RAGI ‘N’ NUTS LADOO


Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

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STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

OMELETTE DHAL


This is a combination of dhal and omelette.Good combination for crisp

bread,chappathis and rice too.

You can use boiled(halved) poached in place of omelette.

You could bake eggs with a little mix of milk,cut into cubes and add to dhal

for a variation.This will look like pieces of paneer.So do try and post in

your suggestions and comments.

For the recipe now

INGREDIENTS

1/2 cup dhal ( Massoor dhal/ moong

dal/ tuvar dal)

2-3 green chillies

1 tsp.ginger-garlic paste

1/4 tsp.turmeric

1-2 tsp chillies flakes

1 small piece cinammon

For tempering

1-2 tblsp.oil or butter

1/2 tsp mustard seeds

1/2 tsp cummin seeds

Curry leaves

1-2 dry chillies

For the omelette

4 eggs

Finely chopped onions/ spring onions

2-3 green chillies chopped

1/2 tsp pepper

Salt to taste

Suggestion: You could add finely cut vegetables like carrot,beans,cabbage and make vegetable omelette and add to dhal.( The veggies can be slightly sauteed in oil/ butter if you like before adding to the egg)

METHOD

Cook the dhal in a pressure pan or claypot with all the ingredients except

the chilli flakes .

Make the omelettes and cut into strips.

Now temper the dhal and add the chilli flakes and omelette strips and

cook on a low flame for 2-3 minutes and remove from fire.You could

sprinkle coarse pepper if you like.

BRIOCHE


img_20181115_0935408635656221732152584252.jpgToday i’m going to share with you the

recipe for Brioche.It has a rich

content of butter and eggs,and no

water is added when making the

dough.

Brioche originated from France can

be made into savoury or sweet and

served for breakfast or tea.

You can make with dry fruit

inclusions,chocolate,or with fruits

soaked in rum/ brandy.Just a sprinkle

of sugar ,with nuts , lemon or orange

rind alone is a super treat.

Well,i made the dough and divided

into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).

The kneading process is more of a

workout ,but fortunately owners of

kitchen aid will find it easy.The recipe

i’m going to share with you has

toppings of sweet and savoury.As i

have explained above you can add

fruits into the dough after the 2nd

rise.

Adding cheese with garlic or

tomato,basil,spinach….. ,is also a good

suggestive for savoury brioche.

A little creativity can do wonders,so

do try your  favourites too, and send

in your suggestions and

comments.For the recipe now…

INGREDIENTS (makes 8-10)

4 cups flour

5-6 eggs chilled

a pinch of salt

3 tsp dry yeast

4 tblsp.brown sugar /white sugar

275 gm butter (to  be added after kneading the dough)

METHOD

Mix the flour,sugar,salt,yeast .Use the

dough hook and add the eggs and mix

till it is well combined.Then mix in

the cubed butter and mix well till the

dough looks soft and silky.Cover and

allow to rise.(1st rise).Knead again

cover and allow to rise in the fridge

(2nd rise)(I prepared the dough and

allowed to stay overnight in the

fridge for the 2nd rise )Remove

dough from fridge,and knead again.

Divide into shapes you like and allow

to rise on the baking tray (3rd and final rise).

The toppings i made –  1.Brown sugar+pistachios and lemon rind.   
2.Chopped garlic and  cheese               

PANDAN SWEET DUMPLINGS (kolakattai )


Pandan rather known Rampe or Screw pine leaves.A fragrant kind used in

culinary , has health benefits too.It is mostly used in Asian cooking.

As the pandan plant in my culinary patch was outgrowing the pot,I thought

to make something different now.My previous posts had recipes for pandan

jelly or agar agar pudding. There are many sweet recipes you can make by

using these leaves and now this recipe comes to you as  food for breakfast

or snack.

For the recipe now

INGREDIENTS

1-2 cups rice flour or idiyapam flour

Extract of pandan leaves (1/2 cup)

Salt to taste

1 tsp.ghee or oil

Hot water to make dough

Filling

Coconut gratings

Jaggery gratings

Cashewnuts ( optional)

a pinch of salt

a pinch of nutmeg powder

1 tsp.cardamon powder

METHOD

Mix the ingredients for filling and set aside.

Mix the ingredients for the dough in a separate bowl,adding water

gradually to make a firm and soft dough.

Cover and set aside for few seconds. Take portions of the dough,flatten and

place filling.

Seal the edges and make shapes of your choice.Steam for 10

minutes and serve.

Good to serve for breakfast or tea.

Note :The color will be light green only

POMEGRANATE ‘N’ HIBISCUS JUICE


Another addition to healthy juices . Pomegranate considered to be the most healthiest fruit should be included daily in one’s diet.

Loaded with antioxidants it is one fruit any person or patient can consume.

The Hibiscus containing amazing health benefits ,and having rich antioxidants like the pomegranate can be consumed by any person without fear of side effects.

Liver diseases,heart diseases,pressure and cholesterol and many more diseases can be controlled if regular intake of these fruits is made habitual.

Scenes of red hibiscus blooms in my garden ,made me prepare this for breakfast today.

Let me share this with you all now.

INGREDIENTS (3-4 servings)

3-4 pomegranates

5-8 red flowers (stamens removed,washed)

small piece ginger

1 lime or lemon extract.

Any sweetner – honey/sugar/palm sugar.

1/4 tsp salt

2 cups  water

METHOD

Immerse the flowers in 1 cup hot water ,till the water turns red and the flower

white.Strain it and discard the petals.

Remove seeds from pomegranate fruits ,and blend in juicer with rest of the ingredients.

Mix in Hibiscus extract and adjust sweetness to your taste

VARIATION: You could make a lassi out of the same combination by using yoghurt or curd instead of water.

MILLET ‘N’ RAWA LADOO


This ladoo is made with prosomillet( Pani varagu in Tamil). Millet and millet flour is

more sought after nowadays ,due to its health benefits,and I thought to mix it with

the basic rawa ladoo mix. This time I ground the rawa too, after powdering the millet

and coconut.

So let me take you to the recipe right away!

INGREDIENTS

1 cup semolina

1 cup proso millet

1/2 cup coconut grated

1 cup sugar ( I used candy/Kalkandu powdered)

1/2 cup ghee

Half teaspoon cardamom powder

1/4 tsp dry ginger powder (optional)

1/4 cup khova or milk powder( optional)

METHOD

Heat 2 tblsp ghee and roast the millet first.

When the millet turns light golden, remove from fire and set aside.

Add another spoon of ghee and lightly roast the semolina and coconut.

If you are adding khoya or mawa you can add when adding coconut.If using milk powder

you can add after removing from fire.

Powder the millet first,next add the semolina and coconut mixture and again pulse for 1

-2 seconds .Add the sugar and mix well .Heat the rest of the ghee and lightly fry

cashewnuts and raisins in it and pour over the mixture .Mix well and make ladoos.

If you find the mixture dry to bind ,add a little milk .

This ladoo is a good source of nutrients and energy,so… for those who have no time for breakfast ,can pop 1-2 as a substitute for breakfast.

4 RECIPES WITH IDDLI+HOPPER BATTER


The recipes i’m going to post now are made with remaining iddli and hopper batter.Even

if the batter is less you can turn it into a serving .

I shall begin with hopper batter ,which was my childhood favourite,and my mom’s

speciality.

I reminisce the days when we woke up to the floating aroma from the kitchen,and

mom’s touch ( which all experience) on these pancakes with perfection still make me

drool.

So let me start with that recipe first…

1. BANANA APPAM / PANCAKES

INGREDIENTS

1 -2 cups left over hopper batter

2 eggs

2-3 bananas mashed

2 tblsp ghee

Jaggery or Sugar to taste

1/2 tsp cardamon powder

METHOD

Mix all the ingredients into the batter .You can make this in the hopper pan itself or use

pancake griddles to make .Pour a little ghee or oil in the pan you are using.Cook on both

sides and serve.

2. Nutty Jaggery Paniyaram

INGREDIENTS

1 cup hopper batter

1/2 cup nuts of your choice

1/2 tsp cinnamon powder

1 tsp ghee

Jaggery powder to taste

1 egg

Ghee or oil for frying

METHOD

Mix all the ingredients into the batter ,and pour into paniyaram moulds or make

pancakes.

Moving on to Iddli batter

1. SAVOURY VEGETABLE PANIYARAM

INGREDIENTS

1 cup batter

1 carrot grated

1 onion cut fine( spring onions/leeks could be used)

1-2 green chillies cut fine

1/2 tsp ginger garlic paste

1/2 tsp cummin

1/2 tsp pepper coarsely ground

1 tsp ghee

1 egg (optional)

Oil to fry

METHOD

Mix all the ingredients into the batter.

Heat the mould,add a tsp of oil in each mould,and pour batter to fill.Once it is cooked on

one side,turn over and cook till golden brown.

Serve with coconut chutney.

This is a quick and easy breakfast.

Suited for lunch boxes and snack time.

2.SPINACH ‘N’ CHEESE PANIYARAM

INGREDIENTS

1 cup iddli batter

Handful of spinach leaves

2 pips garlic

1 tsp cummin seeds

1 small tomato chopped

2-3 green chillies chopped fine

1 onion chopped fine

1 tsp oil or ghee

3-4 tblsp grated cheese.

Oil for frying

METHOD

First grind the spinach, cummin seeds,garlic to a fine paste and mix in with the rest of

the ingredients.

Use the paniyaram mould to make like for savoury paniyaram.

This does not need any chutney or dip to be served with.

Variation: You can add 1/2 cup rawa (sooji,rulang) to 1 cup dosa batter.Add water to

make a thin batter.Add few cut onions and green chillies with coarsely ground pepper

and cummin and make rawa dosas.

Note:I have not added salt in the above recipes.As the batter will have salt,please do

check for salt when you make the savoury ones.

CHICK PEA PARATHA


If you think aloo paratha is easy ,this is more easier,and nutritious.

Light and tasty,and can be served for breakfast or lunch.

You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).

So let’s move on to the recipe now..!

INGREDIENTS

For the filling

1 cup chick peas ( soaked overnight/ or sprouted )

3-4 green chillies

1 tsp cummin seeds

1/4 cup coconut ( optional)

1 tsp amchur powder( optional)

Salt to taste

METHOD

Grind all the ingredients together.Add salt.Divide into equal portions.

Place on the prepared and rolled dough.Seal and lightly roll to make parathas.

Add a little oil in the griddle and cook on medium heat on both sides till done.

Serve with Mint chutney ,date chutney or any dip of your choice.

FOR THE PARATHA DOUGH

3 cups wheat flour

1/4 cup curd or cream

1 egg

1 tsp sugar

water or whey water to bind

salt to taste

METHOD

Bind all to a soft dough.Apply  oil or ghee over dough .

Cover and allow to rest for minimum 15 minutes.

Divide into portions.Roll the dough into a chappathi.

Keep filling in the centre .Seal the edges and make into shapes you like.

You can fold into a square or a round.

Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.

 

Variations

1. You could add spinach /coriander leaves while grinding the chick peas.

2. Ground spinach paste can be added to the paratha dough.

3.Leeks or spring onions can be added to the filling after it is ground.

4.Grated cheese can be added to the filling

5.Beaten egg can be added to coat the paratha.

6.Roasted or boiled minced meat can be added to the above filling.

I have given some of my suggestives for variations.

Do send in your suggestions and comments.!

SPROUTED HORSE GRAM DOSA


Horse gram or Kollu is one healthy bean loaded with nutrients to man and animal too.

The soup or rasam made from this bean aids in relieving congestion,cough,fever ,fat .Not

only soups you could make many dishes from this healthy grain. Click on this link to

know about another variety of horsegram dosai Horsegram sprouts dosai(pancakes).

Today’s recipe is made with sprouted horsegram..When made with sprouted grains you

get a softer texture,so do try it for breakfast or dinner and send in your comments.

Highly recommended and beneficial for diabetic patients.

If you are not able to get sprouts you could soak the gram overnight

For the recipe now

INGREDIENTS

1 cup horsegram sprouts

a handful of whole green gram

1 cup raw rice

2 -3 green chillies or red chillies

1 inch piece ginger

1 tsp cummin seeds

salt to taste.

a little oil or ghee to make the dosas

METHOD

Soak the green gram and rice for only 20 minutes.Grind with the rest of the ingredients

like for dosa batter.Add salt to taste.

Pour in a dosa griddle and make thin dosas .Add oil or ghee .Cook on both sides.

Serve with any chutney of your choice.