A PINCH OF HING

Ragi Vermicelli Upma ********************** The authentic Indian noodles of Ragi are used in the preparation of many dishes. They can be prepared in variations just as the normal vermicelli in Indian cuisine, like Simple Ragi Upma, Upma with vegetables, Halwa, Payas, Idli, Cutlets, and more than we create in our kitchen, like my way. Easy, quick and healthy.   Goodness of Ragi..... rich in calcium, high in fiber contents an essential source of amino acids, gluten-free, excellent baby food, cools the body, reduces blood pressure, cholesterol, and reduces heart problems and risks of strokes, reverses skin aging, provides stamina, helps in weight loss, battles anemia, a natural relaxant. Ingredients..... 1 package Ragi vermicelli ¼ tsp cumin seeds ¼ tsp mustard seeds 1 tsp blackgram dal 1 tsp Channa dal 10 no. Cashews 3 roughly chopped green chillies few curry leaves  Salt to taste Oil 1 tblsp pure ghee Preparations..... Heat kadhai along with oil; add all season...

#Sour_khichadi ***************** Have you ever eaten sour khichadi? I am sure you haven't eaten. This is new to my kitchen, and my family enjoyed it drastically. So I took a photo and posted it.   Wash the tur dal and rice and cook them with ginger, hing, turmeric powder, and salt.   On the other hand, in a separate pot, boil the raw chillies and onions, and add the sour ambili torani (fermented rice water) if don't have add 1tbl spoon of venegar or sour butter milk; and boil it well. Using onions because it has given khchadi a slightly sweet taste, if you don't like it you can skip it. When both are ready, mix and add salt if needed. Heat kadhai add pure ghee, cumin, mustard, green chillies, and garlic. When it's fried enough, add a little water and keep covered. Spread this tempering on top of the khichadi; don't stir it now. Stir at mealtime, or without stirring, you may serve on a plate and make sure each plate has some tempered sauce on top. Any spi...

Egg Bread and Pepper Fry ************************** First, make egg bhurji as always makes. Cut roti into small pieces and put them in the bhurji. Fry, then add curry leaves and black pepper; mix well, and serve hot.  Tips:  * Rotis become a little hard while frying; for this, sprinkle little water, roti becomes slightly soften. * It is better made with Moin toties.  *If fresh black pepper is slightly coarse, then its taste increases twice.  *You can also add capsicum, tomato and other veggies. In this situation avoid to use water.