EGGLESS RAGI COOKIES-A NO SUGAR RECIPE

This is a guest post from Mrs.Archana Karthick who has already written a guest post in mushroom category.She is an awesome cook who concentrates on healthy cooking and comes out with excellent ideas especially for toddlers.Thank you dear for such a lovely add on to my blog.This is yet another healthy baking recipe with no sugar and no maida after my whole grain cake recipe. FINGER MILLET COOKIES.jpg Ingredients:
  • Ragi Flour-1 cup
  • Palm Sugar-1/2 cup
  • Butter-1/2 to 3/4 cup
  • Vanilla essence or cardamom powder-1/4 tsp
  • Cashews-10-15
  • Milk-<50 ml(Optional)
Procedure: 1.Get all the ingredients ready and pre heat oven for 180 degrees for 10 minutes. 2.Dry roast the ragi flour in medium flame until aroma arises. 3.Cool the roasted flour. 4.In a mixing bowl,add the ragi flour ,palm sugar(powdered and sieved),butter,cashews and vanilla essence. 5.Mix them well to form a dough in the consistency shown in below pic.You can add few drops of milk if you are not attaining the required consistency. eggless ragi cookies.jpg 6.Grease a tray with butter and set it aside. 7.Take small portions of the dough and flatten on your palms to cookie shape and flatten it using a roller pin and cut using cookie moulds. 8.Place on the tray and allow to bake in oven for 18 to 20 minutes at 180 degrees. 9.Check for completeness using a tooth pick. 10.Remove the cookies from the tray and cool them. 11.Store it in an airtight container. HOME MADE EGG LESS RAGI COOKIES.jpg P.S: If you don’t get the dough consistency use milk. This stays good for 5 days if milk in not added. Keep a check after 15 minutes. Do not over bake as they might turn hard or get burnt. If you make a thin cookie the timing might even reduce. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page    

WHOLE GRAIN CAKE-RAGI WHOLE WHEAT EGGLESS COOKER CAKE

The Jingle bells season is here and I am drowned in sweet memories of Christmas Celebrations at school and with my friends. My native(Palayamkottai-Known as Oxford of South India) is also famous for the yummy mouth watering plum cakes/Christmas cakes.We would have them flooding from all our friends a week ahead and most of it will be 100% home made from scratch. Few even prepare the wine used in preparation at home. It just tastes heavenly and it was a bliss.Before wedding my office friends had shared their home made(mom-made) cakes for me and I really miss them now. All these enormous missing and love for cakes made me attempt a cake with no egg no oven and especially no whites(maida/sugar/milk).Yes, I(We-Hubby shared excellent tips and helped me a lot) did it…As most of you would have known that I run this blog with a purpose of avoiding whites in cooking and spreading the habit of healthy eating across.( Check this to know the details of the blog purpose in detail. ) Continue reading “WHOLE GRAIN CAKE-RAGI WHOLE WHEAT EGGLESS COOKER CAKE”

Chola dosai|Jowar Dosa|Sorghum Dosa

When you get super bored of usual breakfast and dinner recipes, you can make some quick instant dosa like wheat dosa,ragi dosa and here is another healthy instant dosa of sorghum/jowar/cholam. You can either have these flours prepared at home and choose to buy organic flours. I generally don’t opt for instant menus as most of them don’t happen to be healthy. But when it comes to these recipes,they are super power houses of nutrition. I have always loved to include millets in my recipes and do read my detailed insight on millet with recipes here. sorghum_cholam_jowar Ingredients:
  • Jowar/Sorghum Flour/Chola maavu-1 cup
  • Salt-To taste
  • Oil-To grease
  • Onion-1/2 cup(finely chopped)
  • Cashews-5
  • Cumin seeds-1/4 tsp
  • Green Chilly-1(chopped)
jowar dosa1 Procedure: 1. Add the flour in a vessel and mix well by adding water and salt. 2.Add chopped onion,cumin seeds,cashews and green chilly. 3.Mix well and make the batter slightly flowing in consistency Jowar Dosa 4.Leave it aside for 20 minutes(Optional). 5.Grease the dosa pan and spread the batter. Chola dosa 6.Close the dosa with the lid and cook well. 7.Flip sides and cook the other side. 8.Repeat the same for the remaining batter. 9. Serve it hot with any chutney. Chola Dosai
P.S: Be careful while adding water. Don’t make it too runny. The dosa might not turn well. I skipped adding green chilly. This cholam is not the corn flour we use. The millet image is in the top most picture. Millets for babies is again a debated topic. Few offer it as early as 6 to 8 months while few recommend to delay till 1 year.  But any millet needs perfect processing and complete cooking for digestion. Always have a word with your pediatrician before introducing any new food. Millets are rich in nutrition,gluten free. Check all recipes of different millets here. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Instant Ragi Dosa/Instant Finger Millet Dosa/Instant Kelvaragu Dosai/Instant Nacchini ka dosa

Millets have become the order of the day and I keep trying new dishes whenever possible.This instant ragi dosa has been a traditional food in the family and I wanted to try for my little one so long.If you have some ragi flour and rice flour in hand and 10 minutes you can easily make this nutritious and yummy food.Since I made it for my son I cooked it in steam.An ideal baby food post 8 months. You can make a crispy version too. Check out my other recipes with millets here Ingredients:
  • Ragi flour-3/4 cup
  • Rice Flour-1/4 cup
  • Water-As needed
  • Salt-To taste
  • Onion-1/4 cup(chopped)
  • Oil-To cook
Instant ragi dosa Procedure: 1.Mix ragi flour and rice flour together. 2.Add water and mix it without lumps and make into a dosa batter consistency(Pouring) Ragi Dosa 3.Add salt ,onion and mix well. 4.Heat dosa tawa and grease dosa pan with oil. Ragi dosa 5.Pour the batter using a small cup and spread on the dosa tawa. 6.Close it with a lid and cook(Optional). Ragi Dosa 7.Turn and cook the other side. Ragi dosa 8.Serve it hot with chutney. Instant ragi dosa
P.S: You can some sooji and let the batter set for 3 hours if you want a more crispy version Be careful when you add water. It shouldn’t be too flowing in nature. You can sprinkle oil if you want. Serve it hot. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Multigrain Roti|Sathu Maavu Chappathi

Is your kid denying or bored of Multigrain porridges/Health drink? I myself have denied it when I was a kid.Mom tries to make me eat by making ladoo or dosa or roti/chappathi. Here I am with Roti from multi grain porridge mix or sathu maavu or health drink mix. Why don’t you try this roti/chappathi  for tonight? I had stocked up more of sathu maavu at home and was out for more than a month.I first thought it would be tough kneading the dough into roti and I was sure that it wouldn’t be easy to directly heat on fire like phulkhas. But to my surprise it came out so well. It can be either made on tava directly or even on fire. Refer the recipe of the health drink mix(home made) here. This can be your baby’s dinner or breakfast and even a lunch box recipe.
 
multigrainrotiIngredients:
  • Home made wheat flour(samba wheat)-3 cups
  • Multigrain porridge mix-1 cup
  • Salt-To taste
  • Water-As required
  • Ghee-To knead
multigrainroti1 Procedure:

1.Dissolve salt in water.

2.Mix porridge mix & wheat flour evenly and knead it into a smooth roti dough by adding water and ghee.

multigrainroti

3.Set it aside for half an hour by closing it with a damp cloth/plate.

4.Make balls out of the dough and smoothly roll into rotis by dusting with wheat flour.

multigrainroti

5.Cook it on tava or on direct flame.

6.Serve it hot with any gravy of your choice. I served it with White Kurma/Korma/Kuruma

multigrainroti


You can find recipes of few side dishes here
  1. Creamy Paneer Gravy
  2. Aloo mutter gravy with broccoli
  3. GREEN PEAS MASALA/GRAVY
  4. PANEER BABY CORN JALFREZI
  5. Vegetable Kurma/Korma/Kuruma
  6. White Kurma/Korma/Kuruma
  7. Paneer Baby Corn Gravy
  8. Chettinad Mushroom Masala
  9. Kadai Mushroom
  10. Simple Mushroom gravy
P.S: I used samba wheat flour. You can use home made wheat flour. Adding 2 spoons of lukewarm milk instead of ghee also helps in achieving a smooth dough. I rolled it slightly thicker than I usually do. It has to be served hot. Or else it tends to become hard. To pack for lunch boxes , amke it thinner and prepare like phulkha. If you have not introduced sathu maavu/multigrain porridges earlier don’t use for first attempt. Be sure to have introduced all the grains in the mix prior in hand separately and ensure no allergies. Always have a word with your doctor before introducing any new food. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Home-made sathumaavu kanji/multigrain porridge/health drink

Yesterday I had posted home-made sathu maavu mix recipe. Now I am here with the procedure to make the porridge. This is the sweet version. Ingredients: Palm jaggery-1 tbsp Sathu maavu/Multi grain porridge mix-2 tbsp Water-2 cups.
multigrainporridge
MULTIGRAIN PORRIDGE/SATHU MAAVU KANJI @ KK
Procedure:

1.Add palm jaggery,health mix and water without any lumps.

sathumaavukanji

2.Cook by continuously stirring for 10 minutes in medium flame.

sathumaavukanji

3.Serve it after cooling


Look for all varieties porridge and porridge mix

P.S: When you  try for the first time try with half tbsp of mix. You can adjust the level of water and mix as per your wish To add milk/buttermilk initially cook it with half water and then add milk/buttermilk. You can add karupaati/jaggery/salt instead of palm jaggery. You should cook minimum 10 minutes and you can cook more if you want a thickened version. All porridges mentioned above can be made in this way except whole wheat/ragi porridge Avoid any sweetner for babies less than 1 year. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Home-made Multigrain Porridge Mix/Health Drink Mix/Sathu Maavu

This post had been lying in my drafts since April 2015. And now I wanted to post it to help many mothers.I have been drinking this regularly for around 5 years continuously since I stopped having milk. I really had thrown this away in childhood .Please mothers don’t let your kid miss these. And I request you to prepare the mix at home.You can make many versions of porridge with this like with/without milk,sweet/salt ,with buttermilk. These are the ingredients which my mother,grand mother have been using. My mother/MIL used to send/bring me the ingredients which I don’t get easily at Hubli and we prepare it here. (It is so cheap when prepared at home and stored).There is one another version where they use sprouted grains. I shall post it shortly.I did some research on it before I could post. Here are the insights. I request you to please read these for a minimum of two times and consider them
It is a wholesome drink that gives you constant energy than any other drink. It is ideal/essential for toddlers above 2 years,pregnant women and lactating mothers. This is not like “home made instant food mix”. You cannot/should not mix it with hot water instantly(just like the farex/cerelac/nestum) and provide your baby. You definitely have to cook it for a minimum of 10 minutes. You can store it for 2 months in an air tight container(out of reach of ants) outside and even 1 year in refrigerator if you skip adding cashews.
sathumaavu Ingredients:
  • Black gram-1/4 kg
  • Red rice-150 gms
  • Soya-150 gms
  • Corn pearls-100 gms
  • Sorghum-100 gms
  • Fried Bengal gram-200 gms
  • Pearl millet-300 gms
  • Finger millet-300 gms
  • Green gram-1/2 kg
  • Sago-100 gms
  • Cashews-25 gms
  • Badam-100 gms
  • Cardamom-hand few
  • Dried ginger-A small piece
sathumaavu Procedure: 1.Dry roast each ingredient separately and let them cool by spreading in plates. sathu maavu 2.Mix all ingredients well and grind them into a fine powder in flour mills and store it in air tight containers. P.S: Ensure that you buy cleaned raw items. If you find impurities clean them before dry roasting. Do have a word with your doctor before introducing any new food. Ensure to have introduced all ingredients separately to babies before offering this. I didn’t have stock of black gram. Hence not found in the picture. The ratio of ingredients is purely your choice. I skipped adding cashews as they tend to give an oily essence in due course. Carefully roast each item separately . Do not combine dry roasting of two ingredients. You can include ground nut ,horse gram , barley (each 25 gms to 50 gms ) if you wish. When you prepare for the first time ,prepare a meager quantity and make a trial of usage before stocking a large quantity. You can have a cycle and keep changing the millet varieties each time if you wish. The colour depends on many factors. So please don’t take that as a factor.
Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Saamai Idiyappam|Barnyard Millet String Hoppers|சாமை இடியாப்பம்

When I was talking about millets to my family the elders and grandmothers starting saying me that instead of searching for new recipes with millet try replacing dosa rice in all dishes. One such try was this and it was amazing. I prefer this for breakfast since it seemed little heavier than usual idiyappam. I am trying this method for the first time. I always do it in the traditional way. SAAMAI ARISI Ingredients:
  • Saamai Arisi/Barnyard Millet-1 cup
  • Salt -To taste
  • Water-As needed
saamai idiyappam Procedure: 1.Dry roast barnyard millet until an aroma arises.

barnyard millet string hoppers

2.Let it cool and grind it into a fine powder in mixer.

3.Heat water in a bowl and add salt to it.

barnyard millet string hoppers

4.When it becomes lukewarm,add to the flour and finely knead into a dough.

5.Role it in balls and use the idiyappam maker and squeeze out the string hoppers.

6. Using idly cooker/idly maker steam the string hoppers.

barnyard millet string hoppers

7.Serve it with sugar and grated coconut.

Saamai Idiyappam



P.S: I skipped sieving the flour as there was no impurities. If you don’t find the flour fine sieve before kneading the dough. I have not mentioned the amount of water as it depends on the heat of water,the way you knead ,the moisture absorption by flour. Add water little by little and knead the dough carefully. If the string hoppers don’t come long and get cut like oomapodi ,then it means over usage of water. In that case steam the kneaded dough once before squeezing using string hopper maker. Roast the millet in medium flame. It shouldn’t turn brown. So keep watching carefully. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

SAMAAI KUTHIRAIVAALI DOSA/LILLTE MILLET BARNYARD MILLET DOSA

I am trying out new combinations and recipes with millets.One such successful attempt is given below for you. Ingredients:MILLET DOSA_KK Samaai Arisi/Little millet-1 cup Kuthiraivalli arisi/barnyard millet-1 cup Puffed rice-2 cups Curd-1 cup Salt-To taste Water-As needed Oil-To sprinkle Procedure: 1.Wash both the millets and soak millets,puffed rice in curd. See that they immerse in curd completely. 2.Let it soak for 2 to 3 hours. 3.Grind them together in blender into a smooth paste without adding more than few teaspoons of water. millet dosa1 4.Heat a dosa tava and sprinkle oil on it. 5.Spread the dosa batter evenly with a ladle and cook it by closing it with a lid. 6.Cook it in slow flame. millet dosa2 7.Flip it the other side and cook it evenly. 8.Repeat the same for the remaining dosa batter. little millet barnyard millet dosa
P.S: The curd used will be enough to grind it into a smooth paste.If required add very little water. Each dosa will take a minimum of 5 minutes to cook. See that all ingredients are completely soaked in curd. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Varagu Arisi Adai

Varagu Arisi/Kodo Millet looks like broken rice and it gives similar taste like rice in any batter.I tried making idly and dosa out of it at first.But I missed clicking pictures ,so the first dish with Varagu/Kodo Millet from KK is Varagu Arisi Adai. ingredients:VARAGU ADAI
  • Kodo Millet/Varagu Arisi-2/3 cup
  • Raw rice-1/3 cup
  • Gram dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Toor Dhal-1/4 cup
  • Ginger-A generous piece
  • Red Chilly-2
  • Hing-A pinch
  • Onion-1 cup(finely chopped)
  • Salt-To taste
  • Oil-To cook
Procedure: 1.Rinse and wash all rice and dhal together atleast 3 times 2.Soak them along with red chillies for a minimum 4 hours. 3.Drain the water completely and add it to a blender. varagu arisi adai1 4.Grind by adding less than 1/2 cup of water,ginger,hing and salt into a coarse paste. 5.Add the chopped onion and set it aside for 1/2 hour. 6.To make adai,grease the dosa tawa with oil. varagu arisi adai2 7.Gently spread the batter and sprinkle oil. 8.Let it cook by closing it with a lid.Maintain the flame in medium. varagu arisi adai39.Turn it the other side cook it for 5 to 7 minutes. 10.Serve it hot. VARAGU ARISI ADAI
P:S: The consistency of the batter has to be thicker than dosa batter.So be careful while adding water. Serve it with any tomato/shallot based chutney. Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page