Recipe & Food Styling | Finger Millet Dumplings with spicy tomato curry – And life is moving at its own pace..
“It does not matter how slowly you go as long as you do not stop.” ~ Confucius
I was like a headless chicken the whole of last month, when no amount of work was ever enough. And the pressure to keep up with the deadlines and managing home at the same time was making me lose sleep.
I finally decided to slow down a bit and also to spend less time on my social media accounts. Not a wise decision for a food blogger, you say..but then there is a feel-good factor which is a reason good enough to continue the same for some more time.
So, life is moving at its own pace for me and I find lot of time to do many other things which were put on hold.
The Sunday edition of national daily ‘The New Indian Express’ featured me on front page with many other prominent stars from the food and photography world. Well, just when you think it can’t get any better, it can.
“Mom, that’s you” daughter looked at the paper on the table and smiled, her comforting smile kind of hugged me.
At the time when you are trying to re-arrange things and slowing down your pace, things like these are natural mood lifters 🙂
And at the work front, I did food styling and cooking for a video shoot and television commercial for Panasonic brand for Disha communications.
That was one of the most hectic shoots till date. I started for work around 6.30 am and was back home at 3 am late night (rather morning).
The model (no time to get introduced) at work, who did the Panasonic commercial.
Well, this is how the entire crew was kept awake and going at 2 am midnight on the sets.. production unit doled out cups of kadak (strong) ginger-cardamom tea every now and then.
1. Finger Millet dumplings or Ragi Mudde
Finding time for a proper meal is a real challenge when I have shoots and other works at hand. I try to keep my food simple, wholesome and balanced most of the time.
And this recipe is one such treat. Quick to prepare these healthy Ragi Mudde is a favorite Sunday lunch at home followed by a curry in a hurry called Salna.
Mudde/Sankati/kali is a steamed millet dumpling which is quite popular in South India. The dumplings are generally eaten with chutney or any spicy Indian curry.
I have also used Pearl millet and made these steamed dumplings, but Ragi Mudda remains my favorite of all.
Salna is one another spicy gravy which is served with Mudda or many other South Indian breakfast recipes. When short of time I don’t roast the tomatoes and onion and use the raw form to make Salna. Roasting gives a wonderful smoky flavor to the Salna.
(makes 5-6 medium Mudde)
- 1 cup Finger millet flour
- 1 ½ cups water
- 1 tbsp. oil
- 1/2 tsp. salt
Method; Take finger millet or ragi flour in a large bowl.
Boil water in another vessel and add oil & salt in it.
Pour hot water over the ragi flour and mix it quickly with a wooden ladle.
Cover the bowl with a lid and let it sit for 5-6 minutes.
Smear your hands with little oil, pinch small portions of the batter when it is still warm and make balls.
Place all the balls on a perforated plate and steam it in a steamer or a pressure cooker (without weight) for 5-6 minutes.
Take out the steamed Ragi Mudde and serve with chutney or any other Indian curry of your choice. Ragi Mudde taste good when mixed with jaggery and sesame oil also, just in case you prefer sweet version.
2. Roasted Tomato Salna
- 3 large ripe tomatoes
- 1 large onion
- 3 garlic pearls
- 2 tbsp grated coconut
- 1 tbsp oil
- 1/2 tsp. garam masala
- 1 tsp. red chilly powder
- 1/2 tsp. fennel powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. jaggery/sugar
- Salt to taste
Method; Poke the onion with a skewer and char it on direct flame with the peel. Do the same with the tomatoes as well. I skip roasting part when short of time and use the vegetables raw in the recipe.
Let the vegetable cool before peeling off the charred skin.
Grind the roasted pulp of onion and tomatoes with grated coconut in a grinder into smooth paste.
Heat oil in a kadai and sauté finely chopped garlic in it for a few seconds.
Pour the ground paste into it.
Add red chilly powder, salt, garam masala, fennel powder (saunf), jaggery or sugar and let the gravy simmer for 3-4 minutes on medium heat.
Serve this spicy and delicious roasted tomato Salna with Ragi Mudde.
- Steaming the ragi dumplings again makes it firm and retain the shape.
- You can skip garam masala and use Sambhar powder for a different taste.
- Add roasted brinjal or green tomatoes or large green pepper to make a different version of Salna.