1. Preheat the oven to 360 F or 80 C at least for 15 mins.
2. Prepare a tray with parchment paper.
3. Sieve the flour, semolina, and baking soda together. Set this aside.
4. You can also just mix up all of them together and skip sieving. Ensure the baking powder is mixed well.
5. Pour ghee into parts and bring the flour together to make a stiff dough.
6. Use ghee only as needed for mixing. You may need a tsp more or less depending on the temperature where you live. Do not knead the dough.
7. Make balls out of the dough. Slightly flatten and press with a fork lightly to make a design.
8. Bake exactly for 10 min’s, or until light golden and crisp. The timing may vary depending on many factors - the size of your oven, kind of the tray, etc.
1. Dry roast nuts & chop them. Heat milk until slightly hot. Keep this aside.
2. To a heavy bottom large pan, add ghee and heat it on a medium flame.
3. Add ragi flour, coconut, and semolina. Mix to combine and roast on a low flame until aromatic. Keep stirring constantly to avoid burning.
4. You may taste test to ensure the flour doesn't taste raw anymore.
5. Turn off the heat and add gur and pour milk. Mix well to make sure there are no lumps.
6. Turn on the heat and begin to cook on low heat until the halwa thickens. As it cooks all of the moisture will be absorbed and the ragi halwa begins to leave the sides of the pan.
7. Add cardamom powder and continue to cook until the halwa comes together to a mass. At this stage, you should see some ghee released from the halwa. Turn off the heat.
8. You may serve ragi halwa warm with some finely chopped nuts. Alternately transfer to a tray lined with parchment paper. Transfer the halwa to the tray and sprinkle nuts. Press down and set it in the fridge overnight. Later remove and cut to pieces. You will get a soft set halwa and not a dry burfi.
9. Store ragi halwa in an air-tight jar and refrigerate for a week. You may reheat it in the microwave.
1. Add one teaspoon of oil to a pan, add the green chilies & morianga leaves & sauté for a minute until the leaves wilt. Don’t overcook. Keep aside.
2. In a blender, take shredded coconut, roasted green chilies-morianga leaves mixture, tamarind, ginger, and salt, and blend into a smooth paste by adding ½ cup of water.
3. Transfer in the serving bowl. Pour the tempering. Morianga leaves coconut chutney is ready. Serve.
Ingredients
1. Combine jaun flour, whole wheat flour, salt 7 roasted cumin powder in a deep bowl and knead into a soft dough using water.
2. Let the dough rest for about 5 minutes and apply a bit of oil to it.
3. Roll out a portion of the dough into puris using a little oil for rolling.
4. Heat oil in a wok on a high flame once the oil is hot, reduce the flame to medium-high.
5. Now put the puri one by one in the wok and fry until golden brown.
6. Serve hot.
1. In a mixing bowl, add jowar flour, oats flour, salt, and water. Whisk well such that no lumps remain. Set aside. Finely chop the onion, green chili, and coriander leaves. Roughly, chop the curry leaves. Grate the ginger. Pound the black peppercorns coarsely.
2. Add them all to the mixing bowl along with cumin seeds and moringa powder.
3. Mix well.
4. Add the remaining cup of water.
5. Mix well and allow to rest for at least 30 minutes.
6. Heat a non-stick pan on a high flame. Mix the batter well, take a ladleful, and pour over the hot pan to form a thin layer. Tilt/rotate to move any excess batter. Fill any large gaps with some more batter. Because of the hot pan, the batter starts cooking almost immediately and it will not move much.
7. Once the moisture content reduces, drizzle 1/4 tsp oil all over. It aids in making the dosa crisp. Continue cooking on high flame until the jowar dosa is crisp & brown. This takes a few minutes, do not leave the pan unattended.
8. Add potato moringa stuffing in the middle of the dosa.
9. Gently start lifting the dosa from one side and fold over the other half. Pry and lift the other half too. Remove from pan.
1. Take 10ml water in a saucepan & add jaggery & boil till dissolved.
2. Take the bajra atta in a large bowl & add sesame seeds. Mix it with a spoon.
3. To the atta mixture, add the slightly cooled jaggery water & knead a firm but soft dough.
4. Cover & rest the dough for 10 mins.
5. Take a ball of dough & roll out a round shape.
6. Deep fry these pua’s in medium hot oil till cooked & crisp.
1. Take a bowl; add ragi flour, besan grated carrot & capsicum into it along with the spices.
2. Now gently mix all the ingredients and slowly add water into the bowl to form a batter.
3. After that heat some oil on a non-stick pan and spread the batter on it, cook the cheela from both sides and serve.
1. Combine bajra flour, salt in a deep bowl, and knead into a soft dough using warm water.
2. Roll out a portion of the dough into a thick roti using a little whole wheat flour for rolling.
3. Heat a non-stick tawa, place the roti over it, and cook it for a few seconds or till a few bristles appear on top.
4. Turn over the roti and cook the other side for a few more seconds, till both sides are cooked.
5. Smear a little bit of ghee on top of the roti.
1. First of all, clean the sama rice nicely and wash them 2-3 times.
2. Heat a heavy bottom pan, and milk, start boiling the milk.
3. Once the milk starts boiling add the sama rice & stir nicely. Cook on medium heat, until rice is cooked.
4. Keep stirring at regular intervals, or else rice may burn in the bottom of the pan.
5. After 10-15 mins the sama rice will double in size and the kheer will be thickened.
6. To this add cardamom powder and desiccated coconut powder. Mix nicely and boil for another 3-4 mins on low heat.
7. Adjust sugar as per your taste and mix well together till sugar dissolves.
8. Sama kheer is ready to serve.
1. Roast all the seeds for about a minute.
2. Sieve foxtail flour, ragi flour, jowar flour, refined flour along with jaggery powder.
3. Melt butter and warm milk separately.
4. Mix all the ingredients, until you reach a flowy thick consistency.
5. Add eno and vanilla essence and mix it again.
6. Now add seeds mix, and give a last final mix to the batter.
7. Take a baking tray, & dust a bit of refined flour, and with the help of a spoon now put the mixture on the baking tray in small circles to form cookies, and spread leftover seed mix on top of each.
8. In the pre-heated oven, bake the cookies for 20-25 mins at 150°C to 170°C.
1. In a bowl, add the ragi flour, rava, and beetroot puree. Mix well.
2. Add the curd and enough water to combine all the ingredients.
3. Let it rest for 10-12 minutes for the flours to hydrate.
4. In a pan, heat oil and add mustard seeds. Once they splutter, add curry leaves, grated ginger, grated carrots, and hing. Cook for 1-2 minutes.
5. Add this mixture to the batter and mix well.
6. After 10-12 minutes, add the remaining ingredients and make a semi-thick batter of dropping consistency without lumps.
7. Grease an idli mould and add enough water in the steamer for boiling.
8. Once the water has started boiling, add fruit salt in the batter and pour about 2 tablespoons of batter into each idli mould.
9. Steam the idlis for 10-12 minutes until done.
10. Remove and let them rest for at least 1-2 minutes.
11. Demould using a spoon and serve with chutney of your choice.
1. In a cauldron, add ghee and all the flours mentioned in the ingredients.
2. On medium heat, roast until the cooked aroma level is reached.
3. Add dry ginger powder, til powder, and roast slightly.
4. Add jaggery and water, and continuously stir on medium flame.
5. As the halwa starts to thicken, switch off the gas.
6. Cool down the prepared halwa and serve.
1. Wash dehusked bajra, moong dal, with enough water.
2. Cook till 4 whistles, until tenderness is achieved.
3. Heat ghee, add cumin, hing, coriander powder, garam masala, and chili powder to it.
4. When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes.
5. Khichdi is ready to serve.
1. Heat some water in a pan until lukewarm.
2. In a bowl, add maize flour, chopped fenugreek leaves, green chilies, ajwain, and salt. Mix everything well.
3. Now add lukewarm water to the maize flour little by little and knead into a soft dough. Add some oil on top of the entire ball of dough and keep aside.
4. Place a tawa on low heat and let it heat up.
5. Next, divide the dough into small balls. Roll out each ball between two sheets of plastic (cling film) into a circle, or you can use your hands with the help of wet fingers to make a small round roti.
6. Place the roti on the tawa and cook it on low flame from both sides until brown spots appear.
7. Prepare the rest of the rotis in a similar way and serve hot.
8. Serve Makka & Methi Roti with Sarson Ka Saag.
