Monday, 10 January 2011

Kelvaragu Adai - Ragi Adai

Ragi(finger millet), a nutritious cereal, recommended highly for people suffering from Diabetes, is a staple food of the poor.When in college, we were taken to a village for a field trip. We had organised a cooking competition for the local women and the food they produced was not any fancy Biriyani or puddings, but sweets and savories made from ragi, kambu(pearl millet), cholam (maize) and sesame seeds, all highly nutritious and healthy. When we talk about gramathu samayal or village food ragi is an integral food of the people here, not only because it is healthy, also because being hard workers having to toil for long hours in the fields, ragi keeps them satiated for a long time. The following are the two dishes that my grandmother was too happy to cook, even though she was sick and the last to cook, before she died. Even kids who generally frown at the sight of anything that is healthy, will like it.
Kaara  Adai (spicy adai)
1. Ragi (kelvaragu) flour - 1cup
2. Onion - 1
3. Red chilly - 2
4. Drumstick leaves - a handful
5. Curry leaves - few
6. Oil

1. Add finely chopped onion, split red chillies, washed drumstick leaves, curry leaves and salt to the ragi flour. Mix everything together using hand.
2. Sprinkle water little by little and mix the flour to form a soft dough.
3. Divide into two portions.
4. Take a banana leaf or a plastic sheet, smear some oil, take a portion of the ragi and flatten it using the fingers.
5. Transfer to a hot tava (medium heat), cook on both sides, drizzling oil now and then. Repeat the same to the next portion also and serve with any spicy curry or can be eaten as it is.
( drumstick leaves is rich in iron and good for children and women, adding this to the adai only makes it even more nutritious, when not available, adai can be made without the leaves and it will not alter the taste. )

Sweet Adai
1. Ragi flour - 1cup
2. Jaggery - 1/2cup
3. Coconut - 1tbsp
4. Oil
5. Ghee

1. Mix ragi flour, grated jaggery and finely chopped coconut, mix well. Sprinkle water little by little and mix to form a soft dough. Divide into two portions.
2. Flatten one portion on a greased banana leaf or a plastic sheet and transfer to a hot tava (medium heat).
Drizzle oil or ghee on both sides and cook.

                                                                     Kambu Adai (sweet), same as ragi sweet adai.

Note: Do not add too much water, as the flour is mixed using hand, jaggery will start to melt due to body heat.
2. Do not use store bought ragi flour, it may cause stomach pain.
3. Buy ragi, wash and clean without any sand particles, dry it under sunlight, grind it to a fine powder and then use it in any recipe.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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