Ragi Sevai

May 18, 2008

Ragi Sevai is something you will love to have for breakfast. Since this dish is made by just steaming it is easily digestible. Ragi is highly nutritious and rich in iron,calcium and protein. It is good for diabetes and obesity.

I include this low fat delicacy in my husband’s breakfast once in 15 days.

Here comes the recipe for you:


  • One cup of sprouted ragi flour
  • 1/2 tsp salt
  • One onion (finely chopped)
  • 3 flakes of garlic (finely chopped)
  • 3 green chillies (finely chopped)
  • Few curry leaves
  • Few coriander leaves
  • Half lemon
  • One tsp grated coconut
  • 1 tsp cooking oil
  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • 1/2 tsp channa dal
  • 1/2 tsp hing ( asafoetida)


  • Mix ragiflour with enough salt and water.
  • The consistency of the batter should be like dosa batter.
  • Pour the batter into the Idli moulds and steam it for 8 to 10 minutes as shown below:

  • Put the idlis in the sevai press and make fine strands using the sevai press as shown below:

  • Allow it to cool.
  • Apply oil in the hand and scramble them and keep it aside.

Now the ragi sevai is ready as shown below:

  • In a frying pan put one tsp oil.
  • Add mustard, urad dal and channa dal. Let it splutter as shown below:

  • Add onion, garlic, green chillies and curry leaves.
  • Add hing and little salt.
  • Fry till the onion becomes soft as shown below:

  • Add the ragi sevai,salt (if needed) and lemon juice. Mix well.
  • Garnish with grated coconut and coriander leaves.

Ragi Sevai is now ready to be served as shown below:

Some Quick Tips

  • While making the batter make sure the consistency is right i.e. neither too thick nor too dilute. If the consistency is not right, the sevai is sure to get messed up
  • Make sure you put the steamed ragi idlis directly into the sevai press without allowing them to cool

Summer Treat for the Diabetic

May 11, 2008

It is really hot this summer. A common sight this time is: hoards and hoards of melons and mangoes in the marketplace, vendors selling cold lemonade and butter milk on the streets and people pouring into ice cream parlors and juice corners. You just walk out and you will find lots of things to keep you cool.

When my husband is back home from a stroll, all he needs is a refreshing glass of drink. He is a diabetic and cannot have the usual stuff.

So I make him a quick healthy juice that is not only refreshing but also very healthy.

I am sure many other diabetics would want to know what they can drink to beat the heat.

So here is a list of juices that a diabetic can have.

Tomato Juice (Serves 1)


  • One ripe tomato
  • 1/2 tsp sugar free powder
  • 1/4 tsp black salt
  • 1/4 tsp chat masala


  • Wash tomato in a clean water
  • Grind it in a mixer with all ingredeints
  • Strain the juice by passing through sieve
  • Serve chilled

Jaljira Pani (Serves 1)


  • One tsp of mint paste
  • One tsp of coriander paste
  • 1/2 tsp lemon juice
  • 1/2 tsp sugar free powder
  • 3/4 tsp of jaljira powder ( here i used everest brand)


  • Mix all the ingredients in enough water
  • Strain the mixture by passing through sieve
  • Serve chilled

Plantain Stem Juice ( Serves 1)


  • One piece of plantain stem
  • 1/4 cup fresh curd
  • 1/2 tsp roasted jeera powder
  • Salt to taste


  • Cut plantain stem into small pieces by removing the thread like fibre
  • Put it in a bowl containing 1 table spoon butter milk to retain the colour of the stem
  • Remove the pieces from the butter milk
  • Grind it in the mixi with curd, salt and enough water
  • Strain the mixture by passing through sieve
  • Add jeera powder
  • Serve chilled

P.s. You can add few drops of lemon juice to give your juice a sour taste

Cucumber Juice (Serves 1)


  • Half cucumber
  • 1/4 tsp hing
  • 1/2 tsp lemon juice
  • Salt to taste
  • 1/4 tsp pepper powder
  • Mint leaves for garnishing


  • Peel off the skin of the cucumber and cut it into small Pieces
  • Grind it in a mixer with enough water
  • Strain the mixture by passing through sieve
  • Add hing, salt, lemon juice and pepper powder
  • Garnish with mint leaves and serve chilled

Amla Juice (Serves 1)


  • Half cup of butter milk
  • Half amla
  • 1/2 tsp chat masala
  • Salt to taste


  • Grind amla in the mixi to a smooth paste
  • Add butter milk, salt and chat masala to the ground paste
  • Add enough water and strain the mixture by passing through sieve
  • Serve chilled

Spicy Masala Butter Milk( Serves 1)


  • Half cup of fresh curd
  • Half cup of water
  • A small piece of green chilli
  • A small piece of ginger
  • 1/2 tsp hing
  • 1/2 tsp roasted jeera powder
  • Salt to taste
  • 1/2 tsp lemon juice
  • Few curry leaves
  • Few coriander leaves


  • Grind green chilly, ginger, salt, hing and curd in a mixer
  • Add enough water and jeera powder
  • stir well
  • Garnish with curry leaves and coriander leaves
  • Serve chilled

Plantain Stem and Sprouted Green Gram Usili Curry

May 3, 2008

Plantain stem or vazhanthandu ( tamil equivalent) is widely used in Indian cooking. Plantain stem taken in any form is very healthy. Plaintain stem is a good source of dietary fibre. It is an ideal vegetable to be taken by obese people, diabetics and people with kideney stone and ulcer complaints.

Tender stems are the best and tasty. I prepared this dish with a combination of sprouted green gram and plantain stem which enhances the taste of the dish.

Here is the recipe for you,


  • One medium sized plantain stem
  • One Onion
  • 3/4 cup of sprouted green gram
  • 1 teaspoon channa dal
  • 1 teaspoon toor dal
  • 3or 4 red chillies
  • 1/2 teaspoon hing(asafoetida)
  • 1/2 teaspoon saunf (fennel seeds)
  • Few curry leaves
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Mustard
  • 1/2 teaspoon urad dal
  • 2 to 3 teaspoon cooking oil
  • Salt to taste


  1. Chop onion into small pieces.
  2. Cut plantain stem into small pieces by removing the thread like fibre.
  3. Add the pieces in a bowl of water containing 1 tablespoon of butter milk to retain the colour of the stem.
  4. Take out the pieces from the butter milk and cook them with little salt and turmeric powder till they become soft.
  5. Remove the cooked pieces from the frying pan and keep it aside.
  6. Soak channa dal and toor dal for half an hour.
  7. Grind the dals, sprouted green gram, red chillies, hing, saunf and little salt.
  8. Grease the idly plate and place the ground mixture and steam it for 5 minutes.
  9. Allow it to cool and scramble the steamed sprouts using hand or spatula. Now the sprouted green gram usili is ready.
  10. In a kadai add 2 teaspoons of oil.
  11. Add mustard and urad dal.
  12. When mustard starts popping, add chopped onionand curry leaves.
  13. Fry till the onion becomes soft.
  14. Add the scrambled sprouted green gram usili and fry for a while.
  15. Add the cooked plantain stem and fry till it gets completely mixed with sprout usli.
  16. Add Salt if it is required.
  17. Serve hot with rice or chappathi.