Ragi Soup / Ragi Vegetable Soup

Ragi soup is a very tasty and healthy mixed vegetable ragi soup.The following ingredients are needed to prepare Ragi Soup / Ragi Vegetable Soup.

Ingredients:-
Ragi flour.            -3 tbsp
Water.                   -1 cup +1 cup
Carrot chopped.    -1/4 cup 
Cabbage chopped.-2 tbsp 
Onion greens.       -2 tbsp chopped
Ginger crushed,.   -1tsp 
Green peas frozen.-1/4 cup 
Mushroom.            -3
Green chilly.          -2
Garlic.                     -4
Shallots.                  -6
Cumin seeds.          -1tsp
Black pepper corn. -1/2 tsp
Turmeric powder.   -1/4 tsp
Salt.                         -to taste
Apple cider vinegar.-1tsp
Spring onion.           -few chopped
Sesame oil.               -2 tsp

Instructions:
1). Chop carrot, cabbage and onion greens into very small pieces.Chop mushrooms, green chillies, garlic cloves and shallots into thin slices. Crush black pepper corns to a fine powder. Keep aside.

2). In a bowl add ragi flour and 1 cup of water and mix well without lumps. Keep aside the ragi flour water mixture.

Method:
1). Heat 2tsp sesame oil in a wide bottom pan.Splutter cumin seeds. Add crushed ginger, thinly sliced shallots, thinly sliced green chilli round pieces and thinly sliced garlic cloves into the pan and saute well till shallot becomes translucent.

2). Add chopped carrot, cabbage, onion greens and frozen green peas into the pan and saute well. Add 1cup of water and boil well.Cover and cook the vegetables for 2 minutes on low flame.

3). Add crushed black pepper powder, required salt and turmeric powder into the pan and mix well.

4). Add ragi water mixture into the pan and stir well and boil on low flame for 2 to 3 minutes. Stir in between to prevent the ragi mixture sticking to the bottom of the pan.

5). Stir the soup and boil on low flame and once the soup slightly thickens switch off the flame.

6). Add apple cider vinegar into the soup and mix well. Check for salt and add little salt if needed and mix well. Keep aside the soup to rest for 2 minutes. Once cooled the ragi soup will become thick. Garnish the ragi soup with finely chopped few spring onion.

Ragi Soup / Ragi Vegetable Soup is ready to serve.  

Spicy Wheat Flour Diamond Cuts / Govva Ronti

Wheat flour spicy diamond cuts also known as gova ronti in konkani is a deep fried spicy and crispy wheat flour tukdi and can be served as a teatime snack. The following ingredients are needed to prepare Spicy Wheat Flour Diamond Cuts/  Gova Ronti / Spicy Wheat Flour Tukkdi.

Ingredients:
Wheat flour.         -2 cup
Maida.                  -1/4 cup
Red chilli powder.-1tsp
Cumin seeds.       - 2 tsp
Asafoetida.           -1/2 tsp
Salt.                      - to taste
Oil.                       -2 tbsp
Oil.                       -for deep frying
Water.                   -as needed

Method:
1). In a mixing bowl add wheat flour, maida, red chilly powder, cumin seeds, asafoetida (hing powder), oil and little salt. Add required water little by little into the bowl and mix all the ingredients using your hand. Knead well and make a soft and firm dough. Keep aside the dough for 10 minutes to rest.

2). Knead the dough again and make small lemon size dough balls. Roll the dough balls into round roti shape. Cut the rolled rotis into diamond shape with a knife and keep them on a large plate.

3). Heat oil in a deep frying kadai. Once the oil is hot drop the chopped diamond cuts few at a time into hot oil and deep fry on medium low flame. Fry the wheat flour diamond cuts in small batches.

4). When the diamond cuts become crispy and change its colour into golden brown (don't make it dark brown) remove them from hot oil with a slotted spoon and transfer to a tissue paper to absorb excess oil.

5). Once cooled to room temperature store the deep fried crispy wheat flour diamond cuts in airtight container.

Crispy and spicy Wheat Flour Diamond Cuts / Spicy Wheat Flour Tukkdi / Gova Ronti are ready to serve as a snack with hot tea or coffee.
 

Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry.

Chembinthal and chembila curry is a easy to prepare very tasty and healthy gravy dish made with home grown colocasia stems and colocasia leaves goes well with steamed rice.

The following ingredients are needed to prepare Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry. 

Ingredients:-
Colocasia leaves/ Chembila. -4 big
Colocasia stems/ Chembuthal.-2 cup
Red chilly powder. -1tsp
Asafoetida /Hing powder. -1/2 tsp
Sambar powder. -1tsp
Mustard seeds. -1tsp
Salt. -to taste
Coconut oil. -1tbsp

Home grown Chembinthal with Chembila / Colocasia Stems with Colocasia leaves

Instructions:
1). Cut and seperate the colocasia stems and colocasia leaves. Peel and remove the outer thin skin of colocasia stems / chembuthal and chop it into small pieces.Wash well and keep aside.

2). Slowly pluck green leafy parts in between the veins of the colocasia leaves /chembila using your hands and discard the vein parts of the colocasia leaves. Wash the plucked leafy parts of the colocasia leaves and chop them into very small. pieces and keep aside.

3). Soak tamarind in little water for 5 minutes. Then squeeze the soaked tamarind and extract tamarind juice.

Method:-
1). Heat coconut oil in a wide bottom pan and splutter mustard seeds. Lower the flame and add red chilli powder and asafoetida into the pan.

2). Add chopped colocasia leaves / chembila and chopped colocasia stems / chembuthal into the pan and saute well.

3). Add required salt and tamarind juice into the pan and mix well. Add 2 cup of water and boil well. Cover and cook colocasia leaves and stems till soft and mashy.

4). Add sambar powder into the gravy in the pan and mix well. Switch off the flame and transfer the curry to a serving bowl.

Very tasty and Chembinthal and Chembila Curry / Colocasia Stems and Leaves Curry is ready to serve with steamed rice. 

Curd Vermicelli / Thayir Semiya.

 Curd vermicelli also known as thayir semiya is a very tasty and easy to make vermicelli dish made with rice vermicelli adding curd.The following ingredients are needed to prepare Curd Vermicelli /Thayir Semiya.
Ingredients:
Rice Vermicelli.  -2cup
Curd whisked.    -1/2 cup
Urad dal.             -1/2 tsp
Mustard seeds.    -1tsp
Green chillies.     -3
Curry leaves.       -few
Coriander leaves.-few
Sugar.                  -1tsp
Salt.                     -to taste
Coconut oil.        -1tbsp

Instructions:
Boil 3 cup of water in a vessel. Add little salt into the boiled hot water and switch off the flame. Add rice vermicelli into the boiled hot water in the vessel and soak completely in boiled water for 5 minutes or till vermicelli turns soft. Strain the rice vermicelli. Add sugar, adjust little salt and mix well and keep aside.

Method:
1). Heat coconut oil in a wide bottom pan. add urad dal and saute well. When urad dal starts to change the colour splutter mustard seeds. Add half slit green chillies and curry leaves into the pan and saute well.

2). Add boiled rice vermicelli into the pan and give a good mix. Cover and cook rice vermicelli for few minutes. Add finely chopped coriander leaves and mix well. Switch off the flame and allow the cooked rice vermicelli to cool.

3). Once cooled add 1/4 cup or 1/2 cup whisked curd into the pan and mix with the cooked rice vermicelli.

A very tasty Curd Vermicelli / Thayir Semiya is ready to serve.

Raw Nendran Banana Skin Stir Fry.

 Banana skin stir fry is a very tasty side dish made with raw nendran banana skin goes well with steamed rice. The following ingredients are needed to prepare Raw Nendran Banana Skin Stir Fry.

Ingredients:
Raw nendran banana skin.-10
Red chilli powder.            -1tsp
Asafoetida /Hing powder.-1tsp
Mustard seeds.                 -1/2 tsp
Salt.                                  - to taste
Coconut oil.                     -1tbsp

Method:
1). Heat 1tbsp coconut oil in a pan and splutter mustard seeds. Add red chilli powder and asafoetida (hing powder) into the pan and saute well.

2). Add chopped raw nendran banana skin, required salt and 3/4 cup water into the pan and saute well. Cover and cook on low flame till the banana skin is cooked well and becomes soft. Once the water completely absorbed switch off the flame.

Raw Nendran Banana Skin Stir Fry is ready to serve with steamed rice.