Jackfruit Idli

 Ingredients: 

Rice rawa: 1 cup

Fresh coconut: 1 cup grated

 Jaggery: ½ cup 

Cardamom: 1 tsp

Ghee: 1 tsp

Salt: to taste

Ripe Jackfruit: 1 cup

METHOD

To make the jackfruit paste, take a mixing jar and add to it coconut, jaggery, cardamom powder and jackfruit pieces. Use little water to make a fine paste.

Transfer the paste to a mixing bowl. Add the rice rawa to it, along with a pinch of salt. Mix the components well. Let the rice batter sit for about 20-25 minutes to allow the rawa to soak up the jackfruit paste well.

The consistency of this better is supposed to be slightly thicker than the regular idli batter. As the final product will also be denser than regular idlis. 

Grease the idli moulds with ghee, and keep the idli steamer to boil. Add a scoop of the jackfruit batter in it. Steam the idlis for about 15 minutes or so. Prick a toothpick into one of the idlis to check if it is cooked. If the toothpick comes out clean, it means the idlis are cooked. 

Remove the idlis and serve these sweet idlis hot. 

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Mango spread stuffed apricot jam

 INGREDIENTS

mango puree 1 cup

rice soaked for 3-4 hours  1/4 cup

coconut grated  1/4 cup

cardamom 2

water very little as it should be a thick batter, which can be spread with a spoon

for apricot jam

star anise 2

cinnamon stick 1 small piece

cloves  2-3

apricot chopped small 1/2 cup

sugar 2-3 tbsp

lime juice 2 tsp

water little

fresh turmeric leaves few to steam

METHOD

in a mixer jar grind together mango puree, rice, coconut, cardamom to a thick paste adding a pinch of salt

remove in a bowl

in a pan, add the spices, roast well, then add apricot, keep stirring it gets golden, add sugar, stirring till sugar dissolves and caramelizes slightly, adding little water, remove, add lime juice mix well

Keep water in a steamer to boil on the gas

in washed, dried turmeric leaves just big enough to fit into the steamer, spread the mango batter well, in the middle, spread the apricot jam well, fold the mixture lengthwise into half and place in the steamer

repeat with other turmeric leaves in the same way, stack them all in the steamer, steam for 15 minutes, remove, cool, then open the leaves, cut into roughly 2" pieces and serve with fresh apricot pieces and edible flower.

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Ragi Morniga Roti

Tips

Ragi Flour:

I used the Ragi (finger millet) Flour purchased from the market. Flour of sprouted Ragi is also available. Actually you can try this Roti with any Millet flour.

Munagaku:

Try to procure tender drumstick leaves without thick stalks. The Rotis taste better.

Preparing the dough:

Use hot water to mix the Ragi Flour. This will help to cook the flour beforehand and removes the raw taste. Resting the dough for about 30 minutes helps in getting soft Rotis

Roasting the Ragi Roti:

This Roti needs to be cooked slowly on the pan. Each Roti may take upto 7-8 minutes. Very little oil is needed for the Ragi Roti.

Method of roasting the Ragi Roti:

• Take a round bottomed pan and turn it upside down. Spread a wet cloth on the rounded bottom. Place a ball of dough on the cloth. Smear your hand with oil or water and pat gently into a disc of ⅛” thickness.

• Remember to wet your hand or smear oil on hand. The Rotis have a tendency to crumble if handled with dry hands. Transfer the Roti onto the Tava (griddle) lifting it along with the wet cloth. Once the Roti is on the tava, remove the cloth. Roast the Roti as mentioned above.

Ingredients

• 2 cups Ragi (finger millet)
• 1 cup Munagaku (Moringa) leaves
• Salt to taste
• ½ cup Onion (Chopped)
• 2-3 green Chilies finely chopped
• ¼ cup Fresh Coconut (grated)
• 1 tbsp Garlic finely chopped optional
• Hot water - as required
• Oil - sufficient to roast the Roti
• curry leaves finely chopped 1 tbsp 

Instructions

1. Put all required ingredients into the Ragi Flour and mix into a soft dough using hot water. 
2. Mix in Garlic and drumstick leaves into the dough, squeezing both between fingers and crushing them hard. Let the dough rest for 30 minutes. 
3. Take a round bottomed pot or vessel. Turn it upside down. Spread a wet cloth on the curved bottom. Take the dough the size of a sweet lime, and place on the centre of the cloth. With an oiled or wet hand, gently pat it into a thin disc of ⅛ inch thickness. 
4. Lift up the Roti with the help of the cloth and transfer it on to the Tava. Remove the cloth and let the Roti cook on one side. 
5. Apply a little Oil along the edges and on top and cook slowly on medium flame. Otherwise the Roti will be undercooked. Turn it over and cook well, smearing oil on the other side. If the whole roti is evenly oiled, the Roti will be soft. 
6. Take the Roti off the Tava. This can be eaten with any spicy Chutney.  

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   https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.
   

Arisi Thengai Payasam Recipe | Rice Coconut Payasam – Aadi Special

 Ingredients

• 2tbsp Raw Rice/Pacharisi
• 1/2cup Coconut grated
• 1/2cup Jaggery/Vellam
• 1pinch salt
• 1/2tsp Cardamom/Elachi powder
• 1 Edible Camphor/Pacchai karpurammustard seed size
• 1tsp Ghee
• 10 Cashewsbroken into pieces

Instructions

1. Soak raw rice in enough water for 2 hours. Once soaked, wash, drain it thoroughly, and set it aside.
2. In a pan, add jaggery, 1/2 cup water, and boil until the jaggery melts completely—no need to check for string consistency.
3. Add soaked raw rice and grated coconut to a mixer jar. Add 1/2 cup water and grind it to a smooth paste.
4. In a pan, add the ground paste, add another 1/2 a cup of water and boil it for 7-8 mins or until the payasam thickens. Stir it continuously as rice flour may form lumps. Please do not leave it unattended.
5. Once, the rice flour and coconut paste are cooked well, filter and add the jaggery water into the rice coconut paste. Also, add salt, Edible camphor, and cardamom powder. If required, adjust the water. Boil payasam for 2 more mins.
6. Fry cashews in ghee until it turns golden. Add fried cashews into the payasam. Payasam is ready.

Recipe Notes

• Always use freshly grated coconut.
• Use either jaggery or palm jaggery.
• Add only a mustard seed size edible camphor, or it will give a bitter taste.
• Adding a pinch of salt enhances the taste of sweetness.

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