Ragi Dosa

Ragi Dosa/ Finger Millet Dosa
Millet Recipe

Ingredients :
2 cups Ragi Flour
1/2 cup Urad dal
1/4 cup Rice Flour
Salt
Oil

Method :
In a bowl, soak urad dal in water for 4 - 5 hours. Grind soaked urad Dal into a smooth paste by adding 1/2 cup water.
In a mixing vessel, add ragi flour, urad Dal paste, Rice flour and salt as per taste.
Mix all the ingredients by adding water and see that there are no lumps.
Heat dosa tawa, spread ragi dosa batter and add 1 spoon oil while cooking.
Cook both sides on medium flame.
Serve ragi dosa with Coconut Chutney or Sambar.

Mango Cupcakes

Mango Cupcakes 
Kids Special

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/2 cup Sugar powdered
1/2 cup Mango puree
1 spoon Baking powder
1/2 spoon Baking Soda
3/4 cup Milk

Method:
To make mango puree, blend mango pulp in a mixer jar without adding water.
In a bowl, sieve maida, powdered sugar, baking powder and baking soda.
Add melted butter, mango puree, milk and mix well.
Mix well by adding little water and see that there are no lumps.
Pour the batter into silicon moulds of cupcakes.
Preheat and bake the cupcakes at 180 degrees centigrade for 20 minutes in the microwave oven.
After baking is done, let them cool down.
Mango Cupcakes are ready to serve.

Note:
You can add 3/4 cup Sugar instead of 1/2 cup, if you like more sweet. 

Black Channa Usli

Black Channa Usli/ Kadlekalu Palya

Ingredients:
1 cup Black Channa/ Chickpeas
1/2 spoon Mustard seeds
1 Onion chopped
1 Green Chilli chopped
1/4 inch Ginger finely chopped
1/4 spoon Turmeric powder
1 spoon grated Coconut
4 Curry Leaves
Coriander Leaves chopped
Salt
Oil

Method:
Soak black Channa in water in a bowl for 4 - 5 hours. Cook in a pressure cooker soaked channa for 2 whistles.
Heat 2 spoons oil in a pan  and add mustard seeds, ginger, onion, green chilli, curry leaves and saute on a low flame.
Now add cooked channa, turmeric powder, salt, coconut, coriander leaves, mix well and cook for 2 minutes on a low flame.
Black Channa Sabzi is ready to serve.

Paneer Tikka

Paneer Tikka
Starter Recipe

Ingredients:
12 Paneer cubes
10 Capsicum cubes
Oil

For marinade
3 spoons Curd
1 spoon Ginger and Garlic paste/ finely chopped
1 spoon Red Chilli powder
1/2 spoon Garam Masala powder
Salt

Method:
In a bowl, mix all the ingredients of the marinade.
Add paneer and capsicum cubes in the bowl and mix well and keep it aside for 1 hour.
Cook in the oven with the help of metal skewers and add 2 drops of oil on paneer.
Cook for 25 minus in the oven.
Serve hot paneer tikka.

Tips
You can even add tomato cubes with paneer.
You can cook on tawa with the help of bamboo skewers, if you don't use oven.

Dosa

Dosa

Ingredients :
2 cups Dosa Rice
1/4 cup Red Raw Rice (optional)
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Salt

Method:
Soak dosa rice and red raw rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Dosa batter is ready and it has to be fermented for 8 hours.
After dosa batter is fermented add salt, it is ready to prepare dosa. Serve dosa with chutney or potato sabzi.

Palak Chakli

Palak Chakli

Ingredients :
2 Cups Rice flour
1 Cup Roasted Chana Dal (powdered)
1 spoon Jeera
2 cups Palak/Spinach
Pinch of Asafoetide
1- 2 spoons Red Chilli powder
1/2 spoon Sesame seeds(white) optional
Salt
Oil for frying

Method :
Cook Palak in a vessel with 1 cup water for 5 minutes.
Grind cooked Palak into a smooth paste.
Take a bowl put 2 cups of rice flour , 1 cup roasted chana dal powder and palak paste.
Add jeera, asafoetida, sesame seeds, red chilli powder, 1 spoon hot oil and salt.
Mix all the ingredients with little water.
Dough should be soft and press it like chakli in chakli maker on a plate.
Heat oil in a kadai and fry the chaklis both sides on a medium flame.
Palak Chakli is ready to serve.

Tips
While frying chakli, drop them gently into the hot oil.
You can add 1 green chilli if you want more spicy. 

Green Leafy Vegetables Sambar

Green Leafy Vegetables Sambar 
Lunch Menu

Ingredients:
1 cup Toor Dal
1/2 cup Methi Leaves chopped
1/2 cup Palak/Spinach chopped
1/2 cup Dil Leaves/Sabasigesoppu chopped
1/2 cup Amaranth leaves chopped
1 Tomato
1 Onion chopped
2 Garlic cloves chopped
2 spoons Tamarind extract
1/4 cup Coconut grated
1/2 spoon Turmeric powder
2 spoon Sambar powder
2 - 3 spoons Red Chilli powder
1/2 spoon Mustard seeds
!/2 spoon Jeera
Pinch of Asafoetida
1 spoon Jagerry powdered (optional)
Salt
Oil

Method:
Cook toor dal, methi leaves, palak, dill leaves,amaranth leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  3 whistles.
For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, onion and asafoetida and turn off the flame.
Now grind coconut and tomato into a fine paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.
Green Leafy Vegetables Sambar is ready to serve with rice or ragi ball. 

Chakli

Crispy Crunchy Chakli 

Ingredients :
2 Cups Rice flour
1 Cup Roasted Chana Dal(powdered)
1 spoon Jeera
Pinch of Asafoetide
1- 2 spoons Red Chilli powder
1/2 spoon Sesame seeds(white) optional
Salt
Oil for frying

Method :
Take a bowl put 2 cups of rice flour , 1 cup roasted chana dal powder.
Add jeera, asafoetida, sesame seeds, red chilli powder, 1 spoon hot oil and salt.
Mix all the ingredients with little water.
Dough should be soft and press it like chakli in chakli maker on a plate.
Heat oil in a kadai and fry the chaklis on a medium flame untill it turns golden brown.
Chakli is ready to serve.

Tips
While frying chakli, drop them gently into the hot oil. 

Chocochip Cookies

Chocochip Cookies 
Kids Special

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/4 cup Sugar powdered
1/4 spoon Vanilla Essence (optional)
1/4 spoon Baking powder
1/4 spoon Baking Soda
2 spoons Milk
2 spoon Chocochips

Method:
In a bowl, sieve Maida and powdered sugar. Add Chocochips, baking powder and baking soda into the bowl.
Add melted butter, milk and mix well.
Mix well and see that there are no lumps.
Make soft dough.
Roll the dough to cylindrical shape, cut into small circles with the help of knife and flatten and make round shape.
Place them in a baking tray.
Preheat and bake the cookies at 180 degrees centigrade for 15 minutes in the microwave oven.
After baking is done, let them cool down.
Chocochips Cookies are ready to serve.

Note:
If the cookie dough is  sticky, add 1 spoon refined flour and make soft dough

Multi Millets Masala Roti

Multi Millets Masala Roti/Thalipeth
Multi Millets Flour consists of Wheat, Foxtail Millet, Little Millet, Proso Millet and Sorghum(Jowar) 

Ingredients:
2 cups Multi Millets Flour
1 Onion finely chopped
2 Green Chillies chopped
1 /2 cup Coconut grated
1 spoon Jeera/ Cumin seeds
3 spoons Peanuts coarsely ground(optional)
4 Curry leaves chopped
Coriander leaves chopped
Salt
Oil

Method:
In a pan boil 1 cup water, once water starts boiling add salt and multi millets flour on a low flame and mix well and turn off the flame.
Transfer it into a bowl, add onion, peanuts, coconut, curry leaves, coriander leaves, jeera and green chillies.
Add salt and little water and mix well to make a soft dough.
On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.
Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.
Multi Millet roti is ready to serve with chutney or butter.

Note
Here i have used store bought multi millet flour.

Bonda

Bonda
Evening snack

Ingredients :
2 cups Besan Flour
2 spoons Rice flour ( optional )
2 Onions thinly sliced
2 Green Chillies chopped
Curry leaves
Coriander leaves finely chopped
Pinch of Cooking Soda
1/2 spoon Asofotida ( hing)
1 spoon Jeera
Salt
Oil for frying

Method:
Take a bowl, mix all the ingredients and add water to make batter.
Consistency of batter shouldn't be too thick or too flowy.
Take a kadai, heat sufficient oil for deep frying on a medium flame.
Drop small ball size batter into the oil slowly.
Now start frying until it turns golden brown on a medium flame.
Serve hot with tea or coffee.

Palak Chapati and Cluster Beans Sabzi

Ingredients :
Palak Chapathi/Palak Roti
2 cups Wheat Flour
1 cup Palak/ Spinach
Salt
Oil

Cluster Beans Sabzi:
3 cups Cluster beans chopped
1/2 cup Green Moong
1 Onion chopped
2 - 3 Green Chillies chopped
1 Tomato chopped
1/2 spoon Mustard seeds
1/2 spoon Turmeric powder
1 spoon Masala powder
Salt
Oil

Method:
Dough
Cook palak in a vessel with 1 cup water for 10 mins on medium flame.
Grind Palak in a mixer jar and make fine paste.
In a bowl, mix wheat flour, palak paste, pinch of salt and water. Knead the dough with 1 spoon oil. Keep it aside for 10 - 15 mins.

Divide the dough into small balls. Roll them into roti size and cook on hot tawa both sides with 1/2 spoon oil.

Palak Chapati is Ready.

Sabzi:
Fry cluster beans with 2 spoons of oil on a medium flame for 10 mins.
Cook cluster beans and green moong in pressure cooker on a medium flame for 2 whistles.
In a vessel, heat 2 - 3 spoons of oil, for seasoning add mustard seeds, chopped onion, green chillies and tomato.
Now transfer cooked cluster beans into it and saute well. Lastly add turmeric powder, masala powder, 1/4  cup water, salt and cook for 5 mins.
Cluster beans Sabzi is ready to serve.


Tips:
You can add 2 spoons grated coconut for Cluster Beans Sabzi.