Ragi special

I stumbled upon the WWC-Ragi for breakfast event hosted on Kalyani's blog. It was a perfect reason to bring out all the dishes that required Ragi (Nachni) as the ingredient.
My son has grown up and eats about everything which is the reason I have stocks of Ragi around. When he was younger I used to cook the Nachni Satva (Ragi Porridge) for him almost every alternate day.

Ragi in some parts of the country is considered as the best alternative to mother’s milk. The nutritional value of Ragi is extremely high with some additional benefits such as glowing skin and clean bowel.

I have a collection of recipes which I am listing below, one of which will go to WWC- Ragi for Breakfast.

Ragi Porridge

1 cup Whole Finger Millets (Ragi)

1 ½ cup Milk

4 tspn sugar (or jaggery)

2 tspn crushed nuts (almonds, cashews)

Ragi porridge for kids and you

¼ tspn Cardomom powder

Method

1)    Wash and soak the Finger millet in 2 cups water overnight. Grind it in a blender along with little water (apprx 1 cup) to make a fine paste.

2)    Let it stand for some time. The husk will come to the top which you can spoon out if you prefer a smooth porridge. If you plan to use this for babies aged 6 months to 1 year old then sieve the mixture using a lot of water in a muslin cloth or a fine strainer. The rest of the recipe remains the same.

3)    Heat a deep dish pan, add the ragi paste (or strained water for babies) along with the milk.

4)    Let it cook for 4-5 minutes until the milk starts thickening. Now add the sugar and cardamom powder and stir in well.

5)    Serve with crushed nuts (Skip this for babies)

6)    You can also use coconut milk to cook this recipe for extra flavor

Nachni Fala

This is courtesy Mom. She used to make these falas during special fasts when we used to wait for the 1 meal during the day. Usually she made them with wheat flour or rice flour whichever was handy. But the ragi version of it is the most tempting of all.

Ingredients

2 cups of Finger Millet Flour

Water as required

Salt to taste (apprx ¾ tspn)

That’s it!!

Method

1)    Knead the flour to make a soft dough using the salt and water.

2)    Make small puri shaped flat falas using the dough. Fold it half and then in quarter pinching slightly at the tapering end to make it look like a flower.

3)    Heat a steamer with water until the water boils. Grease the plate of the steamer with little oil and lay the falas on it. (Use an idli or dhokla plate if you like) Take caution the water should not touch the falas else they would turn soggy.

4)    After 10-12 minutes the falas are ready to go.

5)    Serve them with home made ghee or pickle or dry chutney/podi

Nachni Shevayi with coconut milk

This one is a laborious task but worth every effort.

Ingredients

2 cups Finger Millet Flour

A pinch of salt

3-4 cups of Coconut Milk

3 tspn sugar

A pinch of cardamom powder

Water

Method

1)    Boil 2 cups of water with a pinch of salt in a large pan . When the water starts boiling vigorously quickly add the flour and stir in well until it appears like a dough. Cover the pan and lower the heat and let it cook for 4-5 min or until vapour forms.

2)    Take the warm dough (Ukad) in a large plate and using a fork(if you are not used to working with hot stuff) start kneading the dough. This should be done swiftly till the time the dough is still warm to get the best results. If you are doing with hands it is ok to dip the hand in cold water occasionally. Ensure that you do not add more water else the dough will become soggy.

3)    For small balls (tennis ball) size of the dough. Now heat these balls in a steamer for 10-12 minutes.

4)    In a pan add the coconut milk along with sugar and cardamom powder and slight warm until the sugar dissolves.

5)    Put the dough in Noodle press (Chakli machine or sev machine) drop the shevayi in the serving bowls.

6)    Pour the coconut milk mixture on this and serve immediately.

Nachni Ambil

This is a prefect summer soup.

Ingredients

1 cup Finger Millet flour

1 cup of Curd

Ambil with breakfast

2-3 crushed garlic cloves (or chopped white onion)

Salt to taste

Method.

1)    Make the batter with Flour and water and let it ferment whole night in a cool dark place.

2)    In the morning add whisked curd and salt.

3)    In a large pan add 3 cups of water and let it boil. Add the flour and curd mixture and stir well. Let it boil for 5 -10 min. The consistency should be of buttermilk (or little thicker) so add water accordingly.

4)    Transfer to serving dish and add the crushed garlic or chopped onion for garnish.

5)    One cup of Ambil will keep you hydrated for a hot summery day

You will be surprised to taste this and know how much flavor it has. This also stays very well for a week in the refrigerator. Consume it cold the taste is even better.

I am hoping to see these dishes feature in the event and would love to the see the response.

Catch the event on Kalyani's blog ,originally conceptualized by litebite.

Spinach Cakes Italian style

I made them with the Gnocchi in white sauce. You can have it whenever you like, very simple and extremely high of nutrition.

Spinach Cakes

Ingredients

3 boiled potato

3 tspn blanched spinach

Italian herbs (Rosemary, thyme, basil, oregano)

Salt to taste

1 egg beaten

2 tbsp bread crumbs

1 tspn parmesan cheese

Oil to fry

Method

1)    Mash the boiled potato and add chopped spinach, herbs, salt to it.

2)    If it is too sticky or starchy add some corn flour at this stage. Roll out patties in shapes and size that you prefer.

3)    I made small tikki shaped cakes.

4)    Mix the bread crumbs and parmesan cheese with a pinch of salt.

5)    Dip the patties in egg first and then in the bread crumbs mixture. Repeat until the patties are well coated (I do it atleast twice)

6)    Heat a pan on high flame first and then reduce the flame. Add oil, and tip the paties to shallow fry on both sides.

7)    Serve with pastas when they are golden brown.

8)    Sprinkle chilly flakes for extra zing.

Gnocchi with White Sauce

Yes , I love my Gnocchi pasta and dish it often with many things. The good part about gnocchi pasta is that just like its core ingredient potato, it is subtle (almost bland) taste. It is the texture that does the real wonder. You can team it up with so many sauces and create wonderful dishes and side dishes.

For the pasta go to the previous post and follow the recipe till step 6.

For the white sauce do the below steps

Gnocchi with white sauce served with spinach cakes and summer salad

Ingredients

1 tbsp refined flour

1 tbsp butter

1 cup milk

Salt to taste

Seasonings of your choice (red chilly flakes, black pepper, garlic powder)

Method

1)    In a large pot, add butter and flour and sauté on medium flame for 1 minute

2)    Add the milk and stir to avoid forming any lumps.

3)    Let the mixture cook for 5 min until it forms sauce like consistency.

4)    Add the seasonings of your choice and serve with pasta.

5)    You can also bake the pasta, white sauce and cheese of your choice for 10 min.

I have served it with Spinach cake and summer salad.

One recipe for biryani and khichdi

Palak Rice

As a kid I remember sometimes my father used to bring home this exotic rice dish on his way back from work. The green long grains of the rice were extremely delectable. I always considered the palak biryani as a gourmet dish. Something not meant for daily consumption.

Years later, my husband took fancy to the same dish and frequently insists on making simple palak khichdi whenever he wants to eat less. Well, ironically the recipe for my exotic palak biryani and the khichdi remains the same.

The best part about this rice dish is that you do not need to serve any side dish.

Ingredients

2 cups rice (long grain basmati for biryani/ any other of your choice for khichdi)

1 bunch of fresh Spinach (blanched – Dip in hot water for 5 min and then in cold water)

3-4 cloves of garlic

1 inch of ginger

1 medium onion

1 medium tomato

1 ½  tspn cumin seeds

1 green chilly

1 whole red chilly (optional)

1 tspn red chilly powder

1 tspn turmeric powder

1 tspn garam masala

1 tspn lime juice (or curd)

1 tbsp Ghee (or Butter)

Oil for cooking

Salt to taste

Method

1)    Wash the rice under running water for 2 times. Take care while handling the rice grains.

2)    Now let the rice sit in 3 ½ cups of water.

3)    In a medium pan, add some oil, ½ tspn of cumin seeds, chopped green chilly, garlic, ginger and sauté for couple of minutes.

4)    Add chopped onions and tomatoes along with salt, red chilly powder and turmeric powder.

5)    When the onions become pink in color add the chopped spinach leaves and sauté for a minute on high flame.

6)    Transfer this mixture to a blender and make a puree using not more than ½ cup of water.

7)    In another large pan, now add oil, 1 tspn cumin seeds, red chilly. When the cumin seeds splutter add the rice grains gently stirring along with the water.

8)    Add salt , lime juice (or curd), and butter to the rice and let it cook until the water is soaked up.

9)    Use a fork to stir the rice after 10 min while still on the stove.

10) Now add the spinach mixture and gently mix it .  Let it cook until the liquid is soaked up (apprx  3-4 min)

11) Add the garam masala and stir in again.

12) Ready to serve

You can also top it with fried paneer pieces for more flavor

Green Tomato Chutney

I am done with my share of cheesy dips for now. Really looking for more indian options to be used as dips.
I have come across some real interesting options. The first of the series is the green tomato chutney. Goes well with anything.. toasted bread, chips, cucumber, carrots etc.
I actually served with instant rava dosa.

Green Tomato Chutney
Ingredients
250 gm Green tomatoes
1 inch ginger
3-4 garlic cloves
2-3 green chillies
1 medium onions
1 cup coriander leaves
2 tspn oil

1 tspn cumin seeds

salt to taste

Method

1) Roughly chop the onion, tomatoes ,green chillies ginger and peeled garlic.

2) Heat a fry pan and oil. When hot add the cumin seeds and let them pop.
3) Now add the garlic, ginger and chilliies and stir well.
4)Add the onions and saute till they become soft.
5) Now add the chopped tomatoes and cover with a lid. Let it simmer for 10-12 minutes or until the tomatoes appear cooked.
5) Transfer the mixture to a grinder and add coriander leaves. Blend to a fine paste.
6) Your dip is ready.
7) You can add a tempering of oil ,curry leaves, mustard seeds if you like.
Yummy!

Serve it with your choice of finger food!

Mango Pickle

I must have gone insane. I bought 2 Kgs of Ladva Aam (Raw Mango Of Ladva Breed). It was recommended by the vendor at whose stall I was drooling. He understood from my lost look that it was probably my first time. He said they are the best of the breed and yield real good pickle.

So, I brought the chopped mangoes (the chopping is free which is enough of an encouragement) at home and began the usual process of dealing with a new ingredient.

If you have been around for some time you would know my steps- Call Mum ask for help, next go to the internet and 3^rd hunt in recipe books.

So the final product of mango pickle is as listed below.

2 Kg chopped raw Mango (of your choice) Avoid Rajapuri as it is for the sweeter versions

2 recipes pickle masala

1 Kg Cooking Oil

250 gm salt

Tempering

1 tbsp Oil

2 tspn mustard seeds

2 tspn turmeric powder

1 tspn Asafoetida

Pickle Masala (For 1 KG)

100 gm Red Chilli powder

1 cup Mustard powder (Grind seeds and sieve it to remove husk)

½ cup Fenugreek seeds (roasted for 10-12 min in 2 tspn oil and powdered)

2 tbsp of Asafoetida (Preferably used the pieces and grind it for stronger flavor)

2 tbsp of Turmeric powder

Method

1)      Mix all the ingredients of the pickle masala in a large clean and dry bowl.

2)      Heat oil in a deep pan until it reaches smoking point. Turn off the heat and let it cool completely.

3)      Add the Mangoes (they should be cleaned and dried with a muslin cloth) and salt to the pickle masala. Rub them together. Ensure that your hands are dry.

4)      Let it rest until the oil cools down.

5)      In a small pan prepare the tempering, by heating oil and adding mustard seeds. When the seeds crackle add asafetida and remove the pan from heat and add the turmeric. Let it cool

6)      Add the Oil and the tempering to the mango mixture. Transfer to a dry and clean glass jar and close it tightly.

7)      Let it marinate for 5-7 days to enjoy the real flavor.

Honestly, we started tucking away the mango chunks as soon as I made them. Try if you can resist!

Umm....!

Bottled Mango Pickle

Aloo Methi and Paratha

There are times when we want to come home to a simple meal. Warm and healthy! Today was that day, I think so.
1 bunch of Methi (fenugreek leaves) was waiting for me. Now there are many dishes that can be cooked using methi. I would have almost opted for the Methi thepla but instead went for the simple Aloo Methi and Paratha.
The parathas can be made as per ur choice, plain, thick, layered whatever! What I am about to share is the most trusted Aloo Methi recipe. A simple yet exotic dish. The combination can almost give a tough competition to any Dum Aloo, Paneer Makhni or tikka.
Give it a try!

Ingredients
1 bunch of chopped fenugreek leaves
4 mdeium sized potatoes parboiled
3-4 cloves of garlic
1 medium onion finely chopped
1 medium sized tomato chopped
1 tspn cumin seeds
1 tspn turmeric
1 tspn red chilly powder
1 tspn garam masala
2 tspn Oil
salt to taste
lime juice (optional)
Method
1) Heat a large kadai (deep pan) and oil till it becomes hot. Add cumin seeds and let it start popping up.
2) On high flame stir in chopped garlic, onions, turmeric and salt.
3) When the pan starts leaving the edges of the pan add finely chopped parboiled potatoes. Saute it till the potatoes are cooked. Cover for a while if required.
4) Add red chilly powder and stir. Later add chopped fenugreek leaves and stir well.
5) Reduce the flame to medium and let it cook. The leaves should appear crispy.
6) Now add chopped tomatoes and saute for 3-4 min until tomatoes are soft.
7) Add the garam masala and mix well.
8) Garnish with coriander and lime juice and serve with hot parathas.

Ohh nut, doughnut donut

Out of blue I decided to make doughtnuts today. Maybe the summer vacation or the need to use the icing sugar and butter cream left over from son’s birthday party.

Talking about donuts(I prefer to spell them this way), I have not seen much frenzy around them in this part of the world. In some parts they appear on the weekly menu for most either as breakfasts or snacks or dessert. This is also the case for a lot of European countries.

Honestly I never made donuts before but I was very confident of hitting the right note in the first attempt.  I started with the regular pattern I approach before cooking a new dish- call mom check if she has ever done this before, else go to the internet jot down a couple of recipes and in the last look up the cook books that I have stacked up. I compare the ingredients of 3-4 recipes and make the final list on my own.

I usually apply basic judgement and effectively avoid buying new ingredients. Remember it started off with the idea of using up the left over so I cannot be buying new ingredients.

So the final recipe that I made up omitted the use of yeast as I am a bit wary of it.  

The quantity mentioned below makes around 20 small donuts.

Basil Pesto

Pesto the most famous italian sauce is a perfect and fool proof recipe to make any pasta taste and appear exotic. The rich textured sauce is widely available in most of the supermarkets in India. I am giving the recipe below so that it could be made at home when you really long for authentic food.

When I was on an official trip in the UK, I had an Italian house mate who used the bottled pesto sauce daily to make her dinner. For her it was similar to me making my dal daily. She failed to understand how could I eat dal with rice or chapati or bread and never got bored of it just the way I saw her using the pesto on breads, pastas or pizzas. I think pesto has the staple food syndrome which hits most people when they are away from home and miss home made food.

So coming back to the recipe,
Ingredients
1/2 cup Pine nuts (try almonds if you dont find these. It is chilgoza essentially)
3 cloves of garlic
2 tbsp Extra Virgin Olive oil
Bunch of Basil leaves (washed and dried)
Parmesan cheese to taste (optional)
Method
1) Chop the pine nuts and garlic finely. Avoid using the food processor as we want a crunchy texture for the pesto
2) Add the chopped basil leaves and mix while adding the olive oil
3) You can bottle this and store in the refrigerator for a couple of weeks at this stage.
4) You can add the parmesan cheese just before adding to the recipe you plan to use.

Chinese meal - Garlic Pot Noodles

In the earlier days, cooking a chinese meal used to be the most laborious tasks that I had ever experienced in kitchen. I was never afraid of cooking for 20 people at a time however hakka noodles or rice would drain me completely. Now I realize that the exhertion was more mental than physical.  Well, when the technique is wrong you almost end up with a disaster which I realize now.
Getting back to the menu of the day, it is Garlic Pot Noodles and Vegetable gravy chinese style. I first tasted the garlic pot noodles at China Valley in Powai. I instatntly fell in love with the dish. Apparently it is the simplest chinese dish one can ever make. Before I go about the recipe, I will write about the right technique for chinese rice and noodles in a seperate post some other time.