Finger Millet Pancake (Kezhveragu Adai)

Ragi or finger millet is a staple in South Indian diet. It is very popular in the villages. Rich in fiber and calcium, Ragi is used in various forms. I remember drinking ragi malt or porridge everyday before going to school. Very filling and healthy. In villages, farmers and workers eat ragi ball (kepankali).  I like to make pancakes, also known as Ragi adai mixed with greens like cilantro, fenugreek leaves or drumstick leaves (muringa).

Ingredients:

2 Cups ragi flour
1/2 Cup rice flour
salt as required
3-4 green chili, chopped
1 cup chopped onion
1 cup muringa leaves, washed
1 tablespoon sesame seeds
2 tablespoon peanuts
2-3 red chili
1 tablespoon coconut

Method:

1. Dry roast sesame seeds, peanuts, and red chili. Cool and powder along with coconut.
2. Mix together, ragi flour, rice flour, salt, powdered spice, green chili, and muringa leaves in a large bowl. Add 2 teaspoons oil and enough water to make a dough.

2. Take tennis ball size dough on oiled wax paper or banana leaf. Gently flatten with fingers to make a pancake.

3.  Heat a skillet on medium heat. Add a teaspoon of oil. Place pancake on the skillet. Cover with a lid and cook for a couple minutes. Flip and cook until both sides are done.

Serve hot along with yogurt. 

Mushroom dry curry (tawa mushroom)

My mom just came back from India on Monday. She brought us so much snacks that I don't have to go to the Indian store for a long time for the snacks. On the flip side, now I would not be making certain foods because she does not eat them. One such vegetable is mushroom. While I love them, my mom and daughter don't. With a big package of baby Bella mushroom sitting in my fridge, I had to find ways to finish it before mom came back. So we had mushroom biriyani one night and mushroom dry curry with roti one night. We had a big discussion about what curry is at work today. Curry is a dish that includes a sauce or gravy that is typically cooked with meat, cubed paneer(cheese), vegetables or lentils.

Ingredients:

1/3 cup chopped onion
2 cups sliced mushrooms
1/2  cup chopped green pepper
1 cup chopped tomatoes
1 green chili, chopped
1/2 teaspoon ginger-garlic paste

2 tablespoons oil
1/4 teaspoon carom seeds ( ajwain)
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon red chili powder ( adjust to taste)
1/4 teaspoon garam masala
salt to taste

Method:

1. Heat oil in a heavy bottom skillet or tawa on medium heat.
2. Add ajwain and cumin seeds. Saute for a few seconds.
3. Add chopped onion. Saute on low medium heat till translucent.

4. Add chopped chili and ginger-garlic paste. Stir in green pepper. Cook until crunchy for a few minutes.

5. Add tomato, turmeric powder, chili powder, coriander powder and 1/2 teaspoon salt. Cook until tomatoes are soft.

6. Gently stir in sliced mushroom. Cook for 5-7 minutes. Check for salt and add if required. Add garam masala and cook for couple more minutes.

Remove from heat. Serve with roti