Ragi Semiya/Spicy Ragi Semiya

INGREDIENTS:

Ragi Semiya - 1/2 packet

Water to soak 

Oil -2 Tbsp

Mustard - 1/4 tsp

Urad dal - 1 tsp

Channa dal - 1 tbsp

Curry leaves -1 spring

Green Chilli -  2

Shallots,chopped -5

INSTRUCTIONS:

Soak Ragi Semiya in water for 2 minutes

Steam the soaked ragi semiya for 5 minutes

Heat a kadai and saute mustard,urad dal,channa dal,curry leaves,green chillies and shallots.

Add the steamed ragi semiya along with required salt and mix well.

Serve hot with coconut chutney.

METHOD:

Take Ragi semiya in a bowl.

                             

Soak Ragi semiya for 2 minutes.

                          

Steam in idly steamer for 5 minutes and keep it aside.

Heat Oil in a kadai and add mustard,urad dal,channa dal ,curry leaves and green chilly.

Add onion and saute it.

Add steamed ragi semiya and salt and mix well 

                                         Serve hot with Coconut chutney.

Ragi Semiya

Salmon Fish Kulambu/Salmon Fish Gravy

Ingredients:

Salmon Fish -400 gm

Coriander leaves - few

Tamarind paste -1 tbsp

Coriander powder - 2 tsp

Red Chilly powder - 2 tsp

Turmeric powder -1/4 tsp

Lemon juice(optional)

Salt

To grind:

Shallots -2

Tomato -1 big or 2 small

Garlic-4

Coconut-1/2 cup

To Temper:

Coconut oil -2 tbsp

Mustard -1/4 tsp

Fenugreek seeds -1/2 tsp

Curry leaves-1 sprig

Jeera -1/2 tsp

Method:

1.Heat Coconut oil and add tempering ingredients.

2.Grind shallots, tomato,garlic and coconut to a fine paste with water.

3.Make it into a fine paste.

4.Add ground paste along with tempered ingredients and cook for 10 minutes until raw smell leaves.

                       

5.Add all the masalas,salt and cook for 10 minutes

6.Add water and let it boil.

7.Add fish pieces

8.Add tamarind paste

9.Cover and cook for.5 minutes till fish gets cooked.

10.Add chopped coriander leaves.

11.Serve.We had with hot rice.