Pathiri, a delicacy from the southern state of Kerala, is a flat bread made with rice flour. It is very popular in the Malabar region, especially among the Muslims. When we have guests, there is nothing more satisfying than serving Pathiri with some chicken or beef curry. My mother makes them very often, but during the month of Ramzan this is a must have for dinner.
It is a Andhra special dish. Ragi is very good for health and also it is very rich in iron.
Soak rice in water for 30 min.. Boil 7 cups of water in a cooker/vessel. When the water boils, add the drained rice in to the vessel. Allow it to boil until the rice gets well cooked.
Simmer the stove and add salt & Ragi flour as a heap on top of the rice. Do not mix it, close that vessel/cooker with a plate and let it be for 10 min.
Now remove the plate of the vessel/cooker and immediately mix well with a woodden masher until it is all well get mashed and combined.
Now remove cooker/vessel from the stove and once it becomes warm make large balls of it. Serve it with Sambhar/any non-veg curry.
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Biriyani / biryani needs no introduction to Indians or south Asians. For others, its one of the most flavorful, spicy and aromatic rice dish prepared in India and south asian countries. The origin of biriyani is associated with the Mughalai cuisine. It is prepared in multistep process in which rice and chicken is cooked separately and then cooked together with the alternate layers of chicken and rice.
Idli ( Tamil: இட்லி, Kannada: ಇಡ್ಲಿ, Telugu: ఇడ్లి, Malayalam: ഇഡ്ലി ), is a traditional breakfast item in every South Indian households.It is a savory cake of South India which is which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, milagai podi, sambar or any other accompaniment. It is a comfort food which is enjoyed by everyone of all ages.
This is my mom's recipe,she used to make for lunch.. Unlike the usual chicken recipes , its less time consuming as you don't have to stand near the stove and keep on sauteeing the ingredients one by one . An ideal dish for those who have very little time to spend in the kitchen..Tastes yummy too... It goes well with Kerala meals, chapathies, bread etc...Another advantage is that you can easily turn it out into a delicious curry by adding coconut milk and let it simmer for some time till the gravy reaches the desired consistency.. I use Maggi coconut milk powder for this purpose.. This makes the work even less time consuming..:)