Ragi Paniyaram

Ingredients

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.

Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.

Serve hot with chutney or sambar of your choice.

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Navratri and Diwali Festival

There are three events going on for Navratri and Diwali festivals..Reposting some entries for the festivals ...

Chickpeas Sundal

For tips on utilising leftover sundal, kheer and sundal varieties, please refer to Navratri Specials and Payasam varieties

The following picture is of a traditional golu that is kept with variety of dolls of gods and goddess. The steps are normally kept in odd numbers such as 1 step, 3 steps, 5 steps and so on. Pooja is done every day with some neivedyam, mostly sundal for all the nine days with special pooja on Saraswathi day that falls on the 8th day. In the picture below there are idols mainly of Sri Krishna, Andal kalyanam, Rama-Lakshmana-Sita-Hanuman, Dasavatharam, Ashthalaxmi, Ranganatha and Raghavendra Swami .

Kolams/Rangolis are drawn in front of the golu everyday. There is a seperate kolam for Durga, Saraswati and Laxmi (each kolam being drawn for 3 days). The picture below are the three kolams, but instead of being drawn on the floor, they are painted with enamel colours on transparent plastic sheets so that they dont get wiped off. For more designs refer to kolams/rangoli designs

For Deepavali, the most easiest, quick and tasty sweet is Rava ladoo. Also Mixture stays good for some days and is a very popular savoury

For more Deepavali sweets and savouries please refer to Diwali Specials

The Navratri/Dussehra/Dasara specials are off to LG's Navaratri Festive Foods event

The Deepavali special sweet and savoury are off to Pallavi for the Yummy Festival treats-Diwali event

The Navratri as well as Diwali specials are off to Srivalli for the JFI: Festival Treats

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Oats Halwa

Ingredients

1 1/2 cups powdered oats
1/2 cup milk powder (Check Sumathy's version for burfi with condensed milk)

1/2 cup sugar (add more according to your taste)
1/4 tsp cardamom powder
Few roasted nuts
3 tbsp ghee
1/2 cup water

Melt the ghee and add the powdered oats to it. Keep cooking it till you start getting a nice aroma. Add the milk powder, sugar, water, cardamom powder and nuts to it and mix well. Cook till all of them gets mixed well and forms a single lump. Add more ghee if required.

Transfer it to a greased plate and cool for 10 minutes. Cut into pieces of required sizes.

This is my first entry to the WYF:Party food event.... a quick and hassle free sweet

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WYF: Salad/Soups/Starters Event roundup

Thanks all of you for your participation..The entries are classified into Soups, Salads and Starters

Yummy Soups

Priya from Priya's Easy n tasty Recipes :

Cabbage Cream Soup