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.