Ragi Adai Recipe | HungryForever


A fermented recipe of ragi or finger millet dosa made with ragi flour, urad dal and idli rice.


PREP&COOK TIME : 40 mins

  1. Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.
  2. Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.
  3. Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.
  4. Ragi Dosa is ready. Serve hot with your favorite chutney.

    VISIT : https://www.hungryforever.com/recipe/ragi-dosa-recipe/

Banana Jam Recipe | HungryForever


This Banana Jam Recipe is a low-cost and delicious homemade food gift you can make during the holiday season.

PREP&COOK TIME : 35 mins


  1. Slice your banana and place into the bowl. Add Sugar and Lemon Juice.
  2. Mix the whole content well and pour it into a large pot.
  3. Cook on higher heat until you have a strong rolling bowl, then reduce heat and let the jam cook very slowly. Cooking the jam should take you no more then 30 minutes all together. Check if the jam is set by placing a few drops of cooked hot jam into a very cold spoon. If it runs, the jam needs some more cooking. repeat the the test to see if it has set. Once the jam is ready pour into clean sterilized jars. Add a few drops of rum into the lid and close the lid well. Turn the jam upside down for a few hours, then store in a dry, dark and cool place.
  4. Store the opened jam jar in the fridge!

    VISIT : https://www.hungryforever.com/recipe/banana-jam-recipe/

Yakitori Chicken Recipe | HungryForever.Com


Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.



  1. Soak skewers in cold water for 15 minutes. Drain.
  2. Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
  3. Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
  4. Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.

    VISIT : https://www.hungryforever.com/recipe/yakitori-chicken-recipe/

Cantaloupe Juice Recipe | HungryForever.Com


Cantaloupe Juice is a tasty and healthy summer special fruit contains higher percentage of water gives cooling and refreshment.


PREP&COOK TIME : 10 mins

  1. Cut the fruit into two halves as shown and scoop out the seeds first and discard. Then using a scooper/ laddle we use for gravies, scoop the pulp from the fruit.
  2. As you scoop, transfer to the juicer jar and blend it with sugar until smooth. Adjust sugar as per your taste.
Notes :
  1. You can scoop the pulp and keep refrigerated in an airtight box and blend it whenever needed (within a day).
  2. Mix well before serving.

VISIT : https://www.hungryforever.com/recipe/cantaloupe-juice-recipe/

Egg Samosa Recipe | HungryForever.Com


Egg Samosa is a eggy twist on the regular potato samosa. The filling is spicy egg scramble and the crust is perfectly crispy and crunchy.


PREP&COOK TIME : 35 mins

  1. Sift together the maida and salt into a bowl.
  2. Add 1 tsp of oil and mix well.
  3. Keep aside for 60 minutes.
  4. Heat 1 tsp oil in a pan.
  5. Saute the onions and green chillies until onions turn golden.
  6. Add the grated potatoes and carrots.
  7. Stir-fry for a minute.
  8. Add salt, turmeric powder and coriander leaves.
  9. Break the eggs into the pan and cook until the eggs are done.
  10. Make small balls of the maida dough and roll them into thin chapatis.
  11. Place a tsp or 2 of the egg mixture and shape them into small/medium triangles. Seal the edges with little water.
  12. Heat oil for deep frying in a pan.
  13. Deep fry the prepared samosas until golden brown.
  14. Remove and drain excess oil.
  15. Serve hot with chutney or sauce.

    VISIT : https://www.hungryforever.com/recipe/egg-samosa-recipe/

Blueberry Milkshake Recipe | Hungryforever.Com


This blueberry milkshake recipe is a healthier way to indulge your sweet tooth. Minimal ingredients and minimal guilt make this blueberry.



  1. Place vanilla ice cream and milk in a blender and blend until smooth.
  2. Add blueberries and sugar. blend until evenly mixed.
  3. Serve chill.

VISIT : https://www.hungryforever.com/recipe/blueberry-milkshake-recipe/

Kai Murukku Recipe | Hungryforever.Com


Kai Murukku is a classic South Indian snack recipe made primarily with rice and urad dal flour and painstakingly shaped by hand.


PREP&COOK TIME : 3 hours 30 mins,


  1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
  2. Grind it to a fine powder in a mixer.
  3. Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont press(rub) and sieve. Do it gently.
  4. Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour)
  5. Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
  6. Add water and make it to a smooth pliable dough. The dough should not have any cracks. Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku.
  7. Take small ball and make twists/murukkus in a clean cotton cloth. Grease your hands every now and then with water while making murukku. Which helps easy flowing of swirls. Also, while making swirls, make sure you hold ur hand higher and let the murukku strand hand so that making twist swirls is easy. Refer the video how I made. Its bit tricky,but sure you can learn. Make all the dough to murukkus.
  8. Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.
  9. Cook in medium flame. Flip the murukku after it floats on top and the shhhh…sound ceases. Fry until both sides are evenly cooked up to golden in colour.
  10. Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.

    VISIT : https://www.hungryforever.com/recipe/kai-murukku-recipe/


Mango Milkshake Recipe | Hungryforever.Com


The mango milkshake is one such popular recipe that people love to have in the summer! This quick and easy delicious recipe.


PREP TIME : 10 mins

  1. Combine all the ingredients into a grinder. Grind until all combines well.
  2. If at any point you think it’s too thick then add little more milk and also sugar.
  3. Serve mango milkshake chilled, garnish with few pistachio flakes

    VISIT : https://www.hungryforever.com/recipe/mango-milkshake-recipe/

Fish Pickle Recipe | Hungryforever.Com


Fish pickle is a traditional recipe made with any type of dried or fried fish. It is a spicy and extremely tasty recipe.


PREP&COOK TIME : 35 mins

  1. Wash the fish pieces 3 to 4 times and drain excess water.
  2. Add turmeric powder and keep aside for 20 to 30 minutes.
  3. Mix together the ginger, garlic and green chilli pastes.
  4. Heat 4 tblsp oil in a pan.
  5. Add the fish and deep fry for a minute or two.
  6. Remove and keep aside.
  7. In a separate pan, heat 1 cup of oil and fry the mustard seeds till it starts to splutter.
  8. Add the ginger-garlic-green chilli paste and fry till the oil floats to the top.
  9. Add the curry leaves, red chilli powder and stir-fry for 30 to 60 seconds.
  10. Add the fried fish, vinegar and salt.
  11. Add the mustard seeds, cumin powder and fenugreek powder.
  12. Bring to a boil and remove from heat.
  13. Transfer the pickle to a clean, sterilized jar and cover with a lid.
  14. Keep aside for 30 to 40 days before using.
  15. Do not refrigerate once opened.

Egg Cutlet Recipe | HungryForever.Com


Egg Cutlet is a very mouth watering easily made evening snacks. Made from Eggs mainly, is very appealing to kids.


PREP&COOK TIME : 35 mins

  1. Take mashed potato in a bowl. Grate three boiled eggs into it and slice the remaining egg and set aside for garnishing.
  2. Add ginger paste, garlic paste, green chillies, coriander leaves, garam masala powder, lemon juice, salt and bread crumbs. Mix well. Divide the mixture into equal portions shaped into patties.
  3. Heat sufficient oil on a non-stick tawa. Shallow fry patties, in batches, till golden from both the sides.Garnish with egg slices and mint leaves and serve hot with tomato ketchup or green chutney.

    VISIT : https://www.hungryforever.com/recipe/egg-cutlet-recipe/