Ragi fritters ( Finger millet fritters)

Finger millet (Eleusine coracana) is originally native to the Ethiopian Highlands and was introduced into India approximately 4000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 meters in elevation. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Click here to know more about Finger millet.

Ingredients:

Finger millet or Ragi flour - 3/4 cup
Onion - 3 cups , sliced
Dry red chili - * 2 chopped
Cilantro - 3 Tbsp , chopped
Curry leaves - 2 Tbsp , chopped
Ginger -1/4 tsp minced/paste
Butter - 1 tbsp
Oil for deep fry
Salt *

Directions:

In a big bowl add Onion, Red chili, Cilantro, Curry leaves, Butter - mix them well and then add the Finger Millet / Ragi flour and mix well. In a medium pan heat the oil for deep fry. Divide the mixture into two parts and add salt to one part. This will avoid the Onion shedding more water; which would make the mixture watery. If the flour is too dry you may add 1 or 2 tbsp of water to make the flour just enough to hold the mixture together. Fry the first batch little by little then add salt to the second batch and follow the same for send batch. Garnish with Cilantro and serve with Tomato or your desired hot sauce.

Tip: For those who don't like too much Onion, use less Onion and more flour. Also that allows you to have it for a couple of days.

I'm so delighted for this award and thanks (Sowmya, Shubha, Preethi) a lot for your appreciation, that's what keeps us going.

I would like to pass this lovely award to Ramya , Renuka , Jyoti , Rush , Bergamot , Aruna , Veena , Rekhas kitchen , Priti , Sowmya .

Avocado and Pasta soup

The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet, but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber. If you like to Know more about avocado click here.

Ingredients

Avocado - 1 ,peeled,seeded
Lemon juice - 1 tsp
Red onion - 1/2 cup,sliced
Soy bean - 1/4 cup,cooked with salt
Pasta(messe penne) - 3/4 cup,cooked with salt
Tomato - 1/4 cup,chopped
Black Pepper - 1 tsp,powder
Oil - 2 tsp
Salt *

Directions

Heat the oil in skillet, add onion and saute until it turns translucent. Add the tomatoes and saute until it becomes tender.Add the pasta,soy bean and pepper and let it cook for 5 - 8 minutes in medium flame. Mash the avocado with lemon juice and mix with the cooked pasta and soy bean mixture, bring to boil and remove from heat. If you like the creamy(thick) soup add 2 tsp of corn flour before adding avocado.

Pumpkin and Spring Onion soup

Pumpkin is a kind of sweeter in taste but they are very low in fat and low calorie vegetable, also they are a rich source of potassium. And they are good anti-oxidants with beta-carotene in them. Pumpkin was sitting in my fridge for more than a week. Before expire, I decided to make a soup with spring onion. Let’s start the recipe.

Spring Onion
This is my first entry for Click event by Jugalbandi.
Ingredients:

Pumpkin - 2 cups, cubed
Spring Onion - 1 cup, chopped
Cumin seeds - 1/2 tsp
Black pepper powder - 1 tsp *
Ginger- 1/2 tsp, minced
Coconut milk-2 Tbsp
Salt *

Directions:

Heat the pan mildly and cook the pumpkins until tender (with the lid on). Mash the pumpkins and set aside, heat the oil in a large pan, add cumin seeds when it starts to sizzle add ginger and spring onion. Stir for 3 - 4 minutes, add water (depending on required consistency) and all other ingredients and bring it to boil. Optionally garnish with spring onion, mint and add a dash of ground black pepper.

Chickpea and Greenpea soup

The name “chickpea” is derived from the Latin cicer. The botanical name of the chickpea plant is Cicer Arietinum. Garbanzo, the name more commonly used in Spanish-speaking countries, is thought to come from the Greek chickpeas are good source of folate and protein. It is high in dietary fiber and low in fat. Chickpeas are rich in magnesium, iron and phosphorous.

The chickpea was cultivated on the lands bordering Mesopotamia and the eastern Mediterranean. From there it spread to India and some parts of East Asia. In 2008 India is the most chickpea cultivating country. If you like to know more about chickpea click here.

This is my entry to My Legume Love Affair monthly event hosted by Glamah and Susan.

Ingredients:

Chickpea - 1 cup cooked
Green pea - 1/2 cup, cooked
Garlic cloves - 2, crushed
Coriander powder - 1 tbsp
Cumin seeds - 1 tsp
Milk - 1 cup
Rice flour - 1 tbsp (make a paste using water or milk)
Parmesan cheese - 2 tbsp
Green chili - 2 ,crushed
Salt *
Oil - 1 tsp
Cilantro or basil for garnish

Directions:

Pressure cook the chickpeas and green peas with 1/4 tsp of salt. Heat oil in a skillet; add cumin seeds and garlic and sauté till the garlic turns golden brown. Add the green chilies and coriander powder, stir for few seconds then add the cooked chickpeas, green peas, milk and flour paste. Cook over medium heat for 5 minutes and add the Parmesan cheese, check the salt. Cook until for the soup to get the desired consistency. Stir in between to prevent burning, garnish with cilantro or basil. We are ready to serve.