Raagi Muddhe | Urlekaal modke sambar | Healthy meal
43.8 هزار بار بازدید -
5 سال پیش
-
One of the very Healthiest
One of the very Healthiest meal I have ever known is Raagi Muddhe! And when Mytra feeds me with the best accompaniment along with raagi muddhe is Urlekaal Mudke Sambar (Sprouted Horsegram Sambar)
Thanks to Mytra who came to share in her recipe. Mytra makes Raagi Muddhe at home very often being a native from Mandya who enjoy making it and eating it on a daily basis! If one wants to be fit and healthy then this is just the recipe you need make and eat, I have planned up my weekly cooking schedule from now on 😊
To Make Urlekaal Mudke Sambar (Sprouted Horsegram Sambar)
Prep time: 5 mins
Cooking time: 20 mins
Serves 8-10 people
INGREDIENTS:
Horsegram – 2 cups
Onions – 2 medium sized
Tomato – 2 medium sized
Coconut half of a coconut
Garlic 5 pods
Ginger 16 grams
Cloves 6
Cinnamon ½ inch
Sambar Powder - 10 tsp
Potato – 2 Large
Small Brinjol – 5
Kasoori Methi – 4tsp
Niger seeds – 6 tsp
Turmeric – ½ tsp
Coriander – fistful
Oil – 3 tsp
Salt – 3 tsp
METHOD:
-In preparation the first thing what I did was measured up the horsegram washed it and soaked it in water overnight. The next morning drained the water from the horsegram kept a plate, over it a sieve (big in size to accommodate the grains) I used a steel sieve transferred the grains into it and covered it up with a steel plate over it placed a heavy chopping board made of stone in order to get sprouts.
Tip: place in a dark room or in the oven to get nice big sprouts especially in cold regions/cold season!
- In a mixie jar add in 1 onion, 2 tomatoes, 5 garlic pods ,16 grams of Ginger, 6 cloves, ½ inch of Cinnamon Stick, ½ a coconut (grated), Sambar Powder- 10tsp adding in water to get a smooth paste
- In a Pressure Cooker add in 3tsp of oil once the oil is hot add in big chunks of 1 big onion and 4tsp of kasoori methi give it a good stir …you will soon start getting a fine aroma in the kitchen and probably divert everyones attention and make them hungry and want to eat by now 😉 to this add in Sprouted Horsegram and give a nice stir ( Mytra kept stiring it occasionally every now and then ) Probably around 5 mins or so!
- Time to add in the freshly grounded paste and adding in sufficient water in the mixie jar cleaning up the entire masala in the jar and pouring it in the cooker allowing the whole to come to a boil and now closing the lid of the Pressure cooker and letting it whistle for 2 -3 times
- In the mean time in small mixie jar add in the flavourful Nigerseeds to get a fine powder
And then add water later to get a smooth paste
-allowing the pressure to be released of the cooker, once its cooled down add in the Brinjol chunks we used 5 small sized Brinjol and 2 Large sized Potato Chunks, Niger seeds paste and finely chopped coriander all together at once and setting it to boil for another 10 mins
- the reason to get the potatoes and brinjal to soften but not wanting them to be overcooked in the pressure cooker earlier, hence adding them now
- keeping the lid closed but making sure to keep stirring it every now and then until cooked,
it took around 10 mins from now for the sambar to be ready and Parallely we had also set on making Raagi muddhe
To Make Raagi Muddhe
All we need is:
2 cups of water
1.75 cups of Raagi Flour
Preparation time: 10 mins
Serves 4
In a vessel add 2 cups of water allow it to come to a boil
Add in Raagi Flour with the help of a spoon we used around 1.75 cups of flour
Quickly give it a stir with the help of a flat steel spatula
Tip: use a holder to get a good grip of the vessel as stirring in the flour
The flour when combined with water becomes really stiff and hard but it’s important to make sure it’s well combined and also to ensure there are no lumps formed, giving it a good mix every now and then taking a break for a min or so!
Two ways to check if its cooked: you can actually sense the smell of Raagi being cooked
Alternatively
Wet your hands with water and touch the muddhe if the dough doesn’t stick onto your hands then the muddhe is cooked and is ready to make balls!
To make balls: Dip your hands in water (from a bowl) and take a nice big portion of Raagi muddhe onto a plate with the help of one hand keeping rolling the portion on the plate to form a ball!
Enjoy it nice and hot 😊
Blog :
Amazon Storefront : https://www.amazon.co.uk/shop/itssushmas
If you would like to watch: Raagi Muddhe | How to make Raagi Muddhe at home | Step by step guide to make Raagi Muddhe | Healthy recipe | Quick and Easy Recipe | Mandya Recipe | Raagi Muddhe and Urekaal Mudke Sambar | Sprouted Horsegram Sambar | Indian Youtuber | Homemade Recipes | Quick and easy way to make Raagi Muddhe | South Indian recipes |
Socialise with me on:
Instagram: Instagram: its_sushmas
Facebook: Facebook: Its-Sushmas-..
Pinterest : https://www.pinterest.co.uk/Itssushma...
LIKE SHARE AND SUBSCRIBE!!
Yours Truly
Xxx
Thanks to Mytra who came to share in her recipe. Mytra makes Raagi Muddhe at home very often being a native from Mandya who enjoy making it and eating it on a daily basis! If one wants to be fit and healthy then this is just the recipe you need make and eat, I have planned up my weekly cooking schedule from now on 😊
To Make Urlekaal Mudke Sambar (Sprouted Horsegram Sambar)
Prep time: 5 mins
Cooking time: 20 mins
Serves 8-10 people
INGREDIENTS:
Horsegram – 2 cups
Onions – 2 medium sized
Tomato – 2 medium sized
Coconut half of a coconut
Garlic 5 pods
Ginger 16 grams
Cloves 6
Cinnamon ½ inch
Sambar Powder - 10 tsp
Potato – 2 Large
Small Brinjol – 5
Kasoori Methi – 4tsp
Niger seeds – 6 tsp
Turmeric – ½ tsp
Coriander – fistful
Oil – 3 tsp
Salt – 3 tsp
METHOD:
-In preparation the first thing what I did was measured up the horsegram washed it and soaked it in water overnight. The next morning drained the water from the horsegram kept a plate, over it a sieve (big in size to accommodate the grains) I used a steel sieve transferred the grains into it and covered it up with a steel plate over it placed a heavy chopping board made of stone in order to get sprouts.
Tip: place in a dark room or in the oven to get nice big sprouts especially in cold regions/cold season!
- In a mixie jar add in 1 onion, 2 tomatoes, 5 garlic pods ,16 grams of Ginger, 6 cloves, ½ inch of Cinnamon Stick, ½ a coconut (grated), Sambar Powder- 10tsp adding in water to get a smooth paste
- In a Pressure Cooker add in 3tsp of oil once the oil is hot add in big chunks of 1 big onion and 4tsp of kasoori methi give it a good stir …you will soon start getting a fine aroma in the kitchen and probably divert everyones attention and make them hungry and want to eat by now 😉 to this add in Sprouted Horsegram and give a nice stir ( Mytra kept stiring it occasionally every now and then ) Probably around 5 mins or so!
- Time to add in the freshly grounded paste and adding in sufficient water in the mixie jar cleaning up the entire masala in the jar and pouring it in the cooker allowing the whole to come to a boil and now closing the lid of the Pressure cooker and letting it whistle for 2 -3 times
- In the mean time in small mixie jar add in the flavourful Nigerseeds to get a fine powder
And then add water later to get a smooth paste
-allowing the pressure to be released of the cooker, once its cooled down add in the Brinjol chunks we used 5 small sized Brinjol and 2 Large sized Potato Chunks, Niger seeds paste and finely chopped coriander all together at once and setting it to boil for another 10 mins
- the reason to get the potatoes and brinjal to soften but not wanting them to be overcooked in the pressure cooker earlier, hence adding them now
- keeping the lid closed but making sure to keep stirring it every now and then until cooked,
it took around 10 mins from now for the sambar to be ready and Parallely we had also set on making Raagi muddhe
To Make Raagi Muddhe
All we need is:
2 cups of water
1.75 cups of Raagi Flour
Preparation time: 10 mins
Serves 4
In a vessel add 2 cups of water allow it to come to a boil
Add in Raagi Flour with the help of a spoon we used around 1.75 cups of flour
Quickly give it a stir with the help of a flat steel spatula
Tip: use a holder to get a good grip of the vessel as stirring in the flour
The flour when combined with water becomes really stiff and hard but it’s important to make sure it’s well combined and also to ensure there are no lumps formed, giving it a good mix every now and then taking a break for a min or so!
Two ways to check if its cooked: you can actually sense the smell of Raagi being cooked
Alternatively
Wet your hands with water and touch the muddhe if the dough doesn’t stick onto your hands then the muddhe is cooked and is ready to make balls!
To make balls: Dip your hands in water (from a bowl) and take a nice big portion of Raagi muddhe onto a plate with the help of one hand keeping rolling the portion on the plate to form a ball!
Enjoy it nice and hot 😊
Blog :
Amazon Storefront : https://www.amazon.co.uk/shop/itssushmas
If you would like to watch: Raagi Muddhe | How to make Raagi Muddhe at home | Step by step guide to make Raagi Muddhe | Healthy recipe | Quick and Easy Recipe | Mandya Recipe | Raagi Muddhe and Urekaal Mudke Sambar | Sprouted Horsegram Sambar | Indian Youtuber | Homemade Recipes | Quick and easy way to make Raagi Muddhe | South Indian recipes |
Socialise with me on:
Instagram: Instagram: its_sushmas
Facebook: Facebook: Its-Sushmas-..
Pinterest : https://www.pinterest.co.uk/Itssushma...
LIKE SHARE AND SUBSCRIBE!!
Yours Truly
Xxx
5 سال پیش
در تاریخ 1398/09/12 منتشر شده
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