RAGI DOSAI

Ragi is the king of millets .There are many varieties of ragi. This is a whole grain and is a staple in many parts of South India.

The health benefits of ragi:

• Ragi is a whole which is gluten free.
• It is rich in fibre that helps with weight loss and diabetes.
• It is packed with calcium,good carbs,aminoacids and vit.D
• Reverts skin ageing,battles anemia also relaxes the body.

This is a whole grain which means that it contains all three parts of the kernel, the bran,germ and the endosperm . So it retains all essential nutrients that are lost due to processing.

Because of its nutritional value it can be placed in the pinnacle of food grains.

Today I am going to share with you ragi dosa recipe.

Ingredients

• Ragi flour….1 to 11/2 cup
• Urad dhal…1/4 to 1/2 cup
• Methi seeds…1 TSP
• Oil…….1 TBS for seasoning
• Mustard seeds…1/4 TSP
• Urad dhal……..1/2 TSP
• Onion …1 finely chopped
• Green chillies….2 or 3
• Curry leaves a few
• Capsicum a small one finely chopped but it is optional.
• Oil for making dosa.
• Salt …..as needed
• Preparation:
• Soak urad dhal and methi seeds in water for few hrs.
• Then grind it into a fine paste.

Method:

1. First mix grounded urad dhal with the ragi flour with salt and make it in a dosa batter consistency
2. In a kadai put oil when it gets heated add mustard seeds after spluttering add urad dhal.
3. When urad dhal turns brown add chopped onions ,curry leaves and green chillies.If u are adding capsicum add it now.
4. When it is done add it to the batter.
5. Place a tawa when it gets heated pour a paddle if the batter and sprinkle oil.
6. When it is done flip it on the other side too till it gets cooked.
7. When ready serve it with sambar or chutney

Method..2

Can prepare dosa with ragi flour with curd or buttermilk alone and rest of the procedure is same.This is instant dosa.

But I prefer with urad dhal as it will be very soft.

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SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

• Sago………1/4 cup
• Semiya….1/2 cup
• Milk…….2or3 cups
• Cardomom…3 or 4
• Sugar…….1/2 to 3/4 cup
• Cashew… chopped 1tsp
• Ghee…..2 to 3 TBS

Method:

1. Soak sago for half an hour.
2. Put ghee in a heavy bottom pan.
3. Fry cashews in ghee and keep aside
4. Roast vermicelli fry it and keep it aside.
5. Now add sago and fry it.
6. Add water and cook .
7. When it is half cooked add semiya to it.
8. Then add milk and cook.
9. Add sugar.
10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

TABLE SETTING

Nowadays hosting parties is part and parcel in our life. We host parties for different purposes.

Table setting that is laying a table or place setting refers to the way to set a table with tableware such as eating utensils and for serving and eating.The arrangement for a single dinner is called a place setting.

The room room should be arranged for receiving and the host should see that the seating arrangement is done properly.

The etiquette to be observed by the

host or the hostess begins from the setting of the table which depends upon many things like the number of people invited, the menu, the way of serving the course.etc.
No.of Persons:

One can manage guests themselves or with the help of 2 or 3 persons.It is best to limit to 8 to 10 couples for a party.If one cannot prepare everything can get few food stuff from outside also..If guests are all going to talk and enjoy themselves a small number would be ideal to make the atmosphere informal and cosy.

A large number would mean that people will form groups and chat away in corners instead of everyone joining in the fun that is going on.
Arrangement:

Setting the table smartly and beautifully is important and quite often opens up a line of conversation and paves the way towards the success of the party.

For a basic table setting one should remember the order of plates and utensils .One can remember the word “FORK”.The order left to right.

• F for fork.
• O for plate (Shape)
• K for knives
• S for spoons.

This setting is appropriate for most occassions.

• The knife is placed to the right of the plate with the sharp edge towards the plate
• .To the right side of the knife is the spoon.
• The water glass goes above the knife.
• Napkins can be placed under the forks or on the plate for an informal setting.

Informal Dinner:

If a salad is to be served the salad fork is placed to the left of the diiner fork.

Desert fork can be brought with the desert

In formal dinner setting:

• White and red wine glasses if necessary along with water glasses are positioned to the left of coffee cup.
• You can serve appetisers and beverages in the living room before sitting down.

Before serving dessert clear the table of dishes and other implements and finger bowls should be brought in for the guests to clean their fingers of stains from curry and grease.Finger bowls should be picked up and kept on the left where originally fork was placed.One should remember that finger bowl is not a hand bowl.One can then wipe off with the napkin.

The wines served to guests in the party generally are white wine, champagne with pudding.Sometimes tea or coffee is also served.

Last but not least one should not forget salt and pepper shakers too.

Image source: shutterstock