Kezhvaragu mavu, vengaya pakoda (Ragi Onion Pakoda)

Ragi Onion Pakoda - Preparation time 15 mins
I thought of making pakoda using ragi flour instead of bengal gram. I made this pakoda last week and it came out well.

Ingredients:- 
Ragi flour - 1 cup 
Rice flour - ¼ and even less (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Ginger - 1 inch (half chopped finely and remaining to be crushed with garlic with skin
Garlic - 5 (peeled and chopped finely) and 3 (with skin)
Water - To sprinkle and bind
Sesame oil - 5 tbsp
Oil - to deep fry
Saunf - 1/2 tsp
Curry leave - 6 (chopped)

Preparation method:-
In a bowl add ragi flour, rice flour, chopped onion, chili powder, chopped garlic and ginger, curry leaves and salt. Crush saunf along with remaining ginger and garlic and add to the flour.
Mix all the ingredients well. Heat 2 tbsp of oil in a kadai and add to the flour mixture( the oil should be hot so that sound will come when you add to flour) and mix well.
Sprinkle little water so the flour will bind with the added ingredients. 
Make small pakoda and keep in a plate.

Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.

After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil (this snack won't absorb oil) .

Vegetable paratha (Carrot, Urulai kizhangu paratha)

Vegetable paratha (Carrot, Urulai kizhangu paratha) - preparation time 20 mins
To make stuffed paratha i used to add vegetables to the stuffing so the dinner or breakfast becomes healthy. This will go well with a simple mago pickle and curd. This will be tasty and very good. You can consume even without any side dish if you make it spicy.

Ingredients:-
Boiled potato - 2 
Black jeera - 1/2 tsp
Grated carrot - 2
Boiled peas - handful boiled softy (optional)
Wheat flour - 3 cups
Salt - Required amount
Water - To Knead the dough
Finely chopped Green chili - 1 or 2
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Pressure cook the potatoes. Remove the skin, mash the potatoes.
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
In a kadai add 1 tsp oil, chopped green chili, grated carrot and cook till raw smell goes off . Sprinkle little water if required. Add mashed potato, boiled peas, chopped coriander leaves to the cooked carrot and mix well.
When the stuffing is cool make small ball stuffing. 
Make small ball using wheat flour. Flatten the ball, keep stuffing ball inside and close. Seal fully with the wheat flour and make like a ball. Dust the ball using the dry wheat flour before rolling to paratha.
Using chapathi roller make paratha. Heat tawa and cook the stuffed paratha both side.
Stuffed vegetable paratha is ready to serve. Kids will take the paratha even without any side dish. My niece and nephew loved it.

Tomato, Onion and ginger chutney( Vengayam, thakkal and ingi chutney)

Tomato, Onion and ginger chutney - Preparation time 15 mins
Yesterday i tried this chutney it was tasty and spicy. Surely you will like this chutney. This will goes well with dosa/idli/chapathi. But we took with onion uthappam.

Ingredients:-
Tomato - 1/2 (chopped).
Onion - 1 (finely chopped i.e. small squares)
Red chili - 2 (make to 2 pieces each)
Ginger - 1 inch pieces chopped
Water - if required to grind
Tamarind - little
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Salt to taste 

Preparation method:-
Heat a tawa add 1 tsp oil, mustard, urad dhal and transfer to serving bowl when dhal is golden brown. 
In same tawa add chopped onion and fry till onion is cooked. Add tomato, red chili along with chopped ginger fry of few mins to cook. Switch of the flame.
Add tamarind and salt and leave it to cool. Grind to smooth paste (if required add water to grind) 
Finally transfer to a serving bowl and mix the garnish well.

Making of Omapodi

Making of Omapodi - Preparation time 25mins (If dry flour's available)

In many diwali snack dishes this is one of the healthy snack as we used to add ajwain(Bishop weed/omam) to make this recipe. Even for kids it will be soft to eat and digestible because of omam in it. This snack won't absorb more oil while cooking. Quick and easy to make deepawali  snack

Try 1:0.5 (Bengal gram flour:rice flour) ratio
Wash and soak the raw rice for 2 hrs and filter the water.
Grind the rice to fine powder. Seive the flour and remove the coarse powder. Grind the coarse powder and seive again.
Grind flour from bengal gram or buy bengal gram flour.

Ingredients:-
Ajwain(omam) - 1 tbsp
Salt - as required
Water - to grind the coconut
Oil - to deep fry

Preparation method:-
In a mixer add little gram flour and ajwain ground the flour till the ajwain becomes fine powder.
Using flour filter seive the flour so it won't be hard or get stuck while pressing the dough for omapodi
Mix both flour's along with diluted salt. Add water little by little and make a dough of chapthati flour consistency.
You can make little loose if you where not able to press the flour in the murukku making machine or dough pressing acchu.
Heat the oil and bring to medium or less flame.
Now using the omapodi achu insert the dough to press over the hot oil.
When the omapodi is done slight aroma will come and the bubble will get subsidized. (Take care else the the omapodi will be burnt it you keep for too long). Omapodi will take very less time to cook when compared to other murukku's.
Now crispy and tasty home made omapodi is ready to eat.
This is an easy to make and healthy snack.