Wednesday, 5 September 2018


Finger Millet is known as Ragi in Tamil. Ragi Pakora is crispiest and crunchiest snack and highly preferred during rainy days. It is a great combo with all one pot meals. It is the perfect match with hot Tea. 

How to make?

Ingredients what we need:

Finger millet flour 250 g
Fried gram 100 g to be powdered
Cumin seeds 1 tsp
Asafoetida one pinch
Coriander greens a fistful
Unsalted butter one tablespoon
Bellary onions 2 pcs  finely chopped  
Green Chillies 3 pcs 
Curry leaves fresh 20 pcs
Ginger grated 1 Tsp
Fennel seeds 1 Tsp
Cooking Soda 1/4 Tsp
Salt  3/4 Tsp
Oil to fry about 400 ml


Cooking Time 10 minutes
Yield: 4 servings.

In a mixing bowl, add finger millet flour,.
Grind the fried gram to a fine powder and transfer the fried gram flour into the bowl..
Add salt, cooking soda. asafoetida.
Mix the dry ingredients well.
Add unsalted butter and mix again.
Grind the green chillies and curry leaves to a coarse paste.
Add to the mixing bowl contents
Add water little by little and knead gently.
Rub the cumin seeds and add to the mix.
Add onion bits and knead again to combine together.
Add Fried gram and coriander greens
Knead well and bring all the ingredients together to a mass.
Heat the oil on a medium heat to a deep-frying temperature
Pinch a rough portion and press gently with thumb and drop carefully into the hot oil.
Allow deep-frying until the oil bubbles subside.
Take off the pakodas and place them on oil absorbent tissue paper.
Repeat the same process for the remaining dough.

An addictive crunchy snack for the rainy tea time. This is a traditional savoury of Kongu Cusine.


How to make this yummy Raw Banana Porial?

Cooking Time 10 minutes
one Raw banana is sufficient for two servings. You can multiply for more than two members accordingly.

Ingredients what we need:

One raw banana
Groundnut oil 1 tbsp
Green chilly 1
Grated coconut 1 tbsp
Mustard seeds 1 tsp
Shallots 10 pcs
Curry leaves 15-20 pcs
Salt 1/2 Tsp
Turmeric 1/4 Tsp
Pepper 3/4 Tsp
Coriander greens a fistful
Grated Coconut 1 tbsp


Wash the raw banana and Trim off the ends.
Cut into two halves
Shave the green skin
Chop into  thick slices
Peel off the shallots and chop them.
Heat the pan with Oil.
Add mustard seeds.
Once they start crackling, add shallots,  slit green chilly and curry leaves.
Add turmeric.
Saute until the shallots turn translucent.
Transfer the thick slices of Raw Banana.
Saute for 2 seconds on medium heat.
Sprinkle salt.
Splash some water.
Cover and cook on low heat.
Open the lid after two minutes.
Add chopped coriander greens, grated coconut.
Mix gently.
Sprinkle Pepper  1 tsp over the banana 

This porial is  yummy having a distinct flavour with a dash of pepper
powder goes very well with  Curd meal,  Sambar meal and other one-pot meals.

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...