Month: September 2020

FINGER MILLET BREAD (RAGI/KURAKKAN BREAD)

Calin's Kitchen Leave a comment

Ragi,finger millet,kurakkan( Sinhala ) is a

healthy bread . It was not an easy and good

bake when I did for the first time . The humour

part of the result was that ,even my dog ran

away when I offered him a bite ,it was so hard

and not edible 🤣.Why ?I made it with plain

ragi flour .

Today,I found a recipe with a mixture of wheat

flour and millet flour and the texture and taste

was good .The only change I made was to add

basil leaves and nuts as a topping.

“Failure,is part of Success,not the opposite ”

( quote ).

I never share recipes ,without achieving a good

result !

Now to the successful recipe 😍

INGREDIENTS

1 cup flour ( 100-125 gm)

3 cups wheat flour

2 tbsp sugar

1 egg ( optional)

2 tsp yeast ( instant)

25 gm butter

1/2 cup milk

1/4 cup oil

1 tsp salt

A pinch of baking soda

METHOD

•Warm milk with butter and set aside.

•Add yeast and sugar,to 1/2 cup lukewarm

water and allow to froth. ( 2 minutes)

•Mix all ingredients, in a stand mixer and

knead for 10 minutes ,to a soft and firm dough

•Apply a little oil on the dough,and allow to rise

( 20 minutes )

•After you see it doubled ,knead again for

another 10 minutes .

•Divide into portions you like ,and use a loaf tin

if you like ( I just baked in a silicon mat )

• Spray the bread with water .

• Sprinkle basil leaves , any seeds of your

choice.( I sprinkled sunflower seeds ,and

melon seeds) .

•Sprinkle a little millet flour on top .

• Bake in a 200C preheated oven for 35-40

minutes .

•Do not cut slices immediately or remove from

pan immediately

Advertisement

RAWA IDDLI (Instant +Oil free)

Calin's Kitchen Leave a comment

This is a 30 minutes rawa iddli.

Soft and spongy oil- free iddlis.

The key ingredient,and tip to a good rawa iddli

is thick curd .This is very tasty iddli with

cashews and vegetables .

So,do try this method and post in your

comments .

To the recipe

INGREDIENTS

1 cup rawa ( semolina)

2 cups thick curd

1 tsp baking soda

1/2 tsp baking soda(to mix before steaming)

1/2 cup water

1 tsp salt

10 cashewnuts chopped

Few coriander leaves chopped

1 small carrot grated

1 green chilli chopped fine

METHOD

•First mix the semolina,curd,salt and 1 tsp

baking soda and set aside for 30 minutes.

•After 30 minutes,add 1/2 cup water and the 1/2

tsp baking soda and mix well.

•Add in the cashews ,vegetables and mix well.

•Pour into greased iddli moulds and steam for

10 minutes or till done .

Serve with sambhar/ chutneys/ korma .

BANANA-CREAM CHEESE CHOCOLATE TARTLETS

Calin's Kitchen Leave a comment

Another innovation,and addition to ripe

banana recipes.

This recipe is too awesome in taste,and I would

say this tops the list to recipes with bananas .

The blend of almonds,chocolate and banana,

no doubt gives out an amazing taste.

Making tartlets is too easy for me . How ? I use

the chappathi press and press out within

seconds using oil paper or oil packet covers ( I

store in the fridge) . So this is my tip for quick

tarts.

Moving to the recipe now

For the tart pastry

Ingredients

1 cup flour

2 tbsp butter

3-4 tbsp sugar

A pinch of salt

Milk to bind

Method

•Bind all the ingredients together to make a

firm dough,and set in the fridge till you make

the filling .

•Divide into portions (makes 11-12),and line in

greased tart tins.Pour filling and bake .

For the filling

Ingredients

2-3 medium sized bananas

2 eggs

3/4 cup brown sugar

Half cup almonds powdered

100 gm cream cheese ( crumbled)

1/4 cup fresh cream

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

2 tbsp chocolate chips

A pinch of salt

Method

•Mix the ingredients in a food processor or

pulse in a mixer.( except chocolate chips)

•Mix in the chocolate chips.

•Pour mixture,into prepared pastry shells (not

full to the brim)

•Bake in a moderate oven for ( 180C)for 35-40

minutes.

PALAK CORN ‘N’ EGG

Calin's Kitchen Leave a comment

This is an amazing dish with rotis or as stuffing

for puff pastries,or buns .

Corn contains valuable vitamins and minerals

necessary for your overall health.

Corn is one food, which can be added to many

preparations and many cuisines.It will be a

long list if,I have to name each dish with corn,

and baby corn ,so I will move on to the recipe

right away 😀.

INGREDIENTS

1 cup corn pellets/ baby corn

2 cups spinach( Palak)

2 green chillies

5-6 garlic cloves

1 tsp cumin seed

2 tbsp almonds/cashew ( powdered coarse)

1/4 tsp pepper powder

1/4 tsp nutmeg powder

1 onion chopped

1 piece cinnamon

1/2 tsp sugar

1/2 tsp amchur powder/ 1 tbsp curd /1 tsp lime

juice.

Salt to taste

1-2 eggs

2 tbsp fresh cream ( optional)

2 tbsp butter/ghee

METHOD

• Grind the washed palak leaves,with green

chillies,cumin seed,garlic to a coarse paste.

•Heat butter/ghee in a kadai,and add the onions

•Add cinnamon,and let the onions brown

lightly .

•Next add the corn pellets,and sauté for 2-3

minutes.

•Add the eggs, and mix

• Next add the ground palak mixture,and the

remaining ingredients .

•Cook for few minutes ,on a low flame till corn

is well blended with the Palak mixture.

•Remove from fire .

•Add fresh cream and serve .

BESAN ‘N’ COCONUT BURFI

Calin's Kitchen Leave a comment

This is an awesome sweet with besan( gram dal

flour ),coconut sugar and ghee.

It was much tastier than a Mysore pak.No need

to check for the string consistency of sugar .

Easy to make,delicious and addictive sweet !

So let’s get into the recipe now ..( My 800th post)

INGREDIENTS

1 cup besan flour (gram dal flour )

1 cup sugar

1 cup grated coconut

1+1/4 cup ghee

A pinch of salt

1/2 tsp cardamon powder

METHOD

•Heat 2 tsp ghee in a thick bottomed or non

stick pan,and add the flour and roast lightly.

(Only till it is warm).

•Add half of the ghee and coconut and cook .It

will turn liquid lightly .

•Add the rest of the ingredients and the

remaining ghee at intervals .

•When you see the mixture thickening ,transfer

to a greased tray .

•Cut into shapes when it is slightly warm.

•Allow to cool completely and remove from

tray.

COCONUT-ALMOND JAGGERY PUDDING

Calin's Kitchen Leave a comment

This is another addition to my innovated

recipes.

It’s akin to the ‘wattalapam’recipe, and the only

difference is the addition of ground almonds

and white poppy seeds paste.This tasted like a

creamy wattalapam.

One of my friends had a recipe with white

poppy seeds ground into a sugar watallapam.

So,this is where I got the idea to add khus khus

or white poppy seeds.Adding almonds was

purely my idea.So, that’s how this lovely

creamy dessert was created .

To the recipe now

INGREDIENTS

150 gm jaggery

50 gm brown sugar or plain sugar

6 eggs

20-25 almonds

1 tsp white poppy seeds ( optional)

A pinch of salt

1.5 cups thick coconut milk

1/2 tsp cardamon powder

1/4 tsp nutmeg powder

1 tsp vanilla essence

METHOD

•Add the jaggery,sugar and half coconut milk

into a mixer jar and pulse till jaggery and

sugar are well blended.

•Strain the mixture .

•Grind the almonds and poppy seeds to a fine

paste,and set aside.

•Beat the eggs with the remaining coconut milk.

•Mix in the paste,and the rest of the

ingredients.

•Mix well and pour into a mould and steam for

30-40 minutes or till done .

•This can be baked in a bath in the oven too.

SWEET POTATO FRIES

Calin's Kitchen Leave a comment

Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

AVOCADO WALNUT BROWNIE

Calin's Kitchen Leave a comment

This is a lovely brownie with more of a

chocolatey taste.

If you have it just out of the oven,you may get

the taste of avocado.Allow it to cool ,or have it

the next day .Very moist,no need to add butter,

less on flour too .

Now to the recipe

INGREDIENTS

1 big avocado or two medium sized avocado

1 cup sugar ( 1/2 cup brown )

4 eggs

1/2 cup cocoa powder

1/2 cup flour

200 gm melted chocolate

A handful of walnuts

A pinch of salt

METHOD

Beat the eggs,sugar and salt till light in colour

Add the cocoa powder,flour and the melted

chocolate

Mix till well corporated.

Add walnuts .

Transfer to a greased tray and bake at 180 C in

a preheated oven for 25-30 minutes .

INSTANT HOPPERS

Calin's Kitchen Leave a comment

This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

CREAM CHEESEBUNS

Calin's Kitchen Leave a comment

This is my version of the Russian Vatrushka

bun. I prepared two types of buns with the

same dough.One batch of savoury buns,and

another batch of sweet . Both fillings were with

cream cheese.It was one of the best buns I have

made,it was very soft and creamy .

The filling had no cooking involved,so no time

consuming.

The savoury had grated red capsicum ,and the

sweet had apple slices .

Amazing recipe worth trying.!

To the recipe now

Ingredients for the dough

3 cups flour

50gm+1 tbsp butter

1+1/2 tsp instant yeast

2 tbsp brown sugar

1 egg ( vegans can opt out )

1 tsp salt

1 tbsp milk powder

1-2 cups water

Method

Melt 50gm butter,and add water to it.

Once it reaches a lukewarm stage,switch off

the flame.

Add yeast,sugar and the rest of the ingredients,

except 1 tbsp butter,and knead to a soft dough.

Allow 1 rise .

Knead lightly and stretch the dough .

Apply the remaining butter,and knead for 5

more minutes.

Cover and allow another rise .

Divide into portions and place on a greased

tray.

Let it rise on the tray .

Make an impression with a cup on each piece

of dough to resemble like cups .

Keep filling and bake in a 200C oven for 20-25

minutes.

You could apply egg wash on the sides if you

like.I did not use any wash.

For the savoury filling

150 gm paneer or cream cheese

2 tbsp butter

1 red capsicum grated

1/4 cup any cheese ( I used Gouda cheese)

1 egg

1/2 tsp chilli powder

1/4 tsp pepper powder

Salt to taste

Method

Blend the butter,and paneer till creamy .

Add the rest of the ingredients,and use as filling

For the sweet filling

100 cream cheese/ paneer

25 gm butter

Sugar to taste

Apple slices

1 tsp lemon juice

Brown sugar to sprinkle

Method

Mix the cheese,butter and sugar.

Place filling on each dough .

Mix lemon juice with the apple slices.

Arrange on the top on sprinkle brown sugar.

Bake at 200C preheated oven for 20 minutes .

CHINESE ROLL (SRILANKAN)

Calin's Kitchen Leave a comment

Chinese roll is one savoury delight ,which is

sold in almost all eateries,or bakeries of

SriLanka.

These type of finger food or short-eats is an all

time food in SriLanka .

This is similar to a spring roll, but coated with

breadcrumbs and fried.This can be made with

any filling vegan,or non-vegan.

Spring rolls are crunchy, but these Chinese rolls

are soft.

These rolls are mostly made with fish,and meat

mince.Can be served with tomato sauce, or

mayonnaise.

Why is it called Chinese roll? Because spring

rolls,were originated from the Chinese cuisine,

and this roll recipe is akin to a spring roll,

except for the inclusion of breadcrumb coating.

Appetising and an elegant snack !

Let’s get into the recipe now

INGREDIENTS

Oil for frying .

For the pancake wrap

2 cups flour

1 egg ( vegans can exclude this )

1 tbsp butter

Salt to taste

Water

Method

Mix all to a thin batter ( not very thin ) and set

aside for 10 minutes.

Heat a griddle and make thin pancakes.

Keep filling in the corner of each pancake .

Fold in from two sides (this is where you decide

the size of the roll you want to make ).

Now roll from the top to a neat roll.

Dip in egg or a batter made with flour and

water ( a little thicker than the pancake

batter)

You could use a little from the pancake

batter .

Roll each roll in breadcrumbs,and fry in oil till

golden brown .

This could be deep fried or shallow fried .

For the filling (filling can be vegan/non vegan)

250 gm fish ( boiled and flaked )

150 gm potatoes boiled and peeled

1-2 leeks or 2 big onions cut fine

2-3 green chilies chopped

1 tomato

1 tsp ginger garlic paste

1 tsp chilli powder

1/2 tsp pepper powder

1 tsp cummin powder

Juice of 1 lime

Salt to taste

1 tsp roasted curry powder/ 1/2 tsp garam

masala.

Few curry leaves

1-2 tbsp coconut oil

Method

Heat oil in a wok,and add the leeks,tomato

ginger garlic paste,and sauté for 5 minutes .

Next add the rest of the ingredients and cook

for another 5 minutes and set aside.

Use as filling .

TIRAMISU

Calin's Kitchen Leave a comment

Tiramisu is a layered cold dessert,originating

from the Italian cuisine .An unique coffee,

chocolate flavoured dessert,with created layers

of mascarpone cheese,eggs,cream,and sponge

cake ( made like finger biscuits ).

There seems to be many variants of this dessert

with many flavours,but the authentic tiramisu

has coffee,chocolate,liquor ( Marsala) flavours.

Though the rise of eggless versions are seen,the

authentic one has eggs,which are added raw or

slightly made sterile on a bain-Marie.( double

boiler).If you have pre-made the biscuits,it’s

just few minutes to this lovely dessert.Store

bought lady finger biscuits,amaretto biscuits

can be used in the making .

To the recipe now

INGREDIENTS

To make the sponge lady fingers

3 egg whites

A pinch of salt

3 egg yolks

50-60 gm sugar

50-60 gm flour +1 tsp cornflour

2 tsp powdered sugar ( to sprinkle on top,

before baking

1/2 tsp vanilla essence

Method

Beat egg whites stiff with salt, and set aside.

Add yolks and sugar in another bowl and beat

till creamy .

Mix in the flour,egg whites ,and blend with a

spatula .

Pipe into finger shapes.

Sprinkle powdered sugar on the top and bake

for 20 minutes or till done .

You can bake in a Swiss roll baking tray ,

and cut into strips too .

To prepare the cream

200 gm mascarpone cheese

3 -4 tbsp sugar ( I used brown sugar )

2 egg yolks

1 cup fresh cream

2 egg whites

1 tbsp Marsala wine,or any liquor ( I used

brandy )

Method

Lightly cook the eggs and sugar on a double

boiler for 1 minute,and set aside.

Beat the egg whites till stiff peaks form.

Beat the cheese,add in the lightly beaten cream

and beat till no lumps are seen.

Mix in the rest of the ingredients and set aside .

Eggless version:Eggs can be replaced with

hung curd (3/4 cup)

For the coffee syrup ( for dipping biscuits)

150 ml coffee ( 1-2 tsp instant coffee and water)

1 tbsp sugar

1 tbsp liquor.

Mix all the ingredients together and set aside .

For the final assembly

Ingredients

Grated chocolate

Cocoa powder

The authentic tiramisu is said to have a round

shape,but as we have the liberty to make into

any shapes,it’s your option in choosing the

shape .

It could be made in individual cups too.

So …now for the assembly-dip each sponge

finger in the coffee syrup,and layer the tray .

Next add a layer of the cheese mixture .

Add grated chocolate ( preferably dark)over the

cream .

Next,add another layer of dipped biscuits.

Then the cream mixture .

It should finish with the cream mixture at the

top.

Then again grated chocolate.( This is optional )

Dust cocoa powder ( unsweetened) to cover the

cream finally ,and refrigerate till set .

COUNTRY CHICKEN BIRIYANI

Calin's Kitchen Leave a comment

Country chicken biriyani or’nattu koli biriyani’

as in Tamil, has a different taste in comparison

to the normal chicken.

If you have tried cooking country chicken curry

you would understand that the aroma and taste

is completely different and excellent.

I grew up eating only country chicken,and I

remember that the broiler chicken seemed to

take over ,somewhere around the 70’s.

( correct me if I’m wrong ).I remember every

chicken had a cluster of eggs ( the shells not

formed ).It really was a delight when my mom,

removes only the eggs while the curry is

simmering,and let’s us have a taste of it.

Precious memories!

Now,we rarely get to see this stuff .🙁

So let’s get into the recipe now

INGREDIENTS

500-750 gm country chicken

500 gm basmati rice soaked for 20 minutes

20 -25 small onions ( shallots /red onions )

3-4 green chillies

30 cloves of garlic

2 inch piece ginger

2 onions sliced

2 slit green chillies

1 cup curd

1 tsp whole pepper

Juice of 1 lime

3-4 tomatoes

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp rose essence or 1 tsp rose water

1/2 tsp turmeric

Mint leaves

Coriander leaves

Whole garam masala ( 4 cardamons,4 cloves,1

stick cinnamon,1 tsp saunf)

1/2 cup ghee+3 tbsp oil

Make powder

10 cashew nuts

2 tsp sea moss

2 tsp saunf

1 tsp white khus khus ( poppy seeds)

1 piece mace

3 cardamons

3 cloves

1 stick cinnamon

1-2 bay leaf

1 tsp cumin seeds

METHOD

•First grind the ginger,garlic,green chillies to a

paste.

•Grind the shallots coarsely .

•Heat oil and ghee in a biriyani pot or pressure

cooker,add the whole garam masala and sliced

onions ,and fry the till light brown.

•Add the slit green chillies,tomatoes,turmeric

and salt .

•Next add the ginger garlic paste and the

chicken pieces and sauté for 3-4 minutes.

•Add all the powders,and curd,lime juice ,mint

and coriander leaves and cook for few minutes.

• Pour 1 cup hot water over the chicken ,and

cook till chicken is tender.

•If cooking in pressure cooker,allow the steam

to release on its own.

•Add the washed and soaked rice ,and water

level up to 2 inches .

•Add mint and coriander leaves,cover and cook

on a slow fire ( dum ) for 15-20 minutes or till

done .

•Serve with raita or any dishes of your choice.

CHICKEN SHAWARMA WITH WHEAT FLOUR WRAP

Calin's Kitchen 2 Comments

Shawarma is a middle eastern dish which is

similar to a frankie.

Ideal for a lunchbox,or anytime snack or meal.

I tried the wrap with pure wheat flour ,and

amazingly there seemed to be no difference at

all.

The filling was made with stir fried chicken

and leeks.Took a small portion of the cooked

chicken,and shredded to add to the taste.

For the garlicky mayonnaise I made a vegan

mayo, which I found on the Internet .

That was absolutely delicious with ground

cashewnuts,and no one knew it was made with

cashews,till I revealed.😀

You could add pickled vegetables with the

filling.I added finely sliced red cabbage,onions ,

tomatoes tossed with salt.You could add lettuce

or any accompaniment you prefer .

Recipe for the filling can be your preference,

roast,grilled,or stir fried meat .

Now to my version of home made shawarma!

INGREDIENTS

For the wheat flour wrap

2-3 cups of wheat flour

1/2 tsp baking powder

2 tbsp oil

Warm water

Salt to taste

Method

Bind all the ingredients together to make a firm

dough ( not very soft).

Set aside for minimum 30 minutes.

Roll out into circles, and cook both sides.

For the chicken and leek filling

250 gm boneless chicken cut into small pieces

2 leeks cut fine ( wash under running water)

1 green chilli chopped

1 tomato puréed coarsely

1 tsp chilli powder

1/2 tsp cumin powder

1 tsp vinegar/lime

Salt to taste

1 tsp ginger-garlic paste

1 tsp tomato ketchup

1/4 tsp pepper powder

Ghee /butter

Method

Heat ghee, and add the tomato,ginger garlic

paste,and sauté for 5 minutes.

Next add the chicken with the rest of the

ingredients and roast till semi dry .

Take a little of the chicken and lightly pulse in a

mixer for 1 minute. ( shredded)and mix in with

the chicken mixture and set aside .

For the vegan cashew mayonnaise

1 cup cashew nuts ( whole )

4 -5 cloves garlic

1/4 cup water/ milk

1 tsp Apple cider vinegar/ 1 tbsp lemon juice

salt to taste ( pink )

A pinch of pepper powder ( white)

1/2 tsp mustard powder ( optional)

Method

Grind all this to a creamy fine paste and set

aside.

Vegetables

Adding vegetables is your preference.

Cut few onion rings,tomato (seeds removed),

and red cabbage fine .

Add salt and lime juice to taste and mix well.

Set aside .

If you have ready made pickled vegetables ,it’s

very easy 😊

Now for the wrap

The addition of potato wedges,lettuce,…is based

on your preference and availability.

Take the cooked bread spread a layer of

chicken .

Drizzle mayonnaise .

Add the pickled vegetables ….and roll to a wrap.

Note: Ready made Pita bread can be used.

SRILANKAN SESAME SWEET

Calin's Kitchen Leave a comment

This is a famous sweet of Srilanka, called the

‘Thala ‘guli (in Sinhalese ). ‘Thala’means Sesame

or Til seeds.

These are sold in all the stores of SriLanka,

wrapped like a tiny bon-bon.Very addictive and

easy to make .

Just few ingredients to this healthy sweet.

The result depends on the jaggery you choose.

The jaggery should be soft and moist ( akin to

Kolhapuri jaggery).

I made a slight change,and my kids said it

tasted better than the Srilankan gulis.I always

bring packets of these ,when I visit Srilanka!

Moving on to the recipe now…

INGREDIENTS

250 gm white sesame seeds ( till seeds)

200 gm jaggery

100-150 gm desiccated coconut/fresh coconut

gratings .

A pinch of dry ginger powder( optional)

1/4 tsp salt

1/4 tsp cardamon powder ( optional )

METHOD

•Crumble the jaggery with your hand first ,or

grate it .

•Take 2 tbsp from the crumbled jaggery,add 1

tsp water and make a sticky syrup ,and set

aside .( This step makes binding easier).

•If you are using fresh coconut,slightly dry

roast before adding .

•Put alternate layers in a mixie jar , and pulse

for 1-2 seconds.

•Transfer to a tray,add syrup,salt and the rest of

the ingredients.

•Now..the authentic way of binding this is,in the

cylindrical shape .This can be done by pressing

down little quantities,into a tiny pvc pipe and

pushing it out .( This consumes time )

•I flattened the whole mixture onto a tray,and

cut into tiny bars.

•You could wrap these in butter paper if you

are making to give away to someone .

RAGI-WHEAT STUFFED PARATHA

Calin's Kitchen Leave a comment

Ragi or finger millet mixed with wheat flour

tastes much better than using the millet flour

alone in recipes like this .So here’s to another

version of stuffed radish, carrot,and cheese.

Today I made a slight variation by using

roasted curry powder to the fresh and raw

vegetables .No sauté. The addition of vegetables

can be your choice.

The mixture of flour is different in this recipe ,

so do try this healthy recipe, and post your

comments if you have made it .

INGREDIENTS

For the dough

2 cups ragi or finger millet flour

2 cups wheat flour

1 egg

3/4 cup curd

Salt

50 gm butter

METHOD

•Add sufficient water to a bowl ( add 1 cup

first )

•Add the curd,egg,salt to the water,and mix

well.

•Next add the flours,with required water to get

a soft dough .

•Apply butter on the dough and set aside for 10

minutes .

•Now knead again well.

•Divide into portions,roll out thinly,place

stuffing .

•Seal the edges and cook on a griddle on both

sides with a tsp of butter for each paratha.

•If you love more you could add as per your

taste .

For the filling

3 radish peeled and grated

1 carrot grated

1 tsp Kashmiri chilli powder

1 tsp roasted curry powder

Grated cheese

Salt to taste

METHOD

•Squeeze out the water from the radish after

washing .

•Add grated carrots cheese and the rest of the

ingredients and mix well.

•Use as stuffing .

Serve with mint chutney or raita !