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Wednesday, August 24, 2016

Ragi thattai / kezhvaragu thattai

Lord krishna is calling.. Hope everyone is busy preparing snacks or neivedhyam for janmashtami which is tomorrow. I just made these crispy thattais using Ragi flour. Normally we make with rice flour or even maida.. But this Ragi thattai is easy to make and also healthy for eating. On the name of lord krishna , we consume snacks on this day. We make Seedai, murukku, thattai, Vella Seedai, palkova, 

Recipe for thattai :

Ingredients : 

Ragi flour - one cup
Moong dal - one tbsp( soaked)
Chilly powder -1/2 tsp
Asafotida - 1 tsp
Curry leaves 

Method : 

In a wide vessel, add the above ingredients one by one.

Heat oil in a pan, once it is hot. Take a tbsp of oil and pour it in the vessel with ingredients.

Knead the mixture into a soft dough. Make small balls out of it.

Take a plastic cover or Ziplock and place the balls and flat with your palm or fingers to make thattai.

Place in the hot oil and fry.

Flip on both the sides and fry till crisp and till the bubbles reduce.

Remove it from the oil and place it on the kitchen towels to remove excess oil and transfer into a air tight box.

Yummilicious thattai ready for lord krishna!

Friday, August 19, 2016

Avocado paratha

Today ' s post is about a healthy dinner or breakfast option. What is it when it is done with avocados?
It's a paratha , it's an Indian bread made using avocados. For a Long time I was planning to buy avocados, but didn't buy till date. For today's dish , courtesy is my Cousin who bought me some avocados so that at least I. Oils innovate some dishes. Thanks to her.

Nutrients of avocados:

Hass avocados are a nutrient-dense fruit. Why is nutrient density important? According to the Dietary Guidelines for Americans, nutrient-dense foods are those foods that provide vitamins, minerals, and other substances that may have positive health effects, with relatively few calories. They are lean or low in solid fats, and minimize or exclude added solid fats, added sugars, and added refined starches, as these add calories but few essential nutrients or dietary fiber. Nutrient-dense foods also minimize or exclude added salt or other compounds high in sodium. Ideally, they are in forms that retain naturally occurring components such as dietary fiber.

With nearly 20 vitamins, minerals and phytonutrients per 1-oz. serving, avocados are a good nutrient choice.

Avocados – the Nutrient Booster

Why increasing absorption of these nutrients matters: Alpha- and beta-carotene can form Vitamin A in the body, which is important for proper growth and reproduction as well as good eyesight.  Vitamin A is involved in immune functions, vision and cellular function. Vitamin A also supports cellular growth and differentiation, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs.

Let's go the recipe:

Verdict from my kid : Amma, the chappathi is Super soft and wonderful. She just loved it. Mamma happy.... Courtesy for today's snaps is my kid. 

Ingredients :

Avocados - 2 ripe

Garlic pods - 2

Lime juice - half lime

Green chilly -2


Coriander leaves - finely chopped

Wheat flour / atta - 1 1/2 cup 

Oil - for making chapathies

Water if needed

Method :

In a big vessel, take the ripe avocadoes and cut open it.  

Take the has from it. Put it in the vessel. Smash it well using a potato smasher until no chunks . Add the lemon juice.

Add the grated garlic pods ,green chillies and coriander leaves.

Add salt and add the wheat flour and knead the dough using the pulp itself.( I did not add any water).

Add the flour little by little while kneading it. Once the dough is ready. Add a tsp of oil and mix the dough.

Allow it to rest for 15- 20 mins.( I kept for 2 hrs).

Like the normal chappathi, make into small balls and roll it using the rolling pin by dusting on the flour.

Heat a Tava and keepin high while making chapathies , place the chapathies and flip over on both the sides. Sprinkle oil if required.

Wonderful soft avocado paratha share ready. I served it with cucumber onion tomato raitha..Enjoy!

Thursday, August 4, 2016

Beetroot kesari

August is here, so all the festivals would be around soon. Aadi masam has started, Aadi pathinettu was celebrated last Tuesday  and Aadi pooram is tomorrow. Everybody will be confused as what sweet to make. It should be simple and easy and healthy as well.

My kiddo requested for kesari and I wanted to avoid adding Colour. I have made quiet a few combos of kesaris. When I opened the fridge I found beetroot, then thought why not add these to the kesari? 
Kesari was too yummy , tasty and colourful 

Try this for any one day for neivedhyam.hope you all like it.

Ingredients :

  • Ghee - 1/2 cup
  • White Rava - 1 cup
  • Sugar - 3/4 -1cup
  • Water - 3 cups
  • Beetroot - half puréed
  • Cardamom powder - 1 tsp
  • Nuts - optional ( I have just garnished with roasted almonds)


  • Heat a pan, Dry Roast the Rava and keep it aside.
  • In the same pan, add the beetroot purée and the required water for the kesari.
  • Add sugar. Mix well. Close it with lid and allow the beetroot purée to be boiled and cooked well( raw flavour should vanish).
  • Once the purée is boiled nicely. Add the rava. Allow the rava to boil. Close the lid.
  • After the rava is cooked well ,add Ghee  and cardamom powder. Cook till ghee comes out.
  • Add the nuts , if you are adding. I have garnished few almonds.

Mouth melting soft kesari is ready to serve for God!

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