Bachelor's Easy Pasta using Readymade sauce சுலபமா செய்யலாம் பாஸ்தா

KitchenAid Ice Cream maker Demo , Eggless Vanilla Ice cream ஐஸ்கிரீம் மெ...

ஓட்ஸ் ராகி இனிப்பு களி Low calorie nutritious Ragi Oats Breakfast

Oats Ragi sweet kali with cowpeas and Jaggery sweetener.

Click to see my video.

Ingredients:

Rolled oats - 1cup

Ragi flour (finger millet flour) - 1/4 cup

Jaggery (soft) - 2 Tbsp

Cowpeas (Karamani / thattampayaru) (cooked) - 1/4 cup

Shredded coconut - 1 Tbsp

Water - 3cups + 1 cup

Method:

Soak the oats overnight for easy cooking and also soaking gives more volume after cooking.

Oats can be cooked without soaking too.

Put the oats in a cooking vessel.

Add 3 cups of water.

Cook it in stovetop. (In a pressure cooker just 1 whistle is enough. In an electric cooker it needs pressure cooking for 3 mins).

While the oats is cooking, dissolve ragi flour in 1/2 cup of water.

After the oats turns mushy, add the ragi solution. Rinse the bowl in little more water (say 1/2 cup water) and add.

Reduce flame to medium.

Mix well.

In 3 minutes the ragi will get cooked.

Add the jaggery and mix well. Let it dissolve.

Add cooked karamani.

Switch off heat. 

Add shredded coconut and mix well.

Enjoy!

Serving suggestion:

Makes 2 servings.

Serve as breakfast.

Approximate Calorie Calculation of this Oats Ragi sweet breakfast:

Ragi Banana Pancake

Ingredients:

Ripe Banana - 1

Egg - 1

Salt - 1/4 Tsp

Baking soda - 1/8 Tsp

Baking Powder - 1/4 Tsp

Brown Sugar - 2 Tsp

Ragi flour - 1/2 cup

Whole wheat flour - 1/2 cup

Milk - 1/2 cup

Method:

Grind everything together in a mixer.

Grease a silver dollar pancake pan or a dosa tawa with butter or oil.

Pour the pancake batter in the pan. 

Cook 2 mins one side.

Flip and cook 1 min.

Take out.

Serve hot with maple syrup or honey.

இஞ்சி பூண்டு பேஸ்ட் Ginger Garlic Paste for 1 month

How to Make ginger garlic paste that stays fresh for a month at home?

Ingredients: Ginger - 150 gm Garlic - 150 gm (3) Lemon juice - 3 tsp (1 lemon) (Or)Apple cider vinegar - 3 tsp Sea salt - 1 Tsp

Method:

Peel the ginger and garlic.

Rinse well.

Let them all air dry for an hour or until done.

Chop ginger to tiny peices.

Put them all in a medium jar of Indian mixie.

Add 1 tsp sea salt.

Add 3 tsp apple cider vinegar or lemon juice or squeeze juice of one lemon.

Grind to a smooth paste without adding water.

Store in clean dry glass container in fridge.

Always use a fresh dry clean spoon.

Uses:

Stays good for a month if handled with care and if kept in a well maintained fully working fridge.

To prepare a chicken briyani using 3 cups of rice and 3/4 kg chicken, we may need to add 3 tbsp of this ginger garlic paste.

Chicken curry or vegetable curry made using 1/2 kg vegetable or chicken may need 1 tbsp of GG

paste.

எலும்பும் உடலும் உறுதியாக சத்தான காலை உணவு Healthy Ragi breakfast

Ginger Chutney ஜீரணசக்தி தரும் சுவையான இஞ்சி சட்னி

 This sweet ginger chutney is a sweet delicious way to stay healthy. This chutney is believed to enhance digestion, reduce bloating , reduce pitham, (as per Indian home remedy).

we love this chutney very much. I make this along with dosai, idli at least once or twice a month.

Ingredients: (for four scoops / 4 people)

Ginger - 4 inch

Red onion - 1

Channa dal - 3 tsp

Dry red chili - 3

Sesame oil - 1 tbsp + 1 tbsp

Cumin - 1/2 tsp

Salt - 1/2 tsp

Tamarind - 2 inch

Jaggery (brown sugar) - a marble size small piece (see video)

water - 2 tbsp

Tempering:

Sesame oil - 1 tbsp

Mustard seed - 1 tsp

curry leaf - 1 sprig

hing - a pinch

Method:

Peel the onion and slice it lengthwise.

Peel the ginger and slice it in to big chunks (don't cut in small pieces, as it may taste bitter).

Heat 1 tbsp sesame oil in a pan.

Add 3 tsp channa dal

As the dal gets mild red color, add the dry red chilies.Saute for 30 secs and take them out.

Retain the oil.

In the same pan, add the onion + ginger.

Saute till onion turns soft (not brown).

Switch off.

Add 1/2 tsp cumin, tamarind, salt, jaggery. 

Let cool.

Add to small jar in mixie jar and grind finely using 3 tbsp water.

Pour this to a serving bowl

Tempering:

Heat a pan with 1 tbsp sesame oil

Add 1 tsp mustard seeds.

When mustard starts crackling, add curry leaf, and a pinch of hing.

Pour this over the chutney. Mix well.

Ginger chutney is ready !

Serving suggestion:

Serve as side dish with idli, dosa or any rice dish.

Include it while having bigger feasts like briyani.