RAGI -RICE FLOUR PITTU/PUTTU( 2 variations)


Ragi/ finger millet /nachni,kurakkan is a gluten

free whole grain,which aids in weight loss and

good for diabetic patients.

If I had to make pittu, it was rice flour ( red/

white) or wheat /all purpose flour ( roasted).

Recently only,I knew you could make ragi pittu

tasty like other pittu.

The trick is that you have to mix rice flour with

the ragi flour to get a good taste,not failing lots

of coconut too.I love to have with coconut

milk,banana,and sugar,but my family likes it

with channa ( chickpea curry ).

Today I tried two versions of ragi pittu .One

with coconut ,and the other with a little

vegetables .

The feedback stars were more for the vegetable

pittu 😋.

I want to also state that Kerala cuisine,has the

unique meat pittu,especially made with beef.

( will post soon)

So here’s to both the versions

INGREDIENTS

1 cup ragi flour

1/2 cup rice flour ( red or white)

Salt

2 cups grated coconut

Water

METHOD

Mix the ragi,rice flour,salt and 1/2 cup coconut.

Sprinkle water little by little and mix with the

tip of your fingers .

The mixture should be crumbly ,and if you

hold a portion with your fingers it should hold

lightly .

If you have the stainless steel cylindrical pittu

steamer, or the bamboo pittu maker you will

get a neat roll .

You could also tie up in a muslin cloth,and

steam for 15- 20 minutes.

Use the remaining coconut to create portions.

Starting with coconut,and ending with coconut

Now to the vegetable pittu

1 carrot ,a small leek or spring onions ,2-3

beans chopped fine,1/2 tsp ginger- garlic

chopped ,1 green chilli chopped,1 tsp chilli

powder or chilli flakes,1/4 tsp garam masala

powder ,salt to taste,1 tsp oil / ghee

Method

Mix all these together ,and layer vegetables and

pittu mix ,and steam till done .

SRILANKAN ‘POL ROTI’ WITH ‘POL SAMBOL’ STUFFED


Pol is a Sinhalese word for coconut .This roti is

purely from the Srilankan cuisine.I have posted

recipes of Pol roti and Pol sambol before .

Today,I thought to envelope the pol sambol into

the roti and it was delicious.

This recipe was copy pasted with a few changes

from my previous post of the same .It was too

easy to post this recipe 😉

INGREDIENTS

For the pol sambol

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

For the roti

INGREDIENTS

3 cups plain flour

1 coconut scraped (coconut can be cut and

ground coarsely with 1 cup water and  used )

salt to taste

METHOD

Bind all these to a slight sticky dough .

Divide portions out of the dough.

Grease a plate with coconut oil,flatten with the

palm of your hand.

Keep a tbsp of the coconut sambol.

Fold in like in the photo.

Cook on a griddle till cooked on both sides.

SAGO,POTATO,PEANUT KHICHIDI


Sago,sabudana,javarisi,or tapioca pearls is a

lovely breakfast to make and serve too.

I have posted sago khichidi before, and this is

an addition to the breakfast list.

Wholesome and healthy breakfast!

Please do not use the small sago.Use only the

medium sized sago for khichidi .Small sago is

best for payasam or kheer .

To make khichidi you have to pre-soak for

minimum 5-6 hours, or overnight.Always

remember to wash and then soak,as the sago

will swell and absorb the water,and no water

will be required in the cooking.

To the recipe now ( 1 cup =100-150gm)

INGREDIENTS

1 cup sago ( washed and soaked overnight)

A handful of roasted peanuts

Few roasted peanuts+1 tsp chilli flakes +1/2 tsp

cummin seeds ( coarsely powdered)

2-3 boiled,peeled potatoes

1/4 tsp turmeric

3-4 tbsp ghee+oil

Salt to taste

For tempering

1/2 tsp mustard seeds

I tsp ginger chopped

2 green chillies

Curry leaves

METHOD

Heat oil,and add the ingredients for tempering

Add turmeric and salt.

Now add the soaked sago,and cook on a low

flame covered for 5-7 minutes.

Now add the potatoes and the peanuts + peanut

mixture .

Mix well ,cover and simmer cook for another

2-3 minutes .

MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .

FINGER MILLET BREAD (RAGI/KURAKKAN BREAD)


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

RAWA IDDLI (Instant +Oil free)


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 .

SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

PALAK CURD VADA


Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

BASIL AND CHEESE BUNS


The dough recipe is the same as for the pizza.

This is the easiest, and the tastiest bun . Good

for working moms and busy moms.The dough

can be made and kept in the fridge one day

prior to baking.

The link to the dough

https://calinskitchen.com/2020/06/12/paneer-pizza-with-basil-sauce/


To the making

Roll out circles of the dough . Cut strips on one

side . Add the filling with cheese gratings.Cover

the circle halfway and overlap with cut strips.

Brush the tops with milk and chilli paste .

Bake in a 200C oven for 20 minutes.

Serve hot


Variation

You can make a coarse pesto with basil leaves

garlic and tomato .

Use as filling with cheese.