tag:blogger.com,1999:blog-42217704857022666572024-03-14T03:24:03.503-07:00Inika's Kitchen - the 'green' recipes effectInika's Kitchen - the 'green' recipes effect is a dedicated blog that puts in religious efforts to share pure and simple vegetarian recipes with the world, keeping INDIAn traditions in place. abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4221770485702266657.post-874751525024123722015-05-14T06:05:00.000-07:002016-05-02T09:07:44.447-07:00Ginger Chutney | Allam Pachadi | Andhra Chutney Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , serif;">Almost all the <i>South
Indian</i> breakfasts are incomplete without <b>Allam pachadi</b> or <b>Ginger Chutney</b> one of
the most delicious companion. This <b>Andhra chutney recipe</b></span><span style="font-family: "times new roman" , serif;"> </span><span style="font-family: "times new roman" , serif;">is a great side dish chutney for dosa, idly, pesarattu, upma, wada and other dishes that tingles your senses. Th<span style="font-family: "times new roman" , serif;">is</span></span><span style="font-family: "times new roman" , serif;"> chutney </span><span style="font-family: "times new roman" , serif;">has a peculiar blend of different tastes like <i>sweet , sour and
hot</i> in perfect proportions. The amalgam of taste makes it so lovable among all the age groups.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: small;">Video on How to Make Ginger Chutney:</span></h3>
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<span style="font-size: small;"><b style="font-family: 'Times New Roman', serif;">Allam Pachadi</b><span style="font-family: "times new roman" , serif;"> </span><b><span style="font-family: "times new roman" , serif;">Ingredients:</span></b></span></h3>
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<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Chopped Ginger (Allam) - 1 Cup<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Sesame Seeds (Til / Nuvvulu) - 1/4 Cup</span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Bengal Gram (Senaga Pappu) - 1/2 cup</span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Urad Dal (Minapa Pappu) - 1/4 cup<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Corriander Seeds (Dhaniya) - 1 tsp</span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Cummin Seeds (Jeera) - 1 tsp<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Red whole chillies - 8 - 10<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Tamarind - the size of a gooseberry<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Sugar or Jaggery - as per taste</span></li>
<li class="MsoNormal"><span style="font-family: "times new roman" , serif;">Salt to taste</span></li>
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<span style="font-size: small;"><b><span style="font-family: "times new roman" , serif;">Cooking Directions for How To Make </span></b><b><span style="font-family: "times new roman" , serif;">Allam Pachadi:</span></b></span></h3>
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<li><span style="font-family: "times new roman" , serif; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-stretch: normal;"> </span></span><span style="font-family: "times new roman" , serif; text-indent: -0.25in;">In a frying pan, heat 2 tbsp of cooking oil under <i>low flame</i>.</span></li>
<li><span style="font-family: "times new roman" , serif; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-stretch: normal;"> </span></span><span style="font-family: "times new roman" , serif; text-indent: -0.25in;">Add the <u>pulses</u> one after the other and fry them for a couple of minutes
under low flame.</span></li>
<li><span style="font-family: "times new roman" , serif; text-indent: -0.25in;">Add the spices (<u>dhaniya, jeera and til</u>) and fry for some time. </span></li>
<li><span style="font-family: "times new roman" , serif;">Add Red Chillies and tamarind as well. </span></li>
<li><span style="font-family: "times new roman" , serif;">After the ingredients are fried for a while, <i>transfer them to a plate</i> and
let them cool. </span></li>
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<span style="font-family: "times new roman" , serif;">Meanwhile add a tbsp oil in a frying pan and <i>fry chopped ginger</i> for a
couple of minutes. (Frying them separately is necessary because the time
required for ginger to be cooked is little more from that of the other
ingredients).</span></div>
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<span style="font-family: "times new roman" , serif;"><o:p></o:p></span><span style="font-family: "times new roman" , serif;">Transfer all the fried ingredients into a mixer and grind them to paste
adding <i>required water, sugar and salt to taste</i>. Make sure to add sugar in the
last while grinding else it will not get ground well.</span></div>
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<span style="font-family: "times new roman" , serif; text-indent: -0.25in;"><i>Scintillating</i> <span style="background-color: white; font-family: "arial" , "sans" , sans-serif; font-size: 13px; line-height: 13px; text-indent: 0px; white-space: pre-wrap;">dish</span> is ready. Serve it<span style="font-family: "times new roman" , serif;"> </span>with hot and crisp
dosa, idly, medu wada, pesarattu or upma. </span><br />
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<span style="font-size: small;">Variations to Prepare Allam Chutney:</span></h3>
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Though the above mentioned are the prime ingredients of <i style="font-family: arial, sans, sans-serif; font-size: 13px; line-height: 13px; white-space: pre-wrap;">recipe for ginger chutney</i>, optionally one can also use jaggery in spite of sugar that adds to its health quotient. </div>
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<span style="font-size: small;"><span style="font-size: small;">Health Benefits of </span><span style="font-size: small;">Allam Pachadi or Ginger Chutney:</span></span></h3>
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<span style="font-size: small;"> <u>Allam or Ginger</u> is one of the finest spices used in almost all the <i>Indian</i> dishes considering its <i>medicinal values</i>. Allam or Ginger is considered good for different types of <i>stomach problems</i> like motion sickness, gas, diarrhea, vomiting and nausea. </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> Thus, I conclude one of the most <i>healthy ginger recipes</i>.</span><br />
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-16046130832897351282015-03-25T10:25:00.002-07:002015-06-28T23:40:53.080-07:00Palak Paratha or Spinach Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><b>Palak Paratha</b> is an Indian flat bread, one among many healthy dishes of its category. <i>Palak Paratha</i> is made up of spinach (palak) and wheat flour. These Palak Parathas are known for their healthy nutritious values. <i>Kids</i> who hate to have spinach also enjoys Palak Paratha, as they taste similar to their favorite <i>chappathis</i> (the head of the flat bread family). </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZjwanvgmku4KKmOap2NJH7D8aFLo9ULgyTfNlVssiAe_ehyJPfnlOd2nW4ZShnK84AS0MoS4UcelCahakBrcz0UxnVIkAXUQw0ttCOWdiF8JZr3CpR24UcnTMQxv_pWly06Sc49XPA/s1600/IMG_3245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Palak Paratha" border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZjwanvgmku4KKmOap2NJH7D8aFLo9ULgyTfNlVssiAe_ehyJPfnlOd2nW4ZShnK84AS0MoS4UcelCahakBrcz0UxnVIkAXUQw0ttCOWdiF8JZr3CpR24UcnTMQxv_pWly06Sc49XPA/s1600/IMG_3245.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palak Paratha</td></tr>
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<span style="font-family: inherit; font-size: small;">Palak Paratha Ingredients:</span></h3>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Whole wheat flour or Atta -2 cups and 1/4 cup for rolling</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups finely chopped Spinach</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tsp finely chopped Coriander</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 finely chopped Green chilies</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 a tsp Red chilli powder (Optional)</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tsp Ginger-Garlic Paste (Optional)</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 a tsp Coriander powder (Dhania Powder)</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 a tsp Cumin powder (Jeera Powder)</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt as per taste</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Water as required (for making dough)</span></div>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Oil or Ghee for frying parathas</span></div>
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<span style="font-family: inherit; font-size: small;">Cooking Directions:</span></h3>
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<span style="font-family: inherit;">1.</span><span class="Apple-tab-span" style="font-family: inherit; white-space: pre;"> </span><span style="font-family: inherit;">Clean <i>spinach</i> and coriander leaves with water and chop them finely. </span></div>
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<span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Make <i>Ginger-garlic</i> into coarse paste.</span></div>
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<span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Chop green chilli into very fine pieces.</span></div>
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<span style="font-family: inherit;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Take a large bowl and add whole <i>Wheat flour</i>, salt, finely chopped spinach or <i>palak</i>, coriander leaves, chopped green chilli, ginger-garlic paste, <i>dhania-jeera powder</i> and red chilli powder. </span></div>
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<span style="font-family: inherit;">5.</span><span class="Apple-tab-span" style="font-family: inherit; white-space: pre;"> </span><span style="font-family: inherit;">Add water as required and knead it to a smooth dough.</span></div>
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<span style="font-family: inherit;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add little oil to coat the dough and knead well again. </span></div>
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<span style="font-family: inherit;">7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Cover the dough and set it aside for 30 minutes.</span></div>
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<span style="font-family: inherit;">8.<span class="Apple-tab-span" style="white-space: pre;"> </span>After 30 minutes, divide the dough equally and make balls out of it. </span></div>
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<span style="font-family: inherit;">9.<span class="Apple-tab-span" style="white-space: pre;"> </span>Take the balls and press between palms slightly. Dust the flattened ball with dry wheat flour and roll out into a circle using rolling board and rolling pin.</span><br />
<span style="font-family: inherit;">10.</span><span class="Apple-tab-span" style="font-family: inherit; white-space: pre;"> </span><span style="font-family: inherit;">Place the paratha. on the preheated tava and cook the parathas in medium flame. Cook both sides of the <i>palak paratha</i> with some <i>oil or ghee</i> till they turn crisp and brown from both sides.</span></div>
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<span style="font-family: inherit;">11.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve palak paratha hot with <i>raitha</i> and or <i>mango/lemon/tomato pickle</i>.</span><br />
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<span style="font-family: inherit;"><b>NOTE:</b><span class="Apple-tab-span" style="white-space: pre;"> </span>Rolling and folding of the dough helps softening of the parathas.</span></div>
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<span style="font-family: inherit; font-size: small;">Palak Paratha Recipe Video (How to Make Palak Paratha):</span></h3>
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<span style="font-family: inherit; font-size: small;">Easy to follow Video on '<b>How to make Palak Paratha</b>'.</span></div>
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<span style="font-family: inherit; font-size: small;">Variations:</span></h3>
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<span style="font-family: inherit;">Instead of adding the raw ingredients mentioned in step 4, we can grind all of them before adding to the wheat flour. This way the palak parathas get a nice deep green color. We can also use blanched palak (spinach) for the preparation of <b>Palak Paratha</b>.</span></div>
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<span style="font-family: inherit; font-size: small;"><b>Nutritional Values of Palak Paratha:</b> </span></h3>
<span style="font-family: inherit;">As spinach has almost 0 cholesterol and 0 fat, it is good for all age groups. Spinach being the main ingredient, <u>Palak Paratha</u> becomes a good source of Iron and calcium apart from Vit-A, Vit-C and other <i>vitamins and minerals</i>. Though <u>India</u> is not in top-ten <i>spinach</i> producing countries, we consume spinach on a regular basis, on a day-today diet.</span><br />
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-78304005899817824532015-03-21T00:00:00.000-07:002016-04-28T04:28:11.768-07:00Ugadi Pachadi | Andhra Festival Recipes - Inikas Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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People from <i>Hindu community</i> in India celebrate the festival of <b>Ugadi</b> also called <b>Yugadi</b>. Just after the festival of colors, <i>Holi</i>, comes the Ugadi or Yugadi festival that brings <i>good fortune</i> and <i>happiness</i>. This festival is considered to be the beginning of the <i>New Year</i>. </div>
<br />
Ugadi or Yugadi derived from <i>Sanskrit</i> is a combination of two words in Sanskrit, 'Yuga' meaning age and 'Adi' meaning new beginning. Hence, <b>Ugadi</b> means the beginning of a new age.<br />
<br />
<i>Ugadi</i> or <i>Yugadi</i> being the New Year for different people from different communities, all of them prepare one special dish representing the beginning of a new year. The dishes are named differently in different regions of India, in Andhra being called as <i>Ugadi Pachadi</i>.<br />
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<h2 style="text-align: left;">
<u><span style="font-size: large;">Ugadi Pachadi Significance:</span></u></h2>
The dish, ugadi pachadi, reminds every individual to enjoy all the flavors of life, all through. This dish is made up of <i>six different ingredients</i> each from a different category of taste. The six tastes being sweet, sour, salty, bitter, spicy and tangy. <i>Ugadi Pachadi significance</i> implies that as the dish is made up of <i>6 different tastes</i> and consumed on the first day of the year, so is life full of different emotions as Happy, Sad, Surprise, Fear, Anger and Disgust.<br />
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<u><span style="font-size: small;">Ugadi Pachadi Ingredients:</span></u></h3>
<i><span style="color: #cc0000;"> </span></i><br />
<i><span style="color: #cc0000;"> Neem Flowers</span></i> implies Disgust (bitterness)<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><i><span style="color: #cc0000;">Raw Mango</span></i> implies Fear (tanginess)<br />
<span class="Apple-tab-span" style="white-space: pre;"> <span style="color: #cc0000;"><i>T</i></span></span><i><span style="color: #cc0000;">amarind Juice</span></i> implies Surprise (sourness)<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><i><span style="color: #cc0000;">Green chilly or Red Chilly</span></i> powder implies Anger (spicy, hotness)<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><i><span style="color: #cc0000;">Jaggery</span></i> implies Happy (sweetness)<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><i><span style="color: #cc0000;">Salt</span></i> implies Fear (saltness)<br />
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<u><span style="font-size: large;">Ugadi Pachadi Recipe:</span></u></h2>
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup finely grated jaggery<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup peeled and finely chopped raw mango<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tablespoons tamarind pulp<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon raw Neem flowers<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt as per taste<br />
•<span class="Apple-tab-span" style="white-space: pre;"> Green chilly </span>or Red chilly powder as per taste<br />
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<h3 style="text-align: left;">
<u><span style="font-size: small;">How to Make or Prepare Ugadi Pachadi:</span></u></h3>
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Soak tamarind in water for about half an hour and extract the required pulp out of it.<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Add finely grated jaggery, raw mango pieces and mix well.<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span><i>Pluck out</i> the little neem flowers avoiding the stems and add them to the mixture.<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Add salt and red chilly powder or green chilly to the mixture<i> as per your taste</i>.<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Add water as required to increase the quantity.<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Mix all the ingredients thoroughly till the jaggery is dissolved.<br />
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<h3 style="text-align: left;">
<u><span style="font-size: small;">Variations to Make Ugadi Pachadi:</span></u></h3>
Though the above six are the prime ingredients for <i>ugadi pachadi</i>, optionally one can also add finely grated coconut, banana, sugar cane pieces, ground nuts, sesame seeds, finely ground black pepper as <i>add-ons</i>.<br />
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<h2 style="text-align: left;">
<u><span style="font-size: large;">Health Benefits of Ugadi Pachadi:</span></u></h2>
The Neem flowers detoxifies tissues and fights allergies if any. It also clears the stomach.<br />
Jaggery helps in easy digestion and also helps building tissues.<br />
Green chilly improves skin health and also enhances eye-vision. It also manages metabolism and immune system.<br />
Tamarind increases minerals absorption and cleanses the tissues.<br />
Green mango purifies blood and helps improve blood circulation.<br />
Salt manages sugar levels and fights dehydration.<br />
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-46585046846517799672015-03-03T09:49:00.001-08:002016-04-21T18:17:44.590-07:00Minapa Sunnundalu or Urad Dal Laddu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif;"><span style="font-size: 13.3333330154419px;"><b>Minapa Sunnundalu</b> or <b>Urad Dal Laddu</b> is Andhra's favorite sweet dish that is enjoyed by all ages<b>. </b></span></span><br />
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<span style="line-height: normal;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Sunnundalu</span></span><span style="font-family: "arial" , sans-serif; font-size: 10pt; line-height: normal;"> or Urad Dal Ladoo is an all time favorite sweet, made and consumed in almost all
parts of India. These traditional Andhra sweets are mostly considered as the best <i>sweets for diwali</i>. Irrespective of the occasions and festivals, sunnundalu is made
and enjoyed on any day in Andhra, India. </span><span style="font-family: "arial" , sans-serif; font-size: 13.3333330154419px;">The recipe of the delicacy given here is very simple and takes just few minutes for preparation.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">Urad dal, jaggery & ghee - a rare combination that acts as an
instant energy booster, are used into the preparation of sunnundalu or roasted
urad dal laddu. The ingredients used for the preparation are as simple as the preparation steps.<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10pt;">Now let us see <b>how to make Sunnundalu or Urad dal ladoo.</b></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 10pt;"><br /></span>
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<h2 style="text-align: left;">
<span style="font-family: "arial" , sans-serif; font-size: small;"><b><u>Minapa Sunnundalu Recipe (with Jaggery):</u></b></span></h2>
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<span style="font-family: "arial" , sans-serif; font-size: small;"><b><u><br /></u></b></span></div>
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<span style="font-size: small;"><b style="line-height: normal; text-align: left;"><span style="background-color: white; font-family: "arial" , sans-serif;">Ingredients:</span></b></span></h3>
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<li><span style="font-family: "arial" , sans-serif; font-size: 10pt; text-indent: -0.25in;"><span style="font-size: 10pt; line-height: normal; text-indent: -0.25in;">1 cup roasted whole Urad dal flour</span></span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10pt; text-indent: -0.25in;">1 cup grated Jaggery</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10pt; text-indent: -0.25in;">1/2 cup Ghee (in melted form)</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10pt; text-indent: -0.25in;">Cardamom powder-------1/2 tsp</span></li>
<li><span style="font-family: "arial" , sans-serif; font-size: 10pt; text-indent: -0.25in;">Cashew nuts : 50gms</span></li>
</ul>
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<b><span style="font-family: "arial" , sans-serif; font-size: 10pt;"> <span style="font-size: small;"> Cooking Directions:</span></span></b></h3>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">In a
frying pan, heat and dry roast the whole urad dal (can used split urad dal
also) on low heat till they turn very light brown in color and you get nice
aroma. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.75in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Leave
the urad dal to cool. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Grind
the urad dal to very fine sand-like powder. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.75in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Mix
urad dal powder and jaggery powder in a bowl.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.75in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Take a
little ghee and fry the cashew nuts in the ghee.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 10pt;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Mix the
fried cashew nuts and cardamom powder in the urad dal-jaggery mix.<o:p></o:p></span></div>
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<span style="background-color: white; font-family: "arial" , sans-serif; font-size: 10pt; text-align: left; text-indent: -0.25in;"> </span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Heat
the remaining ghee and Pour the ghee in the above prepared urad dal-jaggery
mixture and mix well.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">8.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Leave
the mixture to cool down to lukewarm. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">9.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "arial" , sans-serif; font-size: 10pt;">Make
the mixture into round balls and arrange them in a plate. (laddu size can
be varied)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;"> Once the sunnundalu (urad dal ladoo) are cooled
completely, store them in an airtight container. By the way, the laddus can be
stored for over a month.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span><br />
<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b>
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<h3 style="text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;"> <span style="font-size: small;">Variations:</span></span></b></h3>
</div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">The same <i>sunnundalu</i> recipe can also be made using
black whole urad dal. Black whole urad dal is preferable for its extra
nutrition in the skin.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">Jaggery can be replaced with 1 cup of <i>sugar powder </i>for the preparation. The quantity of jaggery (or sugar) can be adjusted as
per taste.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">We can even add almonds and pistachios along with cashews while
frying (at step 5).<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "verdana" , sans-serif; font-size: 9pt;">Adding
nuts to this recipe is optional as it gives extra taste and nutritional value
to the laddus.<o:p></o:p></span></div>
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<b> </b><b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Sunnundalu Health Benefits:</span></b></h2>
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<i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"> Urad dal</span></i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;">, called as <b>black lentil</b> in English, is considered
to be a good protein and fiber source. It helps reduce cholesterol.<o:p></o:p></span></div>
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</span></div>
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<i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"> Jaggery</span></i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;">, a healthy substitute for
white sugar, is good source of iron and minerals. It helps stimulate bowel
movement and prevents constipation. It detoxifies the liver as well. Thus is
considered as the medicinal sugar. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"><br /></span></div>
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<i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"> Ghee</span></i><span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"> is rich in vitamins A
& E. Helps in better digestion.</span><b><u><o:p></o:p></u></b><br />
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<h2 style="text-align: left;">
<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> Calories Alert:</span></b></h2>
<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br /></span></b>
<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: small;"> <span style="font-family: "verdana" , sans-serif;"> </span> </span></b><span style="font-family: "verdana" , sans-serif; font-size: 12px; line-height: 13.8px;"><span style="font-family: "verdana" , sans-serif;">Check</span> on the intake of the laddu's calories as it is slightly heavy in terms of calories. Needless to say, one will never consider the calories count against the laddus count, considering its taste and nutritious values. <span style="font-family: "verdana" , sans-serif;">Above all, <span style="font-family: "verdana" , sans-serif;">Sunnundalu</span> health benefits offer a great value to ki<span style="font-family: "verdana" , sans-serif;">ds and pregnant woman.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 9pt; line-height: 115%;"> <span style="font-family: "verdana" , sans-serif;">Final Words!</span> <b><span style="font-family: "verdana" , sans-serif;">S</span>unnundalu</b> or <b>Urad Dal Laddu </b>made up of su<span style="font-family: "verdana" , sans-serif;">gar or <span style="font-family: "verdana" , sans-serif;">jaggery, </span></span>make a very healthy and tasty bite for all age groups ! </span></div>
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-73119211955998242182015-01-28T18:27:00.001-08:002015-06-28T23:46:04.466-07:00Sprouted Ragi Flour (Sprouted Finger-Millet Flour)<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2>
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><b><u>Sprouted Ragi Flour</u> (<u>Sprouted Finger-Millet Flour)</u></b></span></h2>
<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uJX95WalP8nxbYaLf2IM-AmXOrdUGCgL_-UzP0QZBKNaHT6GvV725X_OdySE7K1iR3RqrTJiGOJ66MFmLcq8XaMxHm-HjbZmPwLL2yTbM0rLqEPVx16PX__UT0qSF3M8EPjTPK1QGQ/s1600/finger-millet-flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sprouted Ragi Flour" border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uJX95WalP8nxbYaLf2IM-AmXOrdUGCgL_-UzP0QZBKNaHT6GvV725X_OdySE7K1iR3RqrTJiGOJ66MFmLcq8XaMxHm-HjbZmPwLL2yTbM0rLqEPVx16PX__UT0qSF3M8EPjTPK1QGQ/s1600/finger-millet-flour.jpg" title="" width="320" /></a></h2>
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<span style="font-family: Times, Times New Roman, serif;">1. Wash the desired quantity of ragi or finger-millets thoroughly until the water runs clean.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2. Soak them in water overnight for a duration ranging from 8 - 12 hours. (if the climate is warmer, then the time required would be shorter)<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">3. Rinse the ragi or finger-millets thoroughly at least 2 times a day and make sure to drain out as much water as possible from the millets every time you rinse them.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">4. Place all the ragi or finger-millets in a piece of cotton cloth and tie them tightly and let them remain for 8-9 hours. (warmer the climate, shorter is the time required</span><span style="font-family: Times, 'Times New Roman', serif;">)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5. Small sprouts will start appearing on the tips of the ragi or finger millets. These sprouts grow big with time.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">6. Spread the whole quantity of ragi or finger-millets on a cloth and let it dry or you can even fry them mildly without oil (zero oil) to get millets dried.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">The sprouted ragi or sprouted finger-millets are ready for use. You can grind / mixer the desired quantity of millets as and when required for your daily usage or cooking.</span></div>
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-23042792722091438202015-01-28T08:18:00.000-08:002015-06-28T23:46:42.998-07:00Thalipeeth (Multi-Grain Indian Bread)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Thalipeeth</b>, a <i>multi-grain Indian bread. </i><br />
Thalipeeth is a very <i>healthy nutritional breakfast</i> that is considered to be <u>good for heart</u>. It is made up of minimum three different types of <i>grains</i> and consumes less oil.</div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div>
<ul style="text-align: left;">
<li>1 cup bajra millet flour or corn meal</li>
<li>1 cut rice flour</li>
<li>2 cups wheat flour</li>
<li>1 cup gram flour</li>
<li>250 gm fresh leaves like methi (fenugreek) or spinach (finely chopped)</li>
<li>1 teaspoon ginger paste</li>
<li>2-3 onion</li>
<li>5-6 green chillies</li>
<li>1 teaspoon sugar</li>
<li>1 teaspoon cumin seed powder</li>
<li>A pinch of asafoetida</li>
<li>1 table spoon coconut powder</li>
<li>1/2 teaspoon turmeric powder</li>
<li>2 tablespoon coriander leaves (chopped)</li>
<li>Oil for frying</li>
<li>Salt and pepper to taste.</li>
</ul>
<h3 style="text-align: left;">
</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_KTjIN5PQURidi1YHrhTHlwaT9h97rYWwSYPetyuGgOczuIwWrkopQsHf07fBh86PmtMu9qBHtQTo_uvV6HbL1zaDdJ0twRaYt20EQ-souyLFQI8BQVy95JoBKQ36_OjufwRavZ35w/s1600/Thalipeeth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thalipeeth" border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_KTjIN5PQURidi1YHrhTHlwaT9h97rYWwSYPetyuGgOczuIwWrkopQsHf07fBh86PmtMu9qBHtQTo_uvV6HbL1zaDdJ0twRaYt20EQ-souyLFQI8BQVy95JoBKQ36_OjufwRavZ35w/s1600/Thalipeeth.jpg" title="" width="400" /></a></div>
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Cooking Directions:</h3>
</div>
<div>
<ol style="text-align: left;">
<li>Mix all the above mentioned quantities of flours in a dry pan and roast the flour mixture for about 2 to 3 minutes and then cool it.</li>
<li>Now add 2 tablespoons of oil, dry spices, grated coconut, salt, sugar and fresh methi (fenugreek) leaves and mix well. Adding <i>lukewarm water</i> slowly to the mixture, knead the mixture into a dough. Cover the dough and leave it idle for 15 minutes.</li>
<li>Take a small ball of dough and pat it into a flat-rounded chapati like shape. </li>
<li>Place the flat-rounded chapati like <i>thalipeeth</i> on a hot oil greased griddle (tawa).</li>
<li>If interested, press some onion rings and green chillies on to the top of the thalipeeth.</li>
<li>Add drops of oil to the edges of the <i>thalipeeth</i>.</li>
<li>Cover the <i>thalipeeth</i> with a plate and leave it on a low flame to be cooked for a minute. </li>
<li>Apply drops of oil on the upper side of the thalipeeth and turn it over. </li>
<li>Repeat the steps 6, 7 & 8 until the <i>thalipeeth</i> turns golden brown on both sides.</li>
</ol>
<div>
The healthy and tasty Thalipeeth is ready. Place little butter on it before serving. It can be served hot with raitha or green chutney. Sauce is also a good option.</div>
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0tag:blogger.com,1999:blog-4221770485702266657.post-50946871182845349962015-01-19T08:04:00.000-08:002015-06-28T23:48:07.859-07:00Ragi Porridge or Finger-Millet Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Ragi or Finger Millets:</span></h2>
<span style="font-family: Times, Times New Roman, serif;">The millets falls under the category of cereal crops or grains widely cultivated worldwide for food and dried hay. Finger Millet or Ragi do fall under the same category.</span><br />
<div>
<span style="font-family: Times, Times New Roman, serif;">In India Finger Millets or Ragi are also called as ragi (in Kannada, Telugu and Hindi), Taidalu (in Telangana region), Mandia (Oriya), Kodra (Himachal Pradesh), Ariyam(Tamil) and so on.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZBU0BtwZ_rWL-0KhxbQoMJYH53_EuLZRuf-umhC4wlrAK9nOVrUGT2VPudwTnJzGEHuo6E2UzJMUzs_gM1I6o4vEQQ7YJHKN2kMzZU8aLcLlz2-cBda-yc7jGAqmjei7up7JXj_SSg/s1600/finger-millet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times, Times New Roman, serif;"><img alt="Ragi or Finger Millet" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZBU0BtwZ_rWL-0KhxbQoMJYH53_EuLZRuf-umhC4wlrAK9nOVrUGT2VPudwTnJzGEHuo6E2UzJMUzs_gM1I6o4vEQQ7YJHKN2kMzZU8aLcLlz2-cBda-yc7jGAqmjei7up7JXj_SSg/s1600/finger-millet.jpg" title="" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Finger-Millet or Ragi</span></td></tr>
</tbody></table>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<h3 style="text-align: left;">
<b><span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">Nutritional Values of Ragi / Finger Millets:</span> </span></b></h3>
<span style="font-family: Times, Times New Roman, serif;">Research on finger-millets or ragi have proven that they have excellent amounts of Iron, Calcium, complex protein,Vitamin B (B6), Phosphorus, Magnesium and Potassium.</span><br />
<span style="font-family: Times, Times New Roman, serif;">These millets are considered to be a very good nutritious diet supplement for babies or infants from the age of 5+ months in the form of a porridge.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Pediatricians today are more towards recommending finger-millet or ragi based food for infants because of its high nutritional values, high in iron and calcium.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
</span><br />
<div style="text-align: center;">
<h2>
<b><u><span style="font-family: Times, Times New Roman, serif; font-size: small;">Ragi Porridge or Finger-Millet Porridge</span></u></b></h2>
</div>
<b style="font-family: Times, 'Times New Roman', serif;">Ingredients:</b><br />
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">2 teaspoons of <a href="http://inikaskitchen.blogspot.in/2015/01/sprouted-ragi-flour-or-sprouted-finger.html" target="_blank">Sprouted Ragi Flour</a> (<a href="http://inikaskitchen.blogspot.in/2015/01/sprouted-ragi-flour-or-sprouted-finger.html" target="_blank">Sprouted Finger-Millet Flour</a>)</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa9JDL3eC0c7iI6PNTsrZNj4JtKILgmgPRW8nNu0o8xBnYijWaO1OdXBNARV7U-MqKQ-pxZf_scgWwx7gkfkg14QEztRY5LBQVDrbh6vIDo-yan-rV37jMzLwfihKTzaKgxqFtQA98w/s1600/FingerMillet_RaagiPorridge2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img alt="Ragi Porridge or Finger-Millet Porridge" border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa9JDL3eC0c7iI6PNTsrZNj4JtKILgmgPRW8nNu0o8xBnYijWaO1OdXBNARV7U-MqKQ-pxZf_scgWwx7gkfkg14QEztRY5LBQVDrbh6vIDo-yan-rV37jMzLwfihKTzaKgxqFtQA98w/s1600/FingerMillet_RaagiPorridge2.jpg" title="" width="320" /></span></a></div>
</li>
<li><span style="font-family: Times, Times New Roman, serif;">200 ml / 1 cup of water</span></li>
</ul>
<div>
<b style="font-family: Times, 'Times New Roman', serif;">Cooking Directions:</b></div>
<ol style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Boil 150ml (3/4 cup) of water</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Mix 2 tea spoons of sprouted ragi powder in 50ml (1/4 cup) of cold water separately. <i>This is done to avoid formation of lumps that develops if the powder is added directly to the boiling water.</i></span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Add the above prepared ragi solution to the boiling water and stir it simultaneously. (Make sure to keep the flame low through out)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Keep stirring the porridge slowly until it gets closer so as to match the porridge consistency.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Take the porridge into a baby bowl and feed the infant subsiding the heat.</span></li>
</ol>
<div>
<h4 style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Variations or Alterations:</span></h4>
</div>
<span style="font-family: Times, Times New Roman, serif;">If needed, we can add jaggery to the porridge as per taste. Never use sugar for <i>Ragi Porridge</i>, as it causes cold to the infants.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Butter or ghee can also be added as per taste, if needed.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
</span><br />
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><b>NOTE:</b><span class="Apple-tab-span" style="white-space: pre;"> </span>Never use Ragi flour or powder available in market for infants. Better prepare Ragi flour at home. It is a very simple process.</span></div>
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abcdzoomhttp://www.blogger.com/profile/15987029170925465286noreply@blogger.com0