Page 11 - ebook_CTC.cdr
P. 11
Ingredients Method
2 tbsp fresh curds (dahi) Put the curds-water mixture in a deep non-stick
, mixed with 2 cups of pan, add the salt, cumin seeds, chilli powder,
water asafoetida, baking soda and green chillies, mix
salt to taste well and boil on a high flame for 2 to 3
1 tsp cumin seeds (jeera) minutes.
1/4 tsp chilli powder
1/4 tsp asafoetida (hing) Add the red millet flour and mix well, while
stirirng continously.
2 pinches of baking
soda Cover and cook on a slow flame for another 8
1/4 tsp finely chopped to 10 minutes or till the mixture leaves the sides
green chillies of the pan, stirring once in between.
2 cups Areva ragi
(nachni / red millet) flour Add the corriander, mix well and divide it into 4
2 tbsp finely chopped equal portions.
coriander Drizzle 1/2 tsp of oil on each portion and serve
2 tsp oil for serving2 immediately.
Tip:
You can make a flavoured oil with 4 tsp oil, 1 tbsp finely chopped garlic and 1 tsp chilli
powder and serve with the upma.
