24 February 2013

Muthari Kurukku / Ragi (Finger Millet) Porridge

Ragi or Finger Millet is well known to people in India. It is very much part of their diet at least during childhood. The specialty of these red pearls is that it is full of nutrients.Especially iron and calcium which is why it is given to babies and toddlers. Both my kids had them daily from the time they were 6 months old. It is gluten free and easily digestible for kids. It makes their bones strong and help them grow. I remember my granny making this porridge for me even when I was 13. She used to grind it to a fine paste on a grinding stone and make me have them every day. 

Ragi is good for people of all age groups. It is considered good for people on a diet too because it is rich in fiber and reduces cholesterol. It is considered to be one of the least allergenic and not an acid forming food.


Finger Millet / Ragi / Muthari - 3 tbsp
Husked Wheat - 1 1/2 tbsp
Water - 1 cup
Milk - 3/4 cup
Sugar - 3 tsp

Wash the finger millet and husked wheat in cold water (3-4 times).
Soak for 10 - 15 minutes.
In a dry mixer, pulse the finger millet broken wheat mixture thrice.
Add 1/4 cup water and grind to a fine paste.
Add in the rest of the water into the mixer and stir.
Pass this mixture through a sieve into a milk pan.
Switch on the flame to medium. Keep stirring else it will become thick before it cooks.
When it almost comes to a boil add the milk and stir.
Cook well till bubbles start forming on top and the porridge thickens.
Let cool and serve.

If you are planning to feed the baby in a bottle with spoon attached, add more milk so that it is easy for the baby to drink.
For older kids who are 1 year and above, add 2 almonds to the mixture while grinding after removing its skin.

14 February 2013

Low Calorie Muffins

Happy Valentine's Day!!!
As the valentine's day approaches , all around you see food turn to heart shapes, red, sweet and sassy. It looks lovely. This year lets skip the high calorie food and go for something healthy. What better way to say 'I love you' than with some healthy food at home. :)

I have another reason to celebrate. My blog reached a new milestone 500 likes on Facebook. Yayyy!!! Thanks to all my dear readers...

Recipe Adapted from here

All Purpose Flour - 1 cup minus 2 tbsp
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Salt - 1/4 tsp
Sugar - 100 g
Cocoa Powder - 50 g
Hot Water - 125 ml
Finely Grated Carrots - 1/2 cup
Coconut Oil - 2 tbsp
Egg - 1
Low Fat Yogurt - 1/2 cup

Preheat oven to 180 degrees C (350 degree F).
Put the finely grated carrots in a mesh strainer or lemon squeezer and squeeze out the liquid.
Place it in a medium size bowl.
To the bowl add the oil, egg, yogurt and mix.
Pass the flour, baking powder, baking soda, salt and cocoa through a sieve and add to the mixture.
Add in the sugar. Mix till just combined.
Pour in the hot water and mix. Do not over mix.
Scoop the batter into muffin cups and bake for 20 - 25 minutes or until an skewer inserted into the muffins comes out clean. Cool on a wire rack.
You can top it with some chocolate cream cheese icing. (optional)

07 February 2013

Koonthal Masala / Squid Masala

The year 2013 has already turned out to to be lucky for us, as Asokam, our beach resort has been selected Traveller's Choice by Trip Advisor for the second consecutive year.Yay!! Thanks to all our dear guests.

We had a small function with our resort guests. I had to make a special preparation and yes that's the recipe for today - Squid Masala.

Koonthal / Squid - 2 kg  100 g cleaned and cut

Savala/ Onions - 7 , chopped into small pieces
Inchi/Ginger - 40g chopped fine
Pacha Mulaku/Green Chilly - 5 slit into 2
Velichenna/Coconut Oil - 1/4 cup
Kurumulaku Podi/ Pepper Powder - 2 tsp
Kariveppila/Curry Leaves - 4 sprigs
Kaduku/Mustard - 2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilli powder - 1 1/2 tbsp
Manjal Podi /Turmeric Powder - 1 tsp
Water - 2 cups
Salt - as required

Chop the squid into very small pieces.
Heat oil in a wok or kadai. Add the mustard seeds and let it splutter.
Remove the curry leaves from 2 sprigs and add to the oil.
Now squeeze out the water from the squid and put it into the kadai.
Saute for 5 minutes. Tip in the pepper powder.
Add the ginger and chilly.
When the mixture starts to boil add the onions and salt.
Close with a fitting lid and let cook on high flame for 5 minutes.
Now add the chilly powder and turmeric. Let cook on high to medium flame until the water in it has almost dried up. Add the remaining curry leaves.
Add 2 cups water. Check salt and let cook till squid is soft and the curry thick.

It is very important that you cut the squid into very small pieces for this preparation.
This is a medium spicy masala. You can adjust the spice level as per tolerance. Increase the pepper and chilly powder.
There is no need to add water in the beginning as there is enough water in the squid. But if you are cooking small quantities then you will have to add water soon.