Vasusvegkitchen

Saturday 1 August 2020

Ragi Kara Ammini Kozhukottai || Tamil Nadu- Spicy Ragi Ammini Kozhukottai || Ganesh Chaturthi recipe

Ragi kara ammini kozhukkotai is Tamil Nadu famous recipe prepared during Vinakaya Chavithi festival. Ammini kozhukottai is tiny flour dumplings that are prepared using rice flour or with other millet flours. It is healthy and easily prepared snack that can be served as prasadam or as snack . Today i am using finger millet/ ragi flour to prepare dumplings. We can prepare it in many variation & in many flavors like plain, kara, lemon,curry leaves podi, sweet ammini kozhukkotai. If flour dumplings are ready, we can prepare many varieties of ammini kozhukottai. To prepare basic ammini kozhukottai only 3 important steps we need to follow

1) prepare dough

2) mold small dumplings

3) steam these dumplings

that's it ammini kozhukottai is ready. Prepare different varieties using these dumplings. Today i am sharing kara ammini kozhukottai.

Taking this festive, healthy and aromatic Ragi ammini kozhukottai to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri di who blogs at Mayuris jikoni. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it. This month was suggested by Anu Kollan, i like Anu's traditional recipes from different regions. Check out her latest vattayappam - Kerala style steamed rice, i bookmarked her Kerala style cucumber salad to try soon.

This month i am paired with Priya Satheesh, she is very talented chef. Check out her space for wonderful traditional & authentic recipes from different regions. Also check out her Chutney for Foodies ebook in Amazon. I bookmarked Priya's #100chutneys collection, it is not easy to prepare 100 varieties of unique taste chutney's. I just loved each and every chutney in that collection. Also i bookmarked 100dietrecipes, wish to try many recipes from spaces soon. Coming to theme Priya gave coconut and red chilli as two secret ingredients, using that i prepared this ragi ammini kozhukottai. In turn i shared green chilli and ginger, she prepared Rava idli.

Let's start our recipe

Ragi Ammini Kozhukottai

Preparation time : 20 min
Cook Time : 20 minutes
Serves : 1 bowl
Category : Regional / Prasadam / Snacks
Recipe Cuisine: Tamil Nadu
Main ingredient: Ragi / Finger Millet
Author : Aruna SarasChandra

Ingredients

Ragi flour/ Finger millet flour - 1 & 1/2 cups

water - 1 cup

salt - a pinch

sesame oil - 1 tsp

For kara podi

urad dal - 1 tsp

chana dal - 1 tsp

red chilli - 2

fresh coconut - 2 tsp

For tempering

sesame oil - 1 tsp

mustard seeds - 1/2 tps

urad dal -1 tsp

curry leaves - 1 sprig

hing - 1 pinch

Instructions (Will share step by step pics soon)

1) Boil 2 glasses of water by adding pinch of salt and 1 tsp of oil.

2) Here we can prepare dough 2 ways.

a) Keep flames low, add ragi flour in water and mix well. Mix flour quickly, you will lumps while mixing. Break the lumps and mix till you get dough. Then switch off the flames & let it stay for 2 minutes.

b) Take 1 cup of ragi flour in a wide bowl add boiled water little by little, mix it well and prepare dough. Close the lid and keep it aside for 2 minutes.

--> I presonally feel b) way as easy & today i prepared dough by second way, follow the way u like.

3) Now grease hands with sesame oil and prepare small marble balls. (** check tips)

4) If you feel your palm sticky, wash your hands again apply oil and prepare balls and keep aside.

5) Now add some water and heat it, place prepared ragi balls on idli stand and cook it for 10 minutes.

6) After 10 minutes switch off the flames and let it for 5 minutes.

7) Heat a pan 1 tsp of sesame oil fry urad dal, chana dal and red chillies. Fry till they changes color and take it into plate.

8) Let the above cool for sometime and take it into mixer jar add fresh coconut.

9) Grind it coarsely and take it into plate.

10) Add 1 tsp of sesame oil in pan, add mustard seeds, urad dal fry well. Then add curry leaves & hings mix it well.

11) Now add prepared ragi ammini kozhukottai and fry till they become crisp and then add prepare kara powder. Mix well and fry for a minute.

That's it our Ragi kara ammini kozhukottai is ready to serve :)

Tips

** If you feel dough very sticky add mix more flour and mix well.

** If you feel dough very hard and have many lumps then some hot water and mix well.

** Prepare small size balls.

** Apply sesame oil to your hands while molding balls.

** After preparing dumplings let it set for sometime, it will give good glassy texture to it.

** Use sesame oil to make it more tasty, if it is not available use normal oil.

Hope you liked this traditional and healthy recipe. Also check other Tamil Nadu and related recipes by just clicking the link below pic..

Mor Kali

Tamil Nadu-Sundakka vatha kuzhambu

Adai Dosa

Milagai Podi

Hope you like this tasty, healthy and delicious Ragi ammini kozhukottai . Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊

Tuesday 28 July 2020

Karnataka Style Puliyogare || Temple puliyogare || How to prepare prasadam tamarind rice

Karnataka Style - Puliyogare || Prasadam Puliyogare with youtube video, step by step pics and tips. Puliyogare in Karnataka or pulihora in Telugu or puliyodarai in Tamil is also know as tamarind rice. Today i am sharing Karnataka style tamarind rice, which is prepared regularly as prasadam during festival or as breakfast or snack or during journey's. Puliyogare is very tasty, sour, spicy and sweet, it taste super yummy when it is prepared using sesame oil.

Check this video recipe in my youtube channel:

https://youtu.be/l15P32PCwFY

Once prepare this rice, surely you feel divine and feel yourself as your in temple. Your house will be aromatic with aromatic flavors :) Tamarind rice do not spoil for long time, so our elders use to prepare tamarind rice while travelling long distance. Puliyogare taste vary from house to house and state to state. We can prepare this Karnataka style puliyogare using instant puliyogare mix or puliyogare gojju. I always prefer preparing puliyogare powder freshly during festivals and while offering it God as prasadam. I always keep puliyogare powder ready, as it is very handy we can prepare Puliyogare in jiffy. Will share different instant puliyogare powder, gojju and different region tamarind rice recipes as soon as possible :)

Puliyogare is served as prasadam in many temple in many South Indian temple. Shravana masa shukla paksham is fifth month in Telugu, this month is very auspicious to Andhra Pradesh, Telanga and Karnataka People. In this month we celebrate many festivals like

* Naga Panchami

* Shravana somavaram

* Shravana shukravaram

* Raksha bandan

* Shravana pournami

* Mangala Gowri

* Varalakshmi pooja's. We prepare many rice items and sweet during this pooja's. In that tamarind rice is must, everyone love to have this rice. I am from Adoni, Kurnool District, here we celebrate Urukunda Errana Varalu in this Sharavana masam. Urukunda Sri NaraSimha Swamy is very powerful God, even non vegeterian stop eating non veg this full month @Adoni who pray Lord Urukunda Narasimha Swamy 🙏🙏.

Karnataka Style - Puliyogare

Preparation time - 20 minutes

cook time : 20 min

Serves : 2

Category : Rice Item / Prasadam

Recipe Cuisine: South Indian

Main ingredients : Tamarind, Rice

Author : Aruna SarasChandra

Ingredients

Raw Rice - 1 glass or cooked rice - 1 bowl

For Puliyogare powder

Sesame oil - 2 tsp

red chili - 4

coriander seeds - 2 tsp

urad dal - 2 tsp

chana dal - 2 tsp

sesame seeds - 2 tsp

mustard seeds - 1/2 tsp

black pepper - 1/2 tsp

fenugreek seeds - 1/4 tsp

dry coconut - 1/2 cup

For Puliyogare

Sesame oil - 1/2 cup

mustard seeds - 1 tsp

cumin seeds - 1 tsp

urad dal - 1 tsp

chana dal - 1 tsp

hing/ asafoetida - 1/4 tsp

red chili - 2

green chili - 3

curry leaves - 2 sprigs

tamarind - 1 big lemon size

turmeric powder - 1/2 tsp

jaggery - 1 tsp

Instructions

1) Wash and soak 1 glass rice for 30 min by adding 2 glasses of water. After 30 min add 1 tsp of oil and cook rice, make sure that rice is sticky.

2) Clean big lemon size tamarind, wash and soak it in hot water for 15 min, then take its pulp and keep it aside.

3) Heat 1 tsp of oil in a wide kadai add red chilies fry it and take it into plate.

4) Then add urad and chana dal fry well and take it into plate.

5) Now add coriander seeds, fry till changes color then add mustard seeds, fenugreek seeds and black pepper fry well and take it into plate.

6) Fry dry coconut till it changes color and take it into plate.

7) Switch off the flames and fry sesame seeds in kadai, fry well and take it into plate.

8) Let all the ingredients cool..

9) Grind all ingredients to fine powder other than dry coconut and sesame seeds.

10) Later add dry coconut and sesame seeds grind it coarsely and take it into plate.

11) Now heat 1/2 cup of oil in a kadai, add groundnut fry till it changes color. Then all other ingredients mentioned in tempering and fry it well. Then add turmeric powder, required amount of salt and mix well.

12) Now add tamarind pulp and mix it well. Add jaggery, cook it on low to medium flames till oil oozes out.

13) Now add prepared puliyogare powder mix well, add 1 tsp of oil if required.

14) Now add cooked rice and mix everything well, at last add 1 to 2 tsp of boiled sesame oil and mix it well.

That's it our Karnataka style - Puliyogare is ready.

Prepare this divine and tasty tamarind rice and be blessed. Check out tips, to get perfect puliyogare...

Tips

** Soak rice for 30 minutes , boil rice by adding 1 tsp. You will get non sticky rice by adding oil while boiling rice.

** Make sure that there is dust in tamarind, add boiled water in tamarind. You will get tamarind pulp easily and perfectly.

** Add sesame oil to get tasty and divine temple style puliyogare.

** This puliyogare take more oil , so d't hesitate to add oil :)

** Fry spices on low flames, make sure that spices fried well without burning.

** You can also use puliyogare mix or puliyogare gojju too.

** You can also add puliyogare powder after adding rice in cooked tamarind spice mix.

Also check other related rice items by just clicking the link below pic..

Pepper Rice / miriyala annam

coconut rice

Mango Rice

gongura pulihora

Pudina rice

Green Peas Pulao

Amla Rice/ Usirikaya Pulihora

Curry leaves powder rice

Restaurant style curd rice

Pongal

Hope you liked this divine, spicy, sour,sweet,aromatic, tasty and divine Karnataka temple style Puliyogare. Give it a try and drop your comments in inbox.

Also follow me on

On YouTube @YouTube

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊

Monday 20 July 2020

Onion and Tomato curry base || How to make basic onion and tomato gravy for curries

Onion and tomato curry base recipe with step by step pics and tips( will share video soon). This curry base is very tasty, spicy and aromatic. When i was child i was wondered how in hotels they prepare food that much quickly when we order😀. I know not many, few of us have same doubt , here is the answer. They prepare different types of gravy base ready, when food is ordered they use the gravy and main ingredients accordingly and prepare dish, is't it super quick and easy.

do subscribe my youtube channel:

--> Vasus vegkitchen & press bell icon for future recipes.

Today i am sharing one of popular curry base which we use regularly, that is onion tomato curry base. Both onions and tomatoes are always available at home, we can prepare it easily in any conditions. Use kashmiri red chili powder if available, it gives good color to the curry. It is very easy to prepare any tough curries like

** Kabuli chana curry(video),

** kaju curry

** Punjabi dum aloo & paneer gravy curries if this gravy is ready.

For example if you are preparing Kabuli chana curry, then soak kabuli chana for 8 hrs or overnight, boil it, add this curry base in some oil fry it and boiled kabuli chana in it. Cook it well by adjusting spices or you can also add kaju paste or cream at end while serving that's it. I even love to have this onion tomato curry base as spread on my masala dosa, it just taste yummy, try it once 😋😍. I stored this for 5 days in refrigerator, you can easily store it for a week, make sure that base is cooked well and container you stored is dry.

Kabuli chana curry(video)

Foodie Monday Blog Hop

Taking this recipe to Foodie Monday Blog Hop fb group's #256DesiBaseCurries theme.By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. Today's theme was suggested Preethi ji, theme is to prepare any curry base. Preethi ji is very talented chef do like her space for very tasty recipes from different regions. I bookmarked many of her many recipes to try, in that pistachio coated dry fruits seeds ball is my favorite. Also liked her Eggless chocolate cake, which is very tempting, also check her today's Onion and coconut curry base.

Onion Tomato Curry Base

Preparation time - 20 minutes

Serves : 1 bowl

Category : curries

Recipe Cuisine: Indian

Main ingredients : onion & tomato

Author : Aruna SarasChandra

Ingredients

Onions - 3 big

Tomato - 3

Oil - 1/2 cup

turmeric powder - 1/4 tsp

kashmiri red chilli powder - 1 tsp

coriander powder - 1 tsp

roasted cumin powder -1/2 tsp

garam masala powder - 1/2 tsp

ginger - 1 inch

garlic - 3 pods ( i did not used)

salt as per taste

Instructions

1) Finely chop onions and keep it aside. Heat oil in a pan add cumin seeds, let it fry well then add finely chopped onion and pinch of salt. Let it fry on low flames till it changes color.

2) Add finely chopped tomatoes, ginger & garlic (i did not used used) , grind it to fine paste.

3) Check onions, make sure that onions are well to golden color.

4) Now add turmeric powder, kashmiri red chilli powder, coriander and jeera powder, garam masala and salt. You can also use normal red chili powder too.