Ragi flour chips recipe

 Ragi flour recipe/ How to make Ragi chips /finger millet chips/nachni chips

 According to local names, Ragi is called "Ragi" in Kannada, Hindi, Telugu, "Nachni" in Marathi, "Madua" in Bengali, and "Kezhvaragu" in Tamil.
 Ragi flour has the highest calcium content of all grains except for milk. Ragi is an excellent source of natural iron.The finger millet treats anemia.

 Ragi is high in fibre and iron and perfect for evenings at tea time. Ragi crispy chip is a nutritious snack. Why not make it at home so you can enjoy a delicious snack every day?

Baking chips is a healthier alternative to frying them. They can be stored in airtight containers for two weeks.

Ingredients :

• Ragi / nachni flour - 2 cups
• Wheat flour - 1 cup
• Red chili powder -2 tsps
  
• Baking powder - 1/2 tsp
• Salt to taste
• Chat masala - 1 tsp 
• Oil for deep frying
  

 Method 1 :

1. In a bowl, add ragi flour , wheat flour , red chili powder , salt, baking powder and chat masala powder. Pour water  slowly and mix like a  dough.
2. Take a murukku (chakali ) maker and grease with oil to prevent dough from sticking to mould.
3. Take a ribbon pakoda mould (straight slit) and fix it to the chakli maker.
4. Place the dough inside the chakali maker.
5. Tighten the lid.  Heat oil in a pan to deep fry.
6.  Press the ribbon murukku into hot oil and fry till they turn golden brown and crispy from both sides.
7. Enjoy as a tea time snack.
   

Method 2 :

1. Pre heat the oven at 180 degrees.

 2. Grasp the strips and spread a bit of oil over  them. Place the tray in the oven and bake for 12-15 minutes, until the strips are crunchy and crispy.

 Ragi chips are delicious with  any dip you like.

 

Mint Coriander Chutney

Coriander and Mint Chutney recipe / Pudina and Kothimeera Chutney .

How to make coriander and mint chutney? This chutney is known as Hari chutney, Green Chutney, or 

Dhaniya Chutney. This chutney is a popular Indian condiment that can be used in  different ways. It also has very few ingredients. A handful of cilantro, green chilies, tamarind or 

lemon juice, or amchur are all that's needed. This chutney made with coriander and mint leaves is very tasty.

Sandwiches, bread toast, and chats taste great with this chutney.  Pakodas, and grilled 

 

food are wonderful with it. Kebabs , bhelpuri and panipuri are also delicious with it. You can 

 

spread or dip this chutney on sandwiches toast and chat. You can also make it as side dish for dosa 

 

You can visit my other chutneys coriander lemon chutney/ Kothimeera nimmakaya kaaram , 

 

Tomato chutney  Gongura pachadi/Red sorrel leaves chutney , ivygourd chutney with coriander 

 

leaves / Dondakaya kothimeera pachadi, mamidikaya turumu chutney

 

Let's see how to make this green chutney in restaurant style.

 

 

 Ingredients: 

 

• A bunch of Coriander  leaves
• A bunch of Mint leaves
• Green chilies - 2
• A small piece of Ginger
• Cumin powder - 1 tsp
• Chat masala - 1 tsp
• Sugar - 1 tsp
• Salt as required
• Lemon juice - extract from 1 lemon

 

Method :

1. Separate the coriander and mint leaves from stems.
2. Wash and rinse cleanly and set aside.
3. Chop the green chiles and ginger .
4. In  a mixer, add coriander leaves, mint leaves, green chilies, ginger, , chat masala, cumin and sugar and grind to a fine paste.
5. Add salt and lime juice and grind again.
6. Coriander mint chutney is ready for consume.
7. Serve with sandwich or other dish of your choice.
    
    
   Nutritional facts: 
    
    
   
   Calories -15

   
   

    Total Fat- 1g

    

    Sodium -490mg milligrams

   
   

   Total Carbohydrates - 2g

    

    Dietary Fiber - 0.5g grams

    

   Sugars -1g grams

    

   
   

    

   
   

   Vitamin A 10 %

   
   

   Vitamin C- 10 %
   

   
   

   Iron - 4%

   
   

   
   

   
   

8. Recipe Card :  Ingredients:    A bunch of Coriander  leaves A bunch of Mint leaves Green chilies - 2 A small piece of Ginger Cumin powder - 1 tsp Chat masala - 1 tsp Sugar - 1 tsp Salt as required Lemon juice - extract from 1 lemon     Method :   Separate the coriander and mint leaves from stems. Wash and rinse cleanly and set aside. Chop the green chiles and ginger . In  a mixer, add coriander leaves, mint leaves, green chilies, ginger, , chat masala, cumin and sugar and grind to a fine paste. Add salt and lime juice and grind again. Coriander mint chutney is ready for consume. Serve with sandwich or other dish of your choice.     Nutritional facts:      Calories -15    Total Fat- 1g    Sodium -490mg milligrams   Total Carbohydrates - 2g    Dietary Fiber - 0.5g grams   Sugars -1g grams       Vitamin A 10 %   Vitamin C- 10 %   Iron - 4%

Mealmaker green sorrel leaves curry/ chukka koora meal maker curry recipe

 How to make chukka kura mealmaker curry/ Soya chunks green sorrel leaves curry recipe

Chukka koora is known as green sorrel in english. The leaves are look  similar to palak leaves. The leaves  have thick stems and broad green leaves . The chukka koora leaves are sour in taste. Chukka leaves are available in every season. Chukka koora  is called as green sorrel leaves in english. In Tamil the green sorrel leaves are known as  chukka keerai , in malayalam ambattu cheera, in kannada pundi, in hindi chuka , in marathi  ambat chukka, in kashmiri O'Bej, in bengali chuka palang and in telugu  chukka koora .

We can make many dishes with chukka kura leaves like chukka koora pappu, chukka koora pachadi, chukka koora pulusu. Here I am sharing chukka koora mealmake curry which is the best accompaniment for rice and chapathi

Green sorrel leaves curry with soy chunks/ chukka koora mealmaker curry

Please check my another soya chunks recipe Soya Chunks Pulao Recipe

This curry  is very easy to make. Let us know the ingredients required for this curry and the preparation process. 

Ingredients Needed:

• Mealmaker (soy granules) -a cup
• Green sorrel leaves/ chukka koora - a bunch
• Green chilies - 2
• Onion - one
• Coriander leaves-
• Turmeric-A pinch
•  Coriander powder - 1 teaspoonful
• Ginger Garlic Paste - 1 teaspoon
• Red chili powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Salt- As required
• Oil -1 or 2 teaspoons

Preparation:

1. Wash and rinse the meal maker well, add some salt and turmeric and bring to a boil.
2. Pour into a perforated pan.
3. Wash and rinse the chukkakoora leaves and chop finely.
4. Cut the greens into small pieces.
5. Cut the onion into thin slices.
6. Put the pan on the stove, add two spoons of oil and fry the onions, ginger paste and greens.
7.  Now add the green sorrel leaves and cook till the leaves are soft.
8. Then add the cooked meal maker and simmer for a couple of minutes.
9. Finally add coriander powder, salt, chili and garam masala powder and mix well.
10. Garnish with coriander leaves. .Make Delicious Green Sorrel Meal Maker Curry. Tastes good with rice and chapatis.

Nutrition Facts:

1. Sorrel is packed with fiber, vitamins, and minerals.

2. 100 grams of Sorrel leaves provide 22 calories and a good amount of soluble dietary fiber.

3. The leaves contain a good amount of vitamin A, C , copper , iron and magnesium.

4. Soya chunks are also rich in Vitamin A, Vitamin C ,calcium, and iron while providing no extra sugar or sodium.

5. Tags:/ #chukka kura recipe,#chukka kura,#indian recipes,#chukkakoora curry,chukka kura currywith soya chunks,chukkakura recipes,chukka kura curry telugu,chukka koora meal maker curry,#greensorrel leaves with meal maker curry recipe

Recipe card: Soya chunks green sorrel leaves curry: Ingredients Needed: Mealmaker (soy granules) -a cup Green sorrel leaves/ chukka koora - a bundle Green chilies - 2 Onion - one Coriander leaves- Turmeric-A pinch  Coriander powder - 1 teaspoonful Ginger Garlic Paste - 1 teaspoon Red chili powder - 1 teaspoon Garam Masala - 1 teaspoon Salt- As required Oil -1 or 2 teaspoons Preparation: Wash and rinse the meal maker well, add some salt and turmeric and bring to a boil. Pour into a perforated pan. Wash and rinse the chukkakoora leaves and chop finely. Cut the greens into small pieces. Cut the onion into thin slices. Put the pan on the stove, add two spoons of oil and fry the onions, ginger paste and greens.  Now add the green sorrel leaves and cook till the leaves are soft. Then add the cooked meal maker and simmer for a couple of minutes. Finally add coriander powder, salt, chili and garam masala powder and mix well. Garnish with coriander leaves. .Make Delicious Green Sorrel Meal Maker Curry. Tastes good with rice and chapatis.

Soya Chunks Pulao Recipe

Veg pulao with meal maker

 

 Soya chunks veg pulao / Mealmaker veg pulao

Soya chunks or mealmaker are rich in fibre and protein, along with carbohydrates. The recipe Soya chunks pulao or mealmaker pulao is a vegetarian dish.

I made  this soya chunks pulao with  meal maker and green peas combination, This pulao tastes great with Raitha or Mirchi ka salan 

Soya chunks pulao

Defatted or parboiled soybean flour is used to make soy chunks. They are the byproducts of

extracting soybean oil and have a rough texture when dry. When soaked in water or added to a

cereal mixture, the texture becomes smooth and spongy.

Ingredients Needed:

• A cup of Biryani rice
• 1/4 cup meal maker.
• 1 tablespoon green peas
• Shazira-1/2 tsp
• Cinnamon-1 (one stick)
• Cloves - 4
• Biryani leaves - 2
• Ghee - 1 tablespoon
• Oil - 1 tablespoon
• Onion - 1
• A handful of cashew-nuts
• Ginger garlic paste - 1tsp
• Garam masala or Biryani masala - 2 tea spoons
• Salt as required

Preparation;

1. First wash the meal maker (soy chunks) in water, then add some salt and bring to a boil.
2. Filter them into a frying pan, squeeze the water out, and set them aside.
3. Wash the the basmati rice and soak it for fifteen minutes.
4. Grindthe onion and green chillies  together .
5. In a pan add a table spoon of ghee  and fry the cashews.
6. In the same pan, add oil and fry cinnamon, cloves, cardamom and biryani leaves.
7. Now add the onion, green chilli paste, and ginger-garlic paste and fry till it smells good.
8. Pour two cups of water over the soaked rice and mix well.
9. When it comes to a boil, add green peas, meal maker, garam masala, salt, cover and cook for fifteen minutes.
10. Finally, garnish with cashews.
11. Perugu chatni (Raita) is a good combination for this pulao.
     

Nutrition Facts:

It is rich in polyunsaturated fats, proteins and omega 3 fatty acids.

Calories ; 300g

Carbohydrates;50g

Protein; 14g

Fat;  0.50 g

Dietary fibre; 12 grams

Soya chunks are also rich in Vitamin A, Vitamin C ,calcium, and iron while providing no extra sugar or sodium.

Recipe Card Soya Chunks Pulao Recipe: Ingredients: A cup of Biryani rice 1/4 cup meal maker. 1 tablespoon green peas Shazira-1/2 tsp Cinnamon-1 (one stick) Cloves - 4 Biryani leaves - 2 Ghee - 1 tablespoon Oil - 1 tablespoon Onion - 1 A handful of cashew-nuts Ginger garlic paste - 1tsp Garam masala or Biryani masala - 2 tea spoons Salt as required Preparation; 1.   First wash the meal maker (soy chunks) in water, then add some salt and bring to a boil. 2.   Filter them into a frying pan, squeeze the water out, and set them aside. 3.   Wash the the basmati rice and soak it for fifteen minutes. 4.   Grindthe onion and green chillies  together . 5.   In a pan add a table spoon of ghee  and fry the cashews. 6.   In the same pan, add oil and fry cinnamon, cloves, cardamom and biryani leaves. 7.   Now add the onion, green chilli paste, and ginger-garlic paste and fry till it smells good. 8.   Pour two cups of water over the soaked rice and mix well. 9.   When it comes to a boil, add green peas, meal maker, garam masala, salt, cover and cook for fifteen minutes. 10. Finally, garnish with cashews.                     11.    Perugu chatni (Raita) is a good combination for this pulao.                    Nutrition Facts:   It is rich in polyunsaturated fats, proteins and omega 3 fatty acids. Calories ; 300g Carbohydrates;50g Protein; 14g Fat;  0.50 g Dietary fibre; 12 grams Soya chunks are also rich in Vitamin A, Vitamin C ,calcium, and iron while providing no extra sugar or sodium.

Tags;

#soya pulao, 3soya chunks biryani, #meal maker biryani ,# mealmaker pulao, #mealmaker veg pualo, 3benefits of mealmaker #,how to make mealmaker biryani recipe

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Samosa recipe / Punjabi samosa recipe

Samosa recipe, Punjabi  Samosa recipe, Aloo samosa recipe. How to make samosa recipe

There's no doubt that samosas are a favorite of everyone, from children to adults. It doesn't matter what time of year it is, it doesn't matter the weather, but it's time to scrap it and move on...

  Stuffed with mashed potatoes, onions, peas, chicken, mutton or any of  our favorite fillings and can be deep fried in oil, or even in the ooven.

 It is made in a variety of shapes , including triangular, conical or crescent shaped, depending on the region.It will be more  tastier if you have mint chutney or tomato sauce as a side dish when eating samosas. Enjoy snacks like this delicious samosa in the evenings with friends or family with a cup of tea / coffee! Here I am sharing punjabi Samosa.

 

 

Ingredients:

• Refined flour - 1/2 kg
• Ghee - 2 tbsps
• Oil  for deep frying
• Salt to taste
• 1Tea spoon - Ajwain  (Carom Seeds )
• Cumin seeds - 1 tsp
• Grated ginger - 1 tbsp
• Green chilies - 3 to 4
• Green peas - 1/2 cup
• Garam masala powder - 1 tsp
• Chat masala - 1 tsp
• Amchur powder -  1 tsp

 Directions:

1. Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough.
2. Boil the potatoes and peel the skin. 
3. Then mashed them well.
4.  Boil the green peas and set aside.
5. Chop the green chilies .
6. In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger .
7. Then add mashed potatoes and green peas and saute well.
8. Then add garam masala, chat masala, salt and mix throughly.
9. Fry for 2 to 3 minutes and turnoff the stove.
10. Make small balls after cool.
11. To make a samosa , press the dough like a poori and cut in half to make a semi circle.
12. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.
13.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate.
14. Cut some green chilies intact and deep fry some green chilies.
15. Serve the samosas with pudina chutney or tomato sauce with fried green chilies.
16. Note;However Samosa is not ideal for regular consumption as a snack . They contain high calories of carbohydrate ingredients.

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Recipe card for Samosa Ingredients: Refined flour - 1/2 kg Ghee - 2 tbsps Oil  for deep frying Salt to taste 1Tea spoon - Ajwain  (Carom Seeds ) Cumin seeds - 1 tsp Grated ginger - 1 tbsp Green chilies - 3 to 4 Green peas - 1/2 cup Garam masala powder - 1 tsp Chat masala - 1 tsp Amchur powder -  1 tsp  Directions:     Firstly,.In a wide bowl, add flour, oil, salt and ajwain and mix well.Add enough to make a dough. Boil the potatoes and peel the skin.  Then mashed them well.  Boil the green peas and set aside. Chop the green chilies . In a pan add ghee and fry cumin seeds, chopped green chilies, grated ginger . Then add mashed potatoes and green peas and saute well. Then add garam masala, chat masala, salt and mix throughly. Fry for 2 to 3 minutes and turnoff the stove. Make small balls after cool. To make a samosa , press the dough like a poori and cut in half to make a semi circle. Wrap each half in a triangular shape and stuff the potato mixture in it.Seal the edges with dough.  Heat oil in a kadai to deep fry.Then  deep fry the prepared samosas on medium heat till golden brown and crisp. Drain them on a paper plate. Cut some green chilies intact and deep fry some green chilies. Serve the samosas with pudina chutney or tomato sauce with fried green chilies. . Nutrition Facts: Serving size ; 2 Regular samosas Calories - 500 Total fat - 35 g Cholesterol- 15mg Total Carbohydrates - 54g Sugars- 2g Proteins-8 g