -- 1 tblsp 
     Oil    - 1/4 tsp

video link: https://youtu.be/VTFD-itMxr8( how to roll the roti)

Method:

• In a pan add water, salt and oil. Allow this to boil.
• Once it starts boiling, simmer the flame and add the jowar atta and the rice flour.
• Mix this well till the water absorbs. 
• Keep it covered for 10 minutes. 
• When it is cool, grease your hands with oil and nicely knead it into a smooth and soft dough. 
• Take a big lemon sized portion of the dough and dust generously with dry flour.
• Pat this with hands to make a small disc size. 
• Slowly roll the roti, dust in dry flour as and when needed. Unlike normal chapathi, this needs more dusting. Roll this into a roti, not too thin or not too thick.
• I just made it a perfect round with a help of a dabba lid.
• Heat a tawa and place the rolled roti on the tawa. Wet your hands with water and spread your hands on the top side of the roti. This is to keep the rotis soft even after few hours of making.
• Cook on both sides and if needed add a drop of oil. 
• Soft rotis are ready to serve. This roti stays soft even after few hours, always keep it covered till you serve. 

     

INSTANT JALEBI RECEPIE

HI GUYS,
                         today i would like to share a recepie that is indian traditional sweet that can prepare instantly.

JALEBI RECIPE

INGREDIENTS

• maida or all purpose flour - 1 cup
• corn flour - 2 teaspoons
• yogurt - 4 tablespoons or ½ cup
• vinegar - ½ teaspoon
• water - ½ cup
• yellow food color - a pinch (I used turmeric powder)
• cardamom powder - ½ teaspoon
• baking powder - 1 teaspoon, heaped
• oil or ghee - for frying
• for sugar syrup
• sugar - 2 cups
• water - 1 cup
• cardamom powder - ¼ teaspoon
• lemon juice - 1 teaspoon
• saffron strands - few, optional

• METHOD

  1. Add maida, corn flour into a bowl.
  2. Add yogurt and mix well. Add water little by little and mix well. Whisk well with a hand whisk and make a batter without lumps.
  3. Add food color, cardamom powder, baking powder and mix well. Make a batter of thick flowing consistency.
  4. Add 1 cup of sugar in a bowl. To this add ¾ cup of water. make syrup of one string consistency.
  5. Add ¼ teaspoon of cardamom powder, saffron strands, lemon juice, mix well.
  6. Keep a piping bag inside a glass. Add the batter to a piping bag. Make a very small cut at the corner to make a small hole. The hole should be very small. Larger the hole, bigger will be the jalebis.
  7. Heat oil or ghee in a pan.
  8. When the oil is hot enough, press the batter in circular motion into the hot ghee. Cook till it stops bubbling. Flip and cook till it becomes crisp.
  9. Remove the jalebi from hot oil and immediately add it to luke warm sugar syrup.
  10. Press them gently with a ladle, and let it soak for 30 seconds.

hi guys,
               today i would like to share a recepie called jilebi. Most delicious traditinal sweet that indians love .

JILEBI:

indian traditional food recepies: How to make PRESSED RICE PAYASAM

indian traditional food recepies: How to make PRESSED RICE PAYASAM: hi fnds,               today i would like to show you how to prepare pressed rice payasam one of the traditional recepie.  procedure: ...

How to make PRESSED RICE PAYASAM

hi fnds,

              today i would like to show you how to prepare pressed rice payasam one of the traditional recepie. 

procedure:

Prep time 10 mins Cook time 30 mins Total time 40 mins Ingredients used in PRESSED RICE PAYASAM • Pressed rice - 1 cup. • Milk - 300 ml. • Coconut milk - 1/4 cup. • Cashew nuts - 10 number. • Raisins - 10 number. • Ghee - 1 ml. • Custard powder - 1 tea spoon. • Condense milk - 2 teaspoons. • Jaggery (grated) - 3/4 cup. • Cardamom powder (elaichi) - 1/4 tea spoon. • Dry coconut(pieces) - 1 tea spoon. Method: Take a pan, dry roast pressed rice and add ghee then saute it. Add dry coconut, cashew nuts, raisins and saute it. Then add milkto it and cook for about 6 minutes. Add custard powder mixed in water, condense milk and simmer it for another 15 -20 minutes. In the same pan, add jaggery, cardamom powder and allow it dissolve completely. At last add coconut milk and mix nicely.