Ragi Manni

About the dish:

This dish is a sweet dish made from ragi. 

Ingredients:

1. Ragi grains - 2 cups

2. Jaggery

3. Salt

4. Ghee

5. Cardamom

Method of Preparation:

1. Soak ragi seeds in water for about 2 hrs.

2. Grind ragi to a fine paste. Add water as required

3. Drain this to remove the peel

4. Now turn on the gas, and keep this for heating. Stir continuously to avoid burning.

5. Add jaggery.

6. Keep stirring, untill it becomes hard.

7. Line  a plate with ghee.

8. Pour the mixture on this and allow to cool and become hard.

9. Garnish with cardamom .

10. Cut it to pieces.

Tharaida Gangi

Tharaida Gangi( Coconut gangi):

This dish is made with the combination of rice , coconut and methi seeds. The specialty of this dish is that, this is made in Kudla only during Atti amavasya( Ashada) day. This come during monsoon season . Along with this a special medicine made from the bark of a tree is taken. It is believed that this should be taken during this day, to prevent any kind of ill health during monsoon season. This can be taken along with pickle.

Ingredients:

1. Rice - 2 cups

2. Methi seeds.- 5 tbsp

3. Coconut - 1 full

4. Salt

5. Jaggery - 4 cubes

Method of Preparation:

1.Soak rice in water and keep it for boiling with water.

2.Add methi seeds along with rice.

3.Grate coconut and grind it to make a fine paste. ( as shown below)

4. Once the rice is boiled add the coconut paste and keep stirring

5. Add salt to taste and add jaggery.
6.Mix it for some time.
7. The dish is ready to be consumed as shown below.

This is the medicine that is taken along with this.( Kashaya)

Arepadya

Details coming soon

Gatti

Details coming soon.

Nochhi

details coming soon

Ragi Rotti

About the Dish: 
This dish is best meant for people who don't like to eat ragi as ragi balls or other forms. Ragi mixed with other vegetables fried with little oil, gives a good taste. Can be taken during tea time and also for dinner. 


Ingredients:
1. Ragi powder -2 cups
2. Carrot - 1
3. Cucumber -1
4. Green chillies - 4 to 5
5. Bengal Gram flour - 1/4 cup
6. Rice flour - 1/4 cup
7.Curry leaves - 1 stem
8. Onion - 1
9. Salt
10. Ginger - small piece
11. Oil/Ghee

Method of cooking:
1. Grate carrot and cucumber.
2. Finely chop onion, chilli & ginger.
3. Mix ragi, rice and bengal gram flour with salt.
4. Mix all the above cut vegetables with water.
5. The mix should be as shown below.

6.Make small balls of this paste and apply on a cloth.

7. Ensure that it is thin

8. Lift this and turn this over the frying pan, once it is heated, as shown below.

9. Apply oil while frying.

10. Heat both the sides evenly.

11.This is ready to be eaten now. The best combination would be chutney and curd.

Manjal Eere tha Adye( Sweet/NonSweet turmeric leaf block)

About the dish: This is a sweet food item made in Kudla( Mangalore) during Nagarpanchami using turmeric leaf. Turmeric leaf adds a very good taste to this food. Since variety of useful leaves are found in Mangalore, most of the healthy food items are made using the leaves.
The same item can be done on banana leaf, if this turmeric leaf is not found. This leaf can be found only during rainy season.All that you need to start this recipe is to get any one of these leaves and the idli vessel or vessel that can generate steam.
This can be taken for the breakfast or for tea time during evening.
Cooking time is just an hour.
For those who don't like sweet, there is also an method to make non sweet dish, in the similar way.

Ingredients :
1.Rice- ( Boiled rice- or Mangalore rice). Note: You can also use white rice, but the sweet might be a bit hard.( 1/4 Kg)
2. Grated coconut- ( 1 coconut)
3. Grated jaggery- (100gm)
4. Cardamom - ( as required)
5. Turmeric leaf/ Banana leaf- ( 10 to 15 as required)- Find the image below

Method of Preparation:
1. Clean and soak rice in water for half a day. This is to make it easier to grind.The more u soak, the faster will be the grinding process. Clean the leaves and wipe it in a clean cloth.

2. Grind the rice, to a hard thick paste, without adding water. Find the image below

3. Keep some water in the idli vessel and keep it on medium flame. In the mean time, you can start applying the rice paste on the leaf, by making small balls.
4. Apply the rice paste as thin as possible for better results.

5. Mix grated coconut, grated jaggery and cardamom.

6. Spread this mixture(half of the leaf area) on the rice paste.

7. Fold this leaf and place in the idli vessel which is already kept on flame.

8. Boil it for half an hour or you can open and check if the food is cooked.

9. For non sweet dish, the procedure is the same, except avoid adding the coconut& and jaggery mixture.
10. Finally it is ready. You need to remove the leaf and eat it. The leaf adds good aroma to the food.