Kezhvaragu Chimmili/Millet Balls

Here is an another easy to make ragi based recipe it is a power packed,healthy,tasty and easy to digest dish.

This is very often prepared in southern part of India.This is one of the favorite dishes my daughter would love to eat trust me it tastes yummy.

Ingredients:

• Ragi flour - 2cup
• Sesame seed/Ellu - 1 cup
• Peanut - 1 cup
• Jaggery - 1 to 2 cup
• Salt - pinch
• Water

Procedure:

• Add ragi flour,salt,water and knead it well.

• While kneading it heat a tawa,take a portion of ragi and flatten it on a tawa.
• Heat it on both the sides.

• On an other pan slightly fry ellu and peanut.
• Now grind ellu,peanut toghter and seperatley grinragi adai to fine powder.
• Mix all the grinded mixture toghter with jaggery.

• Now take the mixture and make into medium sized balls.You can store them in fridge,it tastes good for minimum 2 to 3 days.

Kezhvaragu Chimmili is ready to serve...:)

Butter Naan/Naan

Here is a very basic version of naan preparation,without yeast.
I love preparing naan as my family prefers homemade naan instead restaurant ones.It turned tasty the very first time i prepared and I am sure that even you will never fail at the first as it is very simple to prepare.
Let us now quickly jump into the procedure.

Ingredients:

• All Purpose Flour/ Maida - 2 Cup
• Warm Milk - 1/2 cup 
• Curd - 1/2 cup
• Baking soda - pinch
• Baking powder - 1 tbps
• Salt
• Butter
• oil -  1tbps

Procedure:

• Mix all the above ingredients except butter and knead it into a soft dough(take care that the dough has to be soft and loose).
• Take a 1 tbps of oil and knead it again,cover and allow this dough to rest for minimum 2 hrs to maximum 6hrs.
• Take a portion of dough and role it into round shape by dusting it later cut it from between to get naan shape.
• To the upper part apply water,now place this part on the tawa it immediately sticks to it now cover it with a a lid to get smoky effect.
• Lift the lid to see whether the naan as puffed up at this stage,take pulka stand of wire mesh and place it on a small burner.
• Flip the naan over pulka stand make sure that the uncooked part is facing the flame,increase the flame you would notice it puffing up and brown spots appear.
• Your basic naan is ready.
• For butter naan apply butter to the side which is directly cooked on the flame.

Butter Naan and Basic Naan are ready to serve..:)