I’ve grown up in an environment where food was confined to more of rice. But when recently I moved into a new life, there was quite a transition in the type of food I have started consuming. It is an obvious fact once a girl gets married. I slowly started realizing there is something other than just eating rice and sambar for meals. Believe it or not, I tasted Raggi Mudde just about recently and I really appreciate its power.
Finger Millet / Raagi on its own has a rich dose of nutrients. I would just wish to reproduce a part from wikipedia here.
Courtesy : Wikipedia
Nutritive value of Ragi per 100 g
Protein 7.3 g
Fat 1.4 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 344 mg
Fibre 3.6 g
Energy 328 kCal
It would seem a little absurd on my part to post a common recipe like this. But then, the goodness of this recipe kept pushing me to give it a little space on Food for Joy! :)
Raagi Mudde (Finger - Millet Flour Balls)
Raagi Mudde is a wholesome meal in Karnataka and Rayalaseema region in India.[1] It is mainly popular with the rural folk of Karnataka. In Tamil, especially in Western Tamil Nadu it is called Ragi Kali. Learn More >>
Ingredients:
- Raagi Flour (Finger Millet Flour) - 1 cup
- Water - 2 cups
- Table Salt - 1 tsp
- Wooden Spoon - Needed while mixing
Instructions:
Step 1: In a wok, boil water.
Step 2: When the water bubbles, add salt and turn the flame to low and add raagi slowly, preferably through a sieve.**
Step 3: Use a wooden spoon or stirrer and stir gently avoiding lumps on a low flame.
Step 4: Once the mixture reaches a very thick consistency, turn off the heat and let it cool.
Step 5: Once the mixture is cooled, dip your hands in water and make raagi balls from the mixture. Serve hot with any sambar of your choice.
Note:
*The amount of water should be twice the volume of Raagi.
**It is always better to add raagi to the boiling mixture through a sieve. Sieving the flour before hand may not help as much.
![[New recipe on the blog! Click link in profile for the detailed recipe]
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During my teen years, there have been protracted, deep-rooted consciousnesses of my own self, when I used to cook during the months of time offs! The months of dog days in Mangalore were humid and I was blithely settled in one corner of the city with my parents in a mellow, petite and snug home in the coastal city of Mangalore.
All along my juvenile years, cooking was by oneself an experimental venture and unlike today, there were absolutely no coercions to cook too. It was such an intermittent affair, that it used to be a lapse, sometimes, the flavours of whatever the outcome was, were too acute and I even don’t know what went into those experiments.
Of all the recipes or attempts to cook, I’d make these lovely fried potatoes which was taught to me by my sister in our early years of schooldays. Peeled and sliced potatoes are enamelled with the most elementary spices of all and bathed in semolina, just to be pan fried in ghee!
These are so enslaving, yet made in such a healthy way. This is incipiently a Goan recipe, called Batata Kaapa/Kaappa/Kaap and its likewise a favourite in Konkani homes in Mangalore. The nomenclature is a Konkani one, where ‘Batata’ connotes to ‘Potato’ and ‘Kaap’ is something that refers to anything that is fried. As a matter of fact, a similar recipe is even made in Maharashtra with eggplants.
These are remarkably uncomplicated to fashion and you can fascinate your children into making these alluring crusty potatoes that just goes so well with any kind of food, be it, the South Indian rasam or the Jeera Pulao.
#quietmoments #exceptionalstilllife #recipes #batatakaap #batatas #friedpotatoes #potatoes #poetryofsimplethings #thewonderinglight #jj_still_life #knowyourrice #loveforrices #beautyinsimplicity #brightboldhome #verilymoment #vintage #foodygramskarnataka #goanfood #mangalorediaries #mangaloreculture #goancuisine #coastalliving #karnataka_focus #nourishingtraditions #stylingmycreativity #stilllifegallery #stilllife #stylingtheseasons #darkandmoody #darktablemood](http://foodforjoy.in/wp-content/plugins/instagram-feed/img/placeholder.png)
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