Tambli/Tambuli or Tamboli as it is referred to in Konkani is a refreshing yogurt/buttermilk drink. It is usually had cold, preferably after a meal and forms good coolant, aids in digestion etc. This was a popular summer drink at my grandma’s place. Other substitutions for ginger could be garlic, kokum, spinach, gooseberry etc and it is prepared in a similar way. In this recipe, I have made the Tambli using Shunti (ginger in Kannada). The drink is usually had as is, but I prefer having it over warm rice.
Nutrition and Benefits of ginger: Ginger is a good source of potassium, magnesium, copper, manganese and vitamin B6. Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells.Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating. People with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly. (Source)
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I was happy when Madhuram announced the ingredient selection for JFI as Raagi. It had been a while since I cooked anything with this wonderful whole grain and this was an opportunity for me.
Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk. (Source)
Back home in India, my MIL makes wonderful things with Raagi like Raagi Rotti, this Raagi Dose and also the best Raagi Mudde.
Note: The texture of this dosa is pretty much like a regular urad dosa, mainly because of the addition of Urad flour and flattened rice. However the dosa has a nutty and fibrous flavor of the Raagi along with mild flavor of Urad. This is a very healthy, nutritious and a filling dosa. I think this is a good one to try especially if you are new to eating Raagi.
This is my contribution to JFI-Raagi an event hosted by Madhuram at EgglessCooking. This event is a brain child of Indira @ Mahanandi.
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I am thrilled to kick start the New Year with one of my favorite recipes, Bonda Soup. It is a famous appetizer served in Sagar/Darshini restaurants in Bangalore. If you are unfamiliar with this recipe, then loosely put Bonda a round deep fried snack is dunked in hot a lentil soup. Bonda is made of soaked urad daal referred to as Uddina Bonda(Kannada) has a crispy outer shell and soft, fluffy on the inside. Putting it in a simple way, Bonda is nothing but Medu Vada except that it has a round shape with no doughnut hole in the middle. Now this is served in a piping hot lentil soup, which is usually a thick daal, similar to this Daali thoy here.
This is served in many Bangalore traditional restaurants as an appetizer. Growing up in Bangalore, this used to be my top choice for appetizer especially during cold wintery days. My dad also used to like this and we used to share this, before we started the main course meal. There were some restaurants that served the Bondas along with Tomato rasam/sambhar. But I preferred the soup which was more like a simple daal tadka along with the crunchy vada.
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