12:26 PM
Sensible Vegetarian
Ragi(Finger Millet), Quinoa all these are Pseudo grains meaning not actual grains like Wheat, Rice, Corn etc but seeds which are actually used as grains. If you are a vegetarian and looking for a gluten free and trying to eliminate grains like Wheat, Corn and Rice, these pseudo grains are a sure savior. Finger millet is a very good source of calcium and a good source of fiber and complex carbohydrates. This along with the protein rich Brown Chick Pea(the protein content in this is much more than the white variety), would make a perfect balanced break fast or lunch.
Kadalai Curry
Ingredients
Kala Channa(Brown Chick Pea) - 1 Cup
Onion - 1 (chopped)
Tomato - 1 (chopped)
Grated Coconut - 1/3 Cup
Garlic - 3 Cloves
Ginger - 1 inch piece
Masala/Spices - (1 Tsp Coriander seeds, 1/4 Tsp cumin seeds, 1-2 dry red chili, 1/2 Tsp Fennel seeds, 1 Clove, 1 inch piece of Indian Cinnamon Stick, 1/4 Tsp Black Whole Pepper Corns)
Curry Leaves - few for seasoning
Coconut Oil -2 Tsp
Mustard Seeds - 1/2 Tsp
Green Chili -2
Salt - 1 1/2 Tsp or to taste
Turmeric powder - 1/2 Tsp
Method
1) Soak the brown chick pea overnight and pressure cook with enough water to cover its surface by adding salt and split green chili for 3 to 4 whistles.
2) Heat a pan and add 1/2 tsp oil and roast the grated coconut and keep it aside.
3) Heat the pan once again and add 1/2 tsp oil and to this add the chopped garlic cloves, once this browns nicely add all the ingredients mentioned next to masala in the ingredient list and once they slightly brown, add the onion and ginger as well and saute for a few minutes till it becomes translucent, now add the chopped tomato and saute till the tomato becomes tender. Keep this aside to cool.
4) Now grind the cooled coconut, onion & tomato mixture along with masala and add a handful of cooked chick pea (if you want a thick gravy) into a fine paste.
5) Heat a pan, add the remaining oil and add the mustard seeds. Once these seeds stop spluttering, add the curry leaves and the ground paste. To this add the turmeric powder, remaining salt and saute for 3-4 minutes.
6) Now to this add the cooked chick pea along with the water and simmer for another 5 minutes and then switch off. Add more water and salt at this stage based on your preference.
Ingredients
Sprouted and Roasted Ragi flour - 2 Cups
Water - 1/2 Cup
Salt - 1 Tsp or to taste
Grated Coconut - 3/4 Cup
Warm Coconut Oil - 1 Tbsp
Method
1) Warm the water slightly. Add salt, grated coconut and warm coconut oil to the ragi flour and set it aside.
2) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time, since you are not trying to form a dough).
3) I don't a have a puttu maker, so I greased a idli plate and took the ragi mixture in a small greased bowl and pressed it evenly and then inverted it in each of the idli mold and steam it for 10 minutes.
4) Serve hot with kadala curry.
