Monday, October 5, 2015

Rajgira ( Amaranth ) Ladoos

          Rajgira ( Amaranth ), I have been reading about this seed, so much on the web for so long, but only recently I bought a pack of this nutritious grain. Though you can read about its nutritional value on the web, let me give a brief information about it, since this is the first time I am posting something with it on my blog. It's gluten free, it's high in protein, magnesium, potassium, phosphorous, iron and has twice the calcium as milk. It's the only grain that has Vitamin C and has all the 9 amino acids needed by the body. It's good for the eyes and for you ladies ( men too ) out there, it's very good for the hair. This grain/seed is not used in the Tamil cuisine, at least as far as I know, but it's widely used in North Indian cooking, the seeds are popped and made into ladoos, chikkis or kheer and the rajgira/amaranth flour is used to make rotis and parathas. Since, I had bought the seeds, I thought I'll try out the ladoos, we can't make the ladoos with the raw seeds, they have to be popped first. Popping the seeds needs a little patience and time, once the seeds are popped ( you also get popped rajgira ), then the ladoos can be made in no time. To start with, I popped just 1/3 of a cup of these seeds and made the ladoos. They turned out really good, tasted nutty but very, very light when compared to sesame ladoos..
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Friday, October 2, 2015

Spinach Ricotta Ravioli

          Today's post is going to be a long one, it's Spinach Ricotta Ravioli. My last post was homemade Ricotta Cheese, and I had mentioned there, that I had made Spinach Ricotta Ravioli and some cookies using the cheese. Making Raviolis takes a little extra time, we can divide the whole process into two parts, making the ravioli, then the creamy tomato sauce and then finally serving them together. It might sound a bit lengthy, but with a little bit of planning, it can be done easily, plan it for a weekend lunch or dinner. The raviolis turned out great, the sauce was delicious, only thing, might be the next time I'll increase the filling a little bit..
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Wednesday, September 30, 2015

Homemade Ricotta Cheese

         Ricotta cheese is available in India, at least in the big cities, but somehow I didn't like the texture of it. Ricotta ( meaning recooked ) is actually made from the whey left from making cheese. But when we make it at home, the method is almost similar to how we make Paneer/Indian Cottage Cheese. The texture of homemade Ricotta was creamy and it tasted very good. We can have it in sandwiches, use it in baking or in pasta dishes, I used my batch of ricotta to make ravioli and some cookies, will be posting them soon..
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Monday, September 28, 2015

Kuthiraivali Sorakkai Idli, Barnyard Millet Lauki ( Bottle Gourd ) Idli

          Millets, no longer we need to go into, how healthy they are, it's a known fact now. Now, in India we not only get whole millets and millet flour, we also get them now in rava ( semolina ) form and also as instant idiyappams ( noodles ). For today's idli I have used Kuthiraivali ( Barnyard Millet ) rava and sorakkai/bottle gourd. The idlis came out soft and delicious, the texture was like that of regular rava/semolina idlis. Try out this super healthy idlis, you can use varagu/kodo millet or saamai/little millet too, they go very well with peanut or coconut chutney..
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