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Monday, 10 December 2018

Ragi / Finger millet cookies


INGREDIENTS:
1/2 cup ragi floiur / nachi / finger millet flour
1/2 cup wheat flour 
5 tblsp sugar or 1/2 cup powdered jaggery
1/2 to 3/4 tsp baking pdr
1/4 tsp cardamom pdr
6 to 8 tblsp melted ghee 
2 tblsp milk if needed

PROCEDURE:

  • In a bowl put ragi flour, wheat flour,baking pdr and cardamom pdr, mix well until well combined
  • Pour the ghee to the flour mixture and begin to mix well until combined. If the dough doesnt come together put 1 or 2 tblsp ghee or milk and mix well
  • I used only 6 tblsp of ghee
  • Bring the dough together and make a ball. Cover and keep in the fridgefor 30 mins
  • Prehea the oven to 170 degree C for 15 mins
  • Devide the dough into small balls.Flatten them slightly and press down with a fork
  • Place them on a baking tray , one inch apart from the other as they become big after baking
  • Bake the cookies for 12 15 mins depending on your oven and thickness of the biscuits
  • Once they are baked transfer them to a wire rack and cool completely.Store the cookies in an airtight jar and enjoy.



Thursday, 6 December 2018

Baingan ka raitha/ brinjal raitha


INGREDIENTS:
1 small brinjal/ eggplant /  baingaN
2 tsp oil
Salt to taste
1/ 2tsp jeera / cumin pdr
1 cup fresh curds
Chopped coriander leaves

FOR THE TEMPERING:
2 tsp oil
1 tsp mustard
2 broken red chillies
Curry leaves

PROCEDURE:

  • Wash brinjal and cut into 4 pieces lengthwise.Then cut into thin slices .
  • Wash well and apply little salt to the pieces
  • Heat 2 tsp oil in a pan , add brinjal slices and roast it on a high flame till they turn into crisp and brown 
  • Put the curds in a bowl, add saltand whisk well
  • Add the tempering with the ingredients mentioned
  • Add the roasted brinjal slices, chopped coriander leaves and mix well
  • Serve with rice.



Wednesday, 5 December 2018

Kadgi Chakko / Raw jackfruit dry sabji


Raw  jackfruit is also called Kadgi or Kathal.The fleshy part of jackfruit can be eaten as is or cut up and cooked when it is unripe.It is a remarkably similar in texture to chicken.Making jackfruit is an excellent vegetarian substitute for meat.

INGREDIENTS:

2 cups jackfruit cut into cubes
1.5 cups fresh grated coconut
2 tsp black gram dal (urad dal)
4 red chillies
1 tsp tamarind pulp
4 tsp oil
salt to taste
1 tsp mustard
8-10 curry leaves

PROCEDURE:


  • Cook jackfruit pieces with salt and 3 cups water in cooker (2 - 3  whistles)
  • Put cooked jackfruit pieces in a strainer and drain all water and mash it a little with a fork or apoon
  • In 1/2 tsp oil roast urad dal,red chillies,and grind with coconut ,tamarind with little water to a little coarse masala
  • Coat the cooked jackfruit pieces with masala
  • In a pan take oil put mustard, curry leaves
  • When mustard splutters add masala coated jackfruit pieces n cook for 5 - 10 minutes
  • Serve with hot rice and dal

Veg. Mayo Cheese Sandwich



INGREDIENTS:
4 Slices of bread
3 tblsp eggless mayonnaise
2 tblsp grated chees
Salt to taste
1/4 tsp crushed pepper
2 tblsp butter

 Veggies of your choice like:
2 tblsp chopped onion
3 tblsp grated carrot
3 tblsp finely chopped cabbage
1/4 cup boiled sweet corn kernels
2 tblsp finely chopped capsicum

FOR GREEN CHUTNEY :
Grind 3 tblsp coconut gratings with 1 cup chopped coriander leaves,2 gren chillies,1 garklic clove,1/2 inch ginger,1 tsp lemon juice and salt to taste

PROCEDURE:

  • In a bowl put the veggies ,add salt,mayonnaise,grated cheese and crushed pepper, mix well
  • Take two bread slices,apply green chutney on both slices,put the veggie mayo mixture on one slice and cover  it with the other slice of bread
  • Apply butter on both the sides of bread slices and roast it on tava or in sandwich maker
  • Roast till it becomes crisp and turns golden brown
  • Serve hot with tomato ketchup


Roasted Tomato Soup



INGREDIENTS:
6 tomatoes
2 onions
6 garlic cloves
1/2 tsp oil
1 tsp pepper pdr
1/2 tsp red chilli pdr
Salt to taste
Sugar to taste

PROCEDURE:

  • Wash and cut the tomatoes into two pieces
  • Slice the onions and peel the garlic cloves
  • Place the cut tomatoes,onion and garlic in a tray,sprinkle some salt,pepper pdr and 1/2 tsp oil on it
  • Keep the tray in the preheated oven and roast it for 20 mins at 180 degrees C or till tomatoes have shrunk and turned into golden colour
  • When the tomatoes comes to room temperature blend them along with roasted onion and garlic
  • Add 3-4 cups of water and strain it through a strainer (optional)
  • Put the soup in a vessel, add salt and sugar according to your taste,add red chilli pdr and make it boil for 5 mins
  • Serve hot soup with some butter and pepper pdr

Friday, 16 November 2018

Idli with Hing chutney


INGREDIENTS:
1/2 cup urad dal / skinless black gram
1 cup idli rice
2 tblsp thick poha / Beaten rice
Salt to taste

PROCEDURE:

  • Wash dal and rice separately until water runs clear.Soak them separately in lots of water for atleast 6 hrs
  • Soak poha for about 2 hrs.After 4- 5 hrs drain water from the dal and rice.
  • Grind dal with poha in the grinder until smooth and frothy, occasionally scraping off the batter from the sides of the grinder
  • Add very little water whenever needed
  • Transfer the ground dal into a large utensil
  • Add rice in the same grinder with little water and grind little coarsely
  • Pour this to the dal batter,add sal , mix both of them well
  • Set the batter aside closed in a warm placefor atleast 8 to 10 hrsuntil it fermentsand rises well
  • Well fermented batter will yield good soft idllis
  • Heat the idli steamer with enough water, grease the idli moulds
  • Mix the batter gently, fill the moulds with the batter
  • When the water in the steamer starts boiling keep the moulds in the steamer and close the lid
  • Cover and steam for 10 mins on a medium flame
  • After 2 mins remove the idli stand or cups and set aside
  • Once cooled remove the idlis with the help of a spoon
  • Serve hot idlis with chutney or sambar
INGREDIENTS FOR HING CHUTNEY:
  • 1 cup grated fresh coconut
  • 1 green chilli
  • 2 red chillies
  • Chana dal size hing/ asafoetida
  • 2 tsp chana dal
  • 1/2 tsp oil
  • Little tamarind
  • Salt to taste
FOR THE TEMPERING:

2 tsp oil
1 tsp mustard
1 sprig of curry leaves

PROCEDURE:
  • In a pan heat 1/2 tsp oil roast chana dal, hing slit green chilli and red chillies
  • Grind coconut wih roasted ingredients, tamarind, salt into a fine paste adding water as needed
  • Add the tempering with the ingredients mentioned
  • Serve with hot idlis


Thursday, 1 November 2018

Rava dosa with Potato saagu


Rava dosa ingredients:

INGREDIENTS:
1/2 cup fine rava/soji/semolina
3 tblsp rice flour
i tblsp gram flour / besan
1 onion finely chopped
2 tblsp finely chopped coriander leaves
2 tsp chopped cashew nuts
salt to taste
2 cups water
Oil to cook dosa

PROCEDURE:

  • Mix all the ingredients (except oil)  in a bowl and mix the batter well
  • This is the key element here (pls dont change the measurement  as it makes the perfect dosa all the time
  • Keep the batter for 5 mins
  • Batter looks like thin watery but that is how it should be 
  • Heat the dosa pan ,drizzle with some oil and spread it on tava with a tissue paper
  • Mix the batter properly and pour it when the pan is piping hot
  • drop in the batter from side of pan and then fill in the center
  • Just simmer the gas and cook dosa on a low flame
  • after 2 minsedges start getting crisp,only at that time you take the dosa
NOTE:
According to this recipebatter consistency will be very thin like neer dosa batter.Main thing here is before you pour the batter it must be mixed properly as rava has the tendency to settle down and leave the water up.Never try to pour extra batter to fill the holesas it makes the dosa thicker.

For potato saagu you need:

Ingredients:

2 Boiled potatoes
1 onion finely chopped
1 tomato finely chopped
4 tsp oil
1 tsp mustard
4 chopped garlic cloves
1/2 inch ginger chopped
3 green chillies slit
Curry leaves
1 tsp jeera/ cumin seeds
1/2 tsp turmeric / Haldi pdr
1 tsp coriander / daniya pdr
Pinch of hing/ asafoetida pdr
2 tblsp roasted gram dal pdr/ putani / hurigadale pdr
Salt to taste
Chopped coriander leaves

PROCEDURE:
  • Peel and cut the boiled potatoes and slightly mash it with a laddle
  • Heat oil , add mustard. Once it starts crackling add curry leaves,hing,jeera, green chillies, ginger ,garlic and fry for 5 mins. add chopped onions 
  • Saute onions till transparent,add chopped onions and cook till they turn mushy
  • Add turmeric,daniya powder and roasted gram dal powder, mix well
  • Add the boiled , mashed potatoes,salt to taste and 1/2 to 1 cup water
  • Let it boil till it becomes thick . Turn off the flame and garnish with chopped coriander leaves
  • Serve hot with dosa, idli, poori or chapati.