<p>My childhood memories are filled with the games I used to play and the mouth-watering food I'd get to eat after returning from school. As kids, when we watched grandma and mom prepare things at home, we would eagerly wait for the snack and finish it in no time. Buying packaged food from the store was non-existent. Preparing healthy and fresh snacks using ingredients from the pantry was not considered a hassle. <br /><br /></p>.<p>Long term benefits took priority over doing less work. Summer holidays meant preparing special dishes like ‘happaLa’ (roasted ‘paapad’), ‘sandige’ (deep fried ‘paapad’) and ‘baaLaka’ (stuffed dried chilli) which could be stored and savoured throughout the year. <br /><br />When they were set out to be sun dried on the terrace, as kids, we spent time guarding them from birds and monkeys. I also vividly remember relishing items like ‘Antina UnDe’ (dry fruits laddoo), ‘Kadale Beejada UnDe’ (groundnut laddoo) and ‘Avalakki Puri UnDe’ (puffed rice laddoo) at that time. <br /><br />We had so much fun playing on the terrace with friends and the idea of summer camps was quite alien to us. Since we were part of the preparation process, we were introduced to cooking very early on. Traditional recipes were passed down the generations in this way. Even after decades, these memories revolving around the preparation of food bring a smile to my face and leave me wanting to go back in time.<br /><br />My husband Pavan and I are very fond of all this homemade food we used to have as kids, which is neither being prepared too often lately at home nor is it available in stores. <br /><br />Another generation and a lot of it will be lost for good. We discussed umpteen times that it would be sad to see that happen and that we should do something to keep the legacy alive and kicking. That's how ‘Awesome Bangalorean Cuisine’ (ABC, a home-based venture) started in April 2014.<br /><br />I enjoy being an independent food artisan and personally prepare a number of food products under ABC, using a collection of old recipes gathered through conversations with my grandmothers. The product variety belongs to the cuisine of Bengaluru region. All the items are homemade, without the use of any chemical preservatives, artificial food colours and flavouring agents. Everything is freshly prepared and made-to-order, using the choicest ingredients. These traditional dishes made at home are a healthy alternative to store-bought packaged foods. With a very little amount of effort, these can be easily prepared and are tasty too! <br /><br />For centuries, the region of Karnataka has been the highest producer of ragi (finger millet). There are dozens of different dishes prepared out of ragi in this region. This grain is a very rich source of nutrition, especially calcium and iron. Its high dietary fibre content helps in slow digestion and hence is a suggested diet for diabetics. It is also used as a healthy substitute to milk-powder based food for infants of six months and above.<br />‘Ragi Hurittu’ (roasted ragi powder) is made from ragi which is soaked in water and later dried in shade. It is then roasted and ground to a fine powder. There are many ways to consume Ragi Hurittu. I am sharing a few simple recipes here. <br /><br />Recipe<br />Ragi Laddoo<br /><br />Ingredients<br />*Ragi hurittu– 1 cup <br />*Freshly grated coconut– half a cup <br />*Jaggery– 4 tsp<br />*Milk or water– 4 tsp<br /><br />Method<br />Coarsely crush the jaggery. Mix it with ragi hurittu and grated coconut. Add tiny drops of milk or water and roll into a ball. A healthy snack is ready to be packed!<br /><br />Ragi Malt/ Ragi Ganji (Porridge)<br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Water– 1 cup and 1 glass<br />*Salt– a pinch<br />*Pepper powder– a pinch<br />*Cumin powder– a pinch<br /><br />Method<br />Mix the ragi hurittu with a cup full of water and stir well to make a solution. Heat a glass of water in a pan, add the solution of ragi hurittu slowly by constantly stirring the water. <br />Add a pinch of salt, a pinch of coarsely powdered pepper and a pinch of coarsely powdered cumin to it and continue to cook on a low flame. Bring to a boil. Voila! A tasty and healthy ragi dish is ready.<br /><br />Ragi Cool Drink <br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Jaggery– 2 tbsp<br />*Water– 1 glass full<br /><br />Method<br />Powder the jaggery and mix it with ragi hurittu and water in a container. <br />Stir well. Your healthy cool drink is ready to rejuvenate you!<br /><br />Ragi Buttermilk<br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Buttermilk– 1 glass full<br />*Salt– a pinch<br /><br />Method<br />If you are the kinds who does not like sweet dishes, then mix the ragi hurittu with a glass of buttermilk, add a pinch of salt and enjoy it!<br /></p>
<p>My childhood memories are filled with the games I used to play and the mouth-watering food I'd get to eat after returning from school. As kids, when we watched grandma and mom prepare things at home, we would eagerly wait for the snack and finish it in no time. Buying packaged food from the store was non-existent. Preparing healthy and fresh snacks using ingredients from the pantry was not considered a hassle. <br /><br /></p>.<p>Long term benefits took priority over doing less work. Summer holidays meant preparing special dishes like ‘happaLa’ (roasted ‘paapad’), ‘sandige’ (deep fried ‘paapad’) and ‘baaLaka’ (stuffed dried chilli) which could be stored and savoured throughout the year. <br /><br />When they were set out to be sun dried on the terrace, as kids, we spent time guarding them from birds and monkeys. I also vividly remember relishing items like ‘Antina UnDe’ (dry fruits laddoo), ‘Kadale Beejada UnDe’ (groundnut laddoo) and ‘Avalakki Puri UnDe’ (puffed rice laddoo) at that time. <br /><br />We had so much fun playing on the terrace with friends and the idea of summer camps was quite alien to us. Since we were part of the preparation process, we were introduced to cooking very early on. Traditional recipes were passed down the generations in this way. Even after decades, these memories revolving around the preparation of food bring a smile to my face and leave me wanting to go back in time.<br /><br />My husband Pavan and I are very fond of all this homemade food we used to have as kids, which is neither being prepared too often lately at home nor is it available in stores. <br /><br />Another generation and a lot of it will be lost for good. We discussed umpteen times that it would be sad to see that happen and that we should do something to keep the legacy alive and kicking. That's how ‘Awesome Bangalorean Cuisine’ (ABC, a home-based venture) started in April 2014.<br /><br />I enjoy being an independent food artisan and personally prepare a number of food products under ABC, using a collection of old recipes gathered through conversations with my grandmothers. The product variety belongs to the cuisine of Bengaluru region. All the items are homemade, without the use of any chemical preservatives, artificial food colours and flavouring agents. Everything is freshly prepared and made-to-order, using the choicest ingredients. These traditional dishes made at home are a healthy alternative to store-bought packaged foods. With a very little amount of effort, these can be easily prepared and are tasty too! <br /><br />For centuries, the region of Karnataka has been the highest producer of ragi (finger millet). There are dozens of different dishes prepared out of ragi in this region. This grain is a very rich source of nutrition, especially calcium and iron. Its high dietary fibre content helps in slow digestion and hence is a suggested diet for diabetics. It is also used as a healthy substitute to milk-powder based food for infants of six months and above.<br />‘Ragi Hurittu’ (roasted ragi powder) is made from ragi which is soaked in water and later dried in shade. It is then roasted and ground to a fine powder. There are many ways to consume Ragi Hurittu. I am sharing a few simple recipes here. <br /><br />Recipe<br />Ragi Laddoo<br /><br />Ingredients<br />*Ragi hurittu– 1 cup <br />*Freshly grated coconut– half a cup <br />*Jaggery– 4 tsp<br />*Milk or water– 4 tsp<br /><br />Method<br />Coarsely crush the jaggery. Mix it with ragi hurittu and grated coconut. Add tiny drops of milk or water and roll into a ball. A healthy snack is ready to be packed!<br /><br />Ragi Malt/ Ragi Ganji (Porridge)<br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Water– 1 cup and 1 glass<br />*Salt– a pinch<br />*Pepper powder– a pinch<br />*Cumin powder– a pinch<br /><br />Method<br />Mix the ragi hurittu with a cup full of water and stir well to make a solution. Heat a glass of water in a pan, add the solution of ragi hurittu slowly by constantly stirring the water. <br />Add a pinch of salt, a pinch of coarsely powdered pepper and a pinch of coarsely powdered cumin to it and continue to cook on a low flame. Bring to a boil. Voila! A tasty and healthy ragi dish is ready.<br /><br />Ragi Cool Drink <br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Jaggery– 2 tbsp<br />*Water– 1 glass full<br /><br />Method<br />Powder the jaggery and mix it with ragi hurittu and water in a container. <br />Stir well. Your healthy cool drink is ready to rejuvenate you!<br /><br />Ragi Buttermilk<br />Ingredients<br />*Ragi hurittu– 2 tbsp<br />*Buttermilk– 1 glass full<br />*Salt– a pinch<br /><br />Method<br />If you are the kinds who does not like sweet dishes, then mix the ragi hurittu with a glass of buttermilk, add a pinch of salt and enjoy it!<br /></p>
