Saturday, January 30, 2010

Ragi(Nachni) Dhokla / Steamed Finger Millet Squares.

I usually make nachni satva(ragi pudding), but this time wanted to make something different.
Dhokla sounded like a good idea. Turned out very nice and nutritious.

4 tbsp ragi flour/finger millet flour,
1 tsp Eno fruit salt.

1 tbsp oil,
1/2 tsp mustard seeds,
1/2 tsp sesame seeds.

1 tbsp chopped coriander leaves for garnish.

  • Dry roast the ragi flour on medium heat for few minutes till the raw smell goes away.
  • Cool, then add to dhokla batter and mix well, add eno fruit salt, mix well and immediately pour in a greased 8 inch plate and steam for about 20 minutes.
  • Cool 10 minutes and cut into squares.
  • Heat the oil for tempering, when hot add sesame seeds and mustard seeds and when they splutter pour this tempering on the cooled dhokla.
  • Garnish with chopped coriander leaves.
  • Serve with chutney or ketchup.

Use any dhokla batter of your choice.
Chop left over dhoklas to make dhokla fry just like idli fry.

Event Participation.

This is my entry to JFI-Ragi hosted by Madhuram at EgglessCooking. An event started by Indira at Mahanandi.

Tuesday, January 26, 2010

Peanut Besan Ladoo/Peanut Chickpea Sweet Balls.

Ma had made peanut ladoos a few times for us. I remember her roasting and grinding the peanuts , she did not add besan but I added it as I was not sure if my kids would eat just peanut ladoos. I do not have her recipe but wanted to make the ladoos. And I had a lot of peanut butter to finish off so decided to make these, they turned out awesome and quick too.
HAPPY REPUBLIC DAY with Peanut Besan Ladoos.

1 cup besan(chickpea flour),
1 tbsp oil,
1 cup icing sugar,
1/2 cup regular fine sugar,
1 tsp cardamom powder,
1/2 tsp cinnamon powder,
3/4 cup peanut butter,
raisins to garnish.

  • Roast besan with oil on low flame till well cooked and raw smell goes away.
  • Take the pan off heat, add peanut butter and mix well when warm.
  • Then add the 2 kinds of sugars and cardamom and cinnamon powder and mix well.
  • Take 1-2 tbsp of mixture at a time in hands add a raisin and roll tightly into a ball.
  • Makes 20 small or 10 medium sized ladoos

Add nuts if you like.
I used crunchy peanut butter so did not add any nuts.
Can also use almond butter to make these ladoos.

Monday, January 18, 2010

Double Methi Thepla/Flatbread

I like methi in any form. So when I picked out this recipe I thought of adding fresh and dry kasoori methi both to make the theplas. And the cinnamon gives it a slight twist in taste.

1 and 3/4 cup whole wheat flour,
2 tbsp chickpea flour(besan),
2 tsp oil,
1/2 tsp ajwain,
1/2 tsp turmeric powder,
1 tsp red chilly powder,
1/2 tsp dhania powder,
salt to taste,
4 tbsp chopped fresh methi leaves(fenugreek leaves),
1 tbsp dry kasoori methi, crushed,
pinch of cinnamon,
3 tbsp yogurt,
water to make the dough.

  • In a bowl mix the wheat flour, besan, ajwain, turmeric, chilly powder, dhania powder, cinnamon, dry methi, fresh methi leaves to make a soft dough.
  • Leave aside for 15 minutes.
  • Divide the dough into balls and roll each into a thin roti.
  • Heat a pan on medium high heat and put one thepla on the pan when it is almost cooked, flip it on the other side and when you see bubbles then flip it again and press so that it puffs ups.
  • Take it off the heat and apply ghee or oil to it.
  • Roast the rest of the theplas in a similar manner.
  • Enjoy with a bowl of yogurt or steaming hot dal or pickle.


I usually apply the ghee after I roast the theplas but you can apply while on the pan too.

Can also add a tbsp of sesame seeds if you like.

Monday, January 11, 2010

Home Baked Pizza & Bread.

I made some bread dough by mixing flour, yeast, sugar, salt, oil and water. I am not a baker who measures so just eye balled all the ingredients.

This bread reminded me of the "kunyachi pooli" (whole wheat flour and wheat bran bread) that my Pappa used to bring from a bakery called Cafe Central in Panajim, Goa. This bread used to be very dense and it was usually made only in the evenings. So my Pappa used to get this bread on his way home from work and we used to enjoy it slathered with butter and dunked in tea, (Yaa, I like my breads buttered and dunked in hot tea).
The bread that I baked was almost similar but next time I will make it of all whole wheat flour rather then half whole wheat and half all purpose flour.
Baked this bread at 450F for about 15 minutes.

Pizza with pineapple and black olives toppings.
Made this pizza for my kids. Used some of the above same dough, some pizza sauce(ready made), mozzarella cheese, black olives and chopped pineapples. Baked at 450F for 15 minutes.

Tuesday, January 5, 2010

Rava Idli/Steamed Wheatlets Circles.

I had jotted down in my dairy a few recipes for rava idli and decided to try my hand at it. But I made a few changes and additions.

I did not roast the rava and also I added a tbsp each of rice flour , udit flour and moong flour and ENO fruit salt.
The idlies came out very spongy and awesome.
Here is the recipe for rava idli with a twist.

1 cup rava/wheatlets,
1 cup yogurt,
1 tbsp rice flour(optional),
1 tbsp udit flour(optional),
1 tbsp moong flour(optional),
1 tsp sugar,
1/2 tsp salt,
1 tsp eno,
hot water to make batter.

  • Mix rava, rice flour, udit flour, moong flour, salt, sugar. Add yogurt and mix well. Add some hot water to make a idly batter consistency.
  • Grease idly moulds and heat water for steaming.
    Add Eno, mix well till frothy and immediately pour in the idly moulds and steam for 15 minutes.
  • Makes 12 spongy idlies.
I made masala idli using same batter.