Ragi Malt Recipe | HUngryforever

Ragi malt is made from ragi / finger millet / kelvaragu / kooragu, which is one of the first-class millets with excellent health benefits. With ragi malt, you can make a glass full of healthy drink.

INGREDIENTS

For sweet malt

• 4 tbsp ragi flour / finger millet flour
• 1½ tbsp sugar or jaggery or any other sweetener optional
• 1 cup Water
• Milk as needed
• Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
• Pinch of cardamom powder optional
• nuts as desired optional

for salted java or porridge

• 4 tbsp Ragi flour / finger millet
• Salt to taste
• 1 cup Water
• Buttermilk as needed
• Seasoning for salted version avoid if making for babies
• Oil or ghee as needed
• pinch of cumin
• Few curry leaves
• leaves Corianderfew chopped finely
• Green chili if desired

INSTRUCTIONS

1. Mix water and flour thoroughly. Break up lumps if any.
2. Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
3. After few minutes, you can see a glossy thick consistency. You can switch off the heat.
4. For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
5. For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
6. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
7. Add this to the buttermilk and add coriander leaves and salt too.
8. Once the kanji is cool, add the buttermilk to it and mix well.

Recipe Link: https://www.hungryforever.com/recipe/ragi-malt-recipe/

Tender Coconut Pudding is my all time favourite pudding. This is an authentic kerala dessert. The tender coconut gives the pudding a very special taste.

INGREDIENTS

• 3 Tender Coconut
• 150 ml Milkmaid
• 1/2 ltr Milk
• 5 tbsp sugar
• 8 g China Grass/Agar-Agar
• 150 ml Tender Coconut Water

INSTRUCTIONS

1. Break the china grass into small pieces, and soak it in hot tender coconut water for some time.
2. Scrape the tender coconut meat, mix it in a little tender coconut water, and grind it in a mixer in pulse mode.Make sure that, you use only the thinner tender coconut meat.
3. Boil milk together with milkmaid(condensed milk) and sugar.
4. Meanwhile, boil the china grass mixture, until the china grass is dissolved well in the tender coconut water.(Do not over boil)
5. Immediately, add the milk and tender coconut paste to the china grass mixture, and mix well.
6. Pour it into a bowl, and let it cool.Once cooled, refrigerate for 1-2 hours.

Recipe Link: https://www.hungryforever.com/recipe/tender-coconut-pudding-recipe/

Ulli Theeyal Recipe | HungryForever

Ulli Theeyal is a delicious Indian onion based curry from Kerala. This recipe can be made with or without coconut. This tastes best when served with white rice.

INGREDIENTS

• 5-6 Tbsp Sesame oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Whole black pepper
• 1 tsp coriander seeds
• 1 bowl of fresh ground coconut
• 5-6 whole red chillies
• 1/2 tsp Turmeric powder

For the Ulli Theeyal

• 1/4 bowl of sesame oil
• 1 whole red chilli
• 1/4 tsp Mustard seeds
• 1/4 tsp fenugreek seeds
• 5-6 Curry Leaves
• 1 bowl whole shallots
• 3 Tbsp of the ground masala
• 4-6 Tbsp tamarind extract
• Pinch of Asafoetida
• 1 tbsp jaggery
• 1 tsp garlic paste
• Salt to taste

INSTRUCTIONS

The Masala

1. In a pan, add oil.
2. Once the oil is heated, add fenugreek, cumin seeds, whole black pepper and coriander seeds.
3. Roast until brown.
4. Now, add the coconut and saute until the coconut turns dark brown.
5. While roasting, add red chillies and stir. Now add the turmeric powder and mix well.
6. Now grind or blend the mixture into a paste.

Making the Ulli Theeyal

1. In a pan, add oil.
2. Once the oil is slightly hot, break a red chilli in half and add it.
3. Now add the mustard seeds.
4. Once they splutter, add fenugreek leaves, curry leaves and the shallots.
5. Stir well.
6. Now add in the ground masala, and tamarind extract.
7. Stir well and add in the asafoetida and jaggery.
8. At the end add garlic and salt.
9. Mix well together.

Recipe Link: https://www.hungryforever.com/recipe/ulli-theeyal-recipe/

Thenga Manga Pattani Sundal Recipe

Thenga Manga Pattani Sundal or Beach Sundal.This is one of the oldest snacks you can find at the beaches & temple festivals in South India.

INGREDIENTS

• 1 cup Dried Peas / Pattani
• Salt to taste

Tempering:

• Mustard seeds
• 1/2 tsp urad dal
• 4-5 Curry Leaves
• 4 Red chilies

Seasoning

• 1 grated carrots
• 2 tbsp Grated coconut

INSTRUCTIONS

1. Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.
2. Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.
3. Heat a Kadai with oil, once hot, splutter the mustard and Urad dal along with curry leaves.
4. After sauteing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending the water content.
5. Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.

Recipe Link: https://www.hungryforever.com/recipe/thenga-manga-pattani-sundal-recipe/

Avakkai Oorugaai Recipe | HungryForever

A spicy and delicious avakkai oorugaai is famous side dish for all type of rice recipes. 

INGREDIENTS

• 6 Medium size Avakkai Mangoes
• 200 grams of Red chilly powder
• 200 grams of Mustard kadugu
• 130 grams of Salt
• 3/4 of litre of Gingely oil Nallennai
• 1 tablespoon of Fenugreek vendhayam

INSTRUCTIONS

1. Dice up the mangoes without removing the seeds shell.
2. Take the mustard and place outside in the sun.
3. Once it is completey dry, blend it in a mixie or blender
4. In a bowl, add the mustard powder, salt and red chilly powder and mix well.
5. Using a ladle, take one scoop of cut mangoes and add into a big container.
6. Now take the same ladle and add a scoop of the mixture powder.
7. Keep repeating this procedure i.e layer by layer until both the mangoes and powder are over.
8. Now, add the fenugreek.
9. Add the oil until everything is submerged in the oil.
10. Close the container.
11. Every two days, use a wooden ladle and stir.
12. The pickle will be done in 10 days.

Recipe Link: https://www.hungryforever.com/recipe/avakkai-oorugaai-recipe/