Thursday, November 9, 2017

Sweet Ragi Kali - Kezhvaragu Kali - Keppai Kali - Ragi Urundai - Ragi Mudde - Ragi Sankati Using a Pressure Cooker

I always prefer including millets in my routine. Generally, Ragi Kali is consumed for breakfast as it highly nutritious. Learnt this sweet version of Ragi Kali from the OPOS group. As it is a sweet version I made it as an evening snack for my family. It doesn't take much of your effort as you mix in the flour with hot jaggery syrup and allow to sit for a while and then make the balls; no vigorous mixing as we do in the traditional way. They turned out super soft and so delicious.  If you have a picky eater, you can name it a chocolate ball or jamuns. Even you can just flatten it a bit, place a layer of cheese or peanut butter and give it as a cheese or cream biscuit; kids will never say a no to it. So, here is the recipe I followed. Below mentioned quantity yields 20 balls.


Ragi Flour - 1 cup
Water - 1 cup
Powdered Jaggery - 1/2 cup
Coconut oil - 1 tbsp
Ghee - for greasing your palms while making balls


  1. Heat a pan and dry roast the ragi flour until the raw smell goes. May take 3-5 mins. Once roasted set aside.
  2. In a pressure cooker, add water, jaggery and coconut oil. Cook in high for 1 whistle. Manually release pressure immediately.
  3. Add the dry roasted ragi flour and mix well until no dry flour is seen.
  4. Close the cooker lid with the whistle. Let it sit for 20-30 mins. By this time the ragi would have been fully cooked
  5. Now make them into gooseberry sized balls, use ghee for a smooth and shiny texture. Place them in an idly tray and steam for 3-5 mins as we do for kozhukattai. Alternately, you can also keep them in a vessel and put the vessel in the pressure cooker and pressure cook for 5 mins. Sweet Ragi Kali is all ready to be gobbled. 
Before Steaming

After Steaming

  • For roasting the flour, don't go by time. Believe in your nose. 
  • After you steam or pressure cook the balls, when you touch them it should not be sticky, but soft and spongy. That's how you know your balls are perfectly cooked.
  • If yours turn out to be chewy or hard, it means you had overcooked them.

Wednesday, December 7, 2016

Potato Baby Corn Korma - Baby Corn Recipes

Baby corn is one of the favorites for my Lo. He loves to eat it any form. The crunch of baby corn is what attracts everyone and it gives a nice texture to any curry. This korma recipe is slightly altered from the usual kormas wherein we grind coconut. Here in this recipe I have used coconut milk, which makes it a light and easily digestible food. I had used potatoes, you can also use fresh green peas which will also blend well along with the baby corns. Kasuri methi enhances the flavors, once you try this I bet this recipe will be a regular make in your kitchen. Now to the recipe!


Baby Corn - 10 nos
Ginger Garlic Paste - 1 tsp
Potatoes - 2, peeled and cubed
Hing a pinch
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1/4 tsp
Water - 3/4 to 1 cup
Thick Coconut Milk - 1/4 cup
Coriander leaves - fistful, finely chopped, for garnish
Salt - to taste

To grind:
Big Onion - 1 medium sized chopped
Tomato - 1 medium sized chopped
Green Chilli - 2, adjust as per spice level
Cashews - 4 or 5

To temper:
Ghee or Butter - 2 tsp
Oil - 2 tsp
Cinnamon - 1/2 inch piece
Cloves -2
Cardamom- 1


  1. In a pan heat a tsp of oil, add green chillies and onion. Once the onion turns translucent add the chopped tomatoes and fry until they turn mushy. Allow the mixture to cool down and grind it to a smooth paste. 
  2. Meanwhile trim the edges of the baby corn and chop them to desired sizes (lengthwise or just cubes). Peel the potatoes and cube them. Make sure the baby corn and potatoes are of same size. 
  3. Heat butter/ghee + oil in a presssure cooker and add the items mentioned under "To Temper".  Add ginger-garlic paste and saute until the raw smell goes off.  
  4. Then add the ground paste and fry for a minute. Add turmeric powder, chilli powder, garam masala, hing and required salt and mix well.  Now add the cubed baby corn and potatoes. Mix well. 
  5. Add water and pressure cook for a whistle in high flame, simmer for 2 minutes and turn off the stove.  Once the pressure releases, add the coconute milk and allow the gravy to boil for just a minute. Make sure you do not boil the gravy for a very long time after adding the coconut milk. Check and adjust salt at this stage. Add kasuri methi and coriander leaves and switch off. 
  6. Potato Baby Corn korma is ready to be served with Phulkas or Chapathi's or Poori's or even with any mildly spiced pulaos.
  • You can also add paneer instead of potatoes. In that case add more chilli powder to adjust the spicyness.   
  • After adding the coconut milk, do not boil the korma for a long time. Else it will start curdling.
  • You can replace coconut milk with milk too, but coconut milk gives the best taste.
  • In case if you are not a fan of coconut milk, you can just add grated coconut along with the sauted ingredients and grind altogether
  • If using coconut milk, do not skip the kasuri methi. That gives the best taste for this korma.

Thursday, November 17, 2016

Thinai Adai - Thinai Arisi Adai - Foxtail Millet Adai - Millet Recipes - Healthy Dinner Recipes

Its been a long time since I posted any recipe.  Hardly I could manage to find any time these days. Evenings are totally busy with my lil one and his homeworks, whereas daytime and late nights are totally dedicated for my Jewelleries. Thats my new venture for the past two years, ViJosDesignerBangles . Check out the collections if interested! And, very Happy to come back again :-). Nowadays, millets play an equal role in my kitchen. The best part is, millets can be substituted for rice and wheat in most recipes. Millets are highly nutritious and gluten free, they are easily digestible. Hence can be had for both breakfast and dinner. Today's recipe is going to be Thinai Adai. Thinai is known as Foxtail Millet in English, Kangni in Hindi, Korra in Telugu, Navane in Kannada and Thina in Malayalam. This adai is made using millets and lentils, so it is rich in protein, full of fiber and highly nutritious. Try making this and I am sure it will become one of the regular preparations in your house too. Now, to the recipe!

Thinai arisi/foxtail millet - 1 cup
Channa dal/kadalai paruppu - 1/2 cup
Tur dal/thuvaram paruppu - 1/2 cup
Whole Urad dal - 1 tbsp
Red chillies - 3-4
Hing and salt as per taste
Oil for making adai


Wash and soak the dals together for 3-4 hours. Grind it along with hing, red chillies and salt as we grind for regular Adai dosa. The consistency of the batter should not be too thick or too thin.

Preparing the adai dosa

Heat a tawa, (check by sprinkling water to see if the tawa is hot enough to pour the batter) pour a ladle full of adai batter and spread it in a circular motion just as you do for regular dosas.

Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it over to the other side. Drizzle another 1/2 tsp of oil and cook well.

Remove from tawa and serve hot with any chutney of your choice or with Avial.


You can also add finely chopped onions, green chillies, 1-2 tbsp finely chopped coriander leaves to the Thinai Adai batter to make it more delicious.