Recent Posts

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

Navane Nucchina Unde | Foxtail Millet and Lentil Dumplings

A healthy alternative to fried snacks, these foxtail millet dumplings | Navane Nucchina Unde are your best bet as an evening snack as well as a starter before a meal.

Mango Cake With Oats and Chia Seeds

Mango Cake With Oats and Chia Seeds

Mangoes, oats and chia seeds, there’s everything in this cake to make it a healthy indulgence. This recipe for a mango cake is perfect when paired with a ice cream or even a cup of hot chai.

Ragi Bliss Balls

Ragi Bliss Balls

Get your hands over these guilt-free Ragi Bliss Balls. Just 5 Ingredients and you have a super healthy snack that you can enjoy without an iota of guilt. 

Ragi Bliss Balls 3

I was at the Organics and Millets National Trade fair, held recently at the Palace Grounds in Bangalore. I made these ragi bliss balls for the millets recipe contest that was organised by the committee. At first I was reluctant to participate, but if I had probably missed it, I would have missed witnessing a whole lot of creativity that goes into cooking with millets. From millet dhokla to steamed kadubus using millets and even nachos, the variety was spellbinding.

Its good to know that people are slowly getting into using millets as a part of their cooking and also, use them creatively.

Ragi Bliss Balls

Why is it called Ragi bliss balls? Because it is a guilt-free pleasure and you can pop them into your mouth without having to worry about the calories or indulging in sweet cravings. It has the goodness of ragi, rich in calcium which is vital for your bones and a whole lot of fiber that helps in digestion plus increase your HB count since it also has iron.

Enough reasons to start making some eh? Let’s get it started.

PS: Ooo… if you saw my recent FB post, this recipe won me a cash prize at the contest 🙂 *Glee*

Ragi Bliss Balls2
Ragi Bliss Balls
Get your hands over these guilt-free ragi bliss balls. Just 5 Ingredients and you have a super healthy snack that you can enjoy without an iota of guilt.
Ragi Bliss Balls2
Ragi Bliss Balls
Get your hands over these guilt-free ragi bliss balls. Just 5 Ingredients and you have a super healthy snack that you can enjoy without an iota of guilt.
Servings Prep Time
30Balls 45Minutes
Cook Time
20Minutes
Servings Prep Time
30Balls 45Minutes
Cook Time
20Minutes
Instructions
  1. Dry roast the ragi flour on medium heat for 5-10 minutes until you get a nutty aroma. This is done to get rid of the raw odour as well as to increase the longevity of the balls.
  2. In a mixer grind the grated coconut and the roasted ragi flour with water to a fine paste.
  3. Meanwhile, heat a pan with little water and add the jaggery. Let it dissolve completely ( you will see a frothy liquid)
  4. Now, add the ground paste little by little and start stirring the mixture slowly on low flame until it starts leaving the pan. Add ghee and stir again till it becomes a solid mass.
  5. Turn off the flame and allow it to cool for a bit.
  6. Grease your palms with ghee and start making lemon sized balls and roll it in dessicated coconut powder.
  7. Enjoy it for breakfast or a quick evening snack. This lasts at least for 4-5 days when refrigerated.
Recipe Notes

You can also use normal Jaggery, but organic pumps up the flavour. Esp the black jaggery.

You can also soak whole ragi for 6-8 hours and grind it with coconut to make these bliss balls, but using the ragi flour is a better bet.

You can replace multi-millet flour with ragi for a variation as well.

Mavinakayi Saaru | Instant Raw Mango Rasam

Mavinakayi Saaru | Instant Raw Mango Rasam

One of the easiest instant rasam you can prep up in no time. This raw Mango rasam requires all of 5 ingredients and 30 minutes of your time.

Barnyard Millet Idly | Millet Recipes

Barnyard Millet Idly | Millet Recipes

One of the healthiest options for breakfast, this Barnyard millet idly is all you need for a power-packed start to your morning. When I first started cooking with millets a year ago, I was really apprehensive as to how the dishes would turn out to […]

Doddapatre Soppina Chirtanna | Indian Thyme Rice

Doddapatre Soppina Chirtanna | Indian Thyme Rice

This is the second post for the year and I couldn’t have been more shameful 🙂 The new house, and the distance to the new office is eating up my time like never before.

Just a few days ago someone asked me why is there a prolonged silence on Slurpy Platter! I said,’the kitchen is active on the weekdays and hyperactive over the weekends with guests pouring in like the rain in Chennai and Bangalore. Where is the time to shoot and write about the new stuff that I try?’. 🙂
We have been hosting a lot of people of late and any delicacy that I try has only been going into the digestive  tracks of people 🙂

 It finally triggered me to write this post because of my colleague and my friends who live in the US who  vehemently said they will not accept whatsapp or verbal explanation of this recipe!

Doodapatre Soppina Chitranna Recipe
And so here we go. I discovered this recipe myself when I was making Tambuli one afternoon. I thought it would
be great to give it a face lift with a rice and gathered my thoughts about the ingredients that would go well with it.
I instantly tried and it was super delicious. Reviews and feedback from the husband’s office, my family & friends and my colleagues was more than just positive and appreciative!
Soon I sent this as an entry to a blogging contest and won the 2nd prize! So how can an award winning recipe not go into this space of mine that I identify most with?

I always made this recipe when I was pressed for time, for lunch box, for a quick weeknight meal or a lazy Sunday brunch too! So I’m sure you would love to try it as well. Go ahead.. try and let me know how it turned out for you!

Doodapatre Soppina Chitranna Recipe

About Doddapatre Herb

  1. Doddapatre is also known as Indian thyme/ Indian borage has thick fleshy leaves with a coarse texture.
  2. You can find doddapatre leaves in most Indian household especially in Karnataka. It is used as a ‘Mane Maddu’ (meaning- common home grown medicine in Kannada). It is widely used for making tambuli, chutney and also as a cough and cold relief.
  3. Doddapatre has several health benefits and is extremely good for skin allergies and cough.
  4.  In fact a concoction made of doddapatre with honey is an instant relief for dry and wet cough.
  5. It also instantly relieves skin irritations and itchiness.
  6. If you do not have doddapatre at home you can get them at your nearest garden store/ nursery. Trust me, it is helpful any day to have a dodapatre plant at home as it grows rapidly and can be used as a medicinal herb anytime you want.
  7. It requires minimal care and maintenance. You can water them once in two days during winter and once a day during summer. Here you go… Doddapatre Soppina Chitranna.
Doodapatre Soppina Chitranna Recipe - slurpy platter
Serves: 2
Shelf life: 1 day

Ingredients
Cooked rice
1.5 cups
Oil
2tbsp + 1 tsp

 

To roast and grind to a paste

Doddapatre Leaves (big)
8-10
Jeera/ Cumin
¾ tsp
Channa Dal
1 tsp
Urad Dal
1 tsp
Dessicated coconut ( kobbari), chopped
½ cup
Whole dried Chillies (Byadagi & Guntur)
3:3



For Tempering

Mustard
1tsp
Channa & Urad Dal
1 tsp (mixed)
Hing
a generous pinch
Groundnuts
1 tbsb
Curry leaves
1 sprig
Salt
as needed

Directions

1. In a wide bottomed vessel (kadai) heat a tsp of oil and add the urad dal, channa dal, jeera and roast them onmedium flame until they turn golden. Transfer it to a mixer jar( blending/pulsing jar or food processor).

 

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

2. Now add the red chillies and roast them on low flame until the pungent smell is slightly reduced ( for about

1- 2 minutes). Add the dessicated coconut and fry for a minute until the aroma comes. Cool and add this to the

mixie along with other ingredients.

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

3. Wash the doddapatre leaves and pull them apart( you don’t have to chop them, they cut easily) and put it in

the same kadai and fry for a minute or so until the leaves wilt. Transfer this to the mixie jar as well.

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

4. Now grind all the ingredients to a smooth paste using little water.

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

5. Heat oil in a wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal,

groundnuts, curry leaves and hing. Fry till it turns golden again and the groundnuts are done ( the skin will

start to peel).

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

6. Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until

everything is well incorporated.

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

 

Doodapatre Soppina Chitranna Recipe- Indian Thyme rice - slurpy platter

Note:

  • You can make the paste and store it for about 4-5 days in the refrigerator. Definitely a saviour for yourquick lunch box or weeknight dinner if you are pressed for time.
  •  You can also substitute rice with broken wheat, red rice or foxtail millet if you do not prefer white rice. 
  •  You can use the paste as a chutney for dosa and idly as well. Make sure you don’t add the groundnuts when youtemper if you are using it as a chutney. Or perhaps grind the peanuts along with the other ingredients if you prefer a nutty taste.

(more…)

STRAWBERRY JAM

STRAWBERRY JAM

The season of strawberries is here and I bought them in abundance haggling with the cart vendor one fine morning. This citrus fruit may taste acerbic to eat aziteez (read: as it is)  😛 but the kinda delicacies you can churn out of this is […]

MULTI-GRAIN PIZZA FROM THE SCRATCH

MULTI-GRAIN PIZZA FROM THE SCRATCH

Okay! I know I haven’t been blogging much these days,but, I’m trying to make sometime for posting this. I have been baking a lot and experimenting new dishes, unfortunately the dish gets consumed within minutes of prep even before I get a chance to shoot […]

CARROT & TANGERINE MOCKTAIL WITH GINGER FOR SPARKLING HIMALAYAN CONTEST (IFBM 2014)

CARROT & TANGERINE MOCKTAIL WITH GINGER FOR SPARKLING HIMALAYAN CONTEST (IFBM 2014)

Okay this is the first time ever I’m participating in a contest ever since I started blogging. This is for the Sparkling Himalayan Mocktail Contest open for IFBM 2014 participants. The extended deadline for this contest made it a boon for people like me who procrastinated this for so long! 🙂 If you’re wondering what’s with sparkling Himalayan water and the mocktail, well, We got Sparkling Himalayan Mineral water as a part of our goodie bags at the IFBM2014 and hence the contest with a twist where we use our grey matter and concoct something creatively! 🙂 This recipe is inspired by Shatbhi Basu’s Kokum and Tangerine Sherbet 

I was clueless as to what I could make out of the ingredients available at home since the time at my disposal was very short. I dug into my veggie box in the fridge and there were carrots in abundance along with 2 oranges so I decided to make a mocktail out of this. In fact my better- half suggested that I add a hint of ginger and Lo! it made so much of a difference!

Not only is this combo a great source of Vitamin A & C but also an excellent anti-oxidant for the body. It’s a great option for breakfast too. You can be easy on the sugar since carrot is already sweet else you can replace sugar with honey which again detoxifies your blood and body.

Sorry! no pics with directions for this recipe since it’s just putting all the ingredients together and blending it.
Come on! it’s easy 🙂

So let’s get going!



Serves- 2

Shelf Life- 1 day if refrigerated


Ingredients

Carrot, peeled & diced 2 medium sized
Orange/ Tangerines 1
Ginger, grated 1 inch
Sugar/ honey 1 ½ tbsp
Sparkling Himalayan Mineral Water 1 cup
Salt A pinch



Directions


1. Mix all the ingredients and blend them together using a blender. Strain it and serve chilled. 


Note
1. You can also add a bit of club soda/ sprite if you wish to, but I prefer it this way.
2. You can add a dash of pepper to make it snappy and snazzy.

BIRINJI

BIRINJI

There are a few moments in life that are just meant to be yours n yours alone! The moments that etch a beautiful memory and make you smile from within, The Indian Food Bloggers Meet #IFBM2014 is one such memory which will remain in my scrapbook of lovely […]