Monthly Archives: April 2025

Ragi Manni


A Traditional Mangalorean Delicacy!

Although, I chose to make an instant version, the result is simply amazing. Why go through the laborious process of soaking the ragi? Grinding the ragi takes time. Scraping fresh coconuts and grinding them to extract the juice is also time-consuming! Now, all of this is available in ready-to-use form. This dessert can be prepared in less than half the time! Traditional techniques are always appreciated. However, I would recommend the instant method if it does not compromise on the taste. So do try this dessert and let me know how it turns out.

Here is a little bit about the millet itself. Ragi or Finger Millet Ragi is one of the various types of millet produced and consumed in India. It looks like fingers during its plantation stage, which is why it is named finger millet in English. However, once harvested from millet strips, it resembles mustard seeds. Ragi is considered a superfood because of the presence of nutrients like calcium, magnesium, phosphorus, and iron in it. Along with these, it also contains the amino acids lecithin, methionine and threonine, which have significant health benefits. In India, the state of Karnataka is the largest producer of the superfood finger millet. People of the region also include it in their diets regularly. But with awareness about finger millet benefits, many people have learned about its advantages. Therefore, they have started including it in their diet across the states of India. Source : Tataaig

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

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