Viki 's Kitchen
Tuesday, May 6, 2025
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Friday, April 18, 2025
Wednesday, April 2, 2025
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:
Monday, March 10, 2025
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.
Monday, March 3, 2025
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.
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